For this issue of Flair we celebrate Nicolle Hanh from Adelaide cafe, Pony and Cole. In this edition we look at how food businesses must plan and operate within the guidelines. For those thriving on takeaway/home delivery, we look at some great #Sustain and BioPak sustainable packaging alternatives.
Being ‘open for business’ over summer means preparing your Libbey Inc.cocktail lists and planning your twist on the Christmas lunch with Steelite International crockery. Nothing says summer-is-here more than Comcater charcoal ovens wafting woody aromas out to hungry diners.
Because it is the season to give, we take a look at those who give a lot – the team at OzHarvest not only feed those in need but also reduce food wastage.
From all of us here at Bunzl - In a year of challenges, let’s raise our glasses in appreciation of all those who have helped us along the way. Now is the season when the hospitality industry shines – let’s keep going: the best is yet to come.
