SCHOOL’S OUT, CLEAN UP A TASTE OF SUMMER FLAVOURS SPRITZ INTO THE SEASON SUSTAINABILITY STRATEGY REFRESH
Catering to facilities in remote regions comes with some unique challenges, and requires smart operational and logistical problem-solving.
Serco’s Senior Buyer Amanda Tramontano’s life compass has taken her in many interesting directions, with every turn a chance for new learnings and self discoveries.
Welcome to Issue 4 2024 of Flair – our last edition of the year. With summer quickly approaching, it’s the perfect time to take stock and expand your seasonal offerings. From delicious barbecue flavours (pg 16), to the perfect summer spritz for guests (pg 24), we look at the taste trends of the season.
In sustainability news, we cover the rise and advantages of compostable bin liners for organic waste (pg 4), review Sustain and OzHarvest’s cup collaboration to reduce food waste (pg 7), and spotlight Bunzl’s brand-new sustainability strategy targeting four key pillars of business (pg 12).
With 2024 Innov8 in the rearview, we do a final wrap of the sessions connecting our customers and suppliers (pg 5), before looking at a new period care initiative unrolling across the Bunzl businesses (pg 22).
As schools close for the year, we cover the importance of the end-of-year clean (pg 18), while our main feature identifies the unique logistics required to cater to remote facilities (pg 8). We also look at the latest kitchen equipment innovation in healthcare catering (pg 6), and provide some top tips for smallgoods manufacturers wanting to stay on top of the holiday rush (pg 26).
Lastly, we settle into conversation with Serco’s Amanda Tramontano, who details her rise in the specialty service industry, and the trends and changes she’s noticed in her role as a Senior Buyer (pg 30).
I hope you enjoy this edition of Flair for the year and look forward to what next year will bring.
Lance Ward Managing Director, Bunzl Australia & New Zealand
Catering to remote locations is often a long game that requires complex and organised logistical operations.
12 We Believe In Better
Bunzl has launched a refreshed sustainability strategy that’s underpinned by four key pillars.
16 Festive Flavours
Savour holiday feasts with these popular seasonal flavours.
18 Summer Deep Clean
Now that school’s out, it’s the perfect time for educational institutes to organise a deep clean of their learning spaces.
22 Cycle Of Change
Providing easy access to period care products at work is an important way for companies to ensure gender equity and well-being in the workplace.
24 Sip Into Summer
Celebrate the season with a refreshing spritz in hand.
26 Holiday Checklist
Helpful tips and insights for retail butchers and smallgoods manufacturers to ready their business for the holiday rush.
30 The Road Less Travelled
From restaurants to correctional facility kitchens, Serco’s Amanda Tramontano is no stranger to evolving journeys and trajectories.
31 Expert Q&A
With Bunzl’s Liam Fitchett.
Switching to compostable bin liners is a sustainable option that businesses can seamlessly introduce into their waste management practices.
BUSINESSES LOOKING to reduce their environmental footprint have gone big with drastic actions like overhauling sustainability strategies or evolving their whole fleet management to reduce carbon emissions. But smart and seemingly small changes add up to make a massive difference, too.
One such change your business can make is switching degradable bin liners to a compostable alternative. Unlike traditional plastic or oxodegradable liners, compostable bin liners, such as those from Kwikmaster, are made from a plant-based blend of PBAT, PLA, and corn starch. Liners like these are 100% GMO-free and can be safely disposed of in commercial composting systems.
When composted, the liners break down through microbial activity, turning into nutrient-rich compost without leaving harmful microplastics behind. This compost can be used as fertiliser, promoting a circular, waste-to-resource system. If your business handles food scraps and organic waste, using
compostable bin liners in conjunction with food and garden organics (FOGO) bins means that organic waste is properly processed and doesn’t end up in landfill, where it might not compost effectively.
Compostable bin liners don’t produce toxic byproducts either, contributing to a healthier environment and supporting long-term sustainability goals. Making the small swap to compostable bin liners in your business’s waste management practices is a simple step towards creating a more responsible and environmentally conscious operation.
“When composted, the liners break down through microbial activity, turning into nutrient-rich compost without leaving harmful microplastics behind.”
Bunzl’s Innov8 series is the perfect platform for customers and suppliers to get together and discuss new products, innovation, upcoming industry trends, and what’s happening in the sustainability arena.
BUNZL’S INNOV8 SERIES, which this year kicked off in Melbourne and spanned Perth, Sydney and Brisbane before wrapping up in Adelaide, provides a uniquely valuable platform for Bunzl customers to explore the latest in innovation and sustainability.
These open-forum sessions bring customers together with leading suppliers, product experts, and industry specialists in a spirit of collaboration and knowledge exchange –highlighting products and solutions for the evolving needs of businesses.
For Bunzl’s Head of Sustainability, Felicity Kelly, the series is a great opportunity to highlight current and upcoming sustainability solutions.
“We’re seeing more and more products and packaging made from recyclable and recycled content, which is really supporting a circular economy,” Kelly says. “We’re also seeing equipment that is water- and energy-efficient, which is helping our customers meet their environmental targets.”
This type of open interaction allows attendees to ask detailed questions, explore how products can support and evolve their operations, and gain insight into future innovations. According to Lachlan Mann, Bunzl’s State Manager and
General Manager Facilities Management, the workshops offer businesses a chance to discover products and processes that may lead to better outcomes, labour savings, and cost reductions across multiple sectors.
“We hear time and time again how face-to-face conversations with subject matter experts help customers understand how and which product innovations will benefit their business, and allow them an early look into what product solutions are on the horizon,” he says.
For Bunzl General Manager Healthcare John Christiansen, Innov8 is an opportunity to problem solve in a collaborative space. “Through Innov8, customers can touch and feel products that address the current challenges in the market. It’s great to see this high level of product evolution allowing businesses to develop more impactful ways of doing things,” Christiansen says.
Through events like Innov8, which are tailored and run exclusively for Bunzl customers, the company is helping businesses stay ahead of industry trends while embracing sustainable practices, and fostering healthy and beneficial supplier and customer conversations. For all your enquiries, contact your Bunzl representative.
The right equipment in healthcare catering can ensure seamless enhanced food safety, efficiency, and workflow by reducing crosscontamination and streamlining kitchen processes.
FOOD SAFETY and operational efficiency are critical components of healthcare catering and finding innovative equipment that simplifies these procedures is invaluable in a high-traffic kitchen. Efficiency and process solutions can be established and implemented in various ways; when it comes to the kitchen, multi-solution components have practical and compact advantages in a setting that can be tight on space.
A blast chiller’s ability to cook, chill, and freeze in a single cycle is invaluable in a healthcare setting for reducing the risk of cross-contamination – a major concern when handling food meant for vulnerable populations, like patients and residents in care facilities. By minimising the need to transfer food between multiple stations, the risk of exposure to contaminants is significantly reduced. You can also ensure food safety standards are met through equipment that uses precise temperature controls for both thawing and cooking.
The integrated design of a blast chiller also eliminates the need for additional handling of hot trays, helping to reduce workplace health and safety risks. This also simplifies the workflow, as kitchen staff can move directly from cooking to chilling or freezing without needing to monitor temperatures or transfer items across the kitchen. Using equipment with a built-in thawing feature also streamlines production because it allows for a quick, food-safe defrosting process while maintaining high standards of hygiene.
By enhancing food safety, workflow efficiency, and energy savings, kitchen equipment like Skope’s Irinox MultiFresh Next Blast Chiller meets the evolving needs of healthcare catering, promoting both patient wellbeing and operational excellence.
OzHarvest Australia and Sustain’s collaboration is one example of how businesses can work together towards achieving their respective sustainability goals.
AS THE HOLIDAY season approaches, many businesses across Australia and New Zealand enter their busiest time of the year. For restaurants, cafes, caterers and the broader hospitality industry, this surge in activity is a reminder to be more mindful of food waste and responsible food scrap disposal.
Food rotting in landfills releases methane, a greenhouse gas 28 times more potent than carbon dioxide, making responsible and efficient consumption and production in any kitchen setting critical. The United Nations Sustainable Development Goals (SDGs) are a good place to start for businesses seeking a framework around sustainable practices, particularly around food waste reduction.
OzHarvest Australia is a leading food rescue organisation that aligns its own company mission with five of the17 SDGs, notably SDG 12: ensuring sustainable consumption and production patterns. The charity aims to halve food waste per capita by 2030 and is working with partners, food donors, and volunteers to reach this goal. Bunzl’s affiliation with OzHarvest through the Sustain OzHarvest Collection is one example of how both
organisations are working towards achieving goal 17, which looks at how businesses can collaborate with other organisations committed to the same mission. The collection features compostable coffee cups made from FSC®-certified (FSC®-C117930) wood-pulp paper, reducing waste while supporting a circular economy. For every carton of cups sold, Bunzl donates two meals to Australians in need, helping address SDG 2: zero hunger.
According to Alana Roberts, Victoria Engagement Manager for OzHarvest, the need for food relief is at an all-time high with charities struggling to cope with the demand. “We are so grateful for the support from Bunzl. This award-winning sustainable cup has supported OzHarvest to deliver additional meals to Australians in need.”
This collaboration highlights how businesses can engage with sustainable alternatives during the holiday rush and beyond, ensuring they play an ongoing role in reducing food waste while supporting vulnerable communities. By adopting mindful consumption practices, businesses can make a significant environmental and social impact this festive season and throughout the year.
THE JOURNEY FROM FARM AND FACTORY TO TABLE IS LONG, COMPLEX AND FULL OF CHALLENGES FOR TEAMS CATERING TO REMOTE LOCATIONS.
Anyone who has ever lived remotely, far beyond the highways and cities, will know that life comes with some unique challenges – even just sourcing essentials can be difficult. For catering and replenishment services off the beaten track such as those at correctional facilities, military bases, and mining camps, the challenge of procurement, stock management and logistics is dialled up even further. “One major issue can be the limited access to suppliers, which can result in longer lead times and higher costs for goods and services,” says Ryan Suttorini, Procurement Director at Serco. “This makes it crucial to forecast demand accurately and manage stock levels carefully to avoid shortages, as replenishment can take additional time.”
Servicing locations well off the beaten track – it could be areas as remote as Grafton, Yongah Hill or even Christmas Island – and the challenge of preparing thousands of meals per day means ensuring suppliers can deliver the essentials. For procurement professionals like Serco’s Senior Buyer Amanda Tramontano, it pays to be prepared for anything – often with plans A, B and C in place to ensure reliable and consistent supply. “Having to put ingredients on [Christmas Island] on a ship, and then deal with >
the swell season – you don’t know if the ship’s going to make the journey,” says Tramontano. “What you think might take three months could be six months away.”
The challenge of distance and isolation reinforces the importance of forming close relationships with a wide range of local suppliers to keep feeding the thousands of hungry mouths. “When you’re trying to pull product to service that many people in one go, it gets a bit tricky, to the point that trucks aren’t even big enough for your demand,” Tramontano explains. “If I want to buy milk, I’m going to need to pull in six pallets at a time in Clarence [Correctional Centre]. But, because it’s such a small regional community, no one else in that area requires a truck that can fit six pallets.”
No matter the size or how difficult these facilities can be to supply, the demands on the inside remain the same. To ensure a smooth
service, core kitchen and catering staff could be supplemented by additional help – inmates in training or others looking to up-skill, for example – and, depending on the facility, service could come in a range of styles. “Anything from cafeteria-style service – bain maries and dishing up in a line – to pre-packaged, almost aeroplanestyle meals,” says Tramontano.
When catering remotely, the challenges of access and supply are compounded by legal requirements and nutritional obligations. It means that, for those cooking way beyond the city limits, it’s vital to keep supplying for a health-conscious menu. “As a general rule, we tend to use a cyclical menu on most of our sites – anything from a 28-day cycle up to a 12-week menu cycle,” says Tramontano. “Everything’s got a recipe card[...]and it’ll go through a dietitian endorsement. There are particular guidelines that we have to adhere to for the country’s
“When you’re trying to pull product to service that many people in one go, it gets a bit tricky, to the point that trucks aren’t even big enough for your demand.”
dietary standards.” Menus in remote locations might include roast dinners, pasta and stir-fries but, even in the face of supply challenges, it’s important to vary the dishes on offer.
“There’ll be percentage targets where we can’t repeat the same dish more than 10% of the time over the course of 12 weeks, so forget about having spaghetti bolognese every Thursday,” says Tramontano.
Ensuring that remote facilities are serviced and catering runs smoothly is a task fraught with complexity but, for buyers like Amanda Tramontano and Ryan Suttorini, it offers a challenge with some real, tangible rewards for all involved. “What I truly love about my role is not only the strategic impact I can make, but also the incredibly talented and supportive team I work with,” says Suttorini. “Their expertise and collaboration are a huge part of what makes the role so fulfilling.”
www.bunzl.com.au/advantage
BUNZL’S REIMAGINED SUSTAINABILITY STRATEGY IS UNDERPINNED BY FOUR KEY PILLARS THAT COMPREHENSIVELY ADDRESS SUSTAINABLE PRACTICES ACROSS THEIR OPERATIONS AND SUPPLY CHAINS.
In an initiative to redefine sustainable practices across its operations and supply chains, Bunzl Asia Pacific has launched a new sustainability strategy: We Believe in Better.
This comprehensive initiative marks a major evolution in Bunzl’s approach to sustainability, reinforcing the company’s commitment to creating positive, lasting impacts across its operations and supply chains. As sustainability becomes a more pressing concern for businesses worldwide, this new strategy reflects a dedication to leading by example and helping customers identify and achieve their own sustainability and Environmental, Social, Governance (ESG) goals
Bunzl’s initial sustainability journey began with a focus on helping customers navigate the complex world of sustainable products and packaging. However, this soon evolved into a broader, more ambitious approach following a materiality assessment. This assessment allowed Bunzl to deeply understand the environmental and social issues that mattered most to its customers and stakeholders. Four years on and this sustainability program has matured into a comprehensive strategy that is embedded
throughout the organisation, touching all aspects of business operations.
“We Believe in Better brings together Bunzl’s sustainability initiatives under four key pillars,” explains Bunzl’s Head of Sustainability Felicity Kelly. “Each one aimed at addressing some of the world’s most critical issues and serving as a roadmap to guide company actions.”
As Bunzl strives to make a positive impact on its communities, the environment, and the wider business ecosystem, the strategy can be defined by its extension into all areas of business.
This pillar upholds Bunzl’s commitment to maintaining ethical practices throughout its supply chains. By 2025, the company aims for 90% of product spending in high-risk regions to come from assessed and compliant suppliers.
Bunzl’s Ethical Sourcing Policy and Supplier Code of Conduct, supported by an auditing operation in Shanghai, ensure that suppliers adhere to stringent standards of human rights and working conditions. This pillar ensures that company supply chains are not only efficient but also socially responsible, helping businesses maintain ethical practices at every level. >
work environment, championing diversity and supporting local communities through partnerships and charitable initiatives. The aim is not only to ensure employee satisfaction but also to contribute to stronger, more resilient communities.
Bunzl is targeting Net Zero by 2030 for Scopes 1 and 2 emissions in the Asia Pacific, with a long-term goal of reaching Net Zero across Scopes 1, 2, and 3 by 2050. Initiatives such as efficient energy use, solar-powered distribution centres, and transitioning its vehicle fleet to hybrid or electric are already in motion, ensuring this pillar remains actionable to help Bunzl reduce its carbon footprint.
Bunzl is a member of the Australian Packaging Covenant Organisation (APCO) and is actively working to minimise the negative impacts of packaging. By phasing out single-use plastics and sourcing reusable, recyclable, or
each aimed at addressing some of the world’s most critical issues.”
compostable packaging, the company is driving the transition toward a circular economy. Its focus on circularity helps other businesses and customers reduce waste and environmental impact, aligning with global efforts to create more sustainable packaging solutions.
While Bunzl is proud of the strides it has made, the company is even more excited about the opportunities that lie ahead. “We Believe in Better is not just about meeting mandatory standards, but about exceeding them” says Managing Director of Bunzl Asia Pacific Scott Mayne. “It’s about sharing the journey transparently, and collaborating with suppliers and customers to tackle significant challenges, while also improving their business practices.”
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A TASTE OF THE MOST POPULAR FESTIVE FLAVOURS IN AUSTRALIA AND NEW ZEALAND TO CELEBRATE SUMMER.
Australia and New Zealand’s festive season is all about outdoor gatherings, reflecting the region’s unique blend of summer warmth and holiday traditions. As people flock to prepare feasts and stock up on seasonal produce and products, food retailers tailor their offerings to capture the essence of this time.
Sweet flavours play a major role in festive dishes and summer barbecues – even in savoury recipes. The use of local tropical fruits like mango, pineapple and passionfruit helps create a distinctly regional take on the sweet flavour profile. Think pineapple glaze over pork, or a mango marinade for chicken to get that perfect balance of sweetness and summer freshness.
SMOKY
The smoky barbecue flavour is a true summer essential and increasingly popular for festive meals. Whether slow-cooked brisket, smoked ham or flame-grilled sausages, smoky flavours are near-essential for a holiday feast enjoyed outdoors. Australia and New Zealand’s love of barbecues, combined with influences from the United States and South America, makes smoky marinades and rubs a popular choice for customers looking to add depth and boldness to their meats.
“Spiced lamb with a cumin and cinnamon rub, or pork with a touch of paprika and chilli taps into the cultural diversity that makes Australasia’s cuisine so exciting.”
Garlic is a universally loved flavour that enhances a wide range of dishes. Whether in a rich lamb marinade or a slow-cooked garlicky lemon roast chicken, garlic is essential in many memorable meals. Migrant communities, especially from Mediterranean and Asian backgrounds, often bring their garlicladen culinary traditions to the table, resulting in its growing popularity during summer celebrations.
Spiced flavours, including cinnamon, nutmeg and allspice, are synonymous with the festive season, but in Australia and New Zealand, they often take on a modern twist when combined with summer ingredients. Spiced lamb with a cumin and cinnamon rub, or pork with a touch of paprika and chilli
taps into the cultural diversity that makes Australasia’s cuisine so exciting. These bold and vivid flavours are ideal for those wanting to add a bit of heat to their festivities, often drawing inspiration from Middle Eastern and Indian cuisine.
Lesnie’s enhances butchers’ product ranges with coats, crumbs, glazes, and more. View them online.
Herbs such as rosemary, thyme, mint and parsley bring a sometimes-needed light, fragrant freshness to more robust meats in summer. A rosemarycrusted leg of lamb or a herbed butter spread over the season’s turkey delivers a classic flavour that suits both traditional and modern tastes.
The emphasis on fresh, local ingredients and the vibrancy of the season makes these flavours a natural fit for food retailers looking to offer diverse and refreshing options for their customers.
THE END OF YEAR
BREAK IS THE IDEAL TIME FOR EDUCATIONAL INSTITUTIONS TO DEEP CLEAN, ENSURING A SAFE, HYGIENIC ENVIRONMENT THAT PROMOTES HEALTH, FOCUS AND PRODUCTIVITY.
As the summer break approaches and students and teachers depart, educational facilities have the opportunity to undertake a comprehensive deep clean.
The summer break allows time for thorough cleaning practices and procedures that would otherwise be challenging during the academic year. Maintaining consistent high
standards of cleanliness, safety and hygiene in these environments is critical for the wellbeing of students and staff, as well as the institution’s reputation.
Take a boarding school for example. “Parents want to know that their children are staying in clean and organised spaces, with sanitised showers, comfortable mattress protectors, dust-free curtains and empty wardrobes,” says
Jenny White, State Manager for Queensland at specialist education sector catering and support service Chartwells.
The effectiveness of end-of-year deep cleaning can also have a psychological impact on students and teachers. A well-kept environment fosters focus, reducing distractions and increasing productivity. Maintaining a learning space that feels organised and well cared for
can have a positive effect on overall academic performance. A clean learning space encourages students and teachers to take their work seriously, contributing to a more disciplined and focused atmosphere.
“A well-maintained facility promotes a sense of pride and reinforces the institution’s commitment to providing a safe and conducive space for learning,” explains White.
Educational institutions are composed of many different types of spaces, each with their own cleaning requirements. During the summer break, it’s essential to focus on high-traffic areas such as classrooms, libraries, laboratories, cafeterias, restrooms, and common spaces like gyms or auditoriums.
“During the end of year break, we would treat any tiled areas and get rid of those hard water stains that tend to build up,” says White. “We ensure the tiles are scrubbed and treated so that the grout is returned to the colour it should be.”
Bunzl’s National Business Development Manager Hellen Wyatt lists some things to consider during your end-of-year deep clean:
Desks, chairs and floors should be thoroughly cleaned and disinfected, with a focus on hightouch areas such as door handles, light switches and technology equipment like keyboards, tablets and projectors. Carpets and upholstery should be steam-cleaned, and all surfaces dusted and wiped down.
Wyatt’s top tip? “Invest in reusable antibacterial supplies made from materials such as microfibre as this is an easy way to ensure a thorough clean in a large facility.” >
www.bunzl.com.au/khabin
“A well-maintained facility promotes a sense of pride and reinforces the institution’s commitment to providing a safe and conducive space for learning.”
Washrooms are a hotspot for germs and require meticulous attention. During the deep clean, washrooms should be sanitised from top to bottom, including floors, sinks, toilets, mirrors and walls. Special attention should be given to grout and tile work, as these areas often harbour bacteria.
Just as important as the process is the cleaning chemicals that you use.
“When it comes to washrooms, we recommend acidic and citric-based cleaning formulas due to their antibacterial, anti-fungal and degreasing properties,” advises Wyatt.
“In their concentrated state, they also dissolve hairs and toilet paper, which can be useful in high-traffic washrooms like those in educational facilities.”
Food preparation areas should be thoroughly scrubbed, including appliances, countertops and kitchen rangehoods. Deep cleaning of all
surfaces, including floors and walls, helps to maintain a sanitary environment. Food storage areas should be inspected for expired or spoiled items, and kitchen equipment should be disinfected to ensure hygiene standards are met.
“In a busy school cafeteria or food hall, there can be hundreds of staff and students tracking in dirt and other build-up on the floors every day,” explains Wyatt. “Using school breaks is the best time to give your floors a deep clean.”
Libraries and science laboratories are spaces that house specialised equipment and need careful attention during cleaning. In libraries, dusting bookshelves and cleaning electronic equipment like computers, monitors and printers is essential. Labs, especially those in universities, require the cleaning and disinfecting of work surfaces, safety equipment, and instruments to meet health and safety regulations.
PROVIDING EASY ACCESS TO PERIOD CARE PRODUCTS IN THE WORKPLACE CAN REDUCE STIGMA, BOOST EMPLOYEE WELLBEING, AND ENHANCE PRODUCTIVITY.
Fostering inclusivity in workplaces goes beyond policy – it’s also about addressing practical needs. One of the most impactful ways to support employees is to ensure easy access to period care products. Not only does it help reduce stigma and enhance wellbeing and understanding, but it can also help boost productivity and reduce absenteeism.
One in five females have missed a day of work or school due to menstruation, while 68% of women in New Zealand and 56% in Australia admit to hiding their period at home, work or school. Many women can sympathise with the 66% who say they’ve carried a handbag with period care products to the bathroom to hide their period.
Unexpected menstruation at work can cause considerable embarrassment, not to mention inconvenience. Even when a period is planned for, the anxiety associated with discretely accessing period products can be an ongoing source of stress that impacts an employee’s ability to concentrate and perform their job comfortably.
“The stigma is why we’ve decided to roll out period aid dispensers across our New Zealand and Australia sites,” says Bunzl’s HR Director, Jennifer Tiffin. “The dispensers allow free access to tampons and pads. We know that providing easy access to period care products in the workplace can have a significant impact on the wellbeing of employees by normalising menstruation, reducing the embarrassment and anxiety associated with periods, and
creating an inclusive and supportive workplace.” Moreover, easy and immediate access to period care products can help prevent the disruptions and absenteeism that result from employees trying to find the time and opportunity to buy period products or even running the risk and associated embarrassment of going without the products they need.
“We don’t want any of our employees to find themselves in that position,” says Bunzl’s State Manager for Queensland, Lachlan Mann. “Normalising easy access to products can make a real difference to someone’s experience at work. Everyone has enough on their plates
“Normalising easy access to period care products can make a real di erence to someone’s experience at work.”
already without having to feel anxious or embarrassed about their period.”
Offering period care products signals that an organisation takes its employees’ wellbeing seriously. Going beyond words and implementing practical solutions that demonstrate a company’s values can go a long way to attracting and retaining talent in a competitive market.
“For Bunzl, access to period care products is an important part of our commitment to gender equity,” Tiffin says. “Fifty-four per cent of people think it’s taboo to talk about periods. We want to play an active role in lowering that figure. By addressing a fundamental health need that primarily affects women and menstruating individuals, we can help reduce the stigma and challenges associated with menstruation so that our people can participate fully in their jobs and without having to face unnecessary barriers.”
https://www.bunzl.com.au/scjohnson
NO BEVERAGE EMBODIES SUMMER QUITE LIKE A REFRESHING SPRITZ; A BUBBLY CONCOCTION, OFTEN A VIBRANT BLEND OF PROSECCO, APERITIF, AND SODA. FROM CLASSIC RECIPES TO SUMMERY TWISTS, BOTH DINERS AND HOME COOKS HAVE TAKEN TO THE ITALIAN ORIGIN COCKTAIL WITH FERVOUR.
Some Mint Leaves and a Sprig of Mint
15ml Elderflower Liqueur
120ml Prosecco
30ml Soda Water
Schott Zwiesel White Wine Glass 349ml
1. Gently muddle the mint leaves in a wine glass.
2. Pour the elderflower liqueur over the mint then fill your glass with ice.
3. Top with Prosecco and soda water.
4. Garnish with the sprig of mint.
Best with a mezze board adorned with feta, hummus, fresh veggies like cucumber and radish, and mini beef kebabs to kick off a summer barbecue with the lot.
50ml Limoncello
60ml Prosecco
30ml Soda Water
Sprig of Rosemary
60ml Aperol
90ml Sparkling Rosé
30ml Pineapple Juice
Squeeze of Lime Juice
Wedge of Orange
1. Mix Aperol, Rosé and pineapple juice in a large wine glass.
2. Top with ice.
3. Finish with a squeeze of lime juice and garnish with the wedge of orange.
Best with beef or fried chicken sliders or spicy grilled lamb chops with a tomato and mint salad.
SKU: AFCSZ115588G
Schott Zwiesel Ivento Bordeaux Glass 633ml
1. Fill a large old-fashioned glass with ice.
2. Pour over Limoncello and top up with Prosecco and soda water.
3. Stir with a long spoon, then garnish with the sprig of rosemary.
Best with bruschetta and Italian meats such as mortadella, bresaola, prosciutto di Parma and salami, then followed by a hearty lasagna or bolognese. – dining al fresco of course.
AS THE HOLIDAY SEASON APPROACHES, BUTCHERS AND SMALLGOODS MANUFACTURERS FACE THE FAMILIAR CHALLENGE OF GETTING READY FOR INCREASED DEMAND. STAYING AHEAD OF CUSTOMER NEEDS AND WORKING CLOSELY WITH SUPPLIERS ARE KEY TO NAVIGATING THE SEASONAL SURGE.
The seasonal rush is something every retail butcher and smallgoods manufacturer will be familiar with, having experienced the uptick of customer demand associated with school holidays, the festive season and summer.
Anticipation and preparation are essential to successfully managing the rush, and walking the line between ordering enough and over-ordering, while maintaining quality and service. >
“Analyse your orders from the previous year, especially the last four months,” recommends Bunzl’s Business Development Manager – Processor and Industry, John Berry. “And consider adding volume for expected growth based on what your high-demand products have been over previous years.”
Encouraging your customers to place orders well in advance will mean you can start building a picture early on of what demand will look like.
Whether you do it informally via in-store chats, or more systematically with surveys, your customer is always your best source of information on what you’ll need to have in stock. “Customer feedback is essential to doing the festive period right,” Berry says. “The trick is to keep those core products readily available while also being alert to changing trends and new product variations.”
Think about what you can do in advance to optimise workflows for maximum efficiency without compromising on quality. It could be prepping cuts and packaging or scheduling extra staff for busy days. “The more you can prepare ahead of customers walking through the door, the more smooth your operation,” Berry explains.
“We always get eleventh-hour calls for something,” Berry says. “And while it’s not always possible to meet everyone’s last-minute demands, it’s worth planning for them so you can satisfy as many of your customers as possible.” The best way to do this? Order early! “At least that way if you get unexpected requests from customers, you’re more likely to have the right stock,” Berry adds. “Leave it too late, and there’s no chance of a delivery in time.”
Building positive relationships with suppliers across the year will stand you in good stead when it comes to busy times, especially if you have to make some last-minute requests. “Work closely with your suppliers. They can help ensure you get consistent deliveries on time, manage inventory, and minimise disruptions,” Berry recommends. It’s also worth talking to them about upcoming trends and any shifts in demand they’ve noticed.
The holidays should be a time for everyone to enjoy and ease through relatively relaxed and stress-free – and a successful festive season can set up a retailer for a strong year ahead, making it essential to get things right and ensure your experience is as positive as your customers’.
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The Compact Packaging Innovation Initiative is a significant step towards creating a more sustainable future, and the SCOTT® 13207 and KLEENEX® 1890 Multi-Fold Towels are the first products to go through this initiative. These products feature the same number of sheets, quality, performance, and AIRFLEX® Technology in new compact packaging, offering several benefits to your facility. Experience elevated efficiency with a new compact
packaging that’s 17%1 smaller in case size, taking up less space in your facility or storage area. Enjoy improved productivity with 15%2 more dispenser capacity for SCOTT® 13207 and 16% more for KLEENEX® 1890, allowing you to fit more sheets3 per dispenser and reducing the frequency of refills. Plus, reduce your environmental impact with 11%4 less packaging material weight.
“At Kimberly-Clark Professional, we’re committed to driving innovation that helps deliver enhanced customer benefits while striving to use less material and increase our use of sustainable materials,” said Stacy Yap, Activation Marketing Manager ANZ, Kimberly-Clark
Professional. “Our Compact Packaging Innovation Initiative is just one of many steps we’re taking to fulfil our commitment to sustainability. Our purpose of Better Care for a Better World is our challenge to adapt our products to better suit our customers’ evolving needs.”
The Compact Packaging Innovation Initiative is a testament to Kimberly-Clark Professional’s commitment to sustainability and innovation. By going smaller, the company is making a big difference in reducing the environmental impact of its products. This initiative offers several benefits for your facility, including elevated efficiency, improved productivity, and a positive impact on sustainability.
From chicken farms to the caravan to correctional facility kitchens, Amanda Tramontano has taken the scenic route in her life. Now finally settled, she shares her journey.
It all started with a chicken farm. While she’s now a senior buyer at Serco, a leading provider of essential services for defence, justice, transport and other facilities, Amanda Tramontano was never intent on any particular career after high school – all she knew was that, despite the grades, university wasn’t for her.
“I started my working career as a chicken farmer for Baiada Poultry,” Tramontano says. “I worked on farms, became a farm manager and pretty much worked through the whole business. I worked on egg production farms, meat production farms. I worked in the hatcheries, and the processing plants, and eventually became what they called their live bird planner. So I was responsible for getting day-old chickens from hatcheries onto farms, plotting their growth, and then getting them into processing plans to fill sales orders.” Considering her journey, things have come a long way since
“I’ve had this discovery where the left hand doesn’t always know what the right hand does, and I want to make them hold hands tightly.”
farming chickens. After 13 years with Baiada, Tramontano would give the game away in search of something more intrinsically satisfying – a search that, via some detours, has led to her current role. “I asked myself the question: what’s your true love in life?” she says. “Mum and dad were both from families of 14 children, so I had heaps of aunties and uncles and even more cousins. Family get-togethers are always huge, they’re always a whole heap of fun, and they always revolve around food.”
Along with the ever-present food, openness to change seems to be a constant theme in Tramontano’s life. She talks of “falling into” jobs or taking “a sideways step” and, in her next move, her family’s foodie heritage would lead to owning Mash, an award-winning cafe and fine diner in Glenbrook on the edge of the Blue Mountains, NSW. Only ever intending to run the front of house, it was her chef suddenly quitting that would prove fateful for Tramontano’s next big move. “I turned up and did a shift in the kitchen,” she says. “And you know what? I really loved it. I enjoyed the adrenaline rush that you get from a busy service.”
Tramontano would end up chasing that rush all around Australia, selling Mash a few years later for the life of the itinerant chef, living and travelling in a caravan for three years before eventually landing in Perth. Here, another pivot – this time, into a catering assistant role with Serco. Tramontano is aware of her charmed run, and giving back some of the skills she picked up along the way has been one of the rewards of working in-house with Serco catering.
“In Clarence [Correctional Centre] in the catering department, we were pushing out up to 5000 meals a day, so we use the work in the kitchen to facilitate training inmates, like Cert II in Hospitality Kitchen Operations,” she says. “We can service this facility and they’re also gaining qualifications, which is cool.”
With a jump into procurement (“It’s different but I think the skills are transferable,” she says) and a recent 50th birthday, Tramontano is keen to turn over a new leaf, turning ambition into contentment, at least for the time being. “I’m still very driven to do my job well, but I’m not looking too far ahead,” she says. “I’ve had this discovery where the left hand doesn’t always know what the right hands does, and I want to make them hold hands tightly.”
QUICK FIRE Q&A
Liam shares how his role as Key Account Manager is underpinned by building strong and healthy relationships with clients and customers.
Key Account Manager –Facilities Management
Tell us about your role at Bunzl ANZ. I started with Bunzl in August of last year and manage key accounts in the national Facilities Management team. What do you appreciate the most about your position? In this job, you have to enjoy talking to different types of people – and that can also be a challenge. You sometimes have to find ways to connect with people who you might not typically connect with in your personal life, or you might lose the account. When I think about what I used to love doing when I was younger, I realise that it was socialising. I like connecting with people and creating relationships – and because it’s something that I’ve always done in my personal life, I appreciate the fact that I can now do it in a professional environment.
Has there been anything particularly surprising about your role? In my former role, I was on the road more with more local accounts, and now I’m handling international organisations that are looking for more analytical and strategic opportunities. My conversations are driven by overarching organisational goals as opposed to just price. It’s less product-driven and more outcomes-driven. And because of that, the surprising part has really been how deep into the commercial side I get. I’m asked to assess how things are going to work commercially, which means that I’m dealing with a lot of other departments in the pursuit of – what is ultimately –me just going to have a conversation with a client. What are you excited to see more of in the future when it comes to your industry? Robotics, AI and new software coming into our industry. This technology can help create a more beneficial process by analysing data so that you know where to send staff and when. In a washroom setting, for example, being able to track the levels of dispenser paper or tracking foot traffic means that you can plan your cleaner’s day to be the most efficient and effective.
SUSSWRB08/CCAB 8oz
SUSSWRB12/CCAB