Fine Food Australia Newspaper 2017 - Restaurant Version by Fine Food Expo

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Sydney’s the cream of the crop

Top restaurant trends you need to know about

Five minutes with Danielle Alvarez

Products to look out for

Knowledge PANTRY THE

Hungry for new ideas? Feast on the latest trends, be inspired and check out who’s doing what in Sydney’s restaurant scene. Brought to you by Australia’s finest food industry event, Fine Food Australia.

Co-located with

11–14 SEPTEMBER 2017

INTERNATIONAL CONVENTION CENTRE SYDNEY EXHIBITION CENTRE, DARLING HARBOUR finefoodaustralia.com.au

Fine Food Australia

CONTENTS

Australia’s finest event for the foodservice and hospitality industry, Fine Food Australia, returns to Sydney for its 33rd edition, and this year’s event is set to be the biggest and best yet!

SYDNEY’S THE CREAM OF THE CROP Sydney’s foodservice and hospitality scene is thriving, evolving each day with wonderful new businesses with unique ideas popping up throughout the city and suburbs.

This September Fine Food Australia brings together 1,000 brands showcasing food, beverages and equipment, and will take up both exhibition levels at the brand new International Convention Centre Exhibition Building in Darling Harbour.

TOP RESTAURANT TRENDS YOU NEED TO KNOW ABOUT

Over 20,000 trade visitors are expected to descend on the new venue for this year’s show, each looking for new ideas, unique products to help set their menus apart, and inspiration that will drive their businesses forward.

Sydneysiders are known for their love of great food and drink. We take a look at the city’s constantly evolving restaurant scene, which is becoming more and more innovative.

This year’s Fine Food Australia all about celebrating innovation in this nation’s great food industry. New and innovative products will be showcased at the Innovation Zone, whilst new businesses with cool and interesting products will be on display in the Start Up Zone. For the first time, a Lions Den will take place at the event, where food entrepreneurs will pitch their ideas to a panel of industry experts. The Callebaut Innovations in Patisserie Stage, featuring Adriano Zumbo and Darren Purchese, to name just a few headliners, will show visiting pastry chefs new and unique ways to create amazing pastries and desserts.

FIVE MINUTES WITH DANIELLE ALVAREZ We talk to head chef at Fred’s in Paddington about her move from art into food and the inspiration behind Fred’s and its locally-driven menu.

There are four whole days to browse all that this year’s Fine Food Australia has to offer – don’t miss this year’s show!

EVENT DETAILS

PRODUCTS TO LOOK OUT FOR

INTERNATIONAL CONVENTION CENTRE SYDNEY, EXHIBITION CENTRE

From native superfoods and liquid coconut oil, to food forming machines and tablet menus, Fine Food Australia has everything a restaurant operator needs for success!

14 DARLING DRIVE, DARLING HARBOUR See page 10 for how to get there

FREE ENTRY AT FINEFOODAUSTRALIA.COM.AU/PAPER ENTER PROMO CODE: PAPER

PLUS... 05 Digital Disruption

07 Small Space, Big Results

06 Fare Play

11 #NOMNOMNOM

11-14 September 2017 • ICC Sydney, Darling Harbour

Sydney’s the cream of the crop

Sydney’s foodservice and hospitality scene is thriving, evolving each day with wonderful new businesses with quirky ideas popping up throughout the city and suburbs. Sydney-siders are demanding higher quality for their buck, all day menu options, and unique dining experiences. Sydney’s restaurants are responding by offering extraordinary ideas and amazing new ways to enjoy food. From the cosy restaurants hidden in laneway nooks to the huge sprawling premises taking over entire levels of buildings, Sydney’s hospitality industry is rightly often cited as being at the forefront of the country’s food scene. Fine diners with month-long wait lists sit alongside tiny wine bars on the must-do list and many establishments have carved out

international names for themselves, generating lines of tourists outside venues around the city. Sydney’s hospitality landscape is an eclectic mix of old and new, pairing the recognisable with the unfamiliar, mixing traditional with radical, east with west. More and more, restaurants are using spacial design to enhance gastronomic experiences, extending their creativity beyond their menus. The recently opened Fred’s in Paddington puts the kitchen in the middle of the dining section – allowing guests to watch their chef masterfully work with the food they’ll soon call dinner.

Also fresh on the scene, The Garden in Woollahra boasts a marble bar, antique glass, sandstone walls and pendant lights handmade in Milan to create a space of opulence, and yet it shares a home with Sydney stalwart the Lord Dudley Hotel – a pub better known for a much more traditional pub atmosphere. Indeed, these past few years have seen Sydney prove that anything is possible in food; through of the merging of cuisines, the clashing of eras or simply quirky new ideas done in style. Fine Food Australia 2017 is the industry-only event where restaurant owners and chefs will come together to see these trends come to life. The coming pages are an insight into current trends plus a preview of what’s to come at the event, being held at the

finefoodaustralia.com.au

new International Convention Centre in Darling Harbour. Visitors will be able to browse thousands of new products, gain inspiration and forge exciting new business connections. Read on to find out which health trends customers will be expecting to see reflected on your menu; how technology start-ups might affect your business; understanding how to make the most of small spaces, and to get a first peek at some of the amazing products you’ll be able to find at the 2017 show. Enjoy the read and see you at Fine Food Australia 2017 in September!

If there’s one thing Sydneysiders are known for, it’s their love of great food and drink. Lines for coffee start early and run late, and no matter which night of the week you head out, bars, pubs and restaurants across Sydney and its suburbs are bustling.

Top Restaurant Trends

you need to know about

It’s Sydney’s affinity for quality hospitality that has resulted in a dining and drinking scene that is constantly evolving and changing. Here we look at some of the more recent trends in Sydney’s restaurant.

Image courtesy of Merivale

OPEN KITCHENS More and more Sydney dining establishments are putting the creativity of their chefs on show. The likes of Fred’s in Paddington have literally taken their kitchen into the middle of the restaurant so patrons can see every aspect of meal preparation.

Image courtesy of Outback Spirit, Stand HA5

DELIVERED DINING

NATIVE INGREDIENTS

The boom in third party delivery services such as Uber Eats, Deliveroo and Foodora has seen home delivery shift from what was previously a fast food game into a viable quality alternative for diners. Many quality restaurants that used to be dine-in only are now offering customers the chance to eat great food at home – using a delivery service can be a great way to extend your business’s reach.

Australian bush ingredients are making an appearance on more restaurant menus around Sydney. Think lemon myrtle, salt bush, quandong, wattle seeds and bush tomatoes. Bishop Sessa in Surry Hills focusses on using local, sustainable ingredients, and Bentley Restaurant and Bar in the city offers innovative menu items incorporating Australian ingredients such as kangaroo and wattle.

CASUALISATION OF FINE DINING

BAR OR RESTAURANT?

While high end restaurants still have a place, a few of Sydney’s most long-standing and traditional fine dining establishments have recently closed their doors. Diners appear to be looking for a more casual atmosphere and more flexibility when making arrangements to dine out. The decline of high end restaurants could also be attributed to the high costs associated with offering multi-course degustation menus for restaurateurs.

The lines between what is a bar and what is a restaurant are increasingly blurring – and this can be seen all over town. Venues are now welcoming drinkers as much as diners, and are hanging their hats on not only quality food menus, but also raising the bar in terms of the quality of their cocktails and wine lists. The likes of 10WILLIAMST, Bar Brose, and Hubert are great examples of venues where wine can set the agenda for an evening as much as dining.

11-14 September 2017 • ICC Sydney, Darling Harbour

Digital

Disruption Is the digital revolution turning customers into device warriors and disrupting dining or is it revolutionising the way the hospitality industry works? Instead of phones just taking diners’ attention away from enjoying a night out, they are now providing the tools for quicker, faster and more convenient service. It’s a digital revolution that’s changing the way small and big operators in the food and beverage industry do business, in a good way. By eliminating time wastage, streamlining service and improving customer experience, digital apps and platforms are boosting the bottom line, increasing customer satisfaction levels along with their ability and interest in consuming more. Phil Tran, CEO of Tayble—an ondemand ordering app for hospitality venues with direct POS integration— says their platform is not only solving a problem but offering a new dining experience as well. “With Tayble, customers walk into a place and straight away can secure their table,” says Phil. “They sit down in comfort and pull out their phone to order and pay online. Their phone tells them when the order is ready, so there’s no ugly buzzer sitting on the table and no buzzer expenses for the venue. “Tayble allows restaurants, bars and clubs to enhance their dining experience by eliminating wait time. It’s especially good for a customer

who wants to order rounds of drinks at a busy bar. Instead of standing in a queue at the bar, it’s all done and paid for from their table.”

If your problem is more about getting your food to your customers, food delivery service DriveYello provides a nifty solution.

When it comes to getting your bar shelves filled with the latest beverages or just keeping regular favourites well stocked, eBev—a digital liquor distribution platform—has the answers.

DriveYello CEO Steve Fanale says his system is revolutionising how food is being delivered right across the industry.

General Manager Cassandra MacDonald says the company—which does business completely online— drives efficiencies for restaurants and bars who deal with multiple suppliers. “eBev offers access to 25,000 wines, so venues can order everything in one place,” says Cassandra. “It’s also an advisory and source tool, as users can contact a rep and source a sample at the press of a button.” Using the eBev platform, members can buy, sell, compare, shortlist, order, transact, manage inventory, analyse performance and communicate at a time that suits them—saving businesses precious time along the way. “Relationships will always be important in this industry, but eBev assists in collaboration and connecting hospitality beverage buyers with all of the beverage suppliers in their market,” says Cassandra.

“We help food businesses provide home delivery with logistics support software and a rider marketplace,” says Steve. “Some companies just use the software to manage their delivery drivers to reduce costs and be more efficient. Others use Yello On Demand to book couriers and drivers to come and collect food and then to deliver it.” The system also works for people who need to book riders and drivers to work certain shifts. “There is intelligence built into the platform that can be very helpful for businesses looking to improve operations,” he says. “It’s already in use by Menulog and McDonald’s, Sumo Salad, Rolld and Lord of the Fries. “We believe DriveYello reduces costs for business such as franchises, cafés, restaurants and pizza joints, and can increase revenue by improving customer satisfaction.”

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LEARN MORE ABOUT HOW NEW TECHNOLOGIES CAN ASSIST YOUR RESTAURANT, BAR OR CAFÉ ‘Digital Disruption’ Free talk by Chris McCarney from Tayble and Dave Malcolm from Marley Spoon 4pm Tues 12 Sep at the Talking Food Stage Level 1 Fine Food Australia, at the ICC

‘Small vs Large: How to manage your bar’s supplier mix’ Free talk with Cassandra MacDonald, EBEV; Kathleen Davies, Nip of Courage; Ben Hallett, William Grant & Sons 1pm Mon 11 Sep at the Winterhalter Speakeasy Stage Level 1 Commercial Drinks, at the ICC

Fare Play

Health and wellness is a phrase that’s become ubiquitous, especially when it comes to conversations around dietary needs, catering restrictions and trends in alternative ingredients. Sydney is one foodie destination where consumers expect their dietary needs to be catered for. Here we unpack what you need to know about alternative diets.

MAKE SURE YOU’RE PREPPED TO CATER FOR CUSTOMERS WITH DIETARY NEEDS. Browse the range of organic, free-from and natural products at Fine Food Australia’s new Healthy Living zone, located on Level 1, at the ICC

FREE-FROM

FODMAP

The free-from trend covers diets lacking particular ingredients – think sugar, dairy, eggs, nuts, shelfish, gluten. Sarah Wilson popularised the sugar-free diet with her I Quit Sugar program, which has dieticians and scientists alike agreeing that it’s sugar we now need to be wary of, not fats, as was previously recommended. For those that cannot tolerate dairy, there is now an abundance of choice when it comes to milk alternatives. Make sure you are able to offer the range of non-dairy milks: soy almond, coconut, cashew and even camel milk have now become viable.

Relatively new, the low FODMAP diet is growing in popularity. FODMAP = Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, food molecules which are poorly absorbed by some people, causing issues for indigestion and therefore dramatically restricting their diets. The rise of this diet has seen a rise in establishments that cater for it: Melbourne is to Foddies, an Albert Park café that has an entirely gluten free menu low in FODMAPs. Home meal delivery service, Dineamic, is a ‘fructose friendly’ service that’s seen FODMAP dieters take up their low FODMAP foods.

INFLAMMATION-FIGHTING FOODS

PALEO

The discussion around inflammationcausing foods has recently ramped up, with health experts attributing a range of ailments to inflammation-causing culprits. The likes of refined carbohydrates, sugars, grains, MSG and alcohol are said to cause inflammation, which has lead many chefs to find alternatives that fare better for stomachs. If the rapid takeover of zucchini noodles from spaghetti, or turmeric lattes replacing coffee is any indication of how fast this health trend is growing, the faster you understand what inflammation-fighting foods are, the sooner you’ll be armed to support the customers fighting the battle too.

Harking back to the paleolithic area, the paleo movement has resurfaced in recent times as a healthy alternative to the many processed foods now available for consumption. Focusing on lean meats, seafood, nuts and seeds, fruits and vegetables and healthy fats, meals are designed around eating seasonal ingredients that are farmed ethically and organically - without the use of any added chemicals. Restaurants or cafés that offer paleo options don’t have to do anything radically different, just make sure the produce is seasonal, fresh and organic, and there aren’t any processed foods on a dish.

VEGAN

GLUTEN FREE

Veganism is becoming increasingly popular amongst Sydneysiders. For vegans, the exclusion of meat, eggs and dairy products is as much about making a stand for the health of the earth as it is for themselves. The rise of vegan restaurants and cafés is proof that creating a quality devoid of any animal products isn’t too hard at all. Gigi’s Pizzeria in Newtown recently had an overhaul to become entirely vegan, while The Green Lion in Rozelle opened as the first vegan pub in Sydney. Bring on the lentils, potatoes and quinoa!

Gluten-free is possibly the most controversial dietary requirement, but there are an increasing number of diners who genuinely cannot ingest or tolerate gluten due to Coeliac’s Disease and gluten intolerance. Catering to a gluten free diet does require care, however it doesn’t need to be complicated, especially as alternatives to gluten have become increasingly popular recently. The likes of Egg of the Universe in Rozelle, or Thai restaurant Muum Maam in Surry Hills provide a full menu of options that can be easily catered to those who are gluten free.

11-14 September 2017 • ICC Sydney, Darling Harbour

Big Results

‘VALUE ADD’

L SM A L SPACE

A free session on how to drive sales, add value and upsell Wed 13 Sep 12.30pm Devondale Café Stage, Level 1

They say that good things come in small packages, and when you look at many establishments in the hospitality industry this is most certainly true. From the famed restaurants of Tokyo that seat 10 people or less to the rise and rise of the small bar culture, small venues are big business. Or are they? When you’re significantly limiting the number of patrons you’re able to serve on any given night purely as a result of the size of your space, how do you maximize sales? Here are a few ideas.

INCREASE RETURN PATRONAGE The old business saying goes that it’s twice as expensive to gain a new customer as it is to keep an existing one. In fact, a Harvard study of the restaurant industry revealed that increasing the number of repeat customers by 5%, can increase profits by 25% to 125% - so make sure your current customers feel the love. It goes without saying that ensuring customer experiences are always exceptional is step one, but what happens once the customer leaves? Provide incentives to return, encourage social media interaction, and communicate with them via relevant channels between visits to let them know you’d love to see them again.

UPSELL Even if you can’t fit a lot of people into your venue at one time, you can most certainly aim to maximize sales from the customers you do have. Train staff in the art of upselling so that the offer of starters, wine,

sides, and dessert is done as a genuine act of improving a patron’s dining experience rather than coming across as a hard sell. Also ensure staff know how to pick up on signs that a customer is open to additional ordering, and how to make the most of this.

IMPROVE TABLE TURNOVER

ADD A SERVICE

For the most part, in order to maximize sales, venues need to turn their tables as many times as possible during their service period. This of course needs to be done without rushing customers, and there are a few ways to ensure you’re maximizing your chances of ensuring multiple sittings.

If your venue doesn’t offer take-away or delivery but has the ability to cater to this market, your customer numbers become almost unlimited. Online orders for takeaway dining are often larger than dine-in bills, and the myriad of options available to at-home diners means restaurant diners are actually ordering take-away more often. Customers increasingly want quality food delivered to them, so give them what they want!

Set menu sittings are one very common way, with pre-determined reservations available that also limit time at a table. On the flip side, no-booking venues can turn tables at pace without prescriptive bookings hindering the ability to fill an empty half an hour or so. Either way, your staff are a key part of ensuring you can turn tables as quickly – and as many times as possible. Are tables being cleared and reset as soon as a party leaves? Are bills being presented and collected quickly, and do you have enough registers or POS systems in place to ensure timely service? All will help you to get more customers through the door – and out again.

finefoodaustralia.com.au

ENGINEER YOUR MENU Spend some time forensically examining your menu. Work out if there are any menu items that are actually costing your business money instead of making it. Look at the least ordered dishes and work out why – is it price, or is it something else? Be strategic about not only what your menu offers, but at what price, to make sure that everything on there is working hard for your business.

The Venue

VIEW THE FULL EXHIBITOR LIST

finefoodaustralia.com.au/exhibitor-directory

MEETING ROOMS Level 5

EXHIBITION UPPER HALLS

Level 4

• ACF Culinary Challenge

• Flavours of the World

• Bake Skills Australia

• Innovations in Patisserie Stage presented by Callebaut

• Bakery Equipment, Ingredients & Finished Product

• Live Bakery

• Catering Equipment

• Nestlé Golden Chef’s Hat

• Specialty Food

• Official Great Aussie Pie & Sausage Roll Competition

MEETING ROOMS Level 3

BUILDING ENTRY Level 2 Access via Darling Harbour

EXHIBITION LOWER HALLS

Co-located with Commercial Drinks Show

UNDERGROUND Carpark

• Commercial Drinks Show

• Hospitality

• Café Stage Presented by Devondale

• Meat & Seafood

• Dairy • Drinks • Fitout & Design • Flavours of the World • Healthy Living (Organic, Natural, Free From)

11-14 September 2017 • ICC Sydney, Darling Harbour

Level 1

• Packaging • Retail & Technology • Specialty Food • Start Up Zone • Talking Food Stage • Winterhalter Speakeasy Stage

Floorplan EXHIBITION UPPER HALLS AUSTRALIAN CULINARY CHALLENGE

INNOVATIONS IN PATISSERIE STAGE

Level 4

PRESENTED BY CALLEBAUT

NESTLÉ GOLDEN CHEF’S HAT AWARD

CHEF’S LOUNGE

BAKESKILLS

GREAT AUSSIE PIE COMP

Crafted in Belgium from Bean to Chocolate. Bringing superbly tasting chocolate to every pastry chef and baker and supporting you in creating wonderful chocolate delights for your customers: that’s what we do best. We call it chocolate love.

LIVE BAKERY

BAKERY

EQUIPMENT, INGREDIENTS & FINISHED PRODUCT

NETWORKING LOUNGE

CATERING EQUIPMENT

CAFÉ STAGE PRESENTED BY DEVONDALE Devondale Foodservice is committed to providing the best dairy products to meet the needs of foodservice businesses around Australia. devondale.com.au

FLAVOURS OF THE WORLD

SPECIALTY FOOD CAFÉ HALL 7 ENTRY

HALL 5 ENTRY

EXHIBITION LOWER HALLS

Level 1

WINTERHALTER SPEAKEASY STAGE

RETAIL & TECHNOLOGY

BOUTIQUE WINE

PACKAGING

HOSPITALITY

TALKING FOOD STAGE

HEALTHY LIVING

ORGANIC, NATURAL, FREE FROM PIZZA REVOLUTION LE 5 STAGIONI

CRAFT BEER & CIDER

ALM NETWORKING LOUNGE

ARTISAN DISTILLERS

PREMIUM DRINKS & LIQUOR

FITOUT & DESIGN

SPECIALTY FOOD

MEAT & SEAFOOD

DAIRY DRINKS

FLAVOURS OF THE WORLD

CAFÉ

HALL 3 ENTRY

ENTRY

START-UP ZONE

NEW & EXPORT READY PRODUCT SHOWCASE

finefoodaustralia.com.au

FOOD

HALL 1 ENTRY

FINE FOOD TV POWERED BY HELLO FOODSERVICE

Getting There

FOR MORE INFORMATION VISIT

finefoodaustralia.com.au/gettingthere

Fine Food Australia 2017 takes up the entire International Convention Centre Exhibition Building at Darling Harbour. The exhibition covers both Level 1 and Level 4, so be sure to visit both!

BUS

FERRY

AIRPORT

TRAIN

ICC Sydney has its own bus stop. Bus routes 389 and 501 stop at Harris Street near Allen Street – a 10-minute walk to ICC Sydney.

Cruise into Darling Harbour on a ferry with direct services from Circular Quay, King Street Wharf or Pyrmont Bay Wharf.

Darling Harbour is only 8km from Sydney Airport with an average drive time of 25 minutes.

Town Hall Station is a 10-minute walk to ICC Sydney via Bathurst Street.

TAXI

PARKING

LIGHT RAIL

WATER TAXI

There are two taxi ranks at Darling Harbour; one at Wheat Road near the IMAX Cinema and one behind the shopping centre on Iron Wharf Place. The best taxi drop off and pick up locations include the new Iron Wharf Place and Zollner Circuit, both accessed via Darling Drive.

ICC Sydney has two car park facilities located within the Exhibition Centre and ICC Sydney Theatre, comprising a total of 826 car spaces. Additionally, there are a number of secure car parks located in and around Darling Harbour, the closest located at Harbourside Car Park, 100 Murray Street, Pyrmont.

The Light Rail travels right through a number of Darling Harbour stations including ICC Sydney’s stops, Convention Centre and Exhibition Centre. The Light Rail starts at Central Station in the CBD and travels to Dulwich Hill in the Inner West.

A Water Taxi is a great option for getting to and from Darling Harbour. Water taxi’s depart from The Rocks, Circular Quay, The Opera House and Luna Park.

MON 11 – THU 14 SEPTEMBER 2017

Co-located with

INTERNATIONAL CONVENTION CENTRE SYDNEY, EXHIBITION CENTRE, DARLING HARBOUR MON 11 SEPT – WED 13 SEPT: 10AM – 6PM THU 14 SEPT: 10AM – 4PM

YOUR ENTRY BADGE

finefoodaustralia.com.au/paper ENTER PROMO CODE: PAPER

11-14 September 2017 • ICC Sydney, Darling Harbour

INDUSTRY VISITOR

Nom #Nom Nom Advertising your business with digital These days, advertising through digital platforms is often more costeffective than traditional marketing. A number of emerging trends and technologies are mixing up how businesses get their messages out online, creating exciting new ways to target and reach customers. So what are the big digital trends in 2017 and how can those in the hospitality and foodservice industry take full advantage of them?

‘GETTING SOCIAL’ A free session on social media Thu 14 Sep 2.00pm Devondale Café Stage, Level 1, at the ICC

KNOW YOUR CUSTOMER

MOBILE-FIRST MARKETING

IMMERSIVE VIDEO

“You must know your audience and their customer journey, so you can identify the steps where you can make the biggest impact,” says Alex Conomos, Marketing Manager at Special Broadcasting Service (SBS) Australia and author of the food blog, The Fidgety Foodie.

With the majority of consumers using smartphones or tablets to search for restaurants and products and read menus and reviews online, it’s essential that your marketing strategy is mobile-friendly. A study by web measurement firm Hitwise, which looked at hundreds of thousands of online search queries in the US, UK and Australia, found that more than half (56 per cent) of online searches for retailers were being made on a smartphone or tablet.

“Virtual reality, artificial reality and 360-degree video… the technology is ready, it is just a matter of time before marketers start taking full advantage of it,” says Mauricio Escobar, Founder and Global Head of Digital Marketing Strategy at eDigital.

“It might be paid search engine marketing (SEM) activity while they’re researching to ensure your brand is being considered.”

THE POWER OF SOCIAL INFLUENCE “Word-of-mouth is the oldest form of marketing but it’s still the most valuable,” says Conomos.

Escobar says we will also start to see more live video of events via social media and that this can make your events more accessible to national and global audiences. Facebook and Instagram have already integrated live video capabilities into their channels and other platforms will soon follow suit.

In the digital space, this means so-called ‘influencers’. These may be popular food bloggers, chefs, journalists or celebrities. Whoever they are, their voice resonates with your customers and they typically have the power to influence their decisions.

CONTENT (MARKETING) IS KING

“Find the influencers who have a legitimate and credible voice in your industry and work with them to share your brand story,” says Conomos. “You don’t need influencers with the highest number of followers either—it’s about quality not quantity.”

Hospitality businesses and food retailers can make it easier for customers to share content about their business by means such as professional photography, having Instagram-friendly dishes and specials, or giving influencers incentives to create and share content.

Delivering quality content—such as topical and relevant blogs— on a consistent basis can help establish you as an authority, give your brand an authentic voice, and improve your search engine rankings.

finefoodaustralia.com.au

LOCATION, LOCATION, LOCATION Location-based marketing is on the rise and it’s a trend that most food service operators can happily capitalise on. “Not only do marketers need to offer responsive websites and apps, they should also be running contextual mobile marketing campaigns. If you know who your most valuable customer is in a specific geo-area, then you have to have a plan in mind to target them,” says Escobar.

BE MORE SOCIAL Escobar points out that brands no longer control the conversation, but they can still be an important part of it if they earn their customer’s trust. “Food retailers need to keep in mind that customers are far more educated about food than ever before and are part of social media networks where thousands of comments and recommendations are being shared,” he says. “It’s important that any digital marketing strategy not only pushes messages out, but also has a process in place to listen social media commentary. Be sure you offer the tools and spaces for customers to rave about their experiences.”

Go your

own way Standing out from the crowd can be what sets your business apart from your competitors and what keeps your customers talking about you and coming back. These Sydney businesses weren’t afraid to try something a little bit different, and they’re reaping the rewards as a result.

THE REFORMATORY CAFFEINE LAB

YELLOW Potts Point

Surry Hills

When one of Sydney’s best-loved restaurants, Yellow, “went vegetarian” during the height of the dining scene’s barbecued meat frenzy, it resulted in hundreds of headlines. Chef Brent Savage cited a strong personal interest in vegetarian cooking as one of the reasons to remove meat from the well-known venue. In addition to his wife being vegetarian, he has said that having a solely vegetabledriven menu provides the opportunity to focus on interesting varietals, and to prove that vegetarian dishes are just as delicious as a meat menu items. The Yellow menu gives a choice of vegetarian or vegan tasting menus only, and many a meat-eater has acknowledged that it is indeed still delicious.

The team behind the Reformatory are not shy when they claim that they bring great coffee to a marketplace that was crowded with substandard options. Shying away from any form of usual, the Caffeine Lab lives in a space that was previously a desolate parking space. Custom built from the ground up, The Reformatory invites customers to experience coffee at an entirely new level, in a location where “crazy things happen!!”. With décor that combines comic book villains with a crazy scientist’s lab, the venue’s back story is encapsulated in a chalk wall mural that takes up one side of the long, black interior – theming that is worlds away from the bright, airy feel of most of the city’s coffee shops.

@ reformatorycoffeelab

THE BARBER SHOP

ABSINTHESALON

Sydney

Surry Hills

This parlour-like space on York Street, decked out with a nostalgic décor, is not only an actual barbershop, but it also moonlights as a cosy cocktail bar. Patrons can take advantage of traditional grooming services, all whilst sipping premium gin. This unique business is not only popular amongst Sydneysiders but has also won many bar and innovation awards, proving that hybrid businesses ideas are winners! Mikey Enright from The Barber Shop will be part of the ‘What does it take to run a successful bar’ session on the Winterhalter Speakeasy Stage at Commercial Drinks. Mon 11 Sep at 2.00pm.

Opening seven years ago and now expanded into Melbourne, Sydney’s Absinthesalon focuses solely on authentic French and Swiss absinthe. With an incredibly specific concept, the venue is tucked away in a quiet part of Surry Hills, and so relies on word of mouth to drive patronage rather than foot traffic. Once customers are inside, imbibing is an elaborate process, and the bar focuses on the experience and the expertise behind the concept, making quick visits virtually impossible! There is also a limit on how many drinks patrons are allowed given the potency of the alcohol in service.

11-14 September 2017 • ICC Sydney, Darling Harbour

“ If the staff are happy and proud of the work that they do, it shows on the plate and in the dining room”

Five Minutes With...

Danielle Alvarez Danielle Alvarez is the Head Chef at Fred’s in Sydney and will be on the panel of the Women in Foodservice Charity Brunch, being held alongside Fine Food Australia. The American-born Cuban has a passion for sustainability and locally-sourced produce. Here she shares a bit on her background and how Fred’s was born.

Having started out studying art history, what made you change course into food? I was in my early 20s and I got a few jobs in the art world that weren't really propelling me forward. I thought I had better get into what I really loved quickly. Food and cooking has always been a big part of my life but I had never worked in a restaurant. It was a leap of faith. I signed up for cooking school and went from there.

You worked with Alice Waters, the owner of Chez Panisse in San Francisco – what was the most valuable thing you learned in your time there? Creating positive, nurturing cultures in your work environment is what is going to keep you and your staff creating and evolving for years to come. If the staff are happy and proud of the work that they do, it shows on the plate and in the dining room. Also, believe in something. Food is a very powerful thing and it has the ability to change everything.

Merivale brought you on board back in 2014 to start up Fred’s in Paddington – what inspired you to make Fred’s what it is now? I think Chez Panisse and Camino (in Oakland) influenced the kitchen set up and cooking methods and the food and the rest sort of came from there. We knew we wanted a large open hearth and wood burning oven and the rest of the concept evolved from there.

Can you describe the idea behind the menu and the atmosphere at Fred’s? We knew we wanted it to feel like home, somewhere that people felt comfortable. That was always the vision. The food is simply what I know how to do. Simple, seasonal and firmly rooted in old world cooking techniques. I wanted it to be approachable but using the best ingredients from people who think similarly to I do about sustainability and using the best farming practices. The design team did a fabulous job at making

the space feel warm and comfortable. The lighting, the music, the chairs, the spatial demensions—it was all intended to feel luxurious but comfortable.

Having worked as a chef in both Australia and the United States, what would you say are the biggest differences between diners here and there? I think many diners here are quite sophisticated. People here (in Sydney) have travelled overseas a great deal more than many Americans which opens your eyes to do much more. Australians are also so much more connected to their seafood and know freshness to a higher degree.

What would you say has been the biggest challenge in your career, and how did you overcome that? Being away from family: sometimes your career takes you far away which also means it takes you far from your support system and everything familiar. This is

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a very challenging business in the day to day and that can feel very taxing. I've been lucky to have great friends wherever I have travelled and I still remain very close to my family even from afar. Thank goodness for text and phones. Danielle Alvarez will be part of a panel at the Women in Foodservice Charity Brunch. The panel will be facilitated by food writer and restaurant critic, Elizabeth Meryment who will lead a discussion with renowned industry innovators including Christine Manfield, Vivian Zurlo, Lauren Eldridge and Danielle Alvarez about their inspiring adventures in food. All profits will be donated to charity. Wed 13 September, 10.30am-12.30pm Cyren Restaurant, 2-10 Darling Dr, Sydney Tickets can be purchased at: finefoodaustralia.com.au/women Includes gourmet brunch with sparkling wine and a complimentary goodie bag.

Products

to look out for From native superfoods and liquid coconut oil, to food forming machines and tablet menus – Fine Food Australia has everything a chef, restaurant manager or owner needs to keep their customers happy and their business buzzing! Here are just a few highlights from the tens of thousands of products on show at this year’s event, which covers both Level 1 and Level 4 at the ICC in Darling Harbour.

11-14 September 2017 • ICC Sydney, Darling Harbour

KAKADU PLUM POWDER BY KAKADU PLUM CO.

BAGO BLUFF CONDIMENTS Fine Food Australia, Level 1 Stand E1 in the Start Up Zone

Fine Food Australia, Level 1 Stand C1

Launched in early 2016, the Bago Bluff condiment range features ten unique products bursting with farm-fresh ingredients sourced from local suppliers and producers. The full range includes chilli jam, tomato relish, corn relish, orange infused olive oil, lemon infused olive oil, marmalade, strawberry jam and yellowbox honey.

Kakadu Plum Co’s mission is to bring traditional bush foods to the plates of every day people, and showcase the benefits of Australian superfoods and ingredients. Kakadu Plum Co. is a social enterprise that exists to support the Australian Indigenous people, communities and the native Australian food industry.

THE RIVERINA DAIRY

FARM FOODS BUTCHER Fine Food Australia, Level 1 Stand L18

Fine Food Australia, Level 1 Stand N20

Farm Foods’ commitment to quality and innovation has seen the company grow from a single butcher shop into Australia’s premier gourmet sausage brand. Farm Foods Butchers regularly travels the world in search of new flavours and technologies to ensure Australian consumers receive the best quality and value products available.

Family owned Australian business Riverina Dairy produces award winning feta, haloumi and yoghurt. Their products are created from milk sourced from their own dairy farm; meaning that the milk from their farm bred Holstein Friesians cows is in production within hours of being milked, creating farm fresh produce.

LIQUID COCONUT OIL BY TOPWIL ORGANIC FOOD

TAB SQUARE Fine Food Australia, Level 1 Stand B50

Fine Food Australia, Level 1 Stand D32

TabSquare’s SmartTab is a system that uses proprietary algorithms for menu engineering, enabling restaurants to increase the average bill value by up to 10% through a data a driven menu. Their pioneered data driven ‘Smart” solutions for the Food and Beverage Industry aim to enhance customers’ experience during their dining journey.

Cocoearth is the pioneer of Liquid Coconut Oil in Australia! Their coconut oil, with a subtle coconut flavour, stays liquid in cooler temperatures. 100% Non GMO with no chemicals used, this healthy oil is perfect for cooking, salad dressing, frying, baking, grilling, sautéing or BBQ!

GESAME MH100 FOOD FORMING MACHINE Fine Food Australia, Level 4 Stand HA35 Any shape can be formed with the MH100: from burgers and meatballs to crochets and cannelloni. Custom shapes can also be developed. Target weights can be altered during production by adjusting thickness. Simplicity of design makes for a super reliable machine and an easy clean up! The MH100 is perfect for small processing areas.

At Fine Food Australia you’ll find everything a restaurant needs to operate a profitable business, from Catering Equipment and Specialty Food on Level 4, to Drinks, Healthy Living, Fitout & Design and Hospitality Equipment on Level 1.

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Knowledge GROW YOUR

Hungry for new ideas?

Come to Fine Food Australia this year and let us help you expand your knowledge and business’s profitability even further

Register for Fine Food Australia now and automatically receive three free resources that will help you improve the way you do business, courtesy of Profitable Hospitality: • Menu changes to combat rising food costs • Creating a happier and more productive workplace • How to make your venue more family-friendly

TO GET YOUR FREE DOWNLOADS REGISTER AT FINEFOODAUSTRALIA.COM.AU/PROFITS

Visit the Profitable Hospitality team at Silver Chef (Stand HD48 on Level 4).

You’ll receive a promo code to sign up and receive 3 months FREE access to Profitable Hospitality, which includes online tools, training and templates that will help you build a profitable business. PLUS go in the draw to win a 2 hour business consultation with founder Ken Burgin.

USE PROMO CODE: PROFITS Co-located with

11–14 SEPTEMBER 2017

INTERNATIONAL CONVENTION CENTRE SYDNEY EXHIBITION CENTRE, DARLING HARBOUR finefoodaustralia.com.au Fine Food Australia and Commercial Drinks are strictly trade only events. Entry is restricted to members of the foodservice, hospitality and retail industries. Proof of business identification may be requested upon entry. Persons not in these categories will not be admitted at any time. As Fine Food Australia and Commercial Drinks are business events, visitors are advised not to bring anyone under the age of 15 to the show. All visitors to Commercial Drinks must be over the age of 18 – proof of age may be requested at the entry. Due to OH&S, prams, strollers and trolleys (ie. shopping trolleys) are not permitted at the event. Online registrations close at 5pm AEST Friday 8 September 2017. There is a $30 door charge for those who do not pre-register online. All information printed is correct at time of publishing. For the most up to date details, please visit finefoodaustralia.com.au