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NO.742 MAY 2018
Jamie Oliver EXCLUSIVE
On the collapse of his Australian restaurant group
PENS A COLUMN ON THE STATE OF SYDNEYâ€™S HOSPO INDUSTRY
Wine on tap
TRADING BOTTLES FOR KEGS
Ed’s note Contents 6 Cover story 8 Openings 9 Flavour of the month 10 Business profile
ocial media has a significant presence in most of our lives, both personally and professionally. But what about those who make a profit out of posting content? Influencers are quickly changing the face of marketing, requesting free food and drink in exchange for articles or social media posts. However, where do venues draw the line when they’re receiving countless requests from these mini marketers? Although most influencers think they know the industry, eating out at a restaurant is very different to running one. There are many costs involved in creating a Gram-worthy plate of food, including food costs, rent, wages and labour, leaving a small profit margin for operators. On page 26, we look at the pros and cons of working with influencers and what you need to know — whether you’re for or against it. This issue, we take a look at keg wine, which has found its way into a number of venues as of late, including Chin Chin Sydney. Although many may be deterred by wine from a tap, it turns out it’s exactly the same stuff that goes into a bottle. Keg wine can boost efficiency behind the bar and has the added benefit of minimal wastage; read the full story on page 16. We also chat with the team behind Three Blue Ducks and examine how toast has transformed from comfort food to menu must-have with Jordan Toft and Cory Campbell. Until next time, Annabelle Cloros Editor
4 Hospitality May 2018
14 Column 16 Drinks 20 Trends 24 Best practice 26 Working with influencers
30 Finance 32 Dishwashing 36 Foodservice 2018
40 Shelf Space 41 Diary 42 5 minutes with …
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Jamie Oliver on the collapse of his Australian company In the wake of his Australian restaurant group’s collapse, celebrity chef Jamie Oliver reveals why failure is essential in running a successful business.
he Australian arm of Jamie Oliver’s restaurant empire has hit turbulent times, with the chef losing control after voluntary administrators were called in to rescue the company. After Jamie Oliver Restaurant Group Australia was placed in the hands of administrators, the effects were immediately felt with Jamie’s Italian Canberra closing its doors on 16 April. However, in a last-minute sale, Brisbane-based Hallmark Group has taken over the management of the five remaining restaurants in Sydney, Parramatta, Brisbane, Perth and Adelaide. The chef took back ownership of his Australian restaurants just over 12 months ago, buying the Jamie’s Italian restaurants from the receivers of the failed Keystone Group. Since then, Oliver’s group has suffered a number of blows, with his UK-based company Jamie’s Italian Limited owing debts totalling more than $125 million, as reported by Hospitality in February. The group announced a restructuring plan to close 12 Jamie’s Italian restaurants in the UK in a bid to salvage the company and one of Oliver’s flagship London restaurants, Barbecoa, also closed its doors. Just days after the sale of his Australian restaurant group, Oliver made a public appearance at the EuroCucina exhibition at the Milan Furniture Fair, where he discussed the restaurant group’s recent failures. “If you love what you do, failure is a part of moving forward,” said Oliver. “I have closed many things, not just a few restaurants, many, many things — cookery schools — but I still have one today. I have closed businesses where we design products, but I still design products today. The point is what do people want, what do they need, what do they want help with? I think I know, but I don’t.” While times might be tough for his international businesses, Oliver remains upbeat about the future of his restaurants. “Knowing is one thing, and trying is another, and sometimes you never find out until you do it,” he said. “For me, the reality is I do what I love because I love it and success cannot exist without failure. If I open a restaurant in Portugal and it is not relevant, it will close. If it is relevant, it will live.” Despite the sudden closure of the Canberra restaurant, it’s not the end of Jamie’s Italian in Australia, with Hallmark Group confirming plans to expand the Australian portfolio under its new management. “We’ll be working closely with Jamie and the UK team, staff and local suppliers to keep driving the business forward and delivering exceptional experiences across the country,” said a spokesperson for Hallmark. “Hallmark are actively seeking new suitable locations for the next Jamie’s Italian.” Oliver’s recent hardship is proof the industry is tough — even for the biggest names in hospitality. n 6 Hospitality May 2018
Openings The latest venues to swing open their doors in Australia’s foodservice scene. 1
Woolloomooloo, Sydney Alibi is located in Ovolo Woolloomooloo, boasting a 100-per-cent plant-based offering. US chef Matthew Kenney designed the menu, with Ovolo group executive chef Kasper Christensen overseeing the venue day-to-day. Signature dishes include kimchi dumplings with sesame and ginger foam and a deconstructed tiramisu with frozen almond Chantilly. Alibi also features an extensive cocktail list, with wine curated by sommelier Chris Morrison.
Erskineville, Sydney The Imperial Erskineville has reopened after a $6 million redevelopment in Sydney’s Inner West. The venue has launched a new restaurant and bar dubbed Priscillas, which features a mostly vegetarian menu. Group executive chef David Clarke and the culinary team travelled to California for inspiration, with feature dishes including crabless crabcakes with jackfruit and palm hearts along with coconut ceviche with jalapeño agua-chile and coconut curry. The extensive cocktail list is accompanied by a late-night espresso martini club, which opens from 10pm.
Matilda 159 Domain
South Yarra, Melbourne Chef and restaurateur Scott Pickett has expanded his empire to South Yarra, with the opening of Matilda 159 Domain. The concept revolves around an open kitchen which features open fires and hot coals. Seasonal produce and Australian ingredients are on show, with John Dory on the bone, salt and pepper Blackmore Wagyu bavette and wood-fired Macedon duck on the launch menu. The venue is open seven days for lunch and dinner.
The Doss House
The Rocks, Sydney Sydney has a new whisky bar in the form of The Doss House. The bar is located in a 170-year-old sandstone building that was once an opium den and a boarding house, but has now been revamped and separated into five chambers that pay homage to the space’s former occupants. There are 150 varieties of whisky and a range of cheese and charcuterie boards on offer including emu prosciutto and kangaroo salami. The cocktail menu has been designed by consultant Bobby Carey and bar manager Alex O’Brien.
4 8 Hospitality May 2018
Flavour of the month Lemon myrtle is a versatile native ingredient found on the east coast of Australia. Annual production rates are on the rise as more chefs incorporate the ingredient into their menus, adding a punchy citrus flavour to both sweet and savoury dishes.
Photo credit: CSIRO
Lemon myrtle ORIGINS
Lemon myrtle (Backhousia citriodora) is a native Australian tree, originating from coastal rainforest areas in Queensland. The industry was boosted by its rediscovery in the 1990s, which led to mass plantings and an oversupply of lemon myrtle, resulting in some growers leaving the industry. Due to substantial market growth in Australia and overseas, annual production is between 575 and 1100 tonnes each year.
Lemon myrtle has a distinct lemon lolly aroma with menthol notes. The leaves contain the highest amount of citral (greater than 90 per cent) of any plant known in the world, leading many to suggest that it is ‘lemonier than lemon’.
Due to the high volatility of the citral component, lemon myrtle leaves must be dried quickly, ideally within one hour of harvest, to prevent them from deteriorating. To prevent the loss of the essential oils, they should be dried at a low temperature that’s less than 45 degrees Celsius. The dried leaves can maintain the essential oils and flavours for years if stored appropriately in cool, dry conditions. Steam distillation is used to extract essential oil from lemon myrtle leaf. The oil is very corrosive to certain plastics, therefore stainless steel and glass containers should be used for storage. Aluminium canisters can also be used for short-term storage and shipping. n
SOURCING Lemon myrtle grows best in nutrient-rich soils of medium to heavy texture and neutral instead of acidic soil. It performs best in well-drained, wind-protected sunny areas as the trees succumb to waterlogging and are prone to wind damage. Lemon myrtle can be harvested year-round, although wet season should be avoided.
USE IN FOOD Lemon myrtle can be used in both sweet and savoury dishes to create a clean and crisp citrus flavour. Its leaves are generally dried and milled for use in teas, syrups, glazes, cakes, biscuits, dressings, sauces and ice cream. It can also be used to substitute lemongrass in cooking, enhancing the flavour in curries and pastas. Essential oil is extracted from the leaf and used as a flavouring ingredient for beverages, flavoured oils and sauces. Lemon myrtle is high in antioxidants, vitamin E, calcium, zinc and magnesium, and also has anti-microbial and anti-fungal properties.
Information courtesy of Rural Industries Research and Development Corporation and Australian Native Food and Botanicals. May 2018 Hospitality 9
Sam Reid-Boquist, Chris Sorrell, Andy Allen, Jeff Bennett, Darren Robertson and Mark LaBrooy
Three Blue Ducks Three Blue Ducks are gearing up for the launch of a fourth venue and the brand is going from strength to strength. Here, we speak to co-owner Jeff Bennett about the group’s food philosophy, dealing with expansion and their journey thus far. By Brittney Levinson.
ince the first Three Blue Ducks venue opened in Bronte in 2010, the concept has expanded to include three, soon to be four, café-turnedrestaurants across New South Wales and Brisbane, with each boasting a strong focus on ethical produce served in a no-frills setting.
HUMBLE BEGINNINGS Three Blue Ducks sparked from an idea between Mark LaBrooy, Chris Sorrell and Sam Reid-Boquist, who shared a love of surf, snow and good food. In 2010, after years of discussion, the three mates found the perfect location in Bronte right next door to where Jeff Bennett had recently opened a pizza shop. “It was just the three guys: one did food, one did coffee and one was on the floor,” says Bennett. It wasn’t long before Bennett became friends with the boys next door and soon the wall between his pizza shop and Three Blue Ducks was knocked down and the four were in business together. As the venue got busier, 10 Hospitality May 2018
they recruited Darren Robertson, former head chef at Tetsuya’s, to help expand the menu and open for dinner. “From day one, it was just really well received,” says Bennett. “There weren’t a lot of places [at the time] that were offering different specials every day or high-end, restaurant-quality food in a small casual café at café prices.” The group went on to open Three Blue Ducks at The Farm Byron Bay in 2015 and then Rosebery in 2016, with MasterChef Australia 2012 winner Andy Allen coming on board as a co-owner. Between 2012 and 2014, the group also had a café and restaurant in Falls Creek, Victoria, which operated during the winter months.
FOOD PHILOSOPHY The common thread woven throughout the venues is a commitment to ethical food and supporting small farmers and producers. “It’s really about working with what’s available, minimising waste and sourcing produce that’s as organic as possible,” says Bennett. But high-quality produce comes with high prices, and Bennett admits there are limits on what the venues can charge in such a casual setting. “Rents go up, food costs go up, power bills go up and staff costs go up, but you can’t keep putting the costs of your dishes up, especially in a place that is so breakfastfocused,” he says. “We’ve probably pushed the envelope as much as anybody and our prices are up there, but we also buy produce
other people would never consider buying because of the cost. It’s almost become a joke what we pay for bacon; free-range bacon is not that easy and it’s so expensive. But we’re not going to get bacon from pigs that have been brought up on concrete.” While some customers still don’t appreciate just how much free-range and organic produce costs, Bennett is beginning to see a shift in consumer mindsets and their willingness to pay top dollar. “People are so much more aware and accepting of a higher price for higher quality and for those decisions that we make,” he says.
STAFFING Staffing is a challenge for Three Blue Ducks, just as it is across the industry, but the group is aware of the importance of maintaining a positive work culture. “We’ve been very fortunate and we have a lot of staff that have worked with us for five years or more,” says Bennett. “But it’s just a really tricky industry and people move and go to different places for different reasons.” In an effort to retain valuable staff members, the business is committed to providing a positive work culture for its staff. “There’s an induction process and the staff get to know the history of the place and that’s usually conducted by one of the owners,” he says. “We try to make people feel part of something that has a bit of history and something special.” Alongside training, it’s just as important to reward staff, and Three Blue Ducks does this by throwing staff parties. “We love having
The Ducks’ famous breakfast options
“We try to make people feel part of something that has a bit of history and something special.” – Jeff Bennett Baked goods at Byron Bay
May 2018 Hospitality 11
Three Blue Ducks in Byron Bay
good parties. Up here [in Byron Bay] it actually happens quite a bit because of the way this place operates during school holidays; it’s a lot of work and people are really pushed to their limits. So we always do something at the end to say thank you.”
NEW TERRITORY Taking Three Blue Ducks to Brisbane has been a learning curve for the team, given its more commercial environment within the W Hotel, but there’s no doubt the boys’ laidback nature will be well received by the Sunshine State. “The people at W have been great to work with,” says Bennett. “The day we met them all, the vice-president of Marriott and Starwood luxury brands was visiting, and Mark and I rocked up in board shorts, thongs and a T-shirt and we got walked into a boardroom and everyone was in suits. It was like, ‘Well, what you see is what you get’. “It’s been really interesting and completely eye-opening. The original Ducks was opened for $75,000 and it was three guys in there doing absolutely everything themselves. What it costs to build a restaurant [now] — there are pieces of equipment in there for more than that.” Adjusting to a new kitchen layout has been the biggest challenge for the group’s new venture. “We came in quite late in the setup phase and the design of the space was already there, so the kitchen layout is different to what our chefs would want and it’s going to take a whole different kind of management. Otherwise, there hasn’t been a heap of new challenges other than the normal ones of setting up a restaurant.” 12 Hospitality May 2018
FUTURE PLANS While Bennett says nothing is in the works yet, he says there’s definitely potential to continue growing the brand — perhaps even internationally. “We don't want to keep rolling Three Blue Ducks out and make it look like a franchise or cheapen the brand,” he says. “But if a good opportunity comes up in an area we’re not [already in] then we’d look at that.” As for a specific location, there’s just one criterion: there must be surf or snow nearby. “We’ve always had visions of New York, Tokyo or Indonesia,” says Bennett. “They’re places we’d like to go.” n
Three Blue Ducks Rosebery
“The original Ducks was opened for $75,000 and it was three guys in there doing absolutely everything themselves.” – Jeff Bennett
Game-changer FoodByUs is an innovative app for the foodservice industry that offers hundreds of suppliers in one place.
anaging a venue is stressful enough without having to worry about juggling suppliers. So what if there was a way to manage all your suppliers in one place? FoodByUs is a new one-stop shop for the foodservice industry that features hundreds of producers located in a handy app. FoodByUs works with a range of suppliers that offer everything a venue could need from baked goods and meat to dairy, beverages and fruit and veg. New producers are added to the app every day, so venues can have access to the latest products that keep up with trends such as vegan and glutenfree alternatives. Ordering through the app is simple and only requires a few steps compared to dealing with individual suppliers, which typically involves
messy ordering processes, credit applications and complicated invoices. No matter how many suppliers you choose to buy from, FoodByUs allows users to pay in one transaction with a credit card or direct debit, which can be instantly set up through the website. And the best part is the app also offers competitive prices, so you know you’re getting a good deal. FoodByUs is committed to providing a superior customer experience and has dedicated sales representatives in Sydney who are able to visit venues, determine your needs and provide samples to get you started. Sign up now and start streamlining your suppliers. There are no lengthy application forms to complete, just log in and get going. Order now and utilise the promotional code HMAGZ18 for $50 off your first order over $100! May 2018 Hospitality 13
A love/hate letter to Sydney, 2018 Kenny Graham examines Sydney’s current hospitality scene and makes a plea for the industry to step up and preserve the romance — for future’s sake.
14 Hospitality May 2018
here is a romance that surrounds our industry, and it slips and changes as quickly as the trends that drive it. Be it the speak-easy bartender, the crazed fanaticism of the sushi chef, the battlescarred Bourdain, the misty-eyed Shewry or the desperation of the MasterChefs — we are driven by passion, romance, love, hate, cocainelike highs and crippling, and at times, fatal lows. So where are we at now? Sydney, 2018 — where the fuck we at? Between the squeeze of UberEats and crippling rents, where can we blossom? Where can we meet and mix and create and breathe? Is there room for romance in Sydney 2018? Where are our chefs and restaurateurs of the future? Where is our next generation of dreamers and cynics and rockers and fanatics? Are they among us? Or are they being forced to flee, suffocated of the excitement the young need? Are we simply sifting through the rubble of our post-Mirvac/Deliveroo/poker machine world, trying to work out how the fuck it went so wrong? The answer is with us. With those standing right here and now. For those brave enough to stand for creativity not corporate growth rates. For those who want to leave our industry better than we found it; the one we have been left with needs some fucking work.
Our role as mentors and leaders does not end with a lesson in fish butchery; it begins there and ends with a responsibility for the future of food and the culture that surrounds it. We are the future historians of our very own romance, destined to tell our children the story of what we did with our time in charge. It rests heavy, and it is beginning to rest now. What do we wish to leave behind? I want my child to know our work doesn’t define our worth and that the worth of their work doesn’t define the worth of their lives. I want them to understand our work is never easy, and that it never was. That pushing the Sisyphean rock is a daily task, and that its touch never grows warmer or more inviting. I want them to know that the work draws blood and tears, but that these bring forth the romance that will excite and feed those that will come after them. I want them to know the joy of a skill passed on, of the thrill of a section mastered and of the rush felt from the approval of your peers. I want them to see that I tried to add to the romance. I want them to want to do the same. The weight of this future is upon us now, here in Sydney 2018. I fucking hope we can add something that makes them proud. n
Our role as mentors and leaders does not end with a lesson in fish butchery; it begins there and ends with a responsibility for the future of food and the culture that surrounds it.
May 2018 Hospitality 15
16 Hospitality May 2018
GoGo Bar, Chin Chin Sydney Photo credit: Tom Ferguson
Wine on tap W
ine on tap is a relatively new offering that has quickly risen in the popularity stakes for both consumers and venues. Initially, tap wine was mostly found in large pubs and hotels, but now up-scale restaurants are installing wine taps to reduce waste and save money, space and time. Brisbane bar and restaurant The Charming Squire has served wine on tap since opening in 2014. It started off with just a small selection, but the venue now serves most of its wine on tap, with a few premium varieties available by the bottle. “We currently have two whites, a Rosé and three reds on tap,” says venue manager Darren Khan. “When we opened The Charming Squire, there was only a small range available by keg. Since then, we’ve approached several companies to get them started on keg wine.” The venue is now pouring wines from a number of labels including Dowie Doole in South Australia and Peregrine Wines in New Zealand’s Central Otago. While popularity is undoubtedly growing, many venues still encounter customers who are reluctant to try wine on tap. “Customers were very hesitant [in the beginning], but my attitude was if you were sitting on the other side of the bar and I poured you
Casual pubs and highend restaurants are fast discovering the benefits that come with wine on tap. By Brittney Levinson.
a glass of wine, you wouldn’t know the difference no matter what it came out of — it’s exactly the same wine,” says Khan. “I’ve managed to talk around a lot of people.” Stuart Hordern, senior winemaker at Hunter Valley winery Brokenwood Wines, confirms what a lot of customers might not believe: wine from a keg is exactly the same as wine from the bottle. “We just prepare them as we would normally for our other wines and it’s literally a matter of filling the kegs rather than putting it into a bottle,” he says. “In terms of winemaking, it’s no different.” Brokenwood Wines currently kegs several wines, including Cricket Pitch red and white, a Semillon, as well as an exclusive blend for Chin Chin Sydney. “We started with very small volumes as an experiment and it’s now at a point where it’s available through our national distributor,” says Hordern. Venues are opting for wine on tap for several reasons, including convenience, to save on storage space and to reduce waste. “I’ve found it better than the bottles simply because of convenience,” says Khan. “It’s easier for a high-volume bar to pull up a glass, open the tap and close it rather than walking over to the fridge to get the bottle out, unscrew, pour and put it back.”
benefits of wine on tap Some venues might be hesitant to try wine on tap, but given the benefits, it’s worth branching out. 1. Fresher for longer: Storing wine in kegs eliminates the risk of the wine going off due to exposure to oxygen or sunlight. Wines stored in kegs can stay fresh for weeks, whereas an open bottle of wine may only last a few days. 2. War on waste: One 30-litre keg saves 40 bottles — labels and lids included — from ending up in the bin. Stainless-steel kegs can be reused for approximately 25 years and single-use plastic kegs can be stripped down and recycled. 3. Save on space: Kegs can offer a space-saving solution for small venues that struggle with storage, holding large amounts of popular wines rather than having dozens of bottles taking up room behind the bar. 4. Reduce your costs: Wine on tap can help venues reduce bin costs, as there’s less bottles and packaging filling up rubbish or recycling bins. It can also reduce the amount of half-consumed bottles of wine that end up in the fridge, which eventually go off and can’t be sold. 5. Time is money: Wine on tap is an efficient and timesaving solution for bars and restaurants that serve large amounts of wine. Bar staff can open the tap and pour a glass of wine in seconds rather than having to go back and forth between the fridge and the bar.
The Charming Squire May 2018 Hospitality 17
Wine on tap keeps wastage at a minimum for The Charming Squire, as there’s no chance of the wine going off, according to Khan. “If someone forgets to put a date on an [open] wine bottle, you’re not sure how long that bottle has been sitting in the fridge,” he says. “In any high-volume bar we’ve done, we always used to find multiple open bottles of the same wine. This eliminates all of that. You might not pour the wine for two or three days and it comes out perfectly fine.” Sustainability is one of the biggest selling points for wine on tap. A 30-litre keg holds the same amount of wine as 40 bottles; therefore one keg saves 40 bottles — including labels and lids — from ending up in the bin. As for the keg, it comes in two varieties; reusable stainless steel, which has a lifespan of approximately 25 years, or singleuse plastic that can be recycled. Melbourne-based company Tap Wines has been supplying bars and restaurants with wine on tap for several years, using both stainless steel and plastic kegs. Managing director Andrew De Angelis says the design of the plastic kegs has continued to improve, and now they make up 20 per cent of his business. “We have a program in which we pick up the empty kegs [from venues] and we then break them down and separate the different plastics and give that to a recycler,” he says. “From a quality aspect, they have a foil lining inside, so the product is never compromised from the gas or plastic.” Whether you choose stainless steel or plastic, kegs can also help maintain the quality of the wine. “The wine actually lasts and stays fresh because you’ve got zero contact with oxygen and zero contact with light strike and UV rays,” says De Angelis. 18 Hospitality May 2018
He says wine on tap is a sustainable solution for a commodity that is typically consumed by the glass. “There’s really great opportunities of cost saving and efficiencies for a restaurant,” says De Angelis. “You don’t need to get your staff to fill up the fridges with wine and you’re also not throwing away bottles. Bin costs are quite high in restaurants, and you’re reducing that as well.” With storage an ongoing issue for many venues, kegs can offer a space-saving solution in place of dozens of bottles that take up valuable space. “If you’re struggling for space and you sell a lot of wine, it would be the perfect solution because you can stick the keg under a counter and it doesn’t take up as much space as bottles,” says Khan. Hordern agrees, but says it’s important for venues to do the math before adding wine on tap to their drinks menu. “Storage space is at a premium for most restaurants, so not requiring cases of your house wine stacked up is a big benefit,” he says. “To justify having a tap, you need a certain amount of throughput; it’s similar to beer. It probably doesn’t suit a venue that’s doing a couple of glasses a night.” While the benefits may be clear, there is still some stigma surrounding wine on tap and customers who are hesitant to make the switch. “It’s similar to going from corks to screw caps; there was a huge stigma behind that,” says Khan. “This is a very similar thing, but more places are now putting wine on tap.” Wine on tap can offer a space-saving and sustainable solution for venues that sell high volumes of wine. Start with your house red or white on tap before adding a larger variety to your drinks offering. n
“Storage space is at a premium for most restaurants, so not requiring cases of your house wine stacked up is a big benefit.” – Stuart Hordern
“Cool” new partnership Scots Ice Australia and Icematic
ne of the world’s top manufacturers of commercial ice machines has launched a significant new push into the Australian market partnering with leading local distributor and foodservice refrigeration experts Scots Ice Australia. Scots Ice has announced it’s now the official Australian importer and exclusive distributor of Icematic ice machines made by Italian manufacturer CastelMAC. The 55-yearold company is one of the few manufacturers producing all its equipment in Italy, guaranteeing the highest quality and reliability backed by tough European standards. Scots Ice founder and managing director John Gelao says he‘s very proud to partner with Icematic to bring such high-standard machines to the Australian market. “We know these machines very well,” says Gelao. “Icematic is one of the leaders in the ice-maker market because of its reliability, massive range and ease of use. “It has a big focus on technological innovation, delivering the highest-quality,
“Icematic is one of the leaders in the ice-maker market because of its reliability, massive range and ease of use.” energy- and water-efficient, environmentally friendly, equipment possible. “Plus the machines all feature electronic systems that make it simple to diagnose and troubleshoot, so they can be fixed faster and easier.” Since Gelao launched Scots Ice almost 18 years ago, it’s grown to become one of
Australia’s largest distributors of ice-making equipment, last year supplying 1200 units nationally. Major clients have included Crown Resorts, the International Convention Centre Sydney, and the Melbourne Convention Centre. The family-owned company has a national network of sales staff backed by more than 200 specialised technicians to service its equipment. Gelao says his mission remains the same today as when he first began — to strive for quality. “To be successful, you have to make sure the industry has faith in you and your products. We’ve aimed to bring only the best, most reliable and user-friendly equipment to our customers. “One of the reasons we always go for Italian- or European-made equipment is that Europe has one of the strictest food regulation systems in the world so we know these machines are tried and tested. “We know they’re going to be hardworking, good-quality machines able to handle Australian conditions.” Setting Scots Ice apart is its origins as an ice-maker specialist. “Some companies are known for their cooking equipment — ice machines are just a side sale. But we’re the reverse. We know that when people think of ice machines in Australia, they think of us.” n For more information on Scots Ice’s Icematic range, visit scotsice.com.au. May 2018 Hospitality 19
Trends Sydney’s top restaurants are taking the food of the people and converting it into a high-end dish. Instead of toast slapped with peanut butter, slithers of artisan bread are now laden with luxe ingredients. By Annabelle Cloros.
Sea urchin and orange jam toast at Smoke, Barangaroo House
toast of the town M
ost things in life aren’t sacred anymore — but in this case, it’s a good thing. Toast options are popping up on the menus of high-end Sydney restaurants including Cirrus Dining, Bert’s Bar and Brasserie and Smoke at Barangaroo House, proving the point that most food staples have the potential to be elevated to a new level.
THE POWER OF NOSTALGIA You’d be hard-pressed to find someone who doesn’t like toast or have some emotional connection to the breakfast essential. Approachable dining that offers a more casual experience is on the rise, and menu items with a sense of familiarity are part of the movement. “The snack thing has been around for a while, and most restaurants have gone casual and moved away from fine dining,” says Jordan Toft, executive chef at Bert’s. “I also wanted the first mouthful of the meal to be somewhat luxurious, and thought the idea of little fingers of brioche with toppings would work well.” 20 Hospitality May 2018
Executive chef Cory Campbell has worked on various incarnations of toasties, from a wagyu tongue with burnt cheese to sea urchin toast with orange jam, which is now on the menu at Smoke. “It is the comfort of toast,” says Campbell. “Everyone knows what a toastie is and it’s approachable. But when you add sea urchin and orange jam, it’s grown-up toast. I don’t think there’s anything better than crunchy, fluffy, fragrant toast that you bite into.” Campbell was influenced by his time in Denmark and the country’s iconic open sandwiches, Smørrebrød. “They have open sandwiches with layers of ingredients on beautiful bread, so I thought let’s do an open sea urchin toastie on brioche with a butter and orange jam,” he says.
FLAVOUR COMBINATIONS Bert’s toast option is in the form of housemade brioche fingers that are toasted and topped with chicken butter and sea urchin. They also have a safer option of cold cultured
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butter and cured salmon with fennel pollen available, for those who aren’t game enough to “pash the mermaid”, says Toft. “We push the boundaries a bit with the chicken butter,” says Toft. “We culture our own butter, roast our own chicken skin and whip the chicken fat with the butter. We add in a bit of sherry vinegar and it gives a really nice savoury tang.” Like Bert’s offering, sea urchin is the star ingredient, but is teamed with orange for a citrus hit. “A few years ago, I had a couple of dishes with sea urchin and came across orange, which cuts through the brininess of sea urchin,” says Campbell. “It’s got a beautiful sweetness, zing and element of freshness”.
MONEY MAKER Whether toast options are profitable really depends on the ingredients and labour that goes into putting it on the plate. Bert’s only use live sea urchins which are kept in tanks, and there’s a lot of skill and training that goes into breaking one open and extracting the roe. “Am I making a massive margin? Not really,” says Toft. But the chef points to the bigger picture of running a restaurant. “In the holistic approach to our service model and what our guests experience, the idea is to get one of those on the table and encourage everyone to have a slice before they think about their meal,” he says. Sea urchin on toast at Smoke is priced at $22, but margins will vary according to the value of the main ingredient. “It all comes down to the sea urchin,” says Campbell. “It’s like a lobster or Wagyu steak — it has its price point. But we’re not shy on the urchin.” With more toast options on menus, the trend appeals to a range of customers who won’t turn down a new classic. n 22 Hospitality May 2018
Seafood on ice at Bert’s
“Everyone knows what a toastie is and it’s approachable. But when you add sea urchin and orange jam, it’s grown-up toast.” – Cory Campbell
Reinventing the wheel With pizza being one of the most popular delivery foods on the market, chefs need a tool to help meet demand without compromising on quality. The new Marana Forni® GENIUS oven has been designed specifically to help restaurants simplify the cooking process and produce high quality pizzas in only one turn of the cooking deck.
he pizza industry is going from strength to strength as more venues add pizza to their menus. Coupled with the growing popularity of delivery platforms, venues need time-saving solutions and user-friendly systems that allow any operator to cook pizza even without ‘pizzaiolo’ knowledge. For more than 25 years, Marana Forni® has been reshaping the pizza industry through its technologically advanced ovens. Ferdinando Marana built and patented the first SU&GIU® rotary oven for pizza in 1992, which features a cooking deck that lifts towards the dome while rotating. Initially, Marana developed the technology to assist pizza chefs in producing a consistent and quality product and to help reduce the long waiting times at pizzerias. Now the SU&GIU® feature is used in a range of hospitality venues, including pizzerias, restaurants, pubs, take away and fast-casual style outlets. The newest addition to the Marana Forni® range is the GENIUS ROTATING OVEN, which has been created to further optimise and simplify the pizza cooking process. GENIUS is a fully automated oven that uses algorithms based on the four basic values of cooking pizza that program the cooking deck to turn once only and cook a pizza perfectly: the temperature of the oven, the height of the flame, the temperature of the cooking deck and the cooking time. It is suitable for any type of pizza, including traditional Neapolitan, Roman, New York-style and pizza by the metre. The GENIUS ROTATING OVEN helps reduce operational costs for
any hospitality business. The oven also ensures increased production and consistency in performance, making it the perfect tool for chefs to help produce high volumes of pizza without compromising on quality. Despite its advanced technology, GENIUS features a traditional yet simple design to suit any kitchen. Shield Street Eats in Queensland is the first restaurant in Australia to own a GENIUS oven. “We found the oven is built incredibly well, once it reaches its temperature, the oven has consistent cooking times, and holds its heat during peak times and busy service” says Jamie Larson from Shield Street Eats. Marana Forni® ovens are manufactured in Verona, Italy, and come in a range of sizes and designs. They can be powered by wood, gas or a combination of both. Also available is the Napule’ static oven endorsed by the Association of Verace Pizza Napoletana. Marana Forni Australia is the sole importer of Marana Forni ovens (including AGA Gas Certified), supporting clients from sales to installation and all technical and after-sales care. We sell ovens in more than 75 countries worldwide and are certified to suit local standards. n For enquiries, please contact firstname.lastname@example.org or www.maranaforni.net.au. Visit Marana Forni® Australia at Foodservice Australia 2018 on 27-29 May at stand K20. May 2018 Hospitality 23
Dealing with copycats Stealing dishes and concepts is rife in the industry — here’s what you can and can’t copy. By Ken Burgin.
ell the truth, most of your restaurant and foodservice ideas are some version of what you’ve seen or eaten before. You could call it ‘creative swiping’ instead of copying or plagiarism, but it’s rare for any chef or restaurateur to create a full set of completely original ideas for a new menu or cocktail list. Remember that food trip to Chicago, Bali or Barcelona where you tasted recipes you ended up replicating? Sometimes, true originality does happen such as an unusual chocolate cake, upside-down ice cream or a lethal cocktail. But it is not commonplace. So what can be copied? Recipes, decoration and furniture ideas, menu layout, fonts, website design or even a name. How many times have you seen an Aussie concept that mirrors a US original? What can be stolen? Your chef, your manager, the best waiter and some of your customers. But none of these people were made to leave; they found the money, the management or the menu more attractive at another venue. If this happens too often, it’s time to look in the mirror. I remember losing a good chef at my restaurant, and it was a clear tap on the shoulder that I was disengaged or had let the culture of the business decay. What can’t be copied is the combination of food, service, atmosphere and design that creates unforgettable memories — that’s where you shine, especially if it continues successfully for months or years. By that time, it’s usually been shamelessly copied into bland, flavourless versions all over the country. Sticky date pudding anyone? The smart operator has moved onto something better, fresher, crunchier and more colourful. Real creativity feeds on itself — you can’t stop taking photos, experimenting and checking on other new places. The confident innovator is actively sharing new food and flavours, because each time it gets regrammed or mentioned in Hospitality, the reputation of the operator and their venue grows and becomes more valuable. You’re not going to run out of ideas, unlike the copycats. When you see someone pinch your work so flagrantly it feels like a knife in the back, remember there are ways to protect yourself which can reduce the risk. • Remind staff in their induction that recipes are the property of the business, as are any ‘inventions’ created by an employee in business time. It’s the combination of ingredients and method that make them yours. • Use the © copyright symbol on menus and event packages to assert ownership. If people want to steal they will, but it may remind them to rewrite their version instead of doing a shameless copy and paste. • Track website copying with a plagiarism checker — Google ‘plagiarism checker’ and you’ll find free services where you can enter your website text and see if it’s being used elsewhere. Email the owners of an offending site — they may not realise what the web developer did. • Double down on securing customer lists and data which are often left wide open because of carelessness. How easily could a cunning manager copy your database onto a flash drive? • Call out copycats with a smile — if it really gets under your skin, make a joke about it on Facebook or your blog and say how flattered you are. You look dignified instead of making a song and dance out of something most people didn’t even know about. n 24 Hospitality May 2018
Tell the truth, most of your restaurant and foodservice ideas are some version of what you’ve seen or eaten before.
Social media influencers are often referred to as the future of marketing. But when it comes to the hospitality industry; what do venues get out of working with them? We weigh in on fake followers, quality content and free food in exchange for posts. By Annabelle Cloros.
t’s safe to say influencers don’t have the best reputation in the industry. Many venues have experienced their fair share of bloggers and influencers requesting comped food and drink for coverage, with #couscousforcomment showing just how relentless some people can be. But the reality is influencers hold an immense amount of power when it comes to promoting venues to consumers. The food influencer category is incredibly flooded and venues can pick and choose who they’d like to work with. On the flip side, the same can be said when it comes to restaurants, cafés and bars. The marketplace is competitive, and some venues feel they simply have to use influencers to survive in a society heavily swayed by social media. Chef Mitch Orr from ACME makes an important point when it comes to food influencers who post images or reviews 26 Hospitality May 2018
in exchange for free food and drink, which inevitably blurs the lines when it comes to legitimacy. “Everyone is entitled to their opinion and perspective, but it doesn’t mean it’s worth listening to,” he says. “It’s a result of the way promotion works in 2018.” If you decide to work with an influencer, it’s important to target accounts that add value to your business. Alex Squadrito co-owns Sydney food blog For Foods Sake, and encourages venues to do their research when it comes to accounts with masses of followers. “A lot of venues are blindsided by followers and engagement,” he says. “Just because someone gets 1000 likes, doesn’t mean it’s going to be helpful for you. Make sure the content is high quality.” Accounts bulked up with fake followers, comments and likes are rampant on Instagram and Facebook. You can buy 500 likes for a
measly $7 and amass thousands of followers with a click and a credit card. With fake followers come irrelevant audiences, and many large accounts have followers who are mostly based overseas, meaning posts about your Australian business aren’t going to convert to paying customers. If you decide to step into the influencer arena, it’s better to stick with local micro influencers with informed and engaged audiences. A micro influencer generally has less than 30,000 followers and is viewed as a trusted source compared to those with millions of followers. According to data from The Startup, micro influencers offer 60 per cent higher levels of engagement and are 6.7 times more cost-effective per engagement compared to macro influencers, who charge thousands for a single post.
“Judging from those who are contacting us, we tend to feel they’re out for a free meal. We look at their socials and see the quality and style of places they’re posting, and they generally don’t sit on the same level as ACME.” – Mitch Orr In the US, food influencers are consuming up to $US90,000 worth of food and drink a year, which is an exorbitant hit to venues who will likely fail to recoup costs, no matter how much engagement they may generate online. There are a number of venues who have made a conscious decision not to work with influencers. Orr doesn’t believe the transaction results in paying customers, and ACME has a blanket rule when it comes to influencer requests — they have to pay just like everyone else. “When we are approached by influencers, it’s generally by people who don’t really have an idea of what ACME is and what we do,” says Orr. “Their sales pitch is always, ‘I have X amount of followers; I’d love to feature you [and] we’d like a meal for two to four people in exchange for X amounts of posts on X social feeds’.” ACME runs in circles with big players both in the culinary and social world, and doesn’t need or want to trade macaroni for likes. “Judging from those who are contacting us, we tend to feel they’re out for a free meal,” says Orr. “We look at their socials and see the quality and style of places they’re posting, and they generally don’t sit on the same level as ACME.
“We’re always polite and say we’re happy to book them a table, but we do not comp meals in exchange for social posts.” Squadrito is well aware of the stigma attached to influencers, but chooses to focus on creating content that’s of interest to him on a personal level. Like most professions, the good comes with the bad. “We’re not the biggest account with the most likes, but we pride ourselves on our content, which we know is of a high quality,” he says. “I find the way a lot of the new accounts approach places isn’t right. A lot of accounts will follow and unfollow thousands of accounts or buy followers. We started from scratch and built our followers organically. We never approach any restaurants or cafés unless it’s a new venue where we want to create exposure. For us, it’s always been about pride and we’d never want to tarnish our reputation.” Influencer accounts are growing by the day and social media marketing won’t be experiencing a downfall anytime soon. So if you do decide to get on board, make sure the influencer you decide to work with is on the same level as your venue. And if you choose to steer clear; there’s nothing stopping you from dabbling in some self-promotion — it’s not rocket science, after all. n
May 2018 Hospitality 27
ICONIC AUSSIE POULTRY PROD
$10,000! Ingham’s Foodservice is inviting you to share in its 100th birthday celebrations by giving you three chances in 2018 to win $10,000 worth of Visa Pre-Paid Gift Cards – helping to build your business today and into the future*. It’s our way of saying thank you for partnering with Ingham’s Foodservice and being part of our 100 year journey. For a chance to win, simply purchase one of the participating Ingham’s Foodservice products, register your details online and upload your supplier’s invoice as proof of purchase. There will be three draws during the year, giving three lucky winners a chance to win $10,000. This draw’s participating products are Ingham’s Country Crisp Chicken Strips, Devil Breast and Diced Roasted Chicken Meat. Simply purchase any of these three products from April 1 to June 30, 2018 and enter online at
www.inghams.com.au/birthday to be in the draw to win. The promotion runs nationally. Be sure to get your orders in quickly and register today for your chance to win! *Across three draws. Open to foodservice customers only. Terms and conditions apply.
For your chance to win simply purchase Ingham’s COUNTRY CRISP CHICKEN STRIPS, DEVIL BREAST or DICED ROASTED CHICKEN MEAT between 01/04/18 and 11.59pm AEST 30/06/18 Conditions apply, see www.inghams.com.au/foodservice/100-years/t&cs. Open to registered AU businesses. Limit 1 entry per invoice/transaction. Retain purchase invoice/s. Draws: S5, Erina Plaza, 210 Central Coast Hwy, Erina NSW 2250. There will be 3 entry periods with different purchase requirements and a separate draw conducted for each on the following dates: 5/7/18 (for entries between 1/4/18-30/6/18), 4/10/18 (for entries between 1/7/18-30/9/18) & 10/1/19 (for entries between 1/10/18-31/12/18) at 11:30am AEST/AEDT (as applicable). Prize (1 per draw): $10,000 worth of Visa Gift Cards (awarded as 10 x $1,000 gift cards). Winners published at https://inghams.com.au/foodservice/100-years from 10/7/18, 10/10/18 & 14/1/19. Promoter: Inghams Enterprises Pty Limited (ABN 20 008 447 345) of L4, 1 Julius Ave, North Ryde NSW 2113. Permits: NSW LTPS/18/22852 ACT TP18/00502 SA T18/441.
DUCTS SUPPLIER HITS 100 YEAR LANDMARK in Murarrie, NSW, utilising leading edge production, quality assurance and supply chain technologies. Today Ingham’s employs more than 8000 people, operating a fully integrated farming, primary and further processing poultry business building on its proud history of quality and customer service. “As Australian society has changed over the past 100 years, so too has Ingham’s – successfully evolving our product range, supply capability and business structure to meet the changing times and tastes of Australia’s retail and foodservice markets,” emphasises Jonathan Gray.
Foodservice professionals all over Australia recognise the Ingham’s name as synonymous with quality, consistency and value. These attributes, combined with the company’s extensive product range, have consolidated Ingham’s longstanding reputation as “the professionals’ choice” – a reputation built on solid foundations.
Bob and Jack Ingham
“In an era where the word ‘icon’ is often overused, Ingham’s is one of the select few Australian food brands which can lay claim to be a true Aussie icon,” says Ingham’s Group Limited Sales and Marketing Director Jonathan Gray.
“It has certainly stood the test of time. This year is Ingham’s 100th birthday and the foodservice sector is set to share in our centennial celebrations.” The story of how a small family business grew to become one of Australia’s leading poultry products suppliers began in 1918 in Casula in Sydney’s southwest. It was there that Walter Ingham started his small family farm with one rooster and six hens. From these humble origins and with the hard work of thousands of everyday Aussies, Ingham’s grew to become one of the nation’s largest producers of chicken and turkey. Walter’s sons Bob and Jack expanded the business through both acquisition and growth. In 1958 Ingham’s built its first processing plant at Casula and began innovating with new styles of packaging and processing. By the 1960s, Ingham’s was supplying major retail and QSR customers and as the business expanded so did its processing capabilities. As the 1960s gave way to the 1970s, the Ingham’s brand became a household name throughout Australia. The launch of KFC into Australia in 1968 exemplified consumer demand for chicken in the out of home market and by 1976 Ingham’s and KFC had entered into a supply partnership. By the 1980s, Ingham’s was leading the way in developing innovative value-added poultry products for both the retail and foodservice markets. In 2001 it established the country’s largest processing plant of the time
INGHAM’S HAS THE ANSWER
“One thing that hasn’t changed though is Ingham’s commitment to excellence and our reputation for consistently delivering quality poultry products. It’s this commitment which has sustained the brand over the past 100 years enabling it to endure and prevail through good times and bad. “The traditional values upon which Ingham’s built its success still hold true today. Certainly all of us can agree that is something well worth celebrating!”
THE PROFESSIONALS’ CHOICE
ROASTED CHICKEN MEAT WHENEVER YOU NEED IT Having long recognised the importance of the foodservice market, Ingham’s is dedicated to providing an extensive range of products to meet the needs of Australia’s foodservice professionals. No matter what your professional requirements, you’ll find Ingham’s has the answer – with products specifically developed to save you time and labour costs, maximising efficiency while minimising wastage. Products like Ingham’s Roasted Chicken Meat – which eliminates all the hassle of preparation and storage and comes in three convenient cuts: Sliced, Short Sliced and Diced. Ingham’s Roasted Chicken Meat comes individually quick frozen in resealable zipfresh bags for maximum hygiene, safety and ease of storage. Simply open the bag, use only what you need at the time, and store the remainder in the freezer until required. The individually quick frozen meat will flow freely from the bag when opened, making portion control easier and preventing wastage. You can either thaw in the fridge overnight or use it frozen – the meat will defrost quickly once served, helping to keep cold meals such as salads and sandwiches cool and fresh. Made from 100 per cent Australian chicken with no artificial colours or added preservatives, Ingham’s Roasted Chicken meat is gluten free and a good source of protein. Prepared according to strict hygiene standards including a “hold and release” program, it’s a healthy, safe alternative to using raw chicken meat and will alleviate safety concerns about cooking and reheating chicken.
No matter what your professional requirements, Ingham’s has the answer in its extensive range. Find out more about Ingham’s products including recipe suggestions, support and professional advice by visiting www.inghams.com.au/foodservice
finance tips for success With restaurant costs soaring, there has never been a better time to get your finances in check. By Brittney Levinson.
here is a lot to consider when it comes to finance for your business, so we asked Chris Wheatley, director at Brisbane-based Scope Accounting, to share his top five financial tips for hospitality operators.
well,” he says. “If you’re starting out in hospitality, setting up systems that aren’t directly related to running the business can fall by the wayside. By establishing integration and understanding how it works, you can do your bookwork in 20–30 minutes after six months.”
STAY ON TOP OF YOUR COSTS
INVEST IN TECH
Tracking your costs regularly is a must in the hospitality industry. Wheatley recommends daily tracking and advises business owners to stick to a schedule. “Don’t do your bookwork a week later or a month after you’ve done the trading, because more than likely, you’re going to miss something,” he says. “In an industry where costs can fluctuate day-to-day and week to week, you need to be on top of whether the cost of your raw ingredients goes up and whether or not your staffing mix is right in regards to penalty allowances and casual or weekend rates.”
When it comes to accounting software, you get out what you put in. Online software such as MYOB, Xero and QuickBooks are all priced differently, so it’s important to find the right program to suit your needs. “Like hospitality, if you get the cheaper ingredients, your end product is going to be poor and potentially cost you more in the long run if the customer doesn’t come back,” says Wheatley. “If you go with the cheaper option when it comes to automation and technology, more often than not you’re going to need to spend twice as much time doing your paperwork.” While your monthly subscription costs might be higher, you will effectively save yourself time and money in the long run. “The cost for external advisors such as your accountant should be less, and if it’s not, shop around,” says Wheatley. “You’ll also get more comprehensive data from your business to make better informed decisions.”
GET INTEGRATED According to Wheatley, integration is the key to effectively managing your finances. “The dream integration is for your POS system to talk to your accounting system and having your payroll scheduling system and expense management system integrated into that as 30 Hospitality May 2018
STICK TO YOUR BUDGET Fixed costs such as rent, electricity and staff wages will always occur, even in the slow months of the year. “If you haven’t planned for that in terms of budgeting for cashflow, you’re always going to be caught short,” says Wheatley. “All basic accounting programs have various levels of budgeting tools. Some are more automated and more intuitive than others, but most accountants subscribe to a budgeting forecasting tool that integrates into your online accounting software, which does it for you after a few clicks.”
BE READY FOR TAX TIME With the end of financial year approaching, Wheatley stresses the importance of completing an accurate stocktake before the new financial year begins. “Do an accurate stocktake as of midnight 30 June, which is a Saturday this year,” he says. “Note that the lower the value of your stock, the better it is for your income tax.” Wheatley also advises business owners to pay superannuation on time. “If you don’t pay it on time throughout the year, it’s not a tax deduction,” he says. “Any super for the June quarter that isn’t paid by the end of June isn’t a tax deduction in this financial year.” n
Customers Tap. You Save. Tap & Save least-cost routing processes eligible contactless debit card transactions through the eftpos network, helping you save a little more! As an average, Tyro customers could save over 6% on Merchant Service Fees*. And weâ€™re bringing it to you first, so you can start saving sooner.
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Tyro Payments Limited ACN 103 575 042 AFSL 471951 is the issuer of its own financial products. See terms and conditions at tyro.com. Please consider whether the products are suitable for you. Tyro does not guarantee any cost savings by opting in for Tap & Save. Savings on eligible transactions processed through the eftpos network will vary for each business depending on their card mix, transaction volume and amount, industry, and pricing plan. Transactions less than $15 or $1,000 and greater are excluded. Tap & Save is not available on Special Offer pricing or where you surcharge on debit card transactions as cost savings may not be realised. Yomani CR, Xentissimo and Xenta terminals do not support Tap & Save. For details refer to the FAQs at Tyro.com or contact Customer Support on 1300 966 639. *6% savings on Merchant Service Fees (MSF) represents the potential savings of Tyro eligible merchants (calculated as an average), over the period December 2017 to February 2018 and was based on actual eligible transactions processed during this period.
Thierry, Co-Owner Enzo Italian Restaurant backed by Tyro
EFTPOS | Deposits | Lending
Rinse and repeat Stokehouse menu items
Stokehouse in St Kilda, Melbourne
32 Hospitality May 2018
While it might not be the most glamorous role in a restaurant, the dishwashing section is undoubtedly one of the most vital. By Brittney Levinson.
or a kitchen to survive the busiest periods of service, the dishwashing section must flow seamlessly. Technology is advancing and restaurants are becoming more environmentally conscious when it comes to dishwashing. At Sydney restaurant 12-Micron, an efficient dishwashing section is crucial to ensuring the 230-seat restaurant runs smoothly. “The dishwashing section is probably one of the most important parts of the kitchen,” says executive chef Justin Wise. “The guys in there make sure everything is clean and back in order, which keeps the kitchen flowing.” He says dishwashing has changed dramatically since he started in the industry and equipment has continued to improve. “Dishwashing technology is getting faster and holding temperature a lot better,” he says. “I remember years ago, after every cycle, you’d be waiting for another minute before it could go again because it was trying to reheat.” Investing in dishwashing technology can save venues vast amounts of time and money. Aside from the dishwasher, Wise says the most time-saving piece of equipment at 12-Micron is the reverse osmosis machine that cleans and polishes glassware, which reduces labour costs and accidental breakages that occur through manual polishing. “It’s self-polishing which saves us [time] and pays for itself within about two months,” he says. “You put the glasses in there and let them sit for about 30 seconds and give them a wipe and they’re done. [It’s better than] having three front-of-house staff at the end of the night spending two hours polishing glasses. It saves us a fortune and speeds up the process; it’s fantastic.”
Like many high-end restaurants, 12-Micron has invested in hand-crafted ceramics, but their delicate nature means they must be handled with care when it comes to cleaning. “Our restaurant plates are all hand-crafted and worth [up to] $75 a plate, so we’ve got to be quite delicate [when washing them],” says Wise. “They’re dishwasher-safe, but it’s not as if we have an abundance of them, so making sure everything’s washed correctly, cleaned, polished and put back [in the right place] is really important.” Today’s venues are increasingly focused on sustainability and this extends to dishwashing. When fire tore through St Kilda restaurant Stokehouse in 2014, owner Frank van Haandel had an opportunity to rebuild the entire restaurant, and sustainability was high on the priority list. “Something that was really important to him was to think about how the restaurant and building impacted the environment and specifically the beach we’re on,” says group kitchen manager Ben Pigott. “He invested a lot of money in technology that was going to help reduce the environmental footprint and the impact we had on the surrounding environment.” With this in mind, Stokehouse had eWater Systems plumbed into the whole building, including the dishwashing area. The system offers a sustainable alternative to chemical cleaners and sanitisers by applying an electrical charge to a mixture of water and salt. “It splits the salt water mixture into positive and negative ions which creates two separate solutions: an alkaline solution for cleaning that breaks down fats like a degreaser and an acidic solution which is used as a sanitiser,” says Pigott.
Dishes at 12-Micron Photo credit: Anna Kucera
“It’s been proven to be a much more effective sanitiser than chemical-based products. It’s been a bit of a gamechanger in regards to how we clean; we can just clean as we go and we don’t have to worry about contamination or chemicals getting on food. We rinse everything in eWater before it goes into the pass-through dishwasher.” Space is an ongoing issue for many hospitality venues, especially when it comes to dishwashing. When Devon Café opened in North Sydney earlier this year, the team increased the size of the dishwashing section based on what they’d experienced at their other venues in Surry Hills and Barangaroo. “Space in general is an issue — you never have enough of it,” says head chef Morris Baco. “We’ve had issues with space before, so we attached [the dishwashing area] to the prep section and it’s more than enough space now.” Baco says dishwasher technology is improving, making it easier for venues to meet stringent health and safety requirements. “[Our dishwasher] has a USB attachment and records all the data an inspector would need,” he says. “It records temperature, usage and any breakdowns for the servicing side of things and general inspection if council wants to find out.” While technology plays an important role in an effective dishwashing process, it’s also essential for venues to ensure staff understand the basics. “Making sure everyone’s across the simple things like stacking plates and putting cutlery into the right areas keeps everything moving along nicely,” says Wise. Pigott agrees, describing the dishwashing section as the engine room within the kitchen. “The kitchenhands are the backbone of just about any restaurant — they do a lot of the work nobody else wants to do or think about, so we look after them and make sure they’re paid well and well-fed,” he says. “As most chefs would agree, the day your kitchenhand calls in sick or doesn’t turn up — it’s a day from hell trying to navigate through that. They are really vital to keeping things ticking over.” As one of the most essential parts of the kitchen, the dishwashing section requires ample thought and consideration — whether that’s through high-tech equipment or simply training your staff to ensure the job is done right. n 34 Hospitality May 2018
“The kitchenhands are the backbone of just about any restaurant — they do a lot of the work nobody else wants to do.” – Ben Pigott
Ceramics at 12-Micron Photo credit: Anna Kucera
Food galore Foodservice Australia has returned to Sydney and will showcase a range of events that tick all the boxes for food and beverage professionals. Here, Hospitality magazine’s highlights.
he annual Foodservice Australia food show will return to Sydney 27–29 May 2018 at the International Convention Centre. The show is set to welcome more than 8000 industry professionals including restaurateurs, chefs and café operators who will discover new products, innovative technology and witness competitions such as Chef of the Year and Savour Patissier of the Year. Event director Tim Collett says 2018’s event will focus on providing solutions to everyday 36 Hospitality May 2018
issues and foster networking. “We’re all busy, and it’s easy to fall into the trap of focusing on the day-to-day and not spend time working on your business or company’s long-term success,” says Collett. “Coming to a show not only introduces you to the latest trends and products to improve efficiency, it also invigorates you on a personal level and opens your eyes to how exciting and diverse our industry really is.” The trade-only show is now open for free registration online and is restricted to people
over 16 who work in the food or hospitality industry. Entry is $20 at the door.
TOP FIVE HIGHLIGHTS CHEF OF THE YEAR The competition will see chefs pitted against each other in a one-hour challenge that features a mystery box of ingredients. Creativity, culinary knowledge and ingenuity will be put to the test and chefs will have to adhere to a strict set of criteria set by culinary experts. The event
will be located in the middle of the tradeshow floor with four live kitchens featuring stadium seating and screens. The winner will take home a share of $10,000, a trophy and the title of 2018 Chef of the Year.
for less than three years. Each team will start with 100 points, with points deducted according to measurable elements including mise en place, technical skills and wastage.
SAVOUR 2018 PATISSIER OF THE YEAR
The café market has boomed in recent years with the sector representing a $17 billion annual spend. The Café School offers attendees the opportunity to attend free workshops covering everything from a coffee masterclass to packaging, utilising native ingredients and capitalising on impulse buys. Workshops are available for 50 attendees and there is no booking required — just turn up and take a seat 5–10 minutes before the workshop begins.
Australia’s best pastry chefs will battle it out across four categories including desserts, tarts, eclairs and entremets. Competitors must participate in all categories and will create pastries for international pastry icons Dinara Kasko, Frank Haasnoot and Jerome Landrieu, who will judge the competition and select a winner for each section. The competitor with the highest combined score will win the title, $15,000 and over $20,000 in prizes.
ACF RESTAURANT CHALLENGE The Restaurant Challenge is a new competition that will feature nine teams from each state of Australia along with competitors from New Zealand and the Pacific Islands. Teams will cook off against the clock to prepare a two-course meal for 30 covers. Teams will consist of a team manager, a qualified chef, pastry chef and a junior chef who has been in the industry 38 Hospitality May 2018
REGIONAL PRODUCERS PAVILION It’s widely known that Australians grow and create some of the world’s best produce, and the Regional Producers Pavilion puts local heroes on show. The pavilion will feature boutique food, drink and ingredient suppliers from across Australia and will allow attendees to taste test products and engage with producers. Visitors can gain inspiration and new ideas for restaurants, cafés and bakeries. n
The show is set to welcome more than 8,000 industry professionals including restaurateurs, chefs and café operators.
COMING TO MELBOURNE! RESTAURANT
LEADERS SUMMIT 2018
MONDAY 30 JULY 2018 PARK HYATT HOTEL, MELBOURNE Tickets are available from May at
www.restaurantleaders.com.au The Restaurant Leaders Summit is the hospitality sector’s premier conference for restaurateurs, chefs, café owners and licensees.
“A fabulous forum for people in the industry” – Trudi Yip, Numeric Eight HOSTED BY
INTERESTED IN SPONSORING THE SUMMIT? Contact Dan Shipley: 02 8586 6163 E: email@example.com
Let’s be Frank
Frank Green has expanded its range of reusable coffee cups with the launch of a new stainless-steel range. The SmartCups and SmartBottles are vacuum-insulated and double-walled, so they retain heat and conserve cool liquids for up to 12 hours. They are made with food-grade, 304 stainless steel to eliminate taste interference. The 295mL cup and 595mL bottle feature Frank Green’s trademark one-handed push button and spill-resistant lid and come in a range of new colours, including Dahlia and Harbor Mist. frankgreen.com
Bowl of goodness
Bowl & Spoon has released two products for the foodservice industry — paleo and gluten-free toasted muesli — which specifically cater to gluten-free customers. The products are available in 1.2kg packages (RRP $25 + GST) and feature a range of handpicked ingredients including pecans, macadamias, coconut, puffed quinoa and buckwheat. The premixed mueslis are ideal for busy cafés and are a cost-effective menu addition. cafebowlandspoon.com.au
Two worlds collide
Archie Rose Distilling Co and Kaiju Beer have teamed up to release the Behemoth Aged Spirit. The beverage has been crafted using Kaiju’s Double India black ale which has been distilled two and a half times before being aged in 50l and 20l ex-bourbon casks. The spirit has been released in limited quantities and will be available at a select number of bottleshops, bars and at Archie Rose in Rosebery. The spirit retails for $249 for 700mL. archierose.com.au
40 Hospitality May 2018
The Livi® hand roll towel dispenser has been designed to facilitate easy tear-off and wipe. The dispenser can be used in any washroom or sink bay area and is suitable for high-traffic environments. The dispenser pairs seamlessly with Livi® Essentials hand roll towels 80 and 100 metres. The macro dot-embossed towels dry hands quickly and efficiently, providing superior absorbency for commercial settings. They are made from 100 per cent virgin fibre and are PEFC-certified, guaranteeing environmentally responsible purchasing. livitissue.com.au
For the diary Upcoming events in the hospitality industry. Find out more at hospitalitymagazine.com.au
GABS Beer, Cider & Food Fest
18–20 May & 2 June GABS Beer, Cider & Food Fest will head to Melbourne (18–20 May) and Sydney (2 June) this year, showcasing more than 500 craft beers and ciders from around Australia and New Zealand. The 2018 festival will see brewers experimenting with unusual ingredients such as rhubarb, Skittles, ice cream, yuzu, crickets and even snails. The program includes masterclasses, tastings and panel discussions along with food, beer and cider pairings. gabsfestival.com
9–10 June For more than 40 years, the annual Winery Walkabout has attracted wine lovers to the Rutherglen region to showcase north-east Victoria’s wine and produce. The 2018 event will feature 19 Rutherglen wineries who will host a program including back-vintage tastings, behind-thescenes winery tours and varietal masterclasses. A smorgasbord of food will also be on offer including Mexican street food, duck sausages and barbecue brisket. winerywalkabout.com.au
30 July Now in its third year, Hospitality magazine’s Restaurant Leaders Summit is heading to Melbourne for the first time. The conference will bring together heavyweights of the hospitality industry and cover a range of topics including staffing, adding value with alcohol, mental health and wellbeing and how venues can diversify their offering. Taking place at the Park Hyatt Hotel, the Summit is a must for hospitality professionals. Tickets on sale now. restaurantleaders.com.au
27–29 May Foodservice will return to Sydney at the International Convention Centre in Darling Harbour. More than 300 industry suppliers will attend the event, which will display the latest food trends, showcase hundreds of new products and host free seminars and workshops. Foodservice Australia offers the opportunity to connect with food industry professionals and improve your bottom line. foodserviceaustralia.com.au
Restaurant Leaders Summit
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May 2018 Hospitality 41
5 minutes with...
Kasper Christensen group executive chef, Ovolo Hotels
Once chef to the Danish royal family, Kasper Christensen’s career has seen him work in kitchens around the world. In his new role, the Danish-born chef will oversee the culinary offering across the Ovolo group, including Alibi restaurant in Sydney’s Woolloomooloo, which features the first 100-per-cent plant-based menu in an Australian hotel.
42 Hospitality May 2018
’ve always had a great passion for food and knew from quite a young age I wanted to become a chef. I’ve heard a story about my Mum bringing me to the doctor [thinking I was] lacking minerals as I would eat absolutely everything from weeds and vegetables to cement and wallpaper. Glad to say I’ve refined my tastes, but as a chef, it’s important to try everything, right? Despite not being paid for three months of hard work during my internship with Noma Australia, it still stands as the most eye-opening and inspiring experience of my career. A highlight of my career was being the private chef for the Danish royal family. Another highlight was spending five years at Quay with the great Peter Gilmore as a mentor. Alibi is a unique experience. It is very different and fresh in comparison to what else is on offer across Sydney. I am amazed with the diversity of dishes and flavours a plant-based
kitchen can deliver. Even sworn carnivores are in near disbelief there’s no meat, dairy or refined sugars in any of the dishes served. To be honest, I have not always been interested in plant-based dining, but when we started the initial discussions with [US chef] Matthew Kenney, I found his approach to cooking so refreshing. As chefs and people, we continue to learn through life, and I’m really grateful to be a part of this journey. The cuisine is so honest and clean — there’s nowhere to hide, so it’s lucky Sydney has so much to offer in regards to amazing produce. I think culinary trends are moving more towards plant-based menus. There’s a great focus on vegetables, and many chefs take great honour and pride in this. When we look at what is happening in our world, it’s hard not to think about what we can do in terms of sustainability, so this way of cooking and living is clearly a step in the right direction. n
COME AND VISIT UNOX AT STAND K2 This year, UNOX can be found at Stand #K2, which will feature the MIND.Maps combi ovens in action, with Live Cooking demonstrations run by our Corporate chefs over the 3 days. You can also view our ChefTop and BakerTop range.
THIS WILL BE THE NATIONAL LAUNCH FOR BAKERLUX SHOP.Pro AND OTHER EXCITING NEW TECHNOLOGY Our National Sales team will be on site to answer any questions you may have in relation to how your business could benefit with the UNOX oven technology. CONTACT UNOX ON 03 9876 0803 | INFO@UNOXAUSTRALIA.COM.AU FOR QUESTIONS