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Foodservice REP Foodservice REP Australia’s leading business publication for foodservice professionals.

FSR web magazine: https://www.foodservicerep.com.au
Food Radio: https://www.foodservicerep.com.au/foodradio

"I think customers are wanting something more distinctively flavoursome, which makes it an exciting time for sauces and ...
01/07/2025

"I think customers are wanting something more distinctively flavoursome, which makes it an exciting time for sauces and chefs’ creativity.” That’s the word from , chef/owner of Bloodwood Restaurant & Bar in Sydney’s Newtown

Consumers are no longer wanting the heavy, stock-based sauces of the past – and chefs are responding accordingly by focusing on lighter versions, which focus on extracting as much flavour as possible out of fresh ingredients like fruits and vegetables to create vibrant contemporary stylings. https://tinyurl.com/3ekwdad9

We talk to Brent Bonnette, Director of Culinary Operations for P&O Cruises Australia, about the rewards of a culinary ca...
24/06/2025

We talk to Brent Bonnette, Director of Culinary Operations for P&O Cruises Australia, about the rewards of a culinary career on board cruise ships and the unique challenges of working in this environment. https://tinyurl.com/4mteduep

"Burgers have really become a canvas for creativity across the world." says Get some great insights from both Sam and C...
16/06/2025

"Burgers have really become a canvas for creativity across the world." says Get some great insights from both Sam and Chef Gary Johnson about what makes the perfect burger build. https://tinyurl.com/5ar956ev

Breakfast is a fast-growing sector for the foodservice market in our urban centres, and the switched-on foodservice oper...
04/06/2025

Breakfast is a fast-growing sector for the foodservice market in our urban centres, and the switched-on foodservice operators are looking for menu offerings which will keep customers coming back through their doors. Here's how you can too. https://tinyurl.com/2rk8kwvm

"𝟭𝟬-𝟭𝟭 𝘆𝗲𝗮𝗿𝘀 𝗮𝗴𝗼, 𝗶𝘁 𝘄𝗮𝘀 𝘄𝗵𝗲𝗿𝗲 𝗰𝗵𝗲𝗳𝘀 𝘄𝗲𝗻𝘁 𝘁𝗼 𝗿𝗲𝘁𝗶𝗿𝗲... 𝗜𝗻 𝗳𝗮𝗰𝘁 𝘁𝗵𝗲 𝗺𝗼𝘃𝗲 𝗰𝗵𝗮𝗻𝗴𝗲𝗱 𝘁𝗵𝗲 𝗰𝗼𝘂𝗿𝘀𝗲 𝗼𝗳 𝗺𝘆 𝗰𝗮𝗿𝗲𝗲𝗿 𝗮𝗻𝗱 𝗿𝗲𝗶𝗴𝗻𝗶𝘁𝗲𝗱 𝗺𝘆...
04/06/2025

"𝟭𝟬-𝟭𝟭 𝘆𝗲𝗮𝗿𝘀 𝗮𝗴𝗼, 𝗶𝘁 𝘄𝗮𝘀 𝘄𝗵𝗲𝗿𝗲 𝗰𝗵𝗲𝗳𝘀 𝘄𝗲𝗻𝘁 𝘁𝗼 𝗿𝗲𝘁𝗶𝗿𝗲... 𝗜𝗻 𝗳𝗮𝗰𝘁 𝘁𝗵𝗲 𝗺𝗼𝘃𝗲 𝗰𝗵𝗮𝗻𝗴𝗲𝗱 𝘁𝗵𝗲 𝗰𝗼𝘂𝗿𝘀𝗲 𝗼𝗳 𝗺𝘆 𝗰𝗮𝗿𝗲𝗲𝗿 𝗮𝗻𝗱 𝗿𝗲𝗶𝗴𝗻𝗶𝘁𝗲𝗱 𝗺𝘆 𝗽𝗮𝘀𝘀𝗶𝗼𝗻." - we speak with David Martin, Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards. https://tinyurl.com/wu5b4en5

12/03/2025

"You deserve to be built up, uplifted and respected - not torn down when you’re putting in your all."

The results are in for Foodservice Rep’s inaugural “Let’s talk about it” survey on bullying in hospitality that revealed some surprising and insightful findings...

With bullying once regarded as part and parcel of working in the high pressure environment of hospitality, we sought input around how far hospitality has come in changing workplace culture for the better.

We sincerely thank all those who took part in the survey and look forward to covering more important industry issues with you this year.

Full findings here... definitely worth a read: https://bit.ly/survey-findings-bullying

Major change is coming to Australia’s packaging regulations that will impact both food suppliers and foodservice operato...
19/02/2025

Major change is coming to Australia’s packaging regulations that will impact both food suppliers and foodservice operators. Are you prepared??

Coming into effect this year, the new sustainable packaging requirements are set to become mandated by law. Changes include recycling of plastic and removal of certain chemicals from the packaging supply chain.

We spoke to industry insiders - APCO’s CEO Chris Foley, and Correct Food Systems MD Gary Kennedy - to gain insights into how the looming changes will impact the foodservice sector.

Tune in to the podcast here: https://bit.ly/4gPhSrE

Definitely worth getting ahead of these changes so you can assess the impacts to your operation.

Opening doors to the foodservice industry for young chefs of Aboriginal and Torres Strait islander descent, the National...
14/02/2025

Opening doors to the foodservice industry for young chefs of Aboriginal and Torres Strait islander descent, the National Indigenous Culinary Institute (NICI) provides opportunities to work in some of the country’s best restaurants. To find out more we spoke to NICI CEO Nathan Lovett.

“NICI prides itself on delivering pre-employment training and work experience programs as a pathway to chef apprenticeships in some of Australia’s top restaurants including NICI advocates
Rockpool Bar & Grill, Margaret Double Bay, Aria Restaurant and Catalina Rose Bay."

“Everyone who does our program has a guaranteed job opportunity, which is the really important part. We’ve had over 500 apprentices pass through our training programs since we started, and we currently have about 40 active apprentices.”

“We currently have two apprentices at Aria Restaurant honing their skills with top chefs who can take them above and beyond, challenge them, stimulate their creativity, and prepare them for that next step in their career. “

Read the full inspiring story here: https://bit.ly/NICI-work-pathways

Happy holidays to one and all from Foodservice REP Back in the New Year with more exciting news from us to you!
20/12/2024

Happy holidays to one and all from Foodservice REP

Back in the New Year with more exciting news from us to you!

FOODRADIO: The Culinary Passport EXCLUSIVE. This episode shines the spotlight on a historic milestone in Worldchefs Lea...
12/12/2024

FOODRADIO: The Culinary Passport EXCLUSIVE. This episode shines the spotlight on a historic milestone in Worldchefs Leadership!

Andy Cuthbert ECG's election as the new President of Worldchefs marks the first time an Australian has held this prestigious position.

Andy says, “As President, I aim to be open, honest, and transparent, ensuring that we address the real challenges facing our industry. ”
This episode explores his extensive culinary career and Australia's growing prominence on the global culinary stage.

LISTEN: Podcast and accompanying article here: https://bit.ly/Andy-Cuthbert

Worldchefs - World Association of Chefs Societies
Emirates Culinary Guild

02/12/2024

𝗟𝗔𝗦𝗧 𝗖𝗛𝗔𝗡𝗖𝗘 𝗧𝗢 𝗛𝗔𝗩𝗘 𝗬𝗢𝗨𝗥 𝗦𝗔𝗬 𝗢𝗡 𝗕𝗨𝗟𝗟𝗬𝗜𝗡𝗚 𝗜𝗡 𝗛𝗢𝗦𝗣𝗜𝗧𝗔𝗟𝗜𝗧𝗬.

Have you experienced Bullying in the workplace? Or know someone who has?

3 minutes is all it takes to supply feedback in this anonymous industry survey.

Link here to give your feedback: https://www.surveymonkey.com/r/CPVY9DK

🙏🙏

*Survey closes Friday 13th Dec*

29/11/2024

Smaller scale offerings are setting the scene for this year's festive season functions!

Here's what some industry professionals have to say about the very real trend we're seeing in function sizes scaling back:

As Corporate Executive Chef for major caterer Delaware North Australia, Markus Werner says:
“We’re seeing smaller sections of large businesses coming in, for example one department at a time to host their functions. We've been heavily adjusting our offerings to meet the demand for these smaller-sized, more intimate events."

of Melbourne-based catering and events company Calibrefeasts has this to add:
"With rising interest rates in play clients have definitely scaled back. From our point of view, we try to keep the menus simple and identifiable. People still want a bit of theatre in the room – you need some food station presence for impact.”

The key is to understand what your customers want and to stay on top of trends to meet their needs.

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