R&C September 2011

RestaurantCatering

How Adriano Zumbo went from ARL coulda-been to nationally famous chef

Official Journal of

Restaurant & Catering

PRINT POST APPROVED PP: 255003/07314 ISSN 1442-9942

There's always room at the top. Aim

for it, slot in, and make everyone else

move down.Words of wisdom from

Dietmar Sawyere

september 2011 $6.95 Gst incl.

Capital equipment special report, page 33 Sourcing new catering markets Designs of the times (on a budget), page 25 Don't worry, be appy, page 38 Beer on the dark side, page 40 Top of the glass stemware, page 29

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Catering to all your business needs

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In this issue ...Upfront4 From the Association

John Hart on former RCV CEO Todd Blake, and Brien Trippas on the difficulty of dealing with Canberra

6 News and events Victorian award winners; an update on Scores on Doors; and more...

Wisdom18 Target practice

The secret to success in the catering industry? Smart strategies to source new markets

22 What Ive learntThe chef and owner of Berowra Waters Inn talks about why theres always room at the top

24 Revamp or revitaliseWhether its a quick lick of colour or a full refurbishment, here are 10 stress-free tips to revitalise your restaurant

Stuff29 Stem sells

Your stemware says a lot about the kind of establishment you have

33 Special reportSmokin hot new capital equipment

35 New productsThe latest and greatest stuff

38 Dont worry, be appyAs smartphone technology leaps ahead, are apps destined to replace traditional POS equipment?

40 The dark sideIts dark, its complex, its beguiling if you care about the beer you offer your customers, you must offer them stout

42 DetailsWhen Jeremy Cariss bought an old fish-and-chips shop in Perth, he could immediately visualise the sanctuary of fine food and wine it would become

Contents

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September 2011 $6.95 GST incl.

The product name Caddy is a registered trademark of Caddie S.A. and is used by Volkswagen Commercial Vehicles courtesy of Caddie S.A.

www.volkswagen-commercial.com.au

Volkswagen Transporter and Volkswagen Caddy Van feature just the right ingredients

to make your mouth water. Brilliant German engineering. Award-winning safety. TDI

efficiency. Amazing versatility. Transporter & Caddy Van deliver new standards in

economy and operating efficiency. If safety, features and value are important for you,

then these two vans should be on top of your shopping list. See your nearest Volkswagen

Commercial Vehicle Dealer or call 1800 VW VANS (1800 898 267).

Catering to all your business needs

62256_Catering-restaurant_A4_cmyk.indd 1 26/05/11 12:00 PM

Sugar daddy Adriano Zumbo reveals the wisdom of staying in control even while his brand (fuelled by a certain TV show) grows rapidly

Cover Story12

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Restaurant & Catering magazine is published under licence on behalf of restaurant & Catering by Engage Custom Media, suite 4.08, the Cooperage, 56 Bowman street, pyrmont nsW 2009 www.engagemedia.com.au

Editorial Director: rob Johnson Creative Director: tim Donnellan Sub-editor:KerrynramsayContributors: sharon aris, nicole azzopardi, John Burfitt, Ben Canaider, Kellie Morle, Kerryn ramsey, Danielle veldre

Commercial Director: Mark Brown Sales Director: andrew gray Direct: (02) 9660 6995 ext 502Fax: (02) 9518 5600Mobile: 0423 762 358Email: [email protected]

For all editorial, subscription and advertising enquiries, ph: 1300 722 878print post approved pp: 2255003/06505, issn 1442-9942

2011 Engage Custom Media. views expressed in Restaurant & Catering magazine are not necessarily those of restaurant & Catering or that of the publisher, editor or Engage Custom Media.

printed by Bright print group

The end of winter 2011 will always be marked by the passing of our recent CEo of restaurant & Catering in victoria, todd Blake.to have someone of todds professionalism and energy pass away at such a young age is a tragedy for us all. he gave a lot of himself to our industry and will be sorely missed across so much of the nation.

todd has left behind a young family that are understandably devastated by his sudden death. the offers of help and support from so many in the as-sociation have been quite overwhelming. todd was a young man with a very bright future. to have his life ended so quickly is tragic and i think makes us all feel so much more fragilei know i do!

at this time we should pay tribute to his achievements at restaurant & Catering victoria. he certainly left his mark on the association instilling great entrepreneurial flair into his role at rCv.

todd Blake will be missed by us all. our thoughts and prayers are with his family. his dreams and aspirations live in the association.

John Hart CEO, Restaurant & Catering

Restaurant & Catering Restaurant & Caterings mission: To lead and represent the Australian restaurant and catering industry.

Vale Todd BlakeWe all mourn the passing of the former CEO of Restaurant & Catering Victoria

from the association

7,661 - CAB Audited as at March, 2011

4 RESTAURANT & CATERING

Restaurant & Catering suite 17, 401 pacific highway, artarmon nsW 20641300 rCaust (722 878) ph: (02) 9966 0055. Fax: 1300 722 396,Web: www.restaurantcater.asn.aurestaurant guide: www.restaurant.org.auCaterers guide: www.caterer.org.auEmail: [email protected]

President: Brien trippas (nsW)Senior Vice President: Kevin gulliver (QlD)Junior Vice President: terry soukoulis (sa)Treasurer: richard harper (viC)Chief Executive Officer: John hartr&C is a federation of the following associations, working together on national issues on behalf of their members.

Restaurant & Catering NSWph: (02) 1300 722 878. Fax: (02) 1300 722 396Email: [email protected]: ian Martin

Restaurant & Catering QLDph: (07) 3360 8888. Fax: (07) 3252 7554Email: [email protected]: peter summers

Restaurant & Catering ACTph: 1300 650 646. Fax: (02) 9211 3800Email: [email protected]: Fiona Wright

Restaurant & Catering SAph: (08) 8351 7837. Fax: (08) 8351 7839Email: [email protected]: terry soukoulisChief Executive officer: sally neville

Restaurant & Catering Tasph: (03) 6224 7033. Fax: (03) 6224 7988Email: [email protected]: phil Capongeneral Manager: steve old

Restaurant & Catering Vicph: (03) 9654 5866. Fax: (03) 9654 5286Email: [email protected]: Matteo pignatelli

Restaurant & Catering WAph: (08) 9328 7266. Fax: (08) 9328 7366Email: [email protected]: paul Buckman

Stuck at the startIts hard to get government listening to evidence-based advocacy when every decision is political

The final third of the year has arrived and it is quite strange how little progress we seem to have made as a nation over the last year. per-haps this is a function of having a hung parliament in Canberra.From a business perspective it seems that there is very little concrete on which to base any sort of planning. Decisions on our tax system (and therefore input prices) are up in the air, wage costs are swaying in the breeze as consumer confidence falls and any tourism business is very soft on the back of the strong dollar. From an association perspective, we are unable to get a hold on any sensible policy making processwe are unable to argue with logic or evidence as decisions are based on political reaction. there is little evidence-based advocacy that is cutting through.

i guess you could argue that this is just a period we have to live through, however the rest of the world is still moving ahead and we are standing still. this cant be good for any of us. all of our businesses need certainty, progress and constructive change. perhaps an election with a decisive outcome is the only way to get these conditions back.

Brien TrippasPresident, Restaurant & Catering

RESTAURANT & CATERING 5

Foundation Associate Members, and Associate Members: ALSCO AON APRA Bartercard Crown Commercial H&L Australia Luigi Bormioli

Platinum Associate Members: American Express International Fosters Group Westpac Banking Corporation

Gold Associate Members: Diners Club International Fine Wine Partners Goodman Fielder Food Services Lion Nathan Meat & Livestock Australia

Diamond Associate Member:

HOSTPLUS

Iconic Melbourne restaurant Jacques Reymond in Prahran has been named Metropolitan Victorias top place to dine in the 2011 Savour Australia Restau-rant & Catering HOSTPLUS Awards for Excellence for Victoria. The restaurant also won the Fine DiningMetropolitan category.

More than 170 restaurants and caterers whose businesses are located across the state of Victoria were recognised at the ceremony last month at Melbournes Palladium at Crown to acknowledge excellence in food and service.

Joining Jacques Reymond in the winners circle was El-eonores at Chateau Yering who were awarded the Restaurant of the Year Regional trophy, and Atlantic [V] at Docklands who were named Victorias Caterer of the Year.

Jacques Reymond, Eleonores and Atlantic [V] will now compete with venues from across Australia in the national finals in Sydney on October 24 this year, to be held at Luna Park.

Restaurant & Cater-ing CEO John Hart said, The Awards for Excellence represent an important moment as the industry pauses to honour these out-standing venues who were reviewed on the whole dining experi-ence rather than a single dimension.

Victoria is home to some of the countrys tourism and dining treasures, with Melbourne fondly referred to as Australias foodie capital. The restaurants and caterers in this state always reflect the rich use of regional produce, making it unique in comparison to other states.

Other major award winners included Crown Melbourne, awarded the George Mure Memorial Professional Develop-ment Award; Dandelion, Elwood won the Savour Australia Consumer Vote Award, and Ros Harvey of The Grand Hotel Richmond was awarded the prestigious Lifetime Achiever Award. The Awards for Excellence were judged by a team of trained judges who anonymously visited the venues to determine the winners.

Jacques Reymond takes Victorias top accolade at the Awards for ExcellenceFrench toast

News&events

Scores on doors R&C was delighted last month upon seeing the NSW Minister for Small Business, the Hon. Katrina Hodgkinson, roll out a year-long voluntary trial of the star-rated system for the Scores on Doors program. Restaurant & Catering Australia believes restaurant and cafe owners, as well as the consumers, prefer a star rating system when deciding on which restaurant or cafe to dine in.

Mr John Hart, chief executive officer of Restaurant & Catering, says the Scores on Doors program which now uses the star-rating system is more acceptable to all concerned rather than the letter grading system previously offered by the NSW Food Authority.

After numerous consultations with the NSW Food Author-ity, Restaurant & Catering called for the change to the letter grading system and implement the star rating system as used in Brisbane. He went on to say if the Eat Safe program is to become the national standard, it needs to be consistent across all states and not create confusion for consumers by having dif-ferent grading systems in each state.

The Association will continue to support the voluntary national Scores on Doors program, which allows restaurateurs and cafe owners to decide on whether to use this program or not. However, Restaurant & Catering Australia calls on the Minister to scrap the Name and Shame program in NSW as the two programs cannot work together.


Jacques Reymond, owner of Victorias Restaurant of the Year

Star ratings with a voluntary system makes for happy customers.

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News


&eventsR&C says carbon price a recipe for disasterFollowing the announcement by the Gillard Government that it will intro-duce a carbon price of $23 per tonne from 1 July 2012, the Restaurant & Catering Association has said it will be a financial disaster for restau-rants, cafes and catering businesses already reeling with high operating costs and excessive government taxes.

Approximately 63 per cent of the industry earns an average two per cent after tax and the overall average is only four per cent. It is expected profits will further deteriorate in the short term. The restaurant sector is 58 per cent of the hospitality industry and some 51 per cent of employment in the industry. The average employment per business is eight employees.

Restaurant & Catering acting chief executive officer Greg Parkes said, The spiralling costs of electricity is already impacting our members with ageing infrastructure driving up costs, and the imposition of a carbon price will only exacerbate these increases.

The Government needs to ensure that small- and medium-size businesses are compensated for these price hikes under a carbon tax, or many businesses will be forced to close as they will become commercially unviable. Any further risk to consumer spending in this sector will have dire consequences, Parkes said.

How many taxes can we absorb?

Industry research shows word of mouth is still the number one way to attract new customers, with eight in ten people recommending a good place to eat to family and friends. At The Private Room, valuable industry insights like this are available to our members, helping them to stay up to date with what consumers want when it comes to eating out. If you would like to access this valuable information and get more people

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Appetite for Excellence winners namedLast month the Electrolux Appetite for Excellence 2011 national winners were announced at an exclusive recep-tion held at the Electrolux Showcase, Sydney, attended by Australias leading chefs, restaurateurs and food industry luminaries. Perth born Shane Osborn, Australias first Michelin starred chef, officiated as guest of honour joining Luke Mangan (Awards co-founder, Glass, The Palace, Salt Tokyo) and Head of Electrolux Major Appliances Asia Pacific Gunilla Nordstrom to announce the winners.The 2011 Elec-trolux Appetite for Excellence winners across three award categories are: Electrolux Young Chef; Richard Ousby, Quay; Electrolux Young Waiter; James Sexton, Sepia Restaurant & Wine Bar; Electrolux Young Restaurateur; Clint Hillery, Time to Vino, Sydney.

The 2011 Electrolux Young Chef of the Year Richard Ousby of Quay restau-rant in Sydney was thrilled to take out the top spot in the national program. It is great to gain recognition for your efforts and be rewarded for the hard work we put in each day. This program has been an amazing experience, I have learnt so much and I look forward to making the most of the future opportunities.


Epicures award-winning weekStaff at EPICURES MCG Culinary Centre were celebrating last month after securing top honours in three prestigious hospitality and catering events. From the pastry kitchen, chef Deniz Karaca entered the Callebaut Chocolate Gateaux Competition with 35 other entrants. As part of the 2011 Hunter Valley Chocolate Festival, the contest had a simple criteria; to create a chocolate gateaux with a chocolate garnish that was to be judged on flavour, overall eye appeal, texture, chocolate flavour and artistic finish. With a total score of 390 points from a possible total of 400, Deniz was the outstanding chef on the day. Also, Gittema Sasela and Julie Post from EPICURES MCG Culinary Centre also bagged the gold medal at the Melbourne round of the 2011 national Dilmah Real High Tea Challenge. The contest, which is being run nationally, was based around presentation of a

high tea menu that is harmonious in taste and which complements the tea alongside which it is served.

This win comes after weeks of preparation across several depart-ments and is a tribute to what our team can achieve, says Robert Clifford, Victorian State Manager for EPICURE.

I Love Food Awards switch timeslotsXYZnetworks LifeStyle FOOD Channel has announced that its biannual I Love FOOD Awards will return in February 2012 following industry requests to launch earlier in the year to promote and drive consumer traffic.

Each week over one million people watch the LifeStyle FOOD Channel and visit the channels website. This highly engaged com-munity of foodlovers understands great food and the I Love FOOD Awards brings them together so they can share and compare their favourite places to eat out.

According to a press release from XYZ Networks, establish-ments could be awarded $5,000

cash and a LifeStyle FOOD media campaign valued at over $20,000 just by getting involved. Custom-ers could also be in a draw to win $10,000 cash just by voting.

LifeStyle FOOD is creating a free marketing kit to help establish-ments promote themselves to drive the all important votes. Plus in 2012 the channel is offering a dedicated mobile application and streamlined online voting.

To find out more go to lifestyle.com.au/trade.

Deniz Karaca with his chocolate cake

Shane Osborn, judge of the Appetite for Excellence awards

SeptOct 2011

A piazza of pizza helps celebrate handcrafted traditional cheese at Cheese 2011, a Slow Food

exhibition in the Italian town of Bra on September 16-19. Visit www.cheese.slowfood.com

whats on

17Test you palate at Victorias Rutherglen Wine Show on

September 15-23 where more than 2500 entries across 120 classes are being judged. Visit

www.rutherglenvic.com

18Comrades! World Food Moscow,

on September 13-16, is holding a tasting contest organised by The

Central Tasting Commission Of The Russian Ministry of Agriculture.

Visit www.food-exhibitions.com

16Keep up with the latest updates

and offers on Twitter and Facebook during Taste of Melbourne on

September 15-18. Visit www.tasteofmelbourne.com.au

Sep15

Flavour and Texture: Innovations in Dairy is the theme for the

NIZO Dairy Conference in the Netherlands. Visit www.

nizodairyconference.com

23Mild, medium, robust and

infusedwinners of the Hunter Valley Extra Virgin Olive Oil & Olive

Products show are announced. Visit www.hunterolives.asn.au/

oilshow.htm

22Food Ingredients Asia in Bangkok,

Thailand, includes a conference presented in English. On

September 21-23. Visit fiasia-thailand.ingredientsnetwork.com

21For the first time, a litre of beer

at Munichs Oktoberfest on September 17-October 3 will cost over 9 (about $12). Should have

no impact whatsoever. Visit www.oktoberfest.de/en/

20The Savour Australia Restaurant

& Catering HOSTPLUS Awards for Excellence announces the winners of the NSW Metropolitan awards:

www.restaurantcater.asn.au

19

Explore the food markets of Fes during Accoutrements

culinary tour of Morocco. On September 27 - October 10.

Visit www.accoutrement.com.au

27The Royal Melbourne Show on

September 24-October 4 features the best in Victorian produce. Visit

www.royalshow.com.au

26The bean and the leaf work

together at Seattles Coffeefest on September 23-25. In addition to

everything coffee, a Tea Sommelier Program is being hosted. Visit

www.coffeefest.com

25With gluten sensitivity on the increase, the Irresistible Gluten

Free Show in Melbourne on September 24-25 has hundreds of appetising solutions. www.glutenfreefoodshow.com.au

24

The Crave Sydney International Food Festival kicks off with the

World Chef Showcases on October 1-2. Visit www.cravesydney.com

Oct 1Brisket, pork ribs and chicken

are on the menu at the American Royal World Series of Barbecue in USAs Kansas City.

Visit www.arbbq.com

30Espresso invades Saigon

during Food & Hotel Vietnam on September 28-30 with the

Vietnam Barista Competition. Visit www.foodnhotelvietnam.com

29Its delicious, nutritious and and should be a part of every school

kids lunch. Today is World School Milk Day. Visit www.edna.edu.au

28

Golden lagerscontinental and Australian styleare just some

of the classes being announced at Queenslands Beer Competition;

visit www.rna.org.au

6Take part in the Young

Winemakers of the Years Members Choice Roadshow

Tastings. In Toowoomba, Queensland, tonight; visit

www.youngwinemaker.com.au

5The skys the limit at the

London Restaurant Festival on October 3-17 with a pop-up

restaurant located in the London Eye capsules. Visit www.

londonrestaurantfestival.com

4Royal Melbourne Fine Food

Awardsranging from branded beef to ice-cream, gelatos

and sorbetare announced at the lunchtime presentation.

Visit www.rasv.com.au

3Motor to the Murrumbateman

Moving Feast near Canberra this weeken. Visit www.

murrumbateman.org.au/moving_feast

2

Victorians have Shedfest (www.wineyarravalley.com) and Hunter

Semillon and Seafood Festival (www.huntersemillonandseafood.

com.au) this weekend.

Victorias Mornington Peninsula embraces the October Pinot Week on October 8-16 with restaurant specials, regional

tastings and cellar door events. Visit mpva.com.au

9 10MasterChef Live in Sydney on

October 7-9 boasts celebrity chefs, interactive demos and a tricks-

of-the-trade session for even the most skilled cooks. Visit www.masterchefliveaustralia.com

8The Royal Adelaide Wine Show

(www.adelaideshowground.com.au) and Canberra International

Riesling Challenge (www.rieslingchallenge.com) are on this

weekend.

7

Legendary opera diva Dame Kiri Te Kanawa hits the high notes

at Opera in the Vineyards in the Hunter Valley, NSW. Visit www.

operainthevineyards.com.au

15Theres more than just beer at Brisbane Oktoberfesttry

German sausages! At RNA Showground; www.

oktoberfestbrisbane.com.au

14After the excitement of Chefs

of the Murray at SAs Riverland Wine & Food Festival, chill out

on the last day with Wine Down. On October 1316. Visit www.riverlandwineandfoodfestival.

13Finalists announced for the

South Australian Food Awards on November 25, including South Australian Food Industry Hall of

Fame: www.safoodawards.com.au

12Tasmanias premier hospitality

event, the Tas Cook Comp encourages chefs, apprentices

and school students to compete. Visit www.tascookcomp.org.au

11


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Zumbos love of lollies led to a career in food over football.

Sugar12 RESTAURANT & CATERING

t may surprise people to know that Adriano Zumbo contemplated being a truck driver when he left school. It was that or rugby league, the celebrity patisserie chef says. I had no desire to go to university.

While it might surprise some to see the macaron magician behind the wheels of a big semi, upon interviewing it is easy to see that Zumbo is his own man.

Short and stocky, Zumbo was a former rugby league player at

school who played representative football in the under-14s and under-16s, firstly at fullback and then in the centres.

I scored 48 tries in the under-14s, he says proudly. That is no mean feat no mat-ter what your age or competition. It gains even more credibility when he states that he played soccer up until under-12s and only changed to rugby league upon changing schools.

All my mates played rugby league so I thought, Why not? he says. I loved it.

Rugby league wasnt his only passion. Eating lollies was right up there too. I used to eat five, six, seven packets of lollies a day, says this Sydney-based chef. I was a dentists dream.

Surprisingly, the 29-year-old has good teeth, though it remains to be seen how long that lasts for.

Zumbos love of lollies developed through spending 90 minutes a day at his parents Coonamble supermarket, in Central-Western NSW, the area in which he was born.

I had to kill time after school so often I would just sit around eating lollies, Zumbo says. From hanging around supermarkets I began to distinctly like and dis-like certain smells and that developed even further as I got older. There was no doubt I was an eccentric kid.

That trait has carried on today to make Zumbo a household name in Australia.

His appearances on the highly popular MasterChef, his own self-titled cooking show on SBS and his three

shops in Balmain, Rozelle and Manly combined with his new book to be re-

leased this year, show that Zumbo has reached heights far beyond

anyones expectations.Coming from the country

has kept me grounded, he says. I am quite a chilled guy and level headed. Master- Chef has created a profile for me that has helped me

develop my business and that is great. To be honest I never

wanted to be famous and that has just come about. I feel honoured to

be on TV.Upon approaching Zumbos cafe in the

inner-west suburb of Rozelle there is already a crowd of people wandering around outside in the normally quiet

wordS: louiS white photographY: remY gerega

Cover story


i used to eat five, six,

seven packets of lollies a day.

I was a dentists dream.

Adriano Zumbo

Adriano Zumbo reveals the wisdom of staying in control even while his brand (fuelled by a certain TV show) grows rapidly

Sugardaddy

street. They seem unsure of whether it is the right shop due to the small size, but gain assurance because of the people inside happily eating away. There is not much space on the ground floor and you can see the kitchen staff hard at work. The small counter displays a vast amount of freshly flavoured patisseries that in some cases look too good to eat.

After introducing myself to the staff, I am shown upstairs walking up a very narrow staircase. There is an even narrower small waiting area outside Zumbos office and more staff running around.

when Zumbo comes out of his office he has a friendly smile and firm handshake. He is dressed very casually in a T-shirt and jeans. The most noticeable thing about him, besides his bald head, is his tattoos, of which he is proud.

I am superstitious, he says. I have a scorpion tattoo because I am a Scorpio star sign; the scarab beetle is for good luck with the numbers six and 11 that represent my birthday.

The rooster tattoo is because I am a Year of the Rooster in Chinese birth years and the Willy Wonka tattoo is because he created the dream. That is the fantasy we all live in.

If you dont have a dream you cant achieve and you cant set that benchmark.

Zumbos first foray into working in food resulted from a job ad in the newspaper after moving to Sydney to live with his sister who had started an IGA supermarket.

I was very keen to move out of home and I did when I was 15, he says. There were always curfews and that didnt suit me. Zumbos first job was at Dobinsons Cakes in Rose Bay. Here he iced cupcakes and got to experiment a bit with icing

flavours. A short stint at Georges restaurant in Double Bay followed before an opportunity presented itself at Neil Perrys Rockpool. That was life changing working there, he says. I had come from places that were pre-mix to an environment where everything used was natural. It was great.

Zumbo spent five years working at Victorie Bakerie in Bal-main doing the pastries, where he was given a lot of freedom.

I could do whatever I wanted, he says happily, as long as it was good. It was great because there was no one above me and I had no mentor.

This was Zumbos last stint before opening his now three stores in Balmain, Rozelle and Manly.

In-between he spent a year in France where he entered the World Cup of Pastry in 2003, but didnt win. While he enjoyed living there, he realised that Australia was his home.

I actually loved living there and the lifestyle but I then re-alised I was better off starting my own business at home.

Which is exactly what he didworking from home and sell-ing his patisseries.

I was just using a normal oven and supplying one place, he says. I was looking for a shop and I found both places in Bal-main and Rozelle that I really liked. To be honest I was worried about Balmain.

He opened his Balmain store in April 2007, Rozelle was next and then Manly in December 2010.

Zumbo prides himself on the fact that his products are dif-ferent. I like to experiment with flavours and I like to get a few people to taste it to get their reaction, he says. You can always

cover story


In the end you should always trust your gutthat should guide your decisions, says Zumbo, pictured in his kitchen.

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tell from the tone of their voice whether they like it or not. But in the end you should always trust your gut feel. That should guide you with any decision.

Zumbos macaron flavours vary from satay, pandan, kaffir lime and ginger to chocolate right through to salted butter caramel. There are also tartes, cakes, pastry, quiches and loaves and batards on the menu.

Retail is now our main business, explains Zumbo. I got out of wholesale because it was too difficult and I just want to focus on retail. That way if something goes wrong you can take responsibility because you are selling direct to the customer. The key is not to become too big. You want to have a certain amount of shops in the east, north, west and south of Sydney. The bigger you get the more it becomes about mass production and that is not what I want. When its mass-produced it is harder to keep consistency and harder to keep staff.

I envisage a slow roll-out of shops and ideally would like to have one in each state. But you have to be realistic and do it properly. I want quality stores.

Zumbos major influence has been books. He loves perusing international cookbooks and has a stack of them near his bed.

I just love flicking through and reading pastry books and

they have played a big part in my life, he says. I am surrounded by them at home.

As for shows like MasterChef, he will keep coming back as long as he is asked. That all came about by accident, he says. I knew George Calmobaris from back in 2003 when we entered a competition together.

The great thing about TV is that it has helped create a profile and

people now understand what we do, he says. It would be great to get a

bit of Europe into Australia when it comes to patisseries. Australia needs good quality

pastry chefs.There is no doubt that Zumbo has a strong determina-

tion about him. He stares hard, analyses situations and looks as though he is running a million things through his mind when you talk to him. Ultimately, Zumbo has been a success and there is no doubt that he can continue to expand his brand firstly around Australia and then the world.

But deep down Zumbo still has the kid in him who wants to eat delectable sweets.

While that still possesses him, it will drive his passion to experiment with patisseries and his fans will love him for it.

cover story

The bigger you get the more it

becomes about mass production and thats not what I

want because then it is harder to keep consistency and to

keep staff.Adriano Zumbo


Everybody loves Sara Lees great cakes, cheesecakes, croissants and muffins. Now there is a choice of Petite Treats of exceptional quality, making it easier to provide an appealing buffet.

Whether you are in Catering, Healthcare, Aged Care, Hotels, Pubs or Clubs, Sara Lee leads the market in Petite products.

For further information please visit www.foodservice.saralee.com.au. For orders or to contact the nearest Sara Lee State Office please call Freecall 1800 805 441.

Small stature BIG impact!

nyone in business knows the trick to real success is stay-ing fresh. In the catering industry, that means keeping up the quality food and service, but also evolving and constantly looking out for ways to land new business. Networking and strategic thinking are essential elements in an industry thats ever-changing and highly competi-tive. Keeping up with consumer trends and creating a point of difference to stand out from competitors are among the tools being used by many successful Austra-

lian caterers. Some smart caterers are even using social media, like Facebook, to spread the word about their business to new and existing clients.

You cant rest on your laurels and rely on just, say, the wedding market, says Robert Clifford, Victorian state manager at Epicure. We use a well-planned approach, a diverse strategy to target multiple markets.

Whats important is keeping up with the shifting nature of the catering industry and adapting where needed.

In the last five years, a lot more restaurateurs are getting into catering, seeing it as a way of diversifying their business, says Brian Trippas of the Trippas White Group. Its creating different forms of competition.

Strategic thinkingBig-picture planning is crucial to growing a catering business, and considering how a particular new market could benefit the business over the longer term.

For the Trippas White Group, securing a contract to cater to boarders at Sydney school Scots College opened up an entirely new market, but one with broader ben-efits. The contract, started earlier this year, involves cooking more than 6000 meals a week at the prestigious private school, from a custom-designed menu featuring dishes like kingfish with mushroom ragout and warm Thai beef salad. Brian Trip-pas had heard of something similar being done in a school in a different market and realised the same could work in Australia. Along with fresh, quality food, the contract

practice


would offer revolutionary educational benefits to the students, improving their understanding and appreciation of food. Students are involved in meal preparation and growing organic prod-uct at the schools garden.

Traditionally, school catering is worked out on a cost-per-meal basis, but this isnt about that, Trippas says. This is providing kids, parents, and the school with a service they appreci-ate. We try and educate the idea of good foodwere indoctrinating the decision-makers of the future.

But for the Trippas White Group, there are valuable, long-term, strategic benefits. The school contact also con-nects the company with the students, as future clients, and their families.

Were a venue caterer, but doing the boarding school catering exposes us as a business to the future bookers of high-profile events, says Brian Trippas. It diversifies our business to different markets. Ultimately it gets our name out to parents, who are decision-mak-ers in different areas too.

The school contract also had practi-cal staffing benefits for the company.

Were very busy in peak times, which happen to be in school holidays, so we thought we could use our peak staff during the school term, which made sense, says Trippas. It benefits staff who were saying they only wanted to work during the school term.

words: Jodie thomson

Marketing

The secret to success in the catering industry? Smart strategies to source new markets

Trippas hopes the school contract might lead to other, similar work for his com-pany, but advises such moves into new markets will only work if the caterer has the expertise to deliver.

I dont know that every catering company could do it, he says. You need to have some experience, but you do need to think laterally too.

People powerAnother key strategy used by successful caterers to source new markets is networking and nurturing existing relationships. Maintaining good relationships with current and potential clients underpins every business success.

We really rely on word of mouth to get new business, says Melissa Harkins of Perth-based Beaumonde Catering. We dont do any adver-tising and rarely go in publications.

Its also important to be aware that existing clients can open up new markets in the future.

Client follow-up is really important too and helps get repeat business. Occasionally you get the odd complaint, and we go all out to handle that positively. We catered a wedding for some clients and kept in touch and later on gained work through them at a mining company. Building on those relationships is important.

Point of differenceIn a competitive industry like catering, new business is often won by creating a point of difference, to help a business stand out from its competitors. For example, Epicure has worked to differentiate itself from competitors by focusing on the quality and

sustainability of its food. Keeping up with food trends and consumer expecta-tions around environmental and health concerns has helped the company build a particu-lar reputation they can rely on to attract

new markets.This is part of our brand marketing

strategy, says Epicures Robert Clif-ford. It sits around the modern-day expectation of us respecting where food comes from and were walking

the talk. We have a definitive, clear food philosophy that values, where

possible, local ingredients and also takes a learned approach. We dont use tinned tuna at the moment because its not a sustainable resource. We only use prawns from the Spencer Gulf and use only barn-raised eggs.

Its important also to stay ahead of that consumer awareness and food trends.

What was right three years ago may not be right now, says Robert Clifford.

practice

The shifting nature of the catering industry and the growth of competition means you have to be prepared to adapt where necessary.

we catered a wedding for some clients and kept in touch and later on

gained work through them at a mining

company.Melissa Harkins, Beaumonde Catering, Perth

phone: 1800 240 502 www.cloroxcommercial.com.au

Making coffee is cleaner with colour-coded CHUX Espresso Caf Superwipes. Developed specially for the daily grind of cafes, bars, restaurants, clubs and hotels, HACCP approved CHUX help to make your coffee making easier.

HACCP Australia Pty Limited endorses CHUX Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing, processing and handling

operations that are conducted in accordance with a HACCP based Food Safety Program.

MADE SPECIALLY FOR BARISTAS

Three years ago it was all about calculating food miles and how far a food has travelled before being served. Now its more about the amount of carbon used to grow it. We have to keep up with that. Epicure has also harnessed new technology like social media to spread the word about their food culture and quality.

We promote that message, and have strategies to pull business into our venues, says Clifford. We have a Facebook site, and well put up recipes, or a story about a local cheese weve used, food stories that are relevant to our service.

Perth caterers Beaumonde rely on their expertise at staging ma-jor, outdoor events to stand out from competitors and secure new business. Theyve regularly staged events like open-air concerts put on by the WA Symphony Orchestra, and recently landed a ma-jor contract to cater for the International Sailing Championships to be held in Perth later this year. That involves setting up a huge cliff-top marquee for the duration of the event, which includes competitors from 80 countries.

The event is too big to hold at a sailing club, so were setting up the marquee to be like a clubhouse, says Melissa Harkins of Beaumonde. The company has a proven track record with events in isolated locations.

But weve got plenty of experience dealing in difficult situa-tions, says Harkins. We have a very big preparation kitchen, vans to transport things and were used to setting up in the middle of nowhere. Weve got a checklist and dedicated person on staff to handle the logistics. Thats a huge thing.

Marketing


Gary Payne and Mark Dimmit from Beaumonde Catering in WA: they rely on event management expertise to stand out.

phone: 1800 240 502 www.cloroxcommercial.com.au

Making coffee is cleaner with colour-coded CHUX Espresso Caf Superwipes. Developed specially for the daily grind of cafes, bars, restaurants, clubs and hotels, HACCP approved CHUX help to make your coffee making easier.

HACCP Australia Pty Limited endorses CHUX Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing, processing and handling

operations that are conducted in accordance with a HACCP based Food Safety Program.

MADE SPECIALLY FOR BARISTAS

The chef and owner of Berowra Waters Inn talks about where the real margins are, and why theres always room at the top

When I left school in the late 70s hotels were the places to work in Europethere was the kitchen brigade system of 20 to 30 cooks, so you got a broad knowledge of banqueting, butchery and pastry. It was thorough training. These days Australia hotels have all but died in terms of dining, and if you go to work in most restaurants youll only learn what they do. You wont get a broad-based experience.

When I arrived in Australia in 1988 it was all about Australian cuisine. I was always a voice saying there is no such thingits the same as Californian, South African; the country is too young to have a cuisine. But there is an Australian way of diningnot much pretention. At Forty One we did away with the silverware, and the waiters had open neck shirts for a time.

The restaurant is the star has always been my principle. In fine dining were not in the business of selling food, were selling memories. The service, the view, the decor, the food together all matter. When we opened Forty One we drummed into the staff forget the view, its a bonus.

Berowra Waters Inn was the first meal I had in Sydney. I was on my way to Singapore and I landed in Sydney, hired a car and drove up. It was 1982, so it was in its heyday and Tony [Bilson] was still in the kitchen. I thought it was a magical spot and thought one day Id like to have this. Thirty years later I got it.

I had considered taking on Berowra back in 1995 when Gay Bilson decided she would pull out. But at that point it had been open 20 yearspeople didnt need to travel there any more. When it came up again, 10 yeas had passed. I knew I was going to be closing Forty Onethe lease was up and I hadnt intended to stay 18 years.

Then we started renovating, which is so hard on a river. We ended up spending twice as much. I contacted Glenn Murcutt who kindly gave us access to the original plans. His

original concept was a verandah by the water, so that was my starting point. Take it back to the original vision, but a 2007 version. The first time I dined there it was really dark after dinner, so Ive opened up the kitchen so theres some light about the place.

The food has been pared back and isnt anywhere near as fiddly. At Forty One I had a brigade of 18; at Berowra there are six of us. So its high quality but simply layered complexity in the flavours rather than the plating.

Theres always room at the top. Aim for it, slot in, make everyone else move down. When we started

Forty One there was really only a couple of other placesRockpool and Tetsuyas. The city needed

somewhere the well-to-do could go. Theres a lot more opening now.

But fine dining doesnt mean all the bells and whistles. It can be fine dining at any level. Thats changed a lot, especially in Europe. The younger guys arent aiming for three-star palaces. Theyre opening simple

places with very good food, served well.

Here we dont have the ability charge for fine dining: Forty One, Quay, Berowra Waters are cheap compared to comparative restaurants in other cities

in the world. We have high labour costs and for the last few years, very high food costs, so the margins are hammered.

I love eating bistro food. It was one of the drivers for opening Ad Lib [in Pymble]. Its open all day and its a place you can go if you have kids. In Europe, where there are true bistros, people just go to eat, not necessarily for a huge dining experience. You also get a better margin into the company.

I was only 29 when I opened Forty One and I was the youngest executive chef at the Regent. Now Im one of the old boys, but Im still under 50. In Europe at the three-star Michelin restaurants there are guys in their 70s and 80s, so its not to do with age. I do something I love so Ive never worked a day in my life.

SawyereDietmarWords: sharon arIs phoTographY: rIchard BIrch


What Ive learnt

The younger guys arent aiming for

three-star palaces. Theyre not viable. Theyre opening

simple places with very good food,

served well.

1. Time to changeCuisine is paramount when it comes to running a restaurant, but eye-catching decor is a close second. To create a great experience, pay attention to detailfrom the mo-ment people arrive to when they leave, says Matt Clarke, interior designer of Sydney-based Technics Hospitality Consultants.

Take a fresh look at your interioris the colour scheme dated, are chairs rickety, is the bathroom woeful? It might be time to invest in new elements, such as an inviting bar or private function room.

All elements are essential to producing the right total design solution, says Jeffery Copolov, interior design director of Bates Smart architect firm, whose works include Melbournes Rockpool Bar & Grill. Attention to detail is important in all areasoften in places you cant see, such as acoustic resolution and background music which creates ambience.

2. Design philosophyRather than going willy-nillyadding a new banquette seat here, a couple of pendant lights thereits essential to sum up the feel of your restaurant or cafe. Is it casual or formal, upmarket or cheap-and-cheery; does it specialise in Australian modern cuisine or ethnic fare?

Simple descriptive terms can be all it takes, says architect Paul Burnham who

New lighting can revitalise a dreary roomas long as

its appropriate to the clientelle.

Revamp and

designed WAs Must Margeret River and Il Lido. Words such as understat-ed, relaxed, glamorous, flamboy-ant or an assault on the senses all evoke immediate imagery.

Next, its important to know your clientele and their desires. Theres no point in designing an upmarket restaurant when the sub-urb is full of young families and uni students. Studying other restaurants and looking at trends is time well spent, says Clarke.

3. Quick fixMinor renovations may be completed without shutting down or incon-veniencing patrons. A fresh coat of paint can have a big impact for little expense but as Copolov suggests, its

woRds: keRRyn Ramsey


Special report

Whether its a quick lick of colour or a full refurbishment, here are 10 stress-free tips to revitalise your restaurant

revitalise

important to choose a timeless colour scheme. Palettes that are avant-garde tend to date quickly due to their distinct date stamping, he says.

New lighting can revitalise a dreary interior. An endless range of contemporary pendants and opulent chandeliers are on the market, giving an up-to-the-minute look. And dont for-get to incorporate dimmer switches to add intimacy through-out the evening.

Replacing worn-out soft furnishing can also freshen up a space. Upholsteries and carpet suffer from wear and tear and staining over time, says Copolov. Re-upholstering is often more expensive than buying new furniture, so its worth comparing different costs.

4. Budget breakdownNo matter whether your renovation is large or small, its all about planning and doing your homework. Once youve estab-lished the extent of your renovation, its time to start gather-ing quotes and working out a budget. If youre including a full kitchen upgrade, be prepared for the extra cost of appliances and other equipment.

Talk to your builder, architect or designer, and begin compil-ing a spreadsheet of all costs. Compare price on big-ticket items like new appliances, carpet, structural work, plumbing and re-wiring. And its also a good idea to include the cost of furniture, fixtures and fees until you have a pretty clear idea of the total cost for the entire job.

5. Hire a specialistFor small jobs, a builder is cheaper than an architect but that becomes a false economy when undertaking a major refurbish-ment. The architect should definitely make life easier, says Brisbane architect Tim Stewart who designed Victoria Park Functions and Iceworks Restaurant and Bar.

If you take some of the responsibilities on yourself, you may be holding up the process. We can advise on planning and designing, dealing with council, suggesting furniture and fur-nishings, and offering creative and functional layouts that give a restaurant a real wow factor.

6. Check rules and regulations The best place to start sorting out the red tape is at your local council. Regulations change from state to state and from coun-cil to council but they will be able to help you with the forms and requirements you need to get started.

You may also have to deal with heritage issues, the police department, fire department and Australian Standards. Its also imperative that all forms are lodged and requirements are met well before the renovation begins.

7. Good timingTo avoid a full closure of the restaurant, staging the refurbish-ment over time appeals to all partiesrestaurateurs, staff and loyal customers. The Iceworks Restaurant, which recently won an Australian Institute of Architect award, was built in stages. As the customer base grew so did the establishment, explains Tim Stewart. It was a great way to manage capital outlay and maximise revenue.

Despite the best intentions, a refurbishment may be so

Special report


Better to choose a colour palette that wont date says Jeffrey Copolov of Bates Smart architects.

disruptive, it could send customers scurrying. In this case, its best to close down and hit all the works at the same time. If closing is the only option, keep loyal patrons informed of your plans, says Jeff Copolov of Bates Smart.

8. Easy accessA well-designed layout ensures good traffic flow and prevents waitstaff from running marathons. A popular option is locating back-of-house functions in the centre of the building, rather than to the rear. An internal window adds a theatrical effect, allowing patrons to watch the masters at work.

Flexibility in layout is another consideration. Closable rooms are convenient devices to create a hierarchy of space within a venue and give some control over seating, says Paul Burnham. The division and personalisation of space is more critical in larger venues with large volume spaces. Always picture those first customers walking into a 400-seat venuedont allow them to feel like forlorn soles alone in some vast hangar.

Control the natural progression of space filling within a venue and make it work for the operator and the customers. Ascertain the first area filled and the worst seat in the house, then try to close the gap between the two.

9. Devil is in the detailA signature piece, such as a floor-to-ceiling wine wall or ornate

chandeliers, can make a huge impact. They can be great, as long as they work within the overall design narrative, says Melbourne-based architect Adam Dettrick, whose recent work, MoVida Aqui, was shortlisted in the Australian Interior Design Awards. It should tell a story about the identity of the restau-rant. The key to longevity is sticking to this story, and not being distracted by fashion.

When it comes to selecting new furniture, theres much more on offer than the traditional table-and-chairs scenario. Consider various configurations, with a mix of dining chairs, stools, ban-quettes, armchairs and ottomans. Varying the types of furni-ture adds character to a space, and can also provide important operational flexibility for the restaurant, explains Dettrick.

10. Finishing touches A new flashy interior is just part of the package when renovat-ing a restaurant or cafeits also important to reinforce its identity. A logo, uniforms, signage, menu and menu boards all need to tie in with the new look.

For the final touch, it may be worth revamping the restau-rants website and informing patrons with the latest updates by social networkingthis will help get a buzz as the renovation is in the final stages. And if you have any spare change left after the refurbishment, its worth announcing a grand re-opening event, inviting customers, local businesspeople and media.


A new way to connect with your customersRegistration Coupons Store Locator Ordering Barcode Loyalty

To find out how you can take advantage of RedCats Mobile Applications, call 1300 4 REDCAT or visit www.redcat.com.au

RedCats mobile applications can provide you with a loyalty system, send out coupons and special offers, allow your customers to order remotely and much more.

emember when wine bottles all came with corks in the top? Those old-fashioned rubbery things that needed their own dinky little screwing tool to open? Aah, the memories.

It might seem like a long time ago that the screw-top revolutionised wine storage, but the same technology

which killed the cork could be poised to strike your table settings. And this time, its likely to be targeting anything with a stem. (Or not, as the case may be.)

Ever since Riedel introduced its hedonistic Sommeliers stemware collection in the 70s, with a subtly different silhouette of mouth-blown crystal to suit 10 different grape varietals, drinkers have been less concerned with whether their glass was half-full, and more concerned with how suitable the vessel was in the first place.

Many connoisseurs say thats rightly so, claiming the trail of innovation left in Riedels wake makes their coveted creations much more than wine glasses and wholly deserving of the place currently held by a 1958 Burgundy Grand Cru glass in New Yorks Museum of Modern Art.

Others, however, claim its a load of hogwash. Forget the

latest O Series stemless crazerecent research claims the tongue map technology at the heart of most of Riedels ranges simply doesnt exist.

Your brain doesnt care where taste is coming from in your mouth, said researcher Linda Bartoshuk in a scathing 2004 article published in Gourmet Magazine. Researchers have known this for 30 years.

But regardless of which side of the tongue you sit on, its a good idea to keep an eye on your restaurant stemware collection and its ability to marry with latest technology as well as your decor. Because splashing your customers Billecarte Salmon into toughened glass at the start of their dining experience is unlikely to have them sticking around for dessert.

Take stock of your stemsUnless youre a three-hatted restaurant catering for a cashed-up corporate crowd, or a dusty wine bar specialising in rare Bordeaux, having 200 wine glasses for every varietal known to man is probably an overly expensive way to collect dust.

Having some quality stemware suited to a healthy range of wines that tick all the right boxes in terms of aesthetics and durability, however, is another matter entirely.

Savvy restaurateurs and caterers should be able to get by with

Stem sellsFrom the latest Riedel to the toughest schooners, your stemware says a lot about the kind of establishment you have.

Plumms Handmade and Vintage range is

simple but stylish.

woRds: Lucy RobeRtson


Special report

a good champagne flute, a couple of large-bowl red wine glasses, a more delicate white glass, and a smaller vessel for stickies or digestives. If your establishment does cocktails or bespoke beers, youll need options for those toojust how technical you choose to get with each lug of alcohol is up to you.

New Australian glass manufacturer, Plumm, has recently teamed up with wine writer Matt Skinner, in paring back stemware to just five wine glasses: one for bubbles; two for red; and two for white.

And in Skinners own words, its a brave step. Opinion has long been that you need

several different types of glasses depending on the style of wine you are drinking, he explains.

But after extensive research, weve discovered that five glass sizes is all thats needed to cover the different wine styles. It is a revelation in simplicity and balance, and a brave new step for the wine-world. Plumms new range is available in four materials to suit a range of price points: Hand-blown crystal caters for the big end of town, followed by more user-friendly options in machine-made dishwasher-friendly glass, durable stemless ranges, and unbreakable polycarbonate.

Whether you are a wine aficionado, or just enjoy the occasional drink, the hard work is already done for you here, Skinner spruiks.

You can sit back and enjoy your favourite drop knowing you are getting the best out of the wine, and drinking it the way the winemaker intended you to.

The philosophy that allows wine to be tasted exactly as the winemaker intended underpins Riedels own approach to marketing their higher-end product.

The Australian consumer is very wine savvy these days, explains Mark Baulderstone, director of RSN Australia, which imports premium Riedel and Spiegelau. When a customer buys a glass of wine they are making an investment in flavour. The Riedel family discovered over 50 years ago that the shape and size of a glass is responsible for protecting this investment. A glass designed for the variety will enhance itotherwise you just have a product that holds liquid, rather than one that presents the wine in the correct way.

RSN likens the use of varietal-specific stemware to a decanter for preparing special winesits a way to ensure the wine is enjoyed in its prime.

Like its more lowly stemware cousins, high-end brands like Riedel and Spiegelau also offer a range of materials that represent

corresponding price points, durability and design. So, all you need to do is match your customerss expectations with your need for durability, and your stemware makeover is complete.

Get technicalWhen it comes to durability, the

problem of using beautiful but highly breakable crystal gives way to a whole

new world of technology. Arguably, one of the local leaders in crystal

durability is Luigi Bormioli, distributed by Crown Commercial. The manufacturer has recently launched a new range called Vinoteque, made from lead-free crystal glass known as SON.hyx, which boasts outstanding transparency and a 30 per cent higher resistance to breakage.

According to Crown Commercial product manager Tim Russell, invisible molecules of titanium reinforce the glass and increase its resistance to breakage, abrasion, chips and stem twista common cause of damage from hand-drying high-end stemware.

He says the move towards toughened, high-tech materials represents an increasing need for durability. Most establishments these days are looking for options that reduce replacement costs, occupational health and safety issues, and patron damage.

For instance, the Crown Glassware Atlas

Special report

Stemware from Plumms Handmade Vintage rangehow many do you need?

A glass designed for the variety

will enhance it otherwise you just

have a product that holds liquid,

rather than one that presents the wine in

the correct way.Matt Skinner, wine writer

stemware collection uses fully toughened glass thats four to six times stronger than regular glass, as well as shock and heat resistant, he says, also pointing to new polycarbonate ranges that are virtually unbreakable.

In selecting stemware for any restaurant or catering business, Russell advises considering the stacking height of the dishwasher in the premises, as not all stemware fits all commercial racking systems.

Durability, the capacity of the stemware to be used for all purposes, and the correct shape for the varietal to be served are also important considerations, he says, explaining that modern technology allows all these briefs to be met.

Malcolm Lockie, from Bormioli Rocco, agrees any technology that counters the beauty of crystal with the durability of tougher materials potentially makes for the ideal wine glass.

Key developments are coming from an increase in demand for finer bowls and rims without compromising on durability, he says.

Bormioli Roccos latest offering that meets this brief is Electraa lead-free crystal star glass that boasts exceptional levels of purity.

Electra is elegant, with fine rims and high resistance to wear and dishwashing, thanks to the new glass composition, Lockie says.

The other important development is increased demand

for fully tempered stemware that is not only very strong, but looks good, he adds, pointing to Bormioli Roccos three stemware ranges, Kalix, Sara and Dulcinea, which are fully toughened in both the rim and stem.

They are aimed at not only reducing breakage, but also creating a great impression on the table.

Which is surely all anyone wants aside from their own glass to sip from, of course.

Luigi Bormiolis product stands out for its durability.


Special report

XdSYdS`UWaXegUUWee ,1


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Your Purchasing Partner

Yourpurchasing partner

The Hospitality Buying Group is dedicated to increasing your profitability by focusing on the needs of your business

The Restaurant & Catering Hospitality Buying Group was created to provide business with their own Purchasing Manager skilled in negotiating with suppliers and sourcing products for your business.

Buying through the Hospitality Buying Group will cut the time required to source new products, compare suppliers, work out prices and chase up paperwork. You will be buying with the collective purchasing power of hundreds of businesses.

And the payment process means youll be rewarded for your purchases.

What can I buy? Alcoholic Beverages Hotel and Tableware Business Insurance Motor Vehicles WorkCover Insurance Natural Gas Electricity Telecommunications Stationery & Paper Products Commercial Cleaning Products Eftpos & credit card fees Food

Join the Hospitality Buying Group now. Your own purchasing manager for $5.00 per week!

The Hospitality Buying Group is open to all members of Restaurant & Catering. An annual investment of $260 gives you access to the whole program.

To find out more, call Charles McAllister at Restaurant & Catering, ph: 0410 567 317, or email [email protected]

The Hospitality Buying Group will knock 35 per cent off my monthly bill for stationery and cleaning productsthats thousands of dollars per year,Gary Mehigan Fenix Events & The Maribymong Boathouse

The Hospitality Buying Group gives our members a fantastic opportunity to reduce their cost base thereby stimulating profitability.Brien Trippas, President, Restaurant & Catering Australia

HBG-1.indd 1 11/07/11 4:39 PM

Newproducts

Bamboleo adds distinctive flavour to restaurants signature dishThe smart foodservice professionals know that you cant beat Bamboleo antipasto, pestos and tapenades for quality and flavour.

Made to traditional recipes using the highest quality ingredients, Bam-boleo products are the preferred choice at many of Australias top cafes, delis, pizzerias and restaurants.

One example is Elevation restaurant in the foothills of Victorias Dandenong ranges, where Bamboleo Semi-dried Tomatoes are a featured ingredient in Head Chef Graeme Gledhills signature dish.

Ive been using Bamboleo Semi-dried Tomatoes for at least six years, Graeme says. Ive tried other brands but Bamboleo is definitely the better product. The quality is more consistent and we can also utilise the leftover oil and mixed herbs as a marinade for other recipes.

Bamboleo Semi-dried Tomatoes are just a great product at a great price point.

In addition to Semi-dried Tomatoes, the Bamboleo antipasto range includes char-grilled red capsicum, eggplant, zucchini, artichoke, pumpkin and an antipasto mix selection; fire roasted capsicum in red, yellow or mixed varieties; marinated capsicum, eggplant and artichokes; marinated olives available in kalamata, natural whole green, natural whole black, and pitta kalamata style varieties; and sun-dried tomatoes available whole, in strips, or diced.

All are available in 2kg resealable rectangular leak-free tubs designed for bulk storage and ease of use. All Bamboleo char-grilled vegetables are marinated in canola oil, herbs and spices prior to char-grilling to provide a superior infusion of flavour.

Laminex is changing the face of partitioning systems While high-traffic surfaces like toilet partitions, lockers and seating systems need to be wear-resistant and functional, the Laminex range of Partitioning Systems proves that they can also deliver style and colour that continues the look of the surrounding space.

Coupling style with function, the exciting additions to the Laminex Partitioning Systems range deliver a complete hard-wearing par-titioning solution for high-traffic commercial interiors that need to withstand heavy use and still look like new, including washrooms in schools, universities, and shopping centres.

Sixteen decors have been introduced to extend the design pos-sibilities available with Structural Grade and Multipurpose Compact Laminates within the Laminex Partitioning System range. Comprising six decors from the Laminex Colour Palette and 10 exclusive decors that have been hand-picked to help create visually stimulating environments that are essential for commercial facilities.

With a total of 40 decors now available, designers and speci-fiers can truly make a statement in the little spaces that make a big impression on users. Be inspired by desirable tonal greys using the latest Laminex Colour Palette decors, Baye, Moose, Hakata; the luxurious woodgrains such as Endula Macassar (shown)and Dark Wengeblock; or the stone looks made possible with decors such as Al-exandria Stone and Magma. The Laminex Partitioning Systems range can be effortlessly integrated to create cost-effective, long lasting commercial interiors.

For further information, please visit laminex.com.au.


HospitalityBuying Group

What now?Join the Hospitality Buying Group now. Your own purchasing manager for $5.00 per week!

The Hospitality Buying Group is open to all members of Restaurant & Catering. To join simply complete the enclosed application forms, from Restaurant & Catering and American Express.

An annual investment of $260.00 gives you access to the whole program.

You, your family, your staff or your business will enjoy the rewards. Start purchasing through the Hospitality Buying Group today.

Contact

Charles McAllister Hospitality Buying Group - Manager

Suite 5, 84 Church Street Richmond VIC 3121Ph 0410 567 317Fax (03) 9654 5286 E: [email protected]

American Express approval criteria applies. Subject to Terms and Conditions. Fees and charges apply and are correct as at 1 August 2008 and are subject to change.

American Express Australia Limited. ABN 92 108 952 085. Registered Trademark of American Express Company. americanexpress.com.au/business

1. Receive up to 51 credit free days before paying your account in full (and depending on when you make a purchase and when your statement is issued). 2. You are free to spend as much as you can show American Express you can afford to repay. Proof of resources and security may be required.3. Enrolment in Membership Rewards Choices required. $40 annual fee applies. Subject to the Terms and Conditions of the Membership Rewards program. There may be taxation implications associated with your participation in the Membership Rewards program. You are advised to check with your accountant or tax adviser for further information.4. Please note that where a transaction is flagged as a mixed supply transaction or the requirements of the relevant Australian Taxation Office ruling are not satisfied, you must obtain a tax invoice to support your GST claims.

The right products, easy to buy, the best prices, quality suppliers, eliminate paperwork, generous payment terms, track your spending, interest free terms, great rewards, save time, downloadable accounts, manage your outgoings, buy with a group, improve your cash flow.

Your Purchasing Partner

Yourpurchasing partner

The Hospitality Buying Group is dedicated to increasing your profitability by focusing on the needs of your business

The Restaurant & Catering Hospitality Buying Group was created to provide business with their own Purchasing Manager skilled in negotiating with suppliers and sourcing products for your business.

Buying through the Hospitality Buying Group will cut the time required to source new products, compare suppliers, work out prices and chase up paperwork. You will be buying with the collective purchasing power of hundreds of businesses.

And the payment process means youll be rewarded for your purchases.

What can I buy? Alcoholic Beverages Hotel and Tableware Business Insurance Motor Vehicles WorkCover Insurance Natural Gas Electricity Telecommunications Stationery & Paper Products Commercial Cleaning Products Eftpos & credit card fees Food

Join the Hospitality Buying Group now. Your own purchasing manager for $5.00 per week!

The Hospitality Buying Group is open to all members of Restaurant & Catering. An annual investment of $260 gives you access to the whole program.

To find out more, call Charles McAllister at Restaurant & Catering, ph: 0410 567 317, or email [email protected]

The Hospitality Buying Group will knock 35 per cent off my monthly bill for stationery and cleaning productsthats thousands of dollars per year,Gary Mehigan Fenix Events & The Maribymong Boathouse

The Hospitality Buying Group gives our members a fantastic opportunity to reduce their cost base thereby stimulating profitability.Brien Trippas, President, Restaurant & Catering Australia

HBG-1.indd 1 11/07/11 4:39 PM

Newproducts

Unique range of stocks and sauces joins Australian foodservice marketCustom Culinary Inc. was founded in 1945 by a team of chefs with a single goal: to create the best and most authentic flavour bases on the American foodservice market. Custom Culinarys pioneering Meat First and Savory Roasted Gold Label paste bases and Masters Touch Sauce Concentrates use only the finest fresh meat, seafood and vegetables, offering a superior flavour profile when compared with powder products, and significant cost and storage space savings over ready-to-use, liquid products. Custom Culinary bases and sauce concentrates were devel-oped for chefs, by chefs, explains executive chef at Xtreme Chef Consult-ing, Liam McLaughlin. The Gold Label Bases are versatile and suited to a wide range of cooking and cuisine styles, allowing chefs greater scope to get creative. They can be used straight from the jar as a rub-on flavour enhancer or combined with boiling water toproduce an awe-inspiring broth or stock in minutes."

For more information on Custom Culinarys Gold Label Bases and Mas-ters Touch Sauce Concentrates including a list of Australian distributors, contact LiamMcLaughlin, Consultant Chef at Xtreme Chef Consulting on tel: 03 9816 9859; mob: 0409 958 309; email: [email protected].

Portioli. More than a great coffee.

Available in Australia since 1995 by Portioli Caffe Pty Ltd. Phone (02) 9516 5888 email: [email protected]

Inside a Portioli espresso there is not only a great coffee with a distinctive taste and aroma, there is a story of 50 years...

www.portioli.com.au

Portioli. More than a great coffee.

Inside a Portioli espresso there is not only a great coffee witha distinctive taste and aroma, there is a story of 50 years...

Available in Australia since 1995 by Portioli Caffe Pty Ltd. Phone (02) 9516 5888 email: [email protected] www.portioli.com.au

portioli-1.indd 1 6/09/11 11:25 AM

Crown Commercials new Polycarb StackablesMost staff gather dirty glasses by stacking them on top of each other. While this saves time, any stacking of glass will take its toll.

The friction of stacking and unstacking makes glassware much more fragile and highly vulnerable to breaks, cracks and chips. Tall stacks can be very unstable, can tip over easily and break, possibly even injuring staff and patrons.

A new drinkware option that copes with this handling is Crown Commercials Stackable Polycarbonates.

Shaped to stack perfectly and safely, the Stackable Polycarbon-ates will not chip, crack or craze and are unbreakable.

They are available in two practical options, Polycarbonate Stackable beverage 330ml and Polycarbonate Stackable Old Fashioned 266ml.

Made from high grade polycarbonate, they essentially look and feel just like glass but are a little lighter, which becomes less noticeable when filled.

Trade enquiries can be directed to Crown Commercial. Phone 1800 252 360 for your nearest distributor.

PresentersProfessor Svetlana Rodgers, leading academic in food service technologies, Director of the Australian Food Service Academy

Franois Tesnire, 3bornes architects, food-processing systems architect, designer of the Community Chef Kitchen in Melbourne

The program includes an overview of the latest technological developments, idea-generating sessions, presentation of novel concepts/products and most importantly one-on-one confidential discussions with the presenters to get instant feedback on your innovative ideas. For this reason we limit the number of participants in each group. Our diagnosis during the product/ design clinics would give you competitive edge.

Cost: $750 Dates*: 9.30 am 5 pm, Sydney 25, 26 and 28 October 2011 at Yaama Dhiyaan Hospitality Training & Function Centre, 255 Wilson str., Darlington (5 min. walk from Redfern station); Melbourne 31 October, 1 and 2 November (Venue TBA)

For booking e-mail: [email protected] subject workshop by 1 OctoberFor information on our consulting services, executive training and publications, visit http://www.australianfoodserviceacademy.com.au/ or Call 043 086 1964/02 8399 1651*Subject to minimum numbers

For the first time in Australia The Australian Food Service Academy is offering intensive workshops for executives.

Cutting edge innovation in food services

Intensive workshops for executives

ts an exciting time in the world of mobile technolo-gies, restaurants and particularly fast-food outlets. Applications (apps) that allow customers to order and take advantage of specials and loyalty programs on the go are the latest thing in Australia and abroadand these are starting to link up with point-of-sale equipment to reduce duplication and human error.

Although still in the early stages of growth, restaurants are increasingly investing in apps as a way of main-taining market share, increasing outreach and improving the customer experience. Once systems are streamlined, going mobile also means things can be done more efficiently, with customers able to view previous orders and re-order the usual or alter depending on their mood, receive specials based on their preferences or even order and pay via iPad at their tablea smart, albeit expensive, menu.

Those who have made the leap are sold on the benefits of the technology, and it is not necessarily expensive. In fact, restaurants can be included in aggregate apps for no upfront cost. Rather than compet-ing with others, some restaurants are investing in their own apps, which can cost around $15,000-$20,000 to develop but these can be made available for a monthly fee or even thrown in, for example, when buying expensive POS equipment.

RedCat, an integrated POS, accounting and business man-agement solutions provider, has recently begun tailor making cutting-edge multi-function apps for a number of businesses. Six customers at the time of writing were preparing to launch their apps, includ-ing a fast-food chain, while one customera gelato, juice and smoothie bar, the Cool Change Chilli Clubalready launched their app early this year.

National sales manager Spiro Vournazos says RedCat has been doing a lot of research including marketing research to under-

stand what is happening overseas in the mobile market and how best to take advantage of it. For example, in the United States, there was a 25 per cent increase in digital coupons in 2009 compared to 2008, this increased more than 70 per cent in 2010 and jumped 200 per cent in the first half of 2011. Re-demption rates for these couponsthat are redeemable with

a mobile rather than having to print the special outare often more than 50 per cent, compared to less than half

a per cent for print-based versions, mostly because they are more effectively targeted.

Hospitality apps can typically be grouped into two kindsthose that are purely for marketing purposes, listing contact details and the like, and menu replacements. Like in the US, some res-taurants here are flirting with the idea of in-house

apps, which allow customers to place an order virtually from their tableVournazos knows of two

restaurants trialling it locallybut it is more gimmick than practical, with the order tending to come via email

rather than through the POS system. Vournazos says the challenge is to integrate the app seamlessly with the POS so that, for example, the order can print out in the kitchen at the right time. RedCats new apps can include a number of features, including couponsdelivered direct to the customers phone and redeemable via the POSand a loyalty, or membership sys-tem that uses barcodes and is able to record information such as customer allergies and VIP status, and can be paid for by gift

Dont worry, be appy

As smartphone technology leaps ahead, are apps destined to replace traditional POS equipment?

wOrdS: vivienne reiner

Technology

Redemption rates for these couponsthat are redeemable with a mobileare often more than 50 per cent, compared to

less than half a per cent for print-

based versions.

This is rapidly becoming the way your current and potential customers and staff communicate with you.


cards or redeeming loyalty points, in addition to credit cards. Although apps can add invaluably to hospitality businesses, Vournazos explains, These applications will never replace the point of sale because of their limited functionality. Particularly where Apple technology is concerned, there is a lot of control, and therefore limitation for businesses, regarding the look, feel and how they work. Vournazos says apps should be embraced as an important tool to complement the significant capabilities of POS systems.

Apps that allow mobile orders to be placed are be-coming increasingly popula

Documents

R&C September 2011