Revolutionise your menu: The Edgell® peas advantage for chefs in pubs, clubs, catering and health and aged care
Edgell® Peas – the culinary secret that’s transforming menus and redefining convenience in kitchens across the board.
Blog.
How to use consumer trends to turn your dessert menu and cake cabinet into a money-maker
Priestley’s Gourmet Delights shares insights from their network of over 12,000 foodservice businesses combined with key industry research to outline what consumers are hungry for.
How the evolution of menus can drive profit
With 40%+ of Aussies now snacking instead of having a proper meal at least once a week, having new-age menus designed to cater for the blurred lines of food consumption is critical.
Tap into the smell of success
You may have heard the whispered rumours about the existence of certain individuals who can withstand the mouth-watering aroma of hot, crispy chips. These extraordinary
Hold on to who you’ve got
Staff retention in hospitality is the worst amongst all Australian industries with a turnover rate close to 20% per annum.
A simple approach
Caretaker’s Cottage was voted as
one of the World’s Top 50 Bars by
a panel of judges in October 2023,
coming in at number 23 globally –
just one of two Australian bars to
make the prestigious award.
Second life
In the unlikely circumstance that you find yourself with some leftover or excess food, here are a few tips about converting those morsels into profit or generosity.
Cheers to summer
After a few dreary summers in some parts of the nation, it looks set to be a hot one across the country! And people will be looking to cool down, relax, take it easy and party.
Chef of the year
When Sunshine Coast chef Tom Hitchcock won 2023 Australian Professional Chef of the Year it was part of a plan for success he hatched a long time ago.
Handling food preferences
Karl Edmonds from Melbourne Convention and Exhibition Centre shares how he does it.
