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ISSUE 1
TAKE UT
A NATIONAL PUBLICATION FOR TAKEAWAYS, PIZZA, CAFES, DELIS
NEW FAST FOOD REPRESENTATIVE
GROUP IS HERE TO HELP YOU!
FOOD VANS DRIVING BUSINESS
GROWTH FOR SMART OPERATORS
THE IMPORTANCE OF INSTORE PRESENTATION
TAKE UT
A NATIONAL PUBLICATION FOR TAKEAWAYS, PIZZA, CAFES, DELIS
CONTENTS
4
A Grade Fries Keep Customers Coming Back
6
Foodservice Australia 2012 Preview
7
Quality Cooking Oil = Superb Seafood
8
New Fast Food Representative Group
10 Perfect Italiano Cheese Masterclass
Squeeze- n
more profit!
12 Instore Presentation Makes All The Difference
14 Food Vans Drive Business Growth
16 The Case For Automatic Coffee Machines
17 Product News
For extended stories, past articles and more information
about the products featured in this issue, visit
www.foodservicegateway.com.au and click on articles.
Publisher Lorraine Lovelock
Creative Director Lindsay Yeomans
Editor Alex Paige
Assistant Editor Alayna Walsh
Communications Manager Dean Parr
Communications Assistant Stephanie Littlewood
Design Martine Vanderspuy
Finished Art Carole Stewart
The Armory Pty Limited
ABN 48 000 530 423
Level 7, 53 Walker Street
North Sydney NSW 2060
Tel: 02 9954 4300 · Fax: 02 9954 4547
Email: [email protected]
If you’re serving bulk sauce it’s probably costing you
about $10 per 100 serves.
product customers love. In fact, 77% of customers
prefer MasterFoods Squeeze-On.
With the MasterFoods® Squeeze-On range of portion
controlled sauces, you’ll not only save money – you’ll
make it. At least $30 per 100 serves.
So don’t give your sauce away – sell it. You know it
makes cents.
You’ll also enjoy the added benefits of serving a
trusted brand and a safe and hygienic, easy to use
For more on these and other quality MasterFoods, Dolmio and Uncle Ben’s products contact your MARS Foodservice
Account Manager or call our Customer Service Team on 1800 806 684 or visit www.marsfoodservice.com.au
Foodservice Rep Inside Brief contains advertisements from various third
parties. The publisher does not take responsibility for the content or
information contained within these advertisements.
The authors and publisher of Foodservice Rep Inside Brief are not
responsible for any actions taken on the basis of information contained
herein nor for any error or omission contained herein. The publisher and
authors expressly disclaim all liability in respect of anything done or not
done in reliance upon all or any part of the contents of Foodservice Rep
Inside Brief. Copyright in this publication is vested in the publisher The
Armory Pty Limited. All rights reserved. No part of this publication may
be reproduced in any form or by any means without the written permission
of the publisher The Armory Pty Limited. Copyright © 2012 The Armory
Pty Limited.
PRIVACY NOTICE: This issue of Foodservice Rep Inside Brief may contain
offers which require you to provide information about yourself or your
company if you choose to enter or take part in them. If you provide information to The Armory Pty Limited it may use information to send you details of other products, services or offers. The Armory Pty Limited may
also give your information to other organisations that are associated with
The Armory Pty Limited. Unless you tell us not to The Armory Pty Limited
may give your information to other organisations that may use it to inform
you about other products, services or offers. If you would like to gain access
to the information The Armory Pty Limited holds about you please contact
our Privacy Officer at The Armory Pty Limited, Level 7, 53 Walker St,
North Sydney NSW 2060.
ABOUT OUR COVER
Our cover this issue features Bamboleo’s new 10mm Gourmet Chargrilled
Diced Vegetable Mix.
This latest exciting addition to the extensive Bamboleo range has been
marinated in herbs, chargrilled, then preserved in canola oil in 2kg resealable
containers. You can store it safely in the fridge until required.
Bamboleo Gourmet Chargrilled Diced Vegetable Mix is the perfect choice
for a wide range of takeaway market applications.
You’ll find it ideal for sandwiches, in burgers and baked goods and as
pizza topping.
As a trusted supplier of quality chilled antipasto and pesto to the food service sector, Bamboleo uses traditional recipes and natural preserving
techniques, aiming always to provide taste, quality and convenience to
foodservice professionals.
All products in the extensive Bamboleo range feature high quality vegetables
conveniently packaged for ease of use and versatility of application.
For more information contact John Lochery on 03 93576288. O
TA K E O U T 3
Australians love it.
Shouldn’t you be
serving it?
TAKE UT
AT A GLANCE
NEWS & EVENTS
FOODSERVICE AUSTRALIA
TRADE SHOW STARTS MAY 27TH
The organisers of this year’s Foodservice
Australia trade show say it’s set to be more
exciting and relevant than ever for the
takeaway, cafe and restaurant market – with
a new venue, new features and broader
selection of exhibitors. Full story on page 5.
NUTELLA NOW IN
FOODSERVICE
This much-loved favourite
is now available to
foodservice in sizes to
meet your needs – a 20g
individual serve portion
control pack and a 5kg
bulk pack that’s ideal
for use behind the
counter. Read more
on page 18.
NEW BUYING GROUP IS BORN
Independent fast food operators will soon have
their own representative organisation designed
to help reduce costs and increase profit – but
only if everyone gets behind it and lends their
support. Full story on page 7.
MCCAIN CREAM FLESH
FRIES ARE BACK
Drought affected potato supplies last year
causing a shortage of McCain Cream Flesh
Fries, but they’re back on the market again and
demand is set to be strong among foodservice
operators. Check them out on page 18.
SERVE UP A GRADE QUALITY TO
KEEP CUSTOMERS COMING BACK!
From now until 29 June Inghams is giving you
the chance to win a share of $12,000 worth of
cash prizes by purchasing any two cartons of
five of their popular chicken products. You can
find the entry form on page 11.
Made with premium ingredients, Nutella’s
unique taste has made it the number one
Bottom of the Harbour boasts a huge
amount of takeaway trade, offering
fresh barramundi, snapper, rainbow
trout, flathead and silver dory, prawns,
scallops and a large selection of salads.
It attracts a strong clientele that’s a mixture of regulars and the tourists drawn
to one of Sydney’s most popular
beaches – and Ben says the key to its
success is the committment to A Grade
quality at all times.
Ben Ahearne of Bottom of the Harbour
Seafood at Sydney’s famous Balmoral
Beach knows the importance of serving
only the best to keep his customers
coming back.
Established in 1989, Bottom of the Harbour has built up a loyal customer base
over the years it’s been in business. It
started out as a tiny corner shop but has
since expanded across the two adjacent properties to become an iconic
part of the Balmoral beachside scene.
Ben attributes this success to the
business’ mission statement, which is
proudly displayed out front of the shop:
“Since our inception in 1989 we’ve
INGHAMS “WIN A CASH PRIZE”
PROMO KICKS OFF
It’s true, Australians just love Nutella.
remained true to our original philosophy: we only buy the freshest fish
and crustaceans, all of which are
sourced from sustainable fisheries.
Our tuna is line caught, our salmon
organically reared, our scallops are
landed by divers, and all are selected
daily by our expert buyer from Sydney
Fish Markets.”
hazelnut spread in the country.*
And now it’s available to pizza professionals
in the form of the iconic shaped, 5kg tub.
With high viscosity and ease of spreading,
Nutella is ideal for making dessert pizza.
You can spread it liberally on its own, add
strawberries, bananas and chopped nuts, or
So it’s no surprise that for the past
22 years, Bottom of the Harbour has
chosen McCain A Grade Fries to serve
with its seafood.
let your imagination run wild to create your
own range of sensational dessert pizza.
“For the first year of operation, we
made our own hot chips, but quickly
found that was too labour and timeintensive,” Ben explains. “So the decision was made to go with McCain A
Grade Fries.
“They’re a superior product – they stay
crispy on the outside with a nice soft
centre inside, and have plenty of flavour, with good texture and mouthfeel.
So spread the love and add Nutella pizza to
“We use McCain A Grade Fast Fries
and they’re terrific because they cook
quickly, which is important when
you’re using large volumes – we run
eight fry baskets at a time so we go
through a lot!” O
your menu, you’ll be surprised at how easy it
is to deliver mouth-watering dishes that your
customers will keep coming back for!
Also available in
20g Portion Control
Packs.
EXTENDED STORY
click ARTICLES
foodservicegateway.com.au
For more information please contact Ferrero Customer Service on 02 9409 8807
*Source: Nielsen Grocery Scantrack value sales and value share %. MAT 25/12/2011
TA K E O U T 4
Armory FA1
INDUSTRY EVENTS
SUCCESS STORY
emphasises. “The exhibitors are all relevant and able to supply them
directly. You won’t need to hunt through thousands of exhibitors to
find someone who supplies foodservice operators.”
Set to be more
exciting than ever
Organisers of the 2012 Foodservice Australia trade show, scheduled
for 27-29 May at the Royal Hall of Industries in Moore Park, promise
that this year it will be even more exciting and relevant for the takeaway, café and restaurant market.
Show organiser Timothy Collett says Foodservice Australia has been
relaunched with a new venue, new range of features and a broader
selection of exhibitors.
“Takeaway operators should visit this show because they will discover
new food, drink and equipment specifically for their business,” he
Visitors to the show will be able to sample the latest food trends, try out
all the new equipment, talk to industry experts and much more. There
will be more than 100 exhibitors showcasing the latest food, drink
and equipment, including big names such as Boema, Farm Pride,
Fonterra, Goodman Fielder, Kraft, Lindt, Mars, Kwik Lok, Nespresso
and Stoddart to mention just a few.
Free industry workshops will be conducted across the show’s three
days, with experts talking and debating on how to make your business
better. Topics include how social media can be used to generate business; effective ways to manage staff; and what independent fast food
operators can learn from the chains.
And to make the show even more exciting, there will be a series of
cooking competitions on the show floor. These will run in purpose-built
kitchens so visitors can watch all the action, cheer on their favourites
and take away ideas for their own businesses.
All up some 120 exhibitors and 5000 trade buyers are expected for the
show, entry to which is free but restricted to genuine foodservice operators.
The easiest way to register is to visit www.foodserviceaustralia.com.au
and click on the registration button. O
EXTENDED STORYclick ARTICLES
foodservicegateway.com.au
Your customers will
relish every mouthful.
Quality seafood depends on
quality cooking oil
Billing itself as “Australia’s cooked seafood
specialist”, Barnacle Bill is a South Australian
success story – a franchise operation that currently
encompasses 19 seafood shops throughout the
garden state.
The brainchild of George Leonida who opened
the first Barnacle Bill in 1970, it is currently
overseen by George and General Manager Angelo Karakousis.
George attributes much of Barnacle Bill’s current success to its decision
to use only top quality products - including premium high-oleic sunflower oil.
“All our stores over the past twelve months have experienced
growth of between 10 and 30 per cent – even in this current tough
environment,” George says. “The reason for the success is our decision to go with the very best products so the customer gets the best
quality – and that’s certainly paid off.”
George says he decided to go with a superior quality cooking oil
after he was approached by a Goodman Fielder rep to trial higholeic Crisco Sunola.
“We have always used Goodman Fielder products – it’s a longstanding relationship going back at least 30 years,” George explains.
“We use ETA Mayonnaise as the base for our tartare sauce which
we make inhouse and we go through tons of it.”
Sweet Chilli
Relish
Tomato Relish
with Red Pepper
Cranberry &
Red Onion Relish
Beetroot
Relish
With the heat of the chillies
perfectly balanced with a
delicious sweetness, our Sweet
Chilli Relish is just the thing for
chicken wraps and rolls.
Created with the ripest and
sweetest tomatoes, and adding a
contemporary twist of juicy red
peppers, this relish is perfect for
any Aussie beef burger.
The classic accompaniment to
turkey balances the tartness
of plump cranberries with
the sweetness of caramelised
red onion.
Both delightful and convenient,
our special Beetroot Relish recipe
is a delicious way to add rich,
succulent flavour to sandwiches.
Crisco Sunola is high in monounsaturated fat and lower in saturated
fats, virtually trans-fat free, and naturally cholesterol free. O
EXTENDED STORYclick ARTICLES
Because taste matters.
Treat your customers tastebuds to flavours they’ll simply love and stock up with
Baxters premium relishes. For more information, call 03 9357 6288. Available at all good foodservice distributors.
The decision to switch from cheaper palm oil to high-oleic sunflower
oil initially met with resistance from franchisees due to the higher
price – until they tried it and realised that not only did it boast superior nutritional properties, but it was also a lighter oil which produced
a better result in both taste and presentation.
foodservicegateway.com.au
foodservice
ARMORY_BF5
INDUSTRY NEWS
ATTENTION INDEPENDENT FAST FOOD OPERATORS
New fast food representative group:
“we’re here to help you”
tive to encourage early sign-up, a discounted
first year membership of only $200+GST
applies to those who join before July 1 –
equivalent to less than $4 a week.
with very strong experience of the Australian
foodservice marketplace to ensure the group
can provide much-needed support services
to fast food operators.
Australian independent fast food operators
will soon have their own representative organisation – with the announcement of the imminent launch of the Independent Fast Food
Group (IFFG).
The primary aim of the new commercial entity
is to enable independent operators to reduce
costs and increase profit – but its success is
entirely dependent on the number of businesses which sign up for membership, as director Tony Judd points out.
“It’s very important for fast food business operators to understand that a venture like this
can only be a success if enough people get
behind it and lend their support,” Tony explains.
“The more members we get, the stronger position we have from which to negotiate with
suppliers on their behalf.”
Tony is speaking from experience – he has
worked as a consultant to major Australian
companies such as BHP and Suncorp on
how to effectively reduce their operational
costs, and will be bringing this same expertise
to bear in the fast food sector.
In addition to Tony’s knowledge, the IFFG
will also be drawing on the skills of people
“Historically the Australian fast food market
has been a highly fragmented one,” Tony
emphasises. “Unlike many other sectors of
the foodservice industry, there has been no
representative body you can join. A restaurant
can join the Restaurant & Catering Association, a hotel can join the Australian Hotels
Association, a club can become part of
Clubs NSW or Clubs Australia – all groups
that represent those outlet types in a range of
different areas.
“But the independent fast food channel has
had no representation, and operators within
it have been isolated and neglected. This
hard working group are usually time-poor
and often struggling with costs. They need
help and support.”
Tony explains the IFFG will give independent
fast food operators the opportunity for representation across a whole range of services.
“Given enough industry support, we will be
able to negotiate on behalf of members for
savings in insurance, energy, waste disposal,
fuel, equipment and product costs,” he says.
“And we will also offer advice and direction in
operational matters in a way which will help
enhance profitability for fast food operators.”
The standard membership rate has been set
at $250 +GST per year, which works out to
less than $5 a week. But as a further incen-
And as a second incentive to help build
membership in the crucial early days, the IFFG
is also providing free booklets of cash-back
coupons featuring leading fast food brands
and products to those outlets who become
members. “The cash-back coupons are still
being finalised but already we have major
suppliers like Inghams, Tip Top and Unilever
confirmed to participate,” Tony says.
“The coupon booklet will have a total cashback value of around $300 - this combined
with the first year $50 membership discount
means operators who sign up before July 1
will receive for their $200 membership
about $350 worth of up-front value – that’s
got to be a good deal!”
As the IFFG can only succeed with the support
of its members, Tony is urging all independent
fast food operators to register their interest
in joining at www.fastfoodgroup.com.au.
“Once we have your contact details, we’ll
send out more information and start collecting the relevant data we need from potential
members,” he says.
“And remember, the discount membership
rate works out to less than $4 a week – and
that money goes to pay for the marketing
programs, legal compliances and support
services that we will be providing.
“We’re aiming for between 500 and a thousand member sign-ups in our initial push –
that would be wonderful – but frankly, the
more the better! It’s only through the support
of the membership base that we can make
the group a force to be reckoned with in the
industry – so it’s imperative that all interested
operators visit the website and register their
support just as soon as they can.”
Call Tony on 0411 375 144 for more
information. O
We’re for
the little guy
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CHIPSHOP""1CHICKENSTORESMALLCAFÀPIZZABARORANY
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oINDUSTRYSPECIüCBUSINESSADVICEANDSUPPORT
oPROMOTIONALANDNEWPRODUCTOPPORTUNITIES
o MARKETINGADVICEACCOUNTINGTIPSANDMORE
oABIMONTHLYFASTFOODOUTLETNEWSLETTER
All this for less than $4 per week
"ECOMEAFOUNDATIONMEMBERANDJOINBEFORE*ULYAND
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DEDUCTIBLEOFCOURSE0LUSWElLLGIVEYOUAPAGE#!3(
"!#+BOOKLETTHATHASAPPROXIMATELYWORTHOFOFFERS
Don’t delay, find out more today for your
chance to WIN $500*
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TA K E O U T 8
INSIDE INFORMATION
WIN
CHEESE MASTERCLASS
Sponsored by Perfect Italiano
A ROASTIN’ HOT
CASH PRIZE
A SHARE OF
$12,000
And the best way to ensure they do is to
present them with great-tasting pizzas of consistent quality. With the major pizza chains
constantly price-cutting and offering a whole
range of special meal deals, many independent pizzamakers are finding it increasingly difficult to compete on price.
But when it comes to quality and consistency, it’s a different story. Those two factors
can make all the difference in building up
a regular repeat trade.
If your customers know they can rely on
you to serve a pizza which presents and
tastes just as good every time they order it,
you’ll get plenty of regular business along
with word-of-mouth recommendations.
But how can you ensure that kind of consistency? To start with, you need quality ingredients. And that brings us to one of the
most important staple ingredients of pizza –
the cheese.
There are so many different cheese types
and styles available that working out which
is your best choice may seem a little daunting at first. Do you choose a block or shred,
and should you choose a branded mozzarella or ‘pizza cheese’?
TA K E O U T 1 0
If you’ve already experimented with different types of cheese, you may have realised
that there’s a wide variation in quality out in
the marketplace. Some cheeses when used
on pizza will burn easily or shrivel up and
dry out. Those are definitely ones to avoid.
Cheddar doesn’t have the necessary browning
quality or stretch characteristics when melted,
and your pizza may end up with an unsightly
‘crusty’ look and pools of unappetising oil
from the melted cheese – a real turn-off for
some customers.
Your best choice is a pre-shredded mozzarella like Perfect Italiano Mozzarella Shred.
This will ensure consistent melt, stretch, cheese
flow and blistering.
Of course you can combine Mozzarella or
SIMPLY PURCHASE ANY 2 CARTONS OF THE
BELOW PRODUCTS AND ENTER TO WIN!
Pizza Cheese with other cheese types – for
example a soft cheese like fetta – to create
CODE
PRODUCT DESCRIPTION
0009814
0009811
0009810
5586800
0020460
Ingham Sliced Roasted Chicken Breast Strips
Ingham Short Sliced Roasted Chicken Meat
Ingham Diced Roasted Chicken Meat
Ingham Crumbed Chicken Drumsticks
Ingham Sweet Chilli Tenders
interesting flavour combinations which will
HUGE CASH PRIZES
UP FOR GRABS
1 x $5000
2 x $2000
3 x $1000
complement your pizza toppings. When
doing so it’s imperative to balance the
Your best bet is
always to choose an
authentic pasta filata
pre-shredded cheese
amount of each different cheese type so
that the cheese doesn’t burn or oil off
in excess.
Different cheese types can also work
well in combination with the other
topping ingredients. For example, if
Business Name ______________________________________________________
you’re making a vegetarian pizza, the
Contact Name ______________________________________________________
amount of moisture in your vegetable inHigh quality Mozzarella like that available
from Perfect Italiano is what’s known as a
‘pasta filata’ or stretched curd cheese. Cheese
of this type offers a particular type of stretchiness and pleasantly soft mouthfeel which is best
suited for pizza and other Italian-style meals.
In contrast, you should avoid cheddar-style
cheese as your main choice for pizza topping
– it won’t give you the same taste and performance as a genuine ‘pasta filata’ cheese.
Business Address ____________________________________________________
gredients – especially juicy ones like bell
peppers – can compensate for less moisture
in your cheese.
In all cases a commercially shredded cheese
will deliver the most consistent results
when melted.
So when it comes to choosing your cheese,
remember that your best bet is always to choose
an authentic pasta filata pre-shredded cheese –
like Perfect Italiano Mozzarella Shred! O
ENTRY FORM
If you’re one of Australia’s many independent
pizzamakers, you know how important it is
to keep your customers coming back.
_________________________________ State _____ Postcode _______________
For terms and conditions please visit
www.inghamsfoodservice.com.au
Entry only open to foodservice businesses & school canteens operating
within Australia that purchases Ingham products through an authorised
Ingham Foodservice distributor. Authorised representative aged 18 years
or over may only enter on behalf of foodservice business/school canteen.
Starts at 9am AEST on 1/5/12. Entries close last mail received (for mail
entries) & 5pm AEST (for phone & online entries) on 29/6/12. Retain
original purchase receipt(s)/invoice(s) for all purchases. Draw at 3.30pm
AEST on 2/7/12 at L4/448 St Kilda Road, Melbourne VIC 3004. Prizes: 1
x $5,000; 2 x $2,000; 3 x $1,000. Prizes awarded as bank cheque made
payable to company name of winning businesse(s)/school canteen(s).
Winners published in The Australian on 5/7/12. Promoter: Inghams
Enterprises Pty. Limited of 203-209 Northumberland St. Liverpool,
NSW 2170. ABN 20 008 447 345. See www.inghamsfoodservice.
com.au for Terms and Conditions. NSW Permit No. LTPS/12/3056
VIC Permit No. 12/870 ACT Permit No. TP12/1400 SA Permit No. T12/695
Phone _____________________________________________________________
Email ______________________________________________________________
Please send your entries to: Win a Roastin Hot Cash Prize, 3/780 Darling Street, Rozelle NSW 2039.
OR - Call Beyond the Square Communication on (02) 9810 8522 and quote your
order number, full name, phone number and valid email address, and name and
address of the Eligible Customer before 5pm AEST on Friday 29 June 2012.
Individuals must call during business hours: 9am – 5pm AEST Monday to Friday.
Standard call costs apply.
OR - Visit www.inghamfoodservice.com.au follow the prompts to the online entry
form, input the requested details including your full name, phone number and valid
email address, and name and address of the Eligible Customer and submit the
fully completed entry form so it is received by 5pm AEST on Friday 29 June 2012.
*You must keep your original invoice/receipt as proof of purchase.
A trusted brand from Fonterra Foodservice
PRESENTATION MATTERS
Simon Best
Keeping up
appearances
Customer expectations of food presentation have evolved in recent
years. Popular TV programs have influenced the way food is presented
across all sectors of the foodservice industry, including takeaway operations. As the success of seafood retailer and takeaway business Penrith
Seafood shows, the instore presentation of food can make a big difference to your business’ bottom line.
Penrith Seafood was a single store at Penrith Plaza when Paul Papacosta
took over his father’s stake in the business in 1996. He immediately
began making changes to the shop layout, creating a successful model
for a second location, which opened at Wetherill Park in 2002, followed
by a new venture - Sydney Fresh Seafoods, a partnership with Harris
Farm Markets.
“Customer knowledge of seafood is a lot better these days,” Paul explains. “All the cooking shows have made a big difference. People
have gone back to a market style of shopping. It’s not enough to have
fresh produce. Your customers need to see that it’s fresh for themselves.”
The layout of each store appeals to modern tastes, with fish displayed
market-style on large, open beds of ice. The takeaway side is more
traditional, with salads and seafood dishes in trays behind glass, but
in both cases the focus is on catching the customer’s eye.
“I always tell my managers that 80 per cent of the sale is presentation.
If you can make the food look good, you’re already halfway there,”
he says.
“Compared to the seafood display, the takeaway side is a much ‘drier’
environment. We dress up the seafood dishes and salads with a lot of
garnishes. For example our Portuguese salad is decorated with slices
of fresh chilli, and our Teriyaki Salmon is piled with fresh shallots.”
No matter how busy it gets, Paul and his staff never compromise on presentation – he says that's what sets his stores apart from the competition.
TA K E O U T 1 2
Fonterra Global Pizza Challenge
Champion 2010
“I always tell my
managers that
80 per cent of the sale
is presentation. If you
can make the food look
good, you’re already
halfway there.”
The Perfect topping
for the Best pizza
“I’ve visited a lot of busy takeaway shops and I’ve found that when
people get busy they don’t focus on presentation. No matter how busy
you are, nothing should change in the customer’s eye. We’re never
too busy to keep our displays tidy and the glass clean.
“It comes down to staff training and it starts at the top. When we open
a new store the manager works at our main store for at least a year
to learn our system. I don’t just tell them what to do – I explain why
we do it.
“All of our stores are run exactly the same way. The presentation and
the cleanliness is the same. For example, no matter how busy we are
the staff know to clean the glass and tidy the tables on the hour, every
hour. When they serve a salad, they only use the tongs for that salad
and put them back in the same spot every time.
“You need to set standards and make sure they’re met. Eventually
they become habits.”
Paul believes his high standards and commitment to staff training are
essential to the success of his business.
“Because there’s no apprenticeship or formal training in our industry,
no one thinks ‘I’m going to go work in a fish and chip shop when I finish
school’. So when you find people who have the attitude and commitment
to do the job you need to train them properly.”
“I would like to see more takeaway operators lifting their standards
because it’s better for the industry as a whole. It might seem like an
advantage to be way ahead of your competitors, but the slack operators give takeaway a bad name, which hurts everyone.
“Presentation might be the last thing on your mind when you’re busy
but it matters. Your reputation can’t be built on the quality of your food
alone. Things have changed, and you need to build a strong reputation with your customers if you want to survive.” O
To run a successful pizza operation a good cheese
simply doesn’t cut it. It has to be perfect!
flavour, consistency and performance I’ve always
looked for in a pizza cheese.
Simon Best, winner of the Fonterra Global Pizza
Challenge and owner of Augello’s explains.
And a better cheese means better pizza, and better
pizza means more customers... and that’s what it’s
all about, pure and simple.”
“I’ve used some excellent cheeses in my time, but
now it has to be Perfect Italiano.
Perfect Italiano Shredded Mozzarella has the
ARMORY_FB12
For some great Perfect Italiano pizza recipes
visit www.clubperfect.com.au and become a
Club Perfect member.
A trusted brand from Fonterra Foodservice
BUSINESS PROFILE
Food vans drive business growth
for smart fast food operators
nearby. “The convenience of us calling at
the same time every day means we attract a
loyal regular customer base.”
The range of food on offer is larger than what
you might expect – each van has in excess
make its own distinctive yoghurts with passionfruit and raspberry coulis.
They’re a common sight in many city streets –
mobile food vans are fast becoming a popular
investment for entrepreneurs and foodservice
professionals alike.
Alistair Wright’s Tasty Trucks has 66 vans
operating throughout Melbourne and at the
beginning of this year acquired another 18 in
the NSW beachside town of Newcastle –
bringing his fleet total to 84 so far.
Last October Alistair launched Tasty Trucks’
franchise system and now the business includes
11 franchisees, which he describes as “another
way of driving business growth.”
Alistair describes the business as a “mobile
café service” – each truck follows a prescribed
daily route, visiting the same customers each
day at the same time. The earliest stop is
around 6.30am and the latest at 1.30pm.
“It’s a short selling period, but it’s pretty intense,” Alistair emphasises. “Essentially we’re
doing a stop every five minutes. With the 84
vans we’re servicing about seventeen and a
half thousand customers a day across about
2,700 businesses. We largely service
the industrial areas of Melbourne, so
our customer base is primarily blue
collar workers, but we are now
also visiting more offices and
attracting a growing white
collar segment too.”
While some businesses on the
vans’ routes are worksites without
a canteen or nearby food outlet, thereby attracting a ‘captive
audience’, Alistair says it’s also
not uncommon for them to service
areas with multiple cafes onsite or
of 250 SKUs. The core selection is produced
at Tasty Trucks’own production facility, where
a team starts work each night at 9.30 and
begins loading the trucks around midnight.
“We produce all our own bakery products –
cakes, pies, pasties, sausage rolls, scrolls and
cakes,” Alistair says. “We also do all our sandwiches, rolls, wraps, salads fresh daily and
assemble our own snack packs with a range
of cheeses, biscuits, condiments and so on.”
Apart from the food which Tasty Trucks produces itself, the company also assembles finished products from pre-sourced ingredients –
for example, it sources yoghurt
from Bulla to
Tasty Trucks’ own product lines are also supplemented with a select range of well-known
Australian brands. “We stock Ingham chicken
products like chicken nuggets, Chicken
Munchies, Wing Dings and finger food, and in
addition to our bakery line we offer products
from Patties Pies, Herbert Adams and Four ‘n’
Twenty. We’ve found that while the customer
base enjoys our own products, it’s very important that those major brands are represented
in our offering as well – they have strong brand
heritage and there’s a great deal of loyalty
out there in the marketplace, so we really can’t
afford to do without them.” O
EXTENDED STORY
click ARTICLES
foodservicegateway.com.au
Concerned about using ‘prepared’ soups or the time and skill
required to make winter soups from scratch?
Anchor Cooking Cream can help.
It’s easy to use, versatile across the menu and has been specifically
developed to save you time and money.
Anchor Cooking Cream won’t split or separate in acid or at high
temperatures. It has a 40% higher yield than ordinary thickened
cream. And as it’s already reduced, it reaches an excellent
TA K E O U T 1 4
ARMORY_FB13
consistency quickly. With a high fat content which is particularly
good for making thick, hearty soups, Anchor Cooking Cream makes
offering great tasting winter soups easy.
So this winter add something
special to your menu, soup
made from scratch. All it takes
is a little help from Anchor
Cooking Cream.
EQUIPMENT
Automatic coffee machines ensure consistent
quality coffee without expense of hiring baristas
MADE SPECIALLY FOR BARISTAS
Making coffee is cleaner
The smart fast food and takeaway operators seeking to capture the
breakfast trade know the importance of offering a good coffee. Without
it, customers who want coffee with their muffin, toast or wrap will simply
go elsewhere – and you’ll lose that potential business.
Even at lunchtime, coffee is increasingly important – how many people
who want to buy a coffee with their lunch will go to your outlet to buy
their food if you don’t serve it?
Yet many takeaway businesses have shied away from serving coffee
due to the cost of hiring a barista – those coffeemaking experts who
can be paid $25 - $30 an hour. The alternative – using untrained staff
to operate a traditional group head espresso machine – can result in
inconsistent or poor quality coffee, which is neither going to impress
your customers nor keep them coming back.
The good news for fast food and takeaway operators is there IS an alternative: invest in an automatic or even ‘superautomatic’ coffee machine
which will grind the beans, make the coffee and even heat the milk to
the correct temperature – all at the touch of a button.
These types of machines have been popular in the UK for many years.
In Australia they’ve been slower to make inroads – although the major
fast food chains such as McDonalds (with their Espresso Pronto coffee
offer) and Hungry Jacks have benefited from their introduction.
But with baristas proving prohibitively expensive for many smaller operators, an automatic machine can be a great solution to the problem of
serving a good quality coffee each and every time.
Alan Coleman can attest to the truth of this. As owner of Artos Café,
located in the lobby of a Sydney CBD office building, Alan serves
about 250 to 300 coffees a day, going through around 3kg of beans.
Most of his customers are office workers in the building, and the breakfast trade is very important.
TA K E O U T 1 6
“About 70 per cent of our coffee business is takeaway,” Alan explains.
“We do have an eat-in area but because we’re in a building lobby,
our food offering is limited – we can’t cook, we can only serve
muffins, melts, wraps, toast and soups and so on – light meals and
snacks. Coffee is very important to us but there’s also a lot of competition from nearby cafes, so it’s essential that our coffee offering is consistent from one pour to the next as well as being satisfying enough to keep
the customers coming back.”
with colour-coded CHUX
Espresso Café Superwipes.
Developed specially for the
daily grind of cafes, bars,
restaurants, clubs and hotels,
HACCP approved CHUX
help to make your coffee
making easier.
When he bought the business Alan knew he needed to serve good
coffee – “but I didn’t want to go through the whole process of using a
traditional espresso machine, making 300 cups a day from scratch.
The whole business of grinding the coffee, putting it in the group head,
tamping it down, getting rid of the grinds – I’m too lazy for that!”
Alan solved the problem by investing in a automatic Thermoplan Black
& White 3 machine from Tiger Coffee – which features an automatic
coffee pour to ensure a consistent shot of coffee every time, plus an
automatic temperature wand to heat the milk at the correct temperature
for each coffee. There’s no coffee grinds to clean up at the end of the
day and the machine itself can be cleaned in ten minutes by inserting
two cleaning tablets. It’s easy to use and what’s more, Tiger Coffee
technicians are only a phone call away to provide ongoing service
and maintenance when required.
“Before I made the decision to buy the Thermoplan machine, I had to
pay a barista to make the coffee,” Alan says. “But now I make the coffee
myself and employ one other staff member. It cost about $18,000 but
it easily paid for itself within six months.”
Alan spent considerable time in investigating his options before making
the decision to go with the Thermoplan machine – “I went to the Fine Food
expo and took my coffee supplier along and tried all the machines
Continues on page 18
phone: 1800 240 502
www.cloroxcommercial.com.au
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.
EQUIPMENT
Continued
PRODUCT NEWS
What the switched-on takeaway operator should stock!
Here’s a rundown of some of today’s most
popular products which savvy takeaway and
fast food operators across the country are
stocking up on!
BULLA DOLLOP CREAM PORTIONS
Boost your profit opportunities by offering
new Bulla Dollop Cream Portions in a
single-serve portion control pack to
accompany cakes
or sweet treats.
Continued from page 16
that were on display. We looked at the quality of the coffees they made,
the crema that was produced, and we gave the Thermoplan the thumbsup.” Alan was particularly impressed with its automatic temperature
wand which can steam the milk to the precise required temperature.
“I really think the coffee now is just as good as the traditional manual
group head machines. You wouldn’t be able to pick the difference in
a blindfold taste test.”
Alan’s comments are echoed by Ashley Meddings, Managing Director of Tiger Coffee which supplied him with the Thermoplan machine.
“There are thousands of takeaway and independent fast food operators
out there who don’t realise how easy it can be to make really good
coffee without having a ‘rock star’ barista working for them,” Ashley says.
Each Bulla Dollop
Cream Portion is a
22ml serving of rich
double thick cream in
a hygienic and convenient
PC pack. They’re delivered
frozen for extended storage
life – store in the freezer until
ready to use for up to six months. Once thawed, they’ll keep for a further
five days. Convenient, hygienic and simple to store and serve, Bulla
Dollop Cream Portions are Halal approved and gluten free.
MCCAIN CREAM FLESH FRIES
CATTLE COUNTRY BEEF AND LAMB
PART-COOKED BURGERS AND RISSOLES
Here are three terrific products from Cattle Country that are ideal for
takeaways, cafes and other foodservice establishments.
Gourmet Quality Meatballs are available in 18g portions or 5 x 1kg
bags; Gourmet Beef or Angus Beef Burgers are available in 85g pieces,
100g bulk packs, 120g and 180g pieces (Gourmet Beef Burgers)
and 180g pieces (Angus Burgers).
Beef or Lamb Rissoles are available in 70 piece, 110g bulk packs.
All products in the range are part-cooked, Halal approved, low fat
and gluten free.
More information: contact Harry Peters at
[email protected]
quality coffee. But there are so many takeaway sandwich shops,
chicken shops or businesses selling snacks or light meals where coffee
is not the core product and they can’t really afford a barista. The point is
that their coffee still needs to be of a consistently good standard to
keep customers coming back – and that’s where an automatic machine
can make all the difference. Our philosophy is that if you can consistently
offer a good or above good coffee, you’re going to win out”.
“The average consumer these days is very time-poor, especially in the
cities. So they don’t want to queue at one place to get their food and
another to get their coffee – that’s why it’s so important to offer good,
consistent coffee, especially if you’re trying to capture that breakfast or
lunchtime trade. And if you don’t, you’re missing out on a lot of potential
revenue – when you probably have staff on hand anyway, preparing
food for serving later in the day.” O
TA K E O U T 1 8
Par-fried in 100 per cent vegetable oil, McCain Cream Flesh Fries will
fry quickly from frozen. And like all McCain A Grade Fries, they’re
part of the My McCain Fries Advantage Program, which rewards
foodservice professionals for rewarding their customers with the best
quality fries on the market! Visit www.mymccainfriesadvantage.com.au
for more information and to register.
McCain Cream Flesh Fries in 10mm and 13mm Straight Cut are available in 3 x 5kg bags to a carton.
More information: contact your McCain Sales Representative, call our
National Sales Office on 03 8561 4860, or visit www.mccain.com.au.
NUTELLA HAZELNUT SREAD
Did you know Nutella is the third-largest selling
branded spread in Aussie supermarkets?
Now this much-loved favourite is available
to foodservice in pack sizes to meet operators’ needs.
More information: contact Scott Haywood on 0407 829 795 or
email [email protected].
You can serve Nutella in a 20g Individual
Serve Portion Control Pack that’s ideal as
an on-table spread.
“Smaller operators have become very reliant on their baristas because
their casual staff can’t consistently make coffee to the required quality
using a traditional group head espresso machine. But with an automatic
or superautomatic machine that’s no longer an issue.
“Obviously an Italian coffee shop whose whole focus is coffee won’t buy
one of these machines – they’ll want to use a barista for exceptional
Highly regarded for their superior presentation, flavour and quality,
McCain Cream Flesh Fries in 10mm and 13mm Straight Cut feature
a golden yellow colour, excellent appearance and consistent, creamy
texture, presenting fluffy on the inside and crispy on the outside when
fried correctly. Their consistent appearance and size ensures fantastic plate coverage.
Nutella also comes in a 5kg Bulk Jar for
back of house. Its high viscosity and
ease of piping makes Nutella 5kg a
terrific choice for use as an ingredient
in desserts, as dipping sauce or as a sweet
filling or topping for bakery items, cakes and snacks.
MASTERFOODS SQUEEZE-ON PORTION
CONTROL RANGE
“If you’re serving bulk sauce it’s probably costing you about $10 per
100 serves,” say the folk at Masterfoods.
“With the Masterfoods Squeeze-On range of portion controlled
sauces, you’ll not only save money – you’ll make it. At least $30 per
100 serves.”
The Masterfoods Squeeze-On range also features the added benefits
of serving a trusted brand and a safe and hygienic, easy to use product
that customers love. In fact Masterfoods says market research shows
77 per cent of customers prefer its Squeeze-On range.
More information: contact your MARS Foodservice Account
Manager, call our Customer Service Team on 1800 806 684 or
visit www.marsfoodservice.com.au.
INGHAM ROASTED CHICKEN MEAT
Made from 100 per cent Australian chicken, Ingham Roasted Chicken
Meat is already fully cooked and cut – eliminating the food safety
risks associated with raw chicken, and removing the need to waste
time and effort cooking and preparing it for serving.
Available in three different cuts – Sliced, Short Sliced and Diced – Ingham
Roasted Chicken Meat is quick and easy to prepare: just thaw it in the
refrigerator overnight or even use frozen – the product will defrost
quickly, keeping the sandwich, roll or salad in which it is used fresh
and cool.
More information: www.inghamsfoodservice.com.au.
Even pizzamakers have been quick to recognise the benefits of using
Nutella – it’s highly regarded as a featured ingredient in dessert pizzas at some of our most popular pizza restaurants!
In recognition of this, Nutella is sponsoring the ‘Best Dessert Pizza’
section at the 2012 Global Pizza Challenge (Australian + global finals)
to be held in Sydney at the end of May – offering a $1000 cash prize
for the section winner of this prestigious competition.
So if you haven’t yet tried Nutella as an ingredient, do so today – you
may be surprised to learn how much its distinctive hazelnut flavour
can enhance a wide range of the items you prepare and serve!
More information: Ferrero Customer Service on 02 9409 8807.
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