Given the current staff shortages, and the increasingly smaller footprint in which many commercial kitchens are now operating, chefs and foodservice professionals are increasingly relying on readymade products rather than preparing from scratch. MORE >tinyurl.com/2p8twcck

The old days of uniformly-shaped product and an obvious mass-produced look have given way to seafood which presents as though it’s been made from scratch in the kitchen, and both local suppliers and importers have revised their product ranges accordingly. tinyurl.com/mrt47ujh

Edgell introduces Plant Based Lamb Strips This deliciously tasty plant based lamb harnesses the goodness of natural ingredients to appeal to flexitarians, vegetarians and vegans alike. READ MORE >foodservicerep.com.au/115-edgell-int…

Foodservice is “the relationship industry” This farewell column from outgoing FSAA CEO Vince Crawley is both a personal retrospective and a celebration of the FSAA’s achievements. READ MORE >foodservicerep.com.au/115-fsaa-today

The ACF and Charity Australian Culinary Federation South Queensland Director Martin MacInnes asks whether charity begins at home or comes from the heart. foodservicerep.com.au/115-australian…

Pizza has long been a mainstay of the foodservice menu, but in recent times we’ve seen a ‘less is more’ approach which focuses instead on complementary flavours, artisan-style presentation and lighter, tastier bases. tinyurl.com/64hfxruy

Chef Adam Moore explains the difference between taste and flavour and looks at the five major tastes and how they work together. READ MORE > foodservicerep.com.au/115-the-essenc…

Is it time to spruce up your venue? Transform your cafe, club or restaurant interior with an artwork from the Martine Gallery, exhibiting creations by more than forty Australian artists with something for everyone. VIEW GALLERY> foodservicerep.com.au/115-martine-ga…

IHHC announces National Awards of Excellence Winners 2021 READ MORE > foodservicerep.com.au/115-healthcare…

INSIDE FOODSERVICE | How to maximise your social media To demonstrate how effective social media can be for foodservice we spoke to some keen proponents for whom it has played a pivotal role in the success of their foodservice operations. READ MORE > foodservicerep.com.au/114-business-t…

Potato-based profits – a great way to boost your business’ bottom line When it comes to generating profit for your foodservice operation, the humble spud is up there among the most cost-effective of ingredients. READ MORE >foodservicerep.com.au/114potato-base…

Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profitability. To find out more about planning the post-Covid menu we spoke to three highly experienced chefs. foodservicerep.com.au/116-effective-…

Introducing Fresca – for all things pizza and pasta. In this edition: 🍕Opening your second pizza business + 5️⃣ Five ways to minimise ingredients wastage foodservicerep.com.au/116-fresca

What's new in Foodservice? Check out our section devoted to the latest products, news and equipment to drop in Foodservice.

Over the past several years the plant-based foods category has undergone remarkable growth – and its positioning has shifted from that of a vegetarian/vegan option to a mainstream alternative to animal protein. foodservicerep.com.au/116-plant-base…

FRUIT is often the key to memorable presentation and great meals which will keep your customers coming back where colourful ‘Instagrammable’ dishes which deliver on flavour and mouthfeel are the biggest sellers, fruit can be the chef’s secret weapon. foodservicerep.com.au/116-fruit-base…

Salt has had many uses but when we season our dishes isn’t it all the same? The best answer to this is NO. Not all salts taste the same and they also have different functions. READ MORE > foodservicerep.com.au/116-the-essenc…

ACF Tasmania Director Stephen Lunn takes a fond look back at when his Mum and Dad got him his first uniform. READ MORE > foodservicerep.com.au/116-australian…

What’s new in foodservice? Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events. #products #foodservice foodservicerep.com.au/whats-new

"𝗪𝗲'𝘃𝗲 𝗵𝗮𝗱 𝗺𝗼𝗿𝗲 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗼𝗻 𝘁𝗵𝗲 𝗺𝗲𝗻𝘂 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗮𝘀𝘁 𝟱 𝘆𝗲𝗮𝗿𝘀 𝘁𝗵𝗮𝗻 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗮𝘀𝘁 𝟱𝟬" How are you coping with the constant shift in dietary trends today? MORE: tinyurl.com/mty2wc5t