A London-based market research company has outlined four trends that it believes will shape the way foodservice operators develop menu options during 2012. The four trends are identified by Mintel Group are: Slow it down: Fast food restaurants are returning to more time-intensive preparation methods for their menu items. As such, items described as “hand-made” or “home-style” are popping up on restaurant menus. Consumers are prepared to seek more from their dining experience... ...Read more »

Consumer-oriented restaurant websites often grab the bulk of media attention, leaving business-to-business interaction as often the forgotten link. As a result, US-based foodservice consultants Technomic turned their attention to foodservice manufacturers’ sites, and asked their customers about their experience using them – finding several areas where there is typically room for improvement. Manufacturers’ web sites are visited regularly by restaurant operators, distributor sales... ...Read more »

Convenience store operator 7-Eleven has launched two food concept stores in Melbourne and Sydney as part of plans to roll out the new food focussed outlet across all 7-Eleven stores in the country, according to franchise.net.au.The new pilot stores will utilise their latest insights into market trends to provide a range of 45 freshly prepared food products, including a hot breakfast menu and toasted sandwiches cooked to order. They will also offer a café-esque range of hot lunch alternatives and... ...Read more »

Entries for the Fine Food Best New Product Awards have exceeded expectations for this year‘s event in Sydney, according to Exhibition Manager, Minnie Constan. The number of new products entered into the awards this year is just over 300 – comfortably above last year’s tally of 174. “New products, ideas and innovations are widely recognised as the key to success in the food business so it’s exciting that, even in this year of global financial uncertainty, there are so many... ...Read more »

Feeling the sting of a bleak global economy, consumers around the world cut back on visiting foodservice outlets in the first part of the year, according to market research firm The NPD Group. NPD’s CREST, which tracks consumer usage of foodservice in Canada, France, Germany, Italy, Japan, Spain, United Kingdom, and United States, reported foodservice traffic declines in all of these developed economies aside from Canada where visits were flat. Total spending at foodservice outlets fell in... ...Read more »

The finest young chefs and waiters in the Australian restaurant industry were rewarded last night at the Electrolux Appetite for Excellence national awards ceremony in Sydney. Matthew Dempsey, from the renowned Pettavel Winery & Restaurant in Waurn Ponds (Victoria), received the coveted Electrolux Young Chef Award, with Alice Heath, from highly rated Montalto Vineyard & Olive Grove on the Mornington Peninsula in Victoria, named the Electrolux Young Waiter. Danielle Gjestland from Wasabi... ...Read more »

Metcash is planning on speeding up their foodservice expansion with a number of acquisitions planned in the eastern states. The grocery wholesaler first entered the food service sector with the purchase of WA-based Foodlink in 2005 and has since branched out into the eastern states with a number of small acquisitions including the recent Kelly’s Providores acquisition. Kelly’s Providores, a small NSW-based foodservice produce wholesaler, joined WA-based Fresh Market Meats and Queensland-based... ...Read more »

Opportunities abound when it comes to using fresh produce on restaurant menus, according to new research presented at a conference in the United States. Conducted by National Restaurant Association and Produce Marketing Association, the research highlighted that a focus on produce expanded options, sourcing and food safety. “Our new research lays the foundation to … identify new opportunities to serve … guests more fresh produce options on restaurant menus,” National Restaurant... ...Read more »

Australian chef Jake Nicholson has claimed third place for Australia in the prestigious San Pellegrino Cooking Cup, held in Venice late last month. Nicholson’s dish of John Dory, baby squid in ink and marsala with soft white polenta, treviso, pinenuts and currants saw him surpass seven of the world’s best young chefs, but fall just short of South Africa and Italy – in first and second places, respectively. The day long challenge saw the young chefs pit their skills against each... ...Read more »

Australia’s finest young chefs and waiters last week completed a tour of Victoria’s leading food and wine regions in preparation for judging of the Electrolux Appetite for Excellence competition. The competition, co-founded by celebrated restaurateurs Luke Mangan and Lucy Allon, is now in its fifth year and rewards the leading young performers in Australia’s competitive restaurant industry. The competition was set-up to nurture young talent toward becoming the next Neil Perry, Guy... ...Read more »