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 »

Three Sydney restaurateurs have won a lengthy defamation battle against The Sydney Morning Herald over a scathing review of their restaurant published by the newspaper. On 30 September 2003, the Sydney Morning Herald published a review of the Coco Roco restaurant in King Street Wharf, in Sydney, written by the newspaper’s chief restaurant reviewer, Matthew Evans. Mr. Evans’ review, headlined “Matthew Evans fails Coco Roco”, referred to “unpalatable” food and claimed the restaurant... ...Read more »

McDonald’s Australia has boasted its healthier food credentials by announcing that from tomorrow its customers will be asked if they would like salad as an alternative to fries. McDonald’s announcement coincides with the start of kilojoule labelling on McDonald’s menu boards at point of sale. McDonald’s Australia CEO Catriona Noble said that by making the option of salad part of every ‘Extra Value Meal’, McDonald’s is making it “easier for customers to enjoy a serve of fresh vegetables”. Ms... ...Read more »

U.S. foodservice research and consulting firm Technomic has published a list of trends it predicts will shape the American restaurant industry in 2012. Based on its own market research, Technomic claimed the following developments will be making news in the U.S. restaurant industry in the coming year: Consumers seek a twist on the familiar: Consumers are in no mood to take risks, but novel flavours still tingle their taste buds, according to Technomic. For example, comfort foods with a twist (gourmet,... ...Read more »

Seven young chefs have been selected as finalists for the Inspired by Seafood award for the Sydney Fish Market NSW Seafood Excellence Awards 2011. Next week these inspiring young chefs will cut, stir and sizzle their way through the Seafood Showdown to be held at Sydney Seafood School on Wednesday, 29 June 2011.Apprentice chefs from across NSW and ACT were challenged to create a unique and inspiring recipe utilising the sumptuous New Zealand Regal King Salmon, and they have not disappointed! Roberta... ...Read more »

Amid the recent flood devastation in Queensland a motivated group of business people, primary producers and restaurateurs with the support of the Department of Employment, Economic Development and Innovation (DEEDI), have set up a website www.supportQLDproducers.net to allow retailers, wholesalers and growers of local Queensland produce the opportunity to let consumers and potential stockists know how they can still access their products despite the recent devastation.Support QLD Producers has... ...Read more »

The Victorian Government has announced changes to liquor licensing fees to help ease the burden on businesses and community groups that pose a low risk in relation to alcohol-related violence. Minister for Consumer Affairs, Michael O’Brien said that for more than 10,000 small businesses and community clubs right across Victoria it means liquor licensing fees will be more than halved. The base renewal fee has been reduced for the following categories: * full club (without gaming machines) *... ...Read more »

Three McDonalds outlets in south-east Melbourne have been targeted by armed robbers this week, leaving employees concerned for their safety and some stores closing earlier than usual. McDonalds in the suburbs of Keysborough, Lynbrook were attacked by two men wielding a machete and an axe on Monday night, and then the Cranbourne outlet was hit by the same men, with a third accomplice, on Wednesday night. In all three cases, the men escaped only with relatively small amounts of cash from the till,... ...Read more »

A Chapel Street favourite of long-standing, in the five years since it was first launched, Hoo haa has cemented a well-deserved reputation as one of Melbourne’s hippest bars and lounges.More recently Hoo haa’s restaurant has also emerged as a destination for seriously good food in the competent hands of new Head Chef Jess Barnes. Jess spent his formative years working alongside Guy Grossi at Grossi Florentino and honing his experience overseas, before returning to Melbourne recently to... ...Read more »

As the US begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011. But this isn’t the same restaurant industry as before. Big changes are on the way-on menus, in concept development and in the competitive landscape.Technomic, the leading foodservice research and consulting firm, examines the future for restaurants through... ...Read more »