Restaurants around the world are expected to follow up a trying year led by promotions with a return to focussing on quality. The price focus that has driven sales this year will remain to an extent but it is produce quality and new ingredients that will likely lure in diners, according to market research firm Mintel. “Restaurants are redefining ‘value’ on the menu, moving away from the cost-savings that were so important earlier this year to incorporate high quality ingredients,... ...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 »

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 »

A young Hobart restaurant worker who believed she was being underpaid has triggered a review of the entitlements of more than 220 of her co-workers.While the 22-year-old will be reimbursed almost $70, another 129 staffers will also be back-paid a total of more than $22,000. The underpayments came to light after the restaurant agreed to do an internal audit following the young woman’s initial complaint to the Fair Work Ombudsman. Fair Work Ombudsman Executive Director Michael Campbell said the... ...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 »

The state finalists for the prestigious Electrolux Appetite for Excellence Awards were announced last week in three categories: Electrolux Young Chef, Electrolux Young Waiter and Electrolux Young Restaurateur. Now in its fifth year, Electrolux Appetite for Excellence, co-founded by Luke Mangan and Lucy Allon, is dedicated to educating and nurturing emerging hospitality industry professionals. The finalist chefs from across the country participated in a professional ‘cook off’, racing... ...Read more »

Restaurants have to focus on innovation when creating their entrée and side dish menus, according to new research from the US. Darren Tristano, Executive Vice-President at foodservice consultant Technomic, said that consumers were re-evaluating the need for starters as they looked to save money when dining out. “Consumers are trying to cut their dining budgets, in many cases by eliminating starters,” he advised. “To justify spending on items from the left side of the menu, they... ...Read more »

The leading industry body for the restaurant sector is worried about the potential impact of the Award Modernisation proposal on the industry next year. “It is disappointing … that we are under great pressure from Australian Government reforms that could see the end of our industry, particularly in New South Wales,” CEO John Hart said this week. The restaurant industry is slated for massive change in 2010, Mr Hart suggested, when wage costs (in NSW for a business open weekends... ...Read more »

The owner of acclaimed Melbourne restaurant Vue de Monde believes that restaurants can safely negotiate the downturn provided they continue to budget and plan more effectively. “Current economic times are going to be tough for restaurants,” Shannon Bennett, renowned chef and owner of Vue de Monde, told ABC’s Inside Business program on Sunday. “You’ve just got to be very basic in working out food costs, beverage costs, labour costs and basically rental costs.” “If... ...Read more »

Applications for Electrolux Appetite for Excellence, the ultimate national competition for young hospitality professionals are now open. The new season brings exciting news for the program as it welcomes a new naming rights partner, Electrolux, and the introduction of a new category for promising restaurant entrepreneurs, the Electrolux Young Restaurateur award. “With Electrolux Appetite for Excellence we really want to support and encourage young professionals working in all aspects of the... ...Read more »