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In this issue we take at special look at the process of super freezing at ultra low temperatures (ULT), a technological innovation that has revolutionised the seafood market. Get ready for the big news, ULT Yellowfin Tuna is now available on Australian shores. We also take a look at the growing demand for more contemporary seafood styles and pose the question ‘has from-scratch sauce had its day?’ In addition, you can read up on all the latest foodservice news and info regarding effortless baking, Proud to be a Chef, coffee and healthcare.

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Click here to read Canteen Term 2 2017 

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Our feature article this issue explores the current catering climate. We chat with Executive Chef Asif Mamum and Corporate Executive Chef Markus Werner about how to best cater to the growing and changing demands of contemporary function attendees. In this issue we also take a look at gluten free, burgers and the breakfast market, as well as pre made desserts and a special focus on healthcare.

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‘Read & Keep’ special planning issue of Canteen Magazine

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This issue we’ve introduced something new – an easy way if reading the magazine online, which also allows you to access exclusive bonus content.

From now on each issue of Foodservice Rep will be available to read online in convenient flipbook format. All the regular features if the print edition will be included in new digital format, plus we will also be featuring bonus content such as extended versions of some stories and videos to watch.

As a special offer, when you sign up to access the digital version of the magazine you’ll also receive a regular monthly program guide showcasing the latest content on Hello Foodservice – our monthly foodservice video program series. You can sign up online by clicking this link or typing it into your browser: http://eepurl.com/bJ8jQ5

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CLICK HERE to read the flipbook of Canteen Term 3 2016 

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Welcome to our special ‘Focus on Profit’ issue. Each story topic this issue has been chosen to highlight the benefits of offering a particular meal type on the menu in terms of generating profit for your foodservice business. Whether you’re working in a pub, club, cafe or restaurant, you’ll find informative advice and expert comment which will help guide you towards making sound menu choices that will help you boost repeat business and aid the bottom line.

Also this issue we interview Karen Doyle, who as head teacher at Le Cordon Bleu in Sydney has the challenging job of mentoring our next generation of chefs. Karen is also heavily involved in the Australian Culinary Federation and the Women in WACS program and gives us some insights into how that ties in to her commitment to encouraging and assisting young apprentices.

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This issue’s cover interview with Dominic Criniti tells the inspiring story of how a family business built on passion and hard work has managed to grow far beyond its humble beginnings. We also examine the growing tendency of foodservice professionals to bring in commercially prepared soups and sauces which can be used as bases to which their own finishing touches can be added, in preference to the time and effort of from-scratch preparation. Plus looks at spices and seasonings driving menu extension, choosing the right coffee, technological innovations in bakery and more!

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