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In this issue we look at Mount Alvernia College’s ‘from scratch’ approach with a focus on fresh seasonal produce; how to work out your winter canteen menu; a spotlight on Maggi’s Classic soup mixes which are perfect for the colder months; and provide tips and hints for effective fundraising. Click here to read online or […]

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In our first issue for 2016 we begin with a big interview, featuring not just one but three corporate chefs – Adam Moore, Mark Baylis and Mark Clayton, all of whom offer interesting insights into what’s required to succeed in this challenging role. We also look at some of the latest innovations in dairy products, examine contemporary stylings in seafood presentation, and point out the importance of including gluten free meals on the menu to meet the growing demand. All this plus the latest edition of INSIDE PIZZA packed full of features from the world of independent pizzamaking.

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We interview Donna Ross, Canteen Manager of Bateau Bay Public School, about her decision to introduce ‘handmade’ foods to the canteen menu; look at the growing need for gluten free food; examine the difference between food allergies and intolerances; and share a new initiative for fundraising courtesy of Sipaah straws.

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Your trusty “read and keep” edition of Canteen for 2015 – All the information you need to do advanced planning for 2016 including tips and pointers as well as information on the latest products specifically for the school canteen market.

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We interview Brien Trippas of major catering organisation Trippas White Group, look at the benefits of branded beef and tell you how you can spice up your red meat with the latest contemporary flavours. We also examine the growing popularity of freshly frozen desserts and profile a retail and brand design specialist which has helped foodservice businesses boost their turnover. Plus more news from the world of independent pizzamaking in the latest edition of Inside Pizza.

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We visit Karridale School in WA, where the canteen utilises only local produce predominantly grown in the school’s own vegie garden that’s tended by the students; look at outsourcing your school’s canteen operation; and investigate the issues surrounding serving gluten free food in the school canteen.

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This issue we’re proud to be a part of the 50th anniversary celebrations for one of Australia’s most important foodservice competitions, the Nestlé Golden Chef’s Hat Award. Plus stories on how alpaca meat is making inroads to the restaurant market, the growth of pizza on the pub, bistro, club and cafe menu, rewards programs, the industry alliance protesting against the proposed introduction of mandatory Country of Origin labelling for seafood in foodservice, and much more.

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Part 2 of our story begun last issue on Foodbank WA’s school breakfast program, the largest of its kind in Australia; the 25 schools which won a $500 Spartan Sports Voucher in The Smith’s Snackfood Company start of school year competition; some tips on how you can ‘green up’ the menu while retaining some of those tasty amber rated products that kids love to eat; plus strategies to make your healthier meals more prominent and encourage the students to give them a go.

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