The future of Australian food avocado on toast?

Doing Rounds of The Kitchen Table

This week's fresh serve of news from around the Catering & Restaurant Industry. Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.

Is the future of Australian food only avocado on toast?

We have come a long way from the Australia my father and his fellow immigrant cooks found in the 1950s. Although he came to a country where the culinary pinnacle was a pie and chips, he proudly talked of a young Australia, open and free and possessed of unlimited potential. A country that would welcome a huge post-war migrant influx with warmth and a limitless spirit of entrepreneurship. Immigration has been the cornerstone of this nation's success. Read more ... Original story on goodfood.com.au Original story on hospitalitymagazine.com.au

How the 2018 budget impacts the hospitality industry

The 2018-19 Budget was handed down this week with a number of changes set to impact small businesses within the hospitality industry. Among the announcements was an extension of the instant asset write-off scheme to 30 June 2019, enabling small businesses with an annual turnover of up to $10 million to immediately deduct eligible assets each costing less than $20,000. Read more ...

Silver Chef outlines business transformation following GoGetta exit

Silver Chef (ASX: SIV) has outlined a major business transformation following its exit from the GoGetta business which it blamed for its first half loss of $13 million. Silver Chef has written to shareholders and announced a trading update to explain its new direction in the wake of its decision to cut and run from the GoGetta equipment financing operations to focus exclusively on the growth of its core hospitality business in Australia and internationally. Read more ... Original story on businessnewsaus.com.au Original story on foodprocessing.com.au

Sanitation is not simply an added cost

With the potential for a single foodborne outbreak to result millions of dollars in lost revenue, fines, lawsuits, legal fees, insurance premium increases, inspection costs and staff retraining, all food businesses need to include sanitation procedures as an essential, not as an 'added cost'. The cost to a food business of a single foodborne outbreak is much higher than the cost of implementing preventive measures. This is just as true for restaurants and foodservice providers as food and beverage processors. Read more ...

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