Food Packaging & Ingredients Feature Articles

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Minimum wages to be increased by 2.5% on 1 July 2015  6/30/2015
Minimum wages to be increased by 2.5% on 1 July 2015
The Fair Work Ombudsman has reminded employers about an increase in the minimum wage from the 1st of July.
Accommodation Association welcomes changes to Seasonal Worker Program  6/26/2015
Accommodation Association welcomes changes to Seasonal Worker Program
The Accommodation Association of Australia (AAoA) has welcomed the Government's changes to the Seasonal Worker Programme, which has now extended to the accommodation sector being ...
Food service workers share more than $1.2mn in back-pay  6/25/2015
Food service workers share more than $1.2mn in back-pay
Food services workers in restaurants, cafés and catering companies throughout Australia have been underpaid over $1.2 million, spot checks by the Fair Work Ombudsman have revealed.
Virgin & Tourism Australia agreement provides $50M to Aust tourism  6/23/2015
Virgin & Tourism Australia agreement provides $50M to Aust tourism
Tourism Australia and Virgin Australia have announced their intent to renew their ongoing relationship which will see the two parties jointly spend A$50 million over the next five ...
Hot topic: how to reduce temperature risks in your commercial kitchen  6/17/2015
Hot topic: how to reduce temperature risks in your commercial kitchen
'Hell's Kitchen' is more synonymous with a fiery personality chef than any sauna-like kitchen conditions, but kitchen's can be hell if conditions aren't monitored and controlled.
How to generate higher profits with seasonal menu produce  6/16/2015
How to generate higher profits with seasonal menu produce
All menus are influenced, at least to some degree, by the seasonal demands of customers. The rich sauces and warming ragouts that work on the menu in the depths of winter are not ...
5 Star: Our Top Hospitality Management Articles This Financial Year  6/15/2015
5 Star: Our Top Hospitality Management Articles This Financial Year
Here's a look at the management, best practice and customer service topics our audience of hospitality professionals were most interested in over the past financial year. Does your ...
$472k owed to 123 former Sports Bar, Hungry Jacks employees  6/15/2015
$472k owed to 123 former Sports Bar, Hungry Jacks employees
More than 120 former employees at the Newcastle airport are to be back-paid more than $472,000 after it was found they were being short-changed.
6 Things Restaurants Must Consider When Sourcing Produce  6/9/2015
6 Things Restaurants Must Consider When Sourcing Produce
Produce is a major expense for any commercial kitchen, and therefore a vital area of focus to ensure profitable kitchen management.
Remember the roo: consumers must 'have a say' on food labelling  6/8/2015
Remember the roo: consumers must 'have a say' on food labelling
A variation of the iconic green-and-gold kangaroo logo is one of six graphics consumers are being asked to choose from to act as the new mandatory country-of-origin symbol for all ...
Federal budget 'delivers results' for small hospitality businesses  5/18/2015
Federal budget 'delivers results' for small hospitality businesses
Tax cuts and asset write-off provisions for small business announced in the Federal Budget will reduce costs and allow small businesses to grow, according to peak industry association, ...
How to create a signature dish  5/7/2015
How to create a signature dish
Iconic chef Heston Blumenthal is renowned for his old English cuisine and the unlikeliest signature dish, snail porridge. Michelin Star recipient Raymond Blanc became famous for ...
Hospitality industry welcomes new training development arrangements  4/22/2015
Hospitality industry welcomes new training development arrangements
New training product development arrangements announced for the vocational education sector by the Australian Government this morning is a welcome step in addressing the skill needs ...
Regulatory concerns shifting digestive health focus  4/22/2015
Regulatory concerns shifting digestive health focus
Digestive or gut health has been a key focus for product activity in functional and healthy foods for many years, but with the tightening up of claims legislation, particularly in ...
How to source sustainable produce for your restaurant  4/14/2015
How to source sustainable produce for your restaurant
As a restaurateur, you kind of know sustainable food sourcing is here to stay when McDonald's gets involved.
Australian restaurants, wine producers among thriving SMEs  3/31/2015
Australian restaurants, wine producers among thriving SMEs
Size matters – and in business, scale matters. Scale often brings lower overheads and reduces the cost of production, which allows firms to improve their profit margins and expand ...
How to deal with restaurant complaints  3/20/2015
How to deal with restaurant complaints
Running a restaurant is a bit like running a race team. Orders are flying into the pits at speed and meals are flying out the other end even faster. Cool heads are called for to ...
Iced tea market looks to health platform  3/10/2015
Iced tea market looks to health platform
Despite rising levels of interest in recent years, ready-to-drink (RTD) or iced teas still accounted for a relatively modest 7.5 per cent share of global soft drink launches recorded ...
Why Australia's food labelling laws are failing to protect our health  3/5/2015
Why Australia's food labelling laws are failing to protect our health
Some seafood may do us harm. Eating certain species of seafood, or seafood caught in certain areas, may make people sick, through allergies and a range of other serious illnesses.
New UK food TV show to work up an appetite for travel down under  3/3/2015
New UK food TV show to work up an appetite for travel down under
Nearly four million British food lovers will be taken on an Australian culinary adventure in a new TV food show which has just gone to air in the UK.
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