Harty Food Media

My latest blog below is an opinion piece on the state of the industry.....

There’s an episode in Season 2 of The Bear, where a disheartened Sydney faces an online barrage of restaurant closures in Chicago. Across Australia it feels like we are going through that now, with each new week seeing beloved restaurants across Australia closing their doors.

While I am as disappointed as anyone to lose great venues, there is also a flipside. Many new restaurants and cafes are still opening each week, so many that we can’t even keep track. Statistically, we know some of these will fail, but some will go on to have a long and happy life serving multitudes of diners. The vast majority will close one day.

Hospitality has always been an industry with high business turnover. Right now the ongoing structural challenges are coupled with rising costs and a customer base unable to pay higher prices. This is part of the reason why the industry is suffering and the focus of doom-laden media coverage.

But it doesn’t mean hospitality is broken. It doesn’t mean it’s time to give up. It means it’s time to get creative. There are more tools available to business owners and managers than ever before, tools that help to understand customers, plan rosters, price menus and manage cashflow.

If you are feeling disheartened, get out there and visit some of the places that are doing well. What are they getting right? Reach out to your network, go to trade shows and industry events, talk to service providers and suppliers who can help.

It’s devastating when a business fails. But there are also many thriving hospitality businesses out there, and plenty of opportunities. There are sectors of our community who are resilient to cost of living pressures and keen to dine out.

Australia is known the world over for its friendly service, incredible fresh produce, talented chefs, stunning wines, and serious coffee scene. Let’s inject some positivity, work within the parameters of today, train the chefs and hosts of tomorrow, and look forward to better and booming times ahead.

www.hartyfoodmedia.com.au/hospitality-is-not-broken
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What a whirlwind week it was - preparing for then running the events at Foodservice Australia in Sydney.

Huge thanks to Tim Collett and all the team at Specialised Events, and the amazing MCs - Nerida McPherson at The Sweet Spot (plus the sensational Frenchie Bakes), Nicholas Kalogeropoulos and Liam McLaughlin at the Café School, Tawnya Bahr at The Aged Care Catering Summit and my longtime friend Glenn Flood, host of the National Restaurant Conference.

Wonderful to reconnect with so many people, as well as past and present clients - Venessa Barnes FoodLogic, Australian Native Products and The Pure Food Co.

It was exciting to see the show so busy each of the three days with the largest crowds yet, proof that despite the challenges hospitality operators are facing, there is still plenty of optimism and great plans for the future.

Pictured are just a few of the many industry leaders and legends who will be sharing their knowledge, experience and inspiring info at the National Restaurant Conference at Foodservice Australia in Sydney later this month.

It's an honour to be involved with organising an event of this calibre, and huge thanks to all the speakers for sharing their time and expertise with fellow restaurateurs.

Be sure to book your seat before it sells out! www.restaurantconference.com.au

It was an honour to be part of my client Australian Native Products’ 25th Anniversary celebrations today in the lush surrounds of Northern NSW.

After an informative tour of ANP’s lemon myrtle plantation at The Channon, followed by a moving welcome to country by Bundjalung woman Delta Kay, guests enjoyed a celebration lunch at Chrystalbrook Byron Bay.

Everyone also received a copy of ‘Taking Lemon Myrtle to the World’, a publication I was proud to work on with ANP this year.

The luncheon was something else - Chrystalbrook’s Exec Chef Jordan Staniford created nine dishes showcasing lemon myrtle, including a stunning salmon coulibiac.

A special mention also goes to event organiser Venessa Barnes from FoodLogic and awesome MC Chef_AdamMoore.

Congratulations to Mr Geng, Hui Li, Gary Mazzorana, Andrew Menner and everyone at ANP on this amazing milestone and thank you for including me in this beautiful and memorable celebration!

Great to see Foodpro back in Melbourne for the first time since 2017. The show is really pumping, with the latest in manufacturing equipment, ingredients, packaging and tech.

I noted we are seeing a lot more AI-based technologies, alternative proteins, and sustainable packaging options than we did in 2017! Loved seeing the latest flavour trends at Kerry Taste & Nutrition, Carmi Flavors and McCormick Foods Australia.

The info sessions at The Smart Food Lounge were thought-provoking and I wish I had more time to see all the fascinating topics and products being presented at the product innovation stage. You can still catch the show until 5pm today and 10-3pm on Wednesday 26 July.

Congrats to the team at Diversified Communications for putting on an excellent event.

The best meetings are held over lunch!

Still recovering from a crazy time organising the Bocuse d'Or Australia 2023, and I couldn't be more proud of the exciting contest we held at Foodservice Australia last Sunday.

Thanks to Bocuse d'Or Australia President Tom Milligan, committee members Philippe Mouchel, Scott Pickett, Dan Arnold and Deepak Mishra, MC Donna Demaio, show director Timothy Collett and all the many judges, sponsors and supporters. A huge shout out to the students from Victoria University who assisted on the day, especially Megan and Alex who were a huge help to me.

Congratulations to all the finalists - Trevor Jenkins, Tommy Prosser, Amber Heaton and Paul Golding, as well as their commis chefs Bethany Harman, Isabel Macdonald, Abbey Kuhnell and chris milligan, you all put up incredible dishes and impressed the judges with your skills, talent and creativity.

But as they say, there can only be one winner and Paul Golding was awarded the stunning Golden Knife trophy, and the honour of representing Australia at the Bocuse d'Or Asia Pacific. I look forward to making this journey with him and all of Team Australia on the next Road to Lyon.

Foodservice Australia Tim Collett Philippe Mouchel Scott Pickett Chef Pauly Golding Chef Tommy ProsserAmber Heaton Abbey Kuhnell

What an incredible contest we had on Sunday - congratulations to Pauly Golding, winner of the Bocuse d’Or Australia 2023, along with his commis chef Chris Milligan.
Queensland apprentice chef Abbey Kuhnell won Best Commis award and all the chefs put up stunning dishes.

Paul Golding - winner of the Golden Knife 2023 and Australia’s new representative in the world’s most prestigious culinary competition, the Bocuse d’Or!

Congratulations to Paul, his commis Chris Milligan, and all the talented competitors and their commis chefs who delivered an incredible spectacle at Foodservice Australia today.

Pauly Golding

Very excited to be holding the Bocuse d'Or Australia 2023 in Melbourne next Sunday 30 April at Foodservice Australia!

This competition is to select the next Australian representative to compete at the Bocuse d’Or Asia Pacific next year - and hopefully at the next Grand Final in Lyon in January 2025.

These four chefs are amazing and have been training hard with their commis chefs to refine and rehearse their dishes.

I can’t wait to see the magic they create in the kitchen - in just five and a half hours they must create a vegetarian dish on a plate using chestnuts and pine mushrooms plus a whole lamb saddle flavoured with lemon myrtle served on an elaborate platter.

If you are in the hospitality biz do make time to come to Foodservice Australia at MCEC next Sunday and watch. But if you’re not in Melbourne or in the industry, you can still watch the livestream from 12pm on the Bocuse d'Or Australia page or YouTube channel.

This is a next-level professional chef competition and each of the four fabulous competitors has a red hot chance of winning. Good luck to them all and let’s see who takes home the Golden Knife!

Amber Heaton Pauly Golding Chef Tommy Prosser Australian Native Products

Good news folks, there is a new Business Of Taste episode out now!

In episode 4, we’re joined by special guest, Gerry Maher, General Manager of Culinary Operations at the Australian Turf Club in Sydney.

Gerry shares his philosophy on the importance of healthy and fresh selections for event guests and how working closely with suppliers can elevate the guest experience.

Join us as we discuss Gerry's focus on fresh, local, and seasonal produce, and how forging strong relationships with suppliers can lead to unforgettable culinary experiences.

Listen on your streaming platform of choice now!

@‌hartyfoodmedia

Time to tune into a new episode of the Business of Taste!

In episode three, Harty Food Media and I discuss rising above inflation and explore strategies for the Foodservice industry.

Find us on Spotify or have a listen here: https://www.foodlogic.com.au/events/

What a treat it was to be in the presence of these women at the Bocuse d'Or in January!

This IWD here's to all the fabulous female chefs, presenters, jury members and behind-the-scenes superstars who made it possible.

A shout out today to all the women who participated in the Bocuse d’Or 2023 in January!

There’s no question there should be more women candidates, this year there was only one – France’s young gun Naïs Pirollet.

But seeing the incredible talent of the eight female Commis Chefs, it’s just a matter of time before another woman takes the Gold Bocuse, following in the footsteps of Léa Linster, who won way back in 1989.

Pictured (left to right from top down) are some of the incredible female chefs and presenters who graced the stage at the Bocuse d’Or 2023:

Elisabeth Madsen – Commis Chef Denmark, Gold
Naïs Pirollet – Candidate Chef France, Best ‘Feed the Kids’ Plate
Celine Maier – Commis Chef Switzerland
Ichrak Ghalmi – Commis Chef Morocco
Stephanie Le Quellec, Amandine Chaignot – Kitchen Jury
Dominique Crenn – Honorary President
Thilda Mårtennson – Commis Chef Sweden
Valentina Ortiz – Commis Chef Colombia
Aino Kasanen – Commis Chef Finland
Haseon Lim – Coach South Korea
Tanya König – Host
Szren Hamberger – Commis Chef New Zealand
Ange May – Host
Siyathma Perera – Commis Chef Sri Lanka

Bocuse d'Or Australia welcomes entries from chefs of any gender for the next Australian selection contest, being held on 30 April at Foodservice Australia. There's still time to enter, go to www.bocusedoraustralia.com.au/enter-now


Bocuse d'Or Bocuse d'Or Finland Bocuse d'Or Winners Bocuse d'Or Team Colombia Bocuse d' Or Sri Lanka Bocuse d'Or Team New Zealand Team France Bocuse d'Or Dominique Crenn Angela May

Episode 2 has dropped!
Check out The Business of Taste, powered by FoodLogic, where foodservice superstar Venessa Barnes and I dive into the world of food, dining and the hospitality and foodservice business.

In this episode we discuss some of the issues, ingredients and cuisines trending in 2023, and I recap an exciting trip to Lyon for the Bocuse d'Or Grand Final.

Listen now at https://sites.libsyn.com/457896/lyon-adventures-and-emerging-culinary-trends

Way back in 1998 when I lived in Sydney, coffee guru Toby Smith introduced me to a young chef named Pascal Barbot, who was working at Tony Bilson’s Ampersand restaurant.

Pascal went on to become a three-star Michelin chef in Paris and it was fabulous to see him again at his restaurant L’Astrance yesterday.

It has been closed for the past couple of years but re-opened last month, and the food is incredible, influenced by Pascal’s passion for Japanese cuisine. The ambience and service are also next-level, so fingers crossed Pascal’s Michelin stars are renewed when the 2023 guide is announced!

The perfect end to a memorable stay in Lyon, a team lunch at Restaurant Paul Bocuse. This restaurant is a Mecca for food lovers around the world and I have always longed to experience it for myself.

Wow. Every aspect - from the first welcome to when we staggered out the door over four hours later - was exceptional. The dishes on our set menu included classics like the truffle soup with pastry lid created for the President in 1975, Bresse chicken cooked in a bladder carved at the table, and grilled leeks on pastry with caviar. All accompanied by phenomenal wines….

To top it off, we were lucky enough to have a tour of Paul Bocuse’s kitchen, making it truly a once in a lifetime experience.

Although M. Paul is no longer with us, his spirit is alive and with us in Lyon.

The Bocuse d’Or Grand Final on Monday was above and beyond my expectations - the thousands of people, the noise, the intensity of the chefs, the standard of the food….

I was in the the media pack for the whole day with our photographer Alexandre and camera guy Arnaud, who were great fun.

It was an incredible day, our competitor Alex McIntosh did his country proud, he and his assistant Tristan worked so hard. They achieved 18th place in a field of 24 countries and showcased Australian talent, ingredients and grit!

Everyone on the team and support crew is exhausted but exhilarated from the experience of taking part.

Sirha in Lyon, France, is the world’s largest hospitality trade expo, held over 5 days with 4000+ exhibitors across 140,000 square metres.

There are 7 halls and so far I have barely covered one!

The stands are truly next level with no expense spared - a real eye opener. With a theme ‘Welcome to our table’, the show aims to reflect the major changes affecting the Foodservice industry worldwide.

And of course, SIRHA is home to the world’s most prestigious culinary competition, the Bocuse d'Or. Can’t wait for it to begin tomorrow…

2023 has no sooner begun and already it’s a busy month at HFM HQ - this week the superstar Venessa Barnes and I begin recording our new podcast.…

The business of TASTE! Our new is coming soon...

Created for hospitality and foodservice decision makers! Alongside my dear friend Trish Harty, we will share our passion for business and food with listeners.

Season's Greetings from Harty Food Media!

Thank you to all our colleagues, friends and clients for a wonderful year of writing, dining, networking, and reconnecting with you all after a challenging few years.

Look out for big things next year, including a podcast with Venessa Barnes from FoodLogic, joining Bocuse d'Or Australia for the Grand final in Lyon and more trade show thrills at Foodservice Australia in Melbourne.

In the meantime enjoy the festive season and may it include lots of good food, sublime wines and good times with family and friends!

So excited to be collaborating with the incredible Venessa Barnes from FoodLogic on a new podcast!
Stay tuned.....

We're working on lots of really cool things at FoodLogic. I'm excited to let you in on one of those...

Launching soon is the Business of Taste! A podcast created for hospitality and foodservice decision makers. Together with Trish Harty, we share our passion for business and food with listeners.

That's all we can say for now, but watch this space for all the details of this exciting new podcast for our industry!

Have you registered yet for the upcoming trade shows?

Top tips for getting the most out of visiting a trade show - Harty Food Media After living on Zoom for the past couple of years it’s marvellous to be seeing people face to face at industry events like trade shows again. In the hospitality space there are two significant expos coming up; Fine Food in Melbourne next week (5-8 September) and Foodservice Australia in Sydney...

What an informative and inspiring morning we had at Australian Foodservice Advocacy Body's Women in Foodservice Breakfast!

Sissel Rosengren led an expert panel, Abbey Jones, Georgia King-Siem and Karen O'Brien in a lively discussion around the importance of diversity and inclusion (D&I) policies and practices in every workplace.

Research is demonstrating that only do employers who practice D&I see the productivity and revenue benefits, they also become employers of choice in a very tight labour market.

However as one attendee pointed out, it is just as important to educate and include people who are clinging to beliefs of the past, so they don't feel alienated in the workplace.

Thank you to Sissel and AFAB CEO Tony Green CFSP for delivering this insightful event, and thanks also the KPMG Australia Melbourne team for hosting us.

Had a blast yesterday as a fly on the wall during filming for Australian Mushroom Growers' latest campaign with the lovely Venessa Barnes from FoodLogic and talented chef Jason Roberts.

The production team from Hsquared were beyond professional and can't wait to see the images by Geena Glass Photography.

Very proud to be part of the Project Reference Group to deliver a compelling campaign for café owners and chefs.

Friday Flashback: May always reminds me of milking salmon!

This is one of my favourite photos from my journo days, doing a story on milking salmon for the delicious roe at Yarra Valley Caviar's farm.

The salmon are farmed ethically and sustainably, and milked by hand once a year, temporarily knocked out by a natural clove oil anaesthetic. The trick is to milk them quickly before they wake up and start wriggling!

It was a beautiful and memorable autumn day in the picturesque Yarra Valley and such a privilege to be up close to these stunning fish.

And if you haven't tried salmon caviar, the pearls look exquisite and they really pop in your mouth with a burst of flavour. I recommend you seek it out in your favourite deli or food store.

Looking forward to joining my amazing friend Cynthia Lim from the food eXchange on Seymour FM to ramble on all things food, restaurants and chefs - plus Bocuse d'Or Australia...

Tune in Thursday 10am or catch the repeat Saturday 9am, www.seymourfm.com.au FM103.9

A treat to enjoy Joe Vargetto's food again! We worked together years ago at Crown and it's always great to catch up.
Mister Bianco is a real asset to Kew's bustling High Street and watch out for his new venue Cucina Povera in the Melbourne CBD.

We all know that a website is a must-have for any business, large or small, no matter what industry. Yet many small businesses in hospitality don’t have one, relying instead on a page that’s not even updated regularly.

Although it’s an expense, a website is just as important as your fit-out. In fact, as a shop window for your business, you can consider it part of the fit-out!

Here are some of my hot tips to make your website work hard for your venue and deliver new customers and repeat business.

Read more..
https://bit.ly/3LG1knT

How to make your restaurant website work harder - Harty Food Media Here are some of my hot tips to make your website work hard for your venue and deliver new customers and repeat business.

Can't wait to attend the National Restaurant Conference at Foodservice Australia this month!

Now more than ever we need insights, inspiration and information about our industry and where it's headed.

The lineup of speakers cover a wide range of issues from staffing and operations to technology and sustainability.

It's a must if you're in the business, check it out at www.restaurantconference.com.au

What makes a restaurant successful? This year’s National Restaurant Conference on Monday 28 February features an impressive line-up of experts and high-profile restaurateurs ready to inform, impress and inspire you.

Hear from successful operators such as Shane Delia from Maha Restaurant & Providoor, Charlie Carrington from Atlas Dining, Jerry Mai from Phở Nom, Salvatore Malatesta from St Ali, Lucy Allon from Straight To The Source, Liz Grossi Rodriguez from Grossi Restaurants and Barry Iddles from 360Q.

Tickets are $249, which includes a full day of sessions, a sit down two-course networking restaurant lunch and entry to the Foodservice Australia exhibition.

Special offer: $129 for members of Restaurant & Catering Association who register by 1 February 2022.

Find out more here → https://www.foodserviceaustralia.com.au/special-events/restaurant-conference