The Australian Packaging Covenant Organisation (APCO) has recently launched new guidelines that detail best practice in the use of sustainable packaging for the food services industry. The guidelines were developed in close consultation with the government, the food services industry, waste handlers, composters and recyclers, university researchers and community groups. The regulatory framework is designed Read more…

Lately the restrictions have been light especially for restaurants, cafes and other places where people gather . And once most of us become vaccinated, we will be back on full business because more people will be confident to go out and visit their favourite cafes and restaurants. What happens to food businesses after COVID-19 Food Read more…

The disinfectant should be effective against COVID-19, S. aureus, Salmonella and other microbial threats. This is especially important in food service outlets where contact and cross-contamination are very likely. This way, you, the staff and customers will always be protected from the alarming threats. Choosing a disinfectant for your food service outlet The disinfectant should Read more…

To make things more efficient for your bakery, we can start with eliminating waste and applying lean practices for your business. For example, we can minimise or eliminate waste of movement and processing (e.g. using bake and serve boxes where you don’t have to transfer containers and wash baking tins and pans). Make your bakery Read more…

Going green also means becoming more efficient and reducing waste in the entire business operations. For example, instead of using multiple containers for cooking and baking, what happens is that fewer containers are used (or that the box is the one also used for baking). This helps save time both in the transfer of the Read more…

Ghost kitchens don’t have a physical dining space which is why they have lower operating costs. As a result, these “cloud kitchens” and delivery-only restaurants can be more profitable and sustainable than the conventional restaurants with huge dining spaces. How ghost kitchens can be more profitable and sustainable It’s especially the case now where takeaway Read more…

Expect higher levels of hygiene and sanitation for the long term. Now that things finally getting back to normal, there will be new regulations and standards to help keep the customers healthy and safe. In fact, it’s happening right now because many food premises still operate with their takeaway and home delivery service source: Business.gov.au, Read more…

Eco-friendly shopping bags are here and plastic bags that pollute the oceans should now be out because of their environmental impact. But should we really ban plastic bags in favour of shopping bags made from paper and recycled material? Should we really ban plastic bags? At first glance we’ll immediately think that it’s better for Read more…

Uncertainty and competition have been always here for restaurants, cafes, bakeries and other food service outlets. But this time it’s different because of the pandemic and the rapid changes in how people consume and run businesses. What’s next for restaurants and other food businesses Takeaway service will likely to expand and stay. This means more Read more…

Expect more rapid and sudden changes to come. That’s because restrictions come and go and they might still change in the near future. Also, the fluctuating consumer demand puts a strain on many small food businesses such as cafes, restaurants and bakeries. How food businesses can prepare for the future Aside from the COVID-19 Safety Read more…