Waste – including food waste – has become a hot topic of late. The recent ABC TV series War on Waste exposed the shocking amount of produce that is thrown out unnecessarily. Food waste costs the Australian economy around $20 billion per year, with four million tonne of food going to landfill. Half of that comes from households and half from businesses, mostly supermarkets. But, in good news for the industry, the majority of restaurants are doing the right thing.
Will You Fly For Food?
A survey of OpenTable diners revealed that travellers are choosing their destinations based on a city’s restaurant and food culture.
With a fervent appreciation of cooking shows, celebrity chefs and the hotpot of cultures on our shores, it’s no surprise Australians are taking their love of food to the skies. According to our latest research, Australians’ obsession with food is now influencing the way we vacation, and is the top factor when selecting a holiday destination.
Now, more than ever, people want to know where their food comes from. As interest in sustainability soars, the farm-to-table trend has grown so popular it’s become the norm. The farm is getting closer to the table, with more and more restaurants sourcing their fruit and vegetables from on-site gardens or nearby community farms. And customers love it. Recent research by OpenTable Australia found the use of seasonal produce appeals to 56 per cent of diners, while 40 per cent like restaurants that take active measures to use sustainably-sourced food, and 31 per cent are attracted to venues that grow their produce on site.
The OpenTable Industry Series is back in Sydney this June – and we’ll love to host you for an amazing lunch, and provide you with the perfect platform for meaningful discussions with others in the industry.
Our complimentary event will explore how Sydney industry leaders are using available resources to grow their success and thrive in the restaurant industry at various stages of the life-cycle.
If you’ve been confronted by nagging questions and struggle to find value at other events that un-relatable to your specific challenges, join our intimate event series by registering for it now.
DATE AND TIME: Mon. 26 June 2017, 12:00 pm – 2:00 pm AEST
OpenTable partnered with Kristen Hawley, founder of the popular Chefs + Tech newsletter, to create the How to Grow & Thrive in the Restaurant Business e-book, the ultimate guide to serving guests and growing your business at every phase of a restaurant’s lifecycle. We’re sharing excerpts from each stage, so follow along and download the whole guide here.
Fresh ideas and new takes on tried-and-tested formulas will help spread the word about your restaurant, however established.