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Wholesale Desserts or In-House Baking: What Suits Restaurants Best?

Wholesale Desserts or In-House Baking: What Suits Restaurants Best?

Posted on March 7th, 2024


The culinary world is ever-evolving, and for restaurants, the decision between sourcing wholesale desserts or opting for in-house baking is crucial.



find a reliable Wholesale Cakes and Dessert supplier PGD

How to Find a Reliable Wholesale Cakes and Dessert Supplier?

Posted on February 12th, 2024


Trustworthy partners who consistently deliver delicious products, reliable service, and competitive pricing are essential for the success of a bakery, cafe, or dessert-based enterprise.



Episode 6: Navigating the Future of Hospitality: Marketing Strategies for All Sizes

Posted on February 6th, 2024


In this episode, we’re tackling the age-old question: How do you get your business out there? How the power of marketing to connect with your audience and separate yourself from the competition.



Episode 5: From Station Wagon to Sweet Success: The Extraordinary Story of Our Founder, Marilyn Jones

Posted on February 6th, 2024


Join us as we sit down with Founder and Board Member, Marilyn Jones as we explore the extraordinary rise of a founder who started by delivering cakes from the back of a station wagon and became the biggest dessert supplier in Australia.



Best Practices for the Storage and Handling of Bulk Desserts

Posted on January 8th, 2024


Bulk desserts can be an excellent way for businesses like bakeries, cafés, restaurants, and catering services to save money and keep customers happy.



Episode 4 – Building the Perfect Recipe: Team Building in the Foodservice Industry

Posted on August 3rd, 2023


In this episode of Bite Size, we explore the art of team building and its crucial role in the food service industry. We unpack the art of fostering strong and cohesive teams and the strategies, challenges, and triumphs of managing people.



Episode 3 – Venue Design Tips & Tricks for the Foodservice Industry

Posted on August 3rd, 2023


If you currently run a food venue that needs to be ‘zhuzhed up’ or you’re thinking of opening one, this episode covers the design and layout tips and tricks you need to know that will save you loads of time, resources, and dollars.



Frozen Is The Way To Go! The Answer To Your Culinary Woe!

Posted on February 16th, 2023


If you take the time to add up the cost of wastage across your business, most of you would be shocked at what it all adds up to, so if there was ever a time to consider frozen quality food for your business the time is now!



Inflationary Times Call For A Review Of Your Cost Base

Posted on February 10th, 2023


In these inflationary times, looking for ways to reduce your cost base is critical to managing your cash flow. You’d be surprised that in many cases purchasing product ready to go versus making in house provides a cost saving, when you consider the all the benefits of reduced labour costs and less wastage associated with frozen products.



Episode 2 – Tips for using technology in the hospitality industry

Posted on February 9th, 2023


This episode focuses on how technology can support foodservice business owners and distributors alike in understanding how it can streamline your processes and become more cost efficient.



Episode 1 – Tips for café owners in today’s challenging environment

Posted on February 9th, 2023


Running a cafe business is an amazing experience, though it doesn’t come without its challenges.



The Power Of Google Reviews

Posted on February 1st, 2023


Google reviews… a free marketing tool that is massively underutilised by many businesses. It’s a pretty powerful tool with 88% of people trusting a Google review.



Staffing And Retention – A Pain Point For Many Of Our Customers

Posted on January 25th, 2023


One thing is for sure, finding great staff is like hitting the jackpot, so it’s worth mapping out how you plan to keep and motivate them as a good staff member creates the environment for everyone to lift! This is such a pain point for so many of our customers, and we hope that sharing some of these ideas with you helps spark some thoughts.



What themes are shaping the Australian foodservice industry at the minute?

Posted on January 15th, 2023


It’s fair to say the last two years have thrown many a curveball and forced a seismic shift in the ways of working for many of us. While a good chunk of it has been incredibly challenging, for a lot, it’s shaken up how they view their existing and well-established service models for the better.



How to offer your customers gluten-free products

Posted on January 1st, 2023


However, “gluten-free” has become a marketing buzzword without careful consideration of what being truly gluten-free means. Put simply, gluten is the protein found in wheat, rye and barley which can become airborne and spread quite easily; meaning, that a product that doesn’t include any of the above products might not be truly “gluten-free”. Even as much as cutting a GF and non-GF product with the same knife can cause cross-contamination and cause some coeliacs to react. However, there are a few things your business can do to ensure the integrity of your GF products. 



How to Reduce Food Waste in your Business

Posted on December 1st, 2022


The two major contributors to food waste in restaurants and cafes are over-ordering and inefficient storage. In short, if you have more ingredients than you use and they sit on the shelf for too long, they will go out of date and end up in landfill. It’s imperative to control stock rotation, and as best as possible, predict the quantities needed to fill customer’s orders. But let’s face it, even with the best stock management systems, we can all get caught out with spikes and troughs in dema



Food Services Sydney – Cafe School

Posted on December 1st, 2022


Checkout our Café School talk at the Foodservice Australia expo for great tips, new trends and easy recipe ideas for your business.



Treats that Travel

Posted on November 10th, 2022


Menus need to consider the suitability of foods that maintain food quality, and your reputation, in the home delivery world. The short journey from chef-to-table has now become; chef, into a delivery bag, picked up by a contracted delivery driver (or cyclist), before finally arriving at the customer’s door. With this in mind, Priestley’s have put together an extensive list of products that will sustain the home delivery journey and arrive at your customers looking and tasting as delicious as they’re expecting.



Priestley’s are playing a bigger part in the circular economy

Posted on November 9th, 2022


Only a year into our partnership with SUEZ, we were able to reduce our general waste output by 55%, which amounted to a saving of 70 metric tonnes of CO2. To date, we have diverted 269 tonnes of landfill to recycling. Our whole team are on board with the mission to reduce, re-use and recycle. With communications to increase awareness of our environmental goals throughout the business, we have increased the emphasis on sustainable outcomes.