Priestley’s Blog

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.