Now that lockdowns are thankfully just a bad memory, we caught up with three chefs working in the venue catering space to find out what changes Covid has wrought and how customer expectations are being met in the current operational environment of staff and skills shortages.

One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the workforce, if only for a few shifts per week.

In this latest instalment of our Frontier Chefs series, we look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives participants the chance to attain a Certificate III in Cookery through practical training on Sodexo remote sites across Western Australia’s energy and resources sector.

In this episode we speak to 3 industry professionals about the big hangover from covid; the on-going labour shortage crisis.

Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profitability. To find out more about planning the post-Covid menu we spoke to Gary Johnson, National Executive Chef for ALH Group.

To find out more about how the events of the past two years have raised awareness of the importance of food hygiene and safety, we spoke to food safety consultant, trainer and auditor Gary Kennedy from Correct Food Systems.

In this episode we speak with Belinda Clarke, Chief Operating Officer of the Restaurant & Catering Association.

EP 2: How to ensure you are using social media to its maximum potential. This episode is packed full of information and ideas from 5 very interesting experts on the topic.

In this episode:

Fabian Folghera - Banksia Tree Cafe & Restaurant, Port Adelaide

Melissa Goffin - Red Gum BBQ, Mornington Peninsula

Adam Franklin - Bluewire Media, Brisbane

Alison Battisby - Avocado Social, UK

Damian Dellala - Momo Bar, Sydney

Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality by Food Radio

A brand new series on FoodRadio. Each programme will look at an industry issue. For the first episode, we’re kicking off with ‘ the elephant in the room’… how Omicron affected the Christmas/New Year period and the prospects for the industry around the country in 2022.