FEATURED NEWS

At PFD Foodservice, we’re passionate about supporting aged-care providers as they prepare for the strengthened Aged Care Quality Standards coming into effect on 1 November 2025 — particularly Standard 6: Food and Nutrition. From menu flexibility and texture-modified solutions to dietetic support and resident engagement, we’re helping kitchens deliver meals that bring dignity, choice and enjoyment to every dining experience.

The right bun can make or break the perfect burger — and Tip Top knows it. That’s why the Tip Top Premium Burger Bun Range has expanded to include two delicious new options: the Milk Style Bun and the Gourmet Bun. Created to elevate flavour, texture, and presentation, these buns are designed with foodservice performance in mind — helping operators craft burgers that look great, taste incredible, and keep customers coming back for more.

Australia’s hospitality scene is embracing a major beverage revolution: the rise of non-alcoholic cocktails. Driven by health-conscious Millennials and Gen Z diners, this movement is transforming drink menus across cafés, bars, pubs, and restaurants. From zero-proof negronis to botanical spritzes, the focus is now on flavour, craft, and inclusivity. This blog explores how foodservice operators can tap into this growing trend, boost margins, and build experiences that welcome every guest—drink in hand or not.

Turning kitchen scraps into creative, profitable dishes is easier than you think. This blog explores how Australian foodservice businesses can reduce waste, boost profit margins, and engage customers with smart, zero-waste cooking strategies.

From 1 July 2025, new Country of Origin Labelling (CoOL) requirements will begin rolling out across Australian foodservice. Restaurants, cafés, pubs, clubs, and takeaways will need to clearly show whether their seafood is Australian, imported, or mixed using the new AIM model. Learn what this means for your business, key dates, and how PFD can help you prepare.

Millennials are redefining hospitality—from food trucks to farm-to-table concepts, their venues are lean, digital-first, and values-led. This blog explores why these modern operators are thriving—and what older venues can learn from their success.

Music doesn’t just set the mood—it shapes how fast customers eat, how long they stay, and how much they spend. This blog explores the psychology behind background music and how cafés, quick service venues, and bistros can use sound strategically to influence diner behaviour and boost sales.

Social media doesn’t have to be time-consuming. This blog shares quick, effective hacks that help busy cafés, restaurants, and catering businesses stay visible online—without burning out. Learn how to batch content, use your team, and simplify your strategy to build a strong digital presence.

The right words can quietly boost your revenue. This feautured news article explores the psychology of staff language—and how subtle shifts in phrasing can influence diner decisions, increase add-ons, and elevate the guest experience in your café or restaurant.

Want to reduce food waste, boost efficiency, and stay ahead of the curve? This blog uncovers five game-changing kitchen tech tools that are quietly transforming the Australian foodservice scene in 2025—and how your business can use them to future-proof operations.

Colour isn’t just visual—it’s psychological. This blog unpacks how colour theory can elevate your food presentation, improve customer perception, and even boost perceived value, giving your dishes an edge in a highly visual marketplace.

Menu design is a powerful yet often underestimated tool in the foodservice industry. With the right strategy, you can influence customer choices, increase average spend, and enhance the dining experience. This blog explores the psychology behind effective menu design—covering everything from layout and language to price placement and visual cues—to help Australian foodservice businesses boost profits in 2025.

Coffee culture in Australia is evolving rapidly, with 2025 set to bring a wave of innovation, sustainability, and experience-driven trends. From functional health-boosting ingredients to AI-powered ordering and immersive coffee experiences, cafés and restaurants must adapt to stay ahead. In this blog, we explore the latest coffee trends and simple ways to elevate your menu to attract new customers and keep regulars coming back for more.

Building customer loyalty in foodservice goes beyond serving great food—it’s about creating memorable experiences that make diners want to return. From personalized service and loyalty rewards to seasonal menus and social media engagement, small but impactful strategies can turn first-time guests into long-term regulars. In this blog, we explore simple, effective ways to keep customers coming back while strengthening your brand.

A great menu is more than just a list of dishes—it’s a storytelling tool that connects customers to your brand. By highlighting the origins of your ingredients, the inspiration behind your recipes, and the people behind the food, you can create an emotional connection with diners that keeps them coming back. In this blog, we explore how to use storytelling to elevate your menu, engage customers, and build a stronger brand identity in the foodservice industry.

Want to boost your restaurant’s profits without increasing menu prices? Smart menu engineering is the key! By strategically designing your menu, highlighting high-margin items, and optimising portion sizes, you can increase revenue while keeping customers happy. In this blog, we’ll explore simple yet effective tactics—like price anchoring, irresistible descriptions, and strategic placement—that will help you maximise profitability without sacrificing quality. Read on to discover how a well-crafted menu can work smarter for your business!