Page 24 - Foodservice Magazine October 2018

24
TRADE TALK
“Given the current climate, I predict (and hoping) that venues will continually support local suppliers. Naturally, seafood becomes a focal point, fresh vegetable produce is readily available and being a regional venue, supporting the local economy is at the forefront of our offering.”
A TRENDING #CHRISTMAS
Social media has had a significant and lasting effect on the operations of Tommy Collins by Atlantic Group, and not just during Christmas. “Although first bite has always been at first glance,” McIntosh reveals, “the likes of Instagram and Pinterest have taken this one step further.”
Accordingly, the catering company ensures that all its menus are “shareable” and filled with “Instagram moments”.
“We’re incorporating [this] into our operations more
and more as a result of client demand,” McIntosh says. “Of course, this has to be backed by quality, balanced flavours too.”
Similarly, Lazarus and his team are not overlooking the significance of social media.
“The ongoing impact
of social media is playing a monumental role in shaping consumer and dining expectations. I feel its impact
is largely down to lifting the standard and quality of what restaurants are delivering, as content is so readily available. It’s safe to say that the growing presence and importance of social media is ensuring the bar is constantly raised.”
And on a personal note,
if you were wondering what Lazarus was hoping for this silly season, it’s a “Christmas filled with love and laughter with family and friends over good food and wine – there’s nothing better than that.”
However for McIntosh, he says, “Santa if you are listening I am looking forward to some sun, buttery chardonnays and good times with family and friends. Maybe a 1966 MGB Roadster in red if I’m lucky.”
Above line: Images from various Tommy Collins by Atlantic Group catered events.
Below line: Two sections of Shoal Bay Country Club.
During the menu creation stage, McIntosh’s advice is to “look to the classic flavour spectrum and see what you can mix and match. Remember Christmas is the time for celebrating, and enjoying food that makes you smile. There’s no need to over complicate it. Just do the simple things, well.”
In that vein, McIntosh
is divining that “the flavours and culture of Spain’s Iberian Peninsula to shine through this festive season, and hopefully carry through in the New
Year. Lots of jamón Ibérico, sangría, pintxos-style bites
and gazpacho.”
For Lazarus, he is forecasting Christmas trends closer to home. “Given the current climate, I predict (and hoping) that venues will continually support local suppliers. Naturally, seafood becomes
a focal point, fresh vegetable produce is readily available
and being a regional venue, supporting the local economy is at the forefront of our offering. I hope this will not only be
a trend just throughout this period, but is sustained to assist regional suppliers.”
Whatever the menu, Lazarus recommends beginning with
a simple idea. “Don’t try to reinvent the wheel,” he says. Menu creation is heavily dictated by your offering. Shoal Bay’s buffet-style Christmas lunch means that their dishes must
be presented beautifully and include items that maintain
heat and flavour. Perhaps most importantly, however, is to forward plan as much as possible, says Lazarus, so that “your team is well acquainted with new menu, dishes and processes well before the holiday season hits.”