Page 8 - foodservice magazine September 2018

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STARTERS
Guzman y Gomez secures $44 million investment to expand into US
Casual-dining restaurant chain, Guzman y Gomez (GYG), is gearing up for a significant, local and international expansion thanks to a $44 million investment by TDM Growth Partners.
Founded in Sydney’s Newtown in 2006, GYG has since grown to almost 120 sites across Australia, Singapore and Japan, and making upwards of $200 million a year in sales. The new funding will help multiply the number of GYG restaurants in Australia, and accelerate expansion into such markets as the US.
Popular Phillip Island cafe to be raffled off at $15 a ticket
The owners of Island Whole Foods are raffling off their profitable business in the hopes of raising money for several ocean-related charities and to take their young family on a caravan trip around Australia.
Turn over is $500,000 a year. And the raffle includes the business; $10,000 cash; $4,000 in stock; rent, body corporate fees and council rates; fixtures and business assets valued around $100,000; and all applicable taxes, duties, and costs to transfer business and lease.
The draw closes October 16 and the winner will be drawn on October 17.
Chef Ian Curley named creative culinary partner of Canberra’s Monster Kitchen and Bar
Melbourne’s Ian Curley has been named the creative culinary partner
of Monster Kitchen and Bar. Located in hotel Ovolo Nishi Canberra, the shake-up comes following the departure of executive chef Sean McConnell, who in turn has been succeeded by long-time head chef Daniel Flatt. “Restaurants and bars are integral to the Ovolo experience both for local clientele and guests alike,” says Ovolo’s Dave Baswal. “As a master of accessible, delicious food across all cuisines and as creator of several iconic restaurants, Ian is perfectly placed to assist with this evolution.”
Hospitality sector unite for drought-affected farmers
With New South Wales, north-west Victoria and eastern South Australia suffering under a record-breaking conditions, chefs, restaurants, pubs and clubs are doing their bit to help drought-affected farmers.
Under the banner, ‘Let it Pour’, pubs and clubs from three states held simultaneous fundraisers over the August 24-26. Similarly, Rockpool Dining Group’s Bavarian restaurants hosted Raise A Fork For Our Farmers drought relief fundraisers. Chefs Darren Robertson (Three Blue Ducks), Clayton Wells (Automata), James Viles (Biota Dining) and others will host a Rural Aid dinner in early September.
PHOTOGRAPHY: NIKKI TO