Page 45 - foodservice magazine April 2019

chat about how the industry has changed in recent years, A1 Canteen manager Rachael Trewin gave us an insight into why. “The biggest change has been the way those involved in the restaurants view themselves and the experience they’re providing. I’ve found a lot more restaurants have tried to stop focusing on pleasing everyone and actually invested their energy into what they are really passionate about,” she says.
“This can ruffle the feathers of traditional diners, who expect restaurants of a certain standard or reputation to cater to their every need, [but] on the flipside there is a younger generation of diners who are looking for high-grade food experiences without the fuss.”
And that’s why restaurants like A1 Canteen or Automata (her previous workplace, and also owned by chef Clayton Wells) have become so popular.
She guesses the next step for both traditional and casual fine diners will be to mix up their
offerings and to bring in people of different budgets and time restrictions – generally becoming more accessible in style, but no different in ambition or culinary technique.
RAURRI FAGAN, 33, FIREDOOR
Raurri Fagan is honest. He says he has
no idea what the future of fine dining looks like. He does, however, know what he wants – and that’s for everyone in the industry to seriously engage with food ethics and sustainability. “Our relationship with food is dire. Restaurants that are ethical and sustainable with front-of-house professionals articulating that story is the future I would like to see. We all have a responsibility.”
He’s still positive about the future of the industry, and the security of good front-of-house jobs. “In a world where you don’t need someone to scan your groceries, check in your luggage or book a car, the very best at customer service will be the last ones standing.”
D.
FINE DINING
9
A. Banksii. B. Sally Rainbows.
C. Rachael Trewin. D. Raurri Fagan.