Nisbets celebrates 10th birthday and reflects on 10 years of hospitality

Throughout their 10 years of supplying premium commercial kitchen equipment and catering supplies to the Australian hospitality market, Nisbets has supported the industry through a multitude of changes. 

From the never-ending list of new food trends and dietary requirements, to the huge influx of new technologies and even a global pandemic, Australia’s hospitality industry has certainly faced its fair share of changes, challenges and opportunities. Hospitality veterans, Nisbets, have been supporting chefs, caterers and restaurateurs throughout it all.

In honour of their 10th birthday and the incredible growth of Australia’s hospitality scene, staff from all areas of the business are reflecting on the last 10 years and looking ahead to the bright future of the industry.

How has the hospitality industry changed in 10 years? 

Digital Developments

As our general day-to-day functions are becoming more and more reliant on technology, and the world around us continues to become more digital, the hospitality industry has also become transformed by digital technology.

Overall digital technologies are considered to be improving the hospitality industry, by increasing opportunities for businesses to engage with and transact with customers, and Nisbets have witnessed the rise in technology, and the effect it’s having on the industry:

Stuart Moody, National Sales Manager – Wholesale: “Over the last 10 years, there has been a dramatic change in the industry, things that are so common now, were not so a decade ago. The biggest driver of change in the industry in my opinion is the adoption of digital. This is in every area of a foodservice business now, from ordering produce to digital menus, online ordering, or food related apps which consumers are increasingly utilising to either increase convenience or value. Businesses now live and die by their online presence, a handful of bad reviews or negative media coverage can spell the end of a hospitality business.”

Christie Saminaden, HR Advisor – ANZ: “Advertising has moved to digital, introduction of booking apps eliminates the hassle of calling the restaurant and waiting for service, delivery service apps like UBER Eats or Menulog have changed the dining experience and offers individuals to enjoy their meals at home through a seamless order and delivery process, both domestic and commercial customers are much more environmentally conscious and have therefore invested in sustainable food sources and packaging.”

Michael Micallef, Managing Director – ANZ: “Digital transformation within the industry has been the area of most development and opportunity. Creating solutions that are focused on simplicity and innovation to help an industry that must be able to transact and operate in different operating hours is a trend we’re seeing and opportunity to build time back into our customers day.”

Insta-worthy food

In April 2012, Instagram was sold to Facebook for $1 billion and by June 2018, the platform had hit 1 billion monthly active users, meaning that their user base is equal to the entire population of the Americas.

According to Facebook Instagram data, 91% of users say they use Instagram to follow at least one of their interests, with the top reported interests of Instagram users being travel (45%), music (44%) and food and drink (43%). 

This unbelievable online community has definitely changed the way restaurants and cafés create their menus, and Nisbets has been supporting Aussie businesses since the very beginning of it all. Here, three of Nisbet’s staff give their thoughts on the rise of Insta-worthy food.

Stuart Moody, National Sales Manager – Wholesale: “Of course, when talking about the rise of digital we cannot go without mentioning the huge impact that Instagram has had on the foodservice industry and the general trend of sharing food images – the saying “you eat with your eyes” has never been truer. The foodservice businesses which have designed their menu, venue or experience to capitalise on this trend have flourished during this time.”

Amanda Eyles, Store Manager and State Lead for NSW: “The most noticeable change is the impact social media has had on the industry. Businesses have in turn made their businesses a destination by way of self-promotion utilising these online platforms showcasing the food and services available. People eat with the eyes first and these online forums give the customer the ability to see what is on offer prior to making a reservation and sharing experiences with others.”

Naomi Billingham, Campaign Planner – ANZ: “The industry has changed from a luxurious offering to an everyday modern offering over the years. We have seen increased focus on Instagram-worthy and unique dishes (remember the deconstructed coffee?), online food delivery and food trucks. Hospitality used to be more focused on high-end restaurants however with a younger target market – now the sky’s the limit with creativity.”

Conscious Eating

A noticeable shift in the behaviour of the general public is happening across the world. As climate change, the threat of extinction of many beloved species and other ecological crises reach breaking point, the shift in behaviour from consumers at an individual level is a predictable side effect.

In a recent survey by Walnut Omnibus, a startling 75% of the public indicated that they currently modify their consumption and have become more conscious about their use of consumer items including plastic, non-recyclable materials, dairy, meat, sugar, salt, gluten, palm oil, travel, clothes and products that have been tested on animals.

Nisbets agrees with this research and have noticed a shift in the hospitality industry right here in Australia.

Stuart Moody, National Sales Manager – Wholesale: “Healthy eating, allergen awareness and ethical products is also a macro-trend that is here to stay. All venues must cater for alternate dietary requirements, with vegetarian, pescetarian, meat free and gluten free options available in nearly all food outlets. Most major fast food places offer burgers without, well, the burger! This trend also translates to equipment requirements with increased focus on “green” products, compostable consumables as well as allergen identification in food labelling including segregation of food preparation areas. Who would have thought that we’d have purple chopping boards.”

Tyrone Gowing, Store Manager Sunshine Coast: Cafes and restaurant menus have taken a large turn moving away from the traditional methods of culinary arts and incorporating the focus around eating well for health purposes and allergies.” 

Reality Bites

Amanda Eyles, Store Manager and State Lead for NSW: “A collaboration between cuisines and the way delicious foods have been showcased has seen restaurants and cafes create open kitchen spaces which are able to be seen by diners, giving them a bird’s-eye view of the chef’s skills, ingredients and equipment used, which has been influenced by television reality shows such as MasterChef and My Kitchen Rules.”

Tyrone Gowing, Store Manager Sunshine Coast: “Food has received a large amount of interest here in Australia with the televising of shows such as My Kitchen Rules and MasterChef. Consumer knowledge and understanding of food has increased the popularity of these shows.”

What does the future of hospitality look like?

As a company that has worked so collaboratively with Australia’s hospitality businesses over the past ten years, Nisbets is in a unique position to be able to shed light on the future of the hospitality industry:

Michael Micallef, Managing Director – ANZ: “Concept and experience driven solutions. Whether that be eco-friendly in the takeaway market or good, better, best options across your front of house and back of house solutions. We see a trend developing that is driving the look and feel of the establishment we are serving, with a focus on local supply which placing more emphasis in the way we procure products that can evoke these ideas.”

Christie Saminaden, HR Advisor – ANZ: “Further growth in the real-time digital space, consumers want things here and now, cost savings in commercial kitchen redesign as well as rethinking how individuals and organisations can transition to eco-friendly products.

Amanda Eyles, Store Manager and State Lead for NSW: “Dynamic food and drink concepts focusing on a more unique offering, highlighting a greater connection between local food, beverage and equipment suppliers with added focus on supporting local communities along with the ability for businesses to be adaptable in the current climate.”

Stuart Moody, National Sales Manager – Wholesale: “With margins being squeezed from rising operational costs and the increased usage of third party food delivery platforms, the necessity to maintain exacting standards and drive consistency and efficiency will only enhance the focus on how to reduce the requirement for human interaction. The utilisation of technology, third-party services and automation will increase, in turn delivering the efficiencies and consistency required to meet the ever increasing customer expectation.” 

Naomi Billingham, Campaign Planner – ANZ: “A greater focus on sustainability and health. As millennials continue to dominate the workforce as well as the travel industry, the importance of using sustainable products will increase to suit the demand. Millennials are more likely to support a business who uses these products and those in the workforce are more likely to encourage or propose changing to these products with their management. Alongside the use of sustainable products – there will also be an increased focus on health and fitness. Customers will be more likely to visit and support a hospitality business if they offer healthy options (Restaurant) or a fitness centre/gym (Hotels).”

Tyrone Gowing, Store Manager Sunshine Coast:Lower start-up cost on smaller venues, increase in takeaway driven service, larger focus on simplifying of menus and venues, and increase in competitor presence.” 

Find out more about Nisbets here:

Photo by Michael Browning on Unsplash

Please leave a reply