22 Dec 2016
There are well over 71,000 hospitality businesses across the country. According to IBISWorld, the combined annual revenue for the hospitality industry (including restaurants, cafes, coffee shops, fast food, and pubs) in Australia comes to $55.3 billion.
What does this mean?
Between the revenue and the number of businesses, there is plenty of room for the 123,000 people we need in the coming years, especially when you consider that all these sectors are expected to keep on growing.
What about Queensland?
For the next generation of chefs and bakers, there is no challenge too great or trend too far for them to tackle. From the tip of the state down to the border, we are growing and evolving, delivering a new level of service and dishes that surpass international standards.
According to the Chamber of Commerce and Industry Queensland, the hospitality industry remains one of the key driving forces of the state’s economy. Our booming population and industries such as tourism and mining are feeding into increased demand for quality eateries.
What are the new trends?
Some of the key trends for new and current chefs to consider include:
Sustainability: food sustainability is going from the laboratories into the kitchen. A a focus on decreased waste and ethical sourcing is changing how restaurants craft their menus.
Locality: localised ingredients are changing menus across the world. The start of this trend is the New Nordic Food Manifesto and the world class chefs who helped create it.
Health: the Queensland Government is championing the growing demand for healthier foods. Whether it is an acai bowl, quinoa and chia, or just a really nice salad, people are chasing healthier meal options that do not compromise on taste.
These are just a few of the trends redefining the industry for the better. They are paving the way for a brighter, healthier future for businesses and customers alike.
Whatever may come in the years ahead, we can rest assured knowing that hospitality in this state and the country as a whole is in good hands. We cannot wait to see the new dishes, cuisines, and eateries the next generation of chefs will cook up.
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