The prospect of growing your pizza and pasta business by opening a second location can be both exciting and daunting. Along with the potential for increased revenue and broader customer reach come significant challenges. To help with your strategic planning, here’s a guide of key points to consider:

Sustainability is an increasingly important consideration not just among today’s environmentally aware consumers but for chefs and restaurateurs too. Preparing and serving food that’s produced in a sustainably responsible manner doesn’t just resonate with the millennial market and so boost your brand’s reputation, it also presents opportunities for cost savings and waste minimisation.

Innovative pizzamakers are continually pushing the boundaries of what constitutes a great pizza by evolving the classic comfort food away from its traditional Italian origins and seeking inspiration from a wide range of sources.

With the winter months coming to an end, it’s time to turn your attention to the Spring menu, traditionally a time of reinvigoration. To find out what will be trending this season, we spoke to Fresca Executive Chef Mark Normoyle from Anchor Food Professionals.

Sensory inclusive dining is an emerging overseas trend that’s already starting to make inroads in the Australian entertainment and dining scene – with sports venues and cruise liners among the early adopters.