I stumbled across this feature story recently in the AFR Magazine, and I think it embodies a contemporary shift in the restaurant and restaurant supply industries.
The article talks about a new generation of chefs, and a subsequent new generation of restaurants. Restaurants that don’t take bookings, restaurants with mismatched chairs and restaurants with ever-changing menus. These new restaurants have a stronger emphasis on sustainability and ethics than their predecessors, and it is reflected in their approach to cooking, menu development and even recruitment. The consequence of this shift is the use of more locally sourced, fresher produce and thus higher quality meals being served to customers.
The shift has also caused a change in attitude of diners – we are now more aware of where our food comes from. To continually appease customers, many chefs communicate the history and story of their produce, creating a “strong narrative around their menu”. For example, you might see many menus explaining where their milk comes from, the origin of their coffee beans, the name of the type of cow, or even the name of the farm. These restaurants are focusing on the food and its story rather than the cash, and it’s paying off.
And this fits in exactly with our Signature Oysters philosophy and our purpose is to deliver the best and most delicious fresh Australian oysters directly from our farms to restaurants. By bridging the gap between the farm and the table, we are helping to create that narrative around our oysters.