Post by Goodman Fielder Food Service

What is the one pain point chefs are facing right now? We asked Joseph D'Andrea, Head of Foodservice & Industrial at Goodman Fielder, at Food & Hospitality Week. His answer: menus that need to do more. Take the burger - choose your bun, choose your sauce, then build out the fillings across vegetables, proteins, chicken or fish, and a handful of ingredients becomes a complete range. Goodman Fielder's approach is to sit with the venue and develop it as a total menu offering. #FoodService #FoodAndHospitalityWeek #FHW2026 #AustralianHospitality #GoodmanFielderFoodService #MenuDevelopment

Video Content