Find out more about CIBO Espresso's return to Italian heritage and what it means for the brand
QSR Media got a chance to talk to Helen Craig, CIBO's Retail Marketing Manager, about the idea behind brand's recent menu overhaul, its menu development process, as well as its philosophy towards food.
Founded by an Italian chef, an artisan pastry maker, a restaurant manager, and a barista, CIBO aims to bring customers an authentic Italian experience to Australia. The brand's new menu takes inspiration from the Italian way of life, with an emphasis on using local ingredients and traditional Italian flavours. All of the brand's products are made by hand and delivered fresh daily.
QSR Media: Can you tell us more about CIBO's menu change? What inspired the brand to undergo through the change?
Helen Craig: Inspiration for the change and revitalisation of our menu has come direct from our Italian heritage, we wanted to bring our brand back to our Italian roots while keeping ourselves grounded in Adelaide and taking advantage of the gorgeous produce on offer from the South Australian region.
Working with the supply chain, our head of food Jack Brennan has sourced quality local ingredients; working with suppliers such as our Olive Oil producer in the Willunga Hills, Barossa Fine Foods who supplied our Pancetta, Langhorne Creek and of course the delicious Tomato Chutney from Beerenberg farm in Hahndorf.
QSR Media: Can you tell us more about the development of the new dishes? What measures did the brand take to ensure its Italian authenticity?
Helen Craig: As part of the new menu evolution, we’ve introduced a range of new techniques in the Cibo production kitchen to improve the standard of our food; such as house baked bread with Australian flour, to beautifully crafted sauces made to age old recipes. We proudly import our D.O.P Prosciutto di Parma from Italy for the most authentic taste and flavour. In addition, we now stone bake all our pizza bases to lock in flavour and give the crust a really authentic flavour.
QSR Media: What does the brand think about the growing popularity of vegetarian, vegan, gluten-free, etc options?
Helen Craig: Being able to offer our customers choice no matter which store they visit at any time of day is a big component of planning our menu. Our new provincial menu has a selection of vegetarian and gluten free items to appeal to different consumers. From our Tramezzini Uova which, with truffle oil, is no ordinary egg and lettuce sandwich to our delicious Pizza di Zucca and droolworthy Gluten Free Fretta di Caramelo you just have to try them!
QSR Media: Any other big plans for the year?
Helen Craig: We are very excited to be soon launching our very own App. Our CIBO app will contain an order now functionality giving customers the option of placing an order via the app and collecting at a time of their choice. Watch this space for more information.
