With the shock collapse of Eagle Boys, it’s clear that the Australian pizza industry is high risk and highly competitive. For even the most astute pizza shop operators, keeping a keen eye on upcoming trends, staying familiar with industry reports and constantly seeking new and improved ways of serving, ordering and enjoying your pizza is key to your continued success. Luckily for you, the recently released Pizza Restaurant and Takeaway in Australia report from IBISWorld provides some extraordinary insight into those trends, tastes and tactics you should employ if you want to keep ahead of your competitors. Read on to find out how pizza shop operators can easily stay ahead of these trends by switching to the Lincoln 1100 Series Conveyor Ovens. 1. Go Gourmet – whilst traditional pizzas remain popular, the trend towards more gourmet pizzas at a higher price point is clear, now accounting for 7.3 percent of the industry revenue in 2016-17 according to IBISWorld. Gourmet toppings such as goats’ cheese, mussels and truffle require a much more delicate cook, something which can be difficult to achieve in wood fired ovens where staff must constantly tend to and monitor the cooking process, adding additional labour costs to your already higher produce costs. By utilising conveyor ovens such as the Lincoln 1100 Series however, chefs can set specific temperatures and speeds for different menu items plus access the pizza mid-cook via the industry’s only front loading door to add those more gourmet toppings at the correct stage in the cooking process. This ultimately means a more controlled, consistent cooking of menu items resulting in a truly gourmet experience (and at a reduced price!).

For the past 40 years, Comcater has been dedicated to delivering quality and innovative commercial kitchen equipment to the Australian Foodservice industry.

One of the great innovations for the modern foodservice industry has got to be the ability to vacuum pack food. Removing the air from food packaging can be an invaluable advantage for any QSR operator, helping to safely prolong the life of expensive produce, easily store individual portion sizes as well as explore opportunities for sous vide cooking.

Buns are the next big frontier – and we’re not talking about those you get from doing squats in the gym.

Combining microwave, infrared and convected air heating, the Menumaster MXP is the answer for when a microwave can’t produce the quality you need and a convection oven is simply too slow.

When it comes to commercial kitchen equipment, knowing when to replace a broken unit or whether to repair it will always be a tough decision to make. What questions should operators be asking to ensure they spend their money on the right solution?