Fruit matcha drinks are having a moment. Customers want something that feels good, looks great on Instagram, and still sits in the “better for you”…
Seventy-eight percent of hospitality venues expect exotic fruit desserts to be their fastest-growing category in 2026. But here’s what’s really happening: it’s not just about…
Looking for one product that quietly lifts the nutrition and appeal of half your menu? Organic LSA is a blend of linseed, sunflower seed and…
For many years, the dining-out experience centred on lunch meetings and celebratory dinners. Today, that landscape is shifting. We’re seeing a significant rise in breakfast…
The dessert menu landscape is shifting in ways most operators haven’t fully noticed. It’s not dramatic or headline-grabbing. It’s quiet. But if you’re paying attention,…
When Australian cafés look for that next signature item—something distinctive that sparks conversation and brings customers back—house-made spreads are increasingly where smart operators focus their…
A great granola bowl is a symphony of textures and flavours. While the base of yoghurt and the crunch of granola are essential, the toppings…
Read time: 7 minutes Looking at those golden granules topping smoothie bowls across Australian cafes? That’s bee pollen, and if you’re not yet offering it…
Have you ever tasted something so unique, so unexpectedly delicious, that you just had to know what it was? For many of your customers, that…
Let’s be honest for a moment. When you hear the words “fruit powders,” what’s the first thing that pops into your head? A vibrant pink…