IN MARKET GROWING DEMAND MLA and Compass set course for recipe success MLA has teamed up while creating dishes for Compass’s with Australia’s clients that are delicious, nutritious largest foodservice and economical,” Sam said. provider, Compass Group, to “We started with the MSA training, develop and launch 11 new then menu ideation and promotion beef and lamb recipes for followed from that. Compass clients. “The new recipes will be Compass Group is Australia’s incorporated in Compass menus largest foodservices company, over the next 12 months.” serving up 65 million meals a year Sam worked closely with Compass’ across a range of industries in National Food and Beverage Australia, including mining, health Leader George Fouskarinis and his and aged care, education, sport and leisure, and fine dining. team to understand their specific menu needs and preferences. MLA’s Product & Business Development Manager/Corporate “A good way to keep red meat on Chef Sam Burke began working the menu is to talk with the end with Compass in July to help create users – whether it be procurement new beef and lamb dishes for or menu development – and find the company, with 11 new recipes out what’s already in their pantries,” launched in October. Sam said. “MLA’s responsibility in the “There’s no point going in with foodservice area is to grow demand your own ideas about dishes and keep beef, lamb and goat on when they may not have some of menus,” Sam said. the ingredients and can’t easily source them. “There is a lot of competition out there and red meat prices are at “Instead you need to immerse an all-time premium, so it’s our yourself in their business, responsibility to share our expertiseunderstand what cuts are on their and make sure chefs have success pantry list, what dry goods they with the product. keep in their pantries, what’s in “If they’re paying a premium their regular produce order etc, price and don’t have a good then come up with tailored menu experience with it, there’s a good solutions that include those pantry chance we could lose that spot to items to keep their costs down. another protein.” “It’s also important that the chefs Sharing the MSA message and food development manager Sam and MSA butcher Kelly Payne have creative input into the dishes.” kicked off the collaboration by Sam said menu solutions need hosting a training session with the to be: Compass food team in Melbourne • easy for the chefs to cook and on the MSA cut-for-cook utilisation replicate in big numbers of secondary, non-loin cuts. • able to meet the client’s desired “Our aim was to grow demand for cost of goods and profit margins non-loin cuts – or ‘masterpieces’ – • on-trend and innovative. 42