Flair Magazine - Edition 2 | 2024

EDITION 2, 2024

THE CARE FACTOR Mealtimes in residential care facilities should embody a sense of companionship and autonomy of choice for residents.

AGILE SUPPLY CHAIN PLANT-BASED MENUS KITCHEN LOGISTICS WHAT TO LOOK FOR IN A TENDER

FINDING PURPOSE IN INNOVATION From a childhood steeped in culinary delights to evolving dining experiences for residents at Regis Aged Care, challenge and invention are what drives Process and Product Innovator Bryan Seeborun.

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Flair Magazine - Edition 2 | 2024

Published on May 12, 2024

Bunzl ANZ

Look into the requirements for welcoming pets into work spaces and eateries, while winter reminds us what’s needed to keep workplaces infection-free. As plant-based dining becomes more popular, restaurants evolve menus to stand out, and Katermaster’s new Regen container makes waves in food service environments. For businesses, steering clear of ‘green-claiming’ is vital to gain customer trust. When your business comes to tender, exactly what should you be looking for to get the best from your suppliers? We are seeing global influences impact the supply chain – how are your suppliers nav gating this for your business? Our feature guest, Bryan Seeborun from Regis Aged Care sheds some light on ensuring residents in care facilities are served appealing and nutritious meals, leading to greater resident wellbeing.

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Flair Magazine - Edition 2 | 2024 by Bunzl ANZ - Issuu