With the festive season well and truly underway, it would be remiss of us not to acknowledge our loyal clients, venue partners and suppliers. Above all, we would like to thank you all for your continued support.
I think we’ve all heard that 5 letter word enough this year so I won’t say it anymore. I’m incredibly grateful that we are seeing semblances of normality in the events and catering world, confidence is returning and people are starting to celebrate, entertain and move on.
Looking forward to 2022 it is time to refocus on the progress we have made in certain key areas that we hold dear to our business.
STAFFING
Our business has changed as all have, from a year ago, and it is amazing to see our team back to full strength (albeit with challenges associated with severe hospitality staff shortages). In dealing with the staffing issues this year we have hired a Training and Development Officer with a goal to train the next generation(s) of staff. We are working with our existing team and creating a program of training that will lead to accreditation whilst also rebalancing our staffing to align with the personal needs of the team.
With the introduction of new Exec Chefs Cassie and Pete, we were able to update all our menus with fresh and contemporary ideas. Our Express Catering offering also had a refresh with additional offerings and the ability to pick and choose your favourite hot, cold and sweet canapé items from The Canape Shop. We also welcomed many new team members across all departments, including Heads of Departments and Back & Front of House staff, and sadly we said goodbye to some valued and long-serving team members.
FOOD SECURITY
We are more committed than ever to working closely with our friends at The Mini Farm Project to not only put food on the tables of those in need but through this partnership change the way we eat. The way we plan menus in the future will be based on what is available and lean on the creativity and flexibility of our kitchen team.
I encourage you to consider “give the gift of giving” this Christmas by purchasing a or . Starting at $27 these are an affordable gift idea.
ENVIRONMENTAL IMPACTS
It breaks my heart that all the progress we made in previous years to limit, reduce and eliminate excessive packaging was wiped away in one fell swoop. The team has been working through how we can reduce, reuse and recycle as much as possible in 2022.
VENUES
We welcomed new venue partnerships into our family of preferred suppliers and wish to thank all our venue partners and preferred suppliers for this support and encouragement throughout the year.
Our new Baedeker venue manager Steve hosted a variety of in-house wine events and introduced the public to our newly refreshed outdoor Garden Bar, and food and beverage offerings (including retail wines).
EVENTS
From intimate elopements, private events in your home, to gala dinners and awards nights, this was the year to bring back events! Being able to cater to significant events like the Brisbane 2032 Olympics bid and the Rockhampton BEEF Week was an encouraging sign for what the future holds.
I am keen to ensure our magnificent team get a well-earned break over Christmas (personally I’m ready for a big nap) so we can continue to deliver great catering and offsite events for you in 2022.
Our office will be closed from 12pm on Friday 24th of December until Tuesday 4th of January while our team enjoy the holiday season with their families. For any early year catering requests, please contact our team prior to the closure.
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I look forward to seeing and talking with you all in the new year.
From all of us at Wine & Dine’m, we wish you a safe, happy and joyous festive season.
Cheers,
Craig Fox
Director, Wine & Dine’m Catering
