Blog

COVID-19 and the Events and Catering Industry

Date Posted: 16/03/2020 11:47:52 AM
Posted By: Laissez-faire Catering

Laissez-faire-COVID-19 

 

Laissez-faire catering PTY LTD (LFC) is closely monitoring the evolving COVID-19 situation.  LFC has put in precautionary measures as of 4 February 2020 to ensure our staff are safe following the announcement of the Corona Virus outbreak and with cases identified in Australia.

The safety and wellbeing of Laissez-faire’s clients, visitors and employees is of paramount importance and remains our top priority.

Laissez-faire Catering is closely monitoring the situation with Coronavirus (Covid-19) and advice provided by the Australian Government Department of Health. We are responding appropriately as the situation evolves and will provide further updates as necessary.

We have instructed our staff / contractors to adhere to guidelines around delivery of services, attendance at our Sydney and NSW locations and follow specific hygiene and etiquette when onsite. These guidelines (implemented since 4 February, 2020) are:

1. If a person has travelled to any High risk jurisdictions (and returned within the past four (4) weeks), they will not come to work for the first 14 days after their return.

2. People currently in any High risk jurisdictions should not come to work for the two (2) weeks after their return to ensure they are not carrying the virus. This is the current recommended timeframe from the relevant Australian Government health  authorities.

3. We have provided increased hand sanitiser and tissues in each location where food is produced and in public areas.

4. People should be very conscious of hygiene and etiquette if coughing or sneezing, increased hand washing etc. The CDC recommends washing hands with soap and water for at least 20 seconds, and using an alcohol-based hand sanitiser as needed. Avoid touching eyes, nose and mouth with unwashed hands and always cover your cough or sneeze with a tissue which is then immediately put in the bin.

5. Consider other activities or events attended. If we determine that a staff have been in contact with anyone from any High risk jurisdictions, we request they work from home within the 14 day period after these events. Staff should raise any specific situations or arrangements with their supervising manager to agree a plan considering each circumstance.

6. As of 4th March, 2020, we have requested all staff limit hand to hand contact (handshakes) where possible and minimise kissing between clients and staff. This is following the Australian Government health authorities. 

High risk jurisdictions

The following jurisdictions are considered high risk. This list may be expanded at a future date depending on case numbers:

  • Mainland China;
  • Hong Kong;
  • Japan
  • South Korea;
  • Singapore;
  • Iran;
  • Italy;
  • Spain;
  • Indonesia;
  • France; and/or
  • Germany

Inside our Kitchen the health and safety of our staff and customers is always our top priority.

While the overall risk in Australia of contracting COVID-19 in the community remains low, we’re taking a number of steps to prepare and enhance everyone’s protection.

We have a team of senior managers meeting regularly to discuss our ongoing response and ensure we have the latest information from health authorities. It’s important that you are aware that we maintain the highest level of hygiene and cleaning practices in our facility in accordance with Australian Food Standards and HACCP requirements.

We’re closely following all advice received from Australian medical authorities, as well as the World Health Organisation (WHO), regarding precautions that are needed to minimise risks concerned with COVID-19.

We have increased training with food handling staff including practicing proper hand washing and sanitising procedures, cough etiquette and staying home if they are unwell or unsure.

Should you require any further information please contact Sara Flaksbard – info@laissez.com.au

This policy and our guidelines are being monitored daily as the situation evolves.

We thank you for your support and cooperation in this challenging matter.

Sara Flaksbard | General Manager
T 02 9209 4810 | M 0416 235 516 
E sara@laissez.com.au | W www.laissez.com.au  
30 Birmingham St Alexandria NSW 201

Further government recommendations below around food:

Can the virus be transmitted through food?

Previous experience with outbreaks of illness due to MERS-CoV, SARS-CoV and other respiratory viruses (e.g. avian influenza) suggest that novel coronavirus may have been transmitted from animals to humans.

Transmission through food is unlikely and there is no evidence of this occurring with novel coronavirus to date, however investigations to identify the source of the outbreak, the extent of spread of the infection, and mode(s) of transmission are continuing.

Reducing your risk

Everyone should practice good hygiene and other measures to protect against infections.

The World Health Organization (WHO) advises people to:

  • wash hands regularly
  • cover your mouth and nose when coughing and sneezing
  • thoroughly cook meat and eggs
  • avoid close contact with anyone showing symptoms of respiratory illness, such as coughing and sneezing

Good hygiene and sanitation are important to avoid cross contamination.

FSANZ will continue to monitor developments and liaise with the Department of Health, the Department of Agriculture, state and territory health authorities and international counterparts to assess the possibility of food borne transmission of the virus.

Throwing The Perfect Corporate Launch Party in Sydney

Date Posted: 26/04/2018 1:26:24 PM
Posted By: Roselen Fernandez

Launching a new product or service is a big deal for many businesses. After so many hours of research and development have been poured into the project, it’s time to deliver it to clients.

A launch party calls for a bit of excitement and high class event planning! This blog post will give you some expectations for your first launch party and answer any of those burning questions about how to throw an exceptional corporate event or product launch.

If you’re in Sydney, Laissez-faire Catering is the best option to help your product launch be everything you want and more.

First Steps to Planning a Corporate Launch Party in Sydney

Planning an event isn’t easy. The first step is knowing what you want to achieve.

To figure that out, ask yourself these questions:

  • What is the purpose of the event?
  • What does your business expect to happen?
  • What’s the point of your event?
  • Do you want to create a buzz?
  • Do you want to connect with industry influencers?
  • Do you want to get new prospects and take care of loyal clients?

Before you have a meeting with your event organiser and your corporate Sydney caterer, you should be clear about why you’re hosting a launch party.

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These questions can help you in deciding the theme and the size of your product launch. For example, if your primary goal is to convince experts and industry influencers that your new product is the best, a modern showcase with expertly created canapes and cocktails is a great idea. Think premium venues, lighting themes and excellent wait staff.

Alternatively, if you want to create excitement about something new and your target audience is young, a more casual yet still high class atmosphere might be appropriate. A cool DJ or a live band can provide entertainment, while food stations offer canapes and over the top cocktails.

These are just a couple of examples.

Choose a Memorable Sydney Venue

One of the most important aspects of a successful product launch is the location! Laissez-faire has worked with many corporate clients to find the right Sydney venue to suit the theme, style, budget and the guest demographic of their product launch. Involving your caterer in the search for a venue ensures everything goes smoothly on the event day.

Take note of where your guests work or live and choose a venue that will be easily accessible for the majority. Make sure that there is ample parking space or good access to public transport - let your guests know these details when the time comes to invite them all.

La Porte Space is one of our newest venue spaces and is perfect for product launch events. Find more information here.

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La Porte Space

Choosing The Right Caterer Matters

Some corporate catering services in Sydney are doing the “one-size-fits-all” approach to their food and service. This will not make your event stand out. Your new product or service is special and should be celebrated with a menu made just for the event.

Depending on your target audience, theme, budget and venue, there are different types of food serving styles Laissez-faire Catering can offer...

Sit-down Dinner

This is the most formal style and has groups of guests seated at tables assigned to them. Each guest is served three courses or more. A plated dinner will need more staff to prepare, plate and serve the dish.

The good thing about this style is it will give your guests more time to mingle and chat with others at their table. It also produces a very classy atmosphere and will impress stakeholders and other guests.

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Buffet Style

If you want to provide a wide variety of food and drinks, then a buffet style is your best bet for your product launch. This is suitable for large parties with 100 and above guests. Plus, the guest will not feel forced to eat something they don’t like because they will have different varieties to choose from.

The service cost is lower and only a few wait staff are needed to serve guests. This style has a more casual feel, but the different types of food on offer will wow guests. Remember to ask us about gluten free, vegan and vegetarian options!

A Standing-Style Party

Similar to a buffet-style serving, high tables may be provided but there will be no seats. If you have 500 young (or young-at-heart) guests or more, this is your party. This type of party will have a livelier feel because your guests can go around looking for different dishes or canapes and can mingle with other guests while eating and checking out your new products.

Cocktails, beers and other types of alcoholic drinks will make this style even livelier. Food stations or food booths can be placed strategically so that all the guests can go around and enjoy while appreciating the launch of your product. This is where a DJ or a live band will come in handy.

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Corporate Catering Food Trends

To make your party a truly wonderful experience, you can ask your caterer about the current corporate catering food trends that can be incorporated into your event.

Below are some corporate catering food trends that you will see more of this year:

  • Locally-sourced menus will continue to be popular. Some of your guests may be looking for high end locally produced meat and organic vegetables.
  • Artisanal breads, cheeses, beers, pickled olives, pickles and wine. This will entice your guests and will surely be talked about alongside your products during the launch party.
  • High tech, low glitz decorations.
  • There will be fewer sit down, plated dinners. Food stations and hours d’oeuvre are becoming more popular with many product launches paired with artisanal beer, wine and cocktails.
  • Smaller servings and bite sized pieces are easier to eat when walking around a product launch event. Make sure your guests have places to put down their glasses or small plates when they are done with them.

What’s Next?

Looking for food inspiration? We have lots of different menus to suit your event. Check out our canapes, drinks, plated, shared and other menus here.

Need some help planning your own launch party in Sydney? Laissez-faire Catering can do all of the above and more. Just ask us.

CALL US

Laissez-faire gets creative with seaweed at unique conference

Date Posted: 4/07/2014 2:33:37 PM
Posted By: Moira Saunders

Last month Laissez-faire and Australian Technology Park (ATP) hosted a very unique conference – all about seaweed.

The Congress of the International Society for Applied Phycology was on site to showcase seaweed and algae and all its applications. The event ran over four days and included a welcome soiree in the atrium that Laissez-faire was asked to design an exclusive oceanic themed menu for.

Head chef Clinton Brown and his team put their thinking caps on and came up with a delicious and creative cocktail menu that included different types of marine produce.

The savoury canapés included native angais oyster with mermaid’s necklace & green apple foam, waygu, wakame and Asahi pie, salt & pepper ulva calamari, fresh lime and pickled Hana Tsumomata and Moreton Bay Bug tails with spicy Sichuan chili oil.


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The dessert got even more creative with surprisingly delicious seaweed macrons and fig & walnut duileasc chocolate truffles to top off the evening.

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Laissez-faire hosts amazing Phantom of the Opera themed wedding at the Cell Block

Date Posted: 4/07/2014 11:19:26 AM
Posted By: Moira Saunders
A few pics from the amazing Wedding we hosted a few months back.  The nuptials took place in the courtyard of the Cell block Theatre (this was an old Prison many years ago) and is now a National Art School in Darlinghurst).   

The Ceremony took place in the courtyard surrounded by all the lovely old sandstone blocks, followed by drinks and then an amazing dinner in the cell block with a Phantom of the Opera inspired theme.

Large candelabras twinkled on three long grandeur tables all in white and silver and accompanied by amazing lighting and sound!  The bride and groom even put on a dramatic dance on stage which then transformed to a dance floor into the early hours of the morning - what a night!

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Laissez-faire partners with Gold Soiree dinner for a good cause

Date Posted: 4/07/2014 11:10:50 AM
Posted By: Moira Saunders

Gold soiree dinnerGold Soiree canapes

The inaugural Gold Soiree at Mercedes Tynan was a beautiful evening. Laissez-faire partnered and supported the event that catered to over 250 guests. 

A special menu was designed by our head chef Clinton Brown and was enjoyed by all. 

The Gold Soiree aimed to raise $50,000 for the Sydney Children’s Hospital Foundation to fund an education study for patients who have suffered from cancer.

Due to the fantastic generosity of all guests, this event raised an amazing $80,000, which will make an incredible difference to children like Maria, whose story was heard on the evening, and many more like her.

“On behalf of the 78,000 patients, and their families, who pass through the Hospital's doors each year, thank you for your outstanding support of the Gold Soiree at Mercedes Tynan, and of Sydney Children's Hospital Foundation.” Sydney Children’s Hospital Foundation CEO Leanne Warner said.