The art of char grilling in Australia has gone one step further than the humble backyard BBQ, now taking our hospitality industry by storm.

A group of enthusiastic Australian restaurateurs, hotel and club food and beverage mangers, chefs and other hospitality professionals recently returned home from Ken Burgin’s annual Profitable Hospitality Trends Tour to the US. One of the main focuses of the tour this year was on the art of char-grilling in a professional setting.

Domenic Di Deo, National Food Operations Manager for ALH (which operates more than 270 hotels and neighbourhood pubs, including Australia’s largest steakhouse, the Breakfast Creek Hotel in Brisbane), a team of state food operations managers, and Geoff Atkinson from Beak a la Carte, a meat supplier to ALH in Queensland, were focussed on an experiential ‘taste’ of all things char-grill related. Domenic wished to experience discussions with executive chefs and managers at leading US steakhouses such as the Weber Grill Restaurant, and Smith and Wollensky; learning how they ‘do steak’ in the US. Profitable Hospitality responded with a number of customised hospitality and back of house events, specially designed to meet their needs.

The Back of House visits this year were varied and offered something for everyone.
At the Weber Grill Restaurant, where char-grill cooking rules and the portions overwhelm, conversation with Exec. Chef Ben Moore drew out the secrets of specialist cooking over live coals. Huge steaks, paired with tempranillo, Californian syrah and chardonnay were delicious.

A visit to iconic steakhouse Smith and Wollensky was paradise to the ALH contingent. To maintain its edge, in a very competitive market, Smith and Wollensky butchers and ages all its own meat in-house. Smith and Wollensky in Las Vegas seats 500 and serves around 1500 meals a day.