What's on the menu? Fewer sales but new choices in food service sector

Andrew Marshall
Updated April 15 2021 - 12:11am, first published August 11 2020 - 11:00am
"Restaurant meals don't always translate into take-away friendly eating."
"Restaurant meals don't always translate into take-away friendly eating."

As surging supermarket purchases dominate Australian food sales trends this year, industry analysts are pondering how the coronavirus pandemic is also changing the ingredients on our food service sector menus.

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Andrew Marshall

Andrew Marshall

National agribusiness writer

Andrew Marshall is the group agribusiness writer for ACM's state agricultural weeklies and websites. He is a former editor at The Land and has worked in various Rural Press group roles in Canberra, North Richmond (NSW) and Toowoomba (Qld).

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