Maxum Food Service offers restaurants, cafes and QSR’s a dedicated dairy solution, bringing brands from across the globe to commercial kitchens Australia wide.
Dustin Boughton, director of Maxum Foods said, “We’re excited to launch our Food Service Division, we pride ourselves on being the dairy specialists and believe our unparalleled customer service and support really puts Maxum Food Service ahead of the herd. We offer our food service customers seamless door-to-door delivery ― it's simple, we take care of everything so our customers can get on with running their business.”
Maxum Food Service specializes in sourcing a range of brands from across the globe to provide the food service industry with products at a competitive price. Plus, with chilled and dry warehouses in every Australian state's capital city, Maxum Food Service said it can deliver next business day.
Boughton said, “One of the key brands in our food service range is the Westgold Master’s Series butter. Maxum Food Service are the exclusive distributors of Westgold butter which is sourced from New Zealand and created for culinary professionals. We’ve seen excellent results so far; chefs are loving the creamier texture of Westgold butter because it is traditionally churned using the time-honored Fritz Churn method.
“We also offer our customers an extensive range of cheeses and milk powders from around the world. Our exceptional supplier relationships in Australia, NZ, EU and USA means we can source any dairy ingredient our customers need from around the world.”
The Australian food service market is tipped to reach AU$118bn (US$80bn) by 2024 with the increase in people eating away from home, according to a Mordor Intelligence report. The report notes that Australians eat out on average two to three times a week, which is more than 50m meals per week.
Although dairy is not often consumed on its own in food service, meals featuring cheese such as cheeseburgers, sandwiches, baguettes and pizzas are a popular choice among consumers and are consequently driving the demand for dairy ingredients.
“One of the key trends we’ve seen transforming the Aussie food service market is the premiumization of the ‘burger’,” Boughton said.
“Consumers are now more aware of what constitutes quality food and are willing to pay for quality products. Combine this with consumers’ appetite for the American-Style cheeseburger featuring the large bright yellow cheese slice and you’re left with an Aussie burger scene powering the demand for dairy ingredients.”