Australian food and beverage manufacturers closed 2025 with their strongest quarter on record, new data shows. According to Unleashed‘s latest Manufacturing Health Index, which tracks more than 500 Australian firms, beverage manufacturers averaged $627k in revenue in the final quarter of 2025. Food manufacturers weren’t far behind, averaging $709,831 for the same period, a big jump from $546,229 at the same time the year before. Reading the numbers Beverage makers also saw their profit margins climb to 35.9%, up from 27.8% in the same quarter last year. Across the board, Australian food and drink firms held steady with 5.1% sales growth and profit margins of 38.47%, while many households continued to feel the broader pressure of rising living costs. Unleashed Head of Product Jarrod Adam says the holiday period was a key driver. “The holiday period provided a vital boost for lifestyle-focused manufacturers. It’s a clear indicator that despite broader cost-of-living pressures, there is still resilient demand for high-quality, Australian-made consumer goods.” Buying smart, not big Interestingly, Australian manufacturers aren’t sitting on mountains of stock. Unlike their counterparts in the UK and New Zealand, who stocked up heavily, local firms kept inventory lean while ramping up purchasing by 22%, essentially buying only what they need as orders come in. Delivery lead times also came in at 17 days for the quarter, well below where they sat throughout 2024. “Australian businesses are moving quickly,” says Adam. “The disconnect we’re seeing between lower stock levels and higher purchase values suggests a move toward just-in-time replenishment. Firms aren’t sitting on mountains of cash tied up in inventory; they are buying precisely what they need to meet immediate demand.” What’s next The picture for 2026 is less rosy. The RBA raised interest rates to 3.85% in February, with another potential hike flagged for later this month. Inflation is expected to peak at around 4.2% by mid-2026 before easing back toward 2.5% by mid-2028. Ongoing conflict in the Middle East adds further uncertainty, with rising energy costs likely to squeeze supply chains and margins. Many manufacturers are already investing in automation and data tools to try to keep a lid on costs. “The challenge for 2026 is productivity,” says Adam. “Manufacturers must leverage technology to manage these tighter cycles and ensure they have the visibility required to avoid stockouts during demand spikes, without sacrificing the lean efficiency they’ve worked so hard to achieve.” *The Manufacturing Health Index assesses SME manufacturer performance via a big-data approach. Drawing on anonymised, aggregated transactions from Unleashed-using manufacturers in the UK, Australia and New Zealand, the dataset tracks sales revenue, gross margin percentage, purchase orders, lead times, and stock volumes. Source: Ponder PR Find more food and drink news on Crumb Wire.

Rose Bay restaurant Rasā House has appointed Keno Perlas as Head Chef, with a new seasonal menu in tow. Perlas, 36, comes with an extensive background in Sydney’s dining scene, having worked at Margaret, Monopole and Cho Cho San alongside industry figures including Neil Perry, Richard Purdue and Toby Stansfield. Born and raised in the Philippines, his love of food began at home, shaped by his grandmother’s cooking and an aunt who introduced him to European bistros, wine bars and fromageries from a young age. “I always knew this wasn’t going to be just a job,” he says. “This was my calling.” Perlas first connected with Rasā House as a guest. Founder Vinay Matta later visited him at Arms Length in Potts Point, where Perlas was Head Chef at the time, and the two agreed on a shared vision for the venue. He describes his cooking philosophy as “deliciousness without limitation,” a natural fit for Rasā House’s cross-cultural approach to food. His new seasonal menu draws on a range of culinary traditions, anchored by local produce and charcoal-led technique. Dishes move seamlessly across cuisines, starting with passionfruit aguachile oysters and Manchurian cauliflower, leading into Cantonese-inspired Char Siu charcoal chicken and an earthy Middle Eastern Eggplant Murtabak. “My cooking is flavoursome, raw, sometimes ugly delicious, but it’s sincere. It’s done with integrity and care,” he says. “I like the idea of borderless cuisine. Cuisines should inspire us, but not limit us. Deliciousness has a language of its own. It doesn’t always have to be understood – sometimes it simply has to be felt.” Founded by Vinay Matta, Rasā House has made a name for itself with its cross-cultural approach to food. The addition of Perlas marks a new chapter for the Rose Bay venue. “Food is the least political way to understand a culture,” says Perlas. “It brings out the best in humanity and forms the foundation of our best memories. Flavour is our religion and cooking is my devotion. We want guests to feel transported, nourished and genuinely looked after. Rasā House should be a place where all cultures are welcome and where deliciousness reigns supreme.” Rasā House is located at 639B New South Head Rd, Rose Bay Source: Curated Agency Find more dining out updates on Crumb Wire.

Red Rooster is marking the launch of its new Parmi range with a pub takeover in Melbourne this week, a few weeks on from its national rollout. The event is taking place at Welcome to Thornbury, with the Thornbury pub and Red Rooster joining forces for a Parmi-themed pop-up. Melburnians can get their hands on free Parmi Burgers from 12 pm until sold out, with free merch and voucher giveaways also on offer. The occasion also doubles as a nod to one of Australia’s great food debates: Parmi or Parma? The Parmi range The Parmi range itself launched nationwide on February 25, bringing the pub parmi out of the bistro and into an everyday, grab-and-go format. The Parmi Burger is built around two golden fried chicken tenders, a slice of melted cheese, Red Rooster’s new Napoletana sauce and a smoky cheese sauce. For those who want the same flavour in a more portable format, the Parmi Rippa wraps it all together for on-the-go eating. The full range also includes Parmi Loaded Chips and a Parmi Kids Cheeseburger, all available via the Reds Exclusives menu. In an earlier statement, Red Rooster CEO Sam Bragg said the range taps into something Australians genuinely love. “The Parmi is one of those meals that just feels familiar to Australians – it’s comfort food, plain and simple. “We wanted to keep everything people love about a pub classic, but make it easier to enjoy any night of the week. It’s the pub in your hand, done the Red Rooster way.” The pub takeover at Welcome to Thornbury begins at 12 pm, with free burgers available until sold out. Find more food and drink news on Crumb Wire.

Coles has launched its annual fundraising campaign for children’s charity Hospitals United for Sick Kids, with a record number of products and suppliers on board for this year’s appeal. Until April 7, Coles and its suppliers will donate 50 cents from the sale of more than 170 participating products in-store and online. Brands taking part include Swisse Wellness, Arnott’s, Kellogg’s, Golden Circle, Bird’s Eye Deli, M&M’s, Maltesers, MasterFoods, Streets, Grinders, Cucina Matese and a range of Coles Brand products, with Queen Victoria Tea also participating for purchases made between March 11 and March 24. Maximum donations apply. Funds raised will go towards paediatric projects across the country, with initiatives varying by state: Queensland – Child Life Therapy at Caboolture Hospital NSW – Virtual health services for rural and regional families and precision cancer therapy at Sydney Children’s Hospitals Victoria – Home chemotherapy and phototherapy programs at Monash Children’s Hospital South Australia and Northern Territory – Music therapy and emergency financial assistance for families Western Australia – Early detection of cerebral palsy through the Connect-CP program at Perth Children’s Hospital ACT – Therapy dog programs at Canberra Hospital Tasmania – A pilot study into wrist splints as an alternative to plaster casts for children with forearm fractures Creating systems of support Hospitals United for Sick Kids Chief Executive Officer Nicky Bowie says: “Hospitals United for Sick Kids is dedicated to creating systems of support where we can reduce the burden of hospitalisation on sick kids and their families. “When you purchase participating products at Coles, the funds raised help support life-changing projects at every stage of the journey sick kids are on. That could mean making the hospital feel more like home, delivering cutting-edge treatments to help them get home, or bringing hospital-grade care to them so they can recover at home. “There are over 170 products giving 50 cents to us from every sale at Coles during the appeal, so fill up your shopping basket and help sick kids get home to the things they miss.” Coles Acting Group Corporate Affairs Officer Jace Armstrong adds: “As a founding partner of Hospitals United for Sick Kids, Coles customers have been able to help make a tangible difference to the lives of thousands of children across the country. These initiatives have already helped countless families in their time of need, and we look forward to supporting even more children and families by helping to raise further funds in this year’s campaign.” Customers can also donate at the checkout year-round, or by purchasing Coles Mum’s Sause pasta or pizza sauce, from which Coles donates 50 cents to the charity on an ongoing basis. Find more food retail updates on Crumb Wire.