Ordermentum x Broadsheet | Venue Supplier Relationships

The suppliers behind some of Australia's most successful venues

The ding at the counter as a dish is plated up, the first sip of coffee, the countless snaps of famous dishes on Instagram...none of it is possible without the crucial venue/supplier relationship that powers hospitality.

In an industry that thrives on human connection, the relationship that keeps the engine going is the one that often gets the least attention.

That's why we partnered with Broadsheet to showcase the suppliers behind some of Australia's most well-known venues.

Read the stories below and see exactly why supplier/venue relationships underpin everything in hospitality.

The cracking egg supplier behind Sydney's Instagram famous brunch

At The Grounds – whether in Alexandria or the city – eggs aren’t just a side note.

They’re the base of some of the venues’ most popular dishes, from baked eggs to free-range eggs Florentine. And group executive chef Paul McGrath says having high-quality eggs sets the standard for everything else on the plate.

How cold brews have reshaped the way Melbourne drinks coffee

These days, you can step into almost any Melbourne cafe and expect a decent, if not excellent, coffee. But two decades ago, when St Ali first started, that wasn’t the case.

See how technology, cold brews and stronger supplier relationships have changed the city's relationship to coffee.

Why it’s local produce first for this South Australian icon

For more than two decades, Port Willunga’s Star of Greece has been a sought-after dining destination for South Australians and tourists alike.

Once a humble kiosk, the beachside spot has grown into one of the Fleurieu Peninsula’s best-known venues, and it's their focus on local produce and suppliers that's driven this growth.

A trusted meat supplier means a mouth-watering tomahawk steak

Zach Jones, head chef of Mjolner, knows that consistency is what steers the ship.

He’s spent the past four years leading the venue’s Nordic and Viking-inspired menu. While dishes change regularly, meat remains central, meaning that strong supplier relationships are essential.