Has it hurt our bottom line? Yes, but I think this is something that we just have to weather until things start to normalize a bit. Our guests expect value, so I won’t compromise in that area. I don’t want to cut my portion sizes to nothingness.
“There’s not much else I can do but raise menu prices to accommodate this.
“Customers will pay for consistent quality,” she says. But unlike many businesses that have caved to the shrinkflation trend, Fuchs has stood her ground. The bread we use for our burgers and our Australian Meat Pies have gluten, so that kind of knocks us out of the running for certification, but all of the other entrees and apps are gluten-free,” says Fuchs.Īs many restaurants have experienced over the past year, having high-quality food comes at a cost, and that cost has been steadily rising due to supply chain issues, product shortages and inflation. While it may not have official certification, most of its menu items are gluten-free. Over the years, the restaurant has gained a reputation for those seeking delicious gluten-free fare. Socially responsible and sustainability-focused suppliers are also a priority for us, and are important for many of our guests.” We use the cleanest ingredients possible and cater to all kinds of dietary restrictions. “We’re fortunate to have access to wonderful meats, poultry, grains, pasta and vegetables, and as a chef, the quality of the products is most important to me. “We focus on providing extremely high-quality, healthy food,” says Fuchs. Opened on Winter Solstice 2012, the restaurant offers farm-fresh foods incorporating Australian indigenous ingredients, organic and pasture-raised beef, chicken, pork, and lamb, along with locally grown vegetables. that features some of the hottest restaurants in Queens. The Thirsty Koala is located in the middle of a three-block strip of Astoria’s Ditmars Blvd. Discovering these new items on RangeMe makes me really happy because I’ve switched from my operational, financial and logistics mindset into the creative mode.” An Australian culinary adventure Everything on our menu is the result of this creative kitchen play, which I haven’t been able to do much of lately because as a small business owner, I have to juggle a lot of responsibilities. “Play is important when it comes to creating new menu items.
“Discovering these items has definitely inspired me to play in the kitchen again,” says Fuchs. The week-long event featured special discounts on products for buyers and commission-free sales for suppliers. As a retired Deputy Chief with the New York City Fire Department, this resonated personally with Fuchs, and when Styponias came up with the name The Thirsty Koala, everyone instantly loved it.Īt the center of this experimentation is gluten-free flour from Italian foods distributor Sogno Toscano, which Fuchs purchased wholesale on RangeMe – along with its gluten-free pasta and San Marzano tomatoes – during RangeMe Deal Days. Sam the Koala, a female koala from the forests of Mirboo North, Victoria, Australia, became publicly known when a video and photographs of her being rescued and drinking from a bottle of water held by a firefighter were distributed on the internet and through the media during the aftermath of the fires. The restaurant’s name originated from the Black Saturday Bushfires that raged in Australia in 2009, when Fuchs, Styponias, and Chellos were in the early stages of planning the restaurant. Fuchs Co-Owns with partners Alex Styponias and Aussie native Christine Chellos. Executive Chef Katherine Fuchs is thrilled to be back in the kitchen testing out some new creations for the fall menu at The Thirsty Koala, an Australian-themed restaurant in Astoria, N.Y.
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