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If you are wondering who can commit pilferage and theft in your restaurant, take a look at the list of who makes up your staff. Food theft can and does occur at all levels throughout a restaurant unit. Sounds harsh, but many employees commit these acts because they...

One of the things that have revolutionized the way we do business in recent years is online review sites. They can mean the difference between failure and success. People love to talk. Social media and online reviews have given people the power to keep doing so....

Restaurant kitchens are usually hidden from diners sights. And for a good reason. Restaurant kitchens are chaotic and fast-paced by nature. You are sure to find varying levels of mess and noise that may not be pleasing. Yet there are more and more restaurant kitchens...

Most Chefs are fond of saying that we eat with our eyes first. Science agrees and backs this up with studies stating that eating with our eyes first, is said to be hardwired in our brain and is deeply rooted in man's evolution. In particular, this research indicates...

When one tastes flavourful food, what immediately comes to mind is how the food is seasoned. But what is not commonly known is THIS: The cut of the vegetables can affect the overall flavour of a dish! Professional Chefs and food experts know that it takes more than...

As a restaurateur, one of the essential components of managing your food cost is managing your inventory process -  from actual counting to verifying the variances at the end of each business day. It is a tedious process since most of your items are highly perishable,...

Your Chef got sick and can't come to work. While I know of some chefs who will still come to work while feeling unwell, this isn't always the case. As owners of a food service business, how do you make sure that your kitchen will still be serving the same quality of...

“Today’s preparation determines tomorrow’s achievement.” This is so right when running a restaurant kitchen! There are so many things to think about, and you know that once your business hours start, your kitchen can be chaotic. Particularly in food preparation, your...

One of the most significant contributors to food wastage in the food service industry is when the kitchen staff prepares food to accommodate a peak period, only to have things slow down. Not only does this practice affect your profits, but the guessing and exclusive...

In culinary terms, yield is how much that remains after a product has been trim or processed. Why should every food business kitchens pay attention to this? By knowing the yield of every ingredient, product or recipes you use, you will be able to do more accurate food...