Blog

Are you thinking of putting back the OPEN sign again? Coronavirus (Covid-19) has severely affected the restaurant and hospitality industry in a significant way. Our industry is very much dependent on cash flow to manage salaries, rents, salaries, credits and fixed...

Fire up! The restrictions on public dining are relaxing. According to the Guardian, cafes and restaurants – including dine-in services at pubs, clubs and casinos - in Perth and Western Australia are allowed to seat 20 diners, as long as they follow the four sq metres...

The easing of the Coronavirus (Covid-19) lockdown laws is being felt all over the country. At the moment, it is legally allowed for ten people to gather publicly and privately. And come May 18th, the restriction will adjust, even more, allowing up to 20 people to...

Coronavirus has shifted what we used to know and expect of hospitality service. Right now, we are still smacked in the middle of the scare and uncertainty. No one can explicitly provide fixed safety regulations and guidance. Some food businesses are opting for...

If you want your food business to transition from exclusive dine-in services to providing takeouts, pickups or delivery, I bet you ask this question: “Is it worth the risk?” Not only are customers asking the questions "Is it safe to order food delivery?" But your...

Now that the Coronavirus has reached pandemic levels, the way of life as we in this lifetime used to know, has radically and abruptly changed. The proximity to other people poses such a significant risk of contagion. As people choose their priorities in these...

One of the biggest nightmares that can happen to a restaurant is to have its diners experience foodborne illnesses or food poisoning. And while many factors can contaminate food during and after preparation, the least that your restaurant kitchen should be dealing...

All of us who are part of the restaurant industry know that this industry can be like a revolving door - turnover of employees happens all the time and quickly too. Chefs and restaurant managers are familiar with the scenario of someone handing in their resignation...

For restaurateurs, and any business owners, when employees do not perform well, it is the same as losing money. The high paced environment of the restaurant kitchen has no space for kitchen staff who slack off. Capable Chefs can achieve maximum kitchen efficiency, but...

While the Executive Chef certainly is the rockstar of the restaurant, the backbone of every kitchen or any Food And Beverage (Kitchen & Service) department are the Kitchen Stewards. This position falls at the bottom of the pecking order. But that doesn’t diminish...