fbpx

Blog

Latest News

 

Check out our weekly articles for the latest industry tips and tricks – don’t forget to hit the share button and subscribe for our newsletter so you’ll never miss a post!

Optimise Your Inventory Game to Control Food Expenses

Optimise Your Inventory Game to Control Food Expenses

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,...

Start Standardised Recipe NOW

Start Standardised Recipe NOW

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...

How To Take The Headache Out Of Food Prep

How To Take The Headache Out Of Food Prep

“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...

Yields and Your Food Cost

Yields and Your Food Cost

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...

Cutting Meats, Fruits and Veggies to Trim Your Food Cost

Cutting Meats, Fruits and Veggies to Trim Your Food Cost

The proper ways of cutting vegetables and meats are basic knowledge that every chef or kitchen staff involved in food preparation should know.  Proper food cutting improves food quality and presentation. When fruits, vegetables and meats are cut, chopped or diced the...

5 Key Tips to Portion Control and Protect Your Profit

5 Key Tips to Portion Control and Protect Your Profit

Ah, the rising food cost. It never fails to create significant challenges. Here in Australia, The recent widespread drought is making food more expensive, putting a strain on budgets across the country. In a report by Trading Economics, the cost of food in Australia...

Do You Need To Worry About Freezer Burns?

Do You Need To Worry About Freezer Burns?

Should your restaurant be concerned about freezer burns? It is no secret that freezing food is a crucial procedure in every restaurant kitchen.  It primarily helps meet the food safety aspect of food preparation and serving. Freezing food to 0 °F or -18 °C inactivates...

Do You Need a Chef or Is Hiring a Cook Enough?

Do You Need a Chef or Is Hiring a Cook Enough?

Cook and Chef. These two terminologies are often interchangeably used by people who have no experience in the field of food preparation. It’s quite understandable. But for business owners and venue managers, differentiating one from the other can significantly affect...

How to Prevent Frustrating Food Complaints

How to Prevent Frustrating Food Complaints

Now and then I like to to read patron reviews of various restaurants. By reading into their dining experiences, I get useful insights that I can use to better support our clients. Every restaurant owners should also keep abreast with the latest beat in the food and...