Feb 25, 2020 | Food Service
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...
Feb 18, 2020 | Food Service
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....
Feb 11, 2020 | Food Service
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...
Jan 21, 2020 | Food Service
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...
Jan 2, 2020 | Food Service
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...
Dec 24, 2019 | Food Service
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...
Dec 17, 2019 | Food Service
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...
Dec 10, 2019 | Food Service
“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...
Nov 19, 2019 | Food Service
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...
Nov 6, 2019 | Food Service
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...
Oct 31, 2019 | Food Service
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...
Oct 22, 2019 | Food Service
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...
