SCK Blog

Nestle GOLDEN CHEF HAT AWARDS 2015

Posted by: Sydney Commercial Kitchens |  Monday, May 04, 2015

DEDICATED TO THE DEVELOPMENT OF YOUNG CHEFS

The Nestlé GOLDEN CHEF’S HAT AWARD is dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their culinary horizons.

Celebrating 50 years in 2015, it is the longest running culinary competition in Australia. The Nestlé GOLDEN CHEF’S HAT AWARD offers young chefs the chance to really find out where they are as a chef, by pitting themselves against their peers and benchmarking their cooking skills.

Taking part in the Nestlé GOLDEN CHEF’S HAT AWARD provides young chefs with the added opportunity of being mentored by culinary instructors and given access to a national network of professional chefs.

Nestle Golden Hat Awards 2015

This year, the national winning team will be headed to South Africa for a once in a lifetime Food Safari, including work experience with a multi award-winning chef at a world-renowned establishment.

The competition is open to apprentice and junior chefs, who are residents of Australia and under 25 years of age on 30th September 2015.



Trackbacks (0) | Permalink

Fun Friday 1 May

Posted by: Sydney Commercial Kitchens |  Friday, May 01, 2015

Our fun Friday facebook post is

Soup or Guinness, what a choice!

  Fun Friday Post 

Join the fun on our facebook page



Trackbacks (0) | Permalink

Pizza and Takeaway Report HISI 2015

Posted by: Sydney Commercial Kitchens |  Monday, April 27, 2015

Operating within the fast food sector, Australia’s food franchising market has boomed over the last five years, and better yet, it’s still in its growth phase.

Franchising is incredibly different in structure to other businesses: ‘operators provide branding, marketing, administrative support, training and other services to franchisees in return for annual royalties and marketing fees’.

Pizza & Takeaways Franchises

The industry is highly concentrated, with four major players dominating the Australian pizza market, owning an estimated 95.3% of franchised pizza stores: Domino’s, EBA Pizza Holdings, Retail Food Group and Yum! Restaurants Australia.

This sector displays an inherent knack for first identifying and then capitalising on shifting patterns in consumer behaviour, namely that of health and a growing fascination with premium, quality ingredients.

Franchises that have positioned themselves as healthier alternatives to more traditional options have performed well. Gourmet and speciality pizzas have drawn consumers in, and also encouraged new players to enter the market.

When it comes to consumers of takeaway franchises, there’s one thing that’s always top of mind: convenience.

Technology and social media have become a focus and investment for major industry players.

The way in which businesses and consumers interact is radically changing, and those that capitalise on these opportunities will reap the benefits.

Domino’s Pizza certainly paved the way in this space with clever social media campaigns and smartphone and tablet applications to speed up the purchase process.

Others have since followed suit with similar online platforms. Allowing customers to order, pay and provide feedback online have proven to be major catalysts for industry growth.

This industry segment has always had (and always will) a reasonably high cost of labour. A typical pizza franchisee spends roughly a quarter "of their annual revenue on wages and associated labour costs".

While technology has helped to automate some processes, labour is still an intensive cost to franchisees. Franchising and licensing fees and marketing levies also eat into their profit margins.

Pizza & Takeaways Franchises

This sector can require a substantial level of capital, which reduces the pool of potential franchisees considerably. One of the main capital requirements for a franchise is kitchen equipment, and this cost has grown over the last five years.

Successful franchises such as Domino’s, Crust and Subway have funded their kitchen equipment through Silver Chef to save capital, protect cash flow and avoid having depreciating equipment on their books.

As all franchisors know, business performance hangs on franchisees replicating the original business idea exactly, down to its systems, layout and equipment models.

Franchisees who assume a wellknown brand alone will guarantee a profit are making a significant error in judgement. Finding the right franchisees for your brand is pertinent to your business’ success.

With nearly 30 years of experience and industry knowledge, Silver Chef is Australia’s only dedicated hospitality equipment funder.

Article source: Silver Chef, and the Hospitality Industry Success Index Report 2015.



Trackbacks (0) | Permalink

Fun Friday 24 April

Posted by: Sydney Commercial Kitchens |  Friday, April 24, 2015

Our fun Friday facebook post is

Would you eat at these places?

You may be dining alone!

  Fun Friday Post 

Join the fun on our facebook page



Trackbacks (0) | Permalink

How to Succeed in Restaurants and Cafes

Posted by: Sydney Commercial Kitchens |  Thursday, April 23, 2015

We hope that you have found this email series to be of great value to your business. Certainly the feed-back we have been getting has been very positive.

However the book is work in progress. As business principles change or we find other areas where our knowledge of the industry could likely be of assistance to you we will update the book.

How to Succeed in Restaurants and Cafe's

Sydney Commercial Kitchens is proud of the role it is playing in the catering equipment industry through our web site and also through the installations that we do. We would love to provide you with a quotation for your new kitchen and bar area.

We will also be continuing to develop the web site to bring you more information on all products. Our goal is to develop long term relationships with all our customers.

Do a friend a favour!

You may have some friends or business acquaintances that would also benefit from what we offer. Please tell them about us www.sck.com.au or just drop us an email with their name and phone number. We promise to take good care of them and provide the same standard of service as we did for you.

Don’t forget to contact us should you find that now, or in the future, you need some further equipment or just want some advice on some equipment. Please give us the opportunity to discuss this with you.

To maintain our high standards tell us if there is any way you feel we could improve our service. Your comments are most appreciated. In fact, they are very important to us.

We want you to know that we really appreciate your business. We look forward to working with you again!


Previous blog posts in this series are:



Trackbacks (0) | Permalink

Sous Vide Cooking

Posted by: Sydney Commercial Kitchens |  Wednesday, April 22, 2015

TAKE CONTROL OF YOUR KITCHEN WITH POLYSCIENCE

Temperature control is the key to kitchen success. PolyScience places control firmly in your hands.

Consistent, precise and cost effective temperature control has always been our core competency. Building on that foundation, we’re proud to have become the “go to” source for chefs seeking a wide array of precise technical solutions to their kitchen challenges.

Recognizing that temperature control is the key to culinary success, many of the world’s top chefs approached PolyScience seeking solutions. As an inventor and avid home cook, our president Philip Preston began developing products to meet the needs of both professional chefs and home cooks. The result has been an unsurpassed line of temperature control equipment that meets your exact needs and budget. Today many of the world’s most accomplished culinary experts depend on our temperature control equipment. We are constantly addressing all aspects of the culinary arts and sciences to help you consistently and cost effectively create signature dining experiences, anytime you want.

Sous Vide Cooking

Sous Vide is simply a precise temperature control cooking method. Food is usually vacuum sealed in a non-reactive pouch and heated in a water bath at a gentle temperature until the desired degree of doneness is achieved. Virtually no other method provides more control, allowing you to consistently deliver exactly the same results, time after time.

Sous Vide may seem like a new concept but it’s been part of our culinary heritage for a long time. Wrapping meat in leaves and burying it in a fire pit to cook "low and slow" to develop outstanding flavours, aroma and texture is just one example of how our collective ancestors may have begun evolving the technique. The principles have remained largely unchanged.

Today’s Sous Vide, which simply translates to “under vacuum,” allows you to easily apply those same principles in your kitchen, but with the benefits of incredible precision and ease. Combined with searing, roasting and other cooking methods, Sous Vide produces truly amazing results that can’t be replicated any other way.

Just as importantly, Sous Vide cooking enhances food safety by allowing chefs to make informed decisions about temperature and cook time without compromising flavor, texture, aroma or color. It’s easy, for example, to deliver perfectly poached eggs that have been held at precise temperatures long enough to achieve pasteurization for safe consumption. Consequently, many of the world’s most respected chefs depend on Sous Vide to turn their culinary visions into realities.



Trackbacks (0) | Permalink

Fun Friday 17 April

Posted by: Sydney Commercial Kitchens |  Friday, April 17, 2015

Our fun Friday facebook post is

What does your dream kitchen look like?

Perhaps this?

  Fun Friday Post 

or maybe this?

  Fun Friday Post 

Join the fun on our facebook page



Trackbacks (0) | Permalink

Roller Grill

Posted by: Sydney Commercial Kitchens |  Wednesday, April 15, 2015

Roller Grill International is one of Europe’s largest catering equipment suppliers.

The Roller Grill brand of equipment is renowned worldwide for its performance and reliability.

Manufacturing for over 65 years, Roller Grill has acquired an extensive range of commercial bench top equipment, giving distributors and customers alike and assurance in quality and value for money.

Roller Grill Australia prides itself on professional service and as part of the hospitality industry supports a national distribution network.

Roller Grill

Products

Nothing beats Roller Grill Contact grills

To cook steaks or hamburgers thoroughly, without reduction, retaining all the juice and vitamins, or to grill fish in the healthiest possible way. Fitted with cast iron plates for perfectly even cooking. The upper plate is self-balanced and the pressure spring is adjustable so you can adapt the cooking to the food. Available with grooved or flat bottom plate for omelettes, fried eggs, savoury pancakes, artic bread, blinis, wraps.

Roller Grill Toaster Grillers

Basic equipment for cafes, pubs and snack bars, the infrared quartz toaster cooks or reheats all kinds of cheese sandwiches, croque-monsieur, pizzas, quiches, cheese/meat puffs, croissants. It even browns onion soups, toasts baguettes and bread.

Roller Grill Pizza Ovens

Unique in the world, this new range of pizza ovens with infrared quartz tubes and its fire stone gives you exceptional cooking results, for pizzas

You can now adapt your pizza oven with firestone to any type of pizzas: from the Napolitano style with a little thicker dough to the Toscana type much thinner or even the American way very thick. The regulation of the bottom fire stone is top important if you want to bake any of these 3 types of dough which will then determine the quantity of mozzarella you will use for the toping.

This great innovation for cooking pizzas offers you also a very good deck oven for a large variety of pancakes, chapatti, pies, pastries etc

Roller Grill Crepe Machines

With enamelled cast iron plate for delicious, moist, golden pancakes, buckwheat cakes, Indian tampura, Indonesian chapati, blini, and more. also popular in asian cuisine to prepare Peking duck. The enamelled cast iron ensures even cooking, with minimum fat and no pre-seasoning necessary. Spiral elements, like star-shaped burners, distribute heat evenly, essential when it comes to making the perfect pancake.

Roller Grill Waffle Irons

The ideal snack at any time of the day and appreciated by everybody in the world. The Roller Grill waffle irons accept deep-frozen, frozen pre-cooked waffles or home-made batter.

The highly conductive cast iron plates spread heat evenly and give golden, crispy waffles in 2 1/2 minutes. A removable drip-tray surrounding the bottom plate will collect any batter excess thus making it easy to clean.

Models are available for these waffle styles: Belgian style, Liege pattern, round waffles, ice cream cone waffles, stick waffles

Roller Grill Deep Fryers

A range of counter top fryers with single containers from 3 to 12 Litres of oil to fry 7 to 22 kg of French fries/hour. Automatic oil filtering by decanting allows you to fry chips, fish, doughnuts, etc. in succession using the same oil, using minimal quantities of oil, without carbonisation and, therefore, without transmitting taste or smell.

Easy cleaning : 5 completely removable parts, oil container in 18/10 stainless steel can be washed in dishwasher. The safety thermostat can be rearmed behind the fryer in case of overheating or lack of oil.

Features: precise bulb thermostat, safety thermostat, pilot light.

Roller Grill Bain-Maries

Whether you are cooking with a bain-marie, or keeping pre-cooked food at serving temperatures, the food does not come into contact with the heat source (heating element underneath the container) but is cooked or kept warm thanks to the water maintained at 90°C.

Roller Grill Steel Griddle Plates

Steel cooking plate (10 mm deep). Quick temperature rising to 300°C. Homogeneous cooking on the whole plate thanks to spiral heating elements. The steel surrounding with incorporated drip tray is entirely removable (patented) for an easy cleaning of the plate. Stainless steel construction and reinforced isolation.

Roller Grill Salamanders

With a heat source on the upper part, the salamander can be used to defrost, brown, glaze, brown, grill toasts, gratins, pizzas, onion soup, etc. without pre-heating. Completely open on 3 sides to accept dishes of any size.

Salamanders with a movable roof can be adjusted effortlessly to the nearest millimetre to suit your cooking requirements. Fixed salamanders are fitted with a rack with 4 grid levels.

2 independent heating zones for cost-effective cooking adapted to your needs, half or full power. Removable inside plate.

Roller Grill Hot Dog Machines

Never out of fashion, hot dogs are still the most popular snack over the world

With the traditional hot dog machine, the sausages are steamed in a Pyrex cylinder above a pan of water. Store up to 40 sausages in the 2-section basket keeping the cooked sausages separate from the uncooked. Roller grills keep up to 30 pre-cooked sausages warm, i.e. 240 hot dogs per hour! Chrome-plated rolls ensure easy cleaning and durability.

Roller Grill can offer support service to customers ranging from:

  • Specification of products
  • Sourcing of ingredients
  • Technical support
  • Cooking tips and times
  • Cleaning advise
  • Australia wide after sales service and support
  • General information


Trackbacks (0) | Permalink

Fast Food Report HISI 2015

Posted by: Sydney Commercial Kitchens |  Monday, April 13, 2015

The last five years have seen a dramatic shift in our fast food and take-away industry: traditional, high-fat fast food has fallen in revenue, while premium and healthier options gain increasing popularity with consumers.

Fast Food HISI Report 2015

This rise in health consciousness in society has spawned a flurry of new operators entering the market, offering higher quality, and healthier options with less fat, sugar and salt content.

This segment also faces intense competition from supermarkets offering healthy options for pre-prepared meals for added convenience.

With only a modest increase in venue numbers over the last five years, this industry segment is considered to be saturated and at a mature stage.

In a bid to boost revenue during this same period, business owners clung to marketing promotions like a life raft, with offers such as ‘Buy two entrees, get one free’ and ‘Half-price meals’ available at every opportunity.

Unfortunately, this strategy of always discounting the product simply served to sacrifice profit margins, and ultimately reduced a customer’s average spend.

As consumers place an increasing importance on health and wellbeing, venues that compliment traditional fast food options with premium quality ingredients will reap the benefits.

Often these premium quality products attract a higher price point that consumers are more than willing to pay, which assists with supporting profit margins.

Fast Food HISI Report 2015

With nearly 30 years of experience and industry knowledge, Silver Chef is Australia’s only dedicated hospitality equipment funder.

Article source: Silver Chef, and the Hospitality Industry Success Index Report 2015.



Trackbacks (0) | Permalink

Fun Friday 10 April

Posted by: Sydney Commercial Kitchens |  Friday, April 10, 2015

Our fun Friday facebook post is

Eating is a necessity but cooking is an art.

  Fun Friday Post 

Who noticed the view?

Join the fun on our facebook page



Trackbacks (0) | Permalink


Follow us on Twitter LinkedIn Follow us on Facebook RSS

Categories



Recent Posts



Archive



Tags


Food & Drink Blogs

Food & Drink Blogs
Food & Drink directory

Blog Directory for Cromer, New South Wales

Products
Brands
Parts
Specials
Finance
Videos
Blog
Social Media
Email Us
Newsletter Sign-Up
Free Resources
Verified Payments via Paypal or Securepay
CloseSpecials of The Week