SCK Blog

Skope in line for Award for Excellence

Posted by: Neil Willis |  Friday, November 21, 2014

Sydney Commercial Kitchens would like to wish Skope Industries every success in the upcoming New Zealand Engineering Excellence Awards for 2014 where they have been announced as finalists. Whatever happens we believe our industry will be a better place with this research into CO² as an alternative refrigerant source. Well done Skope. You guys rock and so do Skope Refrigeration products!

SKOPE Industries Ltd has been named a finalist in the Project & Product: Resource Efficient Design category of the New Zealand Engineering Excellence Awards for 2014.

SKOPE have developed a new cooler that uses CO2 as the refrigerant, eliminating the need for the high global warming R134a refrigerant (HFC = Hydrofluorocarbon). It is this product that has been selected as a finalist in the awards.

Skope Industries

Through considerable investment in Research and Development, SKOPE has designed the B600F-3 CO2 refrigeration system to be very cost effective, whilst maintaining its high refrigeration capacity to ensure the rapid chilling of product. Most importantly, the B600F-3 uses less energy than its R134a predecessor (which was Very High Efficiency in its own right).

As there are tens of thousands of beverage coolers in Australasia that could utilise CO2 as a refrigerant, the potential for reduction in power consumption, combined with reduction in environmental impact, is large.

Dominic Blissett, SKOPE’s Refrigeration Design Engineers, says SKOPE was awarded a Research & Development Grant by the Callaghan Innovation, Science and Innovation Grants this year. "It is through considerable investment in Research & Development that we have been able to design this product," says Blissett.

SKOPE’s new environmental test chamber significantly increases testing capacity, ensuring faster project turnaround times and improved accuracy. Blissett explains that almost any environment can be simulated within the chamber, ensuring the cabinet’s performance in the harshest of climates.

"The new environmental test chamber was key to the success of this project, as we tested the refrigeration system in varied conditions, loads and ambient conditions using a Dynamic Heat Loading Simulator. We can replicate any condition then push it further if it’s not enough to meet the SKOPE standard," says Blissett.

SKOPE sets its standards high to ensure client expectations are exceeded. "We design products that are made to last, with a focus on durability and extended product life. SKOPE is recognised on the global stage for our work in energy efficiency and natural refrigerant systems."

Nineteen projects are finalists in the premier engineering awards, New Zealand Engineering Excellence Awards 2014.

Winners in the People, Projects and Products, and Practice categories, along with the Supreme Award, will be announced on November 28th at the Pullman Hotel in Auckland.



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Hot 50 restaurants of 2014

Posted by: Neil Willis |  Thursday, November 20, 2014

The Australian newspaper has just released their list of Australia’s Hot 50 restaurants.

Hot 50 Australian Restaurants

By state, the results are:

NSW 17
VIC 14
SA 6
QLD 5
ACT 3
WA 3
TAS 2

The restaurant that received the top gong in Australia was Rockpool in NSW.

The full list, by state, is:

  • Name  City State Award
  • ALPHA Sydney NSW
  • BENTLEY Sydney NSW Hottest Wine Service
  • BIOTA DINING Bowral NSW
  • CAFE PACI Sydney NSW
  • CHO CHO SAN Sydney NSW
  • DA ORAZIO Sydney NSW
  • ESTER Sydney NSW
  • GUILLAUME Sydney NSW
  • MOMOFUKU SEIOBO Sydney NSW
  • MR WONG Sydney NSW
  • OSCILLATE WILDLY Sydney NSW
  • OSTERIA DI RUSSO & RUSSO Sydney NSW Hottest Dish
  • QUAY Sydney NSW
  • ROCKPOOL Sydney NSW Hottest Restaurant, Hottest NSW
  • SEPIA Sydney NSW Hottest Chef
  • SIXPENNY Sydney NSW
  • THE BRIDGE ROOM Sydney NSW
  • ATTICA Melbourne VIC
  • BAR DI STASIO Melbourne VIC
  • BRAE Birregurra VIC Hottest Regional, Hottest Vic
  • CHIN CHIN Melbourne VIC
  • LAKE HOUSE Daylesford VIC
  • LEE HO FOOK Melbourne VIC
  • LUXEMBOURG Melbourne VIC
  • MISTER JENNINGS Melbourne VIC
  • PEI MODERN Melbourne VIC
  • ROSETTA Melbourne Vic
  • SAINT CRISPIN Melbourne VIC
  • STOKEHOUSE CITY Melbourne VIC Hottest Classic
  • TONKA Melbourne VIC
  • TOWN MOUSE Melbourne VIC
  • BISTRO DOM Adelaide SA
  • DANIEL O'CONNELL North Adelaide SA Hottest Value
  • MAGILL ESTATE Adelaide SA
  • ORANA Adelaide SA
  • PEEL ST Adelaide SA Hottest SA
  • PRESS FOOD & WINE Adelaide SA
  • BERARDO'S Noosa QLD
  • ESQUIRE Brisbane QLD
  • STOKEHOUSE Brisbane QLD
  • URBANE Brisbane QLD Hottest Service
  • WASABI Noosa QLD Hottest Qld
  • AUBERGINE Canberra ACT Hottest ACT
  • CAPITOL BAR & GRILL Canberra ACT
  • MONSTER Canberra ACT
  • APPLE DAILY Perth WA
  • PRINT HALL Perth WA Hottest WA
  • WILLS DOMAIN Yallingup WA
  • ETHOS EAT DRINK Hobart TAS Hottest Tas
  • JOSEF CHROMY Launceston TAS

Read the original article and the emerging trends at http://www.theaustralian.com.au/executive-living/food-drink/hot-50-restaurants-of-2014-the-emerging-trends/story-e6frg8jo-1227031841402



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Hospitality Industry Success Index 2015

Posted by: Neil Willis |  Tuesday, November 18, 2014

HEALTHY FOOD CRAZE FORCING AUSTRALIAN RESTAURANTS TO ADAPT

More restaurants are incorporating health food into their menus as Australians become increasingly more concerned with the nutritional content of their food, according to the latest Hospitality Industry Success Index (HISI).

Hospitality Industry Success Index 2015

The latest HISI Report, which sources information from nearly 7,503 hospitality businesses and 202 detailed surveys, was released to the public today following a sneak preview at the Fine Foods Expo in Melbourne last week. It was commissioned by ASX-listed equipment finance company Silver Chef Limited.

The report revealed that 70% of hospitality business owners had added health foods to their menus during the past 12 months.

Silver Chef Founder and Executive Chairman Allan English said the hospitality industry was undergoing a "significant transformation".

"We are not only seeing more healthy menu options in restaurants and cafes, but we’re also seeing more businesses specialising in areas like raw foods, acai bowls and vegetarian and paleo-friendly meals. There definitely seems to be a consumer demand for healthier dishes and business owners are taking note."

"A business’s ability to adapt to changing market conditions would be a key driver of its future success in the hospitality industry."

"Understanding the shifts in consumer behavior and identifying and acting on key trends will allow them to turn initial challenges into rewards that drive growth," Allan English said.

"Our clients also find that funding their kitchen equipment through Silver Chef not only protects their cash flow, but provides them with the flexibility to update their equipment to diversify menus based on consumer trends. It enables them to cater to the market’s needs."

Silver Chef’s Rent-Try-Buy® Solution allows operators to trial the equipment in their business first and purchase or upgrade at any time, as well as return what they don’t need after 12 months.

This agreement also allows customers to top up their equipment for free if they didn’t get everything they needed the first time around.

Other highlights from HISI included:

 41% of Silver Chef customers come from a non-hospitality background, such as media, finance and the arts
 67% took less than six months from concept to completion
  Only 8% said they were under budget for their fit-out & setup costs
 70% have incorporated health related foods into their menu
 48% don’t currently allow for mobile bookings
 60% are looking to expand their business in the next 12 to 24 months

Download the report free Hospitality Industry Success Index 2015 and happy reading!

Why SilverChef?

90% Success Rate – Silver Chef customers fare much better than the industry average, with 9 out of 10 customers surviving at least 12 months of trading.

Hot 50 – With several Silver Chef customers featured on The Weekend Australian’s recent Hot 50 Restaurants in Australia List, it just goes to show that Silver Chef isn’t just for start–ups or small businesses.

OVER 22,000 CUSTOMERS

More than 20,000 Australian hospitality businesses – Nearly a third of our customers operate in regional areas of Australia, from Airlie Beach to Albany, and Yarra Glen to Yass.

Rent-Try-Buy was specifically developed for the industry, by people in the industry. It’s unlike anything else on the market and caters to the unique challenges and nuances of the hospitality industry. Over 20,000 Australian hospitality businesses choose Silver Chef to help them succeed. Find out what you’re missing!

Over 55 accredited franchises – Silver Chef has accredited over 55 franchises such as Crust Gourmet Pizza Bar, Domino’s Pizza, Donut King, Brumby’s Bakery and Michel’s Patisserie. Every store from one of our accredited franchises is eligible to generous amounts of pre–approved funding. Hugely successful franchises often prefer to fund their equipment through Silver Chef to protect their cash flow and to help get the best franchisees on board.



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Fun Friday 14 November

Posted by: Neil Willis |  Monday, November 17, 2014

Our fun Friday facebook post is

  Fun Friday Post 

Join the fun on our facebook page



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Commercial Kitchen App

Posted by: Neil Willis |  Friday, November 14, 2014

Formitize has released Commercial Kitchen App – its latest industry solution for commercial kitchens and businesses worldwide.

Commercial kitchens join the number of industries that have benefited from the capabilities of Formitize’s industry apps. The company is pleased to announce the addition of Commercial Kitchen App into this highly successful family of mobile app solutions for businesses.

Commercial Kitchen App

The Ideal Commercial Kitchen Management Solution

Managing a commercial kitchen is a tough job for restaurateurs. They have, for one, to devise a system where new orders are dispatched in a manner that makes service more efficient and faster. Next, they have to make sure that the kitchen itself is hygienic and compliant with the local government’s health standards. Failure to do so can result to revocation of the sanitary permit and the closure of the restaurant – two scenarios an entrepreneur does not want to face.

Of course, with the help of commercial kitchen apps, these businessmen should not have to worry about that.

What Commercial Kitchen App Can Bring to the Commercial Kitchen

"Every single commercial kitchen in the world should be using this App" Head Chef, Echo Group, Australia

These are the things that commercial kitchen software can do for businesses:

1. Seamless job dispatching

The paperless system that the app makes possible will make the division of labor a lot more efficient within the commercial kitchen. ‘Jobs’ are received from mobile devices that waiters use for take customers’ orders, and the kitchen manager assigns these job orders by mobile device to the chefs who will be responsible. In turn, the chefs also receive their queues of orders through their own mobile devices. There is no need for shouting and passing orders by mouth to the different cooks and chefs in the kitchen.

2. Convenient safety and hygiene inspection process

When the entrepreneur needs to conduct a periodic hygiene or safety check of the kitchen, all he or she has to do is to call up the mobile forms that represent the hygiene and safety checklists that were previously on paper. Using only his or her mobile device, the manager can go around and verify the kitchen’s compliance with the individual points in the checklist to ensure that the kitchen will not fail any sudden inspections by the government.

3. Efficient sales invoicing

The system in the app for commercial kitchen can be set up in a way that both the sales teams in the counters and the crew in the commercial kitchen receive notifications of new orders from the waiters doing tables. This way, sales invoices are updated in real time in response to additional orders. When the customer ultimately wants to check out, it will take less than ten minutes to generate the correct invoice.

4. Better service

Last, but not the least, restaurateurs can raise the bar on the quality of the service that they give their patrons. Waiters can now do tables using their mobile devices. Once the order has been forwarded to the Management Portal, they can then move on to other tables. With this enterprise mobility in place, proprietors can avoid the complaints of ‘slow service’ from customers and ensure customer satisfaction.

Formitize CEO Matt Burge says, "Commercial Kitchen App will open many doors to opportunities for the restaurant once it is implemented in the business. I highly recommend commercial kitchen owners and business managers to visit Commercial Kitchen App.com to fully explore the features and capabilities of the program."

Discover how Commercial Kitchen App can improve workflows, especially in the food service industry. Take the tour today at http://formitize.com/!

Kristina Godinez, Formitize, 1300 552 008

Press Release originally published on www.EINPresswire.com SYDNEY, Australia November 12, 2014



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Marketing your Food Business

Posted by: Neil Willis |  Thursday, November 13, 2014

There are many ways to market your food business. These days, with so many choices of where to eat, how you market your business will definitely impact on the success of your business. Traditionally the following avenues are open to you for marketing:

 facebook
 other social media instagram, twitter etc
 local paper for both advertising and submitting food articles
 business cards
 neon signs
 sidewalk blackboards
 your own website
 radio
 Yellow Pages
 letter box drop in your local area
 food guides, especially online ones
 food guides, especially online ones
 deals websites, like scoopon, groupon etc

RESTAURANT MARKETING IDEAS

Getting to the local market

In addition to using most of the above in our restaurant, we also printed leaflets of our weekly menu, and hand delivered them to local business houses. Doing this I became so well known that the local businesses would allow me to pin the menu list to their notice boards. At the time there were 51 other restaurants in the Crows Nest area, all vying for business lunches, so every little bit extra helped. The cost was minimal and the results were almost immediate.

One night at about 9.30 pm a customer approached us hoping we would still serve dinner. Many of the other restaurants closed their kitchens by that time for meals, serving only desserts and coffee after that. As we were the owners and the chefs, we had no problem with this request, and soon it was also part of our marketing strategy.

Crows Nest has a predominance of two types of businesses - restaurants and film production companies. Pretty soon we were regularly feeding between 20 and 40 people after 9.30 pm, all of them from the film industry. As they were also good tippers, our staff seemed to enjoy serving them as well.

No matter what you do, the more fun you have doing it will always produce better results.

Whatever strategies you use, you must monitor the results. If a particular strategy is not working then you need to stop doing it and find something else which will work better for your business.


Previous blog posts in this series are:



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Fun Friday 7 November

Posted by: Neil Willis |  Monday, November 10, 2014

Our fun Friday facebook post is

Why can't I drink wine with breakfast, after all it is my favourite meal of the day!

  Fun Friday Post 

Join the fun on our facebook page



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Grange foodservice equipment

Posted by: Neil Willis |  Tuesday, November 04, 2014

Throughout the Grange range you will find durable products with industry standard features at an industry beating price, here is a rare opportunity to get the maximum from the budget you have for new equipment.

Grange commercial food equipment offers you affordable – quality equipment – supported by our comprehensive ‘when you need it’ service and repair. We don’t see our service function as just providing service we aim for customer satisfaction.

Sourced globally, delivered and supported locally, the Grange Equipment range gives you the chance to keep your business profitable and stay ahead of your competition. GRANGE products offer you one sure thing – great value for money

Grange foodservice equipment

Product lines include:

Slicers

The GRANGE range of GRB gravity fed belt drive slicers are a perfect slicer for caters demanding precision slicing for their restaurants and small / medium kitchens.

Cutter Mixers

The Grange Cutter Mixer has a heavy duty electrical motor for fast and efficient chopping, slicing, blending and mixing of a wide range of foods.

Tomato Slicers

The GRANGE tomato slicer is a must for busy catering or fastfood retail outlets where a consistent tomato slice is needed – slice up to 500 tomatoes per hour with a choice of slicer offering 4 mm or 5.5 mm slice thickness.

Patty Maker

The HF hamburger patty presses are a must for all outlets where a quick simple process is required to form hamburgers with the separators included.

The separators are held in the upper storage dish and the operator just places a separator in the pressing dish, put on the meat ball and pull the lever down!

It’s that simple, when you return the lever to the start position the fully formed hamburger can be removed and you’re ready to make the next one.

All parts in contact with the meat are made from stainless steel and are easily removed for cleaning without the need for tools.

Wrapper

The slim line manual wrapper is a must for use in all sorts of food packaging operations such as bakeries, greengrocers, butchers, sandwich bars also commercial and institutional kitchens.

Food Processors

This Benchtop processor is designed for slicing; grating; dicing, julienne and chipping. Easy to use for all types of fruits, vegetables and cheese.

Designed for moderate to high-volume use in larger restaurants, supermarkets, delicatessens and pizza shops.

Planetary Mixers

The GRANGE range of fully functional mixers provides capacities from 7 ltr up to 20 ltr bowl capacity (dry ingredient capacities from 2 kg up to 5 kg) included with each mixer is a selection of mixing tools.



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Fun Friday 31 October

Posted by: Neil Willis |  Monday, November 03, 2014

Our fun Friday facebook post is

Julia Child says cooking is like love. We agree! What do you think?

  Fun Friday Post 

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Cash Registers

Posted by: Neil Willis |  Thursday, October 30, 2014

Cash registers are an important topic, worthy of their own chapter.

Cash registers range from very basic to highly computerised with information sent directly from the service point to the kitchen and bar areas.

Which register would you choose

When used correctly they are one of your greatest tools for having a successful business. Basic cash registers tell you how much money should be in the till and not much else. The more detailed the cash register the more data it can give you.

An electronic cash register with departments, individual products and perhaps table numbers allows much greater scope. You can do detailed analysis within your business to find out what is selling and what isn’t. You can quickly change items on your menu that are not selling and replace them with other products that may sell better.

From a customer’s perspective a detailed account at the conclusion of the meal is much easier to understand than just numbers on a slip of paper. If all their purchases are listed under the table number you can quickly realise if mistakes have been made, and perhaps correct them before they become a problem.

They are also useful in stock taking. If the register shows that 50 items were sold and you are out of stock despite buying enough for 70 portions then you have discovered a problem. It could be that food is disappearing from the kitchen, or not being declared at the till. Be careful before accusing anyone; it may be as simple as incorrect key entry at the time of purchase.

These days, as we become more computerised and with so many demands on our time as business owners, it makes good sense to combine your computer with the cash register. This means that you can directly link between the point-of-sale and your accounting program, calculate your GST liabilities and reconcile your bank statements all from the one system with no duplicating.

A good cash register will even help with your ordering. You can calculate how much of almost every item to order based on historical sales.

You may have already guessed but I am highly in favour of detailed cash registers. I like to receive my financial good news and bad news quickly, coupled with the ability to analyse my business from more than one perspective.


Previous blog posts in this series are:



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