Communication is key in the kitchen
I have been asking many leaders in the hospitality industry this one question: “What is the most important thing for chefs in a kitchen”?
Repeatedly the answer I get back is communication. Most kitchens lack this, or the chef has an inability to effectively communicate..
As a consulting chef I have worked with over 50 club kitchen teams across NSW, Queensland and Victoria, with teams ranging from six to 40 staff. This includes large city clubs with multiple kitchens, as well as small regional clubs.
Original story and image on Club Management
Original story and image on Restaurant Drive
3 ways restaurants can drive traffic in 2024
Operators are reaching a price hike ceiling as diners worry about their spending, but deep discounts can hurt margins, making it tricky to offer value, said Deutsche Bank analyst Lauren Silberman.
For the past three years, the restaurant industry’s aggressive price hikes have managed to offset the revenue impacts of negative traffic. But diners’ growing price sensitivity will likely erode that cushion in 2024, forcing operators to find new ways to draw in customers and grow comparable sales, said Deutsche Bank analyst Lauren Silberman.
Five PR Tips That’ll Boost Your Restaurant’s Business
There is more to success in the competitive restaurant business than just great food and service. Cultivating a positive brand image, building customer affinity and differentiating from the competition are essential components of any forward-thinking business strategy. That’s where public relations comes in. PR is all about boosting brand awareness, building positive consumer relationships and maintaining/enhancing your restaurant’s reputation. As such, PR is a powerful tool that can drive commercial success in tandem with your marketing strategy while also helping you navigate through the post-pandemic - new normal - for restaurants.
Original story and image on Modern Restaurant Management
Original story and image on Broadsheet
Restaurants Will Soon Have to Disclose Where Their Seafood Comes From
It’s a win for transparency, one of the country’s top seafood chefs says. “Why would you pay $100 for a frozen crayfish when you could pay $100 for fresh crayfish?”
If you’ve ever wondered (or worried) about where the fish on your plate comes from, we have some good news. Under a forthcoming law, all Australian restaurants will soon have to disclose the origin of their seafood.
On Friday November 24, state and federal consumer affairs ministers unanimously agreed to implement country of origin labelling (COOL), which was previously only required at supermarkets and other retail businesses. Restaurants, cafes, pubs and clubs will now have to label seafood as Australian (A), international (I) or mixed origin (M)
Restaurants Will Soon Have to Disclose Where Their Seafood Comes From