Michelin Guide history: How did a tire company become an elite restaurant rating guide?
If you scored a Valentine’s Day reservation at a swanky Michelin-starred restaurant this year, you might wonder why an elite restaurant rating guide has the same name as a company that makes tires.
All-weather radials and fine dining have little in common, after all. But, to chefs and restaurant owners, recognition from the century-old Michelin tire brand is a lifelong dream.
The roots of what evolved into an incredibly influential ranking system did not begin with the intent of leading diners to the highest quality restaurants. If anything, it was a sneaky publicity campaign now legendary for its success.
Original story and image on WENY News
Original story and image on FoodService REP
The Burnt Chef Project – working for a healthier, more sustainable hospitality sector
Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable. We spoke to Alan to find out more about the project and the role he plays in it.
Opening the lines of communication
“The Burnt Chef Project was founded by Kris Hall, in Bournemouth on the south coast of England,” Alan tells us. “Working in the hospitality industry, Kris saw friends who were chefs struggle with failed relationships, alcohol and drug abuse, and, unfortunately, a number of suicides, all of which prompted him to take a stand.”
Moving Menus Forward With Combi Oven Innovation
With many hospitality and catering operators looking to improve or develop their menu offering this year, the latest cooking technology and control systems found in combi ovens can help direct end users towards inspiration for new dishes or support them during the menu development process. FEJ speaks to suppliers to discover the products in their portfolio that can support operators in this area.
Suppliers have developed a range of innovative features for their combi oven products to aid operators as they innovate and add new dishes to their menus, but just how important is it for manufacturers to implement new user-friendly technology to keep driving this market forward?
Original story and image on Foodservice Equipment Journal
Original story and image on The Shout
IWD series: Bringing more women to the table
In the lead-up to International Womens Day (IWD) on 8 March, Australian Hotelier is showcasing some of the outstanding women in the pub industry, who are reflecting on their experiences within the sector.
This series kicks off with Lucinda Dowling-Black, owner and director of the award-winning Full Moon Hotel in Sandgate, Queensland. Dowling-Black is a seasoned fourth-generation publican, regarded for her strategic direction and visionary leadership which has fostered the growth and high performance of a remarkable team of 120 employees at the Full Moon Hotel.