Doing Rounds of The Kitchen Table
This week's fresh serve of news from around the Catering & Restaurant Industry.
Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.
Should bars use sex to sell cocktails?
We all know that sex sells but what happens when bars and their cocktails cross a line? SB asks industry leaders whether more stringent marketing restrictions are needed in the on-trade.
There's no doubt that throughout recent history, spirits have pushed the boundaries when it comes to using sex in marketing. In the past, Bulgarian brand Flirt Vodka has produced raunchy posters to attract attention, while sex has also driven publicity for Lust Vodka, Skyy Vodka, Evan Williams Bourbon, Bacardi rum and Cabana cachaça.
DIY: Social Media that Works
With today’s digital landscape, it’s become imperative that restaurant and bar owners put as much attention on their approach to social media as they do to the products they put on the plate.
The real world has become intertwined with the online. While some restaurants employ social media experts, a wise operator can instead focus on a few simple, yet effective, strategies that cost next to nothing, yet create a valuable way connect with fans.
Restaurant sector backs call for minimum-wage freeze
Restaurants and cafes have backed retailer calls for a zero pay increase for the nation’s lowest-paid workers, claiming challenging economic conditions justify a minimum-wage freeze.
Restaurant and Catering Industrial, representing 45,000 restaurant, cafe and catering businesses across the country, said a significant minimum-wage rise would jeopardise employment growth.
Coffee education centre launches in Sydney
A new education centre has launched at Sydney’s Seven Miles Coffee Roasters combining science and barista knowledge to help provide valuable insights and map the future for Australia’s coffee drinking culture.
The Seven Miles Coffee Science and Education Centre (CSEC) is headed by Dr Adam Carr, who has a PhD in chemical engineering, and Matt Brown, a SCA-accredited barista trainer at Seven Miles.
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