Doing Rounds of The Kitchen Table
This week's fresh serve of news from the Catering and Restaurant Industry.
Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.
Predictions for a Post-Pandemic World
Is the restaurant as we know it extinct? How about open kitchens, no-bookings policies and communal dining? More than 60 industry leaders share their forecasts on the tiny, touchless venues, robot waiters, perspex barriers and digital menus that might await us on the other side.
By its very nature, the future is hard to predict. Most of us could never have imagined the force with which a deadly virus, something that initially felt like a distant problem in a distant place, would hit us here.
But government-imposed closures in the pandemic's early days – and the current guidelines and restrictions, as venues reopen in cautiously optimistic stages – have forced the industry to undergo a metamorphosis.
New layout, new experience
Restaurateurs prepare for reopening
Restaurant owners are finding new ways to serve customers as they prepare new protocols to ensure safety for when they reopen for the first time since the COVID-19 pandemic forced businesses to shutter, upending income.
The Union Group's safety protocol upon reopening would start with sanitation measures, body temperature checks for both staff workers and customers and reduced seating capacity. It would also integrate contactless protocol throughout the dining experience, from a contactless menu in which customers order from their phones to cashless payments.
Bringing up the next generation of chefs
The hospitality industry thrives on pressure, creativity and long hours. But it's the relationships chefs and foodservice professionals form with each other that make the sector such a great one.
Australia is home to some of the world's best chefs who have refined their craft and are now looking at how they can foster up-and-coming talent beyond their own kitchens. Peter Gilmore and Danielle Alvarez are two culinary figures who are more than happy to share their knowledge and lend a helping hand to the young guns rising to the top.
The pair talk to Hospitality about their roles as judges and what they take away from their experiences on judging panels.
Hospitality suppliers fear for their businesses
Businesses that supply the hospitality industry fear they'll continue to bear the brunt of COVID-19, even while cafes, restaurants, pubs and clubs reopen.
Sylvia Elix is the agency owner of Frontline Hospitality, which connects temporary staff to hospitality and event businesses in the ACT and southern NSW.
"With my business I provide temporary support to businesses. So if there is no business then my business doesn't operate,""
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