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.
America's Restaurant Chains Must Now Post Calorie Counts on Menus
"Your pasta has over 2,000 calories — you know that, right?"
The regulation requires all restaurants, supermarkets, and even movie theaters or vending-machine operators with 20 or more locations to list how many calories are in every standard menu item.
Counts must appear on the overhead display boards behind the counter, as well as on printed menus at tables (or, increasingly, the devices you swipe through at cashierless kiosks).
Melbourne restaurant suspected of systemic wage fraud
A Melbourne restaurant has been suspected of systemic underpayment of staff, according to a series of documents uncovered by ABC.
The documents reportedly reveal employees at ENA Greek Street Food were paid partly or entirely in cash and were paid as little as $16 an hour, well below the adult award rate.
The documents, which cover November and December 2017, divide staff working hours between two columns: “cash” and “books”.
Some employees only appear in the cash column, including a chef who appears to have been paid $1800 a week all in cash, suggesting his employment was not on the books.
Kitchen Nightmares
Gordon Ramsay to close London restaurant
The celebrity chef's restaurant group has reported a $6.8 million loss, but has confirmed plans for international expansion.
Melbourne burger bar fined
The former operator of a popular Melbourne burger bar has been penalised more than $300,000 for exploiting young and overseas workers.
The penalties, imposed in the Federal Circuit Court, are the result of the Fair Work Ombudsman taking two separate legal actions against Buzza and his company for what Judge Suzanne Jones called "blatant" and "extraordinary" conduct.
My Comment
Someone is always counting. It could be your staff, the ATO, or even a disgruntled patron.
The thing is you never know.
It is always the correct time to do the right thing!
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