Blast away

Blast away

Blast Chillers should be a standard in all commercial kitchens to save on unnecessary food waste and to ensure HACCP compliance. In fact it is a legal requirement in Australia that potentially hazardous food be cooled in a maximum of two hours. ...read more

What is your story

What is your story

The term “food marketing” may conjure images of billboards or TV ads, but the restaurant menu is one of the most important touchpoints to engage your customers and keep them coming back. ...read more

Narrabeen North Public School

Narrabeen North Public School

From fine dining and function centres to school canteens, SCK have got you covered. We recently upgraded the canteen at Narrabeen North Public School to increase their cooking fire power to keep all those hungry students happy. ...read more

The Marion

The Marion

The Grand Pacific Group recently contracted Sydney Commercial Kitchens to install the new kitchen and bar for their new venue, 'The Marion', located in Regatta Point Canberra. ...read more

Getting direct orders

Getting direct orders

This quick guide will show you 5 strategies and tactics that will get your guests to place orders directly with your native ordering system. ...read more

May 2022 Newsletter

May 2022 Newsletter

This is a big month here at SCK. After 25 years running this business I have decided to semi-retire, effective at the end of May. Scott Morgan, who most of you will know and has worked alongside me since 2006, is stepping up as General Manager. ...read more

Tough as!

Tough as!

Set your business apart from the competition with Furnlink's range of stylish, strong and durable hospitality furniture. Furnlink are famous for quality commercial grade products sourced predominantly from European countries. ...read more

Leading the charge on innovation

Leading the charge on innovation

Few industries were harder hit by the pandemic than hospitality. But with restrictions easing and domestic and international borders reopened, there is reason for optimism as the industry transitions from survive to thrive. ...read more

Sliced, not diced

Sliced, not diced

Manual, semi-automatic or fully-automatic meat slicers to suit all budgets and workloads, from infrequent use to high performance models. The food slicers we sell are designed with food hygiene and operator safety in mind. ...read more

Mixing it up

Mixing it up

Do You Need a Planetary Mixer or a Spiral Mixer? Depending on the ingredients you mix, there’s a lot of difference. ...read more