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Kitchen Food Cost Blitz
In this important webinar hosted by Ken Burgin from Silverchef talks with Andrew Briese, who shows hospo businesses how to cut costs and increase productivity. Andrew shares honestly about problems and solutions, and there will be plenty of time for questions. ...read more
Bite sized learning
R&CA has used the opportunity presented by COVID-19 lockdowns to develop a whole swag of micro-credentials, short, low-cost online courses specific to the hospitality industry. The Association developed a micro-credential to cope with COVID-19, what was expected from employers and employees. ...read more
Keeping Doors Open
How restaurant owners are keeping their doors open during the pandemic. It would be tough to find a business that hasn’t been negatively impacted by the pandemic. Restaurant businesses are among the hardest hit. ...read more
Having a plan and sticking to it
All apprentice chefs live in fear of the chef saying "what is black and lives in an oven". By the time they figure out what the chef is referring to, whatever they were cooking has blackened, usually to an inedible point. Certainly it has now gone way past the point where it should be served to a paying customer. ...read more
The Future of Australia's Food Scene
Delivery-only kitchens that help your restaurant. Food delivery traffic is at its highest with 40% growth since January 2020, it's here to stay! Grow your food business quickly with minimal effort, risk and time commitment using ChefCollective's network of delivery-ready kitchens across Australia. ...read more
Send in the clones
Finding Your New Best Customers. Customer behaviour changes are being driven by COVID-19. Segments that were once predictable are nowhere to be found. New customers are popping up that weren't even on the radar. ...read more
Smart Operator Round Table 17 Sept
Meet cafe and restaurant operators who are overcoming the COVID-19 downturn. In this webinar on Thursday 17 September, Ken Burgin from SilverChef, introduces smart cafe and restaurant operators who are pushing the boundaries with sales, marketing, staff management and profit strategies. ...read more
Positive Impacts
Amongst other things, this pandemic has given a massive increase in the demand for online ordering. What could be better than using a Free Online Ordering System For Restaurants... ...read more
Where's the Profit?
If there's one thing 2020 has demonstrated, it's the perseverance of Australian restaurant, cafe and hospitality venue owners. Despite a year that began with the devastation of the bushfires and the resultant decline in tourism, the majority of restaurants still went into 2020 confident they could expand their business. ...read more
Feed your mind
Entries are now open for the Fonterra 'Proud to be a Chef' awards for 2020. The Proud to be a Chef program recognises, develops and supports apprentice chefs to become the culinary leaders of tomorrow. ...read more
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