Menu
Plant-based menus are taking over
Plant-based menus are taking over at top fast food chains At the start of the fast food franchise boom of the 1950s, the only plants customers were likely to encounter were the lettuce, tomato, and pickles on a deluxe cheeseburger. Menus at many popular quick ...read more
Perfectly fried food time after time
Delivering perfectly fried food time after time, the responsiveness of the Roband Frypod elements ensures that the temperature drop of the oil is minimised during the cooking process, delivering consistent, perfect results. It also means less oil in the food and longer oil life. ...read more
Create new ways of thinking
If you want to set new standards, you need to create new ways of thinking. RATIONAL is using more than 45 years of cooking research to think outside the box. Always with the same goal and one step closer to perfection. ...read more
Is this the answer to Staff Shortages?
Short-Staffed Restaurants Prop Up Table Service With Technology. Casual-dining chains are leaning on technology to make the sit-down restaurant experience more automated for guests and more streamlined for busy employees—and in some cases to compensate for a shortage of servers. ...read more
An indispensable assistant in your kitchen
No, I am not speaking about the kitchen hand, although most busy kitchens cannot survive without one of these employees working hard in their kitchen. The Rational iCombi Classic is truly multitalented, and will quickly become the indispensable assistant in your kitchen. ...read more
Number Crunching
Find the right numbers from your Point of Sale, payroll, invoices and bookkeeping for better control of your business. Join this webinar Cost Control & Number Crunching for Cafes and Restaurants to learn how. ...read more
Restaurant marketing miracles
In restaurant marketing, brands have to get personal with their customers to score. This podcast focuses on two experts' tips on making the kind of impact on customers that makes a big impact on restaurants' bottom lines. ...read more
The next BIG thing!
Bans on plastic bags, plastic cups and plastic dishes are on the rise all over the world. More interest in sustainability is driving change for hotels, restaurants, bars, cafes and communal catering, and that presents challenges. Meiko has answered the challenge. ...read more
Life is a combination of magic and pasta
While it is difficult to avoid the chill of winter, there is nothing better than a pasta dish to warm the heart and comfort the soul. Pasta cookers will add diversity to your menu and profit to your bottom line. ...read more
The ripple effect
One thing is certain - the restaurant landscape is very different today than it was pre-pandemic and it will be a fight to recapture customers with fewer restaurants and increased competition. What can you do to re engage with customers? ...read more
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