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Happy New Year 2024
The team at SCK would like to wish everyone a happy and prosperous new year for 2024. ...read more
Kiss the Gas Goblins Goodbye: Why Induction is the Future of Sustainable Cooking
Marcus, the bronzed maestro of Manly's hottest eatery, "Burnt Butter," had a secret. It wasn't a hidden spice blend or a grandma's marinara recipe. It was a battle raging within his fiery kitchen – a war against scorching gas bills, stifling summer heat, and mountains of greasy exhaust. He dreamt of serving up sustainable seafood platters without scorching the planet, but his trusty old gas burners were like sun-guzzling dragons, hungry for both energy and a clean conscience. ...read more
Why ‘Frequency’ Will Be the Key to Restaurant Loyalty in 2024
A March study from PYMNTs found 51 percent of surveyed consumers (north of 1,800 were polled) reported using a restaurant loyalty program. Forty-nine percent were doing so at quick-service restaurants and 34 percent at sit-down brands. Just a year ago, the broad number was 45 percent, split 43 and 32 percent, respectively. ...read more
Merry Christmas 2023
Wishing all our customers and suppliers a very merry Christmas. Have some fun and stay safe. ...read more
The Great Glasspocalypse Averted: How the Washtech GL Glasswasher Saved Mangia Bella (and Tracey's Sanity!)
The Great Glasspocalypse Mountains of dirty glasses grew like Vesuvius on a bad day, her trusty dishwasher a rusty relic groaning under the pressure. Servers grumbled, patrons waited, and Tracey's dream of "Mangia Bella," as Bella of Bella Vista seemed to fade with every sudsy stack. ...read more
Elevating Diners’ Experience and Restaurant Revenues During the Holidays
One of the most exciting parts of watching Olympic swimmers race is seeing the “underdogs” come from behind and win. Knowing they have one last chance, these athletes harness every bit of their strength, move steadily to the front of the pack, and finish first in a dramatic moment. ...read more
The Convection Calamity: From Burnt Soufflés to Soaring Sales with the Giorik MovAir Combi Oven
Miranda's hottest restaurant was humming with the usual lunchtime chaos, but a silent war raged beneath the clatter of plates and sizzle of grills. Jon, the head chef and culinary maestro, was locked in a bitter battle against his nemesis – the ancient, wheezing convection oven that churned out culinary chaos. Dry roasts, soggy soufflés, and bread with the texture of a disappointed sigh were his unwelcome reality. ...read more
Most diners contact restaurants from 4pm to 5pm to reserve a table:
If you’re trying to figure out when and how to market your restaurant, wouldn’t it be handy to know when and how diners are making restaurant reservations? A generation ago, when the process consisted of a host answering the phone and jotting down the reservation for 7:30 in the reservation book, there was little solid data to draw on from the restaurant itself, never mind from the whole industry. ...read more
Transform Your Cafe's Future: The Merrychef Eikon E3 High Speed Oven Revolution
Imagine Wayne Panini, a dedicated cafe owner in Warriewood, Sydney, grappling with the hustle and bustle of a busy bakery cafe. With his hands full, managing staff turnover and juggling family responsibilities, Wayne faces a critical challenge: his current kitchen equipment just can't keep up. Customers are frequently left waiting for their food to be warmed up, leading to long queues and frustration. ...read more
Restaurants: Don’t Forget About Gen X
Have you had enough of the constant concern our industry is required to have for the sentiments of Baby Boomers and Millennials? Take it from this Generation Xer, we are all with you. We “Letter Gen’ers” (Gen Xers and Gen Zers) think they get too much attention, too. And now with the whole “OK, Boomer” meme trend, we are feeling even more ineffectual. ...read more
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