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The Cafeteria Conundrum: Feeding Minds, Not Just Mouths
Andre Tressider, the seasoned cafeteria manager at Newcastle Boarding School, stood in his kitchen, his brow furrowed in frustration. The bustling sounds of hungry students echoed through the halls, a constant reminder of the monumental task at hand. How could he keep up with the demand for nutritious, delicious meals while battling rising costs and dwindling staff? ...read more
April 2024 Newsletter
It's Coffee Time at MICE Coffee Lovers get ready for Melbourne International Coffee Expo 24 MICE has garnered a reputation across the Asia Pacific region as the premier and most dynamic coffee-centric event. Since its inception in 2012, it has evolved into an indispensable gathering for all members of the coffee industry. ...read more
March 2024 Newsletter
Action Stations: How the Robot Coupe MP350-Ultra Mixer Will Transform Your Restaurant TodayIn the heart of Pymble, Maddie Gruen's restaurant is a beacon of culinary innovation and sustainability. Dive into Maddie's world, where the relentless pursuit... ...read more
February 2024 Newsletter
Welcome, we hope you enjoy reading our February 2024 newsletter. If you would like to receive these emails directly into your inbox then click the link at the bottom of this post to sign up. ...read more
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
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
The Sizzling Solution for Your High-Pressure Kitchen: The Luus 2 Open Burner Compact Waterless Wok
Meet Jimmy Somsak: A Thai Chef with a Problem Imagine you're Jimmy Somsak, a 43-year-old Thai restaurant owner in Dee Why, Sydney. Your restaurant buzzes with activity, your staff dart around the tight kitchen, and the air is filled with tantalising aromas. ...read more
Stop Serving Lukewarm Slop - Maintain Piping Hot Food with the Culinaire Bain Marie
Kiss Cool Food Complaints Goodbye with Culinaire's Bain Marie Imagine being a chef or manager, your heart and soul dedicated to creating unforgettable dining experiences. Yet, a nagging problem persists – keeping your food perfectly hot and fresh, a challenge that seems insurmountable with your current setup. Chafing dishes, heat lamps, and other methods fall short, leading to dishes that are either tepid or desiccated. Your customers notice, and their dissatisfaction is palpable, echoing in dwindling returns and lacklustre reviews. ...read more
Whip Up Magic, Not Noise with Blendtec
However, every time the blenders roared to life, her heart sank a little. The raucous noise was a jarring note in her restaurant's harmonious symphony. Like most restaurant owners, Jacqui wanted to serve trendy, Instagrammable drinks like fruit smoothies, protein shakes, and green juices. But it came at a cost – the abrasive noise of blenders dominated the dining room. ...read more
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