Ross Hardman begins with a riveting story. He was young, 14 actually, and his first night involved a skewering. Of a chef, who was the meat. What next? Well, some wild times behind the pass, a pistol, a battle with illness, and now, working for the industry, once removed. But I’ll let Ross tell the kitchen tales: “It was the...
Read moreSince 2015, “pop-up” restaurants have consistently been referred to as the restaurant industry's hottest new trend, with ventures such as the Surry Hills In-N-Out Burger pop-up seeing burgers sold out before doors were even opened. Looking ahead, 2018 it is all about collaborative kitchens which aim to harness creativity over commerce and instead act as a space for chefs and...
Read more“In today’s restaurant market an entrepreneur has to be innovative and stand out from what the market has to offer, and to be able to do so you have to provide not only good products and service, but also a unique dining environment to contribute to the overall customer satisfaction.” This was the opening line in a study that reviewed the importance of venue...
Read moreLet's face it - grilling can be an art form. With skill shortages in our kitchens, training a grill operator can take weeks. With customer expectations of food quality only increasing, now is the time to ensure your restaurant has the the right commercial cooking equipment to deliver high standards every day of the week. Known for its heavy duty...
Read moreThere can be little doubt that smoking certain types of food can add a whole new dimension to their flavour. Whether it’s a succulent rack of ribs or a tender ham, smoked foods can almost be treated as a delicacy when done right. Additionally, modern chefs are forever coming up with innovative new ways to smoke all kinds of different...
Read moreThe concept of innovation should always be at the forefront of any restaurant owner's mind. Whether this is through new payment options for customers, diverse dining experiences or exciting menu items, the more that we think outside the box, the more our restaurants stand out from the crowd.In the kitchen, innovation could simply take the form of new cooking equipment and techniques, and...
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