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Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Salmon has become a dependable menu choice because guests understand it before the plate arrives. It can sit comfortably at breakfast, in a café salad or as a full restaurant main. That familiarity helps sales, but it also...
Read moreFew dishes expose a pub kitchen quite like chicken parmigiana. Guests know the version they want: crisp crumb, juicy chicken, tomato with some life in it and cheese that is properly melted rather than merely pale and warm....
Read moreNoodles are generous food. They carry spice, broth, smoke and sauce, and they can make a menu feel satisfying without leaning on an expensive centre-of-plate protein. They are also unforgiving. Leave them standing for two minutes too long...
Read moreA burger earns its reputation in the first bite. If the bun collapses, the filling slides out or the patty tastes more steamed than seared, no amount of menu copy can save it. Guests may enjoy an impressive...
Read moreFood trends move quickly, but hospitality investment cannot. A restaurant can trial a new sauce in a week; changing equipment, suppliers and kitchen workflow is a much bigger commitment. The useful question is not “what is trending now?”...
Read moreA whole fish arrives with an immediate sense of occasion. Guests can see the species, cooking method and generosity before the first portion is served. For restaurants and hotels, that makes it a compelling shared dish—but also one...
Read moreThe world of professional cooking and baking is about to be transformed with the arrival of the groundbreaking CHEFTOP-X™ and BAKERTOP-X™ combi ovens by Unox. Beyond Performance: A Shift in Kitchen Dynamics While improving on existing products is...
Read moreGemista carries the kind of appeal restaurants cannot manufacture with a garnish. Tomatoes or capsicums arrive at the table filled with rice, herbs and the juices released during a slow bake. The dish feels generous and recognisable, yet...
Read moreIn the bustling world of commercial kitchens, efficiency, durability, and precision are paramount. Thor's manufacturers, a leading provider of catering equipment, introduced Thor's line of commercial cooking equipment, to the UK market in 2015. Originally launched in Australia...
Read moreBlue steak is a very rare steak with a seared exterior and a deep-red, barely cooked centre. It is less cooked than rare steak, with a centre that typically feels cool to lukewarm. In a restaurant, consistent results...
Read moreThe festive season can fill a dining room and empty a kitchen’s patience in the same week. Group bookings grow, dietary requests multiply and regular trade continues around them. A menu that feels manageable in October can become...
Read moreThe culinary world is a fierce arena where restaurants, cafés, and eateries are consistently vying for customer attention. In an industry that's always simmering with innovation, how can cooking businesses stay afloat and thrive? This article serves as...
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