1.3 billion tons of food is wasted globally – with 40 percent of it coming from restaurants and other different food businesses. Here are some of the ideas I’ve come up with to reduce restaurant food waste!
Keeping staff is a challenge for any business. Keeping quality staff is a bigger challenge, especially in the hospitality industry, where quality staff and consistency are constantly scrutinised.
In any business, it's vital to keep staff happy to avoid staff turnover and to build a strong team. The hospitality industry can at times be particularly stressful - and building a great kitchen team is never easy!
At the start of your career, you want to listen, watch and write everything down, and take pictures or make drawings!
A picture tells a thousand words, so just imagine how much information can be sent in a running video.
The more things change, the more they remain the same. I didn't realize this until I began to reflect on my past experience of a few decades in the hospitality sector.
It’s an extremely common thing these days for a chef to get somewhat hot, and then all of a sudden that chef is opening up a restaurant everywhere.
Social media (Facebook, Twitter, Whatsapp, Instagram, TripAdvisor, Pinterest, etc.) has overtaken the "sword and the pen" in terms of information dissemination. It is as useful and conversely as dangerous as the sword and the pen.
In any restaurant that has a reservation system, no-shows are inevitable. However, there are also lots of steps you can take to reduce them drastically! We have spoken to four experienced chefs about their thoughts on reducing no-shows, and here is their advice.