I’ve just come through the busiest week of the year outside of Christmas with my team. August Bank holiday - and the festivals are always a fantastic week for us.
Changes to a menu, although necessary to keep options current and new and to compete well with your nearby rivals and the internet, are always I find, a balancing act.
In the restaurant industry, food trends are constantly changing and evolving. As a chef, should you be continually updating your menu to fit current trends, or is this a waste of time?
We have spoken to two experienced Chefs about this topic, and here are their thoughts on if you should fit your menu to match food trends.
Entering any new career can be daunting. How can you prepare yourself, what can you expect? For anyone starting out as a supplier, we have spoken to 2 expert suppliers about the advice they would give to a new supplier just starting out in their career.
Starting any creative career can be daunting, especially if you do not have a following. For example, starting out as a self-employed writer with no followers, especially if you're unsure of what you're going to write about, can seem scary.
In the hospitality industry, amazing managers are both essential and hard to come by. Staff need to be managed by someone who not only can 'manage' well, but also someone they can rely on and trust, to create a happy work environment.
As anyone who has worked in a team will know, there's nothing worse than working with people who don't cooperate or simply don't want to be there. A strong team who share the same vision is a team that will guarantee success, and teamwork (like in any field of hospitality), is an integral part of any kitchen - and it isn't just the chef's job to make sure his team work well together.
When starting any career, it's always super helpful to gain some advice from those who have experience and know what to expect.
As an experienced chef, I have faced many challenges throughout my career. Here are 5 challenges I face, and how I try to overcome them.
Before I set foot for the first time in a restaurant as a worker, and not as a guest, I wished somebody had told me that, in one of the most fast-paced and stressful environment ever, it was not all about good food, good wines, good drinks and good service.