Who has inspired me? Thinking back to my very early years, I suppose my first interests in food came from weekends spent at my grandmothers.
Due to the nature and versatility of the hospitality industry, it is easy to see why it has always appealed to people both as a career choice or perhaps as a career stop gap from time to time.
Climate change is becoming a more important issue every day, especially when it comes to customers finding and choosing a restaurant. Restaurants must be taking every step they can to reduce their environmental, especially if they want to reach more customers and increase profit.
Whether you are an entrepreneur starting up your own businesses or a head chef out there looking for ways to improve your current menu, it is essential to remember your single most important and valuable tool. If executed right, it will provide variety to the consumer while at the same time market and push your business and its products forward.
Climate change is, and has been for some time, a huge issue facing our planet. Every day we are learning more and more about the impact our practises as a population are having on the environment, and we constantly have to think of new and innovative ways to play our part and do what we can to reduce our carbon footprint.
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.
According to ‘The Caterer’ magazine “a staggering 3.3 million tonnes of food waste from hotels, restaurants and bars goes into landfill sites every year, with probably the same amount being discarded by hospitals, schools and other mass catering outlets”.
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.
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.