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!
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!
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.
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.
Being a head chef means you have lots of responsibility in the kitchen. You're responsible for getting food orders out on time, ensuring each dish is made to a high standard, and the other chefs are working well together.
The word 'chef' is not only about wearing a nice white jacket (or one of the trendy coloured ones preferred by many) with your name on it and putting a set of ingredients to create a dish.
Here's my advice on getting off to a great start in your new chef career.
I have personal experience in waste management for 7 years at Commercial Recycling and New Earth Solutions in Dorset...
Over the past 25 years, I have had several different job roles in the food industry, which have varied in hours, shift patterns and expectation.