Hospitality Influencers

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.

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.

The hospitality industry is a massive contributor to global food waste. It’s a huge problem these days and a significant factor in global warming.

Back in Catering College while doing my management training I was taught that a 'boss' would simply manage their employees while a 'leader' will push his/her employees to innovate, think creatively and strive for perfection every day!

When I first started out in the industry back in 1995, I had a part-time job as a catering assistant in a food kiosk called the ‘Ranch House’. It was a ‘tex-mex’ themed small business selling burgers, tacos, burrito’s etc.

As a Chef, you're up against many challenges throughout your career. These are 5 big problems I think we face as Chefs.

How can you get off to a great start in your chef career? Being a chef can be a tough career with long (and often unsociable) hours, and you'll often be working when your friends with 'normal' jobs will be out having fun.

Creating a menu for some can be a nerve raking experience. You are putting your skills and knowledge of food out there for everyone to see and taste. A menu can be a make or break of the establishment and the menus creator. No pressure!