Finding solutions to the hospitality recruitment crisis
A major hotel / restaurant company has found a solution to the recruitment crisis with…
Browsing: Latest From The pass
Head Chef Rhys Watson-Lamb Puts His Unique Spin on an Izakaya Food Experience
Sydney’s go-to for an Izakaya experience, Kid Kyoto, has levelled up its food offering with…
11 must follow chefs on Instagram
Instagram is a gold mine of inspiration for chefs. A space to promote and share…
Taylor Cullen joins the Chiswick family at Matt Moran’s Woollahra restaurant
There are sustainability-minded chefs…and then there is Taylor Cullen. This New Zealand-born chef literally has…
Waste not, want not – Tackling food waste in hospitality
“There are 7,5 billion people on the planet Earth. We produce food for 12 billion.…
Enthusiastic uptake of fine dining at home
“Our lockdown menu is not about the number of covers, it’s about engagement of our…
The Rise of Dark Kitchens
Dark kitchen. Cloud kitchen. Virtual kitchen. Ghost kitchen. They sound like settings within a sci-fi…
Phil Wood and his first solo restaurant Ursula’s
Why did Phil Wood named his first solo restaurant Ursula’s? Phil reveals the history behind…
The Non-Alcoholic Drink Revolution
It’s a fact: many people want to drink less alcohol. The drivers behind this alcohol-reduction-revolution…
Our top 10 chef-must-have apps
Want your business to have the edge? Looking for more time to prep food? Logistics…