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hospitality 2.0

The other side…

Hospitality 2.0 Hi, Hospo friends & family, Over the past few weeks, I have been chatting with a bunch of industry thought leaders (whilst we are all bunkered down) to start to explore “what our great industry may look like on the other side.” There have been some great insights, so I thought I would share these in the hope of shining a ray of hope, during a very difficult time.  

Hospitality is broken, and the Covid-19 crisis gives us the chance to fix it

Restaurants were already teetering on the edge. If they’re to survive this, the industry must come together and take one crucial step… We’ve heard about “the good old days” in hospitality – apparently, people wanted to work in the industry because they could make a decent living. Working conditions were great, people loved their jobs and had a good time at work. Customers valued the staff who fed and served them and were willing to…

The importance of mentorships in hospitality

The hospitality industry is changing at a pace we have never seen before. To make these challenging times slightly easier, a greater emphasis needs to be placed on mentoring and training the younger generation of chefs to ensure the future of hospitality is stronger than ever before.   Summary What we are currently witnessing in the hospitality industry is something no one has ever seen before. And it’s times like this where we must rally…

Mental Health and Foodservice – Opening up on the issue

You can’t truly understand the tolls of foodservice unless you’ve worked in it. It’s as simple as that. From long shifts with no breaks to the meagre pay packets, the life of a hospitality professional can certainly be a struggle at times. Which is a shame, because at the best of times the workplace is a vibrant, upbeat breeding ground for awesome people. But with the good, we must acknowledge the ugly side of foodservice….

Pubs and bars set to the last in line as restrictions unwind

As Australia is recording daily falls in new cases of Covid-19, with three states seeing no new cases at all this week, talk is now about a slow easing of lockdown restrictions. But authorities have warned that pubs and clubs may be some of the last places to be allowed to open again. Speaking to The Sun-Herald, Professor Peter Collignon from the Australian National University said the government needed to remain cautious as it eases…

How to maintain your kitchen equipment during the lockdown

The hospitality industry is facing many uncertainties during these troubling times. However, some potential problems can be avoided with the right precautions – including the correct maintenance of your kitchen equipment.  As there is no way of knowing when we will be back to our regular routines, it is crucial that equipment is properly cared for in the interim. Oz tank’s stainless steel, double skinned soak tank system will save on the cost of labour, costly chemicals,...
POST COVID KITCHENS – GET READY

POST COVID KITCHENS – GET READY

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life big pharma vaccine profits – let’s do a financial review…

Why Restaurants Are So Fucked.

Why Restaurants Are So Fucked.

COVID 19 is about to kill restaurants by the thousands. This pandemic is the ultimate pressure test and restaurants are failing hard. Think about it: when we come out of this, your favourite food spots might not be there any more. Why are they so fucked? Let me explain. Margins in the restaurant industry are notoriously small. Like tiny, actually. For reference, margins for banking, accounting, and legal services come in around 18–25%, healthcare 12-15%,…

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