For many businesses in the hotel and catering industries, the biggest monetary loss is food waste. BY reducing food waste you save money don’t forget its not just the cost of the food but also there is the cost of waste disposal. By saving money you increase your bottom line and thus increase the chances […]
The first in and first out method, also known as the FIFO method, is essential for good stock management. By using this method in the catering industry you are reducing the risk of wastage through short date, out of date or expired stock.
Summer is coming and that means your target audience are looking for establishments where they can enjoy the limited British summer. They want beer gardens, ice cold drinks, delicious salads, cooling desserts, barbecues and alfresco dining.
The summer and warmer weather is coming and while we spoke about how you can help your customers at this time of the year in a previous blog post, you also need to think about how you can support your kitchen during these warmer months.
Today I want to talk about the difference between food stocktaking, sometimes known as dry stocktaking and wet stocktaking. Let’s start with wet stocktaking. Wet stocktaking is as it suggests, it’s all your wet stock, it’s everything that comes through the bar, so that includes; Spirits Bottle beers Soft drinks Draft beers Lagers Wine But […]