Clear Heads

Doing Rounds of The Kitchen Table

This week's fresh serve of news from the Catering and Restaurant Industry. Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.

Hotel industry body calls for clear heads on road to recovery

The hotel industry's peak body has called for clear heads and eyes to be wide open as the sector looks to recovering from the dire impact of the global pandemic on tourism. Michael Johnson, national and NSW chief executive of Tourism Accommodation Australia, speaking at the Australasian Hotel Industry Conference and Exhibition (AHICE2020) conference in Sydney and online, said the initial shutdown of inbound markets and borders earlier this year, followed by the implementation of federal restrictions, had left tourism "decimated". Read more ... Original story and image on smh.com.au Original story and image on abc.net.au

QR codes making life easier for cafe owners and customers, but what about privacy?

They're the labels on the table or at the front door that look like barcodes, but why are they appearing at your local cafes, pubs and restaurants? QR codes are not a new concept, but paired with your phone they could help venues comply with their COVID-safe industry plans by assisting in the collection of your personal information. Digital QR codes are becoming a popular way for businesses to collect personal details to comply with COVID-19 industry plans Read more ...

New Ways to Succeed

With No End to COVID-19, Restaurants Find New Ways to Succeed. Bennie Parr, Jr. brings in more revenue to his restaurant today than he did before the COVID-19 pandemic began ravaging the industry in March. His pizza-by-the-slice concept stopped working well so he began to sell a hot ticket item: toilet paper. Read more ... Original story and image on riverfronttimes.com Original story and image on abc.net.au

Dark kitchens on track for a bright future

Dark kitchens (or cloud kitchens) on track for a bright future in a post-coronavirus world The dinner rush is well and truly underway for chefs Mimi and Line. The couple run five separate restaurants out of the one backroom, commercial kitchen, located inside an industrial area warehouse in Perth's southern suburbs. There are no tables, chairs or wait staff — not even a branded sign to acknowledge their existence — just a row of tablet computers that incessantly ping when another hungry customer places an order. Read more ...

Your Commercial Kitchens Trilogy Webinar...

Using A Combi Oven, Vacuum Sealer & Blast Chiller Will Change The Way You Cook ... Watch this webinar to find out why ... Watch here