On one hand

Doing Rounds of The Kitchen Table

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

On one hand!

Designing for delivery, how working with third-party delivery platforms helps restaurants enjoy off-premise success As a growing number of consumers turn to restaurant delivery to relieve their hunger pangs, restaurants of all stripes are seeing firsthand just how necessary it is to offer the service if they want to maintain their place in the foodservice landscape. Many operators are looking for the best ways to integrate third-party delivery into their offerings. Third-party delivery platform sales numbers have grown 36% year over year. Read more ... Original story on restaurantbusinessonline.com Original story on smartcompany.com.au

On the other hand!

**"Someone has to pay" ** Restaurateurs warn of price hikes as wages and UberEats crush margins. Restaurant-goers will foot the bill of increasing operational costs as owners under "significant pressure" raise menu prices, a new survey shows. The 2019 Benchmarking Report, published this morning by Restaurants and Catering Australia (R&CA), surveyed 656 cafes and restaurants across Australia, concluding the industry is "defined by low profit margins, rising costs and technological disruption". Read more ...

Zero waste challenge

Spicers Balfour approaching zero-waste objectives. Spicers Retreats has issued a challenge to the wider hospitality industry to step up its efforts on minimising rubbish and recycling levels as one of its properties closes in on becoming the first hotel in Queensland to operate at zero waste. Brisbane’s Spicers Balfour, located in the CBD, says it has reduced its waste output going to landfill from two 600-litre commercial dumpsters each week to one domestic-size wheelie bin per fortnight – a 95% drop with all other discards now being recycled. Read more ... Original story on hotelmanagement.com.au Original story on modernrestaurantmanagement.com

Organically Grown

Organically Grow an Online Presence for Your Restaurant Four Ways to Grow Your Restaurant's Online Presence Organically by knowing the tricks of the trade so to speak. 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 ... Register here