So what is the future for professional kitchens?

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.

Smaller spaces and budgets – so what’s the future for professional kitchens?

That was the question put to FCSI and Electrolux Professional as they teamed up at HOST in Milan for an inspiring roundtable event. ‘Defining smart kitchens for the future’, involved discussions on how the foodservice industry is, or should be, re-defining their design, performance and efficiency for the benefit of people, profits and the planet. This comes at a time when professional kitchens are more compact than ever, with space maximized for paying diners. Meanwhile, consumers increasingly base purchasing decisions on companies that prove they are socially and environmentally responsible. Read more ... Original story on professional.electrolux.com/blog Original story on theaustralian.com.au

Restaurant use of native ingredients has gone wild

I don’t mean to point a finger, but someone needs to be blamed. I think a Dane should cop some responsibility, along with a Scot with an Italian name. Pied Pipers of the indigenous ingredient who play a tune just too complex for the average Joe to follow. So I’m just going to come out and say it: 2018 needs to be the year everyone takes a good hard look at this native ingredient thing and just settles. It’s getting out of hand. Yes, of course, using what evolution gave us to create food with a genuinely Australian palate is a really admirable ethic. As everyone works towards answering the question “what is Australian cuisine?” using the bush larder makes considerable sense. As does that now popular approach (at least in WA) of following the six seasons adhered to by the original Australians of the state’s south-west. But, you know, there’s a good reason why Spaniards don’t put olive leaf in their paella and omelettes, even though the stuff is plentiful, indigenous and all that. It tastes bitter and bloody horrible. Read more ...

6 Digital Marketing Trends To Watch In 2018

'Tis the season to take a look at what worked and didn’t work in your marketing last year. In going through that exercise, I encourage you to test some new tactics for the year ahead. Below are six trends to keep an eye on and how to apply them. 1. 'Mobilfication' 2. Media Properties 3. Chatbots 4. Reviews 5. Video 6. Branding Versus Direct Response Read more ... Original story on forbes.com Original story on telegraph.co.uk

Quitting the 'gastronomic rat race'

The prestigious Michelin Guide allowed a French chef to hand back his three stars on Tuesday after he complained that the coveted top rating put him under too much pressure. Sebastien Bras, 46, whose signature dish, ‘gargouillou’, made with asparagus, baby spinach, herbs, rocket, cherry tomatoes and edible flowers, is considered one of France’s finest culinary creations, has held the maximum three stars for 18 years in his restaurant Le Suquet, in Laguiole, southern France. Read more ...

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