There's nothing like eating out

Tips to Survive a COVID world.

This week's fresh serve of tips from around the globe to help the Catering and Restaurant Industry survive a COVID world. Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.

Why there's nothing like eating out at a restaurant

"At the table, one never grows old,"" Or so the Italians would have us believe. It's a classic proverb, apparently, and like so many of its ilk, you suspect something might have been lost in translation over the years. Surely they meant to say "restaurant" table? So far, average Melburnians have a deficit of between 60 and 90 meals out (based on a pre-COVID-19 rate of dining out between two and three nights a week). So who's counting? A lot of us, it turns out – and not just in Victoria. Restaurant & Catering Australia chief executive Wes Lambert says the response in states that have opened up would suggest Australian diners are eager to make up for lost time. Read more ... Original story and image on afr.com Original story and image on gourmettraveller.com.au

Gourmet Traveller Hospitality Honours List 2020

The full list revealed A global pandemic made it impossible to continue with our annual Gourmet Traveller Restaurant Awards. Instead, we've created another way to champion our remarkable hospitality industry. For the first time, we announce the Gourmet Traveller Hospitality Honours List, presented by PorkStar and Abercrombie & Kent. This list celebrates the individuals and businesses who have turned adversity into opportunity during one of the worst crises to hit our vibrant dining scene. Read more ...

How To Start A Restaurant In Three Steps

CEO and Founder of the Profitable Restaurant Owner Academy, the ultimate resource in starting a profitable restaurant. The restaurant industry is infamously tough on business owners with long hours, slim profit margins and relatively low rates of success. For others, however, the exponential increase in online delivery has opened up opportunities for new beginnings in the "new normal,"" I know the difficulties that restaurateurs face firsthand, having spent the past five years developing my very own restaurant chain, which has recently been acquired. If my business experience has taught me anything, it’s that you have to make the most of every opportunity. Read more ... Original story and image on forbes.com Original story and image on qsrmagazine.com

DoorDash to Help Restaurants Reopen as Delivery-Only Kitchens

Krazy Hog BBQ and DoorDash have teamed up to open a delivery-only location eight months after the restaurant shut its doors due to COVID-19. The partnership reopens Krazy Hog for delivery, helping the restaurant reach new customers and grow their business amidst one of the toughest times in the restaurant industry. The announcement is part of a new initiative from DoorDash which sets out to help select local merchants who have shuttered operations to strategically reopen for delivery. 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