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SCK Blog
Welcome to the Sydney Commercial Kitchens blog, your go-to resource for the latest trends, tips, and expert advice in the world of commercial kitchen equipment and design. Whether you're a seasoned chef, a restaurant owner, or just starting in the food service industry, we’re here to provide you with insights on how to create efficient, innovative, and sustainable kitchen spaces that meet the demands of a fast-paced culinary environment. Stay tuned for updates on the best products, practical solutions, and industry news to help your business thrive.
This weeks post is all about staff. Finding them, training them and most importantly, keeping them.
Friday, July 22, 2022
If yours is a typical convenience store or takeaway business then are you aware that between 50% and 70% of your power bill is from the refrigeration products...
Wednesday, July 20, 2022
Restaurant menus are so much more than just lists of dishes—they inspire people. They speak to customers. With digital menus, restaurateurs have more opportunities to analyze and adjust...
Friday, July 15, 2022
Today’s online users have high expectations for search and while Google has made search look easy, nothing could be further from the truth. Our new search feature produces...
Wednesday, July 13, 2022
From July 1, Australian workers will benefit from a boost to their superannuation, and restaurants, at least in our local area, have never seemed to be busier.
Monday, July 11, 2022
QR codes are having a moment. Chances are, anyone visiting a restaurant during the height of the pandemic was either introduced or reintroduced to scanning those black squares...
Friday, July 8, 2022
Built to the specifications of chefs, the Control Freak induction cooktop is the first commercial-grade cooker that precisely holds any cooking temperature from 25°C to 250°C with unparalleled...
Wednesday, July 6, 2022