Archive for 2010
If you considering developing a brand for a few existing sites, where to start?
If you considering developing a brand for a few existing sites, where to start? The first thing to do is to be clear about what you want to achieve in the long term.Then define what your brand is all about – what makes you different? Why do your customers keep coming back? Be holistic Consider [...]
Staying ahead of the market
Why do some businesses manage to stay contemporary and fresh, while others seem to become locked in the past? I’ve been concerned with the problem of how to teach business owners and managers to stay ahead of the market for some time. A spate of distressing phone calls from troubled business owners have prompted me [...]
The History Of The Chef Uniform
Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional [...]
Curtis Stone shares culinary secrets with Americans
What whenever a notable chef came to your home and offered up up to make dinner? That’s the idea of a new American television cooking show with a twist. And there are a few twists as you will see. Interestingly, the chef is not American, he is from Down Under and naturally,as Australians are recognized [...]
Men eat steak, women eat chocolate
So what is it with certain foods (and drinks) getting the boys vs. girls treatment? There may be a few male Australian athletes — like Greg Chappell and Wayne Pearce — who are vegetarians, but in our consciousness, real men still don’t eat quiche and women stick with chocolate, tofu and yogurt. What if these [...]
‘No worries, I’m insured . . .’
I was visiting one of my alpine clients when one of those totally unexpected disasters happened. We were driving along a winding, narrow road and had a nasty head-on accident with one of my client’s 4wd vehicles. It was one of those unfortunate situations where nobody was really to blame. We both got caught with [...]
Hunting for the perfect blender?
Hunting for the perfect blender? Read on! A blender is an integral part of a chef’s kitchen. Choosing the right one for you depends on a number of factors, including storage space and what functions you want it for. Some key features to look out for when blender shopping? An internal storage drawer or separate [...]
Fresh veggies versus frozen
Going the frozen option can actually help a kitchen’s budget – with the veggies being able to be stored for longer, meaning less wastage – and seasonality can be ignored. Think veggies, plucked fresh from the farm and delivered straight to your door, are best? Not always. Most vegetables in frozen and canned form are [...]
2011 Gourmet Traveller Restaurant Awards winners
2011 Gourmet Traveller Restaurant Awards winners RESTAURANT OF THE YEAR Cutler & Co., Melbourne BEST NEW TALENT Matt Stone, Greenhouse, Perth NEW RESTAURANT OF THE YEAR Ortiga, Brisbane OUTSTANDING CONTRIBUTION TO THE INDUSTRY Cheong Liew, chef BAR OF THE YEAR Eau-de-Vie, Sydney MAITRE D’ OF THE YEAR Peter Sullivan, Aria, Sydney/Brisbane REGIONAL RESTAURANT OF THE [...]
Drinks sales are a vital part of your revenue
It is not a secret, pubs are becoming less of a local boozer and more of a place to enjoy a fine meal and a drink with your friends and family. And with customers becoming more value-savvy after GFC, the majority of drinks sales are taking a hit. Mark it up To start with, the pricing of [...]
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