Using the internet is a daily occurrence for the majority of society in this day and age. The internet allows us to connect further, communicate faster, and make plans with ease. Today, customers of the hospitality industry desire convenience and speed. It is assumed that business's will have websites, and also have an online booking and or ordering system. It is assumed businesses are on the internet.
Search engines like Google are excellent at suggesting restaurants, cafes and takeaway locations within a certain distance of you. Try Googling "Cafes near me" and see what pops up. It uses your exact location to provide a selection of cafes within your location.
In order for your business to appear however, you need to have an online presence;
Companies such as UberEats and Deliveroo are successful because they recognise the busy nature of people today, and have tapped into this desired convenience market. They are also online! It's a simple idea that has proven to be very effective. Simply choosing what you want for lunch on an app, and having it delivered to you at work, keeps people very satisfied. You can reach out to UberEats and submit a form to have them register you as an UberEats restaurant partner. This would be an effective way to have more people eating your food.
It might seem like a hassle getting your hospitality based business onto the internet, but the benefits are insurmountable. The internet is the modern phone book, and this is where people will primarily be finding you without literally going past your shop front. There is a world of potential customers out there waiting for a business like yours to jump in front of them.
Have you ever noticed that your fried food always looks more enticing, and tastes better when the oil is fresh? Have you noticed that after a while, fried foods tend to come out soggy, dark in colour, and oily. It makes sense right? Fresh oil means fresher food. But you can't be expected to replace the oil every half an hour. This would become very expensive very quickly, and is not a sustainable practice. So what can you do to make the most of the oil you have, without compromising your product?
The answer is Synthetic Magnesium Silicate, such as Magnesol. This is a food grade, white powder that acts like a magnet, attracting the byproducts left in the oil such as fats, off odours, and off tastes. By Attracting these byproducts and removing them, the life of the cooking oil is extended. Traditionally, chefs would use regular "filters" to scoop out excess crumbs and food batter, however this doesn't soak up the things you can't see such as water residue, salt, soap etc. By using a combination of both traditional filters, and synthetic magnesium silicate, your oil will remain fresher for longer.
Your customers remember your business based on the service you offer and the quality of food you deliver. Put your best food forward with great quality deep frying oil. Fresh oil means Golden, Crispy and Tasty food.
Magnesol is competitively priced, and efficient. At approximately $7 for a kilo of the absorbent powder, magnesol is very affordable. Use this product, coupled with one of our high quality, top of the line fryers, and see your business save thousands of dollars every year.
Australia is a very multicultural society, with diverse culinary traditions. Just about every kind of international cuisine is available to eat in Australia; from Italian to Thai to Indian and Vietnamese, there is something to tickle all tastebuds. Multicultural tastes heavily influence Australia's food culture, with many Australian chefs creating "Fusions" of multiple cultures. So what makes up Australias food culture?
Australia has a long standing tradition of consuming meat, because meat makes up a significant portion of Australias agricultural economy. Many Aussies grew up under the eat "Meat and 3 Veggies" dietary rule. Roasting and Barbecuing meats are typical in Australia, with Barbecues (or BBQs) seen as social affairs, often coupled with beers and a stereotypical game of backyard cricket. Australians love a good outdoor meal, and it is not uncommon to see families picnicking or Barbecuing on a weekend.
Alcohol plays a big part in Australian culture, with it being a staple at most celebrations, social activities and relaxation efforts. Although the legal drinking age in Australia is 18, there is an increasing trend in underage children consuming alcohol. This is understood to be a result of social occasions, family influence, and peer pressure, because it is considered "un-Australian" to turn down a drink.
Australia is a land 'Girt by sea' so it only makes sense that seafood is a big part of the food influence. Fish and chips is a very common Australian meal, consisting of deep fried fish and hot chips!
Vegemite is a thick brown spread made of yeast, and full of vitamin B. It is a spread that has been enjoyed by Australians for decades.
Pavlova is a really common Australian Dessert. There is an ongoing debate between Australia and New Zealand over which country actually created the Pav, but Australia still likes to claim it! It's a sugary meringue based dessert, often topped with cream and loads of fruit.
ANZAC Biscuits are super simple cookies made from Oats and Golden Syrup. These biscuits were named after the Australian and New Zealand Army Corp.
Lamingtons are made from squares of sponge cake coated in chocolate sauce and rolled in coconut. Lamingtons are a popular Australian treat.
Tim Tams are chocolate biscuits created by Australian company Arnott's. Time Tams are two malted biscuits, with a central cream filling layer, and then dipped in chocolate. They are delicious and now come in many flavours including double chocolate, and caramel.
Weet Bix are essentially biscuits of wheat, and are usually eaten with milk for breakfast. There have been a number of marketing campaigns that are important to Australian Weet Bix Culture including "How many do you do", and "Aussie kids are Weet Bix Kids".
A meat pie in Australia is a hand sized pastry filled with some kind of meat. Meat pies are often consumed with tomato sauce, and are considered a convenient take away meal.
Damper is a traditional Australian bread cooked often by Stockmen. Damper is best cooked in the hot coals of a fire. Check out this Damper Recipe.
A typical Aussie hamburger consists of a fried meat patty, cheese, egg, bacon, lettuce, tomato, onion, and most importantly beetroot.
Sausages or snags, are cylindrical meat products, often made of ground beef or pork. Sausages are regularly cooked on a BBQ, colloquially known as a "Sausage Sizzle".
Australians have a very diverse food culture, with lots of influence from neighbouring nations. What are your thoughts?
From young ages without even realising, we are taught the most appropriate ways to behave at the dinner table. Things like "Elbows in", "Don't chew with your mouth full" and "Don't slouch" are common phrases kids hear during dinner. At the time it seems like a nuisance, but our parents were just preparing us for the etiquette of real world dining. Some examples of table etiquette are obvious, but others aren't as commonly enforced. Are there any table manners that you do incorrectly?
At informal dinners, i.e. just a regular dinner out with family, you should immediately place your napkin on your lap when you sit down. If this was a formal dinner however, e.g. a wedding, you should wait for the host to first put the napkin on their lap before you do so.
If ducking out to the bathroom, your napkin should be left on your chair awaiting your return. Upon completion of your meal, your napkin should be placed to the left of your place setting.
If you're not used to formal place settings, going into an event with sophisticated crockery can be quite a shock. Why are there three spoons? Which glass do I use? As a general rule, you should always start from the outside and work your way in. The outside utensils are used for the first part of the meal, typically the entree.
To determine which glass is yours and which is your neighbours remember this quick trick. Hold both hands out and touch your thumb to your pointer finger. Your left hand will look like a b, and your right hand will look like a d. Your bread will be on your left, and your drink on your right!
Do I Start Eating?
You should wait until everyone at the table has been given their food to start eating. If you are at say a wedding with many tables, you do not need to wait for all 20 tables to be served. Once everyone on your table has been served, then it is appropriate to eat. Alternatively, if the host of an even asks you to start eating you may commence your meal then.
When having a break from your food, you must indicate so with your cutlery. It is super simple. Angle your fork and knife so the prongs and blade are in the middle of the plate touching. They should form an inverted v shape. To indicate that you haven finished your meal, put your knife and fork parallel on the plate.
So how many of these things do you or don't you do? Impress your friends and family at your next dinner with some etiquette facts!
Service and Hospitality are words often used to describe the elements contributing to a customers experience. Although often mistaken to be the same, Service and Hospitality are very different in terms of what they offer the consumer.
Service is a transaction based approach to customer service, meaning there is very little personal involvement, and it's main goal is to purely provide the customer with the service on offer. Hospitality however goes above and beyond.
Consider this. You work at a busy restaurant located in a popular tourist destination. Some new customers come in and wait to be seated. Your conversation goes something like:
You: Hello, can I help you
Customer: Hi I Have a booking for Smith for three people
You: Sure follow me
And you proceed to seat them and take their orders. This is a very transactional approach to serving a customer. Yes you have done your job and all required of you, but you have not made an effort to engage the customer, and make them feel welcome.
Hospitality is all about how you make your customers feel. It looks at ways to make the customers experience easier and more enjoyable. It takes into account the personality of the brand and also of the person involved in the interaction.
Now take the same scenario as earlier, but with a hospitality approach.
You: Good evening Sir, welcome to [Restaurant Name]
Customer: Yes Under Smith
You: No worries Mr Smith, a table for three people, have you dined with us before?
Customer: No we haven't we're here on holidays.
You: It's a pleasure to have you here Smith family, where is home for you?
and so on. Obviously the conversation will not always follow the script, but finding some key things to chat with your customer about to make them feel at home is important.
You can of course do one without the other, but to achieve best results, a strategy providing good customer service with great hospitality is most effective. Hospitality is how the customer will remember your business. Embrace that and be sure to wow them into coming back again.
Moving out of home is a big step in every persons life. Not only are you moving away from the comforts of Mum and Dad, you're also moving away from the stocked pantry and fully equipped kitchen. Your first night in your own house will be exciting... until you realise that you have nothing to cook with. Rather than ordering pizza every day for the rest of your life, we've compiled a list of the basic essential things you will need to make the most of your new kitchen!
Lets start simple. You need things to eat with.
Now to Appliance Essentials!
Some little things
Hopefully this guide has given you an idea into what you might need for your new adventure. You will make your kitchen your own and work out the things you do and do not need. Enjoy this next chapter, and happy cooking!
In todays day and age, being aware of, and catering for allergies is imperative. The number of people suffering from allergies or food intolerance is rising and therefore the likelihood of one of your guests having an allergy is quite high. Just about every food has the capability to cause an allergic reaction, however some common allergy inducing foods include: nuts, eggs, dairy, shellfish and wheat. Guests attending a catered function should give notice of their allergy prior to the event to give caterers time to prepare an alternate menu.
Ensure Information is Accurate:
In an Emergency:
Creating an allergen safe environment is important to having an inclusive hospitality business. It is important to never assume things, and to always seek hard facts, e.g. the ingredients in tomato sauce, or in banana bread, to ensure the information you are supplying to the customers is in fact correct. Allergies can be life threatening, and as a hospitality worker, you have a duty of care to the customer to provide them a safe and enjoyable experience.
Over the past three years in Australia alone;
- 18,000 hospitality industry workers were injured
- 250 workers were left permanently disabled
- 8 workers died
All of these instances could have been avoided, if workplace hazards had been identified and managed efficiently. All employees including executives are responsible for the safety of the workplace. Employers should be diligent in ensuring the workplace is safe and free from hazards, and employees need to ensure they are reporting all potential risks.View full article →
Food hygiene is imperative to businesses in the hospitality industry. Australian food standard 3.2.2 - Food Safety Practices and General Requirements, ensures food handlers are constantly doing what it takes to keep food safe. Researchers have identified over 250 food borne illnesses, and have noted that pregnant women, young children, the elderly, and anyone with a compromised immune system are most likely to develop a food borne illness. It is especially important for hospitality staff working with these groups i.e. in pre-schools, to be extra diligent in maintaining Food Safety and Hygiene.
Cleanliness is Key
- Frequently wash and dry your hands. Use warm running water and lather hands with soap. Ensure to scrub fingers, palms, wrists, and under nails for 15 seconds. Rinse under the warm running water. Turn off taps with elbows or a towel to avoid recontaminating hands.
For a comprehensive understanding, watch the video below.
- Long hair should be tied up or put into a hair net. This will stop hair getting in food.
- All jewellery must be removed. Millions of germs can hide in rings, necklaces, watches etc.
- Wear an Apron on top of your CLEAN clothing.
- Do not touch food that is 'ready to eat' with barehands. You must wear gloves or use tongs.
- Do not cough, sneeze, eat, or blow on food.
If you are sick...
Tell your supervisor and go home. Do not touch anything that could contaminate the food. You should not return to work until 48 hours after your most recent symptom.
As a hospitality employee it is your responsibility to ensure you remain hygienic in the workplace. Follow these basic steps to better your workplace.
Aside from an evolving business model, reliable staff and a great menu, sweet success for a cafe can be as simple as having the right tools for the job.
Once you've finished your business plan, your finances and location is sorted, a kitchen layout mapped, the next step is to fit out the kitchen.
Choosing the right commercial equipment for your cafe or restaurant space can feel overwhelming, especially as it will affect the day to day function of your cafe, which impacts customer experience and your all important potential profit.
Some of the key factors when considering hospitality supplies are:
+ your budget
+ the concept/style of your cafe
+ your menu — what type of food you will be selling
+ the amount of space you have to work with
+ is there any exisiting equipment in good working order
Starting with a basic setup of equipment suits most startups, it also gives you the option to add gear and extra catering equipment down the track as your business grows. The vital items for every commercial kitchen include:
Storage refrigerator & freezer
Choosing the right size and shape commercial fridge to store all ingredients and fit your space is important. Choose from upright and under bench fridges and freezers. Under bench options are great space savers in small kitchens. Preparation fridges are designed for quick access to fresh ingredients displayed in refrigerated sections.
Display cabinet for cold food
An attractive display cabinet is an investment in any cafe kitchen. It showcases pre-prepared sweet and savoury food and is responsible for last minute sales from customers who need something quick to takeaway.
Your kitchen layout plan is paramount here. Selecting a commercial espresso coffee machine is largely determined by bench space (consider proximity to power supply, water supply and waste drainage) budget and estimated capacity (1, 2, 3 0r 4 group machine).
Dishwasher and sinks
When choosing a commercial dishwasher it's important to determine what capacity machine you'll need. You can estimate this by thinking about how much crockery and glassware per person each table will use at maximum capacity, showing roughly how many dishes will come through your kitchen at peak times.
Crockery and glassware
Perhaps the trickiest choice of all, choosing dishware for your cafe or restaurant has to consider not only functionality but how the design compliments your establishment's style. Whether you're after classic or statement dinner plates, always prioritise durability and stick to your budget.
Other commercial equipment you can add to your basic setup includes:
+ commercial microwave oven
+ sandwich press
+ griddle and commercial hot plate
+ gas oven with various cooktop burner variations
+ Knife sets
+ chopping boards
+ kitchen utensils
Upgrading equipment later on can be an inconvenient and costly task. So be sure to plan you kitchen layout well in advance to assess the best configuration of all equipment during service times, know your budget and get advice on tried-and-true brands with warranties.