Confessions of a Chef
03/26/2017 at 21:42. Facebook
Confessions of a Chef
03/26/2017 at 01:45. Facebook
Very true
Confessions of a Chef
03/25/2017 at 23:11. Facebook
Design tip
Make sure that Front of House have access to the kitchen team wherever necessary, but they never cross paths.
Any conflicting flow patterns, where the movement of BOH and FOH staff overlap, are disasters waiting to happen. Accidents and injuries, breakages and slower service are all potential outcomes.
Design should start with the general flow patterns of both food and product. When...
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Confessions of a Chef
03/23/2017 at 21:43. Facebook
“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything...
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Confessions of a Chef
03/23/2017 at 20:24. Facebook
Design tip
Before you can even approach your design plans it is important to have your budget sorted out first.
If you provide your budget after the plans are drawn up and you don’t have enough cash, then it’s back to the drawing board - costing your time, and potentially penalties from the rental agents.
Confessions of a Chef
03/22/2017 at 19:57. Facebook
How important is it to have regular customers?
Confessions of a Chef
03/22/2017 at 07:59. Facebook
Confessions of a Chef
03/21/2017 at 20:37. Facebook
Confessions of a Chef
03/21/2017 at 06:28. Facebook
Go to Moffat Australia for your chance to win our Messermeister Chefs knife
Design tip
Are you protecting your business from the growing trend of delivery services like Menulog and UberEATS?
Uber customers can eat great food from the comfort of their own home, great food is no longer enough to sustain a great business.
For people to dine out these days, their experience has to be worth leaving the couch. Is your venue going to entice people in?
Restaurant design has...
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