Is your menu a roadblock to success?
Hospitality expert Paul Rifkin shares some practical tips on how to design a menu that will deliver the best results.
Why a chef’s health is non-negotiable
The life of a chef may appear glamourous, but the reality is gruelling - both physically and mentally, writes Paul Rifkin.
Why it’s time to stop complaining about complaints
Paul Rifkin shares how customer complaints are a valuable litmus test for your operation's processes and procedures.
Why comfort food is a recipe for success
Paul Rifkin offers some sage advice about how clubs can cater to a growing demand for comfort and value.
Behind the bar
From gourmet bites to crafty cocktails, clubs are transforming bar menus with extensive options to cater to modern tastes and preferences.
Deciding when to stay or leave in your chef career
It's common for junior chefs to leave a kitchen to progress their careers. But is this really the best move?
Fried food: The good, the bad, and the ugly
From street food to fine dining, hot oil can transform the simplest ingredients into crispy, moist morsels. So how can your venue get it right?
Why aren’t kitchen budgets matching cost of goods sold?
It’s more important now than ever to get costs under control. But sometimes what is costed, doesn’t match what is served.
You’ve hired a new executive chef, now what?
Clubs need to set realistic expectations for their new recruits, otherwise it could be a detriment to everyone involved.
Now is the right time for clubs, are you ready?
It's time for clubs to capitalise on consumers favouring value-for-money dining as cost-of-living pressures continue to rise.
To mentor or to replace head chefs?
Even head chefs require support, training, and mentoring to achieve a club's KPI goals.
Switching up management styles to prevent staff burnout
Burnout is a leading cause of resignations in kitchens, and identifying early signs can help prevent good talent walking away.