Capitalizing On Human Capital

Capitalizing on Human Capital

  Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a track record which proves that the business model is…

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Commercial Kitchen Design Tips

Commercial Kitchen Design Tips

Whatever the style of kitchen, the general rule is that the larger the operation, the more services and facets have to be considered. The three prime considerations that dictate kitchen design are: Service requirement: Consider the service the kitchen has…

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Stress Makes People Stupid

Stress Makes People Stupid

"A management consultant once said; stress makes people stupid... when emotionally upset, people cannot remember, attend, learn or make decisions clearly" (Daniel Goleman, Emotional Intelligence, Bloomsbury, 1996). Stress is an intrinsic part of fine dining kitchens, its effects can push…

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Go With The Flow

Go With the Flow

Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional kitchens require an organised, structured and well coordinated effort by everyone involved to ensure a smooth service. However there is…

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The Kitchen As A Battlefield

The Kitchen as a Battlefield

Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory as chefs strive to continually refine and improve their trade.…

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