The number of restaurant start-ups and seats is now officially outpacing population growth. We need to deal with this scary statistic, and now.
Do you have a clear, workable management system? One that filters down or
sideways? I think sideways is the new down, really.
While the video and screen shot are of Geena Davis talking to film and TV people about the massive gender imbalance in the film industry, I thought it was incredibly pertinent to life behind the pass.
We all struggle looking for the solution to problems and issues, when sometimes, that solution is staring us in the face.
We chose our own table and sat down, picking up menus that lay waiting. The place was half full, and a couple of waiters dawdled, chatting at the bar.
I shuffled, looked down at my new clogs and rubbed one against the back of a leg. He thumbed at two bulbous bags of potatoes leaning, waiting, in a corner.
The restaurant world is big. International. Even in Hobart, new venues open every week. What’s the result? Burnout. And the bar has never been higher.
The food scene, in Australia and many other countries, is white hot at the moment. How long can that last? And what do we do about the shortages?
Anyone out there who is lactose intolerant? Think you can’t eat any dairy foods at all? Think again. Nicole from Grandvewe explains.
Why are cookbooks, food and cooking shows the bomb now? Food in all its deliveries to the public shows no sign of waning. Van Pho may just have the answer.