Is there Michelin relevance now, or not?
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
Fassnidge, from reality chef to real reality. Big jump.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.
A restaurant’s secret to happy staff. Interesting
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
The Power of Teamwork
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Hospitality and handling the heat
Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.
Hospitality talk: A business secret I never forgot
A tender business secret that will stick with you and see you well in the future. I had so many lessons at Expo 88, but this was the best hands down.
Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.
Hospitality talk: Chefs, it’s a numbers game
What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
Hospitality talk: Kitchen Tales and memories…
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Hospitality talk: Fear and trust – the big tickets
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.