The coronavirus pandemic has created a renewed interest in thorough cleaning of frequently used surfaces. Whether you operate a restaurant, school, healthcare facility or hotel, your new top concern is keeping surfaces sanitized and as hygienic as possible.

  The way we eat, where we eat, and what we eat are all going to change as a result of COVID-19.

In April 2018 one of Australia’s most awarded restaurants Quay paused for service to undergo a major redevelopment.

Hopefully by now you have an understanding of the advantages of volume cooking with Joni (if not, read this!). But one of the areas where the Joni range truly performs is when used for the cook-chill process, and today we dive a little deeper and take a look at how this works.

You don’t need 2020 vision to see the emerging trends in foodservice. In fact, previous trends such as online delivery now allows for better data mining and trends predicting than ever.

Joni is renowned for allowing large scale caterers to produce food faster, safer and easier than ever before.