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Home » Archive by category "Restaurant"

Category: Restaurant

think small

When Bigger Isn’t Better

In today’s restaurant environment, the old adage “bigger is better” no longer holds true. As savvy operators look at ways of increasing covers and getting more bums on seats, reducing the size of your kitchen footprint could add thousands to your bottom line.

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RATIONAL XS

RATIONAL proves size doesn’t matter with the launch of the new XS unit

Always wanted a combi oven but don’t have adequate space or funds?  RATIONAL’s newest product introduction could change all of that and much, much more.

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How to make your produce go further whilst reducing wastage in your restaurant

Your profits come from serving food, not throwing it away, so why not take the storage of your produce seriously?

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Why Every Restaurateur Should Be Open To An Open Kitchen

One of the biggest food revolutions of the twenty first century has been the increased importance of transparency. From stricter regulations on how we label the food found in supermarkets, to citing nutritional values of the food served in fast food restaurants, consumers are far more interested in where their food comes from and how…

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Magazine Street Kitchen Meets Mareno

Throughout 2015, “pop-up” restaurants were heralded as the next big thing; with ventures such as the Surry Hills In-N-Out Burger pop-up seeing burgers sold out before doors were even opened. This year it is all about collaborative kitchens which aim to harness creativity over commerce and instead act as a space for chefs and critics…

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Mayfair Hotel: 5 Star Service, All Star Equipment

Following a $55 million redevelopment, Adelaide’s landmark Colonial Mutual Life building has reopened as the 5 luxury boutique hotel, The Mayfair

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Centre Stage at Bennelong

On July 1st 2015, a year-and-a-half since the last plate was served at Australia’s most prestigious restaurant, Bennelong reopened its doors at the Sydney Opera House

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The New Kid On The Block

Following the success of the Butcher’s Block café which opened in 2013 by George and Anthony Karnasiotis, the father and son team have opened the doors to their latest venture, The Butchers Apprentice, marking their first foray into the nightime dining and cocktail scene

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Save Big & Serve More Meat With Halo Heat

To calculate your savings by cooking with Alto-Shaam, please click here

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Why everyone should chill

Once regarded only suitable for large production kitchens we explore how any sized kitchen can save time, money and resources through incorporating blast chilling to their operations

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