Rising-the-bar-1 ICON

There are many reasons why enticing bar menus are worth their while – they can help a venue appeal to a diverse clientele, increase drink sales and add to the atmosphere. Patrons attracted by bar menus may range from those simply wanting to meet and have a drink before moving on to the night’s entertainment, to those who are happy to eat a full meal at the bar and stay and socialise.

Article source: Bistro May/June 2010

more»
food-cost-control-1 ICON

It seems to be almost universal, judging from the desperate phone calls that are coming in to my business; together with some of the disturbing figures I’m seeing on profit and loss statements. It’s also interesting how few of the chefs and managers who attend our training courses really understand the issues they have to manage in order to bring food costs under tight control.

Article source: Bistro May/June 2010

more»
Cerebos

Cerebos Food Services makes it easier for you to offer gluten free meals on the menu with their extensive range of GRAVOX gluten free gravy mixes and boosters and the ASIAN HOME GOURMET gluten free spice pastes.

more»
bread icon

Whether there are more people with allergies today, or simply that more people are having their allergies diagnosed, is open to debate. But one thing is certain – public awareness of food allergies and intolerances is much higher than in the past. Australia’s Food Standards Code now includes a ‘nil tolerance’ on cross-contamination from food […]

more»
Medallions

Kai Ellmann explains why food service professionals should choose Ingham Breast Medallions

more»
Ingham Quality

Inghams Group Account Manager Martin Farrel talks about the quality of the Inghams products.

more»
Schintzel

Kai Ellmann explains why foodservice professionals should choose Ingham Thigh Schnitzel.

more»
Why Choose Inghams

Inghams Group Account Manager Martin Farrel explains why Foodservice Professionals should use Inghams.

more»
Face2face