From the Blog

Image of wooden table in front of abstract blurred restaurant lights background

Electrical Consumption Control Sheet

Electricity is one of the few overheads that we cannot go without and where we have a choice of how we will manage the consumption thereof. Life happens and the speed of everything happening around us causes us to become driven on autopilot.  This preserves us to an extent unfortunately it also causes us to

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Rolls baking in oven displaying temperature

Optiman Temperature Control Sheet

The Optiman temperature control sheet assists me to keep track of all equipment that is supposed to maintain a specific temperature. To maintain the cold chain for frozen and defrosting food items is not the only reason to keep a temperature control sheet. A cold chain is a temperature-controlled supply chain. To maintain the cold

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Manager on floor with waitrons guiding them

Managing by Walking Around

It is not possible for you to know what is happening in your restaurant if you remain stationary in one place. Become and remain informed by walking around and communicating with your team. Do not become predictable and never follow the same route while you are moving through the restaurant. Use this opportunity to follow

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Robotics in restaurants - Robot serving coffee to woman in restaurant

Increasing productivity and profitability without sacrificing quality, and the potential of Robo-chefs taking up human space in our kitchens soon.

The implementation of robotics has become a reality and seems that it has come to stay with us in the restaurant industry. Has the fourth industrial revolution dawned upon the fast-casual restaurant industry? In the digital age, physical and biological spheres are coming together with blurry lines. At which point will this influence us enough

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Saving electricity in restaurants

Restaurant electricity consumption savings practices and techniques.

Please have a qualified electrical specialist check and advise you on any of the suggestions below before you just implement any of the items or systems suggested. There might be costs and business interruption involved. Qualified specialists should be able to advise you in advance on the potential value of the savings and how long

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