Category: <span>Guest posts</span>
Guest posts - Industry Insight - Interviews - Training & Development
Hospitality Health: managing anxiety and stress in your team
The pressure on hospitality teams has been immense over the last 2 years, with furloughs, lockdowns, restrictions and now a staff shortage to battle. Now that the Christmas season is upon us, how can you make sure you are looking after your teams, their mental health and their general wellbeing? We spoke to Gordon McIntyre,…
Guest posts - Industry Insight
AFC Bournemouth and Kitchen CUT ready for kick off!
With the UK hospitality industry poised to for a return to business in the coming weeks, AFC Bournemouth have been using the time during lockdown to streamline their Food and Beverage processes with the implementation of F+B Engine. AFC Bournemouth – the need to consolidate, automate and centralise Faced with a rapidly expanding operation and…
Guest posts - Industry Insight
Save food, money and the planet during March’s Food Waste Action Week
This Food Waste Action Week, make a pledge to stop good food from being wasted at home and at work. We spoke to WRAP’s Eleanor Morris to find out how you can make a difference… It’s Food Waste Action Week from 1-7 March 2021. Whether you’re a chef, server, part of the head office team,…
Guest posts - Industry Insight
New mentor scheme to help chefs of all levels.
Giving back to the industry is something that Michelin Starred chef and Kitchen CUT Co-Founder, John Wood as always been passionate about. So, when the Craft Guild of Chefs launched their new mentor scheme, John was happy to get involved. Here we find out more about the scheme and what being a mentor involves…. Craft…
Guest posts - Industry Insight
Mental Health in Hospitality – Taking Care of your Team
Covid-19 and the resulting lockdown, and restrictions have placed a significant amount of stress on the entire hospitality industry. Uncertainty, reduced income, and increased exposure and risk of contracting Covid-19 in a customer-facing industry all contribute to an environment that can negatively impact the mental health and well-being of those working in it. Compounded with the already…
Guest posts - Industry Insight
Introducing the Craft Guild of Chefs
Understanding the industry, the challenges, the innovations and the rewards is something that we pride ourselves on at Kitchen CUT. To that end we strive to build partnerships with organisations that are at the forefront of hospitality. We’re really excited to have recently partnered with The Craft Guild of Chefs, and so we asked them…
Guest posts - Industry Insight
Food waste reduction – feeding people, not bins.
For any F+B operation, food waste reduction makes complete sense. In fact, there has never been a more critical time to ensure that your food waste is controlled. Wasted food costs an average Hospitality and Food Service outlet a staggering £10k each year which is the equivalent of 1.3bn meals, or 1 in every 6…
Guest posts - Menu Writing
Veganuary recipes and menus; the route to plant based profits
For the past several years, food forecasters have predicted veganism to be ‘this year’s big trend’ and not only have they always been right, the plant-based revolution shows no sign of slowing. One thing is abundantly clear: vegan food is the trend that keeps on trending. We spoke to Veganuary about the benefits of having…