Category: <span>Interviews</span>
Industry Insight - Interviews
Oowee Vegan – from street food to plant based success.
Against the backdrop of a pandemic, financial chaos and an industry pushed to the brink, Oowee Vegan has been growing from strength to strength. With the vegetarian and vegan market about to skyrocket, we talked to Co-Owner Verity Foss about the story behind the brand and the journey that has taken Oowee from street food…
Industry Insight - Interviews
Interview: The F+B CUT with Conrad Brunton
We caught up with Conrad Brunton from Tonic – Talent in Hospitality about the recruitment issues facing the industry, how candidates can get ahead of the pack when looking for new roles and some of the businesses and organisations that have inspired him over the last 12 months. Conrad talked about the impact of Covid…
Industry Insight - Interviews
Webinar: The F+B CUT with Meat and One Veg Blog
Recently, we had a really great interview with Simon Carlo of the award winning Meat and One Veg blog, hearing his views on how Lockdown 2.0 has been so different from its predecessor, looking at the ways hospitality has evolved and diversified over the last 9 months and how it will continue to do so……
Industry Insight - Interviews
How marginal gains could save your F+B business.
We talked to F+B Business consultant, Chris Barber, about surviving in a hostile trading environment. At a time when businesses are fighting for survival, the ‘Blame Game’ serves no purpose; instead, look for solutions in the marginal gains…. There is no doubt in my mind that hospitality is blameless for the current pandemic, and is actively doing the best it can to…
Interviews
Allergen Management in Hospitality – Interview with Caroline Benjamin
ALLERGEN MANAGEMENT IN HOSPITALITY Interview with:Kate Winthrop, Client Services Director at Kitchen CUTCaroline Benjamin, Director at Food Allergy Aware Scaremongering is left aside, instead Kate and Caroline focus on practical tips for all types and sizes of operators.Specifically covering: Where do the legal responsibilities of allergen management in hospitality lie? What should operators prioritise now?…
Interviews - Restaurant Management Software
How can voice ordering and EPOS work together to improve revenue?
Voice ordering will play a significant role in the future of hospitality technology. Ahead of this week’s Restaurant Show, we talked to Luis De Souza, CEO of NFS Technology Group to find out about the latest innovations, trends and challenges that are shaping the future of the industry… There’s a huge list of challenges facing today’s…
Allergen Software - Interviews
How can technology help F&B in Sport and Leisure venues? | Kitchen CUT
We asked Michelin Starred chef John Wood how technology can help manage F&B in sport and leisure venues, from recipe creation to allergen management and GP reporting…. It goes without saying that allergen tracking and management is a key focus of the entire F&B industry at the moment. The Sport and Leisure sector is no…
Interviews
Podcast with John Wood | Kitchen CUT
There are few chefs in the business with the international experience, world renowned accolades and operational know-how of our Co-Founder, John Wood. John has a lot of advice to share, based on over 35 years of experience both as a chef and an industry consultant. In a recent podcast with Marketscale, John provides his take on…
Interviews
Who is John Wood?
https://www.kitchencut.com/wp-content/uploads/2015/03/Kitchen-CUT-Co-Founder-John-Wood-from-Joinkitchencut.com_.jpg After spending several years running kitchens and an international consultancy business, Kitchen CUT founder John Wood identified that the financial and man-management skills required to run a successful hospitality business were not extensively covered in a chef’s training and career development. Consequently, chefs would often find themselves in a situation where they needed to…
Interviews
Neil Haydock talks about using Kitchen CUT
Neil Haydock comments, We have been using Kitchen cut since July 2014 here at Watergate. The process has been broken down into senior chef training while our F&B controller inputted all of our ingredients, followed by installation of tablets in all of our kitchens, and general kitchen training. As our seasonal menus have change all…