It might not fit with the average restaurant’s priorities, but above all else, food is sustenance. Plain and simple. Given that and, while most workplaces don’t offer their workers something to eat, should staff meals be as important a part of the restaurant business routine as great hospitality and a great menu?
Until the late 1800s, lobster was a food reserved only for the poor. So common was the crustacean, people grew tired of it, only serving it up when they little other choice exited. The eventual scarcity of lobster played a large part, but nonetheless a good example of how perceptions towards a food’s premiumability can […]
Some may know him as the bloke behind the pass at a couple of JKS restaurants. Others may recognise him from his (brief) appearance on Masterchef: The Professionals. What many might not know is how Suresh Pillai got there, or the various parts of the world his cheffing took him to along the way.
What does Ibiza mean to you? More often than not, the word conjures images of sunbed warriors, glow paint, Britons behaving badly, and drunken house music in the wee hours.
Sometimes, it’s the best you can do. Other times, it’s a simple welcome gesture. Either way, doesn’t free food unanimously solve all your problems – not create them?