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COVID-19 food safety tips from the Chomp community

March 20, 2020 Paul Wilson News, Food Safety Management No comments

We know there's a lot of concern with the spread of Coronavirus, especially now that the virus is a lot closer to home. Additionally, we understand that it may or already could have impacted your business.

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The cost of being named and shamed

November 23, 2017 Nicolle Marshall News No comments

In an industry where your restaurant’s reputation is everything, the last thing you want is for it to be damaged. A recent article in The Western Australian shows just how easy it is for your restaurant’s reputation to go sour. This was the case for a Nando’s store, basking in the glow of a celebrity visit one moment and then disgraced on a health department website the next.

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China shows us how technology is keeping kitchens on their toes

November 16, 2017 Victoria Elliott, BSc Marketing and Sales Executive News No comments

Technology and particularly social media has totally revolutionised how customers find out about, well, everything! They’re liking, posting and instantly letting people know what they think and feel about things at a rate like nothing before. You don’t need to be a genius to know what this means for your food business - your customers need to be happy with their experience at your venue. The last thing you want is to be caught out and have it plastered all over TripAdvisor.

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How to create an award-winning food safety culture

October 24, 2017 Nicolle Marshall News No comments

Reputation is everything in hospitality. Maintaining excellent service and management is key to great brand reputation — from your peers, industry leaders and customers.

At the core of this is a strong food safety culture, as it underpins everything you do as a business. Through creating a great culture you’ll increase staff participation, grow efficiency and build your reputation, so it’s important to get it right.

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New food law means daycare centres could have to pay thousands to be checked.

June 21, 2017 Paul Wilson News No comments

Early childhood centre managers question a new law that means they will have to pay thousands of dollars to be allowed to cook and serve food on their premises – is there a need for another layer of regulation?

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