Talking Taste

The difference between a flexitarian and an omnivore is making a conscious choice to balance your meat and vegetable intake. More and more cafes and restaurants are adding plant-based meals to their menus and it might be time for you to cater to the diverse dietary preferences within this umbrella. 

The We Proudly Serve Starbucks™ Coffee Programme brings a range of premium beverages to your workplace or catered locations. See the below solutions and take a step towards a beverage experience that consumers have come to know and love. 

You can elevate your beverage offer, delivering the Starbucks mission, attracting consumers, and increasing revenue.

Chef Brett McGregor’s culinary career has been on an uphill trajectory since winning MasterChef back in 2010.

According to a survey carried out by hospitality recruitment company Barcats, a whopping 92% of hospitality job seekers said they would look for positions in other industries if it meant getting back to work quicker.

As we all navigate our way through the challenges posed by COVID-19 and the new reality of social distancing, hospitality venues across the country are reopening and facing several changes and opportunities. 

This article looks at social distancing opportunities and ideas; new delivery and payment options and technological advancements available now and in the future that can improve your hospitality offering. 

Exceptional flavours from an exceptional range, new CHEF Signature Pastes give chefs the freedom they need to experiment with taste while adding their own unique ‘signature’ touch to dishes.

See the NEW and EXISTING range and be inspired!

As customers look for more plant-based foods and adopt meat-free lifestyles, restaurants are quickly adapting.

COVID-19 has had a huge impact on the Barcats community in particular hospitality staff who have lost confidence in the industry. Hospitality venues are feeling the impact of local staff shortages more than ever, whilst job seekers are feeling more pressure. Find out how Barcat's have felt the impact the last few months, and how you can use their platform to help with staffing.

Chefs Sam Heaven from the Park Hyatt in Auckland and Jamie Jackson who works at the Crockett Restaurant and Bar in Christchurch are busy sharpening up their knives to take on the competition after being named finalists in the Nestlé Golden Chefs Hat Award.

As food delivery services continue to increase in popularity, restaurants are looking for new ways to adapt to the growing market needs. One way they are doing this is through dark kitchens, a more cost-efficient option than the traditional dine-in service, where restaurants can sell their meals exclusively to customers through delivery.

Chefs Sam Heaven from the Park Hyatt in Auckland and Jamie Jackson who works at the Crockett Restaurant and Bar in Christchurch are busy sharpening up their knives to take on the competition after being named finalists in the Nestlé Golden Chefs Hat Award.

The range of MAGGI products by Nestlé Professional has always championed good food for the hospitality industry but did you know that many of these products are made locally in Auckland?