Recipe for Success
3 October 2019
Considerations to ensure your kitchen is cost-effective, with or without a contractor.
Portion control, expense management and appropriate staffing are three critical elements that all clubs must consider in order to be profitable.
When it comes to kitchen profits, why do some clubs excel while others struggle to break even? There are a number of factors involved here, including the perennial question regarding in-house versus contact catering.
Food safety: New tools for food rules
12 September 2019
If you run a business that grows, makes, sells, stores or transports food, there are food safety requirements you must meet. New Zealand Food Safety, a business group of the Ministry for Primary Industries, has worked with food businesses, councils and verifiers to develop three new tools to help you understand and meet the food rules for your business.
Food for thought
1 August 2018
The appointment of a contract caterer is a very important matter for any club. The committee and management need to decide what it wants from the appointment. For example, how will the contract caterer fit in with other club activities such as function and other special events?