Foodies Unite: Mónica Kisic About How to Take Care of Our Food and Our Planet

In the first part of her interview, Mónica Kisic told us about her involvement in the zero waste movement and what led her to found Roots Radicals. Now we want to know what she is expecting from an inventory management system, her next plans – and a quite personal revelation about her background.   Product  Salvatore …

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“Food is More Than Just a Need”: Mónica Kisic About her Passion for the Zero Waste Movement

As passionate foodies, we never miss a chance to talk to other like-minded people. This time it’s Mónica Kisic. Born in Peru, she is an advocate of zero waste culture. And she exemplifies this with her own company, Roots Radicals. She not only avoids food waste, but also conjures up delicious new creations from rescued …

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The 5 Most Important Habits of Hospitality Leaders: What is the Key to Success of Restaurant Management?

Did you know that a chef or a restaurant manager is a true multi-talent, playing many different roles every day? In fact, the key to success in the restaurant industry requires very different qualities. Some of them can be achieved through distinctive habits. We took a look at what the secrets to success in the …

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Sustainability in Gastronomy: These are the current Trends

People’s environmental awareness has risen massively in recent years. As a result, sustainability issues now have a significant influence on their consumer behaviour. The development often comes from younger people, who are also encouraged by movements such as Fridays for Future. But other generations are also increasingly aware of the finiteness and preciousness of our …

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It’s Brunch Time: 10 Tips on how to make your Brunch more sustainable

The trend towards brunch is unbroken. The delicious mix of breakfast and lunch has developed from a small get-together into a real event. No wonder, because it is perfect for extended get-togethers with family and friends, where young and old get their money’s worth. Unfortunately, the typical brunch buffet is not particularly sustainable. On the …

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Expert Talk: How automation facilitates cost control and analysis in the catering industry

In the first part of our interview with Manfredo Ciani we have been talking about the different roles and skills a Food & Beverage Manager has to fulfil. We also presented our warehouse management system and spoke about which features are particularly important for him. In the second part, we look at three important factors …

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Expert Talk: A F&B Manager’s Role As an Organisational Troubleshooter

Organisational activities make up a large part of F&B Managers’ tasks. This also includes inventory handling and a lot of troubleshooting. But where are the biggest challenges? How can automated warehouse management systems help solve them?  We spoke to Manfredo Ciani. He has a long, international experience in food & beverage management, most recently as …

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Industry 4.0: Why digitalisation is the most important food industry trend

The term “Industry 4.0” is mostly associated with the manufacturing sector but what about the hospitality industry? Don’t the same challenges as digital enhancement, smart work environments, and efficient supply chains exist here? The clear answer is: Yes. The potential of the fourth industrial revolution for the hospitality and tourism industry is enormous and should …

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Keeping track of food expiry dates: Why FIFO might not be enough

Food expiry dates and perishability are challenging aspects of food and beverage management for both consumers and professional kitchens. Whether you’re a student, a producer, vendor, or restaurant — sometimes products are simply forgotten in storage. Even techniques such as the “first in first out” method, also known as FIFO, do not reliably protect against …

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