Pros to Pros

Gravy is one of the most popular food sauces enjoyed by Aussies year-round and is an essential item in commercial kitchens across the country. There’s a wide variety of different gravy recipes to choose from, enabling chefs to be versatile with their menu offerings.

Easter is an occasion you certainly don't want to ignore if you're in the restaurant or cafe industry. When it comes to food, Easter is most often associated with chocolate, so it makes sense to take advantage of this fact with a themed dessert menu.

While you can significantly reduce the food waste your kitchen generates by auditing your waste and taking corrective measures, there’s always going to be a certain amount of leftover food in the form of plate waste (food customers didn’t eat). However, these leftovers don’t need to be thrown away.

It is time to stop adding to landfills. How much waste does your business produce? Even for the environmentally-minded among us, when you start to add up everything you throw away on a weekly basis, the answer may be surprising. There are many reasons to cut back on waste.  

From ingredients to paper goods and cleaning supplies, most of the items that your business purchases will arrive in some type of packaging. To reduce packaging waste, strive to follow the three Rs of sustainability.  

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.

Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures. While you probably don’t want to remove all of these foods from your menu, it is good to understand their impacts and choose ingredients thoughtfully so you can avoid wasting limited resources. 

No matter how much space, budget, or time you have to allocate to reducing waste, you can start to make changes today.

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste. 

When it comes to coffee, both hot and cold, Nestlé Professional is overflowing with expertise for its audience to benefit from. Below, Joanna “Jo” Yuen, Nestlé Professional’s National Barista Trainer and Beverage Advisor, talks about how this expertise is shared with baristas and cafés around Australia.

Nestlé Professional’s NESCAFÉ Nitro Cold Brew Coffee system allows cafes to expand their menu and cater to a growing trend amongst coffee lovers