Splitting Sittings Without Losing Lesson Time
I can still hear the deafening, rhythmic thud of three hundred plastic trays hitting the stainless steel counters all at…
Seasonal Menus Cost Less and Taste Better
I once walked into a school kitchen in mid-November where the air was thick with the smell of burnt gravy…
The Complete Guide to Supplier Approval
I once stood in a school kitchen, staring at a stack of beautifully bound, color-coded supplier audit reports that looked…
Norovirus and Why Alcohol Gel Is Not Enough
I’ve stood in enough school kitchens during a mid-morning rush to know that nobody has the luxury of reading a…
Sizing Fridges for Your Delivery Pattern
I’ve sat in too many school kitchens where the “state-of-the-art” smart fridge is currently nothing more than an expensive, blinking…
The Forty-eight Hour Exclusion Rule
I remember standing in a primary school kitchen three years ago, watching a cook—who looked absolutely grey around the edges—push…
Counter Service Versus Family Service
I remember standing in a secondary school kitchen three years ago, watching a team of three exhausted staff members try…
The Complete Guide to Stock Control
I’ve spent half my career walking into kitchens where the “system” is a frantic scribble on a piece of masking…
Why Three Weeks Beats One
I remember standing in a school kitchen back in 2014, the air thick with the smell of overcooked pasta and…
One Combi Can Replace Three Pieces of Kit
I remember standing in a secondary school kitchen three years ago, watching a chef try to juggle three different pans…