Tips, tricks, & insights.
Adding labour to recipe costs: Why you shouldn't
Adding labour to recipe costing is complicated, confusing, and imprecise. Here's a better way.
Podcast: Marketing a food business
I am joined by Joshua Clifton, Managing Director at Real Marketing Methods, to discuss tips and strategies for marketing a food business. Listen here.
Make your business work for you
Don’t merely survive on the ‘leftovers’ of your business, rather put aside what you would like to take first. Here’s a simple strategy to help set your business up on a sustainable path of growth & profit.
Podcast: Innovation and the future of the food service industry
I am joined by John McFadden, renowned chef and all-round food service expert, to discuss innovation and the future of the food service industry. Listen here.
Podcast: Staffing the food service industry
I am joined by Jeff Williams, Barcats CEO, to discuss staffing in the food service industry, the current challenges, and the future of recruitment. Listen here.
How to control supplier debt
Shorter credit terms should be the goal of a lean and efficient food operator - buy what you need, keep it fresh, minimize required storage space and waste, and convert it into sales ASAP!
Podcast: The benefits of digitising a food business
I am joined by James Kelly, Co-Founder of Zupply, to discuss the benefits of using software to automate or digitise a food business. Listen here.
Podcast: How to increase customer spend with food displays
I am joined by Steve Nelson, Managing Director of Euroswift Australia, to discuss food display techniques to increase customer spend in cafés. Listen here.
Nutrition Now web app
Prepit's Nutrition Now app allows food service & food manufacturing businesses to provide clear, up-to-date, and accurate information on the allergen & nutrient status of their products to consumers.
Catering for change
Catering businesses are perfectly positioned to capitalise on the rapid growth of the ready-meal market. While social distancing and restrictions on gatherings have devastated many catering businesses, now is the time to pivot.