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Over 2.25 billion cups of coffee are drunk in the world every day. Needless to say that coffee plays an important and positive role in the workplace. That is, if you choose a coffee facility that fits your organization.

Customers will never love a company until the employees love it first. Maybe this is why many companies now hire a "Chief Happiness" or "Inspiration Officer." But how can you really contribute to the happiness of your colleagues?

Coffee is indispensable in today’s workplace. With an average of 4 cups, we drink more than 23 million cups a day.

For some it’s a vital kick-start to the day. For others, it’s the ultimate secret pleasure. Not surprising then that we all want a good quality cup of coffee in the office!

When it comes to coffee, there is an enormous amount of choice and 'good coffee' is in the eye of the beholder. That makes choosing the right coffee for your organization a complex task.

The world is constantly changing and innovating. This also applies to the coffee industry where more and more ways to make coffee are being created each year. 

We drink around 400 billion cups of coffee a year worldwide. The demand for coffee has developed enormously in recent years. 

Nestlé announced today that it has developed vegan alternatives to cheese and bacon, designed to complement its existing plant-based burger patties.

Worldchefs - the World Association of Chefs Societies - and Nestlé Professional have teamed up once again to use International Chefs Day to educate kids around the world about the importance of healthy eating.

A cup of coffee is probably the most common thing in the world for you. You get up with it and you may end your day with it again. Yet some coffee facts may still surprise you.

International Chefs Day on 20 October 2019 offers chefs from around the globe a unique opportunity to network, promote their profession to future chefs and make a difference in their local communities through making healthy eating fun and exciting for kids.​

Creating a positive culture in your establishment will be beneficial in many ways for your customers and for your staff.

The culinary world is in a constant state of flux. Romantic ideas of opening up a little bistro and putting your menu board out on the pavement have their place, but the nature of the industry has changed so much that you may find it hard to survive on charm and quintessential ambience alone.

Once you master latte art you’ll have happier customers and grow your business!

Most hoteliers know that they cannot do without good coffee solutions for their customers. There are still those who think that they do not need them or that they cost too much for their small establishment. But skimping on coffee is to miss the opportunities that if offers your business.

Is there anything more enticing and appealing in the morning than the aroma of coffee at the workplace?

We are all increasingly aware of the challenge to feed a rising world population.

Once you become a line chef, or chef de partie, you may find yourself at risk of being siloed in your current post if you don’t start taking a vested interest in your progression. But where do you start?

The necessity for individuals and businesses to align their goals where sustainability is concerned could make a huge difference in the lives of future generations and shift the outlook for our planet in general. Are you ready to start making your restaurant more sustainable?
 

Vevey, August 12, 2019: On this International Youth Day, Nestlé has accelerated its efforts towards the youth population by launching and rolling out the Young Culinary Talents (YOCUTA) program worldwide with its Nestlé Professional foodservices division.

As part of every chef’s training, considerable time will be spent on mastering knife skills. Once you’ve gained confidence in chopping, slicing and dicing, you’re ready to move on to the other aspects of cooking, knowing that you’re able to prepare your ingredients with speed and precision.

Concerns about food waste and sustainably sourced ingredients are no longer taboo subjects reserved for “alternative” groups. More and more consumers are interested in making not only healthier, but more conscientious decisions when it comes to their lifestyle choices – and, more importantly, their meals.

Are these culinary terms part of your daily vocabulary or part of your restaurant team's one?

The food industry is thriving. However there is often a long road to travel before you get the head chef job. Nevertheless, it’s worth remembering that whatever stage you’re at there’s always something you can do right now to help improve your head chef job prospects.