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The average restaurant discards 50,000 pounds of garbage per year. Here are some steps you can take to reduce the amount of trash your operation generates.

More aspiring chefs across the globe are boosting their training, culinary skills and employment opportunities by joining the Worldchefs Academy.

Seasonings add flavor at every step; from prep to table, you can add deep, satisfying layers of flavor. Use these tips to amp up flavors for sales.

Like many restaurant and cafe owners are experiencing, we’ve entered an entirely new chapter of how we run our businesses.

Every day more of us are relying on plants for the nutrition and flavour we crave. While this shift is inevitable if we want to feed the world, it is also an exciting opportunity to expand your culinary repertoire.

Some plants have anti-nutritional factors that can interfere with the absorption of nutrients or can even be toxic. 

The plant-based trend has also hit the beverage side of the menu—good news for consumers and operators alike.

People are spending more and more time thinking about what they are buying and eating in an effort to be kinder to the planet. But being sustainable is not just another trend

Beverages—hot or cold, soft or hard—have a big impact on your profitability. Discover 7 ways beverage sales can contribute more to your bottom line. 

Worldchefs Academy launches Portuguese Pre-Commis Chef Course!

For many chefs, the culinary French phrase ‘mise en place’ – or everything in its place – is a mantra that is often used to mean that every utensil, tool and ingredient is ready and available, and always returned to its kitchen spot.

Food and packaging waste are mounting issues that are causing a huge impact globally – with plastic pollution ending up in oceans and landfills, and the equivalent of six rubbish trucks of edible food wasted every second worldwide, according to the Ellen MacArthur Foundation¹