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

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.

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.

Did you know that oils should be treated with care and are sensitive to light? Or that fryer oil should be changed every 10 cycles? Read more to learn some simple tips for using fats in the kitchen.

Culinary school is where you develop your repertoire, learn through trial and error, and figure out which part of the kitchen feels most like home to you.

But if you want to be a Chef rather than a cook, read on!

There are many ways to flavour protein without adding excess fat or calories, with coating, stuffing or marinating protein sources, but also using spice blends or sauces. Learn our delicious tips. 

 

To help guests consume fewer calories, one strategy is to dial your portions back to the smaller amounts that were typical a few decades ago. While this strategy can make a dramatic difference in calorie intake, it may be best to make changes gradually so that it doesn’t disrupt the perceived value equation that your guests have become accustomed to.

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.

Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago¹.