SIU Ottawa: Police watchdog drops probe into lady who jumped from lodge window
Ontario’s police watchdog has dropped its investigation right into a 23-year-old lady who jumped out of a fourth-floor lodge room window when police knocked on the door. The lady was staying in a fourth-floor room of a Hampton Inn in Ottawa on June 3 when she heard a knock on the door, the Particular Investigations Unit mentioned in a information launch Wednesday. When she approached the door she heard somebody say that they have been police, and to open the door. She tried to flee by breaking by means of a window and leaping out. She landed on a first-floor…
What to expect: becoming a restaurant owner
Becoming a restaurant owner can be rewarding, especially if you’re passionate about food. The role also has its challenges, however, so it’s important to be prepared. Let’s take a closer look at what you can expect — how much you can earn, the obstacles you might encounter and what it really takes to own a restaurant. What is the role of a restaurant owner? Owners play a high-level role in running the business side of a restaurant. They typically handle the finances, run the hiring process, oversee payroll, approve menu changes, order equipment and monitor the inventory-management system. To maintain…
Cold food storage: benefits, challenges and considerations
Cold food storage is a fundamental aspect of food safety. If you’re operating a restaurant or managing a commercial kitchen, it’s critical to learn the basics of cold storage and understand how it can help you deliver a safe, efficient food service experience for your customers. What is cold food storage? Cold storage is the process of storing perishable food items at a low temperature to maintain food safety and improve food preservation. Foods that require cold storage include meat, cheese, fruits, vegetables, eggs, fish and dairy products such as ice cream. You’ll find cold storage facilities and equipment throughout…
NZ restaurants embrace food waste minimization ideas –
Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens. At Vic Road Kitchen in Auckland’s Devonport, chef-owner Ian Shields changes his menu every few days to limit spoilable inventory. “We only buy in enough to do a couple of portions for the night,” explains Shields, the British-born chef, who opened his restaurant in 2018. “I’m not afraid to run out of a dish; I’d rather run out than have waste. We try to utilize everything we’ve paid for so at the end of the week there is very little…
7 Tips to help prepare for restaurant patio season
As the temperature rises, diners start looking for ways to enjoy their meals in the sunshine. If your restaurant doesn’t have an outdoor dining area, now’s the time to build one — a patio helps you adapt to warmer weather and increase profitability during one of the busiest times of the year. With the right restaurant patio ideas, you can transform any space into a beautiful, breezy retreat. How can a patio benefit my restaurant? Customers love al fresco dining — it’s a chance to enjoy the fresh air and make the most of warm weather. This is particularly true…
Michael Meredith to join SkyCity with new restaurant –
SkyCity has announced award-winning chef Michael Meredith will be joining the Auckland dining precinct with a new Pacific inspired restaurant, Metita, opening in October 2023. The much-anticipated restaurant will draw inspiration from Michael’s upbringing in Samoa. Its menu has been crafted to highlight sustainably caught seafood and fresh, locally sourced ingredients. “Metita is a coming together of my Pacific heritage, my food journey and passion for fresh and seasonal flavors,” says Michael. Metita will hold a special place in Michael’s heart, having been named after his late mother. Michael says, “I always wanted to name a restaurant after my mum.…
Your guide to creating a restaurant membership program
As a restaurant owner or operator, you know customer retention and loyalty can help your business thrive over the long term. If you’re looking for a new way to encourage repeat business and build a community, consider one of the newest trends in the food-service industry: restaurant membership programs. What’s a restaurant membership program? In a restaurant membership program, your customers pay a one-time or recurring fee to gain instant access to exclusive perks or discounts. The benefits vary by restaurant but might include free delivery, food discount codes or invitations to special tasting sessions. Think of a membership program…