The migration from the old site to the new site went well ... in fact, better and quicker than expected. We increased the load to cope with increased traffic volume predictions and loading times but the user experiences were not where we would want them, or as responsive as we expected.
Providing you with a new site is all about improving your experience of The Staff Canteen and, although the functionality was all there and working really well, it just wasn't quite quick enough to give you the user experience we know that it's capable of. So, rather than start off on the wrong foot, we thought it would be best to drop back to the old site - just for a little while - so that we can iron out those performance issues now rather than disappointing you, the user. This was not a decision that we took lightly, but a decision that put you - our members, sponsors and advertisers - to the front of our thinking.
We're really excited to bring you the new site, new features and improved user experience, but please bear with us just a little longer. The technical monkeys are working on it night and day.
Thanks for your understanding. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
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