Would you stand bare in front of 45 000 chefs? Don't have an empty profile - start uploading content to your profile today & get social!

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The Staff Canteen

The Staff Canteen

Premium Supplier 5th January 2017
The Staff Canteen

The Staff Canteen

Premium Supplier

Would you stand bare in front of 45 000 chefs? Don't have an empty profile - start uploading content to your profile today & get social!

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What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.
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Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.
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