CREATIVE THINKING

What it’s really like to be a chef…

We came across this post online recently and thought it a nice little reminder of all the traits that make us love our chefs… from their dedication to quality and presentation, creativity, foul mouths, perseverance when injured and most of all, their love of pork (oh and pleasing their customers).

The Top 10 Foodservice Trends for 2014

Ah, November how we love thee. It’s time to look forward to foodservice trends for 2014, thanks to US giant Technomic who is a leading foodservice research and consulting firm. There’s always one that causes us to crinkle our noses and think ‘what the…?’ but the rest are more gradual evolutions: What is your favourite …

Did you know that pulled pork was tasty before it was trendy? Want to know why?

Practically speaking, “pulling” meat, whether it’s pork or beef, is the act of separating a slow-cooked meat from its bone and along its well-cooked grain into  thin strips, resulting in perfectly and naturally juicy, shredded meat. The separation involves  two forks, some patience and a little arm strength (more for endurance than brute strength). So, …

The power of pick-up appeal

When our client says, “We want maximum pick-up appeal”, we say, “Don’t we all?” But seriously, how do you create a promotional piece that flies off the shelf by itself? One that makes your target engage, reach out, pick it up, flick through it and then decide they still want to take it with them? Well, …

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