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Real conversations with chefs, operators, and hospitality leaders about running profitable, compliant, and sustainable kitchens.
Sarah shares how she reduced food waste by 40% and saved £15,000 in the first year using Kitchen OS. Learn her strategies for staff training, waste tracking, and compliance management.
Dr. Chen reveals what inspectors actually look for during visits and explains the hidden costs of paper-based HACCP. Plus: how digital systems can save 12+ hours weekly.
Emma discusses modern allergen management, the shift from printed menus to QR codes, and how transparency builds customer loyalty. Real stories from fine dining kitchens.
Managing consistency across multiple sites is the ultimate challenge. Marcus reveals his playbook for standardizing HACCP, training, and compliance across a growing restaurant group.
Rachel breaks down the numbers: where restaurants lose money (waste, labor, compliance fines) and how smart technology creates measurable ROI. Data-backed strategies for profitability.
Upcoming conversations with industry leaders
Michelin Star Chef & Restaurant Owner
Running Profitable Pubs in a Challenging Market
Sustainability Director, Wagamama
Enterprise-Level Waste Reduction Strategies
Head of Food Safety, Deliveroo
Digital Compliance for Delivery-First Restaurants
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