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How Do They Make Airplane Food? Emirates Flight Catering and Emirates A380 Business Class Review

Plating Business Class meals during a behind-the-scenes tour of Emirates Flight Catering

Airplane food. How do they do it? If you’ve ever wondered how an airline gets a meal from the kitchen and into that airplane trolley, this post has all your answers.

Preparing airplane food is no easy feat. It’s a tightrope operation involving meticulous logistics on a grand scale. There’s no room for error either. Every flight needs its meals on-time and delivered onto the plane before it departs. Nothing can be forgotten. Once the plane takes off, there’s no turning back.

Behind-the-scenes tour of Emirates Flight Catering
Emirates Flight Catering in Dubai

My recent media trip to Dubai was sponsored by Emirates and as part of our itinerary, we visited the Emirates Flight Catering facility on a behind-the-scenes tour. Security is paramount here. We need to pass through two security checkpoints before presenting ourselves at the security desk. Here we hand in our forms declaring we are free from any infectious and communicable diseases, sign a log book and surrender our passports before walking through security X-ray machines.

After donning white coats and hair nets (plus beard nets for some!) we descend into the belly of the building.  Here all deliveries are scanned by Dubai police – not Emirates staff, to prevent any conflict of interest – before being released into the de-boxing area. To prevent infestations from bugs or rodents, all deliveries are removed from pallets and de-boxed before transfer into the supply storage area.

Elimination of possible contamination is of utmost priority. In the kitchens they even have a de-glassing area: any products in glass jars or bottles are kept here and their contents must be transferred to plastic containers before use in the kitchen. This minimises the risk of glass contamination should a glass container be accidentally dropped in food preparation areas.

Airplane food trolleys during a behind-the-scenes tour of Emirates Flight Catering
Returned airline service trolleys waiting for sorting

There are airline service trolleys as far as the eye can see in the post-flight sorting section. All food items inside the trolley must be discarded. The crockery and plastic trays are re-used after going through high pressure dish washers.

Stacking crockery for washing during a behind-the-scenes tour of Emirates Flight Catering
Stacking crockery for the dishwasher in the Warewash

Clean crockery during a behind-the-scenes tour of Emirates Flight Catering
Clean crockery and trays

Corridor leading to the kitchens during a behind-the-scenes tour of Emirates Flight Catering
Entering the kitchens

The Emirates Flight Catering Facility is enormous but then again, it needs to be. They process 150,000 meals every day through this facility. On a good day they’ll process 155,000 to 160,000. The facility runs 24 hours a day, 7 days a week. There are 1600 to 1800 staff onsite at any time.

Gold Standard sample for visual accuracy during a behind-the-scenes tour of Emirates Flight Catering
Gold Standard sample for visual accuracy

The kitchen area is where most of the action happens. Consistency is vital, we’re told, and each area has a Gold Standard reference to ensure every item looks as similar as possible.

Buttering bread using gloves during a behind-the-scenes tour of Emirates Flight Catering
Speed buttering with gloves

How do you butter thousands of bread rolls with maximum efficiency? This guy just uses gloved fingers to dip and spread butter during his shift. He moves like lightning. Everyone here works with their head down and at rapid pace.

Bread roll assembly during a behind-the-scenes tour of Emirates Flight Catering
Bread roll assembly

Threading olives onto toothpicks during a behind-the-scenes tour of Emirates Flight Catering
Threading olives onto toothpicks

We’re told that staff rotate jobs here to prevent RSI and boredom but I don’t envy the person who has to thread olives onto toothpicks as part of their shift!

Assembling cheese platters during a behind-the-scenes tour of Emirates Flight Catering
Did somebody say cheese?

There’s a ripple of excitement when we spot the cheeseboards being prepared for Business and First Class passengers. Cheese? Yes, please.

Selecting grapes for cheeseboards during a behind-the-scenes tour of Emirates Flight Catering
Selecting grapes for the cheeseboard

Attention to detail is clearly a priority, as we watch grapes being carefully sorted and selected for addition to the cheeseboard.

First Class entrees preparation during a behind-the-scenes tour of Emirates Flight Catering
First Class entrees

Business Class and First Class meals are a step up from the Economy Class foil trays most of us are used to. These meals are fancier in presentation (and ingredients) and are carefully plated up on Royal Doulton fine bone china.

Tuna tartare entrees for First Class during a behind-the-scenes tour of Emirates Flight Catering
Tuna tartare entrees for First Class

Housemade baklava during a behind-the-scenes tour of Emirates Flight Catering
Baklava dipped in chocolate made inhouse

All of the Arabic pastries used on-board are made inhouse. Arabic foods are an integral part of Emirates catering, and they prefer the ability to quality-control inhouse, an option they admit is available in Dubai because of relatively cheap labour costs here.

Housemade Arabic pastries during a behind-the-scenes tour of Emirates Flight Catering
Arabic pastries

Preparing giant stew during a behind-the-scenes tour of Emirates Flight Catering
Giant stew 

The kitchen is filled with industrial-sized pots and grills. Everything is made here on a grand scale.

Chicken skewers and sausages during a behind-the-scenes tour of Emirates Flight Catering
Chicken skewers and chicken sausages being portioned for Economy Class

Economy Class meals are portioned into aluminium trays. All meals for all classes are blast chilled to 2C-3C and then heated if required on-board the aircraft.
Visual menu guides during a behind-the-scenes tour of Emirates Flight Catering
Visual menu guides for each flight

Each flight has different meals for each passenger class, with each to be plated exactly the same. In addition to photos in the hallway, we notice that every assembly line has a folder propped open with photos of the meal they are currently working on.

Plating Business Class meals during a behind-the-scenes tour of Emirates Flight Catering
To ensure easier traceability, one employee is responsible for assembling all Business Class and First Class meals on a single flight

Traceability enables Emirates to identify the source of any problems or issues easily. Assembling the Business Class and First Class meals sounds like fun until we find out that one employee is made responsible for both classes of meals on a single flight. Pressure!

Dessert trays for Business Class during a behind-the-scenes tour of Emirates Flight Catering
Dessert trays for Business Class

Loading up a trolley for Business Class during a behind-the-scenes tour of Emirates Flight Catering
Loading up a trolley for a Business Class flight to Japan

Assembly line for Economy Class meal trays during a behind-the-scenes tour of Emirates Flight Catering
Assembly line for Economy Class trays

The Economy Class meal trays involve a multi-staff assembly line. It looks more like a factory as trays as moved down the line at rapid speed, each person adding two items before the conveyor belt moves it forward to the next person.

Assembly line for Economy Class trays during a behind-the-scenes tour of Emirates Flight Catering
Each person on the assembly line is in charge of placing specific items onto the tray
Cutlery polishing zone during a behind-the-scenes tour of Emirates Flight Catering
Cutlery polishing station

There are shrieks and giggles when we approach the cutlery polishing station. The women here look like they’re having a grand time chatting and gossiping as they polish each item of silverware.

Rolling cutlery packs int napkins during a behind-the-scenes tour of Emirates Flight Catering
Rolling cutlery packs into napkins for Business Class and First Class

The silverware is by Robert Welch, packed into rolled napkins for Business Class and First Class passengers.

Preparing Economy Class cutlery packs during a behind-the-scenes tour of Emirates Flight Catering
Preparing the cutlery pack for Economy – the lady in front is in charge of toothpicks

The plastic-wrapped cutlery most of are used to in Economy is made up on a detailed assembly line with a partitioned conveyor belt moving through several staff members. The belt moves at such speed, each person barely has time to add one item before it moves through a machine that seals everything inside a plastic packet.

Flight Preparing Monitoring tracking during a behind-the-scenes tour of Emirates Flight Catering
Flight Preparation Monitoring program tracks when each meal class has been completed

Multiple flights are being worked on at the same time. The Flight Preparation Monitoring program tracks when each meal class has been completed. An entire flight row must be completed with green ticks before it can be loaded for delivery to the aircraft.

The peak period is in the early hours of the morning as 40% of Emirates flights leave between 7am and 11am.

Dispatch zone during a behind-the-scenes tour of Emirates Flight Catering
Dispatch zone

Catering is delivered to the aircraft about 1-2 hours before scheduled departure. Cooking for each meal commences 12-14 hours beforehand. Tray assembly begins 4-5 hours prior to flight departure.

Trolleys loaded with meals ready for delivery during a behind-the-scenes tour of Emirates Flight Catering
Trolleys loaded with meals being moved into the lift for delivery to the airplane

We’re also surprised to learn that Economy has a meal load of 100%. That means no extra meals of any kind which would explain why you sometimes miss out on the chicken or beef. Business class is loaded with 120% and First Class is loaded at 150%.

Emirates Flight Catering facilities are also responsible for the food in the Business Class and First Class lounges at the airport.

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RAS EL HANOUT ROASTED BRUSSELS SPROUT & SWEET POTATO BOWL WITH MAPLE-ORANGE VINAIGRETTE

hey dear folks! sprouts here, sprouts there, sprouts everywhere. when i was a child i have hated brussels sprout so badly but now, brussels sprout is favourite type of cabbage.
today’s recipe is well-suited for cooking with sprouts as it gets the most intense flavour and the best taste out of them. no matter, if you have hated sprouts up to now or you already are a sprouts lover, this recipe will change your mind as for brussels sprout and you’re going to love this hearty vegetable. i bet you will!

for this recipe, you roast sprouts and sweet potatoes (a stunner, you already know) with ras el hanout, a moroccan spice blend, just THE spice blend! i commonly purchase mine from an organic grocery store. added to these spicy roasted vegetables are creamy good-quality goat’s cheese, fresh lamb’s lettuce and a killer sauce made, among others, with olive oil, maple syrup and orange juice.

are you in on it? great! here we go:

RAS EL HANOUT ROASTED BRUSSELS SPROUT & SWEET POTATO BOWL WITH MAPLE-ORANGE VINAIGRETTE
|serves 2|

ingredients
400 g brussels sprouts, stalk and outer leaves removed, washed + cut into halves
600 g sweet potatoes, peeled + cut into cubes
1 small red onion, cut into small wedges
2 tbsp coconut oil
1 tsp ras el hanout
sea salt & black pepper
2 handful of lamb’s lettuce, washed + drained
80 g good-quality goat’s cheese, crumbled

maple-orange vinaigrette
2 tbsp olive oil
2 tbsp orange juice
1 tbsp maple syrup
1 clove garlic, minced (optional)
sea salt & black pepper

instructions
preheat oven to 225°. toss brussels sprouts, sweet potatoes, red onions, coconut oil, and ras el hanout in a large baking dish; season with sea salt and pepper. roast, tossing once, until everything is tender, soft and browning, 25-35 minutes.

while the vegetables are roasting, prepare the maple-orange vinaigrette. in a jar with a lid, combine olive oil, orange juice, maple syrup, garlic (optional), sea salt and pepper. shake well until vinaigrette is combined.

to serve, divide roasted vegetables onto large bowls; add lamb’s lettuce and mix together gently. drizzle each bowl with the prepared maple-orange vinaigrette and sprinkle with crumbled goat’s feta.

toss until everything is well-coated, season with sea salt – if needed – and simply enjoy!

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INTRODUCING: STOOKER ROASTING CO. + CHEMEX BREWING GUIDE | LIFE IS WAY TOO SHORT FOR BAD COFFEE.

LIFE IS WAY TOO SHORT FOR BAD COFFEE!

Hey folks, today is all about good coffee. I’m such a coffee lover and always hunting for high quality, fresh coffee beans. This is where Stooker Roasting Co. comes in. Stooker is a specialty coffee roaster in Amsterdam. They hunt for the most tasteful beans from all over the world. Their goal is to roast delicious coffee while making sure that the entire supply chain from the grower to exporter are fairly and properly paid. Thumbs up! This is exactly why I wanna introduce them to you, folks.

I am absolutely impressed by the packaging itself. Stooker coffee appeals to both design and coffee lovers like you and me. Freshly roasted beans lose their flavour over time. Therefor Stooker supplies us with the freshest beans possible. They manage this by roasting on demand. This time I have chosen #6 Costa Rica filter coffee and placed my order online at Hello Frankie Store. After that Stooker roasted the Costa Rica beans on the following Thursday. Hello Frankie Store send the beans before the weekend, so I could start my week with fresh Stooker coffee. The smell when I opened my package of freshly roasted coffee beans on Monday was awesome. Ground coffee or even stored roasted coffee beans cannot match up to freshly roasted beans.

What kind of brewing method do you prefer? While doing my A-levels, I was used to brewing with the french press. When I was sharing a flat with other students, we’re using a conventional filter machine. As I discovered an old Melitta filter on the flea market, I started grounding fresh coffee beans with a hand mill and brewing coffee with that cute little porcelain hand filter. Last Christmas I got a little Chemex and now I drink next level shit coffee each morning. I can fully recommend you investing money in this filter-drip coffee maker as your resulting cup coffee will be light, bright and delicately nuanced – simply beyond delicious.
What’s more, I admit I’m drawn to the Chemex as it is one of the most beautiful design objects with its charming wood handle and leather cord.
Here’s a little Chemex brew-it-yourself guide for you. All measurements are referring to the small Chemex brewer (1-3 cups).
CHEMEX BREWING
WHAT YOU NEED
Chemex brewer
Chemex filter
freshly roasted coffee beans
grinder
coffee mug
INGREDIENTS
19g freshly roasted coffee beans
300ml water + more for rinsing your paper filter
HOW TO BREW
1.
 Weigh and grind 19g coffee, medium-coarse grind setting.
2.
Boil water.
3.
Fold and place the filter into the Chemex with the three layer side facing the spout. Rinse with hot water to remove any paper flavor and preheat the Chemex. Pour away the water.
4.
Add your ground coffee. Wet the grounds with a small amount of your pre-measured hot water (75ml), pouring it in a circular motion to wet all the grounds. The coffee will begin to “bloom”. Wait 30 seconds.
5.
Add the rest of your water in a steady circular motion starting from the center and working your way out.
6.
Once the coffee finishes dripping through (3-4 minutes), remove the filter, serve and enjoy your cup of coffee!

I like coffee beans that are slightly roasted, as it gives the flavours in the coffee more of a chance to shine. As to Stooker Roasting’s Costa Rica coffee, this whole thing has a juicy mouthfeel and citrus flavours, then comes the sweet milk chocolate finish which rounds of the taste profile perfectly! #6 Costa Rica convinces me with its milk chocolate finish for the simple reason that I prefer coffee beans with a subtle chocolate flavour.

Some of you guys asked me where the grey porcelain cups are from. The answer is Amsterdam design studio De Intuïtiefabriek. These espresso cups, I’m serving our coffee in, are from their project ‘SUM’ – a colourful collection of porcelain cups, bowl and plates. Their tableware is modern, urban and timelessly beautiful. I got two of their grey porcelain cups online, just as Stooker coffee, at Hello Frankie Store:

| #6 Costa Rica filter coffee by Stooker Roasting Co.
| SUM espresso cup G5 by De Intuïtiefabriek

I hope you enjoyed my little coffee series about Chemex brewing, high quality coffee and the introduction of Stooker, the Amsterdam coffee roaster.

Cheers, Lisa! 

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KOHLRABI COCONUT SOUP W/ CRISPY ROASTED RADISHES, NIGELLA SEEDS + CILANTRO GREMOLATA

 

Hello friends, it’s actually spring! That’s why I’m sharing this spring-like kohlrabi coconut soup with you today. Cooking with the seasons makes lots of fun. Today is all about kohlrabi and radishes. As a child I was used to snack them raw, together with our common “Brotzeit”. Um, well, we cut them into sticks/pieces and served them to our bread and butter breakfasts, lunches or dinners. I was wondering how I can turn these both spring vegetables into something zeitgeisty, more grown-up at once, and how they work together best.

Have you ever turned kohlrabi into soup or even roasted radishes? Not yet? You’re missing much! I bet you’ll never wanna eat kohlrabi and radishes another way.
As to the soup, it’s texture is creamy no end thanks to rich coconut milk. The soup is aromatic and mild at once, what makes it very pleasant and soothing – it has presence without demanding attention.
On to the radishes, that are roasted with nigella seeds – my newest king of spices – they are crispy, and will make you shout: “Oh wow!”.
The refreshing cilantro gremolata, that is freshly pestled in mortar with garlic and other good stuff, makes the recipe complete, and it all works out.

This soup is easy and quick to make, looks like spring in a bowl and even tastes like spring. Serve it with slices of toasted sourdough and this soup is worth making for either lunch or dinner once a week all spring, as it is such a vibrant trio – soup, topping + gremolata.

Here it is, a recipe for tasty and hearty kohlrabi coconut soup with roasted radishes, nigella seeds and cilantro gremolata – make sure you have fresh bread at hand to soak up all leftover soup in the bowl.

KOHLRABI COCONUT SOUP W/ CRISPY ROASTED RADISHES, NIGELLA SEEDS + CILANTRO GREMOLATA
|serves 2 as a hearty main entree or 4 as a side dish|

INGREDIENTS
350 g kohlrabi, peeled + diced
1 medium potato, peeled + diced
1 tbsp. coconut oil
½ yellow onion, diced
½ leek, white part cut into thin rings
½ tsp. ground cumin
½ tsp ground coriander
400 ml low-sodium vegetable stock
100 ml canned coconut milk
1-2 tsp. apple cider vinegar
freshly ground sea salt + black pepper to taste

8 red radishes, halved
1 tsp. nigella seeds
2 tsp. olive oil
freshly ground sea salt + black pepper to taste

handful of fresh cilantro, finely chopped
1 tbsp. olive oil
a squeeze of lemon juice
1 tsp. grated lemon zest
1 clove garlic, finely diced
a pinch of sea salt

fresh bread for serving

INSTRUCTIONS
Preheat the oven to 190°C.

In a large saucepan, heat coconut oil on medium heat. Add onions, leeks, cumin and coriander. Sauté until onions and leeks are soft, not browned, about two minutes. Next put kohlrabi and potatoes into the saucepan, season with sea salt and pepper, toss properly, sauté for further two minutes while stirring continuously.
Add the vegetable broth and coconut milk, bring to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer for 15 minutes or until all the vegetables are tender.
Take the saucepan from heat. Add apple cider vinegar, and blend the soup using an immersion blender until smooth. Add extra coconut milk if desired and adjust seasoning.

Toss together the radishes, nigella seeds, olive oil salt, and pepper. Transfer to a baking sheet and roast for 12-15 minutes, until both crispy and tender.

To make the gremolata, put cilantro, garlic, olive oil, lemon juice, lemon zest, and a pinch of  sea salt in your mortar, and pestle until the cilantro leaves’ liquid exits and everything is mixed up.

Serve soup hot, in two bowls, with fresh cilantro gremolata, and roasted radishes right out of the oven. Enjoy the soup with either cripsy toasted or fluffy fresh bread.
Notes:

If you don’t own a mortar and pestle, you also could mix up the cilantro gremolata in a small bowl.

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Classic Strawberry Shortcake – Thanks, Grandpa!

I was visiting my mom last summer, and overheard her and my aunt talking about making strawberry shortcake using “dad’s” recipe. They were obviously talking about my grandfather, which was surprising, since I had no idea he baked.

I remember he did a lot of cooking growing up, but it was things like frittata, meat sauce, or polenta. I never once saw him bake anything sweet. Nevertheless, he apparently gets credit for inventing our official family recipe for strawberry shortcake, which I’ve adapted here.

What he had done was taken the strawberry shortcake recipe off the box of a certain, very popular premade biscuit mix, and added extra “everything,” as my mother put it. So, that’s what I did here, except instead of using the stuff in the yellow box, I used self-rising flour, which I’m pretty sure is basically the same thing.

The only other major change is the original recipe calls for regular melted butter, but as you’ll see in the video, I like to toast mine just a little, to bring out those subtle, nutty flavors. I’m hoping Armand Cianfoni would approve. I really hope you give “our” strawberry shortcake a try soon. Enjoy!

Makes 6 Large or 8 Normal Strawberry Shortcakes:

2 cups self rising flour ((You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

1/4 cup sugar

1/4 cup heavy cream

1/2 cup milk

4 tbsp butter, melted, and lightly toasted to a golden-brown

4 pints fresh strawberries

1/2 cup white sugar

*add 1 tbsp water, if strawberries aren’t perfectly ripe

3/4 cup cold heavy cream, whipped with a tablespoon of sugar and a few drops of vanilla (watch demo here)

– Bake at 425F.  for 15-18 minutes or until browned.

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Baking Homemade Brownies

Baking homemade brownies is one of life’s sweetest delights. The smell of the brownies baking in the oven never fails to attract every family member to the kitchen to await the finished treat. When they are finally done it doesn’t take but a few seconds for them to disappear, having been devoured by everyone who could get a hold of one.

The only hard part of preparing brownies is the preparation and the cleanup afterward. It takes longer to prepare and bake brownies than it does for them to be eaten, especially if they come out delicious. For this very reason many people prefer to buy brownies from the store and miss out on the deliciousness of home-made brownies. Following these simple tips ensures that you will have delicious brownies that the whole family can enjoy with little or no hassle.

1. Don’t over mix when preparing the batter and if possible mix the batter by hand. This will ensure that the brownie does not come out bland or too dry.

2. Spay the bottom of the pan with non-stick cooking spray, making sure to cover the surface evenly. You can also dust the pan lightly with cocoa powder. Using cocoa powder ensures that you won’t have white residue on your brownies as you would if you were to use flour.

3. Follow the recipe instructions carefully especially the temperature and cooking time instructions. To test if the brownies are done stick a toothpick into the brownies. If they come out clean it means that the brownies are done.

4. If you want to keep the brownies from over-drying you can wrap them with plastic wrap and put them in a zip bag for added protection.

As a final tip: enjoy your brownies with your whole family, give them as gifts, share them with your co-workers, and don’t forget to make plenty for everyone.

Easy Ways to Earn Extra Money Selling What you make

If you need a bit of extra money, setting up a part time business is a good way to make what you need. Here are a few easy ideas that can be implemented even if you do not have a big pool of cash available.

Sell something you make

People who are good at crafts can always earn money by selling what they make. These days it is quite easy to go online and sell well made items, or, if you prefer, sell them at local shops or fetes.

Set up a hog roast business

These days it is possible to hire hogroast machines in most parts of the country. They do not cost much to lease and it is easy to learn how to use one. A regular sized hog can easily feed 80 people. If you sell most of it, you will make a good profit.

All you need to do is to go online and get your food safety certificate and any licences your local council requires. You can easily hire a food vendor pitch, or book yourself a slot at a local event.

Sell other food products that you make

Getting involved in selling other food products can also be a good way to make money. It does not have to be anything complex either.

You could for example buy yourself ten litres of good quality olive oil, some fresh herbs and fancy bottles. Using these items, you can make up beautiful flavoured oils, and sell them for a good profit.

Taking good quality raw ingredients and transforming them into something special that you can sell at a profit is far easier than you think. The fact that there is growing demand for these high quality products means that it can be a very lucrative business.

Award for Excellence 2016 finalists announced by Visit England

Visit England have announced this year’s Award for Excellence finalists, highlighting the best of English tourism in a range of categories. The awards aim to raise the profile of England as a tourist destination and recognise exceptional commitment to service and superior standards.

There are 16 categories in total covering tourism and hospitality. All the finalists will receive an award at the 8th March ceremony held at Blackpool’s Winter Gardens. The awards range from gold to highly commended. Categories include Bed and Breakfast, Small Hotel, Large Hotel, Tourism Pub and Business Tourism.

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Image Credit

One thing the nominees all have in common is their commitment to customer service and ensuring the highest standards are maintained at all times. If you’d like your business to feature on a future shortlist, it is never the wrong time to start raising standards and looking at ways to improve your offerings.

Creating an award-winning menu

Focussing on high-quality ingredients usually means shopping seasonally and as locally as possible. Food that is in season and hasn’t travelled far from field to plate will be fresher, tastier and will prove the perfect building blocks for your menu. The BBC has an excellent guide to eating seasonal produce that reveals which produce is in season during each month of the year, making it easy to plan menus ahead of time. Ensuring you have a high-quality commercial freezer and refrigerator that is fit for purpose is essential, and reputable suppliers such as FFD Ltd will be able to help you select the right equipment for your needs.

Sticking to hygiene guidelines

If you’re new to the hospitality or catering industry or could simply do with a refresher course, the Food Standards Agency has plenty of tips and lots of advice to help you ensure you adhere to the highest standards. They even have a handy diary you can download and fill in to make it easy to keep on top of hygiene matters; your local authority inspectors might want to see this when they visit your business.

Once you’ve got the basics covered, you can focus on the little touches that really make your business stand out from the competition. In the hospitality and tourism sectors, going the extra mile can often reap big rewards.

Catering Wholesale Suppliers: Getting Top Quality Products for Discounted Rates

Catering companies need to have access to the best products at affordable prices in order to increase the overall success of their businesses. Having a reliable wholesale supplier is an important component of having access to high-quality products. Finding a wholesale supplier can require a lot of time and energy if it is not done strategically. When looking for a wholesale supplier, the following considerations may help hasten the process.

How Broad Is the Range of Products?

Restaurants and catering companies need access to a wide range of products in order to keep their establishment running at its highest capacity. Using different suppliers for their inventory and products is time-consuming and inconvenient. As such, a high-quality wholesale supplier should be able to offer them everything they need in one place.

Suppliers should offer more than just catering supplies. They should also have kitchen and cleaning supplies that are related to the catering industry. Suppliers that think ahead of their customers and make sure that they offer a diverse range of products will be greatly appreciated for the time and money they save companies.

In addition to having multiple types of products, suppliers should also provide brand name products as well. Having the option to purchase brand name products at a discounted rate will help catering companies feel that they are receiving products that can be trusted.

Fast Shipping and Delivery

Shipping and delivery are highly important. Catering companies may run out of essential supplies quickly and need immediate item replacement. As such, a supplier who can provide speedy delivery is preferred. A catering company who runs out of supplies and has an extended delay in receiving their items loses credibility and is at risk of losing customers and business. Suppliers who can anticipate their customers’ needs and quickly follow through on delivery will be of great assistance.

Special Offers and Promotions

Even at discounted rates, supplies can be expensive. As companies grow, their needs increase, causing their inventory also to expand. Having a supplier who is willing to provide special offers, packages, and promotional prices can make all the difference for some catering companies. Offers such as a certain percentage off, promotions, and packages can go a long way.

For catering companies, taking advantage of special offers can help them streamline their supply needs. The use of packaged deals and promotions can also be more convenient to catering companies because they can get all of their items in one place.

Variety of Order Options

Catering companies need to have access to multiple ordering options. Whether they need to order on the phone, on the internet, or by catalogue, the diversity in options is helpful for them. Wholesale suppliers who offer multiple ways to order also provide convenience for their customers.

Quality Customer Service

Similar to having a variety of ways to order, a quality wholesale supplier will also offer multiple ways to provide customer service. They will offer convenient hours of customer service in person, by phone, and by Internet. Catering companies deeply appreciate being able to resolve any customer service issues quickly. Since they are often constricted by time, companies need to know that the supplier is easily accessible and available.

Availability is not enough in regards to customer service. In addition to being available, suppliers also need to be quick at resolving problems. The quicker they can resolve a client’s problem, the faster the client can go back to their business and other company matters.

Customer service requires being available, efficient, and knowledgeable. Companies may rely on suppliers to provide recommendations for their catering supplies. Newer companies who do not know what they need or how much of certain supplies that they need may require guidance and expert advice on how to proceed. A wholesale supplier who is willing to not only resolve customer issues but to also provide knowledgeable advice is above the rest.

Experts in the Industry

Being in the hands of an expert is always the ideal for customers. Catering companies want to know that their wholesale supplier is going to be reliable and trustworthy. Wholesale companies like Pattersons catering wholesale suppliers who have been around for more than one hundred years are experts in the industry. They know exactly what clients need. Checking how long the wholesale supplier has been around and assessing their level of expertise helps. Length of experience relates to the quality of the service.

Are Financing Options Available?

As previously mentioned, purchasing supplies can be expensive and burdensome, particularly for new catering companies and restaurants. As such, looking at whether a wholesale supplier offers financing options is helpful. Financing can help reduce the cost of expensive items up front and distribute the price over time, making it more manageable.

Being able to have the opportunity to buy high-quality products is important and will help avoid expensive repairs and costly problems that may occur later on with cheaper products. Financing gives companies the option of buying what they need now to avoid future hassles and frustration.

What Do Other Customers Think?

Another way to pick out a supplier is to review customer testimonials and ratings. Past and current customers disclose the strengths and weaknesses of wholesale suppliers. Often, customers honestly describe the issues they have had or the great service they received. Having access to customer reviews is a convenient way to determine the quality of a supplier. Superior suppliers will have testimonials posted on their website for companies to easily find and review.

Putting It All Together

Finding a quality catering wholesale supplier does not have to be burdensome. Reviewing the scope of products offered by the supplier, their efficiency with customer service and delivery, special offers, and availability of financing options will provide valuable information. Moreover, checking their testimonials and customer reviews is another way to gain pertinent data to discern whether they are the best match. Catering companies should seek suppliers that will cater to their needs.

 

Geraldine Georgeou Summer Eating Interview

Question: What advice do you have to get our eating habits in top shape?

Geraldine Georgeou: I recommend three guidelines to keep eating habits in top shape:

Always have 3 meals a day: especially breakfast, to begin fuelling your body and help avoid feeling hungry or overeating throughout the day

Ensure your meals are balanced: make sure you’ve got a balance of low GI carbohydrate (such as basmati rice), protein and controlled fat in each meal

Be prepared: keep a handful of nuts available for an on-the-go snack, and go to the supermarket with a list and a full stomach to help steer clear of unhealthy, impulse buys

Focus on balance and learning to identify your pitfalls – then you can really boost these areas up.

Question: How should our eating change in Summer?

Geraldine Georgeou: It’s more about how our eating can change in summer. The summer lifestyle (warmer weather, longer days, parties) means you’re naturally more likely to eat healthier and increase our intake of healthy foods, including:

Fruit and vegetable: there’s an abundance available
Salads: due to the warmer weather, such as summer rice salads as they’re tasty and easy to make
Lean proteins: summer is BBQ season, meaning we tend to reach for BBQ-favoured leaner protein options

Another factor is the days are longer and you’re more active. When you’re more active you’re more conscious of the foods you eat, so as not to undo your good work.

Question: How can we beat bloating, especially before putting on the bikini?

Geraldine Georgeou: This is a common question around summer. Bloating can happen for many reasons, including menstruation and hormones. Surprisingly, just being hungry can make you more bloated.

A couple of steps you can take to help beat the bloat are to avoid high salt foods and ensure you’re eating good fibre, lean proteins and low GI carbohydrates, such as basmati rice or sweet potato, to assist with good digestion.

Question: What’s a typical day’s diet for you, in Summer?

Geraldine Georgeou: In summer, I try to stick to fresh food as much as possible.

Breakfast: In the morning I like to have wholegrain toast with some mashed avocado, lemon and cracked pepper, and a boiled egg on theside.

Morning tea: For a morning snack, I love having a fruit compote, including fresh mango, blueberries, pomegranate and a dollop of Greek-style yoghurt for some added protein and calcium.

Lunch: I try to ensure my lunch meals are as balanced as possible. For example, I’ll have a couple of rice paper rolls with Jasmine/ basmati rice, prawns, chicken, carrot and snow peas.

Afternoon snack: As an afternoon snack, I’ll have a small handful of nuts with a piece of fruit, such as a couple of plums.

Dinner: For dinner, I like to play with my Greek heritage! I love lamb souvlaki with a Greek-style salad, a small pita break and tzatziki.

Question: Which of the SunRice range is your favourite?

Geraldine Georgeou: SunRice Basmati Rice. Not only does it have a delicious aroma, but it’s low GI, versatile, is great to incorporate into dishes like stir-fries and is easy to reheat for lunch the next day.

A really tasty Basmati rice recipe is rissoles in stroganoff sauce with Basmati rice. Here’s a link to the recipe.

Question: Is it detrimental to avoid gluten and dairy, if we do not have an intolerance?

Geraldine Georgeou: Yes, as you may be missing out on important nutrients for growth and development. Cutting out gluten could mean you’re missing out on important wholegrain fibres for bowel health. Avoiding dairy will likely mean your diet will be low in calcium, which can affect your bone health.

If you do think you have an intolerance or are restricting your diet, please see an Accredited Practising Dietitian. They’ll help determine if you need to eliminate gluten or dairy and suggest food swaps you can make to ensure you’re still getting all your vital nutrients.

Question: Is there such thing as too much fruit?

Geraldine Georgeou: Yes. Fruit is a source of carbohydrate, which is important fuel for our bodies, but portion sizes are still important when eating healthy foods.

I always recommend eating the whole fruit on its own will ensure you get the full fibre content and will overall be more filling and satisfying. While fruit is a healthy food, it can still add up if you overeat on it.

Question: What’s the one piece of advice you give to all of your clients?

Geraldine Georgeou: Avoid fad diets, as they focus on cutting out or back on food groups that are necessary for growth and development.

Any diet you follow needs to meet the nutritional requirements of your lifecycle – for example, a 20-year old will need to eat differently than a 50-year old. Here’s a link to where you can see what the recommended nutritional requirements are for your life stage.

Always work with your medical team and dietitian to identify your health goals, to ensure you reach them in the healthiest way possible.

Question: What do most Australians not consume enough of, in their diets?

Geraldine Georgeou: Protein, particularly at breakfast. Consuming protein at breakfast means the nutrient is distributed throughout your body during the day, helping you to feel fuller and avoid overeating.

Carbohydrates are another nutrient Australians don’t consume enough of. Confusion in the media has led to many believing that all carbohydrates are unhealthy. Australians have forgotten that staple foods, such as rice, provide vital nutrients and fuel for the body.

Question: How many meals/snacks should we be eating a day?

Geraldine Georgeou: It depends for everyone, but I’d always recommend three meals and two snacks each day. Ensure your meals are balanced with protein, low GI carbohydrates and vegetables.

Look to combine protein, carbohydrates and good fat in your snack choices, for sustainable energy – an example is a small handful of nuts with a piece of fruit.

Overall, listen to your body and see what it’s asking for. If your stomach is grumbling around 3pm, a small, considered snack is good.

Question: Do you recommend detoxes? If so, which?

Geraldine Georgeou: Detox is a very generic word. What are you detoxing?

Detoxing for me means changing an eating habit, rather than a quick fix. It could mean you’re now choosing to eat healthier and that you’re focusing on a particular health goal, such as drinking more water and less coffee or reducing your sugar intake.

I always recommend making balanced diet choices and healthy swaps.

Organic food giant

This time, we got “Organic food giant” crossword puzzle clue. Next we will look for a few extra hints for Organic food giant, 4 letters answer”. Finally, using all gathered information, we will solve Organic food giant crossword definition and get the correct entry.

Similar crossword puzzle definitions:

Heaven on earth;
Genesis locale;
Tree of life locale;

Try this 4 letters answer: EDEN

Please note! There may be multiple solutions to a specific crossword puzzle definition. We apologize in advance, if there is another solution for: Organic food giant crossword clue. Please send it to us and we will add it too, ASAP!