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T-Bone in 14 Minutes? Josper Charcoal Oven Your Speed Demon Cooks Like a Boss
Roxy, the fiery chef of "The Charred Skillet," poured her heart onto every sizzling plate. Her Crows Nest steakhouse was a haven for carnivores, where the air crackled with the magic of open flames and the aroma of charcoal-kissed meat. Roxy faces a constant battle – cooking the perfect steak, ribs, and burgers on coals indoors without the smoke. It's a challenge every passionate chef like Roxy knows all too well. ...read more
The road ahead reaches a turning point in 2024
This year signaled the start of a new era. Here’s why I believe next year is an opportunity to shape the world’s next chapter for the better. When you think back on 2023, how will you remember it? ...read more
Happy New Year 2024
The team at SCK would like to wish everyone a happy and prosperous new year for 2024. ...read more
Kiss the Gas Goblins Goodbye: Why Induction is the Future of Sustainable Cooking
Marcus, the bronzed maestro of Manly's hottest eatery, "Burnt Butter," had a secret. It wasn't a hidden spice blend or a grandma's marinara recipe. It was a battle raging within his fiery kitchen – a war against scorching gas bills, stifling summer heat, and mountains of greasy exhaust. He dreamt of serving up sustainable seafood platters without scorching the planet, but his trusty old gas burners were like sun-guzzling dragons, hungry for both energy and a clean conscience. ...read more
Why ‘Frequency’ Will Be the Key to Restaurant Loyalty in 2024
A March study from PYMNTs found 51 percent of surveyed consumers (north of 1,800 were polled) reported using a restaurant loyalty program. Forty-nine percent were doing so at quick-service restaurants and 34 percent at sit-down brands. Just a year ago, the broad number was 45 percent, split 43 and 32 percent, respectively. ...read more
Merry Christmas 2023
Wishing all our customers and suppliers a very merry Christmas. Have some fun and stay safe. ...read more
The Great Glasspocalypse Averted: How the Washtech GL Glasswasher Saved Mangia Bella (and Tracey's Sanity!)
The Great Glasspocalypse Mountains of dirty glasses grew like Vesuvius on a bad day, her trusty dishwasher a rusty relic groaning under the pressure. Servers grumbled, patrons waited, and Tracey's dream of "Mangia Bella," as Bella of Bella Vista seemed to fade with every sudsy stack. ...read more
Elevating Diners’ Experience and Restaurant Revenues During the Holidays
One of the most exciting parts of watching Olympic swimmers race is seeing the “underdogs” come from behind and win. Knowing they have one last chance, these athletes harness every bit of their strength, move steadily to the front of the pack, and finish first in a dramatic moment. ...read more
The Convection Calamity: From Burnt Soufflés to Soaring Sales with the Giorik MovAir Combi Oven
Miranda's hottest restaurant was humming with the usual lunchtime chaos, but a silent war raged beneath the clatter of plates and sizzle of grills. Jon, the head chef and culinary maestro, was locked in a bitter battle against his nemesis – the ancient, wheezing convection oven that churned out culinary chaos. Dry roasts, soggy soufflés, and bread with the texture of a disappointed sigh were his unwelcome reality. ...read more
Most diners contact restaurants from 4pm to 5pm to reserve a table:
If you’re trying to figure out when and how to market your restaurant, wouldn’t it be handy to know when and how diners are making restaurant reservations? A generation ago, when the process consisted of a host answering the phone and jotting down the reservation for 7:30 in the reservation book, there was little solid data to draw on from the restaurant itself, never mind from the whole industry. ...read more
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