Earlier this week, catering and kitchen equipment supplier Nisbets launched its new restaurant sector campaign entitled “In Place”.
The digital activity will provide an online sector-focused advice centre, in the form of a microsite [InPlace.nisbets.co.uk] boasting a virtual reality showroom.
Operators are invited to step inside and discover front and back of house hotspots that will flag key points of interest and offer insight relevant to individual outlets.
In Place has been designed to provide practical solutions through thought leadership, influencer stories and expert inspiration and an interactive go-to resource to guide operators through their biggest workplace challenges.
The platform includes a range of content, such as testimonials, advice columns and hints and tips shared though social media posts. Advice comes from some of the industry’s most influential names including Tom Brown, founder, Cornerstone; Adam Handling, chef-patron, the Frog, Hoxton; and Emma Underwood, restaurant manager, Stem by NEO; who explain three key areas that matter to chefs, food safety, equipment efficiencies and presentation.
At a lunch to launch In Place held this Monday, Handling talked about food safety in regards to product storage, chilling fish and drying meat properly, stock rotation, date code and chefs having respect for their ingredients. “All it takes is one fuck-up (in regards to food safety),” he said. “And you could be shutting down your restaurant.”
Underwood talked about Stem and its modern British style and the importance of respectful service that ensures repeat custom.
Brown, who has recently opened his first restaurant Cornerstone and has been announced as a finalist in this year’s Great British Menu, talked about managing the costs of a new restaurant. His top tips were to have good reference points, to surround yourself with the right people – referencing his operations manager and finance director –to be realistic and to be prepared to work extremely hard.
“One of my biggest mistakes was not appointing a project manager. Now I know the cost would have been worth it,” said Brown.
Klaus Goeldenbot, group CEO at Nisbets, added: “Our aim at Nisbets is to always provide the best experience for our customers, whether that’s a seamless shopping experience, or added value through our advice and support platforms. We recognise the ways in which we do this must evolve alongside the headwinds of current hospitality trends and the technologies available to us. In Place demonstrates our commitment to providing added value to our customers in the right way, every day.