Sue Fea reports on a new foodservice course that teaches staff how to cope with customers with special dietary needs.

Take a look behind the scenes at Auckland’s newly refitted Euro Bar to see the latest refrigeration innovations designed to help save time, money and energy.

Refrigeration, obviously, was a major consideration when Auckland’s Euro Bar underwent a major refit recently. With the restaurant near doubled in size, it stood to reason the fridge and freezer capacity had to expand to a similar degree.

Sign up for the voluntary Food Control Plan now while it’s free – before it becomes law – or risk paying fines and long queues when it does.

By Veronica Johnston

One of chef Darren Watson’s chillers was overheating recently. Fortunately he found the fault before it got any worse. The executive chef noticed the problem while checking the temperatures of his four chillers in the Portside restaurant and bar in Oamaru.