I made the decision to see if we could develop the temp market about 6/8 weeks ago.My colleague and I John devised a plan to see how we could offer something a little different,not a lot just a little.Anyway we have been able to get up to about 6 chefs working 40 plus hours on […]
I have now been involved directly and indirectly in the industry since a started catering college back in 1976,so next year that is 50 years ago. I see many things these days on line about what the industry is,should be etc and how many people are experts. My take is that it is like everything