Kitchen talk.

Find out what’s cooking in the Dephna kitchen this week.
June 11th, 2021
Fresh Trends for Sustainable Food Businesses

Food sustainability has never been as important and under as much scrutiny as it is today. The global food system is under increasing pressure from the concerns over climate change, feeding a growing population and the COVID-19 pandemic highlighting the need for a resilient and sustainable food system. Food production is responsible for one-quarter of […]

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May 19th, 2021
The Importance of Food Safety Training in Catering Kitchens

Catering kitchens are hot, busy and very demanding environments. Gas, naked flames, hot surfaces, heavy objects, slippery floors and many more risks are present in a commercial kitchen.  As well as kitchen hazards, food hygiene is of paramount importance in a catering kitchen. Unsafe food is responsible for many diseases, with a massive 30% of […]

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May 11th, 2021
Golden Food Hygiene Rules for Your Commercial Kitchen

When running a commercial kitchen, what are the most important elements of success; serving fire food, impeccable customer service and value for money? These are all key ingredients to making your mark and setting the hospitality industry alight, but they are completely worthless without enforcing simple food hygiene rules. Kitchens are a melting pot for […]

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April 13th, 2021
Tips on Scaling Up Food Production & How to Know It’s Time

Congratulations, you’ve finally started your food business and you’re running it to a level of success!  Your customers are delighted, your staff are keeping happy and you’ve started to exceed those business targets that you set in what seems like a lifetime ago. So, what’s the forward plan? When operations are running smoothly and you’re […]

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April 9th, 2021
Risks of Not Renting a Cold Room for Your Food Business

Producing, shipping, storing and selling foods comes with risks at every step of the supply chain. These risks include temperature fluctuations as well as potential problems with power and equipment reliability and, of course, the loss of profits for your foodservice business.  The catering industry hugely benefits from commercial cold rooms. Cold rooms provide ample […]

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March 18th, 2021
Why Are Restaurants Turning to Central Production Kitchens?

Why Are Restaurants Turning to Central Production Kitchens? The UK’s restaurant industry is worth a staggering £38 billion, with roughly 1.7 million foodies heading to their favourite joints at least once a week.  As well as feeding the mouths that journey to the best restaurants in town, apps such as Deliveroo and UberEats make it […]

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March 10th, 2021
The Difference Between Domestic and Commercial Kitchen; Start-Up Tips

When it’s your first time setting up a food business, a problem that will crop up a LOT in the primary planning stages is whether you can make the magic happen from the domestic kitchen in your home, or are the practicalities of a commercial kitchen worth the initial outlay? There are pros and cons […]

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March 4th, 2021
Food Hygiene: How to Avoid Cross-Contamination in a Commercial Kitchen

Health and safety in any food service business is a big deal! When handling food or overseeing food preparation, you have a responsibility to ensure food coming out of the kitchen is safe for customers to eat. Cross-contamination is the main reason for food-borne illness outbreaks. Even if meat has been cooked correctly, meals can […]

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February 17th, 2021
Benefits of a Walk-In Freezer for Your Food Business

The hospitality, restaurant and catering industries of today benefit greatly from the use of commercial cold rooms. A walk-in cold room can improve the efficiency of a business, cut costs and ensure food is easily accessible in a busy environment. Similar advantages can be found when using a walk-in freezer for your food business.   Many food establishments […]

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