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A guide to essential kitchen equipment

Posted by Ivana Rnjak on Jan 18, 2018 8:42:00 AM

The equipment housed in commercial kitchens is an indispensable (and very expensive) element of a successful restaurant.

Every commercial kitchen with its unique menu will pick the equipment that will help it meet its food preparation and cooking needs. The equipment used to cook food off a simple brunch menu will look very different to the complicated gadgets used in restaurants that specialize in molecular gastronomy.

With so much different equipment out there, commercial kitchens can be daunting places for back of house newbies – especially those who are working their way up the kitchen hierarchy without a commercial cookery education. That’s why we’ve put together this guide to help you familiarize yourself with some of the equipment you’re likely to come across when you land that back of house job.

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Topics: Tips for back of house

Quiz: Rate the food safety of your restaurant

Posted by Emily Tatti on Nov 10, 2017 8:30:00 AM

Following your food safety obligations is one of the most important things you can do as a restaurateur. Not only are you protecting your customers from foodborne illnesses, but you're also protecting the reputation of your venue. A single food poisoning accusation can cause a lot of damage, both online and via word of mouth.

So how well do you think you're doing in terms of your food safety and hygiene? Let's put your venue to the test!

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Topics: Hospitality operations, Tips for back of house, Tips for owners, Quiz

How do health inspections work?

Posted by Emily Tatti on Oct 3, 2017 10:58:19 AM

If your restaurant is selected for a random health inspection, it’s important not to panic. Venues that are diligent about their food safety shouldn’t have any problems, and you’ll be able to take pride in the results when you pass with flying colors. 

But it’s still a good idea to understand what happens during a health inspection, because even the smallest things can let you down. Knowing what inspectors look for will help you and your staff keep on top of your food safety obligations.

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Topics: Hospitality operations, Tips for back of house, Tips for owners

Negative chef stereotypes to avoid

Posted by Chloe Papas on Sep 4, 2017 9:05:00 AM

We’ve all seen the movies and television shows based around the life of a chef – or set in a restaurant kitchen – where the main character’s demeanor is a little prickly. 

Whether they are barking out orders, hovering a little too closely to their staff, or bringing their personal lives to work, there are a few common traits that we see played out time and time again on the big and small screens.

Maybe you know those traits a little too well. Restaurant kitchens are high-stress environments, and those at the top of the ranks have the most pressure on their shoulders. 

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Topics: Tips for hospitality managers, Tips for back of house

How to become an Executive Chef

Posted by Chloe Papas on Aug 21, 2017 9:46:54 AM

If you’re dabbling with the idea of turning your cooking professional, have already started on your journey, or want an idea of the qualifications and skills required to make it in the top-level kitchen, this is the guide for you. 

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Topics: Tips for back of house, Hospitality career advice

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