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Phenium talks to Christian J Fischer.
For Christian J Fischer, a well-known chef and industry consultant, cooking is all about ‘creating memories’. From his childhood working in hotels to his career in culinary development, he’s always considered it to be a medium that ‘brings people together’.
Adopting an environmental supply chain.
In the restaurant industry, we’re keen to operate our businesses in a sustainable manner. We’ve asked the experts for advice on navigating the challenges of food supply for a happier, healthier and more sustainable world.
Tackling food waste in restaurants.
We all know that food waste impacts climate change, so it's time we think seriously about how to tackle the issue in the restaurant industry. We share some tips to deal with food waste in your restaurant.
Veganism and sustainable ingredients.
The rise in veganism is less about specific diets and more about personal health, the environment and the ethical treatment of animals. We take a look at the impacts of this food movement and what it means for your business.
Phenium talks to… Fran Currie, a plant-based chef.
We talk to Fran Currie a plant-based chef committed to vegan food and sustainable produce. From her time at culinary school to her experience running exclusive events, Fran gives us an insight into her world as a private chef.
Automated food safety monitoring systems.
Food safety doesn’t just happen. It takes foresight, watchful monitoring and the ability to make clear, actionable changes to ensure everything in your kitchen is running as it should. That’s where an automated system can help...
Setting up a Standard Operating Procedure (SOP).
Useful guidance on creating and implementing a Standard Operating Procedure (SOP) for your business to help with efficiency, quality and uniformity of performance and to keep your kitchen running smoothly.
Food safety handling: helpful tips and advice.
When it comes to food safety, my watchful eyes and sensitive ears will tackle most problems around the kitchen. From well stored foods to perfect personal hygiene, there’s plenty of paw-sitive things we can do to make our kitchens even safer.
Phenium talks to Michael Pace at IHG Mark Hopkins.
Michael Pace from IHG Mark Hopkins talks to Phenium about his life, career and his passion for sustainability. He also tells us why Phenium's system is installed in the San Francisco hotel and the amazing benefits it brings.