How do you price your menu for peak and off-peak seasons to maximise profits and attract guests? Learn how to price your dishes, offer seasonal specials, and create a unique dining experience that will keep diners coming back for more.
Mentors are essential in the gruelling hospitality industry, where many enter without qualifications. Jenny Handley explores the importance of mentors, how to find one, and how to get the most out of the relationship.
Benchmarking is key to your restaurant’s success, but how do you go about it? Restaurant consultant Jenny Handley, who benchmarks SA’s best restaurant, shares her tips and 5-step process.
Inverroche is a hidden gem on the Garden Route that shouldn’t be missed by gin lovers. From guided gin tastings, paired with speciality chocolates, to a gin-making masterclass, you need to add this stop to your itinerary.
Jenny Handley of the Gourmet Guide explains how food is a language all of its own. From SA’s vibrant food and unique kitchen culture, explore the power of restaurants as our culinary ambassadors.
Until the end of June, The Art of Duplicity is hosting an exciting series of events with one of the world's most talented chefs at the helm. Featuring chef...
Jenny Handley explains how combining purpose and passion plays a key role in the success of a restaurant. Learn how to “find your flow” and create unity in your team.
Enjoy an afternoon of fine dining for a good cause at the Valley Harvest Charity Long Table lunch on 16 April, hosted by Boschendal and Franschhoek Wine Valley Tourism, to support 3 local youth charities.
In a constantly changing restaurant industry, adapting and innovating is key to building a winning brand – and winning awards. Here are 10 expert tips to get you started.
Experience a real, working farm at Boschendal’s Harvest Festival from 31 March – 2 April. Celebrate the bountiful produce harvested from their sustainable and regenerative farm with farm-fresh food, live entertainment, and family-friendly activities.
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