Blog

Hospitality is really all about connection. Connection with our customers, employees and suppliers is the core of our business. It therefore seems unfathomable that we can survive in a world where connectivity has been made so difficult to achieve.

Have you missed a Bitton steak? Or our petite creme brulee?  BITTON IS BACK!!!

Wow.  What a week it has been and who would have ever thought we would be here now. We hope that you are all staying safe and taking care in these uncertain times.

As you know, there have been many changes to our industry over the past days so we wanted to communicate what that means in terms of all things Bitton!

The Bitton Room is turning into a Grocer for our community's convenience and opening its doors from tomorrow, Saturday 21st March.

It will be business as usual, for now. As we slowly slip into these unprecedented times the Bitton team have been hard at it behind the scenes to see how we can help YOU, our community as well as continue to operate our business successfully under the guidelines of health and government authorities.  Please be assured that we will be continuously monitoring any changes to the advice relevant to our business.

It was on a typical Spring morning in Alexandria on the 7th of November 2000 when Sohani and I crossed our fingers and opened the front door to our tiny 20 seat café. We dragged out the milk crates for those wishing to dine al fresco on Copeland Street, turned on the coffee machine and lit the stove waiting for our first customer to come through the doors and be introduced to the Bitton charm. It was a terrifying moment – we had left our high paid corporate careers to take this plunge.  People thought we were crazy ...

Cooking your own food at home is one of the simple joys of life and has a great deal of economic and health benefits for you and your family. However, kitchen waste is a big contributing factor to the overall amount of waste we generate as a society, putting pressure on us to re-evaluate our behaviours while cooking so we can work towards something a little more sustainable and set a good example for our children.

Is it just me or does there seem to be a lot of negative media currently circling around the hospitality industry? Do you feel it? Do you listen?  Does it influence the choices you make?

French food and wine is at the core of everything we do which is why we were delighted to recently co-host an evening with our friends from Bottli. Here's a look at the event when we tasted and discussed some sensational boutique wines and enjoyed some matching canapes from Bitton.

My favourite part of being a restaurateur is the incredible people I meet every day.  I love learning their stories and I love learning from them.  Two of the amazing people I have met are Kieran Flanagan and Dan Gregory. Through my very inquisitive questioning (you'll know what I am talking about if you've ever been on the receiving end of it) I found out that they run a company called the Impossible Institute. Kieren is a global thought leader in commercial creativity and Dan is an expert in behavioural Strategy. I love this shit (excuse the French). Step forward a few years and many takeaway coffees later and they have very kindly included me in their newly released book, Forever Skills - the 12 skills to future proof yourself, your team and your kids. Here is the short version of what this fascinating read is all about and of course, how they use Bitton as an example of 'nurturing your community'.