The Current is your weekly dose of learning, stories, and shout-outs from the Academy - all in one place. Have a scroll, learn something new, and give each piece some love 🫶🏽
Save the Date!
💬 “Can I speak to the manager?” We all know what can come next… 👀 On 18 November, our next Masterclass will help you handle difficult guest conversations with more confidence, clearer communication, and a clear path forward. 📅 Save the date!
👑 This week's starLerato Madonsela is showing us what it looks like to keep learning and put that learning into action. With 100% completion on the Academy and an incredible 93.9% average, she’s making every course count. “The Academy has given me skills to be a good, reliable leader by training me on the basics of running a successful business. It has trained my colleagues and me on how to prepare delicious, high-quality food for our guests and maintain a family-like atmosphere, making them feel at home." Well done, Lerato! 💙 Keep learning, leading and showing us how it’s done.
🍣🐟 Show us your Dragon Rolls & Epic Crunch Fish! It’s your time to show off your craft! ✅ Make your Dish ✅ Check your presentation ✅ Take the photo from above, like in this picture 👆 ✅ Share it in the Communities We can’t wait to see your best meals! 👀🔥
Body Language Trick That Makes YOU A Better Public Speaker
Great communication isn’t only about what you say. It’s also how you say it and how you carry yourself. This short video reminds us that our human skills, from body language to building trust, are becoming even more important.
01 Keep mussels pre-portioned and frozen - Mussels arrive pre-portioned. Keep them in the freezer until you need them 02 Defrost fully immersed in cold water as needed; submerge the mussels completely in cold water to defrost them. 03 Check when the mussels are fully defrosted. Keep checking the mussels and take them out of the water as soon as they are fully defrosted. 04 Only defrost what you can work on immediately. Work in smaller batches. Defrost only the portions you can drain and store straight away. 05 Drain in a perforated GN container. Once defrosted, drain the water off the mussels and place them in a perforated GN container. 06 Drain covered in the fridge for 20–30 minutes. Cover the mussels and place them in the fridge for 20-30 minutes so they drain properly. 07 Store in a GN 1/2 with a drip tray, dated. Once drained, move the mussels to a clean, smaller GN 1/2 with a drip tray to keep them dry. Store in the fridge until needed.
🌞Summer is here, and our latest LTO dishes have landed with it! 🔥🔥 Make sure you’re ready to talk about them, sell them, and serve them with confidence. Head to the Academy and complete your LTO course to get all the knowledge you need to prepare, recommend, and serve every dish just right. Get LTO-ready and let’s give our guests even more to enjoy this Summer! 🦐💙
👑 This week's starSome people don’t just work for Ocean Basket. They become part of its story. After nearly 23 years with the Ocean Basket family, Zwelithini “Zweli” Dlamini is saying goodbye. Zweli joined us on 16 November 2003, and in the years since, Ocean Basket has been a big part of his life, just as he has been a big part of ours. For more than two decades, Zweli has grown with the brand, shared his knowledge, built countless memories and proudly flown the Ocean Basket flag. And after all these years, his words say it best: “Ocean Basket will always be in my heart.” Zweli leaves behind more than 23 years of service. He leaves a story of loyalty, commitment, and a genuine love for the brand he has called home for so long. Zweli, thank you for the years, the memories, and for flying our flag so proudly. As you step into your next chapter, know that there will always be a place for you at our table. Once OB family, always OB family. 🐟💙
Unreasonable Hospitality
Service is what you do. Hospitality is how you make people feel. Guests don’t just give us their money. They give us their time, and they’ve chosen to spend it with us. That’s why the little things matter. A warm welcome. Getting the order right. Checking in because you genuinely want to know if they’re happy. Making someone feel noticed, comfortable, and looked after. And it takes the whole team. Hospitality isn’t only the waiter’s job. Every person plays a part in the guest’s experience. Get the service right, absolutely. But don’t stop there. Make people feel welcome, looked after, and glad they chose you.
New look. Doors open. Guests lining up!
After a beautiful revamp, the team is back in action, and guests are already lining up at the door. It’s fantastic to see the restaurant buzzing again and the team welcoming everyone back around the table. Congratulations, Canal Walk! Here’s to full tables, happy guests and an exciting new chapter. 🦐🥳
We’ve got 7 new LTO dishes from 01 November to 31 January. They’re only here for a short time, so let’s get ready. Why do we love them? - Guests get something new and exciting to try. - They give guests another reason to order. - When the food looks this good, people notice! How do we sell these to guests? Ask yourself: 👥 Are they looking for something to share? 🍽️ Do they want a meal for one? 🦐 Do they love prawns? 🎉 Are they celebrating? Listen first. Then suggest the LTO that fits. 💙
The rolls are done. The scores are in. 👀🍣
Our Sushi 20 Challenge has wrapped, and now there’s just one thing left to do… crown our champions! 🏆 We’re keeping you in suspense just a little longer. 🥇🥈🥉 Winners will be announced by Wednesday! Who do you think rolled their way to the top? 👀🔥
- Skim continuously through service (any debris floating in the oil burns it.) - Skim between batches, not just when it looks bad. - Use a clean, undamaged sieve or strainer. Replace anything frayed. - Empty the skimmings into the waste bin, never back into a vat. - Skim again before you filter at the end of the day.
We want to hear from you!
The Current is yours, so tell us what you think! 👀 Are you enjoying the stories, updates, tips and crew moments? What would you like to see more of? And importantly… how often do you want The Current to drop? 🗳️ Have your say: - Every week - Every 2 weeks - Once a month And if there’s something you’d love to see in The Current, tell us! We’re listening. 💙