Cast Iron Housework Tips
Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware…

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What the client pays for
Depending on the niche - fast food, a democratic or exclusive restaurant - the average bill paid by a client ranges from $ 5-10 to $ 100. The most active…

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Restaurant business - secrets of success for beginners
Being a restaurateur today is both fashionable and prestigious. It is believed that the restaurant business brings good profits even in times of crisis. Provided that the concept of the…

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Organization of the restaurant’s kitchen: Right questions

The decision to open a restaurant raises a whole range of issues that need to be addressed to a novice restaurateur. Restaurant concept, food expenses, menu content, room design, staffing requirements, construction costs and permits. Everything must be carefully thought out. But you should pay the closest attention to the heart of your restaurant – the kitchen. Needless to say, this is primarily why people go to a restaurant.

So, our tips for beginners in the restaurant business, which you need to use throughout the process of designing a technological process in restaurant kitchens, from buying equipment to a restaurant to recycling.

Delivery
Goods acceptance area (ramp): where we will receive all products, drinks, supplies and households. Continue reading

The choice of a catering company
When preparing events of various formats, holiday agencies resort to the help of contractors. This section will focus on catering companies or catering. In what cases can and should use…

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Dry Ager - Cabinets for dry meat aging
DRY AGER is the number 1 brand in the world under which special refrigerated cabinets for dry ripening (aging) of meat are produced. The equipment is autonomous in relation to…

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6 secrets of restaurant cuisine that will take your cooking to the next level
The cuisine of a restaurant, especially a good restaurant, is not at all that a cozy home-made kitchen where you can relax and not be too focused on the result.…

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About cook education, Chef's experience and the realities of today's restaurant market in Ukraine on the way to Europe (part 1)
Thoughts and stories from the notebooks of an experienced chef. Many, including myself, as a young Chef professed maximalism. On the one hand, it’s great. This is the spring that…

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