Traditional MAM pizza ovens
This oven is MAM's best-selling model. It was created in the 70s, over time, modernized to further improve its work. It is considered to be the most famous, approved and…

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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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Stillness is your enemy
This rule works in all aspects of the life of a modern person, but in the kitchen, the dependence on how much you relax is immediately visible. Do not let…

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circumstances

About cook education, Chef’s experience and the realities of today’s restaurant market in Ukraine on the way to Europe (part 2)

But in any of the institutions, the client is first of all looking for TASTY FOOD !!! And only then (on the basis of the received taste impressions – tasty – not tasty) assesses in general: service, interior, atmosphere, and all other distinctive features, passing a verdict – whether he will come here next time. When TASTY, in 80% of cases, a person returns after the first visit, even if there were minor flaws, pushed into the background by excellent food. Continue reading

Restaurant concept development (part 2)
The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department. Working with regular suppliers has its advantages: discounts for bulk purchases,…

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The best burger cooking equipment
Are you thinking about opening a burger? Today, burgers are more popular than ever, and many novice restaurateurs decide to open a burger, hoping to become the next Red Robin…

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Restaurateur Sergey Melnik. Interview at Klumba
Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere ... For your attention, an interview with the creator of this beautiful restaurant…

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Our choice is Japan. Japanese restaurants in Moscow
Benihana is an international restaurant chain invented by a Japanese actor-chef. The concept of these institutions “food as entertainment” did not immediately take root in Moscow. Only recently, Rosinter Restaurants…

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