Features of a modern beer restaurant
A beer restaurant today is a special class of establishments that differs from others in some specific features. The unique atomosphere reigns in it, and in the menu you can…

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15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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What to think about when choosing an industrial refrigerator
Of course, that an industrial refrigerated cabinet is one of the most important items of restaurant equipment. When choosing a refrigerator for a restaurant, there is a line of brands,…

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complaints

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

Seven items needed to open a bakery
Have you ever dreamed of opening your own bakery? You can make delicious cakes and great cookies, and everyone tells you that you should sell your pastries in a real…

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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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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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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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