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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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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Staff hunger
The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames. - The waiter should be kind,…

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customers

The right equipment to open a new restaurant

For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want to share their passion. You will need the right equipment to open your restaurant and make every effort for success. No matter what restaurant you open, you will need equipment for storing food, cooking. You will also need several products to organize your kitchen that meet the standards. Let’s look at 10 pieces of equipment that you need to purchase for a restaurant.

Refrigeration units
Regardless of whether you open a restaurant or a bar / grill, you need to have good refrigeration equipment. There are many industrial refrigerated cabinets on sale in the market for any size kitchen and budget. Continue reading

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. The food industry is a serious conveyor that works to ensure that the client quickly receives a tasty and high-quality dish, which will turn out to be the best that he has tried before. Such a task cannot but affect the pace of work and attitude towards it in the restaurant kitchen. That is why the work of a restaurant chef has little to do with home cooking. But there is something to learn, especially in terms of attitudes to culinary and psychological attitudes that will help create a true masterpiece.
Controlled chaos 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, the possibility of phased order execution, cashless payments of large deliveries, etc. Small establishments with seasonal updating of dishes can independently buy some of the products on the market. In any case, for all this work, the state should have a business manager.
Type of service. It depends on the number of personnel stipulated by the personnel policy. Continue reading

Staff hunger
The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames. - The waiter should be kind,…

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MerryChef - Turbo mode of your business
Fast food is a quick and inexpensive way to have a snack on the street. The first is achieved through full self-service: in institutions of this kind, service by waiters…

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The principle of catering companies
Lunch delivery to the office is today a very popular service. This service is also called catering. Although this concept implies a wide range of services for holding various corporate…

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Meat Ripening - Basic Knowledge
Aging or ripening meat is an important culinary preparation of raw meat for further cooking. The right approach to it allows you to get a high-quality product with optimal organoleptic…

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