Salamander in gas execution model SL G.
Thanks to special ceramic burners that generate infrared radiation, a stable, fast and even heat distribution is guaranteed in the Salamander grill's working chamber. Specifications: Overall dimensions of 1000x420x400mm; Grid…

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Salamander in gas execution model SL G.
Thanks to special ceramic burners that generate infrared radiation, a stable, fast and even heat distribution is guaranteed in the Salamander grill's working chamber. Specifications: Overall dimensions of 1000x420x400mm; Grid…

Continue reading →

Salamander grill
Salamander grill is the highlight of any professional cuisine: a distinctive feature of this type of equipment is the ability to give the dish a golden crust, to keep the…

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dad fries

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 – Sergey Melnik. The interview is conducted by our project manager, Irina Senchuk.

To start, a little standard question: How did you end up in restaurant life. How did it all start? Is this your dream?

– Initially, I am an entrepreneur. At the beginning I traded.

The first restaurant was in 1997 on Levitan / Koroleva- the Triumph summer platform of the Triumph store. Continue reading

Banquet halls of Moscow
By and large, all banquet halls in Moscow can be divided into four types. The first type is a very pathos restaurant, a bill for a banquet in which can…

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Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

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5 chips for a summer cafe
1. Service In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to…

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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 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…

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