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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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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Convotherm 4 combi steamers - Detailed overview
More recently, when it comes to the temporal dimensions of the restaurant equipment market, Convotherm introduced its new product to the world - a series of fourth-generation combi steamers Convotherm…

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development

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 it. These two key positions will determine the future of the restaurant.
You can focus on the original kitchen by inviting a high-class chef to work, you can create a unique atmosphere using the project of a fashion designer. Just do not forget that any idea should be well thought out, and most importantly calculated.
The concept of the restaurant includes all components of the enterprise:
choice of type of institution; Continue reading

Main sections of the cafe business plan

Each well-designed business plan, including the cafe business plan, has specific sections, such as a resume, production plan, implementation plan, as well as an accurate financial plan. If the cafe for which the business plan is being drawn up is not yet open, then there should be a calculation of the possibility of making profit from your own business. It is also equally important to include a section describing the structure of the cafe.

It is often difficult to find differences between the business plan of the cafe, which is not yet in place and which is planned to be opened, and the business plan of the establishment, which requires development or its adjustment. Nevertheless, the business plan of a functioning institution can be drawn up as a separate document, or as a continuation of an existing business plan. Sometimes it makes sense for a working cafe to draw up a business plan from scratch. Continue reading

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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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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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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