Smoking equipment
Soft smoked pork meat with a delicate smoky aroma can conquer the heart of any gourmet. Of course, store shelves offer an abundance of names for similar products. However, smoked…

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Automation of restaurant business
When the average standard of living began to grow slowly in our country, the level of catering facilities: cafes, restaurants, and canteens began to grow simultaneously. This is quite logical:…

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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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equipment

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 is practically absent. The second – due to the specific way of cooking.

Each country has its own national street food. As a rule, fast foods operate using semi-finished products, the final processing or heating of which is carried out immediately before delivery to the client. The preparation of semi-finished products of a high degree of readiness takes place, as a rule, not in the fast-food kitchen, but in an own or rented production workshop. In this regard, fast foods are distinguished by a narrow menu – the number of dishes in the menu in rare cases exceeds 30. Continue reading

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 parties and a variety of celebrations. Catering is the main task of catering. At the same time, quality food and service at the highest level should be provided.

To service the event was impeccable, you need to think through all the details to the smallest detail. First of all, preparatory work is carried out: a suitable room is searched for, which should correspond to the theme of the planned event, a menu is prepared taking into account the tastes of the invited people, tables are also served, and the interior is designed in accordance with the idea of ​​a future holiday. Continue reading

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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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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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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