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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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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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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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

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…

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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.…

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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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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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