Dinner party or what you need to know about the banquet
In the popular and beloved film “Ivan Vasilyevich Changes the Profession”, the phrase “I demand a continuation of a banquet!” Was said from the mouth of the hero. Was this…

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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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Repair and maintenance of refrigeration equipment for a restaurant.
Let's start with the basics, but I assure you, the further you read, the more interesting it will be. So, the refrigeration equipment installed in the restaurant’s kitchen is, of…

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food

Spent Deep-Fried Fats in Food Service: Management Tips.

According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent deep fat fats.

A significant amount of these waste products fall into the sewage system and further in a circle into the water supply and water treatment systems. As a result, there is an excessive load on the resources of state enterprises that serve this area, and, of course, this is a huge damage to the environment.

With proper management and approach to the issue of used deep-frying fats, environmental pollution and expenses can be minimized. Continue reading

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 meats cooked in the kitchen of your restaurant can become a “chip” of the institution and increase the influx of visitors and regular guests!

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Smoking is a type of heat treatment of products that use smoke. Smoke appears from the decay of wood, which gives the meat a special aroma and taste. During smoking, products lose some water, thereby increasing their shelf life.

There are 2 types of smoking: Continue reading

Spent Deep-Fried Fats in Food Service: Management Tips.
According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent…

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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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How to save energy in a restaurant
Tips from our customer service: Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy - for example, it…

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Restaurant business plan. Is it profitable to open a restaurant?
It takes six months to a year to create a new restaurant business, not counting the time of "inclusion in the process." The costs of design, interior and equipment are…

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