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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Stillness is your enemy
This rule works in all aspects of the life of a modern person, but in the kitchen, the dependence on how much you relax is immediately visible. Do not let…

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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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Igor Bukharov

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 – two or three establishments a month – in Moscow today open democratic institutions, the average account in which is $ 25-30. The most popular cuisine is Japanese. According to experts, this trend will continue in the next two years. Another successful option is fusion cuisine, unconventional mixing of different tastes.

Typically, up to 30% of a restaurant’s turnover is spent on groceries and another 5% to 40% on staff costs. The pattern here is this: the higher the class of the institution, the more expensive it costs to create a quality service. Most of all, there is a “star” that attracts visitors: the winner of the sommelier competition from France, the famous chef, etc. Continue reading

What should be the interior of a modern cafe?
It is always a pleasure to sit in a cozy and beautiful cafe. Although in our time almost every family has a car, an auto-refrigerator and barbecue facilities for barbecue…

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How to create a functional industrial kitchen
Many businesses assist in opening and managing a restaurant, including designing a functional space for your guests to eat and enjoy. However, there is another place that is just as…

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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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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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