Features of a modern beer restaurant
A beer restaurant today is a special class of establishments that differs from others in some specific features. The unique atomosphere reigns in it, and in the menu you can…

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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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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

The right equipment to open a new restaurant
For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want…

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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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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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Organization of the restaurant's kitchen: Right questions
The decision to open a restaurant raises a whole range of issues that need to be addressed to a novice restaurateur. Restaurant concept, food expenses, menu content, room design, staffing…

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