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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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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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…

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networks

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 4. According to the manufacturer, this equipment introduces a completely new quality of design, functionality and efficiency to professional kitchens.

Advanced technologies, ease of operation and wide possibilities of combi steamers can be said immediately. The design concept is carried over to the entire Convotherm 4 series, which includes seven sizes of devices, each in six basic versions. This creates a combination of functional flexibility and consistent design, an absolute novelty for equipment such as combi steamers. Continue reading

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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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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Four tips for choosing an ice maker
Surely one of the most essential components of your professional kitchen is an ice machine. Enterprises of any type, from hotels and restaurants to schools, use ice machines, but when…

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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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