About cook education, Chef's experience and the realities of today's restaurant market in Ukraine on the way to Europe (part 2)
But in any of the institutions, the client is first of all looking for TASTY FOOD !!! And only then (on the basis of the received taste impressions - tasty…

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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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Vitamix is ​​the explosion of your summer!
Summer, sea, sun, beach! An abundance of fruit - it's time to pamper your guests with delicious smoothies and a variety of cocktails! Alcoholic cocktails are rightfully considered the kings…

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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 try to attract the attention of waiters in dozens of different ways. The system of calling waiters looks stylish and can bring an additional profit to a cafe or restaurant. For some, the opportunity not to wait, but simply to click on a button, will be a decisive argument.

The other side of the service is not visible to the guest, but no less important. It is about the service, diagnostics and repair of your cafe equipment. Not working refrigerator or cockroaches in the oven (video), can spoil not only the mood, but also the image. We strongly recommend that you take care of concluding a contract for the maintenance of equipment for restaurants in advance. Continue reading

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, the possibility of phased order execution, cashless payments of large deliveries, etc. Small establishments with seasonal updating of dishes can independently buy some of the products on the market. In any case, for all this work, the state should have a business manager.
Type of service. It depends on the number of personnel stipulated by the personnel policy. Continue reading

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 a banquet feast and what is a banquet? Banquet is a foreign word and means a dinner party or dinner, which is not attended without invitation, hence the definition – a dinner party.

I would like to mark any solemn or memorable date so that it will be remembered for a long time. Most often, in such cases, a banquet hall is ordered so that the dinner or lunch is organized and performed at a high level. Feasts are different. A banquet hall for a wedding is usually designed for a large number of guests, and a banquet hall for a celebration can be chamber, if the number of guests is small. Continue reading

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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Restaurateur Sergey Melnik. Interview at Klumba
Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere ... For your attention, an interview with the creator of this beautiful restaurant…

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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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15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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