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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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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Staff hunger
The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames. - The waiter should be kind,…

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summertime

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 the addresses of the sites that are presented on the first. Why? On the first pages, usually there are online stores that invest significant budgets in SEO promotion, but at the same time do not “bring directly” anything from manufacturers, and certainly they do not have their own production. As a result, the price is on average 10-15% higher and, importantly, there is no proper service in the event of a breakdown.

# 2 Look for video reviews on YouTube, sometimes it’s an expanded video that can give you an idea of ​​whether you need it or not. Continue reading

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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The principle of catering companies
Lunch delivery to the office is today a very popular service. This service is also called catering. Although this concept implies a wide range of services for holding various corporate…

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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…

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