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 requirements, construction costs and permits. Everything must be carefully thought out. But you should pay the closest attention to the heart of your restaurant – the kitchen. Needless to say, this is primarily why people go to a restaurant.
So, our tips for beginners in the restaurant business, which you need to use throughout the process of designing a technological process in restaurant kitchens, from buying equipment to a restaurant to recycling.
Goods acceptance area (ramp): where we will receive all products, drinks, supplies and households. Continue reading
Being a restaurateur today is both fashionable and prestigious. It is believed that the restaurant business brings good profits even in times of crisis. Provided that the concept of the institution is chosen correctly, the kitchen did not disappoint, the interior is original, and the staff is well trained. It would seem that it could be easier than opening a restaurant if you have start-up capital? However, there are many pitfalls along this path. And it’s better to learn from the mistakes of others than from your own.
So, the main thing in any institution is the concept, which must be chosen correctly. And no matter what it will be – a bistro, a student cafe, a restaurant at the hotel or a country tavern. Continue reading