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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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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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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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 parties and a variety of celebrations. Catering is the main task of catering. At the same time, quality food and service at the highest level should be provided.

To service the event was impeccable, you need to think through all the details to the smallest detail. First of all, preparatory work is carried out: a suitable room is searched for, which should correspond to the theme of the planned event, a menu is prepared taking into account the tastes of the invited people, tables are also served, and the interior is designed in accordance with the idea of ​​a future holiday.

If you need not just lunch in the office, but delicious food and excellent pastimes, then in this case you should definitely use the services of a catering company. Representatives of such a company will take into account all your desires and realize them during the organization of the event. Of course, the customer must give the company employees all the necessary information about what the event should be, specify the time, date and place of its holding, number of guests, menu. In addition, it is necessary to clarify in what atmosphere the celebration should take place, and the estimated budget.

After receiving detailed information, the catering company develops a plan that includes an updated menu, a list of equipment and furniture, the number of staff who will prepare and conduct the event, the number of cutlery, room design, lighting and table setting.

After drawing up the plan, it is agreed with the customer. For a banquet, a detailed schedule is required. Based on the nature and duration of the planned event, a detailed description of the actions of each of the staff of the maintenance staff will be compiled.

The catering company should provide the customer with the most suitable menu and the optimal time at which dishes will be served. The company should prepare the planned event at the strictly allotted time.

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