Culinary School as a Business
The business in the field of educational services is becoming more and more popular: early development schools for children, language courses, drawing schools for children and adults, etc. The number…

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Salamander grill
Salamander grill is the highlight of any professional cuisine: a distinctive feature of this type of equipment is the ability to give the dish a golden crust, to keep the…

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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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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. With a minimum number of waiters, it makes sense to introduce partial self-service. This form is convenient for institutions aimed at daytime work and mass service. The effectiveness of the work of such institutions should be ensured by their location – in the place where a large number of people congregate: shopping and business centers, train stations.
Luxury restaurants operate only with full service to visitors by the staff of waiters.

The program to attract customers is one of the key points of the whole concept of the institution. There are no clients – neither a skilled chef, nor an expensive interior, nor an enviable location in a prestigious place of the city will save a business. Work with clients should be carried out constantly, include new forms and change depending on the result of the measures taken. There are no bad customers, there are bad service sellers. Studying the psychology of the client will help the successful functioning of the institution.

The technology of production processes depends on the size of the production facilities, the choice of kitchen and type of service.
When choosing premises for a restaurant, you will have to make a choice: place the kitchen blocks in full or expand the hall for visitors. In an elite restaurant, you can’t save on production facilities, you cannot create culinary masterpieces from semi-finished products. But for fast food establishments such an option is possible.
In most cases, the existing premises that previously served other purposes, i.e. reconstruction ahead.
Before finally deciding on the purchase of equipment, it is worth carefully studying the price lists and assortment of manufacturers. Equipment is one of the most expensive items in the restaurant business, but you need to save wisely. The equipment should work for a long time and with maximum load.
Equipment for a restaurant should be bought from companies that are professionally engaged in this business. Such firms have a powerful technical base, highly qualified specialists in the after-sales service. They will quickly and quickly solve all problems associated with equipment. After the warranty, you can count on the after-sales service with their participation.

Personnel policy in importance is akin to a customer acquisition program. The employees of the institution will be the executors of this program. And how much they succeed, depends on the successful existence of institutions in the market of restaurant services.

The concept of a restaurant is, first of all, an idea that is thought out, calculated to the smallest detail. But no matter how carefully financial calculations were reconciled, creative imagination is indispensable. You should always remember about customers for whom, in general, everything is up to.
An institution of any format – whether a coffee house, a pub, a bar, etc. – must have a unique image, his own face, his own, let’s call it that, “zest”. This is an unmistakable choice of name, and a verified logo; working uniform of the staff and a special style of service.

All these are collective searches and finds that work for common success. And everyone is interested in success being significant. Including, in material equivalent.

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