Monthly Archives: May 2018
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
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 it. These two key positions will determine the future of the restaurant.
You can focus on the original kitchen by inviting a high-class chef to work, you can create a unique atmosphere using the project of a fashion designer. Just do not forget that any idea should be well thought out, and most importantly calculated.
The concept of the restaurant includes all components of the enterprise:
choice of type of institution; Continue reading