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…

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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…

Continue reading →

Salamander in gas execution model SL G.
Thanks to special ceramic burners that generate infrared radiation, a stable, fast and even heat distribution is guaranteed in the Salamander grill's working chamber. Specifications: Overall dimensions of 1000x420x400mm; Grid…

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Monthly Archives: June 2019

About cook education, Chef’s experience and the realities of today’s restaurant market in Ukraine on the way to Europe (part 1)

Thoughts and stories from the notebooks of an experienced chef.
Many, including myself, as a young Chef professed maximalism. On the one hand, it’s great. This is the spring that makes young people strive for the heights of the profession. But sometimes it spills over to extremes. Many of which (albeit in a somewhat hypertrophied form) have already managed to publicize in television shows. By creating a false image of professional work. A vivid example can be considered a show with the legendary Michelin chef Gordon Ramsay. Similar “hellish” moments were in my practice. But this is rather a short-term stress caused by a combination of circumstances, aggravated by non-professional actions of the team, and especially the boss himself. I mean the experience of leadership and planning, as one of the main tools of the Chef’s work, which appears over time. With the understanding that all cooks are different. Continue reading

Cast Iron Housework Tips

Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware from corrosion. For cast iron, the protective film is a carbon film that occurs during cooking. It is a kind of non-stick coating.

It is for this reason that cast iron utensils cannot be cleaned “to the metal”, removing this natural protective layer. Proper care of cast iron cookware also requires hand washing, a soft sponge, warm or hot water, you can also use a non-metallic brush. It is very important to wipe the cast iron dry immediately after washing. For storage, you need to grease the inner surface of the dishes with vegetable oil, and before use, you need to heat it well. Continue reading

Organization of the restaurant's kitchen: Right questions
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…

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How to save energy in a restaurant
Tips from our customer service: Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy - for example, it…

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Stillness is your enemy
This rule works in all aspects of the life of a modern person, but in the kitchen, the dependence on how much you relax is immediately visible. Do not let…

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Restaurant business - secrets of success for beginners
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…

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