Monthly Archives: July 2019
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 can be an electric stove. Turn it off during the afternoon lull or according to the workload plan of your restaurant or cafe.
Personnel training: provide your employees with appropriate training on working on the equipment that they use. Professional equipment for a restaurant or bar can be complicated enough for a beginner. For example, Convotherm 4 combi steamers.
Learn your cooking methods: looking at the menu, determine which dishes or preparations can be cooked on more economical equipment and refuse to use one that creates additional energy consumption. Continue reading
About cook education, Chef’s experience and the realities of today’s restaurant market in Ukraine on the way to Europe (part 2)
But in any of the institutions, the client is first of all looking for TASTY FOOD !!! And only then (on the basis of the received taste impressions – tasty – not tasty) assesses in general: service, interior, atmosphere, and all other distinctive features, passing a verdict – whether he will come here next time. When TASTY, in 80% of cases, a person returns after the first visit, even if there were minor flaws, pushed into the background by excellent food. Continue reading