Automation of restaurant business
When the average standard of living began to grow slowly in our country, the level of catering facilities: cafes, restaurants, and canteens began to grow simultaneously. This is quite logical:…

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5 chips for a summer cafe
1. Service In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to…

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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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authenticity

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 the addresses of the sites that are presented on the first. Why? On the first pages, usually there are online stores that invest significant budgets in SEO promotion, but at the same time do not “bring directly” anything from manufacturers, and certainly they do not have their own production. As a result, the price is on average 10-15% higher and, importantly, there is no proper service in the event of a breakdown. Continue reading

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 4. According to the manufacturer, this equipment introduces a completely new quality of design, functionality and efficiency to professional kitchens.

Advanced technologies, ease of operation and wide possibilities of combi steamers can be said immediately. The design concept is carried over to the entire Convotherm 4 series, which includes seven sizes of devices, each in six basic versions. This creates a combination of functional flexibility and consistent design, an absolute novelty for equipment such as combi steamers. Continue reading

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 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

Wood-fired pizza ovens MAM
You can watch endlessly at three things: fire, water and how others work)) And so, sitting comfortably on a comfortable sofa with a glass of white wine, you are happy…

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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…

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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…

...

Wood-fired pizza ovens MAM
You can watch endlessly at three things: fire, water and how others work)) And so, sitting comfortably on a comfortable sofa with a glass of white wine, you are happy…

...