Seven items needed to open a bakery
Have you ever dreamed of opening your own bakery? You can make delicious cakes and great cookies, and everyone tells you that you should sell your pastries in a real…

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Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

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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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chair

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

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

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 product warm, and the ability to quickly heat up (you can heat cooked food, packaged on plates). Unlike conventional grills, the heating elements are located not under the product, but over (in the upper part of the apparatus), as a result of which roasting is not baked. This principle of operation is ideal for making julienne, hot sandwiches, heating frozen semi-finished products, and for meat and fish dishes – the product is baked on a wire rack without using oil. Slow and uniform baking provides a rich taste and preservation of all healthy vitamins and minerals. These grills are non-contact type of heating devices. Continue reading

Meat Ripening - Basic Knowledge
Aging or ripening meat is an important culinary preparation of raw meat for further cooking. The right approach to it allows you to get a high-quality product with optimal organoleptic…

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Restaurateur Sergey Melnik. Interview at Klumba
Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere ... For your attention, an interview with the creator of this beautiful restaurant…

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Staff hunger
The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames. - The waiter should be kind,…

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6 secrets of restaurant cuisine that will take your cooking to the next level
The cuisine of a restaurant, especially a good restaurant, is not at all that a cozy home-made kitchen where you can relax and not be too focused on the result.…

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