Culinary School as a Business
The business in the field of educational services is becoming more and more popular: early development schools for children, language courses, drawing schools for children and adults, etc. The number…

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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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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…

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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 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

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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Four tips for choosing an ice maker
Surely one of the most essential components of your professional kitchen is an ice machine. Enterprises of any type, from hotels and restaurants to schools, use ice machines, but when…

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MerryChef - Turbo mode of your business
Fast food is a quick and inexpensive way to have a snack on the street. The first is achieved through full self-service: in institutions of this kind, service by waiters…

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Restaurant business plan. Is it profitable to open a restaurant?
It takes six months to a year to create a new restaurant business, not counting the time of "inclusion in the process." The costs of design, interior and equipment are…

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