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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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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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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economically

The right equipment to open a new restaurant

For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want to share their passion. You will need the right equipment to open your restaurant and make every effort for success. No matter what restaurant you open, you will need equipment for storing food, cooking. You will also need several products to organize your kitchen that meet the standards. Let’s look at 10 pieces of equipment that you need to purchase for a restaurant.

Refrigeration units
Regardless of whether you open a restaurant or a bar / grill, you need to have good refrigeration equipment. There are many industrial refrigerated cabinets on sale in the market for any size kitchen and budget. Continue reading

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, courteous, accurate, know two or three languages ​​and understand what the customer orders, – determines Anton Tabakov, the level of his requirements. – I compare our cooks, waiters with their colleagues abroad – we have many opportunities for self-improvement. Small western restaurants amaze me with the fact that two or three cooks cook quality dinner literally in half an hour in 200-300 people. We say in such cases: “We need five or six people.” The difference between Western workers and Russian workers is precisely in their motivation: each waiter abroad is set up so that his establishment receives recognition and increases profits. To work this way, it’s important to understand what the client is asking you about and what you are actually doing. Continue reading

Spent Deep-Fried Fats in Food Service: Management Tips.
According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent…

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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…

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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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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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