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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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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Banquet halls of Moscow
By and large, all banquet halls in Moscow can be divided into four types. The first type is a very pathos restaurant, a bill for a banquet in which can…

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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 of different training centers, courses and schools is increasing every year, and with each competition growing the segment there are more and more of their species. Such, for example, include cooking schools.
This is a relatively new phenomenon. With the growth of people’s well-being, their interest in good nutrition increases. They visit restaurants, get acquainted with dishes of cuisine from around the world, and then want to learn how to cook them at home and learn all the wisdom of culinary art. In this case, cooking schools or cooking studios come to their aid. Often they are created on the basis of an existing cafe or restaurant. 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

Traditional MAM pizza ovens

This oven is MAM’s best-selling model. It was created in the 70s, over time, modernized to further improve its work. It is considered to be the most famous, approved and most widespread MAM pizza oven in the world. Ideal for pizzerias in which they want to preserve the traditions of a static oven without giving up on good quality baking. There is a domed version of this stove: a Neapolitan stove.

Oven M.A.M. It is built of refractory material, 10 cm thick, obtained from a special vibrated mixture, which ensures maximum efficiency with the lowest consumption due to high thermal insulation. This is the only furnace of its kind with such thick walls, a hearth and high efficiency. The M.A.M. oven, the day after use, is alerted in just 15-20 minutes. If you finish work at 350 ° C, then the next day the temperature in the oven will be another 250 ° C, which allows, for example, to immediately cook bread without igniting the oven. Continue reading

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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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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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…

...

What the client pays for
Depending on the niche - fast food, a democratic or exclusive restaurant - the average bill paid by a client ranges from $ 5-10 to $ 100. The most active…

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