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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Repair and maintenance of refrigeration equipment for a restaurant.
Let's start with the basics, but I assure you, the further you read, the more interesting it will be. So, the refrigeration equipment installed in the restaurant’s kitchen is, of…

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How to create a functional industrial kitchen
Many businesses assist in opening and managing a restaurant, including designing a functional space for your guests to eat and enjoy. However, there is another place that is just as…

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food

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

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 is practically absent. The second – due to the specific way of cooking.

Each country has its own national street food. As a rule, fast foods operate using semi-finished products, the final processing or heating of which is carried out immediately before delivery to the client. The preparation of semi-finished products of a high degree of readiness takes place, as a rule, not in the fast-food kitchen, but in an own or rented production workshop. In this regard, fast foods are distinguished by a narrow menu – the number of dishes in the menu in rare cases exceeds 30. 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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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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The principle of catering companies
Lunch delivery to the office is today a very popular service. This service is also called catering. Although this concept implies a wide range of services for holding various corporate…

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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 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…

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