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…

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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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5 chips for a summer cafe
1. Service In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to…

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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 makes young people strive for the heights of the profession. But sometimes it spills over to extremes. Many of which (albeit in a somewhat hypertrophied form) have already managed to publicize in television shows. By creating a false image of professional work. A vivid example can be considered a show with the legendary Michelin chef Gordon Ramsay. Similar “hellish” moments were in my practice. But this is rather a short-term stress caused by a combination of circumstances, aggravated by non-professional actions of the team, and especially the boss himself. I mean the experience of leadership and planning, as one of the main tools of the Chef’s work, which appears over time. With the understanding that all cooks are different. Continue reading

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 institution is chosen correctly, the kitchen did not disappoint, the interior is original, and the staff is well trained. It would seem that it could be easier than opening a restaurant if you have start-up capital? However, there are many pitfalls along this path. And it’s better to learn from the mistakes of others than from your own.

So, the main thing in any institution is the concept, which must be chosen correctly. And no matter what it will be – a bistro, a student cafe, a restaurant at the hotel or a country tavern. Continue reading

5 chips for a summer cafe
1. Service In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to…

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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…

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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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Features of a modern beer restaurant
A beer restaurant today is a special class of establishments that differs from others in some specific features. The unique atomosphere reigns in it, and in the menu you can…

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