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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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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Our choice is Japan. Japanese restaurants in Moscow
Benihana is an international restaurant chain invented by a Japanese actor-chef. The concept of these institutions “food as entertainment” did not immediately take root in Moscow. Only recently, Rosinter Restaurants…

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institution

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

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 course, away from the stove and other sources of heat. The room where the refrigerators are located should not be with high humidity, this is very important for its overall operation.
Correctly setting the refrigerator in level, you will ensure its silent operation. If you have a normal building level, this will be easy to do. But even if there is no level, then this can be done using a plate with a smooth edge: water is poured into it, the plate is placed at the bottom of the refrigerator compartment. Watching the water mirror, simultaneously twisting the regulators in the legs of the refrigerator, they achieve an even distance of the water mirror from the edges of the plate. Continue reading

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 it. These two key positions will determine the future of the restaurant.
You can focus on the original kitchen by inviting a high-class chef to work, you can create a unique atmosphere using the project of a fashion designer. Just do not forget that any idea should be well thought out, and most importantly calculated.
The concept of the restaurant includes all components of the enterprise:
choice of type of institution; Continue reading

Choosing a carob coffee machine
Modern technology avoids the need for earlier long-lasting coffee brewing processes. New coffee machines do all the work faster and better, allowing you to get your coffee in just a…

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Stillness is your enemy
This rule works in all aspects of the life of a modern person, but in the kitchen, the dependence on how much you relax is immediately visible. Do not let…

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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…

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Dinner party or what you need to know about the banquet
In the popular and beloved film “Ivan Vasilyevich Changes the Profession”, the phrase “I demand a continuation of a banquet!” Was said from the mouth of the hero. Was this…

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