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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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…

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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…

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management

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

Restaurateur Sergey Melnik. Interview at Klumba
Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere ... For your attention, an interview with the creator of this beautiful restaurant…

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We sat in a bar in the late hour ...
A bar is usually called a drinking establishment where alcoholic beverages are sold for immediate consumption. Unlike cafes and restaurants, the assortment of bars consists mainly of beverages - non-alcoholic,…

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Salamander grill
Salamander grill is the highlight of any professional cuisine: a distinctive feature of this type of equipment is the ability to give the dish a golden crust, to keep the…

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Restaurant business plan. Is it profitable to open a restaurant?
It takes six months to a year to create a new restaurant business, not counting the time of "inclusion in the process." The costs of design, interior and equipment are…

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