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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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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15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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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 – two or three establishments a month – in Moscow today open democratic institutions, the average account in which is $ 25-30. The most popular cuisine is Japanese. According to experts, this trend will continue in the next two years. Another successful option is fusion cuisine, unconventional mixing of different tastes.

Typically, up to 30% of a restaurant’s turnover is spent on groceries and another 5% to 40% on staff costs. The pattern here is this: the higher the class of the institution, the more expensive it costs to create a quality service. Most of all, there is a “star” that attracts visitors: the winner of the sommelier competition from France, the famous chef, etc. Continue reading

15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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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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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 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…

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