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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Wood-fired pizza ovens MAM
You can watch endlessly at three things: fire, water and how others work)) And so, sitting comfortably on a comfortable sofa with a glass of white wine, you are happy…

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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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relax

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, light alcoholic (beer, wine), as well as strong. But the most popular among the drinks served at the bar, of course, are cocktails. The employee serving the customers in the bar, that is, the bartender, usually does not just know how to properly prepare the cocktail ordered by the visitor, but does it artistically, sometimes even combining it with the art of a juggler.

Traditionally, the bar should be equipped with a high counter – a narrow long and high table that encloses the bartender’s workplace. 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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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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Automation of restaurant business
When the average standard of living began to grow slowly in our country, the level of catering facilities: cafes, restaurants, and canteens began to grow simultaneously. This is quite logical:…

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Restaurant concept development (part 2)
The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department. Working with regular suppliers has its advantages: discounts for bulk purchases,…

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