What should be the interior of a modern cafe?
It is always a pleasure to sit in a cozy and beautiful cafe. Although in our time almost every family has a car, an auto-refrigerator and barbecue facilities for barbecue…

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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…

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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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technical

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, the possibility of phased order execution, cashless payments of large deliveries, etc. Small establishments with seasonal updating of dishes can independently buy some of the products on the market. In any case, for all this work, the state should have a business manager.
Type of service. It depends on the number of personnel stipulated by the personnel policy. Continue reading

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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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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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,…

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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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