How to create standards for restaurant kitchen and bar operations
The company expands, the number of projects grows, there are more and more disruptions, and there is less and less time
Cost tools for the chef
Cost is one of the biggest costs in the restaurant business, which directly affects the financial result of the company and requires special attention.
How to keep taste and speed in a restaurant
This article is addressed to TOP managers and those who want to develop in management. The manager’s job is to organize and manage processes and always look for ways to optimize and improve them.
How to keep service in a restaurant company
Service is about consistency and efficiency: who does what and in what order, the timing of each process, teamwork, training efficiency.
How do you efficiently get cooks out on shift?
This question worries many chefs. In the new realities of today’s economy, working with economic indicators has become a practical jewel in the crown.
How to create standards for restaurant kitchen and bar operations
The company expands, the number of projects grows, there are more and more disruptions, and there is less and less time
Cost tools for the chef
Cost is one of the biggest costs in the restaurant business, which directly affects the financial result of the company and requires special attention.
How to keep taste and speed in a restaurant
This article is addressed to TOP managers and those who want to develop in management. The manager’s job is to organize and manage processes and always look for ways to optimize and improve them.
How to keep service in a restaurant company
Service is about consistency and efficiency: who does what and in what order, the timing of each process, teamwork, training efficiency.
How do you efficiently get cooks out on shift?
This question worries many chefs. In the new realities of today’s economy, working with economic indicators has become a practical jewel in the crown.