Posted on

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

Read More
Posted on

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.

Read More
Posted on

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.

Read More
Posted on

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.

Read More
Posted on

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.

Read More
Posted on

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

Read More
Posted on

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.

Read More
Posted on

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.

Read More
Posted on

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.

Read More
Posted on

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.

Read More