There is a stereotype that the restaurant business is a total theft, which must be very actively fought. I believe that in a normal systemic business there is no theft and can not be. If the owner of the restaurant first created a restaurant as an “amorphous” business solution without a business model, then hypothetically […]

I’ll start with the fact that most people have different understandings of the duties of a chef. For me, first of all, the chef is a manager, a person who organizes the work of the kitchen. The chef must have a specialized education and be able to calculate the cost of food, the number of […]

Let’s start with the menu in the institutions of the middle and highest category. The menu should be logical. This means that the menu should correspond to the concept of your institution. There should be no more than 60 items in the menu. The menu should consist of key blocks. The menu should have 6 […]