Some statistics. 80% of the 500 most powerful restaurant companies in the United States develop fast casual formats for their guests. There are 3 main reasons for this. First, such formats offer guest-friendly prices and thus gain a competitive advantage. Secondly, this format is more convenient: the guest does not wait for an order longer […]

Reading time: 1.8 minNikkei is a Japanese-Peruvian cuisine that has been one of the most popular trends in world gastronomy for several years now. Let’s delve into the story to understand what’s what. After the discovery of a new continent – America – Peru was colonized by the Spaniards. The influence of the Spaniards significantly […]

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 […]