There are several main criteria to follow in determining the freshness of live or defrosted fish. Read this article and prepare yourself for shopping.
Instructions on how to design your own free menu template, price list or menu card.
When opening a new establishment, many restaurant owners face the problem of designing a restaurant menu, an essential part of every serious restaurant.
A well established fact is that by introducing innovative ideas,like healthy fast food product a restaurant improves its image as a business that follows modern trends and at the same time satisfies market demands. In this way, a restaurant advances its operations and survives in a very competitive market.
In the world today, new, different and unusual combinations of food, prepared using innovative culinary-scientific techniques are gaining more and more popularity. This new trend in cooking is called molecular gastronomy, an application of scientific principles in creating a meal.
Cold appetizers must be gastronomically correctly selected so they fit into the entire meal. With a little sense and imagination, appetizers can be prepared to satisfy every visual need and every taste.
Some restaurants can afford the luxury that they do not have to change their offer of dishes and drinks. Those places are usually with a menu which is at the same time their most distinctive element and makes them different from the others. And this could be a risk because if they change it they could lose acquired image. These are mainly traditional and family restaurants, pubs with a special offer of traditional food and drinks, and certainly those who do not follow the trends of world gastronomy because there is no need for it.
Handling with wine and its serving are a very important issue in the wine culture. Every waiter should know how to serve wine.This means to act according to the certain rules which are the result of tradition and implies any wine selection and presentation of bottle of wine. Procedure includes setting the right temperature of wine, opening the bottle and pouring the wine into the appropriate glasses.
When a restaurant has a long list of wines it offers, they cannot be sold without a sommelier! A sommelier is above all a communicative and resourceful person with a broad knowledge of the wine world gained through hard work and sacrifice and ready to be shared with others.
Very often, in a hospitality business, especially a restaurant, the issue comes up of how to list ingredients in a recipe that go into meals and products. Before we try to clear the issue up, it is important to explain what ingredients and items, i.e. products represent.
Applying new technologies in hospitality is a subject that brings about a lot of discussion. Using an iPad or another tablet instead of traditional menus causes just such discussions. What are the pros and cons? What do we gain and what do we loose by using this little device is certainly worth getting informed about.