Contemporary Catering

Freedom also means that you can offer whatever you want! Open the door for great fun and extra profits with those 4th of July restaurant promotions ideas!

There are many different restaurant kitchens and they can be divided according to their purpose and type into: restaurant and hotel kitchens, traditional, foreign and international cuisines, and diet, vegetarian or macrobiotic cuisines.

Wild duck, goose, partridge and pheasant meat is very aromatic and is paired with stronger, aromatic wines in comparison with the wines paired with domestic poultry. Wild game wine pairings is not a mystery. Choice of wine depends on the age of the bird and its preparation.

Cigar is the most popular tobacco product made of cut and fermented tobacco wrapped in a tobacco leaf. There are hundreds of different types of cigars and each is special in its own way.It s very important that your stuff get knowledge about serving cigars.

Restaurants must be built, positioned and designed in such a way as to ensure that every activity related to food is performed safely and under clean conditions.
So let s talk about restaurant and food safety basic elements.

If you are considering opening a bar, a cafe bar or a cocktail bar, or you are simply not satisfied with equipment you currently have, read experts’ advice on what every owner should know about bar equipment prices.

Calculate and strategically plan your offer, after that give suggestive selling shot to your restaurant or bar. I bet you’ll boost profits.
Learn about suggestive selling techniques.

Restaurant equipment inventory includes all the small ware and large equipment that directly or indirectly influence the service provided to your customers.

In a restaurants kitchen consists one of main and auxiliary areas, which must be connected and harmonized. They are the following

There are several types of serving systems in restaurants. The larger number of servers work in a serving area, the higher the quality of service will be. We would talk about responsibilities of servers and managers.

There are several main criteria to follow in determining the freshness of live or defrosted fish. Read this article and prepare yourself for shopping.

A manager is the one who most often verbally communicates with his/her coworkers. In fact, communication is manager’s primary profession. Therefore, they must be familiar with certain rules for menagement.

Instructions on how to design your own free menu template, price list or menu card.

Food leftovers, packaging material, parts of clothing or cleaning materials no longer suitable for usage are considered to be waste. So what is a proper way to handle with restaurant waste?

Posting photographs of your establishment or your food and drink offer on your Facebook page is one of the best Internet marketing tools. People like food and have hungry eyes so what’s better than top notch photographs giving them a reason to visit your restaurant or a bar.Wanna nice looking Facebook for retaurants?