Stagier is a term you might encounter for the first time, but if you are in the restaurant business or want to be part of it, you have to know it and, more importantly, learn how to handle it. Students from culinary schools, as in all careers, must h…
The hotel industry is one of the sectors most affected by the Covid-19 and after the decree of the new normality, they have had to take actions to guarantee the recovery of the trade. Dealing with factors such as the reduction of consumption in the p…
The arrival of smoothies in the vocabulary of our consumers, both regular and new, makes us understand the importance of keeping up to date with trends in everything related to the restaurant sector. Although the term is used much more recently, smoo…
The first steps of a venture are complicated because they are the ones that determines the future of the restaurant, so you have to make the right decisions if you don’t want to have problems in the long run. SWOT analysis is an important tool…
The vacuum packing method allows our food to be preserved, for a long time, minimizing the loss of characteristics and nutrients. There are different types of vacuum bags. Most of them are manufactured in different sizes, designed to store solid and…
The bakery world has undergone several transformations in its management and business model to meet the needs of consumers. The increase in the consumption of food by people away from home has developed the theme of bakery coffee, which has a greater…
When we think of a chef the first thing that comes to mind is a person dressed in a white suit and a very, very high chef’s hat on his head. Where does the height of the chef’s hat come from? How many folds does a chef’s hat have? A…
Entering a fast food restaurant is one of life’s pleasures for a large part of the population, but if it is self-service, you can’t ask for more. Having a gastronomic offer that allows you to enjoy a varied menu, at an excellent price and…
No-show figures can be relaxing or alarming, it all depends on the source. Some say it’s as high as 2%, others put it at 20% and the less optimistic put the rate at 32%. But what is the no-show and why is it so dangerous? Many restaurants work…
Propane gas is a compound that belongs to the aliphatic hydrocarbons, whose main characteristics include being odorless and colorless. This gas is essential for carrying out one of the most important tasks in the home and a fundamental basis for an e…
