Cuisine is the heart of the restaurant

Cuisine is the “heart” of any restaurant. The interior, menu, atmosphere of the restaurant only in that case can make a favorable impression on the visitor if the cooking is well established. The atmosphere and menu of the restaurant only in combination with a well-organized and functional cuisine can become the basis of its success.

There are at least three main areas that dominate the restaurant business today:

• related to the Ritz-Escoffier style. It is based on traditions that have been preserved for centuries and is widespread in the hotel industry;

• high-tech (advanced technologies). Supported by those who know the US food service model;

• Mediterranean, occupying a middle position between the first two directions.

As for the benefits, high-tech equipment constantly provides a standard of quality for cooking, and inexperienced employees can serve it. The time before the arrival of visitors can also be optimally used, as modern machines and furnaces can recover vacuum and frozen products, as well as pre-cooked dishes. In kitchens with high-tech equipment, the chef is not an artist, he is a gastronomic technologist.

The suppliers are to blame for the low technical culture of the kitchen staff and their disrespect for the equipment used. It is necessary to organize seminars and trainings at which the restaurant chefs could learn all the possibilities of modern kitchen appliances, find out what and how to cook on it. The technology of food production is constantly being improved. There is a new, more economical, modern equipment that allows you to cook food faster, while maintaining a maximum of useful properties, allows you to store it longer in marketable form, creating the ability to cook "in advance". New modern equipment as a whole optimizes the work of customer service, allows you to serve faster, better. Therefore, this is one of your competitive advantages.

#proff_project # kitchen # kitchen equipment # restaurant