classics will like Citron
Run a restaurant? Easy!
Run a restaurant? Easy!
Today, the development of chain restaurants in Russia reflects the global trend. Everyone knows that network projects and holdings are the most stable in various kinds of economic changes and more profitable. Unlike small enterprises, restaurant chain owners have much more problems associated with management, and, accordingly, the requirements for the automation system increase.
The leaders of the “networks” daily have to solve the tasks of operational control, managerial accounting and, of course, prevent abuse in their restaurant. In this case, it should be about automation of control and accounting in a single information system
One of such enterprises is the S-POM Group of Companies. Continue reading
How to get a job as a bartender in an elite club
Work as a bartender in our country is not very popular, but it has advantages that most professions cannot boast of. What are the advantages? Let’s try to list them.
1. You can settle in as a bartender from the age of 18 without education. Of course, with absolutely no experience, most often they are hired by “pubs”, summer cafes and similar simple establishments, but there is nothing wrong with that – they can be considered as a stepping stone in a career.
2. The work schedule is shiftable, 3/3 or 2/2, as well as a day in two. There is enough time left for personal affairs. Continue reading
Chef Pavel Petrov. Master classes and what they eat
Over the years of my professional activity, I have conducted many workshops of various formats and contents and formulated important, in my understanding, the rules for their success. I would like to introduce you to these rules today.
1. Take the place and time of the master class seriously. In the kitchen of an average restaurant, no more than 3 people can be involved in a master class. Master classes should be held in the morning, when the restaurant has few visitors and work is still in full swing! Often customers are asked to hold a master class in the kitchen in the evening (so that it turns into a romantic dinner) or offer to hold a master class in the kitchen for a large campaign. I explain for what reasons this is not possible, and the guests treat them with understanding. Continue reading
