Work on the highest quality dishes begins at the technology planning stage.The world of foodservice in our country is going through a real revolution of the dishes served as well as the awareness of nutrition
About ovens in practice- chef Krystian SzopkaA few times in my professional career I have experienced a lack in the kitchen equipment paired with a lot of demands from the restaurant owners
Aware of operating costsUnfortunately, it is not possible to create a cheap kitchen using traditional solutions from popular catalogues and at the same time pay low bills while maintaining high efficiency. On the other hand not all the innovations that can help us
Design in foodserviceRestaurant rooms designed with a proper atmosphere are a standard of the Polish foodservice. What about the kitchen, which is the heart of every restaurant?