Posts Tagged ‘food’

Tea Menu Handbook

Friday, August 10th, 2018

On the tea in a restaurant. How to make a tea menu. A guidebook for the restaurateur. Choice of tea for a restaurant is an important part in shaping the overall menu. Jeremy Tucker often addresses the matter in his writings. The main criteria for tea in a restaurant is the quality of the product, properly selected range, efficient processing of tea card, the necessary conditions for the preparation and observance of rules brewing. In order to properly make tea menu, you need to know the rules of production. Assortment of tea to the menu restaurant. It is important to understand that for the image of the restaurant, offering a menu of retail products are not the best approach. Production of tea for restaurants is not sold in stores, and is presented only from suppliers to the restaurants. Differences – the best quality and supply conditions, which are accompanied by additional professional services (consulting specialists, providing the necessary accessories and staff training). Assortment of tea shall conform level, size of restaurant and preferences of the guests. Tea products for the restaurant business can be divided into two groups:-Classic Tea-Tea Special addition to the usual supply of tea, you can create range of seasonal tea cocktails. To work with tea cocktails, you can use all existing tools in any restaurant: a glass of latte, syrups, and various fruit juices and fruit. Vendors restaurants – professionals, glad to share its developments in the development of recipes cocktails. A classic assortment of tea in the restaurant's menu consists of a required set of teas with a small variety of fruit, herbal and flavored teas.

Financial Crisis And Restaurants Chelyabinsk

Thursday, February 17th, 2011

The world crisis has hit all areas of the economy, did not pass by the restaurant business. Try to understand the trends of further development of restaurants in Chelyabinsk. Definitely we can say one thing that many restaurants in Chelyabinsk, luring their New Year’s proposals do not show high average ticket prices are per person. The question is, what to take for the average check? Consider the example of several restaurants in Chelyabinsk. One of glamorous restaurants – la rose dor offers its visitors in February 2008, duck leg confit with crispy crust, sauce Marchand de Van) at a price of 580 rubles per serving, Now the price has fallen as much to 550 rubles. In general, if you decide to save a bad – you direct road to the restaurant la rose dor, one duck leg will stop as much as 30 rubles. If you are going by a 4-person, and everyone ate to 2 feet, turns 240 rubles in the black. Enough yet to buy fresh duck in the market (in case you decide to cook yourself at Christmas). Restaurant “also took anti-crisis measures, if in the month of February gentle mousse” Silk Heart “cost in this institution of 150 rubles, at the moment the price remained the same, 150 rubles. What is the savings you ask? It’s very simple for 150 rubles in February 2008, you receive 155 grams of mousse, now get 200 grams sweetened life, however. Restaurant Chelyabinsk “Genatsvale” price cut is not going to do. Frankly, the prices in the restaurant were very democratic. in Mingrelian – 200 rubles per 500 grams in early 2008 satsivi “Traditional” – 200 rubles per 250 grams at the beginning 2008, prices have not changed as, in general, and the weight of the dish.