Category: Foodtech
-
E-commerce sites that scam? It still exists… The Gastro Mastro case
A quick note for hospitality professionals advising against using the e-commerce site Gastro Mastro (or Materielpizzadirect.com). After ordering a bain-marie and waiting a year, not only was the equipment never received, but customer support only responded for months that the "case..."
-
Food trend: how to integrate the notion of HEALTHY into your restaurant
FOOD – Healthy eating is a growing demand among consumers. So, when you own one or more restaurants, or work in the food industry in general, the question arises of how to introduce "healthy" options into your offerings. As some of you know, I launched a chain of modern Lebanese restaurants whose motto is…
-
How to manage your restaurant's stocks: test and review of the Koust solution
I've been using the Koust solution for several years now, which is basically Inpulse's competitor (more AI-focused, although Koust seems to be catching up in that area), and since many restaurant colleagues ask me how I manage inventory between the different establishments I work for, this…
-
Nespresso Momento test: a mixed result
On paper, everything pointed to a superb experience with the Nespresso Momento, a connected coffee machine designed for restaurant and hotel professionals. But since I opted for this machine, I've gone from one technical problem to another, only to be disappointed. Touchscreen, connected machine, milk-based recipes prepared with a tap of a finger, accompanying…
-
How Instagram, Tiktok and social networks have reshuffled the restaurant cards
And more broadly, how social media has hurt some restaurants while boosting others. A few years ago, the main topic of conversation was the "dictatorship" of online customer reviews, particularly with the rise of TripAdvisor and, more recently, Google reviews. The stakes are high for restaurant and hotel owners, as well as retailers…
-
PMS > Good Hygiene Practices > Premises and equipment
Hello and welcome to this part of the “Food Safety Management Plan” training, taken from the introductory guide to food tech and the basics of modern catering. In this chapter, we will focus on how you, as a restaurant owner, should present the layout of your premises and equipment, with a view to…
-
PMS > Good Hygiene Practices > Prevention and fight against pests
Hello and welcome to this part of the “Sanitary Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering. In this chapter, we will focus on how you, as a restaurant owner, should manage pest control and anticipate the arrival of pests…
-
Restaurants: how to launch click&collect and own deliveries, and is it profitable?
Hello everyone! I'm taking advantage of this second lockdown to write a short guide for all my fellow restaurant owners on the best way to launch their own click & collect (takeaway) service and in-house delivery service, in addition to Deliveroo, Uber Eats, and the like. And also, I'd like to offer you a little…
-
PMS > The allergen table
Hello and welcome to this section of the “Food Safety Management Plan” training, taken from the introductory guide to food tech and the fundamentals of modern catering. Today, I'm going to help you set up your allergen chart. As a restaurant owner, you'll need to implement all available Good Hygiene Practices (GHP) to reduce allergens as much as possible…
-
PMS > Good Hygiene Practices > Waste and trash management
Hello and welcome to this section of the “Food Safety Management Plan” training, taken from the introductory guide to food tech and the fundamentals of modern catering. Today, still within the framework of the Food Safety Management Plan (FSMP), we will focus on how you, as a restaurant owner, should manage food waste, the…