Hello and welcome to this part of the “Health Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering
Hello and welcome to this part of the “Health Control Plan” training, taken from the introductory guide to foodtech and the basics of catering
You have good relationships with your suppliers. Despite tense negotiations on prices, they have always been flexible on payment deadlines
Among the possible financing levers, we obviously find bank credit. However, we often find ourselves disconcerted when we make a request for financing
Hello everyone! I am taking advantage of this second lockdown to write a little note of help to all my fellow restaurateurs on the best way
Hello and welcome to this sub-part of the “Health Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering?
Hello and welcome to this sub-part of the “Health Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering?
How to establish your health control plan? What is it? What are the obligations for the restaurant? This is what we are going to
Hello and welcome to this subsection of the chapter “Master Sanitation Plan”, taken from the introductory guide to foodtech and the basics of catering
Here is my memo on the cleaning and disinfection plan, which I am giving free access to everyone during this period of confinement! I have it
