Hello and welcome to this subsection of the “Health Control Plan” training, taken from the introductory guide to foodtech and the basics of modern catering? Today, still within the framework of the Health Control Plan (PMS), we are going to look at how you, as a restaurateur, must:

How to establish your health and safety plan? What is it? What are the restaurant's obligations? This is what we will see in this section, which is entirely dedicated to hygiene and is taken from the comprehensive training for restaurant entrepreneurs, which you can find by following this link.

Hello and welcome to this subsection of the chapter "Master Sanitation Plan", taken from the introductory guide to foodtech and the basics of modern catering 🙂 Today, we are going to focus on the "Staff" section of the Good Hygiene Practices (GHP). You will list everything that I am going to tell you

Hello everyone! As part of my masterclass on the digitalization of the hotel and restaurant industry, I spent one afternoon with the Coach Mon Resto website about topics related to home food delivery. In addition to techniques for increasing volume,

Hello everyone, dear restaurant friends! Last week, I posted an article with my ideas for how restaurants can generate margins—or at least avoid losses—on delivery services with delivery intermediaries such as UberEATS or Deliveroo. This article was a follow-up

Do you have a restaurant and are wondering how to generate margins with delivery via business providers responsible for delivering your orders? Here are some video ideas that I had the opportunity to discuss for the Coach Mon Resto website! Remember, I listed a year ago