You need to think through the restaurant’s menu as soon as you decide on the concept of the establishment. More often than not, the future chef takes an active part in drawing up a list of dishes. Depending on the focus of the restaurant, recipes are selected according to the following criteria: availability of raw materials, the specifics of the clientele, service time, cost, uniqueness, delivery costs, rent and staff salaries. When choosing a kitchen equipment should take into account all of these features of the menu, as well as listening to the recommendations of the chef, which is especially important when opening a high-end restaurant.
The main problem of food procurement is the instability of supply. At some point the necessary ingredients may not be available, which can certainly have a negative impact on the institution. In order to avoid such difficulties, it is necessary to find several substitute suppliers who could provide the restaurant with the necessary products.
The choice of companies engaged in supplying food for the catering establishment is based on the integrity of the supplier, its success in the market, the quality of the products provided and the lack of failures in the work. All these factors are the key to successful and long-term cooperation.