Table Setting for Hotel Breakfast: Guest Place, Service and Table ResettingThe guest table at hotel breakfast: what is set in advance, what the server brings, how to reset a table quickly and how many pieces you need for a room…Read more →Blog
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Table Setting for Hotel Breakfast: Guest Place, Service and Table ResettingThe guest table at hotel breakfast: what is set in advance, what the server brings, how to reset a table quickly and how many pieces you need for a room…Read more →
Pu-erh in hospitality: sheng and shu, brewing, cost per cup and working with the Alveus rangeWe follow pu-erh from Yunnan raw leaf to the cup in a hotel room: sheng and shu production, two brewing methods, rinsing, teaware and the exact cost per serving based…Read more →
Porcel Porcelain for Restaurants and Hotels: How It Is Made, Why It Lasts and How to Choose a SeriesHow Porcel hard-paste porcelain is produced, what the collection ratings mean and how to put together a set for a restaurant or banquet hall from the HoReCa Collections catalogue.Read more →
Coffee and Tea Ware for Cafés and Hotels: Cup Volumes, Porcelain Weight, Teapots and Set CalculationHow to match cups, saucers, teapots and milk jugs to your drink recipes, work out the heat balance of porcelain and put together a set for a 30-seat café and…Read more →
Restaurant dishwashing area: sink units, dishwasher tables and the flow of dirty dishesCalculating the flow of dirty dishes, choosing a layout and dishwasher tables, sink units and hand wash basins — with examples for a 40-seat café and a 120-seat restaurant.Read more →
Cost per Cup of Coffee: Calculating by Format — Beans, Ground, E.S.E. Pods, Pads, CapsulesWe calculate the coffee share of the cost of espresso, cappuccino and filter coffee using real catalogue prices and compare beans, ground coffee, E.S.E. pods, pads and capsules by sales…Read more →
Tea with milk, masala chai, chai latte and iced tea: black tea drinks for cafésBlack tea drink technique for the bar counter: which leaf stands up to milk, how to make a concentrate for the shift, calculate grams per serving and make iced tea.Read more →
White Tea on Your Menu: Buds and Leaves, Re-Steeping, Cold Brew and Food PairingHow to work with white tea in hospitality: why buds and leaves need different doses, how many infusions the tea can take, how to calculate servings per pack and how…Read more →