Lo que se cuece
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#Gastromentores
Cada lunes, la voz de un experto
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Gestión y eficiencia
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Operaciones y marketing
Escandallo y la cocina de ensamblaje: ¿adónde va el dinero?
El tiempo es un valor cada vez más escaso en las cocinas: hay menos personal en los restaurantes y el poco que hay, debe elaborar muchos platos.
¿Cómo gestionar adecuadamente las terrazas de verano?
Las terrazas ayudan a generar mayores ingresos, pero es clave saber adaptarse a lo que supone este servicio adicional: camareros en exclusiva, variación de precios, agilidad para dar salida a las comandas, entre otros.
El médico de los restaurantes
Roberto Ruíz Rua
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Digitalización
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Eventos
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Por una hostelería más humana
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Videos más vistos
Recetario
Descarga gratuita
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