outdoor cooking also comes with challenges and requirements that restaurants need to prepare for. Here are some things restaurants should consider before setting up their outdoor cooking stations

According to a recent report, restaurants waste 4% to 10% of the food they buy, and 30% to 40% of the food they serve to customers is never eaten

One of the major expenses for any restaurant is food shopping, which can eat up a large chunk of your budget if not done wisely.

A restaurant kitchen is a dynamic battlefield where challenges and complexities are woven into every dish. A commercial kitchen consultant can be the key to the perfect kitchen.

The food service industry, diverse and dynamic, faces challenges like competition, changing consumer trends, and food safety concerns. Adaptability is key.