Morning closing procedures, counting the day’s revenue, and recording it in the cash ledger. Employees arriving, receiving deliveries, checking the...READ MORE

I worked as a cook in several restaurants. The job meant long hours—twelve-hour shifts were common. The short week and...READ MORE

Gastronomy is fast-paced, dynamic, and full of decisions that must be made on the move. Every day brings new challenges—from...READ MORE

Time: The Most Expensive Ingredient You Can’t Buy in Gastronomy In the gastronomy world, almost everything has a clear price...READ MORE

Gastronomy today is more demanding than ever before. Rising prices, staff shortages, food waste, and very little time for planning...READ MORE