Trends and tips
How to manage a restaurant: 4 key qualities
In recent months, many users have asked us for information and
Trends and tips
Nine tips on how to get the best out of an industrial kitchen and increase its profitability
These days, when professionals from the Horeca sector embark on the design of an industrial kitchen, they should ask the following question: how can the possibilities of the space be optimised to make it as efficient as possible? On this basis, and in order to obtain maximum profitability from an industrial kitchen, there are certain…
Equipment
Economic study for a self-service laundrette measuring 50 m2
Some weeks ago, on the Fagor Professional blog we offered some tips on how to
Equipment | Trends and tips
Correctly designing a self-service laundrette
Self-service laundrettes must be designed to make the most cost-effective use of the area, without forgetting that the shop should, at the same time, be designed to offer profitability, and to provide a certain amount of comfort to the customer, encouraging them come again. Some of the aspects to be considered when designing a self-service…
Trends and tips
Tips for opening a self-service laundrette
Just as changes in social habits have led to people eating less at home, with the use of restaurants, bars, hotels on the rise…, it is also noticeable how these changes have reached the clothes washing sector. Lack of time, rushing, and the highest ever percentage of mobile population requiring certain comforts, are causing industrial…
Equipment | Our clients
Describing the characteristics of a Fagor Professional kitchen with the prestigious chef John Guerrero: Part II
I have been lucky to work in kitchens with Fagor Professional equipment and this culture of innovation and quality in their line of products has always intrigued me Two weeks ago, in an interview published on the Fagor Professional blog, we had the chance to meet the prestigious Venezuelan chef, John Guerrero. At just 35,…
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