I am in the hotel and catering trade, should I be using social networks?

If you have a restaurant, hotel, holiday house… and you have not yet got a social network profile, don’t worry. In the following post, we share a few tips to help you decide whether or not your business should use social network. A constantly changing digital and social world For more than 15 years, huge…

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Units of measurement: How to use them correctly

In the hotel and catering world, the use of units of measurement and their abbreviations is very common. The problem is that this language is often used incorrectly, and the error is compounded when it is, moreover, accompanied by prefixes to indicate multiples or submultiples. A common example of this is the abbreviation of the…

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Tilting Bratt pan: three in one

The tilting Bratt pan is an appliance of huge versatility in the catering sector if used correctly. Tilting Bratt pans have different functional elements: a tilting pan, an adjustable thermostat ranging between 50 – 315 °C and a water inlet tap for filling the pan. When each of these components is used correctly,

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How to get the best out of a self-service laundry?

Following the boom in the establishment of self-service laundries in Spain, a little more than a year ago we told you how to set up a self-service laundry. We described the most suitable premises, what sort of machines to use and the staff required in an establishment of this nature. One year later, the boom…

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Get the most out of your 700 range cooking block

A few weeks ago we explained how to fit out a restaurant for 40 diners, and today we take a closer look, with details of the most appropriate cooking equipment for this sort of kitchen. As we mentioned earlier, for the chef, the most important aspect is that their equipment offers the best performance possible…

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