Trends and tips
Technological advances, at the fore in the gastronomy industry
In recent months there has been a lot of news published about the innovations taking place in the gastronomy, collective catering and healthcare industry. New technological advances are proving to be effective, and key to satisfying the most recent needs of customers or professionals from the hotel and catering sector. Today, on the Fagor Professional…
Equipment
The importance of cleaning and removing grease in an industrial kitchen
In an industrial kitchen the air filtration and ventilation system is essential for guaranteeing a clean, safe and hygienic working environment. In this process and in order to obtain an optimum working area, it is necessary to eliminate all the waste left behind after work in an industrial kitchen (fumes, vapours and odours). Therefore,
Trends and tips
The design of a restaurant menu: Key aspects
In the catering sector, one of the main tools for increasing customers and customer loyalty is the restaurant menu. Knowing how to manage and administer the business correctly is very important, but equally important is the creation of the menu, instrumental for any restaurant. A few months ago we talked about the importance of marketing…
Trends and tips
How to avoid food poisoning in the summer
With the high temperatures recorded in the summer, the spread of food contamination by virus or bacteria is more likely. Food poisoning occurs more easily at this time of year, becoming a top priority area of concern in the catering sector. Today on the Fagor Professional blog, we share some simple tips to help you…
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…
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