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4 valuable tips for a successful inventory

Stockpiles, counting packages, making calculations, and spending hours or even days. Inventory is not as easy as it sounds. And be honest, there are more beautiful tasks than this actually monotonous work. But how else should we keep track of our goods, avoid food waste and be informed about losses and theft?

With these tips, you will learn how to handle the inventory optimally, intelligently and to bring your team on board efficiently.

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The 4 truths about suppliers

What is the most important relationship in gastronomy? The relationship to your supplier? Maybe, you work with them daily, spend more time with him on the phone than with others. They are essential to ensure that your restaurant has a complete stock. Without them and their products, you would have to give up your business.

We’ve worked with a number of restaurants over the past few years, and if there’s one thing we’ve learned: you need your suppliers as much as they need you. We also know that you and your supplier operate businesses and that your different goals can make the relationship difficult. To avoid this in the future, we have disclosed some facts. Things that apply to almost every business.

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No crap! Fight against the food waste with SirPlus and save money

Do you remember our article about food waste? With the staggering number of 1.3 billion tons of thrown food worldwide. What does this have to do with you and your company? On one hand, you can save money with the avoidance of food waste and take measures for your success (our tips were also in the last article: „Why less food waste means more success“). But not only. Because soon, thanks to food waste, you can also buy up to 70% cheaper. Or rather, thanks to SirPlus.

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“CSI Menu” (E) Peanuts and products thereof

If one decided to use the metaphor for the 14 main allergens, allergen E – peanuts and products thereof would be enemy of the state number one. To “make” it on the first place of allergenic substances, both the peanut and the hazelnut result in violent allergic reactions, and recently it put a restaurateur from Great Britain behind bars. It is obvious that as an allergen the peanut is not to be underestimated. But what makes the peanut so dangerous?

 

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FoodNotify Business App 2.1 auf iPhone

Simpler and better! The new FoodNotify business app is here!

Do you already know about the FoodNotify business app? Since February, the app has reduced the administrative burden for countless food business operators. The integrated barcode scanner for example makes it easier to record products and obtain allergen and nutritional value information. It allows for the creation of your own shopping list and makes ordering products easier. But we wanted to offer you more! We have therefore further developed and improved the FoodNotify business app for you!

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Gastronomy of today and tomorrow: CHEFDAYS 2016

On May 9–10 2016, Austria’s largest food symposium took place in the Messe Congress Graz – CHEFDAYS. For two days, everything revolved around gastronomy, cooking, innovative meals and creative minds. Masterclasses and cooking demonstrations whet the appetites of those who may have had a mild interest in cooking and provided a source of motivation and inspiration. Besides the fantastic meals, the star chefs presented their opinions on the future on gastronomy.

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“CSI Menu” (D) Fish and products thereof

Carp, pike, trout, cod or salmon. These are only a few of the countless species of fish which according to the Food Information Regulation must be labelled as a potential trigger of allergic reactions. Put more exactly, those which should be labelled with a “D”. A significant measure, when considering of the aggressiveness and the increasing consumption of fish in Germany. But is the labelling for fish and products thereof really useful?

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