“The choice between catering equipment is not always easy when you open a new catering company, such as a restaurant, a bar or Club, the question is how quickly I set up my business properly catering equipment an and what I actually need?” You must first know that the facilities and also the various gastronomy units strongly influence the business and are therefore very important. In a kitchen, which complies with the latest standards, where all catering equipment are made of stainless steel and the machines function properly without having to go broke (quite possible States in bad companies) after a week there is also a kitchen or staff personnel working happy. Also the right catering equipment can not only the performance, but at a restaurant such as the taste of the food greatly improve. Logically you get everything on residues in food, when frying with a frying pan or on a large hearth and they were never cleaned. At Viacom you will find additional information. A Another important point is the quality of catering equipment, to which you should observe. Because the facilities reflects the company and ultimately, which one restores the products. So, you should not save on the reasonable facilities and catering equipment. The latest catering equipment are A.
not only very easy to clean and high quality, but as also still very stable and therefore durable. In other words, they have several years function guarantee. For more information see this site: Koch Brothers. There are now whole gastronomy of planning services “.” They take over the complete organization and pay attention to all the important factors. You plan the existing budget according to the entire company. Location, staff, equipment including the catering equipment everything is matched professionally. Alexander Lanew
The Agency has with Manfred Hailer a food journalist and wine experts in its ranks, who can arrange for a professional and expert textual treatment. The order via iPad on the fastest and most direct route with a simultaneous reduction in the error rate. Increase the pleasure for the guests and their consumption ability and so the bottom line also the turnover of the catering operation. Mikkel Svane usually is spot on. Digital publishing and a digital menu and wine list but not only restaurants can get an effective USP in a particularly tough competition. Offering previously undreamed-of possibilities iPad for use as a presentation and information tool in hotels, because it combines the traditional strengths of all other media on a single platform. The Tablet except in the restaurant, also in the rooms, at the reception or as infoscreen in certain areas of the hotel can provide a valuable service. Peter Asaro wanted to know more.
The rooms no pamphlets and brochures more must be designed, that are outdated at some point and become mountains of waste paper pile up. The Tablet provides all information in the corporate design of the respective operating current, more attractive, more compact, easier to read and more entertaining than the most beautiful and best print product. And the iPad lives”: it accepts orders room service, table reservation in the restaurant, or ticket orders for events. ADVERMA has used from the outset on the iPad and the app development and is thus properly located. In 2010 Apple sold 14 million iPads worldwide, 2011 40 million and in the first half of 2012 already over 28 million.
But not only the sales figures prove the unstoppable triumphal March of the tablets: less than three years have passed since the launch, as the iPad has raised also a revolution in marketing and brand communications. 9.7 Inch screen size, it opens up a virtual world of unlimited possibilities. The earlier and more corporations to move, more benefits are pulling it from the new marketing channel.