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... Switzerland with a hotel cradle.</p>]]></content:encoded>
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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" > <channel> <title>RSS Catering Business</title> <link>https://www.daggies.net/</link> <description>Catering Business</description> <lastBuildDate>Sat, 16 Aug 2025 15:58:22 +0300</lastBuildDate> <language>ru</language> <sy:updatePeriod>daily</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item> <title>Restorative Business In Europe</title> <description>CZU (Christia) AND SWISS EDUCATION GROUP (SHEZARY) ADDITIONAL RESPONSE OF INTERNATIONAL BUSINESS IN THE FERE OF GEORGIA AND THE TURISMA OF THE ADMINISTRATION Bachelor ' s degree in Business Administration is awarded by the State ...</description> <content:encoded><![CDATA[<img src="/img/kak_raskrutit_restoran_i_privlech_v.jpg" alt="Как раскрутить ресторан и привлечь в него посетителей" align="left" /><p>CZU (Christia) AND SWISS EDUCATION GROUP (SHEZARY) ADDITIONAL RESPONSE OF INTERNATIONAL BUSINESS IN THE FERE OF GEORGIA AND THE TURISMA OF THE ADMINISTRATION Bachelor ' s degree in Business Administration is awarded by the State European University, the Czech Agrarian University in Prague. The training is conducted in English. The Swiss Diploma in International Management is awarded the Hotel Institute Montreux, the SEG Institute, the world leader in hotel and restaurant business. The training is conducted in English. or Bachelor ' s Diploma in Hospitality and International Business is awarded Cezar Ritz Colleges Switzerland, SEG Institute. The training is conducted in English. Paid internships in Switzerland or in another country of the world (4-6 months) are students who receive a minimum monthly salary of CHF 2, 168. The two years that have been held in the Czech Republic will give you a much greater opportunity to attend internships in terms of international experience and formalities for the opening of a work visa. Time savings: In total, in 3 or 3, 5 years, two degrees or two degrees of baccalaureate will be obtained; Savings: From 3 or 3, 5 years, two years in the Czech Republic, you will save up to 70 per cent of your education and living resources. Get experience in learning and living in two European countries; Learn 3 foreign languages: study English; German or French (on choice) are compulsory subjects from the first course; living in Czech Republic will help you learn Czech. The more foreign languages you have, the more job opportunities you open. Double your chances of business linkages. Enjoy the international atmosphere of one of the most romantic and popular European cities, Prague, with its fast-growing market, a state-restorage business. Learn the first two courses at the largest State University of Czech Agrarian (more than 20,000 students) and spend the last year in Switzerland with a hotel cradle.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/restorative-business-in-europe</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/restorative-business-in-europe</guid> <pubDate>Sat, 16 Aug 2025 09:58:00 +0000</pubDate> </item> <item> <title>Posts In Restaurant Business</title> <description>Fifteen years ago, the existence of a hotel-restorage business in Russia could only be said with a lot of tension, with the exception of hotels with post-Soviet anturaration, which, unfortunately, could not have been praised for ...</description> <content:encoded><![CDATA[<img src="/img/vakansiya_zakupshik_v_restoran_v_restoran.jpg" alt="Вакансия закупщик в ресторан в ресторан, работа в Ketch up Burgers" align="left" /><p>Fifteen years ago, the existence of a hotel-restorage business in Russia could only be said with a lot of tension, with the exception of hotels with post-Soviet anturaration, which, unfortunately, could not have been praised for the quality of the service. At that time, domestic hotel and restaurant businesses were very different from other business sectors, such as trade, management and personnel policies, with few exceptions, there were virtually no recruitment budgets or human resources services. In recent years, the situation has changed, largely because of the emergence of world-renowned hotel networks into the Moscow market. The presence of hotels such as Marriottt, Sheraton, Hyatt gave the Rosians the opportunity to reopen the hospitality industry and try their forces in this interesting and specific business. According to the hotel industry, a few years later, the hotel ' s profession will become one of the most prestigious and monetary in Russia. Today, hotels and retortors are more than ever placed under strict competition. They need staff to justify a high quality assessment of services. And for the team ' s smooth operation, managers of different specializations are: booking, reception and accommodation, telephone and information services, hotel economic development planning and development strategies. Both the recruiters and employers are complaining about the acute shortage of skilled professionals. At the same time, they want to hire " best-practice " , whose characteristics have clearly established specific skills, skills, knowledge and experience of applicants. English is the basic condition for candidates. The language base should be very good, and just a conversational language is not enough - there must be absolute freedom of communication. When many initial positions are adopted, the written language is checked, because the consier has to conduct many correspondence by fax, e-mail, and there is no need for English grammar.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/posts-in-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/posts-in-restaurant-business</guid> <pubDate>Sun, 27 Jul 2025 09:44:00 +0000</pubDate> </item> <item> <title>Less Of Restaurant Business</title> <description>The St. Petersburg Station Service conducted a study to determine the impact of the crisis on the Moscow and St. Petersburg restaurant market. The statistics cover more than 1,300 secondary and upper price segments, which are ...</description> <content:encoded><![CDATA[<img src="/img/ludi_londona_archives_vokrug_londona_za.jpg" alt="Люди Лондона Archives – Вокруг Лондона за 40 шагов" align="left" /><p>The St. Petersburg Station Service conducted a study to determine the impact of the crisis on the Moscow and St. Petersburg restaurant market. The statistics cover more than 1,300 secondary and upper price segments, which are continuously cooperating with , and are based on a large number of unique data available to some 850,000 guests (~8, 5 per cent of the economically active population) who have booked the table and have visited the January 2014 - October 2016 facility. The end of 2014 quickly restored the notion of currency crisis and cheap hydrocarbons to the Lexicon of the Russians, but did not almost reduce the number of guests in Moscow and St. Petersburg restaurants. New institutions are opened, including in shopping centres, and almost always find their visitors. For example, in the past 12 months alone, more than 150 restaurants, cafes and bars have opened in the capital, and in Petersburg this figure has been over 100. It's not possible to translate it into an optimistic formula: 2-3 new restaurants a week for each of the cities. Of course, the fall of the rouble could not not have started in the natural selection industry, which confirms the statistics of closed institutions: While one restaurant was closed on average every 3 days before the crisis, the first wave of economic difficulties had forced many to stop, from October 2014 to March 2015, one facility was closed every day in two capitals. After six months of quiet, one restaurant disappeared every two days, but the second, more intense wave, in November 2015 - January 2016 finally drowned those who failed to adjust to new conditions: up to two institutions a day on the Moscow and Petersburg restaurant map. In a year and a half, from October 2014 to March 2016, the crisis of "small" from a map of at least 250 establishments is higher than the usual, about 6 per cent of the restaurant market, which, of course, is not a disaster. The guests had not refused to attend restaurants and had distributed to the remaining institutions, causing them to suffer the consequences of the crisis. The average cheque, the amount spent by one customer, illustrates the same anti-crisis fact: the Rossians are not rushing to economize at restaurants.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/less-of-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/less-of-restaurant-business</guid> <pubDate>Mon, 07 Jul 2025 09:43:00 +0000</pubDate> </item> <item> <title>Restored Business In The Field</title> <description>Every day, thousands of emigrants arrive in Poland from the eastern border. Someone's coming to school, someone's looking for a better life, and someone's risking and opening their business in another country. The publicity of ...</description> <content:encoded><![CDATA[<img src="/img/kak_otkrit_svoy_restoranniy_biznes_v.jpg" alt="Как открыть свой ресторанный бизнес в Польше? Консалтинговая" align="left" /><p>Every day, thousands of emigrants arrive in Poland from the eastern border. Someone's coming to school, someone's looking for a better life, and someone's risking and opening their business in another country. The publicity of the citizens of the post-Soviet countries is a restaurant business, possibly because of nostalgia, similar tastes or simply a lack of alternative. Eastbook.eu talked to the owners of three different institutions in Warsaw, the smallest coffee shops and restaurants in the Ukrainian and Moldovan kitchen, about the difficulty of doing business, the lack of corruption and the Polish system with the eyes of foreigners. Inna and Oleg Yarovsky, owners of coffee shops Dobroamp; Dobro. T. - Tatiana Yakovenko, owner of the restaurant of the Ukrainian kitchen sistr. T. R. - Tatiana Ross, owner of the restaurant of the Moldovan Kitchen Veranda. About why you decided to start a business in Poland, I. Coffee is the best option for the first business. It turns out there was no time at home, and there was no choice. We wanted to try to live in another country, and the fates were in Poland. We decided to open a coffee shop in Warsaw, because we always wanted to, but we didn't fight it in Kiev. Given all the difficulties and the lack of experience, it's not easy to open a coffee business. But despite this, on 29 February, the smallest coffee shop in Poland was opened near the Ukrainian embassy, with only 6 square metres, Dobro Company and Dobro. By the way, this status has recently been registered in the National Guinness Book. T. For 20 years, we have been engaged in an offshore business in Ukraine, so the field of occupation in Poland has been clear. More and more of our compatriots come here every day, so we stopped at the restaurant of the traditional Ukrainian kitchen house. Similar dishes, preferences, language and people ' s goodwill have finally become key factors for starting business in Poland. T. R. Initially, I've been working exclusively for children. When they grew up, I wanted to do something that didn't require special or supplementary education. Any housewife can cook national dishes with love and respect. I wanted to re-establish my little homeland in our restaurant. Although the interior of our institution has been sufficiently excised, with elements and my national family traditions, and the half husband. Although, in general, the impression is the Moldovan khat with a small terrace.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/restored-business-in-the-field</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/restored-business-in-the-field</guid> <pubDate>Tue, 17 Jun 2025 09:42:00 +0000</pubDate> </item> <item> <title>Restaurant Business Laws</title> <description>Kentucky Fried Chicken has come a long way, from a modest restaurant at the Corbin, Kentucky, to one of the world ' s largest phases of franchise, to 18,000 subsidiaries in 115 countries. KFC has learned to adjust to every new ...</description> <content:encoded><![CDATA[<img src="/img/nashe_delo_restoran_g_ekaterinburg_pokazivaem.jpg" alt="Наше дело -ресторан! г. Екатеринбург | Показываем современную" align="left" /><p>Kentucky Fried Chicken has come a long way, from a modest restaurant at the Corbin, Kentucky, to one of the world ' s largest phases of franchise, to 18,000 subsidiaries in 115 countries. KFC has learned to adjust to every new market in any country and develop in unexpected directions. There are a few countries where KFC cooks differently. Japan KFC in Japan gives preference to dark meat over white meat and serves rice balls. On the other hand, KFC in Japan sometimes puts the rate at a higher level of approach. They've introduced such dishes as smoked apple thighs, chicken terrain (pashette), and ballotine (farshot chicken with apricots, plums, sticks, orange and white wine). They also opened the world's only KFC high-class bar. One of the most amazing things about Japanese KFC is his popularity for Christmas. According to the legend, the ad director was inspired by a group of foreigners who couldn't find the turkey for Christmas dinner and decided instead to order a chicken. Today in KFC, a new year's meal from chickens, cakes, and champagne is so popular that we need to book a table in advance, in a few weeks. At first, KFC did not enter the Chinese market very well, because when the name of the restaurant was converted to hieroglyphs, it became known to " eat your fingers " . It's not a good thing to come in, not a very nutritious place. Over time, the company has collated and developed, rapidly expanding, with no American market model and cheap menu. Restaurants of KFC in China have far greater areas for large families and groups. The menu consists of rice meals, soy dairy drinks, egg pies, and hot sticks from the test. Western non-popular dishes, such as cabbage salads and potato peppers, were replaced by more delicious dishes for Chinese people, such as black carrots, mushrooms and bamboo escapes. KFC is not concerned about price competition with street vendors and cheap local restaurants. Instead, they position themselves as an option for middle class, young professionals and a rare pleasure for the family. With a focus on high standards, services and activities for children. India ' s first attempt to enter the Indian market began in the 1990s but failed, a new strategy was launched in 2004. But only in 2012, when a lot of vegetarian dishes appeared on the menu, success was achieved. In the Indian restaurant, KFC, dishes like Zinger's vegetables, Krisper Burger's potato, and hot vegetable snacks prevailed. For up to 42 per cent of Indian families were vegetarians. In 2016, the company decided to promote chicken dishes, but at the same time, without abandoning vegetarianism. After the Indian state of Karnataka adopted a law against plastics for single-time devices, KFC affiliates in India began to try to produce edible plates. Russia of the Russian menu in KFC, Americans think it's a little tedious, like breakfast oatmeal and beer in the menu of drinks. Another unexpected element is the teriyaki of Japanese wooden sticks. The same chicken boilers and limb rolls, usually used as a powerful tool when eating sushi. KFC in Russia has a striking approach to digital marketing and viral media. In 2011, they gave 100,000 free sandwiches to those who joined the official KFC Wkontact page. In 2014, they hired a creative agency to create a viral video, in which a student throws a chicken in his teacher, a teacher becomes annoyed and fits him and turns a bucket on his head. As a result, this video has not become too popular and attracted enough buyers, because most young people don't watch TVs or pay attention to advertising. Nigeria, while KFC is dynamic in some African countries, has faced some unexpected challenges in Nigeria, where the import of chickens is prohibited and local may be involuntary. The relative poverty of the majority of the population has made further expansion difficult, although KFC has attracted many visitors through free Wi-Fi and a cool air conditioner. They've adapted to local taste, including vegetarian and spicy foods. In the Philippines, KFC is fighting a strong rival, a local restaurant of Jolliby, where there are many hot chickens, as well as cottages, spaghetti, local Philippine dishes of Lumpia (bovine and eggs) and bangus (band fish). Against such a dangerous adversary, KFC chose a culinary creativity strategy.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/restaurant-business-laws</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/restaurant-business-laws</guid> <pubDate>Wed, 28 May 2025 09:36:00 +0000</pubDate> </item> <item> <title>Restored Business At The Cousin</title> <description>The Russian unit, McDonalds, will sell restaurants to French partners, told RBK the president of the company in Russia, Hamzat Hasbulat. The first transaction involved four institutions in Siberia Foto: AFP, now and in Russia ...</description> <content:encoded><![CDATA[<img src="/img/kuzbassovcev_nauchili_vesti_restoranniy_i_gostinichniy.jpg" alt="Кузбассовцев научили вести ресторанный и гостиничный бизнес" align="left" /><p>The Russian unit, McDonalds, will sell restaurants to French partners, told RBK the president of the company in Russia, Hamzat Hasbulat. The first transaction involved four institutions in Siberia Foto: AFP, now and in Russia, historically, is the franchise business model that enabled McDonalds to become a world leader. There are now over 80 per cent of the 36,000 network restaurants in the world. However, in Russia, where the network now stands at 543 points, the French system has begun to operate relatively recently. The MacDonalds France Strategy in Russia has been actively pursued over the past four years since 2012, and President Macdonalds of the Russian Federation to Hamzat Hasbulat. The network then announced the conclusion of the first franchise contract with Razviti Rost (entered into Rosinter, developing the IL Patio restaurant network, Planet Sushi, Costa Coffee et al.). Rosinter ' s daughter was able to open points under the elevated international giant in transport hams, particularly at Moscow airports. The next franchisingo agreement, McDonalds, was concluded only in 2015: the company ' s partners were Inrusinvest and Geed Siberia Businessman Alexandra Gowor (also an investor of the Yay refinery at Kuzbass). The Goover has been able to develop restaurants in four regions behind Ural, in Novosibir, Tomsk, Kemero and Altai. At the same time, in 2015, McDonalds sold franchise to four of his own restaurants in Novosibirsk, including real estate, told the Hasbulat RBK. Mr. Inrusinvest, Evgen Zenin, confirmed this information. The value of the transaction is not disclosed by the parties by reference to commercial confidentiality. The arrival of the restaurants, minus the royalty, stays at the franchise, added the Hasbulates. According to the United States website, FranchiseHelp.com, in 2015, the cost of a lump sum to open the MacDonalds restaurant was $45,000, royalty 12 per cent of turnover. The percentage of turnover is a variable value from a particular market. The corporation ' s cost of constructing a standard restaurant of 600 to 10,000 square metres, according to the director of the Restcon Consulting Company of Helena Pérez, is approximately $600,000,000, and the cost of equipment (primarily imported) is added to $300 to 500,000.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/restored-business-at-the-cousin</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/restored-business-at-the-cousin</guid> <pubDate>Thu, 08 May 2025 09:35:00 +0000</pubDate> </item> <item> <title>Who's So Quiet In The Restaurant Business</title> <description>Restaran Andrey Dellos Betony in New York received his first Michelle star betony-nyc.com Information on the allocation of Betony one star is available at the Michelin 2015 restaurant in New York on 1 October. For the first time ...</description> <content:encoded><![CDATA[<img src="/img/v_singapure_torgovec_ulichnoy_edoy_poluchil.jpg" alt="В Сингапуре торговец уличной едой получил звезду Мишлен: mumivalya" align="left" /><p>Restaran Andrey Dellos Betony in New York received his first Michelle star betony-nyc.com Information on the allocation of Betony one star is available at the Michelin 2015 restaurant in New York on 1 October. For the first time in the 114-year history of the guid, this confession was received by the restaurant of Rossian, referred to in a message from the cholding Maison Dellos, which includes Betony. There is no institution in Russia marked by Michelin's hyd, the inspector of the French company does not assess Russian restaurants. The maximum assessment in Michelin is three stars, every year the restaurant can receive not more than one star. Initially, at the Betony site, located in Mid Manhattan in one quarter of the 5th Avenue, near Central Park, Dellos opened a restaurant called Brasserie Pushkin, which copied a single Moscow retortor institution. But the people of the Big Apple didn't accept the concept of "Pushkin" and, as the New York Times said, Brasserie Pushkin failed. Hurricane Sandy, which collapsed in the United States in October 2012 and demolished the roof and kitchens of the New York Pushina, also contributed. Just at this time, Dellos met the future Chef of Betony Brice Schuman and CEO of Emon Rocky, both of whom were at the three-star New York restaurant of Eleven Madison Park. As a result, in Brasserie Pushkin spring 2013, Betony doors opened. And in July, the Esquire magazine recognized him as a restaurant of the year--- 2013, and a month later, The New York Times assigned Betony three stars. " This happens once a year at best. And all, on the day of the newspaper, the restaurant is reserved for two months ahead, commented on Dellos in the February interview of the Vedoms, the success of Betony. - In France or Russia, no one would have paid attention, but Americans have such a verdict taken as an order. " At a time when Michelin was the only rating, it was accepted that the receipt of the restaurant of the Mislenov star gave him $1 million additional annual extracts, said by the editor-in-chief of the Afisha-eda restaurant, the brand-shef of the Alexei Zim restaurant. Now, according to him, this dependency is not due to competition in ratings, mobile guidance services, social networks, etc., but the number of armoured vehicles will definitely increase by at least a quarter, he believes. One of the top managers in restaurant business estimates Betony's annual turnover of $8-10 million.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/who-s-so-quiet-in-the-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/who-s-so-quiet-in-the-restaurant-business</guid> <pubDate>Fri, 18 Apr 2025 09:35:00 +0000</pubDate> </item> <item> <title>Hotel Restaurant Services</title> <description>RISK MANAGEMENT IN THE SERVICES SECTOR (on the example of restaurant and hotel business) E. S. Kachalova, Doctor of Economics, Senior Research Officer B. The article deals with improving risk management in enterprises. The author ...</description> <content:encoded><![CDATA[<img src="/img/vistavka_restoranno_gostinichnogo_biznesa_dizayna_i.jpg" alt="Выставка ресторанно-гостиничного бизнеса, дизайна и интерьера" align="left" /><p>RISK MANAGEMENT IN THE SERVICES SECTOR (on the example of restaurant and hotel business) E. S. Kachalova, Doctor of Economics, Senior Research Officer B. The article deals with improving risk management in enterprises. The author explains the economic nature of the concept of " risk " for restaurant-host business and examines the risk management problems of the RRT. Methodological approaches are proposed for the effective management of risk in restaurant-host business. The article examines the vital issues of and regulation risk in restraurants and hotels of Russia. The author reveals the economic essence of the concept of "risk " in relation to the restaurant and hospitality industry and with the problems of risk management in the RSL. Methodological approaches for the efficient management of risk in restaurant and hotel business. Keywords: risk management, risk management in the WPB, risk classification in the restaurant-host business system, risk factor analysis in the WPB. Key words: risk, risk management at the RSL, the classification of risks in the hotel, restaurant and hotel business, risk factor analysis of Russia. Modern trends in the development of services in Russia are characterized by rapid growth and qualitative changes in recent decades. In a context of increasing competition in the service market, issues related to the nature and characteristics of risk are sometimes determinative. However, the issue relates to the poorly studied and poorly systematic aspects of the study. " The problem of risk and its assessment is not new in the domestic economy: in the 20s of the past century, a number of laws have been adopted taking into account the existence of a risk of production and management in Russia. But as the administrative and command system evolved, there was an destruction of the real enterprise of market relations and, in the mid-1930s, a label - bourgeois, capitalist.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/hotel-restaurant-services</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/hotel-restaurant-services</guid> <pubDate>Sat, 29 Mar 2025 09:34:00 +0000</pubDate> </item> <item> <title>Stocks Of Restaurant Business</title> <description>The restaurant course helps staff to nuance the proper organization of the restaurant and is an effective tool for upgrading the skills of restaurant and café staff. The restaurant business seminars have been able to achieve the ...</description> <content:encoded><![CDATA[<img src="/img/akademiya_restorannogo_biznesa_kursi_dlya_restoratorov.jpg" alt="Академия Ресторанного Бизнеса. Курсы для рестораторов" align="left" /><p>The restaurant course helps staff to nuance the proper organization of the restaurant and is an effective tool for upgrading the skills of restaurant and café staff. The restaurant business seminars have been able to achieve the desired objectives by using successful restaurant models. Courses in the management of restaurant businesses are organized by international specialists with experience in leading restaurants and hotels in Russia and Europe. The training uses effective technology to deliver materials in the form of training, using practical assignments and role plays. The results of the restaurant management course are now visible soon, and the service is reaching a new level that is reflected in such indicators as conversion and average check.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/stocks-of-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/stocks-of-restaurant-business</guid> <pubDate>Sun, 09 Mar 2025 09:34:00 +0000</pubDate> </item> <item> <title>Novels In Restaurant Business</title> <description>Any person who fails to eat because of a large number of jobs can easily visit the restaurant and be provided with excellent food that does not harm health, such as street food. Thanks to the great demand, a variety of thematic ...</description> <content:encoded><![CDATA[<img src="/img/kak_otkrit_svoy_pab_biznes_plan.jpg" alt="Как открыть свой ПАБ. БИЗНЕС ПЛАН" align="left" /><p>Any person who fails to eat because of a large number of jobs can easily visit the restaurant and be provided with excellent food that does not harm health, such as street food. Thanks to the great demand, a variety of thematic restaurants, cafes and buffets are increasingly being opened, which will taste like a group of people with common preferences. In order to meet certain criteria, the owner of the dining room must carefully examine the last currents of the restaurant business, as well as provide his restaurant with appropriate equipment and furniture. What will be popular in 2017 to prevent all possible new developments and news from the restaurant business, experts advise on visiting the site joinposter.com, where there is enough useful information on restaurants and emerging trends. Recently, the inhabitants of large cities have increasingly opted for healthy food, excluding hot, sweet, spicy from their menu. The street food is also not suitable for eating a sportsman (the sport has also gained popularity among people), the way the organism does not bring anything but fat and extra carbs. In restaurants and cafes, it's increasingly possible to meet vegetarian dishes, which are not only delicious and nutritious, but also of course useful. Sookie, flour, lemonade and green tea became popular drinks. This year we can also enjoy meat on meat grills from butchers, grass salads and algae, as well as eco-legs from vegetables like carrots, etc. Statistics show that exotic kitchens are currently in the trend, especially Japanese and Italian, but domestic dishes are also required.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/novels-in-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/novels-in-restaurant-business</guid> <pubDate>Mon, 17 Feb 2025 09:18:00 +0000</pubDate> </item> </channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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