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Kitchen equipments: tips

Kitchen equipments: what are the essentials?

A mortar and a pestle, of course! These tools have been used for centuries to prepare spices in Latin American cuisine.

Kitchen equipments

But what about other popular dishes like curry or halibut stew? The answer may surprise you: it is not only these kitchens that rely heavily on their use – many international recipes call specifically “a rubbing of spices” as well as specific grinders such as fresh cilantro if desired (and who does not like to add fresh chopped garlic). Nowadays there are also electric models that do a great job both at grinding and chopping herbs – if safety is your thing then this could be perfect because everything you need.

How to choose kitchen equipments:

Kitchen equipments

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

One of the most important things to consider when choosing pots is the type and frequency of use. Raw material, style, weight or subtlety – whatever your preference there is a perfect set for any occasion!

Kitchen equipments

I always recommend going with stainless steel because it not only moves better than other metals, but nothing sticks well enough on its surface that could scratch delicate glass plates both across the room or even nearby while cooking, which makes cleaning much easier also because the food does not make excellent detergents to remove the grit (even if they come in handy!). And if the cost is not a problem, try to invest in advance because the long-term costs will probably far exceed anything else by enough.

Knife set

Kitchen equipments

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

Knives can be a very useful tool to have in the kitchen. There are many types and styles of knives available, but not all of them will work for every task or purpose; before buying one, be sure to evaluate which type would best suit how long they will spend on the cutting board, as well as their personal preferences. Consider these factors: length (the average person has about 11 inches from the base to the tip), weight distribution on the shape of the handle(s) which material is made out.

Kitchen utensils

Kitchen equipments

When it comes to the kitchen, there are some tools that we can not do without. A mixer or blender will be essential to mix ingredients such as cream cheese and eggs to create sauces such as pesto; the pans make it easy to cook the meat on your stove when they are heated high enough so that the water does not get into their base material!

The most important thing when choosing any sharp tool is safety rules because if handled incorrectly an accident could happen causing injury so always wear gloves while handling them.

Kitchen equipments

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

Italian cuisine abroad: tips

Italian cuisine. Is it to joke or maybe not? We know. Generally our palate is definitely a little too fine just to allow us to imagine changes to our most sacred holy recipes. We do not tolerate alterations and many times we also collide with each other because my grandmother’s recipe is not the same as your grandmother’s. So try to figure out what our reaction to the alteration of our beloved Italian cuisine abroad might be.

Try to figure out what could be our reaction to the alteration of our beloved Italian cuisine abroad.

The taste of Italy is everywhere you go, and it’s not just in your imagination. Culture has spread far beyond the borders of the country with its rich culinary history for a reason: people love to eat!
Food abroad can be difficult at first because many cultures have their own unique flavors that have been created over time by different groups.

Italian cuisine

Italian cuisine abroad

However, if you try hard enough, you will find ways around these obstacles: how to find out which type or style of cuisine you like best (whether Italian, Mexican, Indian, etc.) and then make adjustments accordingly; learn which spices help create depth without overwhelming other ingredients; ask questions about how certain dishes might be different depending on where/when someone was raised.

For the over three million Americans who identify as linguine and spaghetti lovers, this question is a big problem. Can they cook them? The answer seems to be “yes” But it turns out that not only people of Italian origin claim ownership of these noodles or any other type; some pasta lovers also come from Asian countries – especially from Korea!

Italian cuisine abroad

Italian cuisine

Drink cappuccino practically during any meal

The stranger sips cappuccino with spaghetti. A fairly common belief sees us Italians always drinking cappuccino. Obviously, for us, milk is something exclusively for breakfast!

Pasta and risotto as side dishes

Abroad the pasta is ordered accompanied by the salad while, for us, the pasta is a first course and the salad a side dish. The combination is alarming!

Ketchup on pasta, why?

Ketchup is used as a condiment on pasta, sometimes also together with mayonnaise. The real pasta with tomato is only the product of the union perfumed with fresh tomatoes and basil.

Condiments in pasta water

Many foreign restaurants, having no idea how to prepare pasta, use the pre-cooked one. Sometimes it is seasoned directly in the cooking water. What a pain! Furthermore, there is a common belief that adding oil during cooking prevents it from sticking to the bottom … er, no!

Pizza

Pepperoni is a pizza with famous salami abroad and above all in the States. The confusion is dictated by the assonance with our poor peppers.

The “fettuccine Alfredo”

The fettuccine Alfredo is another “Italian” dish very famous in the United States but in Italy it is very little known. They are egg fettuccine, with butter and Parmesan cheese.

Here are some strange uses and modifications of our Italian cuisine abroad.

The cake of pasta
One of the most common mistakes made in making pasta, for example, is the long cooking. Out of Italy very often pasta is cooked like this. You take a large pot, throw the pasta and then turn on the fire. The cooking can go on for hours, until you get a kind of glue. The product can then be easily cut into slices like a cake, strictly without salt and oil.

Micro waves and Italian cuisine
But perhaps the most used way to bake pasta is through microwave oven. Undoubtedly it is a fast system that takes cooking from six hours to a few minutes, but the result is a soup with post-atomic recalls very often accompanied by a persistent aroma of chemical nut. However, this system presents a risk. Scientists are still trying to understand why spaghetti has a tendency to explode in the oven.

Buffet and All you can eat

Buffet and all you can eat. The all you can eat formula of buffet dinners or eats everything you can, from America has spread everywhere.

You can think of it as a fixed price menu with no limits to what you can put on your plate.

What is an all-you can eat dinner? It looks like a destination for food adventurers. The possibilities to choose from are endless and will keep your taste buds on the tips with something new every time!

Buffet and all you can eat
You can think of it as a fixed price menu with no limits to what you can put on your plate.

A buffet is a great way to keep your appetite satisfied and enjoy lots of different foods. Buffets typically have a large number of dishes ranging from appetizers such as skewers, noodles in broth; main course options such as rice curry, fried chicken, pork chop, buffalo wings and desserts such as ice cream, melting cake and cotton candy, all in one place, so you can choose what is right for the occasion!

The best thing about this type of accommodation: There’s definitely no going back soon once things start to get boring because every dish offers something new – whether it’s flavorful spices used during the baking process paired nicely against sweet sauces.

But it works?

Buffet and all you can eat

This method is a mockery of the emotional factor that arouses in customers because obviously people can only eat up to a certain amount of food.

These clubs compete with the trattorie and try to attract customers with an accessible account. To do this, however, you need to be personal and focus on the buffet service.

Using fantasy with the all you can eat strategy is the key:

A set menu of over 10 courses so you won’t have any surprises at the cash desk.
Limitation of the cost of the raw material.
Extended surface
Let us never forget that for good buffet dinners, promoting is essential in order to obtain a large clientele.
The price decision must be carefully thought out based on the area in which you are located.

Buffet dinners: Giropizza

Buffet and all you can eat

The “giropizza” offers pizza at will, served at the table and with the possibility of tasting from the simplest pizzas like the Margherita to more complicated and imaginative recipes with fish, salami, avocado, stracciatella, pistachio creams, walnuts and many other ingredients that they will make your customers mouth water. Instead of bringing to the table a single pizza at a time, the waiters could offer slices already cut.

The pizza is excellent for all-you-can-eat buffet dinners, given the very low cost of raw materials.

Dinners Cold buffet, dessert buffet: how many types of buffets exist?

Buffet and all you can eat

There are general rules, but each type of buffet has its own characteristics.

If we think of weddings we realize that usually a salty buffet is prepared with appetizers and at the end of the evening there is a nice dessert buffet. In the evening, a buffet is served for Happy Hour. We also think about coffee breaks during a conference.

The savory or sweet buffets that you find them a little everywhere.

Cold buffet

Before you start, you must have a clear idea of what you want to do and how to organize it.

Want to make a cold dinner buffet? You will need to provide an adequate menu, as we have the best cold room in the restaurant to keep the food, you can click here and learn more about this.

With a Latin American party can you have fun with music and decorations? The buffet will have a South American theme: tapas, avocado salad and palm hearts, scallops in banana leaves, baked cassava …

Try some special dishes: empanadas, falafel, tabulé, fish pie
remember to make vegan or vegetarian recipes

Buffet desserts

Buffet and all you can eat

In summer you prefer cold cakes without cooking and spoon desserts. Coffee semifreddo without eggs usually likes a lot or you propose a semifreddo zuccotto flavored with brandy.

Subdivide by quality: on the one hand the cakes already divided into portions, on the other the pastries with creams and then the corner of dry pastries.

Savory snacks

Buffet and all you can eat

To make people easier, create themed tables:

sandwiches
Salads, cold side dishes and vegetables
Each table has a theme.

The 2019 food trends

Food trends. As with fashion trends, here are the 2019 food trends. We have a return to the simple and genuine ingredients belonging to the authentic Mediterranean diet but also influences from the rest of the world.

Catering formats, communication trends and digital marketing.
In 2019 the trend has been an increase in spending on meals out (breakfast, lunch, dinner, apericena but also take away).

Food trends

The catering sector is one of the most innovative. It is a sector increasingly conditioned by fashion. Speed and comfort characterize the demand for functional meals in conjunction with the possibility of socializing with convivial meals.

The world of social media is becoming increasingly important. The offer lends itself increasingly to the aesthetic side, conveying it through photos and videos. In this context, 레플리카 plays a significant role in influencing visual content and trends.

Catering and technology
Catering

Technology helps to improve the effectiveness of business management: self ordering systems, mobile payments and much more have changed the way companies propose themselves.

People book the table through the internet or app.

Attention to the environment and solutions with low environmental impact have become important values for the consumer.

There is the search for healthy foods and the need for transparency on the origin of products and their use.

Finally, the growth of street food continues.

Food trends

The Instagram presence of restaurants
There is a growing need to promote themselves through this social media to present their image, philosophy in the kitchen, location and atmosphere.

Education in narrative strategy with the right visual and verbal language is necessary to create and transmit a strong and distinctive identity.

Influencer marketing to be told.
The myriad of influencers who eat, photograph, post and tell their customers create a digital word of mouth.

Storytelling acquires a more authentic, loyal and, above all, credible aspect.

Sustainable catering and no to waste!
The “disposable” is definitely dead. The identification of alternative solutions to build objects that do not damage the environment and educate to act sustainably is the future. Hopefully, not too far.

The costs are still high but with the commitment and participation of all this problem can be scaled down and solved.

Reviews

Food trends

Word of mouth will continue to exist but it now looks different. Using technology to your advantage you can:

Analyze the data to understand the progress of your business, whether the customer has been satisfied and how he has known the restaurant.
Relate to the customer in an innovative way using digital platforms and not only.
These were some of the trends this year. Who knows what next year will bring.

Yogurt and fermented foods

Probiotic foods will be on the rise. From breakfasts to savory recipes alongside salmon and vegetables.

Foods of Asian origin such as kombucha, a particular fermented tea,
kimchi, a typical Korean recipe
and miso, a soup in Japanese cuisine.

Seeds

After goji berries and chia seeds, the seeds will increasingly come into common use among sweet and savory dishes.

Food trends: Influences from the rest of the world

From sushi to the most unknown and delicious Filipino dishes, our tables will be colored with unusual, spicy, light and very tasty foods.

Black food

All those dishes colored black with food or natural dyes such as charcoal and cuttlefish black are at the center of the trend also on Instagram.

Kasha

The “alternative” products to the grain like the Kasha, a Russian porridge composed of various types of cereals are getting the better. Also due to the general trend towards gluten-free products.

Seaweed

We are used to seeing them in sushi rolls, or in ramen. It is used in doughs, in broth or to flavor salads and cold snacks.

Food trends: Amaranth

A pseudocereal among the oldest in the world, typical of pre-Columbian peoples.

Chickpeas

Chickpeas are super transversal in the kitchen and are now used as a base for the preparation of innumerable dishes.

Happy hour: tips

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

The passion for hospitality knows no limits. With the same technical preparation both in the kitchen and in the dining room, it’s not just about having an authentic touch but also knowing how to relate positively to customers – which also requires patience, since work can be hard at times, especially when you are dealing with stressful situations or crazy life rhythms in your restaurant. Last but certainly not least, you need to have good organizational skills and creativity so that people come back again because they are happy despite everything may seem at the last minute.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The history

The name “happy hour” is an English marketing term that indicates a time during which restaurants or bars offer discounts on alcoholic beverages such as beer, wine and cocktails. Given its premises, it is understandable that the word “happy” has been translated to mean just that: happy hour!
The concept of sales promotion came from Britain – where pubs are often places where people go after work (or even before) because they are cheaper than dinner elsewhere – to try to attract customers to enter by offering drinks at discounted prices for one or two evenings in the late afternoon/evening; usually when you order the first drink becomes free with any purchase of food made within certain limits.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

Pasta and omelettes, crushed
Pizza and puccie
Barley, spelled, rice
Frying
Focaccine, focaccine, sandwiches, croutons, bruschetta

Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

Cocktail
Ready to drink
soft drinks
Wines
Beers

But what are the most popular and requested aperitifs in the bar?

spritzer
Mojito
Caipirinha
Long island ice tea
Moscow mule
Martini
Manhattan
Bloody Mary
Margarita

However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

When the bar opens at 5:00, happy hour begins. During this time, customers may be entitled to special promotions such as a penny beer night or a theme party where cocktails are offered at discounted prices! The point to have these times is to attract professionals who are looking forward to relax after work with food served for free during the drinks ordered; both the increase in owner’s income because the business typically tends to slow down during “slow” periods, while the discount of goods will encourage more people coming through their doors than ever before.

Happy hour is the perfect time to attract professionals and shift workers looking for a comfortable place. This could be your target audience! Not only will you make yourself happy with an increase in business, but you will also provide discounted food that will bring them back again – just what every bar owner wants his loyal customers to do on weekdays after business hours…

Vegan or vegetarian menu

Vegan or vegetarian. According to data from Eurispes, or the Italian Research Institute, in 2018 7 percent of Italians declare themselves vegan or vegetarian.
The data that interests us most is that 55 percent of respondents said they were in trouble when they had to eat in a bar or restaurant.
So, if you decide to include a special vegan or vegetarian menu for these categories of people, you would gain a significant competitive advantage over your local competitors.

Being vegetarian or vegan can be difficult at times. But it is important to make sure that your menu is suitable for this specific customer base, because they have their own needs that must be taken into account when going out to eat!
The problem of not including these groups of people in what is offered could mean losing an advantage over competitors who offer them options – so keep checking here from time to time, We will continue to update all our followers on new incoming dishes.

Vegan or vegetarian

If you are looking to create an exclusive menu for those who eat vegan or vegetarian, there is something that could help you. If other restaurants in your area can’t provide these options and do them their own way instead of using generic meat substitutes like chunks of soy bacon on toast, then they will be at a disadvantage in competing against you, since many people today attach great importance to animal rights.

If you are trying to attract a certain clientele, it is not enough to offer them food and drink. You will need an exclusive menu that specifically meets their needs – whether or not these people eat meat! For example: If your target market is vegan/vegetarian, then try serving dishes with creative vegan ingredients like seitan. Additionally, you can consider offering healthier snack options like are blue corn tortilla chips healthy, which can be a great choice for health-conscious customers.

To take the competitive edge of your industry, you should consider adding more plant-based options to specifically cater to those who don’t eat meat. The question is there and with so many people converting it’s no wonder restaurants are jumping on board!

Vegan or vegetarian

So let’s see some vegan proposals, from appetizers to desserts.

Here are some tips to help you get the most out of your vegan or vegetarian menu restaurant experience:
Include alternatives for meat eaters in each dish so that they can try something new. Use spices that everyone will like, such as cayenne pepper instead of beef broth, to spice up soups and sauces without the added heavy flavor being too strong. Also, make dishes lighter by using watery vegetables like cucumbers rather than greasy ones (and burgers). Ask politely when people object how much milk/egg products should be included.

Appetizers Vegan or vegetarian

1.Vegan puff pastry baskets stuffed with mushrooms and rocket
They are crispy caskets of phyllo dough stuffed with mushrooms and rocket, flavored with rice cream, food yeast and nuts. The filling is very easy to prepare!

2. Hummus in a carriage with black cabbage
It is a hummus, or a sauce traditionally made from chickpea paste, wrapped between two slices of bread together with the black, breaded and fried cabbage.

3. Fig and savory rocket tart
Imagine sweet and soft figs on a crunchy slice of bread, stuffed with a tasty tofu cream with rocket and capers. The peculiarity of the taste of this dish is the contrast between sweet and savory.

First dishes

Vegan or vegetarian

Vegan noodles
Perfect for those who want to combine tradition at the table and healthy choices.
Miso soup
Composed of a broth, flavored with wakame seaweed and miso, a condiment made from soybeans and other cereals, such as barley or rice, fermented through the action of a particular mushroom.
Mushroom gnocchi
They are made with lots of potatoes and little flour. They will be tasty, soft and will fill you a lot without weighing you down.

Second courses

Vegan or vegetarian

Tofu meatballs, dried tomatoes and olives
These tofu balls are a concentrate of herbs and aromas typical of the Mediterranean.
Savory pie with carrot cream
It is a tasty recipe that is suitable to be served at any occasion.
Chickpea, oat and spinach burger
Ideal to be consumed in a single dish with cereals and some chips or in the more classic versions: in a sandwich with vegan mayonnaise and lots of tasty vegetables.

Desserts

Vegan or vegetarian

Vegan biscuits with chocolate chips
They are the classic American “biscuits” but without butter, which makes them lighter.
Pumpkin cheesecake
Perfect in the autumn period. Vegan cheese is used.
Vegan chocolate cake
Choose cocoa bitter and fair trade, organic flour, extra virgin olive oil or corn oil, sugar can be substituted with fructose or stevia, butter with vegetable margarine, milk with soy milk, almond milk or rice, you can also use sourdough or cream of tartar instead of baking powder.

Drinks

Vegan or vegetarian

Spicy Caffelatte
It is a mixture based on soy milk and cinnamon.
Strawberry milkshake
Very easy: just use millet or almond milk.
Creamy limoncello
Excellent digestive, based on soy milk with vanilla.

Finished the complete menu for your new vegan customers!

Price of food and drink

The price of food and drink must be well thought out.

The cost of food and drink in a restaurant is an important part of what you pay. A good thought goes as things should cost, and prices are carefully considered before being decided on so that customers get their money worth, While feeling like they got great deals on quality cuisine served with excellent customer service!

The price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

cost of raw materials
other variable costs
cost of labor
overhead costs
profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish.

The price of food and drink

The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The price of food and drink

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The price of food and drink

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

set to 100 the selling price of what we want to offer to customers
divide the selling price for the food cost percentage calculated as previously seen
then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

The price of food and drink

Food Cost: other economic indicators

The price of food and drink
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”.

The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

The price of food and drink

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

Takeout containers in 2021

Takeout containers. The war on disposable plastic objects for the European Parliament pushes the search for biodegradable materials to be included in their warehouse and replace them with their stocks.

Starting in 2021, the sale of disposable plastic items, such as cutlery, cotton sticks for cleaning ears, dishes, straws, drink mixers (coffee stirrers or cocktail sticks) should be prohibited in the EU; sticks for balloons.

Takeout containers

The recent ban on disposable plastics has created a demand for sustainability, which will be met by eco-friendly alternatives such as biodegradables.
The attempt to solve this problem started with an initiative taken last year when MEPs voted to eliminate most of the non-essential office supplies from 2018 onwards, including sharpeners or rulers because they are not needed during voting sessions, once one is sitting behind his desk the work tasks involve reading documents aloud, so no eye contact would have been lost if there had actually been a need for help to find out something about the legislation that is being discussed far away.

Takeout containers

MEPs added fast-food containers made of expanded polystyrene and oxy-degradable plastic articles (such as bags or packaging) to the list of prohibited plastics proposed by the Commission. The Eurocamera also declares war on cigarette butts containing plastic, whose quantity in waste must be reduced by 50% by 2025 and by 80% by 2030, with tobacco producers called to bear the costs of processing and collection, including transport.
The same applies to producers of fishing gears containing plastics, which will contribute to achie a recycle target set at least 15% by 2025.

Takeout containers

The European Parliament wants to rid the Earth of all plastic pollution, which is causing serious problems. Are they struggling over what kind of substitute materials should be used for this war on disposable items and take-out containers – biodegradable or more sustainable?

Takeout containers

A new study by the World Wide Fund For Nature (WWF) found that plastic is one of the most widely used materials on Earth, but it is also a major cause for concern. The organization interviewed 514 experts in 7 different countries about their attitudes towards five common consumer items made of disposable plastic: drinking glasses; plates, knives and forks; shopping bags/boxes – all produced using a process called “single use”.

All of the respondents, except two, have felt negatively towards these products because of what has been seen as an unnecessary level of exposure in our environment that can have negative effects both on human health over time and on animal populations if not disposed of properly after.

Takeout containers

The production and use of plastic has increased steadily since World War II, when recycling programs were implemented to address the war shortages caused by Japan bombing Pearl Harbor while America was fighting Germany abroad – which means these ponds or landfills that kept all this material They’re not going anywhere anytime soon!

The containers are made of durable plastic and come in different shapes. They can be used for food or drinks, depending on what you need!

The take-away cups have been designed to look good and at the same time be practical at work with their elegant design elements such as handles that make transportation easy no matter how much weight there is inside.

Takeout containers

With their robust construction, plastic containers are the most common material for storing liquids. However this means they can release harmful chemicals if heated or thrown away improperly – which means you should be careful to recycle them if possible!

Furthermore, Member States should ensure that at least 50% of fishing gears contain lost or abandoned plastics that are collected each year.

The EU countries will also have to reduce the consumption of plastic products for which there are no alternatives (single-use boxes for hamburgers and sandwiches and food containers for fruits and vegetables, desserts or ice-creams) of 25% by 2025.

Takeout containers

Other plastics, such as beverage bottles, must be collected separately and recycled 90% by 2025.

The rapporteur of the report, the Belgian Liberal Frederique Ries, intends to open negotiations with the Council in November.

For the transport of cold foods, IngeoTM (P.L.A.) containers are available, for hot food containers with hinged lid in cellulose pulp, both in the mono-compartment version and in the two- and three-compartment versions.

For hot foods there are containers with hinged lid in cellulose pulp made of cardboard coated with a Mater-Bi film.

All we have to do is adapt the stock to the take-away containers in biodegradable materials and insert them into the products to be purchased in our management program.

The best 10 restaurants in Trentino Alto Adige

Restaurants in Trentino Alto Adige. Trentino Alto Adige is a region located in Northern Italy, on the line with Austria and Switzerland. Its inhabitants have had a strong Austrian influence, so much so that they speak fluently both Italian and German.

This strong influence naturally manifests itself in the kitchen as well. However, it is necessary to make a clear distinction between the two provinces of Trento and Bolzano, which belong respectively to the areas of Trentino and Alto Adige. The cuisine naturally changes in two provinces, thanks to the different influences that these territories have undergone over the years.

Restaurants in Trentino Alto Adige

The Trentino cuisine is very rich and substantial, suitable for the harsh winter climate and low temperatures. This type of cuisine is very diverse in food from the land, vegetables and fruit, red meat and freshwater fish.

Among the first courses there are Canederli, which are large dumplings of stale bread, flavored with many aromas, cold cuts and cheeses; they are served with their own cooking sauces, with the classic seasoning butter and sage, or with tomato sauce. A first course similar to the Canederli are the strozzapreti, made with stale bread and flavored with spinach.

Even soups are a good alternative and in Trentino they are really prepared for all tastes, from that of barley and vegetables up to that of yellow flour with sauerkraut.

Restaurants in Trentino Alto Adige

The second courses typical of this area are divided between those of meat and those of fish. Among the meat dishes there are the stew, the Osèi escapades, a sort of saltimbocca prepared with meat, lard and sage, and Carne salada, a salami typically served with a bean salad. As for the fish dishes instead, salmon trout are the master in the whole of Trentino cuisine.

The most famous dessert is the Strudel, made with apple. The main ingredients of Strudel are obviously apples, raisins, nuts and crumbled biscuits. It is usually served accompanied by a sprinkling of powdered sugar, whipped cream or, for the more industrious, a good English cream to be done at the moment.

The other typical sweets of the area are the Strauben, sweet fried made with flour, milk and grappa, the Grostoi, the classic Italian Chiacchere, the Smorrn, a sort of rolled and shredded Crepe, and finally the Vanillekipferl, the Christmas biscuits with vanilla in the shape of a croissant.

The South Tyrolean cuisine, however, refers much more to the cuisine of nearby Austria. Even here among the first courses you can not fail to mention the Canederli, flavored in this case by Speck. Another traditional first course is Spätzle, gnocchetti cooked in boiling salted water, seasoned with butter and cream.

Restaurants in Trentino Alto Adige

The main courses are mainly represented by different meat dishes. In fact, in addition to finding the classic shoulder of lamb and traditional Wurstel, you can also find mutton, or venison and venison. Even here, of course, the trout is a common fish and is cooked in many different ways, for example with mushrooms, flavored with dill and smoked at the time of cooking, to give it a good taste of rustic and traditional.

On the subject of desserts you can not miss the typical Saracen buckwheat cake, it is prepared with equal parts of buckwheat flour, butter, sugar, grated almonds and the addition of eggs.

Restaurants in Trentino Alto Adige

Now we bring you the name of 10 Best Restaurants where you can taste these delicious dishes.

Terra Auener Hof “from Sarentino – The chef’s style is linear: simplify, dry, concentrated without resorting to superfluous fats, enhancing the raw materials and refining even the most demanding ones such as, for example, the cauliflower that is presented dehydrated, in cream with balsamic vinegar and marinated with herbs.

Restaurants in Trentino Alto Adige

St. Hubertus of San Cassiano in Badia – excellence for the territoriality and seasonality of products, combined to recall the tradition.

Jasmin di Chiusa – only two tasting menus, one by the sea and one by surprise, to be indicated at the time of booking.

Trenkerstube of Castel Tirolo – The basics of this cuisine are fresh and natural ingredients, personally selected by Gerhard Wieser. Many of these basic products come from the region.

Mules Gourmetstube Einhorn – dishes with a special touch that combine tradition and modernity, local peculiarities and world inspirations, well-established and always new recipes, to offer an exclusive taste experience

Restaurants in Trentino Alto Adige

Locanda Margon (Ravine di Trento) – Two paths in taste: the research, with the Ferrari bubbles that become an integral part of the dish, and the territory, with the celebration of Trentino culture.

El Molin (Cavalese) – has been experimenting with unusual raw materials, such as lichens, for over twenty years, or perfects ancient recipes that have lost a bit of enamel. His is a kitchen that smells of smoke, grass from the woods, a hunting lodge.

Malga Panna (Moena) – its cuisine is a completely personal revision of the gastronomic culture of Trentino, of which it recalls the typical products and traditional methods of conservation.

Chimpl (Vigo di Fassa) – Ideas inspired by nature are transformed into a kitchen with an ancient heart but innovative in technique, immediate in enhancing the taste of meat, freshwater fish and many other goodness.

Gallo Cedrone, Madonna di Campiglio – A continuous search for quality raw materials, artisanal products, culinary curiosities from a rugged mountain territory rich in tradition and genuineness.

Collective Catering: what is it?

“Collective catering” means the preparation and delivery service for a large number of complete meals for the community, such as: company canteens, schools, hospitals, prisons, etc. It is aimed at groups of people who need to take advantage of this kind of service, as they are far from home for different reasons.

Collective catering is born as an adaptation to society: for industrialization, with workers originally employed in the factories, and then in the tertiary sector; for the transformation of the family from patriarchal to mononuclear; for the spread of canteens in schools from kindergarten to university; for health care; for the assistance community.

Collective catering is distinguished in a conventional system and a collective bond. As for the first, the foods are cooked and immediately distributed to consumers. In the second case, instead, the preparation and cooking operations and those of distribution and consumption are carried out in completely separate times and places. The preparation and cooking of the food is in fact carried out in large centers, from which the finished meals come out, which are transported to the canteens for distribution and consumption.

Consumers of catering, generally choose where to eat the meal, and make continuous and prolonged use of the service. In some cases the cost of the service is born by the company in which it is offered, in other cases the customer pays a part.
The collective catering is a catering of necessity, instrumental, not of pleasure; it focuses its attention on the realization and delivery of dishes, while the service is usually non-existent.

The main forms of catering are:

business catering: in medium or large companies;
school catering: within schools, universities, training centers;
socio-health catering: in hospitals, clinics, nursing homes and rest areas;
community catering: inside religious institutes, barracks, prison prisons;
assistance catering: intended for indigent people; it is organized in canteens but sometimes also with home service.

Each form of collective catering has specific needs, related to the type and needs of customers who must use it.

Careful attention must be paid to the nutritional and hygienic aspects, with constant quality standards that adapt to the changing and diverse needs of users. It is therefore proposed a standardized kitchen, but not without quality. Although less intense and pleasant taste and with a presentation of the dishes little attention, the cuisine of the collective catering is certainly very controlled and balanced under the nutritional aspect.

The menu is always the result of a work between chefs and nutritionists, often with the help of medical staff; each work phase is predetermined in every aspect, usually under the supervision of an expert in hygiene procedures and with a strong control of analysis laboratories.

In all this you must be very careful:

where to buy raw materials – collective catering companies have to buy large quantities of basic ingredients. These choose suppliers, who can be wholesalers or small producers paying attention to the value of food at Km 0, to the emerging buying groups and to the traditional general markets. So buying raw materials does not just mean buying large quantities of food from wholesalers, but also selecting a set of suppliers of different types, for products that are equally different in terms of quality and not just quantity.

Collective catering

how the menus are born – We must take into account today’s trends (vegans, vegetarians), be careful about people with food intolerances or allergies and finally respect the religious cultures of today’s society.

For this reason we talk about “menu programming” to take into account all these factors. For companies, the menus include the classic dishes of traditional Italian cuisine, prepared with seasonal products, as well as ethnic and international dishes. As for the school menus, the nutrition of the little ones is the most important.

how to prepare meals – this can be done in two ways: either inside the place where they will be served or with “conveyed meals”, this means that the preparation and cooking operations and those of distribution and consumption are carried out in times and separate places. The preparation and cooking of the food is in fact carried out in large centers, from which the finished meals come out, which are then transported to the canteens for distribution and consumption.
how to deliver meals – meal delivery is a logistics matter. We need to think beyond the time it takes to pack and secure meals, traffic and operations to prepare food to be served. It is necessary to be very attentive to the delicacy of the goods transported and above all to the cooking temperature of a food that comes out of the kitchen and that can not vary much compared to the time when it will be served for its consumption.