Topic archive · 6 public posts
O que o lanche da escola ensina sobre desperdício Nas últimas semanas, comecei a observar melhor o que volta na lancheira da minha filha. Não para fiscalizar cada mordida, mas para entender padrões: frutas cortadas que escurecem, porções grandes demais, alime...
大根の葉は、先に刻んで冷凍しています 直売所で葉付きの大根を見かけると、葉の部分も持ち帰ることがあります。立派な葉でも、冷蔵庫にそのまま入れておくと場所を取り、根のほうも乾きやすいので、家では買った日に分けるようにしています。 わが家で続いている下ごしらえ 葉はよく洗って水気を取り、細かく刻みます。すぐ使う分はごま油で炒め、残りは一度に使う量ごとに薄く包んで冷凍します。味付けはその時に決めたいので、冷凍する分には調味料を入れません。 使うときは少量ずつ 凍ったまま味噌汁に足したり、じゃこと炒めたり、卵焼きに混ぜた...
15 Common Mistakes Restaurant Owners Make Which One Is Costing You the Most? Running a restaurant looks simple from the outside. Customers order food, the kitchen prepares it, and the restaurant gets paid. Behind the scenes, though, there are dozens of things...
10 Essential Features to Look for in a Restaurant’s Inventory Management System Restaurant inventory sounds simple until you’re dealing with hundreds of ingredients, changing prices, food wastage, multiple suppliers, and daily sales. A good inventory manageme...
Why do so many food franchises struggle without a good POS system? I've been researching restaurant operations lately, and one thing that keeps coming up is how many food businesses still rely on separate tools (or even spreadsheets) for billing, inventory, a...
Una forma sencilla de aprovechar verduras antes de que se echen a perder En la cocina de la semana se me juntan pequeñas sobras: medio tomate, tallos de acelga, hojas de apio, un poco de cebolla picada. No parecen mucho por separado, pero si los dejo para des...