Food textbook: from workshop to factory

For those who are professionally feeding people, a kitchen factory is a real challenge! Today, when the restaurant business was in an extremely difficult situation, it is food production that is a promising format that will allow restaurateurs to reach new sales market segments, survive and achieve a stable position. What are the features and nuances of this business in modern conditions? What is the difference between a kitchen factory, a workpiece and Dark Kitchen? What form of business to choose based on specific conditions, capabilities and goals? What needs to be done to open your own kitchen factory or workshop? How to create a business plan, organize effective production processes, how to build an economic model and minimize risks? Detailed answers to these questions are in the book “Textbook of the Food-Facilus: from Workshop to Factory. Design, opening, management. The Food Food Textbook is an interactive multimedia publication. Its electronic version is complemented by unique content: photographs of real objects and links to the video of existing workpieces and bush factories will make it possible to see the filling of production facilities, see how they are organized and function, familiarize themselves with their device and equipment. You will be able to look at the Grow Food factory, the on -board power plant of Domodedovo Airport, the social nutrition plant in Volgograd, for a new compact production created by Vladimir Roitman. And expanded tables with examples of calculations, checklists for choosing an object, layout schemes and zoning of various formats of factory-kukhon will help in organizing the process of work of enterprises