In this article we will get acquainted with such an area of business as retail trade and catering, and touch on it as well. The most significant of them are:
The need and rules for preparing statistical reporting regarding the scale of trade;
Reporting and rules for payment of tax obligations imposed on commercial real estate;
Updated requirements of sanitary services aimed at grocery stores and public catering establishments;
Connection to ;
Changes in the rules for issuing price tags for goods;
Innovations regarding the permissible number of employees from other countries;
Rules for owning markets located in capital buildings;
Introduction of innovative cash registers.
So it follows that latest changes in 2016 will mainly be aimed at innovations in reporting, the cash register system for customers, as well as the Unified State Automated Information System, which will become relevant from the first month of the new year. For all entrepreneurs involved in retail or catering, this year will bring considerable costs and expenses. Transition to new rules of sanitary services, connection automated system and buying a new one cash register equipment- all this will lead to quite serious costs. The state will introduce some relaxations that will allow individual entrepreneurs to make the process of implementing changes a little easier. For example, some deferrals of tax deductions will be provided, as well as slightly deferred penalties for failure to make timely payments. Next, we will consider each of these innovations and its features.
It will not be possible to store both food products and non-food products in the same room;
Changes in trade also include a ban on the sale of food and non-food products in the territory of one department or trading floor;
In order to sell culinary products, they will need to be packaged before sale;
A ban on the sale of goods is introduced food group, which were packed using a vacuum apparatus;
If a department contains ready-made public food for sale, then the sale of eggs is not allowed in this department;
Employees of retail outlets, as well as employees of restaurants and cafes will no longer be able to sell cakes in portions, cutting and packaging them themselves;
A number of changes will also be introduced regarding the necessary sanitary standards for places of storage, receipt and sale of food products.
Manufacturers of beer drinks and beer;
Producers of cider, poiret, and mead;
Businesses that purchase, store or supply alcoholic beverages or beverages that contain a percentage of alcohol;
Individual entrepreneurs who buy beer or other alcoholic beverages for the purpose of their further retail sale.
Scheme of working with EGAIS:
Information about the citizen who pays taxes: his identification number, the name of the individual entrepreneur, as well as the type of activity and code of the product he buys, according to the classifiers;
Data that is present in the consignment note of a commodity transport or international transport nature, or in the certificates that are attached to them or to customs declarations;
Information about all application numbers, as well as the dates and times when they were recorded in the Unified State Automated Information System;
Data of an individual entrepreneur or the enterprise itself;
Information about what products were ordered along with their names;
Calculations regarding the turnover of each type of product, indicating its type and name;
All documents that give permission for the production, purchase and sale of alcoholic products;
Changes in trade also include the need to provide information about the counterparties with whom the individual entrepreneur cooperates when purchasing products, which must contain their identification numbers, addresses and names or personal data;
It is also necessary to provide data on how many products were purchased, as well as what quantity was established after the inventory. Here you need to indicate the numbers of excise stamps of goods, the federal stamp, which are always present on those alcoholic products that are marked;
If any product arrives defective or is not suitable for sale, it is necessary to inform the authorities that it has been written off and indicate the reasons.
Also from the first day of this year will come into force new logging rules, in which individual entrepreneurs will keep records retail sales alcoholic products. The authorities made this decision based on the fact that retail trade in alcoholic beverages is controlled only through purchasing records, which complicates the control itself. A new type of control log will need to be submitted to each individual entrepreneur who sells products containing alcohol. There are no specific requirements for the method of maintaining this journal: it can be either paper or electronic. But after the sale of each unit, it will be necessary to enter data into it. Moreover, this should be done no later than the next day from the date of sale, as well as after the delivery has been received and opened, which will subsequently be used for bottling to customers. At the moment, there are no specific deadlines for when this document must be submitted to the control authorities, but Rosalkogolregulirovanie clarified that this data must be taken into account and used to fill out alcohol declarations, and they are submitted every quarter. At the same time, tax inspectors have the right to exercise control over documentation describing the retail trade of a particular individual entrepreneur. If there is no record keeping log at the outlet or it is not kept according to the rules, then the inspector has the right to apply sanctions to this enterprise. For legal entity this will be a fine of up to two hundred thousand rubles, and for an individual - up to fifteen thousand. Such a violation is prescribed in Article 14.19, as a violation of the rules for controlling the sale of alcoholic beverages. Because unified state automated information system(EGAIS) is mandatory for connection; failure to do so will also result in a fine. But due to a number of innovations and additional costs, the state postponed the need for connection for six months, which means that until the first of July, individual entrepreneurs have time to purchase the necessary technological resources, as well as learn how to use the system. If you believe the latest information, then until March the absence of EGAIS for an entrepreneur will definitely not be subject to fines, but what will happen next is not yet known.
From 2016, the number of employees who are not citizens of our country will be limited. The restriction will remain the same as it was last year: an individual entrepreneur cannot employ more than fifteen percent of foreign citizens in an enterprise whose activities include the sale of alcoholic beverages. Such changes are also present in the trade of cigarettes and tobacco products. It is worth recalling that persons who are not citizens of the Russian Federation are not allowed to work in the sale of drugs and medicines, in market retail outlets and non-stationary trade objects.
Sales of magazines, newspapers and other products offered by press kiosks, but only if more than half of their sales volume consists of newspapers or magazines;
Implementation securities;
Sale of tickets for travel in transport that travels around the city, as well as travel cards and coupons;
Public catering for employees of educational institutions, as well as for pupils and students of these institutions;
Sale of goods at fairs, exhibitions, markets and other places that are intended for the sale of goods, but this does not mean shops, stalls, tents or trade pavilions;
Sale of goods from the small retail group, which is carried out using wheelbarrows, carts, trays and other methods of distribution. But it should be borne in mind that this does not mean trade in those groups of goods that require certain efforts to store and sell them, and are also technically complex;
Sales of tea and coffee, in accordance with established rules and assortment, in passenger transport carriages;
Sale of ice cream and drinks that do not contain alcohol, on tap, in stalls;
Sales of beer, milk or kvass from barrels, as well as sale of fish or kerosene from a special tank;
Sale of vegetables, fruits, melons for sale;
Reception of glass containers or other raw materials for disposal from the public. This does not apply to precious stones or metals, or to the acceptance of scrap metal;
Sale of goods that are related to religion or literature that is devoted to this topic;
Carrying out various rituals of religion, ceremonies that are related to this kind of rituals;
Sales of stamps and other postal signs that are necessary to confirm payment for postal services.
It is likely that some other changes will be introduced in this part of the innovation, and there is still a need to approve the volume of tax deductions. After all, they should be minimal in order to compensate individual entrepreneurs for the costs that they will incur during installation and the necessary software. According to some information, it is likely that the deduction will be around eighteen thousand, but this is not reliable information. At the moment, the authorities are considering how to transfer all retail workers, as well as public catering, to a new cash register system. At this point, it has been finally decided that the experiment on transferring information about completed transactions to electronic form last. This will allow everyone who takes part in it to use the same cash register equipment until the end of this year.
Although the authorities tried to help as much as possible individual entrepreneurs, all these innovations will cause serious material damage to them. There is also another package of amendments that will be considered closer to the summer. It includes such items as reducing the permissible number of days in which you can pay for a received shipment of goods, reducing some bonuses and tightening control over sales workers. More stringent introductions are also possible, for example, changing the permissible hours for the sale of alcohol and tobacco products, abandoning stores that operate 24 hours a day on the territory of former residential apartments, and much more. Retail trade and catering will incur quite large costs, latest changes in 2016 are very large-scale and costly for these industries.
The need to introduce new technologies at a catering enterprise is explained by several reasons:
In this context, the latest catering technologies must be considered as a balance between raw materials, equipment and the quality of the finished product. And now a brief overview of the innovations used in the food industry.
Hollandaise and red sauces, broths, spice mixtures, dry starters for making yoghurt, kefir, dry yeast - powdered products simplify and speed up the cooking process.
Food powders are presented in several categories:
Manufacturers include modified starch, dyes, flavors, natural or synthetic additives in their composition - their list is indicated on the labels. Synthetic additives in large quantities are harmful to health - they should be consumed in doses.
The latest technologies in nutrition are based on the rational use of raw materials and waste-free production. Blood, bones, and by-products obtained after the slaughter of livestock are actively used in the production of sausages and semi-finished meat products, and in the dietary menu, by-products replace meat.
At meat processing plants, bones are used to make bone meal, which is also included in sausages. Whole blood partially replaces beef and provides significant savings to producers. Experts have calculated that using a ton of blood instead of meat reduces costs by almost 200 thousand rubles.
Ham, ham, and smoked products have a characteristic taste and smell. Microflora, which experts have learned to grow in laboratories, participates in their formation.
Bacteria grown in sterile conditions are safe for the health of consumers - these are mainly fermented milk microorganisms that accelerate fermentation, block the proliferation of pathogenic flora and putrefactive processes.
The theme of hams and smoked meats continues with a progressive development - artificial smoking. This method is used in the production of meat, sausages, semi-finished products, dried fruits, and dried vegetables.
It was conceived as an alternative to classic smoking with smoke and involves impregnating semi-finished meat products with smoking liquid and then exposing them to an electric field.
As a result, the smoking time is reduced to 5 minutes - in the classic version, the process takes several days.
The introduction of new technologies in public catering concerns not only products, but also methods of their processing.
This technique involves processing packaged and packaged products. It reduces the need for utensils during the production process, increases the hygiene of the procedure, and minimizes the loss of nutrients. The advantages of the method include high processing speed and increased productivity.
Cook-in also has disadvantages. Maintenance of technically complex equipment requires appropriately qualified personnel, because a mistake made at the first stage cannot be completely corrected production process.
New technologies and products in the food service sector are dependent on processes occurring in related industries that span the entire world. Modern ovens and steam-combi ovens are equipped with smart electronics. It simplifies the execution of individual processes, temperature and time control, and eliminates the influence of the human factor.
Customer service - calculations at the checkout, preparing a diet, calculating the calorie content of a dish, interior planning - is carried out using computers. The result is a significant increase in the quality and speed of order fulfillment. Sellers and clients are satisfied.
When choosing a direction for your own business, pay attention to business ideas for catering. Many service sectors lose relevance during a crisis, but delicious food, drinks, and homemade products always remain in demand.
You can open a business and start earning money quickly if you draw up a clear business plan for a catering establishment. Here are a few popular business ideas:
The catering market is full of supply. Perhaps to create a new unusual enterprise you will need to buy expensive equipment, hire good cooks for preparing original dishes. Originally designed delicious food, quality service and affordable prices will help you quickly get used to it and strengthen your position in the industry.
Social surveys confirm that small, cozy fast food establishments with an unusual interior and original cuisine are popular among middle-income people.
Sufficient starting capital - important condition making a profit. Investments may be small when it comes to delivering food to offices or homes. Large investments will be required if the business develops in several stages. For example, opening a large restaurant, and then a summer area nearby.
Choosing a direction is impossible without marketing research. The number of offers related to the delivery of pizza, sushi, and fast food is simply incredible. However, hot soups, homemade pastries, dumplings or dumplings are no less in demand, and there are not many outlets offering these products, even in large cities.
The costs of organizing a catering establishment include the cost of paying rent, bringing the premises into compliance sanitary standards, purchasing equipment and hiring staff.
A catering business plan must be drawn up for a specific category and type of enterprise, in accordance with GOST R 50762-2007 “Public catering services”. This allows you to quickly determine the amount of investment required to create the material and technical base of the cafe and collect documents confirming the safety and quality of the products offered.
TOGAOU SPO "Industrial and Technological College", Michurinsk
Innovative technologies in public catering
Recently, the role of innovation in the economy has increased significantly in Russia. Without their use, it is almost impossible to produce competitive products that would have a high degree of novelty. In conditions of market competition, producers of goods or services constantly have to look for ways and means of reducing production costs and reaching a new level of their sales. Based on this, public catering enterprises that were the first to apply effective innovations in their activities gain a huge advantage over their competitors.
The problem of providing food to a large number of people within one enterprise has existed for a long time. This task faces both military units and educational and medical institutions, and in front of large catering chains. It is not enough to prepare a large amount of food - it is necessary that it be of high quality and reach the consumer, preserving its nutritional and taste properties as much as possible.
Currently, cooking using Capkold technology has become widespread in Europe, which is one of the most effective and “advanced” technologies that allows solving this problem with minimal raw materials, energy costs and labor costs.
CapKold technology is officially approved in the EU as one of the safest food technologies and is accredited by the HACCP system, which is aimed at preventing possible violations at every stage of food production
The CapKold mini-factory control system involves automated control of food preparation, packaging and cooling processes
Thus, currently, public catering is one of the platforms for the introduction of innovative technologies, including Capkold technology. This technology is one of the most effective technologies that allows us to solve the problem of providing high-quality food to a large number of people within one enterprise with minimal raw material costs, energy costs and labor costs
I believe that the study of innovative technologies helps to improve the student’s professional competence and allows them to quickly adapt to the conditions modern production and increases the graduate’s chances of being in demand on the labor market
List of used literature
1. David Daniels: Lecture “Modern technologies for the production of ready-made culinary dishes from 2.3 grade products for further sale in networks retail», electronic resource http://www. /magnatcop/cap-kold
2. DC Norris&Company [electronic resource] - http://www. /cooking/dcn-cooktank/
3. Innovative technologies and equipment in public catering, http://www. scienceforum. ru/2014/pdf/4358.pdf
4. The concept of reorganizing the food system for labor collectives of large industrial enterprises, http://www. /pitportal/ss
5. Latest industrial power technologies: CapKold http://www. pitportal. ru/technologies/6592.html
6. Power supply system for factories - factory-kitchen for industrial enterprises http://www. /pitportal/ss
7. CapKold Technologyhttp://www. eq-vip. ru/oborudovanie/technologya_capkold/
Lecture 1 Essence, conditions and factors determining the need for innovative technologies in public catering
At modern development food technologies, there is an urgent need for an innovative approach in the services of public catering enterprises. This is due to the following factors:
· firstly, the process of unification of the economies of many countries brings the emergence of new products that are not traditional for the regions of our country;
· secondly, the emergence of new equipment on the market for the production of public catering products affects the production process;
· thirdly, new opportunities have emerged for long-term preservation of raw materials and finished products;
· fourthly, the level of democracy and education of society is increasing and more modern service standards are needed;
· fifthly, modern technologies make it possible to obtain a product with specified commercial properties.
The appearance on the market of new products, which for one reason or another were not previously available, creates the problem of creating new technology processing products on an industrial scale. To adapt new raw materials to the requirements of Russian standards, it is necessary not only to change the technology, but also to design new equipment.
The emergence of new types of equipment provides more opportunities for technology development. But to achieve the best results (for example, to improve the speed and quality of visitor service), it is necessary to modernize traditional technology. Finding a balance between technology and new equipment is a process of constant development of innovations in the catering services market.
The constantly increasing demand for food service products exacerbates the problem of long-term preservation of the properties of raw materials. And although humanity has been familiar with this problem for a long time, at the present stage of development, new opportunities for preserving food have emerged. In addition, technologies have emerged for preserving highly prepared semi-finished products using the process of vacuuming and quick freezing.
Rapid development computer equipment and the Internet creates new opportunities to improve the level of services provided by public catering. For example, new programs for accounting for the flow of goods at public catering establishments, visitor service programs, accounting programs, etc. are being developed.
Environmental pollution leads to various types of pathologies among the population. Nutrition plays a huge role in disease prevention. For example, modern technologies make it possible to produce products with specified therapeutic and prophylactic properties that help smooth out damage from external factors. Products or components of dishes of a given shape and technological properties are also industrially produced, which also increases the level of services provided.
Innovation in catering, this is an area that is constantly changing, so many professionals can realize their potential in it.
Innovative technologies driven by the emergence of new food products on the market
Powder technologies. The point of these technologies is to simplify the process of preparing dishes and increase the speed of the technological process. The following are already produced from powders: classic sauces (Holland, red main, etc.); broths; a mixture of spices and flavors. Powders often contain food additives (for example, modified starch, monosodium glutamate, sodium citrate preservative)
Fortified products- as a rule, specially designed products (juices, drinks, mineral waters, dairy and fermented milk products, for example, “Actimele”, “Immunele”, “Activia”, “Acti Life”), vitamins, micro and macroelements are introduced into their composition ( for example iodine).
Dietary supplements (BAA). There are 2 types of dietary supplements: firstly, dietary supplements that have medicinal and therapeutic-and-prophylactic properties; secondly, dietary supplements that, in addition to other properties, also have technological properties (alginates - jelly).
The need for innovative technologies in connection with the emergence of new products on the market technological equipment
New methods of heat treatment:
Microwave high frequency current. At first, when this processing method appeared on the market, there was euphoria, but after taking a closer look at the equipment, one can express skepticism. Currently, microwave equipment is used as defrosters; sometimes portioned dishes are heated in small ovens.
Infrared (IR) heating. IR heating is radiation from a highly heated thermal element (heating element metal. Ceramics, etc.) This heating has its drawbacks
1) Heating practically does not regulate the temperature, it is always high, hence the burning of the product during baking;
2) IR heating is a very energy-intensive type;
3) it is very difficult to cook the product inside (for example meat).
The advantages of IR are the speed of obtaining a characteristic crust and the speed of heating. This is used as additional equipment in the kitchen.
Properties of induction. IN modern conditions Relatively new equipment based on the properties of induction began to arrive to equip food enterprises. Induction cookers heat cookware that has magnetic properties. Utensils with a thick bottom are usually used. Advantages:
1) heating rate;
2) hygiene of equipment and premises;
3) higher safety (quickly heats up and cools down quickly);
4) high efficiency (about 90% like gas);
Flaws:
1) heats only certain metal dishes, i.e. the enterprise must be equipped with special utensils.
2) the dishes must cover at least half of the burner, otherwise they will not heat up;
3) new dishes are expensive to produce, which will affect the cost of dishes and culinary products;
Induction cookers can save energy due to the fact that energy is spent only in the area of contact between the cookware and the burner. But if you load the stove with dishes of the appropriate diameter and size (capacity), then this factor disappears.
Traditional types of technological operations.
Baking. Modern equipment is more complex and convection (ventilation of the frying volume), steam treatment (steam generator) is added to the baking process, all modes of modern devices are automatically regulated through devices (electronics). For example, a combi oven, new types of confectionery ovens.
Roasting. Also added to ordinary frying pans are built-in water supply, more complex controls (sometimes via electronics), and the ability to cook under pressure. Example VarioCooking Center.
Pressure deep frying. The reasons for this are the excess pressure (about 1 Pa atmo) at which cooking occurs. This allows you to use a lower frying temperature than in an open fryer because... the water contained in the product will boil at temperatures above the normal 100°C. The main effect of this is the rapid formation of a fried crust on the surface of the product, preventing the loss of moisture inside.
Some directions innovation activity
Food industry
The modern food industry is integrated into the global economic, scientific, political, cultural, spiritual and other space. Therefore, development directions are strongly influenced external factors, which occur in world processes in particular:
1) The development of innovation moves into the field of computer technology. Modern equipment cannot be imagined without an element of computer control of processes or operations (combi oven with an electronic cookbook, VarioCooking Center frying pan, etc.).
2) Service is standardized using computer technology. The use of computer technology has made it possible to increase the speed of service (settlements with consumers can be combined with the process of writing off products from the balance sheet of the enterprise's warehouse and, in a short period of time, a financial report can be generated for the enterprise manager). Computer technology should come to the aid of nutritionists in calculating diets with the help of computer technology can be developed mathematical model enterprise, most accurately describing the catering enterprise (area of premises, capacity and amount of equipment, as well as planning the interior, service tables, dishes)
3) Functional food products have appeared in the food industry. These are products with specified medicinal and therapeutic-prophylactic properties, specified structure and chemical properties.
4) Technical equipment mechanizes all processes and separates them from production by technological processes, that is, process management at enterprises can be independently controlled through automated control systems technological production KP (dishes).
Other terminologies:
Cook&Chill technology (Cook&Freez) translated from English as “cook and cool” (freeze).
CapCold technology is based on the technology of preparing a puree-like mass, which is contactlessly dosed into durable packaging (usually bags) and these bags are cooled and stored for a long time (up to 6 months. In the Russian Federation this is not possible because the requirements of SanPin and Rostpotrebnadzor are an obstacle to this technology. Accordingly Specifications cannot be created. In addition, prerequisites are being created for the widespread use of antioxidant preservatives and antioxidants for the production of such products, which can have an impact. negative influence on the human body.
Sous-vide technology slow cooking of meat (6-8 hours). The idea is that with slow denaturation, the protein is deformed less (compared to classical technology). This means that more juice extractive substances remain in the meat and more nutrients (vitamins, macro- and microelements).
Vacuum technology in the food industry (accelerated cooking). The first option is a technological device that pumps air directly from the bag. The second technological method, the device pumps out air from the working chamber where the packaged product is located. The third version of the technology is that the product is placed in an environment such as vacum&MAP inert gas, which prevents the product from being oxidized by atmospheric oxygen.
Current frequency generators in power technology. High-frequency generators heat metals and alloys with magnetic properties. In other words, these are induction ovens operating in the mode (range 0.022 MHz). Ultra-high frequency ovens (microwave) 2450 MHz.
Nitro technology(technology using nitrogen). Liquid Azio -208°C is, firstly, and secondly, nitrogen displaces oxygen during defrosting - this means the oxidation process of the product slows down - shelf life increases, nitrogen is used when packaging in soft containers.
Cook-in technologies. Processing of the product in packaging. Advantages: hygiene. Speed. Less loss of nutrients. Possibility to shape the product. Possibility of increasing productivity. Reducing the number of utensils and equipment involved in production. The disadvantage is the complexity of quality control (it is impossible to correct the error made when calculating the technology and their processes at other stages of work), changes in classical technology and a possible decrease in demand for products, more complex equipment that requires a higher level of personnel education (it is necessary to observe the chain of succession from the lowest link to the highest).
Example No. 1: Development of innovative food processing technologies using induction cookers.
Technological processes and the production of culinary products (CP) are basically a set of individual technologies that obey common laws and patterns (dough and mass transfer processes - cooking, frying, baking), which form a single whole. Therefore, the advantage of technological equipment based on the induction heating method is innovative today and has found wide application in catering enterprises of the restaurant business.
Features and advantages of induction heating thermal equipment are:
a) the basis of induction heating is the magnetic field formed between the cookware and the surface of the stove due to a magnetic coil located under the surface of the stove. In this case, heat is transferred to the surface of the stove, and the heating that occurs is only the bottom of the cookware and its contents (food);
b) there is no smoke or burning when heating, which creates comfortable working conditions for restaurant, cafe, and bar kitchen staff;
c) a rapid change in the temperature of heat treatment of food products is guaranteed, because the electromagnetic field instantly responds to changes in switch positions;
d) the stove automatically turns off (after one minute) if dishes are removed from its surface. Therefore, the surface of the stove is made of magnetically and electrically inactive material, and food products (food) are heated from heated kitchen utensils, i.e. its bottom;
e) energy consumption is significantly reduced (by 15-28%), heat loss in the environment is reduced (by 8-14%);
f) the time for thermal processing of food products is reduced (by 7-9%);
g) cookware for working with induction cookers must be magnetically attractive; those. glass, ceramic or porcelain dishes are not suitable.
The purpose of this study is to identify the technological features of using stoves with induction heating in order to evaluate the effectiveness of new innovative heating equipment used in the catering industry.
Technological processes.
Study phases
Induction cooker works
Example No. 2: “Sous Vide” is a new solution in cooking technology.
The term "Sous Vide" (translated from French as "in a vacuum") refers to the technology of cooking food in a vacuum, in which vacuum-packed food is placed in water bath and are cooked at a very precise, constant temperature. This technology consists in obtaining products high quality, reducing losses during heat treatment and increasing shelf life.
The cooking process may take longer than other methods heat treatment, but the cooking temperature will be much lower, which allows you to cook food without destroying its structure and preserving the natural taste of the food.
The technology of cooking food in vacuum packaging has been successfully used for many years, although it continues to remain relatively new. Experts consider the vacuum process as one of the most important innovations in cooking technology over the past twenty years. In a vacuum, products retain their taste, aroma and beneficial microelements much longer. The flavor of some foods, such as vegetables, can actually be improved while the meat remains juicy.
Cooking losses occur with all traditional cooking methods. For the most part, these consequences are so commonplace that we accept them as normal, which is why losing up to 30% of the weight in traditional cooking of meat is considered quite acceptable, while using Sous Vide technology can reduce them significantly (up to 10-15%) .
High cooking losses occur at temperatures above 100º C. Due to these temperatures, the connective tissues of the meat contract and the proteins coagulate too quickly and the muscle tissues become elastic. The meat becomes tough and dries out, and at the same time extractive substances are lost. Cooking using Sous Vide technology makes it possible to obtain a product that is juicier, more tasty and has more mass. This, in turn, provides important culinary and economic benefits.
Application Sous-vide technology today it is very broad and implies:
A special method of preparing dishes in boiler combi steamers;
Heat treatment in boiling water, steam or hot air of products packaged in vacuum bags;
New method preservation and cold storage of prepared foods;
Ready meals in vacuum packaging, intended for regeneration during continuous production (for example, in kitchen factories).
But for a professional kitchen, a thoughtful, comprehensive approach to new technologies, careful selection of equipment and proper organization production process. Otherwise, the result can be very ineffective - from excessively large (economic, material) costs to complete rejection of innovative technologies and their discrimination in modern enterprises catering for the restaurant business.
Reduce losses
Meat is one of the most expensive ingredients in the kitchen, with 25% to 30% lost due to drying out using traditional cooking methods. By cooking meat longer at relatively low temperatures in vacuum-packed pasteurization, weight loss and shrinkage are significantly reduced, thereby increasing servings and reducing costs. Vitamins and nutrients are better preserved, dishes are prepared without preservatives, stabilizers, or thickeners;
Dietary nutrition is provided by reducing the amount of salt, saturated fat, etc.
INNOVATIVE TECHNOLOGIES IN PUBLIC CATERING
