menu archivos - Page 2 of 3 - Pendulo: Herramienta de control de costes para restaurantes

Food for thought: People versus machines?

Food for thought: people versus machines? When I came to London the National Minimum Wage was £6.08 an hour. The...

06 October, 2019 / 0 Comments

How to make decisions efficiently at your restaurant

For me, the consistency and quality of the food, drinks and the service is key at a restaurant, but when...

13 February, 2019 / 0 Comments

3 lessons from holidays to hospitality

lessons from holidays to hospitality 9 Aug 2018 admin For some of us, holiday is a time to rest, take...

09 August, 2018 / 0 Comments

Interview with Paul Merrett, Chef Director at the Jolly Fine Pub Group and co-founder of AIR Hospitality

Today we interview Paul Merrett, Chef Director at the Jolly Fine Pub Group and co-founder of AIR Hospitality, Alliance of...

09 July, 2018 / 0 Comments

Interview with KINT BITRÓ, gluten free restaurant in Madrid

The beginningThe project was born out of the personal and health needs of the owner Gigi. In December 2015 he...

18 June, 2018 / 0 Comments

Interview with Les Nénettes in Clapton, Hackney

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]We interview with Les Nénettes in Clapton, Hackney. The Nenettes’ general manager and...

23 April, 2018 / 0 Comments

Exhibiting art in non traditional venues including restaurants and cafes

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] Exhibiting art in non traditional venues including restaurants and cafes: I grew up...

28 March, 2018 / 0 Comments