top of page
Be The First To Receive The Latest News
Cases & Implementations
The Two-Caste Kitchen: Why Your Workforce Structure Is Killing Your Food Safety
Let me ask you a question that most kitchen owners never think to ask. How much product does one cook produce per hour? If you don't know the answer, you are running your kitchen blind. Here is a simple calculation that will tell you everything you need to know about your labor efficiency. Multiply all the dishes you sold in a month by their gross weight in grams, and convert the total to kilograms. Divide that number by the number of days in the month. Divide that by the num
How to cook broth - large volumes in combi oven (combi steamer)
We prepare broths in four different ways. Method 1. We produce broth through meatball production using donut machines. Instead of oil, we pour water into the machine, and instead of dough we load minced meat or fish into the donut hopper. As a result, we get a very large quantity of meatballs and a large volume of broth at the same time. This method is fast and highly productive. Method 2. We cook broth using R.O.P. technology in polymer sleeves. The broth is prepared in HDPE
Baku Expo Center 4 dark kitchens and 12 distribution self service hubs
The factory kitchen project implemented for Baku Expo Center in Azerbaijan represents one of the most complex and technologically advanced centralized catering systems delivered by Easy2Cook for large-scale organized feeding. By its architecture, production logic, and operational model, this project aligns with the most advanced global practices used in major exhibition, convention, and event venues, where the core challenge is not cooking itself, but the ability to deliver s
Food Technology
Industry Expertise
Easy2Cook — Expert Portal for Foodservice & Central Kitchens
Easy2Cook is an expert information portal of a consulting and food technology company. For over 25 years, we design, invent and implement operational, culinary and foodtech solutions for foodservice and food production worldwide. Our expertise covers HoReCa, central kitchens, food retail and industrial catering. All materials published on the portal are based on real projects, proprietary methodologies and verified practical experience of Easy2Cook.
GUIDE TO GRILL MENU MASTERY
How to Prepare for Summer Terrace Service — From Steaks to Skewers By Fedor Sokiryansky FOREWORD: THE FIRE, THE MEAT, THE ART There is something primal about cooking over an open flame. It connects us to our earliest ancestors, who first discovered that fire transformed raw flesh into something more nourishing, more flavorful, more human. Today, the grill remains the most honest form of cooking—there is nowhere to hide. No sauces to mask mistakes, no elaborate plating to dist
The Complete Guide to Food Packaging: From Polymer Science to Market Success
By Fedor Sokirianskii From Polymer Science to Market Success FOREWORD: THE UNSEEN ART OF PRESERVATION Food packaging is the silent guardian of our culinary world. It is the final act of creation in the kitchen, the first moment of truth with the consumer, and an invisible shield that protects a product's journey from production to plate. Yet, for too many food entrepreneurs and operations managers, packaging remains an afterthought—a necessary expense to be minimized rather t
The Yield Revolution: How Sous-Vide and Automation Pay for Themselves
The argument I hear most often against HACCP implementation is the cost. Equipment is expensive. Training takes time. New procedures slow things down. The return on investment is uncertain. All of these concerns are understandable. And all of them are wrong. Let me show you the numbers. A basic equipment package for a small canteen includes a vacuum packer, a shock freezer, a sous-vide thermostat, and induction cooktops. This package costs approximately four to four and a hal
Steam Cleaning in Commercial Kitchens: A Practical HACCP-Based Sanitation Protocol
Steam Cleaner for commercial kitchens By Fedor Sokirianski For many years I have worked with food production facilities, commercial kitchens, catering operations, dark kitchens, and restaurant environments. One conclusion has become increasingly clear: high-temperature steam cleaning is often more practical, more economical, and more effective than relying exclusively on chemical detergents and degreasers. Modern steam generators capable of producing dry steam at temperatures
Sous-Vide Technology – A Revolution in Cooking. Laboratory Work Summary
We are proud to share with you some of our laboratory experiments held with our Russian friends - outstanding chefs from Saint-Petersburg Ilya Lazerson and Dmitriy Blinov, 2 stars Michelin chef. We have reached realyy good results with perfect egg in sous-vide, shaurma turkey and.... suprise: fresh strawberry. Subscribe in the form at the bottom of the page to get more fresh culinay experiments) A Textbook for Managers and Chefs in the Hospitality Industry Author: Sokiryanski
Implementing Sous-vide Technologies in a Canteen, Restaurant or Cafe: A Strategic Necessity
Master the art of large-scale, quality-driven food production. This comprehensive guide delves into the practical implementation of sous-vide and Cook&Chill technologies for canteens, cafes, and corporate kitchens. Discover how low-temperature cooking in vacuum bags preserves mass, enhances tenderness, and extends shelf life scientifically. Learn the step-by-step process from selecting high-barrier packaging to precise pasteurization and safe regeneration. We also provide cru
Dark stores are becoming a key trend in ready-meal delivery worldwide. They enable faster fulfillment, better inventory control and lower operational costs compared to traditional retail. Food brands use dark stores to scale prepared meals, test new SKUs and optimize last-mile delivery. Subscribe to our newsletter to stay informed about the latest food retail and delivery trends.
Dark Stores
Dark kitchens are the strongest trends in foodservice today. They allow brands to scale faster, reduce costs and launch new concepts without traditional restaurants. Operators worldwide use ghost kitchens to test menus, enter new markets and build delivery-driven brands fast.
Dark kitchens
bottom of page