Fedor Sokirianskiy

Slow cooked pork leg How does it work? The principle of cooking at low temperatures (65 °C, 71 °C, 121 °C) allows you to obtain tender and juicy pieces of meat because the proteins do not have time to transform into collagen, release the connective fibers in the meat, and compress the muscle structure. As a result, dehydration is minimal, meaning there are almost no losses of water weight or total product mass. There are two key factors that control shrinkage and weight loss during cooking....

We have just audited a chain of four Italian restaurants in Eastern Europe. The positioning is unique, the marketing team is highly creative, and guest experience and service interaction are excellent. There is only one problem — food quality. They produce their own fresh pasta and even their own gelato, yet the menu is overloaded with up to 150 items. There is internal competition within the menu, product cannibalization, a completely scattered raw material matrix

A high-converting menu is not just about font size, line spacing, attractive photos, or persuasive calls to action. A high-converting menu is a structured journey your guest goes through in order to part with their money. No hard selling. No fake promises. Just sales technique. Obviously, the number one selling trigger on a menu is perceived value. If you offer double coleslaw with a burger at 30% off, that is an easy win.