Magazine - MEIKO

Hidden hygiene issues in food service

Even with a perfectly set table and a menu created to be delicious, just a mark on the table or crockery that is not quite clean enough can ruin a diner's mood.

Sick days due to back pain

"My back hurts, I can hardly move!" Almost 70,000 workers in Germany call in sick each day citing this or similar problems.

A dishwashing area is not just a dishwashing area: getting the plan right will save you money

If you want to improve, you have to question your set-up all the time. Do all movements in the kitchen, the dishwashing area and table service interlink like clockwork? Why was it that those meals that were ordered turned up cold or late?

Good glasses for gourmet guests

A fine wine, beer or long drink glass is more than just a stylish statement by the restaurateur – it noticeably enhances the diner's experience. This is because a high-quality drink requires the right glass.

7 tips for clean glasses

High-quality glasses are expensive and need to be looked after with an appropriate level of care. This is the case whether you're in Berlin, Vienna or Singapore.

Financial health check for food-service businesses: 5 tips on how restaurateurs should calculate their ROI

If you really want to live the dream of running your own restaurant, cafe or bar profitably, you have to keep a constant eye on the costs.