{"id":28428,"date":"2022-08-17T09:40:00","date_gmt":"2022-08-17T07:40:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=28428"},"modified":"2023-01-30T11:44:34","modified_gmt":"2023-01-30T10:44:34","slug":"5-tipp-hogyan-legyen-takarekos-egy-nagyuzemi-konyha","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/5-tipp-hogyan-legyen-takarekos-egy-nagyuzemi-konyha\/","title":{"rendered":"5 tipov, ako u\u0161etri\u0165 peniaze v komer\u010dnej kuchyni"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

\u0160\u00e9fkuch\u00e1ri sa \u010doraz viac zameriavaj\u00fa na zastavenie nehospod\u00e1rneho \u017eivotn\u00e9ho \u0161t\u00fdlu v kuchyni. Znakom skuto\u010dn\u00e9ho \u0161\u00e9fkuch\u00e1ra je schopnos\u0165 v\u0161etko vyu\u017ei\u0165 a preda\u0165. Uk\u00e1\u017eeme v\u00e1m, ako na to!<\/strong><\/p>\n\n\n\n

Ochrana \u017eivotn\u00e9ho prostredia je tie\u017e d\u00f4le\u017eit\u00e1, ale teraz sa pozrime na ekonomick\u00e9 d\u00f4vody, pre\u010do by mali vlastn\u00edci rady od<\/a> od \u0161\u00e9fkuch\u00e1rov zo sk\u00fasenej\u0161\u00edch kraj\u00edn.<\/p>\n\n\n\n

Pred nieko\u013ek\u00fdmi rokmi sa stretlo nieko\u013eko \u0161\u00e9fkuch\u00e1rov, aby spolo\u010dne prem\u00fd\u0161\u013eali, b\u00farali mozgy a vypracovali strat\u00e9giu pre toto odvetvie zalo\u017een\u00fa na ideol\u00f3gii bezodpadovosti. Zhodli sa na tom, \u017ee musia presved\u010di\u0165 svojich zamestnancov a host\u00ed, aby pochopili, \u017ee jedlo by sa malo v ka\u017edom pr\u00edpade pou\u017ei\u0165 \u2019od ucha k uchu\u2019. Stanovili p\u00e4\u0165 bodov, ako to za\u010da\u0165 a udr\u017ea\u0165 v celom m\u00e4sovom re\u0165azci.<\/p>\n\n\n\n

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www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

Vedeli ste to? Farmy, spracovate\u013esk\u00e9 z\u00e1vody, re\u0161taur\u00e1cie a dom\u00e1cnosti spolu vyhodia 1,3 miliardy ton potrav\u00edn ro\u010dne. To v\u0161etko by sa pri troche starostlivosti mohlo dosta\u0165 do hladn\u00fdch \u017eal\u00fadkov.<\/strong><\/p>\n\n\n\n

Za\u010datie podnikania - efekt\u00edvnos\u0165<\/h3>\n\n\n\n

Sk\u00fasen\u00ed \u0161\u00e9fkuch\u00e1ri n\u00e1m hovoria, \u017ee sa oplat\u00ed prepo\u010d\u00edta\u0165 v\u00fdrobu a spotrebu surov\u00edn v re\u0161taur\u00e1cii ka\u017ed\u00fd t\u00fd\u017ede\u0148 po otvoren\u00ed prev\u00e1dzky. In\u00fdmi slovami, ko\u013eko majite\u013e minie na suroviny, pr\u00e1cu, energie a ko\u013eko prinesie do kuchyne. Ak to vypo\u010d\u00edtame presne, m\u00f4\u017eeme r\u00fdchlo a systematicky reagova\u0165 a optimalizova\u0165 procesy. V\u010faka tomu bude podnik ziskov\u00fd ove\u013ea sk\u00f4r.<\/p>\n\n\n\n

Pou\u017e\u00edvajte ho od ucha po chvost!<\/h3>\n\n\n\n

Kreat\u00edvny kuch\u00e1r je u\u017e nejak\u00fd \u010das ka\u017edodennou t\u00e9mou gastronomick\u00fdch podujat\u00ed, na ktor\u00fdch sa pou\u017e\u00edva v\u0161etko od zeleniny a\u017e po zviera, a to v\u0161etko lahodn\u00fdm a chutn\u00fdm sp\u00f4sobom. Prasat\u00e1 nie s\u00fa len chodiace steaky, maj\u00fa u\u0161i, chvosty, nohy a mnoho \u010fal\u0161\u00edch \u010dast\u00ed, ktor\u00e9 sa daj\u00fa tepelne upravi\u0165. Preto dnes \u0161\u00e9fkuch\u00e1ri organizuj\u00fa s\u00fa\u0165a\u017ee, aby zistili, kto dok\u00e1\u017ee pripravi\u0165 lep\u0161ie jedl\u00e1 z menej ob\u013e\u00faben\u00fdch \u010dast\u00ed zviera\u0165a. Popularita s\u00fa\u0165a\u017ee sa roz\u0161\u00edrila do mnoh\u00fdch kuch\u00fd\u0148, tak\u017ee t\u00e1to \u010das\u0165 hnutia za bezodpadovos\u0165 je u\u017e v plnom pr\u00fade. <\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

A \u010do zamestnanci?<\/h3>\n\n\n\n

Hovor\u00ed sa, \u017ee jedna lastovi\u010dka leto nerob\u00ed, tak\u017ee majitelia a \u0161\u00e9fkuch\u00e1ri musia presved\u010di\u0165 svojich zamestnancov, aby sa pridali k ich nov\u00e9mu sp\u00f4sobu myslenia. S\u00e9ria \u0161kolen\u00ed a rozhovorov m\u00f4\u017ee pom\u00f4c\u0165 t\u00edmovej pr\u00e1ci, ale je potrebn\u00e9 neust\u00e1le opakovanie a motiv\u00e1cia. Cie\u013eom je, aby v\u0161etci zamestnanci kuchyne mysleli v zmysle nov\u00e9ho syst\u00e9mu, \u010do je v z\u00e1ujme v\u0161etk\u00fdch, preto\u017ee od toho z\u00e1vis\u00ed \u00faspech kuchyne.<\/p>\n\n\n\n

Zapojenie host\u00ed<\/h3>\n\n\n\n

O kuchynke sa oplat\u00ed informova\u0165 aj va\u0161ich host\u00ed. Honosn\u00fd \u017eivotn\u00fd \u0161t\u00fdl dnes nie je symbolom \u0161etrnosti, ale uvedomelosti. Je d\u00f4le\u017eit\u00e9, aby sa konzumuj\u00faci hostia stali s\u00fa\u010das\u0165ou tohto procesu. Vo v\u00e4\u010d\u0161ine pr\u00edpadov ho m\u00f4\u017eu podpori\u0165 t\u00fdm, \u017ee bud\u00fa flexibiln\u00ed, \u010di u\u017e ide o rozmanitos\u0165 jed\u00e1l, porcie, \u010dasy pod\u00e1vania. Ak napr\u00edklad niekto pr\u00edde do re\u0161taur\u00e1cie o 14.00 hod. a v\u0161etko, \u010do je na jed\u00e1lnom l\u00edstku, u\u017e nie je k dispoz\u00edcii, pochop\u00ed d\u00f4vod a akceptuje ho.<\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

Modern\u00e9 technol\u00f3gie na boj proti plytvaniu potravinami<\/h3>\n\n\n\n

Okrem na\u0161ej kreativity a pracovnej sily je tu v\u0161ak aj \u010fal\u0161ia ve\u013ek\u00e1 pomoc. Kuchynsk\u00e9 spotrebi\u010de a n\u00e1\u010dinie v dne\u0161nej dobe v\u00fdrazne u\u013eah\u010duj\u00fa pou\u017e\u00edvanie potrav\u00edn, preto sa oplat\u00ed do nich investova\u0165. Jedn\u00fdm z pr\u00edkladov je inteligentn\u00fd chladiaci syst\u00e9m, ktor\u00fd vie, \u010do je k dispoz\u00edcii a kedy kon\u010d\u00ed jeho platnos\u0165. Sledovac\u00ed syst\u00e9m na kuchynskej linke, v\u010faka ktor\u00e9mu viete, ko\u013eko jed\u00e1l sa v ten de\u0148 pod\u00e1va, a digit\u00e1lna datab\u00e1za receptov, ktor\u00e1 vypo\u010d\u00edta presn\u00e9 mno\u017estvo ingredienci\u00ed.<\/p>\n\n\n\n

Plytvanie potravinami je celosvetov\u00fd probl\u00e9m, ktor\u00fd sa sna\u017eia rie\u0161i\u0165 majitelia re\u0161taur\u00e1ci\u00ed. Na to v\u0161ak potrebuj\u00fa, aby v\u0161etci ich profesion\u00e1lni kolegovia vr\u00e1tane dod\u00e1vate\u013eov a ich z\u00e1kazn\u00edci mysleli na svoju bud\u00facnos\u0165.<\/p>\n\n\n\n

Domov: www.pixabay.com<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

A v\u00e9rbeli szak\u00e1cs ism\u00e9rve, hogy mindent fel tud haszn\u00e1lni \u00e9s azt el is tudja adni. Mutatjuk, hogyan!
\n#nowaste #matuszvad<\/p>","protected":false},"author":14,"featured_media":28430,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[1014,436,15],"class_list":["post-28428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-gazdasagos","tag-konyhaelet","tag-vendeglatas"],"yoast_head":"\n5 tipp, hogyan legyen takar\u00e9kos egy nagy\u00fczemi konyha - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/5-tipp-hogyan-legyen-takarekos-egy-nagyuzemi-konyha\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 tipp, hogyan legyen takar\u00e9kos egy nagy\u00fczemi konyha\" \/>\n<meta property=\"og:description\" content=\"A v\u00e9rbeli szak\u00e1cs ism\u00e9rve, hogy mindent fel tud haszn\u00e1lni \u00e9s azt el is tudja adni. 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