Sebuyo Guide

2019 is upon us and so the anticipation of culinary highlights is rising. What was in fashion in 2018, is out in 2019. We are expecting exciting and trendy foods that will make the coming year pretty damn delicious!

There are several food trends to look for in 2019:

1. All Eyes On “Ugly Food”

Supermarkets avoid selling produce that is considered as being ugly. Food companies have been trashing ingredients that are not pretty enough for a long time but a higher number of conscious consumers are following up with the issue of food waste recently. The reality is that consumers are warming up with the idea of miss happened food to be totally edible. People actually start to

Petite Portions are small, tasty dishes which currently enjoy a great popularity among guests. Inspired by sophisticated party snacks, tapas or the street food trend, the introduction of petite portions is especially indispensable at events. The advantage is that they can be served anywhere and correspond to every gastronomic concept, from trendy restaurants and elegant event catering to beer gardens or company canteens. Above all they are visually appealing, which is why they are presented on finger food or snack cards as well as at buffets and further can also be found at the flying buffet served in miniature format.

When it comes to the presentation of the petite portions a corresponding mini tableware in different styles- from noble and

Today we would like to give you some tips on how to put together the best drinks menu for you. If you offer drinks and food convincingly, you can count on economic success. Many restaurateurs concentrate on the menu and ignore the drinks.

But the beverage menu must be coordinated with the menu and created with great attention to detail. This creates an all-round successful culinary experience for the guests of a restaurant. First of all, the question arises whether you want to integrate the drinks into the menu. The possibilities are many, you can also create a separate drinks menu.

For example, a wine list can be served separately. On the one hand, you can combine the summary into

We would like to encourage all those who plan to re-equip a catering establishment to read the following 6 tips for the forthcoming re-equipment of your restaurant business. This work should not be underestimated. In addition to a business plan, which must be drawn up, it is also a matter of obtaining permits for the operation and, last but not least, the planning of new equipment.

#1 Choose the right porcelain

Above all, it depends on whether it has edge impact resistance and resistant surfaces. Such porcelain series, which have a reinforced edge, are particularly resistant to traces of use and are therefore resistant to daily use. The porcelain series must be suitable for microwaves and ovens up to 300