• strategies for engineering THE PERFECT MENU

    Eileen Chan Concept & Design, Consultant, Practices for Thought, Vol 21 June 4, 2018
  • COFFEE, TEA and COMPANY?

    Eileen Chan Bar & Beverages, Business Sense, Cafe Culture Pt 1, Vol 21 June 4, 2018
  • FOODBIZ landscape – Myanmar

    Eileen Chan Concept & Design, FOODBIZ landscape, Vol 21 June 4, 2018
  • TO CUSTOMISE or BUY READY-MADE – is customising an equipment still a necessity today?

    Eileen Chan Equipment & Manufacturer, get to know your EQUIPMENT, Vol 21 May 15, 2018
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Volume 6

E-Mag, Vol. 6 / March 11, 2014

Volume 6 E-Magazine

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Katty LaiVolume 6 E-Magazine03.11.2014
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Concessionary Equipment

In Concession, Feature Articles, Vol. 6March 11, 2014

     

Ian YapConcessionary Equipment03.11.2014
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Cleaning Gas Stoves

In Guides & Idea, Service & Maintenance, Solution Provider, Vol. 6March 8, 2014

Gas stoves are still very much an important fixture in kitchens and have kept the cooking flames burning for many. Compared to induction stoves which mostly require just a wipe down, gas stoves …

Ian YapCleaning Gas Stoves03.08.2014
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THINKING OF EXPANSION? Aspects to Consider Before Making Your Move

In Vol. 6March 5, 2014

Queues outside a food establishment, phone lines that are constantly ringing with people calling to make reservations are positive signs for an F&B establishment. When the size of your location is unable to …

Ian YapTHINKING OF EXPANSION? Aspects to Consider Before Making Your Move03.05.2014

Mise En Place

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MISE EN PLACE

(French pronunciation: [mi zɑ̃ ˈplas])
A term in professional kitchens for "everything prepared and in its place" - reflecting the importance of having the right information with the right tools.

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