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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Dec 2018 – May 2019

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Pejai MohamadDec 2018 – May 201902.12.2019

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Recent Posts

Dec 2018 – May 2019 February 12, 2019
The Ingredients Behind Increasing Repeat Sales for your F&B Business! November 5, 2018
TRAINING YOUR STAFF in a restaurant July 17, 2018
MIWE: making BAKING EASIER since 1919 July 16, 2018
vacuum packaging food – A STEP BY STEP GUIDE July 16, 2018

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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Dec 2018 – May 2019
The Ingredients Behind Increasing Repeat Sales for your F&B Business!
TRAINING YOUR STAFF in a restaurant

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