LUSINI Magazine: Knowledge, Trends & Inspirations
Board labeling made easy
Offer boards in individual design are a perfect business card for the business. More and more catering concepts are relying on the old craft of hand lettering...
The buffet - one system, many possibilities
A buffet is not suitable for any concept - where it fits, it is a popular variant of conventional service. In addition, it offers several advantages: For the...
Set up a buffet: The classic buffet sequence
Buffets are not only suitable for catering events! Buffets can also be used in a variety of ways in normal everyday gastronomy. There are many different types...
Folding napkins: Candle
We'll show you how to fold a classic candle yourself. The folding is not complicated, so even beginners can achieve a great result. Detailed step-by-step...
Take-away: tips from the expert
Absolute trend: take-away. In the interview with industry professional Bernd Malter, there are expert tips on packaging quality, sustainable packaging...
Hotel classification
For guests, hotel stars are a sign of the hotel. But who actually classifies and what criteria are used? In this magazine, we provide tips and information on...
Folding napkins: Heart
We'll show you how to fold a romantic heart yourself. Folding napkins is not complicated, so even beginners can achieve great results. Detailed step-by-step...
Material guide: Sustainable plastic alternatives for catering and take-away
Tableware and packaging made of single-use plastic will be banned throughout the EU from 2021. However, there are many areas in the catering industry in...
Table linen: materials, care tips and size selection
It is not only the furniture, crockery and cutlery that determine the ambience of a restaurant or hotel - the right table linen also makes a decisive...
Extend outdoor season
One thing is clear: If guests have the choice between the guest room and the outdoor area, they will gladly opt for sitting outside in summer
Personnel hygiene and hygiene training
Hygiene is paramount in the preparation of food. Not only food hygiene and kitchen cleaning are important, but also personnel hygiene. Pathogenic germs can not...
Fearful opponent hygiene control
The food hygiene inspection is coming up and there is an uneasy feeling. Who will be inspected? What will be inspected? What are the possible consequences?...