a catering business has a high energy requirement.

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This knowledge enables targeted recommendations and a suitable selection that complements the dishes on the menu. Communication with guests is key. Service staff should listen carefully to understand guests' preferences and make appropriate recommendations. Clear descriptions of the wines based on their aromas, taste, body and finish are important. For example: "This Chardonnay has aromas of green apple and vanilla, is medium-bodied and has a long, velvety finish." Knowledge of wine service is also essential. This includes the correct serving temperature - red wine slightly below room temperature, white wine chilled - as well as opening wine bottles with corks and decanting older wines. Choosing the right glasses is also important, e.g. large glasses for red wine and smaller ones for white wine. Your service staff should always make sure to offer guests a great experience . Attentiveness and friendliness in dealing with guests are crucial. Good wine recommendations and enjoyment of the wine enjoyed can make the difference from the competition. Flexibility is also required - if a desired wine is not available, alternatives should be offered. Whether it's a restaurant, bar or food truck:

In times of rapidly rising energy prices, this fact poses an existential threat to more and more restaurateurs. Fortunately, there is the possibility of actively counteracting this. Below we show you the options you have to effectively save energy in your restaurant. Contents These are the hungriest energy guzzlers in the catering industry The 12 most promising tips for saving energy in the catering industry Sustainable business not only has a positive effect on your wallet These are the hungriest energy guzzlers in the catering industry In the restaurant and hotel industry, the appliances that have the highest electricity demand are usually found in the kitchen. Whether it's an oven, gas stove, warming station or high-performance grill - all the equipment needed to prepare delicious meals takes an immense toll on the electricity bill. Although less important, consumption in the following areas must still be taken into account : cooling cleaning and hygiene lighting ventilation In addition, energy often has to be used to heat the water . And don't forget the fact that your guests don't want to freeze in your restaurant in winter and sweat in midsummer. Energy costs for heating and air conditioning your rooms are therefore unavoidable.