Chef Robert Hoffman never ceases to be amazed by the amount of people lining up in front of his door. Serving his guests a high-quality meal in a foreseeable time is a matter of keeping calm and making smart choices every day.
- Use a Debic liquid dessert base for your desserts or pastries. This will ensure desserts of consistent quality.
- Use Debic Butter for both sweet and savoury dishes as well as for meat and fish dishes.
- Add a knob of Debic Butter to stock to make your dish shine beautifully.
"I don't like surprises in my kitchen" Read the full interview
LA PÊCHERIE, LYON
"Debic Roast & Fry never burns: that’s great and saves us time." Read the full interview
NA HUMPOLCE, TIŠNOV
"We are constantly looking for smart solutions." Read the full interview
HARBOUR’S KITCHEN, BREDENE
"I want to improve every day and control my processes perfectly" Read the full interview
LA GORMANDA, BARCELONA
“Debic provides smart solutions that enable us to save money, work more carefully, control margins and reduce waste.” Read the full interview
PEMBERT & COMPANY, MALMÖ
“We aim for elegant dishes featuring sweet, crunchy, savoury or sour elements.” Read the full interview
HOSTARIA DUCALE, GENOA
More time and money saving solutions?
Looking for new ideas or inspiration for your business? Find more tips and tricks in our blog.
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Cream in all shapes and sizes
Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.