§ On the line · Plancha
Alexei Korolyov
§ By Alexei Korolyov
The filings.
11 issues
waste
5 min read
In the business of wasting food
Food waste is one of the least-tracked costs in hospitality. Here's what the numbers look like when you measure it.
plancha express
4 min read
Bread wars, spy pizza, and why your coffee bill just went up
Plancha Express edition, five things worth your attention before the next service.
tofu
4 min read
You're selling tofu wrong
How soy became CEE's most complicated ingredient and what that means for your menu.
google reviews
4 min read
How restaurants win on Google Reviews (without doing anything sketchy)
Most restaurants are already 4.5+. The difference now is credibility, recency, and replies. A practical playbook for asking, responding, and avoiding risky review shortcuts.