Continuous innovation and transformation

It is clear that passing the time, the costumers number is expanded. But with this increased index was growing up also the number of problems to be solved; So the number of employees was increased with the need for better organization in the kitchen and room and in the same time the greater was the number of recipes so was the intensity of the preparation. In meantime the ways of serving, packaging and marketing were also improved. The service was improved by the qualification of waiters, the renovation of the uniforms, the manner of behavior, the foreign languages in use, quality control and the continuous sanitary hygiene control.