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Bekerja dengan Food Blogger tanpa Jadi Bangkrut
Mending bayar IDR 2 juta untuk satu kali review food blogger, atau oper restoran tahun depan karena nggak ada konsumen? Begini ini yang kadang-kadang bikin para pemilik restoran galau, dapat info tips-tips pemasaran separuh-separuh, tapi merasa nggak cukup modal buat praktekinnya. Belum lagi harus belajar istilah baru, “Food blogger itu apaan sih?” Banyak pemilik restoran … Read more
![Daily Rituals Behind Clean Nasi Langgi. The strength of a nasi langgi kitchen comes from discipline in the smallest details. Washing hands before handling rice or side dishes is more than routine—it’s protection against refund requests and food waste. Sanitizing chopping boards, wiping down counters, and storing spices in airtight containers prevent cross-contamination, which reduces costly batch throwaways. Utensils also tell a story about your commitment. A ladle left crusted with sauce from the day before raises doubts about freshness and risks a spoiled pot of rice that must be discarded. On the other hand, a gleaming spoon or spotless serving tray reassures customers even before they take their first bite, building confidence that translates into repeat sales. Consistency is key. Hygiene isn’t something you display during health inspections only; it must be visible every single day. When staff see rules as [second nature] rather than special procedures, your entire operation becomes leaner: less wasted inventory, fewer surprise cleanups, and more uninterrupted revenue.](https://vickyfahmi.com/wp-content/uploads/2018/03/kitchen-hygiene.jpg)