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Introduction

Mass food plays an important role in the life of society. It most fully satisfies the nutritional needs of people. Catering enterprises perform such functions as the production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect do not differ from other enterprises. Catering for the population is organized mainly by small private enterprises.

Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

Every year, mass nutrition is increasingly being introduced into the life of the broad masses of the population, contributing to the solution of many socio-economic problems; helps to better use the country's food resources, provides the population with quality nutrition in a timely manner, which is of decisive importance for maintaining health, increasing labor productivity, and improving the quality of education; allows more efficient use of free time, which today is an important factor for the population. The network of catering enterprises used by the population is represented by various types: canteens, restaurants, cafes, snack bars, bars, etc. The need for various types is determined by: the diversity of the population's demand for various types of food (breakfasts, lunches, dinners, intermediate meals, business lunches ); the specifics of serving people both during short lunch breaks and during rest; the need to serve the adult population and children who are healthy and in need of medical nutrition. Demand for products and services of mass catering is constantly changing and growing.

In my term paper, I will consider the organization of the cafe with waiter service for 25 seats, analyze the organization of the production of finished products, draw conclusions and assumptions on the organization of the cafe.

Enterprise characteristics

Cafe "Sail" is located in the center of Ufa on the street. Karl Marx 25. A private entrepreneur is a citizen Kruglova E.N., by type the enterprise belongs to a cafe. Located on the ground floor of a three-story brick building. The cafe uses the method of individual customer service by waiters. The 25-seat cafe prepares and sells hot and cold dishes, simple meals and culinary products, cold and hot drinks, and also sells some purchased goods. By the nature of the production, the cafe belongs to a full-cycle enterprise, as it works on raw materials, produces semi-finished products, and then finished culinary products and sells them through the trading floor. Payment for the released products is made in cash according to the invoice and plastic cards presented to the visitor by the waiter. Opening hours of the cafe from 10 00 to 24 00 seven days a week. Customer service is provided by waiters in the hall at the tables.

Original interior: illuminated tables are decorated like the seabed, aquariums are built into the walls. The interior is complemented by shells, starfish and objects raised from the depths of the water. The screen shows footage of the seabed, clips and films.

In order to create an atmosphere conducive to the rest of visitors, the cafe organizes musical service, billiards and karaoke.

The microclimate is supported by a supply and exhaust ventilation system. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

The composition of the cafe "Sail" includes the following premises: production, administrative and amenity, premises for visitors.

The composition of production facilities includes: procurement workshops (vegetable and meat and fish), pre-cooking workshops (cold, hot), washing kitchen and tableware.

The administrative and amenity premises include: the director's office, office, linen, wardrobe for staff, showers, latrines.

In the warehouse group of premises there are: a pantry for dry products, a pantry for storing vegetables, a block of refrigerated chambers (meat and fish; milk and fat; fruits, berries, drinks, herbs).

Introduction

Main part.

Theoretical part

Characteristics of a cafe as a type of catering enterprise

Operational planning in a cafe

Types of menus used in cafes

Organization of labor of workers at the distribution center, product quality control

Practical part

1.2.1.Create a menu for one day for a cafe

1.2.2.Create a costing card for 2 dishes on the menu

1.2.3. Make a schedule for the work of the dispensing cafe brigade.

Task………………………………………………………………………………..…2

Introduction……………………………………………………………………………………4

1.Main part.……………………………..

1.1.Theoretical part…………………………………

1.2.Practical part……………………………………….

2.Conclusion…………………………………………………………

Introduction.

Distribution at catering establishments performs the function of selling ready-made meals. The quick service of visitors largely depends on the work of the distribution room, which means an increase in the throughput of the trading floor and an increase in the output of own production.

The dispensing area is an important production site, since it is here that the production process is completed when the finished product is dispensed. The fuzzy work of the dispensary can lead to a decrease in the quality of ready-made dishes and worsen customer service.

Distribution rooms should have a convenient connection with hot and cold shops, a trading floor, a bread slicer and washing tableware, and in a restaurant - with a service, buffets, and a bar counter.

By its location, the distribution room can be a continuation of the hot shop, being in the same room with it.

In restaurants, small and medium-sized enterprises, the distribution of finished products is entrusted to the chefs who prepared it. This increases their responsibility for the quality, design and correct yield of dishes. In self-service establishments, when the trading floor is open for a long time, the dishes are released by the distributors.

Main part.

Theoretical part.

Characteristics of a cafe as a type of public catering enterprise.

A cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.). Cafe distinguish:

According to the range of products sold - ice-cream cafe, confectionery cafe, dairy cafe;
- according to the contingent of consumers - youth cafe, children's cafe;
- according to the method of service - self-service, service by waiters.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell clear broths from first courses, second courses of simple cooking: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service have specialty, custom-made dishes on their menu, but mostly fast food.

Drawing up the menu and, accordingly, the recording begins with hot drinks (at least 10 items), then they write cold drinks, flour confectionery (8-10 items), hot dishes, cold dishes.

The cafe is designed for visitors to relax, so the design of the trading floor with decorative elements, lighting, and color scheme is of great importance. The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The norm of the area for one seat in a cafe is 1.6 m 2.

Operational planning in a cafe.

Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.
Operational planning of production work includes the following elements:

Drawing up a planned menu for a week, a decade (cyclic menu), on its basis, the development of a menu plan that reflects the daily production program of the enterprise; preparation and approval of the menu;
- calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;
- registration of the requirement-invoice for the release of products from the pantry for the production and receipt of raw materials;
- distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.

The main stage of operational planning is the preparation of a menu plan. The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.
It contains the names, numbers of recipes and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

To the main factors that must be considered when compiling the menu. These include: an approximate range of products recommended for public catering establishments, depending on the type and type of ration provided, the availability of raw materials and its seasonality.
By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.
At catering establishments with a free choice of dishes, operational planning begins with the preparation of a one-day menu plan in accordance with the turnover.

Types of menus used in cafes

Menu- this is a list of snacks, dishes, drinks, flour confectionery products available for sale on a given day, indicating the output and price. The menu must be signed by the director, production manager and calculator. Depending on the type of enterprise and the contingent of consumers served, various types of menus are used: with a free choice of dishes; complex lunches and lunches by season tickets; daily diet; dietary and baby food; banquet.

A menu with a free choice of dishes is compiled in public catering establishments (restaurants, bars, canteens, cafes, snack bars). It represents a list of dishes, written in a certain order, indicating the output of dishes, garnish, main product and price. For first courses, the menu usually lists the price of a portion and a half portion. The menu of the restaurant does not indicate the output of dishes.

When compiling the menu, certain rules for the arrangement of snacks and dishes are followed.

Cold meals and snacks
- Fish gastronomy
- Cold fish dishes
- Salads and vinaigrettes
- Cold meat dishes
- Cold poultry dishes
- Lactic acid products
- Hot snack
- Fish, meat
- From poultry and game (julienne)
- Vegetable
- Mushroom
- Egg
- Soups
- Clear, dressing, puree, milky, cold and sweet
- Second courses
- Fish (boiled, poached, fried, baked)
- Meat (boiled, fried, stewed)
- Poultry and game dishes
- Dishes from cutlet mass
- offal dishes
- Dishes from vegetables, cereals, legumes, pasta and flour products
- Dishes from eggs and cottage cheese
- Sweet foods (hot, cold)
- Hot drinks
- Cold drinks of own production
- Flour culinary and confectionery products. In a cafe, it is recommended to start the menu with hot (at least 10 items) and cold drinks, flour confectionery.

Organization of the work of distributing cafes

Distribution at public catering enterprises performs the function of selling ready meals. The quick service of visitors largely depends on the work of the distribution room, which means an increase in the throughput of the trading floor and an increase in the output of own production.

Distribution is an important area of production, since it is here that the production process is completed when the finished product is dispensed. The fuzzy work of the dispensary can lead to a decrease in the quality of ready-made dishes and worsen customer service.

Distribution should have a convenient connection with hot and cold shops, a trading floor, a bread slicer and washing tableware, and in a restaurant - with a service, buffets, and a bar counter.

By its location, the distribution can be a continuation of the hot shop, being in the same room with it.

In restaurants, small and medium-sized enterprises, the distribution of finished products is entrusted to the chefs who prepared it. This increases their responsibility for the quality, design and correct yield of dishes. At self-service enterprises, when the trading floor is open for a long time, the dishes are released by the distributors.

Distribution work organization
1. Purpose and location of distribution.

2. Classification of lines

3. Characteristics of mechanized distribution lines

In accordance with the first sign of distribution, they are divided into non-mechanized, mechanized and automated; according to the second attribute, they are divided into distributions that sell dishes on the menu with a free choice of dishes and with complex types of food, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the trading floor, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

The classification of distribution lines is carried out according to three criteria: the design features of the equipment used, the range of products sold and the way it is sold to consumers.

In accordance with the first sign of distribution, they are divided into non-mechanized, mechanized and automated; according to the second attribute, they are divided into distributions that sell dishes on the menu with a free choice of dishes, and with complex types of food, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the trading floor, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

Non-mechanized distributions are equipped with lines of self-service counters (LPS and LS), self-service lines for the implementation of complex meals (LRKO). Mechanized dispensers are designed for picking and dispensing set meals. Automated distribution lines are equipped with vending machines for cold snacks, drinks, flour confectionery (for example, vending machines at Sports Palaces).

Specialized distributions carry out the sale of cold appetizers, first, second, sweet dishes, hot drinks from the counters. These counters are installed in a line in a certain sequence. Specialized distributions (linear) are used for self-service.

At present, LPS distribution lines are not mass-produced, but are widely used at public catering establishments, which are completed from counters for trays and cutlery, a refrigerated counter-showcase for cold appetizers, a food warmer counter for first courses, a food warmer counter for second courses, a counter for hot drinks, cold drinks, bread and pastry counter, cash register and barrier. It is advisable to install trolleys with a squeeze device for plates and glasses in the line.

The counter for trays and cutlery is made in the form of a table, in which there are nests with six conical glasses for cutlery. Cold appetizer display counter is designed for laying out, short-term storage and selection of cold appetizers and lactic acid products by visitors. The food warmer counter for first courses is a food warmer stove with burners, on which stove-top boilers or pans are installed. The food warmer counter for second courses consists of a water bath, in which food warmers are installed for second courses, side dishes, sauces. The hot drinks counter is designed to install thermostats with drinks, the pastry counter has two or three shelves for installing trays with sliced bread and pastry. The number of sections in the LPS line depends on the type of catering establishment and its capacity.

The LRKO line is designed for dispensing complex meals in large canteens at industrial enterprises and educational institutions. The set of the line includes four types of food warmers with a capacity of 6, 20, 35 and 60 liters, trolleys with squeezers for glasses, trays, plates. Dispensing equipment is mobile, it can be used directly in the sales area, regardless of the location of the kitchen. Line LRKO. (Scheme 22) allows you to organize island distribution, which is very important for enterprises where the kitchen is remote from the trading floor.

Non-mechanized lines are served by one or two cooks-distributors of the III category. The main jobs are organized behind the counters for the sale of first and second courses. Along the line on the consumer side there are guides for trays. A barrier is provided at a distance of 1 m from the line. At enterprises that use modern sectional modulated equipment with functional tanks, a self-service dispensing line for medicines is installed, produced in four versions (LS-A, LS-B, LS-V, LS-G). They differ in the dimensions of functional containers. The line includes: mobile counters for cold, second courses, drinks and mobile boilers for first courses (Fig. 29). Mobile equipment can be swapped. To connect mobile food warmers to the mains, sockets are provided inside the compartments.

Universal distribution is intended for distribution to consumers of various dishes on the menu from one workplace. Such distribution is used in self-service enterprises with a narrow range of dishes (snack bars, highly specialized snack bars). Universal distribution can also be organized during the holiday of set meals. Universal distribution is served by one distributor.

An example of a universal giveaway is the giveaway of a restaurant. In the hot shop of the restaurant, food is dispensed through a dispensing section of the SRTESM type (thermal electric dispensing rack, sectional modular) with a heating cabinet for heating plates. In a cold shop, food is dispensed through a sectional counter.

When serving hot dishes (soups, sauces, drinks) must have a temperature of at least 75°C, main courses and side dishes - at least 65°C; cold soups, drinks - 10-14°C; ordered a la carte dishes -.85-90°С. Ready first and second courses can be on the food warmer for no more than 2-3 hours, cold dishes are displayed as they are sold.

Combined dispensers represent a combination of distributing different types. For example, in the canteen at the institution, a specialized (multi-section) distributing room is organized for the sale of dishes on the menu with a free choice, and a universal one for the sale of packed meals.

Mechanized distribution lines. Depending on the nature of the flow of consumers and the capacity of the enterprise, mechanized public lines for picking and dispensing meals of continuous and periodic action can be used.

In canteens with a continuous flow of visitors, it is advisable to use conveyor lines with direct access to the dining room: LKKO Potok and MLKO Progress, Ritm-2, Temp.

These mechanized lines complete and release one option of a complex lunch, which includes: a cold appetizer, first and second courses, a sweet dish and a drink.

The Potok line (LKKO) consists of a conveyor for picking and dispensing lunches, equipped with mobile dispensing equipment (bain-marie for first and second hot courses, trolleys with a squeeze device for cold appetizers, plates, trays). Installation of dispensing equipment at the conveyor is carried out in blocks. Each block represents a specialized picking post serviced by one picker. The line can be served by 3 or 6 order pickers, which provides 300-400 (Fig. 30) or 600-800 meals per hour

A varied menu, cozy interior and friendly staff are the basis of any good restaurant. However, no one will know about your institution if you do not declare yourself. What should be the text for advertising a restaurant? What photos to use to attract guests? Let's take a look at this material.

How to write text for a restaurant advertisement: examples

One of the most effective ways to promote is to promote a cafe or restaurant on social networks. How to advertise yourself? For example, if you have updated the menu, be sure to tell your guests about it.

How to write an invitation to a restaurant? Do not write standard phrases about a unique recipe and unsurpassed service in the text of an advertisement. It is also not worth writing a detailed description of each item of the new menu. Indicate 2-3 new dishes, tell us about promotions. Be sure to include a link to the menu so that the user can view it immediately. Address the guest as in personal correspondence. Restaurant ad text example:

We've updated our menu, check it out! It's cold outside, but the restaurant "Elegia" is cozy, warm and tasty! The updated menu includes creamy porcini mushroom soup, goat cheese pasta and delicate blackberry cheesecake. We are waiting for you daily from 10.00 to 22.00 at the address: Zhukovsky street, 34. The new menu is already on the website: elegy.rf / winter menu /

What text will work for a New Year's advertisement for restaurants

Are you planning to hold New Year's corporate parties in a restaurant? Do you invite guests to celebrate the New Year in your establishment? The text of a New Year's advertisement for a restaurant should be informative. Keep in mind that customers will be looking for your offer among hundreds of others.

State your offer clearly. Specify the cost of service per person. Briefly describe the holiday program.
Place a link to the site, as well as a phone number or e-mail for prompt communication with the administrator. So that the guest can immediately book a table or rent a hall.

How to write text for a restaurant advertisement on the radio

What should be the text for advertising a restaurant on the radio? Simple and memorable. The commercial lasts 20-35 seconds, during which 4-5 sentences are spoken. During this time, a potential visitor to the cafe should understand what is the advantage of your establishment.

Clear and short sentences
Facts (your benefits)
Numbers (discounts, promotions, prices)
Information on how to find a restaurant or where to book a table: address, phone

Be sure to give the address of the cafe and the method of communication. If the phone is simple (333-43-43), it is better to indicate the number. If the numbers are hard to remember, say the website address.

Restaurant "Elegia" invites you to have a pleasant evening. For you: Italian, French and Russian cuisine, live music and show program. As well as free food delivery in Moscow. Zhukovsky, 34. Phone: 555-85-85.

Rules for writing text for advertising a restaurant

Conciseness and informational content are your main assistants in restaurant promotion. The main thing is not to make the text too dry. Add your "trick", whether it's a healthy diet, food supplies from Europe, an original wine list or an unusual way of serving dishes.

Use our tips to write delicious text for a restaurant food ad. Tell guests about promotions and current offers, be interesting and you will succeed!

Restaurants all over the world open their doors daily to millions of visitors, who, by the way, bring in a hefty profit. Time is changeable, fashion also does not stand still, but food is always relevant, and therefore catering establishments are and will be in high demand. In this regard, it is safe to say that a restaurant is an ideal idea for starting your own business.

Restaurant concept - ready-made examples

The first thing to do with is to think over the basic concept of the future restaurant: will it be a Bavarian-style beer bar or a gourmet Greek restaurant?

Advice: when choosing a concept, one should take into account the location of the future institution, the standard of living of the local population, its interests and preferences. This will allow you to predict the demand for the restaurant.

Among the many possible solutions, the following examples of ready-made concepts can be distinguished:

Gastronomic restaurant. In such an institution, guests are offered delicious dishes cooked according to complex recipes. Here everything is provided for a comfortable pastime: courteous hostesses meet and see off, visitors are served by efficient waiters.
Casual restaurant. People come to establishments of this kind to relax with family, friends, drop in for lunch during a lunch break. Guests are offered a simple menu at affordable prices.
Bar. Visitors are seated at the counter, ordering alcoholic drinks and chatting. Often, sports events are broadcast in such establishments.
Specialty restaurant. The highlight of such an institution is a special menu and an unusual interior designed in a certain theme. An example would be a hunting restaurant. Here guests are offered to try dishes from game. The walls of the institution, as a rule, are decorated with the skins of wild animals and hunting paraphernalia. Another possible option is a diet restaurant that serves low-calorie meals and soft drinks.
Kneipe. A drinking establishment that serves mainly beer, but other alcoholic and non-alcoholic drinks are also available to guests. In addition, the menu includes traditional German dishes.

How to open your own restaurant - where to start?

Open a restaurant from scratch - cost

The launch of the restaurant business will require at least 2 million rubles. The expense item will include such costs as paperwork, rent, repair and decoration of the premises, purchase of furniture and equipment, staff salaries, as well as other expenses associated with servicing the establishment. According to experienced restaurateurs, the average payback period for this business is 3 years, and the attendance of the establishment in the first months of operation does not exceed 45%.

Restaurant description - example

Before, or a catering establishment, it is necessary to draw up a business plan for the project. Such a plan includes several sections, and since the main goal of any commercial activity, whether it is starting a restaurant or extracting maximum profit at the lowest cost, financial analysis should be considered the main section.

An approximate calculation of a business plan using the example of the Sevilla restaurant:

Description of the project. It is planned to open a restaurant of European cuisine "Seville" in the business center of the city next to office buildings, a hotel, a shopping and entertainment center and a musical theater. The establishment will be equipped with a bar offering a variety of drinks, alcoholic and non-alcoholic cocktails.

Business concept. The restaurant's menu will offer 36 dishes that fully comply with the principles of a healthy diet - lean meat, light sauces and desserts.

The total area is 210 m².
The total number of seats is 125.

Financial plan. Investments - 4 million rubles, of which:

renting premises / design project - 1,170,000;
repair without redevelopment - 330,000;
purchase of furniture, equipment - 1,700,000;
creation and promotion of the site / advertising campaign - 150,000;
license - 125000;
other expenses (telephone communication, Internet, utility bills, other current expenses) - 525,000.

Restaurant income in rubles (average):

daily check - 750;
evening check - 2250;
check at the banquet - 9500.

With 85% of the restaurant's load, the gross profit for the first year will be 16,020,000 rubles, and after payback (after 36 months) - 18,760,000.

Restaurant plan with dimensions

Catering establishments are often located in one- and two-story buildings. Exceptions are cafes and restaurants at hotel complexes and shopping centers. In some cases, such establishments are located on the basement floor, 50-70% of which rises above the ground.

It is more rational to design restaurants with a capacity of up to 150 people as one-story, and those designed for large scales as two-story. When designing a restaurant, the presence of various functional areas should be taken into account. There are 4 groups in total.

Production shops

The complex of production areas is necessary for cold and heat processing of products intended for eating, cooking, as well as for washing dishes. It is advisable to place all production facilities in one functional area in order to ensure the continuity of work processes.

Distribution areas must be located so that technological and doorways provide direct communication with cold and hot shops, washing, bread cutting area, service and buffet.

If the above premises are located on one side of the distribution room, then its width should be at least 2 m. If the functional areas are located on two or more sides - at least 3 m. The width of the corridors in production and storage rooms is 1.3 m.

Visitor facilities

Guest facilities include a lobby (including a cloakroom, washrooms and toilets), a customer service hall, a banquet hall, a waiter's room, an entrance hall, a bar and a dance floor.

The area of the dining hall is calculated taking into account 1.8 m² per seat, with a stage and a dance floor - 2 m² per seat. The most appropriate are rectangular halls with an aspect ratio of 1:1.5; 1:1.3. With a high capacity, dining rooms can be U- or L-shaped.

In the internal equipment of the halls, special attention is paid to the sufficient width of the aisles necessary for the free movement of guests and convenient service. The main passages should be 1.5 m, additional for the distribution of the flow of visitors - 1.2 m, for approaching individual places - 0.6 m.

Warehouses

The areas provided for warehousing and storage of foodstuffs should be conveniently connected with the loading chamber and production workshops. In establishments operating on semi-finished products, it is necessary to have 1, 2 or 3 refrigerated chambers, pantries for bulk products, inventory and linen. All these premises should be located in one block with a receiving and unloading area in the basement of the building, and in small-capacity establishments - on the production floor.

The area of storage facilities (in square meters) and the size of cold rooms depend on what the company is working on: raw materials or semi-finished products.

Staff quarters

These are office and amenity premises, the main purpose of which is to provide optimal conditions for work and rest for employees of the enterprise. They should be located in one block connected with other functional premises through production corridors. The entrance for staff in establishments with a capacity of up to 100 seats is allowed to be placed through the reception areas.

Another functional area is the technical one. This includes a ventilation chamber, an electrical panel room, a boiler room, a boiler room, a room for installing air conditioners and refrigerators.

Starting a restaurant from scratch is a difficult task. It is especially difficult for a novice entrepreneur, because he will have to take into account a huge number of nuances and make many mistakes before he begins to understand the "kitchen" of his institution. Therefore, a beginner should not risk choosing exotic solutions, it is better to focus on something popular that can bring good profit in the future.