This is a popular area of both training and development of the country. Many people think about what kind of education to get for successful work in this field. Understanding this issue is not as difficult as it seems. In fact, it is enough to know just a few features of training. But choosing a place to get an appropriate education is more difficult. There are a lot of various institutions that allow graduating to work in the hotel and restaurant business. And an ignorant person can simply get confused in the choice.
What is this work
So, the first step is to understand what a citizen who has decided to work in the direction called "hotel and restaurant business" has to do. It is not entirely clear what will need to be done in this or that case.
The point is that upon graduation from this or that institution, a person will become a restaurateur. Or, as it is also called, a hotel manager restaurant business... The tasks of such a worker are varied.
Among the main activities are:
- quality control of work;
- management of hotels or restaurants;
- arranging the supply of items necessary for the functioning of the business;
- marketing planning.
In other words, such a manager is a versatile worker in the hotel and restaurant business. Most often seen as an administrator in a particular institution.
Learning methods
The definition did not scare you off? Then you should think about training. Where can you master such a type of activity as the hotel and restaurant business? Where should a person go to get an appropriate education? There are a lot of options. Everyone chooses one or another institution to build their career and receive education in the hotel and restaurant industry.
Briefly listing all possible places of training, the following organizations can be distinguished:
- universities in Russia and abroad;
- colleges;
- organizations offering retraining;
- private training companies.
Each training option has its own characteristics. They will be discussed further. What to look for in this or that case? How to become a restaurateur without too many problems?
Retraining
Perhaps we should start with the least common scenario. We are talking about taking retraining courses. They are usually organized either by the employer or by specialized labor exchanges.
The average term of study is 2-3 months. No admissions tests are required. Upon graduation, the citizen receives a certificate of retraining as a restaurateur. From now on, he will be able to work in the hotel and restaurant business.
Private centers
The next option for training is contacting private training centers. This is a good way to get additional education, as well as self-development. With the help of specialized courses, you can easily master the hotel and restaurant business. It is recommended to inquire about the programs offered by these or those private educational institutions.
They usually study for about a year. In rare cases, training is several months or years. After listening to lectures, it is usually required to pass the final testing, to pass the exam. And after that, the person is issued a certificate that he is now considered a restaurateur. The document usually lists the skills acquired.
Are you interested in the hotel and restaurant business? What subjects will I have to take to study in private centers? None. And it pleases. There are no entrance examinations in private educational centers. It is enough just to pay for your education.
Universities
A more serious approach is to study at the country's universities. Modern universities offer several options for mastering the specialty of a restaurateur. You can study at a university on the basis of secondary vocational education or get higher education. In the first case, education will be obtained. It is not highly regarded by employers. In the second, the graduate will receive a diploma of higher education. It is he who attracts many employers. Although, as practice shows, the hotel and restaurant business allows you to successfully build a career with a diploma of secondary specialized education.
Depending on the type of study chosen, as a student you will have to stay either 2 years, or 3, or 4. In the first two cases, we are talking about secondary specialized education based on the 9th or 11th grade, respectively. Higher education takes 4 years.
A distinctive feature of education in universities and colleges is the presence of entrance tests. To be admitted as a student, you will need to pass some exams. About them a little later. First, you should find out where exactly in Russia you can go to study as a restaurateur.
Universities for training
There are a lot of higher educational institutions in Russia. Where do they teach in the direction of "hotel and restaurant business"? Universities in Russia that offer to become restaurateurs are the following:
- Plekhanov University;
- Russian State University for the Humanities;
- Moscow State Institute named after Sechenov;
- Russian State University of Tourism and Service (Moscow).
These are not all educational institutions. In almost every humanitarian university, you can become a restaurateur. Only the above-mentioned places, as students say, teach best in the chosen direction.
College
Are you interested in the hotel and restaurant business? College is the most common way to get an appropriate education to start a career. Usually, admission to specialized schools after 9th or after 11th grade is considered.
Depending on the chosen educational institution, entrance tests are either present or absent. Where exactly should I go to study? You can choose a humanitarian college. And there to see if there is a direction of interest to the applicant. As already mentioned, after grade 9 they study for 2 years, after 11 - 3 years.
Where exactly to go? You can pay attention to:
- management and hotel and restaurant business;
- Small Business College # 48;
- food college in Moscow;
- Krasnodar Trade and Economic College.
All this is just the beginning. The list can be very long. Are you interested in the hotel and restaurant business? The college in St. Petersburg at 154a embankment is considered the most successful choice among the residents of St. Petersburg.
Testing
What's next? Now it is important to understand what tests will have to be passed. As already mentioned, sometimes they are admitted to technical schools simply by application. It is enough just to present a high school diploma, identity card and an application for admission.
And if the hotel and restaurant business will be mastered at the university, what should I take? Among the required exams are:
- Russian language;
- mathematics.
Both subjects must be taken at the basic level. But on the profile one will have to take social studies. In some cases, the Unified State Exam or the State Exam in English may also be requested. These are all the exams you have to pass. And then it will not be difficult to enter a hotel and restaurant business college or university.
Considering the evolution of public catering enterprises, it is possible to identify periods that, in historical terms, correspond to the periods of development of human society:
Ancient (IV millennium BC - 476 AD);
Middle Ages (V-XV centuries AD);
Modern times (XVI century - early XX century);
Modern .
Most historians attribute the appearance of the first guest enterprises to the ancient period of social development - the prototypes of modern hotels and restaurants. Mention about such enterprises - taverns - is contained in ancient manuscripts, one of which is the code of the king of Babylonia, Hammurabi, written around 1700 BC.
In ancient Greece in the first millennium BC. taverns were an important element of social and religious life. Although the taverns had accommodations for travelers, they were primarily intended to provide catering services.
The first catering establishments and inns - taverns - appeared in Ancient Russia a long time ago. But almost nothing is known about them, except that in medieval times they were not considered godly institutions. It was completely different in the West. Its developed urban culture, more dynamic social life formed such social relations in which a tavern or a tavern was the norm for a free person's life, his earthly concerns and joys.
Western European taverns and cafes were not directly linked to government fiscal interests; they were simply natural centers of attraction for already established social groups - soldiers, students, robbers, merchants, burghers and guild craftsmen.
In view of constant financial difficulties, due to the need to maintain the army, the government sought to concentrate in its hands all the most important sources of income. That is why the state owned the wine and salt monopolies. Its definite place in this system was occupied by the "sovereign's tavern" - a special state institution for the sale of "bread wine", i.e. relatively low-grade vodka. For the first time such a name appeared in a document of 1563 and by the end of the century it became the traditional designation for a state drinking house. Usually taverns were farmed out or kept by "tavern heads" (kissers) elected from the population - those who, kissing the cross, swore an oath to regularly carry out the service of the sovereign.
The taverns were usually set up in crowded places - at marinas, fairs, customs, near shopping malls, baths. In the 17th century, they became an integral part of Russian posadov. As a rule, in large cities there was the main one - the Red tavern and several smaller establishments. A new city was being erected - and immediately an order hut, a prison and a tavern appeared. The tavern was by no means intended for the forced communication of the subjects. It was not supposed to have a snack there, and therefore no food was served there. For this, there were private taverns. Any inhabitant could start a tavern, but it was strictly forbidden to sell any drink there.
The beginning of the new 18th century literally stunned Russians with all kinds of innovations. The lifestyle of Western Europe became a model. The reforms significantly changed the life of the Russian nobility, and to a lesser extent the townspeople. The life of the latter became more open, ceremonial, public. In the newly founded St. Petersburg, the first establishment on the Western European model was opened - "the austria of four frigates". He was followed by "free houses", wine "Renskoye cellars" and other establishments, where they sold takeaway and drinks from 7 am to 6 pm.
The empire's drinking houses were kept, as in the last century, by Russian merchants-tax farmers, who tried to extract the maximum profit and opened "points" wherever possible. Even in the Kremlin in the 18th century there were two taverns - the "Inextinguishable Candle" at the Tsar Cannon and the "Skating Rink" at the Taynitsky Gate. In developed industrial cities, different conditions were required for urban "public" life: shelters were needed for visitors, places for communication, business meetings. Along with the Peter's reforms, a tavern, or, as it was also called, a "free house", was also included in the life of Russians, in which, along with drinks, visitors were offered food, where it was possible to spend time with friends in a more civilized manner. By the middle of the century in Europeanized St. Petersburg, gerbergs appeared - "tavern houses with apartments and beds", where residents could count on "great pleasures" - coffee and tea, shecolat, billiards, tobacco, grape wines, French vodka, overseas ale beer and half beer easy. Gerbergs have become the prototype of the modern hotel with a "table" for visitors. In 1770, the government decided to finally legalize the existence of public places. All herbergs and taverns were divided into 4 categories.
And yet, at the beginning of the 19th century, the restaurant, as a special category of "tavern craft establishments," took place. If the first modern restaurants appeared in the gastronomic capital of the world Paris in the 70s of the 18th century, the first Russian “restaurant” opened in 1805 in St. Petersburg. Other similar establishments began to appear after him. The regulation on the establishments of tavern craft of 1821 already distinguished 5 categories of this kind: hotels, restaurants, coffee houses, taverns and taverns. All of them were opened only with the permission of the city authorities, and their owners paid the excise tax. Cafes were opened both in new trading houses - “passages”, and in original entertainment centers - “voksals”.
"Tavern establishments" constituted a well-defined hierarchical pyramid, at the top of which were expensive restaurants, which contemporaries unanimously called "fashionable". In the second half of the 19th century, in big cities, restaurants appeared in a "fluent" form of a feast - special pantry rooms - prototypes of the current bar. There one could hastily drink a couple of glasses of vodka at an affordable price with the first-ever sandwiches, sprats in oil, and herring. Special "rented houses" were opened, which their owners rented out for weddings, balls, solemn and memorial dinners. The owners of such houses have their own staff of cooks and servants. Dinners and balls were arranged for every taste and budget. Over time, restaurants in the capital have formed their own clientele, passing on traditions from generation to generation. In restaurants of the XIX century. the waiters were not paid half of the salary. On the contrary, when entering a job, the waiter himself made a cash deposit to the owner, and daily 10-20 kopecks, as insurance for “breaking dishes” or losing things. Often the waiters paid for the entire order from their own funds, and they themselves should have received this amount from the client without any participation from the administration.
The catering industry during the years of Soviet power is often interpreted by contemporaries of the restaurant business as a shameful page in its history: the entire infrastructure of this sphere was destroyed, the best traditions of the pre-revolutionary past were forgotten, and only boors and crooks flooded into the work of the industry enterprise.
With the advent of the Bolsheviks to power, large commercial catering establishments were expropriated. The first to be destroyed were luxury restaurants, which, from the point of view of the victorious proletariat, were symbols of bourgeois luxury. Already on the basis of the first decrees of the Soviet government, canteens for workers and Red Army men began to be created in the place of old restaurants and taverns.
Under the New Economic Policy, the catering sector revived somewhat. Along with the first wave of the Soviet nouveau riche, restaurants began to rise. However, they were no longer strolled by merchants-moneybags and artistic bohemians, but the newly minted kings of NEP entrepreneurship.
Only by the mid-1950s did things begin to change little by little. The years of the "thaw" brought previously forbidden values to the way of social life: people's craving for coziness, comfort, and aesthetics. The outlook on the restaurant began to change, and in the minds of citizens it more and more became a meth not only of satisfying hunger, but also of interesting and beautiful leisure. By the mid-50s, the principles of organizing public catering were partly revised. The salaries of workers in the industry are now directly dependent on the number and labor intensity of the dishes produced, which has begun to stimulate the desire to expand the range. At the same time, small-scale retail trade in alcoholic beverages was closed in canteens, cafes, snack bars, and canteens and attention to improving the quality of lunch products was increased. Higher culinary courses, a public catering technical school - educational institutions, from which qualified personnel entered the public catering sector, were opened in the country. The pre-revolutionary experience of the restaurant business is partly revived.
Since the late 60s, some new trends in the understanding of the restaurant business began to gain strength, to some extent anticipating its post-Soviet rise. It was during these years that the directors of restaurants and other catering establishments formed an attitude to search for the style of the institution. First, in the Baltic republics, and then in other regions, themed restaurants, cafes, bars are opened, where the flavor of a bygone era is recreated. Orientation towards content-rich diversity, innovations in culinary, in a certain way influenced the structure of the restaurant sector. In the 60s, depending on the quantity and quality of the services provided, restaurants were divided into categories: luxury, superior, first and second.
In official directories, a restaurant is defined as “a comfortable public catering enterprise, providing consumers with a wide range of dishes, drinks, culinary and confectionery products of complex preparation, including customized and specialty dishes. Eating in restaurants is combined with the organization of recreation and entertainment. "
Restaurants of the Intourist system took a special place in the structure of public catering enterprises. In order to adequately receive foreign guests, the State Joint Stock Company "Intourist" was created in 1929, which was given one hotel each in Moscow, Leningrad, Kiev, Odessa. It was "Intourist" that for the first time in the USSR introduced such advanced forms of service as "Buffet", European breakfasts, the cost of which was included in the price of accommodation, service of picnics, and hunting tours. It was in these restaurants that variety shows and currency bars first appeared. On the basis of the enterprises of the Intourist system, all services were carried out at the highest level: large international conferences, party congresses, festivals, symposia.
Perestroika began. People with new thinking began to come to the upper echelons of power. They also came to the restaurant business. Departure from the principles of the command-administrative system and some release of the economic initiative of citizens in the late period of perestroika immediately affected the state of public catering.
From the beginning of the 90s, restaurant empires began to take shape - A. Novikov, A. Dellos, M. Perevezentsev. The meteoric rise of the restaurant business in Russia in the first half - mid-90s is characterized by the following facts: at this time, an average-income Muscovite visited a restaurant about four times a month, and 4.45% of the capital's population could afford regular visits to restaurants.
The current trends in the development of the restaurant business include:
1. Deepening the specialization of the restaurant offer;
2. Formation of international restaurant chains;
3. Development of a network of small businesses;
4. Introduction of computer technology.
Thus, a restaurant business is an organization of a type of service that provides a client with food and drinks in a specially designated place and meets some basic hygienic and legislative requirements.
The restaurant, as a stand-alone unit or as part of a hotel, produces and offers food to its customers in order to meet their gastronomic needs. The economic goal of this type of activity is to make a profit, regardless of whether we are dealing with a purely restaurant business (separate restaurants in specially designated areas), or with restaurants that are part of another institution (for example, a restaurant at a university). A restaurant is a special type of enterprise that combines:
Production of a wide range of complex culinary products;
High level of service for visitors in special rooms. The most important distinguishing feature of the restaurant (unlike other catering establishments) is the individual approach to the client.
Restaurants perform such basic functions as:
Organization of quality food;
Business (holding meetings, presentations);
Recreational (rest in a suitable environment: restaurant interior, food, music, etc.).
Restaurant business is a type of activity related to the organization of a restaurant and its work. The restaurant business has its pros and cons.
Pros of the restaurant business:
Owning a successfully operating restaurant is profitable, since the restaurant business is a free type of activity that is constantly expanding and is not influenced by sudden leaps and whims of fashion;
With the right organization, the business is consistently profitable;
Restaurants are becoming centers of local social life.
The negative sides of the restaurant business are as follows: there is little free time (the owner needs to personally participate in the life of the restaurant on a daily basis); maximum concentration of attention (the restaurateur is constantly distracted from the main business); restaurant workers have to work during the hours when everyone else is resting (night work often leads to general depression); the availability of alcohol and constant monitoring of people who drink can be a temptation for those who are addicted to drinking; communicating with people is quite hard work, and for the service personnel it is much more difficult than for the owner himself.
Necessary conditions for successful work in the restaurant business:
Experience in this area;
Availability of reserves in case of non-receipt of profit during the initial stage of activity;
Having a clear business development plan and clear ideas on how to attract customers;
Confidence in the prospects of the chosen premises, the absence of negative factors associated with a possible redevelopment of the territory or new construction;
A real need for a new restaurant in this location;
Availability of original methods of attracting clients;
Ability to adapt flexibly and quickly;
Knowledge of local market conditions;
Ability to hire and fire people;
A strong character;
Calm perception of the need for constant contact with a variety of people and adaptation to them.
It is important for restaurateurs to understand that today they must either give more services for the same money as yesterday, or - with the same amount of services - reduce prices. Successful restaurants regularly update their menus; make changes to the design of the hall; are constantly improving the service system. It is also very important for the success of a restaurant to achieve mutual understanding between the owners of the restaurant, its staff and visitors.
Since the start-up capital is very high when opening a restaurant, most restaurants are usually jointly owned by several people. The partnership also has its pros and cons. Pros - concentration of capital and the possibility of mutual assistance. Disadvantages: the possibility of one of the participants leaving the business, conflicts over profits, shares, etc. If it is difficult to insure against the above factors from the outset, then one potential problem is often created by the hands of the restaurateurs themselves. The source of additional conflicts is disputes over the directions of development and organization of business, the distribution of leadership powers. The danger for the restaurant business is the situation when several people will try to become the centers of power in the business at once. Given the heightened nervousness of the restaurant business, this can often confuse staff and customers.
The network form of organization (franchising) is very typical for the restaurant business, when not the whole business is bought, but technology, the right to act under a trademark. This is how the chains of McDonald's restaurants and other restaurants (especially in the field of fast food) were built.
The most common reasons for failure in the restaurant business are:
Lack of funds - money may run out before the restaurant attracts enough visitors and becomes profitable;
Ineffective management;
Lack of personal experience of the restaurateur;
Opening a competing restaurant nearby (a significant blow to business. Usually a new restaurant, if it provides the best services and a range of dishes for the same price, “takes away” a significant part of customers and staff. A real disaster for a restaurateur - opening a fast food nearby - the place immediately becomes unprestigious for sophisticated clients, crowds of ordinary people, students and other typical fast food visitors distract attention, destroy the entire entourage and "trample" the way to a "classic" restaurant.A professional restaurateur should always have connections with authorities and local governments in the territory where he restaurant; other levers to prevent the emergence of competitors in the immediate vicinity);
Global economic factors beyond control;
Change of public transport routes; the beginning of construction nearby (road closures, a large number of construction equipment, etc.);
Fire (a restaurant is always subject to this risk for a variety of reasons: wiring, negligence of staff, malicious intent, smoking of customers and employees. An experienced restaurateur should take preventive measures to minimize these factors, for example, ensure proper security of the premises, serviceability of equipment and electrical wiring , observance of safety measures by personnel, etc.);
Internal problems, for example, quarrels with partners, the departure of key employees, conflicts in the team, etc.
Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the 2-year start date. According to the Dan and Badstreet World Bankruptcy Directory, the restaurant business is ranked 4th on the list of bankruptcies, behind ready-to-wear stores; furniture; photographic goods.
Restaurants provide an opportunity for people to have a great meal and socialize. In order to succeed, a restaurant must attract the attention of a large market, which can only be achieved when it is located in the right place and offers the right food and atmosphere, and the philosophy of restaurant managers is aimed at the polite and skillful introduction of people to delicious food for reasonable price.
Famous global entrepreneurs believe that one of the most lucrative business areas is catering and party services. The organization of the restaurant business attracts both experienced businessmen and aspiring entrepreneurs all over the world.
This area is rapidly developing in Russia. Both chain companies and individual entrepreneurs are entering the holiday food market.
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What you need to start
The restaurant is a serious undertaking. Its main advantage is its difference from other similar institutions. Therefore, you need to create your own idea. It is recommended that you consider the following:
- The trademark of the enterprise, that is, a special feature.
- Having pushed off from the zest (the main difference of the restaurant), you need to develop an interior design.
- The next stage is staff recruitment. The staff must:
- match the chosen feature of the restaurant;
- have the appropriate qualifications;
- sometimes even the appearance and temperament of people are important.
- An important step is the selection of dishes (development of the menu). The list of treats should be:
- harmonious;
- consistent with the chosen idea;
- acceptable to customers.
- The previous stage is related to suppliers:
- they need to be found;
- conclude an agreement;
- develop a style of interaction and more.
What are the restaurant business enterprises
There are a lot of gastronomic organizations. A novice restaurateur needs to choose one in order to work out a further development strategy. Enterprises are as follows:
- A restaurant. This is a catering establishment that has a particularity or personality. It differs:
- expensive interior;
- non-standard design and gastronomic solutions;
- high level of service;
- the originality of the atmosphere.
- A cafe. The establishment is simpler. Customers appreciate the cafe for the opportunity to eat quickly, inexpensively and tasty. Services for the sale of ready-made takeaway dishes are welcome.
- Bistro. Such an establishment should offer food and drinks appropriate to the time of day. Its peculiarity is its unpretentiousness and simplicity of the atmosphere.
- Coffee house. Small and cozy establishment. Specializes in coffee (by name), tea and desserts.
- Confectionery. Roughly the same as a coffee shop. But the specialization of the institution is aimed at meeting children's and family needs.
- Bar. An enterprise aimed at an adult clientele. Specialization is associated with a large selection of strong drinks.
- Fast food. Such a catering establishment is aimed at a large flow of visitors. Meals should be simple, nutritious, inexpensive.
- Canteen. It is beneficial to open such an enterprise near educational institutions or large enterprises. The kitchen should be simple and homely.
- Sushi bar. This is what Japanese restaurants are called. To open one you need a specialist in sushi preparation.
Criteria for selecting a place for an establishment
A restaurateur needs a good room to be successful. Experts suggest relying on the following selection criteria:
- Location:
- in the first line of buildings;
- at the intersection of streets;
- next to potential clientele.
- Requirements:
- two entrances (technical is required for product suppliers);
- the corresponding value;
- on the ground floor or in a separate building;
- the room must correspond to the concept (for a bar, for example, a semi-basement room is suitable, and for a coffee shop - a basement floor).
- Methods for acquiring the right to use:
- purchase (requires large investments);
- lease (provided for some time with the possibility of renewal).
Instructions for starting a restaurant business
The algorithm for opening a catering enterprise can be divided into several important steps:
- Concept development. On given stage it is necessary to come up with a zest for the future establishment. It is recommended to make a detailed description of the restaurant with all the subtleties and nuances.
- Drawing up a business plan. All necessary investments should be planned. Costs need to be correlated with likely returns. Their list should include:
- purchase of equipment;
- regular supply of products corresponding to the menu;
- hiring staff;
- interior decoration;
- repair of the premises and more.
- Selection of premises (described above). The main criterion is potential customers.
- Design creation. The atmosphere in the institution should be unique, special and memorable. On given stage is recommended to save money. Otherwise, you will have to invest more in a short time.
- Purchase of equipment. All devices must be professional, in accordance with the standards of supervisory organizations.
- Menu development. The list of dishes should be compiled based on the concept of the establishment. The menu is drawn up on paper:
- in simple language;
- colorfully;
- with a description of the ingredients.
- Recruitment. Specialists should be selected highly qualified, passionate about their profession. If necessary, you can use the services of special agencies.
- Creation of an advertising campaign.
Attraction of clients
For people to be able to appreciate the restaurant, they need to provide information about the institution. This is the essence of the advertising campaign. Modern technologies provide a wide range of tools for its implementation. But do not forget the usual methods that have been known for many decades.
To attract customers, you should use the following methods:
- placement of advertisements in the media;
- creation of specialized accounts in social networks (for example, Instagram);
- placement of banners and other visual advertising media;
- distribution of invitations in supermarkets;
- working out special offers and notifying potential visitors about them.
Requirements of government agencies for catering enterprises
The state regulates the activities of all organizations that affect the health of citizens. Catering is especially strictly controlled. The opening of an institution is associated with obtaining such permits:
- special certificate (issued for a year);
- sanitary passport (issued by Rospotrebnadzor);
- licenses for the sale of alcohol-containing products (if any);
- other.
To obtain permits, government agencies will need to submit an application and a corresponding set of documents. So, to get a certificate, you should collect the following package:
- charter;
- memorandum of association (if any);
- certificate of state registration;
- certificate of tax accounting;
- documents for the premises (lease agreement or information about the property);
- conclusion of SES, fire supervision;
- LLC seal;
- list of employees;
- medical records of all employees;
- certificates for purchased food (taken from suppliers);
- act of sampling dishes.
How to simplify the process of creating a restaurant
There are several options for opening a cafe or restaurant:
- purchase of a ready-made establishment;
- creation from scratch;
- franchise - concluding an agreement with a restaurant chain to open an establishment under their brand name;
- use of consulting services.
Restaurant consulting is a special kind of business management activity. Consulting implies the provision of such services:
- attraction of high-quality managers-managers;
- analysis of the development strategy;
- proposing changes to a business project and adjusting the directions of its implementation;
- consulting support for entrepreneurs;
- trust management of the business, if necessary.
When choosing the option of acquiring a profitable and original restaurant, you should rely on:
- availability of start-up capital (or lack thereof);
- existing business experience;
- the possibility of attracting specialists to the development of the business.
Watch the video on how to open a restaurant
On the same topicNon-state educational institution
higher professional education
Faculty of Tourism, Hospitality and Food Technology
Department of Hospitality Management
Report
on industrial practice
General characteristics of the restaurant "Casta Diva"
Organization of financial management in a restaurant
Analysis of the financial and economic activities of the restaurant
Description of the type of work performed
Applications
General characteristics of the restaurant "Casta Diva"
The name of the restaurant "Casta Diva" in translation from Italian means "virgin pure in thoughts and body." The project of the new institution was created for more than two years together with the artist Alexander Popov. The two-storey palace is located at Moscow, Tverskoy Boulevard, 26/5 and is adjacent to Turandot, they are connected by a common Florentine courtyard. Inside the restaurant is a luxurious summer garden in the 19th century style. The entire space is surrounded by greenery, mirrored columns, trellis decorations, frescoes on the walls, graceful fountains, marble statues entwined with flower garlands in the style of Marie Antoinette.
The restaurant is open from 12:00 to 00:00. There are three main halls. The total number of seats is 390, the maximum capacity is 490 people.
Table 1.
Capacity in each room
| Summer terrace |
Organizational and legal form of the restaurant "Casta Diva"
Organizational and legal form - the legal form in which the registration and activities of a legal entity are carried out.
The restaurant "Casta Diva" is a limited liability company (LLC "Sonata") - a company founded by several persons, the authorized capital of which is divided into shares of the size determined by the constituent documents; members of a limited liability company are not liable for its obligations and bear the risk of losses associated with the activities of the company within the value of their contributions. The authorized capital of a limited liability company is made up of the value of the contributions of its members. This organizational and legal form is common among small and medium-sized enterprises.
Mission and goals of the restaurant "Casta Diva"
The mission of the organization determines the place, role and position in society, its social status. Sometimes this concept is replaced by such an expression as "the organization's motto". The mission of the organization is the verbally expressed, the main socially significant, functional purpose of the organization in the long term. As a rule, an organization, when developing its mission, emphasizes precisely the social nature of its mission for society. The mission of the restaurant "Casta Diva" is to satisfy the needs of a modern person in food and recreation, good time escorting.
The mission implements the development goals of the organization, which essentially determine the promising directions. Depending on the significance, the goals are divided into main and additional goals that ensure the achievement of the main goal. They are further split down to the task level.
The mission of the restaurant is to give maximum attention to every guest so that their stay is pleasant, comfortable and luxurious.
People go to expensive restaurants in order to relax in a comfortable environment for them in the process of choosing one or another favorite dish, thus the main goals of the "Casta Diva" restaurant:
○ Quality level of service.
○ In the future, become one of the best restaurants in Moscow.
○ Make efforts to maintain and promote the health, job satisfaction and financial well-being of our employees.
Portrait of the target consumer of the restaurant "Casta Diva"
The target consumer is a group of people with similar needs for a particular product or service, sufficient resources, and the willingness and ability to buy. This group, first of all, is determined by what kind of social stratum the product or service is intended for, and by how the price and other characteristics of the product determine it. These conditions, as you can see, also represent a single logical whole.
As for the portrait of the restaurant's consumer, these are all kinds of people. A lot of young, 30-40-year-old managers who have their own business come here both to relax and to conclude expensive deals, secular people who are in the public's attention - all these are wealthy people who are ready to pay for quality service, luxurious atmosphere and status.
The average price for lunch or dinner is 3,000 rubles. per person. Thus, the potential consumers of the services provided by the restaurant are:
Socially -demographic portrait of the audience:
○ Russians (from 95%), incl. tourists and city guests (up to 5%);
○ Foreigners (up to 5%).
Socially -professional status:
○ businessman;
○ senior manager;
○ middle manager;
○ entrepreneur;
○ housewife.
Age:
○ 30 to 65 years old.
○ 55% - men;
○ 45% - women.
Educational level:
○ mainly higher education.
Monthly per capita income per person in the family:
The essence of the organizational structure in the delegation of rights and responsibilities for the division of labor. The organizational structure of the hotel is a reflection of the powers and responsibilities that are assigned to each of its employees.
The purpose of the organizational structure is:
○ division of labor;
○ defining the tasks and responsibilities of employees;
○ defining roles and relationships.
Organizational chart of the restaurant "Casta Diva" (presented in Appendix 1).
General manager
Draws up the documents necessary for the implementation of activities for the provision of public catering services.
Ensures that clients are provided with the necessary and reliable information about the services provided.
Carries out the organization, planning and coordination of the restaurant.
Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
Exercises control over the rational use of material, financial and labor resources, evaluates the quality of customer service.
Concludes contracts for the supply of food products, controls the timing, assortment, quantity and quality of their receipt and sale. Provides reporting on production activities, including to the restaurant owner.
Represents the interests of the restaurant and acts on its behalf. Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment. Makes decisions on the appointment, relocation and dismissal of restaurant employees, applies incentives for distinguished employees, imposes penalties on violators of production and labor discipline.
Chief Accountant
Management of the implementation of accounting and reporting, control over the timely and correct execution of accounting documentation.
Control over the rational and economical use of material, labor and financial resources.
Control over the correct reflection on the accounts of all business transactions and their compliance with the law.
Economic analysis of financial and economic activities based on accounting and reporting data in order to identify and mobilize on-farm reserves, eliminate losses and non-production costs.
Formation of accounting policy with the development of measures for its implementation.
Providing methodological assistance to employees of departments and services on accounting, control, reporting and economic analysis
Management of ensuring the preparation of economically justified accounting estimates of the cost of products (works, services), payroll calculations, charges and transfers of taxes and fees to budgets of different levels, payments to banking institutions
Supervises the employees of the accounting department.
Manager
Checks issued invoices and settles accounts with visitors.
Accepts orders and develops plans for holding and servicing anniversary celebrations, weddings, banquets.
Monitors the observance of labor and production discipline by the employees of the organization, the rules and regulations of labor protection, safety measures, the requirements of industrial sanitation and hygiene.
Draws up a work schedule for waiters, hostesses, bartenders and cloakroom attendants.
Hostess
Provides an efficient and cultural service to restaurant visitors, creating a comfortable environment for them.
Greets and receives guests.
Accompanies guests to the table, serves the menu.
Manages the client's attention at the initial moment of being in the restaurant and further, if necessary.
Monitors the current situation regarding the filling of seats.
Advises visitors on the provision of services, ensures their familiarization with the range of available food and drinks.
Carries out control over the rational design of the hall, bar counters, showcases, etc.
Provides cleanliness and order in the room.
Takes measures to prevent and eliminate conflict situations.
Considers claims related to unsatisfactory customer service, and takes appropriate organizational and technical measures.
Informs the management of the organization about the existing shortcomings in the service of visitors, takes measures to eliminate them.
Carries out individual service assignments of his immediate supervisor.
Waiter
Table setting in accordance with established standards.
Control over the cleanliness, condition and completeness of appliances, dishes and tablecloths and napkins on the tables assigned to the waiter.
Study of the menu, knowledge of the main and seasonal dishes and drinks offered to guests.
Advising guests of the restaurant about the features of food and drinks offered to guests.
Receiving orders from a restaurant client.
Serving food and drinks in accordance with the established service rules.
Taking measures, within the framework of its competence, to resolve problems encountered by the client.
Creation of an atmosphere of hospitality.
Exercising leadership over the assistant waiter.
Providing invoices to guests.
Receiving payment on bills.
Bartender
Serves visitors at the bar with ready-to-drink alcoholic and non-alcoholic drinks, confectionery and other products;
Decorates showcases and a bar, keeps them in exemplary condition;
Must draw up and submit to the accounting department reports on the movement and balance of goods accounted for in total terms.
Head of the household
Provides maintenance and proper condition in accordance with the rules and regulations of industrial sanitation and fire protection of buildings and premises of the enterprise, as well as monitoring the health of equipment (elevators, lighting, heating, ventilation systems, etc.).
Takes part in the development of plans for the current and major repairs of fixed assets (buildings, water supply systems, air ducts and other structures), in the preparation of estimates of economic costs.
Organizes the repair of premises, monitors the quality of repair work.
Provides divisions of an enterprise, institution, organization with furniture, household equipment, mechanization of engineering and managerial labor, monitors their safety and timely repairs.
Controls the rational use of materials and funds allocated for economic purposes.
Organizes storage, ensures the safety of inventory and other property of the enterprise in accordance with its functional duties, keeps records and draws up reports on the safety and condition of inventory and other property.
Performs inventory, write-off of low-value and wearing out items.
Chef
Carries out management of the production and economic activities of the division of the catering enterprise.
Directs the activities of the labor collective to ensure the rhythmic output of products of their own production of the required range and quality in accordance with the production task.
Draws up applications for the necessary food products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt for sale.
Draws up the menu.
Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees.
Draws up a timetable for the chefs to work out.
Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of work.
Supervises the correct operation of equipment and other fixed assets.
Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.
Carries out work to improve the qualifications of employees.
Pizzaiolo
Cooking pizza.
Cook
Provides preparation of the workplace for the beginning of the working day.
Prepares the main products included in the menu and prepares meals for the staff, strictly observing the technological process and according to the established recipes.
Observe the rules of commodity neighborhood and rotation of products, control the timing of the sale of products.
Dispense ready meals strictly according to checks.
Maintain cleanliness and order in the kitchen and at your workplace in accordance with the requirements of the SES.
Conduct planned inventories.
Timely inform the administration about the lack of products, about malfunctions of inventory, plumbing.
Security guard
Carries out the passage of clients to the restaurant. Resolve issues that arise in the event of incorrect customer behavior.
Cloakroom attendant
Carries out reception and delivery of clients' outerwear.
Keeps the dressing room clean and tidy.
dishwasher
Washing tableware using detergents throughout the working day;
Cleaning plates and glasses from food waste;
Delivery of clean dishes to dispensing tables;
Cleaner
Cleaning the premises of the restaurant;
Dust wipes, sweeps and washes floors, stairs, windows, walls, skirting boards, ceilings in restaurant premises;
Arranges garbage bins, cleans and disinfects them in a timely manner;
Cleans and disinfects toilets and other common areas.
For each workshop of a public catering enterprise, the number of workers performing a particular job, technological operations related to the production and sale of products, and customer service must be determined. The calculation of the number of production workers in the shops can be determined by the norms of time (per unit of finished product).
Table 2.
Calculation of the number of restaurant employees
Specialization of the restaurant "Casta Diva"
Restaurants often specialize in certain types of cuisine or present a specific theme.
The specialization of restaurants can be very diverse: fast service, family, casual and others. Restaurants can also specialize in the preparation of national dishes, breakfasts, lunches, etc.
The restaurant "Casta Diva" specializes in the preparation of national dishes. On the menu you can find classic and homemade Italian dishes, as well as original innovations from the chef Michele Brogioni. Born in Perugia, Michele has a wealth of 20 years of experience. Before "Casta Diva" he worked in restaurants in Siena, Milan and New York, and for the last 6 years - in Moscow, in other projects of A. Dellos. Thus, he perfectly knows the tastes of the rich Moscow public.
The high quality of dishes prepared from fresh products is guaranteed not only by the high professionalism of the chefs, but also by strict adherence to the proven technology, based on modern kitchen equipment.
The restaurant menu (Appendix 2) is distinguished by a large number of special offers. All products for the restaurant are purchased from small producers in Sicily, Calabria and Piedmont.
The innovation of "Casta Diva" is the presence in the menu of 15 types of pizza, which is completely uncommon for gourmet restaurants. Pizza making is entrusted to the pizza maker Mauro Davido, who has mastered this art to perfection in his hometown of Rome.
A worthy addition to the exclusive menu is undoubtedly the rich wine list created by sommelier Sergei Aksenovsky.
Services provided by the restaurant "Casta Diva"
Services are provided in all public catering enterprises in accordance with the rules for the provision of public catering services, which are approved by the decree of the Government of the Russian Federation of 08.15.97, as well as with the All-Russian Classifier of Services to the Population OK 022-93 and GOST R 50764-99.
All services of the company must have a certificate, tobacco and alcoholic products, a license allowing the sale of this type of product.
Table 3. Services provided by the restaurant
| Name |
|
| Catering services |
|
| Restaurant catering service |
|
| Culinary and confectionery manufacturing services |
|
| Manufacturing of culinary products and confectionery products according to the orders of consumers, including in a complex design and with additional design at catering establishments |
|
| Consumption and maintenance services |
|
| Organization and service of celebrations, family dinners and ritual events |
|
| Reservation of seats in the hall of catering establishments |
|
| Organization of rational complex nutrition |
|
| Leisure services |
|
| Music services |
|
| Information and advisory services |
|
| Other catering services |
|
| Calling a taxi by order of a consumer (a visitor to a catering establishment) |
The menu of the restaurant "Casta Diva" is presented in Appendix 2.
Organizational culture of the restaurant "Casta Diva"
Each organization has its own beliefs that have developed over time about how it is necessary to carry out management, that is, how to organize the work of management and production personnel, to motivate and control it.
The combination of these beliefs constitutes an organizational culture that is often not tangible and may not be declared. Only when faced with the culture of another organization (when changing jobs or when two companies merge) do people begin to understand that there is a certain culture in the organization in which they worked.
The restaurant "Casta Diva" is not a place where a visitor can just eat, people come there to enjoy the unusual taste and aroma of well-known and beloved Italian dishes in a palace with trellis columns, light colors of details, background classical music.
In the lobby, cloakroom attendants come out to meet the guests and, accepting outerwear from the guests, give them company numbers.
The uniform of a hostess, waiter or bartender is an integral part of the interior of the restaurant "Casta Diva".
The waiter, approaching the table, greets the guests, depending on the time of the visit, with the words "Good morning", "Good afternoon" or "Good evening."
Consumers are served by specially trained personnel. When accepting an order, the waiter stands next to the guest on the right side of him, without touching the table, chair, or leaning close to the guests. The menu is offered open on the first page on the left with the left hand. The quality of service largely depends on the correct distribution of responsibilities between the waiters and their well-coordinated teamwork.
Music has a great psychological effect on a person. It is no less important than a pleasant and cozy atmosphere in the hall, a beautiful interior. Only classical music is played in the "Casta Diva" restaurant, which brings a positive charge to visitors
Technologies and equipment used in the restaurant "Casta Diva"
The main condition for effective management of any business today is global, if possible, accounting, which requires control at all stages of the technological chain of the enterprise. Modern information technology offers solutions that help to effectively organize and skillfully manage a business. To improve the quality and speed of customer service, to exercise full control over the activities of all divisions, to significantly reduce the risk of abuse - all these opportunities are provided by the restaurant management information system.
Cash register system R-Keeper is a modern full-featured computer system for organizing high-tech cash services for enterprises of various forms of service;
The following technique is used in the restaurant "Casta Diva":
○ heating equipment (stove, frying surface, pizza oven, food boilers, deep fryers, ovens, microwave ovens, grills, boilers, water heaters);
○ electromechanical equipment (meat grinder, mixer, cutter);
○ bar equipment (juicer, blender, mixer, coffee machines, coffee grinders, ice makers);
○ refrigeration equipment (refrigeration cabinets, pizza tables, blast freezers, chest freezers, wine cabinets, refrigeration chambers);
○ dishwashing equipment.
Development prospects of the restaurant "Casta Diva"
The Moscow market of Italian cuisine is close to saturation, so the main task for the leaders is to accelerate the increase in their market share and buy up the business of competitors. At the request of the customer, an independent assessment of the value of competitors' business can be carried out in order to increase its market share.
Today, in the period of development of the information and services sector, the restaurant business is one of the most promising industries: despite the difficult socio-economic situation in the country, restaurants, cafes and other similar establishments are opening and people are visiting them. At the same time, there is also a significant increase in competition, therefore restaurateurs should take into account the slightest, at first glance, insignificant economic fluctuations in the market, changes in the market structure, taste preferences of customers, constantly change and improve not only in order to achieve success, but also for in order to be able to keep it in the future.
The growth and further development of a restaurant can be influenced by a number of certain factors that do not depend on the company itself:
○ Economic instability (due to the economic crisis it will be difficult to get a loan for development),
○ Imperfection of the tax system (due to the inefficiency of the taxation system, the loss of a significant part of the company's income is possible),
○ Development of the industry (in spite of everything, the service market, including restaurant activities, is undergoing a positive development trend, the main thing is the ability to attract and interest a client and withstand competition),
○ Socio-economic situation of the consumer sector (the development and growth of a restaurant directly depends on the income level of potential customers).
There are also a number of other various factors that in one way or another can influence the activity and development of the restaurant and which must be taken into account by the management in order to make effective management decisions.
Organization of financial management in a restaurant
In modern conditions, the financial management of an enterprise is of paramount importance, since it is the enterprises with an effective financial management system that will be able to maximize their market efforts and offer the market their services and receive the highest possible price for their implementation, which allows them to fully recoup all costs, as well as significantly increase the efficiency of internal and external investment projects.
Financial management is one of the necessary elements of the economic management of an enterprise. The implementation of any economic activity is accompanied by the movement of financial and cash flows. This movement is generated by the very fact of the existence of business relationships of this enterprise with other legal entities.
Financial management aims to create the necessary conditions for such a movement of financial and cash flows, which would ensure the smooth and efficient operation of the enterprise. It is for this purpose that the management of assets and funding sources, financial results of sales and taking into account the level of risks, planning the dynamics of assets and liabilities is carried out. The basis for making management decisions is a deep financial analysis, their assessment of the quality of the actual financial condition of the enterprise.
With regard to the specific restaurant Casta Diva, the goals and objectives of financial management are:
○ Survival of the firm in a competitive environment (often a firm has to go to very high costs to oust its competitors);
○ Leadership in the fight against competitors (since this restaurant is an enterprise with a very high degree of financial stability, which is able not only to function effectively in a competitive environment, but also to maintain leadership);
○ The restaurant is satisfied with its position, but in order not to lose it, it strives to develop at the level of its closest competitors;
○ Growth in production and sales
List of documents and regulatory and legal framework of the restaurant "Casta Diva":
1. Charter of the enterprise;
2. Certificate of registration of the enterprise;
3. License for alcoholic beverages;
4. Information about the stability of the sanitary and hygienic state of the enterprise;
5. Information on the compliance of the enterprise with the requirements of building codes and fire safety;
6. Metrological support of production;
7. Information about quality control at the enterprise;
8. Information about the qualifications of service providers;
9. Provision of services in accordance with the all-Russian classifier of services to the population OKUN OK 00293;
10. Collections of recipes for dishes and culinary products, along with the industry standards and specifications, are the main regulatory and technological documents for public catering enterprises.
The collections contain recipes, cooking technology, as well as the consumption rates of raw materials, the yield of semi-finished products and finished products, recommendations for the interchangeability of products. The recipes indicate: the names of the products included in the dish, the norms for the nesting of products with gross and net weights, the output (mass) of individual finished products and the dish as a whole.
Appendices to the Collection contain tables for calculating the consumption of raw materials, the output of semi-finished products and ready-made meals, the size of losses during the heat treatment of dishes and culinary products, the norms of interchangeability of products during cooking.
The collection of recipes is guided in the preparation of calculation cards, which indicate the norms for the investment of raw materials, the output and the selling price of the finished dish, technical, technological and technological maps.
11. Technological maps. The high quality of finished products consists of many factors, one of them is compliance with technological requirements for food processing and cooking at all stages of the production process.
Cooks and pastry chefs must be provided with technological maps at the workplace. These cards are drawn up for each dish, culinary or confectionery product on the basis of the Collection of recipes used in this enterprise.
The technological maps indicate: the name of the dish, the number and variant of the recipe, the rate of input of raw materials in gross and net weight per serving, and also the calculation is given for a certain number of portions or products prepared in boilers of a certain capacity, the output of the dish is indicated.
The cards also provide a brief description of the technological process of preparing a dish and its design, draws attention to the sequence of laying products depending on the timing of their heat treatment, characterizes the requirements for the quality of the dish, the coefficients of the labor intensity of the dish.
Technological maps are drawn up in the prescribed form, signed by the director, the head of production and a calculator and stored in the card file of the head of production.
12. Technical and technological maps (TTC) are developed for new and branded dishes and culinary products - those that are developed and sold only in this enterprise. The period of validity of the TTK is determined by the enterprise itself. TTK includes such sections as: product name and scope of TTK. Indicate the exact name of the dish, which cannot be changed without approval; give a specific list of enterprises (branches), which are given the right to produce and sell this dish, a list of raw materials for making a dish, requirements for the quality of raw materials, etc.
Each technical and technological map receives a serial number and is stored in the company's file cabinet. The responsible developer signs the TTK.
13. Industry standards (OST) are the main regulatory document governing the production of semi-finished products and culinary products. OSTs are developed and approved by the ministries of the meat and dairy industry, Food Industry, fisheries, producing products for public catering.
14. Technical specifications (TU) are developed by the research institute of public catering, which is the basic organization for the standardization of public catering products. Technical specifications are the main regulatory document that determines the production of semi-finished products only at public catering establishments. OST and TU contain requirements for the quality of raw materials and semi-finished products in terms of organoleptic and physicochemical indicators.
15. Technological instructions (TI) are introduced simultaneously with the standards (technical specifications). They are the main technological documents that determine: the range of produced semi-finished products; quality requirements and consumption rates of raw materials; the procedure for carrying out technological processes; packaging and labeling requirements; conditions and terms of storage and transportation. Enterprise standards (STP) are being developed for culinary products with unconventional methods of cold and heat treatment, for new processes.
Restaurant pricing policy
The restaurant "Casta Diva" is distinguished by an exquisite and expensive interior, impeccable cuisine, service, a big name, which compensates for the high prices. The average price for lunch or dinner is 3,000 rubles. per person.
The purposeful pricing policy of the restaurant is as follows: you need to set such prices for your services and change them so depending on the market situation in order to seize a certain market share and get the desired amount of profit.
The restaurant uses a sales promotion method - the use of a variety of incentives to facilitate the purchase. The following products are used in the restaurant:
○ guaranteeing a money back in case of poor product quality, inadequate service; the use of "psychological prices";
○ incentives for own personnel - bonuses.
Also, the restaurant uses reminder advertising in the media, the restaurant does not need large advertising campaigns, since it is widely known among the public who visits it.
As for the systems of prices for services and manufactured products and methods of their formation. In a restaurant, the correct formation of prices for dishes on the menu is a guarantee of profitability and profitability of the business.
When setting the price in the restaurant "Casta Diva", take into account the following parameters (the percentage is conditional and determines the degree of influence of these parameters on the price):
○ the cost of the dish - 25%;
○ propensity of customers to spend - 15%;
○ desired income level - 15%;
○ financial capabilities of clients - 10%;
○ competitors' prices - 8%;
○ restaurant style - 7%.
As can be seen from the above, the main factor influencing the formation of the price of dishes on the menu is their cost. The difference between cost and price is the very income that the restaurant operates on. By the way, among these methods, the most effective is the correct calculation of taxes.
The finances and solvency of the client are also important factors in determining the price of dishes in the establishment, as for the restaurant "Casta Diva" - the clients of the restaurant, as mentioned earlier, are people with a high level of income. Competitive prices are not so important when determining prices in a restaurant of this level, here the main emphasis is on quality and level of service. An important parameter is the style or concept of the "Casta Diva" restaurant. Do not forget that when having breakfast or having dinner in a restaurant, the visitor pays not only for the food itself, but also for the service, interior, etc. It is foolish to inflate prices for simple dishes in a cheaply furnished establishment somewhere in a dormitory, all you will see is an empty room and bored waiters. At the same time, you cannot understate prices if you have a good premises in the center of the city, in the interior of which you have invested a lot of money. You will not have a turnover from visitors, but their solvency will certainly be poor, and such customers will practically have no value for the restaurant. Therefore, the restaurant "Casta Diva" has high prices, but at the same time the quality of service, interior and dishes served in it corresponds to the amount that customers "leave".
To attract a permanent customer base, the "Casta Diva" restaurant has introduced bonuses (since the restaurant's visitors are wealthy people, they are not so interested in discounts as pleasant bonuses in the form of a cocktail or dessert).
The mechanism for the formation, distribution and use of profit
The analysis of the formation, distribution and use of profit is carried out in several stages:
1. Profit is analyzed by composition and dynamics (the analysis begins with an assessment of the dynamics of indicators of balance sheet profit for the reporting period. At the same time, the main financial indicators for the previous and reporting periods are compared, deviations from the base value of indicators are calculated and it is found out which indicators had the greatest impact on the balance sheet profit ).
2.the formation of net profit and the effect of taxes on profit are analyzed (net profit is distributed in accordance with the Charter of the enterprise. Funds for accumulation, consumption, reserve fund are created, part of the profit is directed to replenish its own working capital)
3. an assessment of the efficiency of distribution of profits to the accumulation and consumption fund is given;
4. the use of the accumulation fund profit and the consumption fund is analyzed.
The management of the enterprise must clearly understand from what sources of resources the organization will carry out its activities and in what areas of activity the capital will be invested. Taking care of finances is the starting point and end result of any business.
Management specialists believe that the most effective moment in an organization's work is the deliberate action of its leaders. The qualified action of the leadership makes it possible to direct the behavior of workers in the right direction, create the necessary production orientation and stimulate the motivation of their actions, and promote effective work. As a result, the production activity of the team acquires the necessary purposefulness, organization and productivity. Thus, success comes when quality leadership engenders active behavior among workers, and their interaction is manifested in efficient production activities.
The reserves for increasing the amount of profit are determined for each type of marketable product. Their main sources are an increase in the volume of sales of products, a decrease in its cost price, an increase in the quality of marketable products, their sale on more profitable sales markets, etc.
After taxes are paid, profit is distributed as follows: one part is used to expand production (accumulation fund), another part is used for capital investments in the social sphere (social sphere fund), and the third is used for material incentives for enterprise employees (consumption fund). A reserve fund of the enterprise is also being created.
To improve production efficiency, it is very important that the distribution of profits be optimized to meet the interests of the state, enterprises and workers. The state is interested in getting as much profit as possible for the budget. The company's management seeks to direct a large amount of profit to expanded reproduction. Employees are interested in raising wages. In the process of analysis, it is necessary to study the dynamics of the share of profit that goes to the self-financing of the enterprise and material incentives for employees and such indicators as the amount of self-financing and the amount of capital investments per employee, the amount of wages and payments per employee. Moreover, they must be studied in close connection with the level of profitability, the amount of profit per employee, and per one ruble of fixed assets. If these indicators are higher than at other enterprises, or higher than the normative for a given industry, then there are prospects for the development of the enterprise. In addition, in the process of analysis, it is necessary to study the implementation of the plan for the use of profit, for which the actual data on the use of profit in all areas are compared with the data of the plan and the reasons for deviating from the plan for each area of use of profit are found.
An important task of the analysis is to study the issues of using the funds of accumulation and consumption funds. The funds of these funds have a designated purpose and are spent in accordance with the approved estimates.
The accumulation fund is mainly used to finance the costs of expanding production, its technical re-equipment, the introduction of new technologies, etc.
The social sphere fund can be used for collective needs (expenses for maintaining cultural and health facilities, conducting recreational and cultural events), the consumption fund - for individual needs (remuneration based on the results of work for the year, material assistance, the cost of vouchers to sanatoriums and rest homes, scholarships for students, partial payment for meals and travel, retirement benefits, etc.).
In the process of analysis, the correspondence of the actual expenses to the expenses stipulated by the estimate is established, the reasons for deviations from the estimate for each item are found, the effectiveness of measures carried out at the expense of these funds is studied. When analyzing the use of funds from the accumulation fund, one should study the completeness of financing of all planned activities, the timeliness of their implementation and the effect obtained.
Analysis of financial and economic restaurant activities
As a management function, the analysis of economic activity is closely related to the planning and forecasting of production, since it is impossible to carry out these functions without in-depth analysis. The important role of the analysis of economic activity in the preparation of information for planning, assessing the quality and validity of planned indicators, in checking and objectively assessing the implementation of plans. At the same time, the results of the implementation of previous plans are taken into account, trends in the development of the enterprise's economy are studied, and additional production reserves are identified and taken into account.
An important role is assigned to analysis in determining and using reserves for increasing production efficiency. It promotes the economical use of resources, the identification and implementation of best practices, the scientific organization of labor, new equipment and production technology, and the prevention of unnecessary costs.
Thus, the analysis of economic activity is an important element in the production management system, an effective means of identifying on-farm reserves, the basis for the development of scientifically based plans and management decisions.
Production program and sales volume
The production program is the result of the agreement on the following objectives of the company:
○ getting the maximum profit;
○ taking into account real financial and other resource opportunities;
○ full satisfaction of the needs of the sales market;
○ maximum reduction of production costs, optimal use of the production capacity of the organization.
Consequently, when developing a specific production program, one should take into account the timing and volumes of product deliveries to the market and an even load of production capacities. Accordingly, on the basis of the production program, all sections of the complex plan of the enterprise should be formed (or adjusted). Optimization of the production program consists in reconciling conflicting requirements for fulfilling the calendar delivery times under contracts with the consumer and reducing production costs taking into account changing resource constraints.
The successful implementation of the production process depends on operational planning and proper organization of work in catering establishments.
The essence of operational planning is to draw up the production program of the enterprise. Production program planning issues are dealt with by production managers (deputies), production department heads, foremen, and accountants.
The production program is a reasonable plan for the release of all types of products of our own production.
Operational planning includes the following elements:
○ Drawing up a planned menu for a week and developing on its basis a menu - a plan that reflects the daily program of the enterprise.
○ Calculation of the need for products for the preparation of dishes provided for by the plan - menu.
○ Registration of a demand - an invoice for the issue of products from the pantry.
○ Distribution of raw materials between workshops and teams.
○ The production program is drawn up on the basis of:
○ Graphics of the loading of the trading floor and the calculation of visitors.
○ Determination of the number of dishes sold per day.
○ Planning - menu.
○ Calculation of raw materials required for the preparation of these dishes.
○ Drawing up technological maps.
○ Collections of dishes and culinary products, along with the industry standards and specifications, are the main regulatory and technological documents for public catering enterprises.
Fixed assets of the restaurant
The most important element of material resources are fixed assets. Fixed assets are a set of material and material values that function for a long period of time in an unchanged natural-material form and transfer their value to the finished product in parts as they wear out. These include labor instruments with a service life of more than one year.
One of the sources of economic growth in the restaurant industry is increasing the efficiency of using fixed assets.
The economic efficiency of using the fixed assets of the restaurant industry is manifested in an increase in the volume of services provided, profits, and savings in labor costs. Intensive use of fixed assets makes it possible to increase the quality indicators of economic activity without additional capital costs.
In the restaurant industry, return on assets is determined by the ratio of the annual gross turnover, or turnover for products of own production, to the average annual value of fixed assets. This indicator can be used to characterize the efficiency of using any part of fixed assets, for example, active.
Of great importance for determining the efficiency of the use of fixed assets of a restaurant are also such indicators as retail turnover per place in a catering enterprise, turnover per 1 m 2 of the trading floor area, turnover of products of our own production per 1 m 2 of production area, turnover of products of our own production. for one place. To assess the effectiveness of the use of fixed assets of a restaurant, natural indicators are important. These include the number of seats in sales areas per employee of the enterprise, production worker, one consumer.
In order to prevent a decrease in the efficiency of the use of fixed assets, it is necessary:
○ analyze performance indicators;
○ to identify the factors influencing the efficiency of the use of fixed assets;
○ to determine the reserves for the growth of the efficiency of fixed assets of the hotel and restaurant industry.
The ratio of individual groups of fixed assets in their total volume represents the specific (production) structure of fixed assets. Depending on direct participation in the production process, the production fixed assets are divided into: active (they serve the decisive areas of production and characterize the production capabilities of the enterprise) and passive (buildings, structures, inventory, ensuring the normal functioning of the active elements of fixed assets). That is, the active part of the fixed assets of the enterprise directly affects the subject of labor and determines the quantity and quality of products, and the passive part of the fixed assets of the enterprise creates the necessary normal conditions for the functioning of the active part.
The structure of fixed assets of enterprises is influenced by the serial production of products. At enterprises of any industry with a predominance of individual and small-scale products, the share of machinery and equipment in the value of fixed assets decreases, and at enterprises of the same industry, which mainly produce medium-sized and large-scale products, this share rises. Along with this, economic practice shows that an increase in the share of the active part of fixed assets by only 1%, under appropriate conditions, will contribute to an increase in capital productivity by 0.3-0.35%, and this will increase output and reduce its cost.
Ways to improve the efficiency of the use of fixed assets and reduce the degree of their wear and tear:
○ increasing the number of shifts in the work of equipment;
○ increasing the degree of utilization of equipment capacity;
○ reduction of in-shift downtime;
○ advanced training of users;
○ increasing the level of organization of care of funds;
○ timely implementation of major repairs, as well as planned preventive measures;
○ improving the quality of labor discipline;
○ providing the enterprise with the required number of workers;
○ provision of materials and inventory, etc.
Production and circulation costs
Manufacturing a product requires a variety of costs, which are production costs or production costs. Production costs include the costs of raw materials, materials, process fuel, labor remuneration of workers, depreciation of equipment and other fixed assets, etc. but the finished product must be delivered to the consumer. This trade and technological process associated with the sale of goods requires certain costs, which are distribution costs.
The costs of production and circulation are classified according to various criteria: explicit and implicit costs; limit; alternative; depending on the functions performed by the enterprise; by type of cost; tangible and intangible; constants and variables; by product groups; direct and indirect; on items, etc. At the same time, the classification of costs allows you to reveal the reserves of savings in material, labor and financial costs of the enterprise, to reduce the cost of production, to increase profitability.
As you can see, distribution costs are one of the main estimated indicators of the results of a restaurant's economic activity. They allow you to determine the quality and efficiency of the enterprise team. Each enterprise must constantly seek reserves of savings in distribution costs while improving the quality of customer service.
The mode of saving distribution costs contributes to the growth of labor productivity and an increase in the level of profitability, therefore it is quite obvious that their study for the purpose of successful analysis and forecasting is very important at any time. Since their reduction depends on the level of knowledge of the structure of costs, the factors that affect them, then, consequently, the profit of the economic activity of the enterprise depends on the level of knowledge by a specialist of such an economic category as distribution costs.
Thus, the costs of production and circulation are one of the most important estimated indicators of the economic activity of a restaurant; the profit of any commercial firm directly depends on their level.
Restaurant income
Income is one of the main financial indicators of the plan and the assessment of the economic activities of enterprises. At the expense of the profit, financing of measures for the scientific, technical and socio-economic development of enterprises, an increase in the wages fund of their employees is carried out.
The catering company charges a fee for the services it provides for the production, sale and organization of consumption, which can be called the price of services. This payment becomes a trade markup to the price of purchased raw materials and goods, as well as a markup on public catering products. Therefore, the gross income of a catering company can be represented as the sum of markups and markups on products sold. Gross income as an economic category is a part of the selling price for food service products, which is intended to cover the costs of production and circulation of the catering company and generate profits.
The role and importance of gross income as an economic indicator are as follows: gross income is a source of profit formation; the costs of production and circulation are reimbursed at the expense of gross income; gross income serves as a source of replenishment of its own working capital; at the expense of gross income, various budgetary and extra-budgetary funds are formed (collection for the formation of local targeted budgetary housing and investment funds, collection in the republican fund for supporting producers of agricultural products, food and agricultural science, road user tax and collection for financing costs related to maintenance and repair housing stock); at the expense of gross income, catering enterprises pay excise taxes and thus participate in the formation of the country's budget. The gross income of a catering establishment is measured in absolute and relative terms. In absolute terms, gross income is characterized by the amount expressed in monetary units, in relative terms - by the level.
All over the world, the restaurant business is recognized as a risky type of investment, since its profitability directly depends on the income of the population. But, despite this, with a well-developed concept of doing business, all risks can be minimized.
If you approach the management of a restaurant with knowledge of the matter, then within six months after opening, the turnover of funds will begin to increase, and after its recoupment, profitability will begin to grow accordingly. The average profitability of the restaurant business is 25-30%. Its minimum is 20%, and the maximum can reach 50-60%.
One of the tools that allows you to increase the amount of gross income and make informed management decisions is forecasting gross income. The organization of forecasting the gross income of a catering organization will provide information on the probabilistic results of its activities, which will allow making timely informed management decisions. In these conditions, planning an increase in gross income will be based on a reasonable assessment of the influence of external and internal factors, which will make it possible to achieve a significant increase in gross income.
Restaurant financial resources
The financial resources of the enterprise are the funds at the disposal of the enterprise, securities, funds available on the asset, credit funds and other income and receipts.
The influence of financial resources on the economic development of society is not one-sided. In turn, the composition and volume of financial resources depend on the level of economic development of the state, on the efficiency of production. Economic growth serves as the basis for increasing the volume of financial resources, and the amount of financial resources allocated for the expansion and development of production contributes to an increase in its efficiency.
All sources of financial resources can be conditionally divided into three large groups - own, borrowed and borrowed.
Own sources include:
○ authorized capital;
○ funds accumulated by the organization in the course of its activities (reserve capital, additional capital, depreciation fund, retained earnings);
○ amortization is the process of gradual transfer of the value of fixed assets and intangible assets as they wear out to manufactured products, converting them into monetary form in the process of sale and accumulation. resources for the subsequent reproduction of assets that are depreciated;
○ other contributions from legal entities and individuals (targeted funding, contributions, donations).
Borrowed loans - including loans from banks or other financial institutions, budgetary, commercial loans, the issue of bonds of an enterprise, as well as accounts payable.
Attracted - funds of equity participation in current and investment activities, funds from the issue of securities (minus expenses), insurance compensation (upon the occurrence of an insured event or insurance period), receipt of payments for franchising, lease, etc., other funds (in including charity, sponsorship, etc.). Allocations from the budget and receipts from extra-budgetary funds (including in the form of grants, subventions, recovery of overpayments, etc.).
The types of financial resources are: financial resources of the state and financial resources of enterprises.
Description of the type of work performed
I did an internship as a hostess. The hostess is a specialist in the restaurant service, the “face” of the restaurant, the “hostess of the hall”. My duties included:
○ meet visitors,
○ sit down at the table,
○ suggest a menu,
○ know the range of offered dishes, the wine list of the restaurant,
○ inform visitors about promotions carried out by the restaurant,
○ be able to interest the existing kitchen,
○ help to determine the order,
○ keep a conversation with the client until the waiter approaches,
○ make sure that visitors are evenly spaced across the waiters' work areas.
The hostess is not responsible for resolving conflicts between the client and the restaurant service. But creating a comfortable situation in the hall (offering a more comfortable table, finding out how many persons the order is supposed to be, distributing the load between the waiters) can prevent the development of a conflict. Competent hostess work largely determines whether the visitor will return again.
When applying for a job, the following requirements were imposed: communication skills, resistance to stress, benevolence, competent speech, etc., great importance was attached to the external data of the candidates: presentable pleasant appearance; knowledge of foreign languages is encouraged.
In this work, the mechanisms of managing the economic activities of a restaurant were considered, the features of the economic activity of a public catering enterprise were studied, the economic categories used in the restaurant business, the methods of analysis and planning of indicators in these areas of commercial activity were comprehensively considered.
The successful operation of a restaurant depends on many factors. Like any complex system, a restaurant starts with the intention of its creator and ends with its control and its functioning. In my work, I considered, in my opinion, the most important factors affecting the success in the restaurant business.
The restaurant "Casta Diva" is a profitable enterprise with a fairly high profit and great economic potential.
During its existence, the restaurant has managed to create a good image for itself, attract a large number of visitors, many of whom have become regular customers. Despite a lot of competition, most of them remain loyal to the restaurant. All this is ensured by the strict control of the superiors over the service personnel. I would recommend to develop a system of material and moral stimulation, remuneration of employees, to create conditions for the professional advancement of employees.
In order to encourage employees to achieve even greater achievements, a system of additional rewards can be developed, for example:
○ to establish an increase in the percentage of earnings when the employee reaches a certain amount of money in the total profit of the company. If the waiter or bartender has earned more than a certain amount for the company, he will receive a bonus or he will receive an extra percentage of the total profit for himself personally;
○ You can organize a competition among employees. A photo of the one who best fulfills the goal will hang on the honor board;
○ when working in excess of the norm - pay extra hours at a double rate.
The restaurant business is exciting and promising: the right choice of place and cuisine, the atmosphere and intelligently organized service create an opportunity to attract the market and provide a good profit and investment.
Annex 1
Organizational structure of the restaurant "Casta Diva"
Appendix 2
| Italian dinners |
|
| Salads and carpaccio |
|
| Basilicata Green Salad |
|
| Insalata mista with shrimps |
|
| Duck salad with black truffle |
|
| Smoked scallop carpaccio |
|
| Soups |
|
| Minestrone with sun-dried tomatoes |
|
| Fish soup with mussels and pasatelli pasta |
|
| Lenche soup with smoked duck breast |
|
| Pizza |
|
| Pizza Margarita |
|
| Pizza with solsicio |
|
| Pizza with wild mushrooms |
|
| Pasta and risotto |
|
| Lasagna Italiano |
|
| Spaghetti Carbonara |
|
| Potato gnocchi with solsicio stew |
|
| Risotto with hazelnuts and porcini mushrooms |
|
| desserts |
|
| Sicilian lemon with caramel parfait |
|
| Tirami-su |
|
| Ricotta cake |
|
| Signors and Senoritas, you can order all dishes from the “Italian Lunches” menu on weekdays from 12-00 to 16-00 at the price of 290 rubles |
|
| European cuisine |
|
| Salads |
|
| "Officiel" salad |
|
| Romano salad with crispy shrimps |
|
| Green salad with Roquefort cookies and raspberry sauce |
|
| Smoked duck breast salad with 'Matsumoto' sauce |
|
| Vegetable fantasy |
|
| Turkey salad with tomato concasse |
|
| Lobster salad with arugula |
|
| Shrimp salad with warm ravioli |
|
| Foie gras salad with strawberries and hazelnut sauce |
|
| Goose salad with veal loin |
|
| Cold Appetizers |
|
| Piglet roll with Parma ham |
|
| Salmon appetizer with scallop tartare |
|
| Baked lamb with pine nuts |
|
| Cold meat appetizer with Enoki mushrooms |
|
| Crab snack with green tea aroma and smoked sturgeon caviar |
|
| Meat pie |
|
| Pie with cabbage |
|
| Mushroom pie |
|
| Pie with giblets |
|
| Lamb pie |
|
| Hot appetizers |
|
| Peking goose liver with daikon and nuts |
|
| Appetizer of fois - gras pekin style with raddish and nuts |
|
| Mussels baked with parmesan cheese |
|
| Mussels baked in Parmesan cheese |
|
| Soups |
|
| Truffle soup with foie gras pieces |
|
| Mushroom soup with salad of porcini mushrooms and pine nuts |
|
| Fish and seafood soup |
|
| Consomme with mini vegetables and pies |
|
| Summer okroshka on apple kvass with goose meat |
|
| Borscht with ripe cherries and croissants with foie gras |
|
| Seafood |
|
| Scallop baked in a shell with white wine and sambuca |
|
| Atlantic scallop with smoked eel and vegetables |
|
| A fish |
|
| Baked salmon in plum sauce |
|
| Chilean sea bass with mushroom crocs and almonds |
|
| Pink dorado with crayfish necks |
|
| Black cod cutlet in porcini mushroom sauce |
|
| Red mullet with pike perch mousse and tomato concasse |
|
| Eel in white sesame with green salad |
|
| Sterlet baked with green and white asparagus in lobster sauce |
|
| Meat |
|
| Lamb loin with lentil croquettes |
|
| Marbled beef with grilled vegetables |
|
| Calf loin with apple liqueur and cantalupe melon caviar |
|
| Stoganov-style meat with baked pickle |
|
| Shrimp and pork dumplings |
|
| Domestic bird |
|
| Chicken in a golden crust with hot potato rolls |
|
| Japanese food |
|
| Salads |
|
| 'Seaweed' salad |
|
| Sushi |
|
| Sushi "Kitakyushu" |
|
| Osaka sushi with smoked eel |
|
| Yamato sushi |
|
| Tuna sushi |
|
| Salmon sushi |
|
| Sashimi |
|
| Tuna sashimi |
|
| Salmon sashimi |
|
| Lobster sashimi with delicate miso |
|
| Sashimi 'Kansai' |
|
| Rolls |
|
| Roll with scallop |
|
| Sakura-flavored vegetable roll |
|
| Roll with duck breast, mango and crab salad |
|
| Roll "San Francisco" |
|
| Rainbow roll |
|
| Spicy tuna roll |
|
| Roll with langoustine and black rice chips |
|
| Roll with lobster, avocado and black caviar |
|
| Soups |
|
| Dorado soup "7 vegetables" in shrimp |
|
| Tempura (batter) |
|
| King prawns in batter |
|
| Vegetable tempura |
|
| Seafood |
|
| Lobster baked in miso |
|
| Meat |
|
| Fanned beef tenderloin in ‘Black Sesame’ sauce |
|
| Chinese cuisine |
|
| Hong Kong and Singapore |
|
| Salads |
|
| Green salad with crispy duck |
|
| Shrimp salad in pineapple with cashews |
|
| Duck salad in a rainbow of vegetables and sesame seeds (for 2 persons) |
|
| Cold Appetizers |
|
| Vietnamese cold spring rolls with shrimps and soy noodles |
|
| Hot appetizers |
|
| Shrimp with wasabi mustard |
|
| Tender duck breast with mango and lemon sauce |
|
| Venison patties with oyster sauce and black pepper |
|
| Dim-Sam |
|
| For a couple |
|
| 'Xu Mai' dumplings with scallops and shrimps, with crushed squid, decorated with flying fish roe |
|
| Dumplings with shrimps and bamboo cubes |
|
| Peking Dim Sum (assorted four types) |
|
| Dumplings with Enoki mushrooms, shrimp cubes and shredded squid, crab meat and Shitaki mushrooms |
|
| Xu Mai with pork and shrimps |
|
| 'Xiao Lung Bo' dumplings with pork, spring onions, ginger and Chinese black vinegar |
|
| Dumplings with langoustine |
|
| Dim Sam Turandot (assorted four types) |
|
| Cooking |
|
| Peking dumplings with shrimp and chicken in homemade garlic rice sauce |
|
| Roasting / Grilling |
|
| Grilled thin dumplings with pork and shrimp |
|
| Deep frying |
|
| Crispy duck rolls |
|
| Spring rolls with mango, scallops and shrimps |
|
| Soups |
|
| Crab meat and corn soup |
|
| Seafood soup with dried scallop |
|
| Sour - spicy soup |
|
| Thai Shark Fin with Crab Meat and Shitaki Mushrooms |
|
| Seafood |
|
| Scallop with shrimps, celery and pine nuts |
|
| Sweet and sour prawns with bell pepper and pineapple |
|
| Lobster fried with porcini mushrooms in black bean sauce |
|
| Steamed king crab claws with black bean sauce |
|
| Steamed king crab claws in Shao Xin wine |
|
| Steamed king crab claws with XO sauce |
|
| A fish |
|
| Chilean sea bass in honey sauce |
|
| Chilean sea bass steamed with chili pepper |
|
| Chilean Hong Kong-style sea bass baked in lotus leaves |
|
| Silver cod in Sha Cha sauce |
|
| Domestic bird |
|
| Crispy chicken with cashew nuts |
|
| Roasted Peking duck with black caviar and homemade pancakes (whole bird) |
|
| Roasted Peking Duck with Homemade Pancakes (Whole Poultry) |
|
| Duck Pi Pa |
|
| Crispy marinated duck with homemade duck sauce and pancakes. (for 2 persons) |
|
| Meat |
|
| Crispy beef with porcini mushrooms |
|
| Beef cubes in black pepper sauce |
|
| Sweet and sour pork |
|
| Venison in Mongolian style |
|
| Rice and noodles |
|
| Fried rice with seafood in pineapple with Tom Yam sauce |
|
| Shanghai Jasmine Rice |
|
| Cantonese fried rice |
|
| Singapore Style Fried Rice Noodles |
|
| Chinese rice |
|
| Vegetables and mushrooms |
|
| Vegetables "Turandot" |
|
| Vegetables "Seasons" |
|
| desserts |
|
| Hazelnut meringue with 'Nougat glace' parfait and pistachio cream |
|
| Apple taten with cinnamon crème brulee |
|
| Mango dessert with exotic fruits and aloe vera crystals |
|
| Caramel whim with blackberry mousse |
|
| Creme brulee with vanilla 'Bourbon' |
|
| Profiteroles filled with Madagascar vanilla ice cream |
|
| French sponge cake with blackberry crystal |
|
| ‘Roll’ of chocolate cigarette dough with chocolate and pistachio cream |
|
| Vanilla-mango cream with kiwi-green apple sorbet |
|
| Carambar cream with black truffle ice cream |
|
| Blackberry creme brulee with green tea aroma |
|
| Strawberry tea jelly with fruit and feijoa sherbet |
|
| Jelly "Malibu" with pineapple and sorbet yogurt |
|
| Lemon cheesecake under a two-tone rose of lemon and raspberry sherbet |
|
| Dessert - ice cream |
|
| Dessert cherry amaretto with pistachio ice cream |
|
| Dessert mango-chocolate with caramel |
|
| Dessert strawberry with yoghurt sorbet |
|
| Fresh berries |
|
| Blueberry |
|
| Strawberry |
|
| Cheeses |
|
| Assorted cheeses with fruits |
|
| Ice cream "Cafe" Pushkin " |
|
| Violet (1 ball) |
|
| Truffle (1 ball) |
|
| Jianduja (1 ball) |
|
| Carambar (1 ball) |
|
| Pistachio (1 ball) |
|
| Coffee (1 ball) |
|
| Ginger (1 ball) |
|
| Baileys (1 ball) |
|
| Caramel with nuts (1 ball) |
|
| Vanilla (1 ball) |
|
| Sichuan pepper with gingerbread (1 ball) |
|
| Cinnamon cream (1 ball) |
|
| Chocolate (1 ball) |
|
| Green tea (1 ball) |
|
| Coconut (1 ball) |
|
| Sherbet "Cafe" Pushkin " |
|
| Strawberries (1 ball) |
|
| Mandarin with carrots and peppers (1 ball) |
|
| Blackberry (1 ball) |
|
| Apricot with vanilla (1 ball) |
|
| Mango (1 ball) |
|
| Coca-Cola (1 ball) |
|
| Strawberry (1 ball) |
|
| Raspberries with bell peppers (1 ball) |
|
| Chocolate (1 ball) |
|
| Cherry (1 ball) |
|
| Exotic (1 ball) |
|
| Passion fruit (1 ball) |
|
| Lemon (1 ball) |
|
| Raspberry (1 ball) |
|
| Peach (1 ball) |
A restaurant is a special type of enterprise that combines:
- - production of a wide range of complex culinary products;
- - a high level of service for visitors in special rooms. The most important distinguishing feature of the restaurant (unlike other catering establishments) is an individual approach to the client R.V. Kryukov. Restaurant business: textbook. manual. - M .: Prior-publishing house, 2006. - P.3-5.
Restaurants perform such basic functions as:
- - organization of quality food;
- - business (holding meetings, presentations);
- - recreational (rest in a suitable environment: restaurant interior, dishes, music, etc.).
Restaurant business is a type of activity related to the organization of a restaurant and its work. The restaurant business has its pros and cons.
Pros of the restaurant business:
- - Owning a successfully operating restaurant is profitable, because the restaurant business is a free type of activity that is constantly expanding and is not influenced by sudden leaps and whims of fashion;
- - with the correct organization of the case, it consistently makes a profit;
- - restaurants are becoming centers of local social life.
The negative sides of the restaurant business are as follows: there is little free time (the owner needs to personally participate in the life of the restaurant on a daily basis); maximum concentration of attention (the restaurateur is constantly distracted from the main business, it is very tiring to constantly switch attention); restaurant workers have to work during the hours when everyone else is resting (night work often leads to general depression); the availability of alcohol and constant monitoring of people who drink can be a temptation for those who are addicted to drinking; communicating with people is quite hard work, and for the service personnel it is much more difficult than for the owner himself.
Necessary conditions for successful work in the restaurant business:
- - experience in this area;
- - availability of reserves in case of non-receipt of profit during the initial stage of activity;
- - having a clear business development plan and clear ideas on how to attract customers;
- - confidence in the prospects of the selected premises, the absence of negative factors associated with a possible redevelopment of the territory or new construction;
- - a real need for a new restaurant in this place;
- - availability of original methods of attracting clients;
- - ability to adapt flexibly and quickly;
- - knowledge of local market conditions;
- - the ability to hire and fire people;
- - a strong character;
- - a calm perception of the need for constant contact with a wide variety of people and adaptation to them.
It is important for restaurateurs to understand that today they must either give more services for the same money as yesterday, or - with the same amount of services - reduce prices. Successful restaurants regularly update their menus; make changes to the design of the hall; are constantly improving the service system. For the success of the restaurant, it is also very important to achieve mutual understanding between the owners of the restaurant, its staff and visitors Orobeiko E.S., Schroeder N.G. Organization of services: restaurants and bars: textbook. manual. - M .: INFRA-M, 2006 .-- S. 8-15.
Since the start-up capital is very high when opening a restaurant, most restaurants are usually jointly owned by several people. The partnership also has its pros and cons. Pros - concentration of capital and the possibility of mutual assistance. Disadvantages: the possibility of one of the participants leaving the business, conflicts over profits, shares, etc. If it is difficult to insure against the above factors from the outset, then one potential problem is often created by the hands of the restaurateurs themselves. The source of additional conflicts is disputes over the directions of development and organization of business, the distribution of leadership powers. The danger for the restaurant business is the situation when several people will try to become the centers of power in the business at once. Given the heightened nervousness of the restaurant business, this can often confuse staff and customers.
The network form of organization (franchising) is very typical for the restaurant business, when not the whole business is bought, but technology, the right to act under a trademark. This is how the chains of McDonald's restaurants and other restaurants (especially in the field of fast food) were built.
The most common reasons for failure in the restaurant business are:
- - lack of funds - money may run out before the restaurant attracts enough visitors and becomes profitable;
- - ineffective management;
- - lack of personal experience of the restaurateur;
- - opening a competing restaurant nearby (a significant blow to business. Usually a new restaurant, if it provides the best services and a range of dishes for the same cost, "takes away" a significant part of customers and staff. A real disaster for a restaurateur - opening a fast food nearby - the place immediately becomes not prestigious for sophisticated customers, crowds of ordinary people, students and other typical fast food visitors distract attention, destroy the entire entourage and "trample" the way to a "classic" restaurant. his restaurant; other levers to prevent the emergence of competitors in the immediate vicinity);
- - global economic factors beyond control;
- - changing the routes of public transport; the beginning of construction nearby (road closures, a large number of construction equipment, etc.);
- - fire (a restaurant is always subject to a similar risk for a variety of reasons: wiring, negligence of staff, malicious intent of ill-wishers, smoking of customers and employees. An experienced restaurateur must take preventive measures to minimize these factors, for example, ensure proper security of the premises, serviceability of equipment , observance of safety measures by personnel, etc.);
- - internal problems, for example, quarrels with partners, the departure of key employees, conflicts in the team, etc.
Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the 2-year start date. According to the Dan and Badstreet World Bankruptcy Directory, the restaurant business is ranked 4th on the list of bankruptcies, behind ready-to-wear stores; furniture; photographic goods Orobeiko E.S., Schroeder N.G. Organization of services: restaurants and bars: textbook. manual. - M .: INFRA-M, 2006 .-- S. 8-15. A restaurateur, in order to maintain his business, must always be ready for the unexpected (insure property, establish contacts in banks, government bodies, know restaurant experts in other restaurants, etc.).
Restaurants provide an opportunity for people to have a great meal and socialize. In order to succeed, a restaurant must attract the attention of a large market, which can only be achieved when it is located in the right place and offers the right food and atmosphere, and the philosophy of restaurant managers is aimed at the polite and skillful introduction of people to delicious food for reasonable price.
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