Water

Water quality is very important for making good coffee; most drink is water. Bad water can seriously spoil the taste of the drink. Regular tap water (unless you have a good water filter) is not suitable for making high-quality coffee, so it is best to use fresh bottled water. Avoid softened water – calcium and magnesium salts have been removed from such water, negatively affecting coffee’s taste and aroma. For the same reason, you can not use distilled water because it does not contain salts and minerals. Remember always to use fresh water – stagnant water quickly breeds microorganisms and bacteria that negatively affect the taste of coffee.

Temperature

Water temperature is very important when making coffee. The ideal temperature is between 91 and 96 degrees Celsius. It is believed that the closer the temperature to 96 degrees, the better, but it all depends on the variety and grinding of coffee. Never use freshly boiled water (100C) to prepare your drink – such water burns the coffee, and the result is only a bitter, unpleasant liquid.

Grinding And Brew Time

Bean grinding is a key factor in making coffee. The finer the grind, the larger the coffee surface in contact with hot water. It is often heard that the finer the grind of coffee, the better, but this opinion is erroneous – too fine grinding can ruin the drink. We want to extract the full taste and aroma from the grains – no more. If the grind is too fine or the coffee has been in contact with water for too long, the drink will turn out bitter.

Proportions

The proportions of water and coffee also greatly affect the taste of the resulting drink. Therefore, we always recommend that you use the proportions of the manufacturer of the coffee maker as a basis and then experiment. Specific proportions depend on your taste, the softness of the water, grinding, and the type of coffee.

Purity

If you notice that the taste of coffee has deteriorated, check the condition of the coffee accessories. It seems obvious, but often due to lack of time, we do not pay due attention to their cleanliness. However, bacteria found in a coffee cup, French press, or cooler that has not been thoroughly washed can spoil the drink’s taste.

Tastes of Different Countries

Depending on the terroir, farm, roast, coffee preparation method will vary. But will coffee from the same region have anything in common? And what is special and distinctive about coffee from different areas?

Coffee from Africa

The African continent is the historical birthplace of coffee. Coffee Africa is more than 30 countries, but the most exquisite coffee is grown on the plantations of East Africa – in Ethiopia, Kenya, Uganda, Burundi, Tanzania, Zambia, and Zimbabwe.

The coffee grown here is famous for a variety of vibrant floral and fruity notes, from the almost floral-citrus character of coffee from Ethiopia and the pronounced acidity and berry notes of Kenyan coffee to the fruity light notes of coffee from Zambia.

Bouquet:

• berry,
• wine,
• citrus,
• fruity,
• floral and spicy shades;
• red and orange tropical fruits,
• red berries,
• fruits of the middle band

American Coffee

Due to Central America’s high altitudes and volcanic soil, coffee beans often have a bright, almost tangy sweetness that can develop into nice chocolate tones. As for specialty coffee, this is the region where most of it is produced. As a result, the coffee is balanced and light; there is no bitterness, and the acidity is bright and juicy.

Bouquet:

• orange and yellow citrus fruits,
• tropical yellows, green fruits (melon, mango, pineapple, apricot), medium-bitter chocolate (cocoa, figs, spices, tea notes),
• dates,
• cashews,
• wild berries (bone berries, blueberries, strawberries).

Coffee from Indonesia

Asia produces a lot of coffee. Coffee from this region has low acidity and earthy, somewhat bitter tastes. The specialty segment is not very developed here. Although many like these tastes, the bitterness harmonizes with the sweetness of desserts like chocolate or caramel.

Conclusion

If, with a successful combination of all the above points, you have found the most suitable recipe for yourself, stick to it and try to reproduce this cooking method with different blends. After all, if you change at least one part of the process, the result will be different. If you want to experiment, change only one component, not several. For example, if you change the ratio of water and coffee, then leave all other components the same – this is the only way you will feel the difference in taste.

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Reasons for the popularity of pizza:

• compactness and ease of transportation;
• versatility and appropriateness of ordering a dish both in a warm, friendly atmosphere and in an elite-level restaurant;
• a wide range of fillings: from vegetarian vegetables to rich meat filets and sausages, as well as seafood;
• acceptable cost;
• high nutritional value;
• the usefulness and variability of the products included in the dish.

In the modern rhythm of life, for city dwellers, pizza is a simple, quick, and unrealistically gastronomically rich dish, because quickly baked vegetables and meat retain most of the vitamins and are absorbed rapidly. It can be a tasty and satisfying addition to the best gambling sites and a great opportunity to win cash on a few more favorite margaritas.

History of Pizza: Ancestors and Relatives

The history of pizza goes back to ancient times. In Sardinia, archaeologists have found bread baked over 7,000 years ago! The ancient Jews, Babylonians, Egyptians, and Greeks baked the flatbread in clay ovens. And in ancient Rome, the most popular food for peasants and warriors was focaccia – panis focaccia, which translates as “bread baked in the hearth.” It is focaccia that is considered a distant ancestor and relative of pizza.

Of course, these first “tests of the pen” cannot be 100% called pizza in the view of modern people. But they became the foundation on which this dish arose.

How Pizza Spread Around The World

It was with the pizza, born in Naples, that the triumphal procession of pizza worldwide began. At the end of the 19th century, Italians moved en masse to the United States, and pizza began to conquer other continents. Italian immigrants sold pizza in their shops, and the first pizzeria on American soil was opened in 1905 in New York.

Pizzerias opened in all major US cities where Italian immigrants lived – New York, Boston, and Chicago (there even appeared its own Chicago style of pizza). The Italian national dish gained popularity after World War II when American soldiers visited Italy and “tasted” pizza. And since the late 50s, the era of frozen pizza, which is sold in supermarkets, pizza chains such as Pizza Hut and Domino’s Pizza, and pizza delivery services at home began.

Pizza – Cultural Heritage

The first pizzeria opened in Italy in 1830. After work, Italians willingly went to a cozy place to eat their favorite dish and drink wine or coffee. Other Italian entrepreneurs immediately picked up the idea, and the number of pizzerias in the country began to grow rapidly.

The history of Italy is full of difficult periods, the standard of living for Italians often became critically low, and thousands of people went in search of a better life to other countries. Many ended up in the United States at the beginning of the 20th century and introduced residents to their culture, including the culture of eating pizza.

In 1984, Naples even created a special “pizza police” – The True Neapolitan Pizza Association. They follow technology, tradition, and the best restaurants in Italy. But, no kidding, they also keep a close eye on the fact that pineapples are never added to pizza under any circumstances.

Margherita – Business Card of Italian Pizza

So the dish is named after Queen Margherita of Savoy, who, having once tasted a Neapolitan village cake with cheese filling, truly fell in love with this simple but no less tasty dish. It was also decorated in the colors of the flag of Italy, which is why Margarita wanted to try such an attractive cake. Tomatoes were responsible for the red base, the goat cheese was white, and green basil completed the composition. Since then, pizzaiolo, named the dish in honor of the Queen, has become famous and presented the world with the simplest and most delicious goodies.

As we know, the best pizzaiolo from all over the world come up with different recipes for each person, sweet, savory, spicy, etc. There is some excitement in this, as in Play Fortune PL gry hazardowe with various slots and bonuses.

Little Known Pizza Facts

Among the various moments associated with this unsurpassed dish, there are those that many people do not even know about.

The owner of Domenico Crolla in Glasgow is busy creating amazing pizza pictures. He portrays celebrities. An extraordinary project of a talented man is called Pizza Couture. In the process of work, he uses the simplest ingredients. Famous singers, politicians, athletes, and fashion designers appear on such dishes.

Interesting facts about pizza are not limited to the field of cooking. Culturologists and sociologists use the same term. It symbolizes certain parts of the culture of the people that have changed. It is based on the transformation of the pizza itself, which has turned from a dish for the poor into the most sought-after and popular delicacy over time.

Modern culture also does not bypass her attention. For example, there is a pizza museum in Philadelphia, which is also a Pizza Brain restaurant. The restaurant offers a wide variety of dishes.

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Australia’s best real money casinos are also working to launch restaurants on the Australian coast, this will help promote their brands and build connections with loyal clients.

Let’s see what will be needed to make this a good marketing move.

Exceptional Food

A reputable restaurant maintains a high-quality for the caliber of its food and makes sure that each meal is of the same caliber. Serving delicious meals may help your restaurant develop a positive image and encourage repeat business from customers. Serving consistently outstanding meals requires both top-notch ingredients and a skilled chef. To guarantee that diners consistently receive their dish exactly as they requested it, a competent cook pays attention to your visitors’ wants and gets along well with kitchen staff.

Experience

According to The Restaurant Times, a satisfying dining experience is one of the essential qualities of a successful restaurant. The employees that deal with your customers should be polite and have a good attitude. Servers should be knowledgeable about the menu, prompt in serving food and beverages, and attentive to any concerns that a customer may have.

Every member of the staff should contribute to maintaining a spotless restaurant at all times, such as the kitchen, spaces used for food preparation, and any locations where patrons may come in touch. To find out what patrons thought of their dining experience at your restaurant, be sure to regularly read your internet reviews.

Distinction

Customers may ignore your restaurant when choosing where to eat if it offers decent cuisine and service but is overly similar to other eateries. An excellent restaurant needs to have two or more distinguishing qualities that make it stand out in the minds of patrons and give it an edge over rivals. According to Entrepreneur magazine, this is known as your unique selling proposition or unique selling differentiator, and you should base your brand on it.

For instance, your restaurant could be the only one in the area to prepare its food from scratch each day, or it might offer a spectacular perspective of the city that neither of your rivals does. You may run an inexpensive restaurant with deals, discounts, and a kids-eat-free deal. A restaurant’s menu, interior design, and personnel are only a few of its amenities. Your brand must be based on a reliable foundation. For instance, humorous restaurant names may be amusing for a few months but quickly get stale. Think about the description of your restaurant. You may not have a strong sense of identity if you can’t sum up your restaurant in one line.

Business Tactics

You’ll go out of business far sooner if you don’t appropriately price your meals to meet your costs for food, overhead, taxes, and targeted earnings. The likelihood that a restaurant can consistently deliver exceptional cuisine and service is increased when the business side of the establishment is well managed. The profitability of your small business may also be increased by effectively managing your restaurant. You must oversee the financial operations of your restaurant, maintain accurate records, and comply with all legal and health inspection standards. For instance, constantly paying your suppliers on time lowers the possibility that your menu may run out of certain goods.

Increasing the number of times visitors come to your restaurant can boost sales and possibly provide savings for your small company. A new client might cost five to fifteen times more to recruit than a return customer, according to “Restaurant Success even by Numbers: A Money-Guide Guy’s to Opening the Very Next New Hot Spot.” Recognize some of the strategies for encouraging repeat business from your visitors, which may help you generate more revenue.

By providing them with a voucher for a reduction on their subsequent visit, you may encourage them to come back to your restaurant. You might offer them a voucher and ask them to come back after their dinner, or you could collect their email or residential address so you can send them more discounts in the future. Use coupons or special offers that are tailored to your particular restaurant. To boost the number of people who dine at your restaurant, you may, for instance, give a discount voucher that can only be used during dinner hours.

Expectations

Every time a customer dines in your establishment, he or she should feel properly taken care of. While amazing cuisine draws customers, exceptional service may help develop devoted ones who desire to come back again and again. Make sure that all of your restaurant’s patrons’ demands are satisfied and that they receive the greatest possible customer service. Your personnel should welcome inquiries from visitors and cheerfully accommodate specific requests, such as altered seating arrangements.

Making Money from Issues

Dissatisfied customers are likely to become devoted patrons who frequent your restaurant. She could be inclined to give your restaurant one more chance if you assure a disgruntled client that you have a high quality of service and would like to make her happy. As you pay close attention to her issues, move rapidly to find a solution. If you fix the issue and offer exceptional service the following time she comes in, you could win her loyalty.

Whenever you are working in a restaurant, it’s not always simple to be upbeat. It might be challenging to maintain a grin when clients are obnoxious or demanding while there is a backlog in the kitchen. Your troubles are not important to your customers. They only desire a pleasant, leisurely supper. Remind servers that how they handle customers has an impact on the restaurant’s bottom line. Hire amiable, upbeat staff members who can converse casually with customers and thus are sensitive to their requirements, including requests for special orders or ongoing drink refills. Therefore, real money online casino sites in Australiawill need to find a solution to work with staff in this new sphere.

Gratitude Expression

Giving your visitors a specialized experience and expressing your gratitude might convert them into devoted clients. The better the revenues of your small business are going to be, the more devoted clients you have in your restaurant. To approach clients more personally, try to recall as many of their names as you can. For them to remember the event, you might also go around to every table and thank everybody for coming.

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Many people have seen that there are the main stages in a startup’s launch. Finally, many can imagine these stages gradually implemented. But there is no guarantee that this work will be successful and so they are arguing, among other things, “Maybe later.” “It seems they did it.” “We don’t have time.” Finally, the person says, “I don’t have time because I need to get this done soon.

As the future progresses, I often find that little problems start to grow and become very real issues. To illustrate my point, I want to share some anecdotes of my own experience as a chef at the beginning of an interesting project.

The project only had a kitchen and some equipment from another, different project – everything else was brand new. We were able to manage this well. We’ve put together a team and written the menu, gathered information on our kitchen and staff as well as prepping the training material. All in all, we’re ready to open!

Hooray! Time for meal break. Our restaurant is open today and there’s more than enough guests have entered, with reviews ranging from “delicious” to “very tasty”. We know it has some shortcomings, but we still have to go because it can’t be helped. Soon after, they remembered those moments that “seemed to be done” but something went wrong.

It turns out that the data in the map was compiled incorrectly. If you don’t know how to make modifications on recipes, you can use our technology in your business to avoid problems like this. The chefs will understand me here: we decide to add more parmesan to the pasta, but we don’t have time to fix the TTK – it’s not up to it, the guests are “full of the house.” And then we forget about it completely. 100 dishes, 100 changes; and so one chicken pasta becomes 50. We are shooting a vintage report and the kitchen is well done. They keep the food cost, they have been working for a month but it has remained as it was planned. However, that wasn’t the case. From our first point we take inventory and there is a missing ingredient. We learned what went wrong and put everything in order. Now, our food cost is back to where we planned for it and we didn’t get a financial failure.

After a new kitchen was installed, the equipment was in good condition for about a month. Then, at the time of the evening service, Josper grill suddenly refused to work. The problem turned out to be a faulty interlock switch – one that activates when the hoods are turned on at night. Even though we made 45% of our revenue from josper, I had to put out a stop and at the time of the maximum flow of people to trade one caesar and pasta. As a result, of course, they brought in less revenue. The restaurant closed for three days following sewage problems, causing additional financial losses. However, we were still able to identify the problem before disaster struck.

Continued. We didn’t see the staff shortage coming which is why we are currently experiencing some shortages in our kitchen. There can be a lot of tension with tempers often flaring up, which of course can affect everything and stir up a range of emotions. Somehow the cook in the hot kitchen also came by one arm. I decided to wait for my sides dish for about 3 minutes and noticed he was gone. When I cam back to look, he had disappeared. No one else saw him go because everyone was busy with their own work. The bottom line is that chefs in the distribution and hot shop are typically full-time employees, which means a loss for the restaurant when one of those chefs is incorrectly certified.

There were no complaints about food in particular, but some guests mentioned that they thought the quality of their dishes declined from first time they ate at Acmes.

There were also some issues at the launch stage: parts not discussed with suppliers, incorrect applications (we buy in the first store that came across in order to avoid missing a stop list). As a result, we get a product of varying quality. There seem to be a discrepancy between “A” and “B”. In the first four days, there was some tomato paste from study. On the fifth day, they brought pasta “B”, but the borsch didn’t taste as good. Although pasta was made according to standards, it appears that track isn’t working as expected. They gave it to the hall – and received a review that was given a little higher. A guest who comes to us for the second time and has witnessed such instability may give us another chance, or may never come back.

Deciding whether or not to open your business is a highly important decision. Before you make it, you should research all the benefits. There are many openings that would be a better fit for your company and more affordable for you. If this doesn’t work for you and opening your business is out of reach, maybe try partnering with an existing restaurant instead? Doing so can help. We had made an order for the coolest, most expensive dishes and bought them in small quantities. As soon as we started working and it turned out that they were not enough, we needed to buy more. But this time we were forced to return to buy dishes in 10% higher price. And this was all because of professional error in estimating the cost of promotional food with our.

We’ve taken into consideration, and addressed all of the potential pitfalls. With the next releases, there were no such errors, and most importantly there were no losses of resources.

So these are questions that you want to ask yourself at the planning phase, and make sure you fix any problems before they become a disaster.

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A sommelier is the employee who sells liquor and cigars to guests. This is the person responsible for serving drinks in the restaurant, giving advice on wine and drink selection, serving them or watching over their serving to the client, up to the moment when the client leaves the room. The sommelier is required to know the service and know the wines, their geography and their correspondence to the dishes. The sommelier should not only distinguish numerous shades of taste, but also describe them to a guest so that the latter has a desire to try a drink. So on the one hand he is a guide, on the other hand a taster. Professional barmen often pass into the category of a sommelier when they know the cuisine better and it is easier for them to communicate with the client. The chef consults with the sommelier, for example, when introducing a new dish that requires a change in the wine list. It takes years to become a pro.

A sommelier is an artist, you can’t take a course and become an artist. But if one is talented, a good course can be the road to the profession. Sommeliers are those who have received certificates and diplomas at sommelier courses and interned at restaurants. Beginners can apply to the Association of Sommeliers, which will determine if there is aptitude for the job and will advise on how to proceed. On a good sommelier depends the turnover of wine in the restaurant, there is a need for professionals, but they are few.

The hostess is the hostess of the hall. Her main function is to greet guests and escort them to their table. The first person the customer sees when entering the restaurant hall is the hostess. On her friendliness in many respects depends the overall impression of the institution. That is why she has to be not only pretty, but also to radiate positive energy. Experience for hostesses is not required, but the knowledge of English is welcome. Despite these, simple duties, in many elite institutions requirements for education and cultural level of hostesses are very high. You must be willing to hold a conversation with a customer, respond to their jokes, and sometimes get out of non-standard situations, of which there are many. The duties of a hostess include making the visitor spend the maximum amount of money on food and drinks, perform a slow dance with him, sing karaoke, etc. The hostess girl’s income is most often directly related to the money spent by the visitor. Another of their functions is to manage the work of the waiters. Duties of a hostess may include control of admission to the restaurant of guests staying at the hotel, who have paid for food. There is also a need for guest service skills – during peak hours, hostesses may take orders from customers, replacing the waiter. Just like waiters, hostesses mostly consider their jobs as temporary, but with specialized education can make a career.

The Maitre D’hôtel is the manager of the hall. His responsibilities include operational management of line staff and their training, quality control of service and cash discipline, meeting guests. Maitre d’hôtel solves conflict situations that can not be resolved by the waiter, and after the meal can ask the guest about the quality of service, there are times when he replaces the waiter. The whole range of emergency situations should be under his control. In addition, the maitre d’ is a kind of part-time psychologist. In his hands is often the key to the good mood of the guests. Some of them he picks up a table, talks to them. A solid client should want to come to the restaurant again and again. For this it is necessary not just to serve him – with him it is necessary to make friends. Sometimes it is only on the maitre d’hôtel to preserve the restaurant’s reputation. Often in the absence of the director, he takes over his duties, and the entire staff, including security, must follow his orders. They try to take a person with experience as a hall manager regardless of sex, age, and special education. Basic education for the maitre d’hôtel does not matter. To occupy this position, as a rule, it is necessary to have a pleasant appearance, competent speech and a good command of spoken English. To become a good maitre d’hôtel, you must learn all the subtleties of restaurant science, as usually all the maîtresse were themselves waiters in the past.

Chef

Most restaurateurs recognize this category of personnel the most problematic – it is difficult to find good cooks. Therefore, restaurants organize a system of internal training. Some take college graduates without experience “with a twinkle in their eye,” but most still prefer experienced chefs. There is some discrimination in the kitchen: the hot shop is considered the prerogative of men, and the cold shop, where they cut salads and decorate dishes, is the prerogative of women. When recruiting staff for a restaurant, many people encounter the following problems: Firstly, many chefs have inadequate self-esteem – they claim to be chefs with fairly average professional credentials. Second, the inability to consistently maintain the same level of food quality. The first three days a new chef cooks well, then there is a decline, and eventually at the end of the probationary period with him parted. Fifteen years ago, the profession of chef was not considered prestigious and not well paid. But with the end of the 80s of the last century in the capital and other cities, like mushrooms after the rain, began to appear in cafes, bars, restaurants, snack bars, pizzerias. And everywhere they were in need of chefs.

In the profession of chef prefer to take men. The first reason: the chef has to “marry” the restaurant – he usually has a 12-hour workday and one day off. In addition, it is sometimes physically demanding – you have to carry weights and stand on your feet all day. The second reason is that a man is considered the best cook. In the profession of a chef, managerial skills are often more important than culinary skills. It is very rare to find a man who is both a good cook and a manager. If a person has a bright culinary talent, then his career growth can be horizontal, for example, he can become the personal chef of the president of some large holding company. Now they often invite “chefs” to the regions to promote a restaurant, especially “from scratch”. But not everything is that smooth. Often a chef, having arrived and assessed the situation, sees that there are no qualified staff, there is no one to train, and the restaurant owners do not plan to recruit new, more professional specialists. So the chef goes to the stove and works seven days a week for 12 hours a day for the guests. Naturally, the prestige of the place goes up, the number of customers increases, and when he leaves, everything is the same. Some people, on the contrary, take it seriously, invite the chef for six months, and he starts by renewing the staff.

The chef should not smoke: cigarette smoke dulls the sensitivity of the taste buds. The same can be said about alcoholic beverages. Even a sip of beer distorts the sensation of the dish or completely changes it. People with diseases of the digestive system and skin diseases (even minor ones) are simply not allowed to work in the kitchen. Inspections are not uncommon, however, almost every three months. Chefs are strict about it!

The pastry chef prepares different types of dough, creams, fillings according to recipes. He kneads, kneads, rolls out and cuts dough, forms desired products (cakes, pastries, cookies, etc.), bakes them to perfection. Fills cakes and pies with cream, fondant, chocolate, whipped cream, etc. Checks the weight of finished products, which helps to determine if the recipe was followed correctly. A pastry chef needs a fine taste and sense of smell, gustatory memory and creative imagination, he must be well versed in the products, their composition, ingredients, know all the secrets of the equipment. Important and eye-vision: the eye often cut cakes from a whole plate or cake, determine their size and shape, the spatial arrangement of the elements of decoration (composition). Profession will require physical endurance, as we have to work long hours standing at a fairly high temperature. The pastry chef must have the following personal qualities: creativity, accuracy, good health, developed gustatory memory.

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In addition to ovens, bakeries and pastry shops must have the following equipment:

A dough mixing machine;

pastry mixer;

proofing machine;

proofing machine;

bread cutter.

This list can be reduced or added to depending on the size of the business and type of bakery.

A full-service bakery will require more equipment than one that works with semi-finished products. But for the pastry shop of a small restaurant, a basic mixer and oven will suffice.
More about opening a bakery and the choice of equipment for this format – in a separate article.

Dishwashing equipment

Dishwashing equipment for opening a restaurant is a must in order to qualitatively and quickly cope with the washing of large volumes of dishes. The main differences between professional dishwashers and household dishwashers: minimum washing time, greater load volume and greater power.

The principle of operation in these two types of dishwashers is also different. In the industrial equipment the water which is used to wash the dishes is not discharged into the water supply, but is reused for one of the stages of the next cycle.

This saves not only water and energy for heating, but also detergent.
Dishwashers are divided into the following types:

front-loading;

for washing glasses;

domed;

conveyor.

Electromechanical equipment

Grinders of different ingredients: cheese, spices, breadcrumbs;

meat grinders;

mixers;

slicers;

potato peelers;

vegetable slicers;

Sausage syringes;

saws for cutting meat.

Electromechanical equipment for cafes optimizes the majority of technological processes, which significantly saves cooking time. Basically, such equipment is designed for food processing: meat, fish, vegetables. There is also equipment for confectionery shop.

Bar equipment

Restaurant equipment for the bar is used for the preparation and pouring of various drinks: cocktails, beer kegs, coffee and tea. Since bar equipment is in plain sight, apart from being reliable and comfortable, it should also be attractive in appearance.

Power and material of bar equipment also play a significant role and directly depend on the volume of drinks sold in the bar.
Bar equipment also includes:

blenders;

juicers;

milk mixers;

coffee makers;

coffee grinders;

coffee machines;

chocolate makers.
Auxiliary (neutral) equipment
Other non-mechanical equipment refers to neutral equipment:

Production tables

can be installed both in the central part of the room, and near the wall. Cutting and production tables are used for fish and meat shops, and waste collection tables are used for cleaning dishes from food scraps;

cabinets – for storing supplies and utensils;

racks, dish dryers – for storage of dishes, most often placed in the room with the dishwasher;

carts – serving carts, for collecting dishes, for specific kitchen equipment (trays, trays, plates);

baths for dishes;

automation systems for cafes and restaurants.

Packing machines, garbage cans, insecticidal lamps, water heaters, hoods can also be included in this category.

Tableware

The main conditions for selecting quality tableware:

Durability.

Resistant to sudden temperature changes.

Ability to clean in the dishwasher.

Long service life.

The number of necessary tableware depends primarily on the number of seats.

However, the form of service institution plays a significant role, because in the hall with waiters provided three sets of dishes, one of which is in circulation, the second – the banquet, and the third – in the pantry.
In self-service establishments, one set is displayed in the hall, the second is washed, the third is in the distribution line and the fourth is for banquets.

Tableware can be divided into the following categories:
porcelain and ceramic tableware – dishes, salad bowls, sugar bowls, salt-cellars, saucers, teapots, plates for soup, main courses and desserts, cups with saucers, milk bowls, buffet spoons;

cutlery – forks, spoons, knives;

cookware – a variety of pots with and without lids, pans, sauté-pans. They are made of cast-iron and stainless steel. Enameled pans cannot be used in professional kitchens;

Gastronorm containers – for storage of preparations and ready meals, for cooking and for demonstration of finished products;

bar equipment – jugs, glasses, juice, water and cocktail glasses, cutlery dispenser, spoons, sugar tongs, bottles, glass holders, ice buckets, shakers, burners, jiggers, etc.;

kitchen equipment – knives, boards, food containers, sauce bottles, weighing devices, colanders, ladles, potato jars, bread baskets, etc;

pastry utensils – powder sieves, pastry bags with and without tips, cake liners, frames and molds for baking, creating chocolate decorations.

When buying tableware, it is worth asking the supplier if he is willing to provide the same sets over a long period of time, because sets with different designs look ridiculous in the hall. Cutlery and ceramic (porcelain) tableware should be combined with each other and support the concept of the institution.

Trade equipment

Trade equipment for canteens, restaurants, cafes – these are display cases for food. They are divided into thermal and refrigerated. The first option is used to preserve the temperature of the finished dish and prevents it leavening and drying out. As a rule, such cabinets are placed near the bar counter.

Depending on the type of design there are such heat display cases:

table-top;

floor-standing;

multifunctional.

Refrigerated display cases keep the temperature from -1 to +10 degrees Celsius. They store salads, sushi and confectionery: cakes, chocolates, pastries, etc. Such equipment can be divided into display cases for drinks, sushi cases, pastry cabinets, display cases for ice cream.

Equipment and furniture for cafe and restaurant

Equipment for the hall:
bar counter;

tables;

chairs;

upholstered furniture;

dressers;

cabinets;

bar stools.

To calculate the necessary amount of furniture, you can know how many seats are planned in the hall. It is worth remembering that, on average, 1.6 square meters of space should be allocated per visitor.

List of furniture for the terrace:
table for serving dishes;

tables;

chairs;

hangers for clothes;

sofas.

Summer furniture for the veranda is made of wood, plastic, rattan, metal.

List of service furniture:
lockers;

computer table;

chairs;

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On the equipment do not save money, but this does not mean that you need to choose only the most expensive. And it is better not to consider used equipment for air conditioning, heating and ventilation systems.
Especially not worth the risk when opening its first establishment, when you do not yet know how and what should work and how much it will benefit you. And remember: any expensive restaurant equipment must be profitable, and you should buy it only after making all the calculations.
General requirements for catering equipment
Professional restaurant equipment is expensive and not always available, so you should buy it after making all the calculations, taking into account the following factors

The number of seats in the hall;

kitchen area;

format of the institution;

the content of the menu.

Calculate the number of seats
This is how you determine the maximum load of kitchen equipment and the capacity of cabinets. This also determines the choice of furniture for the hall.

Assign to the kitchen room a certain area
It directly affects the configuration of kitchen equipment. For example, in a small room you just technically will not be able to put everything you need, you will have to sacrifice something or choose a smaller refrigerator, oven, etc.

Do not forget that the staff must be free to move around the kitchen. If the space is too limited, it is better to look for more ergonomic furniture and equipment for cafes and restaurants.
Calculate productivity to strike a balance between the quality of the food and the speed of preparation. This way you will know whether it is worth paying extra for more functional and powerful models.

Draw up a menu and decide on the number of items
For some dishes, you will need special equipment: grills, grills, dough mixers, dispensers, etc.

Modern systems for the restaurant are multifunctional and combine, for example, grill, cooking and cutting surfaces. This saves a lot of space.

However, restaurateurs who are not willing to pay for the newest and most advanced equipment will have to sacrifice some of the equipment.

Requirements to the equipment:
compliance with sanitary norms;

long service life;

high-quality materials of manufacture;

a proven manufacturer;

availability of warranty.

A cafe kitchen is a complex structure, where everything should be located as conveniently and ergonomically as possible; nothing unnecessary, only the most necessary. To help you a little, we have prioritized the requirements for kitchen equipment.

The functions of each piece of equipment. For example, for a small cafe or bar you will need a bar counter with coffee grinder, mixer, built-in refrigerator, juicer, blender, ice maker and food processor. For any format of establishment – an automated program for a restaurant or cafe.

Operating conditions for the equipment. As a rule, in the kitchen there is a lot of humidity and high temperature. Therefore, the quality of materials and equipment assembly very much affect the operation.

A proven manufacturer. It is desirable to buy equipment only from manufacturers or official dealers who sell one or two brands.

Another tip: Monitor the prices of equipment. You need to know at least two prices for each piece of equipment to understand where the cheaper.
The format of the institution directly depends on the list of equipment for opening a cafe. A coffee shop will not do without quality coffee machines, and to open a bakery need good ovens. Cuisines of the world: Chinese, Georgian, French, etc. – need specific equipment. For example, to cook Italian pizza, you will have to buy a pizza press, a refrigerating table, a dough mixer and an oven – traditional, rotary, tunnel or portable.

When you accurately determine the format of the institution, you can begin to analyze the menu, because some items may not be successful. If you want to open, for example, fast food, is it initially worth introducing korn dogs, kono-pizzas or pancakes?

You need to buy special inventory for these dishes, so it’s worth remembering again:

What your initial investment was;

How much kitchen space you have;

On what return on investment you expect.

If these items on the menu are not UTP (unique selling propositions) or “chips” of the institution, it is better to give them up.

Professional equipment for the kitchen

Choose technological equipment is worthwhile after studying the sanitary regulations for catering. There are certain standards for kitchen equipment, established on the basis of fire safety rules and sanitary regulations.

The working day of the cook often lasts longer than the institution itself is open. All kitchen equipment works about as long, so everything should be as optimized and reliable as possible.

For example, the kitchen must have a division into departments that cannot be passable. The exception is workshops connected by sequential technological processes.

Refrigeration equipment must also be placed in such a way as to eliminate the meeting of raw materials, finished products and semi-finished products. Cutting boards must be labeled accordingly, for example “SM” – raw meat.
If you do not adhere to the rules for the arrangement of equipment at the beginning of the arrangement of the kitchen space, then the first inspection by the regulatory authorities will reveal all the shortcomings and you will have to suspend the work of the institution.

Equipment for restaurants and cafes can be divided into several categories:

refrigeration;

thermal;

Bakery and confectionery;

dishwashing;

electromechanical;

bar;

auxiliary.

This list of equipment may also include trade equipment, furniture and utensils, automation systems for canteens, cafes and restaurants.
Refrigeration equipment
The main criterion in choosing refrigeration equipment – whether the technique maintains a certain temperature conditions. You should also pay attention to tightness, capacity and dimensions.

Refrigeration equipment includes:

Cabinets – for storing food, for display in the hall;

Chambers – the body consists of sandwich panels. They are oversized, so they are more suitable for large establishments. There are also freezers;

Tables – allow to save space in the kitchen by combining several functions: horizontal refrigerator with a working surface, pizza table, saladette (table with gastrostatic capacity for ready meals);

refrigerators – pastry, tabletop, freezing, multi-purpose;

ice-makers – are indispensable for bars, where it is necessary to work with large volumes of ice. The form of ice can be different: cubes, pellets, pyramids, etc.;

Blast chillers – for intensive freezing of large quantities of products in a short period of time without losing their flavor qualities.

There are both blast chillers and blast chillers which are almost the same in terms of functionality. Cabinets are less bulky, so they are better suited for professional kitchens.
Almost all refrigeration equipment for restaurants differs in temperature modes, dimensions, availability and number of additional drawers.
Heat treatment equipment
For most establishments with a kitchen, this is a basic piece of equipment. Thermal equipment for opening a cafe is necessary for cooking hot dishes and baking. Types of heat treatment of products: frying, pasteurization, boiling, sterilization.

Cooking separately all the ingredients for each dish is too expensive and impractical, so for the preparation of dishes using equipment of two types.

Stand-alone. Highly specialized devices for cooking individual dishes or their components, semi-finished products.

Multifunctional. Such technique is designed for different consecutive actions.

Often also use equipment with several working zones, such as a stove with different burners. But today more and more restaurateurs are turning to combi steamers, which can replace not only the stove.

Thermal appliances are divided into these types:
Stoves – gas, electric, induction, convection;

Combi-steam ovens – multifunctional devices that combine the functions of a stove, deep fryer, oven, electric griddle;

Ovens – some of them consist of several sections, which are separated by insulating material, others are simple, with one compartment. In each of the compartments you can cook different dishes at the same time (meat and fish, baking and vegetables, other).

There are also additional optional thermal appliances for the kitchen: sectional equipment for buffet-style meals, marmites, fryers, rice cookers, pancake cookers, etc.

Combi steamers
The combi steamer combines several cooking modes: convection, steam cooking and their combinations. With such a multifunctional device you can cook food in different ways – from roasting to baking.

They are very popular because they replace several types of kitchen equipment: stove, oven, fryer and even an electric frying pan.

Another big advantage of them is that they save not only money on buying different appliances, but also the working area of the kitchen. There are even models that significantly reduce overall energy consumption, since they run on gas.
Kitchen stoves
Not all establishments will be enough only a combi steamer, especially for restaurants and cafes with a large number of seats and high turnover. Such places often use special stoves with built-in scales.

Many people install stoves of two types at once: electric and gas, if, of course, there is gas in the room. If it is difficult with gas, it will have to put a cylinder, as some dishes are cooked only on an open fire.

Other dishes require precise compliance with the technology of cooking, and in the electric oven is much easier to do, because it can adjust the temperature to a degree.

When choosing, you should also pay attention to these points:

Whether the stove has a function of switching off when there is no cookware on the burner: this helps to significantly save on utility costs.

Presence of instant heating. Induction hobs have this mandatory function; just in this is their big advantage, because conventional electric stoves take quite a long time to heat up.

Method and type of installation. There are floor-mounted variants of cooking stoves and more compact, table-top ones. Here the prices are also different, and you always have to pay extra for saving space. Do not forget that only a specialist can properly connect an industrial stove.

Grilling cabinets
A frying cabinet is a device that carries out the heat treatment of food in accordance with a preset program. With the help of such a cabinet you can cook meat or fish, steamed vegetables and even baking. Without these cabinets it is hard to imagine a modern cafe kitchen.

The principle of operation of frying cabinets are similar to ovens. Whereas in a regular oven the heat comes from below, in a frying oven the heat is distributed more evenly, it comes from all sides. This type of heat treatment ensures proper cooking.

Cafes usually use multi-sectional cabinets, they look like a stack of microwaves. In each section of the cabinet you can cook a separate dish according to a specially set program.

Some models, in addition to treating food with temperature, are also able to treat steam, ventilate the chamber and change the temperature during cooking.

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If you do decide to take some used equipment, don’t forget about its wear and tear and subsequent modernization. After reaching a break-even point, your income will increase and you will be much easier to afford new equipment.

In addition, there is also the option of renting and even getting equipment for free – when you sign long-term contracts with product suppliers or connecting franchises.

For example, you can rent branded fridges from manufacturers of drinks or coffee machines from leading brands of coffee on the condition of buying a certain amount of their raw materials per month.

But here you need to be very careful and study the terms of such a lease thoroughly. Sometimes it is more profitable to buy new equipment from the manufacturer than to work “conditionally for free” with devices that break down all the time and still buy products at an inflated price.

Differences by type of business

The format of the institution depends on what dishes will be prepared in the kitchen, which directly affects the list of necessary equipment.

Cafe (restaurant)

List of equipment is formed after the restaurateur has decided on the choice of cuisine and the chef will draw up a menu.

Here in the first plan – the quality and visual presentation of food. Speed of service is less important, although undoubtedly relevant. The choice of cuisine (Japanese, Italian, Mexican, etc.) completely shapes the list of kitchen equipment.

For example, a Japanese restaurant cannot be imagined without sushi and rolls, so you will have to buy specialized equipment for cooking and storing these dishes: rice cookers, sushi cases, rice thermoses.
Fast Food. Nourishing dishes and fast cooking. The main focus – breakfasts and lunches. The task is to feed a guest quickly and nourishingly. Equipment for fast food: a variety of grills (eg, roller grills for hot dogs, contact pressure, kebabs) and marmites for French fries, fryers. And of course, simple coffee machines.

Coffee Shop

The main product is coffee, in addition to a large selection of drinks and the sale of additional products: pastries, snacks, ice cream and freshets. In this case the minimum number of positions in the kitchen is possible. Here you need an expensive and professional coffee machine, and sometimes not even one, depending on the number of seats and traffic. It is the coffee equipment and will be the main cost when opening a place.

Coffee shops can also work with semi-finished or buy ready-made products: cakes, cakes, sandwiches, etc. To do this, you need to equip the kitchen with an oven for baking, for reheating it is enough to buy a microwave oven.
Bakery. Similar in tasks with fast food, but there is a fundamental difference: you need to cook with stock, not on the order, and all products will be your production. Semi-finished products are just the stuffing, so you do not need to store as much as in a cafe, but more than in a coffee shop. Special equipment for bakeries: deck ovens, dough dividers, proofing cabinets, etc.

Pizzeria

Can not do without the pizza oven, mukoproseiteli, dough sheeters, dough sheeters, refrigerated tables. Also need vegetable slicers, slicers, strainers, presses for shaping pizza.

The greater the flow of visitors, the more equipment will be needed. It is necessary to optimize the work process in order to get a large number of products in a minimum amount of time.

Canteen (bistro)

In such places there are no waiters, so it is important to properly organize the distribution line. It consists of a counter for cutlery, a refrigerated counter, a marmite for second and first courses, a refrigerated display case and a place for the cashier. There are also usually beverage display cases and brewers in the hall.

These are just some of the popular formats. In fact, there are many more, and you will likely need more equipment for your main product. For example, a meat and chicken grill in a burger joint format, or yogurt makers and blenders if you’re opening a fresh bar or pastry shop.
Equipment Purchase
As we said at the beginning of the article, the price of professional equipment is quite high, so there are several options for purchasing the necessary goods.

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Fast food restaurants are characterized by a high turnover of staff and their low qualifications, which imposes some peculiarities on the management of personnel. A restaurant manager must ensure:

A short adaptation and training period for restaurant personnel;

Organize a system of mentors in order to organize training while working;

Minimize the time spent on recruitment;

Ensure rapid career growth of employees, and candidates for promotion are promoted after no more than a year of work.

Personnel at such institutions are usually frivolous: students, high school students and other people who need to earn a little money. Therefore, it is best to use the form of payment by the hour: so you do not have to draw a person on the employment book, and besides, if a new employee will be absent from work, the employee does not have to pay for absenteeism. And believe me, managing such a non-serious team of director and restaurant HR manager is not easier than managing a high-class institution. So, if you are going to become a director of even a fast-food restaurant, let alone a prestigious restaurant, it is better to be trained in the restaurant business at special courses for restaurateurs first.

If you prioritize items for the opening of the restaurant, this item should be one of the first. Correctly selected and trained staff – this is a guarantee that the restaurant will flourish due to regular visitors. Selection of staff in the restaurant – it is difficult and very responsible process and here you also need the help of experts. It is important not to put off solving this issue to the last moment. Because it is from the restaurant personnel will depend on how soon the restaurant will start to make a profit. Selection of staff in the restaurant should begin much earlier than the date of opening of the institution. And such key figures as manager and chef should be selected in advance and get into the process at the earliest stages of the organization. The remaining vacancies for other restaurant personnel are also best staffed some time before the opening, so that there is an opportunity to pre-train the staff. The right thing would be to entrust the staffing special agencies whose services include the selection of restaurant personnel, as well as entrust this process already hired manager and chef. They must each form a team, with which in the future and will work. It should also be noted that if it is a chef, less often – the manager is not from his city, maybe even from abroad, it can take much longer than expected.

Sometimes recruiting staff for a restaurant can take a long time. This is especially true for foreign specialists (the delay is related to work permits). In principle, if there is a desire to have foreign restaurant staff, it is better to first try to address this question to Moscow staffing agencies. There are many foreigners working in Moscow for a long time, who are willing to leave for the Russian regions or neighbouring states. When inviting a foreign chef should not expect to get a really decent specialist for less than $4-5 thousand. It is customary that in the restaurant business, addressing issues related to management and personal management, most often the prerogative of top executives, executives and administrators, but not specialists-professionals.

Personnel are selected without taking into account the characteristics of personality and that is why not every employee is able to justify the expectations invested in him. Sometimes when selecting personnel for a restaurant can be lucky and the manager turns out to be both a successful leader, a communicative person, who is adored by guests, and a skilled leader, who will be followed by the entire team, then you do not have to think about organizing special services for personnel or hiring human resources managers. He alone will replace everyone. If your manager does not fit this description, then all these functions will have to be entrusted to several managers. The restaurant human resources manager should be one of them. He must provide managers with information, carry out the idea of competent management, building a system of administration, including himself in it not as an obedient performer, but as a professional ready to defend his opinion.

If you consider the model of management of the restaurant, as a kind of hierarchical ladder, then you can highlight its main steps occupied by professional managers-managers: Manager – Chef – Hall (bar) Manager – Technical Director – Purchasing Manager – HR Manager.

Selection of personnel in the restaurant under this scheme allows each service manager on the one hand, to solve all professional issues on their own or with the first person and, on the other hand, to interact with colleagues from parallel services independently, without crossing over to address the same issues. An essential factor for successful management in a restaurant is a clear distribution of supervisory functions among managers. A balance must be struck between the rights and responsibilities of each manager and specialist.

When determining the organizational structure of a restaurant, the labor intensity and qualifications of employees at each level must be taken into account. Depending on the size of the restaurant, the organizational management structure itself is built. It would be strange if a small family restaurant would be led by several managers who would also divide the authority between them. As a result, we can conclude in the selection of personnel in the restaurant: trying to save money on attracting trained professionals, keeping local interests, hiring relatives and friends, you deprive yourself of the opportunity to build and develop a competent corporate culture, as well as to question the creation of effective personal management in your institution.

It is very important to develop job descriptions for each restaurant position, so that each employee knows their responsibilities and strives to improve their skills and knowledge.

It is also important for the restaurant manager to consider all the nuances of each profession, such as: The profession of waiter often seems uncomplicated and that is why students most often go into this profession to make money. But for a professional waiter requires a lot of skills, such as: to behave correctly in society, know the rules of conduct and etiquette, range, output standards and prices of the products, the sequence and temperature of the drinks, dishes, the order of calculation with visitors, the rules of operation of cash registers, accounting and delivery of table linen, dishes, instruments. Therefore, it is very important to undergo special training of waiters. The waiter’s experience is not crucial: you can get the technique in one month. Much more important for the waiter is the psychological suitability of this position: a person should not be shy about his job.

In order to work successfully in the restaurant business, you need to learn to treat the guest not as a business partner, but as a friend, and for this you need to remove all your complexes and break down a certain barrier in yourself. Newbies start out as an assistant waiter. The duties are not complicated: serving and setting the table. For a newcomer carefully observe how relaxed he moves, communicates, is not lost in the hall. As a rule, within 3 months a person learns the full algorithm of work, as the restaurant consists of many parts – a hall, a bar, a kitchen, a sink, a warehouse, and it is necessary to understand how this mechanism moves. When a waiter serves a table, he has to plan the time and the order in which the dishes are served. This requires a knack for it. Work in the service sector also requires a good physical form – after all, for a shift the waiter walks about 15 km. And a full tray with three courses and drinks weighs about 10 kg. Therefore, the work is not so easy, and the waiter’s bread is not easy. But of course, an experienced waiter can be promoted to barman.

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In the face of stiff competition, you need to stand out. Your task is to offer visitors something that no one else has ever offered. And here it is not necessarily about an exotic menu or spectacular decorations. You can also entice customers with convenient service, great deals, and additional services.

How to choose a concept? Three key questions must be answered

Who are the visitors to your place?

Where is the restaurant located?

What can attract your target audience?

The concept of the institution is as important as the food in it. It includes not only the choice of direction (pizzeria, Chinese restaurant, youth cafe, coffee shop), but also characteristics such as: corporate identity, design project, the philosophy of the institution, the atmosphere, the portrait of the visitor chips that will distinguish your restaurant from many others.

By the way, you can entrust this stage to specialists. Today in the restaurant industry developed service for the development of the concept of the institution. Specialists will help you not only to develop a corporate identity and design, but also to solve organizational work on the design, repair and configuration of the restaurant. Such services greatly simplify the process of preparation, but “eat” a large chunk of your budget.

Writing a business plan for the restaurant.

Once you’ve decided on the idea and concept, you need to make a business plan. It will allow you to avoid unnecessary costs and errors at the start, to assess the amount of work to determine the timing and timing of the project. The business plan should answer the following questions:

What items will be on the menu?

How much money do I need to open a restaurant?

What equipment must be purchased?

How many employees will need to hire?

How much money can be made?

How to advertise your establishment in the market?

Thus, the business plan – a kind of model of your institution, which will determine the algorithm for the project and the resources that will be required. You will calculate the key indicators of the business:

The initial investment;

Revenue;

Monthly expenses;

Net profit;

Payback period.

When writing a business plan, one of the most common questions is how to plan for profit. Counting expenses is a little easier. Practice helps. But the income has to be counted in advance. And here it is important to get real sums.
The catering market is a specific business, where it is not so easy to calculate the level of income. This figure depends on many factors. Therefore, an assessment of the restaurant’s income is quite subjective and relies on the performance of other establishments. But for you, these amounts will be a guide, not a guarantee of earnings. Since profit planning is akin to guessing by coffee grounds, it is customary to make three scenarios of events – negative, positive and most expected.

Profit calculations can be made based on the number of seats, the average check, the level of occupancy and the average length of time a person stays in the restaurant, but the results can come out very inaccurate. It is wiser to visit several competitors in a similar price range and count their customers on weekdays, weekends and holidays, during the day and in the evening, and then derive averages. Of course, the calculations do not need to be present inside the restaurant, and even around the clock. Counting can be done, for example, from the car with a calculator in hand and a multiplication table in your head. This study will help you get rid of unnecessary illusions and predict the real numbers.

You won’t make much money in the first months anyway, so be sure to build a financial cushion to cover operating costs in the initial stages when planning your budget. An active and competent advertising campaign will speed up the process of finding customers. Try to run the promotion in advance so that you can attract your first visitors by the time you open.

Finding premises for a restaurant

Finding suitable premises for a restaurant is not easy – difficulties are created by the many requirements, norms and restrictions that apply to them. That’s why you need to start your search in advance. Try to find a space that previously housed a catering establishment. In this case you will save on bringing the premises into conformity with the norms. And you will save not only in money but also in time. In addition, such premises are sometimes rented with part of the equipment: extraction, ventilation, air conditioning.

When choosing is worth paying attention to two parameters: the location and the condition of the room.

Place under the future restaurant chosen subject to the concept. For example, the youth cafe is better placed near the educational institutions and the family cafe – in a residential neighborhood. Improperly chosen location can leave the restaurant without visitors.

Assess the location with services like Yandex.Maps, Google Maps, 2GIS. This way you will know if your direct competitors are nearby, if it is possible to meet your target audience there, how convenient is the transport interchange, so that the visitor can drive up to the institution.

Evaluate the space: whether it meets regulatory requirements, whether there is the possibility of redevelopment, whether repairs are required, whether there are all necessary communications… Also, pay attention to the power of electricity, because the food equipment consumes a lot of electricity.

The basic requirements for the premises of the restaurant:

Square footage of about 100 square meters;

the presence of artificial and natural ventilation;

the presence of sewage;

The presence of additional rooms (storage room, bathroom, staff room).

One of the most important issues at this stage is the cost of rent. For a restaurant, a considerable amount of space will be required, and not every entrepreneur has the opportunity to acquire the property. Rental rate depends on various factors: in what city or district the premises are located, pedestrian traffic and proximity to other public facilities. On average, renting space will cost 80-150 thousand rubles per month. Experienced entrepreneurs recommend paying at once for six months – then by the time of the second payment you will have time to unwind.

The menu of the restaurant

Menu development is a very important step in opening a restaurant. The menu must match the concept not only in content and originality, but also in price. If you position yourself as a democratic cafe, then the prices should be appropriate.

In drawing up the menu, take into account the following nuances:

Provide consumers with variety. Add to the menu new items or special seasonal offers. This will help to keep regular customers;

Be guided by the prices in other institutions. This is probably the most important factor in the policy of pricing. The vast majority of customers do not care about the cost of food. Today they use the formula “all the best for reasonable money”.

Make a flow chart for each dish. Be sure to specify the consumption of products per serving and its volume. This data is needed for the SES and the calculation of necessary raw materials;

follow the principle of full and varied use of products. This will reduce the risk of food spoilage when a particular dish is unpopular;

be sure to take consumer preferences into account. Keep track of your order history to identify the most popular and unpopular dishes. For the most popular items, you can raise the price slightly over time. Unpopular dishes are better eliminated or replaced with analogues. Also remember that computer analysis of demand for many dishes should be supplemented by visual analysis – at least occasionally look at the sink to see what is most often left on the plates.

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