Art from the Digest of the Journal No. 5 (59). The management of the restaurant business has shown clear directions, which have become the predominant for sustainable development and successful prosperity. These are four management criteria: kitchen-production-bar, service-service, accounting and communication-marketing. Finally, the other criteria - such as interior, dishes, ventilation, location, software and others, which had previously been given little attention - were self-deserving, and in many places were available and implemented. My previous articles dealt with the kitchen, the service, the concept of establishments, the building of restaurants, and marketing was mentioned only in the context or the fields. The remaining half of 2015 will be devoted to articles on restaurant marketing (it is restaurant!). The fact is that a historicalist with several successful establishments or a group/net comes home early or later at a time when marketing starts to interest him more than the opening and launching of a new institution.

Hello! My name is Alexander Arkcheev, I'm 27 years old. I am one of the founders of Restojob. In 2010, my companion Dmitri Goldilov and I opened the Mir Café. Its main feature was the search and selection of St. Petersburg customers ' rooms for only one industry - public food (cafees, canteens, restaurants, bars). Since our specialization is narrow, we have quickly taken leadership positions among other real estate agencies. In early 2011, we opened a search for staff for café and restaurants, but after several months of work, it became clear that the segment was not prepared to pay the staff member ' s monthly salary for his search because of the constant turnover of staff. At that point (yes and now this percentage of grotesques), employers searched for searchers most often through newspapers, who rarely used job websites because of their roads. In 2011, we decided to close the search direction and begin work on it. At the same time, we have set up several communities in the Connect. In order to save the budget, we hired a team of student programmers, which they later regretted, for a year later they said they would fail, and a new team started work in 2013. In December 2013, we opened Restojob. A service to find work and work in restaurants and catering. It's a job site, but it's a modified and improved web site, , totally adapted to the restaurant industry. Our site is different from other sites, from the summary/vacansia to the search, feedback and other possibilities. We made it as comfortable as possible for both the prospector and the employer. Besides, he's completely locked up in a hospital (you can't find a builder, anthletics, etc.), he has functions not to meet on other sites. Some of them: 1. Searching - each applicant has a percentage of matching requests, a search filter has a large number of parameters, requests can be from carvinga to fliring, kitchen knowledge, kitchen specialization, etc. 2. Vacancy cards - all vacancies have their address and all display on the map of the city. The prospector may choose a convenient place for work.

Ministry of Education of the Russian Federation, Economic Academy of the name of G. V. Plejanova Cafédra, Hotel, Tourism and Restaurant, COURSOV ' s RABATE, on the subject of " The design of HDI Enterprises " , on the theme " High-level restaurants at the 4-star hotel in Moscow " Moscow 2009 Technical and economic feasibility study of project 5 1.1. Technical calculations of the top class restaurant at hotel 4 stars 10 2.1. Enterprise production programme 10 2.2. Technological calculations of the design restaurant 12 2.3. Compilation of the menu of the estimated day 15 2.4. Breakfast menu, type of " Swedish table " 19 Chapter 3. Temperature calculations 20 3.1. Determining the operation of the dishes on the business hours 20 3.2. Calculation and selection of thermal appliances 21 3.3. Calculation of the useful area of the hot house 36 3.4. The basic requirements for the design of a hotbed 37 Inclusion 40 List of Literatures 42 Introductory Business in Russia on average, the price segment is now undergoing particularly intensive development. The market in this direction is characterized as insulated and fast-growing, high-capital, with a relatively short time to pay. Continuous growth in middle-class numbers, as well as economic stability over the past years, has generated an increasing interest in restaurant business in this segment. Both independent restaurants and networks operate in this segment, with the share increasing. Restored business in Russia today exists in three niche, uneven in size and number of players, fast food, middle-price restaurants and high-school restaurants. The rapid food segment today is undoubtedly dominated by McDonalds, which affects the benefits of early entry into the Russian market, the abandonment of the franchise scheme (in other countries, Macdonalds usually opens its franchise restaurants) and the delayed human development system within the company. There was general agreement that

Restored business is a popular and attractive investment segment. Despite the high competition in this niche, it can be a successful project in an appropriate approach, in which flexibility and professionalism, computation and creativity must be exercised. If you've decided to open your own place, I'm sure that decision has come to you in an empty place. It was an interesting idea, experience or a good example. In other words, there is some rational grain from which your money tree should grow. Our article will help guide the vast flow of information that needs to be analysed to open its own restaurant. Where do we start? Any form of commerce today cannot be literate and predicted. The opening of new restaurants in Moscow from scratch is no exception. At the outset, there is a need to develop a business plan and process many relevant information. To be wrong with everyone, but it's better to warn the mistakes than to endure business losses. However, there is a party to a case that requires preliminary consideration. It's the concept of your future institution, that's his specificity. What will it be, who will be the core of his potential clients? This has to be determined in advance, as all further calculations and decisions, which include location, area, menu, price range and many others, depend on the concept of the institution. It could be a nice house restaurant, the VIP room for a skilled dining public, a noisy youth bar or a bistro. How do you choose a place to open a restaurant? The successful restaurant business, like any other one, depends on his demand, that is, the clientele. A stable customer is a steady profit. By choosing a place to open a new institution, everything needs to be envisaged and to find the most promising options. This is close to densely populated areas where office centres are concentrated, large transport connections, trading networks, recreational sites. However, many restaurant-type institutions attract visitors to their distance from noise streets and areas. It depends on your business concept, his target market.

The " Innovative Commercial Technologies in Restaurant Business " programme is designed for owners and managers of catering enterprises (restors, cafes and bars). Services are now increasingly affecting the economy, nature and patterns of consumption. One of the fastest-growing services market sectors is restaurant business, which is ahead of many sectors of the economy. As no other area, this area of activity requires serious reflection on world experience and close attention to the prospects for its use in the Russian market. When one of the aims of any organization is constantly changing, it is the ability to meet the challenges of the external environment and the ability to quickly restructure. The introduction of innovation will provide an opportunity for modernists to improve their business performance. The programme includes theoretical and practical knowledge to improve the performance of the institution through innovative commercial technologies, reveals many interesting and effective ideas in the area of quality restaurant management, improved customer service and income. Legislators will provide examples of all the difficulties that can be encountered by the organizer of the restaurant business, with recommendations and advice to address the most common problems. The course reveals all the subtleness of restaurant business. Form of training: in-service. Duration: 1, 5 months. Training workload: 72 hours.

Catering enterprises may use or not use professional standards at their own discretion. It is rumored that all waiters, bartenders, cooks and even cafe leaders are expected to meet the professional standards approved for them by the Ministry of Labour, as well as to assess their qualifications in a complex and costly manner prescribed by law. This hearing is based on recent legislative changes, understood by many wrongs. It is already being discussed among the business owners in the HoReCa segment, and there are even Spanish publications on the Internet. But it's a rumor! Profit and certification are not mandatory at all! You don't have to go anywhere and judge anyone unless you yourself consider it necessary. No tickets. And now everything is in order. Profiles for various occupations have been approved by the Ministry of Labour over the past few years. The following standards are now available for general and hospital workers: 33.008 The head of the catering company (Decree Order No. 281 of the Russian Ministry of Labour); 33.007 The head/in charge of the company ' s hotel/working company network is specified by law. The head of the Ministry of Labour of the Russian Federation states: " if this Code explains the other federal legal qualifications, Most posts, professions and professions continue to be of a recommendatory nature. The existence of a pro-standard does not necessarily involve it! In the case of restaurant staff, it can be clearly stated that benefits, restrictions and special qualifications (such as doctors, teachers, etc.) have not been established by law. Thus, catering enterprises may use or not use professional standards at their own discretion.

If you own a restaurant or you're thinking about opening it, then a long-term business plan might be of interest to you. Like any other business, restaurant business is full of problems and changes that affect the duration of the restaurant. In order to maintain a continuous successful restaurant, you need a well-designed business plan. Restored business needs a market analysis before it can be opened and marketed. This market analysis is designed to take into account different factors in the whole market, such as age, sex, occupation, income and education. By identifying and identifying these factors, business managers will have an idea of how to meet their customers and prosper, competing with other restaurants that focus on the same target market. In order to make long-term forecasts in restaurant business, an analysis of the current situation in this area of business needs to be made. In fact, you need to study the activities of the restaurant and the various circumstances from the very first day of its operation to the present. And that can only be done by assessing and updating the restaurant business plan. For start-up businessmen in restaurant business, it would be best to identify the various factors involved: 1. Key business indicators; 2. Company history; 3. Analysis of marketing strategies during restaurant operations - product, price, place, advertising; 4. Detailed consideration of competition activities; 5. A complete list of proposed products and services as well as their current status; 6. Commercial strategy and projections; 7. Quality assessment of the management and operation of the restaurant; 8. Study of financial plan, recording of income and losses, etc.; 9. Other. Changes are constantly taking place, and in order to ensure the long-term success of restaurants, changes in various areas of public life need to be considered under current conditions and future projections. They are considered to include the deviations of variables affecting the target market and everything that restaurants face. In addition, a business plan that pays special attention to the long-term functioning of restaurants. ♪ ♪.

Visitors ' café and restaurants are pleasant places to eat and hang. However, for accountants serving these institutions, this is one of the most problematic accounting areas. What do you mean not to make mistakes in the restaurant accountant? What should we pay special attention? Restored business is not just good food and excellent service. The visible generosity conceals the delicate work of the accountants who collect information on the product entering, its consumption of dishes, the residues, the wages of the employees involved (from the door to the chef). All this information is processed and presented to a desk manager who, by studying business forecasts, is capable of predicting restaurant development, planning additional activities, computing costs, modernizing the organization. Each business, like a restaurant, has its own accounting features, its problems and ways of addressing them. That is why the construction of accounting at a restaurant depends primarily on the complexity of the business. The extent to which restaurant records are well organized depends on the possibility of literate business planning, due consideration of all risks. Complicated in the general hospital, which includes accounting for the production, marketing and consumption of the public. Calculation of the cost of products is an essential aspect of catering. Calculation is the calculated statement of the unit costs of the organization, i.e. the cost per unit of the public beverage produced. Calculation of the standard cost of catering products is generally carried out in the model Calculation Map (form No. E-1). Based on this map and on the sales report, the value of the goods sold can be calculated. Productivity includes the value of raw materials and products for production, fuel for their delivery and processing, energy consumption, depreciation of fixed funds and labour costs. The calibration card shall be prepared for each name of the finished meal.

Let us go back to the question of how the new leader can earn credibility. This is an exemplary portrait of a well-established and trusted management from the point of view of the subordinates: • is a well-known professional; • is accessible to communicate with the subordinates; • provides feedback to the subordinates; • treats the subordinates with respect; • reports to the subordinates of the organization in a clear form; • has the trust of the subordinates; and creates an effective team. Equally important for a successful leader to find a common language with a superior who also has a list of characteristics required by a newcomer for effective performance: • Supervises the work of subordinates; manages decisions and resolves problems; ∙ plans and distributes work; • sets standards; ∙ determines the contribution of each staff member to the work process; ∙ develops formal and informal communication in the collective. Do what do I do to be a truly effective leader? We need to develop our own rules of conduct and follow them clearly. 1. Good example. The manager of the restaurant introduced the principle of a clean desk one day, and he continued to have what he had proudly referred to as “creative disturbances”. It's hard to know that the subordinates who started to follow the new rule stopped following their desks after a while. 2. Stay at work in time. The Russian anecdote that " the boss is not late, the boss is late " is good only to laugh at the table. 3. Don't take long breaks. The restaurant manager approached the bartender behind the bartender and said, "I left. If the boss calls, you know what to say. For example, I was summoned to the CEC. It is not possible to know how staff will be treated by such management and how staff will behave themselves.

It is not difficult to understand the success of a bar, hotel, restaurant or hotel business directly depends on staff. The selection of skilled personnel is therefore key to the success and profits of the owners of these institutions. You don't have to do this yourself today. It will be sufficient for companies that offer a full range of services, such as café, bar, restaurants, hotels and hotels. If you're in St. Petersburg, you can contact, for example, AROMA Cleaning, which offers high-level professional outsourcing for restaurants and hotels. There's a high quality and individual approach guaranteed! Now you know how to solve the staffing problem and recruit the necessary personnel.