A restaurant is a special type of enterprise that combines:

• - production of a wide range of culinary products complex cooking;
• - high level of customer service in special halls. The most important distinguishing feature of the restaurant (unlike other catering establishments) is an individual approach to the client Kryukov R.V. Restaurant business: textbook. allowance - M.: Prior-izdat, 2006. - P.3-5.

Restaurants perform such basic functions as:

• - organization of high-quality food;
• - business (holding meetings, presentations);
• - recreational (rest in a suitable environment: the interior of the restaurant, food, music, etc.).

Restaurant business - a type of activity for the organization of the restaurant and its work. Restaurant business has its pros and cons.

Pros of the restaurant business:

• - owning a successful restaurant is profitable, because the restaurant business is a free activity that is constantly expanding and is not affected by sudden leaps and vagaries of fashion;
• - with the right organization of the business, it consistently makes a profit;
• Restaurants are becoming centers of local social life.

The negative aspects of the restaurant business are as follows: there is little free time left (the owner needs to personally participate in the life of the restaurant every day); 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 those 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 prone to drinking; communicating with people is quite hard work, and for the service staff it is much harder than for the owner himself.

Necessary conditions for successful work in the restaurant business:

• - experience in this field;
• - availability of reserves in case of non-receipt of profit during the initial stage of activity;
• - the presence of 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 place;
• - the presence of original methods of attracting customers;
• - the ability to adapt flexibly and quickly;
• - knowledge of local market conditions;
• - the 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 number of services - reduce prices. Successful restaurants regularly update their menus; make changes to the design of the hall; constantly improve 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. Service organization: restaurants and bars: textbook. allowance - M.: INFRA-M, 2006. - S. 8-15.

Since the amount of initial capital when opening a restaurant is very high, most restaurants, as a rule, are jointly owned by several people. Partnerships also have their pros and cons. Pluses - the concentration of capital and the possibility of mutual assistance. Cons: the possibility of exit from the business of one of the participants, conflicts over profits, shares, etc. If it is difficult to initially insure against the above factors, 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 managerial powers. The danger for the restaurant business is the situation when several people will try to become centers of power in the business at once. Given the increased nervousness of the restaurant business, this can often be confusing for staff and customers.

For the restaurant business, a network form of organization (franchising) is very typical, when it is not the whole business that is bought, but technology, the right to act under the brand name. This is how the chains of McDonald's restaurants, other restaurants (especially in the field of fast food).

The most common causes of failure in the restaurant business are:

• - lack of funds - money may run out before the restaurant attracts enough visitors and becomes profitable;
• - inefficient management;
• - lack of personal experience of the restaurateur;
• - opening a competing restaurant nearby (a significant blow to business. Usually new restaurant, if it provides the best services and range of dishes for the same cost, "takes away" a significant part of customers and staff. A real disaster for a restaurateur is the opening of a fast food nearby - the place immediately becomes unprestigious for sophisticated customers, crowds of ordinary people, students and other typical fast food visitors distract attention, destroy the entire entourage and "trample" the road to the "classic" restaurant. A professional restaurateur should always have connections with the authorities and local governments in the territory where his restaurant is located; other levers to prevent the appearance of competitors in the immediate vicinity);
• - global economic factors out of control;
• - change of urban transport routes; the beginning of construction nearby (blocking roads, a large number of construction equipment, etc.);
• - fire (the restaurant is always exposed to such a 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 compliance with safety regulations by personnel, etc.);
• - internal problems, such as 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 starting period of 2 years. According to the Dan and Badstreet World Directory of Bankruptcies, the restaurant business is consistently ranked 4th on the list of bankruptcies behind ready-to-wear stores; furniture; photographic products Orobeiko E.S., Schroeder N.G. Service organization: restaurants and bars: textbook. allowance - M.: INFRA-M, 2006. - S. 8-15. In order to keep his business, a restaurateur should always be ready for the unexpected (insure property, establish contacts in banks, authorities, know restaurant business specialists in other restaurants, etc.).

Restaurants provide an opportunity for people to eat well and socialize with each other. In order to succeed, a restaurant must attract the attention of a vast market, and this 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 politely and skillfully introducing people to delicious food for reasonable price.

Catering business is an integrated area of ​​business activity related to the organization of production and restaurant management and aimed at meeting the needs of the population in a variety of healthy and tasty food, services, as well as making a profit.

The object of the restaurant business is the restaurant, and the subject is the restaurateur.

Restaurant - a catering establishment that provides guests with a wide range of dishes, drinks, confectionery, including branded and complex cooking, as well as a high level of service, combined with the organization of recreation and entertainment.

Restaurateur A restaurant owner is a person who owns and manages a restaurant.

Today, the success of a restaurateur depends on many factors, but, first of all, on the presence of good management, modern kitchen, availability of the concept of a restaurant, bar, impeccable service, interesting interior and reasonable prices.

The most important element of the restaurant business, without paying attention to which you should not count on success, is location of the restaurant. The right choice of location allows you to determine how a restaurant should be: democratic or elite. A democratic restaurant is usually located on a large area. Halls can be located on two floors. An elite restaurant is placed on a small area in order to ensure its payback. Parking next to it is a must. The choice of location is preceded by a demographic analysis of the area in which the restaurant will be located. We study the age, occupation, average income of people who regularly visit nearby and are future potential consumers of the new restaurant. Traffic flows must be carefully studied. In places where there is a large flow of pedestrians, there are democratic restaurants, for example, taverns and fast food establishments.

Having defined the concept, the restaurateur must pay attention assortment policy and quality of service, which should be interconnected. Russian restaurateurs have a clear idea of ​​how to organize the preparation of dishes national cuisine. In addition, they widely use the experience of foreign restaurateurs. In many cities of Russia, a huge potential has been accumulated for creating a restaurant business.

Many Russian cities are centers of tourist, spiritual and cultural life of the country. One of the main tasks for the near future is the creation of an established infrastructure, Catering. According to official statistics, there are over 2,000 restaurants in Moscow alone. And, despite this, the current restaurants, bars, cafes do not satisfy the needs of all segments of the population with different income levels.

A restaurant is a living organism. Just as it is impossible for a person to save on his health, in the same way in a restaurant you cannot save on equipment, china and glassware, and most importantly, on staff. The name of the restaurant is made by the team, which must be aware that everything is interconnected in the work of the restaurant. When choosing a restaurant or bar, consumers take into account the following features: the quality and range of dishes, the level of services provided, the attitude of staff towards consumers, the general atmosphere of the establishment, the external and internal decoration, the ratio of the location of the enterprise and the price of food and drinks.

Today in Russia there are many restaurants that meet all these requirements. Managers are trying to become more democratic and attract potential customers with a wide variety of services. They began to pay more attention to the service, the quality of the menu and the wine list. The modern consumer has the opportunity to choose cuisine for every taste: Italian, Spanish, German, Indian, Mexican, Chinese, Russian, etc.

Today, the restaurant business requires professionalism. The requirements for the production and service personnel of restaurants have increased, the level of qualification of which must meet the requirements of the standards. The restaurant business is being structured: there are designers working only in the restaurant market, suppliers of equipment, food and drinks. On the other hand, control by state bodies (sanitary and epidemiological supervision, state trade inspection, fire and tax authorities) has tightened. Competition among restaurants has intensified, new criteria for assessing the quality of culinary products have appeared. There is a growing need to constantly expand knowledge about wines, reinforcing them with new information that the consumer wants to know.

Forms and methods of service in the restaurant business are dictated by the specific circumstances of time and place, as well as the technology of preparing culinary products. With the advent of new cooking technologies, modern forms of service (business lunches, Sunday brunches and etc.).

The quality of service has an impact on the financial performance of the restaurant, as it forms a steady flow of consumers who want to use the services offered and enjoy the level of service provided. With the growth of the culture of service, the turnover increases, profitability increases and the distribution costs of restaurant business enterprises decrease.

In modern conditions, the activity of the restaurant is based on following principles: reimbursement of all expenses for the implementation of production and economic activities with income, the dependence of the further development of production on the efficiency of work, the connection of material incentives for employees with the final results of the enterprise.

The main trends in the development of the restaurant business in Russia are:

- creating a favorable image for restaurants for their establishments;

- timely settlements with suppliers, on which the credit limit and the attitude of the suppliers themselves to this restaurant depend;

– formation of a positive opinion about the restaurant among regular consumers.

In the future, small inexpensive restaurants and bars of the middle price group will receive promising development. There will not be many expensive and elite restaurants and bars left.

At the same time, the rapid development in the restaurant business will receive such a direction as the creation of democratic restaurants.

Democratic restaurant is a new direction in the restaurant business, located at the intersection of such technologies as fast food and high-quality national (or mixed) cuisine, which requires an individual approach.

World practice shows that democratic restaurants are the most dynamic direction in the restaurant market.

The main visitors of such restaurants are middle class people. On the one hand, in developed countries, eating is transferred to restaurants due to lack of free time, on the other hand, thanks to new technologies and high competition, democratic enterprises become accessible to the population. Some of the democratic restaurants are united in the network.

Restaurant service is understood as a service that brings satisfaction and pleasure not only to the client of the restaurant or cafe, but also to the staff.

The restaurant business is a type of activity in the field of catering that generates income or other personal benefits.

The restaurant, either as an independent entity or as part of a hotel complex, produces and offers catering to diners in order to satisfy their gastronomic desires. The economic purpose of this type of activity is to generate income, regardless of whether we are dealing only with a restaurant service (independent restaurants in specially designated areas), or with restaurants that are part of another enterprise or institution (for example, a restaurant in a hotel ).

For successful operation restaurant business what matters is the quality of the food, the level of service, the menu, the atmosphere, the prices, the management, but the most important thing is the location. Among the main criteria for choosing a place for a restaurant are the following types:

• - attractiveness - how hospitable the building will seem to passing and passers-by people;
• - demography - how many people live or come to a given area (area that is within the service radius of the enterprise);
• - the average level of income of such population;
• - whether the area is developing, or, conversely, is in decline, affecting its infrastructure (drainage, sewerage, etc.);
• - accessibility and convenience in terms of transport connections and the possibility of car parking;
• - catchiness - is it easy to distinguish and see a restaurant or cafe among other similar buildings;
• - location - how well maintained the surrounding buildings are.

The state monopoly in the field of public catering is a thing of the past with the establishment of market relations. Numerous restaurants, cafes, buffets, canteens, bars and dumplings, which differed in the same taste of dishes and low level of service, were privatized, which caused a change in priorities: from working within the set plan to maximizing the profit of new owners, which caused a struggle for each potential client .

Being under the influence of the laws of supply and demand, the restaurant market of the Russian Federation began to gradually recover. Instead of severe administrative prohibitions in the process of adjusting the public catering market, legal and civilized methods gradually came, and an appropriate regulatory framework was created.

In large cities, first-class restaurants began to appear on the site of previously existing cafes and canteens. The existence of various price niches, along with the unsatisfied demand of the solvent population, led to the formation of restaurants of various character.

Efforts to open new and refurbish existing restaurants have attracted the attention of private revenue. The reason for this was the economic efficiency and expediency of investing available income in this service sector.

Applied economic theory and practice of the industrial countries of Western Europe, Japan and the United States of America clearly show the fastest return on investment in the restaurant business. The turnover of money capital invested in a public catering facility is, on average, 5-6 times higher than the same indicator that is typical for an ordinary grocery store. A small restaurant, a small shop and a small hotel - in this order of decreasing prestige are these main investment objects that are of interest to the middle class in the West. Adjusted for the peculiarity of domestic realities, we can talk about a similar behavioral stereotype that is typical for our country.

The financial crisis that occurred in 1998 radically changed the external environment of the restaurant business market. Restaurant owners faced the problem of adapting to the changes that had taken place, the main of which was the decrease in the number of customers and, as a result, competition began to grow.

The restaurant "boom" that characterized the years 1991-1998 was caused by very low competition between recently open restaurants and by far exceeding their number effective demand. Compared to simple Soviet restaurants, post-Soviet restaurants were distinguished by high quality of service, elegant interiors and thoughtful composition of dishes, spirits and buffet products. There was an impression that a good location was enough for the successful conduct of the restaurant business, and there would be no end to customers. Experts give the following assessment to the restaurants that opened in the early 90s: within a year, the restaurants paid off, then they began to generate income. The time has come for reasonable pragmatism and calculation, which is dictated by growing competition with a drop in demand for restaurant services. New circumstances and conditions put forward the problem of the struggle for the client for the owners of restaurants. Today, the demand for high-quality restaurant services should be stimulated through special events. For this reason, the issue of marketing in catering establishments is very acute.

The restaurant business is a field of entrepreneurial activity that is associated with the organization and management of a public catering enterprise, which is aimed at meeting the existing needs of people in healthy, tasty and varied food, as well as generating income from this activity. As a sphere of entrepreneurial activity, the restaurant business has its own functions:

• - economic
• - social.

The economic functions of the restaurant industry represent the scope of entrepreneurial activity as the integrity of circulation and production. This means that this business is a profitable area for investment, which, compared to other areas in the business, will provide the fastest return on investment. With the right and skillful management, the restaurant business can guarantee about 32 percent profitability, which, combined with a fast turnover, is a very attractive factor for investing in this business area.

Only a market economy creates conditions for the real operation of a restaurant, the functioning of which is determined by the boundaries of the existing economic space, investment opportunities, the turnover of invested funds and the rules of competition.

The restaurant business requires constant systematization and study of the existing needs of the clientele, because the client is the main figure in the entire functional process of a restaurant, cafe, buffet or bar. At the same time, competitive conditions require the restaurant business to constantly innovate and form new habits, tastes, preferences and needs among potential customers.

The social functions of the restaurant industry are expressed in the fact that this area of ​​business activity is completely based on the interests of society and depends on them. This function of the restaurant business is reflected in the methods and form, as well as in the culture of service.

The desires of customers dictate the quality of service in the restaurant industry, which is equally determined by the type, nature and volume of services provided by the restaurant. The quality of service is determined by the following factors:

• - convenient location of the restaurant;
• - working hours suitable for clients;
• - quality food;
• - premises, furniture and utensils that meet sanitary and hygienic requirements;
• - an atmosphere of hospitality, which is created by a kind, polite and attentive service staff towards customers.

The convenience of the location of the restaurant is mainly determined by the proximity to historical and cultural monuments, city attractions, highways, busy streets, as well as the availability of good transport links (relationship with the city transport line is desirable) and secure parking.

The operating mode of the public catering facility suitable for customers is associated with the rhythm of life of the urban population. This can be around the clock, work in the afternoon and late evening, weekends and holidays. The choice of operating mode is related to the capabilities and preferences of the target group of restaurant customers who have the opportunity to visit the establishment at a certain time interval.

The quality of culinary products is the main criterion for the degree of restaurant cuisine, which is determined by the nutritional significance of dishes, compliance with sanitary and hygienic conditions and taste.

The convenience of dining, banquet and trading halls is associated primarily with the aesthetics of the interior, with its compliance with the requirements for the location of restaurants, their lighting, equipment, as well as the music and entertainment program of the establishment and table setting.

The financial profit of a restaurant business certainly depends on the quality of service, which forms a constant flow of customers who want to enjoy the level of service provided and use the services offered.

The development of a culture of service entails a quantitative growth of customers, which leads to an increase in profitability, an increase in turnover and a decrease in the distribution costs of the restaurant business.

An obligatory component of the restaurant business is the restaurant market. The market economy forces the restaurant market to move and develop, therefore, on a large scale, the restaurant market is understood as the economic environment in which the restaurant business is formed.

In addition to buffet and culinary products, the goods purchased by customers are the atmosphere of hospitality, which is accompanied by the sale of products. This service has a monetary value, because financial resources are directed to its creation, which are expressed in direct and indirect costs, that is, the restaurant market has a dual direction. Goods and services are the subject of supply and demand. The prerequisites for the creation and development of the restaurant market is the existence of a need for the proposed service or product and a restaurateur who can satisfy this need.

In a narrow sense, the restaurant industry is a complex integrated system of different business entities, the central part of which is the restaurant.

What you need to know about the restaurant business - all about restaurants.

How to improve restaurant performance? Always strive to abide by the basic laws of the restaurant business. These are the rules of a successful restaurant business!

Laws of the restaurant business - 12 golden rules

1. Choosing the right restaurant concept.

2. Good location of the restaurant.

3. The right choice of the format and cuisine of the restaurant.

4. Thoughtful restaurant menu.

5. Choosing a good name for the future restaurant.

6. The quality of the work of the staff.

7. Convenience on all counts:

• proximity to public transport stops;
• convenient access for personal vehicles;
• private parking;
• the presence of a wardrobe or floor hangers for outerwear;
• sufficiently bright, but soft lighting of the hall;
• volume and style of music adequate to the concept of the restaurant;
• comfortable temperature conditions all year round;
• good ventilation;
• convenience and safety of furniture;
• menu folder size and weight;
• font size and clear description of dishes in the menu;
• professionalism and appearance personnel;
• awareness of waiters about the menu;
• service speed;
• not slippery floor;
• clean bathroom equipped with everything you need.

9. Personal participation of the owner in the process of the restaurant.

10. Constant cleanliness in all rooms.

11. Restaurant chip.

12. Reliable automation system.

What are the basics of the restaurant business?

The restaurant business is different from all other types of business. This is an enterprise that combines art and tradition, the mechanisms of activity and experience of marketers, the philosophy of service and the concept of forming a potential audience.

From year to year the restaurant business is developing rapidly. There is a serious competition for visitors. It is this factor that makes top managers think over not only the main strategy and style of the restaurant, but also the details that make the establishment unique and inimitable.

Only with the formation of a well-developed concept and consistent integrated implementation of all components of the restaurant business, success in the development of the restaurant is guaranteed.

Restaurants play quite an important role in human life. In addition to satisfying physiological nutritional needs, “going out” to a restaurant has an important social function. A person needs not only to eat, but also to communicate.

Restaurants are one of the few places where all the senses work and generate an overall sense of satisfaction. Taste, vision, smell, tactile sensations are combined in the assessment of food, service and atmosphere of the restaurant.

The efficient operation of a restaurant depends on several factors. Like any complex system, the restaurant begins with the idea of ​​its founders and ends with the control of the functioning of the institution.

The main role in this is played by the practical philosophy of its owner and / or director. It is revealed by the approach to doing business, which determines the ethical and moral values ​​that are implemented in the process of the functioning of the enterprise.

The main idea of ​​the founders of the restaurant will determine its credo, and is designed to satisfy visitors as much as possible.

General characteristics of the restaurant business

Restaurant (from French restaurer, restore, strengthen)- an establishment that sells prepared food and drinks to order for consumption on the spot.

Catering business- entrepreneurial activity at the expense of own or borrowed funds at your own risk and responsibility, in the field of restaurant business. Like any other business, a restaurant business requires a business plan, management, market research and development of your own strategy.

Taking into account potential visitors, a restaurant profile is being developed.

What is a restaurant profile?

The profile of a restaurant is determined by its profile, which characterizes its image associated with a specific market segment: casual, children's, ethnic, etc.

The concept must meet the specifics of a particular area, which determines the design of the institution, the menu and more.

Of course, for the successful functioning of a restaurant establishment, the quality of food, menu, level of service, price, atmosphere, management are important, but the most significant is the location.

Among the main criteria by which a place is chosen for a restaurant, the following categories can be indicated:

Demographics - how many people live or come to a given area (a microdistrict that is within the service radius of the institution);

The average level of income of such population;

Is the given area a developing area, or, conversely, is in decline, affecting its infrastructural provision (sewerage, drainage, etc.);

Convenience and accessibility in terms of transport connections and parking opportunities;

Flashiness - is it easy to see and distinguish the restaurant from other similar establishments;

Attractiveness - how hospitable the institution will seem to passersby and travelers;

Location – how pleasant the surrounding facilities seem to be.

There is no single classification of restaurants accepted all over the world.

In the UK, for example, as with hotels, there are 5 levels. Instead of stars, they use the sign: "crossed knife and fork."

According to the established requirements, comfort, convenience, cuisine, service and atmosphere are evaluated.

A modestly decorated restaurant with accommodating staff can count on one distinction, while an international restaurant that fulfills multiple requirements will receive 5 distinctions.

Restaurants, like hotels, are checked anonymously. For inclusion in the catalog or guidebook, the payment is not taken from the owners. Only the inspector's assessment matters.

Other countries have different approaches. However, most experts agree that the vast majority of restaurants fall into one of two categories: full-service and specialty.

Full-service restaurants are those where a wide selection of dishes is presented (at least 15), almost everything that is served at the table (up to fresh greens) is grown at the restaurant establishment itself.

Full service restaurants can be formal or informal and can be categorized by price, atmosphere, and menu that is offered.

The dishes that are prepared in most of these restaurants fall into the category of haute cuіine - haute cuisine. Most often, the traditions of French or Italian cuisine flourish there, which, according to Western gourmets, are the best in the world.

Most full-service restaurants are privately owned. They are distinguished by an atmosphere of luxury, refined and fashionable design, and a high level of service quality. Sometimes they are confined to hotels.

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.

Fast food restaurants offer a menu that is limited to hamburgers, fried potatoes, hot dogs, chicken, various fish and national dishes such as Mexican tacos, Italian pizza, Ukrainian dumplings, etc..

Standardization of the menu allows you to significantly speed up the service. In many of them, even the most visitors put food and clean dishes, which allows to reduce the cost of meals.

As a rule, a fast food restaurant specializes in the preparation of one main dish. At the same time, it belongs to one or another fast food chain, the most famous of which are McDonald, Burger King (hamburgers), Pizza Hut, Donino, Godfather teak (pizza), Long John ilver, Red Lobter (seafood), KFC, Church (chickens), International Houe of Pancace, Country Kitchen (pancake), ubway (sandwiches), Tako Dell, El Torіto, Chi Chi (Mexican dishes).

Family restaurants- This is a modern version of the stylization of an old coffee house.

Most institutions of this type are privately owned. They are located, as a rule, in prestigious suburbs, areas for spending free time for families, in walking areas around the city or in a picturesque area.

The interior design, as well as the menu, are simple. In some of them you can order drinks - beer, wine or a cocktail.

At the door, visitors are sometimes met by the hostess (she, as a rule, the cashier), leads them to the table, then the waiters take the order.

Sometimes these restaurants have salads, desserts and a bar.

Restaurants of national cuisine (in America they are called ethnic) are most often independent by type of ownership, their owners try to offer something “spicy” to local residents and guests, and to remind representatives of the national diaspora their homeland.

Themed restaurants are dedicated to a specific theme: the Wild West, football, rock and roll. Most often, they offer a limited selection of foods, because their main task is to create a mood, an atmosphere.

The structural subdivisions of the hotel, which are called the catering complex, include several departments (sections): a kitchen, a buffet, reception rooms, a restaurant, room service, mini-bars, lounges, bars, cleaning and dishwashing sections. The kitchen, in accordance with company policy, is managed by a chef. It relies on the task of not only satisfying, but also exceeding the expectations of customers, to achieve certain financial results.

There may be several restaurants at the hotel, or there may not be a single one, and they may also differ in types. In large hotels that are part of well-known hotel chains, as a rule, there are two restaurants - a fashionable, branded one and a small one, such as a cafe (most often for breakfast). They serve both hotel customers and the general public.

Compared to others, most hotel restaurants are more original. The qualifications of cooks and service personnel in such restaurants are higher; it is more difficult for them than for independent restaurants to operate at a profit. As a rule, they are open from morning until late at night, but quite often for lunch and dinner, hotel guests prefer visiting independent restaurants.

hotel bar- a place that is ideal for communication - business and friendly. The hotel also benefits: the sale of drinks generates significantly more profit than the sale of food products.

Hotel bars suffer from the same problems as others. The biggest problems are related to the direct obligation to sell alcoholic drinks, since in modern conditions this type of activity must be licensed.

Large hotels usually have several bars of different types.

Recently, new types have appeared: night bars, sports bars, each of which can complement the range of hotel services.

A modern sign of the functioning of large hotels is the organization of various events on their basis. Nowadays, mass events that are accompanied by eating. For their implementation, both specialized (restaurant halls, bars, buffet halls) and common premises of hotel enterprises are used.

Licensing, advertising, security of restaurant services

The main requirements imposed by society and the state on public catering enterprises include:

Availability of the necessary licenses established by law;

Certification of catering products;

Sanitary and hygienic rules;

Rules for the provision of public catering services.

In accordance with Russian legislation, licensing means obtaining by a legal or natural person (registered as an individual entrepreneur) a special permit (license) to conduct a certain type of activity.

The types of activities for which it is necessary to obtain a license are listed in Article 17 of the Federal Law of August 8, 2001 No. 128-FZ “On Licensing certain types activities” (hereinafter referred to as Law No. 128-FZ). The provisions of Article 17 of Law No. 128-FZ do not require a license to provide catering services, that is, in other words, a license is not needed to conduct this type of business activity.

But, the opening of any public catering enterprise is accompanied by the collection, receipt and approval of various documents that every cafe, bar, restaurant should have.

In each case, the order of approvals and the composition of the necessary documentation may change, and this depends on various factors related to the premises in which it is planned to open a restaurant.

Organizations providing public catering services must undergo certification of these services in accordance with the Federal Law of December 27, 2002 No. 184-FZ "On Technical Regulation". Certification body for the services of the All-Russian Scientific Research Institute of Certification. The certificate is issued for a period of one year.

In this case, the owner of the restaurant pays a fee and submits a number of documents:

1. Charter.
2. Memorandum of association (if more than two founders).
3. Certificate of registration of the organization.
4. Certificate of changes (if there were changes).
5. Certificate of registration with the tax authority.
6. Lease agreement.
7. Conclusion of SES, UGPS (originals).
8. Seal of the organization.
9. List of employees.
10. Medical books of employees.
11. Food certificates from suppliers.
12. The act of sampling dishes (three dishes to choose from).

Before receiving the certificate, an inspection is sent from VNIIS, consisting of two people, which checks the object of certification. After that, a certificate is issued within three days.

To ensure the implementation of work on the mandatory certification of these services, the following fundamental standards have been developed and put into effect:

GOST R 50762-95;

GOST R 50763-95 “Public catering. Culinary products sold to the public”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 199;

GOST R 50764-95 “Catering services. General requirements”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 200.

The Letter of Roskomtorg dated July 11, 1995 No. 1-955 / 32-7 “On regulatory and technological documentation for catering establishments” indicates the need to apply the above fundamental state standards.

Certification of catering products is carried out in order to:

Creation of the necessary conditions for the activities of economic entities in the Russian Federation, as well as for their participation in international economic cooperation;

Assistance to consumers in the competent choice of products;

Protection of consumers from low-quality products;

Monitoring the safety of products for the environment, human life and health.

In order to control the implementation of disinfestation and deratization measures, each stationary object of the food profile must be provided with a sanitary passport. This is a document that records the ongoing work aimed at combating insects and rodents, with a frequency corresponding to sanitary rules.

A sanitary passport is issued at the territorial department of Rospotrebnadzor.

In TU Rospotrebnadzor it is necessary to provide for approval a program (plan) of production control. Its main goal is to organize production control over compliance with sanitary rules at the facility.

Activities of businesses such as cafes, bars, restaurants, nightclubs, etc. related to retail alcoholic products with content ethyl alcohol over 15%, is subject to licensing in accordance with the Federal Law of November 22, 1995 No. 171-FZ "On State Regulation of the Production and Turnover of Ethyl Alcohol, Alcoholic and Alcohol-Containing Products".

To obtain a license, you must fulfill a number of requirements, here are some of them:

The total area of ​​retail and warehouse premises must be at least 50 square meters

The premises must be equipped with a security alarm.

It is also necessary to obtain the conclusions of specially authorized state bodies on the compliance of the production and storage facilities of the organization with sanitary and epidemiological, fire, environmental standards and requirements.

The normative documentation regulating the work of public catering establishments includes state, industry standards and enterprise standards (STP), as well as Collections of recipes for dishes and culinary products for public catering establishments, which are technological standards.

The safety of restaurant services is also regulated by legal documents. Due to the fact that public catering products are directly related to human health and vital activity, food products manufactured by public catering enterprises must comply with established sanitary rules.

T What rules are established by the Sanitary and Epidemiological Rules and Regulations, namely:

SanPiN 2.3.2. 1078-01 "Hygienic requirements for safety and nutritional value food products”, approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001;

SanPiN 2.3.6. 1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them", approved by the Chief State Sanitary Doctor of Russia on November 6, 2001.

The need for a sanitary and epidemiological examination of products is directly indicated in the Order of the Ministry of Health of the Russian Federation dated August 15, 2001 No. 325 “On the sanitary and epidemiological examination of products”.

It should be noted that sanitary requirements are imposed not only on products manufactured by a public catering enterprise, but also on its staff.

So public catering workers in order to protect public health, prevent the occurrence and spread of diseases are required to undergo a special medical examination. This is the requirement of Article 213 of the Labor Code of the Russian Federation.

In addition, a similar requirement is enshrined in Article 34 of Law No. 52-FZ. Advertising in the restaurant business is basically similar to advertising any other product or product and is designed to attract the attention of potential customers. In this case, various means of advertising can be used: commercials on television, advertising blocks in printed publications, leaflets, flyers and others.

Famous world-class entrepreneurs are sure that one of the most profitable business areas is the food and holiday services sector. The organization of the restaurant business attracts both experienced businessmen and start-up entrepreneurs in all countries of the world.

This trend is rapidly developing in Russia. Entering the holiday food market as network companies and private entrepreneurs - singles.

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What you need to start

A restaurant is a serious business. Its main advantage is its difference from other similar institutions. Therefore, you need to create your own idea. It is recommended to consider the following:

1. The trademark of the enterprise, that is, a special feature.
2. Starting from the highlight (the main difference of the restaurant), you need to develop an interior design.
3. The next step is recruitment. Personnel must:
   • correspond to the chosen feature of the restaurant;
   • have the appropriate qualifications;
   • sometimes even the appearance and temperament of people are important.
4. An important step is the selection of dishes (menu development). The list of treats should be:
   • harmonious;
   • consistent with the chosen idea;
   • acceptable to customers.
5. The previous step is related to suppliers:
   • they need to be found;
   • conclude contracts;
   • develop a style of interaction and more.

Reference: All of the above steps are collectively referred to as enterprise concept development.

What are restaurant businesses?

There are a lot of gastronomic organizations. A novice restaurateur needs to choose one in order to develop a further development strategy. Enterprises are:

1. Restaurant. This is a catering enterprise that has a peculiarity or personality. It differs:
   • expensive interior;
   • non-standard design and gastronomic solutions;
   • high level of service;
   • peculiarity of the atmosphere.
2. Cafe. The establishment is faster. Customers appreciate the cafe for the opportunity to have a quick, inexpensive and tasty meal. Implementation services are welcome ready meals Takeaway.
3. Bistro. Such an establishment should offer food and drinks appropriate for the time of day. Its peculiarity is unpretentiousness and simplicity of the atmosphere.
4. Coffee house. Small and cozy establishment. Specializes in coffee (by name), tea and desserts.
5. Confectionery. About the same as a coffee shop. But the specialization of the institution is aimed at meeting children's and family needs.
6. Bar. An enterprise aimed at an adult clientele. Specialization is associated with a large selection of strong drinks.
7. Fast food. Such a catering establishment is aimed at a large flow of visitors. Meals should be planned simple, nutritious, inexpensive.
8. Dining room. It is beneficial to open such an enterprise near educational institutions or large enterprises. The kitchen should be simple, homely.
9. Sushi bar. This is what Japanese restaurants are called. To open one, you need a specialist in the preparation of sushi.

Advice! The type of institution must be selected based on the potential clientele.

Criteria for selecting a place for an institution

Restaurateurs need good premises to be successful. Experts suggest relying on the following selection criteria:

1. Location:
   • in the first line of buildings;
   • at the intersection of streets;
   • close to potential clientele.
2. Requirements:
   • two entrances (technical required for product suppliers);
   • appropriate size;
   • on the ground floor or in a separate building;
   • the room must comply with the concept (for a bar, for example, a semi-basement is suitable, and for a coffee shop, a basement floor).
3. Ways to acquire the right to use:
   • purchase (requires large investments);
   • lease (provided for some time with the possibility of extension).

Hint: as a rule, unprofitable premises are sold. Before concluding a contract of sale, it is advisable to study its history.

Instructions for opening a restaurant business

The algorithm for opening a catering enterprise can be divided into several important steps:

1. Concept development. On given stage, you need to come up with a highlight of the future institution. It is recommended to make a detailed description of the restaurant with all the subtleties and nuances.
2. 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 supplies of products corresponding to the menu;
   • recruitment;
   • interior design;
   • building renovations and more.
3. Selection of premises (described above). The main criterion is potential customers.
4. Design creation. The atmosphere in the institution should be unique, special, memorable. On given stage is recommended to save money. Otherwise, you will have to invest more after a short time.
5. Purchase of equipment. All devices must be professional, meeting the standards of regulatory organizations.
6. Menu development. The list of dishes must be compiled based on the concept of the institution. The menu is drawn up on paper:
   • simple language;
   • colorful;
   • with a description of the ingredients.
7. Recruitment. Specialists should be selected highly qualified, passionate about their profession. If necessary, you can use the services of special agencies.
8. Creation of an advertising campaign.

Hint: in the absence of a large start-up capital focus should be on the peculiarity of the idea.

Customer acquisition

In order for people to appreciate a restaurant, they need to provide information about the establishment. 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 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;
• production special offers and alert potential visitors.

Hint: the choice of methods for informing customers about a restaurant depends on its main idea and the age of potential customers.

Government requirements for catering establishments

The state regulates the activities of all organizations that affect the health of citizens. Catering is supervised especially strictly. The opening of the institution is associated with the receipt of such permits:

• special certificate (issued for a year);
• sanitary passport (issued by Rospotrebnadzor);
• licenses for the sale of alcohol-containing products (if one is planned);
• other.

To obtain permits in state institutions, you will need to submit an application and the corresponding set of documents. So, to get a certificate, you should build the following package:

• charter;
• memorandum of association (if any);
• certificate of state registration;
• tax accounting certificate;
• documents for the premises (lease agreement or information about ownership);
• conclusion of SES, fire supervision;
• LLC seal;
• list of employees;
• medical books of all employees;
• certificates for purchased food (taken from suppliers);
• act of sampling dishes.

Advice! The work of catering enterprises is associated with a large amount of documentation. It is necessary to immediately hire an experienced specialist.

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 - the conclusion of an agreement with a restaurant chain to open an institution under their brand;
• use of consulting services.

Restaurant consulting is a special type of business management activity. Consulting includes the provision of the following services:

• attraction of high-class managers-managers;
• development strategy analysis;
• suggesting changes to the business project and adjusting the directions for its implementation;
• consulting support for entrepreneurs;
• trust management of 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 a video on how to open a restaurant

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