1

1. Zatulivetrov A. Restaurant. Where to start, how to succeed. Advice to owners and managers. - SPb .: Peter, 2008 .-- 213 p.

2. Fedtsov V.G. The culture of restaurant service: textbook. allowance. 2nd ed. - M .: Dashkov and K, 2010 .-- 248 p.

3. Johnson M., Herrmann A. - Customer orientation is a key factor in the success of an enterprise // Problems of management theory and practice. - No. 2. - 2008.

4. William L. Karl. Organization of services at catering establishments / per. from English - M .: Sirin, 2002 .-- S. 15.

5. Gerchikova I.N. Management: textbook, - M .: UNITI, 2000.

6. Pikalev A.V. Maevskaya A.P. How to increase the income of a restaurant, bar, cafe. - M .: Sov. sport, 2003 .-- 168 p.

7. Pricing policy of the restaurant: how to get the client to pay your price. - M .: Modern restaurant technologies, 2008.

According to the studies carried out, we noted that the formation and strengthening of market relations lead to the emergence of new service indicators corresponding to a certain stage in the development of the economy. Recently, specialists from large Russian companies and professional consultants in the field of marketing and marketing communications have been paying special attention to the service provided.

Today the restaurant service is in difficult conditions. When many foreign products left the market, restaurateurs lost the basis of their activities. Sadly, but the law on the prohibition of smoking was reflected in a negative way for active visitors to bars and restaurants. Therefore, in order to keep their business, many owners of cafes and restaurants have to revise the policies of the establishments, look for new approaches that will help them not only stay afloat, but also move to the next step in development.

The restaurant business is an integrated field of entrepreneurial activity related to the organization of production and management of a restaurant, and aimed at meeting the needs of the population in restaurant services, as well as maximizing profits. The efficiency of a restaurant's business depends on good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. At the same time, special attention is paid to the range of services, quality of service, which should be interconnected.

Restaurant service is a world that combines art and traditions, national flavor and classic elegance, ethics and etiquette, experience and the latest service technologies. Strengthening competition in the field of restaurant service, the emergence of new criteria for assessing the quality of services and products are prerequisites for improving the quality of restaurant service. All this predetermined the relevance of the topic of our research.

The aim of the study is to study restaurant service and form a set of activities aimed at improving the quality of restaurant service. In accordance with this goal, we have set the following tasks: - to consider the historical aspect of the emergence and formation of catering enterprises in Russia; - define the concept of restaurant service and consider its main criteria; - to define the main features and principles of modern restaurant service.

The object of the research is restaurant service. The subject of the research is the service of a chain of Russian restaurants.

Considering the historical aspect of the emergence and formation of catering enterprises in Russia, the ancient Slavic tavern can be considered the ancestor of restaurant service in Russia. At first these were free institutions where people drank, ate, talked, and sang songs. Later the inn became a princely or state institution. Under Ivan the Terrible, "Tsar's taverns" were widely distributed, selling wines, beer, spirits, tobacco, playing cards and other gambling games. The first tavern was built for the guardsmen. Later, under Boris Godunov, the taverns became "ransom", i.e. they could also be owned by private individuals. The excessive increase in the consumption of spirits contributed to the renaming of taverns into drinking establishments, in which hot dishes, tea and pies were sold along with booze. At the end of the 19th century, tea houses, coffee houses, taverns and the first restaurants appeared.

For example, the Slavyansky Bazar restaurant opened in Moscow - an institution of the highest category, in which the national Russian cuisine was presented, and the visitors were served by waiters in tailcoats and white gloves. In the future, changes have occurred in the service itself. Thanks to Prince Alexander Kurakin, restaurateurs began to serve the ordered dishes not all at once, but to use the method of gradually serving dishes in the order of their arrangement on the menu. At the beginning of the 20th century, a classification of restaurants by categories appeared, and the business of suburban restaurants began to develop. During the revolution, most restaurants were closed, and only from the 50s of the twentieth century, the restaurant business began to actively develop.

The development of the domestic restaurant service sector was carried out in line with global trends and under the significant influence of foreign traditions, while feeling tight control on the part of state supervisory authorities, whose conservative point of view did not coincide with the prevailing Soviet ideology at that time, which hindered the proper development of the restaurant chain and achieving world performance in the field of service, considering this direction alien to the Soviet people. This state of affairs not only hindered the development of the very sphere of restaurant service, but also hindered the acquisition of scientific knowledge reflecting its inherent processes.

Today, a large number of various catering establishments are represented on the market of restaurant services: these are restaurants of different styles and concepts: cafes, beer summer cafe-tents, bars in business centers, etc.

Of greatest interest are the author's restaurants A. Novikov "Pushkin" and "Cheese", O. Bardeev "Uley", I. Bukharov "Absinthe", as well as restaurants-theaters "White Sun of the Desert", "Bochka", "Tsarskaya Okhota". Restaurants and cafes-pastry shops with entertainments for children appeared: Baba Marta, Anderson, Central House of Writers, Donna Margarita, the first restaurants for animals, for example, GROOM ROOM.

Most of all, fast food enterprises are successfully operating - fast food, which own such chains as McDonald's, Kroshka-kartoshka, Teremok, Rostiks and others. New directions of free-flo have been actively developed in the restaurant business: the Grabli restaurant, food courts, or food courts, which are a kind of synthesis of catering establishments located in shopping and entertainment centers. Coffee shops and their chains remain in demand: Ideal Cup, Coffee House, Shokoladnitsa, Sweet Tooth, Coffeemania, as well as bars - Mustang, 5th Ocean, BierLoga, Bier Shtolts " and etc. .

Such a variety of proposals on the restaurant product market leads to increased competition. And of course, enterprises that strive to constantly improve their activities using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements are in the most advantageous position.

One of the important components of the quality of service is the quality of service. Today, in a highly competitive marketplace, strong trusting relationships with customers are critical to the long-term prosperity of a company. High-quality customer service is not only one of the competitive advantages, in many areas of activity it has become the only competitive advantage. Service quality is the new standard by which customers judge product quality.

Research shows that for many companies, improving the quality of service is becoming a more effective tool for increasing sales and profits than marketing, promotion or advertising. In modern management systems for public catering enterprises, quality management of products and services plays an increasingly prominent role. This is explained, firstly, by the fact that quality is the most significant component of the competitiveness of services. Secondly, the quality of products and services should guarantee their safety, while ensuring the possibility of their mandatory certification, which is controlled by state supervisory authorities.

Experts offer a variety of models to improve the quality of service and customer satisfaction with goods and services. There are usually two aspects to be seen here:

The first is the need for precise customer specifications. It is important that the company knows and understands the specifics of customer requests, as well as the benefits that they associate with the purchased goods and services.

The second aspect is the organization of production, service and maintenance in full accordance with customer specifications. The company needs to maintain constant communication with customers and distribute the information received across all its divisions, and then use the acquired knowledge to produce goods and services of higher quality, taking into account the needs of the clientele.

In general, three conceptually different goals constitute the basis for developing an ongoing customer orientation policy:

First, an enterprise must collect information about the clientele in order to understand its material needs and value system and meet them now and in the future by supplying appropriate goods and services. This should include both actual and potential customers. Gathering information is a complex process, relying on both traditional and non-traditional methods.

Second, the enterprise must provide information about the clientele to all its staff and all departments that are directly or indirectly involved in meeting its needs. The goal here is to prepare the organization to turn client needs into guidance for effective action. It is important that the information is not used only as a means of familiarizing individual departments with the client's state of affairs. If, for example, the marketing department simply informs the manufacturing sector about what products to make, then the entire customer orientation system is doomed to failure. On the contrary, such information should play an active role, serve as a basis for setting such tasks, the implementation of which will help the company to improve its economic performance.

Thirdly, the enterprise, based on this information, needs to make changes to its production programs in order to be able to provide the client with new types of goods and services. First of all, the company must improve their quality, while ensuring at the same time the development of new products using information about the needs of the clientele. It is this orientation that helps many restaurants to achieve success in total quality management. For example, Restaurant Paris is running a specially designed strategic total quality assurance program under the motto “Leadership through Quality”. To achieve this goal, the entire activity of the company was restructured. A special quality management center has been established to coordinate and direct work in this area. For 2 years of the program implementation, the quality of assembly operations increased by 63%, product reliability - by 20%, production costs decreased by 20%. The improvement in product quality provided an opportunity to increase market share by 10%. It is important to emphasize that improving the quality of goods and services is achieved if the customer's requirements are taken into account in a continuous, systematic process.

The realization of the desired quality indicators is often the result of a well-thought-out combination of various technologies and the manufacturer's deep knowledge of what the consumer wants and how he will use it. Consideration by the manufacturer of the desired quality in the newly created service can stimulate the formation of new needs of society. From the point of view of customer satisfaction, the typology of service elements proposed by American scientists Kedott and Turgen is of particular interest. As a result of studying the needs that influence the decision of customers to purchase services, these scientists have identified four groups of elements of service: critical; neutral; satisfying and disappointing.

Critical elements are the essence of the hospitality industry. These are the main factors that have a direct impact on consumer behavior. Walker J.R. An introduction to hospitality. - M: Publishing house "UNITY", - 2002. - 463 p. They should be present in the first place, as they are based on the minimum standards acceptable to consumers. If businesses are trying to survive the competition, they must do whatever it takes to offer these particular service elements. Examples of these are very simple: cleanliness of a restaurant, public spaces, safety, healthy food, etc. These elements are called critical because they elicit either positive or negative reactions, depending on whether these minimum standards are met or not.

Conversely, neutral elements do not have a direct impact on the activities of the enterprise. These elements include the color of the uniform of the service personnel, the palette of paints in which the interior of the building is made, the location of the parking lot, etc. Since these elements have a rather weak impact on the degree of customer satisfaction, they are not worth spending significant management efforts on them.

Gratifying elements can elicit a grateful response if the expectations are anticipated, but no response will follow if the expectations are satisfied or, conversely, not satisfied. Examples are night service in restaurants, free drinks provided to guests during banquets on behalf of the director, flowers given by the administration to ladies in restaurants, etc. It is obvious that such elements allow an enterprise to be noticeable against the general background of similar enterprises. No one will mind the complimentary treat, flowers, or chocolate found on the bedroom pillow tonight.

Elements become frustrating when they are not done correctly and, accordingly, generate negative reactions. However, no response may follow if done correctly. Such elements include poorly chosen or organized parking for cars, forcing guests to go far, refusing to pay with the most common credit cards, unfriendly staff, or dirty ashtrays.

Conclusion

Restaurant services are characterized by a complex structure - they are made up of a large number of components and parameters that are different in nature and significance for the client. This makes improving and maintaining quality of service particularly challenging. And the difficulties grow as the restaurant chain grows. Quality service in a restaurant is the essence of a restaurant's services and a condition for its success. The assortment, taste of dishes, prices, design, image, location are important, but they never compensate for inattentive and negligent treatment by the staff in the eyes of the client. On the other hand, a restaurant that manages to provide excellent service to its customers gains the strongest competitive advantage.

Bibliographic reference

Lozovaya A.V., Kuznetsov V.I. FEATURES OF ORGANIZATION OF RESTAURANT SERVICE // International student scientific bulletin. - 2015. - No. 5-1 .;
URL: http://eduherald.ru/ru/article/view?id=12863 (date accessed: 04/29/2019). We bring to your attention the journals published by the "Academy of Natural Sciences"

The most common admission exams are:

• Russian language
• Mathematics (profile) - profile subject, at the choice of the university
• Chemistry - at the choice of the university
• Physics - at the choice of the university

The food industry is an industry that is important not only because it provides people with essential goods. Thanks to her work, many other areas are stimulated. For example, production requires special equipment, energy, chemical products.

Specialty 19.03.04 "Product technology and organization of public catering" is the most important component of the industry. It involves organizational and management activities, as well as direct participation in production processes.

If you remember the historical counterparts of the modern profession, then you can go back to the era of kings, when tasters tried their food. The role of a modern technologist is much broader: it covers a variety of areas related to catering outlets, the organization of their work and the culture of food consumption.

Conditions of admission

The purpose of the direction is to train the future specialist in the skills of working with products, from practical activities to research and scientific. Such a profession is inextricably linked with technical and exact sciences, therefore, they will certainly check the level of their knowledge among applicants. What subjects do applicants pass:

• mathematics (profile),
• Russian language,
• chemistry or physics of your choice.

Future profession

Graduates of the course will be able to work with food raw materials of plant and animal origin, performing their processing and quality control. They are in charge of all the technical issues, from the choice of equipment and ending with its operation. They can also design catering outlets, translate projects into reality and monitor further activities.

Where to go

You can get a bachelor's degree in a specialty by graduating from any of the following universities in Moscow or other cities of Russia:

• Russian State University of Trade and Economics;
• Moscow State University of Food Production;
• Moscow branch of the Russian International Academy of Tourism;
• St. Petersburg State University of Economics;
• Samara State Technical University.

Training period

A bachelor's program can be mastered in four years by enrolling in a full-time department. On the basis of the eleventh grade, graduates also choose correspondence, evening or mixed forms: then they have to study for five years.

Disciplines included in the course of study

During the course of mastering the program, a young specialist will get acquainted with the following subjects:

• food sanitation;
• hygiene standards;
• heat engineering, electronics and electrical engineering;
• commodity science (food industry);
• physiology of nutrition;
• food production apparatus and processes;
• design of enterprises.

Acquired skills

A young specialist will be able to solve the following tasks with all responsibility and competence:

• quality control of raw materials, their processing, storage and processing;
• production of semi-finished products;
• creation of real projects of enterprises and their reconstruction;
• registration of permits;
• development of plans and programs for the introduction of innovations;
• quality control and compliance with standards in the field of implementation;
• document flow, organization of team work;
• search for shortcomings in the work of the enterprise and solutions for their elimination;
• formation of consumer demand and forecasts for sales volumes.

Job prospects by profession

A bachelor with a full baggage of knowledge can easily find a job: he can work in enterprises of various forms of ownership, whose activities are related to food. These are restaurants and cafes, hotels and specialized workshops.

Who do the graduates of the direction work by:

The level of remuneration for such a specialist is always quite high. But it differs depending on the place of application of professional competencies. The average salary is about 50 thousand in local currency. But it can be several times higher if a professional proves his worth and works in an expensive restaurant, for example.

Benefits of enrolling in a master's degree

If the student continues his studies and starts mastering the master's program, he will immerse himself in the field in more detail, and later will become a valuable and in-demand specialist. Here, the questions of how to build and organize the work of an enterprise are already studied in more detail, to control all the nuances that affect its effectiveness.

Practice plays an important role, without which a master's degree is impossible. Students work in laboratories and existing factories, practicing specific skills. Therefore, they are able to solve various problems, including non-standard ones. Such graduates can apply for the posts of directors of enterprises, engage in teaching activities.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

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Ministry of Education and Science of the Russian Federation

Federal State Budgetary Educational Institution

higher professional education

"TYUMEN STATE OIL AND GAS UNIVERSITY"

Institute of Technology

Department: "Commodity Science and Food Technology"

Tutorial for completing the wrap-up

diploma project of students of the specialty 260501.65

"Technology of public catering products -

organization of restaurant service "full-time,

correspondence, forms of study

Compiled by: V.G.Popov

Tyumen 2012

Reviewers

Professor, Doctor of Economics O.N. Zueva

Professor, Doctor of Technical Sciences S.A. Kalmanovich

Popov,V. G.

Diploma design [Text]: textbook / V.G. Popov. - Tyumen: TyumGNGU, 2012 .-- 96 p.

The textbook presents material that allows you to train specialists for public catering that meets the requirements of the State Educational Standard, in the specialty 260501 "Technology of public catering products". The publication introduces the basics of designing public catering establishments, with the features of the calculation and optimal selection of technological equipment, its placement on production areas, utilities. The manual is associated with an in-depth study of the production and technological activities of public catering enterprises in market conditions and is aimed at mastering knowledge that can form a qualified specialist for the public catering industry. Recommended for students of the specialty 260501 "Technology of public catering products", as well as for specialists in the food industry.

ISBN © Popov V.G., 2012

© State educational institution of higher professional education

"Tyumen State Oil and Gas University", 2012

• Maintaining
• 1.4 Other sections
• 2.1 Technological calculations
• 2.1.4.2 Calculation and selection of non-mechanical equipment
• 2.1.4.3 Calculation of the area of ​​the premises
• 2.2 Calculation of the flour shop
• 2.2.1 Calculation of mechanical equipment
• 2.2.2 Calculation and selection of heating equipment
• 2.2.3 Calculation and selection of containers and inventory.
• 2.2.4 Calculation of the number of production workers in the flour shop
• 2.2.5 Calculation and selection of refrigeration equipment
• 2.2.6 Calculation and selection of auxiliary equipment
• 2.2.7 Calculation of the area of ​​the workshop
• 2.3 Calculation of the wash compartment
• 2.4 Calculation of the areas of administrative and household premises and premises for visitors
• 2.5 Calculation of warehouse areas
• 3. Organizational and technological section
• 3.1 Organization of production of culinary products
• 3.2 Organization of service
• 4. Architectural and construction section
• 5. Engineering - technical section
• 5.1 Heating
• 5.2 Water supply
• 5.3 Sewerage
• 5.4 Ventilation and air conditioning system
• 5.5 Cold supply
• 5.6 Power supply
• 5.7 Measures for labor protection, safety and fire-fighting measures
• 5.8 Civil defense activities
• 6. Economic section
• 6.1 Calculation of the total volume of trade, its composition and gross income
• 6.2 Calculation of production and distribution costs
• 6.3 Calculation of the critical and planned turnover of the designed enterprise
• 6.4 Calculation of profit and profitability
• 6.5 Calculation of the effectiveness of capital investments

Maintaining

The purpose of the diploma design is to complete the formation of the knowledge of a specialist - engineer in the field of organization and management of technological processes at public catering enterprises. The main goal of the work includes solving interrelated tasks, namely:

Search for optimal ways to meet the ever-growing needs of the population in culinary products;

Effective application of the knowledge gained to solve the problems posed in the diploma assignment;

Introduction of progressive technological processes, waste-free and low-waste technologies, based on world experience;

Improving the efficiency of managerial and production processes aimed at creating comfortable working conditions for employees at public catering enterprises;

Development of new culinary products of a functional purpose, expansion of the range, increase in terms of sales of products to increase the profitability of production processes;

Rationalization of functional nutrition of various groups of the population, based on the physiological state;

Reducing labor costs, saving all types of resources;

Finding economical engineering and technical solutions for the implementation of power supply, water supply, ventilation, etc.

Implementation of safe working conditions;

Ability to perform economic analysis of the adopted design decisions and developments;

When working on a project, it must be remembered that the conditions in which the employees of the projected enterprise will work depend on the quality solution of all issues in the future project. It is important to determine the optimal parameters of the building due to the technological processes, the capacity of the enterprise, the rational selection of equipment and its placement, the volumetric - production and color composition of the interiors of the premises and the facade of the building, the nomenclature of building structures, the type of enterprise.

The defense of the diploma project is carried out in the form of a presentation using modern information technologies: 3D MAX. FOTOSHOP, COREL DROO and others. Thesis defense time is 8-10 minutes. It is advisable to insert the graphic material of the project into the presentation in the form of slides.

Show fragments of the menu, production program, calculation of technological equipment, the number of personnel, features of organizational processes or the production of culinary dishes, as well as economic indicators on the slides.

1. An approximate plan for building a project

The design of the project is carried out on the basis of the requirements for the design of course and diploma projects, approved at TyumGNGU and taken as a basis at the Department of Commodity Science and Food Technology. Some of them are listed below, for example:

each new section starts on a new page;

the work is drawn up in a standard frame, according to GOST 21.103-78;

it is not allowed to leave a free page with text less than 50%;

sections, tables and formulas are numbered throughout the work;

each new subsection in a particular section begins on the current page, indented by two intervals;

using hyphenation, it is not recommended to wrap the last word in a paragraph on a new line;

after the name of a section, subsection, table, a full stop is not put;

the list of references is indicated at the end of the work in alphabetical order, then regulatory documents and Internet data;

in the text, references to literary sources are required;

The title page of the diploma project is filled in according to the form proposed in Appendix 1. The approximate content of the project is presented in Appendix 2. Deviations from the established requirements are allowed in agreement with the supervisor. Repetitions, cumbersome sentences should be avoided in the text. It is not customary to write "I think", "I suggest", etc. Present material in a third person (for example: "the author suggests") or plural person "in our opinion". Grammatical and stylistic mistakes are inadmissible in the text. References to literary sources, citations that are used in the work are required.

In the introduction of the diploma project, reflect the development and improvement of the public catering industry. The significance of the development of the material and technical base, the introduction of progressive scientific and technical achievements into the projected public catering enterprises. Development of a network of public catering establishments in developed countries of the world, in Russia, in Tyumen and the region, is the assignment for a diploma design relevant

Appointment of a new progressive trade, technological and lifting and transport equipment, the role of introducing a scientific organization of labor, ways to increase the efficiency of operating fixed assets, improve working conditions for workers, and improve the culture of serving the population. Indicate the most important socio-economic tasks facing the industry, for example, creating the necessary conditions to meet the needs of people in good nutrition at the place of rest, work, study, etc. The volume of the introduction section should be no more than two pages.

1.1 First section. Feasibility study of the project

In the first section of the feasibility study of the projected enterprise, designate relevance the project in connection with an increase in consumer demand for services of this type of enterprise. Indicate the types of public catering enterprises that have received the greatest development in market conditions. When designing and building public catering establishments, it is important to identify the need of people for a specific type of enterprise.

Specify novelty the proposed solutions, the location of the projected enterprise, the mode of operation, the type of enterprise, the number of seats in the dining room.

Determine the sources of supply of the enterprise with food products, raw materials, sources of supply with material and technical means. Delivery must be carried out on the basis of contracts - delivery. In contracts for deliveries, indicate the delivery schedules of products, the price, the names of the supplied products, the quantity of the supplied products, the terms of payment. How and to whom food waste is sold.

On the facade of the building, provide a sign with the name of the restaurant or cafe, and the opening hours. The restaurant must have, in addition to the usual signboard, a light signboard with decorative elements. Provide a parking space for cars. The facility should have separate entrances for visitors, staff and product loads. Areas with waste bins must be removed from the building at least 20 meters. It is necessary to be equipped with engineering systems: hot and cold water supply, sewerage, heating, ventilation.

When developing a project, the author needs to conduct marketing research in order to locate competitors' enterprises and their impact on the projected enterprise.

According to GOST R 50762-2007 "Public catering. Classification of enterprises" , indicate the definition of the type of the projected enterprise and the basic and additional services of the public catering enterprise.

Provide customer service, for example in a restaurant, head waiter, waiters. To decorate halls and premises for consumers, use exquisite and original decorative elements (lamps, draperies). In the projected enterprise, provide for all production workshops. Designing a culinary workshop or additional arrangement of lines for the preparation, packaging, packaging of culinary products for selling them outside the enterprise is an obligatory element of the thesis.

1.2 Second section. Methodological principles for the design of functional foods

Currently, a promising direction in the food industry is the creation of functional food products to improve the structure of nutrition, health and prevention of common diseases of a modern person (atherosclerosis, obesity, oncological diseases, osteoporosis, diabetes mellitus, etc.). The main mechanism of the preventive action of functional foods is their positive effect on processes such as increasing physical endurance, immunity, improving digestive function and regulating appetite.

The concept of functional food includes food products that are subject to elimination, enrichment or replacement in the composition of nutrients (macro- and micronutrients) and biologically active substances.

The most realistic way to create balanced food products with specified functional properties is to use in their composition raw materials, plant and animal origin, with a high mass fraction of unsaturated fatty acids, dietary fiber, vitamins, macro- and microelements and other biologically active substances. It is necessary to take into account not only their quantity, but also the effect on organoleptic, physicochemical, microbiological and toxicological indicators of the quality of products, changes in properties during storage and sale.

When developing such products, it is necessary to focus on creating a system that allows you to observe clearly defined ratios of all components of the designed food products. An important factor in this is also the level of food safety and the effectiveness of measures to ensure it.

The formulation of modern food products is increasingly referred to as engineering today. The use of this term is determined by the complexity and multidimensionality of the tasks being solved, including those related to ensuring the specified physiologically functional properties, the required consumer properties, as well as observing the regulated safety and quality requirements.

The basic principles of designing modern food products, which are complex dispersed systems, are as follows:

ensuring product safety;

preference for natural ingredients;

compatibility of nutritional value, technological properties and physiologically functional orientation of ingredients;

preference for ingredients that exhibit synergism when co-introduced into the system, both in terms of technologically functional and physiologically functional properties;

optimization of nutritional value and economic efficiency.

At present, a lot of algorithms for the design of functional and specialized food products have been developed. It should be especially emphasized the importance of correct positioning of the created product at the first stage of design, since this will determine the sequence and content of work at all other stages, as well as determine the specific requirements for the ingredient composition and the procedure for assessing the consumer properties of the product. By summarizing the various designs, a design algorithm is proposed below.

Exercise:

food catering culinary

1. To develop a new culinary product (dish) with a functional purpose and be sure to include it in the menu. (Based on the study of GOST R 52349-05 "Food Products").

2. Develop technical documentation for a new culinary dish (product) for a healthy purpose (TTC, TU, TI, production technology), which has either immunomodulating or antioxidant properties or aimed at reducing iron deficiency anemia.

3. Conduct a calculated chemical analysis of a new dish (product) for the content of deficient nutrients (vitamins, minerals, flavanoids, etc.), for organoleptic, physicochemical indicators, indicating its nutritional and energy value. Compare with traditional products (dishes), show the research results in the presentation at the defense of the diploma project.

1.2.1 Schematic diagram of the creation of food products with specified functional properties

Stage 1. Determination of a given physiological orientation of a functional product.

Stage 2. Requirements for this type of product, biological and energy value.

Stage 3. Selection of the basis for a functional product (meat, dairy, vegetable, etc.).

Step 3. Selection of physiologically functional or replacement ingredients.

Stage 4. Characteristics of a single ingredient of the designed product:

organoleptic characteristics;

physical and chemical indicators;

microbiological indicators;

toxicological indicators.

Stage 5. Study of the technological properties of the ingredient of the designed product:

structural and mechanical indicators;

solubility;

preservation (temperature, pH, enzymes, duration);

bioavailability.

Stage 6. Justification of the phased introduction of the ingredients of the designed products:

organoleptic characteristics;

physical and chemical indicators;

toxicological indicators;

structural and mechanical indicators.

Stage 7. Evaluation of the probabilistic interaction of ingredients, development of the compositional composition:

organoleptic characteristics;

physical and chemical indicators;

technological properties;

concentration of ingredients introduced.

Stage 8. Evaluation of economic efficiency, optimization of the composition of model samples:

minimization of energy value;

the ratio and content of proteins, fats and carbohydrates;

ratio and content of macro - and microelements, vitamins, antioxidants and other biologically active substances.

Stage 9. Development of a pilot batch, assessment of the quality and safety of the developed food products, development of regulatory documents.

Stage 10. Confirmation of the specified physiological functional properties:

clinical and biological testing;

Stage 11. Product certification.

Additionally, the data of the patent search on the analogs of the object of the development of a functional product is given (table 1).

Table 1 - Results of patent information search for new products

1.3 Organizational and technological section

In the third organizational and technological section, carry out technological calculations that will make it possible to determine the production program of the enterprise, the number of employees, types and quantities of technological equipment used, the area of ​​workshops, premises and the entire enterprise.

Technological calculations are carried out for each workshop and room separately on the basis of current regulatory documents and instructions, an approximate range of products manufactured and sold for various types of catering establishments, collections of recipes for dishes and culinary products, collections of recipes for flour confectionery and bakery products and other documents.

When drawing up the Production program of the projected enterprise, it is necessary to provide for new and branded culinary dishes developed according to the TTK or TU, reflecting the subject matter of the enterprise.

1.4 Other sections

In other sections, a description of measures is given to improve the working conditions of the workers of the projected enterprise, pay special attention to the organizational - technological, sanitary - technical section, where to carry out the corresponding calculations, and the availability of utilities. It is necessary to carry out calculations to determine the water consumption, the diameter of the air ducts and the determination of the capacity of the ventilation system, as well as the amount of electricity consumed by the enterprise per day. Approximate project requirements are proposed below in this guidance note.

Provide the following drawings in the graphic part of the diploma project:

master plan of the land plot with the location of the projected building;

facade of the building with an indication of the architectural design of the appearance;

technological drawing with arrangement of equipment in workshops and explication of premises;

design of electric lighting of premises and supply of power supply to technological equipment (the calculation should be given in the explanatory note);

design of sewerage and water supply systems, indicating the slopes and sewerage drains (the calculation is given in the explanatory note, in the drawing, indicated in different colors);

the location of heating and ventilation systems (the calculation should be given in the explanatory note, in the drawing indicated in different colors);

2. Production program of the enterprise

In this subsection, the main technological calculations are given, on the basis of which the selection of commercial and technological equipment is carried out, as well as organizational measures aimed at ensuring safe and rational methods of conducting production processes.

2.1 Technological calculations

Determine the initial data for the projected enterprise, carry out calculations that determine the capacity of the enterprise. Since the capacity of the enterprise is expressed by the number of seats in the halls, the technological calculation should begin with determining the number of people who eat, which are installed using the loading of the halls. When designing, draw up a schedule for the loading of the trading floor, take the data based on the approximate schedule of loading the halls of similar enterprises. The load schedule and the number of consumers for each hour of operation of the enterprise shall be determined by the formula (2.1):

(2.1)

where R- the capacity of the restaurant hall, seats; G- turnover of one seat in the hall per hour, person; TO- loading at a certain hour,%.

It is imperative to give an example of calculating the load of the hall for one or two hours, the rest of the calculation results should be presented in tables 1.1, 1.2 Approximate rates of turnover of one place should be taken from 0.2 to 0.7. The average room occupancy rate should be taken as follows: for a restaurant from 10 to 50%; for cafes from 10 to 60%; for the dining room from 20 to 70%.

Table 1.1 - Schedule of loading a restaurant hall for X seats

We determine the number of people who eat from the menu of business lunch or set meals per day, according to the menu with a free choice of dishes.

Additionally, you can present the schedule of loading the bar rack in the enterprise and present it in table 1.2

Table 1.2 - Schedule of loading the bar counter for X places

Find the total number of visitors per day.

In accordance with the assortment list valid for this type of public catering establishments, as well as taking into account the seasonality of products, methods of heat treatment, especially the tastes of the population, draw up the settlement menu of the enterprise. The menu is a list of all kinds of dishes, snacks, culinary products and drinks offered to visitors on a given day.

The menu is compiled according to the current collections of recipes for dishes and culinary products, as well as taking into account the technical and technological maps used in this restaurant. In restaurants, cafes and bars, the menu indicates the names of dishes, snacks and other products and prices. The company can offer its guests an evening menu of customized dishes, and in the daytime, set meals, called "business lunches". An example of a menu with a free choice of restaurant dishes is shown in table 2.3.

Table 2.3 - Menu with free choice of dishes

Name of dishes
Chef's Dishes
Halibut in orange sauce
Dessert "Apricot Rhapsody"
Cold snacks
Assorted fish light-smoked salmon, hot-smoked sturgeon, pickled smelt, quail eggs with red and black caviar
Jellied sturgeon in Siberian style
Volovany with grained caviar
Boiled crayfish

To develop a menu for daytime business lunches (meat and vegetarian), an example of a meat business lunch menu is presented in table 2.4.

Table 2.4 - Meat business lunch menu

Name of dishes		Servings, pcs.
Cold appetizer
"Merchant" salad
Spring salad
Greek salad"
Siberian borsch
Peasant soup
Lingonberry drink
Tea with sugar

In addition, provide meals for staff. Breakfast lasts, for example, 30 minutes from 10.30 am to 11 am, lunch from 4 pm to 5 pm. Breakfast and lunch are prepared for the estimated number of people. An example of a menu for staff catering is shown in Table 2.6.

Table 2.6 - Menu for staff nutrition

When organizing technological processes in the design of an enterprise, it is imperative to provide for the production of culinary products for their sale outside the projected enterprise, to provide and develop a draft Technical Specifications (TU) for products sold outside the enterprise and to give an example. Provide for the sale of these products through small preparatory public catering establishments or through retail outlets. Products are presented in table 2.8

Table 2.8 - The number of dishes sold outside the enterprise

Sales of purchased products: hot drinks, flour products sold in the sales area are accepted according to approximate consumption rates. The approximate amount of purchased products: drinks, bread, confectionery and flour products, is presented in table 2.9

Table 2.9 - Approximate amount of purchased products sold at a public catering enterprise

product name	Average consumption rate per person, l.	Number of products per person
Cold drinks
Fruit water, l
Mineral water, l
Pineapple juice
Hot drinks, l
Coffee Tea
Bakery products
Sesame seed bun
Bakery products
Milk chocolate
Wine - vodka products, l
Sparkling wine

Based on the data obtained, as a result of the calculations carried out, the production program of the enterprise is drawn up. The production program of public catering enterprises is a calculated menu for the sale of dishes in the halls of the enterprise and products sold outside the public catering enterprise. An approximate production program is presented in table 2.10.

Table 2.10 - Production program of the restaurant

		Restaurant hall	Outside the enterprise	Bar counter	Business lunch	Staff food
	Chef's Dishes
	Halibut in orange sauce
	Rustic quail
	Turkey fillet pineapple curl
	Dessert "Apricot Rhapsody"
	Cold snacks
	Assorted fish (light-smoked salmon, hot-smoked sturgeon, pickled smelt, quail eggs with red and black caviar)
	Cold-smoked sturgeon with sliced ​​horseradish
	Stroganina from nelma, with spicy sauce
	Boiled sturgeon with sliced ​​horseradish
	Volovany with grained caviar
	Boiled crayfish

To calculate the area and equipment of production workshops, storage facilities, based on the production program of the enterprise, a raw material sheet is drawn up. The raw material sheet is given in the appendix.

2.1.1 Calculation of production facilities

Production facilities may include procurement shops, for example, meat - fish and vegetable, pre-preparation - hot, cold, as well as a flour shop. The calculation begins with drawing up the production program of the procurement shops and the schedule for the sale of dishes in the restaurant hall.

The schedule for selling products through retail stores depends on the opening hours and their location.

Table 2.13 - Approximate schedule for the sale of products through shopping centers

Products	Quantity per day pcs. / kg.	Implementation hours
Fish roll
Don zrazy
Body of fish
Fried sturgeon
Minced fish
Homemade mince
Bun with hazelnuts and raisins
Poppy seed bun

The output of semi-finished products, waste, losses during mechanical processing of raw materials, the assortment and number of various names of semi-finished products are calculated on the basis of regulatory documents. The determination of the number of semi-finished products from beef, pork and veal is presented in table 2.14 based on the norms of the Collection of recipes for culinary products 1996 - 97.

Table 2.14 - Determination of the amount of semi-finished products from beef, pork and veal

Name of lumpy semi-finished products	Gross, g.		Semi-finished product name	Net weight, g.	Servings, kg
Determination of the amount of semi-finished beef products
Brisket				Cooking for mixed meat hodgepodge No. 250
				Fillet with tomatoes
Upper back leg				Beef stroganoff pieces No. 638
Thick and thin edge				Entrecote
Cutlet meat				Cutlets No. 661
Beef tongue
Determination of the amount of semi-finished pork products
Pork on the bone, semi-finished product				Pork chop
Cutlet meat				Cutlets No. 661
Determination of the amount of semi-finished products from veal
				Cooking pieces of meat for mixed meat hodgepodge
Determination of the amount of semi-finished products from offal
Beef kidney

Determination of the amount of semi-finished poultry products is presented in table 2.15. The basic norms of waste and the output of semi-finished products are also taken on the basis of the Collection of recipes for culinary products 1996-97.

Table 2.15 - Determination of the amount of semi-finished poultry products

Name of semi-finished products	Gross weight, kg	Waste and losses at cold processing	Food waste	Name of semi-finished products and processing method	Net weight, g	Servings, kg
Whole salad pulp (no skin)						Cooking pulp for salad
						Broth cooking
Fillet with skin

Determination of the amount of semi-finished fish products is presented in table 2.16

Table 2.16 - Determination of the amount of semi-finished fish products

The name of the fish and the method of culinary processing	Gross weight, kg	Waste and loss from cold working	Net weight, g	Amount, portions
Pike perch, not gutted (cooking)
Pike perch, not gutted (skinless and boneless fillets) frying
Pike perch, not gutted (fillet with skin, boneless), roasting
Sturgeon with gutted head (frying)
Sturgeon (fillet without skin and bone) cooking
Muksun s \ m
Sterlet
Frozen squid, cut (cooking)
Whole pike perch (skinless and boneless fillets)
Pike perch, not gutted (fillet without skin and bone) meatballs
Gutted cod headless minced meat
Cod gutted headless schnitzel
Pollock, not gutted (fillet with skin, boneless)
Uncut pike (skinless and boneless fillet) fish roll
Pike perch, not gutted (skinless and boneless fillets) don zrazy

Next, we determine the amount of semi-finished products from vegetables, according to the raw material sheet, it is imperative to indicate the time of year to determine the percentage of waste. An approximate determination of the number of semi-finished products from vegetables is presented in table 2.17

Table 2.17 - Determination of the number of semi-finished products from vegetables

name of raw materials	Quantity, gross, kg	Mechanical Processes		semifinished
						Weight, net, kg
Potato					Whole in cubes and slice
		Mechanical cleaning
		Manual post-cleaning
		Mechanical cutting
		Mechanical cleaning
		Manual post-cleaning
Onion		Manual cleaning
		Mechanical cutting
					Circles
Sweet pepper		Manual cleaning
		Manual slicing
Fresh tomatoes
		Manual slicing			Circles
					Straws
Fresh cucumbers
		Manual slicing			Straws
					circles
Parsley (greens)

The schedule for the sale of dishes in the trading floor, as well as behind the bar is presented in tables 2.18,2.19. Calculate and present this schedule before the consolidated production program.

Table 2.18 - Schedule of the implementation of dishes in the restaurant hall

Implementation hours

Cold appetizer "Siberian etude"

Halibut in orange sauce

Turkey fillet pineapple curl

Dessert "Apricot Rhapsody"

Table 2.19 - Schedule of the sale of dishes through the bar counter

Name of culinary products

Total Servings

Implementation hours

Canapes with caviar

Sausage Salt Sandwich

Sturgeon sandwich

2.1.2 Calculation and selection of mechanical equipment

The initial data for the calculation and selection of machines is the type and quantity of products that undergo mechanical processing. Draw up a table and indicate the composition of products and their quantity in it.

Calculate the required performance of the mechanical equipment according to the formula (2.1.1)

, (2.1.1)

where is the conditional operating time of the machine, hour;

- the amount of product or raw materials processed from to

by the power of this mechanism, kg / h.

Having determined the required performance of the mechanism, according to the catalogs of commercial and technological equipment, a mechanism with the closest performance is selected and the duration of its operation t is determined by the formula (2.1.2), as well as the utilization factor h (2.1.3).

h., (2.1.2)

h (2.1.3)

To calculate and select a meat grinder for the preparation of cutlet mass, the duration of work is determined according to the formula (2.1.4)

h. (2.1.4)

where Q 1 - amount of cutlet meat without filler, kg;

Q 2 - the amount of cutlet meat with filler, kg.

If a universal drive is adopted, then the operating time t is determined for each mechanism separately, then the indicators are summed up and the total value of h is found according to the formula (2.2.4)

t f. total = t wt + t loose . + t minced meat . ( 2.1.5)

We select from the catalog of commercial equipment an approximate drive or UKM with an indication of the brand, the performance of replaceable mechanisms.

Below is an example for calculating mechanical equipment in a meat and fish plant, which is presented in table 2.20

Table 2.20 - Calculation of the amount of products for grinding in a meat grinder

Product name

Product weight, kg

Fish roll

Ural cutlets

Moscow cutlet

Minced fish

Homemade cutlets

Wheat bread

Turnip onion

Parsley

Beef

To calculate the mechanical equipment in the vegetable shop, the number of vegetables to be mechanically processed is calculated. The calculation is summarized in table 2.21

Table 2.21 - Calculation of the amount of vegetables for mechanical processing

Name of vegetables	Number of vegetables, kg
Potato
Onion
Eggplant
Sweet pepper
Fresh tomatoes
Fresh champignons
Fresh cucumbers
Porcini mushrooms

The performance of the potato cleaning machine is taken according to the formula (2.1.1). According to the calculations made, a cleaning machine of a selected company (cleaning vegetables, washing greens) is accepted with an indication of the brand. Then the actual duration of the potato peeler is found by the formula 2.1.2 and 2.1.3. According to the calculations made, we accept a universal machine: with the functions: cutting vegetables, cutter, mixer with an indication of the trade company.

The calculation of mechanical equipment is summarized in table 2.22.

Table 2.22 - Calculation of mechanical equipment in a meat shop

The calculation of mechanical equipment in a cold shop is carried out according to the formula (2.1.1). The amount of the product undergoing mechanical treatment Q, kg, is calculated by the formula (2.2.7):

where M port is the mass of one portion, kg;

A - the number of servings, pcs;

P - losses during heat treatment, kg.

An approximate calculation of the amount of products that have undergone mechanical processing is presented in table 2.23.

Table 2.23 - Calculation of the number of products subjected to mechanical processing

Name of the dish	Product name	Servings	The output of one portion, kg	Total amount of product, kg
Assorted meat	Beef tongue
	Carbonate
	Boiled pork
	Ham neck
Boiled tongue with garnish	Beef tongue
Canapes with cheese	Dutch cheese.

Determine the performance of a gastronomic slicer.

We accept a machine for slicing gastronomy, for example, from RQV with a capacity of X cous. / min.

The necessary calculations for the selection of wiping equipment are presented in table 2.24

Table 2.24 - The amount of raw materials that have undergone mechanical processing

The actual operating time of the machine is found by the formula 2.1.2, the actual utilization of the machine is found by the formula 2.1.5

t f. total = t cleaning+ t washing

According to the calculations made, we accept the car from the catalog of trade equipment with a similar performance.

The calculation of mechanical equipment in hot and cold workshops is summarized in table 2.25

Table 2.25 - Calculation of mechanical equipment in hot and cold shops

Product name and process step	Product quantity, kg	Machine productivity, kg / h, brand	Working time, h	Shop work time, h	Actual utilization rate
Cold shop
Slicing gastronomy
Hot shop
Rubbing food, cutting vegetables

2.1.3 Calculation of refrigeration equipment.

The calculation of refrigeration equipment is made on the basis of demand, which is calculated by weight or by volume of products to be simultaneously stored during the billing period. In this case, the capacity of the equipment must correspond to the quantity of the product, taking into account the mass of the container in which it is stored. Calculation of the capacity of a refrigerating cabinet is reduced to determining the area occupied by products S, determined by the formula (2.1.7) and find the volume of products V, dm 3 according to the formula (2.1.8) for the selection of the necessary refrigeration equipment:

, kg. (2.1.7)

where Q is the amount of products to be stored in the cabinet for the billing period, kg. H - specific load, kg. / m 2

, dm. 3 (2.1.8)

0.85 - coefficient taking into account the tare weight, 0.7-0.8

V prod - the volume of stored products, dm 3 according to the formula (2.1.9),

dm 3 (2.1.9)

where P is the density of the product, kg. / dm. 3

The maximum amount of products that can be stored in a refrigerator in the hot and cold shops at the same time is raw and semi-finished products for 0.5 shift, finished products for 2 hours of maximum sale.

Calculation of refrigeration equipment in cold and hot shops is presented in table 2.26

Table 2.26 - Calculation of refrigeration equipment in hot and cold shops

Product name	Quantity, kg	Capacity, kg
Hot shop
Passion carrots
Passioned onion
Cold shop
Granular caviar
Pressed caviar
Light salted salmon
Hot smoked sturgeon
Accepted volume of the refrigerator

We accept in the hot shop a refrigeration cabinet of the company X, brand U, and in the cold shop, a refrigeration cabinet of the firm X1, brand U2, with a capacity of, for example, 45 kg. volume of 180 dm. i

We calculate the capacity of meat and fish refrigeration equipment by the weight of raw materials and semi-finished products intended for storage per shift. The calculation is provided in table 2.27.

Table 2.27 - Calculation of the refrigeration cabinet in the meat and fish shop

Name of products, semi-finished products	Quantity, kg	Density, kg / dm	Volume, dm
Brisket (piece)
Pork on the bone
Veal (loin)
Stew pieces
Beef stroganoff
Minced meat for cutlets
Entrecote
Tenderloin portioned
Chicken (skinless fillet)
Beef tongue
Beef kidney
Pike perch (fillet without skin and bone)
Pike perch (boneless skinless fillet)
Muksun s / m
Nelma S \ M
Pike perch (carcass)
Sturgeon (links)
Sturgeon (fillet without skin and bone)
Fish food waste

We accept a refrigerated cabinet of A2 brand.

If in a refrigerator it is necessary to store various food products that differ in density, in terms of storage, then you can calculate the required volume, observing the commodity neighborhood, as follows.

For 20 kg. products take an average rate of 0.1 m 3 of the required volume of the refrigerator.

2.1.4 Selection of heating equipment

The thermal equipment of public catering enterprises is represented by various types of heating devices designed for cooking, heating and maintaining the required temperature of dishes and culinary products. The technological calculation of heating equipment is carried out according to the amount of culinary products sold during the maximum busy hour of the enterprise.

As a result of the technological calculation, equipment of the appropriate performance, area or capacity is selected.

The calculation of the volume of the boiler for cooking broth V k, dm, is carried out according to the formula (2.1.10):

V =, dm. 3 (2.1.10)

where Q 1 - the amount of the main product for cooking broth, l;

W is the amount of water per 1 liter of broth, dm3;

Q 2 - the amount of vegetables for cooking the broth, dm3;

K - boiler filling factor, k = 0.85

Calculation of the boiler for cooking chicken broth is carried out for the hour of the maximum boiler load. Calculation of the volume of the boiler for cooking broth is presented in table 2.28.

Table 2.28 - Calculation of the volume of the boiler for cooking broth

We find the volume of the boiler.

For cooking chicken broth, we take, for example, a boiler with a volume of 30 liters

The volume of boilers for cooking soups, sauces, sweet dishes and hot drinks V to v, is calculated by the formula: (2.1.11):

Dm. 3 (2.1.11)

where N is the number of servings of soup (sauce), sweet dishes and hot drinks sold during the billing period (batch); V 1 - the norm of soup (sauce) in 1 portion, K - the filling factor of the boiler, K = 0.85

The number of servings for the billing period is determined in accordance with the schedule for the sale of dishes. Calculation of the volume of the boiler for cooking soups is presented in table 2.2 9

Table 2.29 - Calculation of the volume of boilers for cooking soups

Name of the dish	Cooking time, h	Implementation period, h	Servings	Serving volume, dm	Estimated volume of the boiler, dm	Boiler volume accepted, dm
Clear chicken broth
Soup - homemade noodles
Solyanka national team	11.00 13.00 18.00			0,250 0, 250 0,250
Sterlet ear
Vegetable soup

Thus, it is possible to accept boilers for 20 and 30 liters, pots for 7 liters, saucepans for 2 liters and portioned cups for 1 liter. The calculation of the volume of the boiler for cooking apple compote is presented in table 2.30

Table 2.30 - Calculation of the volume of the boiler for cooking apple compote

Thus, we accept a stainless steel pot with a capacity of X liters. The calculation of the volume of the boiler for cooking hot meals per hour of its maximum load is presented in table 2.31

Table 2.31 - Calculation of the volume of the boiler for cooking hot meals

Name of the dish	Cooking time, h	Product density, kg /	Product quantity, kg	Water volume,	Product volume,	Estimated volume,	Boiler intake volume,
Boiling fish
Boiling potatoes
Cooking carrots
Cooking cauliflower
Cooking tongue
Boiling chicken

Thus, we accept boilers with a capacity of Y liters, stainless steel pots with a capacity of X1, X2, X3 liters.

Calculation of the pot for the preparation of mashed potatoes is carried out according to the formula: (2.1.12):

where 1.15 is a coefficient that takes into account water;

V prod - product volume,

K - boiler filling factor, K = 0.85

The volume of the product V prod in, is found by the formula (2.1.13):

Dm. 3 (2.1.13)

where Q is the mass of the boiled product, kg;

Product density, kg /.

Thus, we accept a full-fledged boiler with a capacity of X liters.

Frying pans are calculated based on the area of ​​the bowl and its capacity. The basis for their calculation is the number of products or products sold fried or stewed.

For frying piece products, the area of ​​the bottom of the bowl, F in, is calculated by the formula: (2.1.14).

where n is the number of products fried during the billing period, pcs;

The area occupied by a unit of a product,

0.85 - turnover of the pan pan area for the billing period,

The turnover of the area of ​​the pan for the billing period is calculated by the formula: (2.1.15).

where T is the duration of the billing period, min;

t y is the duration of the heat treatment cycle, min;

The total area of ​​the bowl, F total, is calculated by the formula: (2.1.16)

where 1.1 is a coefficient that takes into account the non-adherence of products. Calculations are summarized in table 2.32

Table 2.32 - Calculation of the number of frying pans for frying piece products.

For frying products with mass Q, the total area of ​​the bowl, F, in, is determined by the formula: (2.1.17).

where Q is the mass of the product to be fried, kg;

Product density, kg / dm;

h is the thickness of the product layer, dm; h = 0.5-2 dm.

Turnover of the area under the bowl for the billing period;

The calculation of the number of pans for frying the product in a bulk layer is presented in table 2.33.

Table 2.33 - Calculation of the number of pans for frying the product in a bulk layer

As a result of the calculations, we take a frying pan of the company M, brand PP, the hearth area is 0.33 m.

The calculation of a deep fat fryer for deep-frying products is carried out according to the formula: (2.1.18).

Dm. 3 (2.1.18)

where V prod is the volume of the product being fried, dm3;

V fat - volume of fat, dm

K is the filling factor of the deep fat fryer.

The calculation of a deep fryer for frying potatoes is presented in the form of a table.

As a result of the calculations, we accept a deep fryer of the company M ,. grades C with a capacity of 20 dm. The deep fat fryer has 2 baskets with a capacity of 10 dm3 each.

When calculating the frying surface of the plate, a number of factors are taken into account, such as the type, power, work schedule of the enterprise and the degree of equipment of the hot shop with other types of heating equipment.

The size of the frying surface of the plate F in m when cooking dishes of the same type is calculated for the busiest hour according to the formula (2.1.19).:

where n is the number of dishes required for the preparation of dishes of this type, for the checkout hour;

f is the area occupied by the dishes on the frying surface, m 2

t is the duration of heat treatment, min.

The frying surface of the plate is calculated for the hour of its maximum load.

The total area of ​​the frying surface of the plate is determined as the sum of the areas required for the preparation of certain types of dishes: Calculated by the formula (2.1.20).

The actual area of ​​the frying surface is taken 30% more than the calculated one, which allows us to take into account small operations not included in the calculation.

Calculations for choosing a slab are summarized in table 2.35

Table 2.35 - Calculation of the frying surface of the plate

Quantity, g	Name of dishes, technological operation	cookware	Cookware capacity l	Number of dishes	Sizes of dishes, m dЧh	Tableware unit area, m	Turnover	Plate area,
	Pike perch (cooking)
	Potatoes (cooking)
	Carrots (cooking)	pan
	Cauliflower (cooking)
	Beef tongue (cooking)	pan
	Chicken (cooking)
	Stewing stew	pan
	Flour (sautéing)	pan
	Vegetable soup
	Solyanka national team
	Sour cream sauce	pan

The actual frying surface of the hob is XXm.

We accept K-type plates of the E brand with round hobs with a diameter of 220 mm.

The boiler is calculated by the amount of boiling water per hour of its maximum use.

You need boiling water: Boiling potatoes - X1 liters, cooking carrots - X2 liters, cooking cauliflower - X3 liters, cooking tongue - X4 liters, making tea - X5 liters. Total: X10 liters of boiling water. We accept KNE - 50.

2.1.4.1 Calculation of the number of employees

The number of workers in the meat-fish and vegetable shop N 1 people, calculated using the production rates according to the formula (2.2.1)

, (2.2.1)

where n is the number of products of a certain type, kg, pcs.

Н в - the rate of output per worker per working day, kg / hour.

- coefficient taking into account the growth of labor productivity, = 1.14

The number of workers in the hot and cold shops N 1, people, is calculated using the norms of time or the coefficient of labor intensity.

The total number of employees, taking into account weekends and holidays, is determined by the formula (2.2.4):

(2.2.4)

where is the coefficient taking into account the work of the enterprise on weekends and holidays.

The calculation of the number of workers in meat, fish and vegetable shops is shown in Table 2.36

Table 2.36 - Calculation of the number of workers in meat - fish and vegetable shops

Name of operations, semi-finished products	Number of semi-finished products, kg	Production rate, kg / shift	Number of persons
Meat - fish shop
Making semi-finished beef products
Making semi-finished products from veal
Deboning with fillet separation
Defrosting fish in water
Sturgeon: a link with skin and cartilage
Pike perch whole carcass (processing)
Pike perch: skinless and boneless fillet
Pike perch fillet with skin without bone
Cod fillet without skin and bone
Pollock fillet with skin without bone
Pike fillet without skin and bone

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* only breakfast -Веd & Вreakfast (Веrmuda Рlan) - accommodation and breakfast (BB).

In the expensive service options, you may be able to eat and drink (including alcohol) all day and even night at any time in any amount.

Also, the grades of density (in terms of quantity) and often the calorie content of the provided food and types of services are determined. So, the number of types of breakfast depends on the traditions of the country or region of visit (European, continental, English, American, Bermuda, etc.). The type of guest service is also important:

A la carte service, that is, the client's free choice of dishes from the menu offered by the restaurant. Usually "A la carte" is used when serving individual tourists or small tourist groups.

Service "Tabldot" - service according to a single menu for all customers, without the right to choose dishes. "Tabldot" in most cases is used when organizing food for tourist groups. It is often used in tourist hotels, boarding houses, holiday homes and other accommodation facilities where the production capacity and capabilities of the kitchen are limited; in addition, "table d'hôte" is used when serving tourists traveling on route tours in large groups.

"Buffet"(or "open buffet") - free choice of dishes on the common table on the principle of self-service. It allows the tourist to choose food to taste and in quantities that satisfy his appetite.

In general, it is accepted that a tourist in the morning must certainly take light food, that is, breakfast. Therefore, usually most of the hotels have food and beverage outlets or restaurants and provide such a service, which is considered such an integral part of hospitality services that it is often simply included in the cost of accommodation. (Bed & Breakfast). The indicator of the availability of seats in the restaurant at the hotel is very significant. It is best if this number corresponds to the number of full-load seats in the room stock.

With lower service categories, meals can be completely excluded from the package of services (in campsites, campgrounds, tourists often prepare their own food). In addition, solo tourists can also opt out of regulated meals in favor of going to local cafes and restaurants on their own. In this case, this kind of package is called without food- placement only (B).

With regard to breakfast, it will be best if the tourist does not leave the hotel, although there are accommodation facilities where food points are not provided, and tourists are advised to eat at a nearby restaurant. But in this case, the cost of accommodation services drops sharply.

Food is not only a common need for every person, but is also viewed by tourists as entertainment and pleasure. The food of different peoples and even localities has peculiar, often attractive, features. In addition, treating a welcome guest well is a pleasant tradition inherent in almost all peoples. For many tourists, national cuisine is a very interesting element of the tour program. There are also special tours for gourmets, which are based on a systematic visit to various restaurants of national cuisine, studying the principles of gastronomy and preparing special dishes, tasting products, visiting wine, brewery and sausage factories, etc. ... In hot countries, tourists are provided with a significant amount of drinking water.

Catering should also take into account medical aspects. Improper nutrition, poorly prepared (without following the rules) food can lead to poisoning. So, up to 60% of tourists suffer from diarrhea when visiting Egypt and India. Especially dangerous is drinking water and "hand-eating on the street at small merchants, as well as in low-quality restaurants. It should also be taken into account the generally accepted restrictions on certain groups of tourists on religious grounds (do not eat pork, observe fasting), the special requirements of vegetarians, baby food. These Tourists should indicate especially in the requirements for food when purchasing the tour.

Public catering market in St. Petersburg)

The public catering market is one of the most dynamic: every day establishments appear or disappear, chefs and menus change, all kinds of promotions are held. The past year was no exception. For many St. Petersburg restaurateurs, it was painted in the colors of the Japanese flag, because they opened more than 25 sushi bars and restaurants specializing in the cuisine of the Land of the Rising Sun. City coffee shops are on the heels of the season leader - the number of new outlets has exceeded 20, and these are not establishments belonging to the large chains Ideal Cup, Marco, etc. Logically, fast food should have gone further, but it was pushed aside by restaurants with classic European cuisine - on average, a restaurant was opened in the city every month, guests of which leave from $ 25 per check. The format of the year that many have been striving for is Quick & Casual. The event was the opening of the Hermitage Restaurant. In the concept, in the interior, in the menu, they seemed to be trying to outdo each other. The same cannot be said about the names: there are still few originals here. Among those who delighted with their creativity were the Chaikoff and ProKofiy cafes and, perhaps, also the Japanese Two Sticks. Also from the area of ​​the sad - the grill festival, preceded by a big noise, but not completed, as well as the "Neva metamorphosis" - Kentucky Fried Chicken, which took the place of the "Literary Cafe".

In St. Petersburg, they no longer talk about this, although in the autumn serious passions raged in especially patriotic townspeople. It's just that the building in which KFC is now located, as, probably, all the houses on Nevsky Prospekt, has a history. As the correspondent of one of the city newspapers said, thus, the building on Nevsky acquires the features of modern surrealism: on the first floor, people will eat chicken legs from a ruddy American grandfather fried by the flow method, and on the second, they will join Russian culture in the entourage of Pushkin's times.

However, Kentucky Fried Chicken is a special case; in general, St. Petersburg is more than hospitable to foreign fast food. Otherwise, the American-Italian Sbarro would not have come to the banks of the Neva (Brothers and Company LLC decided to place the first St. Petersburg restaurant of this brand in a food court) and Subway would not have returned. It is noteworthy that he again stopped at Nevsky, as in 1994, when he was invited by Minutka LLP and East-West Invest, which previously represented this brand in Russia. The fifth point of the Al-Sharq cafe-bistro was also opened on Nevsky Prospekt, which distinguishes it from other establishments of the chain by announcing cooking on an open fire. Not far behind foreigners is "Nyamburg" - a diner of quite Slavic origin, located on the site of "Fiesta". House 91 became the seat of the Sushi Oars sushi bar, and the Japanese Taiheo was opened near Fontanka. In house 93 there is a pancake restaurant "Teremok". CJSC "Garde", which manages the chain of coffee houses "Marko", is now represented on Nevsky not only by two enterprises of this brand, but also by a new project - the Kafefabrika establishment, which, according to director Sergei Afonasenkov, is based on “the principle of restaurant salad bars, oriented for active youth ”. In a word, over the course of the year, the avenue has become even more full of signs of various fast foods. The jubilee celebrations have become a test of strength for most of them, but the holiday is over, and the newcomers are stoically fighting for clients, although, of course, they are not empty.

The consumer market of St. Petersburg is quite capacious and diverse. According to Tamara Solovieva, head of the public catering department of the St. Petersburg Consumer Market Coordination Department, the segment entrusted to her is one of the most dynamically developing industries. Urban catering is both a high number of establishments, and a large number of workers employed in them, as well as rather intensive turnover. Since the 1990s, the market has undergone significant changes and has expanded more than sixfold. Today in St. Petersburg there are 4,643 catering establishments (including 330 restaurants, 549 bars, 2,252 cafes, 1,060 snack bars, 181 canteens, 236 buffets and 35 cookery). Over the past five years, the average annual growth rate has been from 4 to 6 percent, or from 200 to 300 enterprises. From May to September, these numbers increase the opening of summer cafes: if in 2000 there were 400 of them, then in this one - at least 700. The turnover of 2003 exceeded 7.5 billion rubles, and the number of personnel employed in the industry reached 120 thousand. . Human.
Today, potential visitors have the opportunity to choose cafes, bars and restaurants not only by their location, interior and range of services, but also by the cuisine in which these establishments specialize. The market situation is quite interesting. The absolute leaders are enterprises specializing in Russian cuisine - there are 79 of them. The second place belongs to the Chinese: there are 65 establishments in the city serving dishes only from this country. The activities of about 50 stationary outlets are based on Caucasian cuisine. Japanese can be tasted in 29 restaurants, American - at 19, Eastern - at 14, Italian - at 11, German cuisine, which is represented by 10 catering establishments, closes the chain.

The past year was characterized by the emergence of a number of new establishments with an original concept not being replicated, a unique menu, and most importantly - with a "twist". So, in the “Golden Turk” it was a brand of coffee that had not been represented on the St. Petersburg market before - the Swiss La Semeuse (the Jamaica Blue Moun- tain variety, which grows in the highlands of Jamaica, is especially valuable). A cup of "Blue Mountain" costs more than 200 rubles here.
But even this amount cannot be compared with the cost of a Kopi Luwak cup (950 rubles), which was recently offered by the Black & White coffee shop. Moreover, $ 30 coffee is not the only attraction of this coffee shop. The most automated smart hall also arouses curiosity: still, the first interactive service in the city through touch sensors.

A truly stellar path was chosen by the "Grain of Truth". Not only is this one of the few places where you can hear live performance of acid-jazz or lounge, but also drinks and desserts are ordered here in accordance with their zodiac sign.

The "Flower Coffee House" has opened on Liteiny, it has three rooms, all of them have a permanent exhibition and sale of author's works of St. Petersburg florists. In Paris of the beginning of the last century, it was also fashionable to arrange similar "interior restaurants" with flowers and other entourage - beautiful, but not for everybody. Art-bar "Dostoevsky" became two halls smaller in the past year, and it is due to this that it acquired its own coffeehouse. The menu includes 12 types of coffee (50 - 125 rubles), cakes (30 - 125 rubles), fruit desserts and wonderful low-calorie muffins that have already gained fame. Schumli owners can count on visitors who dream of eating hot waffles (this delicacy is rarely found in St. Petersburg). "Marrakech" represents tea from almost all countries and all colors (at least they have black, red, green, white and gray). Of the places where you can eat, and not just treat yourself to a cup of hot drink, I would like to mention two "Buffets" that appeared in the city in 2003. This is a cafe-break "Buffet" on Pushkinskaya with the kitsch interior of the abode of several generations of households and an opportunity for 110 rubles. addicted to ethnic mate and "Art-Buffet", which opened in the House of the Union of Artists, - with waitresses, who, as announced, "will be painted in the style of body art on weekends." Another point of the original format is the Osinovy ​​Kol cafe, the menu includes both Apocalypse with Blood and Accidental Victim - which catering professionals do not go to to attract guests! More harmless, but no less interesting seems to be the new "doll house" - "Draft", owned by one of the most famous and creative restaurateurs of St. Petersburg - Garik Hayrapetyan ("Travel bag of a pregnant spy", "Red forelock", "Sixth corner" ...). The audience is delighted with the fun and recklessness of the establishment, happy to order beer and strong alcoholic drinks, and hot, for example, "Chicken Bullfight" (145 rubles) or "Pig Squeals" (80 rubles).

Among catering establishments representing national cuisine, Japanese were the leaders in the past year. It is noteworthy that the number of townspeople who joined, for example, sushi bars, increased more slowly than the growth in the number of these outlets, as a result of which entrepreneurs risked losing part of the planned profit. Almost every two weeks in the city, a hall was opened, painted with hieroglyphs, decorated with screens or characteristic fans, sakura branches, ikebana, a bansai tree, or, at worst, not at all painted with anything, they say, it brings it closer to Japanese minimalism. We can say that the St. Petersburg restaurant market was swept by the ethnic wave of the country of samurai. However, the increase in the number of sushi bars is a global trend, and it is possible that in a few years rolls will become the same international dish as pizza. The specificity of the bulk of St. Petersburg players is that they consider it sufficient to invite masters of rice balls sculpting, purchase the necessary ingredients and put 15 - 20 tables. We are talking about a kind of American version, which is essentially the same fast food, but uses the popularity of Japanese cuisine. Unfortunately, such "Japanese" restaurants prevail in St. Petersburg, but the higher the value of establishments that do not fit into their framework.

Let's say right away that the restaurant "Kyoto", which has existed since the mid-1990s, continues to hold the palm in the technique of cooking, and in terms of assortment, and service, and, as a result, in terms of price tag. Of the Japanese establishments opened last year, two stand out: Yamato (combining the most “true” taste with completely unrealistic presentation of dishes) and “Two Sticks” (an ironic fresh format, although, of course, also pro-American, but not masking it). The pricing policy of almost all sushi bars allows them to be positioned as establishments for visitors with an income of $ 350 - 400, which is why the average bill is about 500 rubles. There are less expensive outlets, for example, "Gin-no Taki", where a client can eat for 300 - 350 rubles, but there are also fashionable ones, close in class to the sushi bar of the Taleon-club, in which salads cost from $ 6 - 18, soups - $ 4 - 9, rolls $ 4 - 29.
Despite the fact that in St. Petersburg, compared to the capital, the number of visitors to Japanese restaurants is noticeably less, nevertheless, many establishments are sold out in the evenings. Driven by demand, well-known networkers open two, three or more locations in the city. So, in 2003, the Vesta-Center-International Association got a second Yakitoria, where, according to tradition, sushi is prepared in front of visitors. The Wasabi company has added two more in Sennaya Square to its three existing enterprises. The owners of the Fujiyama brand have opened a fourth restaurant, located in the Petrovsky Fort business center, and has good traffic and affordable prices. Fujiyama was overtaken by Eurasia, inviting guests to the sixth establishment of the chain.

The dynamics of the opening of points of another popular oriental cuisine - Chinese - slightly differed from the day before last. At the end of 2002, there were about 110 Chinese catering establishments in the city, of which opened last year, Huazhen restaurant, affordable to a wide range of citizens, a small cozy cafe Tang Du and a second Heavenly Palace brand with Peking duck and tiger prawns as specialties.

A different, more modest situation developed with establishments specializing in Russian cuisine and the cuisine of the peoples of the near abroad. If in the segment of mobile fast food they are undoubtedly in the lead (mainly due to all kinds of whites, khychins, pancakes, etc.), then few new stationary outlets have opened. One can name the Uzbek restaurant "Navruz", located in the residential area of ​​Kupchino, the Azerbaijani "Sherbet" - on Vosstaniya Square, the pancake club "Teremok", offering to taste the intoxicated honey, - on Nevsky.

Things are noticeably better with catering, which has chosen exotic cuisine for itself. The most active of the presented regions of the world can rightfully be called Latin America. Success of 2003 - the restaurant "Gvantanamera" with an original design, perfectly conveyed the mood and the most incendiary music in all of St. Petersburg. The café-club "Cuba" with a cigar hall and large-format panels made in the colonial style seems to be no less interesting. Tres amigos keep up with all kinds of fajitas - tacos - enchiladas on the menu. The Mexican establishment La Vida Loca offers, among other things, dance training. In a word, as one of the magazines noted, the city is being salsified.

Outside of the South American context, there is a whole galaxy of stars, stars and dots that identify themselves as such. For example, the new Egyptian cafe "Cairo", located in the Apraksin Dvor: a good Middle Eastern setting, but the food is far from matching. The service, the dishes, and the hygiene of the staff leave much to be desired; undoubtedly good black coffee and hookah, but they do not save the general situation. The Taj Mahal restaurant has a completely different role with one of the most original bar counters of 2003 (resting on the backs of elephants). But the kitchen is not all right here either: for some reason it has a very distinct Japanese flavor. Indian national cuisine can be tasted in the new vegetarian restaurant "Jagannat".

In December, the Greek tavern "Oliva" was opened, which aroused a lot of interest in the surrounding area: still, before that, the Mediterranean in St. Petersburg was represented mainly by Italy. As for the establishments of this country, I would like to especially note the successful concept of 2003 - Vinarium. The restaurant is distinguished by its undoubted presence of style, by the finds of designers who turned the St. Petersburg semi-basement into a high-class salon with an extensive wine list (including rare ones), as well as a small but very well-composed menu. The Jamoneria gastronomic hall is in a similar format, offering, for example, the Sun of Valencia (jamon Iberico Resebo with lemon sauce and melon) or the Conquistador Breakfast (jamon with avocado and vegetables). A more "southern" cuisine has also come to the city. On Zhukovskogo Street there is now a colorful restaurant "Congo", which promises to "taste original dishes based on African recipes adapted to the European appetite."

The absolute opposite is the chamber Hermitage Restaurant, one of its entrances is located directly under the arch of the General Staff Building. The restaurant has ten halls, striking the imagination not so much with the pompous luxury inherent in the royal chambers of the Winter Palace, as with the harmonious combination of visual aesthetics with an undoubted sense of involvement in the times of crinolines and the power of the Russian state. At the same time, no one can deny the functionality of the Hermitage: this catering establishment is based on the highest technologies, and the menu contains real treasures of Russian and European cuisine: pancakes with sevruga caviar ($ 33.50), foie gras with ice cream and Croz-Hermitage wine sauce ($ 21.20), goose liver napoleon ($ 31.45).

Last year the restaurateur Igor Meltser, one of the co-owners of the Hali-Gali cabaret, again hit the bull's eye, this time with the Call of Ilyich project, opened on Kazanskaya Street. The cuisine of the new restaurant is divided into “Soviet” (the former chief of “Sadko” was invited to implement it) and “anti-Soviet”, consisting of dishes from several NATO countries (the permanent chief of “Hali-Gali” Serge Feri is responsible for them). The interior, according to tradition, is from the Studio "Three of us", which means that the guests will leave not only well-fed, but also cheerful. At the very beginning of 2003, the first visitors were received by the Dream Molokhovets restaurant, which offers “cuisine of the past for modern gourmets”. The menu is dominated by "primordially Russian dishes", which were treated by French and German chefs in tsarist Russia: maceduanas, carpaccio, trout, garnished with ... rolls. At about the same time, the “Belletage” was opened, which, thanks to the interior devoid of excesses, but not nobility, the unobtrusive attention of the staff and the high skill of the French chef, managed to win the sympathy of a respectable audience. The gourmet cuisine and excellent service have been appreciated by the professionals. Neither the sole with leek caramel ($ 27) nor the red tuna chateaubriand with mushroom and artichoke sauce ($ 37) went unnoticed. Despite the fact that the last two establishments operate in a very similar price category, the differences in the level are quite obvious. In April, at the competition "The best restaurant in St. Petersburg 2003" in the category "Lux" "Beletazh" took first place. By the way, very worthy establishments also won in other nominations: “Top-class restaurants” - “Senate-bar”; First Class Restaurants - Karl and Friedrich; Top Class National Cuisine Restaurants - Hong Kong; “First Class National Cuisine Restaurants” - “At Gorchakov's”. A special diploma "For the most stylish interior" was awarded to the "Sheriff's Star", the category "Cafes and Bars" went to "Trapeza", and "Coffee shops and pastry shops" - to "Vienna" located in the hotel "Nevsky Palace".

On the whole, 2003 was a successful year for St. Petersburg catering. First of all, this is evidenced by the activity with which the establishments, organized relatively recently, but already at a solid profit, grew. There is also no doubt about the relationship between success and the dynamics of opening new businesses. It remains to be hoped that, summing up the results at the end of 2004, the latter will not decrease, but will gain even greater momentum.

Development trends of the restaurant market in Russia

The restaurant business in Russia is undergoing great changes. If before visiting restaurants was the prerogative of high-paid segments of the population, today almost every resident of a metropolis can choose a suitable place for spending leisure time. The first thing a restaurateur does when opening a new establishment is to determine the audience for which his restaurant (cafe, bar, club) will work. The quality characteristics of the clientele determine the occupancy of the restaurant, the amount of the average check, and the size of the tip, and hence the profit. It is important for a restaurateur to know "his" audience in order to properly build work with a client.

Every day the number of restaurants is increasing, and all of them have to make an effort to form their circle of visitors. From the point of view of working with clients, all restaurants in the capital can be roughly divided into three categories. The basis for this separation is the principle on which the relationship with visitors is built:

* restaurants focused on the flow;

* restaurants focused on service standards (chain restaurants);

* restaurants focused on a regular customer.

Let's take a closer look at each category. Stream oriented restaurants are usually in a busy location. The territorial location of such establishments ensures a constant influx of new customers. In the operation of these restaurants, the priority is to "catch" customers from the crowd passing by. The most effective method of promoting an institution belonging to this category is outdoor advertising.
Given the fact that flow-oriented restaurants are often located in close proximity to each other, the clientele of one may be "drawn" by the other. The owners of such restaurants need to constantly come up with baits for customers: low prices, special promotions, unusual billboard design. Participation in one of the loyalty programs often becomes a very strong incentive for a "streaming" visitor. After all, consumers who have entered the incentive program, on a subconscious level, tend to find the place where they can receive bonuses. Restaurants focused on service standards (chain restaurants). They build their work with a visitor based on a person's subconscious desire to use things familiar to him. Everyone knows that when they come to any country in the world, Italians tend to find an Italian restaurant, the French - French, and the Japanese - Japanese. This behavior is caused by the fear of the man in the street to look incompetent in the eyes of others. Chain restaurants allow a person to feel confident wherever they are. So, in any country in the world, the McDonald's restaurant contains a standard set of dishes with a familiar taste to everyone, a standard uniform of service personnel, standard trays, which are usually located in the same places. Once having visited one of the chain's establishments, the client no longer feels uncomfortable in any of its restaurants. Advertising campaigns for chain restaurants are based on the thesis: "Wherever you are, our restaurant remains the same." As a rule, such restaurants have their own loyalty programs, but it is very important for chain establishments to conduct various promotions together with partners. Restaurants focused on loyal customers build relationships with customers according to the principle: "Come to us again, we love loyal customers." Such establishments regularly hold club days created especially for those who regularly eat here. Waiters recognize regular customers, remember their favorite dishes, and regular customers, in turn, leave big tips. Restaurants focused on a regular customer can be located both in a space that is fairly closed from view and in a so-called flow area. A distinctive feature of such establishments is the specific audience inherent only in this restaurant.

But in any case, restaurateurs need to make some effort to retain these customers, to encourage them to want to come here again and again. In this case, incentive programs give good results. By this term, everyone usually understands a discount, a discount, but after all, a client can get a discount in a nearby competing restaurant.

Today, in establishments of this type, there has been a tendency towards exclusive customer rewards. For example, a visitor is congratulated on his birthday and presented with a bottle of wine. In addition, many restaurants have started using a bonus incentive system. According to the restaurateurs who have implemented this system, it works quite successfully and helps to retain customers. The client accumulates bonuses, and then "buys" gifts for himself. In addition, you can arrange various promotions (for example, together with a well-known beer brand), prize draws (whoever has accumulated more bonuses, receives a prize). Obviously, not every restaurant (especially if it is small) can afford to introduce a bonus system. After all, this requires special equipment and personnel, so you can resort to the services of an independent operator of bonus incentive programs, which organizes the system, implements it at the enterprise and, in addition, specializes in so-called special events.

A special place in this category is occupied by the so-called exclusive, or, as they say now, pretentious, restaurants and clubs. For one reason or another, they are assigned the status of fashionable establishments. The audience with a high level of income and high social status gathers here. The strictest face- and dress-control does not allow a person of another circle to get into a pretentious restaurant, even if he has enough money. Working with the public of exclusive restaurants is much more difficult than working with regular customers. A pretentious clientele requires increased attention from the staff and does not allow the owner of a fashionable establishment to relax, wanting to see more and more improvements. To please the visitors, the owners of exclusive restaurants and clubs have to make glass floors and walls in rooms, put gold toilets in toilets, etc.

For visitors to such establishments, a personal approach and special attention are very important. In this case, it makes sense to focus on the distribution of personal invitations to club parties and other events, on informing visitors about the new menu and wine list. According to the experts of the analytical service "Club Mnogo.ru", which practices such mailings for the clients of its partner restaurants, the return on such letters is more than 40 percent.

Undoubtedly, any restaurant needs regular customers, and they can be attracted in different ways depending on the type of enterprise. The main thing is to be creative, because any non-standard forms of attracting customers work much more efficiently and really interest people.

Customers love increased attention, they need to feel like dear guests, therefore club cards, personal mailings and entertainment promotion events are of great importance for the formation of customer loyalty.
Over the past ten years, the restaurant business in Russia remains one of the most profitable. The number of establishments is growing by leaps and bounds, and many entrepreneurs with income in other areas of activity have long been eyeing the most "tasty" area. Several reasons stop them. First, the high investment risks that characterize the restaurant business. Secondly, many Russian cities often lack the infrastructure for the development of this type of activity. Naturally, it is quite problematic to achieve high turnover in the absence of a sufficient number of potential customers, qualified personnel, and product suppliers.

Among the existing ways to reduce possible risks is the opening of a restaurant or cafe under a franchise of one of the catering establishments that is popular with consumers and has established itself as a profitable business project. According to many Russian experts, this business model is one of the most promising, especially for the regions. Thus, according to the International Franchising Association, in the United States of America, enterprises operating on a franchise basis account for more than 50 percent of the country's turnover.