About the catering business first hand. Interview with Konstantin Iglinsky LLC “Nutrition Technology. Public catering: rules, state regulations. catering services. technology of public catering products. organization of a public catering enterprise

Currently, the importance of public catering establishments is increasing. This is due to changes in methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let us consider further what public catering is today.

general characteristics

The main issues that relate to the area under consideration are explained in various regulations of international and domestic type. The standards and requirements for this sector are established by GOST. Public catering can be characterized different ways. Thus, it refers to methods of preparing food in large quantities, sold without a prior agreement with consumers. Also called public is any type of food organized outside the home.

General classification

Catering establishments may belong to the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the food service establishments listed above. It also includes restaurants and other types of retail outlets that generate income. The private sector includes organizations that produce prepared foods sold through any of the channels listed above.

Meaning of sphere

The development of society contributed to the formation of a socially organized nature of nutrition. Economic significance This area is to create conditions for increasing productivity and improving the quality of work activity. This is achieved by providing nutritious food at the place of study and work of citizens. The most important tasks of the area under consideration also include ensuring savings in labor and money, creating the prerequisites for increasing the free time of people, especially women. Public catering is an activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specifics

The catering industry includes everyone organizational forms, in which mass consumption is expressed (in children's institutions, hospitals, etc.), the tasks of which include restoring and maintaining the health of the population at the required level. Services within the industry in question are provided in exchange for cash citizens. One of the main features of the sector is the commonality of trade, technological, material and technical, and administrative and economic structures.

Industry functions

Within the sector under consideration, the production and sale of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial one. In food production, labor costs account for about 70-90% of all industry expenses. This process involves the creation of a new product. Our own catering products are supplied for sale with additional value and new consumer qualities. In terms of the range of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, companies operating in Food Industry, produce products that can usually be consumed after additional processing. As for the goods produced in the sector in question, they are not subject to long-term storage and transportation. This, in turn, requires organizing the consumption of products on site. However, it should be noted that in recent years the situation has changed somewhat. In particular, enterprises engaged in public catering are establishing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today are provided by:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the structural education system or be independent. Organizing a public catering establishment is a process that is subject to fairly stringent requirements. In particular, they relate to the external and internal design of establishments, indoor microclimate, cutlery and tableware, furniture, assortment and menu, music service, etc. The public catering rules provided for in regulations must be strictly observed by all entities involved in the industry.

Classification of companies

Catering enterprises according to the nature of production are divided into:

1. Pre-production.
2. Handouts.
3. Blanks.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery, as well as for supplying pre-production companies, stores, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out the direct preparation of dishes with subsequent sale and formation of a consumption system. Such establishments use various recipes in their work. It is not typical for catering establishments of the dispensing type to have any special production. Such establishments sell finished products, which, in turn, are received from procurement and other companies. Catering is organized by such establishments in special halls. For mixed-type companies, the production and trading process is carried out in a full cycle.

Range

Depending on it, catering enterprises are distinguished between universal and specialized. The former prepare dishes from various types, and the latter - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, but traditionally few European ones.

Nature of service

Catering services can be provided at different levels:

• First.
• Higher.
• Luxury

The class of an establishment is a set of distinctive features of an enterprise of a particular type, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the population, there are public institutions and those located on the territories of educational and medical institutions, production structures.

Time and place of operation

Catering establishments can be permanent or seasonal. During the spring and summer, various outdoor cafes operate. They offer a relatively small range of home-cooked dishes and store-bought items. Such establishments are located in buildings that are semi-closed, closed or open type. The catering equipment in such temporary cafes is simple. They do not have fancy furniture; the counters, as a rule, are designed similarly to those present in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are located in closed buildings and equipped with equipment for carrying out various operations. Depending on the location, establishments can be stationary or mobile.

Functional affiliation

A separate group includes the organization of catering on airplanes, automobiles, sea and railway transport. Hotel services cover different market segments. Also specific is the on-site provision of food products and the production of culinary products. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are designed to sell culinary products in a limited range. Buffets can operate independently or operate in conjunction with other facilities where public catering is provided (restaurants, canteens). In the latter case, the establishment must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-production and procurement institutions that use the same technology for preparing products, culinary stores and support services. Usually they act as the main objects of a unitary enterprise in the consumer cooperation system. The culinary plant is a procurement enterprise. The workshops are designed for the centralized production of bakery, culinary and confectionery products. They also supply pre-production enterprises, retail chains, and stores. Culinary factories have their own retail outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the fast food system in stationary or portable facilities. Quick service establishments are designed to produce and sell, as well as provide on-site consumption, a constant assortment of simply prepared foods. In their activities, such enterprises use semi-finished products of industrial or home production.

Stationary objects

The tent is a catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to a stationary network and is located in a light enclosed building. It provides two or more workplaces and a utility room. There is no trading floor. The pavilion is a catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a sales area.

General requirements

The nomenclature of standards is established by GOST R 52113. The general requirements for activities are as follows:

1. Social targeting.
2. Functional fitness.
3. Safety.
4. Ergonomics.
5. Aesthetics.
6. Information content.
7. Flexibility.

Social targeting

This requirement for catering provides:

1. Security and accessibility for consumers of different categories.
2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, and professionalism of the staff.
3. The presence of certain conditions and benefits for unprotected categories of citizens (children, disabled people, and so on).

Functional fitness

This requirement assumes:

1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
2. Ensuring the consumer can choose services.
3. Compliance of personnel engaged in maintenance with professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the equipment and furniture used in the process of servicing with the physiological, anthropometric and hygienic capabilities of clients. Aesthetics characterize the harmonious design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, etc. Informativeness presupposes timely, reliable and complete receipt by consumers of information in the service area and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Food service technology

Without knowledge of this area it is impossible to build production. The technology of public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products and the limits of manufacturing costs. One of the most important aspects is the technical equipment of the entire process. Specialists must know the features and be able to rationally use various devices used during the production and sale of products. The technology of public catering products also includes a culture of service. Training of specialists is carried out in relevant specialized institutions. The employee's responsibilities include:

1. Development and implementation of optimal production modes.
2. Usage modern methods cooking.
3. Development of standards for material and labor costs, work procedures.
4. Process optimization and cost reduction.
5. Monitoring compliance with discipline and proper operation of equipment.
6. Supervision of compliance with sanitary and hygienic standards in the production process.

Catering technology also involves research and use of the experience of world-class establishments that have proven themselves in the field in question.

Business ideas in public catering, emerging in the USA, Europe, Southeast Asia and Australia, sooner or later reach Russia. Trends in 2018 include personalized service, automation and environmental friendliness.

Experienced baristas are great at remembering their regulars and their favorite orders, but with the NoafFace device, this skill can be automated. A facial recognition system has become operational in one of Sydney's coffee shops. Thanks to it, a barista, for example, can immediately offer the client his favorite large latte with an individual amount of sugar. Customers for the most part note that they like such a service, because a visit to a coffee shop becomes a more “warm” and pleasant experience for them.

At one of the most popular fast food restaurants southern states USA called Chick-fil-A decided to speed up customer service during peak hours. The establishment realized that not a single modern technology cannot compare in speed with real people, so the standard drive thru service (ordering from a car) was supplemented with the Face-to-Face Ordering service, which can be translated as “face-to-face ordering.” Several employees of the establishment work near the customers' cars. They quickly take orders from drivers and passengers using work tablets. At the same time, they do not need to run to the restaurant and back, since the order is immediately sent to the kitchen electronically.

At the Tokyo coffee shop Henn na Cafe, hot drinks are now being prepared by a robot barista. In 2-4 minutes, a robot named Sawyer will prepare you a cup of coffee, while managing to serve not only you, but also four other customers. To use the services of a robot barista, a visitor needs to go to the terminal and receive a receipt with a QR code. The developers calculated that Sawyer could replace 5 cafe employees and significantly save on staff salaries.

In Toronto, a group of environmentalists created a startup called The terus, which helps food establishments cut down on waste and disposable materials that harm the environment. The team analyzes a restaurant's business model and eliminates unnecessary costs, such as plastic straws and containers. According to CEO Lucy Cullen, the company recommended that one restaurant ditch disposable candles in favor of LED candles, resulting in savings of about $1,800 in one year. The terus say their efforts have already reduced waste by 61,000 pounds (about 28 tons) and saved restaurants more than $27,000.

Residents of Milan can now taste American cuisine in unusual place- The Diner Pop-Up bar-restaurant, created under a railway arch. The menu here mainly includes burgers, fries and other fast food, but that’s not the main thing. The Rockwell Group, which created this pop-up restaurant, decided to focus primarily on the interior, creating an optimistic, lively and fun environment. In the middle of the restaurant there is a 14-meter-long bar serving craft beer and cocktails.

Esports bars have started popping up all over the world, but the most close-ups by extension has the Kappa Bar chain from Sweden. The first establishments where, in addition to serving guests, e-sports games are broadcast, were opened back in 2016 in Gothenburg and Stockholm, and now the network sells franchises in Norway, Denmark and Finland. The format of esports bars is almost the same as that of traditional sports bars, but the main difference is the broadcasts. Kappa Bars are popular and are designed for a fairly large flow of guests. The chain's new establishment in Jönköping (a town of 95 thousand inhabitants) is located on 180 square meters and easily accommodates 60 guests.

In Singapore near central bank The first cryptocurrency cafe, The Ducatus Cafe, opened. All payment transactions are carried out by clients without using cash - they are replaced by Bitcoin and Ducatus’ own cryptocurrency. The cafe sells several organic coffees, sandwiches and even eco-cosmetics. You can pay for your order through an ATM for cryptocurrency payments.

In Japan, you can now drink a cup of latte and rent a Toyota in one place. Toyota Japan has opened Drive To Go, which doubles as a café and car rental shop. The coffee shop is located in the city of Nagoya near the university, so the majority of nearby traffic comes from young people and millennials. The company hopes that by offering students a comfortable place with a relaxing interior and delicious menu of sandwiches, salads and drinks, you can set them up to rent one of five car models for $10 an hour.

A cafe using plastic waste as a substitute for money will open in London in May 2018. For bringing recyclable plastic into the establishment, guests will receive food from the vegetarian menu. The pop-up establishment will only be open for two days. The promotion was started by the brand of eco-friendly cleaning products Ecover, which decided to draw attention to its eco-bottles, which can be used for recycling. The pop-up café is being touted as “London’s first trash café”.

The overwhelming number of restaurants, especially in densely populated areas, do not have the opportunity to organize their own drive-in service to serve customers in cars. However, with the FlyBuy app, these establishments located in Seattle, Portland, St. Louis and Minneapolis have a great alternative. Thanks to it, cafe customers can pre-order and indicate their arrival time for it. The waiters, in turn, can see the approaching car on an interactive map and leave with a ready-made order exactly at the moment when the customer gets to the place.

IN Western countries One of the main trends is to increase energy efficiency and environmental friendliness of catering establishments. The US Department of Energy is committed to improving the energy efficiency of commercial establishments by 20%, and the American fast food chain Wendy's wants to become one of the leaders in this direction. The company recently introduced a new design standard for its establishments - The Wendy's Smart 2.0. The standard necessarily includes certified equipment with reduced energy consumption, LED interior and exterior lighting, furniture made from recycled materials, the use of an order counter to reduce the cost of printing menus, and so on.

Tarantula burgers are part of an unusual promotion by the Bull City Burger and Brewery restaurant in North Carolina, USA, which decided to offer its guests a “month of exotic meat menu”. Place fried in the oven directly on a beef patty with cheese. giant spider. The restaurant was only able to obtain 18 tarantulas, so the burgers were awarded through a lottery. The lucky ones who tried the menu received a special T-shirt proving that they had survived the Tarantula Challenge, that is, the “Tarantula Test”.

Kabaq 3D Food invites restaurants to use augmented reality (AR) technologies to surprise their customers original menu. The platform allows you to create very realistic three-dimensional images of dishes and drinks, the appearance of which can be assessed before ordering. The technology is already actively working in practice. Kabaq 3D Food recently implemented an AR menu system at the New York burger joint Bareburger.

Visitors to the Perez Museum of Art in Miami now have the opportunity to visit a cafe created using 3D printing technology. The cafe-bar is called Cucuyo and is shaped like a cocoon, woven from numerous pieces of steel. The cafe was created by Berenblum Busch Architecture and MX3D, which specializes in 3D printing. To weld the 3D parts, the creators used an industrial robot equipped with a welding machine.

Catering establishments that use robots have been operating in different parts of the world for more than five years, and it is not surprising that their number is constantly growing. In May 2018, a similar restaurant called Spyce opened in Boston. Most of the menu is prepared by robots. Diners select a dish using terminals, after which the ingredients are crushed into one of seven rotating kettles, heated and automatically served on a plate. The whole process lasts no more than three minutes. The creators still failed to fully automate the restaurant. Some functions, including preparing ingredients, maintaining equipment and adding seasonings, remained with living employees.

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Today, being in the confectionery business and not having your own Instagram is simply indecent. Examples of delicious pages from popular confectioners and ordinary mothers on maternity leave, which sometimes give them a head start.

Designer Fernando Abellanas has created a secret suspended studio located under a bridge. The workspace is located at a height of 4 meters and can only be reached using a mobile platform.

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Public catering is an industry that is widely developed in many countries. Currently, there are a huge number of enterprises carrying out a similar process. And there are a great many options that these organizations offer. Different types of dishes, cuisines and a wide selection of culinary products are offered to consumers in any country. However, in order for this activity to develop successfully, many requirements must be met.

However, these requirements must be observed carefully. What is included in such conditions? And what can happen if you don’t follow the rules of public catering? Detailed information is presented in detail in the current article.

Industry as a service

Today there are a huge number of catering establishments around the world. This includes bars, all kinds of coffee shops, pizzerias and much, much more. They can also be classified into public and private enterprises. But it should be remembered that public catering is an area of ​​activity that is designed to feed people not only tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.

Not only human health, but also his life depends on this service. There is a lot of evidence for this opinion, and any adult tries to take it seriously. Of course, there have been cases where harm to health was caused not only to adults, but also to children. And for them, in turn, it is much more difficult for them to endure any diseases or infections. Some may object, but sometimes dangerous infection You can also become infected through food.

Relationship with trade

Trade and public catering are closely related. The thing is that the two industries in question largely depend on each other, excluding only some product options. The main goal of establishments is to make a profit. Trade also operates on this principle. Of course, not all retail establishments offer food products, but there are many such places. And such a business is relevant at any time.

People have always spent, are spending and will spend money on food. Public catering products in this case are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And we have to strictly monitor the proper quality of these products. Otherwise, the establishment may not only suffer financially (lack of visitors, fines for poor quality, etc.), but also close due to strict recommendations of the relevant authorities or authorities.

Complying with GOSTs (30389-2013, 30389-95, etc.)

To carry out the work of public catering and the certification procedure for its services, it is necessary to comply with certain GOST standards. Public catering also undergoes a classification procedure, depending on the nature of the enterprise’s activities.

This includes many factors, ranging from service conditions and personnel qualifications, to the time of service to visitors (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for preserving the life and health of consumers, arrange driveways or pedestrian access to the enterprise, illuminate the surrounding area and landscape it. Compliance with these and many more requirements becomes the way to carry out this activity. Otherwise, the organization of a catering enterprise will probably not take place.

Product quality

Naturally, all conditions must be met to the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort on correcting defects. Along with this, the quality of the products produced must always be taken into account. Public catering products must also be manufactured and meet certain standards. May vary slightly for each catering establishment, but general principle must be respected.

Proper conditions for storing, processing, processing and manufacturing food are the key to the success of this enterprise. The existing procedure for such actions must be strictly observed. Surely anyone will want to use only high-quality products that have all the necessary properties. In situations where the manufacturer manufactures and sells non- quality product, there is a decline in its financial performance.

Shortage of specialists

Every enterprise has its own catering collection. Most cafes and restaurants face a huge problem that prevents them from achieving desired results. What is it? Despite the fact that currently there are many specialized educational institutions and professional courses in the preparation of high-quality culinary products, not all specialists in this field are close to the ideal.

A simple example: a visitor comes to a restaurant and wants to put on the menu not only the name, composition and price of the dish he wants to order. What else does he need if all this is written on the menu? Calorie content of products! In order to register this item in the menu, we need specialists who can correctly draw up technological maps. Such employees are able to calculate tables of fats, proteins, and carbohydrates included in dishes. This is also an important criterion in conducting such a case.

Guidance document

A collection of recipes for public catering establishments is a guiding document. This document contains all the information that production chefs need to know. Here the weight and names of the products included in the dishes, volume and weight are indicated finished product(output), the size and procedure for applying waste standards during thermal and primary processing of products, consumption of raw materials, sequence of technological processes are established, temperature conditions preparing culinary products and dishes and much more.

Such documents are constantly updated and kept up to date with changes that occur in the industry. If a product contains any food additives, dyes, or preservatives, then the development of their formulation must undergo a mandatory approval procedure with regulatory authorities. It is necessary to indicate contraindications for the use of these supplements for certain human diseases.

Clear requirements

The catering recipe is compiled in a certain way so that the weight standards of the finished product take into account the losses that will occur as a result of processing or preparing the dish. All detailed conditions for heat treatment of vegetables are also prescribed. For some dishes, they must initially be boiled in the skin and only then separated from it; for others, they must first be peeled and then boiled. And these are not all the instructions for preparing and processing products.

As mentioned earlier, in different enterprises such standards are almost the same, but there are also differences. This depends precisely on what specific products these enterprises manufacture and sell. Of course, the actual recipe for dishes may vary in different establishments, and the cooking technique may not be the same. The main thing remains exactly how the products are stored and processed, and how accurately they comply with established standards. For failure to comply with these procedures, the establishment (enterprise) is subject to a fine or another form of liability.

Cooking difference

The collection of public catering recipes includes a huge number of different processes, product compositions, techniques for its preparation and processing. It would seem, why such detailed summaries of rules and regulations? It is clear that any cook knows his business and has certain skills in this activity. What should a cook who has changed his job do? In the previous place they prepared only dishes from Soviet times (for example), and in the new place they offer guests only exquisite dishes of European or Chinese cuisine.

Perhaps many of the components included in this or that dish have never been used by this cook and do not know how to prepare them correctly. Of course, in most cases there are special people who will teach you the necessary skills in cooking or serving a dish, but experience comes with age. If you clean or process a product incorrectly, it is very easy to harm the life and health of the consumer. And this is extremely serious.

Irreparable error

Catering is quite a painstaking job. This requires full awareness of the rigor of the process and an understanding that food is the most important criterion in this industry. There are cases where owners are forced to pay huge fines, close establishments, or even face criminal liability for non-compliance or violation of generally accepted norms. Yes, of course, if a piece of tile falls off at the entrance to an establishment, it’s not a big deal. They called a repairman, put him on glue - and that was the end of it.

And what awaits the owner in whom this situation occurs: a young man orders an expensive pizza with seafood and he comes across a particle (splinter) of a shell? She got there because the chef poorly processed a certain seafood product. And the result? Perhaps worst of all, the visitor will remain disabled. Why? Everything is very simple - a fragment can easily injure the esophagus, as a result of which the consequences can be very sad. Who will bear responsibility for what happened? How exactly will it be incurred? And will it be incurred at all? These questions belong to another topic, but the fact of a colossal mistake is obvious. And the worst thing is that the consumer could not prevent a similar situation that the establishment’s specialist allowed.

Personal choice

Yes, such an incident can happen in a private establishment, but are government institutions insured against such incidents? How many cases are there of mass poisonings in kindergartens and schools? There are a huge number of them! Canteens, of course, adhere to the necessary recipes of public catering establishments, so what’s the matter? There can be many options. However, what is clear is that such situations should not happen. Using such illustrative examples, you can very well understand why and why detailed regulations. Products must not only be prepared correctly, but also stored, processed, processed, and the necessary rules must be followed.

Many people express the opinion that it is safer to cook and eat food at home, rather than risk their health and at the same time pay more money for it. However, one should not think so categorically. Still, for the most part, almost all catering establishments try to approach the process responsibly and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for preparing dishes are purchased, and all sanitary standards are maintained.

Division into classes

In addition to the fact that there are various types of public catering establishments, there is also a class difference between them. Public catering is an industry that also has its own stratification into “thrifty” and “rich”. Classification occurs according to many parameters, such as the level and conditions of customer service, the quality of services provided, the qualifications of personnel, and the range of products offered.

But similar divisions into a certain class occur among restaurants, bars, and private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The first establishment has a harmonious and comfortable atmosphere, a certain selection of services, and an assortment of specialties and easily prepared drinks. Establishments upper class have a unique and comfortable atmosphere, unique signature and custom dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, a wide range of services, characteristic specialties and drinks that are difficult to prepare.

Getting ready for a trip

Of course, the cost of services chosen by consumers and visitors also varies depending on the choice of one class or another. Public catering is an area where the quality of a product largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and of high quality, but gourmet food always stands out against such a background.

There is a huge variety of tours around the world, they are purchased for a certain price. Again, the price of these tours may vary from different companies, depending on the conditions included in the tour and many other criteria. Such vouchers can also either include meals (a person pays for a voucher that already includes meals) or not. In the second case, tourists independently decide where they want to eat. Is the travel agency responsible for included food services? Yes, because she is obliged to carefully study this issue.

Way to success

Production plays a major role in catering. As mentioned above, it is divided into several stages: preparation of the necessary documentation, availability and equipment of the necessary areas for food preparation, work with the professional skills of the staff. All these and many other aspects are usually observed at the proper level not only to preserve people’s health, but they are also necessary for the development of the establishment. In a place where visitors are cared for and loved, there will always be guests. This is unchanged! A favorable environment will give good memories not only to clients, but also to the employees of this establishment.

Hello, dear readers! Today in the “Sharing Experience” section we have a very interesting guest – Konstantin Iglinsky. Konstantin is the General Director of Nutrition Technology LLC in St. Petersburg. Today he answered several of my questions about organizing a catering business. To be honest, I read the answers in one sitting and I am sure that you will like the interview.

I don’t have a photo of Konstantin at the moment (I’ll probably add it later), but at the end of the interview I published photos of one of the Euro-tables that is part of Konstantin’s network. So, let's begin!

Hello, Konstantin! Tell us about your business (in this case, European cafeterias). Is this your first business or have you done anything before?

Nikolay, hello. our company "Food Technology" is developing a network of canteens and cafes in St. Petersburg and the region. At the moment, our “portfolio” includes two canteens (“Zhemchuzhinka” on Tambasova St., 21 and “Cacao” on Pilotov St., 38), a cafe, and a country restaurant. We are developing a banquet service and delivery of lunches to enterprises. A grill bar is at the launch stage and a catering project for a corporate customer is being developed. In total, every day we feed about 4,200 people across all facilities. Over the course of a couple of years, we are going to open several more establishments in the “Euro-canteen” format.

How profitable is it to open European cafeterias in Russia (in your case in St. Petersburg)?

Of all the variety of formats presented on the horeca market, one of the most promising, in my opinion, is the canteen format. But there are no canteens Soviet type, which are perceived negatively in the minds of many people, but the so-called “Euro-tables”. In fact, in terms of the production process, this is a full-service canteen, with a distribution line, but with a more modern and high-quality interior, a more “restaurant” assortment of dishes at an adequate low price. This is a place where not only factory workers, but managers and other white-collar brethren can eat)). People will not have dinner every day in a restaurant with an average bill of 2-3 thousand rubles without drinks. Not everyone is ready to spend 500-600 rubles on lunch every day. In a modern dining room, a guest can dine on a delicious three-course meal for 150-200 rubles.

The profitability of a catering business, compared to other legal businesses, is quite high. A profitability of 25-30% can be considered good. There is a certain VERY CONDITIONAL and simple formula: 25% of turnover is cost, 25% is personnel, another 10% are variable and fixed expenses, and the rest is profit. But operating profit does not take into account capitalization, loans, or any financial obligations of the company. As a result, about 15-20% remains. The main art is to reduce costs and payroll (payroll) by managing purchases, controlling costs and increasing labor efficiency. The markup in canteens is very small, so the lack of control over key indicators and their systematic deviation is fatal for this business. In establishments with a higher markup, this is forgivable and only leads to the fact that the business owner works for the sake of work, without profit)).

Do you remember how the first canteen was opened? Did you have any other business that smoothly grew into European cafeterias or was this the idea right away? What was the amount of the initial investment?

We opened our first canteen in one of the educational institutions of St. Petersburg. I had no experience in catering, it was just the circumstances. It was a very Soviet-style canteen), and they came to the format of “Euro canteens” and cafes much later, when they had experience and understanding of how to and how not to do business. In the first year, we made a bunch of textbook mistakes, probably all that you can think of and which are written about in smart books. One of the very first and most serious is to hire relatives and friends. You know, from the series, my mother was an accountant, and my sister is a good cook - let’s take them)). This stage is inevitable if you yourself are trying to develop a business with limited finances at the start, but you should try to go through it as quickly as possible.

Then we learned to build relationships with suppliers, work with staff, recruit a team and fire them in full for total theft, learned to withstand inspections by Rospotrebnazor and the machinations of competitors, learned to do Tasty food inexpensive without sacrificing quality. It was very educational. No course, no book will give you as much as at least one month of independent sailing. The main thing is not to despair and not to give up. Back then, in 2010, they spent about 4 million rubles on opening the first canteen. Now opening a “pumped up” establishment costs one and a half times more, but these are establishments of a different level, with greater efficiency and greater profitability.

Did you start the business alone or do you have a team or partners? If with partners, are there any disagreements? How are responsibilities divided? And in general, how to work in partnership? (It’s just that many are afraid to open a business in partnership due to disagreements in the process)

I work in partnership with my friend Pavel Tsyganenko. Although the three of us started. Divorced from a third partner due to different views on further development companies. It's hard. And it hurts. And it's expensive. To avoid the bulk of disagreements, it is necessary to divide areas of responsibility and not interfere with each other in their areas of work. Here, in my opinion, lies one of the main problems of the partnership business, especially when the partners manage the business themselves. The difficulty is that your companion may be your subordinate in some matters. You need to be able to explain to him that he is doing something wrong as an employee, without affecting his ambitions as a co-founder. Personally, I don’t believe in democracy and collegial decision-making. It will turn out like in the fable about the swan, crayfish and pike. Even if the partners in the business have equal shares, there must be someone who will represent the sole authority and build a hierarchy of relationships. Democracy in business leads to chaos. The most important thing is to get rid of the nasty idea from your head that someone works more, but divides everything in half. Another important point– distribution of finances. The situation that one co-founder wants to buy a new combi oven for production, and the other wants to go on vacation to the Maldives, is saved by building a working hierarchy and having a discussed-approved-implemented strategic plan. The secret is this. Simply put, there is only one piece of advice - you need to negotiate on the shore.

Despite the risks of the affiliate business (yes, there are some), having a partner is very cool. Pavel and I went through all the stages of disagreement and got used to each other. As one St. Petersburg restaurateur said: “Conquering the world alone, it seems to me, is difficult and strange. Did you conquer it and why? There is no one to even discuss it with. It gets pretty lonely up there sometimes. In addition, the process itself is extremely complex, pleasant and all that. And it’s also better to share all these hardships and hardships, as well as pleasures, with someone.”

What documents, certificates and other formalities are required to open a canteen? (Beginner entrepreneurs usually encounter difficulties in this matter because they are afraid of all sorts of authorities such as sanitary and epidemiological authorities, etc..)

Currently, Russia has greatly simplified the procedure for opening public catering establishments. So to speak, they shifted the responsibility for a quality product onto the shoulders of the entrepreneurs themselves. Mandatory certification was also abolished, leaving entrepreneurs the right to receive a voluntary quality certificate (which I highly recommend doing). One of important changes— if previously it was necessary to coordinate the project of a future establishment with the sanitary and epidemiological station, now when opening an establishment you are only required to notify the Rospotrebnadzor authority that you have opened (naturally, the establishment must meet sanitary standards). If you work normally, visitors are happy and do not leave for the hospital after dinner at your establishment, then your establishment can be routinely inspected only after three years from the date of notification of its opening. However, if the Rospotrebnadzor authority receives a complaint about your establishment, then expect “guests” earlier. When checking, you will definitely be asked to present a production control program, various logs (pustular diseases, rejection logs, temperature control of refrigerators, etc., etc.), product sample analyzes, personnel medical records, etc.

There is indeed a lot of “paperwork” in the activities of catering establishments, but believe me, the requirement that a catering company have them is quite justified. This is an area where negligence and accidents can cost both guests of the establishment and business owners very dearly. But, despite the number of standards, it is quite possible to comply with the basic requirements. And advice: do not be afraid of Rospotrebnadzor employees - for the most part, adequate and pleasant people work there - it is quite possible (and necessary) to make an appointment with a Rospotrebnadzor specialist in the area where you plan to open a facility, who will tell you about the basic sanitary requirements for your future establishment.

We took a more expensive, but reliable path - we hired a certified sanitary doctor on staff to monitor compliance with sanitary standards and requirements.

Do your dining rooms have a special feature that sets you apart from your competitors? What is the main key to success in opening a European cafeteria? (Good location, staff, menu, advertising, etc..) What methods of attracting customers (guests) do you use and which ones work better?

We mainly use traditional advertising methods - outdoor advertising, leaflets. Very good results, in terms of feedback, come from communicating with our clients through thematic communities on social networks. For each establishment we create a page on social network and through it we convey information about us to our existing or potential guests and receive feedback.

At the moment we are developing the catering direction, in connection with which we are mastering contextual advertising in Yandex and targeted advertising on social networks.

Word of mouth also works very well. There are no special secrets - you need to make clear, correct and tasty food at reasonable prices. Modern life forces people to be more responsible about what they consume. This also applies to the catering industry. Our citizens are tired of the dominance of foreign fast food and dubious eateries. Therefore, it is necessary to give people the opportunity to eat normal food, of high quality and inexpensively.

For ourselves, we have defined the company’s mission as follows: to give people the opportunity to eat fully and efficiently outside the home.

Do you think you are driven by passion for your business, interest, or have you simply seen a profitable area and are motivated only by money?

Business is undoubtedly my passion, that is, I do not feel it as a job, I am constantly in this process. There is no division between work and rest – it’s just a way of life. Although money undoubtedly motivates too, it allows you to realize more of your plans, including in business.

What do you pay attention to when choosing personnel?

At the moment, in St. Petersburg there is a really acute problem of a shortage of professional chefs. The average salary of a cook in a cafe or canteen is about 30,000 rubles, which by the standards of the Northern capital is not that much, and accordingly there are not many people who want to master this difficult profession. Another problem is that there are many people who want to work as a “cool chef for 80,000 rubles” after a couple of good luck roll the sushi)). Our company "Power Technology" cooperates with several medium-sized educational institutions St. Petersburg for the training of catering specialists. We take guys for practice and offer the best ones to work with us. We are looking for specialists on sites like Rabota.ru and Superjob.

In our company the turnover is not very high, we try to create normal working conditions for our employees - a friendly team, bonuses, vacation pay, opportunities for career growth, attending trainings and seminars. Regarding personnel, there is one piece of advice - never flirt (in the broad sense of the word) with your employees. No matter how cynical it may sound, we must remember - you pay them a salary and they are obliged to do their job efficiently. My opinion is that an employee cannot be rewarded only for the good performance of his duties - it is for their high-quality performance that he receives money, he a priori must do his job well. However, if you want people to achieve feats of labor, then you cannot do without a well-thought-out motivation system. Everyone always appreciates praise and recognition from their boss. There are a lot of intangible ways to motivate employees - they need to be studied and put into practice.

It is very important not just to recruit employees, but to create a team that would work harmoniously and care about the overall result. There are people in our team (Manyasha, hello!)), thanks to whose selfless work we have achieved our success in business.

How do you approach choosing a new premises? Owned or rented premises?

As they say, the success of a restaurant comes from location, location, and location. There are few quality places for public catering in St. Petersburg. Entire departments of large chain catering companies are hunting for good places. Search suitable premises sometimes take many months. We are looking for premises ourselves, with a partner - we go to the area, look at the flow of people, and conduct reconnaissance of the area. There are not many secrets - you need people to walk by, preferably from target audience. Another issue is the rental price. I’ll tell you about St. Petersburg: rent at a walk-through location can cost from 3,000 to 10,000 rubles per m2 per month. Also, when choosing a room, you need to pay attention to the amount of electrical power allocated, since professional equipment used in catering consumes much more than what we are used to household appliances. So if you or someone you know has a good place– this is another reason to think about whether it’s time to start a business. For our establishments, we rent premises and try to enter into a lease agreement for a long term (3-7 years minimum) with registration with the Federal Reserve System (Registration Chamber).

In fact, for each stage of opening a cafe (choosing a format, creating a technological project, selecting, searching and purchasing equipment, searching for premises, repairs, recruiting personnel, drawing up and developing menus, maintaining warehouse and management accounting, cost control and combating theft, compliance sanitary standards, business automation, etc.) you can write a separate large article.

Any plans for expansion? Will you be going to the regions or do you really want to settle in St. Petersburg for now? Maybe there is some kind of global goal for the business?

We are not planning to enter the regions yet, we are exploring St. Petersburg and the region, we are establishing “regular management” in our company, we are gradually defining the main business processes, creating a team, and instilling a corporate spirit in our employees. Recently, we began to participate in tenders for organizing catering for large corporate clients. We were selected by the French company Leroy Merlin (hypermarket chain) - God willing, we will feed their employees and visitors. Naturally, I want to create a strong company with a large number of quality facilities and a strong team. The business has a global goal - it coincides with the mission of our company.

How difficult do you think it is now for a novice entrepreneur to open a European cafeteria in his city from scratch? What knowledge or experience is essential in your opinion? Would you advise young entrepreneurs to get into public catering or is this topic for experienced businessmen with good connections?

Frankly, catering is not the easiest type of business, if we are talking about a full-service canteen, cafe or restaurant, and not about the purchase/resale of ready-made pies. This is a complex, first of all, production and technological process, a complex system of warehouse and management accounting, strict control of the calculated cost of food, and a huge amount of work with personnel. But precisely because of its complexity, this business is very interesting and quite profitable. Of course, opening a gastronomic restaurant or a molecular gastronomy restaurant on 1000 square meters as the first establishment would be reckless. This requires a lot of money, connections and specific knowledge.

There are many formats that are quite within the capabilities of novice entrepreneurs - cafeterias, bakeries, various bagel shops and snack bars. In the process of development, a young entrepreneur will gain experience, hit some big shots somewhere and, if this draws him in and captivates him, he will grow into some global projects. I’m talking specifically about a restaurateur-entrepreneur, a person who plans to take part in managing his business himself. If we talk about an investor, then there are no problems - hire a team of managers, pay money and wait for dividends (you may not wait, since theft in the restaurant business has become the talk of the town - but this is a topic for a separate article))

This may be a stupid question, but many people ask me this. What to do if there is no money? You've probably encountered this; didn't you suddenly have funds for your business? Should a new entrepreneur work first, or should he start small and grow little by little? What was it like in your case?

Everyone solves this issue differently. In our case, these are the partners’ own savings and borrowed funds from friends. I can advise you to start somewhere and slowly develop from there. This is undoubtedly a longer path, but you will have no excuses for not doing anything. It’s better to move forward slowly than to stagnate or degrade. Another option is to look for partners and invest together. I repeat, it is better to be a co-owner of 25% of a real and developing business than to be the sole owner of 100% of the company in your dreams. Don't sit still best moment will never come, there will always be some “buts”.

Photo of one of the Euro-tables