Restaurateur: the secrets of a successful career

To open a small restaurant, to invest enough in the case of 100 to 500 thousand. Dollars. You do not have extra 100 thousand? Then the path to the heights of the profession will be much longer.

Restaurants there was just one and a half decades ago. Private restaurants did not exist at all in the country. Prospects struck. In those days, restaurateurs had to play the role of pioneers, to comprehend all on their own experience, often "reinventing the wheel".

Today the complexity in the other - business building schemes have already worked out, but on the market - a huge number of competitors. Is a serious war for customers and place under the sun. Open a restaurant turns out many, but make it profitable - not all. It all depends on the professionalism of the restaurateur.

The restaurant owners or managers?

If we analyze the career path of famous restaurateurs, will become apparent two options for professional development.

Option one: the person has the necessary start-up capital, and he decides to invest in a profitable business. Have a restaurant today is fashionable. Actors, TV personalities, businessmen, singers and then open their own establishments.

Option two: the gradual growth of a grassroots positions. The man slowly but steadily moving upwards: first he waiter, then manager, then - general manager and finally managing. That control lead your boss to do in one or even several restaurants. They solve all organizational issues - from recruitment to sign the contracts for the supply of products. Not uncommon when the control subsequently becomes a co-owner of the business, or opens his own restaurant.

And in the restaurant, and the restaurant ...

The way the profession can be different, but the problems have restaurateurs and managers - are the same. Home - how to make the restaurant profitable.

It would seem - everything is simple: to receive guests, fed, watered. However, of the 10 newly opened restaurants only three are successful. Why? Restaurants - art.

And only a professional restaurateur who knows all his subtlety, can make money. But the main secret of the fact that the restaurant is not the food trade, as many people think, and atmosphere, rest, impressions. Restaurateur to come up with their own style, "chip" that will attract visitors.

As a "lure" the public

Create an aura institutions naturally not limited to extravagant tricks. You can get a bear with a balalaika dance in the middle of the room, but if the food is tasteless, service sluggishness - customers will not come a second time. Everything must be harmonious - a form of waiters, crockery and furniture design, music, colors, names of the dishes.

The only way to create a complete image of the restaurant and made to feel the client that he was in a special world. What creates this illusion works, knows only restaurateur. It was he who pays attention to every detail. For example, in the preparation of the menu comes up with dishes such names to them by all means wanted to try. If a guest, studying the menu reads "potatoes", it is nothing appetizing. But when he sees "Herring with potatoes" - he drools and immediately appear certain associations. Must be able to offer the customer a wide range of dishes, from hot and cold appetizers to dessert. Take into account that some visitors will want to fish, others prefer hot, and the third - Give oysters. Dishes should be not only diverse, but also go well with each other, correspond to the general concept of the restaurant, and, of course, be tasty.

For this restaurateur have to hire a professional chef to find it is not so easy, experienced masters of cooking in the labor market - in great demand. Particular attention is paid to account for the restaurateur and staff training. Talented restaurateur is able to collect a friendly team of like-minded people who do not work under compulsion, but happy, with a smile.

Responsible for everything

Restaurateur not only - the creator and artist, but also the general manager and financier. The basis of his policy - strict marketing account. You can not make a restaurant "for all". It is necessary to analyze the market and select "their" client. It's one thing to open a restaurant located in the district of gentrification, focusing on the evening's entertainment the public with incomes above the average, quite another - the organization of a cafe or restaurant for students, located near universities. It is necessary to determine pricing, conduct market research, to engage in the purchase and placement of equipment to control the supply of fresh food to take care of the promotion of the corporate brand in the market. Of course, big companies all of these issues are dealt with the special services, but restaurateur coordinate their actions, takes strategic decisions. If things are going well - there is a new problem - the creation of another restaurant, the expansion of its own network. And restaurateurs again taken for the cause.

Restaurateurs are not taught?

In the West, the preparation of restaurateurs by specialized universities. Most often as a base they use actual operating restaurant at the institute. Training is practical, "abstract" subjects not related to the future work virtually none. Restaurateurs have no cooks, profession itself has recently appeared. Practitioners who could pass on their knowledge of youth, in units of universities. And in special education programs that somehow relate to matters of restaurant business, it is clearly dominated by the theory.

Pros and cons of the profession

Pros:

 An opportunity to realize the talent of a manager, financier and creator within the same profession.

 Frequent change of impressions, daily meeting new people.

 Ability to make a quick career, get into the restaurant business elite.

Minuses:

Constant tension. It happens once a break and relax.

 You must keep in mind a thousand little things and keep up everywhere.

 Serious moral and sometimes financial responsibility.

 Irregular, sometimes even almost non-stop working day.

Entrance examinations depend on the specialty and the university. It is clear that the "manager-organizer" in the service and tourism requires knowledge of Russian and foreign languages, geography, history. A future economists, in addition to the languages ​​required and mathematics. Normally, when you receive need to be tested on these subjects and interview of aptitude.