That just do need to open a restaurant? I’ll tell you: communication. And not even this most administrative resources, and the familiar at all.

Take the beginning of the real estate. Free, though a good place to find extremely difficult, and realtors with small businesses are extremely reluctant to work, responding to what to look for a small room so cheap it is unprofitable. Rescues only notebook in the truest sense of the word. Got me a friend here and agreed. But anyway, you should always check the landlord, from my own experience: in the last place already started a renovation, when it emerged that a former partner of the landlord challenged the property in court. I had to through a friend of architects to specify whether the building is not subject to demolition, asked for, is there a big debt to the utilities, etc.

Going to have money in the bank? Remember! Man on the street do not give loans. Even our equipment, dishes, the restaurant turns the previous few people care about. I was given credit for 30% of turnover, but it is minuscule. Lay flat just do not an option.

Rental rates – another story. Currently in Kiev, one square meter, close to the Khreshchatyk street, is worth about $ 500 a year. Keep in mind you would pay immediately after the conclusion of the contract. In other words, for a time when you will do the repair, you can pay $ 15 000 for a relatively small room. In parallel, will the cost of purchasing and installing equipment, as well as to design the restaurant. And here again you will need communications: for example, we had 10 aprons, but whom we did not apply, the minimum order at all – at least 40. As a result, sewed aprons girl friend. Looking for someone who can build us a case according to its own designs – a company that has agreed, once warned that our order will last. The cabinet was made after three months of regular calls to the secretary general.

Thrown everywhere. Wanted to make a sectional floor made of antique pine – such boards cut out of logs, which are in turn taken in the analysis of old houses in the villages. They found a man who agreed to do it. Made a prepayment, determined time – a month. Five days before the deadline, he called and said that he did not get back and ready to pay in advance. And we have already commissioned work, for installation of the floor – to be repaired after all the other one tied. In total, we spoke with 80 contractors, of which only two have done their work on time and for the money that was originally specified.

Sharp corners, I had already mapped out for yourself in advance – a sign, SES, alcohol license, MOE. But had no idea what might be absurd situations. For example, according to the norms of SES premises where food is prepared and where the dirty dishes have to be partitioned. And on fire regulations we need to have the pass and no walls. I had to put fanerku – now move it depending on who came to check.

A sign just do a special item. In the ATU have a specific person who claims the sketches, and sign documents. From the first time he denied to us for a reason, saying “not in the spirit of the city.” I brought him pictures of the old town, trying to prove something. Then – again, through friends, found out that you can contact the friendly clerk firm, having them draw a sketch for $ 2,000, which is 100% agree. Moreover, we can use our achievements, only to change the tone a bit, for the mind.

No small business can not support. For example, to change the rules for labeling bottles, and distributors in these rules did not react in time, and the inspection at hand. They ask to see if the energy value of Hennessy? Is there a voluntary sign of the absence of GMOs. Bottom line: at the bar we have gaping voids.

Familiar lawyer shared that the inspection bodies in 50-60% of the requirements put forward more than is written in the law. According to him the same advice we have introduced the following rule: when they come check them with his own hands, we did not show, and the authorized person (CEO), in such time there is almost never in place. Want to remove the cash – even filmed. But the free feed-water inspectors, we are strictly banned, and then got into the habit.

Once there we have the case come tax, and we met them unkind. They called the Economic Crime, brought guests and the whole person, took a few boxes of alcohol, supposedly to check. I called the police, saying that unknown, presented as DAEC, came and stole the goods, then a letter to the prosecutor wrote. Nothing – all returned. Of course it was terrible to some, but now no snares do not build.

Paid back if the cost? Paid off in about two years … You see – I’m not complaining, I am absolutely satisfied. Just such a work. Vain.

Daily Moscow cafe Ragout visited by 200-250 people. Over three hundred passes on Friday and Saturday. On Sunday, the number of visitors reached 450 people.

In Ragout 100 seats. Two full landing on Thursdays and Fridays – a good indicator. Truth Mondays at Ragout of people not much.

This performance of fast food in the center, and Ragout – culinary cafe, which is not in the boondocks, but not in the center. Sunday in the whole dead for obschita day, but this time Ragout hellish time pressure. This cafe opened pals – Katya Drozdova, its mu Simon Krymov and cook Ilia Shalev, opened it in June 2010, was built somewhere 2 months, the menus were in three days. It was obvious gamble in which there are more questions than answers. Let’s try to parse this successful venture.

At first, let’s talk about the concept. It is commonly discussed, even when major failures are related not splohim business plan, and that over-roasted meat cook and the waiters think about their own affairs, while customers umolitelno pull them his hands and

In gastronomy, as well as elsewhere, there is the concept mainstream. He is a local and global. Arkady Novikov in his time managed to combine these two different directions of the vector and to create institutions in which the sushi menu side by side with Olivier and Italian pasta. Such eclecticism has become a corporate style in Moscow, nine out of ten contemporary dining menu card copy Novikov’s know-how. Just like in the atmosphere: the easiest way to exist any institutions in Moscow is to join the general trend. Thus, in Moscow for 10 years, many institutions has grown twins. So now the possible success of negative strategies.

That is, consumers have had practice on edge this concept, so when building the next mainstream restaurant is worth considering. In Moscow, everywhere, in every institution to have made the rich scenery. Therefore it is necessary to excel and do in the spirit of minimalism. If it’s where you’re going to build the restaurant half of them offer the fastest and most affordable sushi in your menu at least should not be raw fish. If we put so loudly in a restaurant playing music – tie in his sound, or just do give up music. Restaurants wind the six ends of the wine – let me come with her. The list goes on, if desired. Combine this list with a list of who was your friend and you can be away; lot of crossings, the attachment of restaurateurs to expensive mineral water to apply custom hookah as a digestif.

The best result comes if you make a really perfect – learn how to prepare sushi to perfection. And even if your town will only be Japanese restaurants, you will always have a visitor.

Of course, the risk of being not in the mainstream, not to wake the ranks can send your startup. Suddenly it’s no use to anyone, and for all “no” to buyers is not there? Honor restaurant forums, and you’ll notice that the number of malcontents “current system” a lot. Even if a thousand of them would agree to part with their cash in order to see the embodiment of their own dreams, ruin does not threaten you, except that if you do not fundamentally disagreed with the declaration.