March 31st, 2011 
Журнал «Предприниматель» Today, a visit to Oleg Tinkoff man of legend, a pioneer of Russian businesses, Vladimir Dougan. He started in Togliatti with a notorious production of bakery brand “Doka-Bread.” Now Dougan leads MLM company “Edelstar” and calls himself a coach for success.
March 30th, 2011 Журнал «Предприниматель» Igor Kolomoisky opined about the merger “Ukrnafta” and “Ukrtatnafta”:
«It is impossible. It should be likvidrovat both joint stock companies and to create a new one. But legally, how to do this? I am not a lawyer “- has expressed the opinion Kolomoisky.
At the same time, Igor Kolomoisky proposed the creation of vertically integrated companies (vertically integrated oil company).
Recall, the shareholders of OJSC “Ukrnafta” voted for the transfer of matter to create an integrated oil company with PAO “Ukrtatnafta”.
March 30th, 2011 Журнал «Предприниматель» Igor Kolomoisky expressed his opinion about the government initiative – to introduce import duties on oil products to Ukraine, while emphasizing that currently this is not advisable to do. He said this today as the Cabinet of Ministers of Ukraine.
«I think when rising price of petroleum products and crude oil, it makes no sense to introduce a fee. They are administered in a falling market or a stable “- stated his opinion Kolomoisky.
The result of this initiative was the special investigation into the increasing volume of oil imports to Ukraine, which was initiated by the Interdepartmental Commission on International Trade.
«I think they will introduce and … because it’s silly to impose duties on the backdrop of rising prices … I do not know whether to agree to these refiners or disagree, but I think when rising price of petroleum products and crude oil – it makes no sense to introduce tariffs “, – said Kolomoisky
Initially, in support of this initiative were themselves refiners and the Department of Energy and Mines, who considered terms of competition with the NPC of the Customs Union – discriminatory. Therefore, refiners have sent an appeal to the government, which includes requiring a duty to supply the full range of petroleum products from all directions, regardless of what share of imports they take on the Ukrainian market.
Whereas, on March 18, Prime Minister Mykola Azarov at a meeting with British business, said that at the moment is not the best time to introduce such fees.
March 30th, 2011 Журнал «Предприниматель» Recently, the U.S. investment bank Goldman Sachs published a financial report, in which state the amount paid as bonuses middle and senior managers in the amount of $ 15.38 billion
However, compared to 2009, the size of the bonus pool was reduced by 5% and reached $ 16.2 billion
The percentage of bonus to the bank’s net profit by end of 2010 amounted to 39.3% in 2009 crisis, this ratio was equal to 36%.
Thus, the bank’s total revenue for 2010 dropped faster than the volume of paid bonuses. According finotchetu Goldman Sachs, revenue in 2010 fell by 13% and was $ 39.2 billion, compared with $ 45.2 billion previously.
If you divide the total amount of bonuses for all employees who receive them, you get $ 430 thousand per employee. Certainly senior management got a lot more, and the mean correspondingly less.
Thus, the U.S. bank earnings last year fell faster than the annual bonus fund. According finotchetnosti Goldman Sachs, revenue fell 2010godu 13% – to $ 39.2 billion, while in 2008 it was $ 45.2 billion if compared with the crisis year 2009, the one employee had $ 498 thousand award in 2007 this figure is much higher – $ 660 thousand.
March 30th, 2011 Журнал «Предприниматель» 2010 turned out to be a richly rewarding social network, VKontakte earned in total on advertising 1.36 billion rubles ($ 44.8 million).
Information about the income will announce OpenID CEO Lev Leviev.
Of the 44.8 billion share of targeted contextual advertising is $ 13.6 million, the share of media advertising – $ 27.6 million Revenues paid services social networking company is not granted.
Social network “Schoolmates” in 2010 surpassed VKontakte and achieved great results. “Classmates” earned on paid services $ 45.7 million, and in advertising – $ 23.3 million
March 29th, 2011 Журнал «Предприниматель» “If you take ordinary, everyday tiles, refrigerators, not start the repair or just do not equip the kitchen, and do, say, only a bar, or open just something narrowly specialized, I think you can get away with $ 40 000, – shares his experience Yekaterina Drozdova, owner of the cafe “Stew.” – And if you have in mind a full restaurant, though from scratch, these investments can not be less than $ 400 000. ” The final figure will depend on the size of the restaurant concept and business model: for example, whether all the dishes are cooked in the kitchen or delivered from a single kitchen in the whole network. Consider the main items of expenditure.
The cost depends on the location on a map, and of the appetite of the landlord. Square meter can be removed as a UAH 400 and $ 1000. Normal prices in good locations range from $ 500 to $ 800 per m ².
Rent to a maximum term of which only is possible, although there is a risk if the project is not successful it can become a headache in case of closing establishments. Be prepared for all the time building the restaurant to pay for the bare walls. Also, do not forget about utility charges and other circumstances of a burden in the future, from landscaping to the adjacent territory of a free lunch for heads of nearby organizations.
Certainly the cost of designing, building and equipment lines depends on the format and size of the institution. In the calculations suggest laying in the business plan costs $ 800 to $ 1200 per m ². At the construction can be saved if you open a restaurant on the ground of another institution. But in this case would be added expense for the amortization of the equipment and furniture, inherited.
avoid the problem points to the design, construction and decoration of the rooms can be a case of buying a franchise. According to Svetlana Knyazeva, vice president of franchising, “Rostik Group”, the amount of investment in the discovery of “Il Patio” is about $ 500 000 (here included $ 35 000 – lump-sum payment for the right to use the brand). More budget projects can be done in the field of fast food, such as sandwich chain Subway, dekliriruet fee of $ 12 000, and the final cost of opening – $ 200 000.
Ideally, the staff needed already at the design stage. “If a restaurant that you are going to open, somehow connected with food, chefs need to engage right from the beginning, – says Roman restaurateur Rozhnikovsky. – He was then working on this kitchen, but for a Chinese restaurant to one equipment to another Italian. ”
Salary costs will rise as soon as the restaurant opens. Costs depend on staffing. Salary ordinary cook (legally formalized) – 2500 UAH. Line personnel, who works in the hall – about 2,000 USD. Wages chef in the market varies depending on the skill, experience and personal skills – from 7000 USD, a chef with a name and extensive experience may cost more than $ 10 000. Managing a restaurant is usually asked from 6000 UAH., Efficient and experienced director who has worked successfully in an expensive restaurant – not less than UAH 10 000.
Area restaurants: 200m ², which is designed for 100 seats. We note an important point, the owners of the restaurant, who wished to anonymously share their experiences, built it for two months: Tighten the building has at least a few months, the budget would grow by leaps and bounds.
106 000 UAH. – Rent for two months
16 000 UAH. – Utility bills for two months
210 000 UAH. – Direct construction
110 000 UAH. – Licenses and approvals (both formal and informal settlements). Most of the money spent on the coordination of redevelopment areas and maintenance of construction works. Big changes can not be, but as a rule, most restaurateurs are beginning development of a room in a secondary fund (sometimes residential). If the act only formally, the amount may increase as the process of preparing the documents last for a longer period.
120 000 UAH. – Extra batteries and electricity. This is important because in most cases, rooms have electrical power 25 kW, and for good restaurant should be at least 60.
10 000 UAH. – Services designer and decorator who worked on the project and design.
15 000 UAH. – Payment for the engineer, a witness for the correct execution of the project.
5000 .- USD fire alarm.
UAH 10 000 .- water treatment system.
60 000 .- USD heating and ventilation system.
15 000 UAH. – Lighting.
80 000 UAH. – Built-in furniture, communications training and other work.
90 000 UAH. – Furniture, signs, small interior trim.
90 000 UAH. – Kitchen equipment (refrigerator, thermal and mechanical).
70 000 UAH. – Bar Equipment.
40 000 UAH. – Dishes.
10 000 UAH. – Kitchen utensils.
10 000 UAH. – The form of employees.
24 000 UAH. – Office equipment.
6000 UAH. – Music.
10 000 UAH. – Low current (switching to the TV signal, music, computer).
20 000 UAH. – Cash system.
UAH 30 000. – Salaries of personnel to open (chef, manager and deputy, line staff).
20 000 UAH. – Elaboration of dishes.
50 000 UAH. – Advertising.
80 000 UAH. – The creation of strategic reserves plus current food and drinks on the first five days as a rule, vendors lend restaurateurs, giving some food and alcohol, as well as a bar equipment free of charge.
UAH 30 000. – Unforeseen costs.
Total: 1.337 million USD. or $ 167 000.
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March 29th, 2011 Журнал «Предприниматель» Print the site in the top ten search results Yandex — the cherished dream of every entrepreneur. This can be achieved by turning to SEO-specialists — optimizers search engine on the Internet. Visiting Oleg Tinkoff leader of the largest companies in this market.
March 23rd, 2011 Журнал «Предприниматель» Andrei K. Dellos not by hearsay know how to make a fashionable and very expensive institution, with, that there were queues. Each opening a new restaurant – the number one event in the restaurant business. Each year in the capital appeared another wonder of culinary Dellosa, but now there was a slight pause. One can guess that it will soon be born megaproject. We present our video interview with director Turandot restaurant, and a text interview with the owner of the restaurant – Andrei Dellosa.
– You have three degrees. You could do anything, but chose the restaurant business. Why?
– Contingency, although I love spending time in the kitchen, and my friends agree that turns out pretty good. In Soviet times, to my mom, who was an actress, often came to friends, going to a club – secular youth. She was able to receive visitors and well prepared. I have continued this tradition. To treat me well – a matter of honor. Nevertheless, it had nothing to do with business. I will say more when we started to work with Anton Tabakov and partitioned zones of influence, a kitchen and PR had to be on it. For my part, responsible for organizational matters.
Over time, and had to solve the problem of the kitchen, and now I almost kill my stomach endless tastings. But I can categorically state that without my approval, no dish does not get into the menu. This is a complicated and lengthy process, and often a breakdown of all is not restricted.
So start – an accident, and development – from childhood.
– How it all began?
– With some stories. Arrived in Moscow, and I stole all the documents. The recovery process took a long time. I just can not sit around and so asked his friend to open an art club. The main focus we have done to the party, but the club has a small cafe. Gradually, the emphasis began to shift toward the kitchen, and for me it was a natural. You’ve probably noticed that I did not figure in the society pages. I do not have time to go somewhere. Besides the five years of existence, “Soho” and “Pilot” I natusovalsya to such an extent that is probably a bucket that I was supposed to last a lifetime, already drunk without a trace. Now for my creative work, both in design and gastronomy, interesting. Life has placed their dots on “i”.
– How ideas are born of your restaurants?
– When thinking about it, it seems to me that every great idea comes from delusions of a madman. Personally, I love and have always loved fairy tales. Another thing is that the amount of sugar and syrup must be carefully dosed. For example, in the “Shinko” There is a special overdose, this corresponds to the concept of institution. In the “Cafe” Pushkin “and” Writers’ Club “is much less sweet, but in any case all this fairy tale.
A man crossed the threshold of our institutions are encouraged to enter into a special microcosm. It turns out it’s him or not – the second question. Our guests will have to play some role, and they may not even notice what is happening around them. The point in a certain mood and atmosphere. On the stretch of the imagination can think of is directing.
In our restaurants, all visitors – actors. And with each new restaurant theatrical ratio increases sharply. The next project he will fly up to the maximum.
– Maybe your waiter has to undergo a special training course?
– Undoubtedly, the preparation is very serious. Interior and kitchen create a special atmosphere. The problem of staff – to support it. Atmosphere of a place affects both the guests and those who work in it. Once I was an unwilling listener a conversation and all the time now cite him as an example. Guests are asked the waiter: “If this is the restaurant of the XIX century, you’re probably not a waiter, and sex?”. In general, this question is repeated very often, and there is a standard answer: while sex was in the taverns and restaurants have already worked as a waiter. But the young man, to my amazement, said: “I am ruined nobleman, who was forced to go to work, to have the honor to serve you.” This is an example, when the machine starts to function on its own. Of course, not a hundred percent of people respond well, but many. I took this as a kind of victory. In my waiters institutions absorb the microclimate, and then give its guests.
– Is there a problem of staff turnover?
– Our staff often try to entice. Many of the waiters, “Cafe” Pushkin “made it very tempting offers, for example, take the post of Director. But if a person quits, then I think that’s gone, thank God. In our big house, there are certain laws under which its walls who left no way back. Of course, there are special cases – the complexity of the family, health problems, but if it was voluntary desire, then knock on the locked door is useless. Such rules allow to keep everything under control.
It seems to me that if a person goes, he’s just something not understood. We are rapidly developing, and if not consider a short break, which arose from the preparation of a new project, the annual open a new establishment. Restaurants require a professional. It is easy to guess that the new posts are our own staff. Therefore, an able man can make us a fantastic career.
– Is a competition among your institutions located on the restaurant street?
– Choice – happiness. I will not argue that in front of some guests there is a problem, where are all the same to go. But each of my original concept of the restaurant, they occupy very different niches. No competition.
In recent conversation about restaurants has become very fashionable. When I go to visit, note the amusing phenomenon – some rabid fan of “Drums” and visited her only someone believes that there should be only in the “Shinko”, and so on. Of course, this debate is very pleasant to listen to. I see the separation of guests with the same interests, tastes.
– Does it happen so that guests do not know who the owner of your restaurants?
– Constantly. Previously, our institutions did not have signs. Who knew that and went. Then I had to hang the plaque, but not for advertising, but because he always went to visit other restaurants looked and asked, “This is a” Barrel “? – “Drum”, “Drum” go. ” When this phenomenon became widespread, I realized that at least small signs are needed. And the fact that people go to Dellosa the “White Sun of the Desert”, and by Novikov in the “Central House of Writers” – all normal. Nothing wrong with that. Just to have an interest in our institutions. The problem arises only when the guests in “Le Duque” trying to order a brew and pastries from the “tavern”. Explain to them that this is impossible, impossible, because they have iron argument: “What do you balk. Boss then you have one. Give foie gras washed down with kvass. ” Tastes differ.
– What are you most attracted to the profession of restaurateur?
– I believe that this profession without a bottom. How much would you not digging into the depths of the restaurant direction, the end would never be seen. Such a hodgepodge of art, psychology, creativity, technical skills not found in any other profession, even medicine. How much you make discoveries, you still know how much yet to learn a new future.
– What do you think the main thing in this business?
– The successful restaurateurs in the world is not so much. The main components of success is almost impossible to meet together, because the necessary combination of qualities such as extreme degree artov, tediousness and manic persistence, but in life, as a rule, a person or a creator or a manager. For this reason, most people have nothing.
Often have to solve everything at once. You’ve just solved the questions concerning the organization of work, but now call a decorator, and begins a discussion of some unimaginable vignettes. And he asked me why I was talking with a hardness in his voice. And I try to explain that just have not had time to depart from previous discussions. Or another common case. In the office during breaks in important negotiations with the unthinkable cook dishes in their hands – need urgently, until cooled down, try new foods. And if you do not concentrate on tasting, it is possible to give the boss the wrong advice.
– How easy is it to open a restaurant?
– Oilers, for example, easily. The question is, what will happen next. I believe that now in the Moscow region offer slightly ahead of demand, which is good for customers, but it’s hard for restaurateurs. The competition will soon become so rigid, that the overall system catering will be improved. Existence of other options will not be. Everyone knows the formula – the increased supply in the market leads to an inevitable improvement of the quality.
Newcomers will have to difficult. In the late ’80s it was possible to open a room, put the tables, put them on the tablecloth and say that this restaurant. The modern restaurant has an incredible number of terms – the location, scope of audience, culinary direction, the interior and so on. I’m not talking about technical matters. Of course, most newcomers is extremely difficult to guess. Another thing, if a person after the first bruises decides to stay in this business and will learn from their mistakes. For restaurateurs have no choice – either go out of business, or improve.
– Can you give some advice to those who still dared to try his hand in the restaurant business?
– A difficult question. When I advise someone not to open a restaurant, it is perceived as an attempt to cut off competitors. I can say that if people knew in advance of what they will encounter, the vast majority do not and would begin. Risky Business! All are constantly on the brink, to strain, but few people understand this.
I always say, everyone knows how to treat stomach ulcers, making movies and restaurants open. Anyone who had ever been in a restaurant, tell us how to open a good restaurant, and is incurable. Recover only those who have climbed up there. A friend said: “I do not know what I’m still going to do in life, but sure, what will not – open a restaurant.” And these friends I have many. But this applies only to those who are ill with it.
– How do you think of the idea of revival of the small cafes “for lovers” such as those used to be in Moscow?
– I really want to be in Moscow again emerged the Viennese cafe. I do not know why they call them. How things are. This is something easy, comfortable and decorating the city and life in general.
There is one serious problem – a cafe is not very profitable. There are wealthy people, who felt that Moscow was not enough of these establishments, but here’s something that concerns profit from them …
Cafe should be placed in convenient places, but a wild one that is not real rental rate at the root kills all the good initiatives. If I were rich enough to buy a property, such as Tverskaya Street, we would make sure a network of such cafes. At least in order to beautify our city. While it is impossible, but after a year I plan to open a similar institution. Let’s see what happens.
Complexity in the fact that, in terms of the client, it comes “sit” and is usually almost no food and drink orders, but in terms of a restaurateur, he will “take” table. But such places need people, even City Hall knows it. It is clear that without help from the city it will not work ever. Unfortunately, few could have imagined that the restaurant business may need something
– you do not want to open a restaurant of your counterparts abroad?
– I am most interested in creating something new and do something in other countries without my constant presence there can not be. There are about twenty offers to open restaurants in Europe, but then I have to put the bed on the plane. So while I do what I do.
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March 23rd, 2011 Журнал «Предприниматель» Oleg Tinkoff, with the participation of Oleg Anisimov released his book “I, like everyone.” For distribution Oleg Anisimov made sole proprietorship. In this issue he describes in detail how to do it and how to establish credit card payments over the Internet.
March 23rd, 2011 Журнал «Предприниматель» Igor Kolomoisky actively invested in the Georgian resort of Georgia. This is not the first businessman, currently affiliated to the Private Company “Skorzonera” owns a ski resort in the Carpathians “Bukovel“. Which in the recent time was under the pressure of the Interior Ministry.
A year earlier, Kolomoisky bought a hotel in the resort town of Gudauri, where he had already invested several million dollars. As Beck says Jakeli, chairman of the Department of Tourism Georgia – “He’s got the largest hotel in this resort town,” – “At present, the amount of investment amounting to several tens of millions of dollars.” Apparently Mr. Kolomoisky liked mountaineering, so he decided to go beyond the framework of Ukrainian industry.
Gudauriysky ski resort
The money was invested in the renovation of hotel room capacity was also built some infrastructure facilities. The truth is not currently known or invested Kolomoisky himself attracted co-investors.
Kolomoisky bought all 87% shares of “Gudauri” The deal took place in January 2010, the deal was worth $ 14.5 million And a month before the sale of shares to the management company has entered into management Kolomoisky Georgian company, so Kolomoisky acquainted with the state of their acquisition, as it were in place. As a result, “Private” all bought 87% of the shares that were owned by the state.
4-star hotel
In the assets of the Georgian Resort includes a 4-star hotel with a capacity of 122 rooms, as well as infrastructure: 5 lifts, 12 cottages, land, ski slopes, special machinery. The value of all assets of JSC “Gudauri” is $ 20.5 million, however, after the completion of the privatization process, the investor was required to repay the national debt AO $ 6 million, plus interest.
