Предприниматель | Информационно-аналитический журнал - Part 139

Agrarians do not mind to place its shares on the Ukrainian market

Ukrainian farmers who sell to foreign markets, are ready to place its shares on the Ukrainian stock exchanges. This was reported by a reliable source on the stock exchange PFTS.

There are currently a number of landowners who place their shares on foreign sites have expressed their willingness to publish their statements that they publish in foreign markets. They are willing to do to translate into Russian information about yourself.

Says a source close to the stock exchange PFTS, the first sign, which will fly to the Ukrainian market has become of “MHP”.

At the moment, the company needs to take a permissive stage (admission of foreign securities issue to market). Already there are brokers who have specific suggestions for how to display these documents to the Ukrainian market. Issuers interested in that. Since a large liquidity in the foreign markets they have not seen, so they can see for himself the prospect of the Ukrainian market.

David Yang: Applications of the future available today

Future programs are now available

One of the most famous and successful IT-business in Russia – David Yang, the creator of Abbyy Lingvo, Abbyy Fine Reader, and many other well-known products talks about his company, shares the secrets of IT-business. What software users expect in the future?

Serve no food, and the image

This is the story of a restaurateur who had a small institution in a small Turkish town.

In one day, happened to me an extraordinary event. It is with a capital letter. It was a typical summer evening, the restaurant was nearly empty and it was not so hot. I went a couple – she a blonde, he – apparently the Turks. It theoretically could be someone you like, but what is written in her passport, in the column “nationality” – guess threw too much probability of making a mistake.

Garson moved away to serve other customers, so personally I go to meet the guests a friendly smile, while on the go pondering on what language to start a conversation. My Turkish is far from perfect, so I chose a win-win – English. Said hello, wished each other a pleasant evening. See off to the table, I give two menus in English, after which the Turks deep into his study (in our case there is something to read), but his companion a few puzzled, questioning look at me. About a minute, we silly smiles, and then I make up my mind to speak in Russian, I guessed the young lady from Novorossiysk, and her companion – a local. It is his chance: “My friend, the restaurant owner Ev».

Ev (in translation – “House”) – the most popular, one of the first restaurants in Alanya, is open all year, even in summer, even in the offseason – free tables there is almost never there. Even the book does not always save, room great, but that is not elastic, so of course, denied me, and not a permanent client, lover of steaks with a decade of experience.

I would say that such a visitor for me, worse than any inspection. Checks in Turkey, of course, there are, but the local police and SES workers, compared with our colleagues just kids. But the view of human understanding in this business for absolutely everything, I can just destroy. Suffice it to say somewhere between a word: “I was in this your” Bison “- rare stuff” – that’s all. Pakuy suitcases. Such abandoned in passing sentence, the small resort town, even sound very specific: “Get out of the profession!”.

Meanwhile, my guests decided, and make an order drinks, Russian menu. Quickly explain the staff, what we have a visitor. Of course we all always try, but this time we dropped this exam.

After this work was in full swing, the kitchen all the sizzling-rages, a mill for the ice at the bar scraping claws, howl blenders. The order is ready and the pair proceeded to dinner. Apparently they all like it. I gasped. But after just an hour, as my “inspector”, casually beckons me to him: do sit down, say, the conversation is. I went stiff-legged, lights up with the third attempt. Meanwhile, he began his speech:

– You have a good kitchen – his fingers, he said. – You have a great bar. I’m no longer a drunk “honest” drinks, beautifully presented – this is important. I hear you’re a bad person. Your guy – a nod in the direction of the waiter – well done. But the restaurant – lousy.

The sentence was just right to hang. But at the last moment on I thought surged. Actually, why I have to agree with him? Who is he?

– Explain! – I insist.

– Quite simply – says a colleague. – His line you do not have, but without the line – you’re nobody, and no restaurant and the staff of yours, cook, bartender, go away, when it comes to them. Simply, they are stupid, think again you pay on time – so all is well. And it is not.

This was followed by a lecture, try to explain it to you. In principle, a person says and the obvious truths that I knew and understood without it, but it was the first to like this, just laid me on the shelves.

Of course, important in business income, you need a turnover, no economy – nothing. But even catering for every point (of course, if this is not dining at the school) must be an ideology. And this – the ideological battle – I lost the Turks still at the start of my case.

When I first conceived the “Bison”, everything seemed pretty simple: European, Turkish and Russian cuisine, nice bar, great music, fun interior. And then – joy, joy, regardless of the passport of the guests. But everything turned out differently.

Russian is not much in a hurry for our soup and kasha, a European to Russian wary, preferring something international (steaks, burgers, spaghetti) or just do a local ethnics.

Infantrymen entered the once-when our flame Russian request to put them to Russian music (in this case, the spread of tastes so big that one company is not fit to please, Give a chanson, something different from the Soviet, and still others ask “Tender May”), foreigners make the difficult person and asking flamenco. Here there is the cheerful company of Norwegian teenagers – fans of hip-hop. We always try to please everyone. We are trying – and losing.

A family from Kazan makes scary eyes, he heard “try our T-Bone, some roasted prefer?”, A resident of St. Petersburg requires sourdough pancakes, and the Swede asks sweet pancakes. What can I say? Babylon.

“What are you selling?” – Interested in my stern critic.

It is known that: good taste, good humor and joy for all. Here and error. Restaurant must not only sell food but also the style, its own ideology. Here the mass variations: the beautiful legend, an imposing interior can be dressed as waiters BDSM – not so important. What is important is the fact that the restaurant has its own face, which he does not change, even on the requirements of the most generous, rich guest.

Restaurant – This is the second house. No wonder the restaurant is named – Ev. No wonder the people who came to the restaurant, on the professional lingo are called not “visitors” and not “customers”, namely the “guests”. Guests who come to your house, the house with your rules.

Before leaving, my new business guru said to me at all times unimaginable things: “No one to my do not call, say that you have a place here for the elite. Let it be you is empty, but people say that all tables booked. Ask friends to circulate about the ridiculous rumors you: say, cook you personally, and cooks are beating for poor performance, not put up with noisy guests, in general, tell us about yourself silly nonsense. Believe me, after a year there will be different. And, most importantly, gave no food, and the image.

That I think, can agree with him is?

Kaspersky: Rescue the world from the evil computer

Save the world from the evil computer

In the world there are two global brands Russian – Kalashnikov and Kaspersky. Offices of Eugene Kaspersky is all over the world, but in China it antiviruses are 100 million people. Experts estimate the cost of “Kaspersky Lab” in the $ 2 billion.

Samurai steel

Metallurgical Industry of Japan for half paralyzed as a result of the largest in the history of this country’s earthquake and tsunami. However, not all so sad, as they say it.

In in eastern coast

The biggest losses were industrial giants in the prefecture of Miyagi in place with the capital Sinday. Company Nippon Steel has already confirmed the flooding and de-energizing the entire plant Kamaishi Steelworks, which produces some-many 600 thousand tons of rebar annually, as well as the port, which was completely destroyed by the tsunami.

In the area of ​​the prefecture are also many smaller plants. In particular, this company JFE Steel, whose representatives have already confirmed the flooding of two of its plants – Sendai Works, which produces 800 thousand tons of steel a year, and Tohoku Steel, which produces a little less – 264 thousand tons. Also flooded Itoh Steel Plant in the city Isinomaki, its production capacity is 200 thousand tons, and the plant Tokyo Tekko (170 thousand metric tons) in Aomori Prefecture, Hasinoh.

South Coast

The south coast has suffered a little less than the east, located near the island of Hokkaido enterprise Muroran Works, which is part of Nippon Steel, reported that the severe damage the plant has not received, so in the near future the production of wire rod will be increased, because the need to compensate for the simple Kamaishi Steelworks.

Arrangement of plants of Nippon Steel

Arrangement of plants of Nippon Steel

The next push of 7.4 points touched in Tokyo Bay, Ibaragi Prefecture. On the coast refineries are located the largest steel corporations in Japan, but the tangible element of the devastation caused them not. Moreover, the plant Kimitsu Steelworks (5,8 million tons of crude steel) in Nippon Steel, production resumed at the mill facilities and blast furnaces, which had previously been taken out of service.

After a devastating wave in the media once it was reported that JFE Steel – Chiba Works (2,57 million tons) – blazing with fire, however, JFE Steel denied this, saying that the fire was at the Keihin Works (2,7 million tons ) – a neighboring business, but it was not significant, and it was quickly extinguished. Moreover, on Sunday, JFE Steel blast furnaces started mothballed plants to Chiba Works and Keihin Works.

Arrangement of plants JFE Steel

Arrangement of plants JFE Steel

The biggest wave of destruction caused coast of Tokyo Bay, there is a steel-making enterprise Kashima Works (5,7 million tons of steel), which is part of Sumitomo Metal Industries. On a day when there was a second impetus earthquake burned coke production plant, the fire was put out only a day later. The company also was forced to Kashima Works, for an indefinite period, to preserve two blast furnaces and other steel production.

Arrangement of plants Sumitomo Metal Industries

Arrangement of plants Sumitomo Metal Industries

Electricity dependence

However, the Japanese steelmakers expect another test – expected shortages of electricity supply, due to emergencies at some nuclear power plants, namely, Fukushima and Onagava. Companies Nippon Steel and JFE Steel have had to halt some production at its small mills.

A significant part of steel in electric arc method are made in Japan and off the current negative impact on production. Tight Electric will have 18 companies, located in the Kanto plain, along the Tokyo and extending to Fukushima (Tokyo Steel Manufacturing in Utsunomiya, Kanto Steel in Tsusiura, Godo Steel in Funabashi). These giants produce a monthly basis in the aggregate of 400 thousand tons of crude steel for the construction industry, as well as obsepechivayut about 20% of the EAF in Japan.

Restricting the supply of electricity can affect directly Tokyo, Saitama, Chiba, Ibaragi, and other prefectures. Moreover, it is expected that the restriction of supply of electricity will affect most of Tokyo, Chiba, Saitama, Ibaragi, and several other prefectures.

Consumption will grow, but not right away

Japan currently holds the second largest steel production in the world (110 million tons in 2010), the share of its steel mills accounted for 10% of the total steel production in the world. Deutsche Bank estimated the Japanese perspective, the element will affect about 40% of the steel industry in Japan. In general, losses may range from 15 to 20 million tons per year, which is not critical for the global market.

The leading steel manufacturers in Japan, data for 2009:

Company Production (million tonnes)
Nippon Steel 27,61
JFE Steel 26,28
Sumitomo Metals 10,81
Kobe Steel 5,94
Nisshin Steel 3,07
Tokyo Steel 1,80

Deficiency of steel in the world will be, but it will cover other manufacturers from other countries, most likely the South Korean Hyundai Steel and Posco. Moreover in the market of Southeast Asia, Japanese niche will press the Chinese, Russian and Ukrainian steelmakers.

Of course, in Japan, soon expected consumption growth, which is due to the need to restore the destroyed infrastructure. However, it will not happen until the second half of the year, and while demand will fall. After the metal tied other industries and other consumers of the metal.

To turn the Japanese auto industry. Temporarily closed automobile Nissan, Suzuki, Toyota, Honda and Mitsubishi. Production of electrical household appliances and paralyzed: Toshiba, Sony, Panasonic, Fujitsu.

market iron ore suited « to the bottom »

Another element will be the inevitable orgy of increasing volatility quotes of iron ore.

In fact, five steel mills that are affected by the elements, will be idle for six months. Supply of raw materials for these enterprises is carried out on futures with the Brazilian company Vale SA, the rest of the raw materials are purchased on the spot market in Australia.

For their needs staleleteynaya industry imports about 22.2 million tonnes of iron ore, which, due to inactivity of some enterprises will be unused on the market. Against this background, spot quotations of iron ore has already begun to fall, never reaching a record $ 200 per ton. Quotes reached a minimum of three and are $ 170 per ton.

Thus, all the same disasters, “planted a pig,” the world’s largest producers of ore – BHP Billiton, Rio Tinto and Vale, who in early March, voiced their appetite for new ore from April 1, suggesting the growth of 20-23% of the contract prices. So at the moment they do it will be very difficult, even assuming that under the terms of contracts for the II quarter of the price will be based on the average price of December, January and February.

In fact the problem is not only in stopping the steel mills, and there are enormous problems with logistics, since the ports do not work, handling infrastructure inflicted, warehouses, g / d and highways damaged. So first of all, restoring deterrent factor in the steel industry in Japan, it is the transport problem.

Philipp Ilyin-Adayev: My initial capital was $ 50 000

My initial capital was 50 000 $

Philipp Ilyin-Adayev realized that the work of a journalist and PR-manager will never give him a lot of money. Then Philip created the best site about banking services banki.ru and soon became a wealthy man. In this paper he helps his wife – a famous media person, she also appears in the program.

Published the names of new owners Ukrtelecom

Alexander Ryabchenko (Chapter SPF) has named the names of individuals who are a legal entity of LLC “Yeosu” bought 92.79% stake in Ukrainian monopoly of fixed telephony. Surnames Ryabchenko onarodoval at the plenary session in the Upper Rada.

He reported that all owners are citizens of the Republic of Austria, who acquired the company through the Cyprus offshore company (Epic Telecom Invest Ltd), subtly hinting at the fact that Ukrainians are implicated in lobbying here. “Ukrainian names are not” – he added.

The names were given in response to comments by people’s deputy Andriy Shkil, saying the owners should be first and last names. In particular, it Goldshayder Peter, his 24% stake, Gustav Vurmbrok – 24%, by 23.5% from Bridget Goldshayder Vurmbok and Marina, the remaining share of 5% is Franz Lansshuttsera.

At the same gentlemen, and P. G. Vurmbok Goldshayder is co-founder of the investment fund «Epic», which is actually invested in shares of “Ukrtelecom”. Apparently the Austrian Foundation for all it is worth the Austrian fund itself, and all statements of fact that the Austrians should someone else groundless. Recently, representatives of the Fund, in order to dispel the myths, even made an official statement on this matter and said that Ukrainian is the sole owner of the asset and fund changes associated with the owners of the holding structure optimization, which took place before privatization, Ukrtelecom. Peter Goldshayder frankly surprised politicization of Ukrainian society, he said – “Strangely enough, as is insignificant event can attract attention.”

Japanese lesson from Nobu

Recently, Nobu Matsuhisa, creator of a unique culinary style and 21 restaurants around the world gave a master class in Moscow Nobu.

At the end of the master-class Nobu gave 6 lessons for beginners restaurateurs, and now these fundamental theses are available to you, dear reader.

Lesson 1

Order to create a successful brand in America, it is not necessary to know perfectly English

It’s clear that Nobu, of course, spoke in English, though worse than Arnold Schwarzenegger. But he chose a master-class to the Japanese through an interpreter.

Lesson 2

Success does not come on the first day

Success does not come at once, many attempts to minimize the roll with eel as expected it confirms (who tried it knows), and also in the business. Nobu started from the bottom of the restaurant business: after school he went to work in the institution in which he had to drag myself to the great fish baskets, cleaning floors and rearrange furniture. Before he went to work behind the bar, which serves sushi, it took three years. After a short time he went to Peru, where he was entrusted with control of the Japanese restaurant Nobu successfully managed the institution until quarreled with the owner of the restaurant. Next year he spent in Argentina, much success he has achieved there, but spent all their savings and almost lost faith in himself.

But after, in Alaska, he unexpectedly turned up a promising project. The selection of countries at first glance it seems pretty exotic – but given the mentality of the Japanese, for a Peru, Alaska, California, Argentina – only the other side of the Pacific Ocean. For the construction of a new restaurant in Anchorage took six months, two months for the development of a restaurant is gaining momentum, and then burned in a day. Grief killed Nobu moved to Los Angeles, where he had not even started from scratch, but much lower, because it was necessary to return the debts for “burnt” project.

Lesson 3

must have patience

 

Nobu Matsuhisa

Nobu Matsuhisa

Nobu Matsuhisa restaurant in California, which bore the same name – “Matsuhisa”, expecting a huge success. However, all of America became famous famous chef in no hurry to open restaurants all over the world. Even then, Robert De Niro, a Hollywood actor, the future partner of Nobu, several times offered to open a network, even showing in New York, a luxury building that could accommodate one of the restaurants. Nobu is ripe only after four years. Although this is something special – the signature dish at Nobu, black cod is, has a fairly long process of cooking: fish soaked in miso (a paste of rice and soya beans), then three days are kept in the refrigerator until subjected to thermal processing.

Lesson 4

About Nobu style

 

Nobu's famous black cod

Nobu

Just do cook a meal in style a la Nobu – pointless exercise if you do not have access to fresh fish and seafood. Let us take the sashimi salad, Nobu fast roasting a large piece of tuna from both sides on a hot frying pan, after throwing the fish in ice water, thus stopping the process of shocks cooking. Next, cut tuna into thin slices and soak through a cloth around the hills of fall lettuce. Served with “Matsuhisa dressing” – is a compromise between American and Japanese cuisine tastes. The basis of charging is soy sauce, grape and sesame oil, chopped onions, vinegar, black pepper and mustard powder are responsible for the sharpness. Smyagchet sugar flavor. This dressing is not only to the salad, it is also nicely suited to the fish or meat.

Lesson 5:

need to catch the moment

 

Master-class Nobu Matsuhisa

Master-class Nobu Matsuhisa

Nobu, the work in Peru, found that local sea eel is rarely seen on the tables, so it sells in the market as an appendage, accidentally caught in the net. Nobu took advantage of it and began to take eels practically for free, cooking with his culinary masterpieces, the price of it to justify the fact that the eel was necessary to him for a dog imported from Japan (say, a fancy her).

Lesson 6:

In Moscow, where he recently opened a restaurant Nobu, Matsuhisa stood in his bright sneakers, which can be seen in all the pictures in magazines or on the cover of the book itself.
The last lesson: stay true to yourself.

Renat Khamidulin: Do what knowledgeable

Renat Khamidulin: Do what knowledgeable

Renat Khamidulin rider retired from professional sport, and opened his business. Together with his brother, he began selling bicycles in the street, and now his company is “Cycling” was released on a turnover of EUR 1 million per year. Renat advises novice businessmen engaged in that business, which they understand.

Arkady Novikov: Siren — my first restaurant

Arkady Novikov is one of the best-known restaurateurs in the world. He first of all cute, as a person. Arkady began his career as a cook in a restaurant “University”, to whom he gave his 5 years of his life and got a lot of experience. Learning a restaurant kitchen, he not only understood that people like to eat, but also take care of the financial side of this business. In 1992 he opened his first restaurant, called “Siren”. Since then, he was literally the people’s “breadwinner” of Moscow, having created more than 30 various institutions of them are the “Royal Hunt”, “Siren,” “Cheese,” “Market”, “Uzbekistan», Vogue-café, and others.



You can also see how the Novikov shares the secrets of the restaurant business in the transfer Business secrets and Oleg Tinkoff.