title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ»ÑÐ°Ð¹ÑÐºÐ°Ñ, Ð´. 12
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Organization of production and trade activities of the restaurant of French cuisine at the address: Saint Petersburg, street Altayskaya, 12
Creators: name: ÐÐ°Ð¼Ð¼Ð°Ð´Ð¾Ð²Ð°, ÐÐ»Ð¼Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
french cuisine
restaurant
menu
production and trading activities

description: ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿ÑÐ¸Ð½Ð¸Ð¼Ð°ÐµÐ¼ÑÑ Ð³Ð¾ÑÑÐµÐ¹ â 100 ÑÐµÐ»Ð¾Ð²ÐµÐº. ÐÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¼Ð¾ÑÐ½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ Ð²ÑÐ¿ÑÑÐº 1593 Ð±Ð»ÑÐ´Ð°. ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð±ÑÐ»Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ðµ Ð¼ÐµÐ½Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð´ÐµÑÑÐºÐ¾Ðµ Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ°. ÐÐµÐ½Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð² ÑÐµÐ±Ñ 2 ÑÐ¸ÑÐ¼ÐµÐ½Ð½ÑÑ Ð±Ð»ÑÐ´Ð° Ð¾Ñ ÑÐµÑÐ° â Ð¿Ð¾Ð²Ð°ÑÐ°, 10 ÑÐ¾Ð»Ð¾Ð´Ð½ÑÑ Ð±Ð»ÑÐ´ Ð¸ Ð·Ð°ÐºÑÑÐ¾Ðº, 7 Ð³Ð¾ÑÑÑÐ¸Ñ Ð·Ð°ÐºÑÑÐ¾Ðº, 5 ÑÑÐ¿Ð¾Ð², 13 Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´, 6 ÑÐ»Ð°Ð´ÐºÐ¸Ñ Ð±Ð»ÑÐ´, 4 Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ¾Ð»Ð¾Ð´Ð½ÑÐµ Ð¸ Ð³Ð¾ÑÑÑÐ¸Ðµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ ÑÐ¾Ð±ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. Ð Ð¼ÐµÐ½Ñ Ð²ÐºÐ»ÑÑÐµÐ½Ñ Ð±Ð»ÑÐ´Ð° Ð¸Ð· ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð², Ñ ÑÐ°Ð·Ð½Ð¾Ð¹ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð¹ Ð¸ Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¾Ð¹. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÑÑÐ½Ð¾Ð³Ð¾ Ð¼ÐµÐ½Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¿Ð¾ Ð¾ÑÐ½Ð°ÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÐ°ÑÑÐµÑ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. ÐÐ¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ±ÑÐ°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐ°Ð²Ð½Ð° 515 Ð¼Â². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ â ÑÐµÑÑÐµÐ¶Ð¸ Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð¾Ð±ÑÐ¸Ð¹ Ð¿Ð»Ð°Ð½ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ Ð¿Ð»Ð°Ð½ Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸. ÐÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÑÑÑÐ´Ð¾ÑÑÑÑÐ¾ÐµÐ½Ð¾ 42 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ° Ñ Ð´Ð¾ÑÑÐ¾Ð¹Ð½ÑÐ¼Ð¸ Ð·Ð°ÑÐ¿Ð»Ð°ÑÐ°Ð¼Ð¸ Ð¸ ÑÑÐ»Ð¾Ð²Ð¸ÑÐ¼Ð¸ ÑÐ°Ð±Ð¾ÑÑ. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÑ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, Ð¾ÑÐ²ÐµÑÐ°ÑÑÐ¸Ðµ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÐ¼ Ð¼ÐµÐ¶Ð´ÑÐ½Ð°ÑÐ¾Ð´Ð½ÑÐ¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼. Ð¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 318800,00 ÑÑÑ. ÑÑÐ±Ð»ÐµÐ¹, ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ 12,4 %, Ð²Ð°Ð»Ð¾Ð²ÑÐ¹ Ð´Ð¾ÑÐ¾Ð´ 148600,00 ÑÑÑ. ÑÑÐ±Ð»ÐµÐ¹, ÑÐ¸ÑÑÐ°Ñ Ð¿ÑÐ¸Ð±ÑÐ»Ñ 39571,56 ÑÑÑ. ÑÑÐ±Ð»ÐµÐ¹, Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 2 Ð³Ð¾Ð´Ð° 8 Ð¼ÐµÑÑÑÐµÐ².
description: The number of accepted guests is 100 people. The production capacity of the restaurant is 1593 dishes. In the second section, the main menu of the restaurant, children's menu and wine list were compiled. The restaurant menu includes 2 signature dishes from the chef, 10 cold dishes and snacks, 7 hot snacks, 5 soups, 13 main hot dishes, 6 sweet dishes, 4 pastry products, as well as cold and hot drinks of our own production. The menu includes dishes from different products, with different heat and mechanical processing. On the basis of the planned and calculated menu, technological calculations were made for equipping the production and retail premises of the restaurant, as well as for calculating the area of premises. Modern technological equipment has been selected. The total area of the premises is 515 square meter. Developed technical documentation-drawings with equipment placement â General plan of the restaurant and the plan of the hot shop with mounting bindings. The company employs 42 people with decent salaries and working conditions. The staff schedule and the schedule for going to work have been compiled. Service system standards that meet modern international requirements have been developed. The turnover is 318800,00 thousand rubles, the profitability of economic activity is 12.4 %, the gross income is 148600,00 thousand rubles, the net profit is 39571,56 thousand rubles, the payback of the enterprise will be 2 years and 8 months.