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° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». 2-Ñ Ð¡Ð¾Ð²ÐµÑÑÐºÐ°Ñ Ð´. 4
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 traid activities of the restaurant at the address: St. Petersburg, 2-ya Sovetskaya str., 4
Creators: name: Ð¨ÐµÐ²ÑÐµÐ½ÐºÐ¾, ÐÐ°Ð²ÐµÐ»
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ÐµÑÑÐ¾ÑÐ°Ð½
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
restaurant
production and trading activities
menu
production program

description: Ð Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð¼ ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ñ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ¾Ð¼ Ð¼Ð¾Ð³ÑÑ ÑÐ°Ð·Ð¼ÐµÑÑÐ¸ÑÑÑ Ð¸ Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð²ÑÐµÐ¼Ñ â 100 ÑÐµÐ»Ð¾Ð²ÐµÐº. ÐÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¼Ð¾ÑÐ½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° 2862 Ð±Ð»ÑÐ´Ð° Ð² Ð´ÐµÐ½Ñ. ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ðµ Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð±Ð»ÑÐ´Ð° Ð°Ð¼ÐµÑÐ¸ÐºÐ°Ð½ÑÐºÐ¾Ð¹, Ð¸ÑÐ°Ð»ÑÑÐ½ÑÐºÐ¾Ð¹, ÐµÐ²ÑÐ¾Ð¿ÐµÐ¹ÑÐºÐ¾Ð¹ Ð¸ ÑÑÑÑÐºÐ¾Ð¹ ÐºÑÑÐ¾Ð½Ñ. ÐÐ½Ð¾ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð±Ð»ÑÐ´Ð° Ð¾Ñ ÑÐµÑ-Ð¿Ð¾Ð²Ð°ÑÐ°, ÑÐ¾Ð»Ð¾Ð´Ð½ÑÐµ ÑÐ°Ð»Ð°ÑÑ Ð¸ Ð·Ð°ÐºÑÑÐºÐ¸, Ð³Ð¾ÑÑÑÐ¸Ðµ Ð·Ð°ÐºÑÑÐºÐ¸, ÑÑÐ¿Ñ, Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð±Ð»ÑÐ´Ð°, ÑÐ»Ð°Ð´ÐºÐ¸Ðµ Ð±Ð»ÑÐ´Ð°, ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ¾Ð»Ð¾Ð´Ð½ÑÐµ Ð¸ Ð³Ð¾ÑÑÑÐ¸Ðµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸. ÐÐ»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð±Ð»ÑÐ´, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÑÑÑ ÑÐ°Ð·Ð½Ð°Ñ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°. Ð¢ÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÑÑ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 Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÑÑÐ½Ð¾Ð³Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð¿Ð¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÑÑÐ¾Ð² Ð±ÑÐ»Ð¾ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ»Ð¾ÑÐ°Ð´Ñ Ð²ÑÐµÐ³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ ÑÐ°Ð²Ð½Ð° 413,55 Ð¼2. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸, ÑÑÐ°Ð»Ð¸ â ÑÐµÑÑÑÐ¶ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ 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¸ Ð¿Ð¾ ÑÑÐ°ÑÐ½Ð¾Ð¼Ñ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð±ÑÐ´ÐµÑ ÑÐ°Ð±Ð¾ÑÐ°ÑÑ 39 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð¿Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð¼Ñ Ð³ÑÐ°ÑÐ¸ÐºÑ. Ð£ÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð¸ Ð·Ð°ÑÐ°Ð±Ð¾ÑÐ½Ð°Ñ Ð¿Ð»Ð°ÑÐ° Ð±ÑÐ´ÑÑ Ð´Ð¾ÑÑÐ¾Ð¹Ð½ÑÐ¼Ð¸. ÐÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, Ð¾ÑÐ²ÐµÑÐ°ÑÑÐ¸Ðµ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÐ¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼. ÐÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ ÑÐµÑÐ½Ð¸ÐºÐ¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð±ÑÐ´ÑÑ Ð¾ÑÐ²ÐµÑÐ°ÑÑ Ð²ÑÐµÐ¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ°Ð²Ð¾Ð²ÑÑ Ð¸ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð². Ð­ÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸: Ð³Ð¾Ð´Ð¾Ð²Ð¾Ð¹ ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ - 152975,63 ÑÑÑ. ÑÑÐ±., ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ â 11,5 %, Ð²Ð°Ð»Ð¾Ð²ÑÐ¹ Ð´Ð¾ÑÐ¾Ð´ â 90748,255 ÑÑÑ. ÑÑÐ±., ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ â 3,1 Ð³Ð¾Ð´Ð°.
description: In the designed restaurant with comfort can accommodate and hold times of up to 100 people. The production capacity of the restaurant is 2862 dishes per day. In the second section, the main menu and wine list of the restaurant were developed, which includes dishes of American, Italian, European and Russian cuisine. It includes dishes from the chef, cold salads and appetizers, hot appetizers, soups, main dishes, sweet dishes, confectionery, as well as cold and hot drinks. Different cooking methods are used to prepare dishes. Technological calculations for the equipment of production and retail premises were carried out on the basis of the planned calculation menu and according to the results of the calculations, technological equipment was selected. The total area of the room is 413.55 m2. As a result of the development of technical documentation, the restaurant layout with equipment placement and the plan of the hot shop with mounting bindings became available. The company will employ 39 people according to the established schedule. Working conditions and wages will be decent. We have developed service standards that meet modern requirements. Health and safety measures in the restaurant will meet all the requirements of legal and regulatory documents. Economic indicators: annual turnover - 152975.63 thousand rubles, profitability of economic activity-11.5 %, gross income - 90748,255 thousand rubles, the payback period will be 3.1 years.