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° ÐµÐ²ÑÐ¾Ð¿ÐµÐ¹Ñ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°Ð·Ð¾Ð²Ð°Ñ, Ð´.10
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 the production and trading activities of the European cuisine restaurant at the address: St. Petersburg, ul. Vazovaya, 10
Creators: name: ÐÐµÐ»Ð¾Ð²Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
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: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
ÐµÐ²ÑÐ¾Ð¿ÐµÐ¹ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
ÑÑÑÑ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
Ð¼ÐµÐ½Ñ
Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ°
restaurant
european cuisine
cheeses
production and trading activities
menu
wine list

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description: Â  Â  Â  Â  The purpose of this work was to make develop and design a European cuisine restau-rant specializing in cheeses. The paper analyzes the market of public catering services, and develops the con-cept of a restaurant. The capacity of the enterprise is justified â 68 seats, taking into account the leased area of 311 m2. The working hours of the hall are set from 10:00 to 23:00. During the marketing research, the following databases were used: CYAN, 2GIS. The restaurants production capacity is designed for 1,500 meals per day. The menu includes 40 dishes, the wine list contains 20 wine items. Warehouse and production, administrative and household premises and consum-er premises have been calculated and designed for the restaurant. Calculations were performed using Microsoft Excel. When executing the graphical part, the nanoCAD software package was used. A staffing table for 35 employees and a schedule for entering the workforce have been developed. The job description for the sommelier is given. The measures to ensure the safety of activities in the projected restaurant are described. The turnover of the restaurant is estimated to be 302.73 million, the profitability of economic activity is 17.62%, gross income is 181.64 million rubles, labor costs are 42.911 million rubles, taking into account additional social benefits. The payback period of the projected restaurant is 2.3 years.