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». ÐÐ°Ð¾Ð·ÐµÑÐ½Ð°Ñ, Ð´. 3
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 activity of the restaurant at the address:St. Petersburg, st. Zaozernaya, building 3
Creators: name: Ð¡ÑÐ»Ð¸Ð¼Ð¾Ð², Ð ÑÑÐ»Ð°Ð½
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: 2023
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
ÑÐºÐ°Ð½Ð´Ð¸Ð½Ð°Ð²ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¼Ð¾ÑÐµÐ¿ÑÐ¾Ð´ÑÐºÑÑ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ°
Ð°Ð¿Ð°ÑÑ-Ð¾ÑÐµÐ»Ñ
Ð»Ð°Ð³Ð¾Ð¼
restaurant
scandinavian cuisine
seafood
production and trade activity
wine list
apart-hotel
lagom

description: ÐÑÐ¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: Ð¦ÐÐÐ, Avito, Google Maps, 2Gis. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð°ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»ÑÑ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ nanoCAD. ÐÐ¾ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ: Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½ÑÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¸Ð¸ Ð¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð², ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÐ¸, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°, ÑÑÑÐ°Ð½Ð°Ð²Ð»Ð¸Ð²Ð°ÑÑÐ°Ñ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 11:00 Ð´Ð¾ 23:00. ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ ÑÐ°Ð²Ð½Ð¾ 321 ÑÐµÐ»Ð¾Ð²ÐµÐº, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ ÑÐ°Ð²Ð½Ð¾ 1331 ÑÑ. ÐÐ±ÑÐ°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ ÑÐ°Ð²Ð½Ð° 239 Ð¼2. ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾âÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ°Ð·Ð´ÐµÐ» Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð² ÑÐµÐ±Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÑ: Ð¼ÐµÐ½Ñ, Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾âÑÐ°ÑÑÐµÑÐ½Ð¾Ð³Ð¾ Ð¼ÐµÐ½Ñ, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð², ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÑÐµÐ¼, Ð³ÑÑÐ¿Ð¿Ñ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, Ð³ÑÑÐ¿Ð¿Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, Ð³ÑÑÐ¿Ð¿Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹. Ð Ð°Ð·Ð´ÐµÐ» Ð¿Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð² ÑÐµÐ±Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÑ: Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÑÐºÑÑÑÑ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼, ÑÑÐ°ÑÐ½Ð¾Ð³Ð¾ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð¾Ð¹ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¸, ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ðº Ð¼Ð¸ÐºÑÐ¾ÐºÐ»Ð¸Ð¼Ð°ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. ÐÐ¾ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ ÑÐ°Ð·Ð´ÐµÐ»Ñ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°ÑÑÐµÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑÐµÐ¹. Ð¡ÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ°Ð²ÐµÐ½ ÑÑÑÐ¼ Ð³Ð¾Ð´Ð°Ð¼.
description: When conducting market research the following databases were used: CIAN, Avito, Google Maps, 2Gis. Statistical processing of experimental data was carried out using a package of programs Microsoft Excel. When performing the graphical part of the package was used nanoCAD software package was used during the graphic part of the research. In the introduction were given: market research, substantiation of the potential consumer contingent, the analysis of competition and competitors, the concept of the enterprise, the substantiation of the capacity, the production program, setting the working hours from 11 am to 11 pm. The number of visitors per day is 321; the number of sold dishes is 1331 pcs. The total area of the premises is equal to 239 m2. Organizational and technical section includes the development of: menus, planning and calculating menu, technological documents, flowcharts, a group of storage rooms, a group of production facilities, a group of rooms for consumers. Section on enterprise management includes the development: the organizational structure of enterprise management, staff schedule, job description, the requirements for the microclimate of the premises. Subsequent sections contain measures to ensure safe and comfortable working conditions, as well as the calculation of the economic component. The payback period of the enterprise is three year.