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° Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, Ð¡ÑÐµÐ´Ð½Ð¸Ð¹ Ð¿ÑÐ¾ÑÐ¿ÐµÐºÑ ÐÐ°ÑÐ¸Ð»ÑÐµÐ²ÑÐºÐ¾Ð³Ð¾ Ð¾ÑÑÑÐ¾Ð²Ð°, Ð´. 87, Ðº. 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 trading activities of the Georgian cuisine restaurant at the address: St. Petersburg, Vasileostrovsky district, Sredny Vasilyevsky Island ave., 87, room 3
Creators: name: ÐÑÑÐ³Ð»Ð¾Ð², ÐÑÑÐµÐ¼
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: Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
Ð¼ÐµÐ½Ñ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·
georgian restaurant
enterprise design
menu
economic analysis

description: Ð ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð´Ð»Ñ Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«Ð¡ÑÐ»Ð¸ÐºÐ¾Â» Ð½Ð° 50 Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ. Ð ÑÐ¾Ð´Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ» Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð¿ÑÐµÐ¸Ð¼ÑÑÐµÑÑÐ²Ð° Ð½Ð¾Ð²Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¾ÑÐ½Ð¾ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð², ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð¿Ð¾ÑÐµÑÐ°ÑÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð·Ð° Ð´ÐµÐ½Ñ, ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 352 ÑÐµÐ»., Ð¿Ð»Ð°Ð½Ð¾Ð²ÑÐ¹ Ð²ÑÐ¿ÑÑÐº Ð±Ð»ÑÐ´ 1368 ÑÑ.Â  Ð ÑÐ¾Ð´Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ»Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð¾Ð±ÑÐµÐ¼Ð½Ð¾-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¾ Ð½Ð° Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¼ Ð¿Ð»Ð°Ð½Ðµ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 353,6 Ð¼Â². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÑÑÑÐºÑÑÑÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð² ÐºÐ°Ð¶Ð´Ð¾Ð¼ Ð¸Ð· Ð¿Ð¾Ð´ÑÐ°Ð·Ð´ÐµÐ»ÐµÐ½Ð¸Ð¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ. ÐÐ»Ñ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð±ÐµÑÐ¿ÐµÑÐµÐ±Ð¾Ð¹Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð³Ð¾ Ð·Ð°Ð¿Ð°ÑÐ° ÑÑÑÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¶Ð¸Ð·Ð½ÐµÐ´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ°Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¾Ð»ÑÑÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ 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¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 33,4 Ð¼Ð»Ð½. ÑÑÐ±., Ð²Ð°Ð»Ð¾Ð²Ð¾Ð¹ Ð´Ð¾ÑÐ¾Ð´ 23,6 Ð¼Ð»Ð½. ÑÑÐ±., ÑÐ¸ÑÑÐ°Ñ Ð²ÑÑÑÑÐºÐ° 9,7 Ð¼Ð»Ð½. ÑÑÐ±. Ð ÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 52,1%, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ 1 Ð³Ð¾Ð´ Ð¸ 9 Ð¼ÐµÑÑÑÐµÐ².
description: During the completion of the final qualification work, a planning solution was developed for the Georgian restaurant "Suliko" with 50 seats. In the course of marketing research, a potential contingent of consumers was identified, the advantages of the new restaurant relative to competitors were revealed, and the concept of the enterprise was developed. The number of people visiting the restaurant per day is 352 people, the planned release of dishes is 1368 pc. During the technological calculations, the areas of the main premises of the restaurant were obtained. A space-planning solution has been completed, which is placed on the current floor plan with an area of 353,6 mÂ². The structure of the enterprise and the number of employees in each of the divisions are determined. A two-week work schedule has been developed. To ensure the smooth operation of the enterprise, calculations of the necessary stock of raw materials were carried out. Measures have been developed to ensure the safety of life and comfortable working conditions in the production halls of the restaurant. The main indicators of the restaurants production and trading activities have been obtained. The turnover amounted to 33,4 million rubles, gross income 23,6 million rubles, net revenue 9,7 million rubles. The profitability is 52,1%, the payback period is 1 year and 9 months.