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 a restaurant of georgian cuisine at the address: St. Petersburg, Sredny pr. Vasilievsky Ostrov, 87 k.3
Creators: name: ÐÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ»ÐµÐ½Ð°
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
Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
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ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
restaurant
georgian cuisine
menu
produc- tion program
technological calculations
organizational structure
economic indicators

description: Ð ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÑÐ¾ÑÐ¼ÑÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð²ÑÐ²Ð¾Ð´Ñ. Ð Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ð° Ð¿Ð¾Ð´ÑÐ¾Ð±Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° ÑÐ°Ð¹Ð¾Ð½Ð° ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¸Ð·ÑÑÐµÐ½Ñ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¸ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½ÑÐµ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¾ ÑÐ°ÑÑÐµÑÐ°Ð¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½- Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð±ÑÐ´ÑÑ ÐµÐ¶ÐµÐ´Ð½ÐµÐ²Ð½Ð¾ Ð¿Ð¾ÑÐµÑÐ°ÑÑ 268 ÑÐµÐ». ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾- Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ½Ð¾Ð²Ð¾Ð¹ Ð´Ð»Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² ÑÑÐ°Ð»Ð¾ Ð¼ÐµÐ½Ñ, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ðµ Ð½Ð° Ð¾Ð´Ð¸Ð½ Ð´ÐµÐ½Ñ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ñ ÑÑÐµÑÐ¾Ð¼ Ð´ÐµÐ¹ÑÑÐ²Ñ- ÑÑÐµÐ³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 353,6 Ð¼2. Ð ÑÑÐµÑÑÐµÐ¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ¸ÑÐ»ÐµÐ½Ð½ÑÐ¹ Ð¸ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð¾Ð¹ ÑÐ¾ÑÑÐ°Ð² ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 32 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°, Ð²ÐºÐ»ÑÑÐ°Ñ Ð°Ð´Ð¼Ð¸Ð½Ð¸- ÑÑÑÐ°ÑÐ¸Ð²Ð½ÑÐ¹, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¹, Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐ¸Ð¹ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð», Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² ÑÐºÐ»Ð°Ð´Ð°. Ð ÑÐµÑÐ²ÐµÑÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÐ»ÑÑÑÐ°ÑÑÐ¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð Ð¿ÑÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¾Ñ- ÐºÑÑÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð¿ÐµÑÐ²Ð¾Ð½Ð°ÑÐ°Ð»ÑÐ½ÑÐµ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² Ð¾ÑÐºÑÑÑÐ¸Ðµ ÑÐµ- ÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ Ð¾ÐºÐ¾Ð»Ð¾ ÑÐµÑÑÑÐµÑ Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² ÑÑÐ±Ð»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â Ð¾ÐºÐ¾Ð»Ð¾ Ð´Ð²ÑÑ Ð»ÐµÑ. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ Ð±Ð°Ð·Ð° Ð´Ð°Ð½Ð½ÑÑ ÐºÐ¾Ð¼Ð¼ÐµÑÑÐµÑÐºÐ¾Ð¹ Ð½ÐµÐ´Ð²Ð¸- Ð¶Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¦ÐÐÐ, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel Ð¸ nanoCad.
description: In the course of the work, the following conclusions were formulated. In the first section, a detailed description of the area of the enterprises location is given, the potential contingent and possible competitors are studied. Based on the re- sults of the study, a restaurant was developed. According to the calculations of the production program, it is established that 268 people will visit the restaurant daily. In the second section calculations of warehouse and production premises of the restaurant are made. The basis for the calculations was the menu compiled for one day of operation of the enterprise. The layout of the premises is made taking into account the current plan of the leased premises with an area of 353.6 m2. The third section defines the numerical and official composition of the restaurant employees. The number of employees is 32 people, including administrative, produc- tion, service personnel, as well as warehouse workers. The fourth section offers measures to improve the working conditions of restau- rant employees, as well as fire-fighting measures. In the fifth section, an assessment of the economic feasibility of opening a restau- rant is made. It is established that the initial investment in the opening of the restaurant is about four million rubles, the payback period is about two years. When writing the work, the database of commercial immovability of CIAN, Mi- crosoft Excel and nanoCAD programs were used.