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¸ Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ð³Ð¾ ÐºÐ°ÑÐµ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¾Ð»ÑÑÐ°Ñ ÐÐµÐ»ÐµÐ½Ð¸Ð½Ð°, Ð´. 24
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 activities of a vegetarian cafe at the address: St. Petersburg, st. Bolshaya Zelenina, 24
Creators: name: ÐÐ°ÑÐ¾ÑÐ¸Ð½, Ð¤ÐµÐ´Ð¾Ñ
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: Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ðµ ÐºÐ°ÑÐµ
ÐÐµÑÑÐ¾Ð³ÑÐ°Ð´ÑÐºÐ¸Ð¹ ÑÐ°Ð¹Ð¾Ð½
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
vegetarian cafe
Petrogradsky district
production and trade activity
menu
production program

description: Ð Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, 2 ÐÐÐ¡, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Word, Microsoft Excel Ð¸ nanoCAD. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð²ÐºÐ»ÑÑÐ°ÑÑÐ¸Ðµ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÐ»ÐµÐ²Ð¾Ð¹ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ð¸ Ð¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð² ÐºÐ°ÑÐµ. ÐÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ, Ð¾Ð¿ÑÐµÐ´Ðµ-Ð»ÐµÐ½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ (50 Ð¼ÐµÑÑ) Ð¸ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 11:00 Ð´Ð¾ 01:00 ÑÐ°ÑÐ¾Ð². ÐÑÐ»Ð¸ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð·Ð¸ÑÑÐµÐ¼Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµ Ð² Ð´ÐµÐ½Ñ (Ð² ÑÑÐµÐ´-Ð½ÐµÐ¼ 649 ÑÐµÐ»Ð¾Ð²ÐµÐº) Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ (2266). Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÐ°Ð·Ð½Ð¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾Ðµ Ð¼ÐµÐ½Ñ, Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÑÑÐµÐµ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¹ Ð²ÑÐ±Ð¾Ñ Ð±Ð»ÑÐ´. Ð¡Ð¾Ð·Ð´Ð°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ°ÑÑÑ Ð´Ð»Ñ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð³Ð¾ Ð°Ñ-ÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÑÐµÐ±ÑÐµÐ¼ÑÐµ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµ-Ð½Ð¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´Ð¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 215 Ð¼Â². ÐÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ. Ð¢Ð°ÐºÐ¶Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½ÑÐµ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¸. ÐÑÐµÐ´-ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÐºÐ¶Ðµ ÑÐ´ÐµÐ»ÐµÐ½Ð¾ Ð²Ð½Ð¸Ð¼Ð°Ð½Ð¸Ðµ Ð¼ÐµÑÐ°Ð¼ Ð¿Ð¾ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð²ÑÐµÐ´Ð½Ð¾Ð³Ð¾ Ð²Ð¾Ð·Ð´ÐµÐ¹-ÑÑÐ²Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð² Ð½Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð» ÐºÐ°ÑÐµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¾-Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð´Ð»Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°-Ð½Ð¸Ñ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÑÑ, ÑÑÐ¾ Ð¿ÑÐ¾-ÐµÐºÑ Ð¾ÐºÑÐ¿Ð¸ÑÑÑ ÑÐµÑÐµÐ· 2,7 Ð³Ð¾Ð´Ð°, ÑÑÐ¾ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ¶Ð´Ð°ÐµÑ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÑ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð²ÐµÐ³Ðµ-ÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ð³Ð¾ ÐºÐ°ÑÐµ.
description: In the course of writing the work, the CIAN databases, 2 GIS, Microsoft Excel and nanoCAD programs were used. In the work, marketing research was carried out: the main contingent of the cafe was determined, competitors were analyzed, the concept was developed, the capacity was justified (50 seats), the operating mode was set - from 11:00 to 01:00. The num-ber of cafe visitors per day was calculated (an average of 649 people), and the num-ber of dishes (2266). A menu with a free choice of dishes has been compiled. Technological and tech-nical-technological maps for the main range of products have been developed. The equipment calculations were made, the areas were determined and the layout of the premises was carried out taking into account the real plan of the leased premises with an area of 215.4 m2. The management structure was defined, the staffing table was developed. A schedule for the entry of personnel to work, job descriptions were made. The main suppliers were presented. Measures have been developed to reduce the impact of harmful production fac-tors on cafe employees, as well as measures to improve fire safety. The calculation of the main economic indicators was performed to justify the feasibility of opening an enterprise. According to the calculation, investments in the projected enterprise will pay off in 2.7 years, which allows us to consider opening the projected enterprise expedient. The calculation of the main economic indicators was performed to justify the feasibility of opening an enterprise. According to the calculation, investments in the projected enterprise will pay off in 2.7 years, which allows us to consider opening the vegetarian cafe enterprise expedient.