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° Â«ÐÐ°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÐºÐ¾Â» Ð½Ð° 85 Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ Ð² Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³
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 Gastronomico restaurant with 85 seats in St. Petersburg
Creators: name: ÐÐ°Ð¶ÐµÐºÐµÐ½Ð¾Ð²Ð°, ÐÐ»ÑÑ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: 2025
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð°Ð²ÑÐ¾ÑÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
restaurant
authors cuisine
menu
production program
production and trading activities
technological calculations

description: Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð°Ð²ÑÐ¾ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ Ð³. Ð¡Ð°Ð½ÐºÑÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ»Ð°Ð´Ð¸Ð¼Ð¸ÑÑÐºÐ¸Ð¹ Ð¿ÑÐ¾ÑÐ¿., 21. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ: 1. ÐÐ½Ð°Ð»Ð¸Ð· ÑÑÐµÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¾ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ, ÑÑÐ¾ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð¾ Ð²ÑÐ±ÑÐ°ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ Ð¼ÐµÑÑÐ¾ Ð´Ð»Ñ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ Ð¸ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ â Ñ 12:00 Ð´Ð¾ 00:00; 2. ÐÐµÐ½Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¾Ð±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð² Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð¼ ÐºÐ°ÑÐµ Ð·Ð° Ð´ÐµÐ½Ñ â 283 ÑÐµÐ»., Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 1267 ÑÑ.; 3. ÐÐ±ÑÐ°Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐµÐ¼Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ° Ð¸ ÑÑÐµÐ¼Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð¹ Ð²Ð·Ð°Ð¸Ð¼Ð¾ÑÐ²ÑÐ·Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°; 4. Ð Ð°ÑÑÐµÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ Ð¿ÑÐ¸ÐµÐ¼Ð° Ð¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð², Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ¾Ð² Ð¸ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ»Ð¾ Ð¾Ð±ÑÐ°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 250 Ð¼2; 5. ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ. ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² â 34 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð¿Ð¾Ð²Ð°ÑÐ° 4 ÑÐ°Ð·ÑÑÐ´Ð°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸; 6. ÐÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð² Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð¼ ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ; 7. ÐÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¸ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð´Ð°Ð½Ð½ÑÑ, Ð¼Ð¾Ð¶Ð½Ð¾ ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ Ð´Ð°Ð½Ð½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¾ÑÐºÑÑÐ²Ð°ÑÑ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾, Ð¾Ð½ Ð½Ðµ ÑÐ¾Ð»ÑÐºÐ¾ Ð±ÑÐ´ÐµÑ Ð¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑÑÑ Ð¿Ð¾Ð¿ÑÐ»ÑÑÐ½Ð¾ÑÑÑÑ, Ð½Ð¾ Ð¸ Ð´Ð¾Ð±ÑÐµÑÑÑ ÑÑÑÐµÐºÑÐ¸Ð²Ð½ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð² ÑÐ²Ð¾ÐµÐ¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸, ÑÐ°Ðº ÐºÐ°Ðº ÑÐµÑÐµÐ· Ð´Ð²Ð° Ð³Ð¾Ð´Ð° Ð¸ Ð¾Ð´Ð¸Ð½Ð½Ð°Ð´ÑÐ°ÑÑ Ð¼ÐµÑÑÑÐµÐ² ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð½Ð°ÑÐ½ÐµÑ Ð¿ÑÐ¸Ð½Ð¾ÑÐ¸ÑÑ Ð¿ÑÐ¸Ð±ÑÐ»Ñ; 8. ÐÐ»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð´Ð»Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐµÐ³Ð¾, Ð¾Ð±ÑÐ°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 345 Ð¼2.
description: The purpose of this work is to develop and design a restaurant of the authors cuisine at St. Petersburg, Vladimirsky Ave., 21. The work presents: 1. Analysis of the field of activity of the projected restaurant. A marketing research was conducted in the work, which made it possible to choose the optimal location for the planned enterprise and identify potential consumers. The concept of the restaurant has been developed, the capacity has been justified and the working hours have been set â from 12:00 to 00:00; 2. Menu and production program of the projected restaurant. The total number of visitors in the projected cafe per day is 283 people, and the number of dishes is 1267 pieces.; 3. The general technological scheme of the production process and the scheme of functional interconnection of the premises of the projected restaurant; 4. Calculation of premises for receiving and storing products, production workshops and auxiliary production facilities, premises for consumers of the projected restaurant. Based on the calculations made, the total area of which was 250 m2; 5. The organizational structure of the management of the projected restaurant. The staffing table has been developed. The number of employees is 34 people. A two-week schedule for the staff to work has been drawn up, the job description of the cook of the 4th category. Suppliers have been identified; 6. Measures to ensure the safety of activities in the planned restaurant; 7. The main economic indicators and economic efficiency of the designed restaurant. Based on the data, it can be concluded that it is advisable to open this restaurant, it will not only be popular, but also achieve effective results in its activities, since in two years and eleven months the restaurant will begin to make a profit; 8. Planning solution for the projected restaurant. As a result, the total area of the enterprise was 345 m2.