Business is the plan of the bar

Great Britain it is difficult to represent without pabov. Simple, it would seem, according to the concept a compromise between the restaurant, the cafe and the bar, pab for the Englishman - not only place, where it is possible to eat up well, to drink and to meet, this something is larger. On how to successfully inculcate British idea under the severe domestic conditions, tells the director of the network of pabov- restaurants "molli Of gvinn'z" Aleksey Matveyev.

1. Composing business the plan of bar, think over everything to the trifles.

You did decide to open pab? Why no. In entire peace English paby are considered some of the most democratic institutions. There it is possible to drink beer and to meet with the friends. But have in the form that only on Novyy Arbat it works the order of twenty entertainment institutions, of which only it is less than half - paby. Therefore, first of all, I advise to study the work of competitors, to reveal all pluses and minuses. To add it is plus to remove obvious minuses. Think over everything in minute detail. Devise name, history, logotype. You will be determined with the fact, in which form will be dressed your personnel and even what music will sound in your restaurant. Because success or failure of any business is composed of, it would seem, insignificant details. Try to keep everything under control, beginning from itself. Check itself each day, each hour. You come to the work with a feeling, that these are your first workday, discovery. Lay out yourselves by all one hundred percent. Indeed if you are the flag officer, the first person in the institution and in your subordination of 50-60 people, you in this case they can love or not love, but one way or another, they look at you, they be equal to you. People feel your relation to entire proceeding in the restaurant. And if they see that you begin to supervise haphazardly, then their relation to the work changes, and vice versa. However, as far as control of the work of paba itself is concerned, in each restaurant there is its administrative system. Most complex - this to the discovery of paba to think over it and in the first months of work to create. As soon as it is worked out to the smallest details, it remains to check the correctness of its fulfillment. The main thing so that the people would know, what from them they specifically want. But further all this begins to work as hours.

2. Devise history to your pabu (this point it is possible not to introduce into the business the plan of bar).

Try to devise your raisin (better several), something, which would be characteristically only for you. was conceived the idea to create British pab, named the female name, where all waitresses and barmeny would be girls, dressed in the form of British schoolgirls, opened, communicable and affable. When we devised name, to us was recalled old legend about how in THE XVII century in England vein certain Nell Of gvinn - comic actress from the theater Of royal, fascination and internal energy of whom subjugated the hearts of many people and even king of Charles II. We devised by it not less fascinating praprapravnuchku Of molli, which, after the centuries, decided to create traditional English paby. I.e., "molli Of gvinn'z" - these are not franchayzing, but our original idea, devised by us history.

3. Before studying business the plan of bar, you will study the region, in which you be going to open pab.

With the discovery of any institution, connected with the nourishment, it is necessary in detail to become acquainted with the region, where it will be located. It is necessary to understand, who in it lives, what offices are located near, what machines stand in the courts, as dress people - everything which characterizes its inhabitants. For pabov, for example, ideally is suitable the center of city, especially if near it is located many offices of foreign firms.

4 create the warm friendly atmosphere

It is added from many small nuances: this and the smile of waitresses, and not squeaking door at the entrance, and a good form from the window, and the smile of people, which sit after the adjacent tables, and even a good smell in the toilet - to transfer all this is possible for long. In the network of pabov Of "molli Of gvinn'z", besides entire that enumerated above, the comfortable atmosphere create, certainly, our personnel, which always proposes highly professional maintenance; its openness, communicability, ulybchivost' tune our guests to the pleasant pasttime.

5. Compulsorily introduce into the business the plan of bar a question of izlderzhek. You be ready to take responsibility for any dish.

The kitchen - is one of the main reasons, on which the people either walk or they do not walk into the restaurant. What such English paby in England? This is place, where people come, in the first place, to drink and to associate. In Russia into paby they come to still and eat up, moreover it is desirably tasteful. Try to propose diverse and actually tasty menu to guests. In essence, it, of course, must be concentrated around the beer: this and wings, and nachosy, and toasts and much other. However, only be reduced must not to the hors d oeuvres of menu. you will be able valuably to dine, after taking soup, hot dishes and even dessert. Furthermore, try to propose to the guests large portions, by whom actually it is possible to eat till full. If this is beef steak, then let this there will be the present large beef steak, tasty and juicy. Products must be undoubtedly fresh and qualitative. For example, all fish dishes must be prepared only from the fresh fish, on no account of that frozen. You are critical for each dish, which you propose to guests.

6 main thing for the waiter - skill to find common language with the client

Our cadre policy is such - experience is not important, is important person himself. He can be absolutely without the work experience, even without the formation, but if man is lit from within, if he can enter into the contact with the visitor, dispose him to the positive harmony - this is our person. Instruction in the process of work further begins. Are separated the specific days, the so-called practice period. General information (where take away dishes, as to change ash trays and so on), first is given, then man they fasten to one of waiters or barmenov: to it is given by menu barnyy sheet. Waiter must know everything: as to meet guests, where to plant them as to accept order as to open it on the computer how to serve table. It must know how to solve small conflict situations without the attraction of managers and manager. Furthermore, waiters must know by heart menu, up to the components of the sauces, which can consist of 6, 8 and even 12 ingredients. Waiter, who works in the network Of "molli Of gvinn'z", can answer any question of client, which is concerned by menu, for example, river this fish or sea, what type of coffee, as one or other dish, is prepared, how much this will engage time and so on. On the whole, the man must obtain pleasure from his matter.

7 competently comprised business is the plan of bar - this is not only financial part. Stylish design will draw guests.

It's no secret to anyone, that the tastes in all are absolutely different: someone loves bright colors, someone - cold, someone prefers classical style, someone modern. Therefore from what style you will select for your restaurant, will depend the contingent of your guests. For our pabov we selected British style - warm, democratic, that locates k grow prettier to conversation and to pleasant pasttime. We attempted to create the small particle of Britain so that the people would come and would feel themselves here as houses. Entire interior of our pabov was developed and prepared in England. Strictly speaking, we simply took the piece of England, with its air, by fog and by mood, and in the dismantled form they brought here. Therefore it is no wonder that to foreigners here it is very comfortable and it is comfortable. Although today the relationship of foreign visitors and our composes approximately 50 to 50. Moreover public is very diverse: this and bankers, and students, and people of skill and many others.

8 best advertisement - is the good rumors

The best advertisement for a similar kind of institutions - this is contented client. There is this secret rule "4/8". Dissatisfied guest will take away, one way or another, eight potential clients, because negative emotions more frequently splash out than positive. But contented client will give only four. Therefore the main thing for a good advance itself on the market - to do everything so that your guests would always depart from you in a good mood and they always returned to you again. However, as far as advertisement in THE MEDIA is concerned, each here solves itself, where it is concrete and as itself to advertise. We, for example, from the advertisement on the radio and the television refused, sochli of its unprofitable. We place only small modules in "Moscow Times", "Russian Journal" - publications, in essence, oriented to foreigners and businessmen. You will focus attention on the Internet - recently it is the not bad means of advertisement. For example, on our site you can find addresses and telephones of pabov Of "molli Of gvinn'z", become acquainted with the menu, leave your wishes and it is simple to meet with other guests of our pabov. You do not be stingy to the presentation of your restaurant. All surrounding streets must be up to date, that you are opened. For example, to the discovery Of "molli Of gvinn'z" we arranged the straight-away magical show: Celtic dances, dances with the swords, acrobatics. Do not forget about the residency cards of the institutions, which are also their kind advertisement. They always must be inserted in the folder for the check.

9 competitions, prizes and the reduction

You take all possible entertainment measures, invite musicians, observe holidays. Besides grow prettier situation and tasty food you will propose to guests any entertainments. We, for example, to the holidays invite the company of actors, dancers, who take these measures, arrange all possible competitions, they play on the bagpipes, on the Celtic drums. Furthermore, there is a map of honorable guest, on which is allowed reduction to 10 or 20%. The methods of its obtaining are absolutely different: this and participation in the competitions at the holidays, and the order of embankment, and others. We give map with the 20- percent reduction to our permanent clients, who come on three times a day, they give a large quantity of friends and so on. For larger convenience in our guests in the warm season we equipped the summer area, surrounded by flower flower beds and thuyas, so that to the people it would be pleasant to sit in fresh air and in this case not to be in sight of those passing by. For the purpose of an improvement in the quality of maintenance and, as a result, attraction of the larger number of clients we frequently carry out interrogations. We give out questionnaire the "commentaries of guest", where the people leave their opinions, they write about the fact that pleases itself or does not please itself in the restaurant, for example, the quality of dishes, the atmosphere, music and so on.

10 protect the rest of your guests

Protection in the restaurants must be compulsorily. This is psychologically important: the guests, who come to you into the restaurant, see with the entrance of people in the form of guard, and in them, even at the subconsious level, it is put aside, which here quietly, is safe, them they guard. Generally, any disrespect to entire the fact that there is in your restaurant, beginning from the toilet test tube brush and concluding by waiters and barmenami - try to suppress in the root. We concluded contract with the particular guarding enterprise. On our deep belief, the protection must be all-seeing, but imperceptible. It must not attract much attention and in this case must follow all, which occurs in pabe itself and around it: on summer area and parking. Fortunately, the cases, when it is necessary to draw guards, in our restaurants of one, since we always try to solve conflict in mutual agreement, peacefully. Any negative: small, average, large or enormous always can be overturned to the positive. Everything depends on people, which this make. In effect entire conflict, which occur in the restaurant, they are solved by waiters, managers, at the worst, that control. By the way, to solve conflict situation frequently helps the map of honorable guest, which was discussed above. Guests indeed come in the different mood: something did not assign, transaction was torn away, house problem, machine knocked - everything anything. And further this negative begins to apply to all their environment. Recently we have the case - in response to the inadequate attitude of visitors we presented to them card with the 10-percent reduction. They immediately were quieted and left very contented. To answer by positive the negative - this already solution of conflict situation.

Is here given only exemplary business the plan of bar. In order to compose business the plan of bar taking into account the special features of your business, be turned to the specialists.