Bistro is one of the democratic formats of public catering. This format is characterized by a low average check (up to 300-400 rubles, if we are talking about Moscow and St. Petersburg) with a fairly large number of seats. Another characteristic feature of the bistro is the serving line on which the dishes are displayed.
It is necessary
- -Business plan;
- -Room;
- -Equipment;
- -Staff.
Instructions
Step 1
Make a business plan and find a suitable space. It is desirable that it be located in a corner building, and rather busy streets form the intersection. In this case, there is a greater chance that the institution will have a good turnover of places. Bistro is a format in which guests who come spontaneously prevail over those who have planned their visit, so good traffic is necessary. Another important aspect that relates to the location of the bistro is the presence of a university or office center within walking distance. As practice shows, it is these categories of consumers in the daytime that make the main cash register for catering.
Step 2
Order a design project. This is not only about the aesthetic design of the sales area, but also about the technical plan. Provide all the necessary engineering communications for heating, refrigeration, electro-mechanical, ventilation equipment. Also decide where the water pipes will go. The bistro format provides for a high load during the so-called "peak" hours - from 12 to 17 hours. Is there enough electrical power in the selected room to cook a fairly large number of portions? If not, consider the option in which the heating equipment runs on gas.
Step 3
Purchase and arrange equipment. Obtain regulatory approval. As a rule, if your bistro is built according to a standard design, there are no problems with either Rospotrebnadzor or Fire Inspection. If you received any instructions from them, do not postpone the rework on the back burner. All the requirements of these organizations must be met clearly and on time, otherwise a lot of difficulties will arise in the process of work. Develop the menu in parallel.
Step 4
Develop a staffing table and job descriptions. Hire staff. Provide a shift work schedule, but build shifts not for 12 hours, but following the schedule for the maximum occupancy of the hall. Get started with your staff by doing basic business training. In the restaurant business, this is, first of all, training in communication with guests and sales training. Make it a rule that more than one employee should not serve visitors if he has not passed the internal certification. There are two main aspects that should be checked: knowledge of the menu and service standards developed specifically for your institution.
