How to open a bistro

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 rather large number of seats. Another characteristic feature of the bistro is the distribution line on which the dishes are displayed.

You will need

• -Business plan;

• -Room;

• -Equipment;

• -Staff.

Instruction manual

1

Make a business plan and find the right room. It is advisable that it be in a corner building, and rather busy streets form a crossroads. In this case, there are more chances that the institution will have a good turnover of seats. Bistro is a format in which guests who come spontaneously prevail over visitors who have planned their visit, so good traffic is necessary. Another important aspect that relates to the location of the bistro is the availability 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 desk catering.

2

Order a design project. It is not only about the aesthetic design of the trading floor, but also on the technical plan. Provide all the necessary engineering communications for thermal, refrigeration, electro-mechanical, ventilation equipment. Also decide where the water pipes will go. The bistro format provides for a high load in the so-called "peak" hours - from 12 to 17 hours. Is there enough electric power in the selected room to cook a fairly large number of servings? If not, consider the option in which the heating equipment runs on gas.

3

Purchase and arrange equipment. Obtain regulatory approval. As a rule, if your bistro is built according to a standard design, there will be no problems with the Federal Service for Supervision of Consumer Rights Protection and Fire Inspection. If you have received any instructions from them, do not postpone the alteration in a long box. All requirements of these organizations must be met clearly and on time, otherwise a lot of difficulties will arise in the process of work. Develop a menu in parallel.

4

Develop staffing and job descriptions. Hire staff. Provide a shift schedule, but arrange shifts not for 12 hours, but following the schedule for maximum workload of the hall. Start working with staff by conducting basic types of business training. In the restaurant business, this is, above all, communication training 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. The main aspects that should be checked are two: knowledge of the menu and service standards developed specifically for your institution.