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Did you know that the restaurant business is one of the riskiest in the world? The difficulties of entering a niche and further development are confirmed by the restaurant owners themselves. For a full immersion, in our new issue of the column "Through Experience" we will look through the eyes of managers at the "kitchen" of this business and find out: - Which restaurant is considered economically successful; - How the priorities of new establishments differ from those that have been in this market for a long time; - What is scarier: a global crisis or local challenges; - What is more important: an employee or a guest. The honest opinion of experienced restaurateurs - the founder of Hurma Group Dmitry Levitsky, the founder of Bazar Family Evgenia Kachalova and co-owner of Sushiman Fedor Ivaninov. No - falsehood, yes - recommendations and secrets of successful concepts. All this - watch in our video. 00:21 What is this episode about 00:52 Fedor Ivaninov on the delivery business 02:20 “There are two sushi days a year” – why all the details are important 03:01 How guest behavior has changed 03:32 Dmitry Levitsky on different restaurant formats 04:54 What is important for restaurants at different stages of development 05:55 Evgeniya Kachalova on how to understand whether a restaurant is successful or not 06:48 What is most important in restaurant management 07:34 Staff shortage and how to deal with it 08:33 Employees are priority number one 09.17 What is a crisis for an entrepreneur 10:39 Business is constantly changing 11:33 Entrepreneur or whiner? 12:57 What is special about the restaurant business