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| How to Choose Cuisine and Menu | fBefore to open restaurant with unfamiliar exotic cuisine, it is necessary to reflect on, whether you can, choosing the future chief - cook, to distinguish the foreman from the impostor. And planning in province the restaurant with French or Italian cuisine, is necessary to think where you will find the suppliers of seafood’s, and also fresh within the whole year salads, vegetables and fruits.
The decision of various technical questions depends on a choice of cuisine, beginning from the type of equipment, and preparations of the technological plan of a premise, and finishing formation of the concept of an institution, its subjects.
 In dependence on cuisine type almost 99 % restaurateurs put a thematic orientation of restaurant: hunting, automobile, sports, house, etc. The enterprise without obviously traced subjects risks to remain not noticed on a background of motley variety of competitors. The themes of restaurant are directly connected with what it will treat.
In a delicatessen, as well as in clothes, the fashion is formed by professionals. Recently interest to a healthy way of life has risen.
For the given style addition of easy exotic accent in quite traditional European dishes, a combination of various cusine of the world is characteristic. During preparation elements of dishes of Northern Africa, the island states of Pacific Ocean, the African coast of Indian Ocean are used, and the potential for creativity is unlimited. So, if prepare goose liver in apple vinegar, we shall get a dish under the classical French recipe. But it is necessary to replace an apple with pineapple or a mango, it turns out present fusion. For this direction use of huge quantity of components is characteristic. Similar "Babel" in a plate of your clients at successful coincidence of circumstances can win to your institution glory of the most fashionable in capital; satisfy vanguard inquiries of the "advanced" gourmets and to bring financial success.
In any case, quite probably, that if your cook will learn to prepare the lobster with coconut milk and a beef under sauce, the question with a choice of cusine will be solved.
Rather widespread mistake of not profile investors consists in that they do the rate on that cuisine which know and understand. Or you should notify citizens who love, for example, the Caucasian cuisine, on existence of your institution, or to borrow in more traditional direction. It is necessary to be assured, that in  that area where the institution opens, there live enough people of that nationality which cuisine you offer, and provided people who will go to you on a regular basis. The usual person in such restaurant descends once for exotic. The constant visitor becomes only the one who has grown on Caucasus and tests nostalgia on native cuisine.
For example, the Vietnamese restaurant recently has opened. Who knows what such the Vietnamese cuisine? Only the one who there lived? And they do not have release from clients.
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