Today, when the opened restaurant can apply at the best for 10-15 % of "loading" firstly, it is necessary to trust the chef, which will estimate, how many products are required for the first time.
Basically, is exact as it is possible to entrust formation of an initial stock of a bar to your senior barman, but, taking into account high cost drinks, the directors prefer to take this business under the control.
Thus it is necessary to be ready for essential expenses, as the good marks of cognac, temples and fault of the best years are very expensive. And unwritten rule that in a bar of good restaurant cognac of cost one thousand dollars for a bottle always should be.
It is considered, that in restaurant of an average price category, for example, there are enough of six kinds of hot dishes from meat six - from a fish and three-four - from birds.
In the menu of expensive restaurants, naturally, it should be more positions, but within limits too. It is done that the unsophisticated client has not got confused in dishes.
Besides it is necessary not to forget, that the basic consumers of low-calorie dishes are the women, which, on supervision restaurateurs, make no more than 30-40 % of the visitors.
There are restaurants, where the waiters fill in the questionnaire, what dishes are absent in the menu.
As frequently you go in restaurants with the purpose to have a meal, to communicate, for realization of business meeting.
In life there are two reasons for visiting restaurant. First it's "for soul" (in a case of any event, holiday or simply to have good meal). Second it’s for business meeting.
Work of a Bar and the Concept of the Menu
At a restaurant with a bar and decent assortment of drinks the bar gives up to 35-40 % of day time proceeds.
The bar is as though the state in the state. Its many constant clients have no time for a little table in a hall because of a bar. And not to interrupt the barman and the client communication, the dish will be brought by the barman.
If to speak about assortment of a bar, how one of directors has briefly noticed, in a bar there should be everything, beginning from beer and finishing classical wines, cognac, Vermouths, liquors and whisky. Especially it is necessary to note a fashion on Chilean and South African wines which on a break-even sales level were blocked at some restaurants with French. On the approach there are also wines from Argentina, Australia and Morocco.
Presentation of a New Dish
Each new dish before getting in a hall is corrected to taste, and by the form, and at the price. Principles of selection of tasters can be the most different.
It is possible to invite to tasting not only the workers, but also friends then the chef asks questions. It happens sometimes, that chef get advice like "salad is not bad, but it will be even better if to add this or that component" and the salad really becomes better.
Price updating, as a rule, occurs most dramatically and develops on one of three models.
Model the first – authoritative.
The second model - democratic. It is carried out, when the manager offers the chef or to reduce expensive components, or to replace it with cheaper not to the detriment of quality.
The third model - liberal. It is possible only at full consciousness of two parties when the chief in advance counts a new dish.
Then the validation phase of a new dish follows - drawing up of a detailed technological card where the compounding and technology of preparation of those or other dishes is specified. It is necessary that in the future not only the chief-cook who has thought up it, will prepare it, but also other cooks of restaurant. Then on the basis of the calculation card the bookkeeper considers the price of a dish, then it is approved by the manager, and only after that the new dish is added to the menu.
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