where the public catering leaves
.JPG "where the public catering leaves")
3 April 2019 0 comments
Analysis of the menu
Restaurateurs complain of the high commissions and overregulation, but their income continues to grow steadily
Turnover of public catering, according to Rosstat, in 2018 grew up for 3.7 percent, to 1.52 trillion rubles. However restaurateurs complain that profit falls, and the market has not the best times. Why the cafe and restaurants even more often go today to minus, Rossiyskaya Gazeta was told by Sergey Mironov - the vice president of Federation of restaurateurs and hoteliers of Russia.
What today problem No. 1 for restaurateurs?
Sergey Mironov: Payment by cash cards. Today banks do everything that people refused cash. But for restaurants it is a big problem. The restaurant pays for acquiring. At the same time buys products in the market for cash. Qualitative fresh products for restaurant can be bought only there. And to take cash from bank, in a case when the guest paid off according to the card, the restaurant should pay bank essential percent.
Besides, the restaurant is obliged to hold huge staff, professionally prepared administration. For example, in our country the concept of family business when restaurant the married couple with children is at the helm is simply impossible. We are forced to keep big staff of administration because of a large number of norms. And it is huge investments. In general all scheme needs simplification. Long ago it is time to change the legislative rules concerning restaurant business. It will allow to reduce expenditure for employees, superfluous for restaurant, without which do around the world long ago. A huge number of small laws and norms remained from the Soviet past, amplified in reorganization and were supplemented with new acts.
Share of domestic goods in kitchen very low as there is no support of the state. It is more favorable to most of restaurateurs to take a foreign product
If so goes further, then in the restaurant market there will be only large monsters network sales managers. All gastronomic restaurants, the separate creative children dreaming to develop, say, the Russian cuisine slowly will leave the market. Just will not sustain. And investors will refuse to invest. And we will live among "sushechnykh", the Italian snack bars and the multinational companies clamping the domestic businessman.
Restaurateurs complain of the high commissions and overregulation, but their income continues to grow steadily
Turnover of public catering, according to Rosstat, in 2018 grew up for 3.7 percent, to 1.52 trillion rubles. However restaurateurs complain that profit falls, and the market has not the best times. Why the cafe and restaurants even more often go today to minus, Rossiyskaya Gazeta was told by Sergey Mironov - the vice president of Federation of restaurateurs and hoteliers of Russia.
What today problem No. 1 for restaurateurs?
Sergey Mironov: Payment by cash cards. Today banks do everything that people refused cash. But for restaurants it is a big problem. The restaurant pays for acquiring. At the same time buys products in the market for cash. Qualitative fresh products for restaurant can be bought only there. And to take cash from bank, in a case when the guest paid off according to the card, the restaurant should pay bank essential percent.
Besides, the restaurant is obliged to hold huge staff, professionally prepared administration. For example, in our country the concept of family business when restaurant the married couple with children is at the helm is simply impossible. We are forced to keep big staff of administration because of a large number of norms. And it is huge investments. In general all scheme needs simplification. Long ago it is time to change the legislative rules concerning restaurant business. It will allow to reduce expenditure for employees, superfluous for restaurant, without which do around the world long ago. A huge number of small laws and norms remained from the Soviet past, amplified in reorganization and were supplemented with new acts.
Share of domestic goods in kitchen very low as there is no support of the state. It is more favorable to most of restaurateurs to take a foreign product
If so goes further, then in the restaurant market there will be only large monsters network sales managers. All gastronomic restaurants, the separate creative children dreaming to develop, say, the Russian cuisine slowly will leave the market. Just will not sustain. And investors will refuse to invest. And we will live among "sushechnykh", the Italian snack bars and the multinational companies clamping the domestic businessman.
So far on feelings the restaurant market is rather alive and mobile.
Sergey Mironov: New restaurants open all the time. However in recent years profit noticeably decreased. Now guests go to restaurants much less often. They should be "enticed" low prices. To survive in the market where profit falls, harder and harder. It can do only to professionals.
The attention of clients is attracted with active work in social networks, discounts and bonuses. The discount, certainly, is less favorable to the restaurant, than a bonus. But it is much more pleasant to guest to receive them. Nobody will refuse a discount in 10 percent. It is better, than know that something somewhere is summarized or collects.
And flavoring preferences of Russians change?
Sergey Mironov: People incline to the simplest and extremely clear food now. The dish has to be big, tasty, "not abstruse" and inexpensive. And what it is kitchen, Italian, Russian it is not so important. The trend is such. In professional circles speak about fashion for beer restaurants and also about popularity of Pan-Asiatic and Peruvian cuisine. But all talk in the gastrotusovkakh not strongly touches the main consumer.
In dishes domestic ingredients prevail?
Sergey Mironov: New restaurants open all the time. However in recent years profit noticeably decreased. Now guests go to restaurants much less often. They should be "enticed" low prices. To survive in the market where profit falls, harder and harder. It can do only to professionals.
The attention of clients is attracted with active work in social networks, discounts and bonuses. The discount, certainly, is less favorable to the restaurant, than a bonus. But it is much more pleasant to guest to receive them. Nobody will refuse a discount in 10 percent. It is better, than know that something somewhere is summarized or collects.
And flavoring preferences of Russians change?
Sergey Mironov: People incline to the simplest and extremely clear food now. The dish has to be big, tasty, "not abstruse" and inexpensive. And what it is kitchen, Italian, Russian it is not so important. The trend is such. In professional circles speak about fashion for beer restaurants and also about popularity of Pan-Asiatic and Peruvian cuisine. But all talk in the gastrotusovkakh not strongly touches the main consumer.
In dishes domestic ingredients prevail?
Sergey Mironov: With them a separate problem. A share of domestic goods in kitchen really low as there is no support of the state. It is more favorable to most of restaurateurs to take a foreign product. A basis of any restaurant - stable quality. And only foreign producers can provide it today. Russian differ in unstable quality and irregular deliveries. The price within a year can rise several times. And even the product can be gone completely. We cannot work at one product today, tomorrow - "to replace" the guest to another.
For example, the guest long time was accustomed to a wild salmon from Kamchatka, explained his advantage. And then there was a situation when (within the WTO) duty on export of a chinook (a widespread species of anadromous fishes of family of salmon) was cancelled. Our fishermen undertook to sell all catch to Asia, without leaving almost anything to the local market. So it happened last year. Instead of the predicted 510 tons only 332 tons of a wild salmon were caught. And domestic market had only several tons. And the Russian restaurateurs, in fact, appeared "on an absence of fish". Those who tried to pass on a silver salmon received similar problems. Here because of what the foreign product defeats all our efforts so far.
For example, the guest long time was accustomed to a wild salmon from Kamchatka, explained his advantage. And then there was a situation when (within the WTO) duty on export of a chinook (a widespread species of anadromous fishes of family of salmon) was cancelled. Our fishermen undertook to sell all catch to Asia, without leaving almost anything to the local market. So it happened last year. Instead of the predicted 510 tons only 332 tons of a wild salmon were caught. And domestic market had only several tons. And the Russian restaurateurs, in fact, appeared "on an absence of fish". Those who tried to pass on a silver salmon received similar problems. Here because of what the foreign product defeats all our efforts so far.