Today I will tell you in detail about public catering establishments, which establishments belong to them, and what classes they are divided into. If you think that catering establishments are just bars, cafes and restaurants, then you are mistaken, now I’ll tell you why.

Catering

Public catering (catering)- a branch of the national economy that is engaged in the production and sale of finished food products or semi-finished products. Such enterprises include canteens, coffee shops, bars, confectionery shops, pizzerias, fast foods, restaurants, dumpling shops and many other enterprises.

In other words, we can also say that these are all enterprises that provide food services, as well as produce culinary products or semi-finished products.

Catering enterprises are divided into public (canteens in kindergartens, hospitals, schools, state enterprises) and private (cafes, bars, restaurants).

Services provided at catering establishments are divided into:

• food services;
• services for the production of culinary products and confectionery products;
• services for organizing consumption and maintenance;
• services for organizing leisure time for visitors;
• other services.

Catering establishments must comply with established sanitary and fire safety rules, comply with regulatory and technological documents, and take care of the quality of the services and products provided. Businesses also have a responsibility to ensure the health and safety of workers and visitors and to care for the environment.

Catering enterprises are also divided into:

• blanks;
• pre-production;
• having a completed production cycle.

Procurement enterprises include enterprises where raw materials are used to produce confectionery products or semi-finished products, which are subsequently used in pre-production establishments. As a rule, these are quite large enterprises with a large turnover, their own warehouses, freezers, high-tech equipment, and a fleet of vehicles for delivering products to consumers.

Such enterprises include confectionery shops, culinary shops, dairy factories, etc.

And then already pre-production enterprises They use these products to prepare final food products from semi-finished products and sell them to the population through snack bars, fast foods, cafes, bars, canteens, dumpling shops, dumpling shops, and beer houses.

To establishments that have completed production cycle include those that have the ability to completely prepare the final product from raw materials and sell it to their visitors, and also have large trading or banquet halls for selling products. These can be quite large pizzerias, cafes or restaurants.

In addition to selling high-quality products and dishes, high-quality service, restaurants must also take care of entertaining their guests and providing cultural recreation))

Catering establishments

A restaurant is a catering enterprise with a large assortment of complexly prepared dishes, including custom and branded, wine, vodka, tobacco and confectionery products, with a highly qualified level of guest service combined with a stylish and unique design and interior of the premises, as well as the organization of entertainment for restaurant visitors and cultural recreation.

Based on the range of products sold and artistic design, restaurants are divided into:

• specialized,
• with national cuisine;
• thematic.

By location - a restaurant at a hotel, a train station, in a recreation area, a dining car, etc.

The restaurant must employ employees with special education and high qualifications. Waiters, cooks, bartenders must thoroughly know their food preparation technology, and be able to find a common language with any restaurant guests and serve in such a way that visitors become regular guests.

Often, restaurant staff are dressed in, this gives a certain style to the establishment and distinguishes it from the rest with its style.

Furniture in restaurants should be of high comfort, matching the interior of the room, chairs should be soft and comfortable. Also, cutlery and crockery in restaurants must be of high quality. In many luxury establishments, waiters' knowledge of foreign languages ​​is encouraged.

Bar is a catering establishment with a bar counter that sells alcoholic, non-alcoholic, snacks, desserts, confectionery and bakery products.

Based on the range and method of preparing the products sold, bars are divided into:

• dairy;
• pubs;
• wine;
• cocktail bars;
• coffee;
• grill bars;

According to the specifics of the service, bars are divided into:

• variety bar;
• disco bar;
• fitness bar;
• video bar.

Compared to restaurants, bars often do not have the ability to prepare complex dishes and their range of dishes is much more limited. Quite often in bars, in addition to drinks, there can only be sandwiches, pizzas and similar products, since the focus of bars is more on drinks rather than food.

A cafe is a catering establishment that organizes food and recreation for visitors, but compared to restaurants it has a smaller range of dishes and drinks, a more modest interior, and spaciousness.

However, cafes also sell branded, custom-made, complex dishes, and in some of them the quality of service and staff qualifications can be quite high. There are a large number of small cozy cafes with their own flavor and excellent signature snacks and dishes; they are especially often found in resort, tourist centers or large cities.

In addition to the dining room, a cafe must have a vestibule, a cloakroom and restrooms for visitors.

In addition to meals and snacks, a cafe must also provide entertainment for its guests, think through the interior, lighting, and good ventilation of the room. Crockery, furniture and cutlery must also be of a certain level.

A dining room is an establishment that is generally accessible or serves a specific contingent of consumers, with a varied assortment of dishes, confectionery and flour products.

Based on the range of products, canteens are divided into dietary and general types. As a rule, dietary facilities are located in children's or medical sanatoriums and institutions. Basically, the principle of self-service is used in canteens; visitors, walking along the distribution line, choose snacks and drinks, pay and sit down at a free table.

The dishes and cutlery in the canteens are also quite simple and you won’t find gourmet dishes in these establishments - everything is simple and home-style.

Exceptions are canteens located in executive committees, regional administrations, ministries and higher government institutions. You can always eat tasty and cheap food there in good conditions)) But getting there is not so easy ((

Snack bar is an establishment with a limited assortment of simply prepared dishes for quick service to visitors.

Depending on the range of products sold, snack bars are divided into:

• dumplings;
• dairy;
• dumplings;
• cheburek;
• dumplings;
• pie;
• pancake shop;
• sausage;
• kebab shop;
• pizzeria, etc.

All eateries use the principle of self-service; furniture and cutlery can be very simple, even disposable. Due to their simplicity, these establishments have fairly affordable prices.

A buffet is an establishment equipped with a counter and a display case that sells a limited assortment of simple dishes, drinks, and baked goods that are prepared in other places (canteens, cafes), but are only sold here.

Examples of buffets can be seen in large numbers at bus and railway stations, hospitals, schools, theaters and in the lobby of concert halls during major concerts.

Classes of catering establishments

Depending on the quality of services provided, level of service, qualifications of staff, design and decoration of the hall, furniture, decorations and quality of cutlery, the following classes of catering establishments are distinguished:

1. Higher
2. First

The luxury class is characterized by a unique luxurious design and interior of the hall, an increased level of comfort, a large assortment of gourmet and signature dishes, an extensive wine and cocktail list, comfortable furniture, expensive high-quality cutlery and table glass, organization of themed evenings, performances of groups and general organizations Guests' relaxation should be given maximum attention.

For the “highest” class - the original interior of the establishment, comfortable furniture, high-quality cutlery and glass, a varied assortment of dishes and snacks, the presence of signature dishes and cocktails, and the organization of quality leisure time for visitors.

For “first” class - the comfort of the establishment’s hall, the availability of an assortment of high-quality, complexly prepared dishes, signature dishes, simple cocktails, high-quality cutlery and glass.

I told you about the most common restaurant enterprises that employ the labor of a waiter or bartender. There are also culinary factories, procurement shops, confectionery factories - all of them belong to catering enterprises, but I will not talk about them in detail.

All restaurant business establishments are important and have their own audience, and this must be taken into account when opening a new establishment. The staff of any of the establishments I described above deserves respect for their work. I have been working in cafes and restaurants for over 20 years and I know what hard work it is. I send a huge greeting to all catering workers, we are all one big family!

This is where I will end today’s post, I look forward to your questions, wishes, suggestions for new publications in the comments.

I would be grateful for sharing the note on social networks.

See you!

With respect, Nicholai

Notes

Catering- this is a branch of the economy, the basis of which is public catering enterprises intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption (GOST R 50647); differing in types, specialization and classes.

Economic changes and the associated processes of privatization in public catering have led to changes in the organizational and legal forms of restaurants, cafes, bars, canteens, and snack bars.

The change of ownership of these enterprises led to an expansion of the range and improvement of the quality of services. This, in turn, helped ensure the profitability of public catering enterprises and create real competition. As a result, the public catering market began to revive in our country, subject to the economic laws of supply and demand and competition.

Development prospects consumer market are related:

· with government regulation measures in the field of public catering by supporting small and medium-sized businesses;

· support for socially vulnerable segments of the population;

· creation and strengthening of public catering infrastructure and a competitive environment;

· holding all-Russian and interregional fairs and competitions;

· . strengthening control over the quality of products and services;

· compliance with trade rules.

Main directions state and regional policy in conditions of market relations:

· priority development of a publicly accessible network of public catering establishments aimed at various consumer groups;

· development of a network of fast food establishments, including shish kebab, sausage, pancake, pirozhki, sandwich, cheburechka, and dumpling shops;

· restoration and expansion of the network of socially oriented enterprises that provide food to workers, office workers, students, schoolchildren, students of vocational schools, colleges, children in preschool institutions, patients of medical institutions;

· stimulating the expansion of the network of public catering establishments that use industrial cooking methods and deliver culinary products according to consumer orders (to home, office, organization or institution);

· development of a network of public catering establishments in areas of comprehensive trade and hotel services, along highways, at gas stations, at airports and train stations.

The formation of an extensive network of public catering establishments is carried out according to the principles:

· unification of their types ( cafe, canteen, restaurant, bar, snack bar);

· differentiation of these enterprises in terms of comfort, quality of service and range of services provided.

In conditions of increasing competition, new queuing technology has received great development fast food – This is a quick service to consumers with a simple range of products at low prices.

The main advantage of fast food technology is that these technologies make it possible to more clearly respond to fluctuations in the market for culinary and dining products, and minimize losses from commercial activities when creating various types of food establishments.

The network of various catering establishments using express technologies is developing so quickly that they have almost completely replaced this type of catering establishment as a public canteen.

/The principles of the formation of progressive and traditional technologies for production and sales of products are presented in the table./

Currently, there are three types of food establishments operating under the fast food system:

· highly specialized express snack bars in the form of mobile or stationary tent containers;

· specialized pavilion-type express catering enterprises, represented by snack bars, cafes, bars;

· stationary fast food establishments operating as bars, cafes, restaurants.

Leading fast food chains have a sufficient number of typologically similar characteristics. Among them is an emphasis on Western equipment and Western technologies; franchising as the main tool for network development; hiring unqualified personnel (mostly students) and training this personnel in the process of a live technological process.

Although it should be noted that a network of express commercial enterprises has begun to develop, which are trying to adapt foreign experience to Russian characteristics, traditions and tastes, the range of such enterprises includes products based on the use of domestic raw materials.

Thus, along with the world's fast food systems, such as McDonald's, Pizza Hut, etc., systems characteristic only of the Russian market have developed - Rostik, s, Metro-Express, Russian Bistro.

/The Russian Bistro fast food system has been operating since 1995. It was based on the idea of ​​the Russian Cossacks, who are credited with the origin of the word “bistro”. In 1812, having reached Paris in triumph, the Cossacks demanded to be fed quickly and sensibly in taverns. So the Russian “quickly” was heard as “bistro”./

Russian Bistro includes a chain of fast food establishments and manufacturing enterprises that produce products according to ancient recipes of Russian cuisine. These are flour culinary products in the form of frozen semi-finished products (pies with various fillings, cheesecakes, pies, kulebyaki, pies), supplied to enterprises; ready-made chilled products – salads; drinks: Rus and Pskov kvass, Monastyrskaya mead; whey-based milk drinks.

At the enterprises of the system, they use a single design in the Russian national style (standard elements for the design of building interiors, staff clothing, product packaging, etc. The employees of the Russian bistro are dressed in an attractive bright uniform, and the emblem depicts a brave, high-cheeked Cossack.

The enterprises of the Russian Bistro have low prices, which ensures a large volume of sales and profit by accelerating the turnover of the enterprise's funds.

The development of mass catering facilities in secondary schools involves the creation of specialized production complexes for school catering. The basic structures of such complexes include school feeding plants and procurement factories, as well as pre-preparation canteens located in educational institutions. This approach to organizing school meals involves accounting school canteens on the balance sheet of the educational institution.

The functioning of public catering establishments at industrial enterprises and institutions is carried out according to two options.

In the first option, catering establishments are structural divisions of manufacturing enterprises and institutions.

In the second option, catering establishments operate as independent organizations serving the relevant groups in accordance with an agreement concluded with the administration of the enterprise or institution.

Public catering establishments in hospitals, nursing homes, boarding schools, etc. function in conjunction with the activities of the institution itself. At the same time, regardless of the pattern of structural relationships with the institution itself, the development of a catering enterprise should be carried out at the expense of local budget funds.

To protect low-income segments of the population of cities and towns, free food coupons are organized at the expense of the Red Cross, the city budget, and charity events.

Required development conditions Catering:

Expanding the production of the most important types of technological equipment and mechanization;

Development of the production of specialized vehicles with refrigerated bodies for the transportation of semi-finished products in functional containers and containers;

Introduction of vending machines and highly specialized equipment with possible modular configuration of them for express cafes, bars, fast food establishments;

Use of new packaging materials and disposable utensils;

Improving the payment system for food (introducing a non-cash payment system at food enterprises).

Thus, the restructuring of the public catering sector is associated with the implementation of the entire complex of tasks assigned to it.

1. Features of the production and trading process in public catering establishments.

The main feature of the activities of public catering enterprises is the combination of three functions: production of products, their sale and organization of consumption and, as a rule, the coincidence of these functions in time.

The functions and features of public catering enterprises may vary depending on the level of the industrial base producing products to supply procurement and pre-preparing food enterprises. In this regard, in the future it is possible to retain only two functions; sales and organization of consumption.

The activities of food enterprises are characterized by the following conditions (features):

The range of products depends on the nature of demand and the characteristics of the contingents served, their professional, national, age composition, purchasing power, working and living conditions, and demographic factors;

The demand for products and services of public catering enterprises and its changes depend on the season, time of day, days of the week (in summer - cold soups, soft drinks; in winter - meat dishes; on weekends and pre-holidays - products from restaurants, cafes, demand for semi-finished products );

Preparation of dishes and culinary products in small batches according to their demand (due to the short shelf life of culinary products) in a daily changing assortment);

Increase in the total volume of production and sales of highly prepared semi-finished products and ready meals;

The operating hours of catering establishments serving organized groups of consumers depend on the operating hours of production enterprises, institutions, and educational institutions.

Along with the main target function (production, sale and organization of consumption of products in the halls and for home preparation), catering enterprises provide additional services to the population.

Additional services – all other types of activities of food enterprises to serve the population, carried out outside the scope of their approved functions and official duties.

The volume and types of additional services depend on the type of enterprise and its class, determined by the availability of the appropriate material and technical base, the number and qualifications of employees, the level of quality of service, etc.

All types of additional services associated with material and labor costs must be paid at the expense of the customer.

Examples of additional services include the following:

Chef services at home for preparing complex dishes;

Waiter services at home;

Organization of a school for young housewives;

Sale of flowers (in restaurants);

Organization of the order table;

Call a taxi, etc.

It is especially necessary to highlight in the activities of public catering enterprises organization of leisure various population groups: the creation of specialized enterprises that unite consumers based on creative interests - a disco bar, a variety show bar, etc. It should not be overlooked that catering establishments are also the most important structural elements of theaters, cinemas, clubs, etc.

2. Production and trading structure of food enterprises with different production cycles.

The functional composition of the premises of catering establishments depends on:

Functions performed by the enterprise;

Product range and production volume;

Level and forms of specialization and cooperation.

In the public catering system there are 5 types of catering enterprises with different production and trading structures:

- Z catering establishments – enterprises producing semi-finished and finished products to supply them to enterprises performing consumer service functions. Procurement enterprises have only the function production.

- D catering establishments – enterprises manufacturing products from semi-finished products obtained from procurement food enterprises or food industry enterprises.

- Enterprises with a full production cycle – enterprises that process raw materials, produce semi-finished and finished products, and then sell them themselves in halls, buffets, and culinary stores. Such enterprises have all 3 functions.

- Enterprises - distribution – enterprises that do not have their own production and sell finished products. These enterprises have the functions of selling and organizing the consumption of products.

- Trade enterprises – enterprises that only have the function of selling products (cooking shops, buffets).

The premises included in public catering establishments are united into the following functional groups:

- retail premises – entrance hall (including wardrobe, washrooms and restrooms); halls with dispensing stations at self-service enterprises, an antechamber, a hall without a dispensing station at enterprises with waiter service, banquet halls, a relaxation room, a doctor's office (in dietary canteens), a culinary store hall, premises for organizing recreation in specialized enterprises;

- industrial premises - production workshops, washing tableware and kitchen utensils, service bar, dispensing room, service room (in enterprises with waiter service), manager's room. production;

- warehouses - refrigerated chambers for storing meat, fish, fruits, herbs, drinks, dairy products, fats, gastronomy; unrefrigerated pantries for dry food storage; storage room for containers, equipment, material and technical equipment; boot;

- office and household premises – administrative premises of the directorate, accounting, staff premises, showers, restrooms, linen, wardrobe for staff, meal room, etc.;

- Technical buildings - ventilation chambers (supply and exhaust), electrical control room, engine room of refrigerated chambers, heating unit, thermal curtain room, workshops;

- expedition – refrigerated chambers for storing semi-finished products (meat, fish, vegetables, etc.), non-refrigerated storerooms for storing semi-finished products, unloading room, forwarder's premises. The expedition is organized only at catering establishments.

The production and trading structure of catering enterprises with different production cycles is presented in Diagram 1 “Production and trading structure of public catering enterprises”.

The main production unit of the enterprise is shop, which is a spatially, territorially and administratively separate part of the enterprise in which a set of works is performed. Workshops are divided into production areas, departments, technological lines, and workplaces.

The structure of enterprises can be workshop And shopless.

With a workshop structure the workshop is endowed with a certain production and economic independence, receives a single planned task, and operational accounting is carried out in the workshop. The workshop structure is most often used in procurement catering establishments.

Shopless structure used in most procurement public catering enterprises, where workshops are allocated conditionally to distinguish between different production processes according to the types of raw materials processed or methods of culinary processing. The planned task and the volume of work performed are established for the entire production as a whole, which is headed by the production manager.

Depending on the nature of the production activity of the enterprise and the organization of the production process, there are 3 types of production structure: technological, subject and subject-technological (mixed).

Technological structure- presupposes a clear technological isolation of different types of production. For example, the production of semi-finished fish products, the production of semi-finished meat products, etc. Here, production is built on the principle of technological specialization, when each section performs technological operations of a certain type. This structure is inherent in procurement public catering enterprises.

Subject structure – involves the specialization of the main sections of the enterprise in the production by each of them of a specific product assigned to it or a specific group of products. For example, in a meat and fish workshop there is a section for the production of semi-finished meat products, a section for the production of semi-finished fish products, and a section for the production of semi-finished poultry products.

The subject structure allows equipment to be located along the technological process, which simplifies and reduces the cost of intra- and inter-shop transportation of semi-finished and finished products. This, in turn, helps reduce production cycle times. The subject structure, as a rule, is inherent in enterprises with a full production cycle and pre-preparation public catering enterprises.

Subject-technological (mixed) structure characterized by the presence at one enterprise of main workshops, organized according to subject and technological principles.

Introduction

Public catering is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

Development of public catering:

provides significant savings in social labor due to more rational use of equipment, raw materials, materials;

provides workers and employees with hot food during the working day, which increases their efficiency and maintains health;

makes it possible to organize a balanced, balanced diet in children's and educational institutions.

Public catering was one of the first sectors of the national economy to embark on the path of transformation, taking the burden of the most acute problems of the transition period onto market relations. The privatization of enterprises took place at a rapid pace, and the organizational and legal form of public catering enterprises changed. A large number of private small enterprises have appeared. In 1995 The Russian Federation Law “On State Support of Small Businesses in the Russian Federation” is being issued. This law is one of the fundamental ones for the period when the course sharply changes from a 100% state monopoly in the economy to market relations. It determines which of them can count on state support. Therefore, specialized enterprises that began to disappear in the first years of privatization are now gaining momentum in their development (kebab shops, dumpling shops, pizzerias, bistros, etc.).

Many public catering enterprises are purely commercial, but along with this, social catering is also developing: canteens at industrial enterprises, student and school canteens. There are food factories and companies that take on the task of organizing social catering.

Catering enterprises perform three interrelated functions:

production of culinary products;

sales of culinary products;

organization of its consumption.

Current state and prospects for the development of public catering

Currently, a strict classification of establishments has not been developed in the Russian catering market. In world practice, there are many principles for classifying restaurants: by assortment, by staff qualifications, by target audience, by price level. In Russia, the simplest classification by type is most common: restaurant, bar, cafe, canteen, snack bar. At the same time, clear requirements for this or that type of catering establishments in Russia have not yet been developed. Therefore, usually the specialization of a catering establishment is determined based on its own positioning.

In the traditional classification established by GOST R 50762-95, restaurants are divided into three classes: luxury, highest and first, each of which meets a specific set of requirements. However, in modern conditions it is advisable to use a slightly different gradation; elite, restaurants for the middle class (democratic) and fast food. In addition, in addition to ordinary bars and cafes, in recent years there has been a special type of catering establishment - coffee shops.

In recent years, the restaurant business has begun to attract more and more investors from a variety of business areas. This is due, first of all, to the attractiveness of this market in the context of the country’s economic growth and the well-being of the population, as well as the possibility of obtaining a stable profit during the entire period of the restaurant’s existence with its competent management (catering is one of the most liquid sectors of the economy).

At the same time, the restaurant business is fraught with many dangers for potential investors. Russia lacks serious market experience in the restaurant industry and long-standing traditions. In addition, there is no established methodological base to help run a business. Another difficulty is that many investors view a restaurant as a “toy” that should make money but not require much attention. A review of the public catering market in St. Petersburg allows us to conclude that most public catering establishments base their thematic focus on the type of cuisine: hunting, sports, home, etc. An enterprise without a clearly visible theme risks remaining unnoticed against the backdrop of the diversity of competitors. The main mistake of investors who come to the restaurant market from other areas of business is to rely on the cuisine that they know and understand. However, this is not enough. Many investors underestimate the complexity of the foodservice market. In order for a restaurant to start making a profit, it is necessary to build a competent marketing policy aimed at attracting and retaining the target audience. Therefore, it is necessary to inform the population in advance about the opening of the establishment, and then maintain constant interest in it, both attracting new visitors and forming the loyalty of old ones. If we are talking about a fundamentally new specialization of a restaurant (especially with exotic cuisine), it is imperative to adapt the cuisine for Russian consumers, taking into account their tastes while maintaining a constant availability of products available for preparing dishes. Once the apogee of fashion for a restaurant with unusual cuisine passes (this takes about a year in the absence of powerful advertising), either a period of stability begins, subject to the acceptance of the proposed cuisine, or the restaurant is forced to look for new directions in the menu and tastes in order to maintain its attractiveness.

Currently, there are not enough restaurants on the market for middle-class clients with an average bill of 10-15 dollars. Now this niche is developing through the opening of affordable establishments - cafes, coffee shops and fast food restaurants. A significant share of the opening restaurants is occupied by Japanese sushi bars. That is why there is a gradual transfer of investment activity in the market from the niche of expensive restaurants to the segment of mid-price restaurants and cafes, as well as fast foods.

For public catering enterprises, the presence of a so-called “anchor” is of great importance, ensuring a constant flow of customers, since competition among restaurateurs is mainly for location, which is one of the key competitive advantages in this business. On average, 30-40% of the fixed costs of running a restaurant consist of rent for the premises. The range of rates in the restaurant real estate rental market is very wide. For an object in the most attractive location of St. Petersburg (in the area of ​​Nevsky, Vladimirsky, Zagorodny, Sadovaya, Liteyny, Moskovsky prospects, Malaya and Bolshaya Konyushenny streets) they can ask for up to $2,600 per sq. m. m per year. In residential areas, away from the metro and highways, and in industrial zones, rent starts from $110 per sq. m. m per year. The average rate for a premises located in a prestigious area with good roads and developed transport infrastructure is $1,200-1,800 per sq. m. m per year. Almost half of the investors require that the premises proposed to them for the location of the restaurant should not previously have had any catering establishments, since it is sometimes very difficult to reverse the reputation of its predecessor. According to experts, at least 2-3 years must pass before the image of the establishment can be created from scratch. In addition, many restaurateurs are looking for premises based on the existing concept of the future establishment, making certain requirements for footage, the shape of the hall and the height of the ceilings.

The success of a restaurant depends to a great extent on the director (manager), on his ability to manage staff, negotiate with suppliers, the ability to plan costs and make the right decision on the strategic management of the restaurant in a timely manner; the personal qualities of the restaurateur manager also play a significant role. Some restaurant owners lose a profitable restaurant only because they were unable to correctly evaluate their director, establish human relations with him, and show their interest in the success of “their restaurant director.” Moreover, the responsibilities of the director of a large restaurant and the director of a small cafeteria differ practically little.

In addition, great attention should be paid to personnel policies regarding service personnel. According to expert estimates, 40% of St. Petersburg waiters and bartenders change jobs at least once a year. This is due to their dissatisfaction with wages and working conditions. That is why it is necessary to form the loyalty of not only visitors, but staff, which is an important strategic potential of any catering establishment.

Thus, summarizing the situation in the public catering market of St. Petersburg, we can say with confidence that development is proceeding at a high pace, the market is not yet saturated and there is still enough space for a large number of players, but success in competition largely depends on the location, pricing policy, concept and highly qualified restaurant.

Catering is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and customer service and differing in types and specialization.

Development of public catering:

Provides savings in social labor due to more rational use of equipment, raw materials, materials;

Provides workers and employees with hot food during the working day, which increases their efficiency and maintains health;

Makes it possible to organize rational nutrition in children's and educational institutions.

Public catering was one of the first in a number of sectors of the national economy to embark on the path of transformation, taking the burden of the most acute problems of the transition period onto market relations. The privatization of enterprises took place at a rapid pace, the organizational and legal form of public catering enterprises changed, and a large number of private small enterprises appeared. In 1995, the Russian Federation Law “On State Support of Small Business in the Russian Federation” was issued - one of the fundamental ones for the period when the course sharply changed from a 100% state monopoly in the economy to market relations. The law determined which enterprises are considered small and which of them can count on state support. Therefore, specialized enterprises that began to disappear in the first years of privatization are now gaining momentum in their development (kebab shops, dumpling shops, pizzerias, bistros, etc.).

Many public catering enterprises are purely commercial, but along with this, social catering is also developing: canteens at industrial enterprises, student and school canteens. There are food factories and companies that take on the task of organizing social catering.

Competition is an integral part of the market environment, the main engine of a market economy. The main task of each enterprise in a competitive environment is to improve the quality of its products and services provided. The successful operation of an enterprise (firm) must be ensured by the production of products and services that:

Meet clearly defined needs;

Satisfy consumer requirements;

Complies with applicable standards and specifications;

Meet current legislation and other requirements of society;

Offered to consumers at competitive prices;

Causes profit.

To achieve its goals, the enterprise must organize its activities in such a way as to keep under control all technical, administrative and human factors affecting product quality and safety.

A situation where supply exceeds demand requires a marketing approach to organizing work. Food and service services must be competitive. The main criteria of competitiveness are safety, quality, range, price, services. Marketing research is needed, the object of which should be consumers, their attitude towards services, requirements for the quality and range of products and services. The research results can be used as the basis for an enterprise’s quality policy, and it cannot be done without creating quality systems.

Such a system is multi-element. It includes, for example: management responsibility, procurement of raw materials and products, development of new products, production management, control, identification of services and products, prevention of incorrect actions, management of service processes, product safety, marketing, personnel training.

In recent years, important laws of the Russian Federation have been adopted, designed to protect the interests of the country's residents: “On the Protection of Consumer Rights”, “On Standardization”, “On Certification of Products and Services”, “Law on the Uniformity of Measurements”. These laws protect consumers' rights to safe, quality products and services that are also safe for the environment. They should also guide catering establishments in their work.

Increasing the efficiency of public catering is based on the principles of production intensification common to the entire national economy - achieving high results with the least expenditure of material and labor resources.

Production concentration in public catering provides for the concentration of means of production and labor in large enterprises, such as procurement enterprises for the centralized production of highly prepared semi-finished products, culinary and confectionery products with subsequent distribution to other enterprises. It is necessary to take into account world experience, because the development of social nutrition is based on concentrated production, using new technologies to provide finished products to workers, children, schoolchildren, students, the elderly, etc., and in accordance with the physiological needs of each social group. An example of such concentration of production is the Helsinki food processing plant of a Finnish company, and the Dresden central kitchen in Germany. At these enterprises, the production of products (from loading raw materials to preparation and distribution to large and small enterprises) is almost completely automated, thanks to this the consumer receives biologically complete nutrition, the safest possible products, and a wide range.

Production specialization in catering- this is the concentration of the activities of a public catering enterprise on the production and sale of a certain range of products or on the implementation of certain stages of technological production.

There are two types of specialization – subject and technological (staged).

The subject specialization of enterprises is developing in the following directions:

Catering for individual groups of consumers, depending on their work and study;

Catering for consumers in need of dietary and therapeutic nutrition;

Production of dishes of national cuisine and cuisine of foreign countries;

Production of culinary products from one type of raw material (vegetarian canteens, dairy cafes, fisheries);

Production of a narrow range of dishes in dumplings, shashlik, cheburechny, etc.

The essence of technological specialization of the product production process is divided into two stages: mechanical processing of raw materials and preparation of semi-finished products at procurement and industrial enterprises and production of finished products at pre-production enterprises. Technological specialization is closely related to the concentration of production.

Cooperation in public catering- This is a form of production relations between enterprises that jointly produce certain public catering products. Cooperation can be intra-industry, for example, between procurement and pre-production enterprises. An example of such cooperation can be food factories, school and student catering companies.

Intersectoral cooperation is cooperation between enterprises in various industries, for example, between public catering enterprises and meat processing plants, dairy plants, poultry factories and other industrial enterprises that supply semi-finished products to public catering enterprises; creation of complex companies.

The efficiency of public catering largely depends on the implementation of scientific and technological progress, the main directions of which are the following:

- first direction– this is the mechanization of processes, the use of modern equipment (mechanical, thermal, refrigeration). With the centralized production of semi-finished products and culinary products, it is necessary to introduce high-performance mechanisms and machines, production automation; introduction of mechanized production lines for processing vegetables, preparing meat and fish semi-finished products. At the same time, it is necessary to mechanize small enterprises, where the share of manual labor is very large. Nowadays, many types of small-capacity equipment are produced - desktop mechanical equipment, small-sized thermal equipment;

- the second important direction is the development of progressive technology for the production of public catering products based on new equipment. It is necessary to develop and master the production of all kinds of semi-finished products and products from potatoes and vegetables, meat, fish, cereals and cottage cheese. To serve consumers in large work, school, and student canteens, make wider use of conveyors for picking and dispensing packed lunches;

- third direction provides for a significant increase in the production of the most important types of cash registers and weighing instruments;

- fourth direction provides for the mechanization of labor-intensive work performed by kitchen workers, dish assemblers, and cleaners of industrial and commercial premises. At large enterprises, the entire range of mechanization means can be used, including mechanized washing departments, conveyors for collecting and delivering dishes from the hall to the washing departments; at medium and small enterprises - machines for washing tableware, kitchen utensils, and appliances;

- fifth direction provides for the introduction of a scientific organization of labor, i.e., scientifically based changes in the organization of production, labor standards, the study and application of advanced production;

- sixth direction associated with the processing of various types of information. Thus, the presence of multiple economic connections within the industry, as well as with suppliers of raw materials and goods, transport and other organizations, complicates management and requires the use of electronic computer technology, computerization, and automated control systems.

Public catering (catering) is a branch of the national economy engaged in the production and sale of prepared food and semi-finished products. Such enterprises include: restaurant, cafe, bar, canteen, pizzeria, coffee shop, culinary and confectionery shops, dumpling shop, pancake shop, as well as various types of fast food. All catering enterprises are divided into: public and private. The above establishments are more typical for establishments in the private sector. The public sector includes catering establishments for children, schoolchildren, military personnel, elderly people, persons undergoing treatment in hospital and other similar establishments.

Term "public catering"was more used in Soviet times, and today in most countries of the world the concept of "restaurants", "restaurant business", "restaurant business" is used to designate this industry. But in any case, these are enterprises that provide food services to the population through the production of culinary products, their sale and catering for various groups of the population.

All restaurant establishments, depending on trade and production activities, the range of products, and the forms of customer service used, are divided into the following main types: procurement, pre-production, and having a complete production cycle.

To blanks establishments include enterprises that process raw materials and produce various semi-finished products, culinary and confectionery products from them to supply pre-training institutions with them. These enterprises have at their disposal large warehouses, refrigeration and freezing chambers, specialized vehicles, both refrigerated and non-refrigerated, and high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high productivity and quality of products. Such enterprises include various culinary, confectionery, flour shops, as well as specialized workshops.

TO pre-production establishments include enterprises in which the majority of dishes and culinary products are produced from semi-finished products obtained from procurement enterprises and organize customer service. These include snack bars, cafes, bars, and individual restaurants.

To establishments with completed production cycle, include enterprises that have conditions for processing raw materials, producing semi-finished products, lunch, culinary and confectionery products and selling them to the population. These include enterprises that have both production premises and servicing sales areas (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

A distinctive feature of restaurant business establishments is that they produce and sell products, as well as organize their consumption in dining rooms, combining them with cultural recreation and entertainment for consumers. This significantly complicates the work of restaurant business establishments and increases the responsibility for service of both management and all service personnel.

Type of catering establishment- a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers. In accordance with the classification of restaurant enterprises, depending on the form of service, the interior of the dining and banquet hall, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.

Also, when determining the type of restaurant establishment, the following indicators are taken into account: – the range of finished products sold, its diversity and complexity of preparation, – production and technical equipment, architecture, interior design and layout, material resources, – quality of service and service, – level of qualifications of service personnel , – methods and forms of service, – provision of related consumer services, – contingent of the serving population, – location of the establishment.

Restaurant– a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service combined with a stylish and original design and interior of the premises, as well as the organization of cultural recreation and entertainment for restaurant visitors. The following restaurants are distinguished: - by the range of products sold: with national cuisine, with cuisine from countries around the world (Italian, French, Japanese), as well as a beer restaurant, fish restaurant, etc. - by location: a restaurant at a hotel, at a recreation area , at a station, dining car, at a sea vessel, etc.

The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom and signature dishes. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer.

Signature dishes include dishes that are prepared based on a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food item. They must have an original design and successfully combine products in terms of taste. Service in restaurants is provided by highly qualified waiters and cooks. The owner of a restaurant business is called a restaurateur; both words come from the French verb restaurer(restore, strengthen, feed).

Restaurateur- this is the person on whom the success and future of the restaurant depends, this is the manager who controls any event taking place in the restaurant, and is also in charge of all the affairs of the restaurant such as:

Organization, planning and coordination of restaurant activities.

Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

Monitors the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.

Studies consumer demand for restaurant products.

Makes decisions on personnel issues for positions held by restaurant workers;

Applies measures to encourage distinguished employees, controls production and labor discipline, and much more.

Bar is a drinking establishment with a bar counter and a limited range of products, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks for immediate consumption, snacks, desserts, pastries and purchased goods. Based on the range of products sold, bars are divided into: dairy bar, beer bar, wine bar, coffee bar, cocktail bar, grill bar, juice bar, etc.; according to the specifics of service: - video bar, variety show bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.

Term "bar" comes from the name of a specialized counter where alcohol is poured. Most often, behind the bar counter, out of reach of the client, there are decorative shelves filled with glasses and bottles of alcohol. Sitting directly at the bar, you can order various dishes from the menu, even if the bar is part of the restaurant and the main order is made in another area of ​​the establishment.

In Switzerland, for example, there may be bars such as:

A sports bar frequented by sports fans who come to watch sports games and meet other fans.

A cop bar frequented by police officers while on duty.

Vega bar for yogis, no alcoholic drinks.

Biker bar frequented by bikers,

Cafe– an enterprise providing catering and recreation for visitors with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks. Depending on the range of products sold, cafes are divided into general and specialized enterprises.

General cafe is a catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products.

Specialty cafes are created depending on: the range of products sold: ice cream parlor, confectionery cafe, dairy cafe, coffee shop (hot drinks, mainly coffee), quick service bistro; by contingent - youth, children's, internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.

Dining room - a public catering establishment or serving a specific contingent, producing and selling dishes in accordance with a menu varied by day of the week. Based on the range of dishes sold, canteens are divided into general types and dietary ones. According to the servicing contingent of consumers - school, student, work, etc. By location – publicly available, by place of study or work.

Snack bar- a catering establishment with a limited range of dishes of simple preparation, from a certain type of raw material and intended for quick service to visitors. Based on the range of products sold, snack bars are divided into general type enterprises and specialized ones: dumplings, sausage, pancake, pie, donut, cheburek, kebab, tea, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

There are also the following types of food establishments:

Comprehensive catering enterprise: - combining in a single complex various types of food establishments, for example: a restaurant, cafe, snack bar and culinary store; - food establishments intended to serve certain operating institutions and enterprises (the so-called “Closed Network”).

Public catering establishments - mass catering establishments accessible to all groups of the population, in contrast to catering establishments intended to serve specific operating institutions and enterprises (the so-called “closed network”).

Network of catering establishments– a single-managed group of organizationally and technologically interconnected food enterprises with the necessary related enterprises (“McDonald’s”).

Today, the public catering system operates in the premium categories “luxury”, “highest”, “first”, “second” and “third”. Public catering establishments belong to the first three categories. Catering facilities of the third category include canteens of educational institutions and production organizations.

The first and second markup categories are assigned by the commission of the main department of the consumer market.

Currently, priority development has been given to enterprises of the second markup category - these are public catering establishments whose markup on their own products does not exceed 70%.

Catering establishment class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of personnel, restaurants and bars are divided into three classes: luxury, highest, first.

Lux- sophistication of the interior, high level of comfort, wide selection of services, assortment of original gourmet custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails for bars.

Higher- originality of the interior, comfort, choice of services, a varied assortment of original gourmet custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails for bars.

First- harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom and branded drinks, for bars. Cafes, canteens and snack bars are not divided into classes.