Free-flow and self-service is a new entry into the restaurant proscenium of self-service establishments and the movement of guests with a tray along food displays or from station to station. There is nothing new in the format itself - it is a good old canteen. Time Out followed its evolution on the example of five Moscow projects.
Restaurateur Roman Rozhnikovsky was the very person who was the first in Moscow to say the word “free-flo”. The inspiration for his "Rake" is the Latvian project LIDO, an entertainment center with an express restaurant and a bistro with a huge selection of food, open kitchen, self-service and incredibly popular with both locals and tourists.
In 2003, no one was embarrassed about this, so one of the LIDO chefs was invited to Moscow to set both the format and the cuisine. At the local level, the Rake, of course, had to give heat to the then popular luminaries of the market - Mu-Mu and - and, I must say, they achieved this goal. Unlike a regular self-service restaurant, where people move from salads to coffee along a single line of distribution, picking up food on their tray in the same line as everyone else, free flow involves more free movement. If you want desserts, you go to one counter, if you want soups, you go to another, and so on. Approximately so in the "Rake" from the very beginning they worked, dividing the space into thematic blocks. And it was in Rake that the designers of retail spaces managed to distribute flows in such a way that people with trays did not bump into each other, and the “free flow” did not turn into chaos.
For 13 years, the chain has grown to only ten restaurants (one of them recently opened in Voronezh), but, as it was intended, Rake is not just a place for an inexpensive snack, it is also an attraction. For example, the interior of the "Rake" in " Children's world” (pictured), designed in the spirit of the dream of aeronautics, was recently shortlisted for the London Restaurant & Bar Design Awards. Yes, and the main menu responds to the request of mass taste not without grace, regularly breaking through the armor of traditional borscht (96 rubles), Caesars (159 rubles), cutlets (Kiev - 225 rubles, steam turkey - 95 rubles) and dumplings with dumplings (from 65 rubles for a serving of 6 pieces), some steamed cisco steak (355 rubles) or pork ribs in ginger-honey glaze (245 rubles).
Even if you ended up in the one that opened in 2000 and didn’t buy anything (which, of course, is by no means impossible), then you simply have to eat your portion of meatballs. Signature Scandinavian minimalism in design and the same minimalism of the restaurant menu would not have played a major role by themselves, but the great IKEA marketers diversified the matter with such a number additional options that it is now not even clear how people used to live without free pencils and bags, convenient carts and intricate discounts.
But the main thing - just like 15 years ago - is really delicious meatballs with lingonberry sauce, which, as the official legend says, come to us straight from Sweden. Understanding people take 15 pieces at once: 5 meat or chicken meatballs cost 129 rubles, 10 - 199 rubles, and 15 - only 249 rubles. If anything, the menu has a vegetable version - vegdelki with quinoa garnish (179 rubles), and salmon with hollandaise sauce and a side dish of your choice (369 rubles) has not gone anywhere. After picking up meatballs and getting rid of the neighbors in turn, you should pour yourself a bowl of cream of mushroom soup (49 rubles), take a pie from the dessert display case (cinnamon bun - 39 rubles), grab a drink from elder flowers from the shelf (69 rubles). .) and go to the checkout. Yes, IKEA restaurants have long been without free cream and disposable cups in unlimited quantities, but old love does not rust from such trifles.
The main representative of the “new type canteen” format with great prospects, “Obed-Buffet” calls itself “self-service”. The first Ginza opened in the center of St. Petersburg in 2014, impressing the locals with the scope and quality of food, both prepared and made on the spot. 350 dishes of world cuisine, worked out by one of the main brand chefs of the holding Alexander Belkovich, separate kitchen stations with their own specialization and an average bill of 500 rubles. - the city on the Neva, already adoring Ginza, began to respect the company even more.
There are three such "Lunches" in Moscow today - on Novy Arbat (in the bottom photo), in and. Next in line is a restaurant for 2000 square meters in Mytishchi. Everything is arranged in approximately the same way - like a classic free-flo-restaurant. Ready-made food is located in containers on the main showcase (the price is indicated in grams - from 69 rubles for side dishes, from 79 rubles for salads, from 109 rubles for main dishes), around or near there are theme stations where they cool, heat or completely they cook a million more things - from pizza (99-200 rubles per serving) to wok noodles (from 159 rubles per serving). Plus several counters with packaged takeaway food.
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The young and zealous team of Alexei Vasilchuk is engaged in the management of the Moscow "Dinners". And she has big plans for our restaurant market: there are, for example, ambitious projects with gastroenthusiasts based on the principle “we have the resources - you have the ideas.” Right now, in an establishment on Teply Stan, at the Pizza station, in addition to your own Obeda pizza, you can buy pizza from the Hell’s Pizza food truck. Before, no one has interpreted the concept of "restaurant collaboration" so literally and has not turned an institution that works with a traffic of 3,000 people a day into an experimental base for budding restaurateurs.
An institution operating in a format for which the definition of free flow-dining is most suitable opened in Moscow a couple of weeks ago. Despite the fact that Marketplaces appeared in St. Petersburg before Ginzov's Lunch Buffets (the network has been around for seven years and has almost a dozen points throughout the city), they are not so well known to the Moscow public.
Both competing establishments are based on the example of the Dutch brand La Place. But if Ginza canteens are aimed at quick selection (their central part is showcases with ready-made food that you need to put on a plate yourself), then Marketplace is in no hurry. The space is divided into several themed workstation counters where almost everything is cooked, heated or mixed on site: Oven, Wok, Grill, Pasta, Salads, Bar and Fresh. Which, although it slows down the process, but adds freshness to what is happening. True, the former place is not crowded, and the hoods in the “hot shop” are slightly lacking in power, and as a result, with a large number of visitors, a rather stupid pushing with trays begins here.
For a sudden intimacy with the queue, the reward will be a perfectly fried piece of beef ("Butcher's Steak" - 590 rubles) or juicy boiled pork (219 rubles), a portion of sensible pasta ("Napolitano" - 239 rubles), assembled according to your desire fresh salad(from 100 rubles) and very decent - and, moreover, the cheapest in the area - "Aperol-syringe" (250 rubles). The amount of the order is recorded on a special card, which is issued at the entrance, and in the final, reading the information, they change it for cash. Visitors can afford to delay this moment as much as possible: having passed through all the "kitchens" and having collected their lunch, they sit down at the tables thoroughly, as they would do in a classic restaurant. And that's right - where to hurry.
When Bernard Shaw was visiting William Morris, he greatly surprised the host by refusing to drink wine. Mrs. Morris was disappointed, as she did not know that Shaw was simply impressed by their dining room. So that your guests (and you yourself) react just as brightly to dining area We invite you to take a look at our selection. Perhaps these completed dining room projects will inspire you to change.
1. Dining room in a classic style
In this interior, the dining group is illuminated by an elongated chandelier, consisting of many strands with crystal pendants.
2. Interior with elements of eco- and industrial style
For the manufacture of (Bizzotto), very old wood (root part) of rare species, processed exclusively by hand, covered with beeswax and shellac, was used. Contrasted with her transparent chairs Fasem in polycarbonate and Eichholtz's luminaires.
3. Dining room with modern elegance
The composition, consisting of a large stone table, Platner Arm Chairs made of metal rods and a massive chandelier made of glass drops, stands against the backdrop of panoramic windows overlooking the Neva.
Table, Draenert. Armchairs, Knoll. Chandelier, Ocher. The author of the painting on the wall is Zurab Tsereteli.
4. Modern classic dining room
Dinner table, Salda. Chairs, Eichholtz. Chandeliers, Anthologie Quartett.
5. Dining room in traditional style
This dining room is designed for ceremonial receptions. Chandelier and sconce - antique, XIX century, brought from Paris. The walls are decorated with silk moire from Rubelli.
6. Interior in the style of minimalism
Modern minimalist dining room. Dining table, Cattelan Italia. Chairs, Bonaldo. Lamp over the table, Tom Dixon. Kitchen, Leicht. Armchair, Vitra.
7. Rustic tea area
From time immemorial, houses in Rus' were built of wood. This one on the riverside serves good example the fact that the feeling of good quality, reliability and solidity can be produced not only by architecture, but also interior decoration. The tea area in such a mansion is a particularly pleasant place.
8. Loft style interior
This has formed a single space of the living-dining room with an open kitchen, which is why the apartment seems very spacious.
9. Interior in chinoiserie style
The dining room is decorated with elements of Gothic paraphernalia so that the unity of the style of the public area is not violated. The wall opposite the window is decorated with floor-to-ceiling mirrors that visually expand the space.
10. Dining room in a modern respectable style
The walls of this dining room are finished with plain and grooved walnut panels, designed by the authors of the project in support of kitchen furniture from Bamax. The folding dining table was made especially for this interior at the Bamax factory according to the drawings of the architects. The floor is paved with milky marble. Leather chairs, Longhi. Chandelier, Sigma L2. Refrigerator from of stainless steel, Sub–Zero.
11. Interior in the spirit of luxury-minimalism
A stylish dining room designed in soothing colors. Dining table, Ulivi Salotti. Chairs, Rolf Benz.
12. Eco-style interior
Project leader: Tatyana Bozhovskaya. Project authors: Svetlana Glazkova, Elena Burdyugova
The theme of nature in the design of the dining room: only natural materials are used in the interior, and the colors are dominated by calm natural tones (mocha, ivory, shades of chocolate, coffee with milk, cognac, honey, milk, mushroom).
According to Bulgakov's novel "Heart of a Dog", where Professor Preobrazhensky was the main character, the author described at one point that the professor was surprised by the presence of a dining room in the house, supposedly this is a luxury, because food can be taken in the office.
Modern dining room in vibrant colors
Today, the dining room is almost an obligatory room or zone in the house. That is why the design of the dining room is a topical issue for many. Of course, it all depends on the tastes, temperament and preferences of the owners of the house. We note the latest trend - modern dining room bright colors.
Indeed, thinking through the interior and color scheme, it is worth paying attention to bright colors. To date, designers are increasingly opting for bright colors for the dining room. Such solutions look not hackneyed, elegant and comfortable.
We are glad to offer you some interesting, in our opinion, ideas.
So it might look like this.
1. A rather bold decision would be bright wide stripes on the wallpaper against the main background. Such stripes should not be repeated too often, rather, on the contrary, the less often, the better. IN this moment- this is the last modern trend living room decor. The stripes can be either vertical or horizontal - it doesn't matter, but the lines should be clear and without ripples.
Regarding vertical stripes, it is worth saying that they will make your dining room more “high”, and if you choose horizontal stripes, then the room will be visually divided into “zones”, which will add mystery and harmony to your interior.
2. One more thing original solution modern dining room in bright colors using beautiful furniture fresh shades - this will make the interior unique and unlike others.
3. Unusual way decorate the dining room bright accents(for example, curtains, vases, tablecloths) in combination with wood trim. This solution will make the room the central place in the house. If speak about wooden walls, then remember that the tree itself creates an atmosphere of comfort, warmth and harmony in the house, gives comfort and endows the atmosphere with a special, inviting aura.
When choosing a tree, please note that the light brown color of the walls will add warmth and comfort, it is good if the chairs are upholstered in brown fabric. Then the room will look elegant.
Put in the dining room a small round table on casters so that it can be easily moved if necessary. It will create an atmosphere of lightness and comfort. And pictures of wildlife, made in bright colors, will help to revive the interior. Perfect solution for a chandelier with colorful elements. If we talk about its size, then they entirely depend on the size of the room.
4. Extraordinary and at the same time stylish solution the dining room will be decorated with an appetizing orange color, which has the property of endowing the interior with pleasant warmth and light. Psychologists also note the fact that the orange color awakens positive emotions and causes appetite. orange walls may seem too bright and bold to you, however, for example, in combination with white, such color scheme looks unusual, stylish and harmonious. If you don’t like this option, you can place accents using some elements in orange color. For example, buy orange chairs, paintings, a tablecloth or napkins.
By creating modern design your dining room, take care of the little things that add up to the overall impression and make the atmosphere cozy and inviting. For example, it can be a bouquet of bright flowers, beautiful dishes, a vase of fresh fruit.
Ideas for a bright dining room - photo
- The advantages of this business
- Canteen opening technology
Today, canteens have established themselves in the corporate catering market, which is developing extremely dynamically and is very attractive. Catering is more like selling products with predictable demand.
In Soviet times, canteens, as a rule, belonged to sensitive enterprises and organized meals exclusively for their employees. Canteens of this type are still found today, but less and less often and mainly in public institutions.
In addition, canteens are being revived not only in the format of corporate catering, but also as new opportunity eat outside the home or work.
Modern classification of canteens
- Canteens closed type(intended for food groups).
- Canteens open type(serve visitors coming directly from the street).
- Location (canteen at the office center, hospital, factory, rest home, school cafeteria).
- Technological principle (dining room with pre-cooking kitchen or industrial (closed) type dining room.
- Form of customer service (distribution line, free-flow, with the participation of waiters).
- Form of settlement with visitors (cash, non-cash payments using credit cards).
The canteen market today is considered extremely attractive for investors: demand in this market still far exceeds supply.
The designer of the dining room has the main task - the object must provide the possibility of food a large number people for a limited period of time. The principle of a set menu helps to solve this problem: the client is offered a choice of two or three types of set meals. When compiling such complexes, the nutrient content, as well as climatic, age and professional features. The set menu has its pros and cons.
The advantages of this business
- No lines, fast customer service.
- Due to the limited number of dishes and in the presence of a constant number of visitors, it is possible to draw up a production plan quite accurately.
- The canteen staff is small.
- Rational use equipment.
- Settlements with visitors are very convenient.
Minus one, but very significant: a limited range of dishes, depriving customers of the right to choose.
The modern format of canteens is free-flow. The main principles of this format are affordable prices and self-service. The equipment is arranged according to the island principle, which allows the client to choose the desired dishes himself, moving from one “island” to another. Having chosen what he likes, the visitor goes to the checkout. This format significantly reduces the time spent serving one client, which helps to get rid of queues.
The effectiveness of such a format as a canteen is recognized by other segment players - restaurants and classic fast food. Various versions of canteens are the most promising type of organization of mass Catering. Moreover, the dining room does not compete with restaurants for clientele: people go to it to eat, while they go to restaurants for the atmosphere.
To open a dining room, you must follow a certain algorithm, which is quite complex and lengthy.
Step-by-step plan for opening a dining room from scratch
As you can see, there are a lot of tasks, but none of them are overwhelming. Opening a canteen takes time, a budget, a willingness to take certain risks, and a boost of optimism.
What equipment to choose for the dining room
An ordinary canteen may have advantages that allow the establishment to successfully compete with cafes and fast food. First of all, it's the location. It is extremely important that the dining room is located near its “target audience” - an office center, a student campus, industrial enterprise and so on.
If the dining room is organized at a small enterprise with up to ten employees, you can get by with the simplest kitchen appliances. For canteens oriented to 30-100 visitors, a mini-kitchen without a dispensing line is sufficient. Canteen with quantity seats over a hundred, equipped with all types of equipment, including distribution lines.
A distribution line is a specific type of cutlery equipment designed for quick delivery of ready meals to a customer.
The main equipment for the canteen: tilting kettles, electric stoves, refrigerated tables, convection ovens, combi steamers, meat grinders, vegetable cutters, potato peelers, boilers, refrigerators, dishwashers, scales. Neutral equipment includes shelving, production tables, washing baths, pallets, etc. Kitchen utensils: pots, boilers, frying pans, trays, knives, strainers, graters, colanders, stewpans, sauce and draft spoons, rolling pins, tongs, bowls, bottle openers, etc. Table setting requires trays, plates, spice sets, saucers, cutlery, glasses, glasses and cups.
How much money do you need to open a cafeteria
An entrepreneur who decides to open a canteen must immediately calculate the profitability of the business. Experts recommend that you immediately provide for the main expenses:
- Room rental - from one to 1.5 million rubles per year (relevant for Moscow and other large cities).
- Equipment - from seven hundred thousand to 1.5 million rubles.
- Personnel expenses - from two million per year (for Moscow and St. Petersburg).
- Transportation costs (depending on the region).
How much can you earn at the opening of the dining room
The income of the dining room consists of profit from the sale of dishes, from the money received for holding banquets, weddings and corporate parties. Average, canteen payback occurs in one to two years, which is considered an excellent indicator.
Opening a canteen comes with certain expenses and risks. There is a lot of work to be done in various areas: approvals, monitoring of repairs, recruitment, work on advertising, etc. It is important to understand that the profitability of a canteen depends on its location: far from offices and government institutions, the institution will not pay for itself. If all factors work out well, the dining room will be guaranteed to bring a stable income to the owner. After all, the public catering market in our country has seriously swayed since Soviet times and people have almost forgotten what inexpensive and high-quality mass food is.
Which OKVED to indicate when registering a dining room
When registering a business, you should indicate the main OKVED code 55.51, which is used directly for canteens and catering places. Additional codes are:
- 30 - activity of cafes and restaurants;
- 40 - activity of bars;
- 52 - supply of catering products.
Which taxation system to choose
If the size of the hall does not exceed 150 sq. m when registering a dining room, you can use UTII or USN. In the event that the dining room has an area of \u200b\u200bmore than 150 square meters. m fit only a simplified system of taxation. In the event that it is planned to supply lunches to offices, even with an insignificant hall, the choice is given to the simplified tax system “income minus expenses”.
What documents are needed to open
To open a dining room, you will need to issue a special package of documents:
- Preparation of technological regulations for the manufacture of dishes;
- Contracts for the provision of services for disinfection, deratization;
- Contracts with public utilities for maintenance of ventilation, removal and disposal of garbage;
- equipment maintenance contracts;
- Having a bank account;
- Registration of the cash register.
Do I need a permit to operate
Opening a canteen does not require special licensing. Permits will have to be obtained from the SES, the fire inspectorate, Rospotrebnadzor. Also, the presence of quality certificates for raw materials involved in the cooking process is mandatory.
