here you can not only
Imagine that you open your own restaurant with 80 seats – this is the standard size for family establishments. We take it as a rule that you make repairs from scratch, and not just redeem the finished point, do cosmetic repairs and change the sign. Then it is necessary to lay about a month on the development of the design project, and only after that you can start repair.
Many neglect the design, they believe that they themselves will design a cafe according to the pictures. This is a fallacy: the work of a designer costs money, but he will make it more beautiful and cheaper. It will help to save on materials and even from ordinary bulbs will make an author’s chandelier.
At least 4 million rubles will be required to open a business. What does this amount consist of? It is important to consider that the capital investment – ventilation and the fire system, is paid by the owner. Continue reading
There are many fashionable places in Yekaterinburg. The demands of intellectual society for clubs and places of recreation are growing daily. It’s hard to surprise the audience now. But one of the recently opened institutions in the city still deserves special attention.
At the end of last year in Yekaterinburg in the building of the former printing house of the newspaper “Ural Worker” an ultrafashionable club or, as the creators call it, “space” was opened. One of the most important monuments of constructivism was preserved by its historical name – “House of the Press”, continuing the tradition of the Moscow “Armagh”, St. Petersburg “House of Life” and other cult entertainment establishments. Continue reading
You will probably say that you don’t have to be a great mind to write notes to write about a cook whose only restaurant on the Costa Blanca has the highest rating and three Michelin stars. But for our family, this restaurant means a lot and for a long time was a standard of taste, but it was he who did not have three stars at the time of our acquaintance with Kike Dacosta. We immediately appreciated the phenomenal sensitivity and subtlety of details, design, atmosphere. Not too pathetic, somewhat pleasantly provincial, but with great respect for products, wine and guests. The necessary three conditions were present there: the administrator of the hall with great charm, a sense of humor and knowledge of the laws of the kitchen and several languages, the chef and the chief of the kitchen, the wine list and the ability to recommend the right wine. A fourth participant is still desirable: an upscale pastry chef. Without this “attack” line, the success of the restaurant is doubtful. And this is only the tip, the leadership. To make everything perfect when serving dishes, you need a big team. Sometimes in gourmet restaurants it comes to the point of absurdity: for example, a hall for 40 seats, that is, a restaurant can accept no more than 40 guests at a time, and a team in the kitchen of 50 people or more. This is something like a sport where there are more players on the field than fans in the stadium. Continue reading