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“I want it too!”: PR managers of restaurants – who are they?

They are always in our field of vision when we arrive at a restaurant. They constantly post beautiful photos of food on social networks, go to restaurants, eat, and, it seems, their work is a dream! On the eve of the PR Day, which is celebrated on July 28, we learned from Moscow experts how to become like them, what is terrible in their work and what restaurants they will open.

– How and why did you come to the restaurant industry?

I decided to study and work at the same time after graduation. I entered the economic university and accidentally got a job as a secretary in the first restaurant of Kirill Gusev “Oblomov”. The project was just under construction then. Then everything turned out by itself. I looked at how the whole mechanism works from the inside and began to independently study the literature on advertising and marketing available at that time in the market. I realized that it is in this direction that I want to grow and develop.

– What is the most beautiful and terrible thing in your work?

– The lack of routine, the ability to move and communicate with interesting people, a free schedule and delicious food – many people dream of such a job. For this I really love my job! It is only a pity that I can not afford a vacation without a laptop and wi-fi.

– Describe your work in three words

– Speed, ideas, taste.

– Do you cook at home? If yes, what is your “crown” dish?

I rarely cook at home just because there is almost no such opportunity. But I really like to do it! Not so long ago, I spied on a friend’s cool recipe for meat baked with adjika and dried apricots. Pets are periodically asked to cook – it means they like it! I also like to cook pasta – it is always fast and tasty!

“What won’t you endure in your restaurant?”

– This question is for those who want to open their own restaurant. I do not want.

– What are your plans?

Immediate plans – rest! And after that – the opening of new projects, the implementation of the plans for restaurants for the fall and the development of new areas of his agency.

– How and why did you come to the restaurant industry?

– Practically, like everyone else, accidentally came. A friend said that the new restaurant site is looking for a chief editor. It was the year 2002. Favorite Restoran.ru, and the Russian restaurant business was just starting.

– What is the most beautiful and terrible thing in your work?

– Fine is the result. When you see the line to a sponsored restaurant, pride rushes: for us with Marina Tumarkina and for the restaurant.

Awful – when you speak with a restaurateur in different languages. And scribbling at night is sometimes terrible too.

– Describe your work in three words.

I love you. Good one. Food.

– Do you cook at home? If yes, what is your “crown” dish?

Of course! Dolma and Butter Cakes.

“What won’t you endure in your restaurant?”

– Unprofessionalism.

– What are your plans? Want to open your own restaurant?

– In the fall – a new season. We have some interesting restaurants. I look forward to! There are no plans to open your own restaurant. I really look at things.

– How and why did you come to the restaurant industry?

– In 1998, when the crisis ran out of money because of the crisis, I decided that I would be a restaurant critic. I studied in the first year of journalism and worked in Evening Moscow as a publishing editor. And we reprinted the criticism of Svetlana Kesoyan from the journal Evening Moscow. I remember her article, which shocked me – “On which benches in Moscow parks it is best to drink.” I decided that I could write the same. The editor gave the green light. I remember that for a long time my salary of the editor-in-chief (work 6 days a week) was equal to the amount that I was given per month to pay for restaurant bills. In the 98th it was a great help.

– What is the most beautiful and terrible thing in your work?

– Fine – physically not working in the kitchen, Katya and I can come up with a menu that will be sold and sold. It’s terrible to prove that we really can do it.

– Describe your work in three words

– Journalism. Gastronomy. Commerce.

– Do you cook at home? If yes, what is your “crown” dish?

– I’m a mother. I cook without a break. But she never eats at home.

“What won’t you endure in your restaurant?”

– We do not have our own restaurants. Therefore, I can not answer the question.

– What are your plans? Want to open your own restaurant?

– In autumn, we are waiting for the opening of several new projects – beautiful ones. I will never open my restaurant.

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