I'm Doing Restaurant Business
Eugenia Nikiforov, consultant, owner of the Ideal Furchet and Café Caisen (St. Petersburg)
Against the backdrop of general panic due to crisis, sanctions, embargo and war, restaurant business has revived: projects are regularly opened and closed. Entrepreneurs from different spheres of business are very active in the HoReCa sector. There's probably a common belief that people will always be. There are many new players on the market. More often than not, old establishments have been closed and new ones have become more frequent.
The journal of the United Nations continues to be the subject of Dagest, where we bring to your attention the most interesting articles from the archive, relevant today.
Advancers and dreamers
There are many adventurers opening up interesting projects and, of course, dreamers are the most desperate retorators, who are the weakest link in the world. restaurant♪ They open restaurants that they've always dreamed of without thinking that they don't need them.
And that's where the fun starts. A lot of projects are on sale now, prices go up and change the way the restaurant or café costs. Every unsuccessful retor feels like he's selling a chicken carrying gold eggs without paying attention to the fact that the object might be lost. There are ridiculous rumors about the crisis, which is why restaurants close.
For whom the crisis is, and for whom it is an excellent opportunity to expand their company and add assets by increasing the number of their own institutions. For example, I own the Cayzen Café in Petersburg on the Petrograd side. It's on the way to tourists, city guests. Accordingly, he has a high season in summer and holidays and a low season in autumn and winter. In this situation, it is logical to open another restaurant in the sleeping area, where seasonality is different, diametrically opposite, and thus mutually compensate for the low seasonality of one facility to another. The movement in the market for the sale of restaurants is now the strongest, and under such conditions it is very beneficial to buy ready projects.
Which gives the restaurant diagnostics
The result is that it is possible to buy a finished cafe or restaurant below the original cost and several times. I have acquired a number of objects for myself in the past year, and for my clients at a very good price. For example, some time ago, my partner and I bought a coffee shop four times below its original cost.
