Announcement Steak House in European
first classic steakhouse GOODMAN («Goodman") was opened in Moscow in 2004. In Russia, schools with similar concept was not, and "Goodman" has occupied its niche in the restaurant rating of Moscow. In the professionally designed menu "Goodman" all that is needed - And nothing more. Famous steaks, the perfect simple side dishes, the "right" burgers. In this culture of eating steak is no less important and interesting than the culture of their proper preparation. Required number of program delivery and eating steaks - determine the degree of roasting meat. There are several powers: blue - almost raw meat, rare - fried outside, red inside, medium rare - what is called "blood", sredneprozhareny - medium, almost-done - medium well and well done well done (the "Goodman" is not recommended).
By 2008, were opened in Moscow has 8 restaurants, that was a good indicator of manifestation interest in the steaks in general and "Goodman" in particular. On the eve of the crisis, in November 2008, "Goodman" was opened in Kiev, Novosibirsk and London, which brought net at international level. Today, this international network includes more than a dozen institutes in Russia, Ukraine and in Europe (in 2010 opened a second "Goodman" in London and the first in Zurich). "Goodman" is not just a restaurant - a whole philosophy, with a mass of followers, thanks to which such names as «Ribeye" "Chateaubriand», «Filet Mignon» or "New- York steak becoming less surprising to visitors of restaurants.
questions about the development of network steak houses "Goodman," we asked Natalia Filimonova - the managing company ARPIKOM.
- How to Open Restaurants in London?
first restaurant in London in the Mayfair opened in late November 2008. Second in the London City - in August 2010. Interval was a year and 9 months. During this time the team is in London, managed by our colleague George Bukhov, to represent the London GOODMAN demanding public, honed the menu and wine list. In the Youtube video posted even as a waiter, "Goodman" on Maddox Street shows a tray of steaks, talking about the subtleties and nuances choice of meat. In the restaurant there is a smooth increase in the number of guests, his team prevailed, and grew up, which allowed a quarter of employees transferred to new restaurant.
After opening its first "Goodman" was somewhat cautious and skeptical attitude of the public to "a Russian restaurant. But our colleagues I tried to prepare the correct steaks and good service the guests. In the words of George Bukhov: "We're not trying to create his image, we just worked." More out some very positive articles from restaurant critics The Times (Times) and the Evening Standard (Evening Standard), and the attitude began to change. Of course, a strong independent restaurant press and a more competitive restaurant market creates additional complexity and risk to business, but it just makes to keep themselves in good shape and work on improvements.
In 2009, as voted by the magazine Esquire (Esq), "Goodman" entered the top five meat restaurants UK, and According to the well-known professional ZAGAT restaurant guide 2011 - "Goodman" the best steak house in London.
- What makes restaurants abroad and in Russia, Ukraine?
In London there are differences between us, "Russian-speaking - in appetizers and side dishes. Steaks on the quality of virtually the same. The same methods of preparation. Josper wood stove, in which we fry steaks, gives us trouble installing ventilation and fire security in each country where we have not installed it, but we do not renounce its use. Fire Josper - is the heart of the kitchen "Goodman."
In London, a volume wine list - where guests are much better versed in wine. Interior restaurants is made in one style, the atmosphere of restaurants very similar. The average bill is also more or less close - in London about 50 pounds per person on average. We tried to make our restaurants in Russia and Ukraine did not differ from each other, like the taste of prepared dishes and interior. Judging by the feedback from our guests who are in Moscow and in Kiev's Steak House, we have succeeded. The difference in the small differences menu bar (the line of spirits, wine, cigarettes) and variations in use products for the so-called "nonconceptual" dishes: side dishes, salads.
Given the fact that Kiev is the level of property prices and products are not strongly differs from Moscow, the price of food in Kiev do not differ from the prices in Moscow restaurants "Goodman." Pricing principles are the same as in Russian and in Ukrainian and English versions. We adhere to a policy of maximum stability of prices and their loyalty to the guests (the ratio money on the steaks in the Goodman - the best among the competitors both in Moscow and Kiev, and London).
If we talk about buying food in London, of course, greater choice of quality ingredients. What are the product cheaper than Moscow, which is more expensive. Suppliers are selected simultaneously for both London restaurants and prices coordinate centrally. No connection with the Moscow department of procurement do not. In Moscow its advantages. Since here we run more than 25 restaurants, we are able to receive from the suppliers 'good' price, making a centralized food supply. We also have in Moscow is the so-called factory kitchen, which makes certain preparations (eg, cut steaks) for all of our restaurants. Easier to work with Supply and our partner company "Prime Standard", which is our single provider. In one car in every restaurant brought in only all the necessary work to date. This eliminates the need for perezatarki and save rent for minimal storage facilities. With regard to Kiev, then we've got a restaurant and all the supplies we carry with individual suppliers. Each vendor brings its own kind of goods.
- And what about the staff?
in Moscow and Kiev, we use the same principles of recruitment. Truth in Moscow working on this whole department, recruited for all of our restaurant chains in Moscow and in Kiev this task we have assigned to the Manager. In this case, employees of the Moscow office permanently control the process of recruiting staff. The main difficulty with staff in London - a small number of Britons who want to get a job the restaurant. And for us it is important that the waiter could fully understand the subtle English humor that distinguishes our London reviews.
Office of restaurant management Russia and the CIS in Moscow. In London, there is no head office. Between Moscow and London, we keep in constant contact, exchange of experience, we advise. But if you open the first restaurant in London, mostly to Moscow colleagues were given multiple consultations, now we look at the experience and innovation "Goodman" in London, and is already in Moscow introduce their experience.
- that you use to manage business processes сети?
Для лондонских ресторанов внедрена система доступа во все типы данных и отчетности – в режиме on-line можно увидеть все закупки, все продажи, все work schedules and salaries. A large company with which we are working in London (FourthHospitality), and Moscow is ready to serve the network. This will require about half a year of work, but it is possible. We are now thinking about this option for automating many business processes.
in Russia and the CIS, we are actively using the program video in real time, to oversee all restaurant chain, and at any moment can be seen on their laptops, what happens in restaurants in Moscow, Novosibirsk and Kiev.
- little about his future plans.
recently as September 14, happened technical opening of the restaurant, "Goodman" in Zurich. In England there are two restaurants, "Goodman" and is working to prepare for the next projects. We receive proposals from Europe and the purchase of franchises, "Goodman." In general, we have something to think about.
Published in the November issue of the journal RESTAURANT TECHNOLOGIES
http://www.tovr.ru/articles/cat/0/subcat/0/aid/2495/
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