Restaurant business in the modern world. Theoretical aspects of the development of the food industry in Russia. Development of the restaurant business in Russia

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FEDERAL AGENCY FOR EDUCATION OF THE RUSSIAN FEDERATION
State educational institution of higher professional education

"ALTAI STATE UNIVERSITY"

Faculty of Geography

Department of Recreational Geography, Tourism and Regional Marketing

MODERN TRENDS IN THE DEVELOPMENT OF THE RESTAURANT BUSINESS

(course work)

Completed by a student

2 courses 984 groups

Yuyukina A.M.

____________________

(signature)

Scientific director

Candidate of Geological Sciences, Associate Professor

N.N. Prazdnikova

____________________

(signature)

Job protected

"___" _________ 2010

Grade______________

Barnaul 2010

INTRODUCTION ................................................ ................................................. .............3

1 HISTORY OF THE DEVELOPMENT OF THE RESTAURANT BUSINESS..................................................................7

1.1 The ancient period (4th millennium BC - 476 AD) ............................... ........7

1.2 Middle Ages (5th - 15th centuries AD) .............................................. ....................................9

1.3 Modern times (XVI century - early XX century) .............................................. ...........................13

1.4 Emergence and formation of catering enterprises in Russia..................................16

2 CLASSIFICATION OF PUBLIC CATERING ENTERPRISES ..... 18

2.1 Classification of catering establishments ..............................................18

2.2 Nutrition conditions, methods and types of service in restaurants of hotel complexes .............................................................. ................................................. .................................28

2.3 Special forms of catering in restaurants...............................................32

3 CURRENT STATUS AND DEVELOPMENT TRENDS OF THE RESTAURANT BUSINESS........................................................... ...................................................34

INTRODUCTION

Restaurants play quite an important role in human life. In addition to satisfying physiological nutritional needs, “going out” to a restaurant has an important social function. A person needs not only to eat, but also to communicate. Restaurants are one of the few places where all the senses work and generate an overall sense of satisfaction. Taste, sight, smell, tactile sensations are combined in the assessment of food, service and atmosphere of the restaurant.

The restaurant business is different from all other types of business. This is an enterprise that combines art and tradition, the mechanisms of activity and experience of marketers, the philosophy of service and the concept of forming a potential audience. The restaurant business is an integrated area of entrepreneurial activity related to the organization of production and restaurant management and aimed at meeting the needs of the population in varied, healthy and tasty food, services, as well as making a profit.

From year to year the restaurant business is developing rapidly. There is a serious competition for visitors. It is this factor that makes top managers think over not only the main strategy and style of the restaurant, but also the details that make the establishment unique and inimitable.

Only with the formation of a well-developed concept and consistent integrated implementation of all components of the restaurant business, success in the development of the restaurant is guaranteed.

The efficient operation of a restaurant depends on several factors. Like any complex system, the restaurant begins with the idea of its founders and ends with the control of the functioning of the institution.

The main role in this is played by the practical philosophy of its owner or director. It is revealed by the approach to doing business, which determines the ethical and moral values that are implemented in the process of the functioning of the enterprise. The main idea of the founders of the restaurant is to define its credo and satisfy the visitors as much as possible.

The modern restaurant business is represented by a wide variety of types of establishments: these are classic fast food, quick service restaurants (or QSR - fast service); free flow restaurants (“free movement”), where part of the technological processes is put on display for visitors who choose various types of dishes for themselves; "Replicated" restaurants are middle-class establishments with high quality traditional cuisine that use fresh convenience foods and fresh homemade pastries. They are distinguished by a good level of service by waiters, various Additional services e.g. free parking, landline phone, latest press, takeaway food; author's restaurants, where a high level of cuisine, service and prices is focused on regular customers. But, despite such a wide variety of services, restaurateurs are looking for new trends for the development of the restaurant business, as well as new ideas to attract an audience.

One of these trends is the interaction of elite restaurants and democratic cafes with a cozy atmosphere and low prices. These establishments are ultimately designed for the middle class.

A restaurant is a living organism. Just as it is impossible for a person to save on his health, in the same way in a restaurant you cannot save on equipment, chinaware, glass, and, most importantly, on staff. The name of the restaurant is made by the team, which must be aware that everything is interconnected in the work of the restaurant. When choosing a restaurant, a bar, consumers take into account the following features: the quality and range of dishes, the level of services provided, the attitude of staff towards consumers, the general atmosphere of the establishment, the external and internal decoration, the ratio of the location of the enterprise and the prices for food and drinks.

Much attention began to be paid to the service, the quality of the menu and the wine list. The modern consumer has the opportunity to choose cuisine for every taste: Italian, Spanish, German, Indian, Mexican, Chinese, Russian, etc.

Today, the restaurant business requires professionalism. The requirements for the production and service personnel of restaurants have increased, the level of qualification of which must meet the requirements of the standards. The restaurant business is being structured: there are designers working only in the restaurant market, suppliers of equipment, food and drinks. On the other hand, control by state bodies (sanitary and epidemiological supervision, state trade inspection, fire and tax authorities) has become tougher. Competition among restaurants has intensified; new criteria for assessing the quality of culinary products have appeared. There is a growing need to constantly expand knowledge about wines, reinforcing them with new information that the consumer wants to know.

The forms and methods of service in the restaurant business are dictated by the specific circumstances of time and place, as well as the technology of preparing culinary products. With the advent of new cooking technologies, modern forms of service (business lunches, Sunday brunches, etc.) are being further developed.

The quality of service has an impact on the financial results of the restaurant, as it forms a steady flow of consumers who want to use the services offered and enjoy the level of service provided. With the growth of the culture of service, the turnover increases, profitability increases and the distribution costs of restaurant business enterprises decrease.

The object of study of our course work is the restaurant business and its development trends

The subject of the study is the current trends in the development of the restaurant business as a means of attracting an audience.

The purpose of our course work is to consider current trends in the development of the restaurant business

To achieve the goal of the work, it is necessary to solve the following tasks:

A complete study involves the use of scientific and journalistic literature, familiarization with Internet resources for a complete description of the restaurant business. When conducting this course work, comparative, analytical, historical methods of research were applied.

1 HISTORY OF THE DEVELOPMENT OF THE RESTAURANT BUSINESS

Restaurants have long and unshakably become an integral part of the life of every modern person. Large restaurants in large shopping or hotel groups, small cafes and simple bars - all these establishments differ from each other, but the art of cooking deliciously and politely receiving any visitor cannot be taken away from them. The history of the restaurant business is very extensive. And now it is already hard to imagine that before it was impossible to go to your favorite restaurant, retire at a separate table and enjoy your favorite dish, which is simply excellent prepared by a local chef.

Considering the evolution of hospitality industry enterprises, we can distinguish periods that historically correspond to the periods of development of human society:

● ancient period;

● Middle Ages;

● new time;

● modern period.

1.1 Ancient period (4th millennium BC - 476 AD)

To this period of social development, most historians attribute the appearance of the first guest enterprises - the prototypes of modern hotels and restaurants. The mention of such enterprises - taverns is contained in ancient manuscripts, one of which is the code of the king of Babylonia Hammurabi, written around 1700 BC.

In ancient Greece in the 1st millennium BC. taverns were an important element of social and religious life. Although the taverns had accommodations for travellers, they were more for the provision of catering services. The development of trade and the long trips associated with it required the organization of not only food, but also accommodation. This circumstance predetermined the emergence of another type of enterprise - inns.

The most extensive network of inns was created on the territory of the Roman Empire. Ancient Roman inns were located along the main roads in cities and villages at a distance of about 25 miles (40.225 km) from each other.

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The modern guest is in constant motion and always in touch

Today's guest is well informed and always in touch. The speed with which information spreads on the Internet and in social networks, colossal, and modern computer technologies with smartphones and tablets allow you to be in touch anywhere in the world. Such a guest, as a rule, is constantly on the move and has almost no free time. This type of buyer does not just prefer - he often needs the opportunity to receive information, place an order or make a purchase from anywhere. Moreover, he is ready to pay in any way (using a bank card, check, various kinds webmoney, finally, just cash).

In Russia, the appearance of such a guest has not yet been fully realized, so the field of the restaurant business will remain with those who are proactive. There is no point in fighting. It is better to show mobility, improve knowledge, turn on creativity, gather all the will and strength in order to try to “ride the wave”, stay on the crest. This approach is the basis for survival in the future.

Stratification of the restaurant market

It is necessary to realize that it is the stratification that is taking place in the restaurant world today. Restaurants of the high price segment go even higher, increase the quality of dishes, products and the level of service. Such establishments should eventually become a reference for the restaurant industry in Russia. Of course, they will be the property of a wealthy and isolated public. It is in them that people will begin to go, maybe once a year, but as for an enogastronomic holiday.

The most numerous segment of the market is democratic restaurants oriented towards the middle class. That is why they are exposed to the risk of unstable consumer demand. In the democratic segment, there are several clearly emerging trends. First of all, these are restaurants with an open kitchen - open kitchen: establishments that brought production processes on display, in which the guest has the opportunity to sit on a comfortable sofa in front of the counter, where the chef cooks specifically for him.
Another important trend in the democratic segment is themed and single-product restaurants. Some of them are still the top version of this segment, since steak houses or fish houses most often cannot please a guest with a small average check (although there has already been a tendency to lower it).

The single-product restaurant is bouncing back on track, despite the obvious fondness of some restaurateurs for the idea. Either society has not yet figured out its food preferences, or a new type of guest has not yet fully entered the streets of our cities - but so far these are only attempts. The good thing is that so far they are successful and no one risks going into the high segment of a single product.

No less interesting is the trend in which the cornerstone of marketing and promotion lies with the personality of the restaurateur. I'm not talking about restaurateurs who have restaurant groups or chains that have gained media weight and so on. I'm talking about restaurateurs who themselves took the helm of their only establishment and are themselves part of the staff of the enterprise. In addition to restaurateurs, well-known chefs can also be in the role of an attracting personality. These are interesting concepts that will live as long as the owners themselves are at the helm.

Another interesting niche of democratic restaurants is national and authentic establishments, as well as beer restaurants and pubs.

Fast food establishments, numerous and varied

Finally, fast-food enterprises. This industry has emerged recently and is not classified at all, so there is some confusion in this area. By and large, no one has consciously studied it yet. The first notes and articles about fast food appeared relatively recently, and there is even an opinion that fast food in its classic form is more related to retail than to the restaurant business. What is fast food like?
1. Fast food restaurants / cafes. They are characterized by a small average check, a limited range of menus, and sometimes - the presence of service. Most often located in business or shopping malls as well as office buildings.
2. Free-flow establishments, in which free movement is implied trading floor. Here low average check, a large selection of dishes ready or cooked in front of the guest, high throughput.
3. Fast and affordable fast casual format (fast-casual). This is one of the most interesting formats between fast food and a democratic restaurant. In such enterprises, the menu is much tastier and more varied, and it is combined with fast service. Food is prepared from higher quality products, according to the individual order of the guest, and is served on porcelain dishes. Typically, such enterprises have small areas, are located on good traffic, and when developing the concept, it is definitely planned to create a kitchen factory.
4. The fast-fine format is another consequence of the democratization of society. It is characterized by the use of high-quality and even gourmet products in cooking, a combination of almost premium food with fast service and a very democratic setting and atmosphere.
5. Classic fast-food and its closest clone street-food (street fast food). Both options are most often positioned on a single product, the average bill is low, there may be special promotions and seasonal offers, self-service is expected, and for street food it is important that the offered dish can be eaten with one hand.

Why classification is needed

Such a classification is primarily needed so that the investor can decide what he ultimately wants to open. After all, from the choice of the final format, the concept will be developed, made financial calculations and business plan.

In addition, the choice of format is dictated by the location: where the establishment will be located, what is close by, what is the surrounding map of the trading area. Further, the target audience: who will eat what we start cooking.
Finally, the development of marketing as a product management and communication concept, because each format, even within a group of fast-fast restaurants, has its own rules of the game.

In the next issue, we will tell you in detail what exactly needs to be provided for opening a classic fast food, and we will analyze it according to criteria important for further successful operation, namely, what should be the location, design project, furniture, dishes (and packaging), kitchen and staff.

Fast food restaurants and cafes;
- free-flow establishments;
- fast-casual establishments;
- fast-fine restaurants;
- classic fast-food and street-food.

Cluster different types fast food at one site is called a food court (foodcourt).

Catering is dynamic emerging industry economy, since it affects the interests of almost the entire population, so it must respond quickly to market needs.

Being a part social sphere, this industry largely affects not only the level of aggregate demand, but also the nature of the solution of many social problems within the social policy of the state.

Most enterprises in the restaurant business are currently classified as diversified enterprises, since they satisfy not only the basic needs of visitors, but also communication needs, the need for conducting certain forms of leisure, as well as for obtaining certain cultural benefits.

In areas with underdeveloped logistics, restaurant business enterprises establish direct long-term relationships directly with agricultural producers.

In situations of proper development of the wholesale-intermediary link and the network of small-scale wholesale trade food products rises the role of the trade and marketing complex, the state of which is important

indicator of the quality of functioning of the market infrastructure.

In recent decades, many restaurant businesses have acted as suppliers of a certain type cultural and leisure services. At the same time, the subjects of public catering act as a kind of structural divisions large entertainment complexes, casinos, clubs of the so-called "leisure and entertainment" specialization. In this context, we are talking about the interaction of the restaurant business with the cultural and entertainment complex.

An important component economic activity restaurant businesses should be considered non-commercial activity, within which enterprises act as organizers of non-commercial events, sponsors, philanthropists, etc. We are talking about the provision of public catering services on a free basis or on the terms of payment for these services on a social basis. low prices. The users of such services within the framework of social tourism are socially unprotected groups of consumers, including those who do not live in the corresponding place.

Sphere of restaurant business promotes the development of inbound tourism in the respective region. This creates conditions for integrated territorial development through the multiplier effect through an increase in the business activity of the region and its investment attractiveness.

Consequently, the modern restaurant business can closely interact with various industry complexes: food, trade and marketing, tourist and excursion, recreational, cultural and entertainment complex social protection population.

Public catering is one of the sectors of the economy that contribute to the rational use of a person's free time, creating, on the one hand, conditions for reducing the time for housekeeping, and on the other hand, the rational use of free time.

The role of public catering enterprises is also great in rationalizing the use of the working time of their visitors. This is especially true for those public catering enterprises that operate within the social infrastructure of economic entities of a higher level of management.

Depending on the content of the economic and social functions restaurant business enterprises have fundamentally different technologies and forms of customer service. For example, various types of enterprises fast food focused on minimizing visitor time spent on cooking and eating. Restaurants that provide a wide range of social, cultural and leisure services, offering a wide range of a la carte dishes, including those exclusive to the order of a particular client, on the contrary, suggest an increase in the time spent in the hall of their visitor.

The restaurant business plays an important role in mitigating employment problems I. This is one of its most important social functions. The area of the restaurant business this case, significantly affects the level and structure of unemployment, the capacity of the labor market of the relevant specialties, its structural shifts, etc.

With the active participation of enterprises in the restaurant business, global social problems are being solved at all levels of economic management: mega, macro, meso and micro levels. The restaurant industry is social institution, which performs not only the functions of satisfying the consumer in food, but also others directly related to the processes of socialization in society. These functions "work" throughout the life of a person.

The industry plays an important role in processes of interpenetration of national cultures. Restaurant business enterprises act as a kind of conductors of national culinary art, national cuisine, national traditions of cooking and eating food.

As a result, the sphere of the restaurant business plays an important role in solving many global socio-economic problems of the country and the region.