HOW MUCH DO I NEED MONEY TO OPEN A RESTAURANT (CAFE, BAR, FAST FOOD OR ANOTHER PUBLIC CATERING ENTERPRISE)?

The cost of opening a restaurant from scratch depends on many factors: the cost of real estate, the necessary equipment, materials and specialists in your city, borrowed or own funds, the level of an institution, features of competition and others.
For reference, you can use a rough formula: multiply the area of a room by $ 500-1000. You can start from the opposite – depending on how much money you are ready to allocate for this business, a concept is already being defined, a business plan is being developed, a room is being chosen.

CAN YOU PICK UP PERSONNEL FOR ESTABLISHMENT IN THE REGION?

Yes, we select restaurant staff in the regions. This applies primarily to chefs and, in part, managers. Obviously, bringing waiters to the regions is unprofitable, and it does not make sense. Also, when opening a “turnkey” establishment, our specialists help on-site to select and train local staff.

FOR WHAT TIME BEFORE OPENING OF THE ESTABLISHMENT IS IT BETTER TO PICK UP THE TOP-PERSONNEL OF THE INSTITUTION (CHEF, MANAGER)?

It is better to plan for the selection of the top personnel of the institution for at least 2, 3 weeks if you expect to pick up personnel from the same city as the institution and for at least a month if from another city or a rare specialist. A significant part of the time is occupied by the organizational part – when you come to us to meet with the candidates, or they leave for your city. The first option is preferable – you can see several specialists at a time, which speeds up the selection and significantly saves the cost of travel and accommodation of candidates if they come to you.