Summer bar menu. Culinary Academy of Smart Housewives
Gazpacho, strawberry soup, okroshka, sorbet and lemonades - what else to freshen up in restaurants in the summer?
"Peacock Mawlin"
Summer menu at Peacock Mavlin. Source: Peacock Mavlin
The summer menu at the Peacock Mavlin restaurant includes amazing cold soups, unusual appetizers, light salads and delicate desserts that will not leave anyone indifferent. Add to all of the above a new collection of cocktails and hookahs - and the best recipe for a business lunch or a romantic dinner is ready!
"Jan Primus"
Duck leg. Source: Jan Primus
In the summer menu of "Primus" there is a real invasion of fish. In addition to the already familiar salmon, this is Murmansk cod in the form of a fillet, and pike perch in the form of minions or barbecue, which is served with actual summer gazpacho, and perch, which fits very well in the form of homemade pizza toppings. All this is generously flavored with salads, greens, fresh summer vegetables and even fruits, such as the duck leg in orange teriyaki. Berry lovers start with strawberry soup and win with panna cotta with berry sauce.
"Yakitoriya"
The protracted start of the work of seasonal cafes and summer terraces of public catering establishments fuels interest in their menu. Not every visitor who decides to spend an hour or two at an open-air table will want to order the culinary delights offered during the cold season. And then what remains - barbecue, steak, grilled vegetables, a simple salad? Not only and not so much they, if you skillfully follow the trends of culinary fashion in the context of our realities. How do the experts themselves see the summer menu-2017?
There is no doubt, taking into account the Belarusian climate, it should be designed in such a way that the feeling of fullness does not interfere with cheerfulness, not only preserves strength, but also helps to endure the heat more easily. And the goal can be achieved, and without much difficulty. Chef Vyacheslav Gorbatov, known from the Belarus 1 television program 50 Recipes for the First, believes that salad dressings should be light, with olive oil, and if it’s too expensive, then with extra virgin sunflower oil. But not with mayonnaise! Colleagues-cooks recommends to take a closer look at the honey-mustard dressing. And also more often offer easily digestible vegetable proteins - for example, lentils. Steaks, barbecue and other meat goodies, of course, must be present. Along with delicacies of our own production: boiled pork, roast beef, shank roll. You can make pates - they are cheap, they will be sold, there is a benefit for the institution due to the difference between price and cost.
But the emphasis in the summer menu should still be on those products that are "now and here," Vyacheslav Gorbatov believes. Let's say that in May he himself actively uses radishes - cheap, tasty, and you can make good money on it. To attract customers with different incomes, poultry fillet is good - it is now affordable, and cooking it is less troublesome than pork, and even more so beef. To make, say, satay - a fragrant, slightly spicy Thai-style chicken skewers, it is not a problem to purchase the appropriate seasonings and spices.
Another trend that has recently come from Europe to Belarus and which can find a place on the menu is the so-called biological products, they are also organic or eco-products. In our case, these are farm products grown in collaboration with nature - without the use of chemicals. By the way, Chef Gorbatov recently made mare's milk ice cream. Very tasty, not greasy. In addition, lactose-free milk is now available. Why not surprise the audience with an unusual dish? Or here's another option for a summer gastronomic offer - a smoothie, a sweet thick drink made from berries, fruits or vegetables mixed in a blender with the addition of juice. Wonderful thing! And soon inexpensive spinach will be on sale.
Spinach smoothie, with green apple, with ginger - why make ice cream when you can offer such an elegant alternative? - asks Vyacheslav Gorbatov. - Another option is sorbet, a frozen dessert made from sweet syrup and fruit juice or puree. And on glucose, so as not to use sugar. I also hope that this season the owners of the establishments will remember the berries, which for some reason are very little used. There are also freshly frozen black currants, cranberries, lingonberries. From them you can make dressings, sauces for decor, caramel. Due to the fresh taste, the visitor wants to order something else. So you can increase the average check per guest.
Roman Bodrov
But restaurateur and restaurant consultant Roman Bodrov approaches the topic from the point of view of client requests. After long cold weather, people miss the air, so an open cafe should be comfortable in every way. It is good when the grill is located in plain sight and the client sees the process of frying meat. But when the smoke goes to the tables - it's no longer good.
As for the preparation of the menu - everyone is waiting for meat, shish kebab, fresh vegetables, - the expert is convinced. - And there should also be chips: something that no one else has, or a modernized repetition of someone else's successful experience. For example, the Minsk restaurant "At the Fountain" would be nice as a publicity stunt and at the same time, taking into account the composition of the menu, make a fountain with watermelons. The season will come - to spend a watermelon holiday. Many who were in the south remember: there is a small barbecue, and there watermelons float in the water. You come up and say: “This one is for me!” I hope our idea is also useful. A variation is to give the visitor a piece of watermelon as a compliment. The more positive emotions for the client, the more profitable it is for the restaurateur: people love to be pleasantly surprised.
Margarita Denisova
The founder of the Club of Hoteliers and Restaurateurs of Belarus Margarita Denisova raises another problem - affordable prices:
Some vegan establishments offer dishes from beets, herbs, herbs, the cost of which is 2 rubles, 8 each. Guys, they still know how much it really costs! Make at least 3.50!
Another of her wishes is the most understandable menu. It is not necessary to mix a huge amount of ingredients in a salad, so that in the end it is not clear what it is made of. Whether owners of establishments and chefs will listen to this and other wishes of experts, we will find out very soon.
Direct speech
Vyacheslav Gorbatov, chef:- Catering - field service - has changed by the spring. For example, when serving snacks, I often use disposable dishes: small shots - glasses or glasses, jars. Fresh air, dust - it is necessary to preserve the product as much as possible so that it at least does not crunch on the teeth. And do not be afraid of disposable tableware, it is now of high quality. One of the seasonal principles is less meat, more vegetables.
Fact
Our chefs who worked in Russia note that Belarusian dairy products are especially honored there. You can play on this when compiling a summer menu for tourists. And Belarusian pork is valued in Russia - the local taste is completely different.By the way
Experts emphasize: the menu of the summer playground should be concise (a spread is enough), typed in a readable font. If there are photos of dishes - very good, especially for foreigners.Help "SB"
The most law-abiding establishments in MinskRecently, the Minsk City Executive Committee published a rating of 39 catering facilities after their inspection for compliance with sanitary and epidemiological standards and rules for the sale of goods and the provision of services. The summer offer was not specifically studied - it's not the season, but other important points were taken into account: this is the availability of a menu, wine list, price tags, and compliance with the assortment list. The highest rating - 5 points - was received by almost half of the surveyed objects, many of which, by the way, have summer terraces. Here are the establishments.
Restaurant "Minsk" (Independence Avenue, 11)
Cafe "Olivo" (St. Volodarskogo, 13)
Cafe De Pari (K.Marx St., 8)
Coffee house "Don CoffeeOn" (Zybitskaya str., 9)
Cafe "Cherpak" (st. Rakovskaya, 36)
Cafe "Franciska" (Nezavisimosti Ave., 19)
Cafe Taras Bar (International street, 9).
Cafe "My dear" (st. Komsomolskaya, 13)
Restaurant "Gvozd" (Gikalo str., 5)
Restaurant Svoi (22, Independence Ave.)
Restaurant "Kuhmistr" (K.Marksa st., 40)
Coffee house (22 Nezalezhnosti Ave.)
Restaurant "Vasilki" (st. P. Glebki, 5)
Cafe "Terra Pizza" (Zhilunovicha str., 15)
Snack-pizzeria "Pizza Tempo" (Bobruyskaya st., 6, shopping center "Galileo")
Restaurant "Publica" (pr-t Pobediteley, 21)
Cafe "Gurman" (pr-t Pobediteley, 1)
Cafe Fresh Cafe (Independence Ave., 42)
Cafe "Skif" (Independence Avenue, 34).
Moscow restaurants have updated their menu for the new season. Among the novelties: dietary dishes, a lot of seafood and fish, cold soups and even low-calorie desserts (this also happens). FashionTime.ru has collected interesting dishes that can be found on the summer menu in Moscow restaurants.
Summer menu at ilFORNO Mussels "Marinara" in tomato sauce
What to order at the Italian restaurant ilFORNO? We advise you to pay attention to the new, summer positions, because they were a success. So, feel free to order the Chilean mussels "Marinara" served in a fragrant tomato sauce (1,199 rubles), spicy orecchiette pasta with vongole in a light fish sauce with chili peppers (1,499 rubles) and thin focaccia with burrata, Parma ham or bresaola (749 rubles). The menu also includes: green risotto with fresh peas, asparagus, Kenyan beans and zucchini with pesto sauce (699 rubles), tomato gazpacho with crab meat or shrimp (799 rubles / 619 rubles), a classic refreshing okroshka with beef tongue on kvass or kefir (499 rubles) and gazpacho of cucumbers with crab meat or shrimp (719 rubles / 599 rubles).
ice cream at ilFORNO
Address: st. Neglinnaya, 8/10 (there are other addresses).
What to order from the summer menu at the Piccolino restaurant? Salad with cucumber, radish and green onions dressed with fat-free yogurt (350 rubles), cold tomato soup (320 rubles), ravioli with spinach (420 rubles), sea bass baked without oil in salt, with steamed asparagus (990 rub.), ciabatta hamburger on whole grain flour without oil with low-fat beef tenderloin (490 rub.), diet pizza with buckwheat flour (490 rub.), healthy “black” pizza with seafood and cuttlefish ink (1,100 rub.). As you can see, the summer menu turned out to be light and not very high in calories.
But most importantly, pay attention to the desserts developed by Ekaterina Maslova, a well-known restaurant reviewer and a vegetarian with 20 years of experience.
Ekaterina Maslova has developed dietary desserts, especially for those who follow their figure and calories: Tiramisu Light (197 kcal), strawberry panacotta with low-fat kefir instead of cream (132 kcal), healthy ice cream (strawberry, carrot, blackcurrant, apple-lime) - rich in protein, with a minimum amount of fat and carbohydrates (only 75 kcal).
Address: 1st Kolobovsky lane, 11.
Summer menu at Rombus Duck breast with roasted peaches
Thanks to Chef Zafar Kamilov, 11 summer dishes appeared in the menu of the Rombus restaurant (French and author's cuisine): appetizer with king crab and pomelo, beef tartare with artichoke sauce, salad based on papaya, avocado, oranges, lettuce and bright citrus gas stations. And also: classic gazpacho with miso powder, kataifi squid with roasted pepper sauce (the dish is so tasty that it is better to order two portions at once), stewed salmon with lettuce, octopus with yogurt, mint sauce and potato gratin. Bird lovers will appreciate duck breast with roasted peaches (pictured) or chicken with mushrooms and curry sauce. Offal lovers should order beef tongue with smoked beets, meat lovers - lamb rack with caponata and mint sauce.
Address: st. Bolshaya Ordynka, 13/9.
summer menu at Magnum Wine BarRoasted beetroot salad with cheese
Of course, you need to come to the Magnum Wine Bar for rare positions of wine, which are in abundance here. But if you get hungry between the second and third glass, pay attention to the new items on the menu. In the “For the first glass and beyond” section, Iberico beyota jamon (1,590 rubles), Sakhalin scallop carpaccio (750 rubles), Peking duck salad with quinoa, young peas and kohlrabi sprouts (750 rubles) appeared. The Main section was replenished with pasta - tagliatelle with vongole, garlic and parsley (790 rubles) and tagliatelle with porcini mushrooms (690 rubles), stewed duck leg with mashed potatoes and Alsatian choucrute (990 rubles).
Address: st. Lesnaya, d. 5B.
summer menu at ShikariSquid sate
To taste Asia, it is not necessary to leave Moscow. The summer menu of the Shikari restaurant chain contains all Asian hits: spicy squid sate (345 rubles), dumplings with shrimp in oyster sauce (409 rubles), wontons with veal (289 rubles), pork in sweet and sour sauce with pineapple and cauliflower (385 rubles), Sichuan beef (455 rubles), crispy sea bream (585 rubles), Kasaria pilaf with lamb (499 rubles), pilaf with shrimp and mango (595 rubles), Coconut Curry Chicken with Eggplant, Zucchini, Peppers, Tomatoes, Lemongrass, Basil, and Kaffir Lime Leaves, and Lok Lak, these are mussels, king prawns, squid and fish cooked in a wok and served in a sizzling pan with jasmine rice (565 rubles).
Address: st. 1st Tverskaya-Yamskaya, 2.
* Calculations use average data for Russia
600 000 ₽
Starting investments
720 000 ₽
450 000 ₽
Net profit
2 months
Payback period
Summer cafe is one of the most profitable types of seasonal business. The initial investment is about 600 thousand rubles - they can be paid back in 2-3 months and earn up to 2 million net profit per season.
The entertainment industry is actively developing every year. A culture of eating out is also growing. Especially high demand is observed in the warm season. This means that a summer cafe is a great opportunity to earn money. Such establishments are a favorite place for most citizens. Over the past eight years, the summer cafe market has increased by almost 20%, and the average check has grown by about 35%.
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When planning to open a summer cafe, an entrepreneur must understand that he does not have time to build up. Seasonal business requires careful preparation "before" and quick response during work. Open air establishments are open from May to September. In those cities where sunny warm weather does not last long, it is generally inappropriate to open such a format of catering establishments.
Pros and cons of a summer cafe
This type of establishment provides various opportunities in the field of design, recipes, menus, and marketing.
Organizing a summer cafe is much easier than a full-fledged restaurant. And the point is not only in the difference in starting investments, but also in business processes. Therefore, if you wanted to work in the field of catering, then a summer cafe is a great option for an aspiring entrepreneur who needs to gain experience.
In summer, people tend to spend as much time outdoors as possible. Therefore, tables on the street will become your competitive advantage over closed establishments.
Pitfalls when opening a summer cafe
Business is seasonal and depends on the weather. If the summer turns out to be cold and rainy or, conversely, too hot, then attendance will be significantly lower than planned. Also, you will have to collect an impressive package of documents and obtain permission from the mayor's office to rent a land plot.
High competition is also one of the pitfalls of this business. The least difficulty with opening a summer cafe will be on private leased land. With the municipal territory, everything is more complicated. In addition to the problem of renting a land plot, other issues will have to be resolved: the administration makes demands on the improvement of the territory, the design of the facade, the interior and other parameters. In some cases, the fulfillment of all requirements may take several months. So if you want to enter the season with a ready-made business, then first consult the local Business Support Center under the city administration.
Summer cafe formats
The initial stage of opening a summer cafe is the choice of the format of the establishment. The catering industry is developing and offers various formats, each of which has its own consumer. The most common formats:
Street food. In fact, this is a prototype of fast food, which is organized on the street. The client can eat on the go. A street food cafe is a small trailer kiosk selling shawarma, pancakes, hamburgers, etc. Racks or a couple of tables are usually installed next to the kiosk for those who want to have a bite in more comfortable conditions. The average check of such cafes is 200 rubles. Materials on the discovery of popular types of street food can be found.
Cafeteria- a small establishment where delicious drinks are served in combination with desserts. This also includes galateria with ice cream. This is a suitable option for families with children. The average check is 350 rubles.
Terrace Cafe- an institution offering a wide range of dishes, comfortable pastime conditions, good service. The average check of such establishments starts from 600 rubles.
Cafe-barbecue- one of the most common formats of summer cafes. In order to open a barbecue, you need to find a place not only for tables, but also for the barbecue area. Not all areas are suitable for this purpose. Here the average check is already 800 rubles.
Cafe on the beach- a mini-cafe that specializes in cooking beach food. There will be no gourmet dishes here, but you can have a bite to eat in comfortable conditions. Such establishments are opened on the territory or near the beaches. The format is very profitable, but the rent is quite expensive.
Place to open a summer cafe
The most profitable locations are park and tourist areas, embankments, central streets of the city, areas near attractions or a beautiful panorama of the city, crowded places, etc.
To place a summer cafe, you will need to resolve the issue of renting a land plot. If you have chosen a plot on a private territory, it will be easier for you: you sign a lease agreement and you can start working. But if the land plot belongs to the municipality, then you will have to deal with the local administration, namely, with the Committee for the Management of City (municipal) Property. You will need to obtain permission to install a cafe. And here certain difficulties may arise. You run the risk of getting involved in paperwork, which takes a lot of time. And for a seasonal business, time is very valuable.
A summer cafe will require a plot of 5 to 20 sq.m. – depending on the selected format. The approximate cost of renting such a site will be 40 thousand rubles. Please note that you will have to place the kitchen somewhere. For the full cycle of cooking, there must be a separate room that meets all the requirements and standards. The difficulty lies in the fact that the kitchen should be next to the site for visitors. It will be enough 15 sq.m. to settle down. Thus, get ready to spend about 50 thousand rubles on rent.
Renting urban plots is usually cheaper than private ones. The rate provides only for the payment of tax. But here you can fall into a trap: in 70% of cases, places are unprofitable and will not bring profit. Therefore, carefully analyze the potential place: follow the pedestrian traffic, study what is in the neighborhood. Sign a lease only after you are sure that the place suits you. You will not have time to change your mind and change location.
When choosing a location, also consider the following factors:
good visibility of the institution from different points;
availability of parking;
proximity to busy roads.
Immediately think about how your establishment will look like. A presentable appearance is very important for a summer cafe. Therefore, draw up a design project. It is not necessary to contact the designer. Just create a harmonious space for relaxation.
Business registration
One of the difficulties of the catering business is the collection of permits. This takes time and patience. Even a small summer cafe has serious requirements. It will take several months and about 15 thousand rubles to complete the full package of documents. So start preparing many months before the start in order to have time to prepare everything for the opening.
First you need to register a business. In this case, it is more profitable to issue an IP, because the cafe will only work from May to September. If you plan to sell alcohol in your cafe, then in order to obtain a license, you will have to register as an LLC.
As a type of activity according to the OKVED-2 classification, you can specify:
56.10.1 Operations of full-service restaurants and cafés, cafeterias, fast food restaurants and self-service restaurants
55.40 Bar activities (if there is alcohol on the menu).
The next step is to choose a system of taxation. For a summer cafe, the simplified tax system is suitable at a rate of 6% (of income), at a rate of 15% (income minus expenses) or UTII, if the area of \u200b\u200bthe establishment is less than 150 sq.m. Before making a decision, calculate each option in order to choose the most profitable one. Please note that UTII may not be valid in a particular region, so find out everything in advance.
Register the cash register with the tax office, and also register with the Pension Fund and the Social Insurance Fund as an employer in order to transfer insurance premiums for employees.
The next stage is the most difficult - to get all the permissions. In order to open a summer cafe from scratch, it is necessary to coordinate with the SES, the fire inspectorate, and the land administration. A basic list of required documentation can be found in this article.
Summer cafe equipment
For a summer cafe, the same equipment is required as for a regular catering establishment. Refrigerators, stoves, kitchen utensils, crockery (ceramic or cardboard - depends on the cafe format), small kitchen appliances, etc. Other equipment may be added here if the cafe format requires it. For example, if you plan to open a barbecue, you will need to buy a brazier and all related tools.
In addition, you should take care of the comfort of your guests and purchase equipment to maintain a comfortable temperature, such as portable irrigation-type air conditioners or fans with a humidifier.
Ready-made ideas for your business
It is also necessary to purchase furniture: tables and chairs. Keep in mind that the use of plastic garden furniture in outdoor cafes is prohibited in many cities, due to low environmental and aesthetic characteristics. The best solution is wicker or metal furniture with soft seats.
It will take about 300 thousand rubles to fully equip a summer cafe. But be sure to recalculate all costs, taking into account your conditions and price level.
Menu and sourcing
Menu development is a very important step. It must correspond to the format of the institution in all respects, and especially in terms of price. It is impossible to give any definite recommendations here. Each format has its own specifics. We can only highlight the key points:
The menu should be varied, but not oversaturated. Too long a list of dishes is bad for both the client and you. It will be difficult for the client to decide, and for you to stock up on so many different ingredients (it’s good if all positions are in demand, otherwise you will suffer losses);
For each dish, a technological map should be drawn up. It indicates the consumption of products per serving and its volume. These data will be useful for the cook and SES, as well as for calculating the necessary raw materials;
Respect the principle of full and variable use of products. Make the menu so that you use the main products in different dishes. This will help to avoid food spoilage if some of the dishes are unclaimed;
Consider consumer preferences. Be flexible when shaping the menu. Track the history of orders, ask visitors for their opinion, exclude unpopular dishes from the menu or, conversely, enter those that are often asked about.
After developing the menu, make a list of necessary products. With this information, start your search for suppliers. The main requirement for them is timely delivery and quality of the products provided. It is important that all products meet the requirements of GOSTs and have quality certificates. Using the flow chart and sales forecast, calculate the quantity of products you need. Most likely, these calculations will be approximate.
Ready-made ideas for your business
The list of necessary products for purchase is individual for each institution. So you will have to deal with suppliers yourself. You can work with a comprehensive supplier who will guide you and provide you with everything you need in one delivery. But most often small cafes work with local small suppliers.
Before concluding a supply agreement, discuss all the conditions, voice your requirements or wishes, read the reviews on certain suppliers. Compare different offers. Make the first purchase small and from different suppliers. Compare the following criteria: delivery speed, additional service, product quality, product price, customer loyalty, etc. As you can see, the search for suppliers is a rather dreary business, so also start it in advance.
For a small establishment, the initial purchases of products will amount to approximately 40 thousand rubles. Although here everything is individual.
Summer cafe staff
A cafe is not complete without a chef and a waiter. In addition, if you work 7 days a week, you should organize a shift work schedule - and this is another cook and a waiter. The minimum staff for a summer cafe: 2 waiters, 2 cooks, administrator, cleaner, accountant. You can’t imagine anything with cooks and waiters - you need to look for good, qualified employees. As an administrator, you can try to handle it yourself. Accounting services can be outsourced.
Select staff that matches the format of the cafe. For example, if you are planning a galateria where ready-made ice cream is sold, then you can do without a cook and put one salesman-cashier. And if you are planning a cafe with your own kitchen, then you can’t do without a chef.
Please note that all employees must have medical books. This is a mandatory requirement. With a staff of 6 people, the payroll will be about 120 thousand rubles (including contributions to funds).
Advertising of a summer cafe is as specific as the activity itself. Expensive methods don't work here. It is better to focus on simple but effective advertising. Be prepared to spend about 20 thousand rubles on promotion.
The location of the establishment is important. Often people on a walk choose a cafe spontaneously. They pass by a cozy establishment, see a sign with an attractive offer and decide to go in. So make sure your cafe looks presentable. You can set up a chalkboard nearby where you will write information about discounts or the dish of the day.
Announce yourself in advance. While you are setting up the site, put up a notice stating what will be located here and when it is planned to open. Distribute leaflets with discount coupons and an invitation to the opening of the summer playground.
Come up with your chip - something that will distinguish you from others. The competition in the market is very high. You have to fight for a place in the sun not only within a narrow segment, but also with most establishments in the city that have summer venues (and now many have them). Maybe you will turn on the music on the records, stylizing the cafe as retro; or you will show films through a projector; or arrange a show program ... There are many options. Look at what interesting things are coming up abroad - what if you want to repeat something?
Profit calculation
We pass to the most important stage - the calculation of profit. Be sure to plan the income and expenses of the project to make sure it is effective. Otherwise, there's no point in doing it.
Here are the key business indicators:
Initial investment: 600 thousand rubles
Average check: from 300 to 1200 rubles (depending on the format)
Number of visitors per month: 1200 people (or 40 people per day)
Monthly turnover: ≈ 720 thousand rubles
Monthly expenses: 270 thousand rubles
Net profit: ≈ 450 thousand rubles
Payback period: 2 months
These calculations are approximate and may vary depending on: region, institution format, price level, etc.
Some features of summer cafes
- Rule of three "O": lighting, heating installations, insect repellers. If you take care of these three "O", then your visitors will not scatter in the evening, in damp and cool weather, in the first months of autumn.
- Beer and meat. It is on them that the emphasis is most often placed in summer cafes. But according to the law, it is not allowed to sell alcohol in non-stationary objects (kiosk, stall, counter, tent). Regional authorities have the right to allow the sale of beer in summer cafes, but located only at stationary facilities.
- White color. All restaurateurs strictly do not recommend using white accessories on tables in a summer outdoor cafe. Why? Everything is very simple: the white color blinds the eyes in the bright sun.
- Playground + children's menu. Practically obligatory components of open cafes.
- Zoning. Even for the so-called democratic segment, one rule must be remembered: the territory must be divided into several zones and create a feeling of isolation of the tables. “Architectural details” will help here, such as arches, arbors, walls, wattle fences, decorative forged gratings, fountains, waterfalls.
Conclusion
Summer cafe is a great way to make quick money. But the business is profitable only if everything is done according to plan and on time. Start preparing for the summer season is already in the winter. Investments at the start are low, and due to the huge margin on products for the season, they can earn as much as a grocery store has for a whole year.
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