25/08/2021
The feeling that “everything is mixed up in the Oblonskys' house” has not left the HoReCa industry for several years now. World-renowned restaurateurs and chefs are concerned with the problem of unifying catering establishments. Like, they sweep everything under the same brush, without distinguishing between a restaurant and a bar, a cafe and a coffee shop, a dining room and a buffet. And this concerns not so much visitors as owners. Agree, the average person does not care what status the institution has, as long as the food is tasty, but entrepreneurs, on the contrary, care about what their brainchild will be called. Many people want to become the owner of a restaurant, essentially opening a cafe with the functions of a canteen and a cafeteria. And all because the restaurant sounds proudly and, whatever one may say, attracts the corresponding audience. How not to be mistaken with the choice of the form of activity and not to send the wrath of famous culinary experts upon yourself, you will now learn.
