The cafe "Secrets of Success" LLC is located in the village of Roshchinsky, Samara region, an extension to the sports complex.
The cafe is registered as a limited liability company, with an authorized capital of 10,000 (Ten thousand rubles).
The founder is: Sokolov I.A.
The purpose of creating a cafe is to satisfy human needs for food and high-class service, as well as to make a profit.
One of the main objectives of the cafe is the efficiency of providing services, determining the needs of the client, and preventive actions in order to avoid client dissatisfaction. To solve this problem, continuous analysis of service requirements is necessary.
In accordance with the Charter of the LLC cafe, it carries out the following activities:
Cafe activities;
Bar activities;
Retail trade of alcoholic beverages, including beer;
Retail trade of ice cream and frozen desserts;
Retail trade of soft drinks;
Retail trade in tobacco products;
Other activities for organizing recreation and entertainment.
The cafe is a comfortable catering establishment that provides visitors with a wide range of high-quality culinary and confectionery products and drinks.
To warmly welcome guests, to serve guests correctly and beautifully, to feed them quickly and tasty, in general, to create all the conditions for a good rest - this is the main task of the workers of these enterprises. To create such an atmosphere for visitors, a certain service culture is necessary.
The cafe has a seating capacity of 70 and is distinguished by its comfort, cozy interior, and good cuisine.
The main objectives of the cafe:
Attract a large number of visitors.
Satisfy the needs of visitors, make guests happy while they are in the establishment.
Provide a high level and conditions of service.
Cafe premises
The premises occupied by the cafe are located in the center of the town, on the 1st floor of the sports complex (annex), with convenient access for vehicles and parking.
The cafe hall is designed in beige tones. Furniture made to special order fits perfectly into the interior of the establishment and creates a harmony of colors and shades.
To carry out various technological processes in the cafe, the following premises are provided: a) storage; b) production; c) for the consumer; d) bar; d) for staff.
Warehouse premises include: receiving room, uncooled storerooms, refrigerated chambers, washing containers.
Production premises (kitchen) consist of procurement shops (meat, fish, vegetables), pre-preparing shops (hot, cold, confectionery), service area, washing for kitchen and tableware, bar and dispensing room, premises of the production manager.
The floors of the production premises are lined with slabs of non-slip material.
Just like the hall, the production premises are equipped with ventilation shafts for air exhaust and supply, but they are somewhat more powerful.
The tableware washing room in the cafe is designed for washing tableware and cutlery. The work of the halls, and therefore the culture of service, largely depends on the efficient work of this department.
The washing room is located next to the service area and should have a convenient connection with the distribution and sales area, which facilitates the collection and delivery of used dishes, and also provides waiters with clean dishes.
The main washing equipment is dishwashers. They also use brushed glass washers, tables for sorting and cleaning dishes from food residues before immersing them in baths, drying cabinets, racks for storing clean dishes, and bins with lids for storing waste.
Bar. The cafe has a bar. All bar products are sold only by the bartender.
Bar equipped for dispensing wine and vodka products, beer, soft drinks, fruits, confectionery and tobacco products, citrus fruits, located next to the sales area of the cafe and has two rooms: one for dispensing products and the other utility room for storing goods.
The bar is equipped with a counter with a showcase for displaying products. On the counter there are dial scales and beakers for dosing wine and vodka products. The bar has a refrigerated cabinet where the temperature required for various drinks is maintained. All goods displayed in the window have price tags.
Serving room. The service room is equipped for storing and distributing dishes, cutlery, and linen to waiters; it is organized next to the tableware washing area. There are cabinets and racks with shelves where dishes and cutlery are stored. Cutlery is stored in drawers with nests separately for knives, forks, and spoons.
Cash register. In the cafe, cash registers with counters for waiters are located in the room in front of the serving area near the bar.
The cafe also uses multi-counting machines, which can be used by several waiters in one shift. Each waiter is assigned a separate counter, the readings of which he checks before starting work with the entry in the cash book and verifies with a signature.
After the end of the working day, the waiter, together with the cashier, records the meter readings, hands over the proceeds and receives a receipt. The amount of punched checks is noted on the waiter’s personal counter.
Cafe halls – include two halls: a hall for smokers and a hall for non-smokers, and there is also a summer terrace. These are the main areas where visitors are served. One of the main requirements for the layout of the halls is a clear organization of communication between the hall and the production premises - kitchen, service area, tableware washing, bar.
The dispensing room, where ready-made culinary dishes are dispensed, communicates with the sales area through an arched passage: through it, the waiters enter the hall with the received dishes, and for distribution, without interfering with each other. The pre-service area is quite spacious, creating good working conditions for the waiters. In addition, the dispensing room is located next to the service, cash register, and bread slicer and has a convenient connection with them.
A harmonious combination of wall color, furniture shape, hall lighting, acoustics, ventilation, a beautifully set table, soft music - all this creates a festive mood among the guests of the cafe and makes them want to visit it again.
Contents.
- Brief description of the restaurant…………………..2
Layout and equipment of the restaurant………3
Conditions of the restaurant premises………………………..8
Table setting and decoration…………………….9
Restaurant menu and assortment………………………13
Conclusion…………………………………………..24
- Brief description of the restaurant.
The restaurant's menu includes made-to-order and signature dishes. Service in restaurants is combined with the organization of recreation and entertainment; Food preparation and service is carried out by highly qualified chefs and waiters.
Restaurant "Sicily" is a city restaurant located in a residential area of a large city. Occupies a separate one-story building.
"Sicily" is a 1st class restaurant, designed for 50 seats, focused on family service. The most active visitors are young families over the age of 25, sometimes with children. The main people visiting this restaurant are residents of the area.
The main motives for visiting a restaurant are: leisure and festive events for this category of consumers.
Opening hours: Mon. – Thurs. : 11:00 - 23:00. Restaurant emblem Fri. - wax : 11:00 – 2:00. "Sicily".
Restaurant "Sicily" is a public catering establishment that provides consumers with a wide range of complexly prepared dishes, mainly for individual orders, as well as wine, vodka, and confectionery products. A high level of service is combined with the organization of recreation for visitors.
The set meals offered by the restaurant will not leave any client indifferent, especially since well-organized work and first-class service ensure that orders are completed in record time without loss of quality. At the same time, the variety and sophistication of the dishes presented on the restaurant menu attracts true connoisseurs here even in the evening.
The atmosphere of the restaurant is ideal for holding family celebrations, weddings, parties, receptions and banquets. In the evenings, the restaurant features live music. The interiors of the dining and banquet halls are made in high-tech style with a predominance of light and dark tones, glass and metal. In the large hall there is a fireplace, the presence of which adds coziness to the interior.
- Layout and equipment of the restaurant.
1.4-burner stove
2.Deep frying
3. Production table 5 pcs.
4. Stand for steam convection oven
5. Steam convection oven
6.Hand washing sink
7. Warming cabinet for plates
8.Thermal shelf
9.Wall hood
10.Shelf
11. Electronic portion scales
12.Slicer
13. Refrigerated cabinet
14.Refrigerated table
15. Shelving
16. Freezer cabinet
17.Sink for washing vegetables
Cold shop.
1. Hand washing sink
2. Refrigerating cabinet 3 pcs.
3. Production table 3 pcs.
4.Shelf 3 pcs.
5.Table
6. Electronic portion scales
7.Sink for washing vegetables
8. Vegetable cutting machine
9. Freezer cabinet
10.Slicer
11.Refrigeration table 2 pcs.
Vegetable shop.
1. Hand washing sink
2.Wash bath
3.Vegetable peeler
4.Production table
5. Floor scales
Fish shop.
1. Hand washing sink
2.Wash bath
3. Production table 3 pcs.
4.Set of fish knives
5. Shelving
6.Refrigerated cabinet
7. Floor scales
Meat shop.
1. Hand washing sink
2.Wash bath
3. Production table 3 pcs.
4.Refrigerated cabinet
5.Freezer cabinet
6. Shelving
7.Set of meat knives
8. Floor scales
9.Deck
Procurement shop.
1. Hand washing sink
2. Production table for meat 2 pcs.
3.Electronic portion scales 2 pcs.
4. Sink 2 pcs.
5.Meat grinder
6.Shelf 2 pcs.
7. Fish production table
Confectionary shop.
1.Hand washing station
2. Equipment washing
3. Wall hood
4.2-burner stove
5. Stand for steam convection oven
6. Steam convection oven
7.Production mixer
8. Production table 3 pcs.
9. Refrigerated cabinet
10.Refrigerated table
11. Shelving
12.Shelf 2 pcs.
13. Electronic portion scales
Warehouse for bulk products.
1. Rack for products 4 pcs.
Washing serving utensils.
1. Table for dirty dishes
2. Dishwasher
3. Washing bath
4.Shelf
5. Shelving
Kitchenware washing station
1.Wash bath
2. Table for dirty dishes
3. Rack 2 pcs.
4.Shelf
3. Restaurant premises conditions.
The restaurant premises are divided into the following functional groups:
1. Premises for receiving and storing raw materials (warehouses):
refrigerated chambers; unrefrigerated storerooms.
2. The production group of the restaurant premises is intended for
processing of products, raw materials and their preparation.
- Meat - fish workshop is intended for processing raw materials and manufacturing semi-finished products (preparing).
- Hot shop is a pre-production shop that produces finished products.
- Cold shop – pre-production shop, also produces finished products.
The confectionery shop is specialized and produces finished confectionery products. The layout of the confectionery shop must correspond to the sequence of the technical process of preparing confectionery products and exclude the possibility of intersecting raw materials and finished products.
- washing kitchen and tableware;
- service;
- room for the production manager.
3. Premises for consumer services are intended for the sale of finished products and the organization of their consumption:
- dining and banquet halls.
4. The administrative and household group is intended to create normal working conditions (offices of the director, deputy director, accounting, etc.)
4. Table setting and decoration.
The Sicily restaurant uses dishes made of nickel silver, nickel silver, stainless steel, porcelain and earthenware with a monogram or decoration, white, as well as crystal, artistically decorated blown glass dishes.
Equipment standards require the presence of 3-3.5 sets of dishes and cutlery per place at the enterprise.
Round plates with smooth edges, different sizes and capacities. Pirozhkovaya – diameter 175mm, used for serving bread, toast, pies. Snack plate with a diameter of 200mm - for cold dishes and snacks. Table deep plates (large with a diameter of 240 mm and a capacity of 500 cm3 and small with a diameter of 200 mm and a capacity of 300 cm3) - for all soups and cereals, especially for those served with milk or liquid jelly.
Bouillon cups with a capacity of 250-300 cm3 - for broths, purees and some dressing soups. Cups come with one or two handles located opposite each other. Small dinner plates with a diameter of 240 mm - for all main hot courses. Dessert plates (small and deep with a diameter of 200 mm) - for sweet (dessert) dishes. The shallow ones serve sweet pies, fruits and berries, as well as various confectionery products, and the deep ones serve so-called bulk sweet dishes (for example, mousse, sambuc) and sweet porridges with fruits, jam, etc.
Bowls - metal or glass - for many sweet dishes (jelly, compotes, fruits or berries in syrup, ice cream, etc.). Items such as single-serve frying pans, chillers, cocotte makers are also needed. Single-serve square and tangular-shaped salad bowls with a capacity of 120 cm3 for salads and pickles. Sauce boats with a capacity of 100 cm3 (1 serving) for sauces, sour cream
Basic cutlery includes knives, forks and spoons. Each knife has a specific fork. The table knife is the same size as the diameter of a small dinner plate (+/-1.5-2 cm), while the fork is the same size as the knife or may be slightly smaller.
A fish knife and fork are necessary for eating fish dishes. The fish knife and fork are slightly smaller than table forks. The fish knife is blunt, not like an elongated spatula, and the fork has four shortened and wide horns.
Using a snack knife and fork, they eat various snacks - meat, fish, vegetables, etc.
Dessert knife and fork - for sweet pies, some pastries and pies, peeled watermelon and melon, etc.
- a tablespoon - for soups served in deep plates;
- dessert spoon - for many sweet dishes served in bowls or deep dessert plates, as well as for soups served in broth cups;
- teaspoon - for hot drinks (tea, coffee with milk or cream, cocoa), served in tea cups or glasses.
- coffee spoon - for black coffee served in a coffee cup.
Glass (crystal). In addition to food, various drinks are traditionally served at the table. Each drink has its own glassware:
* vodka glass with a capacity of 35-50 cm3 - for strong alcoholic drinks (vodka, bitters, liqueurs), which are usually served with various cold and hot snacks;
* madeira glass with a capacity of 50 cm3 - for fortified wines (madeira, port, etc.) served with first courses;
* two types of rain wine glass: ordinary with a capacity of 75 cm3 and made of colored glass with a high stem with a capacity of 150 cm3. - for natural white wines such as Riesling, served with hot fish dishes and some cold appetizers;
* Lafite glass with a capacity of 100 cm3 - for natural (grape) red wines served with hot meat dishes;
* glass for champagne with a capacity of 125 cm3, served with dessert dishes;
* wine glass with a capacity of 200-250 cm3 - for mineral or fruit water and other non-alcoholic drinks;
* cognac glass with a capacity of 15-25 cm3 - for cognac or rum, usually served with coffee. If only cognac is served at the table, then it is drunk from a vodka glass;
* conical stack with a capacity of 120-150 cm3 - for various juices and fruit drinks;
* cylindrical stack with a capacity of 250-500 cm3 - for beer and fruit drinks.
Equipment for spices – salt shakers, pepper shakers; sugar bowl (200 cm3). Ashtrays match the style of the restaurant.
Table linen. Tablecloths are clean, well ironed and neatly laid. Linen white and colored tablecloths are equally good.
An indispensable detail when setting a table, especially in a restaurant, is napkins. Depending on their purpose, they are divided into canteens and tea rooms. Table napkins measuring 46x46 cm are needed at the table in almost all cases, and only for setting the table for tea, so-called tea napkins measuring 35x35 cm, mostly colored, are recommended.
It can be folded in four or folded in the shape of a conical cap or envelope; there are other methods of folding napkins - “sail”, “space”, “fan”, “tulip”, etc. However, in all cases, compliance with one condition is immutable: the napkin must be folded so that it can be easily unfolded.
The minimum preliminary table setting consists of a snack and pie plate, table fork and knife, wine glass, linen napkin, salt and pepper shakers. Depending on the order received, the waiters complement the table setting.
The sequence of table setting for lunch when serving: cold appetizer, fish and meat dish, dessert.
Dessert cutlery is placed in front of a small table or snack plate in the direction from the plate to the center in the following order: knife, fork, spoon. Often they put only one of the cutlery or a pair - a knife and fork. The spoon is usually placed with the indentation up, the handle to the right, the fork - with the tip up, the handle to the left. Sometimes dessert cutlery is placed behind glasses. The wine glass (glass) for the drink for the main dish is placed against the knife blade. To the right and a little lower, place a glass for a drink with a snack.
In general, glasses and goblets are placed to the right of the wine glass in the order corresponding to the order in which the dishes are served: vodka or bitters, fortified wines are served with appetizers; for hot dishes - dry or semi-sweet table wines; for sweet dishes and fruits - champagne. Sometimes, for convenience, drinkware is placed in two rows, for example: in the first row, from left to right, a wine glass is placed, next to it - a glass or glass for wine (white or fortified), then a glass for vodka, and in the second row - an additional glass for champagne and a glass of red wine.
5. Restaurant menu and assortment.
| Source | Name of dishes | Output, g | |
| Cold dishes and snacks | |||
| Marinated mackerel appetizer | 100 g. | ||
| Marinated pink salmon fillet | 100 g. | ||
| "Gold autumn" | 120 g. | ||
| White cabbage salad in Romanian style | 100 g. | ||
| Shopski salad | 100 g. | ||
| Salad "Prague" | 100 g. | ||
| Veal appetizer with mushrooms and vegetables | 100 g. | ||
| Appetizer of fried zucchini with pork | 100 g. | ||
| Delicacy roll with nuts | 150 g | ||
| Country-style smoked chicken breast pate | 110 g. | ||
| Sardine appetizer with vegetables | 100 g. | ||
| Eggs stuffed with salmon | 100 g. | ||
| Soups | |||
| Ear | 150 g. | ||
| Noodle soup | 150 g. | ||
| Solyanka | 150 g. | ||
| Valaam cabbage soup | 150 g. | ||
| Milk soup | 150 g. | ||
| Hot dishes | |||
| Boiled sturgeon with white sauce | 150 g. | ||
| Zucchini in Russian | 150 g. | ||
| Curd dumplings with sour cream | 100 g. | ||
| Eggs stuffed with mushrooms and white sauce | 150 g. | ||
| Moscow baked fish | 200 g. | ||
| Beef stuffed with garlic and carrots | 150 g. | ||
| Pork balls | 150 g. | ||
| Beef balls with champignons | 200 g. | ||
| Beef roll with mushrooms | 200 g. | ||
| Italian style cutlets | 150 g. | ||
| Roast beef with tomato sauce | 150 g. | ||
| Chicken stew with eggplant | 150 g. | ||
| Grilled vegetables | 150 g. | ||
| Omelette with tomatoes | 100 g. | ||
| Cottage cheese casserole | 100 g. | ||
| Side dishes | |||
| French fries | 100 g. | ||
| boiled rice | 150 g. | ||
| Boiled potatoes | 150 g. | ||
| Pasta | 150 g. | ||
| Mashed potatoes | 150 g. | ||
| Sweet dishes | |||
| Blancmange "Chocolate" | 100 g. | ||
| Soufflé "Wizard" | 150 g. | ||
| vanilla ice cream | 100 g. | ||
| Fruit icecream | 100 g. | ||
| Hot drinks | |||
| Coffee Standard | 100 g. | ||
| Viennese coffee | 150 g. | ||
| French iced coffee | 150 g. | ||
| Coffee "Marasca" | 100 g. | ||
| Coffee punch "Copenhagen" | 150 g. | ||
| Black tea | 100 g. | ||
| Green tea | 100 g. | ||
| Cold drinks | |||
| Cranberry kvass | 200 g | ||
| Fresh orange | 150 g. | ||
| Fresh apple | 150 g. | ||
| Cocktail "Mocha" | 150 g. | ||
| Milkshake | 100 g. | ||
| Vanilla cocktail | 150 g. | ||
| Pie with potatoes | 100 g. | ||
| Pie with cabbage | 100 g. | ||
| Pancakes stuffed with mushrooms | 200 g. | ||
| Pancakes with ham and cheese | 200 g. | ||
| Pancakes with apples and cherries | 200 g. | ||
| Boyar pancakes | 200 g. | ||
| Cake "Inspiration" | 100 g. | ||
| Cake “Berry” | 100 g. | ||
| Vanilla Cake | 100 g. | ||
| Rye bread Darnitsky | 200 g. | ||
| Source | Name of dishes | Output, g | |
| Cold dishes and snacks | |||
| Vol-au-vent with canned salmon | 30 g. | ||
| Buzhenina | 100 g. | ||
| Veal roll with vegetables | 150 g. | ||
| Puff pastry of pork and vegetables | 100 g. | ||
| Pork appetizer with green beans | 100 g. | ||
| Appetizer of champignons and quail eggs | 100 g. | ||
| Steamed chicken soufflé with red wine | 80 g | ||
| Soups | |||
| Borsch | 100 g. | ||
| Sour cream soup | 100 g. | ||
| Pea soup | 150 g | ||
| Cream soup | 150 g. | ||
| Ural okroshka | 200 g. | ||
| Hot dishes | |||
| Mackerel with smoke | 150 g. | ||
| Grilled eggplant | 150 g. | ||
| Cottage cheese casserole | 150 g. | ||
| Egg with mayonnaise and vegetables | 150 g. | ||
| Pork roasted on a spit | 150 g. | ||
| Fried beef with Madeira and champignons | 200 g. | ||
| Suzdal stewed meat | 200 g. | ||
| Stewed tongue | 150 g. | ||
| Beef in sour cream with cherries | 200 g. | ||
| Pork in dough | 200 g. | ||
| Lamb and beef sausages | 150 g. | ||
| Shish kebab with sour cream sauce | 150 g. | ||
| Languette with vegetables | 150 g. | ||
| Side dishes | |||
| Country style potatoes | 100 g. | ||
| Pasta | 150 g. | ||
| Lemon rice with mushrooms and herbs | 150 g. | ||
| Green beans with almonds | 150 g. | ||
| Sweet dishes | |||
| Blancmange “Chocolate” with almonds and walnuts | 100 g. | ||
| Cream “Delicious Dessert” | 100 g. | ||
| Jelly “Sun” with quince and orange juice | 100 g. | ||
| Soufflé "Wizard" | 100 g. | ||
| Lemon parfait with orange | 100 g. | ||
| 100 g. | |||
| Hot drinks | |||
| Irish coffee | 150 g. | ||
| Coffee "Amaretto" | 150 g. | ||
| Coffee "Winter cocktail" | 100 g. | ||
| Black tea with bergamot | 100 g. | ||
| Green tea with jasmine | 100 g. | ||
| Tea with lemon | 100 g. | ||
| Fruit tea | 100 g. | ||
| Cold drinks | |||
| Ice coffee in English | 100 g. | ||
| Iced coffee Lyonnaise style | 150 g. | ||
| Fresh pomegranate | 150 g. | ||
| Apple coffee cocktail | 150 g. | ||
| Chocolate cocktail | 150 g. | ||
| Fruit cocktail | 150 g. | ||
| Bakery and flour confectionery products | |||
| Pie | 150 g. | ||
| Mushroom pie | |||
| Cake "Peach" | 150 g. | ||
| Cake "Gourmand" | 150 g. | ||
| Cake "Marmalade" | 100 g. | ||
| Nut Cake | 100 g. | ||
| Cake "Prague" | 150 g. | ||
| Cake “Berry” | 100 g. | ||
| Vanilla Cake | 100 g. | ||
| White bread | 200 g. | ||
| Source | Name of dishes | Output, g | |
| Cold dishes and snacks | |||
| Marinated shrimp appetizer | 50 g. | ||
| Italian ham salad | 150 g. | ||
| Olivie | 100 g. | ||
| Meat appetizer with vegetables | 100 g. | ||
| Meatballs aspic | 100 g. | ||
| Pork appetizer with sauerkraut and pickles | 100 g. | ||
| Chicken appetizer with vegetables in honey sauce | 100 g. | ||
| Fried chicken aspic with pickled vegetables | 100 g. | ||
| Chicken and rice appetizer | 100 g. | ||
| Eggplant with garlic and nuts | 80 | ||
| Hot dishes | |||
| Pink salmon on a bed of vegetables | 150 g. | ||
| Cabbage stewed with mushrooms and tomatoes | 100 g. | ||
| Curd balls with butter | 100 g. | ||
| Chopped eggs with butter and green onions | 150 g. | ||
| Beef grilled | 200 g. | ||
| Lamb ribs grilled | 200 g. | ||
| Brisket with potatoes | 150 g. | ||
| Pork neck with mashed potatoes | 200 g. | ||
| Shish kebab with sour cream sauce | 150 g. | ||
| Rabbit medallions | 150 g. | ||
| Pork stewed with apples | 150 g. | ||
| Pozharsky cutlets natural | 150 g. | ||
| Meatballs | 150 g. | ||
| Soups | |||
| Trout soup | 150 g. | ||
| Rassolnik | 150 g. | ||
| Peasant cabbage soup | 150 g. | ||
| Sweet soup “Izyuminka” | 150 g. | ||
| Side dishes | |||
| Spaghetti | 150 g. | ||
| Potatoes with onions and dill | 150 g. | ||
| Jacket potatoes | 100 g. | ||
| Braised cabbage | 150 g. | ||
| Sweet dishes | |||
| Strawberry ice cream | 100 g. | ||
| Orange ice cream | 100 g. | ||
| 100 g. | |||
| Ice cream with fruits | 100 g. | ||
| Blancmange "Berry" | 150 g. | ||
| Parfait “Nut” | 100 g. | ||
| Hot drinks | |||
| Iced coffee | 100 g. | ||
| Arabic coffee | 150 g. | ||
| Coffee Hollywood | 100 g. | ||
| Muscat coffee | 150 g. | ||
| Strawberry tea with cream | 100 g. | ||
| Green tea with mint | 100 g. | ||
| Glitwein with honey | 150 g. | ||
| Cold drinks | |||
| Fresh carrot | 00 | ||
| Carbonated water | 100 g. | ||
| Chocolate cocktail | 150 g. | ||
| Apple coffee cocktail | 150 g. | ||
| Cocktail “Refreshing” | 150 g. | ||
| Mead | 150 g. | ||
| Bakery and flour confectionery products | |||
| Bun with poppy seeds | 200 g. | ||
| Cheesecake | 100 g | ||
| Shanga | 150 g. | ||
| Apricot Cake | 100 g. | ||
| Arabica cake | 100 g. | ||
| Cake "Count's Ruins" | 150 g. | ||
| Cake "Honey" | 100 g. | ||
| Cake "Gourmand" | 150 g. | ||
| Cake "Marmalade" | 100 g. | ||
| Vanilla Cake | 100 g. | ||
| Wheat bread | 200 g. | ||
| Source | Name of dishes | Output, g | |
| Pizza | |||
| Pizza "Calzone" | 150 g. | ||
| Pizza "Tuscany" | 150 g. | ||
| Pizza with chicken and cheese | 150 g. | ||
| Pizza Margherita | 150 g. | ||
| Pizza Tarantella | 150 g. | ||
| Sicilian pizza | 150 g. | ||
| Pizza with smoked fish | 150 g. | ||
| Double cheese pizza | 150 g. | ||
| Pizza with ham and pineapple | 150 g. | ||
| Pizza with seafood | 150 g. | ||
| Family pizza | 300 g. | ||
| Cold dishes and snacks | |||
| Meat appetizer with vegetables and apples | 100 g. | ||
| Ham rolls in jelly | 80 | ||
| Chicken roll “Spicy” | 100 g. | ||
| Squid appetizer with carrots, onions and apple | 50 g. | ||
| Spanish salad | 150 g. | ||
| Japanese salad | 100 g. | ||
| American potato salad | 150 g. | ||
| Sweet dishes | |||
| Nut ice cream | 100 g. | ||
| Banana ice cream | 100 g. | ||
| Chocolate ice cream | 100 g. | ||
| Chocolate chip ice cream | 100 g. | ||
| Parfait "Lemon" | 100 g. | ||
| Strawberry mousse “Pink Dream” | 100 g. | ||
| Hot drinks | |||
| Iced coffee | 100 g. | ||
| Arabic coffee | 150 g. | ||
| Coffee black | 150 g. | ||
| Black tea with lemon | 100 g. | ||
| Green tea with fruit pieces | 100 g. | ||
| Cold drinks | |||
| Pineapple juice | 150 g. | ||
| Apple juice | 150 g. | ||
| Fresh pomegranate | 00 | ||
| Fresh grapefruit | 150 g. | ||
| Chocolate cocktail | 150 g. | ||
| Coffee cocktail | 150 g. | ||
| Cocktail “Refreshing” | 150 g. | ||
| Cocktail “Dream” | 150 g. | ||
| Carbonated water | 100 g. | ||
| Bakery and flour confectionery products | |||
| Arabica cake | 100 g. | ||
| Cake "Gourmand" | 150 g. | ||
| Buckwheat bread | 200 g. | ||
Conclusion.
Italian cuisine is recognized as one of the best in the world. It is very diverse and interesting. The main products consumed in Italy are flour products, which are collectively called “pasta”, tomatoes, fish, cheese. “Pasta” includes dishes such as pasta, gnocci (small dumplings), spaghetti, tagliatelle (a type of noodle). All these dishes are very tasty and are eaten with tomato sauce. Fritto de pesce (fish fried in oil) is considered the most delicious and at the same time uncomplicated fish dish. Soups are also popular in Italy. The word soup itself has Italian roots. The most unusual soups include “Pavesa” and “Neapolitan offal”. Pavesa soup is made from toasted white bread and eggs. They are filled with broth and sprinkled with grated cheese on top. “Neapolitan giblets” are made from giblets, various vegetables and cheese. The soup turns out very tasty and satisfying. Our restaurant “Sicily” helps you to fully immerse yourself in the wonderful atmosphere of this amazing country and enjoy its most basic delicacies.
1. Exploring the Cream Cafe
1.1 Study of the internal environment of the cafe "Cream"
1.1.1 General characteristics of the cafe
1.1.2 Production management
1.1.3 Personnel management
1.1.4 Financial management
1.1.5 Marketing management
1.2 Study of the external environment of the cafe "Cream"
1.2.1 Market analysis
1.2.2 Consumer analysis
1.2.3 Competitor analysis
1.2.4 Analysis of cafe communication policy
2. Analysis of the economic activities of the enterprise
Annex 1
Pre-diploma industrial practice plan
1. Exploring the Cream Cafe
1.1 Study of the internal environment of the cafe "Cream"
1.1.1 General characteristics of the cafe
Cafe "Cream" with 60 seats is located at the address: Moscow, st. Boris Galushkina, 10, despite the fact that in this area there are places for recreation (restaurants, bars, cafes, etc.), this cafe is in demand among the population and has its regular customers.
"Cream" is a limited liability company (Alfa Trade LLC). An LLC is a type of capital association that does not require the personal participation of its members in the affairs of the company. The characteristic features of this commercial organization are the division of its authorized capital into shares of participants and the absence of liability of the latter for the debts of the company. The property of the company, including the authorized capital, belongs to the company itself as a legal entity and does not form an object of shared ownership of the participants.
The mission of an organization determines its place, role and position in society, its social status. Sometimes this concept is replaced by such an expression as “the motto of the organization.” The mission of an organization is the verbally expressed, main socially significant, functional purpose of the organization in the long term. As a rule, when developing its mission, an organization emphasizes the social nature of its purpose for society. The mission of the Cream cafe is to satisfy the needs of a modern person for food and relaxation, and a good time.
The mission implements the development goals of the organization, which essentially determine promising directions. Depending on their significance, goals are divided into main and additional goals that ensure the achievement of the main goal. They are further divided down to the task level.
The mission of the Cream Cafe is to provide maximum attention to each guest so that his stay is pleasant, comfortable and luxurious.
People go to cafes in order to relax in a comfortable environment while choosing one or another of their favorite dishes, so the main goals of the Cream cafe are a high-quality level of service, maintaining and strengthening the health, job satisfaction and financial well-being of its employees.
The cafe is an enterprise with a full production cycle, at which all stages of the technological process of food preparation are carried out, and universal workplaces are organized, characteristic of the non-shop structure of the enterprise.
The cafe uses a method of individual service to visitors by waiters.
The cafe prepares and sells hot and cold dishes, dishes and culinary products, cold and hot drinks for on-site consumption, and also sells some purchased goods. To create an environment conducive to the relaxation of visitors, the cafe provides music service, billiards and karaoke. Waiters serve visitors in the cafe. Payment for sold products is made in cash against the invoice and with plastic cards presented to the visitor by the waiter. The cafe's opening hours are from 10 00 to 23°°, service to visitors is provided by waiters in the hall at the tables. Payment between visitors and the bartender is made in cash without registration through a cash register. The payment to the waiter is made according to the bill presented to the visitor. The cafe is equipped with a stereo music system "Karaoke". The company is located in a residential area of the city. There are no enterprises of this type in this place and due to the low prices of fast food, given the high traffic, since the cafe is located on a busy street, the cafe is profitable.
To produce products or perform one or another stage of the technological process, the enterprise organizes the following workshops:
prepared products (vegetables, meat and fish);
pre-cooking (hot, cold);
specialized (confectionery).
Technological lines are organized in each workshop. A production line is a production area equipped with the necessary equipment for a specific technological process.
In addition to the workshops, the production facility has auxiliary premises: washing tableware, washing and storing containers, etc.
The ratio of individual divisions of the enterprise (shops, departments, auxiliary premises) determines the structure of production. At this enterprise, a shopless structure has been established, in which, in order to distinguish between various technological processes according to the types of raw materials processed and methods of culinary processing, workshops are allocated conditionally.
An important factor in the successful operation of workshops is the correct organization of workplaces. At an enterprise with a shopless production structure, universal workplaces are organized where several heterogeneous technological operations are carried out. In each production workshop, several workplaces are organized, located along the technological process. Each workplace must be provided with a sufficient number of tools, equipment and utensils. Dishes and equipment are selected in accordance with equipment standards.
The next factor for successful work in the workshop is the proper organization of work of the workshop workers.
The main requirements for organizing labor in production include:
correct preparation of the production program, taking into account the specifics of the products being manufactured, the production capacity of the workshop, the number and qualifications of workers;
a clear distribution of responsibilities between employees in accordance with their qualifications and the production building;
correct accounting of product movement and timely reporting of work done.
The production premises are located in a cafe on the ground floors and are oriented to the north and northwest. The height of production premises must be at least 3.3 m. The walls to a height of 1.8 m from the floor are lined with ceramic tiles, the rest of the part is covered with light adhesive paint, which improves the conditions for sanitary processing. An optimal microclimate (temperature, humidity, air speed) has been created in the production premises. The optimal temperature in the procurement and cold shops is 16-18C°, and in the hot shop 23-25C°. Relative air humidity in workshops is 60-70%. These microclimatic conditions in the cafe are created by installing supply and exhaust ventilation. Natural lighting must be provided in workshops to prevent worker fatigue and to prevent injuries. Production premises have hot and cold water supply to washing baths, electric boilers, and digester boilers. Sewerage ensures the removal of wastewater during the operation of baths and digesters.
Operational planning of production work comes down to drawing up a production program.
The production program of an enterprise is a well-founded plan for the production of all types of products of its own production. It includes indicators characterizing both the total volume of production and assortment.
Operational planning is carried out in three stages.
At the first stage, the production program of the enterprise is developed. The initial data for drawing up a production program is the range of products, which is formed on the basis of the demand of the public catering population, and depends on the type of enterprise and its class.
Operational planning is carried out by the director, his deputies, process engineer or production manager.
Based on the planned menu, the daily production program of the enterprise is drawn up - a menu plan.
Based on the planned menu and the menu plan, a menu is drawn up, which should be in the hall of the enterprise.
Second phase. Based on the menu plan, the need for raw materials is calculated and requirements for the supply of raw materials are drawn up (taking into account the balance of raw materials in production).
The requirements are drawn up by the production manager. Based on the requirements, an invoice is issued for the release of products from the pantry. The document is signed by the director, chief accountant, and upon receipt of products from the warehouse - by the production manager, storekeeper.
After receiving the products from the warehouse, tasks are distributed among workers taking into account their qualifications.
At the third stage, control over the production of products and their sales is carried out. Control over the quality of products and the rational use of working time is carried out during the entire working time by the foreman and production manager. At the end of the working day, the foreman reports to the production manager, who, in turn, draws up a general report on the work of the production. The report determines the fact of fulfillment of planned indications, the balance of raw materials in production at the end of the working day. The report is sent to the accounting department of the enterprise to summarize the work of the enterprise as a whole.
The organizational structure of the cafe "Cream" is presented in Fig. 1.
Fig.1. Organizational structure of the cafe "Cream"
Director.
The director reports directly to the founders of the cafe.
Draws up documents necessary to carry out activities to provide public catering services.
Ensures that clients are provided with the necessary and reliable information about the services provided.
Organizes, plans and coordinates the activities of the restaurant.
Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
Exercises control over the rational use of material, financial and labor resources, assesses the quality of customer service.
Concludes contracts for the supply of food products, controls the timing, assortment, quantity and quality of their receipt and sale. Provides reporting on production activities, including to the restaurant owner.
Represents the interests of the restaurant and acts on its behalf. Establishes official duties for employees subordinate to him and takes measures to ensure their implementation. Makes decisions on the appointment, transfer and dismissal of restaurant employees, applies measures to encourage distinguished employees, and imposes penalties on violators of production and labor discipline.
Chief Accountant.
Management of accounting and reporting, monitoring the timely and correct execution of accounting documentation.
Control over the rational and economical use of material, labor and financial resources.
Control over the correct reflection of all business transactions in the accounting accounts and their compliance with the law.
Carrying out an economic analysis of financial and economic activities based on accounting and reporting data in order to identify and mobilize on-farm reserves, eliminate losses and non-production costs.
Formation of accounting policies with the development of measures for its implementation.
Providing methodological assistance to employees of departments and services on issues of accounting, control, reporting and economic analysis
Management of ensuring the preparation of economically sound reporting calculations of the cost of products (works, services), wage calculations, accruals and transfers of taxes and fees to budgets of various levels, payments to banking institutions
Manages accounting staff.
Manager.
Monitors the rational design of the hall, bar counters, shop windows, etc.
Checks issued invoices and makes settlements with visitors.
Takes measures to prevent and eliminate conflict situations.
Considers complaints related to unsatisfactory service to visitors and takes appropriate organizational and technical measures.
Accepts orders and develops plans for holding and servicing anniversary celebrations, weddings, and banquets.
Monitors compliance by employees of the organization with labor and production discipline, rules and regulations of labor protection, safety precautions, industrial sanitation and hygiene requirements.
Informs the organization's management about existing shortcomings in serving visitors and takes measures to eliminate them.
Creates a work schedule for waiters, hostesses, bartenders and cloakroom attendants.
Performs individual official assignments from his immediate superior.
Waiter.
Table setting in accordance with established standards.
Monitoring the cleanliness, condition and completeness of cutlery, dishes, tablecloths and napkins on the tables assigned to the waiter.
The Vozdvizhensky boutique hotel and the Terrace restaurant are uniquely located on Andreevsky Spusk, and this is a favorite place for Sunday walks for Kiev residents and city guests.
The highlight of the hotel and restaurant is a shady garden with terraces for relaxation and a panoramic terrace on the roof of the hotel, which offers a luxurious panoramic view of the green Andreevsky slopes and Podil. Small terrace-balconies open onto a cozy patio paved with paving stones, where during the warm season there is a city cafe with affordable prices.
The hotel has two parking lots - the lower one (the central entrance to the hotel) and the upper one (access to the summer terrace, conference room and restaurant).
Idea and concept. Design.
Considering that the restaurant is an integral part of the boutique hotel, the main thing in its concept is to give the guest a good mood and tasty treat. The name of the restaurant, of course, recalls the beautiful terraces and gardens, which give a pleasant atmosphere of relaxation in the very center of the metropolis. The restaurant will become for you what you expect from it. The terrace in Vozdvizhensky is ideal both for relaxing with loved ones and for a business lunch with business partners. “Terrace” is loved by romantics and lovers, and is often chosen for special celebrations.
The interior of the restaurant is original, it harmoniously combines the best of European experience and the talent of Ukrainian wood and metal craftsmen. Furniture from Maison Demeure and Bokokko armchairs, noble fabrics from the famous Pierre Fray and Ukrainian linen, designer Roux-Marquiand silver and antiques.
The spaces of the hotel and restaurant are decorated with etchings by the Ukrainian artist Pavel Makov. The philosophy of these works unites, makes us think about existence, and connects all the components of the interior.
Kitchen. Menu.
The concept of the kitchen is to present the freshest Ukrainian farm products through the art of European gastronomy.
The restaurant menu offers dishes of European and Ukrainian cuisine, grill menu, vegetarian dishes, and delicious desserts. For little gourmets there is a separate children's menu. In the summer season, in the courtyard there is a special menu with elements of steet food, with affordable prices.
The menu is accompanied by an extensive wine list.
Special offers of the Terrace restaurant:
"Breakfast in the Garden" An excellent buffet breakfast has become a kind of calling card of the hotel (for guests staying at the hotel, breakfast is included in the room price). Morning visitors can join and order an a la carte breakfast: a variety of light snacks, main courses, fresh pastries, accompanied by aromatic coffee.
"Picnic basket","Romantic Retreat" - dinner on the Rose Terrace.
"Chef's Atelier on the Panoramic Terrace"
Dinner “blind” according to a special menu, which is kept secret until the very moment the guests raise the first glass of champagne. Chef Anton Timchenko prepares 5 completely new dishes right in front of the guests. A good mood and enjoyment of nature, interesting acquaintances, communication with the Chef, a sea of unexpected new tastes, photos on Instagram and selfies with the Chef - a must-do of this evening!
Catering: special menu, attentive service with on-site staff.
Restaurant support for your business events.
As a restaurant located in a hotel, Terrasa provides a wide range of services for corporate clients. Here you can order full restaurant support for business events held in the hotel halls: welcome coffee, coffee breaks, lunch, buffet, cocktail, banquet.
The restaurant has all the conditions for holding festive events at the highest level: corporate events, private parties, weddings, outdoor wedding ceremonies. Here they will help you create the necessary atmosphere for your celebration according to your tastes, mood and theme. The hotel's outdoor areas - a panoramic terrace, a terraced garden, a courtyard - will decorate any event; these are also wonderful locations for unforgettable photos as a keepsake.
The hotel offers special offers: “Happy week-end”, “Romantic retreat”, “Newlyweds”.
The hotel is honored to sponsor a variety of cultural events.
Banqueting hall
Area: 95.8 m²
Banquet: up to 70 people.
Cocktail, buffet: up to 120 people.
A multi-purpose room with an independent air conditioning system and natural light.
The hall is connected to the Small Living Room, which has a separate exit to the hotel’s garden slope.
Hall in front of the hall for organizational matters.
Summer panoramic terrace
Area: 120 m²
Main + VIP zone: 75 people.
Banquet: 70 people
Cocktail, buffet: 120 people.
Magnificent views of the green slopes and Podol and a very romantic sunset!
Grilled Rasticeria Molteni. Flambé show and grill tasting from the chef. Convenient parking.
Garden slope
Terrace by the stream – table for 6 people
Welcoming terrace – 2 tables for 4 persons, 1 table for 2 persons
Italian courtyard – 1 table for 4 persons.
Pink terrace – table for 6/12 persons.
The favorite place of all romantics!
Small living room
Salon for round table events for 4-12 people and restaurant service.
High pyramidal ceiling, wrought iron chandelier, internal balcony and library. For special events, unique interiors are created here.
Area: 38 m²
Banquet: 2-12 people.
Cocktail, buffet: up to 50 people.
Has a separate exit to the open terrace.
Lobby bar
Light snacks and premium drinks accompanied by lounge music.
The hotel lobby has a classic design, comfortable furniture, and a beautiful view of the courtyard. Exhibitions of paintings by famous Kyiv artists are held here. This is a meeting place for guests over a cup of aromatic coffee and reading the latest press. Every evening for hotel guests there is tea in the lobby as a gift from the hotel. A variety of teas and specialty pastries are available.
City cafe Dvorik
The current format of the cafe for citizens and tourists, created at the hotel, implements the philosophy of openness of Vozdvizhensky and breaks the stereotype about the inaccessibility of hotel locations for visitors from the street. The courtyard in Vozdvizhensky is an ideal place for elegant street gatherings in the very center of tourist and business Podil, but at the same time isolated from the crowded Andreevsky Descent thanks to the architectural layout of the patio.
There is an affordable menu with street food elements: bruschetta salad, burgers, hot dogs. For lovers of sweets, the chef will offer signature summer berry pie, ice cream and sorbets.
In summer the Courtyard is open daily from 11:00 to 21:00.
Heat. Drops of water flow down a steamy glass of cold beer right onto your hand. A high foam head with a pleasant hiss rises above the golden-amber drink, giving off the smell of natural hops and malt. At the Munich Beer Restaurant you will find varieties of dark beer with flavor notes of caramel and light beer with a slight bitterness of hops. Come and enjoy the taste of real beer using ancient monastery recipes.
Winter. It's cold outside, but at the Chekhov restaurant you will find a hot steak made from farm beef on coals, golden-brown potatoes and a country salad. The smell of tender, juicy meat with smoke will go well with crispy potatoes.
Real homemade sausages made from poultry, rabbit, and pork will not leave anyone indifferent. They are covered with a thin crispy crust on top, but inside they are juicy. Basil, coriander and marjoram enhance the flavor of hot, freshly fried sausages, which go very well with dark Czech beer or dry red wine from a bodega.
Roe deer or hare kebab with Provençal herbs conveys the slightly herbaceous forest smell of natural meat. And fish freshly caught from the aquarium, baked in the oven in its own juice, is beyond praise!
The Chekhov restaurant is made in the form of a traditional landowner's estate. Oak tables, hunting trophies on the log walls, a Russian stove and live music perfectly convey the charm of the bright traditions of the old tavern. You will feel like a nobleman for a few hours. Call and reserve a table today - sometimes there are not enough free places.
At Pizzeria Corleone, pizza will be cooked in a wood-fired oven right before your eyes. The juicy filling will softly sizzle on the thin crispy dough in the heat of the heat, exuding the aroma of smoke from fruit trees. Taking a bite, you feel the taste of fresh tomatoes and seasonings: basil, oregano, marjoram. And our strings of stringy cheese are the longest in the city. Come and see for yourself!
What to write on the website of cafes and restaurants?
I’ll tell you a secret – there is very strong competition in the restaurant business. On the one side. On the other hand, there is a very high demand. And a huge plus: most establishments do not pay enough attention to marketing. Especially selling texts.
It gets to the point that many restaurants don’t even have their own simple business card website. People look at restaurant prices and menus on third-party resources. Even if you start your website using a free template and fill it with information, you can significantly outperform your competitors and make your restaurant a shining star on the gastronomic map of the city.
But it just so happens that people who go into the restaurant business are aimed at making a quick profit. They are too lazy to study marketing - they just think they need to work hard and earn money. Don't waste time on all sorts of nonsense. And if you begin to apply the basic selling techniques of marketing and copywriting to the restaurant business, your profits will increase significantly.
How to attract visitors to cafes and restaurants
- Targeted advertising. A person types in a search, for example, “cafe Novosibirsk” and ends up on your page. You will have to pay for each click, but the average check will more than cover all expenses.
- Advertising on social networks. One advertising post in a popular group in the city - and you are guaranteed a hall of visitors.
- Catalogs of establishments. Be sure to ensure that the information there is up to date. And conduct a dialogue with commentators - people will see that the establishment values its reputation.
- Advertising in transport. People traveling home from work on public transport are thinking about which cafe to go to to relax after a hard day at work. Your ad will help them make the right choice.
- Distribution of leaflets. It is better to distribute leaflets near the cafe.
- Word of mouth. The most reliable promotion channel for those clients who fundamentally do not accept advertising.
Classic example: One American, the owner of a restaurant chain, spent very little money on advertising. But there was no end to visitors. His marketing ploy was brilliantly simple. From time to time he organized free banquets for hairdressers. The hairdressers then sincerely praised this restaurant to their clients. And every second person goes to hairdressers.
Example text for advertising cafes, restaurants and bars on the radio
The main thing is to invest in timing. For example, 20 seconds is approximately 250-300 characters of text. If you push something that can’t be shoved, there will be machine-gun fire. In the radio commercial, you need to repeat the name of the establishment 2-3 times, emotionally describe the menu in a few words and add a call to action at the end.
Here is a beautiful example: text for advertising a cafe on a radio in an entertainment center, duration 40 seconds:
Are you interested in the answer?
What to eat for lunch?
Maintain your figure
And beautiful nature
There's nothing better
What does the Zolotoy Klyuchik cafe do?
Hot dishes, salads, desserts,
There is pizza to choose from - seize the moment,
And besides, each of you
You can celebrate your holiday with us
Have fun on the playground
At the cinema 3D then find yourself
There are a lot of desires, a lot of ideas,
Attraction 5D is there for you and friends,
And also you seize the happy moment,
Come to the Golden Key on weekends with your family,
Cheer with us for football,
With live broadcast you won't miss a goal!
Come to the Golden Key cafe. We work daily from 8.00 to 22.00 in TRTo "Cosmos".
- Women watching their figure
- Young mothers with children
- Groups of friends
- Football fans
The advertisement contains a clear hint that the cafe is located in a shopping and entertainment complex and there are other entertainments besides food. That is, this cafe is ideal for celebrating a birthday, New Year, graduation, end of session, game of your favorite football team and just the end of the work week.
Another example: text for advertising a cafe on a radio in an entertainment center, duration 40 seconds:
Attention, attention, attention!
Cafe "Antalya" opened today
We only have oriental flatbreads,
Shawarma with veal and potatoes,
For the first time in Sumy, chicken hamburgers,
Our cafe is the most hospitable
There is little time left before the holiday,
Try not to be late for it. You started,
So don't waste time,
Come to our opening!
March 8 at 16.00 a sea of prizes and drawings. Animators, competitions and valuable gifts. We are looking forward to seeing you near the Kyiv department store. Cafe "Antalya"!
This is a typical example of the text of an invitation to the opening of a cafe. The call to action is very well designed.
Keywords
Often people look for where to sit in search engines. The search includes queries such as “pizzeria Gagarina Avenue”, “restaurant Odessa”, “cafe in Orel menu and prices”. That is, a person is mainly interested in the place, menu and price category. Highlight these points in the text on the restaurant’s website, and free customers from search engines will come to you. The selection of keywords using clothing as an example can be read in the article. Let me just say that for this purpose I personally use Wordstat and the Bukvariks keyword database installed on my computer.
Call to action
At the end of any advertising text Necessarily there should be a call to action. Tell them to come to you today, tomorrow, on their birthday or on New Year's. Without a specific call to action, any restaurant advertising copy turns into “almost advertising copy.” You don’t want customers to “almost walk into” your bar?
Order an article for advertising a cafe and restaurant
Are you a catering owner or manager? You don’t have the time and experience to write beautiful selling texts? There is a solution - order an article for a restaurant, cafe or bar from me. I will select the best keywords that will quietly bring the article to the TOP and bring visitors and buyers. At the same time, the text will have an easy-to-read selling structure. Do not be shy - !
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