Restaurateur - who is this? How to become a restaurateur?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Probably everyone at least once in their life dreamed of opening their own restaurant. However, the restaurant business is a troublesome business, very delicate and has many nuances and tricks. By the way, in Europe restaurateur is a very honorable profession. To master it, you need to learn many skills and gain a huge amount of knowledge.

Who is a restaurateur?

The founder or owner of a chain or one restaurant is called a restaurateur. This is an entrepreneur who developed the concept of the restaurant and founded it in accordance with it. A restaurateur is called not only the owner of this catering establishment, but also the manager. At the same time, he must be not only a good manager, but also a creative person, an excellent psychologist and aesthete. Of course, the head of the restaurant must also have the talent of a marketer and PR specialist. He should treat his restaurant not as a catering establishment, but as a special place where people come to get a lot of unforgettable experiences, have a good time andrelax by tasting something original and new. The achievement of the desired result should be facilitated by the original interior, and impeccable service, and exclusive serving, and incredibly tasty and unusually decorated dishes, and music that encourages relaxation and appetite, and much more. Naturally, a restaurateur is a more than creative profession, although it seems to many that the main thing in this business is the ability to understand culinary intricacies. It is no coincidence that many experienced restaurateurs compare their establishments with a theater, themselves with a stage director, and visitors and waiters with actors. That's what a restaurateur is! Isn't it a wonderful profession?

Qualities a restaurateur should have

It turns out that there is a whole list of qualities that a person who wants to establish his own restaurant business or become the head of an already finished restaurant should be endowed with. Here they are:

• creative thinking;
• organizational skills;
• stress resistance;
• good memory;
• responsibility and obligation;
• good he alth;
• imagination;
• leadership;
• desire to please others, etc.

If you want to open your own restaurant, take a look at yourself: do you have many of these qualities? If not, then you better find a good manager for yourself, trained in such a profession as a restaurateur. This will be the best, believe me.way out.

Tasks of a restaurateur

Of course, the main goal of a restaurateur is to organize his business in such a way that it generates income. To do this, you need, firstly, to attract customers, and then make such an impression on them that they wish to become regular visitors to the establishment. And no matter how attractive the atmosphere, no matter how polite the staff, the most important feature of any restaurant is the kitchen. This means that the restaurant must have a highly professional chef. The profession of a restaurateur does not oblige him to be an excellent culinary specialist, but he must have a subtle flair in choosing a chef and other members of the team, of course, in accordance with the concept of the restaurant.

Where to study to be a restaurateur?

In Russia, especially in large cities, there are a large number of restaurants of various categories, from luxury to simple eateries. However, there is not a single state university where those who wish could get the profession of a restaurateur. However, people who wish to master this speci alty and become professionals can be content with education in parallel areas, for example, choose the speci alties "Tourism", "Social and cultural services and tourism", "Economics and management at the enterprise", "Economics and management of tourism enterprises", etc. In fact, those who decide to seriously engage in this business go abroad to receive a diploma. There are many major universities in the world, in whichthe speci alty of a restaurateur is given much more importance than in our domestic ones. If many local entrepreneurs, when opening their own restaurant, are guided by their inner instinct or the knowledge that they received when visiting restaurants abroad, then in Europe, America or East Asia (China, Thailand, Japan, etc.) this type of business is much more scrupulous. A restaurant cannot be run by a person who does not have sufficient knowledge.

Is it possible to become a professional restaurateur in our country?

As noted above, in state universities of the Russian Federation there is no way to get a diploma as a restaurateur. So how to become a restaurateur without leaving the country? Recently, due to the relevance and popularity of this profession, courses have been opened in many large cities of Russia for those who wish to more competently conduct their restaurant business. For example, in Moscow, at the MBA city training center, there are courses for restaurateurs. Upon completion of these students receive a certificate or diploma as a restaurateur. There are also training centers that provide training for specific speci alties that are required for the restaurant business, namely:

• courses for restaurant owners;
• courses for restaurateurs;
• courses for top managers;
• courses for administrators;
• master classes for bartenders;
• HR training;
• master classes and courses for waiters, etc.

Cookand restaurateur

Actually, a restaurant achieves the highest results and gets a Michelin Star when the restaurateur and chef form a strong alliance and act in the interests of the institution. However, history also knows many cases when the chef, not content with his position in the restaurant and having accumulated enough money and knowledge, decided to open his own restaurant. Of course, many talented chefs understand that the success of a restaurant depends largely on their ability to cook. Of course, there is some truth in this, but the well-being of the restaurant depends not only on the delicious food served in this institution. In order for the institution to flourish, many details are important, including the little things. Therefore, a chef who decides to leave the restaurant and establish his own business must be attentive not only to the taste of the food, but also to all the details of housekeeping. Having gained enough experience, he can go into free swimming and open his own small restaurant. However, as a rule, after a while, chefs get bored with administrative and managerial activities, and then a certified restaurateur comes to their aid. This is the best option for the successful functioning of the restaurant, because everyone should be engaged in exactly the business in which they are better versed.

Famous restaurateurs of the past

The French claim that the world's first restaurant was founded on their land, the Spaniards say the opposite, however, according to reliableAccording to sources, the very first restaurant in the world was Chinese. The restaurant menu was also invented there. Nevertheless, France must still be considered the birthplace of real gourmet establishments for a pleasant pastime and eating. In this country, cooking is equated with art forms, and skilled chefs are considered poets. The most famous restaurateurs of the past are Robert, Borel, Bignon, Beauvilliers, Rich and others. As you can see, many of them are French.