{"id":21709,"date":"2021-05-04T09:52:37","date_gmt":"2021-05-04T06:52:37","guid":{"rendered":"https:\/\/lorenalupu.com\/blog\/?p=21709"},"modified":"2021-05-04T09:52:37","modified_gmt":"2021-05-04T06:52:37","slug":"deschide-te-restaurant-inchide-te-restaurant","status":"publish","type":"post","link":"https:\/\/lorenalupu.com\/blog\/deschide-te-restaurant-inchide-te-restaurant\/","title":{"rendered":"Deschide-te, restaurant, \u00eenchide-te, restaurant"},"content":{"rendered":"

Citesc c\u0103, de luni, se \u00eent\u00e2mpl\u0103 o relaxare a m\u0103surilor de preven\u0163ie Covid la Bucure\u015fti. Se deschid restaurantele \u00een interior, teatrele, cinematografele.<\/p>\n

Primul meu g\u00e2nd: P\u00e2n\u0103 c\u00e2nd?<\/p>\n

\u0162in minte c\u0103 s-au mai deschis la un moment dat, apoi s-au \u00eenchis la loc, \u00een regim fulger, “de azi p\u00e2n\u0103 m\u00e2ine”. Am \u00eencercat s\u0103 \u015fi produc un material cu un cuplu care avea programat\u0103 nunta \u00eentr-un restaurant exact \u00een perioada c\u00e2nd, anul trecut, s-au \u00eenchis toate peste noapte, \u015fi p\u00e2n\u0103 la urm\u0103, au f\u0103cut picnic la iarb\u0103 verde \u015fi au pierdut \u015fi avansul pl\u0103tit peste tot.<\/p>\n

\u0162in s\u0103 punctez \u00eens\u0103, c\u0103 empatizez din ad\u00e2ncul inimii mele mici \u015fi negre cu to\u0163i proprietarii de restaurante.<\/p>\n

\u00cenchide-te, restaurant, deschide-te, restaurant. E ok, pute\u0163i s\u0103 deschide\u0163i, \u0103mnu, stai a\u015fa, lac\u0103t pe u\u015f\u0103 de m\u00e2ine.<\/p>\n

Cred c\u0103 turbam. Cred c\u0103 \u00eel c\u0103utam personal pe Arafat \u015fi \u00eel b\u0103team de-i s\u0103reau ochii din cap.<\/p>\n

Restaurantul e genul \u0103la de business care nu poate func\u0163iona la modul stop, pauz\u0103, start, play.<\/p>\n

Eu, ca artist, m\u0103 pot opri oric\u00e2nd din a face evenimente, \u015fi pot relua. Sau m\u0103 pot produce online, mai s\u0103r\u0103c\u0103cios din punct de vedere tehnic, e adev\u0103rat, c\u0103 nu s-au \u00eenghesuit nici solicitan\u0163ii de publicitate, nici dona\u0163iile pe acest site \u00een perioada pandemiei – de aceea \u00eei \u015fi f**t prompt \u00een gur\u0103 pe cei care, nedon\u00e2nd nimic, au preten\u0163ia s\u0103-mi spun\u0103 ce s\u0103 scriu sau de la ce s\u0103 m\u0103 ab\u0163in (romglez\u0103, argou, etc.) – dar \u00eentreruperea \u015fi repornirea nu m\u0103 cost\u0103 bani \u00een plus. Deci, chiar \u015fi \u00een condi\u0163iile mai dezavantajoase de acum, tipul meu de activitate e suficient de flexibil \u00eenc\u00e2t s\u0103 nu-mi produc\u0103 pagube suplimentare.<\/p>\n

\u00cen schimb, dac\u0103 ai un restaurant, tot acest protocol modificat dup\u0103 ureche, deschide-te restaurant \u00eenchide-te restaurant, vine cu daune economice pentru care eu a\u015f da \u00een judecat\u0103 statul rom\u00e2n f\u0103r\u0103 s\u0103 clipesc.<\/p>\n

Chiria\u00a0<\/strong><\/p>\n

Dac\u0103 nu de\u0163ii imobilul \u00een care ai restaurantul – \u015fi cei mai mul\u0163i nu \u00eel de\u0163in – chiria vine, necru\u0163\u0103toare, lun\u0103 de lun\u0103, indiferent dac\u0103 ai sau nu activitate. \u015ei nu intereseaz\u0103 pe nimeni c\u0103 tu ai func\u0163ionat doar \u00eentre 5 \u015fi 12 ale lunii. Cuantumul e acela\u015fi. Prea pu\u0163ini proprietari au omenia necesar\u0103 pentru a oferi o reducere, mai ales c\u0103 mul\u0163i privesc \u00eenchirierea de imobile ca pe orice alt\u0103 activitate aduc\u0103toare de profit.<\/p>\n

Avizele<\/strong><\/p>\n

Fiind o unitate economic\u0103 cu specific alimentar, restaurantul trebuie s\u0103 aib\u0103 avize, \u015fi trebuie s\u0103 le re\u00eennoiasc\u0103 periodic. Drumuri, cheltuial\u0103, stres, func\u0163ionari ciufu\u0163i. \u015ei colac peste pup\u0103z\u0103, ai ob\u0163inut toat\u0103 h\u00e2r\u0163og\u0103raia necesar\u0103 doar pentru a mai \u00eenchide o dat\u0103. Chinuitor.<\/p>\n

Aprovizionarea.\u00a0<\/strong><\/p>\n

Tot ca unitate economic\u0103 cu profil alimentar, restaurantul se bazeaz\u0103 pe un flux continuu al aprovizion\u0103rii, iar asta pentru c\u0103 majoritatea alimentelor, mai ales cele gourmet, sunt perisabile. Drept care, o lovitur\u0103 de genul deschide-te-azi-\u00eenchide-te-m\u00e2ine poate l\u0103sa o pagub\u0103 de mii de lei, nerecuperabil\u0103, de vreme ce nimeni nu-\u0163i prime\u015fte alimentele retur \u015fi data de expirare vine, implacabil\u0103 \u015fi rece ca m\u00e2nia Domnului.<\/p>\n

Vadul comercial\u00a0<\/strong><\/p>\n

Ca orice business local cu cre\u015ftere organic\u0103, restaurantul se bazeaz\u0103 pe formarea \u015fi cre\u015fterea comunit\u0103\u0163ii de obi\u015fnui\u0163i ai casei, aka vadul comercial.<\/p>\n

Iar acesta nu poate fi “\u00eenghe\u0163at” luni \u00een \u015fir \u015fi recuperat de la sine dup\u0103 deschiderea c\u00e2rciumioarei la \u015fosea.<\/p>\n

Pentru c\u0103 satisfac\u0163ia consumatorului e un factor volatil, de natur\u0103 predominant psihologic\u0103. \u015ei un consumator stresat de poten\u0163ialul \u00eemboln\u0103virii nu va reveni natural la restaurantul unde \u00ee\u015fi lua pr\u00e2nzul zi de zi, chit c\u0103 serviciile \u015fi produsele au fost excelente de fiecare dat\u0103.<\/p>\n

Ca s-o traducem pe \u00een\u0163elesul tuturor: faci eforturi s\u0103-\u0163i fidelizezi un grup de clien\u0163i, apoi \u00eei pierzi brusc \u015fi tot efortul se duce pe pl.<\/p>\n

Frustrant? Frustrant cu spume.<\/p>\n

Angaja\u0163ii\u00a0<\/strong><\/p>\n

Pentru ca un restaurant s\u0103 func\u0163ioneze fabulos, ai nevoie de echipa perfect\u0103. De la buc\u0103tar \u015fi p\u00e2n\u0103 la omul de la vase, toat\u0103 lumea trebuie s\u0103 fie implicat\u0103 \u015fi s\u0103-\u015fi fac\u0103 treaba cu profesionalism \u015fi zel.<\/p>\n

\u00cen timpul \u00eentreruperilor, nu po\u0163i garanta c\u0103 echipa selectat\u0103 cu grij\u0103, prin \u00eencercare \u015fi eroare n-o ia \u00een toate direc\u0163iile, mai ales \u00eentr-o bran\u015f\u0103 \u00een care 70% din venit nu \u00eel constituie salariul de baz\u0103, ci tips. Omul pus pe tu\u015f\u0103 caut\u0103 alte oportunit\u0103\u0163i, \u015fi o dat\u0103 ce le g\u0103se\u015fte, l-ai pierdut. Iar c\u0103utarea unui succesor presupune timp, efort de training \u015fi alte cheltuieli.<\/p>\n

Serviciile de livrare cost\u0103 de te \u00eendoaie\u00a0<\/strong><\/p>\n

Majoritatea restaurantelor au c\u0103utat s\u0103 men\u0163in\u0103 activitatea oferind delivery \u015fi take away. Take away \u00een Rom\u00e2nia nu va prinde niciodat\u0103, din lenea tradi\u0163ional\u0103 a poporului nostru \u015fi impresia c\u0103 nu e\u015fti destul de boier \u015fi de faraon dac\u0103 te cobori s\u0103 \u00ee\u0163i ridici singur m\u00e2ncarea. Iar livratorii, profit\u00e2nd de disperarea de cauz\u0103 creat\u0103 de tot ce am explicat mai sus, cer cu neru\u015finare ni\u015fte scoruri de-\u0163i fileaz\u0103 becurile. Detalii aici<\/a><\/strong>.<\/p>\n

Concluzia: modul \u00een care statul rom\u00e2n \u015fi-a b\u0103tut joc de bran\u015fa restaurantelor \u00een 2020 – 2021 ar merita un serial de interviuri de sine st\u0103t\u0103tor. Pe care \u00eel pot produce. A\u015ftept sponsoriz\u0103ri.<\/p>\n

***<\/p>\n

Dac\u0103 v-a pl\u0103cut acest text, pute\u021bi sus\u0163ine activitatea siteului cu o dona\u0163ie.<\/p>\n

\"\"<\/a><\/p>\n

***
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Ascult\u0103 Jet pe\u00a0Spotify<\/a><\/strong>, cump\u0103r\u0103 piesa pe\u00a0iTunes<\/strong><\/a>\u00a0sau pe\u00a0Amazon Music<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Citesc c\u0103, de luni, se \u00eent\u00e2mpl\u0103 o relaxare a m\u0103surilor de preven\u0163ie Covid la Bucure\u015fti. Se deschid restaurantele \u00een interior, teatrele, cinematografele. Primul meu...<\/p>\n","protected":false},"author":2,"featured_media":21710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-21709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spicy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/lorenalupu.com\/blog\/wp-content\/uploads\/2021\/05\/restaurant.jpg?fit=640%2C426&ssl=1","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/21709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/comments?post=21709"}],"version-history":[{"count":2,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/21709\/revisions"}],"predecessor-version":[{"id":21712,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/21709\/revisions\/21712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media\/21710"}],"wp:attachment":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media?parent=21709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/categories?post=21709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/tags?post=21709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}