would like to write more on the convenience and the opportunity today to open a business dedicated to food and wine, there are many requests for clarifications or suggestions che mi pervengono sul tema. Colgo l’occasione per sottolineare che oggi è un momento difficile per l’attività commerciale così detta di vicinato perche schiacciata dalla concorrenza della grande distribuzione a meno che non sia possibile realizzare la nostra attività in presenza di una serie di elementi che ritengo indispensabili oggi per dare un minimo di sicurezza e redditività all’attività commerciale che andremo ad intraprendere. Quali sono questi parametri?
Presto detto:
- circa l’ubicazione: città con almeno 30.000 abitanti ,se al Centro o al Nord Italia il parametro relativo population size can be reduced especially in the case of tourist resorts or if the restaurant is located in the historic centers
- of the types of time: I would give preference to a local activity involving multiple sales to one bottle that bulk feeding (even cold type bar) and drinks of course.
The simplest thing is to detect a bar that allows enough space to set up three different areas, one dedicated to the bar in the narrow sense (which would be served by the traditional products as well as drinks and bar snacks), administration area where to serve drinks and hot and cold food (if possible) fairly simple (pre-cooked, they are excellent on the market today - not to disdain the stuffed pizza as appropriate) suitable to be coupled with wine and / or beer (especially craft), zone sales food, wines and spirits. It is sufficient for a room of about 100 square meters with an area adjacent to or below where equip a cellar for storing bottig
lie and finest meats and cheeses (essential for those wishing to operate a wine tasting). The cost of this operation is highly variable, regardless of the cost to acquire the business, which is also highly variable, one can speak of a construction cost of between 40,000 and 60,000 € over the goods, I personally refer to wooden stands, however, depend on the context, we also provide the fridge for wine and a fridge for cold cuts and cheeses to be exhibited. A reasonable service in five different types of glasses is enough to start (for the Grand Cru red, classic reds and whites for tasting, flutes for sparkling wines, tulips for dessert), set up tables without tablecloths in a spartan but with a 'attractive single-station "washable" where to put plates and glasses flow. In conclusion OPEN A WINE today is not an easy decision, but the financial commitment is not negligible, we hope to reach the best choice and wish you a year full of satisfaction!
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