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Lack of money is not an obstacle. Lack of ideas is an obstacle (Ken Hakuta, American inventor). No matter how right K. Hakut is that the idea is the starting…

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In his book, Bruce Tulgan addresses the key problem of modern managers - the epidemic of "non-management" - and offers concrete steps to help you become a strong manager who:…

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Restaurant Ideas

For the restaurant business, an original idea embodied in the location of the restaurant, its interior, kitchen, staff behavior, can become the basis for success. This is what distinguishes the restaurant business from many others. Take for example supermarkets. Theories of product placement by assortment and color are described in many articles and books. And if you go to any supermarket, you note that fruits and vegetables are really located closer to the entrance, cheaper goods are on the lower shelves, those that are more expensive, on the middle. Everything is as in theory. Now imagine two restaurants. The interior of both is made in the style of pop art. At the entrance, smiling receptionists are dressed in acid-green dresses and hairstyles a la Merlin Monroe. Waiters bring a menu in the form of a glossy magazine. And let the names of dishes in these menus are different, both restaurants are unlikely to be equally popular. Those who appreciate the originality of the idea are likely to visit the one of the two restaurants that opened first. Those for whom it is more important to eat deliciously will return to where they cook more deliciously. In the restaurant business, copying ideas does not lead to tremendous success. First of all, because every restaurateur brings something personal to his business that no one else can repeat. Copy projects may exist, but they are not obtained by successful repetitions of successful restaurants.

The imagination of people from the restaurant business circle is impressive: there are restaurants both under water and in the air, and in rooms where there is no lighting at all or which are designed as a hospital, bars in buildings made of ice.

For example, in the Maldives, at a depth of about five meters, surrounded by coral reefs, there is the world’s first underwater restaurant called “Ithaa Undersea restaurant”. Instead of walls and ceiling, it has a huge transparent dome, so visitors can view the flora and fauna of the Indian Ocean without diving for this purpose. Thus, you can combine a meal with the aesthetic pleasure of contemplating the underwater world of the ocean, while feeling that you are at a decent depth.

For those who are tired of rooms and noise, who lack adrenaline, the Dinner In The Sky restaurant in Belgium offers a rather extreme setting for eating. Twenty people sit at one table, after which this table raises a powerful crane above the ground. So, for example, you can have breakfast at an altitude of 50 meters, enjoying the view of the city and the sound of the wind. It is important at the same time not to be afraid of heights and not to drop anything, suddenly at that very moment someone will pass below.

For lovers of darkness in Moscow, Paris and London open restaurants “Dans le Noir”. At the entrance to the institution, visitors pass all the items that can glow in a special safe. After that, make an order and go into a completely dark room. Waiters escort the clients to the table, then they have to act on the basis of hearing, touch, smell – those feelings that aggravate in a person in the dark. Without lighting, entertainment programs are also held. In addition to being unusual, this approach in the restaurant business also has a social character – the ability to make it clear how people feel, deprived of the opportunity to see.

According to Ukrainian restaurateur Andrey Khudo, a breakthrough idea in business is already half the success. And that which seems crazy and unrealizable, ideas can be put into practice already proven.

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