Sushi with a part of the soul

Anna Yudin, director of personnel management chain restaurants "Tanuki / YORSH / RJR, mainly as a positive quality of any employee in catering and she tries to pass this attitude to his subordinates. online groceries |

Network Japanese restaurants "Tanuki" is one of the recognized leaders. At the moment it has 23 restaurants in Moscow and 7 in the regions (St. Petersburg, Perm, Ekaterinburg, Samara, Kursk, Kiev, Voronezh). Number of employees working around 3000. Formations-commerciales.fr : Formation |

As the crisis is reflected in the segment, which represents your company?

Fortunately, the crisis is not negatively affected by our network. We had anticipated the crisis before it starts, and took a number of actions which, in my opinion, and helped the company. After all, we were confronted with two problems at once: on the one hand, reduce costs, on the other - do not lose visitors. We have optimized the structure of the restaurant, reviewed the menu, focusing on a variety of events such as "two of sushi on the price of one."flyer printing |

We dropped the "average check," but we do not miscalculated - attendance even increased. Of course, not without its "losses" - a conceptual restaurant receipts decreased by 30-50%. But we are optimistic. Despite the critical time, our management decided to develop intensively, and in the future, we plan to open 20 restaurants. On the one hand, it is a wise decision, because the crisis has offered attractive prices for rent and food, on the other - there is a risk.

Differs whether the staffing situation in Moscow and the regions?

In regions of the crisis has hit the office professionals, many were made redundant. Looking for work they had to reconsider their professional preferences. Here, as is not strange, restaurant business had won - most fixed her eyes on him. As for Moscow, then our situation is somewhat different. The influx of office workers in small restaurants, but the specialists of our profile have become more stable. If we talk about the company "Tanuki / YORSH / RJR", we can note a sharp reduction in turnover. People began to show greater loyalty to the company to hang on to their seats.

However, "pre-crisis problem" with the involvement of staff in positions such as cook and waiter, remained. So, not changed the perception of their work as waiters. Basically, the profession of a waiter sees "interim earnings, after working mostly students and visitors. Only 20% of employees are thinking about career in the restaurant business.

Regarding problems with the chefs - it is, in my opinion, really serious. Fewer and fewer young people are in this profession, and the shortage is felt acutely. And this problem is not only the scope of the restaurant business, but other work specialties. And the problem here is that at some point, these professions have ceased to be not that "prestigious", and "able to feed. Dramatically increased the difference in the salaries of office employees in the business sphere and working professionals, transformed into an abyss.

Also worth noting is the lack of budget places in vocational schools. Break into them hard, and many can not afford a paid education. And this is only "input problem", the output of the vocational school is waiting for another one - employment. Seldom has the very institution employ their graduates are more likely to themselves have knocked at doors of schools.

Maybe the problem of the disparity between the salary of the hard work of a cook?

I can not say that our network is extremely low salary - Line cook can earn from 20 to 45 thousand rubles. Also he has the ability to quickly grow to senior chef, sous-chef, and so on. Almost all the sous-chefs, sushi chefs, as well as some chefs have grown with us from the line.

We offer not only the accountant system, as well as bonuses. For example, our program works, payment of "intensive hours" (slang for restaurant - "zaparnye Hours"), the work of chefs at this time is paid at double the rate. If the plan were surpassed, the restaurant cooks also receive bonuses. Thus, we only give you the opportunity, and I realized it - depends on each individual employee: from his discipline, professionalism and responsibility.

However, the example of Europe in the restaurant segment suggests that we "have far to seek." If we compare the wages of our chefs and west, then the latter is significantly higher, however, as other workers and technicians, who receive no less than "white collar" and for this balance badly the next government.

I heard that Muscovites are reluctant to waiters and all trades?

It is true, only about 20% of the staff of restaurants - from Moscow, the others - the newcomers, and this situation throughout the restaurant business. Muscovites focus more on the work of other levels, including in the office, and even the students prefer to look for jobs in mental work than physical.

By the way, restaurants, national cuisine is very welcome visitors, not only at serving position, but in the kitchen - because in the same eastern kitchen should cook rice and fry seafood in a special way, and, for example, Asians have absorbed these traditions are still out and their families often do not even have to teach.

Some are even well-known restaurants have resorted to retain visitors to such things as free hostel. You do not think about it?

Yes, there are companies who use the shelter as a measure to attract and retain staff. We do not practice. Logic can not explain. Hostel staff are not available for free, it still pays the company pays part of their wages. We provide our employees the opportunity to find a shelter, which they like and can afford. Yes, the wages, which we have no lower or even higher than the market gives them freedom of action.

How do you feel about the position of some restaurants to ensure that the staff room or the waiters will be at the end of shift share tipping line with those employees who do not receive?

I do not agree, because, first, the money the waiter got it for his good work, and, secondly, his accountant obviously part of the salary less than that of those employees whose work does not involve tipping. By the way, doormen and hostesses guests also thanks to the money, so that everyone who works well, there is a possibility.

Another common belief that if you want to make a career in the restaurant, start with the waiter, even if you have on hand a diploma of higher education ...

Yes, this opinion is widespread, and it sickens me. If you come to me a man with higher education and not working as a waiter never will qualify for the position of manager, then a categorical "no" he does not hear from me. Naturally, everything depends on the person. I respect and those who are unable to unlearn, and those who, for whatever reason do not succeed.

And it is impossible here to compare these cases. The approach in each of them different. In the second case, I will focus on professional success. In the first - on the attitudes of man and his desire to work, to undergo a waiter school and school manager, internship in the kitchen, that staff knew all the technology works from the inside.

And what kind of education is important?

I first look at a person, not at university. But a priori, any entity - it is a certain background, which enables the employee to grow professionally. In this perspective, of course, vocational education provides the greatest advantage, however, is not overwhelming.

You must understand that no matter how higher education was not - it is always "extra plus for the candidate. In our company we are looking for candidates in the pursuit of development through skills.

Are young students take part-time?

Yes, ready. And not only in restaurants, but also for office positions. I support to young people and if I see the talent and interest is always going to meet.

What, in your opinion, should be people who make a career in the restaurant business?

In the restaurant business is valued charisma, especially the waiters who do not simply serve and communicate with guests, and must each find their own approach. Restaurant business is very dynamic, it requires quick pereklyuchaemosti, stress and optimism. Since we belong to the service sector, an important quality is the sociability and friendliness.

And they should be manifested not only in relation to our guests, but also to colleagues. Those are our favorite way to cook "turned" rolls, so they had a piece of the soul. After all, when you invest in cooking "a piece of soul", the result exceeds all expectations. Leader must also charge the optimism of his subordinates, so just talent "good cook" is not enough, as it may seem at first glance.

Your business is as restaurants casual, and haute cuisine. Do you think of where to go to the young professional?

As for the waiters, then their income in expensive restaurants, unfortunately, has declined, so it makes sense to go precisely where the higher patency, ie, in network projects. Administrative staff receive a salary, so that their choice should be based on what they want to do. If they want to develop a gourmet restaurant, but it's not only food, but a certain segment of visitors, a certain level of communication, this segment of the soul, there are more creative specialties - we should start with him.

And if a man has not yet determined, or wants to engage in restaurant business in the broadest sense, it is better to go to networking projects. As they have more opportunities to realize a better vocational school, often, higher wages, because under your command a greater number of employees. Very often, candidates who come from the concept of business, the network is not ready, but "networks professionals" - generalists in this sense and can operate in any segment.