How to move from Moscow to the region and open a restaurant: an interview with Roman restaurateur Golubyatnikova

Roman Golubyatnikov

He left his job in the B2B sector in Moscow. Trained as a chef, then opened a restaurant business in Voronezh.

Roman, why did you decide to do in the restaurant business? Who worked before?

We can say it is a matter of chance. I worked long enough in the field of B2B, selling thousands of tons of grain and rice. But at some point I realized that anything other than e-mail, diary and a plane, I do not see.

I was at the time and was not thirty, I wanted to develop, engage actually something interesting and not sit in office. Therefore I decided to radically change the life, and with it the sphere of activity. It was the end of 2013, I was fond of cooking, and in general in Moscow was the restaurant boom.

One by one, opened small restaurants and bars, and festival of street food. So, we can say, I am a product of the very gastronomic boom. Then I was absolutely far from the hospitality industry and has made all the mistakes which could only perform at the opening of its first project.

All come with experience. Over time, the format change places, I met interesting people with whom I work now.

You moved from the capital to Voronezh, to open a restaurant. What for?

At that time, to open a restaurant in Moscow, I did not have minded. And from a financial point of view to open a restaurant business in the region easier. Voronezh is located just 500 kilometers from Moscow, the capital of Black Soil, cities.

Initially I hoped to be able to establish the restaurant work remotely, but it turned out that this is impossible. To the restaurant lived, you must reside in it, take a daily variety of solutions ranging from the menu and ending with planting guests. Motayas from Moscow to Voronezh, I realized that this work is extremely difficult. Must either constantly be in the project, or leave it. Therefore, I decided to move to Voronezh and now start a second project.

The main plus of work in the region that actually you form people's views and understanding of the restaurant - it is primarily a question of hospitality and taste. People here have not so spoiled and finicky, so they are easier to surprise and bring something new.

How much money do I need to open a cafe in Moscow and Voronezh?

The issue of money - this is a very relative point. And can be 10 million to make a good place, and it is possible for the 40 million open shed with a stove. The point here is in the taste and experience, rather than the location.

After the opening of the restaurant you went to Moscow at the cook. What for? What do you give it?

I not only learned, but also worked for some time as a cook. And it gave me the opportunity to argue more convincingly with the cooks and colleagues to express their opinion.

Even when I was in school, Ragout, though we are using the school, but nevertheless opened pop-up restaurant "Ratatouille" for one day. This was my first experience when guests come situationally, ordered something.

We employ chefs who, in spite of the pop-up project, treated the case seriously. I still remember how it was organized clearly and sharply. We, unfortunately, in their work can not always operate at this level. But we try.

Perfect restaurant. He exists?

It is a myth. I have been to many restaurants in the world and almost every day I'm in his. The impression they leave, largely depends on the situation and the mood of the staff and visitors. For example, I know exactly what my restaurants can be seen not as I would like, and salad can not be the way I tried it on a wine tasting.

That's because the chef to work on the road with someone or sworn at the visitor a bad day since morning. And such situations occur in the life of institutions at all levels. It does not justify our mistakes. Rather, it motivated to be better.

How is your day? You have time to something else other than work?

Unfortunately, almost no matter what do not have time. The working day starts at 9:00 and ends at midnight, seven days a week. It is not a question of coquetry, in other words until just does not work.

You travelling? In which countries and what were the best food?

It so happened that I traveled I am more at work, but a lot. Where the best cuisine? I do not know how to think in those terms. Wherever ever been fed as delicious and not so. I think the question of tastes of different countries - is a matter of belonging to a particular culture. In China, eating rotten eggs, and in Russia - fresh. What tastes better?

What tips can give budding entrepreneurs?

If you can not open a restaurant, then it is better not to open.

Restaurant - it's the same business as a sawmill or metallurgical plant. But if you have a metallurgical plant, you just do not dream to open a steep sawmill. But for some reason all who have a sawmill or a factory, they want to open a restaurant.