Many visitors to cafes and restaurants, in addition to the main dish, are sure to treat themselves to sweets for dessert. And some sweet tooth do come to the restaurant just to indulge in some new luxurious Italian dessert with a large cup of coffee.
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Today, about 300 different companies are engaged in the production of confectionery in the capital. Not less than hundreds of companies are based in the suburbs and bring their products to the capital. There is fierce competition. Cakes and pastries are a complex business that requires considerable investments for the purchase of specialized equipment, raw materials and labor remuneration and advanced training courses for cooks. Annually, at least several small companies are stably shut down, unable to withstand the harsh conditions of competition and the ever-increasing demands on product quality from the control authorities.
Regardless of the format of the institution, in order to open a confectionery business, you need registration, payer certificate, and a lease. For a small cafe, the qualification of a pastry chef is of particular importance. A good cook is his job. He must know the entire production technology down to the smallest nuances, and also be easily reoriented to the release of new products.
Add to this the fact that a “sweet” business is most often seasonal. For example, there is a decline in the summer, unless we are talking about ice cream, but a boom is scheduled for the winter holidays.
Due to the considerable number of problems associated with the restaurant business, many restaurateurs have a question: is it worth hiring a pastry chef separately? It all depends on the specialization of your institution. For example, in steak bars, visitors come first for a signature dish - fried beef steaks. The same can be said of the cafe, where the main dish is sushi and seafood. As a rule, restaurateurs in such establishments are not refined in the menu and offer a choice of several options for simple desserts such as tiramisu and cheesecakes, which even an ordinary chef can easily cook.
Another conversation is about coffee houses, where sweets are a given attribute. By the way, today some large chain coffee houses go to the trick, they open a shop for baking confectionery products, and then simply deliver it to coffee houses. In order not to carry everything back, in the evening prices are reduced, and about half.
There is the option of inviting a cook, for example, if you have ordered a large banquet. Today, the practice of leaving a team of professional chefs is quite common, whose services can be ordered, for example, for the evening. However, most cafes that cannot afford to keep a professional chef on staff prefer to order confectionery products from suppliers. Today, foreign sweets are very popular among visitors: berry pies, muffins, cupcakes and Italian panakota. All these products can be transported without problems, if you follow a certain technology. The main thing is to choose a reliable supplier that will produce sweets from fresh natural products.
It is also worth considering the fact that desserts, which include dairy products, if you cook them yourself, quickly deteriorate. Finished products last much longer. That is why you can cook dry desserts in the restaurant, and bring the rest ready-made. You can only advise to buy finished products if it is possible to establish uninterrupted delivery of goods or if the premises that you rent are very expensive to create a confectionery workshop in it.