Restaurateur
Saveliy Libkin

At Privoz, after the reconstruction because of the fire, finally was opened the second part of the market. Now a fish are sold from the side of Preobrajenskaya Street (former Soviet Army Street) again. When it occurred to local members of administrative staff and businessmen that it isn’t kosher to sell a fish at the 40-degree heat…

It is enough just to set one or two ice generator and all the fish, even if it isn’t always fresh, but will lie in the ice shaving.

Then I visited birthday party of my friend at Lobster and tried not to get drunk on the eve of visit of Karl Frierson to jazz-café Utochkin.

A portion of espresso and reading of menu with French-Odessan names of the dishes at another technical restaurant created offhand in the building of regional administration didn’t stay in my memory. The spying securities and waiters got up from the couches forcedly and dressed the hospitable grin fast but it didn’t solve the issue.

Then was the meeting with residents of Kiev at the café in City Garden.

These girls-ladies have stayed in my memory thanks to their multiple-vector opinions and criticism of Valera Polyakov, something like he doesn’t know what is Florentine-Style Steak, and in general… One of them visits Italy one time in two months and she knows well about lemongrasses and spring rolls and also about something forgettable but which sounds alike. I heard many things about ink of cuttlefish and about acquaintance with Odessan architect Denis. The girls are on business in Odessa, with social project…they familiarize us with it, so to say, accustom us with it. But maybe I perceived these two nice and well-educated girls from the capital somewhat interestedly….?

Also a delicious but sickly sweet cherry liqueur at Klara Bara has stayed in my memory.

The concert began with another jazz dolt, who sand to slip all the guests fast but when Frierson began to sing about New York, everyone returned to life and started to dance. Then we came to Opera café. A banquet-pension plaza turned into modern karaoke-sushi-café for hesitant Arcadian ladies and local patrons-sponsors. Though visitants from Moscow also can count on success here and rather inexpensively.

At 01 p.m. we returned to dacha (not restaurant).

What observations do you have about this subject

Can this statement be applied to vegetarians?

To whome this statement can’t be  related?

On Sunday I discovered three new food service enterprises at once.

One of them arised on the place of shop Potemkin, which has stayed in memory as First men’s shop with the most great opening and very fast closure.

The owner of the premises didn’t felt shy about the name and decided to open the restaurant by himself. Famous pretends to refinement, Japanese style, fine gastronomy and cafe with desserts at the same time. The main audience is local golden youth from 18 up to 25 years old. Beef tartare made by the former Chef of Londonskaya was rather interesting.

At Ekaterininskaya Street are renovations….Former Grand Cafe is under reconstruction, former  Paparazzi also…Even Fat Mozes is repainted. Faster then anyone Mario turned into Katja Hofmann.

The prices has been changed in two-three times, because they have drawn on the floor over the parquet famous designs of Leonardo da Vinci and the tables are varnished.

One more discovery this time was Itis, and at that in Riviera. The main product is frozen doughnuts «mochi» at a price from 14 uah per 1 piece.

After the defrost in 30 minutes you will get 50 grams of rice pastry with filling. The design of the department is excellent like everywhere in Itis.

Also many enterprise were opened at Tairova but I didn’t  reached there .

Yesterday I faced with the next incident about local hospitality.
I had a desire to see what interesting can be found in the restaurant field…
I have entrusted my secretary with the reservation of some restaurants with respectable reputation for dinners on different days…
I have selected the restaurants with average check per one person is 400-500 uah.
In firts restaurant they answered briefly: we don’t make the reservation by phone, you must come and pay money as a deposit… I have sent my driver with money there but that table whcih I wanted to order had absolutely another cost and my driver didn’t have that amount.
In the second one they answered with a voice o died fish: we will show the soccer match today in the evening, something like, we don’t sure that it will suit you…
In the third restaurant was silent and then they asked how many persons will be and the name of reservation. Then they added that sometimes the light can be turned off in the restaurant…
To the fourth restaurant I have called by myself…

• What kind of experience with reservation have you had, and what kind of experience do you consider as acceptable for the restaurants with such amount of check?
• Should the principle of resevation depends on the supposed amount of  check?
• If the restaurant refuses to make a reservation because it is fully booked, is it correct to find out  your phone number and call back when they will have free table?

In the result fried octopuses for dinner were delicious. The waiter has speciefied that the secret is in the method of coking the octopuses with wine corks.

I have written about positioning earlier… And in general I have written a lot about marketing and at once have argued with myself and with one of the graduating student of the local university. Now you can lear a marketing in our city, but after this kind of education you should do the resuscitation of brains within two years… But the subject is so capacious: Volume and composition of brandbook. Maybe someone have seen an interesting and capacious examples of brandbook from the restaurant business? Will you share your expirience? Please send me a private message in Live Journal.



The total quantity of the respondents is 52. Special thanks to those who have answered the questions without mockery and rather serious. The results of first question have surprised me because guests often ask why the menu is so short. So:

• up to 5-6 positions in each category (10), 10-12 positions in each category (6), 15 -20 (5);
• concerning the second question the leader is predictable  — borsch;
• the third question: salads with mayonnaise (14), dishes with hard-to-pronounce name / with doubtful description (3), something  exotic (3);
• to visit the restaurant without menu on the paper – almost unanimous YES;
• the majority of the respondents did not see the ideal menu;
• concerning the dish at the cost of $100 the respondents said the same unanimous «NO»;
• and the most important thing is that 12 respondents are ready to pay for borsch up to 80uah;
• and also 13 respondents never have taken away the menu from the restaurant.

Thanks once again to everyone who has taken part in the express poll.