Restaurateur
Saveliy Libkin

We opened the restaurant…

Approximately a month later than we planned. The guests divided into two categories. One liked everything veeery much and a third of the guests came again, other guests smiled and said that anchovies are too salty and in general everything is so-so. The tables and chairs are without lacquer, there are no pictures and garlic in the dining area, the menu is short and there are no hookahs and music. The vector is become clear now. The doubts are over and daily hell’s kitchen of hospitality begins. We won’t please those guests who don’t like the restaurant, and we don’t have the goal to be liked by everybody.

Today I counted in the dining area 6 tables with the guests from other restaurants at the same time. One of the beginners recorded everything in computer and took pictures at the same time. The residents of Kiev were glad like children. There weren’t Italians yet. Piennolo and burrata were taken with great success by some guests and were criticizeв severely by others. All employees were at their best. No one complained about tiredness.

Many thanks to the guests who didn’t stint his reviews in the restaurant. In fact thanks to feedback we took a few important improvements and hung the mirrors in the toilets within two days only.

Many thanks to the restaurant’s team, managers and to everyone who took part in the creating of this project.

We work.

PS. I’m waiting for the criticism and comments.