Cafe Henry Ford. Horeca Odessa.Cafe, "Henry Ford".An exclusive interview. HoReCa
-Hello, Olga! I am your regular customer Auto Complex and of course, a cafe, "Henry Ford". I enjoy your coffee.
-* Hello, Armen.
-By profession I am a cook, currently blogger and copywriter in the publishing house "Le Corsaire" and come to you to learn more about your favorite cozy café, tell our readers about you, the history of coffee, menus, and processing all of which will be interesting to read about you. Article about the cafe, Henry Ford designed for blog service quality and hospitality, as well as specifically for the publishing house "Le Corsaire" for the December issue of bakery and confectionery.
Please introduce yourself to our readers.
-* Olga.
Majoring in economics.
The main activity - managing a cafe, "Henry Ford".
-I think that your profession is directly related to food service and hospitality. Do all the calculations, calculation, calculate the profitability of the company and effectively manage all economic processes.
-* I think so. The knowledge gained is very useful in my work.
-Tell me, besides working in a cafe, "Henry Ford" What else do you do, your hobbies, passions.
-* I love to travel, drive a car, to design (but unprofessional). I like the colors do (it is easy to understand, having come to us in the cafe). I love my family and time spent with her.
-And who is engaged in design property of your cafe?
-* A to Z design cafe "Henry Ford" I worked on their own.
-Judging by your cafe, design, you do manage to do successfully.
-* It was built premises cafe and helped with the technological equipment of my husband. I took it from an empty room with high ceilings and big windows. Originally wanted to keep the height of the ceiling, at the same time to create a cozy cafe. Ceiling height we have left, then decorated it these wooden beams.
-For those who originally created your cafe, who your target clientele?
-* I did not ask this question, knowing that only time will tell. But from the very beginning we knew that fast food is not our direction. We are positioning as a traditional Odessa cafe with a full house, delicious and quality food. This is crucial for us.
- Where do you start planning your cafe? Do you have a wonderful summer terrace and a cozy guest room in a warm well-ordered room.
-* The summer terrace has appeared not so long ago. The layout area, we met most standards catering. Under the technical area, kitchen, warehouse, office and guest toilet and other premises set aside about 60-70% of the cafe. The remaining 30-40% of the room is a guest area, except, of course, a summer terrace. Kitchen with us - quite spacious, with modern equipment.
-Olga, how you came to this idea to open a cafe?
-* I came to this idea independently, I was led to it. It was built AutoComplex "Henry Ford" and it became necessary to supply point. We took the room, designed, equipped, have chosen a direction and started to work.
-It was hard to equip your cafe with everything you need to work at a time when you just started working. Could we have everything you need to find in Odessa. Inventory, equipment, stainless steel tables and other furniture for the kitchen.
-* I can not say that it is very difficult, of course, much time (5 years ago) in Odessa, was not. We had to wait to find the equipment, bring it to Odessa. However, I do not know how the situation has changed today. In the beginning was the optimism and the strength to start, many of the difficulties associated with opening a cafe, I do not know, so sometimes they are not seen. Now would be a much more complicated, even internally, to open new cafes. Let not the first time, but in the end, I still carried with specialists. Furniture for the guest zone was made individually for our cafe. Especially liked the work of a master who was engaged in manufacturing breakfast bar, tables and wooden decor.
-Tell us about your cafe menu. I, as a guest enjoy your cafe menu minimalism.
Who worked on the menu? This is a permanent or seasonal position in the menu or is it being updated?
-* The menu is in conjunction with chefs. Today the permanent menu, each dish has passed "trial period", the test of time. But to update the menu (add new item) we will not forget. I would like to pamper our patrons novelties.
-In your opinion, as a restaurateur, or even say a restaurateur from Odessa, working in the south. For example, three simple components of success restaurateur? Components may be, of course, a lot, but that's just the three components of the item success.
Let's say the winning formula from Olga care.
-* In the first place, I try to look at things through the eyes of the customer. And I think that only in this case, you can create an atmosphere of hospitality and goodwill. I would like to express our formula for success words of Henry Ford: "The most risky business - do it for pure profit." I agree completely.
-If you order any dishes in your cafe, waiting to feed a very small meals, all happens relatively quickly, the dish is decorated beautifully and are very tasty! The secret to fast and high quality preparation, execution and delivery of ordered meals to visitors? It's no secret that most cafes and restaurants can not do everything quickly and in a timely manner. Visitors have to wait long for your order.
-* First, we have developed a system blanks (first courses, fritters are prepared daily in the morning). Second, the majority of meat dishes are prepared from sirloin (tenderloin). You know what this is? This is a tender meat, preparation of which takes minutes 7-10.
-It is clear that the cost of meals you high. Because of the high-quality ingredients, fresh produce, the morning preparations, rather than a week ago, the professional preparation of the dish too high quality and tasty. I note that pricing in your cafe, good value for your food relatively low in comparison to most other institutions, both in town and in your format, branded cafes AutoComplex "Henry Ford" on the ring road. I want to ask you about Olga interior details in your cafe. A lot of copper decorations, interior. All design, interior design, decoration, painting, and more topical. It was difficult to assemble such a collection, find pictures with photos of antique cars Ford?
-* All interior parts in the automotive, coffee or other topics gathered bit by bit. Each thing has its own history of acquisition. It took time and patience.
-What other professional goals set for yourself?
-* Plan to expand the cafe, we want to make a little room for smokers. To date, we have one room, smoking. Want to get some items on the menu, including the banquet. Odessans like to eat. And we have to date been able to meet their taste preferences by offering them a stuffed fish, stuffed chicken, roast goose or duck, and a variety of traditional snacks Odessa. By the way, lovers of Odessa cuisine, as it turned out, and our guests are from Russia, Belarus, Moldova, Greece, Germany ... really nice to hear good words about our cafe, our work and tasty dishes. You can look at our book reviews and suggestions. There will be many words of appreciation from the guests, both permanent and those who for the first time we visited.
-You are visitors from Europe and other foreign countries, and how do you find common language with them? Your staff is fluent in English or other foreign languages.
-* No, in perfection of foreign languages, our staff does not speak. A little spoken English.
-How do you cope?
-* We know sign language, and most importantly, the language of service and hospitality, and he in all countries the same.
-What is your favorite drink that you order, when it comes to his or any other cafe or restaurant?
-* Coffee! I order coffee. I like the tasty, good coffee.
-What kind of coffee you have in the cafe? What kind and which manufacturer you select, a supplier of coffee?
-* We work from the opening day, for five years, with an Italian manufacturer of coffee, Arabica beans consisting of 80% (the island Jamaica) and Indonesian Robusta 20%. In general, try to find a few varieties of coffee and create your own fragrance. True, our supplier tells us that we are very demanding on the quality of grains.
-Your favorite food?
-* Veal steak. By the way, even the name sounds very appetizing, "Veal steak on toasted bread Borodino under pomegranate-wine sauce."
-There is a menu item in your cafe?
-* Yes, of course. Just try. Very tasty!
Of course, I'll try to be happy! What else you have a dream in service, catering.
-* I would certainly open another cafe.
-Where would you like to open your next cafe? Where do you see this need to fill shortages in catering? This will be the center of the city in a residential area or in a particular place, just as you have today is a cafe in the Henry Ford AutoComplex on one of the leading highways of the city of Odessa.
-* I think Odessa is full of cafes, bars and restaurants. I do not know where there is a need to open a cafe. But many of our customers would like to visit the cafe, "Henry Ford" in the city. They say: "Open in the center - we will be your regular customers."
-You cook at home like a professional chef likes to work from home in the kitchen.
-* When possible, I, of course, I cook at home, something tasty. My mother prepares tasty, I have my grandmother cook. In fact, many recipes of dishes my grandmother moved into my cafe menu. For example, we make pancakes with lots of domestic eggs, as in the village with his grandmother. Themselves lepim dumplings, dumplings. Moreover, the products we use only fresh from the market (cottage cheese, sour cream, meat, smoked meat).
-Do you have family out there culinary traditions. Do you have children?
-* The daughter Anastasia, she was nine years old.
-You for her to take up cooking, service?
-* Yes, at home, she loves to cook, or rather to help. Itself makes the salad, like mold patties.
-She loves your coffee? What she likes from the menu of your cafe?
-* My daughter loves to come in our cafe. Prefers the first dish - soup pea croutons and our Borschik.
-You are cooking in the cafe crackers?
-* Yes, we train from challah "air" biscuits for pea soup and salad "Caesar."
-Let us consider such a thing as NoReCa Ukraine, or even say HoReCa South. What is missing in your opinion, enterprises in the sphere of hospitality, service and food service? There is no single, two key positions, or shall we say points common to all institutions.
-* Soviet era is gone, poor service, too, had to stay in the past. Like all good from the outside. And while it seems to me that there is no sincerity in our cafes, restaurants, hotels in the rest of the institutions of HoReCa.
-Maybe the motivation of staff is absent, is not sufficiently high salary or bonus system?
-* I always say if you do not like the wages, not profits from the business, then look for another job or open a different kind of business. If there is insufficient motivation or anything unhappy, then why should suffer a visitor or your colleague. Look, first of all, the reasons in myself.
-Do you have а alcohol, menu card?
-* Alcohol is a proposal. But alcohol is very popular among us does not enjoy. You can understand why ... The road drivers. We do not smoke and all the decorum and culturally.
- What, in your opinion, the future of the scope of HoReCa in Ukraine?
-* It is hoped that good! To date, supply exceeds demand. Our country has many cafes, restaurants, hotels and probably the strongest will survive. They're the best.
-How difficult is it to say, or Odessa in the Ukraine to find the necessary food, quality ingredients for the normal and smooth operation of the cafe?
-* Difficult.
-It is difficult at any season of the year? Or maybe the situation is much better in the summer?
-It is difficult in any season. In every season of their difficulties.
Hard-to what? With dairy or meat products, fruit and vegetables, herbs or supplements?
-* Worse is the case with fruits and vegetables. I would like to use natural products without chemical additives. And with this today with great difficulties.
-Can the area in the near future to fight for the right catering championship with retail chains, and more precisely with the divisions cooking. Compete for a place that they once gave way to supermarkets. Will in the future Restaurateurs offer to the public. Will the restaurants and cafes to feed people, like cooking departments in supermarkets. Could be born formats such food service that will offer the public quality and fresh food take-away home. For example, in the evening after work, go to a cafe and take the first, second and third meals for the whole family. These formats are in the post-Soviet European countries. Special three-tiered termoski, the first three courses, three second and three third dishes to choose from on the fee, every day in the evening you can take the whole family. Everything is fresh and good quality. This project saves time and energy people in our time and speed of progress.
-* Of course, everything new is interesting, and I support many initiatives restaurateurs. But I think that such projects do not take root in our country. Our people love to go somewhere, sit in a cozy atmosphere, delicious to eat and, perhaps most importantly, with the talk.
-Tell us about the unusual and beautiful vintage cars, standing in front of your cafe. This is part of the interior of your cafe?
-* Yes, BMW, standing in front cafe - this is our calling card. This car, 1937 issue, had to withdraw in many films. The last picture in which he was involved - "Liquidation" with Vladimir Mashkov.
-What kind of dishes you recommend a guest who was the first time you visiting? Your advice, first course, main dish, a third dish, dessert?
-* There is no food, perfect for all tastes. Someone who likes Borschik Ukrainian lard with wit, and he will have nothing else. Someone wants the meat. We have a customer who always orders a "Meat-Viennese," and as he offered no other meat dishes (in my opinion, more attractive), he refused. And you know what he answered us: "I got tired of this dish, I want to enjoy the taste of it again and again." So you can recommend, based on its taste or popularity of dishes, and often this advice is followed, but as I said before, not always. And as for dessert, we offer all kinds of pancakes with filling. This cherry, strawberry, blackberry, cottage cheese with raisins. Pancakes with caramel and chocolate with honey and cinnamon. The menu items, such as strudel with apples and cinnamon, baking cakes own ("Napoleon," "Honey-Nut"). I think that every visitor can find a favorite dessert.
-How many staff in the change you are working to cope with the workload.
-* We have only three people to change. Cook, bartender, waiter, posudomoyschitsa.
-I want to mention clean toilets in your cafe and of course thank you for such kind of service quality for customers. It was difficult to organize the supply of water, make sewer where there is no urban communications in general, on the ring road.
-* C water was a challenge. The water was imported. Plumbing we had two years ago. But from the first day of work, despite the inconvenience, clean the toilets are given special attention. Now there is no such difficulties. It is only necessary to work to maintain good quality and service.
-Olga, you may want to blog readers: Service Quality and hospitality, as well as professional publications to readers Delo Meat, Dairy Delo, bakery and confectionery Delo publishing house "Le Corsaire" Kiev, as a restaurateur, as a person?
-* Although little experience in the restaurant business, I can say with confidence that the work should bring not only profit but also fun. And agree with the opinion of the great Henry Ford "It is natural to work in the minds of that happiness and well-being extracted only a fair job." Depends on us a lot!
-Thank you Olga for taking the time for our readers and professionals, your peers. Best wishes to you and your coffee and the similar AutoComplex Henry Ford. Thank you and your team for a friendly quality service, hospitality, warm atmosphere and care about the visitors!
Interview - Armen Galstyan
Photo-reportage Ilya Karazanfir
18.10.2011 year. Odessa.
Author: Armen Lavrentyevich / Armen at 9:17 Lavrent'evich
Cafe Henry Ford. HoReCa Odessa.
http://candecosas.blogspot.com/
-* Hello, Armen.
-By profession I am a cook, currently blogger and copywriter in the publishing house "Le Corsaire" and come to you to learn more about your favorite cozy café, tell our readers about you, the history of coffee, menus, and processing all of which will be interesting to read about you. Article about the cafe, Henry Ford designed for blog service quality and hospitality, as well as specifically for the publishing house "Le Corsaire" for the December issue of bakery and confectionery.
Please introduce yourself to our readers.
-* Olga.
Majoring in economics.
The main activity - managing a cafe, "Henry Ford".
-I think that your profession is directly related to food service and hospitality. Do all the calculations, calculation, calculate the profitability of the company and effectively manage all economic processes.
-* I think so. The knowledge gained is very useful in my work.
-Tell me, besides working in a cafe, "Henry Ford" What else do you do, your hobbies, passions.
-* I love to travel, drive a car, to design (but unprofessional). I like the colors do (it is easy to understand, having come to us in the cafe). I love my family and time spent with her.
-And who is engaged in design property of your cafe?
-* A to Z design cafe "Henry Ford" I worked on their own.
-Judging by your cafe, design, you do manage to do successfully.
-* It was built premises cafe and helped with the technological equipment of my husband. I took it from an empty room with high ceilings and big windows. Originally wanted to keep the height of the ceiling, at the same time to create a cozy cafe. Ceiling height we have left, then decorated it these wooden beams.
-For those who originally created your cafe, who your target clientele?
-* I did not ask this question, knowing that only time will tell. But from the very beginning we knew that fast food is not our direction. We are positioning as a traditional Odessa cafe with a full house, delicious and quality food. This is crucial for us.
- Where do you start planning your cafe? Do you have a wonderful summer terrace and a cozy guest room in a warm well-ordered room.
-* The summer terrace has appeared not so long ago. The layout area, we met most standards catering. Under the technical area, kitchen, warehouse, office and guest toilet and other premises set aside about 60-70% of the cafe. The remaining 30-40% of the room is a guest area, except, of course, a summer terrace. Kitchen with us - quite spacious, with modern equipment.
-Olga, how you came to this idea to open a cafe?
-* I came to this idea independently, I was led to it. It was built AutoComplex "Henry Ford" and it became necessary to supply point. We took the room, designed, equipped, have chosen a direction and started to work.
-It was hard to equip your cafe with everything you need to work at a time when you just started working. Could we have everything you need to find in Odessa. Inventory, equipment, stainless steel tables and other furniture for the kitchen.
-* I can not say that it is very difficult, of course, much time (5 years ago) in Odessa, was not. We had to wait to find the equipment, bring it to Odessa. However, I do not know how the situation has changed today. In the beginning was the optimism and the strength to start, many of the difficulties associated with opening a cafe, I do not know, so sometimes they are not seen. Now would be a much more complicated, even internally, to open new cafes. Let not the first time, but in the end, I still carried with specialists. Furniture for the guest zone was made individually for our cafe. Especially liked the work of a master who was engaged in manufacturing breakfast bar, tables and wooden decor.
-Tell us about your cafe menu. I, as a guest enjoy your cafe menu minimalism.
Who worked on the menu? This is a permanent or seasonal position in the menu or is it being updated?
-* The menu is in conjunction with chefs. Today the permanent menu, each dish has passed "trial period", the test of time. But to update the menu (add new item) we will not forget. I would like to pamper our patrons novelties.
-In your opinion, as a restaurateur, or even say a restaurateur from Odessa, working in the south. For example, three simple components of success restaurateur? Components may be, of course, a lot, but that's just the three components of the item success.
Let's say the winning formula from Olga care.
-* In the first place, I try to look at things through the eyes of the customer. And I think that only in this case, you can create an atmosphere of hospitality and goodwill. I would like to express our formula for success words of Henry Ford: "The most risky business - do it for pure profit." I agree completely.
-If you order any dishes in your cafe, waiting to feed a very small meals, all happens relatively quickly, the dish is decorated beautifully and are very tasty! The secret to fast and high quality preparation, execution and delivery of ordered meals to visitors? It's no secret that most cafes and restaurants can not do everything quickly and in a timely manner. Visitors have to wait long for your order.
-* First, we have developed a system blanks (first courses, fritters are prepared daily in the morning). Second, the majority of meat dishes are prepared from sirloin (tenderloin). You know what this is? This is a tender meat, preparation of which takes minutes 7-10.
-It is clear that the cost of meals you high. Because of the high-quality ingredients, fresh produce, the morning preparations, rather than a week ago, the professional preparation of the dish too high quality and tasty. I note that pricing in your cafe, good value for your food relatively low in comparison to most other institutions, both in town and in your format, branded cafes AutoComplex "Henry Ford" on the ring road. I want to ask you about Olga interior details in your cafe. A lot of copper decorations, interior. All design, interior design, decoration, painting, and more topical. It was difficult to assemble such a collection, find pictures with photos of antique cars Ford?
-* All interior parts in the automotive, coffee or other topics gathered bit by bit. Each thing has its own history of acquisition. It took time and patience.
-What other professional goals set for yourself?
-* Plan to expand the cafe, we want to make a little room for smokers. To date, we have one room, smoking. Want to get some items on the menu, including the banquet. Odessans like to eat. And we have to date been able to meet their taste preferences by offering them a stuffed fish, stuffed chicken, roast goose or duck, and a variety of traditional snacks Odessa. By the way, lovers of Odessa cuisine, as it turned out, and our guests are from Russia, Belarus, Moldova, Greece, Germany ... really nice to hear good words about our cafe, our work and tasty dishes. You can look at our book reviews and suggestions. There will be many words of appreciation from the guests, both permanent and those who for the first time we visited.
-You are visitors from Europe and other foreign countries, and how do you find common language with them? Your staff is fluent in English or other foreign languages.
-* No, in perfection of foreign languages, our staff does not speak. A little spoken English.
-How do you cope?
-* We know sign language, and most importantly, the language of service and hospitality, and he in all countries the same.
-What is your favorite drink that you order, when it comes to his or any other cafe or restaurant?
-* Coffee! I order coffee. I like the tasty, good coffee.
-What kind of coffee you have in the cafe? What kind and which manufacturer you select, a supplier of coffee?
-Your favorite food?
-* Veal steak. By the way, even the name sounds very appetizing, "Veal steak on toasted bread Borodino under pomegranate-wine sauce."
-There is a menu item in your cafe?
-* Yes, of course. Just try. Very tasty!
Of course, I'll try to be happy! What else you have a dream in service, catering.
-* I would certainly open another cafe.
-Where would you like to open your next cafe? Where do you see this need to fill shortages in catering? This will be the center of the city in a residential area or in a particular place, just as you have today is a cafe in the Henry Ford AutoComplex on one of the leading highways of the city of Odessa.
-* I think Odessa is full of cafes, bars and restaurants. I do not know where there is a need to open a cafe. But many of our customers would like to visit the cafe, "Henry Ford" in the city. They say: "Open in the center - we will be your regular customers."
-You cook at home like a professional chef likes to work from home in the kitchen.
-* When possible, I, of course, I cook at home, something tasty. My mother prepares tasty, I have my grandmother cook. In fact, many recipes of dishes my grandmother moved into my cafe menu. For example, we make pancakes with lots of domestic eggs, as in the village with his grandmother. Themselves lepim dumplings, dumplings. Moreover, the products we use only fresh from the market (cottage cheese, sour cream, meat, smoked meat).
-Do you have family out there culinary traditions. Do you have children?
-* The daughter Anastasia, she was nine years old.
-You for her to take up cooking, service?
-* Yes, at home, she loves to cook, or rather to help. Itself makes the salad, like mold patties.
-She loves your coffee? What she likes from the menu of your cafe?
-* My daughter loves to come in our cafe. Prefers the first dish - soup pea croutons and our Borschik.
-You are cooking in the cafe crackers?
-* Yes, we train from challah "air" biscuits for pea soup and salad "Caesar."
-Let us consider such a thing as NoReCa Ukraine, or even say HoReCa South. What is missing in your opinion, enterprises in the sphere of hospitality, service and food service? There is no single, two key positions, or shall we say points common to all institutions.
-* Soviet era is gone, poor service, too, had to stay in the past. Like all good from the outside. And while it seems to me that there is no sincerity in our cafes, restaurants, hotels in the rest of the institutions of HoReCa.
-Maybe the motivation of staff is absent, is not sufficiently high salary or bonus system?
-* I always say if you do not like the wages, not profits from the business, then look for another job or open a different kind of business. If there is insufficient motivation or anything unhappy, then why should suffer a visitor or your colleague. Look, first of all, the reasons in myself.
-Do you have а alcohol, menu card?
-* Alcohol is a proposal. But alcohol is very popular among us does not enjoy. You can understand why ... The road drivers. We do not smoke and all the decorum and culturally.
- What, in your opinion, the future of the scope of HoReCa in Ukraine?
-* It is hoped that good! To date, supply exceeds demand. Our country has many cafes, restaurants, hotels and probably the strongest will survive. They're the best.
-How difficult is it to say, or Odessa in the Ukraine to find the necessary food, quality ingredients for the normal and smooth operation of the cafe?
-* Difficult.
-It is difficult at any season of the year? Or maybe the situation is much better in the summer?
-It is difficult in any season. In every season of their difficulties.
Hard-to what? With dairy or meat products, fruit and vegetables, herbs or supplements?
-* Worse is the case with fruits and vegetables. I would like to use natural products without chemical additives. And with this today with great difficulties.
-Can the area in the near future to fight for the right catering championship with retail chains, and more precisely with the divisions cooking. Compete for a place that they once gave way to supermarkets. Will in the future Restaurateurs offer to the public. Will the restaurants and cafes to feed people, like cooking departments in supermarkets. Could be born formats such food service that will offer the public quality and fresh food take-away home. For example, in the evening after work, go to a cafe and take the first, second and third meals for the whole family. These formats are in the post-Soviet European countries. Special three-tiered termoski, the first three courses, three second and three third dishes to choose from on the fee, every day in the evening you can take the whole family. Everything is fresh and good quality. This project saves time and energy people in our time and speed of progress.
-* Of course, everything new is interesting, and I support many initiatives restaurateurs. But I think that such projects do not take root in our country. Our people love to go somewhere, sit in a cozy atmosphere, delicious to eat and, perhaps most importantly, with the talk.
-Tell us about the unusual and beautiful vintage cars, standing in front of your cafe. This is part of the interior of your cafe?
-* Yes, BMW, standing in front cafe - this is our calling card. This car, 1937 issue, had to withdraw in many films. The last picture in which he was involved - "Liquidation" with Vladimir Mashkov.
-What kind of dishes you recommend a guest who was the first time you visiting? Your advice, first course, main dish, a third dish, dessert?
-* There is no food, perfect for all tastes. Someone who likes Borschik Ukrainian lard with wit, and he will have nothing else. Someone wants the meat. We have a customer who always orders a "Meat-Viennese," and as he offered no other meat dishes (in my opinion, more attractive), he refused. And you know what he answered us: "I got tired of this dish, I want to enjoy the taste of it again and again." So you can recommend, based on its taste or popularity of dishes, and often this advice is followed, but as I said before, not always. And as for dessert, we offer all kinds of pancakes with filling. This cherry, strawberry, blackberry, cottage cheese with raisins. Pancakes with caramel and chocolate with honey and cinnamon. The menu items, such as strudel with apples and cinnamon, baking cakes own ("Napoleon," "Honey-Nut"). I think that every visitor can find a favorite dessert.
-How many staff in the change you are working to cope with the workload.
-* We have only three people to change. Cook, bartender, waiter, posudomoyschitsa.
-I want to mention clean toilets in your cafe and of course thank you for such kind of service quality for customers. It was difficult to organize the supply of water, make sewer where there is no urban communications in general, on the ring road.
-* C water was a challenge. The water was imported. Plumbing we had two years ago. But from the first day of work, despite the inconvenience, clean the toilets are given special attention. Now there is no such difficulties. It is only necessary to work to maintain good quality and service.
-Olga, you may want to blog readers: Service Quality and hospitality, as well as professional publications to readers Delo Meat, Dairy Delo, bakery and confectionery Delo publishing house "Le Corsaire" Kiev, as a restaurateur, as a person?
-* Although little experience in the restaurant business, I can say with confidence that the work should bring not only profit but also fun. And agree with the opinion of the great Henry Ford "It is natural to work in the minds of that happiness and well-being extracted only a fair job." Depends on us a lot!
-Thank you Olga for taking the time for our readers and professionals, your peers. Best wishes to you and your coffee and the similar AutoComplex Henry Ford. Thank you and your team for a friendly quality service, hospitality, warm atmosphere and care about the visitors!
Interview - Armen Galstyan
Photo-reportage Ilya Karazanfir
18.10.2011 year. Odessa.
Author: Armen Lavrentyevich / Armen at 9:17 Lavrent'evich
Cafe Henry Ford. HoReCa Odessa.
http://candecosas.blogspot.com/
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