Many visitors to cafes and restaurants, in addition to the main course, will surely pamper themselves with a sweet dessert. And some sweet tooth even come to the restaurant just to pamper themselves with some new luxurious Italian dessert accompanied by a large cup of coffee.
Today, about 300 different companies are engaged in the production of confectionery products in the capital. At least a hundred more companies are based in the suburbs and bring their products to the capital. There is fierce competition here. Cakes and pastries are a complex business that requires a lot of investment to buy specialized equipment, raw materials, and pay and upgrade courses for chefs. Every year, at least a few small companies are closing steadily, unable to withstand the tough conditions of competition and the constantly growing requirements for product quality from the control authorities.
Regardless of the format of the establishment, in order to open a confectionery business, you need registration, a certificate of the payer, and a lease agreement. For a small cafe, the qualifications of a pastry chef are of particular importance. A good cook is good at what he does. He must know the entire production technology down to the smallest nuances, and also easily reorient himself to the release of new products.
Add to this the fact that the "sweet" business is usually seasonal. For example, in summer there is a decline, unless we are talking about ice cream, but a boom is planned 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 establishment. For example, in steak bars, visitors come first of all for the signature dish - fried beef steaks. The same can be said for the cafe, where the signature dish is sushi and seafood. As a rule, restaurateurs in such establishments are not sophisticated 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 prepare.
Another talk is about coffee shops, where sweet is a taken for granted attribute. By the way, today some large chain coffee houses are tricked, they open a shop for baking confectionery products, and then they simply deliver it to coffee houses. In order not to carry everything back, in the evening prices are reduced, and by about half.
There is a variant 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, more often than not, cafes that cannot afford to employ a professional chef prefer to order confectionery products from suppliers. Today, foreign sweets are very popular among visitors: berry pies, muffins, cupcakes and Italian panna cotta. 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 that contain dairy products, if prepared on their own, quickly deteriorate. Finished products last much longer. That is why you can cook dry desserts in a restaurant, and bring the rest ready-made. It is possible to advise buying finished products only if there is an opportunity to establish uninterrupted delivery of goods or if the premises you are renting are very expensive in order to create a confectionery shop in it.
