Wine Bar in Ghana

Designer Pavel Guk had the idea to try himself in the restaurant business and open a unique establishment in Kiev with a Scandinavian approach to cuisine and service. He told how he did it and what problems he faced. We started our way in the restaurant business as "neobistro". A project that was very deeply immersed in gastronomy and wine. Before quarantine, the format worked well and we didn't even think about changing anything. But being able to be quiet for a long time and think strategically made big changes. My partners and I decided to focus on single-product formats, and to split the Assembly's developments into several projects, which we will launch in the future. That is, do not do everything and for everyone in one place, but focus on one thing. One such project is a wine bar. This is how we came up with Pure We would like to make a simple and very understandable place for people who love wine, but do not understand it. An alternative to classic wine bars, where you can only have 10 types of Burgundy, which are completely incom Wine Bar in Ghana prehensible to most people who just love to drink wine several times a week. They do not remember the names of the wines and, moreover, their subtle features. For people who just come to drink wine, it looks more like some kind of snobbery. Usually these people do not go to wine bars; they go to pubs, they like cocktails, and they leave wine for home. That is, they choose a bottle in the nearest store and drink at home. And we want to change that and make wine simpler and more affordable for consumption in bars. We have been choosing a design partner for a very long time, because this is an intimate topic. In our understanding, it all starts with design. This is not just one product - it is a set of emotions, materials, textures and locations. We were looking for a partner who would also understand the details, for whom it would not be just a commercial project. We needed a designer who would argue with us, try to delve into the concept itself, etc. So, while discussing the project with different architects, we found Sasha and Yulia from Ater.architects, they had previously worked with Slava Balbek. We are very close to their style and how they know how to delve into various details. As for graphic design and branding, my main activity is design and marketing, so this part of the restaurant's activity lies with me. Graphic design, all marketing materials are usually done by me. We, of course, compete with other wine bars and some part of our audience is similar. But, if we take specifically Kiev wine bars, then most of them are designed for an older, experienced audience with their own preferences, for which an extremely high level of service and a wide variety of dishes are needed. These are usually much more expensive places than ours. There are no such bars in our area, so we decided to launch just such a simple and “naive” format of a wine bar. We started working on the team even before the launch. The most difficult thing was finding the boss. This is a completely new format and you will not find the chef who worked at Neo Bistro before, such a one simply does not exist. We were looking for a person, first of all, with common values ​​and background. People who understand the market outside of Ukraine: in Europe and Scandinavia, know and follow niche chefs. We submitted a vacancy where we described the skills we need. Not some technical requirements: the number of years of experience or age, but simply wrote the values ​​that we want to see in our institution. These are basic human values, certain tastes, desires and aspirations of a person. This vacancy was answered by Bogdan Lazorenko, who had just returned from Sweden, where he worked in the two-star Michelin restaurant Daniel Berlin. The Scandinavian approach to food is simple and local. There is no such excessive pretentiousness, all things are perceived quite simply. Bogdan was just looking for a place where he could do similar things here. So we found a chef who had previously worked as a sous chef. But the fact that we agreed with his values ​​made it clear that this is exactly the chef we need. We use all possible options for finding people, but most of all we prescribe a set of values ​​that we expect from applicants. I also think that if the company employs up to 200 people, then the business owner should let all the new people through him. It is impossible to find an ideal candidate who fits all parameters, but ther https://jiji.com.gh/20-wine-bar