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Care sunt pasii necesari deschiderii unui fast food?

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#37
Arpi

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View Postalex2750, on Mar 2 2007, 15:41, said:

Eu cred ca e important. Practic omul intra si iti da comanda care e gata in 5-10 min. Deci trebuie.

Camerele video cred ca sunt o investitie inutila. Te-ar ajuta la o spargere, dar nu la furtul angajatilor. Spre exemplu nu ai cum sa vezi daca pune cantitatea indicata de mancare. Asta e un furt care te va afecta in relatia ta cu clientii. Si mai stiu ca daca angajatii vor sa te fure o fac si cu supraveghere video, fara ca macar sa iti dai seama.


Cu gramajul e relativ simplu.
Se afiseaza gramajul de carne care trebuie pus intr-o shaorma si intr-un cantar electronic in fata clientului se cantareste. Am vazut asa ceva si functioneaza de minune.
Si cum sa nu-ti dai seama daca te fura ?Pai daca-si aduce de acasa cifle, cum sa nu vezi daca le scoate sau nu din sacose?
Nu e imposibil sa te fure dar mult mai greu si odata si o data tot face o greseala ;).

#38
pupu_depadure

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Cu cat sunt mai multe opinii imi dau seama ca fiecare problema trb privita din mai multe punte de vedere, dar asta e bine zic eu, pt ca ochelarii de cal sunt buni doar pt cai si eu nu vreau sa fiu cal.
Cred ca trb camere de luat vederi, dar depinde si de costul investitiei, daca e prea mare atunci n-o sa acopere eventualele furturi, ca doar n-or fura cu microbuzul, sper???!!
Cu cantarul cred ca e o idee ff buna doar ca are cateva neajunsuri: creste timpul de preparare (si oamenii sunt grabiti si pofticiosi, iar pt 2 fire de cartofi si 4 fasii de carne s-ar putea sa-i traca cheful) si creste si nr de angajati (teoretic sunt mai multe operatiuni), sa vedem (a zis orbul) cum ii dau de capat.
Cu parcarea in schimb n-o vad rezolvata de mine, e greu rau de tot si probabil o voi lasa la "muschii" fiecaruia, daca pune blincarele bine, daca nu asta e "targhetul" pe pietoni...

Ce puteti sa-mi spuneti de "utilaje", am pus ghilimele pt ca teapa rotativa cu indulgenta poate fi numita utilaj, dar si asa am inteles ca exista deosebiri si diferente semnificative de pret.

#39
Arpi

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View Postpupu_depadure, on Mar 5 2007, 15:38, said:

Cu cantarul cred ca e o idee ff buna doar ca are cateva neajunsuri: creste timpul de preparare (si oamenii sunt grabiti si pofticiosi, iar pt 2 fire de cartofi si 4 fasii de carne s-ar putea sa-i traca cheful) si creste si nr de angajati (teoretic sunt mai multe operatiuni), sa vedem (a zis orbul) cum ii dau de capat.

Cantaresti strict carnea atat :). aia conteaza, nu si cartofii. cantarul e in fata clinetului, in care se pune carne pana la gramajul dorit dupa acre se toarna in cifla, lipie. :)

#40
pupu_depadure

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View PostArpi, on Mar 6 2007, 15:15, said:

Cantaresti strict carnea atat :). aia conteaza, nu si cartofii. cantarul e in fata clinetului, in care se pune carne pana la gramajul dorit dupa acre se toarna in cifla, lipie. :)

Corect Arpi, carnea conteaza .... a zis carnivorul.... si eu tot asa gandeam (tot carnivor si eu), dar tu mi-ai concretizat ideea, ....doar carnea conteaza.

Alta intrebare: marimea conteaza ? (va rog nu va ganditi la prostii!! nu e locul) am vazut niste oferte nesimtit de mari (si la pret si la dimensiune) de ajunsese o shaorma sa arate ca un stingator. Chiar sunt necesare mega-dimensiunile pt reclama/faima/saturarea clientelei? sau sa exclud extremele si sa "merg" doar variantele de mijloc/centru ?

#41
romaximusro

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daca te referi la dimensiunile shaormei de ce nu oferi tu in diferite gramaje? asa poate sa cumpere de la tine si o domnisoara care se multumeste cu putin si un megamancau :lol:

#42
TITUSS

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sal,si eu sant pe cale sa deschid o shaormarie,sant intr-un stadiu destul de avansat,iar marea problema de care m-am lovit este ca nu gasesc un bucatar cu experienta,eventual chiar turc,libanez sau din acea zona.Daca ma poate ajuta cineva cu vreun sfat sau cu vreo cunostinta,as ramane recunoscator. multumesc.

#43
bimmer_2

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titus...nu cred cã ai nevoie de un bucãtar (strãin)pt o ºaormãrie... uitãte ºi tu la celelalte sã vezi cã au numai tineri, foarte tineri... tre doar sã te ocupi ºi sã faci amestecurile pe care le vrei...

mie îmi plce sã-mi gãtesc acasã ºaomecã nu ºtiu ce au pus ãia de la ºaormãrie, ºi nu am fãcut nici o ºcoalã de ºaormã.

Nu te speria ºi dã anunşuri în ziare, "caur bãiat pt ºaormãrie" eventual cere ceva experienşã. Sã vezi câşi vin... :coolspeak:

#44
TITUSS

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Pai , cred ca ptr a avea succes , o shaormarie tre sa aiba un bucatar cu experienta , nu i-mi permit sa fac experimente. Normal , voi angaja cativa tineri la vanzare , ma refer aici la cei care taie carnea si o pun in lipie , dar sant convins ca in acest gen de afacere este f important sa ai un bucatar experimentat..

#45
Arpi

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View PostTITUSS, on Mar 7 2007, 03:18, said:

Pai , cred ca ptr a avea succes , o shaormarie tre sa aiba un bucatar cu experienta , nu i-mi permit sa fac experimente. Normal , voi angaja cativa tineri la vanzare , ma refer aici la cei care taie carnea si o pun in lipie , dar sant convins ca in acest gen de afacere este f important sa ai un bucatar experimentat..

Nu stiu daca e chiar necesar un bucatar.... Faci o reteta, sau cumperi o reteta si gata :). sa ai un sos beton, carnea sa fie  la gramaj in rest umplut cu tot ce trebuie umplut dupa reteta.
Saorma nu este o mancare gatita de un bucatar care trebuie sa guste, bagi ingredientele si aia e ;)

Edited by Arpi, 07 March 2007 - 11:57.


#46
TITUSS

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Nu cred ca e chiar asa,din cate am citit ( avand in vedere k nu am nici un pic de experienta in domeniu ) carnea din care se face shaorma trebuie preparata intr-un anumit fel , adik trebuie lasata la macerat intr-o compozitie de sosuri pe care numai un bucatar cu oarece experienta o cunoaste. Din aceasta cauza, unele shaormarii au priza la clienti iar altele nu.Mai exact , asta este unul din motivele care fac diferenta intre shaormarii,pe langa pret,calitatea servirii, curatenie,respectarea gramajului,etc . Daca tinem cont si de faptul k habar nu am nici macar cum se pune carnea pe acea tepusa , cred k nu mai este nevoie sa explic dc am asa mare nevoie de un bucatar . Crede-ma , mi-ar conveni sa o prepar eu , asta ar insemna sa nu mai fiu nevoit sa platesc un salariu , dar nu-mi permit sa fac experimente  :huh:

#47
pupu_depadure

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View PostTITUSS, on Mar 7 2007, 14:58, said:

Nu cred ca e chiar asa,din cate am citit ( avand in vedere k nu am nici un pic de experienta in domeniu ) carnea din care se face shaorma trebuie preparata intr-un anumit fel , adik trebuie lasata la macerat intr-o compozitie de sosuri pe care numai un bucatar cu oarece experienta o cunoaste. Din aceasta cauza, unele shaormarii au priza la clienti iar altele nu.Mai exact , asta este unul din motivele care fac diferenta intre shaormarii,pe langa pret,calitatea servirii, curatenie,respectarea gramajului,etc . Daca tinem cont si de faptul k habar nu am nici macar cum se pune carnea pe acea tepusa , cred k nu mai este nevoie sa explic dc am asa mare nevoie de un bucatar . Crede-ma , mi-ar conveni sa o prepar eu , asta ar insemna sa nu mai fiu nevoit sa platesc un salariu , dar nu-mi permit sa fac experimente  :huh:

Daca asta e cea mai mare problema a ta, atunci stabileste conform standardului tau care este cea mai buna shaorma si dute si angajeaza-te la respectiva firma, intr-o luna ai aflat cum se face. Simplu si eficient.

Dar dupa parerea mea nu asta e marea problema, retetele le mai schimbi, le mai aranjezi dupa dorintele oamenilor. Cred ca cel mai greu e cu angajatii si cu pastrarea lor la munca, parerea mea.

#48
pupu_depadure

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Dragi colegi de forum, am ajuns la faza sa-mi alacatuiesc meniul si vreau sa va supun atentiei/preferinte/si pofte produsul numit "pui la rotisor". Luminati-ma si pe mine va rog: va place puiul la rotisor, cum il vreti (intreg sau 1/2)? cu sos sau fara? cu salata/garnitura sau simplu? cat de des va adunati mai multi sa comandati un pui la pachet? la birou va indemnati sa comandati un pui intreg sau e prea greu de mancat printre monitoare, tastaturi si hartii? in drum spre casa (daca in frigider e un hau ca'ntr-o pestera) va opriti pt un pui luat in viteza? unde va placut cel mai mult puiul la rotisor si de ce?
Sper sa nu va sperie noianul de intrebari, dar cam asta mi se invarte in cap acum si mai bine mai multe pareri, decat doar ideile mele...

#49
Arpi

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Stie cineva vreo reteta de shaorma?
Unde putem si noi citii despre shaorma?
un link, vreo reteta....
10x

#50
snfc21

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View Postpupu_depadure, on Mar 19 2007, 13:47, said:

Dragi colegi de forum, am ajuns la faza sa-mi alacatuiesc meniul si vreau sa va supun atentiei/preferinte/si pofte produsul numit "pui la rotisor". Luminati-ma si pe mine va rog: va place puiul la rotisor, cum il vreti (intreg sau 1/2)? cu sos sau fara? cu salata/garnitura sau simplu? cat de des va adunati mai multi sa comandati un pui la pachet? la birou va indemnati sa comandati un pui intreg sau e prea greu de mancat printre monitoare, tastaturi si hartii? in drum spre casa (daca in frigider e un hau ca'ntr-o pestera) va opriti pt un pui luat in viteza? unde va placut cel mai mult puiul la rotisor si de ce?
Sper sa nu va sperie noianul de intrebari, dar cam asta mi se invarte in cap acum si mai bine mai multe pareri, decat doar ideile mele...


Puiul merge 1/2 pentru o singura persoana sau intreg pentru doua (sau un mancau mai mare) - asta pt pauza de pranz.
sosul il poti vinde separat, iar salata/garnitura la fel (eventual sa fie incluse in pretul puiului, insa cine vrea, isi ia si salata/garnitura si/sau sos, cine nu ... nu isi ia.).
Nu sunt bucatar, insa imi place friptura: nu trebuie sa fie uscata (fiindca si doar 1/2 si tot nu o sa o poata manca toata - sau daca vrei sa faci economie, fa-o asa si vinde 1/2-uri) , si daca e mai in sange,....well, trebuie sa ii placa si clientului..

#51
a_lexu

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Salut
M-ar interesa si pe mine cam ce avize trebuie pentru un punct gen fast food si cam cat de greu se iau ele (daca stiti si niste tarife ar fi si mai bine).
Merci fain.

#52
a_lexu

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Nu a trecut nimeni prin experienta cu obtinerea avizelor necesare unui punct de alimentatie publica, sa ne lumineze si pe noi?

#53
pupu_depadure

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Pt ca in ultima vreme am cam tras matza de coada cu pregatirea afacerii din div motive (nu va incarc cu probl mele) am avut timp si m-am dat pe net si iata ce am gasit, sper sa va placa si sa nu se supere cineva daca e putin off topic.


Shawarma Around the world

Shawarma  also spelled shwarma, shawerma, or shoarma, from the Turkish word çevirme (pronounced "chevirme", meaning, "one that is rotated", and which became shewerme under Arabic pronunciation) is a Middle Eastern-style sandwich usually composed of shaved lamb, chicken, turkey, or beef. Shawarma is a popular dish in Bahrain, Egypt, Jordan, Lebanon, Israel, Palestinian territories, Saudi Arabia, UAE, and other Middle Eastern locations, and is consumed by both Arab and non-Arab populations in North America and South America as well. Shawarma is known as 'guss' in Iraq.
Preparation
Shawarma is made by placing strips of meat or marinated chicken on a skewer. Animal fat and an onion or tomato is placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the skewer rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire is used, but nowadays a gas flame is more common.

The cooked meat is then shaved off the skewer with a large knife, dropping to a circular tray below to be retrieved. Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in Arabic lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins and cabbage.

Common dressings include tahini (or tahina) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the sandwich is made up, it is normally dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas meat sandwiches are eaten straightaway.

Sometimes beef is used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns, but most have pita and lafa. Shawarma is often served with a plate of French fries or home fries; sometimes the fries are placed inside the pita as well. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.

Shawarma is also eaten as a dish in itself, served with grilled bread and garnish.

While shawarma originated in Turkey under the name döner kebab (döner means "one that turns," versus çevirme, which means "one that is rotated"), it has become a ubiquitous form of fast food in many Arab countries, particularly Syria and Lebanon which have a deep-rooted tradition of preparing the dish. Here is a rundown of the areas and modes of preparation of shawarma in other places around the world:
* : In Argentina, shawarma is starting to get known, introduced by middle east inmigrants to the population, is consumed mainly in Buenos Aires city.
* : In Bulgaria, shawarma is a goulash-like dish.
* : In Israel, shawarma is a very popular street food and is sold everywhere. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street, so that patrons can view the preparation process. Kosher shawarma stores flavor the meat with its own drippings rather than animal fat. Shawarma is served in a pita and is usually eaten with salad, hummus or french fries.
* : In Russia, shawarma ( or ) gained popularity in the former Soviet Republics of Armenia and Azerbaijan and has become one of the most popular street foods. It is generally eaten with a variety of julienned vegetables, tomato sauce, and garlic sauce that is wrapped in lavash. Russian-style shawarma is similar to döner kebab made of beef, pork or chicken.
* : In Taiwan, shawarma (Mandarin Chinese: 沙威馬 shāw "imǎ) is usually made from chicken and is served on a leavened, white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. It is often sold in night markets in Taiwan.
* West Africa: Brought here by Lebanese migrants, shawarma (often spelled chawarma, the French spelling) is a popular street food.
**Montreal's mainly Lebanese Arab population has made shawarma fast food restaurants ubiquitous. Chicken shawarma is called shish taouk. The city's many Greek restaurants almost always serve shawarma, usually calling it "donair."
**Ottawa is home to many shawarma restaurants; Google Maps reports 91. Sellers use a garlic sauce made from equal parts garlic and oil and a small amount of lemon juice. Shawarma sandwiches are wrapped in pita bread and are almost always garnished with onion, tomato, pickles, pickled turnips and parsley (which is usually mixed in with the onions). The shawarma restaurants in Ottawa will generally allow customers to substitute hummus for the garlic sauce at no extra charge. Despite its name, beef shawarma generally contains some lamb in addition to the beef to ensure juiciness.
**Windsor, Ontario, bordering Detroit, Michigan (which has the greatest concentration of Middle Easterners in North America), has many shawarma shops. They are located all over the inner city but are concentrated on Ouellette Avenue in a de facto entertainment district downtown.
** Toronto , has many different Shawarma establishments reflecting the different Shawarma styles of the globe. King Falafell, at Bathurst and Eglinton, prepares their Shawarmas in the Moroccan tradition, with a heavy emphasis on spices and different vegetables such as lettuce and a sort of cabbage. Yummi's, (2 locations, Yonge & Eglinton and Yonge &Bloor) leans more towards the Israeli style, while Sarah's on Bloor Street in the Annex serves toasted, Syrian and Lebanese style sandwhiches.
** Vancouver, Lower Mainland, British Columbia, A large immigrant population drives shawarma and doner consumption in BC. The city of surrey, being primarily South Asian, hosts dozens of small shawarma shops though it is more commonly referred to as donair (misspelling intentional). Google infact lists 51 restuarants with the alternate spelling in the area. It is common to see pizza, greek, coffee and falafel all served alongside donair's in a given establishment.
* : Shawarma is found in many places that host Arab populations. In Los Angeles, for example, the large Middle Eastern population makes shawarma almost ubiquitous. Zankou Chicken, a chain which began in Hollywood, has garnered a local cult following. Also Western Michigan University in Kalamazoo, Michigan has a very large population of students from the Middle East, which has led to the opening of many hookah lounges and Middle Eastern resturants in the area, most notably Shawarma King.
* : In Mexico City and Puebla, Mexico, shawarma was introduced by Lebanese immigrants in the early 1920s. Nowadays, it is usually made with pork marinated in annatto paste and served on corn tortillas. This fast food is known as taco al pastor, and is also called Tacos Arabes. It is a very popular dish, and is typically eaten around midnight.
* : Shawarma found its way to India via the large number of who live and work in Persian Gulf countries. Sometimes porotta, a south Indian flatbread, is used instead of pita.
* : In Brazil, mainly in Sao Paulo, shawarma is a very popular street food, served with bread and a cup of artificial juice. There it is called Churrasco Grego (Greek Barbecue) and costs around US$ 0.25.
* :In the Netherlands, shawarma is a popular meal, especially after a night out. Here it is served as pork or lamb combined with salad and garlic sauce.
* :In Belgium, which has a relatively high Turkish immigrant population in its major urban centers, shawarma is widely available at both street stands and restaurants. A very large, filling shawarma is available for around 5 euro. It is often made with a combination of lamb and beef and placed in a freshly-baked pita, garnished with salad and a choice of a zesty white garlic sauce or a spicy red sauce, or both.
* :In South Africa, shawarma is extremely popular and widespread since there is a large Muslim population and hence a demand for halal food. The Anat chain of shawarma restaurants is found all over the region. Here shawarma is made with beef, chicken, turkey, or often a combination in a soft pita. Most shawarmas come standard with hummus, tahina sauce, tzatziki (garlic sauce), chili flavoring, choice of vegetables, etc. Barbecue and other sauces may be added to taste as well. Most shawarma shops augment their menus with falafel and burgers.
*In the United Kingdom, shawarma is known as a Döner kebab.

#54
oscargr

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View Posta_lexu, on Mar 20 2007, 15:32, said:

Salut
M-ar interesa si pe mine cam ce avize trebuie pentru un punct gen fast food si cam cat de greu se iau ele (daca stiti si niste tarife ar fi si mai bine).
Merci fain.
Salut. Ai aflat ce tip de avize iti trebuie/ma intereseaza si pe mine.

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