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Урок 1. Тема: Рестораны и кафе в России.
Задание: Прочитайте и письменно переведите текст
Russian catering
Today’s Russian catering market differs much from the market of 20 years ago, when the first catering companies started to appear in the country. Though some experts claim that even representatives of business communities in some regions have yet to really familiarize themselves with modern catering services, today, catering, however, is no longer seen as an exotic business in most parts of Russia. At least, as it was at the beginning of the 1990s, when it started establishing itself on the ruins of the demised Soviet empire as one of the new capitalist business models for post-Soviet Russia.
At that time, the appearance of catering was connected with the huge demand for professional international standard services for corporate events and private holidays. Hence, catering’s “key subject areas,” in a broader sense, include organization and servicing foods and drinks at receptions, picnics, team-building events and other corporate entertainment events. These can be a one-time event, like weddings, jubilees or daily services, such as the provision of meals to companies’ staffs in offices.
Commenting on these and other current trends in this industry, Oksana Eremenko, the CEO of the Anturaj Center catering company, noted that the industry as a whole has grown and developed by leaps and bounds since the early 1990s. “However, today, there are many nonprofessional players on our market. This is because, for some reasons, everyone that knows how to cook something, thinks he/she can open a catering or restaurant business. Therefore, this market is ambivalent today, as it is full of both highly professional and nonprofessionall players.”
One of the main advantages of catering, in comparison with classical restaurants, according to Tamara Reshetnikova, the CEO of Growth Technologies, a market research firm with extensive coverage of the Russian eatery services market, is its scalability and replication of business processes. Other advantages include lower production costs, which as a consequence leads to much lower prices for services.
Another advantage is flexibility,as catering companies can organize events for thousands of guests as well as for small family parties. One more feature is that demand is highly characterized by ‘strongly marked seasonality,’ a reality that is always taken into consideration by both customers and service providers. For instance, the industry’s so-called ‘peak business periods’ as a rule, account for up to 25–30% of most companies’ annual sales.
One more advantage of catering, from the point of view of chartering new businesses, is in its relatively low initial investment outlay. For instance, at the initial stage, one only needs about have $50,000–$100,000 to acquire the required equipment, rentpremises, salary fund, etc.
Characterizing the Russian catering industry, Anastasia Ptukha, the board chairperson of Step by Step Group, a market research agency, noted that the Moscow and St. Petersburg market segments have almost fully recovered from the economic crisis. “The growth rate has also increased across the industry, hovering at the moment at about 7–10%. The most expensive events, however, are still held in Moscow and St. Petersburg.”
Урок 2. Тема. Работа с текстом «Едим в ресторане»
Задание: Прочитайте и письменно переведите текст
Eating out
This three-month-old restaurant has attracted attention because it is a restored, one hundred fifty-year-old mill. The decor is charming and warm in an Early American, country style. Although the tables and chairs are modern reproductions, there are enough authentic antique pieces at the entrance and on the walls to avoid the fake Disneyland look of some restorations.
The menu is also very American, though it is a bit too traditional for my taste. The menu also is very extensive, which always worries me because a large menu often means a large freezer. Although my dinner companions and I chose some things from the regular menu, we usually chose one of the day’s specials.
The most delicious main course we tried was the country stew which consisted of potatoes, carrots, peas, mushrooms, very tender beef, and – surprise! – some smoked pork sausage. Because top quality beef was used, it was unusually good. Among other well-prepared main courses was the fried chicken because it wasn’t cooked before and then re-heated. It was fresh and crisp.
The vegetables that came with the main courses were fresh but overcooked. The only exception was the string beans which were green and crisp (a mistake?).
Because the main courses are so large, there is really no need for an appetizer or soup. But for big eaters I can recommend the mixed salad. The clam chowder was tasty because it was home-made but it had no special distinction. The oysters on the half-shell were nicely served on a bed of ice, although I would prefer to have a better sauce for them.
If you can still eat dessert after all this plus rather good home-made bread and creamery butter, try the apple pie. The apples were juicy and firm and the pastry was light.
It’s hard to judge the service at this friendly restaurant. Because it was so crowded when I went, usually at 8 o’clock service was slow. The Reservation system doesn’t always work. On one occasion, someone took our reservation for dinner but didn’t have it when we arrived. This kind of thing can damage a restaurant’s reputation, although its food may be good.