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Water world: restaurant business on the water

The abnormal heat, already becoming quite familiar, prompts restaurant owners to go out of their way to provide the client with coolness. Cold soups, the latest air conditioning systems, and original cocktails are also used. But the greatest demand in the summer (and, as it turns out, not only) time are restaurants on the water. This type of institution has a special specificity and that is why the specialists of the online store KlenMarket.ru devote a separate review to it.

First, it’s worth saying a few words about the relevance of this “event”. In the summer, as already mentioned, the proximity of water attracts exhausted visitors by itself. But the demand for “floating” restaurants in the cold season can raise questions. Non-standard restaurant design, specific design features of the technological zone and the dining room, logistics, different from the usual supplies of products – is the game worth the candle?

Worth, but with reservations. There are three types of restaurants in the water category. The first of them is only conditionally – this is an institution near the water. That is, coastal restaurants and cafes located on beaches and promenades. We do not take into account purely summer options – with their relevance, everything is clear. So, the complex equipment of a restaurant of such a formation makes it possible to attract a visitor at any time of the year and in any strip of Russia. In summer, your advantages include freshness and a beautiful view of the river, in winter – the same view that you can admire in warmth and comfort, and even use a frozen water sheet for small ski races or ice skating.

The second type of restaurants on the water (already fully related to them) are the so-called landing stages. This specific word in the restaurant business designates a structure consisting of a base, represented by a pontoon, and a superstructure, which is the restaurant. An additional, but extremely important from the point of view of the convenience of the visitor and partners, is the gangway – steps or gangways along which guests enter the restaurant. At the landing stage there is the opportunity to install modern kitchen equipment, as well as equip a decent dining room. Of the practical inconveniences will only be the organization of the mentioned logistics – suppliers’ machines will have to focus on the water location of the establishment. That is, the lack of a back door and the need to unload the product at “inopportune” times.

Much more interesting is the aspect of the all-season use of landing restaurants. It is quite clear that the bar mixer for cocktails that you have on the bar will work both in cold and in heat. But the room itself can fail. Firstly, if the pond on which the restaurant is located is covered with ice, then there is a threat to the pontoon. Secondly, it is necessary to organize the heating system at the proper level, which, in the absence of a direct connection to city communications, is feasible, but problematic. Thirdly, you have to follow the clearing of approaches and entrances to the institution. Utilities will not always provide you with such a courtesy. But if the river or lake does not threaten your sides with ice, and the generator works quite quietly and efficiently, the landing stage can become year-round.

And the third kind of restaurants on the water are ships themselves. Specially equipped motor ships, on which a professional grill is installed in the summertime, and heating systems in the winter, run on almost all navigable rivers of Russia: from the sources of the Oka River to the Moscow River. By the way, on the latter, as well as on the Neva, you can see floating restaurants from the middle to the highest price category. Dear ones prevail. This option of restaurants on the water is the most attractive, because in addition to excellent cuisine, it also offers a trip. Indeed, there is something to take money from a client. However, here it is worth starting from climatic conditions. Icebreakers for restaurants we usually do not charter, so the maximum use of a floating restaurant in a cold climate and in the cold season is as a landing stage. That is, it works without leaving the pier. Or, in order to save the ship, it is sent to the winter parking lot. If you do not want the purchased wide range of equipment for cooks to stand idle all winter, modern equipment can be quite simply dismantled and sent to a regular “ground-based” restaurant.

In the southern latitudes, this business without problems exists year-round.

As you can see, restaurateurs have little land, they master both the sky and water. With great, it is worth noting, success. The KlenMarket.ru online store will support you with equipment and ideas in any element. We are also interested.

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