Eduard Yakubchak
Development Director
General Manager at 5* luxury hotel, Russia
General Manager at luxury medical clinic, Russia
COO at DMC, Greece
Studying in INSEAD \ Sberbank Corp University
Luxury Service Program in hotel business Education in Management of World Tourism
At BSA we pride ourselves on delivering superior results and maximizing hotel value through seasoned experience, entrepreneurship, and innovation. We're cooperating with all major brands and our industry-wide relationships set us apart.
We strive to be excellent in all that we do, driving towards our vision to be the most sought-after employer, operator, and partner in the hospitality industry.
While doing business and creating hospitality infrastructure and services, every time we think and speak with a team about the future of travel. That gives us the strongest competitive advantage.
Restaurants
BLACK SEA» restaurant chain is growing fast by deploying pop-ups
of local concepts in business.
Our goal is to deliver an exceptional dining experience and positive financial results.
From presentation to the taste, every aspect of the dining atmosphere and experience must be in balance for the guests to be satisfied with their choice. With new restaurants constantly opening at the resort places, airports or business-centers, it's imperative that customers recognize the quality available at our establishment.
We recognize that dining is very personal. We live and breathe by guest feedback, both positive and negative. Yesterday, today or tomorrow - a dateless, timeless local cuisine, with all the time in the world. The ingredients and technique, the dedication and passion of each cook and each waiter. The search for the perfect balance between creativity, the new, the unique and unknown, with the classic, the ingredient, the raw material in its most natural state, as it arrives at our door, with the least impression.
When opening a new project, we determine its financial attractiveness in terms of relevance in the catering market, the solvency of potential guests and the right location.
When developing projects, we are guided by compliance with the criteria and standards of investment attractiveness, achieving the maximum rate of return on a project and the implementation of the operating profit plan:
1. Short duration start up period.
2.High breakeven points and payback.
3. The return on investment does not exceed 4 years.
4. Opportunities for further promising development.
The list of consulting services for the opening of new restaurant business projects includes:
New project: analysis of investment attractiveness, creating a brand and concept, developing a brand-book, registration of the company, trademark registration, search and selection premises, negotiating with the landlord, preparation
and coordination of business plans, development and approval of lay-out, determination of needs for technological equipment, development and approval of technical specifications, conducting commercial negotiations, identifying suppliers, fulfilling the functions of a customer, conducting a tender, determining a general contractor, concluding contracts, monitoring the activities
and meeting deadlines. Organization of transport logistics. Interaction with city regulatory services, obtaining a full package of permits, registration and obtaining licenses. Determining the pricing policy of the enterprise. Prediction and solution of possible problem situations.
Technology: development and preparation of menus, the formation of a banquet menu, study, optimization and control of technological processes, development of technological and costing cards, monitoring the operation of technological equipment.
Financial discipline: preparation and budgeting, performance monitoring, analysis. Procurement planning and control, reporting, cash desk control, document management. Cost reduction, increased sales, profit generation, return on investment.
Economic security: internal audit, the introduction of an algorithm of actions during control purchases and the procedure for conducting inspections, reducing risks and negative consequences for the enterprise, maintaining confidentiality, cash discipline and reporting, rules of conduct in emergency situations. Control of warehouse operations and inventories.
Legal discipline: development and control of the documentation governing the activities of the enterprise; rules of maintaining and paperwork, work with the norm- legal base of public catering enterprises.
Personnel and labor discipline: the development and control of maintaining personnel documentation of the enterprise, instructions and orders, drawing up staffing, staff selection and training, development and conduct of trainings, compilation of motivation programs. Human resources management, introduction and maintenance of uniform quality standards and procedures. Creating an effective team.
Marketing: monitoring of market conditions and analysis of the activities of its participants, development and use of competitive advantages. Brand positioning and promotion in the market, development of marketing and advertising policies, building effective advertising companies. Carrying out
PR-actions aimed at increasing sales and profits of the enterprise. Development and implementation of effective loyalty programs.
Direction: Restaurants
BLACK SEA» restaurant chain is growing fast by deploying pop-ups
of local concepts in business.
Our goal is to deliver an exceptional dining experience and positive financial results.
From presentation to the taste, every aspect of the dining atmosphere and experience must be in balance for the guests to be satisfied with their choice. With new restaurants constantly opening at the resort places, airports or business-centers, it's imperative that customers recognize the quality available at our establishment.
We recognize that dining is very personal. We live and breathe by guest feedback, both positive and negative. Yesterday, today or tomorrow - a dateless, timeless local cuisine, with all the time in the world. The ingredients and technique, the dedication and passion of each cook and each waiter. The search for the perfect balance between creativity, the new, the unique and unknown, with the classic, the ingredient, the raw material in its most natural state, as it arrives at our door, with the least impression.
When opening a new project, we determine its financial attractiveness in terms of relevance in the catering market, the solvency of potential guests and the right location.
When developing projects, we are guided by compliance with the criteria and standards of investment attractiveness, achieving the maximum rate of return on a project and the implementation of the operating profit plan:
1. Short duration start up period.
2.High breakeven points and payback.
3. The return on investment does not exceed 4 years.
4. Opportunities for further promising development.
The list of consulting services for the opening of new restaurant business projects includes:
New project: analysis of investment attractiveness, creating a brand and concept, developing a brand-book, registration of the company, trademark registration, search and selection premises, negotiating with the landlord, preparation
and coordination of business plans, development and approval of lay-out, determination of needs for technological equipment, development and approval of technical specifications, conducting commercial negotiations, identifying suppliers, fulfilling the functions of a customer, conducting a tender, determining a general contractor, concluding contracts, monitoring the activities
and meeting deadlines. Organization of transport logistics. Interaction with city regulatory services, obtaining a full package of permits, registration and obtaining licenses. Determining the pricing policy of the enterprise. Prediction and solution of possible problem situations.
Technology: development and preparation of menus, the formation of a banquet menu, study, optimization and control of technological processes, development of technological and costing cards, monitoring the operation of technological equipment.
Financial discipline: preparation and budgeting, performance monitoring, analysis. Procurement planning and control, reporting, cash desk control, document management. Cost reduction, increased sales, profit generation, return on investment.
Economic security: internal audit, the introduction of an algorithm of actions during control purchases and the procedure for conducting inspections, reducing risks and negative consequences for the enterprise, maintaining confidentiality, cash discipline and reporting, rules of conduct in emergency situations. Control of warehouse operations and inventories.
Legal discipline: development and control of the documentation governing the activities of the enterprise; rules of maintaining and paperwork, work with the norm- legal base of public catering enterprises.
Personnel and labor discipline: the development and control of maintaining personnel documentation of the enterprise, instructions and orders, drawing up staffing, staff selection and training, development and conduct of trainings, compilation of motivation programs. Human resources management, introduction and maintenance of uniform quality standards and procedures. Creating an effective team.
Marketing: monitoring of market conditions and analysis of the activities of its participants, development and use of competitive advantages. Brand positioning and promotion in the market, development of marketing and advertising policies, building effective advertising companies. Carrying out
PR-actions aimed at increasing sales and profits of the enterprise. Development and implementation of effective loyalty programs.