In suburbs are more prevalent domestic small inexpensive restaurants with national cuisine, which are designed for the residents of nearby houses.

Market quality restaurants is already saturated, and strong growth is not expected. Fine restaurants are not left without customers, but the competition much tougher. Among them are still leading French gourmet cuisine, followed by European and Italian. Therefore, there is a clear and global trend towards democratization of the restaurant business, where the main key points of management are low margin, fast and quality service and competent resource planning institutions, and the creation of networks of franchised restaurants or the implementation of programs.

Chisinau is the largest city of the Republic of Moldova, which at this stage of development of the economy are the biggest financial and economic opportunities for profit to start and successfully operate businessmen, companies and firms. A growing number of people becoming financially secure and able to spend some amount of money to carry out their leisure time outside the home. But the number of affordable restaurants, which increases the demand - not enough to meet the needs of these people.

COMPETITORS A detailed analysis of the competition in this case held the following positions location, time, quality and interior style, quality food, quality of service, availability of protection, the presence of advertising. Table. Evaluation of competitors

№	Factors competitiveness		The names of restaurants
			«RoomCafe»		«TaxiBlues»
1	Location	ул. Kiev, 11		4	Ул.Kiev,25	3
2	Times		07.00- 24.00	4	12.00-03.00	4
3	Quality and Style		Hunting	4	Bear	4
4	Kitchen		Russian	3	Europe	3
6.	The presence of advertising		yes	3	yes	4
7.	Security		has	5	has	5
8.	Service		good	3	middle	2
	Total:			30		25

On the basis of these data, it appears that the main competitor of the restaurant «Levcom» is a restaurant «RoomCafe».

Description of the company and its services.

The restaurant is located at Rose Valley, 50 Interior Solutions plans to create an atmosphere of Soviet resort 70-80s years. Living Room ~ 1200 sq. m is on three levels: Common room (basement) Cafeteria Mezzanine. Estimated number of seats: Total Rooms - 200 Cafe - 50 VIP - 50. during the banquet - 400 buffet - 600. Average check (Revenue per visitor) with alcohol: During the day is 145 lei In the evening, it is 365 lei Average ticket to the banquet 905 lei Products & Services The main services provided by the restaurant: • Food-Soviet Caucasian cuisine • Alcoholic beverages • Organization of entertainment • Organization of banquets and corporate events • Children's matinees

Table 2. Swot-analysis

Advantages over competitors	Shortcomings	Measures to overcome the shortcomings
Convenient winning location Reasonable pricing Soviet-Caucasian cuisine The area of the restaurant and the number of seats 5. The possibility of large-scale banquets, receptions 6. Relatively large number of competitors in the area 7. The unusual concept	1. Great staff	1.Working with staff

Customers As potential consumers of services provided by the restaurant are: Socio-demographic profile of the audience: • Moldovans (95%), including: Tourists and visitors (up 5%) • Foreigners (5%) Socio-professional status: • businessman • Top Manager • Middle management • Entrepreneur • a public servant • Specialist • Housewife Age: 30 to 65 years. Gender: • 55% - men • 45% - women Education Level: basically - higher education Monthly average income per person in the family (in US dollars): 350 Social Groups: • Families with children • Businessmen, government officials, experts

Marketing Plan.  The aims and objectives of the company are: • Return on capital investment for 1 year • Creation and promotion of the brand: 1) Establishment of a recognizable corporate identity (restaurants "chips", the original menu, etc.) 2) Development of common standards of cooking and service 3) Carrying out general advertising company • Work with the staff of restaurants  a) Selection of line management staff  b) The development of a unified system of employee motivation  c) training of staff in accordance with the concept of the network d) Transfer of staff from one restaurant to another 4) Carrying out large banquet events by the staff of several restaurants 5) Provide professional and career development within the network 6) introduction of new ideas developed in selected restaurants all on the network

7) Building a corporate culture consistent with the objectives and tasks of the network • Creating a billet center (factory-kitchen) on the basis of one of the restaurants a) a single center study of recipes b) high standards of preparation of semi-finished products c) the development of a wide range of branded pastries and homemade beverages d) a single point of primary processing products • Development of a unified system of control and accounting a) Quality control of food and service in accordance with the standards of the network b) The control of compliance of each of its corporate identity restaurants c) Control of the procurement policy of each of the restaurants, including the preparation of the consolidated marketing budgets of major companies-suppliers d) Establishment of internal financial audit • The opening of new restaurants within the network • Creating a network-based service restaurants catering service • Development of new restaurant concepts The aim of marketing is to create conditions for firms in which it can successfully fulfill its tasks. The range of activities of marketing usually includes the following activities: - The study of the consumer, - Analysis of market opportunities of the company, - Assessment of the proposed services and the prospects for development, - Analysis of the form of sales services, - Assessment employed by pricing methods,

- Research activities to promote services in the market, - Study the competition. In the analysis of pricing must be considered: - The cost of services -sebestoimost products - The prices of competitors for similar services or substitutes, - The price determines the demand for this service, - The uniqueness of the service.

Prices. The pricing policy should be based on the principles of maximization of capacity utilization. For the successful promotion of these services in the market is necessary to use methods of motivation of sales, which create added value for our company over the competition. As one of them can be considered: - Discounts for regular customers (or additional services offered free of charge); An important factor in motivating sales service is to promote the work of the personnel of the company. Speaking of the restaurant concept, it should be noted that advertising is very closely linked with the process of establishing the image of the restaurant. On the building must be installed an interesting light shield, which tells about a restaurant that would be clearly visible from the adjacent road. The objective of the advertising company - to ensure attendance from the first days of the restaurant.

Organizational plan The Director-General in its activity Guided by the Charter of the enterprise and job description;  Obeys - the founder of the company Responsibilities: Execute documents necessary to implement the delivery of catering services. It provides customers with the provision of relevant and reliable information on the services provided. Provides organization, planning and coordination of the restaurant. Provides a high level of production efficiency, the introduction of new technology, service and progressive forms of work organization. Oversees the rational use of material, financial and human resources, evaluates the quality of customer service. Concludes contracts of delivery of food to control the timing, range, quantity and quality of their receipt and implementation. It provides reports on manufacturing activity, including the owner of the restaurant. It represents the interests of the restaurant and acts on its behalf. Sets duty to subordinate employees and takes measures to ensure their execution. Decide on the appointment, transfer and dismissal from office employees of the restaurant, uses incentives distinguished employees, imposes fines on violators of production and labor discipline. Supervises staff restaurant

Deputy Director General Reports to: Director General of Responsibilities: Oversees the production and business practices, and financial and economic activity of the enterprise. Supervises the work and effective interaction of all structural divisions of the organization, fusing their activities on the development and improvement of the work taking into account social and market priorities, improving the efficiency of the organization, increase profits. Take measures to ensure the organization with qualified personnel. To take measures for the timely conclusion of the economic and financial contracts, expansion of direct and long-term economic relations, to ensure the fulfillment of contractual obligations. Monitor the financial and economic performance of the organization. To provide preparation of financial and other documents, accounts established for reporting the organization of work performed (services), financial activities.

Chef Reports to: Director General of the enterprise itself. Responsibilities: Manages production and economic activities of the catering. It directs the activities of the staff to ensure the rhythmic production of its own production of the desired range and quality in line with production targets. It makes an application for the necessary foodstuffs and raw materials, ensures their timely receipt from the warehouse, to control the timing, range, quantity and quality of their arrival in the implementation. It makes the menu.

Provides continuous monitoring of food technology, standards compliance and raw bookmark employees sanitary requirements and rules of personal hygiene. Provides balance chefs and other production workers. Makes schedule of cooks work. Organizes accounting, compilation and timely reporting of industrial activity, the introduction of advanced techniques and methods of work. It controls the correct operation of the equipment and other fixed assets. It monitors compliance with employee rights and occupational health and safety, health requirements and personal hygiene, industrial and labor discipline and work rules. To carry out work to improve the skills of workers

Chief Accountant - Reports to: General Manager Responsibilities: Guide the implementation of accounting and reporting, monitoring of timely and correct registration of accounting documents. Control over the rational and economical use of material, labor and financial resources. Control over the correct reflection in the accounts of all business transactions and their compliance with the law. Implementation of the economic analysis of financial and economic activity according to the accounting and reporting in order to identify and mobilize internal resources, eliminating waste and non-operating expenses. Formation of accounting policies with the development of measures for its implementation.

Providing guidance to employees of departments and services on accounting, monitoring, reporting and economic analysis Guidelines provide for an economically reasonable accounting cost of production (works, services), payroll, charges and transfer taxes and duties to the budgets of different levels, payments to the bank institutions Supervises employees accounting

The manager of the hall - Reports to: Director and the Director-General Responsibilities: Provides for the effective operation and cultural services to visitors of the restaurant, creating comfortable conditions for them. Controls waiters taking orders from customers. Take measures to prevent and eliminate conflicts. Examines claims related to poor service rating, and make appropriate organizational and technical measures. Accepts orders and developing a program of service and anniversary celebrations, weddings, banquets. Monitors compliance with workers organizing labor and production discipline, rules and safety standards, safety requirements of occupational health and hygiene. Informs management of the organization of the existing shortcomings in the visitors' shall take measures to eliminate them. Monitor the implementation of the organization's management staff instructions.

Cashier - Responsibilities: It operates in the reflection on the cash register all received customer cash.

Receives from the buyer money for purchased goods according to the amount referred to by the buyer or indicated in the price list, subject to the following order: • Clearly defined as the sum of the money and puts the money received from the buyer, the buyer in sight apart from any (other) money; • Punches for cash registers check; • is the sum of delivery, received from the buyer removes the money to the cashier and gives the customer the change, along with the check. At the end of the shift takes cash. Take care of your money.

Waiters - Reports to: Manager of the hall Responsibilities: Tableware in accordance with established standards. Control of the cleanliness, condition and completeness, utensils and tablecloths and napkins on the table assigned to the waiter. Studying the menu, basic knowledge and seasonal dishes and drinks offered. Advising restaurant guests about the features of food and drinks offered to guests. Taking orders from a customer of the restaurant. Supply of food and drinks according to the rules of service. The adoption of measures in the framework of its competence, to resolve the problems encountered by the client. Creating an atmosphere of hospitality. The management of over busboy. Providing guests account. Getting to pay the bills. Bartenders - Reports to: Manager Duties: Serve guests at the highest level.

Know the current sales prices for products. Know the procedure for making applications for the required number and range of drinks, snacks, etc. Products, record keeping and the need for container. Timely receiving goods and products from the warehouse or production. Know the types of varieties of domestic and foreign products sold at the bar. To know the recipe and etiquette cocktails and drinks.  It must prepare and submit to the accounting records of the movement and balance of goods carried in accrual terms. To ensure proper sanitary condition of the trading floor of the bar, utility room, catering equipment and inventory.

Cook - Compliant: chef Responsibilities: Provides job training to the top of the working day. Prepares the basic products included in the menu, and prepare meals for personnel, strictly observing the process and according to established recipes. Observe the rules of commercial neighborhood and rotation of products to control the sale of products. Letting ready meals strictly on checks. Weekly lists needed to prepare food products and goods, delivering them to the chef. Maintain cleanliness and order in the kitchen and in the workplace in accordance with the requirements of the SEA. Conduct routine inventory. Promptly inform the administration of the absence of products, equipment faults, plumbing.

Participate in the planning of general kitchen cleaning. Maid - cleaning is carried out all the halls of the restaurant. It provides continuous cleaning toilet facilities, applying for the necessary accessories for indoor Ch. manager. Cloakroom - receives and issuing outerwear customers.

Security - Skips customers in the restaurant. Address issues arising in the case of improper behavior of customers. All employees who work directly with customers must have a neat appearance. Management staff accountant and come to work every day. High requirements for qualification are presented to the director, accountant, protection. When hiring employees undergo a probationary period of 2 weeks. Mode of operation of the restaurant from 12.00 to 24.00, ie, is 12 hours per day.

Investment plan As a place for the organization of the room stands near South Medvedkovo Moscow, the room removed for rent for $ 4,000 per month, that is, the rent per year is $ 48,000, the restaurant area is 1200 sq.m. Location of the restaurant is very well with the following: - Easy access to the restaurant; - Proximity to the subway; - A large number of residential buildings in the vicinity; - Parking available Plant and equipment required for the organization of work: