While many know the basics, few understand the deeper intricacies of this ritual. Let’s go beyond the surface and explore the true essence of sabering champagne, uncovering hidden insights, expert tips, and the finer details that separate an ordinary attempt from a flawlessly executed performance.

The Untold History of Sabrage: More Than Just Napoleon’s Party Trick

If you’ve heard the classic tale, you know that sabrage dates back to Napoleon’s cavalry, who allegedly sliced open bottles with their swords while toasting victories. However, the real history is a bit more complex—and even more fascinating.

Before Napoleon’s reign, aristocrats and royalty had already begun using ornate swords to open bottles at lavish feasts. It wasn’t just about convenience—it was a symbol of power. By the time the Hussars, Napoleon’s light cavalry, popularized the method, it had already become a status marker. But the Hussars took it to another level—legend has it that they would perform sabrage on horseback, using the motion of their ride to guide the blade’s trajectory.

Even after Napoleon’s fall, the tradition endured. Today, it’s practiced worldwide, evolving from a battlefield display into an elegant ritual for high-end celebrations, wedding receptions, and luxury dining experiences.

Why Sabering Works: The Science Behind the Spectacle

Many assume that sabering is all about brute force, but in reality, it’s about precision. A champagne bottle is already under enormous pressure—about 90 PSI (roughly three times the pressure in a car tire). This internal force is the key to sabrage’s success.

The bottle has two weak points:

1. The seam – This runs along the length of the bottle and is the structural weak link.
2. The annulus (lip of the bottle) – This part, where the cork sits, is fragile due to how the glass is formed.

When the saber strikes the lip with a clean, swift motion, it exploits these weaknesses, forcing the annulus to break off in a single, smooth movement. The pressurized champagne then helps push away any glass shards, making the liquid safe to drink immediately.

What You Need to Saber Champagne

Before attempting sabrage, preparation is key. The right equipment ensures not only a successful break but also a safe and smooth experience. Whether you’re a first-time enthusiast or looking to refine your technique, these essentials will set you up for success:

• A quality champagne saber – A specialized champagne saber enhances precision and safety, designed specifically for the job.
• A properly chilled champagne bottle – The temperature matters. Ensure your bottle is at 45°F (7°C) to maintain pressure while reducing excessive foaming.
• A steady hand and confidence – Hesitation is your enemy; a fluid, decisive motion will yield the best results.
• Protective eyewear and gloves (optional but recommended) – While most glass shards are expelled, safety should always come first, especially when practicing.

Having these essentials ensures that every sabrage attempt is not just impressive but also safe and efficient.

Choosing the Right Saber: Does It Really Matter?

Many ask: “Can I saber champagne with anything?” The answer is yes—but not if you want to do it well. While some have successfully used kitchen knives, spoons, or even wine glasses, these methods lack consistency and can be risky. A proper champagne saber is designed for precision, ensuring a clean break every time, minimizing glass shards, and enhancing the overall experience.

What Makes a Quality Saber?

• Blunt Edge – Unlike a regular knife, a saber does not need a sharp edge. It’s the force, not slicing, that does the work. A sharp blade increases the risk of shattering the bottle rather than producing a smooth break.
• Balanced Weight – A well-balanced saber provides better control and stability, allowing for a fluid, confident swing. The weight distribution is crucial for achieving that effortless gliding motion along the bottle’s seam.
• Elegant Design – Beyond function, a saber is a statement piece. Beautifully crafted handles, engravings, and polished blades add an element of sophistication. Whether performing sabrage at an event or gifting a saber, the aesthetic appeal matters.

A high-quality champagne saber, like the ones you can get from California Champagne Sabers ensures durability, elegance, and performance. Designed specifically for this time-honored tradition, these sabers embody craftsmanship and precision—perfect for both professionals and enthusiasts looking to elevate their celebrations.

How to Saber Champagne: The Perfect Technique

How to Saber Champagne

Now, let’s break down the steps to ensure your sabrage is both successful and dramatic.

1. Chill the Bottle Properly

• The champagne must be cold—around 45°F (7°C).
• Warm bottles increase the risk of foaming and failed sabrage.

2. Remove the Foil and Loosen the Cage

• Take off the foil completely.
• Loosen the wire cage but do not remove it entirely. This prevents premature popping.

3. Find the Seam

• Every bottle has two seams running along its sides.

4. Grip the Bottle Correctly

• Hold the bottle at a 30-45 degree angle, making sure the cork is facing away from yourself and any spectators.

5. Position Your Saber

• Lay the champagne saber flat against the seam, with the blunt edge resting lightly against the glass.

6. Execute with Confidence

• Swiftly glide the saber up the bottle along the seam.
• The impact against the lip should be clean and forceful but not overly aggressive.
• If done correctly, the top should snap off in one smooth motion.

Safety First: Common Mistakes and How to Avoid Them

Even seasoned experts make errors, but knowing these ahead of time can keep you out of trouble. Here are the most frequent mistakes and how to ensure they don’t sabotage your sabrage.

Mistake #1: Using a Warm Bottle

A bottle that hasn’t been chilled to at least 45°F (7°C) is a disaster waiting to happen. Warm champagne leads to increased internal pressure, excessive foaming, and an unpredictable break. If the bottle is too warm, the force of sabrage may result in a messy explosion rather than a clean cut. Always place your bottle in the fridge for several hours or an ice bath for at least 20 minutes before attempting sabrage.

Mistake #2: Hesitation or Weak Execution

Confidence is crucial. A hesitant swing often leads to an incomplete break, forcing you to make multiple attempts, which increases the risk of shattered glass and uneven cuts. When performing sabrage, follow through with a fluid, decisive motion. Trust the technique, and avoid second-guessing mid-swing.

Mistake #3: Choosing the Wrong Tool

While some have used kitchen knives, cleavers, or even the base of a wine glass for sabrage, these alternatives lack the proper balance, shape, and force distribution. Using an improper tool increases the likelihood of an uneven break—or worse, a dangerous accident. A dedicated champagne saber is designed to optimize force along the bottle’s weak points, ensuring a smooth and controlled sabrage every time. Investing in a high-quality champagne saber significantly improves both safety and precision.

The Cultural Revival of Sabrage

Sabrage isn’t just a party trick—it’s a cultural phenomenon making a strong comeback. Luxury resorts, Michelin-starred restaurants, and high-end bars have begun incorporating champagne sabers as part of their guest experiences.

Even sommeliers are bringing sabrage into fine dining settings, treating it as a ritual that enhances the sensory experience of opening champagne. And let’s not forget—social media has played a huge role in its resurgence. A well-executed sabrage, captured in slow motion, is practically guaranteed viral content.

For those wanting to add a touch of exclusivity to their collection, engraved sabers from California Champagne Sabers offer a truly personalized experience.

Expanding Your Champagne Rituals

If you love sabrage, why stop there?

• Pairing champagne with unexpected foods (e.g., potato chips, fried chicken, or oysters) elevates the drinking experience.
• Learning to taste champagne properly—not just for its bubbles, but for its depth and complexity—makes every bottle feel like an event.
• Investing in high-quality glassware from https://www.wine-n-gear.com/ enhances the tasting experience, allowing you to appreciate each nuance in the effervescence.

More Than Just a Party Trick

Mastering the art of sabrage is about more than impressing a crowd—it’s about appreciating the deep traditions behind it, understanding the mechanics, and executing it with finesse. Whether you’re using a professional champagne saber or experimenting with alternative methods, the key is confidence, precision, and respect for the craft.

So the next time you pop open a bottle, do it with purpose. Make it a celebration worth remembering.

The post How to Saber Champagne Like a True Connoisseur appeared first on Monamiwinery.

There are many approaches to design and the general organization of space – minimalistic, oriental, Asian, family-style, farm-style, fantasy, classic, etc. Within each category, there are a plethora of ways to make the place unique, including colors, decorations, textures, menu, exclusive dishes and bar, entertainment, services, and so on.

And yet, before the wannabe restaurant owner picks a concept they like most of all, and starts planning the design and service, there are four most basic and crucial concepts they have to choose from in the first place.

These concepts are customer-oriented and address the behavior of the expected customers and the facility’s relations with the customers.

Based on the customers’ behavior and expectations, and the relations that the facility builds, the restaurant owner will have fewer issues choosing the design and deciding about the whole message and atmosphere of the place.

The customer-oriented concepts and their meaning for the restaurant are described below.

Many People, Less Time

The first concept is for the restaurant to serve more people per day but expect the people to spend less time in the facility.

A good example is a downtown restaurant that serves mainly breakfasts and business lunches for the employees of the office buildings around.

Embracing this concept means being ready to have as many places and room for customers as possible and place as many tables as possible. The kitchen should be oriented on cooking fast, the preference may be given to nourishing food over exquisite food, and fixed business breakfast or business lunch menus might be used.

Lunch of the day and hourly happy hours might also become part of the marketing strategy if the restaurant wants a bigger turnover of people in a shorter time.

This concept might not seem very attractive because it turns the restaurant basically into a diner, but it can be efficient and profitable, especially if the facility is located in the right place and offers better services than its competitors around.

Fewer People, More Time

This concept is oriented toward keeping the visitors relaxed, entertained, and spending more time in the restaurant rather than just waiting for their food, eating it, and going away.

When the restaurant wants the customers to stay longer it means they have time for that. Maybe they have a day off, a date, a meeting with friends, or an informal business meeting to talk in a relaxed atmosphere.

In this case, the restaurant is expected to provide more space around each table to let people have private talks without being listened to by other people. The whole design, lighting, and service should be more relaxed.

This does not mean that the customers have to wait for their food for an hour and then wait for another 30 minutes for the waiter to bring the bill. But it does mean that they can order several dishes or several glasses of wine over the time they spend in the restaurant, go have a smoke break, even play a table game or sing karaoke.

Attracting New Customers

If the restaurant chooses a concept of attracting new customers, again and again, this strategy has to be based on something – for example, on the facility’s location where the visitors are mostly tourists and they have to be attracted by something unique to choose the facility among its competitors.

Attracting new customers all the time usually means having a unique design and visual concept, really standing out from the crowd in visual terms. Also, the restaurant has to do a really good job in describing its menu and services in the best way possible in the fastest way possible, to attract the attention of the people walking by.

Happy hours, exclusive offers, lotteries, and presents for visitors may sound cheap, but these may work excellently if the facility takes advantage of its marketing strategy and tactic.

Really fast service and making the customer happy by bringing them a glass of juice or wine for free immediately after they sit at the table is one of the key ingredients for building a successful concept of attracting new customers.

Keeping Old Customers

If a restaurant, due to the nuances of its location or other aspects, mostly places its focus on keeping its old and regular customers happy, it should consider making itself a place where every waiter and bartender remembers every customer and their preferences.

Changing the music, bringing an extra blanket or pillow, and having small talks with regular customers are the musts of being successful in this restaurant concept.

The restaurant should also be ready to have all its tables booked in advance by the old customers so it will have to disappoint new visitors just walking by and dropping in to see what’s going on.

The post People-Centered Restaurant: Choosing Restaurant Concept appeared first on Monamiwinery.

Many casinos want to have their own restaurant that would serve their gambling customers, or have a deal with restaurants nearby for the same reason. For almost any restaurant, working together with a land-based casino is great luck if they know how to use the opportunity.

In this post, we look into the main benefits a restaurant can have from working together with, or near a busy casino house.

More Customers Every Day

There are many offline casinos – big and small, casinos with Microgaming and cabinets and casinos with Table Games, casinos that have game shows and small private casinos, and so on.

But what they have in common is that they usually have lots of customers, daily, especially on weekends. Casino houses attract both regular players and new visitors, tourists, or young people who at last are of legal age to make some bets.

For a restaurant, such popularity of a casino means only one thing – all these gamblers, or the majority of them will be hungry at some point in time, so the restaurant will definitely have orders on a regular basis.

Common Music Shows and Entertainment

This is especially true if the casino and the restaurant have a common facility because both casino visitors and people dining can enjoy the shows even if they do not gamble.

The restaurant can share organizational moments with the casino or just provide food and beverages, but the final result is the same – the restaurant has an additional attraction for its visitors, and additional visitors enjoy the casino games and the show. A win-win situation!

Common Marketing Tricks

If the restaurant and the casino house decide to work together more tightly they can develop a parallel marketing strategy and use common marketing tools like happy hours, discounts, etc.

For example, the restaurant can provide free cocktails to people making bets on a specific game, and the casino can offer tournaments to make the players order food during happy hours.

There are many marketing tricks that two facilities can think of together for the shared benefit and to take their services to the next level for the customers.

The restaurant in this case gets even more advantages because due to the nature of the business, it inherently has fewer entertainment opportunities compared to a casino house.

Any Cuisine Works

In contrast to many busy tourist places or just places where the competition in the restaurant business is high, a restaurant that works near a casino house can offer any type of cuisine.

It can be Japanese, Chinese, Italian, local, French, literally whatever. The main task for the cuisine is to be nourishing, tasty, and served fast because gamblers come to gamble.

Hotdogs and burgers are very likely to be sold as successfully as exquisite Oriental food and the players will be glad to pay. So, basically, any restaurant can try and benefit from cooperation with a casino house nearby.

Being a Necessity

Funny enough, from the gambler’s point of view, a restaurant in a casino house or nearby is more a necessity than part of the entertainment.

Of course, some people will still prefer having a great dinner and will perceive it as part of their fun, relaxation, vacation, or birthday party.

However, on a day-to-day basis, people that come to such restaurants to eat come actually to eat because they are hungry.

In contrast to, say, a music show, a restaurant and a bar are necessities for the gambling house and one cannot go without them.

Being an obvious necessity means that the restaurant will always have its share of customers.

Fewer Competitors

Because of all those amazing advantages a restaurant gets from working with or nearby a casino house, many restaurants would love to, but all of them can’t do that.

Restaurants and casinos usually operate within the same facility or have exclusive agreements with each other to share the customers.

As a result, for a restaurant, the competition stops being a problem because casino visitors are more likely to dine with the specific restaurant that is closer to their gambling cabinets, serves them free drinks when they win, and offers happy hours.

Other restaurants have to squeeze in and there is no guarantee they will be successful.

The post The Ultimate Attraction: Restaurant And Casino Together appeared first on Monamiwinery.

As you probably know, most casinos serve alcoholic drinks for free. Just sit at one of the noisiest tables or by a slot machine and place a couple of high bets, and the cocktail server will magically materialize in front of you asking for your drink order. Free of charge.

‘Free of charge’ at a casino won’t mean paying nothing at all, though. It is a barter: the alcohol will make you more mellow and less thrifty, more willing to take risks and show everyone a good time and less cautious about tomorrow.

Champagne can turn anything into a celebration; a cocktail umbrella will light up any dull day. And that good old whiskey? Oh, just place the rocks glass into my palm, and watch me crash that Blackjack Dealer!

That’s what alcohol does: it makes your guests stay longer and have a better time which adds up to better sales and returning customers.

But enough about the emotional side of the story: let’s get down to the pragmatic business aspects.

Why you should serve alcohol at a restaurant:

1. As we’ve said before, a bar menu attracts customers, increases sales, builds rapport with guests, and brings many of them back.
2. Alcohol sales drive business. It can be a real boost for a restaurant that is just getting started and struggling to make a profit.
3. Bars have inner aesthetics: from the way glasses and bottles are placed on shelves to professional bartenders able to turn each serving into a small show and conversing with guests. Throw a few more bright shots, unique recipes, untrivial names, and a slick social media account – and there you have it – one more promotional tool to attract photo lovers and those with an eye for an ambiance.
4. Bars bring customers off-hours. Their specials and ‘happy hours’ can provide a restaurant owner with clientele during slow seasons and at night.
5. Alcohol is not one of the most perishable foods; it is rather easy to stock and manage.

Alcohol at your restaurant – what to concern yourself with?

1.    Dry and semi-dry laws

Every country, region, or even state might have something specifically unique to say about alcohol at their restaurants. Some prohibitions will establish time (hours, seasons, or days) and age limits; the others dare dictate where and how much to serve, what containers to use, and where to import from.

Not to mention completely ‘dry’ areas – in 2022, there are still places on our planet where selling alcohol is absolutely forbidden: 9 southern US states with their 1 – 34 dry counties, including Arkansas, Florida, Georgia, Kansas, Kentucky, Mississippi, South Dakota, Tennessee, and Texas; Australia has its dry places in the south with most of the states having various alcohol restrictions; and Saudi Arabia, UAE, Maldives, Sudan, Somalia, Afghanistan, Mauritania, Kuwait, Yemen, Libya, Iran, Bangladesh, Pakistan have the strictest set of alcoholic laws possible.

Even if you think you know the area better than the palm of your hand, we advise checking all the laws and requirements once again.

2.    Does your brand need alcohol?

The formula here will include the venue type and overall style, target audience, and return on your investment. If you decide to have a bar at your venue, make sure it is well paired with the menu and doable for your staff. A customer will hardly have time or a craving for a decanted Barolo at a fast-food pizza place. Bar equipment and trained employees of age will be another article of expenses in your budget records.

Do your math and give it time to collect the data after adding alcoholic beverages to the menu. Is having a bar menu worth it, or does it give you more headache than profit?

3.    Can you handle skunks?

In addition to the most crucial rule of all – no underage (those over 21 or 18 in some countries) customers can be served alcohol – there are many more things to consider. Restaurant guests expect your staff to ensure a safe and positive dining experience, and you have to know how to deal with anyone who is likely to stand in the way of it.

Handling drunk guests is not only a matter of pleasing your customers but also your potential liability and an insurance issue.

Think of training your employees on how to be patient but firm with those who are already tipsy and what to do when a scandal can’t be avoided. Build relationships with taxi drivers to offer the guest fast and affordable rides home, add some mocktails and non-alcoholic beverages to your menu for drivers so that they could drive safely after the party and still have a good time with their friends at your place.

4.    Getting a Liquor License

The process is neither quick nor cheap. You will have to meet stringent criteria concerning bar hygiene, proper zoning and location (not in close proximity to a school or a college, for instance), etc. A venue can’t serve alcoholic drinks if the license is pending. Plus, the license is subject to renewals every once in 1 – 3 years, depending on the place.

Digital businesses like deliveries and online grocery services (just like online casinos and minimum deposit casino platforms in the gambling business that we started our article with) are sure to have those laws and regulations altered to suit the online world.

Summing it all up, we would like to say that, just like with Shakespear’s eternal questions, there is no single answer or piece of advice that every restaurant owner must follow to succeed. There are many factors to consider, and we have mentioned just the thickest brush strokes of the entire picture.

The post To BAR or not to BAR, that is the question appeared first on Monamiwinery.

Visiting restaurants has become a common way to spend free time. 

People love hanging out with friends and tasting new food there, and location does matter. Yes, the quality of food must be on point, but you should not forget about interior design. Not only does it attract attention, but also makes clients visit your restaurant again and again. 

You may not believe in it, but the way you decorate your place may help you succeed — become popular in your district, region, and even country, and therefore sell more. 

The statistics show that customers always pay attention to interior design. When it comes to choosing a perfect place for an evening with friends or beloved ones, the role of the design cannot be overemphasized. 

Map Out Layout Plan

Before you change anything in physical space, it is necessary to develop a layout plan. Let’s imagine you are an Italian restaurant owner. A traditional design will probably include such colours as red, white, and green. Besides, clients will likely witness chequered tablecloths and rustic walls. The Japanese concept may be based on wabi-sabi design emphasizing minimalism and simplicity.

You can combine various design concepts: classic, family-style, minimalism-based, history-themed, farm-themed, etc.

Create Eye-Catching Entrance

The best way to attract potential clients to your restaurant is to make a stunning entrance design. It has to be unique. You don’t have to reinvent the wheel as there are a lot of ideas available on the Internet and in real life. 

For instance, if you serve seafood, it would be great to use blue tones and the graffiti of octopuses, seahorses, or other sea creatures. Let your imagination wander freely, and you will come up with a fresh idea.

If it does not work, hire a designer. It will help you delegate a part of the work and focus on other things.

Focus On Colours

Colours have a high impact on the mood: they can raise spirits or depress you. The best advice we can give you is “Avoid tacky colours”. Be more mindful, use colour psychology — the study of how particular colours influence human behavior. We don’t mean you have to aim at making people order more but create a relaxing and friendly atmosphere no matter what interior design you have.

Statistics show that the best colours for restaurant walls are shades of red, brown, green, orange, yellow, blue, and purple. 

If you are an owner of a small cafe or restaurant, it would be great to use white colours to make the space bigger.

Pay Attention To Tableware

Tableware is a significant part of every restaurant. Plates, forks, spoons, glasses, and napkins may either make a good impression on visitors or disappoint once and for all. Believe it or not, it is pretty easy to distinguish expensive tableware from cheap one. 

You should maintain your business reputation no matter what, and high-quality tableware will help you do this. It may seem that tableware is not so important, but it is not like that at all.

Even if you serve the best food in the world, cheap tableware may ruin everything.

Don’t Forget About Bathroom

A bathroom is the face of every restaurant. On the one hand, it sounds ridiculous, but on the other, it is just a matter of fact. Don’t underestimate this room, as it may be an extension of your brand where you can use your original logo and colour schemes. A customer should understand you have made everything to create a pleasant atmosphere by caring about every detail.

It is crucial to keep high cleanliness: do wet cleaning once an hour and stock the room with supplies. A dirty bathroom may ruin your business as it will make customers wonder about the cleanliness of other areas they can’t see.

Last, But Not Least…

A particular emphasis should be placed on a menu. Don’t think of it as a list of dishes and drinks only. The menu is one of the work tools: it does not only show prices but also highlights your culinary and brand philosophy.

The menu has to be arranged well: create logical order (from appetizers to desserts) to help visitors find a particular item. Plus, you may highlight the most popular dishes on the menu. It is an effective way to promote specific items.  

The post Restaurant Design Tips appeared first on Monamiwinery.

To begin with, in order to decide on your concept, study your competitors that are open nearby, evaluate their service and see what kind of people go to them. That way, when you create your own concept, you can find your guest. If you do not have the ability to analyze and determine your target audience – you can always turn to experts, marketing agencies. They will help not only with the advertising of the institution, but also with the definition of your customer, to direct the concept and marketing in the right direction.

The most profitable and win-win options are restaurants specializing in one cuisine: Italian, Japanese, French, Chinese. Give preference to the classics, which always remains in fashion. Regardless of the cuisine you choose, you should represent the potential visitor of the institution, his age, income, hobbies, status. This will help to determine the price segment, take into account the needs of customers and facilitate the task of selecting a place for the restaurant.

And, of course, pay attention to the “zest” of your new business. The restaurant must stand out from the competition. It is best if it is the cuisine. The virtuoso work of the chef and his team can do wonders and make the place popular.

The post Choosing a restaurant concept appeared first on Monamiwinery.

The main difference between opening an Italian restaurant and an establishment with any other cuisine is the specifics of the menu, the interior design and the bar list.

The menu should include both popular items – pasta, pizza, lasagne, risotto – and rare national Italian dishes that would make your restaurant stand out from the competition. It could be cacciucco or minestrone soups, main courses – polenta, gnocchi – dishes with truffles and so on. Special attention should be paid to desserts: tiramisu, cannoli, sabayon, panna cotta.

The bar list in an Italian restaurant is mostly different kinds of wine that correspond to certain items on the menu. The wine should open up the taste of the dish even more, complementing it. It is also worth focusing on the financial capabilities of the target audience.

Italians are friendly and hospitable people, so your place should be like taking your guests to their country. The interior should be as cozy as possible – pictures, flowers, soft couches. National music played in the restaurant will immerse guests in a certain atmosphere. You can also hold screenings of Italian films to further attract guests.

The business plan for an Italian restaurant includes a production part. It deals separately with the list of equipment, utensils, and inventory. To equip the kitchen and bar area, buy standard equipment for cooking food and drinks: stoves, ovens, steamers, refrigerators, tables, mixers, coffee makers, kitchen, bar and confectionery equipment. Italian restaurant requires specialized equipment and accessories for pizza: pizza tables, molds, press, etc. Purchase stylish porcelain dishes, large dishes or boards, quality bar glass.

Take care of a high level of service. Choose your restaurant staff carefully. Waiters with a pleasant appearance, courteous and polite. High-class restaurants invite an Italian chef to work in the kitchen; this is prestigious, but quite expensive.

I want to note the importance of interior design in an Italian restaurant. In the design of the interiors of different formats of Italian establishments, you can identify some common trends:

1. Mediterranean color scheme – beige, blue, blue, terracotta, brown, olive, green, brod;
2. The use of natural materials – wood, stone, cotton, silk;
3. A variety of lighting – in Italian restaurants there is always a lot of light, day and evening, the windows are opened, letting the sunlight into the room, and in the evening curtains are hung, include a central chandelier, wall lamps, decorative lamps;
4. Large and wide windows;
5. Kitchens are located close to the hall, sometimes so as to view the entire production process;
6. Bottles of wine and oil, dried herbs, vegetables and fruits, flowers, paintings and photographs are used for decoration;
7. For interior decoration use tiles with a mosaic pattern, brickwork, Venetian plaster or plaster imitating defects;
8. Wrought iron products – lamps, chair backs, flower holder.

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Before answering the question of how to open a Japanese restaurant, you need to think about how you can attract potential customers against the background of similar establishments of Eastern themes?

It could be something original, such as a combination of several national cuisines or related events: theme parties, disco-bar. After all, Japan is not only national cuisine but also a special youth subculture.

First of all a place has to attract by its unusual interior. Classic Japanese minimalism used in all such restaurants, sushi bars and other catering establishments, already sort of bored. You can take up, for example, the Japanese anime, decorating the interior and uniforms of staff in the appropriate way.

In addition to connoisseurs of Japanese anime, the creative design will attract people who drop in out of curiosity, and if they like the cuisine and service, they may become regular customers later on.

Japanese cuisine is characterized by the simplicity of cooking with a small number of products. Due to the geographical location, seafood is the main component of the Japanese diet. In Japan, rice is present in almost every dish. The Japanese tradition is to serve several dishes in small portions at once and to serve them with special attention. The fish for sushi and rolls is used only fresh, not subjected to thermal processing and it must be accompanied by ginger and wasabi, the Japanese prefer to wash down the food with green tea or sake. Japan appreciates the natural taste of the product, so different ingredients are used in the menu depending on the season.

Which dishes should be on the menu and which should be discarded

Of course, Japanese cuisine is not only sushi and rolls, it also includes first and second courses, salads, pastries, various sweets, sauces and drinks. In this case rice remains the main ingredient, for example, norimaki cakes are made from rice dough, and even noodles are present in the Japanese diet, but not quite ordinary, noodles are also made from rice. For business profitability is enough to prepare delicious sushi and rolls, salads and soups, but the baking and other dishes that do not match the concept of the bar should be abandoned in order to avoid the purchase of additional equipment.

How to choose a room for a sushi bar

In order for the restaurant to be popular and profitable, it is important to choose the right space, taking into account these recommendations:

There should be a large passability of people (the more the better). It is necessary to carefully study the districts of the city, as well as observe where the demand for this product.
The best options are facilities near entertainment venues. This option will not only give an opportunity to attract visitors, but also to earn money for the provision of additional services, which you can think about.
Do not choose a place where there are already promoted institutions with a concept similar to yours. This mistake can be cancerous in the construction of business and make bankruptcy in the shortest possible time.

Japanese restaurant equipment

• Sushi cases. Fish products spoil very quickly, but storing them in freezers is undesirable. They are also prone to “getting stale”. Therefore, you will need hermetically sealed refrigerated display cases of foreign production – sushi-cases.
• Refrigeration units. It is desirable to purchase foreign refrigeration equipment.
• Thermoses for storing cooked rice.
• Professional rice cookers.
• Knives, cutting boards and utensils should be specially designed for sushi. Conventional knives rust and blunt quickly and can ruin the taste of the finished product. Boards quickly crumble, so that wooden “splinters” begin to get into the rolls and sushi.

How to surprise a customer in a sushi bar

First of all, it is a strict control over the quality of food. Poor quality control causes the entire industry to lose customers. If a consumer has a bad meal in a sushi bar, he is irrevocably lost to all Japanese restaurants: sushi is bad! The main methods of control: spontaneous tastings, weighing dishes.

Secondly, a high level of customer service. Many restaurants use an individual approach – one needs to offer a new dish, the second – to present beautiful chopsticks, the third – to give a discount card.

And finally, innovativeness. It is necessary to constantly surprise the customer with new dishes. Owners of successful restaurants regularly go abroad, visit Oriental restaurants and borrow novelties. Experienced restaurateurs recommend changing about 20% of the items on the menu every season.

The post Japanese restaurant appeared first on Monamiwinery.

A properly written business plan includes: financial estimates, audience analysis and general information about the future establishment. Sections that should be in a business plan:

• Summary.
• Description of the idea.
• Concept of the establishment.
• Marketing plan for opening a restaurant.
• Stages of the project implementation.
• List of attached documents.
• Production part.
• Financial section.
• Risk analysis.
• Financial results.

The main part – the final, where they do a financial analysis and assess the risks of opening a restaurant.

The main step in opening a restaurant is the paperwork. Without the necessary permits you will not be able to legally open your establishment. To begin with, decide on the type of business you will be operating.

In the United States, there are several federal, state, and local permits and licenses required to open a food service establishment, as well as permission from the county. Therefore, you should make inquiries in advance and find out about all the nuances for a particular location. It is extremely important to check with local experts in all matters concerning contracts, regulations, and filing processes. A good credit history is also important for doing business. If you do not already have one, you can, for example, find a guarantor or co-founder-partner with a positive credit history. When writing your business plan, be sure to include the cost of business and employee insurance. Doing business without insurance is extremely risky.

Business insurance

It may not be the most exciting thing to think about when you’re planning to open a new restaurant, but it’s vital that you need insurance.

Insurance can help protect you and your business from a host of problems, from equipment breakdowns to liability lawsuits.

Major insurances include:

1. Property insurance – property insurance.

2. General Liability – General liability insurance.

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• mass media (magazines, television),
• as well as special printed (booklets, leaflets) and souvenir (key chains, ballpoint pens, etc.) products.

Advertising through social networks and the Internet provides very good results.

Of the forms of external advertising, light advertising and outdoor displays are widely used.

To promote the restaurant, as a rule, use:

• Coupons and discount cards. The easiest type of promotion.
• Loyalty program. Giving loyal customers discounts or free meals for a large number of transactions.
• Repeat promotions. Repeat promotions encourage customers to either return to the restaurant within a short period of time or buy certain dishes from the menu.
• Happy Hours. Promotions like happy hours should not only be held in stores, but in bars as well.

The main channels for online advertising of the restaurant:

• Creating a website;
• Maintaining a profile of the restaurant in social networks and targeting;
• Filling out directories and maps to search for the restaurant;
• contextual advertising;
• advertising from bloggers.

Effective offline advertising options include:

• outdoor advertising;
• advertising in the media (TV, radio, magazines);
• Organization of events and tastings in the institution.

Advertising for the restaurant opening is also very important; it’s worth launching advertising campaigns at least a month before the opening. Announce the plan of events for that day, start targeting on social networks. Your goal is to get as many people as possible to know about your opening.

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