going native restaurateurs impose new state building codes. In Minregionstroe already defined so as to look like the perfect bar, restaurant, cafe, dining and other facilities catering to be as comfortable for visitors. Restaurateurs sad to state that the ministerial clerks and decided to earn their business.

The website of the Association franchise last week started a project of the State building codes (GSNov) for catering. The authors of the document described all the parameters of buildings, which shall be placed in such enterprises, as well as the required size of the premises until the number of toilets in the restrooms and flour products for each seat, the air temperature in the field of food storage and routes of movement on the territory of the institution.

Restaurateurs agree that the current requirements for foodservice establishments obsolete. However, in identifying new officials clearly went too far, as to fulfill all their fantasies just impossible.

For example, in accordance with the draft document of the ceiling height in catering establishments must be at least 3,3 m (for restaurants, targeting more than 300 visitors - 3,9 m). In dietary tablespoons officials believe it necessary to have separate rooms for the rest of visitors (estimated at 0.2 kv. M per seat) and the doctor's office area not less than 9 square. m. In the youth institutions should allocate a separate room for the council area of 0.1 square cafe. m for each seat in the hall. If the institution intends to arrange for a dance floor, its size should be no less 0,15-0,2 square. m on each dance pair (on the basis that dance will be from half to 2 /3 of visitors).

Select individual rooms for the doctor or the Board of coffee - not a problem. But how to meet the requirements of the ceiling height? Few restaurateurs build facilities from scratch. Most restaurants, cafes and bars are located in leased premises, that is, they are already ready high ceilings. Accordingly, those who do not fit into the new options will have to change the location. Not to mention the multitude of crazy demands. For example, the availability of the kitchen area of 100 square meters. m in the hall for 50 seats. grade kitchen with this amount of room is not needed need only a small gotovochnoy zone. Or, say, why just outside the closet shall be located at the female toilet? - wonders director of Restaurant Consulting Olga Nasonova.

The temperature around the bin should be no higher than five degrees. Of course, in terms of hygiene is a good idea. But how to implement it? Keep garbage in the refrigerator? Or put a refrigeration unit the size of a polkuhni? - one of Kiev's outraged restaurateurs.

meet new demands is fraught with additional costs for restaurateurs. They will be particularly acute for smaller institutions. Many standards require a significant increase in the cost of entrepreneurs.

If before entering the restaurant you can choose to either equip the vestibule (double door to, hindering the penetration of air), or install an air curtain, that is air curtain - a required element of any catering.

Such a device consumes up to 20-30 kWh of electricity. Whereas, say, a small fast-fude all the equipment for cooking - 50-60 kW-h. If the costs rise so much, then, of course, will grow and the cost of production , - explains the Deputy Chairman of the Black Sea Association of franchising Eugene Krivonos.

spokesman Minregionstroya Hope Petrunyak reported that the new building standards developed by the Office in adapting national legislation to EU legal standards.

Many GSNov with us since the Soviet era has not changed, and for Western investors, our rules should be clear. Last year we introduced 183 new standard, and this year we plan to introduce another 193, - she specified.

strengthen activities in this direction led officials of the approaching football championship, or rather, a desire not to hit his face in the dirt in front of foreign guests. But restaurateurs are confident that the new standards for premises catering not done without the participation of builders, who thus want to expand the circle of potential buyers and tenants in new buildings.

Many restaurateurs will have beaten track - just give bribe to make sure that they turned a blind eye to non-compliance with new building codes. Formerly hospitality to open a small restaurant that has a whole with all the documents in order, were 2.3 % of total funds invested in the business, if it was a prestigious institution. If, however, revealed a small institution in the province, it was possible to rid the amount of $ 100 or dinner for each inspection - from the fire and sanitary station to glavarhitektury. If, however, from the supervisors were required to close their eyes violations, the owners of a large restaurant, for example, in the heart of the capital had spread up to 5-10% of the amount invested in the discovery. Now the size of gratitude officials could increase tenfold - predicts Olga Nasonova.

Alex Nabozhnyak

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