Vasilchuki Dmitry Biography

However, in M ​​and especially in M, the surname “Vasilchuk” began to sound so often and so loudly, due to the largest discoveries with far -reaching intentions, which is already clear to today - this restaurant company and its owners are an obvious new leader in the market. We met with Alexei Vasilchuk on the roof of the skyscraper-in the restaurant-Varanda "Fresh air", which has just opened for the summer season in the winter, there is an ice rink in the winter and talked about the closest plans of his holding.

Alexey Vasilchuk: He also occupies me. But I formulated the answer for myself - the concept was invented and launched on time. Although, of course, if we recall what we were 16 years ago-this is some kind of horror, it’s scary to think. But evolution has occurred very serious during this time. In the stage of ideological rebranding, we have been located for a long time, and for a long time we do not go by the “Uzbek cafe with hookah and sofas”.

In the east, a teahouse is not some kind of special oriental restaurant, but a place for all occasions. Third place, speaking in modern language. Born, died, married, negotiated - everything in a teahouse. When we divided the business with our former partner, we realized that it would be difficult to move conceptually, we decided to move in parallel and reformatted to a place for all occasions, exactly as it is customary in their homeland of the concept of a Hahl.

They realized that they did not have enough children's history - and added it, changed the menu, corrected the atmosphere - made such a city cafe, and in the process of this reformatting they saw that there were three times more people in the cafe. So, let's go in the right way. But the most difficult was not reformatting, but a new name. To whom we just did not contact, talked with the most famous marketers - no one can come up with anything to fit.

Now, with the faculty of neuromarketing of the Higher School of Economics, we are making a joint study on the perception of pictures, the names and changes in these names. We give our experience, we study someone else's. Another partner of the project-the Pharmacy Portal, they conduct an interactive study-experts, working groups are gathering, etc. The task is to understand: if you need to change, then what?

Maybe it’s not necessary at all - and the name will remain what it is. We will fix the results and make the decision. Restart holding formed in the year, combining all the projects of Alexei Vasilchuk and Dmitry Vasilchuk, which they own completely or in partnership. In addition, according to the company at the end of May, the holding directly controls the following establishments: the restaurant complex “”, “Easy Chaikhona” 4 establishments, PLOVEBERRY 6 cafes, Obedbufet 4 establishments, Steak Itsy 4 restaurants, Pizzelove, Culinary studio Live Kitchen 4 studios, Karaok studio, Karaok studio.

“I'll sing right now,” The Stolovka cafe, the Burger Heroes 7 establishments and its own delivery service. In total, the holding has about thousands of employees. The management company, which is called the “support center” here is a person. To solve the issue of rebranding ourselves is quite dangerous, the brand is 16 years old, he has established himself, and there is a danger of just losing everything.

Our former partners - with the same name - is also not clear how they will play this story. But in absolutely any other case, the name is very important. We now understand this. And when we opened the “tea”, we came up with the name in two seconds - we sat with Timur and my other childhood friend, one said - “The Telechana”, and the second - “number 1”. And all. We did not think about how to move further for a second.

That it needs to be protected when they will copy us, that it will be somehow perceived if we decide to change the format. We have not calculated anything of this. Of course, probably, we just did not have far -reaching plans. But this is also wrong and not only we were so short -sighted. Here, for example, is one of my favorite projects, "coffee machine." These are super-restaurants, but many people still perceive them as a coffee shop, and do not go for this reason.

You can not pay attention to all this, but I consider Neyming a very important thing in business. And our study, which will probably be published in open sources, even if it does not help us make a decision, others will be useful. Her three whales: trust, responsibility, motivation. The basic principle and business Credio Vasilchukov-"When there are people, there is everything." The HR model, based on the principle of Win-Win and interest in the personal values ​​of the staff, helps to unite employees into a successful team.

The slogan of the company: “We are on us”, which means the personal responsibility of absolutely every employee for the general, final result. Is there a direct connection between fame and a business needle? When we were along with the old partners, we had an internal division, according to which my brother and I were in the shade. Although our functionality, in general, was the same as now.

We are in the market for 15 years, and during this time you can have a lot to have time, especially if you do what you like.Of course, I always tell you that I became a restaurateur by accident, when a friend suggested that I do a “tea”, but in fact I had my uncle meterdotel, my dad’s wife was a meter, and my brother graduated from the School of Metorders and waiters in the USSR.

In perestroika, he stopped working by profession, and then returned. So sooner or later it should have happened. Already in the process of work, I received a degree of MBA on strategic management and corporate governance, and I wrote work on restaurant concepts, realizing how this should work and doing all these very hands. Our company today is a person. Only the control superstructure is a person.

We have almost seven dozen working establishments, and by the end of this year we plan to bring their number to TI. Dmitry does not really like public performances, so I speak for two. Someone should do it. But we have such relationships with him, which rarely meet between people, so we never consider who did and what, how much we have earned, and so on - everything is equally equally and a point.

He deals with finance issues, I am operating issues within the framework of the entire company. However, we have a team that can make decisions. We have a cool team - people work, develop and passionate about this process. We do not buy anyone in the market, if I bite, they can also bite me. But we are open for chefs and managers and people go to us, because there is little where there is such a relationship.

In our country, each manager has the opportunity to become a partner of a project, so few people work. In general, the main thing in the company is the people who work for you, the rest will fit. Food Incubator joint project of the founder of the Local Food project Anastasia Kolesnikova and restaurateurs Vasilchukov, aimed at comprehensive support for startups and gastroenthusiasts.

As I said in due time, "R. A food-incubator can help implement the following scheme: the author of the idea will be a brand-chef, answer for the concept, and all other questions-staff, management, technology-a professional team solves. According to Kolesnikova, we are ready to spend about million on one network project of 10 points. We have a lot of franchise projects, but we do not solve this issue formally.

If a request from some city comes to us, my team goes to study the market, we calculate all risks and give a conclusion for prospects. We say: "The situation is as follows, and you really want to - decide what to do." Of course, we can take a wepal contribution from them and send to work as they consider necessary.

But nevertheless, at a different approach, we participate in management-somewhere more, somewhere less, but our partners can always count on our management company. And to give people a Talmud of pieces of paper and send a home - this does not work like that. So, probably, you can open not 10 points, but not-it is impossible, this is some kind of cannibalism, not an affiliate business.

In "" Some restaurateurs are five! In the Ruski restaurant and restaurant, I am engaged. The club, which will open below the Ruski floor in the summer, make Iliodor Marach with Sasha Kan, this is their territory, not mine, their concept, their design and ideology. We immediately agreed with Dima Sergeyev that I am making decisions and dealing with operational management issues.

You just need to agree on the shore, that's all. And with Dima, it seems to me that we generally have a good tandem - we complement each other. For me, the main thing in working with partners is to have fun. If I feel not my person at the start, no most pleasant conditions will make me deal with him. Life is one, it is fast and it is not necessary to spend it on clarification of relations.

We must create. Firstly, the development of the industry as a whole, you need to look at possible trends, pick up young people, develop their cool ideas and their formats too. Secondly-real assistance to beginners, we also once were enthusiasts and we would not have prevented us from becoming businessmen then. And the third goal is to make money. Did you manage to earn already?

We have an equal partnership of 50 to 50, we help them in terms of backing and premises, but they themselves control their network. And this, in general, is not a typical Russian gastrostarter, but rather the right startup - the guys have a cool product, an excellent concept and competent management. And their turns are quite comparable to “serious institutions”, and they have a serious institution and a real restaurant - without any discounts.

The company Vasilchukov does not disclose his turnover. We have at our disposal data provided by the company for the Palm Branch business premium, whose laureates of which were the whole two projects of restaurateurs-Hosper-Bar Lawkoster with wine in Steak IT Easy and Mega-Compulsion “Oekhs” in Moscow City. The complex of three floors includes a summer veranda restaurant, turning into a rink, a Russian restaurant with a Russian stove and a real icebar and a club restaurant with the True Cost system.According to the company itself, the total number of investments in two Steak Itsy restaurants in the city and in the forest amounted to 45 rubles.

Revenue per month is 8 rubles, the estimated payback period is 2 years, the turnover forecast for the next year is rubles. The total investment in the project “”, according to the company, amounted to rubles.