Restetika

Restetika is a creator company in the restaurant and hotel business world, part of the Ribas Hotels Group ecosystem with extensive experience in restaurant business launch and management.

“Rest” and “estetika”—rest and aesthetics for your guests, successful business—for you.

1. Kitchen and Bar Design (Technological Project)

Complete restaurant technical foundation

• Kitchen and bar concept and technology
• Space zoning (kitchen / bar / auxiliary zones)
• Restaurant kitchen planning
• Wall, partition and finishing plans
• Wall elevations with engineering
• Equipment, lighting, electrical, plumbing, ventilation placement
• Equipment specifications (technological, electrical, plumbing)
• Individual product drawings
• 3D equipment schemes
• Virtual tour and visualisation
• Technical support and consulting

2. Hall and Seating Planning

Comfort plus maximum seating without losing logic

• Optimal guest seating
• Balance between comfort, service and seat quantity
• Work together with interior designers

3. Financial Model Development

Clear understanding of investment portfolio for launch

• Investment calculation
• Business model of restaurant operational work income and expenses
• Understanding of payback and risks

4. Menu and Bar Development

Menu that actually works

4.1 A la Carte Menu

• Conceptual approach to menu development considering restaurant concept, ethnic orientation and global gastronomy trends
• Primary and secondary dish development
• Client approval
• Cost calculation, markup and dish margin determination
• Presentation photos for kitchen work
• Technical specification formation
• Kitchen training (service, preparations, processes)
• Chef engagement from TOP-50 best Chefs of Ukraine

4.2 Technical Specifications and Calculations

• Technological and calculation cards
• Cost calculation
• Correct markup and margin formation

4.3 Other Directions

• Assortment and technical specifications for hotel buffet line
• Bar menu (spirits and non-alcoholic)
• Cocktail menu and craft infusions with technical specifications
• Wine list formation

5. Estimate Formation

Real figures, not “approximately”

• Equipment specification clarification (capacity, communications, extraction)
• Commercial proposals from manufacturers (price / quality)
• Best offer receipt from manufacturers/importers through long-term cooperation
• Kitchen and bar inventory selection
• Crockery, cutlery, inventory—with commercial proposals
• Buffet line inventory
• Overall restaurant launch estimate

6. Establishment Concept Development

Idea that fits into business model

• Restaurant concept formation
• Product, service and atmosphere logic
• Format coordination for target audience

7. Turnkey Restaurant Launch (Optional)

Complete process management from idea to opening

• Detailed launch plan with all contractor coordination
• All commercial proposal receipt and control
• Over 300 position selection for establishment operation
• Staff training
• Contracts with product and beverage suppliers
• Standards, instructions, checklists (HACCP)
• HR support: search, selection, interviews
• Operational activity financial model and pre-launch budget
• Launch marketing (online plus offline)
• Soft launch and all process testing
• Accounting system, cash register, technical specification, warehouse configuration
• Inventory and write-off policy
• Restaurant feature formation and loyalty system
• Work with contractors during construction
• Video surveillance plan
• Loyal terms and supplier discounts
• Additional tasks arising during process