Busi­ness plan

Kyiv Post Legal Quarterly - - Small Business -

Ro­manyuk and her hus­band de­vel­oped their busi­ness strat­egy af­ter seek­ing ad­vice from friends. Ini­tially, they wanted to serve only drinks and no food, but they changed their minds when most of their friends told them they wouldn't come to a place that didn’t serve food.

"Peo­ple like to eat, and they’re used to hav­ing ap­pe­tiz­ers,” Ro­manyuk said. They opted for veg­e­tar­ian snacks such as hum­mus. The food was sold at a loss – the prof­its came from drinks sales. But the food on of­fer also wasn’t to many cus­tomers’ taste: “We lost around 60 per­cent (on the veg­e­tar­ian food), as our na­tion is def­i­nitely a meat-loving one,” Ro­manyuk said.

When the bar be­came prof­itable, Ro­manyuk said it seemed as if she was earn­ing money with­out work­ing. How­ever, no busi­ness runs com­pletely smoothly. Her big­gest dis­ap­point­ment came when clients started steal­ing dec­o­ra­tive items in the bar, such as the or­na­men­tal Bud­dha stat­ues she had brought in from Asia. To pre­vent theft, they even had to screw down air fresh­en­ers.

Re­tain­ing good staff was also a prob­lem. When peo­ple quit, it was "like los­ing a fam­ily mem­ber,” Ro­manyuk said.

“The most im­por­tant thing is to imag­ine your bar when ev­ery­thing has be­ing stolen and bro­ken. Imag­ine liv­ing through that,” Ro­manyuk said. “Now you’re ready to open a bar.”

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