Product Concept

Promotion allows you to increase or boost customer base. For any businessman it is important get profit from the everyday purposes in his work. Every entrepreneur has to be confident in the qualities of his products to give customer more choices and to assist a person has to decide to buy. One of the profitable segments of growing economic activity is the sphere of trade in goods and services. To cost-effectively complete the sale, sales should reach out to the customer's desire. Benevolent figures, which are used in promotional materials, such as the well-known personalities, beautiful girls, real estate, animals, aimed at strengthening a potential buyer's perception of what good will that in turn is the chance of successful marketing.

Marketing focuses on the needs of the consumer, because of this marketing must be able to see the world through the eyes of the customer, and communicate in their language. Cold sales are considered the most difficult area of ​​product sales, so the majority of traders are specialised training in conducting such negotiations. Another major advantage is the intuitive ownership position by the seller, based on the persistence of activity, self-confidence and so-called sociability. All this from the first minute has to trust and understanding atmosphere. Every merchant is obliged to learn about the products sold as much as possible: the size of the product, manufacturer, taste, price, quality, weight, etc. Now created a considerable number of the successful implementation of the laws, which give a chance to sell products. The main element of a profitable sale is to identify the portrait customers. Knowing the main buyer is several times easier to talk to a buyer accessible language and to persuade him to buy all means your service or product.

Kazakh Cuisine

Traditional Kazakh cuisine revolves around mutton and horse meat and as well as various milk products. Besbarmak is a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. It is also called “five fingers” because of the way it is eaten. Besbarmak is usually eaten with a boiled pasta sheet and a meat broth called sorpa, and is traditionally served in Kazakh bowls called “kese”. Other popular meat dishes are kazy, which is a horsemeat sausage, shuzhuk (horsemeat sausages), kuyrdak is a dish made from roasted horseflesh, lamb and beefand alsooffal such as heart, liver, kidneys, and other organs, diced and served with onions and peppers), and various horseflesh delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg). Another popular dish is Palaw, which is made from meat fried with carrot and onion or garlic, then cooked with rice.

Menu

Kazakh cuisine

Beshbarmak…………………………………………………………………………………..……65.00

Horse meat, onion, zhaya, karta, kazy, potato, special bread

Kurdak………………………………………………………………………………….…………58.90

Sheep meat, potat, parsley

Palow…………………………………………………………………………………….…...…..54.30

Rice, meat, onion, carrot

Manty………………………………………………………………………………….……….….50.00

Pelmen…………………………………………………………………………….……………….43.40

Kazy………………………………………………………………………………………………..38.60

Kaimak…………………………………………………………………..…………………………6.10

Sour cream

Tandyr – nan…………………………………………………………………….……………….3.80

Kurt……………………………………………………………………………………………….2.90

Shelpek……………………………………………………………………………………………5.60

Baursaki……………………………………………………………………………….…….…...10.00

Shubat………………………………………………………………………………………….....8.90

Camel’s milk

Kumys………………………………………………………………………………………….…9.50

Mare’s milk

Airan………………………………………………………………………………….………….12.50

Tea with milk………………………………………………………………………………………..……..4.60

Kymyran…………………………………………………………………………………………….7.80

Staffing

Our project needs a lot of investment that will make our ideas real. However, there are problems in the many areas of restaurant business. It is clear that people will not go to our restaurant until they will make sure what our restaurant is. Staffing is not simple work due to lack of professional workers. There are a lot of restaurants that was closed because of that. First of all, we will hire good human resource manager and he/she will advise us to choose workers. Furthermore, for 100 customers we need at least 12 waiters and 6 cookers. There are many strategies that can help us to choose workers and maximize their performance. However, salaries of workers play the main role in their attitude to the job. Even though managers can affect them but it will not be profitable.

Our workers will wear special uniform that show our design of restaurant. They will care for everybody as other restaurants cannot do that. Of course, there is strong security will be saving our customers’ life in case of dangerous situations. Another type of caring to customers is fire safety and in case of fire in the restaurant firemen immediately will be there. This, customers will enjoy our unforgettable atmosphere in the restaurant and we expect to make unique service in order to achieve monopoly in the restaurant business. It is clear that restaurant business related to so many things and if we will lose one thing it will lead to broking other areas of week structure of restaurant business. On the other hand, restaurant business is one of the best business for experienced business-man. There , we can see that staffing hard problems in any of businesses.