Henry Karpin Biography

According to the founder of the new restaurant group, Galaktion Tabidze, this is not a party, but a large circle of ordinary middle -class people who want to have a comfortable and delicious time.

All institutions of the group are about everyday life, which should be a little brighter and elegant. Gruzinsky is a restaurant or a European, craft bakery in the market or the “Parisian” confectionery in the pathos region itself, is not so important. And what is really important, both for guests and for business, we learned first -hand. The full namesake of one and, as a family legend says, a descendant of the two most important Georgian poets of the 20th century Galaxation and Titian Tabidze, who were cousins ​​to each other, the young Moscow restaurateur Galaxy Tabidze told the RS Getrown about how his business was arranged, about his relations with the memory of the heart, spontaneous ideas, the principles of working with investors and the likely future of the industry.

The menu is built around the grilled dishes, accompanied by wine, selected for the restaurant, Vlad Lesnichenko Verde is open in December Cafe with a bias in the Mediterranean cuisine on the ground floor of the Hartwell hotel on a garden ring opposite the Patriarchal Vani Gastropab and Enoteka with traditional Georgian cuisine and correct wines, the basis of the card - the basis of the card - the basis of the card Kvevri orange wines brought from Georgia Insider Bar are open in December GO, now closed, the reduction is planned for the winter of the GO spikisi-bar with frozen trend-trial cocktails and a bunch of specialized burgundy premiums Born To Burn, for reconstruction until the end of the summer of GO Americanized version Valiko’s meat cuisine in the Danilovsky market is opened in December the Coecoar-Khleblnaya shop in the first fudholl of Moscow-with copyrighted bread and folk baking, waffle tubes with cream, cupcakes, checkers, snails with cherries, etc.

Georgian Kitchen is opening on the site of the Old Lamp cafe in May Classic of the Georgian genre, without artificial vine, but with old lamps, vintage wine bottles, and other Utility of the antique market near the dry bridge in Tbilisi Plum opened in September G. Cafe in the region of the Moscow European Mies The menu and brutal -styl atmosphere have more information about the restaurants - on the website of the Resto -Restor Group: How did your restaurateur career start?

Galaktion Tabidze: Officially, the first cafe that I opened with my parents is the “Old Lamp” on Shabolovka, now there is our Georgian Kitchen. I was then 19 years old and we all did ourselves, the walls were painted with my father at night, they put the tiles, selected furniture, printed the menu on the printer, my mother cooked. It cost a cafe no more than two million - at that time a large amount for our family.

In fact, by this time it was already clear that I would not deal with anything else - years old, I stuck in a cafe all the time, where my mother worked. And behind the bar he stood, and did other things that I was able to. This can be considered my education in the restaurant business. Now people are surprised, they say, at the age of 30 and already 10 restaurants, they say - "Well, rich parents helped." And I recently disassembled things in the warehouse and stumbled upon our old menu, in files there are such, with errors printed-such remembers, I even make some records, I can write a book once.

RSh: It must be family, you don’t write poetry? They ask: “Have you already begun to write poetry? The name Galaktion is generally rare, now it is completely impossible to imagine that the boy was called so, but thirty years ago it was also out of the ordinary, my mother was against it, but my grandfather insisted, thanks to him. And then there would be some George Tabidze-go remember this, but Galaktion, without a surname, will not forget.

RSh: Is your project Valiko in honor of grandfather? And when we opened the bakery here, the grandfather was still alive, and in the Georgian village where he lived, everyone was very proud that there was a bakery in Moscow in honor of our Valiko. After the grandfather was gone, I gave myself the word to make Valiko the most recognizable in Moscow and not only. The idea came by chance when we simply ran into the problem of bread in a restaurant.

The stove is good bread in each restaurant-it is difficult, as a result, it was cheaper to find a good fan baker, buy equipment, organize a workshop. The project is a little more than a year and a half, and now we ourselves provide bread with our shops, all our restaurants, a certain assortment, both fresh and frozen to third -party restaurants. Recently, here, 6 thousand loaves of bread were sent to Kamchatka.

In general, this is already a separate business, of course. I would like the visitors to have the opportunity to buy hot bread, all the positions are difficult to bake on the spot, but partially this can be done on Usachevsky. RSh: And who is better trading - Danilovsky market or depot? The rent is large there, and we are unlikely to earn money there, as in Danilovsky, but the image is also money, moreover, we are a network, so we are difficult to calculate as a separate corner.

RSH: And what are your global plans for this concept?I thought about the retail, I thought, but it is too difficult - the networks have their own requirements, I need a different cost, selling expensive bread cheaply - not to earn, but expensive - networks do not need, they have their own margin. I think to go the way bakery, such a European format: a small district bakery, this is a cool history.

And there are almost no such places. And you need to do something that is not in the market, if it is something good to come up with and create correctly. RSH: But it is full of Georgian places, but you also opened Vani in m ... G. This is a gastrobar made in European aesthetics and - most importantly - winery. And the idea was again born by chance - we were in Georgia, and in Moscow there was already repairs in the room under Vani, but I did not really understand which restaurant we were doing, there was no certainty.

And so we found ourselves in the institution where Levan Hachidze worked as a chef-saber. He did it so that absolutely everything became clear to me. Everything was formed on this details, and Levan moved to Moscow and became the manager and sommelier of the restaurant. RSh: And the Insider Bar how did you arise? There was a room next to Vani in the basement-and we thought to make a wine cellar or something interesting there.

And somehow, sitting with the bartender Volodya Mayakov, they decided to make a spikisi bar. Just because Vladimir is a fan of his craft, and our other bartender is Andrei Prutskih is also a fan and both winners of different bartender contests, and this bar eventually became a serious place for fans of the topic. In addition, I need a bar in the briefcase, do not open the chinkal at every step.

Now Insider Bar is moving to a new place where the residents of the house will not bother. We specifically guessed the time for closing for the summer, when the guests stream are not so high, and in winter the Insider Bar will work at a new address, which we will definitely report. RSh: The Georgian EnoTek with democratic prices and design from Megre Interior, however, was not there, but there are meat restaurants even on Patricks, why did Carne need?

20 percent of us below the price, for sure. We studied the entire area and laid down a smaller margin, but it allowed us to reduce the price for guests, and give something new on Patricks. Yes, we have herbal fattening and more alternatives, but this is very good meat. We stuffed here still open fire, grill, few people have it in our area, but we have observed all the norms.

Therefore, they made repairs for a long time - 2 months, there are thousands of approvals, of course. RSh: 2 months - is it long? I have completely equipped the management and production system - I have my own equipment, my builders, electricians, furniture and so on, therefore the opening of the restaurant, in general, is a matter of equipment. There are things like approvals, alcohol licenses or the delivery of designer interior items here, which objectively slow down the process, and to build and launch - 2 months are simply maximum.

RSH: By the way, about management, how does everything work for you? We even removed all the procurement functional from the restaurant managers in the restaurant so that they communicate more with the guests and could remove the plate in which case. And the purchase is centralized, like a warehouse, logistics, production - all desserts and confectionery for all restaurants are made by our workshop, there is also a laboratory for the bar.

This is all together on the site in squares. When we launched this whole system, I lost more money than I earned. But these investments now help to work much easier. RSh: Where did the idea of ​​the confectionery Atelier de Tartelettes come from? GT: About a year ago, I saw Cedric Grolle's project in Paris and realized that we have no such stylish mono product.

He set the task of HR to find a talented chef, from all the candidates he believed in Elena Nabiullina. We sent her to study in Seoul, in Paris, and to various master classes in Moscow and Peter, including Sedrica. Spent a lot? Well, here is such a thing - either a person with us, and we are doing a cool project together, or I will waste 30 thousand euros. There are always different risks, Levan’s transportation manager Vani to Moscow also cost some money, and there was a risk that they would not be justified.

It is difficult to calculate such investments, you invest in an interested person and, justifying his expectations, you can count on what he will justify yours. In addition, such costs are my personal expenses, not investors - I risk my money. RSH: And how can one earn on the “Paris” confectionery, where only desserts, coffee, tea, even the best in the world?

This is a similar format, but we have something else, we definitely do not take rubles for pasta. We have many beautiful details, French dishes, tea, Moodbar Espresso coffee machine, the only one in the city, the showcase is unrealistically steep from Italy, for some reason they don’t make such people. For some reason, we also do not have a package as it should, we cannot do, we eventually found production in France, better and cheaper than here.

But still, of course, it cost wildly. But I wanted, as in Paris, where the cost of a box is more expensive than a dessert. In general, this is such an image project, but we like how it works for the first three months, maybe let's think about scaling. So far, Valiko is very busy. RSH: Did you have a very unsuccessful project?Then the ban on the import of foreign products began, and we made a coffee shop at the Danilovo manufactory with American cheesecakes.

Everyone worked, presented, the people went, we worked for three weeks and - there was nothing, neither American raw materials, nor replacement for him. I had to close the cafe, having worked for 4 months. Well, what to do - they smoked and went on. And the energy there was so -so. True, it works-I go into the room and feel something. There is intuition and she warns you, for sure.

And I was warned for some of my existing projects now, but I did not listen. But when the restaurants are 10, you can survive that one does not work as it could. RSH: And how much are you involved in the daily work of your restaurants? I think that somewhere else I could not open something. In order to open in the same America, you need to trust someone in place. No, I must understand myself, build myself, give the foreman the project and monitor.

Every day I go around all my restaurants, I return somewhere to dinner. When will there be 20? Until I thought, apparently, I would have to come up with cloning at that time. But immediately depends on how the restaurant works, what numbers have. In addition, now the 21st century, every guest who is wrong, will certainly write about it in social networks.