With an eye on the best development of the gastronomy networks, anchored in the principles of profitability, variety and competition, on February 1, the restaurants 2007, La Arboleda, La Parrillada, El Reymar and 1876 will enter into an improvement process with the substantial changes that it presupposes.
Las Tunas, Cuba.- Luis Manuel Páez, director of Gastronomy of the Business Group of Commerce in the province, assured 26 that they have worked hard in the training of administrators who will face the challenge in the municipality of Las Tunas, and will continue preparing the rest, as the new form of management is emerging as the near future of restaurants and coffee shops throughout Cuba.
"The process that will begin in February is closely linked to the economic re-ordering that the country is experiencing at the present time - pointed out the manager - and aims to achieve a greater organization of the Gastronomy network, which has not always behaved at the height of the real needs of the population. We seek to awaken the sense of belonging, creativity and skills so that our units exploit their potential.”
"Finally, administrators will have the necessary powers to optimize services, select the staff with whom they will work, search for new suppliers, whether natural or legal persons; and also prepare their technical data sheet to establish the prices they consider, in order to make their businesses profitable.
"Regarding the issue of prices, it must be clarified that some products already have their technical standard and established rates that cannot be violated; that is, the administrators of these gastronomic facilities do not have the power to change them. They can only do it with those they manage to expand and diversify the offers.
The director of Gastronomy pointed out that the five restaurants under development will maintain their state status, but those in charge will have more autonomy than at present, will operate bank accounts, and will be able to sign contracts with suppliers. Of course, they will have to demonstrate their skills and be accountable to the workforce for their self-management.
In the province, since the previous year, the conditions have been established for this process to materialize without major setbacks in the gastronomic units. The creation of the wholesale store for the self-employed is an ostensible achievement that seeks to diversify in the coming days and ensure not only rice, sugar, salt and flour, but meat products, fish, cheeses and a variety of beverages.
In the midst of the economic tensions and scarcity of resources that the country is experiencing, the improvement comes to reinvent the obsolete traditional networks. This change will provide workgroups with a greater sense of belonging and, therefore, a search for strategies to diversify their proposals and compete with private restaurants.
Such rivalry can only be considered as profit for the diners.
