Solo for shawarman

The optimistic story of one small business in Russian

-I am in the "Butcher" ( the premium-class steak house - approx. Ed. ) On Saturday with the chef, I argued on a bottle of good wine that the Argentine Black Angus is better than Miratorogovsky, which is more expensive for them. Do, I say, the roar of the Rare of both, we will try together. He won, - a little squinting from the fragrant heat, he said, in anticipation of shawarma, the Aramil, which worships in the clouds of Holenut. There were three waiting for about an hour. - I’m ordering meat from Bashkiria at home. In 12 hours it comes.

“As I understand it, the meat suits you here?” I got into the conversation.

- Absolutely. We have the whole office here.

- I always put the hashtag “Rusnano” on our Instagram, I noticed? - asked, having eaten his dinner scroll, one of the owners of a hot point in a five -story building near the Academic metro station Andrei. Once he came to Moscow from Kazakhstan in torn jeans and with a hundred rubles in his pocket. He ate the first two months. “He lived in a hostel, in which such rats were running. At night, we woke up under the monotonous “tuk-knuck”: the rat could not have stumbled the carrot in her hole, which we stole-she dragged it perpendicularly. We woke up, laughed for a long time, turned her carrots. Humor and helped. And then he married. They bought an apartment in a mortgage, paid for two years, bought a second apartment. ”

“Scroll” is because Shawarma has something like a sect of fans. Such a point for them is a “temple”. They drive, tast.

Those who twist are popularly called shawarmists, shawarmens, shawarmasters and even asshocks-from disk-jockey. But Andrei prefers Shawarm.

“Andrei travels to the“ Food City ”once a week, there are already“ its ”sellers,” a filigaric shinkling tomatoes for a kissing couple of schoolchildren, explained by Andrei's partner, Muscovite Pasha. Baseball cap, tattoo, white T -shirt, parked under the stand monocoles. He served under the Chelyabinsk cook. He volunteered - he worked before the army in a confectionery cooperative. “Well, all sorts of pluses of the house of baking. He loved this business. " Then he had a specially unlearned, went from a cook to the manager in premium restaurants. -Usually we took the first variety of barrel cucumbers, but somehow decided to save money and try the second. The seller asked: “Where are the cucumbers? For shawarma? Usually they take the fourth. ” And we tried - no more than the second.

The current meat is already from the third supplier. The first sample was too salt-it means that the marinade is hiding something. The second turned out to be "flour." We stopped at the Kudinovsky meat complex near Noginsky. At the cut, breasts, thighs and legs are alternating - a real ligature. Veterinary passports for meat “extinguish” in the Mercury system. Accounting is conducted in the online system of one of the banks. "Classic" costs 150 rubles. Additives (pickled mushrooms, fried onions, potatoes, halapeno) - 20 each without meat. Some people in the “Temple” were kept on the academic. On a bean sauce.

- How did this crazy idea come to us? - Pasha briskly waved it with Tesak. - We met Andrei at the birthday of a common friend. It turned out both for a long time we want to open something of our own. They thought about tobacco, but it turned out that for a good assortment we need large investments - about two million. Here we invested about half a million. This is rent, equipment, purchase. They bought a refrigerator and grill, rented a coffee machine. Delivered all the documentation. The requirements for public catering are rigid, the same for points at 200 and 5 square meters. Two dozen contracts must be signed, including dry cleaning, garbage removal. Plus the requirements of the SES.

- Like many, we thought it was cheap and simple. We decided that now we would twist everything, and the people would trample, ”Andrei grinned. - The first two months they sat, so to speak, in the most bad place - everyone passed by. We also opened in the season - in November. It turned out that shawarma is better bought in the summer. In the first two months, they wanted to close several times, but still believed. And then the mouth began to work.

“People liked our principle: craft shawarma,” Pasha remarked not without pride. - We make sauces ourselves. In cream sauce we add a single percent kefir of Belarusian, we brew the Dijon mustard ourselves. We make red sauce from professional tomato paste, plus bell pepper, cilantro, garlic ...

“I passed all the secrets, you can close it,” Andrei had already pulled a fashionable striped apron and changed into “Mirsky” - it's time for the main work to the advertising agency. - And across the road - a craft beer store. Our friends. They send customers to us for a snack, we to drink to them. Although the bridge is already a system.

By three o'clock in the afternoon, almost all representatives of the trading promenade of the first floor of Khrushchev at the 60th anniversary of October were noted at the point. Hare guys from a pawnshop. Modest haircut masters for 300 rubles from a budget barbershop (“Hello, are you with a raw?”). A waitress of an expensive wine resto on the corner ...

Then we went in bursts. With a buzzing mix of a pioneer student Danila, who ate “already 40 pieces”; gloomy vegetarian with long shiny hair of my dreams; the trinity that I looked today already three times (“Pash, two cappuccino. Pash, but they didn’t try to add smoked paprika? Well, until tomorrow”); Very impressive Vova in a T -shirt with the inscription “Freedom or Death”, who brought a friend to a tasting (it seemed that the bikers, but it turned out “yes, merchants” from Gagarin Square) ...

- The boys already from Yasenevo came here, and they come and even wait. I waited for the longest hour, but it's worth it. Want to go to the movies with us?

“You’ll sit here for a couple of days, you can get married.”

- Oh, easy! Men prominent come, not only students eat. And Yura already has fans. Come on, break the 18 eggs there, - Pasha put a huge vessel in front of the trainee Sasha, who had heavily shrugged after the hourly cutting of barrels with thin slices: “This is still, compared to how I ran a waiter and courier ...” Sasha in the interns of the second day. He arrived from Kyrgyzstan three years ago, now he rents housing in this very five -story building.

The interior Yura came to change Pasha at seven. The owners were able to help themselves only a couple of months ago, earlier they worked together: from 10 a.m. to 10 pm, replacing each other. From 9 in the morning - blanks. Until half of 12 in the morning - cleaning.

“Sometimes you just need to try and tolerate for some time, then it will become a habit, then you will begin to enjoy the process,” the blue -eyed blond of Yura voiced his answer to the “lazy, sitting on the neck of the parents” of Muscovites. Born in a four -minute walk, in a rather wealthy family. A couple of months ago I tried shawarma here - it pulled. On the first trainees, he scored scrolls in the evenings - to himself and friends. A month ago, they entrusted to stand up to the spit. - This is a good experience. Teaches responsibility.

Many people sit at work and think that I will come home - I will watch a movie, and it will be cool. And I come home and think: here I will go to work tomorrow - and I will be fine.

I am 17. This year I will enter an engineer in the Moscow Energy. But in general, I still think. Maybe I’ll go to cooks.

And everything spun again. On a spit - “two classic with mushrooms, with you” for a local couple: “Do not warm up in the microwave, only in a dry pan, remember?” In the vessel - a new portion of cream sauce. In eight, wooden sticks solemnly sank into a bucket - to a sample. At the temple of Pasha, who was supposed to leave an hour ago, a vein pulsed a long time. The other day, the air conditioner was installed - from the first April revenue. But he also could not cope with the heat.

- Yes, the East works mainly on shawarm. In fact, this is hellish work, and not everyone can withstand. We still have a baby babble, and at the metro they sell not 25 kg of meat, like us - everything that manages to fog in 12 hours - and 50-60 kg each.

There are no air conditioners there. How they survive in the summer is simply incomprehensible. So you pack in a day that you will come home, sit down and ... that's it.

Here, after all, communication is constant, but this also has its own high. There are many acquaintances, a friend even Nicolas. We live near Yangel, and met here. Now my wife and his wife are doing manicure, together the New Year was celebrated ...

... I clung to their neighboring proposal to visit in the winter - in the Appendix "My District". Already very intelligently and with humor, they fought off from attacks "Yes, burn in a month." In May, Andrei and Pasha are counting on a profit of 70 thousand rubles. They say that, already knowing all the difficulties, they would have opened anyway. From a kilogram of meat, about 5 pieces of shawarma are obtained. One point is not at the metro, not in the center, you won’t have time to earn much with the fourth grade - only a communal apartment on an “academic” about 20 thousand. But the guys have already aimed at expanding - many customers complain that there are no normal “temples” in their areas.

So far I will have to travel for shawarma from new bird cherries.