{"id":225597,"date":"2024-04-05T09:31:29","date_gmt":"2024-04-05T09:31:29","guid":{"rendered":"https:\/\/bm.dev.synology.me\/?p=225597"},"modified":"2024-04-05T09:31:29","modified_gmt":"2024-04-05T09:31:29","slug":"povestea-tinerei-care-dupa-ce-si-a-incercat-norocul-peste-hotare-s-a-intors-acasa-pentru-a-si-indeplini-visul-acum-ea-are-doua-afaceri-profitabile-in-orasul-natal-si-vrea-sa-se-extinda-si-in-bucurest","status":"publish","type":"post","link":"https:\/\/bm.dev.synology.me\/?p=225597","title":{"rendered":"Povestea tinerei care dup\u0103 ce \u015fi-a \u00eencercat norocul peste hotare s-a \u00eentors acas\u0103 pentru a-\u015fi \u00eendeplini visul. Acum ea are dou\u0103 afaceri profitabile \u00een ora\u015ful natal \u015fi vrea s\u0103 se extind\u0103 \u015fi \u00een Bucure\u015fti"},"content":{"rendered":"

\nVisul din copil\u0103rie era s\u0103 fie antreprenor \u015fi s\u0103 aib\u0103 un business propriu. Astfel c\u0103 dup\u0103 ce \u015fi-a petrecut mai pu\u0163in de un an \u00een Marea Britanie, lucr\u00e2nd \u00een recrutare, a decis s\u0103 se \u00eentoarc\u0103 \u00een Rom\u00e2nia pentru a fi aproape de familie \u015fi pentru A porni un startup \u00een domeniul IT. \u00cen cele din urm\u0103 \u00eens\u0103, aten\u0163ia i s-a \u00eendreptat spre HoReCa, unde a deschis o dou\u0103 businessuri de profil chiar \u00een ora\u015ful natal, la Gala\u0163i.<\/strong><\/p>\n

\n\u00cenc\u0103 din copil\u0103rie, am visat s\u0103 am un business propriu. M\u0103 fascina ideea de a construi ceva de la zero \u015fi de a aduce inova\u0163ie \u00een lumea afacerilor. Ast\u0103zi, aceast\u0103 dorin\u0163\u0103 continu\u0103 s\u0103 m\u0103 ghideze \u015fi s\u0103-mi inspire fiecare pas pe care \u00eel fac. \u00centoarcerea \u00een \u0163ar\u0103 a fost provocatoare, cu ajust\u0103ri la nivel personal \u015fi profesional. Am \u00eent\u00e2mpinat diverse provoc\u0103ri, dar am \u015fi identificat oportunit\u0103\u0163i semnificative, cum ar fi participarea la un program cu finan\u0163are european\u0103\u201d, poveste\u015fte Ana Savin, antreprenor, proprietar al hotelului Bordeaux \u015fi al restaurantului Stage Nice Dining \u2013 ambele businessuri active \u00een Gala\u0163i.<\/p>\n

\nEa a ad\u0103ugat c\u0103, \u00een Rom\u00e2nia, a apreciat oportunit\u0103\u0163ile pentru afaceri \u015fi adaptabilitatea la schimbare. \u201ePe de alt\u0103 parte, \u00een Marea Britanie, am observat o seriozitate remarcabil\u0103 \u00een respectarea legisla\u0163iei \u015fi a normelor. Cred c\u0103 putem \u00eenv\u0103\u0163a de la englezi disciplina \u00een respectarea regulilor, iar ei ar putea beneficia de creativitatea \u015fi adaptabilitatea noastr\u0103 \u00een gestionarea oportunit\u0103\u0163ilor de afaceri \u00eentr-un mediu \u00een continu\u0103 schimbare.\u201d<\/p>\n

\nFonduri europene pentru un start \u00een for\u0163\u0103<\/strong><\/p>\n

\nDespre decizia de a investi \u00een pia\u0163a HoReCa din Gala\u0163i, Ana Savin a spus c\u0103 alegerea i-a fost determinat\u0103 de achizi\u0163ionarea \u00een prealabil a terenului \u00een zon\u0103. Provoc\u0103rile nu au \u00eent\u00e2rziat s\u0103 apar\u0103, procesul de creare a proiectului pentru a ob\u0163ine fonduri europene necesare deschiderii hotelului Bordeaux fiind unul anevoios, legat de ob\u0163inerea avizelor, \u00eens\u0103, cu sprijinul unui consultant, a reu\u015fit s\u0103 dep\u0103\u015feasc\u0103 cu succes toate obstacolele \u00eent\u00e2lnite. \u201eM-am adresat unui consultant \u015fi am ob\u0163inut un prim grant de 200.000 de euro, la momentul acela 100% nerambursabil, \u015fi am reu\u015fit s\u0103 fac o vil\u0103 turistic\u0103 cu restaurant foarte mic. C\u00e2nd a \u00eenceput s\u0103 mearg\u0103 foarte bine businessul, am mai accesat fonduri europene \u015fi am mai construit dou\u0103 etaje \u015fi restaurantul, care acum este la etajul patru al cl\u0103dirii \u015fi are o vedere panoramic\u0103. Practic, investi\u0163ia ini\u0163ial\u0103 \u00een deschiderea celor dou\u0103 business \u2013 hotel \u015fi restaurant \u2013 a inclus dou\u0103 granturi cu fonduri europene \u00een valoare total\u0103 de aproximativ 600.000 de euro\u201d, a spus Ana Savin.<\/p>\n

\n\u00cen prezent, hotelul func\u0163ioneaz\u0103 cu o echip\u0103 de 30 de angaja\u0163i \u015fi \u00eenregistreaz\u0103, \u00een medie, un num\u0103r constant de vizitatori lunar, dat\u0103 fiind dimensiunea redus\u0103 a acestuia, av\u00e2nd o capacitate de 15 camere \u015fi fiind la baz\u0103 un hotel de business. \u201eEvolu\u0163ia num\u0103rului de vizitatori nu are varia\u0163ii semnificative, dar concentr\u0103m eforturile pentru a oferi o experien\u0163\u0103 de calitate \u015fi servicii excelente. La noi vin \u00een general din delega\u0163i ai firmelor \u015fi datorit\u0103 restaurantului cu m\u00e2ncare foarte bun\u0103, av\u00e2nd \u00een vedere c\u0103 lucr\u0103m cu un chef buc\u0103tar recunoscut. Restaurantul atrage \u00een primul r\u00e2nd pentru c\u0103 e important pentru cei care vin s\u0103 aib\u0103 \u015fi unde s\u0103 m\u0103n\u00e2nce, \u015fi este un factor de diferen\u0163iere av\u00e2nd \u00een vedere c\u0103 \u00een zona noastr\u0103 (\u00een Gala\u0163i \u2013 n. red.) \u00eenc\u0103 nu este dezvoltat foarte bine turismul. Practic, cele dou\u0103 businessuri din Gala\u0163i rezist\u0103 datorit\u0103 implic\u0103rii, consecven\u0163ei \u015fi calit\u0103\u0163ii oferite \u00een servire, preparare \u015fi experien\u0163\u0103 culinar\u0103, atr\u0103g\u00e2nd astfel oaspe\u0163i loiali oameni pleca\u0163i \u00een deplas\u0103ri de business.\u201d<\/p>\n

\nLa r\u00e2ndul s\u0103u, restaurantul Stage Nice Dining are 80 de locuri, iar bonul mediu la este \u00een jur de 120 lei. \u201eRom\u00e2nii cheltuie \u00een medie 200 de lei pentru o mas\u0103 \u00een ora\u015f. Comparativ cu obiceiurile de consum ale englezilor, sumele cheltuite de rom\u00e2ni sunt mai accesibile \u015fi reflect\u0103 o preferin\u0163\u0103 pentru op\u0163iuni mai economice\u201d, a transmis Ana Savin.<\/p>\n

\n\"\"<\/p>\n

\nBucure\u015ftiul, obiectiv pe termen scurt<\/strong><\/p>\n

\nAnul acesta, g\u0103l\u0103\u0163eanca are ca obiectiv extinderea, a\u015fa c\u0103 vrea s\u0103 deschid\u0103 un nou restaurant. \u201ePentru 2024, planific deschiderea unui nou restaurant \u00een Bucure\u015fti pentru a extinde prezen\u0163a noastr\u0103 \u015fi a oferi o experien\u0163\u0103 gastronomic\u0103 distinctiv\u0103 \u00een Capital\u0103. Apoi, vom continua s\u0103 ne concentr\u0103m pe consolidarea calit\u0103\u0163ii serviciilor \u015fi satisfac\u0163ia clien\u0163ilor \u00een hotelul nostru. Deschiderea este planificat\u0103 \u00een aproximativ \u015fase \u2013 opt luni. Restaurantul va avea o capacitate de aproximativ 100 de locuri \u015fi se estimeaz\u0103 c\u0103 vor lucra \u00een cadrul acestuia \u00een jur de 30 de angaja\u0163i.\u201d<\/p>\n

\nPe termen lung, antreprenoarea \u00ee\u015fi propune s\u0103 se extind\u0103 \u00een mai multe ora\u015fe din \u0163ar\u0103. \u201eV\u0103d o evolu\u0163ie pozitiv\u0103 \u00een industria HoReCa \u00een urm\u0103torii cinci ani, cu o accentuare pe inova\u0163ie \u015fi experien\u0163e personalizate. Planurile mele pentru business, pe termen lung, includ extinderea \u00een mai multe ora\u015fe, consolidarea brandului \u015fi adaptarea la tendin\u0163ele \u00een schimbare ale pie\u0163ei pentru a men\u0163ine succesul \u015fi cre\u015fterea.\u201d<\/p>\n

\nAna Savin consider\u0103 c\u0103 o stabilitate \u00een legisla\u0163ie \u015fi reducerea schimb\u0103rilor frecvente ar oferi un climat de afaceri mai predictibil \u00een domeniul HoReCa, facilit\u00e2nd dezvoltarea \u015fi investi\u0163iile \u00een acest sector. \u201eDe asemenea, colaborarea \u00eentre stat \u015fi industrie pentru simplificarea procedurilor administrative \u015fi sprijin \u00een promovarea turismului ar contribui la cre\u015fterea durabil\u0103 a sectorului. Dac\u0103 ar fi s\u0103 schimb ceva la acest domeniu, a\u015f dori s\u0103 promovez o colaborare mai str\u00e2ns\u0103 \u00eentre institu\u0163iile guvernamentale \u015fi sectorul privat, asigur\u00e2nd astfel un cadru legislativ stabil \u015fi simplificat pentru industria HoReCa\u201d, a punctat fondatoarea.<\/p>\n

\nDespre ultimii ani, poveste\u015fte c\u0103 i-au adus multe lec\u0163ii, at\u00e2t pe plan profesional c\u00e2t \u015fi pe plan personal. \u201eM-au \u00eenv\u0103\u0163at s\u0103 gestionez mai eficient echipele \u015fi s\u0103 ob\u0163in o balan\u0163\u0103 mai bun\u0103 \u00eentre via\u0163a personal\u0103 \u015fi profesional\u0103. \u00cen acest an, \u00eemi propun s\u0103 continuu s\u0103 \u00eenv\u0103\u0163 \u015fi s\u0103 cresc \u00een plan profesional, men\u0163in\u00e2nd totodat\u0103 echilibrul \u015fi lini\u015ftea \u00een via\u0163a personal\u0103.\u201d<\/p>\n

\nDe asemenea, dac\u0103 ar putea s\u0103 \u00eenceap\u0103 totul de la zero ar alege s\u0103 investeasc\u0103 tot \u00een sectorul HoReCa. \u201eA\u015f alege s\u0103 investesc din nou \u00een domeniul HoReCa, dat fiind c\u0103 am o experien\u0163\u0103 solid\u0103 \u00een acest sector \u015fi \u00eemi pas\u0103 profund de experien\u0163a clien\u0163ilor \u00een industria ospitalit\u0103\u0163ii, \u00eenc\u00e2t s\u0103 vreau s\u0103 \u00eembun\u0103t\u0103\u0163esc mereu lucrurile.\u201d Ca sfat pentru tinerii care vor la r\u00e2ndul lor s\u0103 \u00ee\u015fi deschid\u0103 o afacere, ea puncteaz\u0103 c\u0103 sunt importante persisten\u0163a \u015fi deschiderea la \u00eenv\u0103\u0163are \u2013 dou\u0103 elemente care vor fi cheile succesului oricui \u00ee\u015fi dore\u015fte o carier\u0103. \u201eFii dedicat\/\u0103, caut\u0103 oportunit\u0103\u0163i de cre\u015ftere \u015fi r\u0103m\u00e2i curios\/curioas\u0103 \u00een tot ceea ce faci.\u201d   <\/p>\n

\n\"\"<\/p>\n

\n <\/p>\n

\nCarte de vizit\u0103<\/span><\/strong><\/span>
\nAna Savin, proprietar al hotelului Bordeaux \u015fi al restaurantului Stage Nice Dining<\/strong><\/span><\/p>\n

\n1.<\/strong> \u015ei-a luat diploma de licen\u0163\u0103 \u00een Economie de Afaceri\/Managerial\u0103 – Strategii de Marketing \u015fi Dezvoltare de Afaceri, \u00een 2001, \u00een cadrul FEAA Gala\u0163i;<\/p>\n

\n2.<\/strong> Dup\u0103 finalizarea studiilor, a avut dou\u0103 joburi \u00een \u0163ar\u0103 \u015fi unul \u00een str\u0103in\u0103tate \u00eenainte de a deschide propria firm\u0103 la 26 de ani, \u00een 2008, c\u00e2nd a \u00eenfiin\u0163at Ana Soft, care are ca obiect de activitate facilit\u0103\u0163i de cazare pentru vacan\u0163e \u015fi perioade de scurt\u0103 durat\u0103, func\u0163ional\u0103 \u015fi \u00een prezent;<\/p>\n

\n3.<\/strong> \u00cen 2015 a pus bazele unui nou business \u2013 Stage Nice Dining, un restaurant ce \u00ee\u015fi desf\u0103\u015foar\u0103 activitatea \u00een Gala\u0163i. \u015ei tot \u00een 2015, ea a deschis \u015fi hotelul Bordeaux din Gala\u0163i;<\/p>\n

\n4.<\/strong> \u00cen 2022, antreprenoarea a deschis \u015fi compania Galaxy Bizz SRL \u2013 care are ca obiect de activitate \u201ealte forme de \u00eenv\u0103\u0163\u0103m\u00e2nt\u201d;<\/p>\n

\n5.<\/strong> Este pasionat\u0103 de c\u0103l\u0103torii, explorarea de locuri \u015fi restaurante, precum \u015fi de citit.<\/p>\n","protected":false},"excerpt":{"rendered":"

Visul din copil\u0103rie era s\u0103 fie antreprenor \u015fi s\u0103 aib\u0103 un business propriu. Astfel c\u0103 dup\u0103 ce \u015fi-a petrecut mai pu\u0163in de un an \u00een Marea Britanie, lucr\u00e2nd \u00een recrutare, a decis s\u0103 se \u00eentoarc\u0103 \u00een Rom\u00e2nia pentru a fi aproape de familie \u015fi pentru A porni un startup \u00een domeniul IT. \u00cen cele din […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510,3834,512,7987],"tags":[401,235,4902,206,57379,11194],"class_list":["post-225597","post","type-post","status-publish","format-standard","hentry","category-actualitate","category-lifestyle","category-revista-bm","category-turism","tag-antreprenoriat","tag-business","tag-hotel","tag-lifestyle","tag-malul-dunarii","tag-restaurant"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/225597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=225597"}],"version-history":[{"count":0,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/225597\/revisions"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=225597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=225597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=225597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}