Bistro Vračar

Operator TypeTip operatera	DensityZasićenost	AssessmentProcena
Traditional Serbian kitchenSrpska tradicionalna kuhinja	OversaturatedPrezasićena	AvoidIzbegati
Italian / pizza-pasta chainsItalijanski lanci / pizza-pasta	HighVisoka	AvoidIzbegati
Sushi / pan-AsianSuši / pan-azijska	Medium — 3–4 operatorsSrednja — 3–4 operatera	CoveredPokriveno
Fast-casual café-lunchFast-casual kafić-ručak	LowNiska	Partial gapDelimična praznina
Quality European bistro + wine barKvalitetan evropski bistro + vinski bar	None, as far as I knowNema, koliko znam	Primary targetPrimarni cilj
Natural / biodynamic wine barPrirodni / biodinamički vinski bar	Absent from districtOdsutan iz opštine	Add-onDodatak
Serious weekend brunchOzbiljan vikend brunch	1 operator (Savamala, 3 km away)1 operater (Savamala, 3 km odavde)	OpeningPrilika

04 · The concept 04 · Koncept

The concept answers what Vračar is missing Koncept odgovara na ono čega na Vračaru nema

The location analysis is not there for the investors. Every decision comes out of it, from the number of seats to the price of the crème brûlée. Vračar does not need just any new restaurant; it needs a particular kind. Analiza lokacije nije tu zbog investitora. Iz nje proizlazi svaka odluka, od broja mesta do cene crème brûlée-a. Vračaru ne treba bilo kakav novi restoran, nego određena vrsta.

European bistroEvropski bistro

Not fusion, and not fine dining dressed up as a bistro. A classic bistro with French roots, done carefully: steak frites, confit, sole meunière, a charcuterie board worth what it costs. In my estimate, Belgrade has few bistros at a level that matches what Vračar can afford. A guest who has eaten in Paris, Vienna or Lisbon knows what they are looking for and goes back where they do not have to explain it. Ni fuzija ni fine dining u bistro odelu. Klasičan bistro francuskog korena, urađen pažljivo: steak frites, confit, sole meunière, charcuterie ploča koja vredi koliko košta. Po mojoj proceni, bistroa na nivou koji odgovara platežnoj moći Vračara u Beogradu ima malo. Gost koji je jeo u Parizu, Beču ili Lisabonu zna šta traži i vraća se tamo gde ne mora da objašnjava.

Wine programVinski program

A wine list with natural and biodynamic producers, which guests aged 25 to 45 in Belgrade look for and which Vračar does not have yet. Vermouth service, aperitivo from 17 to 19h, a short list of classic cocktails, made properly. The bar brings in revenue independently of the kitchen: a guest comes for one glass, stays for two and orders a charcuterie board. That revenue does not need a single kitchen station. Karta vina sa prirodnim i biodinamičkim proizvođačima, koje gosti od 25 do 45 godina u Beogradu traže, a na Vračaru ih za sada nema. Vermut servis, aperitivo od 17 do 19h, kratka lista klasičnih koktela, urađenih kako treba. Bar donosi prihod nezavisno od kuhinje: gost dođe na jednu čašu, ostane na dve i naruči charcuterie ploču. Za taj prihod ne treba nijedno mesto u kuhinji.

III

Quick lunchBrz ručak

People who work on Vračar have 45–55 minutes for lunch. They want real food, a decent room, not to be rushed, and a reasonable price. Prix-fixe lunch: starter + main + coffee, 1.350–1.600 RSD. Each table turns twice between 12 and 15h. By the numbers, that covers labor costs every working day, whatever the evening is like. Lunch is the base, not an extra. Ko radi na Vračaru, ima 45–55 minuta za ručak. Hoće pravo jelo, pristojan prostor, da ga ne žure, i razumnu cenu. Prix-fixe ručak: predjelo + glavno + kafa, 1.350–1.600 RSD. Sto se okrene dva puta između 12 i 15h. Po računici, to pokriva troškove radne snage svakog radnog dana, kakvo god da je veče. Ručak je osnova, ne dodatak.

05 · Financial Model 05 · Finansijski model

The numbers before opening Brojevi pre otvaranja

The numbers are built cautiously, on market data for 2025. Wages are at a level that can attract and keep a good team: wages in Serbia are rising 11–14% a year in nominal terms (RZS, 2024), and cooks are leaving for Europe more and more often. Rents are at real prices for central Vračar locations. Two things that often get mixed up are explained separately: why drinks COGS is not calculated on total revenue, and the difference between gross profit before SGA and EBITDA. Računica je pravljena oprezno, na tržišnim podacima za 2025. godinu. Plate su na nivou koji može da privuče i zadrži dobar tim: plate u Srbiji rastu nominalno 11–14% godišnje (RZS, 2024), a kuvari sve češće odlaze u Evropu. Kirije su po stvarnim cenama na centralnim lokacijama Vračara. Posebno su objašnjene dve stvari koje se često pomešaju: zašto se COGS pića ne računa na ukupan prihod i koja je razlika između bruto dobiti pre SGA i EBITDA.

Revenue scenario (monthly)Scenario prihoda (mesečno)

Dining room seatsMesta u sali42

Terrace seats (season)Mesta na terasi (sezona)14

Lunch covers/day (Mon–Fri, 2 turns)Ručak pokrivanja/dan (pon–pet, 2 smene)58

Average lunch check (prix-fixe)Prosečan račun ručak (prix-fixe)1.450 RSD

Dinner covers/service — 19 services/month (year 1: 4–5 days/wk)Večera pokrivanja/servis — 19 servisa/mes. (god. 1: 4–5 dana/ned.)40

Average dinner check (à la carte)Prosečan račun večera (à la carte)3.100 RSD

Bar revenue — aperitivo + glasses sold on their ownBar prihod — aperitivo + samostalne čaše~480.000 RSD

Brunch Sat/Sun (avg. 70 covers)Brunch sub/ned (avg. 70 pokrivanja)~560.000 RSD

Estimated monthly revenueProcenjeni mesečni prihod ≈ 5.250.000 RSD

Cost profile (monthly)Troškovni profil (mesečno)

Food cost (COGS, target 28% of food revenue)Nabavna cena hrane (COGS, cilj 28% od prihoda od hrane) ~1.330.000 RSD

Drinks cost (COGS 30% of bar revenue — not of total revenue) Nabavna cena pića (COGS 30% od bar prihoda — ne od ukupnog prihoda) ~390.000 RSD

Labor — 13 FTE in total (gross wages + employer contributions ~37%) Radna snaga — 13 FTE ukupno (bruto plate + doprinosi poslodavca ~37%) ~2.050.000 RSD

Rent — Njegoševa / central location ~150m²Kirija — Njegoševa / centralna lokacija ~150m² ~270.000 RSD

Utilities + packaging + small equipmentKomunalije + ambalaža + sitni inventar ~200.000 RSD

Marketing, accounting, licenseMarketing, računovodstvo, licenca ~110.000 RSD

Total monthly costs (before depreciation)Ukupni mesečni troškovi (pre amortizacije) ≈ 4.360.000 RSD

Profitability indicatorsIndikatori profitabilnosti

Gross profit before SGABruto dobit pre SGA (Gross Profit)≈ 3.530.000 RSD

EBITDA (operating profit)EBITDA (operativna dobit)≈ 890.000 RSD

Operating marginOperativna marža≈ 17%

Monthly break-even (revenue)Mesečni break-even (prihod)≈ 4.350.000 RSD

Capex estimate (fit-out + equipment)Procena Capex (uređenje + oprema)30–45M RSD

Payback (conservative)Povrat investicije (konzervativno)36–44 meseca

Project viability estimateProcena održivosti projekta ViableOdrživo

Gross profit before SGA: why on its own it says little Bruto dobit pre SGA: zašto sama po sebi ne govori mnogo

Gross profit is revenue minus only the direct cost of the goods sold — the purchase cost of food and drinks (COGS). It shows how much is left before wages, rent, electricity and everything else are paid. Formula: Gross profit = Revenue − COGS. In this model: 5.250.000 − 1.720.000 = 3.530.000 RSD. It sounds good, but on its own that figure says little. Gross Profit (bruto dobit) je prihod umanjen isključivo za direktne troškove prodatih dobara — nabavnu cenu hrane i pića (COGS). Ona govori koliko ostaje pre nego što se plate plate, kirija, struja i sve ostalo. Formula: Bruto dobit = Prihod − COGS. U ovom modelu: 5.250.000 − 1.720.000 = 3.530.000 RSD. Zvuči dobro, ali sama po sebi ta cifra ne govori mnogo.

SGA (Selling, General & Administrative expenses) are all the fixed and semi-fixed operating costs: labor, rent, utilities, marketing, accounting. Only when they are taken off gross profit do you get EBITDA, the operating profit, which shows what the business really earns. When only gross profit is given, without SGA, the main question stays open: what does it cost to bring in that revenue? SGA (Selling, General & Administrative expenses) su svi fiksni i polufiksni operativni troškovi: radna snaga, kirija, komunalije, marketing, računovodstvo. Tek kad se oni oduzmu od bruto dobiti, dobija se EBITDA, operativna dobit, koja pokazuje koliko posao stvarno zarađuje. Kad se navede samo bruto dobit, bez SGA, ostaje otvoreno glavno pitanje: koliko košta da se taj prihod ostvari?

RevenuePrihod5.250.000 RSD

− Food COGS− COGS hrana1.330.000 RSD

− Drinks COGS (30% of bar revenue)− COGS pića (30% od bar prihoda)390.000 RSD

= Gross profit= Bruto dobit (Gross Profit)3.530.000 RSD

− Labor (gross + contributions)− Radna snaga (bruto + doprinosi)2.050.000 RSD

− Rent + utilities + other− Kirija + komunalije + ostalo580.000 RSD

= EBITDA (operating profit)= EBITDA (operativna dobit)≈ 890.000 RSD

Operativna marža~17%

Note on drinks costs: The 30% drinks COGS is calculated on bar revenue (~480.000 RSD/month aperitivo + glasses sold on their own), not on the restaurant’s total revenue. A common mistake is to express drinks cost as a percentage of total revenue: the cost then looks smaller and drinks look more profitable than they are. Bar revenue ~480k RSD × 30% COGS = ~144k RSD of direct drinks cost. Total drinks COGS also includes wine with meals (~246k RSD), which gives ~390k RSD in total. Target margin on drinks: 70%, usual for a bistro with natural wines at 1.800–4.500 RSD a bottle at cost. Napomena o troškovima pića: COGS pića od 30% računa se na bar prihod (~480.000 RSD/mes aperitivo + samostalne čaše), ne na ukupan prihod restorana. Česta greška je da se trošak pića izrazi kao procenat ukupnog prihoda: tako trošak izgleda manji, a piće isplativije nego što jeste. Bar prihod ~480k RSD × 30% COGS = ~144k RSD direktnog troška pića. Ukupni COGS pića uključuje i vino uz obroke (~246k RSD), što daje ~390k RSD ukupno. Ciljna marža na pićima: 70%, uobičajeno za bistro sa prirodnim vinima od 1.800–4.500 RSD po boci u nabavci.

06 · Working Menu06 · Radni jelovnik

Every dish earns its place Svako jelo zaslužuje svoje mesto

This menu is not a wish list. Every dish is there for a reason and has to meet three conditions at once: guests want it, the kitchen can deliver it, and it brings margin. Sous vide, brine, confit, arrosage and reduction are not decoration; they are how a dish comes out the same every night, not only on good days. Serbian river fish is the local anchor of the menu: carp, zander and catfish, cooked with European technique, without nostalgia. Ovaj jelovnik nije spisak želja. Svako jelo je tu s razlogom i mora da ispuni tri uslova odjednom: da ga gost želi, da kuhinja može da ga izvede i da donosi maržu. Sous vide, salamura, konfit, arrosage i redukcija nisu ukras, nego način da jelo bude isto svake večeri, ne samo u dobrim danima. Srpska rečna riba je lokalno sidro jelovnika: šaran, smuđ i som, rađeni po evropskoj tehnici, bez nostalgije.

At most 30 dishes on the full menu, so each one stays consistentNajviše 30 jela na punom jelovniku, da bi svako bilo ujednačeno
Target COGS: food 26–30%, drinks 28–32% of the selling priceCiljani COGS: hrana 26–30%, piće 28–32% od prodajne cene
4 dishes change with the season. The other 26 stay all year, for the regulars4 jela se menjaju po sezoni. Ostalih 26 su sidra cele godine, za stalne goste
Classic bistro: French technique, no novelty for its own sake. No foams, no microgreens as garnishKlasičan bistro: francuska tehnika, bez novotarija radi novotarija. Bez pene, bez mikrobilja kao ukrasa
Serbian river fish: carp, zander, catfish, because they are from here, not because they are in fashionSrpska rečna riba: šaran, smuđ, som, zato što su odavde, ne zato što su u modi

Technique: The onions are caramelized over low heat for at least 5 hours, with a little water added now and then, and stirred. Maillard reaction, not caramelization — the difference in taste is big. The soup is served in a tureen and finished under the broiler to a golden crust.Tehnika: Luk se karamelizuje na tihoj vatri minimalno 5 sati uz povremeno dodavanje vode i mešanje. Maillardova reakcija, ne karamelizacija — razlika u ukusu je velika. Čorba se servira u terini i završava pod broilerom do zlatne kore.

Thick bisque from scampi heads and shells, house kajmak, freshly grated horseradish, tapioca cracker. French technique and Serbian kajmak (a rich, slightly aged dairy cream). Kajmak replaces crème fraîche: it gives a longer, richer taste that lifts the bisque instead of smothering it.Gust bisque od glava i ljuski škampa, domaći kajmak, sveže rendani ren, kreker od tapijoke. Francuska tehnika i srpski kajmak. Kajmak menja crème fraîche: daje duži, masniji ukus koji bisque podiže, a ne guši.

Technique: Heads and shells are fried over high heat until caramelized, then deglazed with cognac and red wine. Aromatic vegetables, tomato purée, fumet and cream go in. Cooked for 45 min, passed through a chinois, reduced to the right thickness. The kajmak goes in at the end, off the heat.Tehnika: Glave i ljuškice prže se na visokoj temperaturi do karamelizacije, zatim deglaziraju konjakom i crvenim vinom. Doda se aromatično povrće, paradajz pire, fumet, krem. Kuva se 45 min, pasira kroz chinois, redukuje do željene gustine. Kajmak se dodaje na kraju, van vatre.

Technique: The zander is frozen at −18°C for at least 24h for safety (to kill parasites), then thawed and cut into slices of ~2 mm. It is marinated for exactly 10 minutes in olive oil, lemon juice and salt, never more than 15 min, because the acid starts to “cook” the fish.Tehnika: Smuđ se zamrzava na −18°C najmanje 24h iz bezbednosnih razloga (uništavanje parazita), zatim odmrzava i seče na kriške od ~2 mm. Marinira se tačno 10 minuta u maslinovom ulju, limunovom soku i soli, nikad više od 15 min, jer kiselina počinje da „kuva“ ribu.

250g local entrecôte, dry-aged 21 days, hand-cut fries fried twice in beef fat, béarnaise or café de Paris butter, guest’s choice. This is the dish a bistro is judged by. The meat is local, properly aged and cut in the restaurant, not bought vacuum-packed in portions.250g domaći entrecôte, suvo odležao 21 dan, ručno sečen pomfrit pržen dva puta u goveđoj masti, béarnaise ili café de Paris puter po izboru. Po ovom jelu se bistro ocenjuje. Meso je domaće, propisno odležalo i rasečeno u restoranu, ne kupljeno porcionisano u vakuumu.

Technique: Dry brine 1h before cooking (the salt goes straight onto the meat). Seared in cast iron at 250°C. Rests 5 min under foil. Core temperature for medium-rare: 54–56°C. Fries: cooked 7 min at 140°C, cooled, then a final fry of 3 min at 185°C. Never just once — cooking them twice is a must for the right texture.Tehnika: Dry brine 1h pre kuvanja (so se nanosi direktno na meso). Peče se na livenom gvožđu na 250°C. Odmara 5 min pod folijom. Unutrašnja temperatura za medium-rare: 54–56°C. Pomfrit: kuvan 7 min na 140°C, hlađen, zatim završni fry 3 min na 185°C. Nikad jednom — dvostruko kuvanje je obavezno za pravu teksturu.

Technique: Dry cure: salt, pepper, thyme, marjoram, garlic — 24h in the fridge. Then sous vide at 80°C for exactly 48h. Cooled, taken out of the bag and finished in a pan skin-side down at 220°C until the skin is like glass. Never à la minute — this dish needs planning.Tehnika: Dry cure: so, biber, timijan, majoran, beli luk — 24h u frižideru. Zatim sous vide na 80°C tačno 48h. Hladi se, vadi iz vrećice i finalizuje na tiganju kožom prema dole na 220°C dok koža ne postane staklo. Nikad à la minute — ovo jelo zahteva planiranje.

Technique: The fish is dusted with flour and the excess shaken off. Cooked in vegetable oil at 200°C for 3–4 min per side. Taken out, the fat thrown away. Into the same pan go 80g of salted butter — watched until it turns hazelnut brown (beurre noisette). Then lemon, capers, parsley. It all goes over the fish right in front of the guest. Timing is everything: beurre noisette gives you 8 seconds between golden and burnt.Tehnika: Riba se posipa brašnom, trese višak. Peče se na biljnom ulju na 200°C 3–4 min po strani. Vadi se, masnoća baca. U isti tiganj 80g slanog putera — prati se do boje lešnika (beurre noisette). Tada limun, kapari, peršun. Sve ide na ribu direktno pred gostom. Tajming je sve: beurre noisette čeka 8 sekundi između zlatne i izgorele boje.

Technique: Wet brine 3% salt + sugar, 2h — it removes the slightly muddy taste that unsalted carp sometimes has. Patted dry with a towel, brushed with olive oil. Grilled at 220°C skin-side down for 8–10 min without moving it. Temperature at the backbone: 60°C. Turned once — never more.Tehnika: Wet brine 3% so + šećer, 2h — uklanja blagi muljeviti ukus koji nesoljeni šaran ponekad nosi. Suši se peškirom, premazuje maslinovim uljem. Peče se na 220°C žaru kožom prema dole 8–10 min bez pomeranja. Temperatura kičme: 60°C. Preokretanje jednom — nikad više.

Catfish fillet, dry-brined, cooked in butter with thyme and garlic (arrosage), leek confit, caper and white wine sauce. In my view catfish is underrated here. Cooked like a fine white fish, it can surprise people. The purchase price is low, and guests value it.Filet soma, dry-brinovan, pečen u maslacu s timijanom i belim lukom (arrosage), pražiluk confit, sos od kapara i belog vina. Som je kod nas, po mom mišljenju, potcenjena riba. Kad se priprema kao fina bela riba, ume da iznenadi. Nabavna cena je niska, a gost ga ceni.

Technique: Dry brine 1h (salt + sugar), patted dry with a towel. Cooked in butter with thyme and garlic — arrosage: basting with the fat now and then during cooking, 6–8 min per side. Caper sauce: white wine reduction + fumet + capers + cold butter (monte au beurre). Never flour.Tehnika: Dry brine 1h (so + šećer), suši se peškirom. Peče se na maslacu s timijanom i belim lukom — arrosage: povremeno prelivanje masnoćom tokom pečenja 6–8 min po strani. Sos od kapara: redukcija belog vina + fumet + kapari + hladni puter (monte au beurre). Nikad brašno.

Free-range chicken thigh, sous vide at 68°C / 2h, finished in cast iron, pan jus from the bones and red wine, watercress and radish salad, gratin dauphinois. The lunch anchor: an affordable price, serious cooking. The aim is for the same people to order it three times a week.Pileće bedro iz slobodnog uzgoja, sous vide na 68°C / 2h, završeno na livenom gvožđu, pan jus od kostiju i crnog vina, salata od kresona i rotkvice, gratin dauphinois. Sidro ručka: pristupačna cena, ozbiljna izrada. Cilj je da ga isti ljudi naručuju i tri puta nedeljno.

Technique: The thigh is dry-salted and seasoned (thyme, rosemary, garlic) before vacuum-packing. Sous vide at 68°C / 2h — the right temperature for the collagen: neither dry nor undercooked. Finishing in a 250°C pan for 3 min skin-side down makes it crisp without cooking the meat again.Tehnika: Bedro se suvo soli i aromatizuje (timijan, ruzmarin, beli luk) pre vakuumiranja. Sous vide na 68°C / 2h — tačna temperatura kolagena: ni suvo ni nedovoljno kuvano. Finalizacija na 250°C tiganju 3 min kožom prema dole daje hrskavost bez ponovnog kuvanja mesa.

Technique: The mushrooms are sautéed over high heat in batches — never all at once, because they release too much water. Each kind separately. Fricassée base: shallot, garlic, white wine, cream — reduced by half. The mushrooms go back in at the end. The polenta cooks for at least 45 min with constant stirring.Tehnika: Gljive se sotiraju na visokoj temperaturi u fazama — nikad sve odjednom jer puštaju previše vode. Svaka vrsta posebno. Baza fricassée: šalot, beli luk, belo vino, krem — redukuje se na pola. Gljive se vraćaju na kraju. Polenta se kuva minimum 45 min uz stalno mešanje.

Technique: The shoulder is salted the day before. Cooked at 160°C in a covered pot with red wine, beef stock, marjoram and onion for 8h. The meat comes off the bone without a knife. The gremolata is chopped at the moment of serving — lemon zest oxidizes within 10 min.Tehnika: Rame se soli dan unapred. Peče se na 160°C u zatvorenoj posudi s crnim vinom, goveđim temeljcem, majoranom i crnim lukom 8h. Meso se odvaja od kosti bez noža. Gremolata se seče u trenutku serviranja — korica limuna oksidiše za 10 min.

Technique: Cream, yolks, sugar, vanilla — heated to 82°C (pasteurization), no higher. Poured into ramekins and baked in a bain-marie at 150°C until the edges set and the center just trembles. Chilled for 72h. The sugar is spread thin and caramelized with a torch in two passes for an even layer.Tehnika: Krem, žumanca, šećer, vanila — kuva se na 82°C (pasterizacija), ne više. Sipa se u ramekins, kuva se bain-marie na 150°C dok se ivice ne stegnu a sredina ne trese. Hladi se 72h. Šećer se nanese tanko i karamelizuje bakljom u dva prolaza za ravnomeran sloj.

70% Valrhona, two eggs per portion, no cream, fine olive oil, Maldon. A mousse without dairy; all the air comes from the egg whites. Dense and intense. A dessert for guests who “don’t usually order dessert”; whoever orders it once often asks for it the next time.70% Valrhona, dva jajeta po porciji, bez kreme, fino maslinovo ulje, Maldon. Pena bez mleka, sav vazduh dolazi iz belanaca. Gusta i jaka. Desert za goste koji „inače ne naručuju desert“; ko ga jednom naruči, često ga traži i sledeći put.

Technique: The chocolate is melted over a bain-marie at 50°C. The whites are whipped to stiff peaks. A third of the whites is stirred into the chocolate (no need for care) to loosen the mix. The rest of the whites go in in two steps, folded carefully. At most 35 strokes of the spatula. Rests 4h before serving.Tehnika: Čokolada se topi na bain-marie na 50°C. Belanca se umute do čvrstih vrhova. Trećina belanaca se unosi u čokoladu mešanjem (bez pažnje) da razblaži smesu. Preostala belanca se dodaju u dva koraka pažljivim savijanjem. Maksimalno 35 pokreta lopaticom. Odmara 4h pre serviranja.

Caramelized apple (spring: cherry, autumn: quince, winter: pear), upside-down puff pastry, house crème fraîche. Made every day. It looks good, so people photograph it. Served warm, finished in the oven just before serving, never left sitting in a display case.Karamelizovana jabuka (proleće: trešnja, jesen: dunja, zima: kruška), obrnuto lisnato testo, domaći crème fraîche. Pravi se svaki dan. Lepo izgleda, pa se fotografiše. Servira se topao, završava se u rerni pred serviranje, ne stoji u vitrini.

Technique: Dry caramel straight in a cast-iron pan. The fruit is arranged in a circle and cooked for 8 min in the caramel. Puff pastry on top, tucked in at the edges. Baked for 20 min at 200°C. Wait exactly 5 min before turning it out so the caramel sets a little.Tehnika: Suvi karamel direktno u tavi od livenog gvožđa. Voće se aranžira kružno, kuva 8 min u karamelu. Lisnato testo odozgo, uvlači se na ivicama. Peče se 20 min na 200°C. Čeka se tačno 5 min pre okretanja da se karamel malo stegne.

One hard and aged (local Zlatar cheese or comté), one soft washed-rind (époisses or a brie-style), one blue (roquefort or gorgonzola). Linden honey, walnuts, quince jam. This is when the third bottle of wine gets opened and the evening runs on. Bar and dessert in one.Jedan tvrdi, zreo (domaći zlatarski ili comté), jedan meki sa pranom korom (époisses ili u stilu briea), jedan plavi (roquefort ili gorgonzola). Med od lipe, orasi, pekmez od dunje. Uz ovo se otvori i treća boca vina i veče potraje. Bar i desert u jednom.

07 · Schedule and team07 · Raspored i tim

A dining room does not run itself Sala se ne vodi sama od sebe

Opening hours and service modelRadno vreme i model servisa

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Pon–Pet: 12:00–23:00
Lunch 12–15h, aperitivo 17–19h, dinner 19–23h. The kitchen closes at 22:30. No late kitchen: an earlier finish protects quality, and fewer staff quit.Ručak 12–15h, aperitivo 17–19h, večera 19–23h. Kuhinja se zatvara u 22:30. Nema kasne kuhinje: raniji kraj čuva kvalitet, a ljudi ređe odlaze.
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Saturday: 11:00–23:00 — brunch + dinnerSubota: 11:00–23:00 — brunch + večera
Brunch 11–15h with its own menu. By my estimate there is room for a Saturday brunch on Vračar, and whoever gets in first and does it well could hold it for a long time.Brunch 11–15h s posebnim menijem. Za subotnji brunch na Vračaru, po proceni, ima mesta, i ko prvi dobro uđe, mogao bi dugo da ga drži.
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Sunday: 12:00–18:00 — lunch onlyNedelja: 12:00–18:00 — samo ručak
Sunday lunch is an old habit of European bistros. Families, tables pushed together, long meals. The estimate is that the average Sunday check is 15–20% higher than in the evening. Closes at 18:00, no exceptions.Nedeljni ručak je stara navika evropskih bistroa. Porodice, spojeni stolovi, dugi obroci. Procena je da je prosečan nedeljni račun 15–20% veći od večernjeg. Zatvara se u 18:00, bez izuzetka.
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Reservations: required for dinner, walk-in for lunchRezervacije: obavezne za večeru, walk-in za ručak
Lunch walk-ins bring life and fill the slower hours. A reserved table is held for 15 min, then released. The rule applies to everyone.Gosti bez rezervacije za ručak donose živost i pune slabije sate. Rezervisan sto se drži 15 min, posle se oslobađa. Pravilo važi za sve.

Team — 13 FTETim — 13 FTE

RoleUloga	FTE	Net/month (RSD)Neto/mes. (RSD)
Head chefŠef kuhinje	1	195.000
Sous chef	1	160.000
Chef de partie ×2 (hot + cold kitchen)Chef de partie ×2 (topla + hladna kuhinja)	2	250.000
Cook / commis ×3Kuvar / commis ×3	3	345.000
Kitchen assistant / portioner ×2Pomoćna kuhinja / porcioner ×2	2	180.000
Restaurant manager / maîtreMenadžer restorana / maître	1	160.000
Sommelier / head waiterSommelier / glavni konobar	1	148.000
Floor + bar waiters ×3Konobari sala + bar ×3	3	375.000
TotalUkupno	14*	~1.813.000 neto

* 13 FTE equivalent; 2 commis and 1 kitchen assistant work part-time13 FTE ekvivalent; 2 commis i 1 pomoćna kuhinja rade skraćeno radno vreme

Why 13 FTE, not 8: A bistro with lunch, aperitivo, dinner and weekend brunch needs at least 8 people in the kitchen and 5 on the floor to cover all shifts without the overtime that wears a team out. The average wage on Vračar is 168.265 RSD net (RZS, 2024), and that is the yardstick for the labor market. A kitchen that pays below it has a hard time keeping a good team. Wages are rising 11–14% a year in nominal terms (RZS), and cooks can find work in Europe too. Total labor cost: ~1.813.000 net + employer contributions (~37%) = ~2.484.000 RSD gross. The model shows ~2.050.000 RSD, because part of the team works part-time. A labor cost of 39% of revenue has to be planned from day one, not from year three. Zašto 13 FTE, a ne 8: Bistro sa ručkom, aperitivom, večerom i vikend brunchom traži najmanje 8 ljudi u kuhinji i 5 u sali da pokrije sve smene bez prekovremenog rada koji iscrpljuje tim. Prosečna zarada na Vračaru je 168.265 RSD neto (RZS, 2024), i to je mera za tržište rada. Kuhinja koja plaća ispod toga teško zadržava dobar tim. Plate rastu nominalno 11–14% godišnje (RZS), a kuvari imaju posla i u Evropi. Ukupni trošak radne snage: ~1.813.000 neto + doprinosi poslodavca (~37%) = ~2.484.000 RSD bruto. U modelu je prikazano ~2.050.000 RSD, jer deo tima radi skraćeno. Trošak radne snage od 39% prihoda treba planirati od prvog dana, ne od treće godine.

08 · Risks08 · Rizici

Every risk has a name Svaki rizik ima ime

Too much optimism is a common reason restaurants fail. Here we look for the weak points before they find the till. Previše optimizma je čest razlog zašto restorani propadaju. Ovde tražimo slabe tačke pre nego što one nađu kasu.

Labor costsTroškovi radne snage

HighVisok

Wages are rising 11–14% a year in nominal terms (RZS, 2024/2025). Cooks get real offers from abroad. A bistro that starts with decent wages also has to raise them every year, or it loses the team.Plate rastu nominalno 11–14% godišnje (RZS, 2024/2025). Kuvari imaju stvarne ponude iz inostranstva. Bistro koji krene sa pristojnim platama mora i da ih povećava svake godine, inače gubi tim.

What we do: An annual wage increase in the plan from day one. A profit share for the chefs after month 18. Written recipes and standard procedures, so the work does not depend on one person.Šta se radi: Godišnje povećanje plata u planu od prvog dana. Udeo u dobiti za šefove u kuhinji posle 18. meseca. Zapisani recepti i standardne procedure, da posao ne visi na jednom čoveku.

Rent: increases and a new leaseKirija: rast i novi ugovor

HighVisok

Central Vračar streets are among the most expensive in the city to rent. Units >100m² on Njegoševa: 1.500–2.500 EUR/month (CityExpert, NadjiDom, 2024). A new lease in year 2 or 3 can turn a 19% EBITDA margin into bare survival.Centralne ulice Vračara spadaju među najskuplje za zakup u gradu. Lokali >100m² na Njegoševoj: 1.500–2.500 EUR/mesec (CityExpert, NadjiDom, 2024). Novi ugovor u 2. ili 3. godini može EBITDA maržu od 19% da svede na jedva preživljavanje.

What we do: A lease of at least 5 years, with a cap on the annual rent increase. Krunska instead of Njegoševa if the difference in rent is >30%.Šta se radi: Zakup na najmanje 5 godina, sa ograničenim godišnjim povećanjem kirije. Krunska umesto Njegoševe, ako je razlika u kiriji >30%.

Unfamiliar menuNepoznat jelovnik

MediumSrednji

Escargot, sole meunière, bisque: for a good share of guests on Vračar these are unfamiliar dishes. The bistro should not apologize for its menu, but it must not seem out of reach either. The first 60 days will show whether the concept works with local guests.Escargot, sole meunière, bisque: za dobar deo gostiju na Vračaru to su nepoznata jela. Bistro ne treba da se izvinjava za jelovnik, ali ne sme ni da deluje nedostupno. Prvih 60 dana pokazaće da li koncept prolazi kod domaćih gostiju.

What we do: Every unfamiliar dish gets one sentence on the menu about where it comes from. Every waiter tastes the whole menu before opening. Familiar dishes (steak frites, chicken thigh, carp) keep guests coming while they build trust.Šta se radi: Uz svako nepoznato jelo na jelovniku piše jedna rečenica o poreklu. Svaki konobar pre otvaranja proba ceo jelovnik. Poznata jela (steak frites, pileće bedro, šaran) drže goste dok ne steknu poverenje.

SummerLeto

MediumSrednji

In July and August Vračar has, by my estimate, 30–40% fewer office workers, because they are at the seaside. Tourists at the church make up part of it, but not at dinner. Without a terrace, summer is a much bigger risk.U julu i avgustu na Vračaru je, po proceni, 30–40% manje ljudi iz kancelarija, jer su na moru. Turisti kod Hrama delimično nadoknade, ali ne za večeru. Bez terase, leto je mnogo veći rizik.

What we do: A terrace of at least 12 seats is a must, not an extra. The summer menu moves to lighter dishes. In August a smaller team works, only as many people as are needed.Šta se radi: Terasa od najmanje 12 mesta je obavezna, ne dodatak. Letnji meni ide ka lakšim jelima. U avgustu radi manji tim, onoliko koliko je potrebno.

Imported goodsUvozna roba

Low / manageableNizak / upraviv

Dover sole, Burgundy snails and some of the charcuterie need reliable importers. Shortages happen. Three dishes on this menu depend on special sourcing.Dover lista, burgundski puževi i deo charcuterie robe traže pouzdane uvoznike. Nestašice se dešavaju. Tri jela na ovom jelovniku zavise od posebne nabavke.

What we do: Two independent suppliers for every imported item before opening. The floor has an agreed way to say when a dish runs out (“86”). A seasonal off-menu dish fills the gap.Šta se radi: Dva nezavisna dobavljača za svaki uvozni artikal pre otvaranja. Sala ima dogovoren način da javi kad jelo nestane („86“). Sezonsko jelo van jelovnika popunjava rupu.

Drifting from the conceptUdaljavanje od koncepta

Low (if the plan holds)Nizak (ako se drži plan)

Month four, the room is half empty. The investor suggests pizza or grill. That is how a bistro starts to disappear, not all at once but dish by dish. After ten dishes like that, the concept is gone.Četvrti mesec, sala je poluprazna. Investitor predlaže picu ili roštilj. Tako bistro počne da nestaje, ne odjednom nego jelo po jelo. Posle deset takvih jela, koncepta više nema.

What we do: The menu is part of the contract. Changes go through the same analysis as at the start. The rule: a new dish comes in only when one goes out, so the number of dishes stays the same.Šta se radi: Jelovnik je deo ugovora. Za izmene se radi ista analiza kao na početku. Pravilo: novo jelo ulazi samo kad jedno izađe, pa broj jela ostaje isti.

The concept answers what Vračar is missing Koncept odgovara na ono čega na Vračaru nema

The numbers before opening Brojevi pre otvaranja

Every dish earns its place Svako jelo zaslužuje svoje mesto

A dining room does not run itself Sala se ne vodi sama od sebe

Every risk has a name Svaki rizik ima ime

Vračar has room for a bistro like this.
The rest comes down to execution. Vračar ima mesta za ovakav bistro.
Ostalo je na izvođenju.

This document is an example, not a finished project Ovaj dokument je primer, ne gotov projekat

Bistro Vračar

The concept answers what Vračar is missing Koncept odgovara na ono čega na Vračaru nema

The numbers before opening Brojevi pre otvaranja

Every dish earns its place Svako jelo zaslužuje svoje mesto

A dining room does not run itself Sala se ne vodi sama od sebe

Every risk has a name Svaki rizik ima ime

Vračar has room for a bistro like this.The rest comes down to execution. Vračar ima mesta za ovakav bistro.Ostalo je na izvođenju.

This document is an example, not a finished project Ovaj dokument je primer, ne gotov projekat

Vračar has room for a bistro like this.
The rest comes down to execution. Vračar ima mesta za ovakav bistro.
Ostalo je na izvođenju.