Practical insights from industry leader Volodymyr Tolstov
Volodymyr Tolstov’s journey from office manager to one of Eastern Europe’s most respected hospitality executives is a masterclass in persistence, systems thinking, and leadership. Over nearly two decades, he has launched and managed dozens of successful restaurant and resort concepts, ranging from boutique cafés to large-scale entertainment destinations.
His portfolio includes the Czech restaurant and brewery Bogemsky, Italian pizzeria Maestro, patisserie Par Le Cinema, sushi bar Sushi Boom, banquet hall Semafor, bakery café chain Pekarsky Dvor, pan-Asian chain Aiva, Cheburechnaya No.1, Cafeteria No.1, and the beloved Odesa pub Magarych. His large-scale projects, including Hotel & Water Park Zatoka and Water Park Odesa, demonstrate his ability to manage complex, high-volume operations with precision and creativity.
Tolstov’s leadership excellence has earned international recognition. He was named Best Entrepreneur in the Restaurant Business at the 2020 Best Business Awards and has served as a jury member for both the 2021 Successful Ladies Awards and the Best Business Awards.
The Core Principles of Successful Restaurant Management
1. A Systems Approach
“A restaurant is, first and foremost, a living system,” Tolstov explains.
“Everything — logistics, training, service standards — must work in sync.”
He stresses the importance of structured processes, daily analytics, and continuous feedback.
Implementing and monitoring SOPs (Standard Operating Procedures) is essential. Consistency builds trust — both within the team and with guests.
2. Building and Developing the Team
Strong restaurants are built by strong teams. Tolstov’s leadership philosophy is grounded in mentorship and professional growth.
“Every employee should understand not just what they do, but why they do it.”
Transparent KPIs, open communication, and consistent training are non-negotiable. Motivation, he says, is the foundation of lasting success.
3. Supplier Relations and Cost Control
Profitability starts with smart procurement.
“At one point, we reduced cost of goods sold by 16% simply by analyzing inventory and revising our supplier strategy.”
Accurate purchasing systems and supplier accountability, he adds, are just as vital as menu design.
Scaling from Local Pub to Multi-Venue Operations
Tolstov’s management experience spans everything from cozy pubs to full-scale hospitality complexes.
“The difference lies in scale, not philosophy,” he explains. “The same principles — planning, standardization, financial discipline — apply everywhere.”
His passion project, Magarych, was deeply personal:
“I developed the concept, designed the menu, handpicked the team — even the décor was part of my vision. It was about creating an authentic experience.”
In contrast, managing Water Park Odesa and Hotel & Water Park Zatoka required industrial-level systems and planning:
“Eight food outlets, 250 rooms, complex logistics — success depended entirely on scalable systems, smart budgeting, and precision.”
From Experience: Crisis Turnaround at Pekarsky Dvor
“When I joined Pekarsky Dvor, the café chain was on the verge of collapse. Product quality was poor, and both locations were barely staying afloat,” Tolstov recalls.
His solution: bring production in-house.
“We launched a small factory, cutting production costs from 70% to 28%. Within six months, we rebranded, opened a third café, and nearly doubled revenue.”
The keys: quality control, efficient production, and consistent standards.
Common Pitfalls for New Hospitality Leaders
- Overvaluing design, undervaluing operations.
Beautiful interiors don’t fix weak kitchens or untrained teams. - Ignoring financial modeling.
You must understand your break-even point and seasonality before opening. - Skipping staff training.
Hiring without structured onboarding is the fastest route to failure.
“Restaurant management,” Tolstov says, “is systems thinking in motion.”
Management Tools That Actually Work
While technology helps, data discipline is what drives performance.
“I rely on daily KPIs — food cost, labor, ticket average, turnover, prep times, occupancy — and detailed checklists for every shift.”
Opening, closing, sanitation, and maintenance routines should all be documented, reviewed, and refined regularly.
“Checklists aren’t bureaucracy — they’re insurance against chaos.”
From Experience: Scaling Up with Redhead Corp.
As a consultant for Redhead Family Corp., Ukraine’s largest chain of family entertainment centers, Tolstov developed a scalable café model for shopping malls that hosted birthdays and events.
“We built family-friendly menus, streamlined logistics, and trained staff specifically for family service. Within two months, we launched in five cities. The cafés reached break-even within weeks and became a blueprint for expansion.”
Hiring Philosophy: Attitude Over Experience
“I can teach skills — but not motivation,” Tolstov explains.
He prioritizes composure, communication, and adaptability over technical experience.
His favorite interview question:
“What would you do if it’s Friday night, the fridge breaks, the chef calls out, and the restaurant is full?”
He says the answer reveals a candidate’s true problem-solving mindset.
Traits Every Hospitality Executive Needs
- Systems thinking – consistency is the ultimate competitive advantage.
- Stress resilience – calm leadership inspires confidence.
- People skills – hospitality is built on relationships.
“You can have 1,000 guests, 5 complaints, 3 no-shows, and supplier issues — and still need to deliver excellence. A good leader keeps order in chaos.”
Through his training company Maestro R, Tolstov has coached over 300 employees — from servers to managers — with a focus on certification, mentorship, and teamwork. The result: low turnover, high morale, and strong operational standards.
From Experience: A Local Legend — Magarych
At Magarych, Tolstov created a modern tribute to Odesa’s culinary heritage.
“We sourced ingredients daily from the historic Privoz Market, adapted regional recipes, and minimized waste. Guests could literally eat what was bought that morning.”
The venue became a cultural institution — part pub, part community hub — hosting live music, comedy, and local art.
“It wasn’t just a restaurant; it was a celebration of Odesa’s spirit.”
Advice for Aspiring Hospitality Professionals
Start by learning the fundamentals.
“Don’t rush into management. Spend time in the kitchen, on the floor, in purchasing — that experience is priceless.”
Invest in education and mentorship.
“Economics first, atmosphere second. When we built Bogemsky, we knew our costs, layout, and staffing needs before we designed a single tile.”
And most importantly — build a culture.
“Hire people, then build a team. Leadership isn’t about control — it’s about trust.”
Five Key Takeaways for Future Leaders
- Don’t rush. Spend at least 3 months shadowing experienced managers.
- Do the math. Know your break-even point before getting creative.
- Invest in training. It’s cheaper than bad reviews.
- Hire experts. A weak launch can damage your brand.
- Systematize everything. Consistency beats trendiness every time.
“A restaurant is more than a place to eat,” Tolstov concludes.
“It’s a system where every detail matters. When that system works, it creates not just profit — but joy.”
Article Written by: Adie Cheung
