* Calculations use average data for Russia

Many supporters of a healthy lifestyle foam at the mouth argue that fried meat is harmful to the body, vegetarianism is becoming more and more fashionable, but all these changes in the gastronomic consciousness of the population do not affect the popularity of one of the favorite dishes of Russian people - barbecue. Juicy, exuding an amazing aroma, meat cooked on an open fire is strongly associated by most Russians with a holiday, a plentiful feast and friendly company.

An entrepreneur who decides to go into the barbecue business must necessarily reckon with the competitive factor. In some areas, barbecue houses have grown like mushrooms after rain, and now they are strangling each other. It is not worth starting a business in such conditions. For a barbecue, a place is suitable where there are no other barbecues and a large number of cafes and canteens, but there are many people, and it is better to choose a busy part of a densely populated residential area than the city center. So in the cost of rent, you can gain, and be closer to the main consumers of barbecue - people who decide to eat well after work or on a day off. If the establishment is lost in the depths of courtyards, then you will have to spend a lot of money on various outdoor advertising (banners, signs, stands, etc.), and many potential customers will never reach the barbecue, because they are too lazy to look for it in the lanes. It is also worth mentioning that a barbecue house located in a residential area will attract mainly residents of this area, but an institution opened near a high-traffic road will be noticed by all passers-by.

Now let's talk about the room. The size depends on whether the establishment will be focused on preparing barbecue to take away or attracting visitors to the hall. In both cases, the barbecue area must comply with sanitary, fire and other requirements. An entrepreneur may benefit from official documents containing these requirements:

1. SNiP 2.08.02-89 "Public buildings and structures".

2. SNiP 2.09.04-87 "Administrative and domestic buildings".

3. SNiP "Public catering establishments".

4. SNiP “Natural and artificial lighting. Design standards".

5. "Fire safety rules in the Russian Federation" PPB-01-93.

6. SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and handling of food products and food raw materials in them."

7. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

A barbecue can be located both in a separate building and in a part of a residential or public building, but the proximity to a catering establishment should not worsen the living conditions of people. It is best to rent or buy a room that has already been used as a cafe, as refurbishment of the premises is fraught with unnecessary costs and paperwork. In the case when the premises have already been used by a public catering enterprise, preparing the area for opening a barbecue (purchase of equipment, furniture) will cost from 200 thousand rubles.

If the barbecue is located in a residential building, then its entrance and emergency exit should be isolated from the residential part of the building, and food should be received from that part of the house that does not have windows. The parking area for personnel and visitors should be located on the side of the roadway, and not in the yard.

The premises of the catering establishment are necessarily equipped with water supply and sewerage. The operation of a barbecue, in which there is no bathroom, is prohibited. The bathroom must be equipped with an autonomous ventilation system. All sinks must have hot and cold running water. The walls of the kitchen are tiled to a height of 1.7 meters. The floor must be non-slip. The wall decoration of the barbecue hall should be easy to clean and comply with fire requirements.

General cleaning of the catering premises should be carried out at least once a month. Separate equipment is allocated for cleaning industrial premises and toilets, which is stored separately and has a special marking.

Cutting equipment is marked by groups in accordance with the products processed by it. Since the barbecue is, in fact, an establishment of one dish, cutting equipment is used for meat, fish, vegetables and bread. After all technological operations, knives and boards are thoroughly cleaned with detergents and hot water and stored in a specially designated place. The deck for cutting meat is installed on a special stand or crosspiece, firmly fastened with metal hoops. Every day after the end of work, the deck is cleaned with a knife and sprinkled with salt.

For washing dishes and equipment, industrial sinks and brushes are used. The dishes are dried upside down on racks or lattice shelves. In the washing part, instructions are posted on the rules for washing dishes and equipment and indicating the concentrations of detergents. It is most convenient to use a two-section sink. Welded stainless steel sink costs from 7 thousand rubles. Racks for drying and storing dishes and equipment will cost 8-15 thousand rubles.

Now about food storage. All products are divided by type and stored separately. Raw and cooked foods are also stored separately. And spices and other strong-smelling products are stored in well-closing containers. The storage conditions and expiration dates of products should be carefully observed. Do not be greedy and feed visitors with spoiled meat. At best, they will find another barbecue. At worst, you will pay fines and compensation. Refrigeration chambers should be equipped with easy-to-wash racks. Chilled meat carcasses are hung on hooks so that they do not come into contact with each other and with the walls. The bird is stored in the supplier's container on racks or stacks. To ensure air circulation between the carts, slats can be laid. The best barbecue is obtained from fresh meat that has never been frozen, but if you still plan to use frozen raw materials, then you should equip a place to defrost food. The meat is defrosted in a defroster or on a production table. It is not recommended to defrost meat in water and re-freeze meat. The bird is thawed in air, washed with running water and laid cut down. Fish can be thawed in air or in cold water at a temperature not exceeding 12 degrees. It is better not to defrost sturgeon breeds in water.

Production cutting tables with a board cost from 2.5 thousand rubles. When using different cutting boards and a small amount of production, you can get by with two tables.

The main equipment in the barbecue is, of course, the barbecue. There are special braziers for cafes, equipped with an exhaust hood and a damper, which ensures fire safety. The cost is from 20 thousand rubles. The device can also be electric or gas. The shish kebab has automatically rotating skewers providing uniform roasting of meat for the shortest possible time (from 15 to 25 minutes). The cost of equipment starts from 25 thousand rubles for an electric furnace, and from 40 thousand rubles for a gas one. Barbecue for indoors is used in the cold period. In summer, if there is space, barbecue is cooked in the best traditions on coals in the open air. This is possible if the barbecue has its own yard.

The kitchen of a catering establishment is usually equipped with an exhaust (ventilation) umbrella, which is installed in the exhaust ventilation system above any type of thermal equipment in order to purify the air in the room. The cost of an umbrella is from 10 thousand rubles.

The barbeque hall is usually furnished with several tables at which visitors can eat or wait for their order, and a bar counter. The cost of one wooden table with four stools is 5-10 thousand rubles, a bar counter - from 10 thousand rubles.

In addition to barbecue, sauces, bread, onions and vegetables and drinks are usually served. Most barbecue lovers prefer to consume their favorite dish in combination with alcoholic beverages: vodka, cognac, red wine, beer. The presence of a bar will attract many visitors and bring additional income, but then you need to think about a spacious hall and purchase a license for the sale of alcoholic beverages, which costs 40 thousand rubles.

Permission to open a public catering establishment is issued by Rospotrebnadzor. To obtain a permit, you need to collect a large package of documents. Assistance in paperwork is provided by various law firms, asking for their services from 10 to 20 thousand rubles. It is difficult to get permission on your own, but it is possible that you will only have to spend a lot of time and effort, but if every penny counts, there is no choice. When an enterprise is already registered as an individual entrepreneur or LLC, is registered with the tax office and has a current account, the following documents should be submitted to Rospotrebnadzor:

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• premises lease agreement;
• a copy of the design conclusion for catering facilities (or the project itself, if the conclusion was not issued);
• calculation of the amount of food waste depending on the capacity of the enterprise;
• permission on the possibility of placement;
• a copy of the BTI floor plan with an explication for the catering facility;
• a copy of the general plan of the territory;
• communication schemes (ventilation, water supply, sewerage);
• layout of technological equipment;
• copies of valid agreements with Vodokanal;
• passports for existing ventilation units and air conditioning systems;
• act of revision, cleaning and disinfection of ventilation, sewerage systems, checks of thermal and refrigeration equipment in the catering unit;
• contract for the maintenance of ventilation and air conditioning systems, incl. disinfection;
• copies of bacteriological and chemical analysis of drinking water;
• a copy of the certificate of state registration of the barbecue.
• a copy of the tax registration certificate;
• bank details (in full), certified by the "live" signature of the director and "live" seal;
• a copy of the charter of the enterprise (if an LLC is registered);
• copies of orders on the appointment of responsible persons for the PC (production control);
• assortment list of products;
• copies of contracts for the disposal of waste: solid waste, food, mercury-containing and fluorescent lamps;
• copies of contracts for the supply of food and food raw materials;
• a copy of the contract for deratization, disinfestation and disinfection works (+ license);
• a copy of the contract for periodic medical examinations (+ license);
• sanitary passport for the object (issued in the disinfection service);
• decorated corner of the consumer (registered book of complaints and suggestions, Federal Law 52 of 03/30/1999 "On the sanitary and epidemiological well-being of the population", "San. rules for the organization of public catering and additions to them", "San. rules for the implementation of the production control plan" , "Hygienic requirements for the shelf life of food products", "Law on the protection of consumer rights", etc.);
• journal of accounting and expenditure of disinfectants with an approved calculation;
• issued medical books of employees.

In the barbecue, visitors are attracted not by the beautiful interior, not by the cozy atmosphere, but by the delicious barbecue, which is obtained under two equally important conditions: the use of fresh meat and the correct cooking technology. Let's focus on meat.

In order for the cook to always have fresh meat at his disposal, you need to conclude an agreement with a supplier who will bring the required amount of food every day or every other day. After a couple of weeks of work, it will become clear how much meat you need to order, in addition, the size of the order can be adjusted. The supplier must have documents confirming the quality and safety of products. It is forbidden to use meat without a stamp and a veterinary certificate for cooking in public catering. Direct producers prefer cooperation with large buyers, among whom it is quite difficult to get a barbecue, unless, of course, we are talking about a network of establishments. Therefore, you will have to look for a supplier through resellers and, therefore, pay more. But this also has its advantages: you can choose among the range of products from different manufacturers and you do not need to organize the delivery of meat. The choice of meat suppliers on the market is quite large. When deciding to start cooperation, you need to make sure that you have the necessary documents and look for reviews about the company. Notoriety usually spreads faster than any advertising, and if you are not too lazy, you can find interesting information on the Internet. The larger the batch, the lower the price of meat, but it’s not worth saving in this way, otherwise you will have to decide what to do with the surplus of a perishable product.

The situation is similar with suppliers of vegetables and bread: you need to check the company's documents and decide whether the proposed working conditions are suitable.

The profitability of a barbecue can be high if there is a sufficient number of visitors. Wholesale purchase of pork, for example, will cost 130-150 rubles per kilogram, and a kilogram of ready-made pork kebab costs from 600 rubles. Establishments that have many regular customers who return over and over again for cooked meat usually flourish. These people buy themselves and recommend the institution to friends, neighbors, relatives.

If you have transport and a driver, you can offer customers a service that is in ever-increasing demand in big cities: barbecue delivery. Often people simply do not have enough time to get to the barbecue, so fast delivery will definitely be in demand. Delivery is usually free if the price of the order exceeds a certain amount, for example, 800 rubles.

In the ready-made business market, there are periodically offers for the sale of a barbecue house. In the regions, the average cost of barbecue houses is 400-600 thousand rubles, Moscow establishments cost from 1.5 million.

Natalya Merkulova

Barbecue houses are traditionally popular among Russians: they always have a good time or just have a snack, enjoying the aroma of meat “with smoke” and watching the masterly work of the cook. A small cafe with a menu consisting mainly of grilled meat dishes is sure to attract customers and bring considerable income to the owners.

How to open a barbecue business? It’s worth starting with a business plan and cost calculations, then finding a suitable premises and starting to process all the necessary documents and permits - for the type of activity, raw materials and products, staff compliance with certain requirements. The next stage is the purchase and installation of equipment, the search for suppliers, the hiring of workers and the development of the menu. After that, it remains only to get to work, reach the planned turnover and get a well-deserved profit.

Obtaining permissions from the authorities

It will take some time to complete the necessary paperwork. Although the time limits for issuing permits are regulated, Just in case, add about 20% to them, taking into account the well-known human factor.

A novice entrepreneur will need to register with the tax office: either an individual activity or an LLC (legal entity) is declared. Choose code 55.30 under the name "Activities of restaurants and cafes" and a simplified tax payment scheme of 15% of profits. In both cases, you will need a passport and a receipt; for LLC the list of documents is expanded. The duty is 800 rub. for individual entrepreneurs and 4000 rubles. for LLC.

Rospotrebnadzor issues a permit for entrepreneurial activity after the san.-epid. service (SES) will draw up a conclusion about the products and the premises, issuing a hygiene certificate within 60 days (free of charge), valid for 1 to 5 years. Vehicles for transporting meat also need a certificate from the SES.

If alcohol is sold in the barbecue, then a license for the right to trade in these goods will be required. All employees are required to have valid health books.

Business features

Firstly, the shish kebab belongs to the category of “one-dish” establishments, where the priority place on the menu belongs to shish kebab and its variants - for example, grilled meat or fish. Means, the cafe is unlikely to attract gourmets and it is worth paying attention to simpler customers, choosing a location for a barbecue.

Secondly, you should not count on a vegetarian and adherents of a healthy lifestyle either, and taking into account the price, schoolchildren and students “drop out” of the ranks of customers.

The third feature: if your cafe is open and the chef works on the street, then the seasonality factor of services comes into force. Indeed, in winter, hardly anyone will agree to freeze while waiting for an order.

But the weakest point when opening a barbecue is the bureaucratic stage: a catering company, even the smallest one, cannot be opened without all sorts of certificates, eventually allowing you to feed visitors.

Profitability

Barbecue area about 100 sq. m. pays off in one and a half to two years. Let's calculate the approximate costs: the purchase of equipment - 150 thousand rubles, a communal apartment - up to 3 thousand rubles per month, it will take from 15 thousand rubles for staff salaries, renting premises - about 50 thousand rubles. plus the cost of purchasing raw materials.

Production: for a working day (12 hours), one cook will be able to use two barbecues cook 50 kg of meat or 170 servings. In the season from May to September, this is normal attendance for a small cafe, but from October to April, the numbers are at least halved. With a serving cost of 150 rubles. we receive revenue of about a million rubles per year, including 30% of the income from the sale of drinks and other offers on the menu.

The total cost of raw materials and other goods will be about 450 thousand rubles. in year; turnover, taking into account seasonality - 11,880,000 rubles, gross income 6,504,000 rubles, net profit 2,487,000 rubles. The profitability of the barbecue house is 21%, the payback of the enterprise is 2 years.

Where to open?

The main thing is that the chosen premises must comply with fire safety requirements, otherwise there will be no work permit. Operating water supply and sewerage, electricity, ventilation in the kitchen are prerequisites for obtaining a certificate from the SES.

The best location for a barbecue - next to a large stream of people who are not particularly picky about food and who have time to wait, until the order is ready. It can be stations and bus stations, markets or a busy highway, embankments with a promenade area and beaches.

When choosing a place for a cafe, it is worth considering that not everyone likes the smoke from the barbecue, and neighboring enterprises may not be happy with you; so try to find a spot within a few tens of meters from the nearest fellow entrepreneur, whatever he does.

Equipment

Approximate costs for equipment for a barbecue area up to 100 sq. meters - from 100 to 150 thousand rubles. You will need:

• barbecues and skewers;
• oven and microwave oven;
• separate refrigerators for storing meat and a refrigerator for other goods;
• powerful hood for the kitchen;
• cutting tables;
• kitchen utensils, crockery;
• distribution rack;
• tables and chairs.

You can save money by offering kebabs to go: then you won’t need furniture for the hall, and ordinary dishes can be replaced with disposable ones, made of cheap cardboard or plastic.

Menu development and supplier search

Shashlik is the main dish on the menu, but You can make it from almost any food. Meat of various varieties and from different parts of the carcass, chicken, fish and shrimp, shellfish (including snails), vegetables, even fruits and marshmallows on a skewer as a dessert, and toasted bread (of course, several varieties) with cheese ... Delicious! Add all sorts of cakes, polenta toasted on fire - in general, turn on your imagination or look on the Internet for recipes from craftsmen. The main thing is to be different from competitors by offering something original and inexpensive, and good word of mouth will do everything to attract new customers without advertising costs.

Additional dishes in the form of pastries, desserts and drinks can bring up to 30% of the total profit! Do not neglect the range of juices and sodas, tea and coffee, and frozen desserts - buns, pies - are easy to prepare and have a long shelf life. Think about the children's menu, because children always bring their parents and their friends, also with their parents, and so on.

Side dishes and salads, sauces and marinades, herbs and pita bread are a great decoration for barbecue and additional income. "Free applications" to the main course in the form of mini cuts of vegetables or a couple of pieces of pita bread will surely please guests and increase orders, and they can cost you a penny.

The wine list and cognacs are classic barbecues, which perfectly fit modern cocktails, beer of different varieties. It is more profitable to buy alcohol in bulk and only from official dealers who guarantee quality.

The search for suppliers of raw materials is better to start on the recommendation, otherwise problems from the category of possible ones will turn into inevitability. A reputable butcher with a reputation, of course, will charge more for his products than a beginner, but the quality of the meat and the availability of real certificates are a clear plus. If you want to save money, look for a farmer who personally raises livestock or poultry, and is very interested in regular customers. Retail chains are also suitable for the role of a supplier, but they are essentially resellers, and the price will definitely be higher than that of manufacturers or a large wholesaler.

The main rule for everything edible that gets into your barbecue: it must comply with all standards (sanitary, veterinary) and, as a result, be liked by visitors.

Problems

There are always problems, where without them ... The main trouble of a novice entrepreneur lies in wait at the start: obtaining all kinds of permits and certificates can take a long time, so be patient and treat everything philosophically.

To protect your nervous system, before deciding to open your own business, be sure to consult with people who have practical experience in business. You will learn a lot of interesting and necessary things, but to save time, make a list of questions that interest you in advance.

The second problem is find normal workers, and the key figure is the cook. If this is a beginner, then he has a lot of energy and optimism, but not enough experience. A professional can be a champion barbecue cook, but if he has a quarrelsome character ... Ideal options are rare, so you have to work hard at interviews with applicants to create your team.

The search for a supplier, the seasonality of the business - this has already been discussed. Force majeure circumstances are always possible, no one is insured against them, but many problems can be solved if there are financial resources and time.

Summing up, we can confidently say that a barbecue is a profitable business. Its main advantages are low start-up costs, quick payback and positive traditions that are supported by the majority of the population, which forms a constant demand for a delicious dish.

In this material:

A barbecue business plan allows you to predict the development of your own business from scratch, minimize costs and prevent losses, achieving a stable profit. How to insure yourself against seasonal recessions and how to attract customers by beating competitors?

The aroma of barbecue evokes thoughts about relaxation, the sea, the sun. A rare picnic is complete without meat grilled on coals. But it is far from always possible to fire up the brazier whenever a desire arises. This is exactly what barbecue houses are for: a hospitable and skillful chef will turn pork, beef, lamb, chicken into a hearty and tasty dish, which is so to the liking of a Russian person, in front of an astonished audience.

Features of the barbecue business

Relevance

Despite the huge number of catering establishments operating in different formats, the popularity of barbecue remains unchanged. Neither fast food, nor a coffee shop, nor cooking can compete with a barbecue. Shish kebab is self-sufficient (although this does not exclude the possibility of diversifying the menu with cold appetizers, vegetable cuts and salads), it acts as a separate dish and is an ideal snack for beer, wine, even champagne, and stronger drinks - vodka, cognac. The idea of ​​​​opening a barbecue will justify itself quickly enough if you approach the organization correctly. First of all, you need to decide on the format:

• seasonal trade involves the organization of a mobile point - a barbecue under a canopy (the chef cooks in front of customers) and tables for visitors;
• a stationary institution, decorated and equipped according to all the rules and regulations.

Advantages and disadvantages

• relatively small start-up capital;
• payback period - 14-16 months;
• the chef does not need to be able to cook other dishes, which greatly simplifies the task and reduces the waiting time for the order;
• the presence of alcoholic beverages in the menu significantly expands the range of the order and increases the number of ordered barbecue;
• mobile kebab houses can be moved from one point to another, in search of a better place and more profit.

• seasonal fluctuations affect the profitability of the business;
• meat is a perishable product, so violation of sanitary standards (especially in the hot season, during the season) is fraught with either loss of money or problems with visitors.

Meat cooking technology

To prepare a classic barbecue, you will need fresh meat - lamb, beef (veal), pork, goat meat; 3% vinegar, cucumbers, tomatoes, tomato sauce, green and onions, lemons.

The meat is cut into cubes, the weight of one cube is 35-40 g. There are 4-5 pieces per serving of barbecue. The meat is salted and peppered, sprinkled with vinegar. If veal, lamb (fish and chicken) are used in cooking, then the meat can not be marinated, vinegar is not needed, and onions are not allowed for such a barbecue.

In other cases, the meat is mixed with onions, cut into rings, and left for 5-6 hours.

Barbecue is fried on charcoal or grill, after putting the prepared meat on a skewer.

Not everyone and not always adheres to the classic recipe, the masters have their own options for marinades, in addition to meat, vegetables are fried - tomatoes, eggplant, sweet peppers, zucchini.

How to start a barbecue business?

Objective of the project

The goal that an entrepreneur sets for himself when opening a barbecue is to organize a stationary or mobile catering point, the main dish of which will be barbecue. Business involves conducting an advertising campaign and attracting customers in order to make a profit.

Description of services

1. Cooking barbecue from different types of meat and fish on an open fire (charcoal). The more varied the assortment of the main dish, the more popular the institution will be. A prerequisite is that the kebab stated in the menu must be on the client's table after the allotted time. Nothing harms the image so much (except for stale products) as the phrase: “Sorry, there is no beef (pork, fish, veal) now, we can offer chicken barbecue.”
2. Implementation of related products - drinks, bread / pita bread / unleavened cakes, vegetables, sauces, herbs.
3. Delivery of barbecue and vegetables to the specified address, takeaway trade.

You can diversify the leisure of visitors by organizing musical accompaniment (live music), hookah.

The target audience

The work of the institution is designed for young people aged 20-35 with an average income. As a rule, men prevail, but with due diligence, the barbecue will become a place of leisure for youth companies and family holidays. Parties, holidays in a free format without officialdom will optimally fit into the concept of a barbecue. However, it is important to keep a balance here: a low check is justified by high traffic and the barbecue is developed due to turnover. Companies that order a portion of barbecue, spend several hours at the table, become a hindrance to new visitors, and therefore threaten profitability. For organized events, it is important to agree on the amount of the check in advance and encourage subsequent orders.

Assessment of the level of competition

Barbecue business cannot be called low-competitive. In addition to direct competition, barbecue, trade is influenced by nearby catering establishments, especially fast food. However, a competent marketing campaign and tasty smoky meat will allow you to advance in the market and recoup your business.

Risk assessment

A stationary indoor establishment is less subject to seasonal fluctuations and a decrease in profits, which cannot be said about a mobile point or an open barbecue. When choosing a format, it is important to assess the risk of downtime during the low season. It is especially important to take this factor into account in regions with short summers and low average annual temperatures and high humidity.

In addition, the work of the barbecue is directly tied to a stable supply of meat. When choosing a supplier, you should make sure of its reliability and decency.

In general, the barbecue is characterized as a business with low risks. Start-up capital is low and mostly invested in liquid assets. If the business does not go well, you can sell it in its entirety or sell off the acquired property, covering the losses.

organizational plan

Business registration

To open a barbecue, it is enough to register an individual entrepreneur and register with the tax office. However, if you plan to sell alcoholic beverages, you will have to register a legal entity with all the necessary documents and formalities (printing, opening a current account).

For the operation of the institution you will need:

• sanitary and hygienic conclusion;
• permission to operate a barbecue;
• trade license (if necessary);
• medical records for each employee.

Room search

Like any catering establishment, a barbecue room must comply with sanitary and hygienic requirements and not cause complaints from the fire inspectorate.

Location in a noisy crowded place, on the one hand, provides an influx of customers, on the other hand, guarantees huge competition. It is profitable to open barbecue houses on the outskirts of the city, along the highway. There should be convenient access to the establishment and the opportunity to leave the car. The idea to open your establishment in the premises where a cafe or bar used to work is justified from several positions. Firstly, it will certainly have the necessary communications, and secondly, visitors will be interested in a new point and drop by, if only out of curiosity. And whether they will come again depends on the barbecue staff.

Menu planning

For obvious reasons, the center of the menu, its main dish will be barbecue. The more diverse the options offered, the more fans the barbecue will get. However, it is worth considering the possibility of timely supplies of all necessary types of meat.

The kebab will be complemented by: fish and seafood on coals, baked and fresh vegetables, unsweetened pastries, salads, drinks. The format of the establishment also determines the price range of the menu.

Equipment and furniture

For work you will need:

• barbecue (one or more) with skewers;
• grill grates;
• kitchen utensils and crockery;
• dispensing counter;
• furniture for visitors (tables, chairs);
• coat hangers.

Chairs can replace soft sofas, armchairs - the choice depends on the design and style of the room.

Refrigeration chambers are needed to store meat and other products, a modern powerful hood will help to provide ventilation, and a dishwasher will be a useful purchase.

A separate item of expenditure in a stationary institution is the equipment of a sink and a bathroom.

Barbecue staff

In addition to a qualified cook (or two, if the barbecue will work seven days a week for 10-12 hours a day), we need waiters, kitchen workers, cleaners, an administrator, an accountant, a security guard. In order not to keep visitors waiting, an assistant in the kitchen can cut salads and serve orders.

Advertising and marketing

A bright catchy name, an attention-grabbing sign is the tip of the iceberg. You need to start an advertising campaign a few months before the opening, during the repair and equipment of the premises. Information on the Internet, distribution of flyers and leaflets, advertising in public transport, on light screens, billboards - the more active work is carried out at the preparatory stage, the more interest will be generated by the opening of the barbecue. By this day, it is worth timed with treats and discounts, showing yourself in all its glory. For regular customers, you can provide bonuses, promotions, a cumulative or incentive system of discounts.

Financial plan

Investments in business

• purchase of equipment, furniture, kitchen utensils - 350 thousand rubles;
• purchase of overalls, packaging materials for take-away trade - 40 thousand rubles;
• arrangement and repair of the premises - 300-350 thousand rubles;
• paperwork -4 thousand rubles.

Monthly expenses

• rent - 30 thousand rubles;
• salary - 150 thousand rubles;
• utilities - 20 thousand rubles;
• purchase of products, coal - 100 -120 thousand rubles;
• advertising - 10 thousand rubles.

Income, profit calculation

Profit calculations can be determined only after the place is chosen and the estimated attendance of the institution is estimated.

If it is possible to process and sell 0.5 centners of fresh meat per day (about 38 kg of fried meat), then a figure of about 1.1 tons per month comes out. Purchasing meat from a peasant farm guarantees an acceptable price and stable supplies of quality meat.

A compact cafe of a specialized type is called a barbecue, where grilled meat and vegetables are called as a priority assortment of dishes. The opening of a barbecue, timed to coincide with the summer season, may well bring a considerable income, provided that all the rules for the creation and subsequent conduct of this business are observed.

Business - barbecue plan

The key to the success of any enterprise depends entirely on the development of a preliminary business plan, and the relentless pursuit of it in the future. The implementation of barbecue is one of the types of business in the field of catering, which can bring significant dividends due to the great popularity of this dish. In essence, the barbecue is a small cafe, equipped with specialized equipment, offering customers a highly specialized menu, which is dominated by meat products.

Opening a barbecue implies following a certain set of items that are mandatory. A step-by-step instruction for implementing the above idea might look like this:

• collection and preparation of necessary documentation;
• registration of a catering point;
• preliminary cost calculation;
• choosing a suitable location;
• purchase of equipment;
• recruitment.

Required documents

The first step in opening a business for the sale of barbecue is the registration of the future business with the tax authorities. First you need to decide on the type of future enterprise. IP and LLC are called as a priority. The first option is the most acceptable due to the relatively low cost of the procedure. But to decide exactly what is better for an individual entrepreneur or LLC will help.

Basic documentation required to open a barbecue:

• Agreement received from the bodies of Rospotrebnadzor. This document gives the full right to place a catering point in a pre-selected place.
• Sanitary and epidemiological conclusion. Documents of this kind are valid for five years from the date of receipt. In accordance with the examination carried out, the compliance with the sanitation standards of the premises, directly in which the production and subsequent sale of barbecue, equipment, products used as raw materials for cooking, which make up the main assortment of cafes, storage of semi-finished products and transportation, will be determined.
• Medical books. This document is issued for each employee included in the official staff of the barbecue. Books are a prerequisite due to the fact that the activities of personnel are associated with direct contact with food, their storage and delivery.

Obtaining each of the above documents entails certain financial costs, the amount of which may vary somewhat depending on the method of obtaining the service. So, for example, obtaining medical books is possible after the employees of the cafe pass the necessary tests. Such a procedure can be carried out both in a medical institution and outside the cafe. The latter provides a slightly higher price.

Location selection criteria

An important aspect of the profitability of a barbecue is the choice of location. The most acceptable option directly depends on the type of cafe. The main ones are as follows:

1. open type- the term refers to a room provided for work exclusively in the summer. Most often, summer terraces equipped with a minimum set of auxiliary equipment are called outdoor cafes.
2. closed type- this type provides for the presence of a heated room that provides for the needs of a cafe, and is intended for operation throughout the year, including in winter.

As already mentioned, one of the determining factors in the profitability of a business based on the sale of barbecue is the location of the point. When choosing a location, consider the following aspects:

• passage zone. As the optimal location options, such places as the highway, working and industrial zones, and recreation areas are called. In a word, it is best to place a cafe where there is always a possibility of finding potential visitors.
• if the kebab business considers as a priority not the sale of kebabs directly in the cafe, but the delivery of dishes at home, the location does not really matter.
• in summer, it is ideal to place a cafe in parks, near various water bodies, on beaches. The aroma of meat roasted on blazing coals will be the best advertisement in such cases.

Necessary equipment

As equipment that must be purchased at the initial stage of opening a barbecue, the following should be mentioned:

• skewers, made of high quality metal and a brazier, on which the process of cooking meat will take place.
• if a closed room is used as a barbecue room, it is necessary to equip it powerful hood.
• dishes, which will be used both for the preparation of products and for serving ready meals. The second option can be excluded if you plan to use disposable tableware.
• refrigerators and freezers. Ideally, it is necessary to equip the cafe with units in the amount of two pieces. One of them will be provided for the storage of semi-finished products and raw meat, and the other for finished products.
• chopping tables, and lockers, or shelves necessary for storing cutlery and some products.
• tables and chairs intended for visitors.
• rack, used both for distributing ready-made dishes, and for visually separating the kitchen and the hall for visitors.
• additional accessories necessary to create coziness and comfort in the room.

Recruitment

Depending on the size of the future barbecue, it is necessary to staff the staff with the required number of workforce units. So, for the functioning of a small cafe, only three people will be enough:

• Directly cook or barbecue, which will be engaged in the manufacture of a priority dish - shish kebab. If you plan to cook additional products, for example, salads, desserts, second courses, you should staff the staff with two chefs.
• Cleaner, whose duties may include both cleaning the premises and washing dishes.
• Waiter or bartender. As a rule, in small cafes, only one person combines this position due to the limited number of seats for visitors.

As additional positions it is quite possible to name the administrator. However, the activities of a small barbecue may well be successfully carried out without his participation.

Proper organization of production

Important! Without a well-thought-out and competent organization of production, a business will not bring the desired results.

For the successful functioning of the barbecue, the following points must be observed:

• Choice reliable supplier of fresh meat, which has the necessary documentation confirming the quality of the products sold. Often, the owners of small cafes get marinated meat ready for frying. Doing this is not recommended. In order to be sure of the quality and freshness of the products, you should cut and marinate it yourself.
• Menu development. Despite the fact that kebabs are the main dish of any barbecue, it is necessary to supplement the menu with bread products, fresh salads, herbs, and drinks. It is also possible to prepare second courses. It is unlikely that a cafe where only kebabs are sold will be profitable.
• Nice atmosphere, cozy interior, quiet music- all these details will attract more visitors. We should not forget about the cleanliness of the premises, dirty tables with food leftovers, the floor not washed since the opening day will scare away any, even the most unpretentious client.

Expected income and preliminary cost calculation

When conducting a preliminary calculation of the estimated costs, it is necessary to distinguish two main types: monthly and one-time. Monthly investment means the following:

• payment of wages to staff;
• purchase of meat products;
• purchase of additional products.

As for the one-time cost, it includes the repair of the premises, the purchase of equipment, furniture, as well as the payment of certain amounts for the registration of the enterprise.

In numerical terms, the costs may look like this (it should be noted that the prices are approximate, they can vary significantly depending on the region):

• The total amount of one-time expenses, subject to the availability of a ready-made premises, is about 300,000 - 500 - 000 thousand rubles.
• During each month, taking into account the payment of wages for three people and the purchase of products, the costs will amount to about 200,000 thousand rubles.

As for income, then, in accordance with rough estimates, it is at least 500 thousand rubles during each month. Of course, this is possible if the cafe is located in a crowded place, and at least 150 - 200 servings of barbecue, or 50 kg of meat, are sold per day.

In order to visually familiarize yourself with the main stages and rules for opening and subsequent running a business based on the preparation and sale of barbecue, you can watch a video containing information about the features and intricacies of opening a cafe:

Barbecue business options

The success of the barbecue and the level of popularity of the institution among visitors directly depends on the location. The most common options for the implementation of barbecue, as well as other products cooked on the grill, are the following:

• Barbecue indoors. A cafe of this kind operates, as a rule, throughout the year, and brings the highest profit. The main disadvantage in this case is the considerable costs associated with the preparation of the premises, as well as the purchase of the necessary equipment.
• Barbecue on the track. It is also a very profitable investment. With some distance from settlements, such a barbecue, if it sells really tasty and high-quality products, will be very popular.
• Takeaway. This type of barbecue requires minimal investment, since there is no need to prepare a hall for visitors and purchase the necessary furniture. However, the income may not be too high.
• Barbecue delivery to your home. Currently, the popularity of the food delivery service directly to your home is gaining momentum. Barbecue in this case is far from being a priority, which implies the opportunity to take a worthy place in this area.

So, preparing and running a business based on the sale of kebabs is a very profitable enterprise that will bring considerable income, subject to all rules and regulations. As a rule, a cafe operating throughout the year allows you to fully recoup the preliminary costs within one to two years.

Barbecue and outdoor recreation cause the most positive emotions, this is a fun pastime that people perceive with great enthusiasm. Therefore, barbecue houses are very popular establishments in any city or town. A meat dish cooked on fruit tree charcoal, on a brazier or a modern grill is one of life's best pleasures. The smell and taste of this dish attracts almost everyone. Thanks to this, the idea of ​​opening a barbecue business has always been and remains the most attractive.

This is a profitable business, because many Russians are happy to choose quiet places in nature to relax with the whole family. With a competent approach, barbecue business can bring not only prosperity, but also moral pleasure. Barbecue Café is an establishment that serves exclusively grilled meat.

The institution is open type - in the fresh air, and closed - in the form of a cafe. An open barbecue is a tent with tables and a kitchen outside. In the summer, such establishments delight visitors in city parks and recreation areas, on highways, and in other crowded places. The process of cooking meat is carried out on the street, and visitors are happy to watch. Summer barbecues operate only from spring to autumn, while indoor establishments allow you to enjoy your favorite dish at any time of the year.

Opening a stationary barbecue requires serious investments; a novice entrepreneur is unlikely to be able to open such a business. Therefore, it is better to start with a summer institution that does not require large initial investments.

The basics of starting a barbecue business

Before you open a business at a barbecue, you need to register it with the tax office, after choosing the most convenient form of ownership for yourself.

To open such a business, you need to specify OKVED 55.30 - the activities of restaurants and cafes. If you plan to open no more than one point, it is best to issue an IP and choose a form of taxation. The state duty will be 800 rubles.

After registering an individual entrepreneur or LLC, you need to obtain permits for business. For legal work, this is a hygiene certificate. This document is given for a period of 1-5 years, and it can be obtained by Rospotrebnadzor on the basis of previously carried out products and premises. Individual entrepreneurs can receive a sanitary-epidemiological certificate free of charge within up to two months.

Having registered a business as an individual entrepreneur, an entrepreneur cannot sell alcoholic drinks, they can be replaced with soft drinks, for which you do not need to have a license. But, if it is planned to include alcohol in the barbecue menu, it must be registered as an LLC.

The location of the cafe is coordinated with local authorities and fire safety services. And, of course, workers working with products must undergo a medical examination and receive medical books. The potential of this business depends on the quality of the products offered, the neat appearance and professionalism of the staff and the capabilities of the equipment.

Business premises and equipment

If it is planned to equip a barbecue house as a summer cafe on a certain land plot, for example, on the outskirts of the city, it is worth installing an aesthetically attractive tent. A toilet and a washbasin must be provided on the site.

Equipment required for the barbecue:

• barbecues and skewers
• cutting table,
• Dishwasher,
• freezer and refrigerator,
• disposable tableware,
• wash basin,
• kitchenware.

Tables and chairs for visitors to relax, it can be rattan furniture or plastic chairs tables. Be sure to take care of the sun umbrellas. You can choose any option that suits the landscape. The place should be cozy and attractive for rest and communication of visitors. The business hours are usually from 10 am to 10 pm. The optimal area of ​​the establishment is 100 sq. m, the number of serving tables is 8, where approximately 30 people can be accommodated.

Food delivery and barbecue menu

Delivery of products is an important organizational moment of this business. In order for the barbecue to be in demand, the menu must be varied, for this it is necessary to think in a timely manner about suppliers of pork, lamb, chicken loin, and vegetables. Barbecues of different types of meat, seafood and vegetables will attract customers with different preferences. In addition to food, it is necessary to take care of the delivery of coal and water.

It is better to purchase meat for barbecue from farmers who can provide a quality certificate for their products, and in the case of long-term cooperation, conclude an agreement.

If you buy already marinated meat, raw materials will cost more, which will affect the price of the dish. You can prepare the marinade yourself by cooperating with any canteen or marinate yourself. In the process of frying, the weight of the product decreases, which must take into account the weight of the product.

The barbecue menu must necessarily differ from the offers of competitors. In addition, your establishment should have some of its own innovations, for example, in the summer, a plate with chopped vegetables can really be served as a bonus to the main course. Kebabs can be served taking into account regional characteristics and culture of the people of the area. For example, you can serve them wrapped in pita bread or with various sauces, according to the wishes of customers.

Visitors to the barbecue should have the opportunity to taste a delicious dessert and a variety of soft and hot drinks in the cafe. As a dessert in the summer, it is better to offer ice cream with various fillings. Under a tent in the hot season, cuts of vegetables and salads quickly deteriorate, so you should limit their number on the menu. It is important to offer dishes from fresh products, this is the main component of success.

Business efficiency calculation

In order to finally decide on the question of how to open a barbecue house, it is necessary to carry out a calculation that will show whether this business is effective.

For clarity, you can divide the costs into 2 parts, one - from May to September, and the second period - from October to April (in thousands of rubles).

• The approximate cost of business equipment is 100.
• Furniture and other one-time purchases -160.
• Payment for utilities - 2 thousand / month.
• Salary of employees (6 people) - an average of 15.
• Funds for wages, taking into account the UST (35%) - 15x6 \u003d 90 + 35% \u003d 31.5.
• Renting a room for a barbecue - 60.

For 12 hours of work, you can cook 50 kg of raw meat on 2 barbecues - 170 servings.

In the cold season, the attendance of the barbecue is halved, that is, one brazier (in thousands of rubles) is enough for the business to work.

• The approximate cost of a serving of the finished dish is 160.
• Revenue for the month to be approximately 990.
• Expenses for finished products - 210.

In total, the turnover will amount to 11,880 thousand rubles.

Taking into account the seasonality of the business, it is possible to average the indicators for the year (in thousand rubles):

• The total income is approximately 6605.
• During the season, the profit will be 2000 in the cold season 502 - a total of 2503.
• Profitability of the enterprise is 22%.

Thus, the business will pay off in 2 years.

In order for the barbecue business to quickly pay off, many entrepreneurs open a home farm, raise livestock, chickens, pigs, etc. This eliminates problems with delivery and instills confidence in the quality of the food offered.

If you start this business from scratch, you can fry kebabs yourself or get by with the services of one cook. But, for the development of the business, waiters will be needed, and for shift work at least 4 people.

Despite the high competition, such a business has always been and remains a profitable business. The only disadvantage of this enterprise is the seasonality of the case. A well-chosen place for organizing a barbecue cafe can completely eliminate the issue of low payback for this business in the cold season.

Many people order takeaway dishes, saving themselves from unnecessary troubles about organizing family holidays, meeting guests, corporate parties. Therefore, if the question of how to open a barbecue is still relevant for you, go for it! And you will certainly be lucky!