Many cite the restaurant business as the most competitive and complex area of \u200b\u200bactivity.

But this does not mean that it is so large and unattainable that an absolute beginner cannot cope with it. The main thing is to adhere to orderliness and accuracy in your actions.

Nowadays, even small towns are ready to delight visitors with a huge variety of small and large restaurants. A young establishment will be able to compete with them only if it has a very narrow focus. For example, if it will be delicious to cook Chinese, French or Italian food.

In addition, according to experienced businessmen, the success of the work is strongly influenced by the literacy and determination of the owner. But if this business is something new and unknown for you, then it is better not to resort to drastic and drastic measures, but to monitor the reaction of visitors to the introduction of this or that additional service.

The success of the establishment largely depends on:

• from a good professional chef;
• from the zest peculiar to your institution;
• from a good location.

The danger in the form of bankruptcy scares many novice businessmen, and for good reason, because such an outcome is far from uncommon.

Interesting material on how to properly engage in such activities is presented in the following video:

Where to begin? Required documents

Before proceeding with checks and collecting documents, you need to provide yourself with a room that is ready for use.

Public catering establishment usually. The constituent documents of such a legal entity must consist of:

• decisions of founders to establish;
• certificate of registration of a legal entity;
• order on the appointment of a director;
• charter;
• certificates of receipt of TIN;
• letters with statistical codes (OKVED, OKPO, OKFS, etc.);
• certificates of registration with the MHIF;
• certificates of registration with the PF;
• agreement for opening a current account.

If such a form as JSC or JSC was chosen, then additionally documents on shares must be attached. The simplest organizational form is an individual entrepreneur, but at the same time it attracts very close attention of the tax inspectorate.

As for the premises, there must be documentary evidence that it is owned or officially rented.

The concept of the institution

An interesting idea should be the basis of a restaurant. But even if it is not there, this should not be an obstacle to starting your own business. The main thing is to have in stock a detailed concept, consisting of:

• positioning the restaurant;
• distinctive features of a business project;
• organizational and staff management structures;
• effectively organized zoning and maximum functionality of the premises;
• detailed instructions on maintenance methods;
• legend and original name;
• menu project;
• competitive analysis;
• list of basic and additional services;
• recommendations regarding advertising and promotion.

Selection of a suitable place, renovation and furnishings

The choice of premises is one of the most difficult issues, because it has great technical requirements.

There are not so many premises suitable for a restaurant, even in large cities, and even those that exist are busy very quickly. Of course, you can start building, but usually restaurateurs do not resort to such a costly method. If you have enough money, it is better to buy a room - this is the most profitable option.

If you plan to rent, then you need to immediately sign a contract for several years. This will allow you to calculate the costs, because its cost for a given period will be fixed.

The size and shape of the room is just a matter of your preference, but there are things that you need to pay attention to:

• communications (water supply, electricity, sewerage) must be in perfect condition;
• additional noise insulation and ventilation if the institution is located in a residential building;
• the general condition of the premises, because an unusable finish will result in large financial costs.

The most proven option, especially for beginners, is to rent a room that previously hosted a restaurant.

When arranging a point, you need to pay attention to the combination of furniture with walls and floors, chandeliers with other lighting fixtures and other points on which the presentable appearance of the room and the forming opinion depend. Another important point is the checkout and wardrobe located nearby.

No restaurant furnishings not complete without a focal point - a fountain, a huge aquarium, an original bar counter, a stage, etc. This is the main reference point for all tables in the hall. By the way, the correct arrangement of tables can both positively and negatively affect the reputation of the institution. Customers value unobtrusive service most of all, and this can only be provided if there is a large distance between the tables.

Repair or redevelopment requires compliance with sanitary and epidemiological rules:

• the height of the room is at least 3 meters for the ability to install exhaust zones;
• availability of all utilities, alarms, as well as a service entrance;
• the correct distribution of space, for example, the kitchen should occupy at least 50% of the total area;
• the obligatory presence in the kitchen of a distributor, cold and hot workshops;
• rational arrangement: the refrigeration unit should not be adjacent to the oven or deep fryer;
• carefully organized flow of raw materials and products.

Equipment that is necessary for the kitchen and hall

Regardless of the type of institution, its focus and size, the modern level of equipment provides for the presence of:

• heating equipment - stoves, frying surfaces, deep fryers, ovens, water heaters, convection ovens, etc.
• electromechanical equipment - vegetable cutters, fish peelers, potato peelers, meat grinders, packaging machines;
• dishwashers;
• refrigeration equipment;
• technological equipment and furniture made of stainless steel;
• equipped bar;
• equipment for the hall - chairs, tables, audio systems, air conditioners;
• plumbing goods and industrial shelving;
• computers and cash registers.

The choice of this or that equipment largely depends on the quality, warranty period, level and period of service, cost and country of origin.

The predominance of exclusively imported equipment on the market was replaced by the emergence of high-quality equipment from domestic manufacturers that can compete with German, French or Italian counterparts.

Staff

Any restaurant cannot do without:

• Bartender... For a small establishment, 1 person is enough, and if there is a large attendance or a wide range of cocktails, then you can hire him an assistant.
• Baristathat can surprise visitors with excellent coffee.
• Waiters... The optimal number of visitors for one employee is 15 people.
• Head waiter... This vacancy is typical for a large institution. His responsibilities include the welcoming part, the initial order and coordination of the work of the waiters.
• The manager, whose job responsibilities include solving organizational issues, drawing up menus, recruiting personnel and determining the work schedule.
• Kitchen workers: chefs and cooks.

Most often, the restaurant applies time-based wages. There is a special schedule to set the time for the shift of an employee, which should be based on:

• the required number of employees;
• the number of visitors;
• personnel qualifications;
• interests of employees (combining several jobs or students).

In addition, you need to take into account everyday circumstances, sometimes leading to the fact that an employee cannot go to work.

Purchase of products, menu development

The new restaurant can count on workload of 10-15%therefore, the chef will be able to independently determine the required amount of products.

The initial stock of the bar is, of course, known to the bartender, but since most of the alcoholic beverages are expensive, the director prefers to control its consumption and the remainder.

A good restaurant should always have a so-called "shelf" bottle of cognac worth at least $ 1,000, which someone will buy at least once a year. And the assortment of the wine list should range from 50 to 70 positions.

The menu of an institution, which is characterized by an average pricing policy, should include the following main items:

• hot dishes: from meat and fish - at least 6 pieces, from poultry - at least 3;
• several low-calorie dishes (salads) that women usually prefer.

The restaurant menu is usually focused on achieving maximum profitability, therefore, the restaurateur must keep track of the dishes that are not popular and get rid of them.

Place advertisement

Any kind of promotion pursues a goal, in one way or another, related to stimulating demand. The path of promotion depends on various factors: the direction of the cuisine, the pricing policy, the design of the sales area or the quality of service.

Among the main types of promotion are advertising, publicity and personal sales.

Allocate:

• Outdoor advertising - a sign, which is also a mandatory requirement of the local authorities for each restaurant. They also use panels, brackets or plastic figures to attract customers.
• Internal advertising, often represented by all kinds of booklets and leaflets, which contain information about the institution and planned or possible events.
• the Internet... A properly organized and promoted website is a very effective method of attracting a potential guest. The most important thing is to strictly monitor the menu - the visitor should be aware of each change.
• mass media... An extraordinary and striking layout is an excellent advertising stunt.
• Souvenir productse.g. matches, lighters, toothpicks, wine glasses, etc.
• Discounts for a business lunch, set lunch, dish of the day, etc.

How much is it?

There are many options for opening such a business, and it is almost impossible to describe the costs of each. Let us dwell on the option that involves renting a finished premises, which has all the necessary equipment:

• 15,000 rubles - registration of LLC;
• 6,500 - remuneration for the work of a SES employee who will measure lighting and noise for compliance with standards;
• 50,000 - the purchase of various kinds of little things: tablecloths, spoons, knives, rags, buckets, etc .;
• 300,000 - the cost of a license giving the right to trade in alcoholic beverages;
• 144,000 - employee salaries:
  • chef - 25,000 rubles;
  • hot shop cook (2 people) - 20,000 rubles;
  • cold shop cook - 8,000 rubles;
  • carpenter - 5,000 rubles;
  • cleaning lady - 5,000 rubles;
  • dishwasher - 5,000 rubles;
  • accountant - 8,000 rubles.

  We multiply this entire amount (except for the accountant's salary) by 2, since the opening hours of the institution on average are 16 hours.

• 100,000 - food products;
• rent at the rate of 1000 rubles per 1 sq. m .;
• payment of utility services;
• advertising.

Payback periods and estimated profit

The payback period and the level of profitability of an institution are influenced by various factors: location (the most successful option is a large microdistrict with a large number of offices), high-quality food in demand, a wide assortment and a well-designed menu.

If you follow these simple rules, the restaurant will be able to pay for itself in 2-2.5 years.

The profitability of the business almost entirely depends on the restaurateur, who must effectively organize the process, gain regular customers and constantly engage in attracting new ones.

The selection of decent qualified personnel, the provision of impeccable service, a competent approach to the preparation of the menu, the arrangement of an exquisite interior and the organization of competent management allows you to count on a profitability of 30 to 50%.

“If you buy household refrigerators and tiles, don't make repairs or don't equip the kitchen at all, but build, say, just a bar, or open something very narrowly specialized, you can keep within $ 50,000,” says Ekaterina Drozdova (cafe Ragu ). - And if you create a full-fledged restaurant, and even from scratch, these investments can in no way be less than $ 400,000. The numbers will depend on the concept, size, business model: for example, whether everything is prepared on site or the dishes are delivered from a separate kitchen factory to the entire chain. Let's take a closer look at the main items of expenses.

Rent

The figure depends on the location on the map and on the appetites of the owners of the premises. A square meter can be leased for 2000 rubles or $ 2000. Good prices in good places today - $ 900-1400 per sq. m.

It is necessary to rent the premises for the maximum possible period, although for unsuccessful projects this is an additional headache in the event of the closure of the institution. The longer it takes to build, the more you pay for bare walls. In addition, one must remember about utility bills and assume the possibility of other burdensome circumstances in the future: from landscaping courtyards to free meals for employees of nearby organizations.

* Calculations use average data for Russia

How to open your own cafe that will bring a steady income? In this article, we understand all the intricacies of the restaurant business, plan a budget and share the secrets of how to earn more than 200 thousand rubles a month.

A cozy, authentic cafe can become a favorite meeting and leisure place for many people. Despite the abundance of such establishments, not all of them find regular customers and are forced to close. This is due to improper planning, management mistakes and ignorance of the nuances of the business. To avoid such oversights, we've prepared a detailed guide to starting a cafe from scratch.

How to open a cafe? Market analysis and idea development

Every year the culture of public catering is developing more and more actively. The demand for food outside the home is growing, and behind it is the number of establishments, the variety of proposals. As a result, an active and very capacious catering market is being formed, which is not afraid of even the financial crisis. Statistics note that during a period of economic instability, Russians, although they save on food outside the home, do not give up at all. From which the conclusion follows: the sphere of public catering is very relevant and promising.

The prospect of high and stable profits brings many players to the market, who have to work in a highly competitive environment. Nevertheless, participants in the restaurant business find their customers, because everyone has different gastronomic preferences. Restaurants of national cuisine, bars, pizzerias, burgers, dumplings - choose what you like.

Today we will tell you how to open a cafe and turn 100 sq.m. into a source of income.

The first step in opening a mini-cafe is to define the concept. When the market offers many different establishments, only those who offer an interesting concept and are ready to surprise can stand out and attract their clients.

RBC statistics, which reflects the structure of the domestic catering market, will help to determine the direction. From this information, it is clear that opening a cafe is not so easy, because the competition in the field of cafes with national cuisine will be much higher than, for example, dumplings. If you are new to the business, we recommend choosing a niche that is more free. Although if you have an interesting idea that will definitely "shoot", it is possible to gain a foothold in a popular direction.

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Figure 1 - The structure of the public catering market in the context of the concepts of the institution (data from RBC)

Development of the concept of your cafe

Let's start by choosing a cafe concept. When solving this issue, one should clearly understand what kind of institution his owner wants to have and for whom he wants to open it. These positions are key and determine the future of the establishment. It will depend on them:

• determination of the target audience;
• choice of premises;
• menu;
• form of service for visitors;
• territorial location;
• competitive advantages.

The scope for imagination is truly endless. You can focus on the original kitchen or make a cozy, creative environment. You can choose a specific theme of the institution, come up with an original way of serving or serving dishes, serving guests.

The main thing is to understand how to open your own cafe, because any idea must be well thought out and calculated.

The concept of the restaurant includes all the components of the enterprise's activities: the choice of the institution's format, target audience, location, promotion, menu, type of service, equipment required, technology of production processes, etc.

For example, if you plan to open a family cafe, then it is better to place it in a residential area and develop a children's menu. If the chosen location is located near an office center or a public institution, the cafe should have a sufficient number of seats and a wide selection of snacks, while the design does not play an important role. And if you plan to open a thematic institution, for example, a cafe based on a movie, then significant investments will be required in the design of the premises.

Consequently, the concept of the establishment is a single whole, the foundation on which the entire business is built.

Finding a suitable place for a cafe, planning a room renovation

For any catering establishment, the right location plays an important role. The search for a room for a mini-cafe is determined by a number of important nuances. One of the most common options is a non-residential premises equipped on the first floor of a multi-storey building. Its location itself is not so important, although it should meet some requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with the proper organization of the institution itself, the location can be somewhat neglected and save on rental costs. The main condition for the location of the cafe is the convenience and safety of the entrance or approach to the establishment.

But for the very premises of the future cafe there are more requirements, it should be selected especially carefully. Each room intended for a catering establishment undergoes a thorough inspection by state bodies - the Sanitary and Epidemiological Station, Rospotrebnadzor, and fire inspection. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with the working area standards, finishing materials, organization of food storage, etc. In addition, the functional capabilities of the premises should be assessed - the possibility of redevelopment, the availability of all communications (water supply and sewerage, electricity, gas), which will ensure the smooth operation of the institution. Particular attention should be paid to the power of electricity, since food processing equipment consumes a lot of electricity.

Ready ideas for your business

Answering the question of how to open a cafe, we come to another frequently asked question: to buy a room or rent it. As practice shows, at the initial stage it is impractical to buy a building. It is better to direct the initial investments into purchasing good equipment, creating an attractive interior, and promoting the establishment. However, when drawing up a lease agreement, it is recommended to immediately negotiate a possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will not be profitable for you to move to another place in a year or two: first, you will have to spend a significant amount on the move; secondly, the loss of a "promoted" place can deprive the institution of a share of its clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

The area of \u200b\u200bthe premises depends on how compactly the clients will be placed and on the total capacity. We agreed that the mini-cafe will fit 100 sq.m. From this area you need to subtract 35 sq.m., which will be occupied by the kitchen, 10 sq.m. - utility rooms, 3 sq.m. - a bathroom. That is, we will have 52 sq.m. for the hall for visitors. What can be placed in this area? A cozy coffee shop or pastry shop, a themed establishment with a beautiful interior, a self-service dumplings or pancake-type diner.

Depending on the layout and furniture arrangement method, this room can easily accommodate from 20 to 40 people.

Ready ideas for your business

The average rent for a normal room for a mini-cafe is about 50-70 thousand rubles, depending on the location and characteristics of the room.

He advises to pay attention to the premises for cafes, which used to be catering establishments. This will allow you to avoid unnecessary expenses and speed up the process of opening a cafe. Now you can find many options for suitable premises, in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the hall is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits will be greater. It's easier than starting from scratch.

Also, when choosing a room, you should be guided by how the cafe interior is supposed to be. Different concepts will require different planning solutions.

In the process of renovating a cafe, you need to focus, first of all, on convenience and comfort for visitors. After all, a cafe is a place for relaxation and pleasant pastime. And the atmosphere should be appropriate, so it is worth paying attention to the interior of the establishment. It is desirable that each table be in relative isolation from each other, because the privacy of the company is also a kind of comfort.

Ready ideas for your business

The interior of the establishment plays not only an aesthetic role, but also allows you to create "chips" of the establishment, a memorable corporate identity. This makes the interior an effective tool in promoting catering establishments. It is better to entrust the creation of the interior to a professional designer. Then it will be possible to create a unique space in the bar where people want to spend time and where they want to return.

The cost of renovating a cafe can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is rather difficult to name the exact amount of repair costs. The average cost of renovation and decoration of the premises is about 200 thousand rubles.

For any catering establishment, especially small cafes, a properly selected room plays an important role. The cafe should be located in a crowded place: markets, parks, near shopping and entertainment complexes or inside them, near business centers, office buildings and educational institutions, on central streets.

When choosing a location, you should also consider the presence of competitors nearby. When studying the competitive environment, you need to pay attention to prices, services offered, quality of service and menu.

Here is a classic list of requirements for the ideal location of a cafe that every restaurateur should know:

Entrance from the street. The line of houses from the road is the first.

Close to pedestrian or car traffic.

Location at an intersection. Purpose: the windows of the cafe overlook TWO streets at once, which is how the institution advertises. Ideally, at the same time, from each street you also build your own separate entrance.

Proximity to transport stops.

Nice decoration of WIDE windows. The more comfortable it is for a person sitting in a cafe to look at the street from the window, the more popular the cafe.

Avoid indoor “mazes”. This creates unpleasant psychological pressure - discomfort. The hall should be a simple and uncomplicated rectangle, or better - a square.

Avoid rooms with low ceilings. The ceiling must be at least 3 meters. Other options (minus the ceiling height) will attract an extremely marginal audience to you.

Nice view from the window.

First floor.

Collecting the necessary documentation for opening a cafe

Having decided on the premises for the future cafe, you need to start collecting all the necessary documentation. This process is quite laborious and includes several directions. For convenience, we will consider each separately.

Organization registration. You can register an individual entrepreneur or LLC - there are no special nuances here. According to the new classification of OKVED, 56.10.1 Activities of restaurants and cafes with full restaurant service, cafeterias, fast food and self-service restaurants should be selected as the type of activity

Registration of documents for the premises

Registration of the cash register and its registration with the tax authorities.

Obtaining permits from the SES and the fire service.

Registration of all the necessary documentation at the sanitary and epidemiological station, which is required to start the work of a catering establishment.

If the cafe does not plan to sell alcoholic beverages, then the purchase of a license is not required. If alcohol is included in the menu, you will have to issue an appropriate permit. Many cafes refuse to sell strong alcohol, since the license is not cheap.

Purchase of equipment for a cafe

Having wondered how to open your cafe, sooner or later you will come to search for a specific list of equipment, depending on the concept of the establishment and the menu. For example, for a sushi bar, you should purchase a special sushi table, for a pizzeria - additional ovens, etc. Therefore, it is impossible to provide an exhaustive list of equipment. However, table 1 contains the main items that can be useful in the kitchen of any public catering.

Table 1 - An indicative list of equipment for mini-cafes

To save on coffee equipment, you can buy it "hand-held". However, you should be careful with this, as there is a risk of running into unscrupulous sellers and buying equipment that will quickly fail. Nevertheless, on the market you can often find offers when an entrepreneur who closes an unprofitable business sells quality equipment in a set at a minimum price.

In addition, you will need to purchase furniture. The cost of furniture and decor for a mini-cafe will amount to about 150 thousand rubles.

Menu compilation, organization of supplies

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of the dish, you will need a technological map, which is also necessary to obtain permission from the SES. The flow chart indicates the consumption of products per portion and the volume of this portion.

When the menu is ready, you should decide on the suppliers and establish supply channels. What can be the categories of suppliers for a cafe:

supplier of meat, poultry, fish;

supplier of fresh fruits, vegetables and herbs;

tea / coffee / beverage providers

grocery supplier.

It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the institution with branded dishes and equipment.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. Typically, the shipping costs of the ingredients are borne by your facility. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The required amount of raw materials is determined based on the menu, the flow chart for the preparation of products and the expected sales volume. It is important that the recipes of the dishes comply with GOSTs or separately adopted TU.

Since in restaurant practice there is often a supply agreement with deferred payment terms, the initial investment in working capital should be no more than 30% of the total cost of meals in the first billing month. You can learn more about organizing supplies and working with suppliers of cafes and restaurants in this article.

How to open a cafe? Promotion

The advertisement is engine of the trade. Cafe advertising is a customer supplier. Therefore, it is worth paying special attention to developing a marketing strategy. It will be formed depending on the concept of the establishment, target audience and budget.

What should a marketing strategy include? Development of the name of the institution, its logo and corporate identity; organization of an advertising campaign (promotions, promotion tools).

A bright and memorable name will make the establishment stand out from the many offers on the catering market. Services for the development of the corporate identity of the institution will cost an average of 10,000 rubles. A catchy, attention-grabbing sign, including its installation, or window dressing, will cost about 30,000 rubles.

Various marketing tools can be used to promote a cafe: advertising videos in the cinema; online promotion; sponsorship participation in cultural projects; installation of billboards and signboards; distribution of business cards, flyers or booklets with menus; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on.

Social media advertising targeted at young people is also an effective method of promoting a cafe. Within the framework of social networks, you can carry out the action "happy repost", "feedback contest", etc. This tool aims to attract additional audiences. You can also provide for the "happy hours" promotion - the time during which the institution offers discounts, a special menu, etc. The use of this advertising tool should be carried out subject to the following recommendations:

planning an action for weekdays;

increasing the price of the most popular menu items to cover the difference in costs;

short and understandable slogan for the action held in the cafe;

one group of drinks or food participating in the promotion;

tracking the profitability of the stock.

The use of this or that tool depends on the target audience of the institution and the project budget.

On average, about 50 thousand rubles should be allocated for promotion in order to quickly gain an audience.

How to open a cafe? Determining the service format and recruiting staff

Before determining the required number of working staff, you should choose the service format in your institution. This can be the principle of a cafe with a menu and waiters, self-service with cashiers, or a prototype of a traditional canteen. Everything again rests on the concept of the institution.

For a mini-cafe for 30-40 seats, you will need to hire:

4 waiters (shift work);

4 cooks (shift work);

2 cleaner-dishwashers (shift work);

administrator;

accountant-cashier (outsourcing).

Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, work at one or several kitchen stations, depending on the distribution of responsibilities.

The waiters take orders in the hall, provide customer service, keep the hall clean, serve the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

Dishwasher cleaners are responsible for the use and maintenance of dishwasher equipment, monitor the cleanliness of dishes, kitchen and hall.

The accountant keeps financial records of all transactions and works remotely.

The administrator organizes the workflow, hires and manages personnel, is responsible for marketing policy, monitors the ratio of profit and loss, accepts and scheduling reservations and reservations, controls the work of staff. The owner of the establishment can act as an administrator in order to reduce costs. When things are going well at the cafe, you can delegate these powers to an employee.
It should be noted that the cafe works seven days a week, so you need to provide employees with a shift work schedule.

Requirements for the cafe staff:

all employees must have health books with appropriate marks;

cooks must have professional education and work experience;

all employees, before being admitted to the workplace, must be instructed, study the safety instructions for operating the equipment.

The size of the payroll for such a state will be about 220 thousand rubles.

How to open a cafe? Calculation of income and expenses

At this stage, we answer the most important question - how much does it cost to open a mini-cafe from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a specific region and a specific idea.

Table 2 presents the initial project costs. Thus, to open a mini-cafe, it will take about 850 thousand rubles.

Table 2. Initial investment for opening a mini-cafe

Apart from the upfront costs for the cafe, the project has monthly costs that should also be planned. The monthly costs are divided into variable and fixed costs. Variable costs consist of the costs of ingredients that are used in the preparation of meals, as well as payments for the capacities consumed in the production process (water, gas, electricity, sewage). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade margin of 250%.

The fixed costs of a café consist of rent, utility bills, payroll, advertising costs, taxes and depreciation charges. The amount of depreciation is determined on a straight-line basis based on the useful life of fixed assets of 5 years.

Table 3. Fixed costs of the cafe

Now let's calculate how much a mini-cafe can earn? With a capacity of 30-40 people and a room occupancy of 70%, visitors can be expected per month. With an average check of 800 rubles per person, the monthly revenue will amount to 672,000 rubles, and the net profit - about 200,000 rubles. At this level of profit, the initial investment can be recouped in six months. The profitability will be 43%. For catering establishments, the maximum payback period is 2-2.5 years. Therefore, the prospect of recouping the business within the first year is quite optimistic.

How to open a cafe? Risk accounting

There are risks inherent in any type of business. What difficulties can you face when opening your own establishment? Mini-cafes can have serious problems, so you should predict them in advance and develop measures to eliminate them.

poor choice of location and bar placement. Visitor traffic may be overestimated or the competitive landscape underestimated. When choosing a room, some nuances that will appear during work may be missed. Therefore, it is necessary to carefully approach the analysis of the outlet and take into account various factors;

higher prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increased costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all the necessary conditions that provide for the supplier's material liability in case of their violation;

the reaction of competitors. Since the foodservice market is quite saturated and highly competitive, the behavior of competitors can have a strong influence. To minimize it, you need to form your own customer base, constantly monitor the market, have a customer loyalty program, form competitive advantages and unique offers;

refusal to lease premises or increase in the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease agreement and carefully choose a landlord;

falling effective demand. This risk can be mitigated by developing effective loyalty programs, including discounts, happy hour services, etc .;

problems with personnel, which mean low qualifications, staff turnover, lack of employee motivation. This can lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the establishment. The easiest way to mitigate this risk is at the recruiting stage, by hiring employees who meet all the requirements. You should also provide for a bonus system for personnel;

equipment breakdown and production downtime. The risk will be mitigated by regular maintenance of the equipment in order to maintain its performance;

spoilage of products due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Surplus products can arise for two reasons: firstly, due to low sales and unpopularity of some dishes; and secondly, due to errors in forecasting sales. It is possible to reduce this risk by competent planning and forecasting, revising the assortment, excluding unprofitable dishes from the menu. Food storage errors, breakdown of refrigeration equipment can lead to food spoilage. It is possible to avoid this threat by training personnel and monitoring their work, as well as regular maintenance of equipment;

deterioration of the reputation of the institution among the target audience in case of mistakes in management or a decrease in the quality of services. It is possible to mitigate the risk with constant monitoring of product quality, receiving feedback from customers of the institution and taking corrective measures.

Having drawn up a detailed business plan, competently organizing work at each stage of the project and foreseeing the main risks, you can build a profitable and promising catering business.

Let's summarize how to open your own cafe

Like any business, mini cafes have their own advantages and disadvantages. The main advantage is the increased demand for food outside the home, the emergence of a culture of catering and a high mark-up on products, which provides significant profitability. The negative point is the high competition in the market, large start-up capital, difficulties in the preparation of documentation, the need for constant participation of the owner in business processes.

However, the rise in popularity of small, authentic establishments and the fashion for cozy spaces with beautiful interiors leave room for businessmen to realize their potential: not only entrepreneurial, but also creative. The key to success is to come up with an original concept that will make your establishment stand out from the competition. However, one idea is not enough. The implementation must also be at a decent level so that customers want to come back to you.

If you manage to win your consumer, then a mini-cafe can start profitable work in 3-4 months after opening, and the initial investment will pay off within a year. A mini-cafe can earn over 1 million rubles a year.

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Here we will consider the question of how to open a cafe, what is needed for this, what documents, a ready-made example of a business plan for opening it.

If you decide to open a cafe, it is important to familiarize yourself from the very beginning with the defining concepts, conditions, and also weigh all your strengths and capabilities. As in any other business, a wise and competent approach is important here even when “laying the foundation”.

The main thing

First of all, you need to know the clear difference between a cafe and a restaurant and other catering places. The restaurant provides its customers with the highest level of comfort and service, as well as a rich assortment of all kinds of dishes, which are often very difficult to prepare and require highly professional skills from the chef. In addition, each restaurant, unlike a cafe, has its own specialties.

Among other requirements put forward for the functioning of the restaurant, there is a corporate labeling of devices and other paraphernalia, a unique interior, etc. All this, of course, requires much more effort in maintenance and significant investment when opening.

In the industry, many of the points above are simplified. Basically, visitors come to the cafe to have a snack, drink coffee with sweets and chat in a cozy atmosphere, so no super tasks are required here.

Business plan

We present to your attention a detailed free ready-made example of a business plan for a cafe for this catering establishment. The file contains all the approximate figures and calculations that you will need when opening.

The archive also contains visual charts, thanks to which you can quickly assess your capabilities.

How to open a cafe from scratch?

So, let's take a look at the points of all the information on how to open a cafe from scratch and what you need to open it.

Planning

The first step in opening a café is planning time, volume and budget. If you are not sure about how long your establishment can last approximately, and also cannot determine its profitability, it is difficult to talk about something further. Therefore, at the first stage, you need to know exactly how much money you are willing to invest in your project in order to open and maintain it. In other words, you need a high-quality business plan and the appropriate specialists will help you draw up it.

Sanitary standards

All the rules that relate to sanitary standards for catering establishments are spelled out in SanPin 2.3.6.1079-01. Plan to open your cafe from scratch only based on sanitary standards! In no case do not try to fit your already finished project to them. Unfortunately, we rarely see such an approach of the owners of such establishments. Compliance with these rules is, first of all, respect and love for your customers who bring you money.

Permits and other documents

In order to avoid unnecessary problems, you need to know in advance what documents are needed in order to open a cafe.

Here is the main list of papers that will need to be collected and processed:

• permission to locate an enterprise (in this case, a cafe) in a certain room;
• lease contract;
• certificate of state registration;
• the results of the medical examination by all personnel;
• a document on the full compliance of the premises with the necessary sanitary standards (issued on the basis of the previous three documents);
• permission issued by fire safety authorities;
• licenses for trading activities in a certain territory and, if required, for the sale of alcohol and tobacco products.

The above list of documents for a cafe can seriously scare those who want to start their own business, because, as you know, in the countries of the former Soviet Union, not much has changed in terms of bureaucracy and corruption. Here, as they say, everyone uses their skills and connections, but the documentary component still cannot be avoided.

Practical points

Without putting it on the back burner, you need to take care in advance of what equipment you will buy for the kitchen and main halls, as well as the complete technical equipment of your future cafe.

As for the kitchen, it is important to immediately take into account the fact that the main part of the success of the enterprise will depend on the reliability of the equipment. If, for one reason or another, this or that production device fails, this invariably entails a suspension of the work process, dissatisfaction of the cafe customers and, in turn, a decrease in profits.

The same applies to the correct selection of key points in the working area that connect the kitchen staff with the service.

The next step is to select reliable suppliers of products. A balance is important here: not to save on quality (after all, the quality of the dishes served and the reputation of the cafe directly depend on this), but also not to overpay extra money that can be spent on other purposes.

And last but not least: the selection of the manager, kitchen and service personnel. It would be superfluous to note that these should be not only professionals in their field, but also honest, decent people who can be relied on in any, even extreme, situation. You also need to be prepared to timely motivate and reward your employees in order to avoid dissatisfaction and related problems.

We hope that this article on how to open a cafe and its business plan will help you start your own business.

Choosing an entrepreneur - open a restaurant on your own or use the service " full construction»From a third party organization. Specialized companies help to organize business in the HoReCa sector. They take on the issues of paperwork, design, equipment selection. Launching a catering establishment requires experience and a professional approach. And any delay is an additional cost.

How to open a restaurant from scratch - a set of activities

Concept development - based on the analysis of a number of factors. The target audience is identified. The format is selected for it, the location of the object is taken into account. A concept is created, consisting of three blocks:

1. Idea - information for the guest that forms an idea of \u200b\u200bthe establishment. For themed restaurants, this is a legend - a real or fictional story. A marketing image defines a niche for an enterprise.
2. Format - they choose their "place" both by the price category and by the way of service.
3. Brand - name, marketing image, logo design.

Business planning - has three goals:

1. Evaluation of a business project - taking into account the number of seats and determining the rate of return for each of them, restaurant occupancy rates, markups, seasonal factor.
2. Action plan for starting a business - updating cash flows, comparing sales figures, budget parameters and profitability indicators.
3. Search for funds - own investments, loans, investments.

Premises - when choosing, they are guided by the following conditions:

1. Location - proximity to the center, office and shopping complexes, metro stations, walkable streets and crowded places.
2. Type - residential / non-residential, free appointment / catering, shopping center / detached.
3. Number of storeys - basement / basement, first / high-rise building.
4. Condition and area - renovation / redevelopment required, availability of communication networks, number of entrances, ceiling height.
5. Power - increase if needed.
6. Price / legal conditions - rental conditions and price per square meter per year, the possibility of prolongation of the contract.

Engineering and design - includes a full package of drawings: architectural solution, engineering networks, electricity, layout of premises. 3D visualization makes it possible to see all the nuances, to evaluate the created idea indoors, and not on paper. Develop the zoning of the hall and kitchen, taking into account the ergonomics of the space. The technological project is a plan for the arrangement of furniture and appliances. It indicates the sequence of production processes, the flow of lines, the passage of the hall.

Restaurant equipment - delivery of equipment, dishes, inventory and furniture takes several months. The bar counter is made to order, which requires additional time. Therefore, requests for a complete set are placed at the stage of writing a project.

Obtaining documentation for the commissioning of an object - the list is adjusted by regional legislation.

1. Registration of a legal entity - certificate, charter of the enterprise, TIN, certificate of the statistics committee, certificates of registration with the PF and MHIF, opening a current account.
2. Premises - legal document (rent / ownership), BTI approvals, permission for public catering.
3. Cash register machine - passport, registration card, cash book with the seal of the inspectorate.
4. Licenses - for the sale of food, alcohol and tobacco products.

Menu - unusual recipes will surely interest customers. You can make a signature serving of classic dishes, and they will be remembered by guests. A smart move is organizing a master class for staff, where they will conduct training on working with professional equipment. The assortment is developed in several stages.

1. Preliminary assortment
2. Tasting, quality assessment
3. Statement
4. Technological study with a photoset
5. Creation of technological maps, costing maps, pricing
6. Formation of a PAR-list (purchase) and selection of suppliers
7. Menu design
8. Entering technological maps into the automation system to create dishes that are not included in the menu.

1. Outdoor advertising (in transport, pillars, signs, signs) - is placed in places where potential customers gather. It is a certain route that will lead the guest to the restaurant.
2. Internet advertising. The modern client is a netizen. In the virtual space, the guest will read reviews, description of the establishment. A well-designed website will also attract attention.
3. Media and PR - radio advertising helps to inform about entertainment programs and promotions. News feeds in print media shape the cafe image.
4. Printed (POS) materials - little things that inform and remind you of your restaurant: business cards, pens with a logo, flyers and brochures.
5. Event marketing - internal events and loyalty programs.

How much does it cost to open a restaurant

Without exception, all novice entrepreneurs ask themselves the cost of organizing a business in the HoReCa sector. The restaurant is characterized by a wide assortment of food and drinks and a high level of service. It is important to correspond to the status, because the contingent of the institution has been determined.

In the megalopolis, the amount of financial investments is approximately thirty million rubles. Each case is individual and has its own price. It is determined by rent, the need for repair and redevelopment, the work of designers and designers, the production cycle of the enterprise, equipment. On average, a square meter of usable area costs $ 1000-1500. Consider a list of expenses. As an example, let's take a restaurant with an area of \u200b\u200b250 m² with 80 seats.

Expert business support (consulting)

• The concept of the restaurant - 25-35 thousand rubles.
• Business planning - 55-65 thousand rubles.
• Assortment of dishes - from 500 rubles. for one position
• Selection of premises
• Selection and training of personnel - 10-20 thousand rubles.

Premises

• Rent per year - 2.5 to 25 million rubles.
• Full design - 162,500 rubles.
• Full design - 262,500 rubles.
• Finishing - 375 thousand to 3 million 750 thousand rubles.

Restaurant equipment - RUB 3,407,234

• Equipment (heating, refrigeration, electromechanical, neutral) -1 563 540 rubles.
• Tableware (kitchen) - 88 780 rubles.
• Tableware (dining room, including knives and glasses) - 323 210 rubles.
• Inventory - 42,263 rubles.
• Serving items - 178,503 rubles.
• Chefs uniform - 13 180 rubles.
• Furniture - 1 001 740 rubles.
• Automation - depends on the selected program "1C: Restaurant", R-Keeper, Iiko - 30 to 120 thousand rubles.

Brand promotion

• Corporate identity - logo, business cards, menus and other printed materials - 30,000 rubles.
• Sign making - the price depends on the chosen design - roof installation, light box, LED sign, pylons, steles, etc.
• Advertising - outdoor, indoor, print, media, BTL

Staff -should initially work on the project. The chef forms the team himself. The choice of equipment also often falls on his shoulders. The costs associated with the formation of wages grow in proportion to the profitability of the institution and depend on the staffing table.

• Chef - 50,000 rubles, with a name - from 10 thousand dollars.
• Director - 100,000 rubles
• Manager - RUB 50,000
• Sous-chef - 25,000 rubles
• Cook - 18,000 rubles
• Kitchen workers - 10,000 rubles.
• Waiters, bartenders - 12,000 rubles

There is no specific template to open a restaurant. In each case, an individual approach is needed. Starting a business from scratch implies the presence of additional items of expenses associated with obtaining permits and preparing premises. However, this process, laborious in all respects, can be excluded. Use the service of a third-party organization to launch a turnkey restaurant.

How to make money in a restaurant, bar, cafe

Seasonal factor

The peak of work of the institution in the tourist center falls on April-September. European cuisine restaurants, sushi bars and pizzerias win. You can get revenue in a season if you follow the basic rules.

• Menu - replace the standard map with offers with a small number of positions within the concept. Assign the function of promoting the "necessary" dishes to the waiters. The main thing is that the recommendations are not intrusive. Focus on low-cost food that is easy to prepare and quick to serve. As a result, kitchen operations are simplified and customer service is accelerated. In addition, a compact menu helps to manage stock levels, minimize costs, and eliminate the appearance of a stop list.

• Bar card - the growth in turnover determines the speed of sales, so it is better to replace complex cocktails, leaving a couple of bestsellers for regular customers.

It is necessary to serve tourists in 5-7 minutes. Otherwise, you risk losing customers, as the day of the traveler does not have free time.

Local Marketing

According to statistics, the lion's share of the establishment's regular customers live in the immediate vicinity. Therefore, the work strategy is focused on a specific area. It makes no sense to tell people about your cafe who, if they come to you, it will only be out of curiosity. As a result, they will give preference to the bar next to the house. The profit is generated on regular customers. Therefore, your task is to create an incentive to return. Loyalty cards still work. A good move is to organize thematic evenings: literary, musical, games, corresponding to the idea of \u200b\u200bthe institution. As a rule, owners of coffee shops, restaurants of Italian or Mediterranean cuisine resort to such marketing tricks.

Storming costs

Any restaurant can be in distress. There are many reasons for this. We will not dwell on them. Let's see how to stay afloat and get out of a difficult situation.

Owners of beer bars, steak houses, fish restaurants, where the average bill is not affordable for everyone, sometimes face a drop in demand. The main thing is not to panic, to work in a planned manner. To begin with, fixed costs are analyzed. You can ask the landlord to review the contract for a while. If you resort to this practice once a year, unstable financial moments are excluded.

Reduce product costs by splitting suppliers. This will minimize the shortage of goods in the kitchen, and will help form a pricing policy. World practice shows the effectiveness of a small, managed menu with seasonal products for cost control.

For example, if you are the owner of a FISH-house, update the menu taking into account the catch of this or that fish. While maintaining top positions. This also applies to bakeries with fruit and berry pastries. In the summer and autumn, filling products are much cheaper, which helps to save money, create a stock in case of the off season.

A satisfied and regular customer is the result of the correct work of the restaurateur and his team. Follow the established rules, seek professional help, and your business will become successful, sustainable and prosperous.

Now you know how to open a restaurant. If you have any questions, write in the comments!