Business plan for a fast food cafe with calculations. Cafe business plan: example with calculations. Open a cafe from scratch: sample business plan with calculations. Ready-made business plan for a cafe

12.10.2019

A cafe is a very promising business option. A pizzeria, a coffee shop, fast food in a shopping center or a special establishment for children - any of these options can provide a stable income. It is important to accurately calculate the prospects of the business, choose the right premises, the right concept and optimal prices.

The business is highly competitive, but there are always niches in the restaurant market that a newcomer should occupy. How to open a cafe from scratch? Step-by-step instructions are contained in our new publication!

The main difference between a cafe and a restaurant is a more democratic format. Prices here are more affordable, which attracts visitors from different levels income.

How to open a restaurant in Moscow and other Russian cities from scratch and draw up a competent business plan? The answer is contained

For an entrepreneur, the café format is attractive due to the lack of strict regulations. An establishment of this type may not have a wardrobe required for a restaurant. It is possible to serve by waiters or serve food at the counter. The cafe may have an extensive kitchen and prepare all dishes on site or reheat semi-finished products.

Future restaurateurs can choose any cafe concept. Establishments with mono-dishes reflected in the name are very popular: pastry shops, ice cream shops, coffee shops, sandwich shops, dumpling shops. No less in demand are establishments with national cuisine: Russian, Italian, Japanese, Mexican, French, American.

Specialized places also include art cafes and establishments aimed at children, students, and youth. This category also includes those who rely on communication.

How to open a cafe: where to start, step-by-step instructions

When deciding to open a cafe, it is important to think through a whole list of questions:

The work begins with defining the concept of the future establishment. The future owner needs to determine whether the cafe will cook its own food or rely on semi-finished products. A combined option is also possible. For example, the cafe prepares snacks, soups and hot dishes, and desserts are ordered externally.
Find a suitable premises. It depends on the concept, price level and other factors. For example, it is better to open a fashionable cafe with a fairly high price tag in the city center, a children’s cafe is more conveniently located near a park, and an inexpensive fast food restaurant can be opened in the food court of a large shopping center.

Usually the premises are rented for a long time. It’s good if there is a possibility of subsequent redemption.

Register a legal entity. Usually catering enterprises, this applies even to large chains. This form of registration allows you to significantly save on taxes.
Take care of permitting documentation. It is easier to obtain it for premises in which a catering establishment was already located. A separate important topic is the alcohol license. If you plan to limit yourself to selling beer, you do not need a license. You can also get it after the cafe opens. Separate documents are also needed to open a summer playground.
The next step is purchasing equipment. You will need cutting tables, electric stoves and sinks, combi ovens and refrigerated chests. The hall must be equipped with display cases, both horizontal and vertical. The better the display of dishes, the higher the sales.

Hire staff. Cafes need waiters, cashiers, baristas, dishwashers, cooks, pastry chefs, and cleaners. Some positions may be combined. A hall manager is required who monitors the work of the cafe and resolves conflict situations.
Develop a menu and determine prices. Do not abuse discounts that reduce profits. A variety of culinary festivals, dishes of the month, special Lenten, children's, summer or holiday menus will help make the menu more diverse.
Do advertising. You can promote your cafe in the press, through blogs and social media. This is the most accessible opportunity to talk about your establishment. By communicating with potential and actual guests, you can better learn their preferences and make adjustments to the work of the cafe.

How to open a coffee shop from scratch and what documents are required for this - read

How to open a fast food cafe from scratch: mistakes of novice entrepreneurs

Many novice restaurateurs make mistakes that cause significant losses to the company and interfere with the normal development of the company. These include:

vague concept;
the room is too cramped to accommodate the required number of guests;
extensive menu. The shorter the list of dishes, the easier it is to control their quality;
poor placement of the cafe;
insufficient control over personnel.

Cafe business plan: example with calculations

A business plan is a visual diagram of expenses and income. The more detailed this document is, the easier it is to determine the profitability of the business. A plan is necessary for entrepreneurs who are going to receive loans, subsidies, and attract investors and partners.

But even if you plan to run a business on your own and invest exclusively own funds, you can’t do without a business plan.

For example, consider the plan of a small city cafe. The company is located on the ground floor of the building, the total area of the premises is 250 sq. m. m. It is assumed that half of the premises will be used for trading floor, the second will be occupied by the kitchen and utility rooms.

The basis of the menu is Russian cuisine. Take-out sales are expected, some of the desserts are purchased from a large confectionery shop, and baked goods are prepared on site from semi-finished products. There are no business lunches; there is a 20% discount at lunchtime.

You can find out how to properly draw up a business plan for a confectionery shop and download a sample of it.

What equipment will be needed?

bar counter;
professional coffee machine;
2 refrigerated display cases for the hall;
Refrigerated chest;
combi oven;
2 electric stoves;
2 freezers;
cutting tables;
pancake maker;
grill;
juice cooler;
tables and chairs made of chipboard;
hanging racks for the hall;
furniture for a children's corner;
wooden screens for zoning the hall.

Total equipment costs: 3,000,000 rubles. Some of the equipment is used.

Choosing an industry in which to implement successful business, many entrepreneurs give preference to the catering industry. This is quite reasonable.

Opening a cafe is a great way to start a business.

Such projects usually pay for themselves quickly and bring greater profits in the long term.

That is why all kinds of coffee shops, pizzerias, co-working centers, cafes are appearing at every turn.

Let's figure out what actions need to be taken to open a cafe so that it becomes popular. How to open a cafe? Let’s draw up a rough business plan, but first let’s look at the specifics of this area.

Why cafe

In Russia, the catering segment is considered quite free, despite the demand for such business.

This is due to the fact that half of the establishments close within a year.

The situation can be explained by a lot of competition, an unsuccessful concept of establishments or low-quality services.

This is why it is so important to write a cafe business plan. Those who approach this responsibly manage to function successfully in the market.

Each new cafe has its own characteristics, which invariably attracts visitors, some of whom become regular customers.

There are plenty of reasons that make such a business in demand among newly minted entrepreneurs:

growth in the well-being of the population;
desire for a modern lifestyle;
the opportunity to communicate in a relaxed, comfortable environment;
development of office centers and shopping and entertainment complexes, whose employees need to eat;
interest in themed establishments;
the existence of lovers of culinary delights, as well as bachelors;
celebration of celebrations.

Planning as the basis for success

It is important to honestly assess your strengths and capabilities at the very beginning.

After all, in order to feed people, it will be necessary to obtain a number permitting documents(Individual entrepreneur, sanitary-epidemiological service, firefighters).

Subsequently, all standards and norms must be strictly observed. When “laying the foundation,” a competent and attentive approach is important, otherwise additional costs cannot be avoided.

Organizing a cafe should not be a consequence of yesterday’s “insight” of this idea. Any business needs to be calculated down to the smallest detail!

This is the secret of a successful business. The result begins to be formed with the planning of indicators: budget, volumes, timing of launch and implementation of the project.

The success of the enterprise rests on these three pillars. Think about how much capital investment you are willing to make in a cafe, how long will it function and how long will it take for the investment to pay off?

If you are able to answer these and a number of related questions, moreover, you understand the relationship between all processes, then your project to open a cafe will certainly generate significant income.

The level of service provision in a cafe is simplified compared to a restaurant, so there is no need to perform a super task.

Let us consider in detail which issues need to be given maximum attention.

Permits and required documentation

Organizing a cafe requires mandatory resolution of such legal issues:

business registration;
choice of taxation system;
collection of documents (lease agreement; permission to place a catering establishment in a specific premises; results of a medical examination by personnel);
licensing (for trading activities, sale of tobacco and alcohol products);
registration of cash registers;
concluding contracts for: garbage removal, fire inspection, fire alarm, panic button (security), deratization and disinfection, accounting support;
obtaining a conclusion from the SES (on the compliance of the selected premises with all sanitary standards);
obtaining permission to carry out activities from fire safety authorities;
signing contracts for the supply of products.

In any case, you will not be able to avoid the documentary component, so use all your efforts and connections to resolve the issues listed.

Planning to open your own cafe should be based solely on sanitary standards. Customizing the project to suit them is not the best solution.

All rules for catering establishments regarding compliance with sanitary standards are reflected in the provisions of “San Pin 2.3.6.1079-01”. Following them is a sign of respect for the clients who provide your income.

Market and competition analysis

Analysis of the catering segment is very important. It will help you figure out which type of cafe is most in demand and which will be a new product. Initially, you need to define the following parameters:

the total number of the population and the share of youth and people of working age in it (they will form the main contingent);
average income level of residents;
breakdown of the number of cafes by niche;
territorial location of establishments;
supply and demand for services;
average check size.

By comparing all these parameters, you will be able to understand the trends inherent in the market, intelligently build a pricing policy, create a menu and select the concept of the establishment.

Then explore the activity similar establishments in your city, having analyzed their pros and cons, the target audience.

The shortcomings that competitors make are especially important.

Try to avoid them by improving your best practices and introducing your own ideas.

It is important to identify the factors that determine the attendance of an establishment in a particular place. If you have free funds, market analysis can be ordered from consulting agencies.

In this case professional assessment niches with detailed specifications and forecasts of industry trends are provided. If the prospects for your idea turn out to be illusory, similar companies will select a more profitable project.

Choosing the type of establishment

The budget is planned based on a business plan, based on the type of cafe. Focus both on your own preferences and on the number of similar establishments.

Children's cafe - interior

Today the following cafes are considered promising on the market:

children's;
vegetarian;
Internet cafe;
with karaoke;
hookah bars;
sushi bars;
franchised;
fast foods (provide take-out food);
anti-cafe (you pay for the time of your stay, not the cost of the dishes on the menu);
thematic (literary, sports, musical, national style, etc.).

Whatever type of establishment you choose, take into account the specifics of establishments. For example, the presence of dishes “from the chef” and branded cutlery are characteristic of an elaborate restaurant style. Don’t chase luxury you don’t need, it will only lead to unnecessary expenses.

But bags of sugar, the packaging of which shows comics from your establishment, will be just right. You can also make napkins with a logo or name, a special uniform for staff, or a compliment from the establishment to regular customers.

Remember, “zest” is always welcome, and no matter where - in the menu, interior or service.

Selecting a location

If you are counting on a wide audience, make sure that the location of the cafe is convenient for people:

was in the first visibility zone;
conducive to relaxation (absence of nearby busy roads and noisy highways);
provided parking and transport access.

The location certainly affects the attendance of the establishment. You need to choose places with high traffic (central squares, walking areas, shopping and entertainment complexes, train stations and metro stations) or focus on the main idea.

The concept is an important factor in determining the location of the establishment. Understanding the target audience will help you choose the right area, street or shopping center. For example, youth cafes can be located near the main places of entertainment in the city, cafes for vegetarians can be located near centers of spiritual practices.

If your main focus is on business lunches, you should choose places near business centers in business districts of the city. IN residential area You can count on banquets, and near transport hubs - on quick snacks.

Coffee shops are popular in the city center, because it is convenient to meet there to talk about some business for 15-20 minutes.

Features of the room and interior

The premises for the cafe can be bought, built or rented. When choosing, the following criteria are taken into account:

rent or cost;
room dimensions;
the presence of halls and utility rooms;
layout;
proximity to public transport stops;
distance from automobile and pedestrian traffic;
number of storeys (preferably the first);
availability of entrances and exits (preferably from the street);
“labyrinths” indoors;
window exit (great if the room is located at an intersection and the windows face 2 streets);
view from the window;
availability of ventilation systems;
compliance with the standard (firefighters, SES);
condition of the electrical wiring (what is the maximum load the room can withstand);
previous use of the premises;
the need for repair or restoration.

It is necessary to clearly understand how many halls and seats in them for guests will be needed to implement your idea on a full scale. The optimal option according to the law is an area of 280 m² / 50 seats.

In addition to the area of the dining area, do not forget to calculate the dimensions of the kitchen, toilet rooms, storage areas, staff rooms, accounting, and management. The more accurately you draw a plan, the more understandable it will be for you and investors, and the greater the chances of bringing the project to life in its original form.

The interior design should correspond to the name of the cafe and reflect its concept. Come up with some kind of “trick” that will help attract customers and make the establishment recognizable in the market. Designers, decorators, florists, and marketers can help with this.

We can recommend a win-win trick that will attract the attention of guests - fresh flowers on the tables. It’s not so expensive, but it always “works.” For a themed cafe, the idea should be seen in absolutely everything: from paintings and musical accompaniment to the staff uniform and the names of dishes on the menu. This is a mandatory condition for such establishments.

Don't skimp on your budget to play with the idea. After all, it is this factor that allows you to inflate prices on the menu. Remember, in the right atmosphere the client loses the sense of time and reality, and a feeling of relaxation arises. This can compensate for shortcomings in cuisine and service.

Equipment

The amount of expected costs for the purchase of equipment for the full operation of the cafe depends on the business plan, which sets out the list of dishes that you are going to offer to visitors.

Some products must be stored under certain conditions. This may require additional storage rooms. Others require special processing devices. Evaluate all the nuances of preparing dishes before adding them to the menu.

For a cafe, the standard set of equipment includes:

slabs;
cutting tables;
grill;
refrigerators and freezers;
combi oven;
washing equipment;
dishes;
kitchen equipment (mixers, coffee machine, slicers, microwave ovens, blenders, toasters, etc.).

Also calculate the amount of furniture, lamps, decorative elements, dishes, textiles, equipment and appliances required to decorate the room.

It is advisable to divide the estimate (calculated in the business plan) by type of goods (kitchen equipment, furniture, plumbing, interior elements). This will allow you to receive volume discounts when delivering products.

Staff

It is undesirable for a new establishment to risk its reputation from the first days by hiring unqualified staff. It is foolish to hope that employees will learn everything directly on the job.

Food that doesn’t taste good or doesn’t match its name will drive customers away from you once and for all. Unpolite and awkward staff, dirty dishes, and “stale” rooms do not contribute to popularity.

It is important that employees are:

cultural;
smiling;
professional;
healthy;
neat;
interchangeable.

To operate a small cafe you will need no more than 10 employees working in shifts:

2 cooks;
2 waiters;
2 washers;
1 bartender-cashier;
1 administrator;
1 accountant;
1 cleaning lady.

Making a menu

To work, you need a basic and banquet menu, developed taking into account the specialization of the establishment.

It is important to work out a meal plan:

dietary menu;
children's menu;
business lunches (set lunches);
compliments for guests;
alcohol card.

Try to avoid banal names of dishes. Introduce something unusual or change the names.

The breadth of assortment is welcome. However, it is worth observing moderation. Too much large number dishes on the menu indicate that they are prepared from semi-finished or stale products in violation of sanitary standards.

In addition, choose only trusted suppliers. Random purchases by low prices can turn into a big problem.

A standard full menu should contain up to 50 dishes and up to 50 items of various drinks. This is quite enough. It is better to update it every quarter, as well as for holidays (Halloween, Easter, New Year etc.).

Advertising and PR

An advertising campaign can be carried out one-time, but it is better to do it on an ongoing basis (in this case, you need to include these costs in the cafe business plan). When developing your marketing policy, consider two components of a successful campaign:

internal marketing (implies ensuring the maximum level of competence and loyalty of personnel);
external marketing (implies a number of activities to generate demand among potential customers). You can use:
billboards;
posters;
advertising brochures;
business cards;
discount flyers;
radio advertising.

Something can be distributed in shopping malls, office centers, crowded places. Not a bad option for partnerships. You place taxi business cards on your site; on the contrary, they advertise you. At the same time, mutual small discounts on each other’s services will have a double effect.

It is appropriate to create pages and groups on social networks, as well as place information about your cafe in thematic catalogs. Of course, if your budget allows, you can make your own website. But remember that it needs to be promoted. This is costly and quite difficult.

Therefore, it is better to postpone this until the cafe “unwinds”. Think about how to retain your customers. It may be worth introducing loyalty programs for regular customers.

Profitability

The profitability of such establishments depends on:

scale of activity;
location of the object;
theme of the establishment;
working hours;
quality of the “cuisine”;
personnel qualifications;
pricing policy;
amenities and atmosphere;
volume of investments.

For example, nowadays fashionable Internet cafes and anti-cafes have a profitability of about 100%! But they are in demand only in megacities.

The children's cafe has a profitability of about 30%. Equipping a children's playground with animators and hiring a pastry chef can double the profitability of such an establishment.

Cafe business plan with calculations

Let's give short example business plan for opening the Old City cafe.

Target: organizing a compact cafe or pastry shop.

Description of the project. Cafe "Old City" is located in the old part of the city (as reflected in the name) in a rented room with 1 hall (seats 40) and 1 kitchen area.

The premises previously operated as a café, so the cost of purchasing equipment will be reduced.

It is expected to open an establishment with a concept national cuisine in a low price category.

The average price of a check is expected to be $5.5. Target audience: students, office center employees, tourists. Opening hours: 10-22 daily.

Market analysis. The place is popular for walking among residents and visitors of the city. There are quite a lot of similar establishments, with a similar concept - only one.

Competitive advantages will be obtained by extending the cafe’s opening hours by an hour, holding “dish of the day” promotions, and reducing prices by 5%.

Marketing policy. Large-scale advertising will be carried out one-time. Next, it is planned to advertise through social networks, sell booklets, discount coupons and business cards.

Equipment. Most of the equipment in the room is (in good condition). Need to purchase:

refrigerators – 2 pcs.;
microwave oven – 1 pc.;
bar counter – 1 piece;
production table – 1 pc.;
new tables for visitors – 10 pcs.;
chairs in the hall – 40 pcs.;
hangers – 2 pcs.

Staff. According to the plan, it is planned to hire 6 employees: administrator, cook, waiter, bartender, washer/cleaner, accountant (visiting).

Financial indicators. Costs will be:

rent – 2 thousand $/month;
purchase of products (including alcohol) – $3 thousand / month;
utility bills – 1 thousand $/month;
redecoration of the premises – $2 thousand;
furniture – $5 thousand;
equipment – $7 thousand;
advertising – $1 thousand;
wage fund – 3 thousand $/month. (including deductions).

Investments in the amount of $40 thousand/month are expected. Projected net profit – 3-4.5 thousand $/month. The return on investment period is 1-1.5 years. The planned income is possible at 50% load. The profitability of the cafe is 30-40%.

Resume

Many of us visit cafes. Some want to have a snack, others want to celebrate a joyful event, others want to meet with friends, and others want to conduct business negotiations.

For city residents this is the norm of life, and for entrepreneurs it is an interesting and promising type of business.

Stylish cafe – opening

Organizing a cafe seems quite expensive, but the efforts and investments will be more than repaid if you approach this issue correctly and carefully.

The most important component in this is detailed business plan with all the necessary calculations.

At this point we write down the basic data of the project. Sample:

Square: total area 120 square meters, hall – 60 sq. m.

Form of ownership: rent

Model: youth mini-cafe with 10 tables.

Activity: catering services.

Location: one of the central areas of the city.

Working hours: from 8.00 to 23.00 – in weekdays, from 10.00 to 02.00 – on weekends.

Market analysis

Where to start? From an analysis of competitors and the situation. You definitely shouldn’t be located near similar institutions. And the city center is not yet a guarantee of high attendance. Pay attention to places near business centers and office buildings, hotels.

Proximity to roads or parks, squares, transport stops;
First line from the road, entrance from the street;
A building at an intersection with windows facing two streets at once.

To stand out among competitors, with appropriate design and targeting certain visitors (children’s, informal, kebab shop, etc.) But promoting it will be more difficult.

The most popular option is the “Russian format”. This is a cafeteria with a wide range of dishes (obligatory first and second courses and salads) and strong drinks.

Menu and pricing

The establishment is designed for a wide audience, the bulk of clients are middle class. The average check is 4-5 dollars.

On the menu– Russian and European cuisine plus a little oriental (popular sushi and noodles):

3-4 types of soups;
4-5 types of side dishes;
5-6 hot dishes;
5-6 cold appetizers;
6-7 salads;
10 desserts (cakes, ice cream, pancakes);
Pizza and sushi;
3-4 types of Chinese noodles;
7-8 hot soft drinks (coffee, tea);
4-5 soft drinks;
9-10 spirits and alcoholic cocktails.

Marketing activities

Opening a cafe involves a lot of work on design, proper planning, etc.

Title and design

Customers pay more attention to places with own style. Will need interesting name and a bright sign. To make your establishment recognizable, you should think about a logo.

The interior must match the name. , pay attention to soft coffee colors, cozy sofas, themed decorations, paintings or photographs on the walls. A youth cafe or pizzeria is decorated brightly, modernism, pop art, and hi-tech are welcomed. In terms of style, postmodernism, eco style, and country are also well suited.

Small interior details, such as flowers on tables, wall decorations, lighting fixtures - important part of design. You can turn to professional designers, or you can do everything for free, relying on your own taste and independent study of materials from the Internet.

Nuances of arranging the interior space:

There should be no “labyrinths” inside. The room should be left in the form of a rectangle or square with evenly spaced tables. Otherwise, visitors may experience discomfort;
Ceiling height – from 3 meters;
The windows should open beautiful view. The space near the window is always the most popular.

Promotion channels

Sales promotion methods

Promotions and discounts are very popular. These include discounts for corporate customers, free delivery to the office, as well as various promotions. Good example— business lunch favorable price, discount on the third order, “gift from the chef” when ordering a certain amount, etc.

Business registration

The company is registered as . It will be more difficult for an individual entrepreneur to work with suppliers, and such a company will not be able to sell alcohol (only beer). OKVED codes:

56.1. – “Restaurant activities and food delivery services”;
56.10.1. – “Activities of restaurants and cafes with full restaurant service, cafeterias, restaurants fast food and self-service";
56.10.2. – “Activities involving the preparation and/or sale of food ready for immediate consumption on site, with vehicles or mobile shops";
56.3. – “Serving drinks”;
47.1. – “Retail trade in non-specialized stores.”

, you will need the following documents and permits:

Rental agreement for premises and permission for accommodation in a certain building from the local administration;
Permission from Rospotrebnadzor for retail trade;
Conclusion from Rospozharnadzor. Conditions for obtaining: fire alarm, two emergency exits, evacuation plan, availability of fire extinguishers;
Sanitary and epidemiological certificate issued by Rospotrebnadzor. To do this, you need to comply with the sanitary conditions specified in SanPiN 2.3.6.959-00. In addition, it is worth familiarizing yourself with the Law “On Protection of Consumer Rights”;
Technical report on the premises. This includes communications drawings, engineering drawings, architectural drawings, BTI plan;
Registration documents of cash register equipment;
Quality certificates for products. They must meet government regulations. Certification is carried out by private companies.
Agreement with private security. A “panic button” to call security is installed inside the cafeteria;
Production control program agreed with Rospotrebnadzor;
Documents confirming that personnel have undergone a medical examination;
License to sell alcoholic beverages. Issued Federal service regulation of the alcohol market. To obtain a license, a company must have an authorized capital of 15-16 thousand dollars. The requirements are specified in Law No. 171-FZ “On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products.” The cost of registration is 600-650 $.

Organizational events

The project provides for how and with whom the enterprise will work. What does it take to open a cafe?

Preliminary agreements with food suppliers on daily deliveries. These are farms, wholesale centers, confectionery shops, bakeries. All products must be certified.

Agreements on waste disposal and regular disinfection.

Production plan

Renting the premises will cost approximately $2000-2500 per month. Of the 120 square meters, the visitor hall occupies 60 square meters. m., 40 sq. m. - kitchen, 20 sq. m. - warehouse and 10 - toilet.

Premises requirements:

The dining room and production area should be separated;
Ventilation, sewerage, cold and hot water, fire extinguishing system, air conditioning are required;
When making repairs, it is necessary to comply with building regulations; you can familiarize yourself with them in SNiP 06/31/2009"Public buildings and structures."

Technical base

Dining room

The hall should be equipped with chairs and soft sofas. When purchasing furniture, be sure to take “with reserve”, just like dishes. This business requires reserve resources, especially in terms of dishes (10% for slaughter and loss). All calculations are given in dollars.

Tables (12 pcs.) – $1100. The best manufacturing companies: Delacosa, Equivalent;
Chairs (25 pcs.) – $300-350. Delacosa, PremierDecor, Equivalent;
Sofas (11 pcs.) – $1500-1700. HoReCa, Delacosa;
Reception desk – $80-90. SmartDecor, Pioneer;
Cash register – $350-400. Evotor-Standard, Mercury;
Racks and hangers for tables (11 units) – $300. HoReCa, PremierDecor.

Kitchen

Four tables for cooking and cutting food - $200-300. Hicold, ATESY, CRYSPI;
2 refrigerated cabinets, freezer – $1,500. Polair, "Nord", "Marikholodmash";
Two electric stoves – $1000-1200. Convito, LOTUS;
Two cabinets each for cooking and frying – $1000-1300. Amitek, ABAT, CRYSPI;
Grill cabinet – $200-250. Indesit, CORA, LOTUS;
Pancake machine – $150. ERGO, ATESY;
Microwave oven – $70-100. CONVITO;
Combi oven – $1500.TECNOEKA, ABAT, ATESY;
Dishwasher – $700-900. Hansa, Smeg, Mach, ABAT;
Coffee machine – $600-800. Philips, Nespresso, De Longhi;
Pizza oven – $600-700. PRISMAFOOD, ABAT, ERGO;
Two food warmers – $90-100. LOTUS, ABAT, ERGO;
Air fryer – $60. ABAT, LOTUS;
Electric kettle – $50. Redmond, Galaxy;
Electronic scales – $15. AKAI, Galaxy;
Four sets of knives – $200. Supra, Thomas, Mo-V, Shadow;
Containers for spices and bulk products (4 units) – $40-50. RESTOLA;
Meat grinder – $80-100. FAMA, Supra, Panasonic, BORK;
Mixer – $100. QUAMAR, ERGO;
Slicer – $250-300. CONVITO, Airhot;
Electric vegetable cutter – $40. Wellberg, CONVITO;
Dough mixer – $300-400. ERGO, CONVITO;
Small equipment (graters, dispensers, measuring utensils, can openers, cutting boards, tongs, spatulas) – $100. TECNOEKA, MAC.PAN;
2 holders for kitchen utensils – $10-13. CRYSPI;
3 placemats – $16-20. TECNOEKA;
Two sinks – $120-150. HESSEN, RADA;
Cabinet and racks for dishes – $70-80. CRYSPI, ATESY;
Food trays (20 pcs.) - $30. RESTOLA;
Wall shelves (5 pcs.) – $120-150. CRYSPI;
Dishes for visitors (15 sets) – $800-1000. Collage, Verona, Baltic, Tvist.

Cookware

Pots (6-7 units) – $130-150. Merxteam, APS, Westmark;
Boilers (2-3 units) – $90. Luxstahl;
Frying pans (2-3 units) – $50. Luxstahl, BOK;
Saute pans (3-4 units) - $80. Merxteam, Lacor;
Bowls and gastronomy containers (15-20 units) – $40-50. RESTOLA;
Baking sheets (4-5 units) – $40. RESTOLA, UNOX;
Colanders, sieves, spice grinders (5-6 units) - $150-200. Lacor, Fortuna.

Non-production base

Napkins, towels, dryers for the bathroom – $40-60;
Uniform washing machine -$250. BEKO, Electrolux;
Computer and printer – $400-500;
Plumbing for a bathroom – $300-400;
Garbage cans (3 pcs.) – $40-50;
Mirror – $30.

In calculating how much it costs to open a cafe, a large share It is the purchase of equipment and inventory that takes up the funds.

Staff

To work in two shifts, you need to hire 4 cooks, 2 auxiliary workers, 2 administrators, 6 waiters, and an accountant. Salary fund – 6-7 thousand dollars per month.

All employees must have a medical certificate. It is also worth sewing uniforms for workers ($400-500).

Launch strategy

It is necessary to assume that the preparation will take at least five months. Event planning looks like this:

Finding a suitable building, concluding a lease agreement;
Repair and decoration of premises;
Engineering and technological design, laying communications;
Registration stage, paperwork, obtaining permits and licenses;
Purchase of equipment, furniture, inventory, its installation;
Hiring staff;
Promotional events.

Risks

It is only necessary to assess the possible risks and develop ways to overcome problems. What threatens a new business in the catering industry?

Lack of visitors. To overcome this problem, you should intensify advertising activities, expand the list of promotion channels, and conduct an interesting promotion.

Opening and operating costs are higher than those indicated in the business plan. This can be solved by clearly recording income/expenses. At least temporarily, it is possible to reduce costs by reducing staff (usually waiters) and partially using semi-finished products.

Low quality of food and service. Since you personally will not be able to control the work of the establishment from start to finish, there is a risk of dissatisfied customers. Be sure to study reviews about your establishment on the Internet and keep a book of complaints. To ensure that the visitor remains satisfied, carefully select your staff and change workers if necessary.

Economic instability in the country. This is usually reflected in the cost of cooking products, equipment, and the purchasing power of customers. To avoid this, long-term contracts must be concluded with suppliers.

Financial calculations

Below is ready plan financial costs for starting a business:

Registration, permits, licensing – approximately $2000;
Rent for a year in advance – $28,000;
Renovation of the premises – $2000;
Interior design development – $1500;
Process design – $500;
Engineering design – $800;
Installation of lighting, fire safety systems, necessary communications - $4,000;
Finishing work, purchase of decorative items – $3,000;
Furniture, equipment, kitchen utensils – $17,000;
First purchase of products – $1,500;
Advertising campaign and illuminated sign – $2000;
Incidental expenses – $1500.

Total capital investments in the business will be 64-65 thousand dollars.

Monthly expenses in the first year are in the range of $9,000-10,000, taking into account paid rent.

Efficiency and profitability

You can count on income when attendance exceeds 80-100 people per day. In this case, the revenue will be about $14,000 per month, and the net profit will be 5-6 thousand. In a year or two, with a constant increase in “workload”, you can earn up to 15-20 thousand dollars “net” monthly.

Only after carefully planning and calculating is it worth taking on this matter. You also need to have some kind of financial reserve, because the payback period for public catering establishments ranges from one to four to five years.

Today, one of the most promising and rapidly growing areas of business is public catering. This industry has a dynamically growing turnover and generally positive dynamics.

In 2016, compared to 2015, the restaurant market showed slight growth and exceeded 1,350 billion rubles, according to the Unified Interdepartmental Information and Statistical System (EMISS), which is supervised by Rosstat. Growth continues in 2017. At the same time, the Russian public catering market remains far from saturation, especially in regions remote from Moscow and St. Petersburg.

Therefore, today opening a cafe is a feasible and promising business. Before starting a project, you need to conduct a thorough analysis and draw up a business plan.

As part of this work, we will analyze a family cafe with Italian cuisine, where it is pleasant for both children and parents to relax.

Success Factors:

Affordable prices
Family format
Fast service
Convenient location
Modern interior
Nice atmosphere

The initial investment amount is 3 170 000 rubles

The break-even point is reached at 3 month of work.

The payback period is from 12 months.

Average net monthly profit 366 000 rubles

Return on sales 21 % .

2. Description of the business, product or service

3. Description of the sales market

Every year the demographic situation in our country is improving: the number of families is growing, the birth rate is increasing. In the current rhythm of life, it is becoming increasingly difficult for parents and children to find time to spend evenings together. And the diversity of taste preferences creates additional obstacles. Thus, the relevance of this project cannot be overstated.

The target audience mostly represents families with children.

In an unstable economic situation, there is a redistribution of clients from one segment to another. Thus, people who previously visited expensive restaurants are moving to establishments with a lower price category. And the habit of eating in public places remains among the population at any time. If the optimal balance between price and quality is observed, it is possible to capture a large piece of the market.

4. Sales and marketing

5. Production plan

The goal of the project is to open a family format cafe.

Business registration

Organizing a cafe requires solving the following issues:

obtaining permits from the fire service and SES;
registration of health certificates for all employees;

collection of documents (lease agreement; permission to place a catering establishment in a specific premises; results of a medical examination by personnel);
registering a cash register;
concluding contracts for: garbage removal, fire inspection, fire alarm, panic button (security), deratization and disinfection, accounting support;
signing contracts for the supply of products.

Selecting a location

Large shopping center in any area of the city.

Large shopping centers provide rental holidays for the first 1-2 months. That is, during the preparation of the premises you will be exempt from paying for the premises.

Characteristics of the premises

Area: kitchen - 40 m2, hall for visitors - 100 m2, games room - 60 m2;
Availability of water and electricity supply to the kitchen;
Ventilation, air conditioning, sewerage;
Capacity: hall - 60 seats, playroom - 15 children.

The interior of the room is in soft colors using bright elements. Clear zoning of the main hall and the children's room.

You can choose both mobile and tabletop games. For active people, you can install a sports complex or playground with soft surfaces, swings, labyrinths and slides. Among board games Puzzles, mosaics, and construction sets are perfect.

6. Organizational structure

For organizing any type of business one of the most important factors is the staff. This project requires a team of 13 people:

Control;
Cooks - 2 people;
Waiters - 4 people;
Administrator - 2 people;
Nannies/animators - 2 people;
Kitchen workers for washing dishes and cleaning - 2 people.

Accounting will be outsourced.

It is especially important to pay attention to the selection of chefs, because the kitchen is the calling card of a catering establishment. Also pay attention to the selection of personnel to work with children. They must have experience, be especially sensitive, attentive and friendly. After all, the quality of rest, and, accordingly, the perception of your cafe by parents depends on the child’s mood.

The main goal of the employees is to cultivate in customers the desire to return to your establishment again and again.

Basic requirements for personnel:

Availability of a medical record;
Experience;
Neatness;
Accuracy;
Honesty;
Hard work;
Responsiveness;
Friendliness.

All employees, except the administrator and manager, are paid a fixed salary. The bonus part of the manager's salary is 2%, the administrator's is 1%. Waiters receive tips.

A detailed calculation of the payroll, taking into account the bonus part and insurance premiums for 24 months, is presented in the financial model.

7. Financial plan

A detailed sales plan for 24 months, financial results and forecast of economic indicators of business performance are presented in the financial model.

8. Risk factors

Despite all the obvious advantages, a family cafe, like any type entrepreneurial activity has its risks.

Approximate data:

Initial costs are about 3,500,000 rubles.
Payback period – 12 – 15 months.
30 seats, area - 145 m², region - Moscow.

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled a detailed business plan for a cafe using calculations.

The cafe market in Russia and the relevance of investments

When considering the state of affairs in the cafe segment, it is worth starting not with numbers and statistics, but with the change in the mentality of Russians. The culture of breakfast (and eating in general) “out of home” is not even two decades old. The first coffee shop that met the “classical” criteria of its format was opened in St. Petersburg only in 1994. Since then, every year (except post-crisis 2009) the segment has grown, gradually formed a “Western European” lifestyle and in 2010 already occupied 13% of the market in value terms.

In Russia there is another specific difference. The concepts of “coffee” and “cafe” are not very connected in our country. We are a “tea” country and in terms of coffee consumption (kilograms of beans per person) we occupy a place at the end of the third, beginning of the fourth dozen. Therefore, cafe owners, in addition to the main product, include alcohol (in most cases, draft beer), cold and hot dishes on the menu. This is how the domestic cafe differs from its “classic” counterparts.

Well, now to the numbers. From 2010 to 2015, the market in question showed 15% growth, the average bill increased by 61.4%. In small towns, establishments still remained a place of recreation; in megacities, corporate culture played into the hands of restaurateurs - people go to cafes for business lunches, or order food for the office.

According to RBC forecasts, the growth in the value turnover of the catering market will continue and in the next 5 years will reach 1261 billion rubles. The cafe segment will become one of the most progressive.

Growth points for a restaurateur planning to launch a project now:

Actively emerging consumer culture.
Adjustment of rental rates in favor of reduction.
A large selection of formats that are in demand among a solvent audience.
An opportunity to attract some visitors from restaurants during a crisis.
Insufficient market saturation - according to Rosstat research in Russia there is one food outlet for every 930 people. In Europe there are three times more establishments, in the USA - 6.

KLEN specialists will tell you how to build an efficient cafe.

Where to start? Format selection

A cafe is a catering format that gives the greatest “freedom of creativity” to the cook, manager and owner. There are no such clear frameworks as in a restaurant; the system of organizing the work itself is more flexible, and the investments are much less. All this allows you to quickly respond to changes in market conditions and use situational solutions. The cafe can more easily withstand the failure of promotions and offers, again due to their low cost.

But a number of basic formats (that is, standardized business schemes) can be identified.

Stree food- street single-product fast food, designed for a “snack” on the go. In the Street food format, there is an unwritten rule - the client must be able to hold the product with one hand. The market offers both stationary and mobile solutions. The first include pavilions with several tables located in areas with good traffic. The second is a new word in the Russian food industry. Bicycle cafes, cafe trailers and food trucks do not wait for the visitor, but go to him themselves. This solution is a kitchen on wheels, capable of both production and distribution of the product. Three- and four-wheeled bicycles, minibuses, and trucks are used. The average bill is around 150 rubles.

Fast Food- the “fast food” format with which many people associate cafes. They can be either single-product (based on a basic dish - burgers or pizza) or multi-product. As a rule, they operate in a self-service format. The cooking processes are simplified and automated as much as possible; semi-finished products and preparations from the kitchen factory are actively used. The average bill is 200 rubles.

Quick Restaurant Service - also refer to the format of “fast” food establishments. They offer a wide menu, however, the range is inferior to that of a restaurant. IN technological processes kitchens use semi-finished products high degree readiness is the key to the declared speed. The average bill is 300 rubles.

Fast Casual- In establishments of this type, the guest can both eat and spend time. The cafes of the “fast” formats listed above are designed for high table turnover; only teenagers will sit in them for a long time. Fast Casual offers comfort and a well-designed interior, often including a bar menu. The format is closest to the generally accepted understanding of the term “cafe”. The average bill is around 600 rubles.

When talking about cafe formats, it is necessary to take into account not only the financial aspects of the business, but also the principle of organizing service. It is based on the so-called frame - a stereotypical model of consumer behavior. What and how will a guest do in your establishment.

In addition to cafes with waiter service (frame “order-dish-bill”, i.e. “a la carte”), the market operates:

Food court- a well-known food court. This space for catering establishments (usually Fast Food) is located, as a rule, in shopping centers. The advantages of this approach are the absence of costs for attracting visitors (there is already huge traffic here), and the disadvantages are the competitors with whom you are side by side in the literal sense of the word. Often several food establishments have a single dining room, this way you can save on renting space.

Free flow- establishments built on the principle of “separate islands”. In the cafe hall there is an open kitchen and stands with categories of dishes (first course, salads, hot dishes, coffee or beer). The principle is to give the client maximum freedom of choice. The visitor himself decides on the dishes and table; there is no need to wait for the order. Free access helps reduce staff. The advantage of the free flow idea is that the format is suitable for different social strata- You can expand your potential audience.

Anticafe- a relatively new format developed in Russia. We mention it solely for educational purposes and to realize pride in domestic restaurateurs - now anti-cafes are getting good press in London and overseas. This idea has nothing to do with a standard cafe, and its business plan is radically different. In an anti-cafe (time cafe), visitors pay not for the food, but for the time spent. Tea, coffee, sweets and Wi-Fi are provided free of charge.

In this text we will take as a basis a cafe with waiter service and European cuisine. Unusual business models are studied individually.

Concept

If the format can be called a scheme, a mechanism of operation restaurant business, then the concept is its shell, appearance, packaging. At the same time, it is she who describes the details and stages of work on creating a catering establishment.

Standard structure of the concept of your own cafe:

Marketing market research:

The general state of the market in the selected region (it will become clear whether people will be able to pay at all)
Existing directions of the restaurant market (which format is already profitable, which is becoming fashionable)
The main players - which chain and copyright establishments are already open in the region? Information will help you differentiate yourself from your competitors.
Loyalty sampling - will potential customers like your idea?
Format and type of organization of a food establishment. What is described in paragraph 2.

Idea and positioning of the cafe:

Determining the target audience
Cafe theme
Service method
Features and advantages compared to establishments working for the same target audience
Related restaurant product

Technological solutions (can be expressed in the form of technical specifications):

Space requirements (including optimal location areas)
Engineering and architectural requirements
Space division (zoning)
Other criteria for choosing premises (parking, proximity to a shopping center)

Menu development (optimally with technological maps):

List of main menu dishes
Business lunches and other time promotions
Banquet offers (if applicable)
Seasonal solutions
Bar, cocktail and wine lists

Design and identity:

Design and interior design project for the dining room and technological area
Design of the facade and surrounding area (if any)
Signboard and outdoor advertising
Brand book
Professional furniture for catering

Pricing:

The system for controlling the purchase of products and working with suppliers (largely determines the cost of food)
Determination of food cost and margin for each dish (a separate section below is devoted to this)

Marketing

Communication channels
Entering the market
Loyalty programs
Situational marketing (at this stage you can schedule promotions dedicated to holidays)

It is worth mentioning one more opportunity that is offered to restaurateurs modern market HoReCa. We are talking about a franchise - a paid right to use a trademark, developments and solutions of a large brand.

That is, you can sign an agreement with one of federal networks and open an establishment under their brand. In this case, a developed format, concept, business plan, identity, marketing, technological equipment plan, and food recipes are provided. But you will not be able to make your own adjustments - you will have to work within strictly established limits. In addition, in most cases, lump sum and monthly payments are made to the franchisor.

Business plan

As an example of calculations, let’s take a 30-seat cafe with a full production cycle. The recommended area for establishments of this type is 145 m², region - Moscow.

Main expense items

Renting premises

We are talking specifically about renting, since buying your own real estate in the capital region will increase the opening budget several times. To be fair, it should be said that a cafe in its own premises will be valued at a much higher price when sold.

The nearest Moscow region - 20,000 rubles per m² per year. Amount - 2,900,000 rubles per year.
Area of the third transport ring - 50,000 rubles per m² per year. Amount - 7,250,000 per year.
Moscow center - 100,000 rubles per m² per year. Amount - 14,500,000 per year.

Design

This includes the creation of an internal environment, engineering infrastructure and technological solutions for the kitchen. It is more profitable to order design in a comprehensive manner from specialized companies, because this type of work requires SRO approval.

Engineering design- in simple terms, this is bringing the building itself and its communications into compliance with the requirements of your institution and legislation.

The following types of work are included:

Architectural design for buildings in which it is necessary to carry out reconstruction, construction work or deep redevelopment. The project includes sections, installation of windows, doors and partitions, plans for each floor, pipeline fastenings, finishing sheets and materials consumption.

The architectural solution costs 300 rubles per m². The amount for our cafe is 43,500 rubles.

HVAC project V public buildings and structures are needed to create safe and comfortable climatic conditions. Research is being carried out for both the dining room and the cafe kitchen. Moreover, when designing a technological zone, it is necessary to take into account the specifics of the work - during cooking, steam, soot, fumes and other contaminants appear. Powerful ventilation will create proper working conditions for your personnel.

As part of the design, plans, axonometric diagrams of technological and general ventilation, air conditioning systems, lists of drawings and reference documents, explanatory notes, specifications of materials and equipment are prepared.

Design of ventilation and air conditioning will cost 200 rubles per m² of area. The amount for our cafe is 29,000 rubles.

Water supply and sewerage project considers the issues of providing enterprises with clean water and, at the same time, solving the problem of removing dirty water. It seems that there is no need to talk about the importance of a well-functioning water supply in a food establishment. The norms for water pressure and temperature are specified in SNiP 2.04.01-85*.

As part of the design, axonometric diagrams of cold water, hot water and sewerage pipelines, a diagram of a unit with water meters, a floor plan with the arrangement of equipment and communication points, a list of drawings and reference documents, specifications of equipment and materials are prepared.

Design of water supply and sewerage will cost 140 rubles per m² of area. The amount for our cafe is 20,300 rubles.

Power supply project will allow you to use professional restaurant equipment in the cafe kitchen. You will need a voltage of 220 and 380 V.

As part of the design, plans for the power and socket network, cable routing (indicating junction boxes), plans for the lighting network, wiring diagram and single-line diagram of the input distribution board, list of drawings, specifications of equipment and materials are prepared.

Electrical supply design will cost 180 rubles per m² of area. The amount for our cafe is 26,100 rubles.

Total cost of complete engineering design- 118,900 rubles

Process design creates a layout diagram for connecting equipment in your kitchen. It is better to entrust this stage not just to engineers, but to engineers from HoReCa.

Cost - 200 rubles per m² of area. Amount - 29,000 rubles.

This money can be saved by working with a large supplier. For example, when ordering equipment from the company " MAPLE» You get technological design for free.

Design

Establishments “for our own”, opened for the soul and not intended to make money, can be opened on their own. Sometimes you get very interesting options.

But for a cafe that makes a profit, the work of a specialist is necessary. After all, design implies not only the visual embodiment of an idea, it must include maximum quantity seats in the available area, the size of the aisles, the location of the tables relative to the waiter stations.

The work of a professional restaurant designer is structured as follows:

Development of a design solution within the framework of the concept
Creating a 3D visualization of the project
Selection of materials and furniture equipment, arrangement
Facade design
Author's supervision of project execution

A full-fledged design with a facade will cost 1,200 rubles per m². Amount - 174,000 rubles.

Room decoration

The cases when it is possible to find a room that is suitable for a cafe can be counted on one hand. Repairs will have to be done, the only difference will be in its complexity.

Cosmetic repairs will cost 1,500 rubles per m², total - 217,500
Qualitative major renovation costs 7,000 rubles per m², total cost - 1,015,000
Elite finishing (VIP design) - 15,000 rubles per m², cost - 2,175,000

Equipment

Calculation for an establishment with 30 seats.

Heating equipment:

Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214,307 rubles
Electric stove PE-0.48M four-burner with cabinet - 40,920 rubles
Induction cooker UN-3.5KC-1 tabletop WOK - 16,971 rubles
Frying surface (contact grill) ERGO VEG-836 smooth/corrugated - 13,650 rubles
Pizza oven GAM MD1 - 37,961 rubles
Rice cooker ERGO CFXB 50-70x - 3,080 rubles
Boiler ERGO KSY-30 flood type - 10,220 rubles

Refrigeration equipment:

Refrigeration cabinet ARIADA R1400M - 53,920 rubles
Freezer cabinet ARIADA R750L - 68,121 rubles
Cooled table HICOLD GN 11/TN - 59,990 rubles
Ice maker ICEMATIC E21 W - 57,622 rubles
Vertical confectionery display cabinet HICOLD VRC 350 - 92,450 rubles

Mixer KITCHEN AID 5KSM150PSEWH - 60,990 rubles
Mixer ROBOT COUPE Mini MP 190 Combi - 37,384 rubles
Meat grinder “Convito” HM-22A - 39,130 rubles
Slicer “Convito” HBS-220JS - 18,340 rubles
Vegetable cutter “Convito” HLC-300 with a set of knives - 50,820 rubles
Glass washing machine (dishwasher) MACH MB/9235 - 72,444 rubles

Bar equipment:

Saeco Syntia Cappuccino coffee machine - 73,750 rubles
Bar mixer BL-015 - 8,750 rubles
Juicer ERGO MK-8000 - 10,360 rubles

Technological equipment:

2 single-section washing baths VM 1/5 e - 7816 rubles
Two-section washing bathtub VM 2/5 ots - 7,598 rubles
2 industrial wall tables - 8,734 rubles
2 tables of working island SPO 9/6 ots - 7,902 rubles
4 racks with solid shelves SK 1200/500 - 59,284 rubles
2 exhaust hoods ZVP 10*8 - 19,692 rubles
2 exhaust hoods ZVO 12*10 - 31,504 rubles
4 solid wall shelves PN 6/4 - 6,636 rubles
Island table for waste collection SPS-111/900 - 8,674 rubles

Kitchen utensils and equipment - gastronorm containers for cooking and storing food, frying pans, cauldrons and pots, cutting boards, ladles, graters, etc. The total cost is 45,545 rubles.

Chef's knives (4 items) - 17,253 rubles
Serving items - 38,460 rubles
Porcelain dishes - 59,420 rubles
Cutlery - 15,099 rubles
Glassware - 23,280 rubles
Furniture for guests (30 seats) and staff - 191,014 rubles

The total cost of equipping the cafe is 1,589,091 rubles

Equipment data is based on finished projects company " MAPLE" The price may be reduced due to discounts.

Registration

The optimal form of work in catering would be. At least for cafes selling alcohol. A significant plus - minimum size authorized capital(this is what the entrepreneur risks in case of bankruptcy) - 10,000 rubles.

List of documents. What you will need for registration:

Certificate of Registration
Certificate of TIN assignment
Extract from the Unified Register (USRIP)
Information letter from Rosstat about OKVED codes:
55.30 Activities of restaurants and cafes
55.40 Bar activities
55.52 Supply of catering products. This includes the activities of public catering enterprises in the production of public catering products and their delivery
If the cafe is supposed to additional services, you can select from the classifier (for example, 92.72)
Certificates of registration with the Federal Compulsory Medical Insurance Fund, Social Insurance Fund, Pension Fund of Russia
Agreement with the bank on opening an account
Confirmation of registration of cash register equipment (cash register equipment)
Order on the appointment of a manager, chief accountant, cashier-operator
Audit trail and complaint book

For premises:

Confirmation of the right to use the premises (lease agreement or certificate of ownership)
BTI passport with floor plans and explication
Engineering projects (see above)
Conclusions on projects issued by GAPU and MVK
Evacuation plan and fire instructions
Alarm service contract

Permissions:

Production and technical control plan agreed with the SES
Certificate of examination for compliance with sanitary standards
Conclusion of the Ministry of Emergency Situations on fire safety
Conclusion of the SES on the presence necessary equipment and premises
Sanitary passports of the facility and vehicles
License to sell alcohol
Hygienic conclusion on raw materials and ready meals from Rospotrebnadzor
Staff medical examination results

Facility maintenance agreements:

Removal and disposal of solid waste and biological waste
Contract for deratization, disinfection and disinfestation
Contract for cleaning the ventilation system
Contract for washing workwear
Agreement for the removal and disposal of fluorescent lamps

The optimal solution for a starting entrepreneur is to order the preparation and approval of documents from specialized companies. This will save both nerves and time.

Taxes

Restaurateurs from the regions should take a closer look at UTII - single tax on imputed income. If, unlike Moscow and some regions, it works for you.

UTII exempts from payment of property, profit, and income taxes individuals(for individual entrepreneurs).

The essence of the tax is that you need to pay based on a certain basic profitability established by the state for a particular type of activity. For catering, the guidelines are the area of the hall or the number of people on staff. When calculating, regional coefficients and a deflator coefficient are used. 15% of the calculated basic return is paid.

But, as already said, UTII does not work in Moscow. Therefore, it will be a priority. To switch to it you need:

Have up to 100 employees on staff
Have an annual income not exceeding 60 million rubles
Do not open branches
The participation of other companies in the capital of the LLC should not exceed 25%

You can submit an application within 30 days from the date of registration.

The tax rate under the simplified tax system is calculated in two ways:

You deduct 6% from income
Deduct 15% from the difference between income and expenses

VAT, income and property taxes are not paid under the simplified taxation system.

Staff

The cafe format in most cases allows staffing without any problems. Highly qualified specialists should be the director, administrator and cooks. There is less demand here for waiters and bartenders, unlike in a restaurant. A desire to work, friendliness and basic communication skills are enough. The rest comes from instruction and practice.

The staff of the restaurant includes:

Director. Estimated salary - from 70,000 rubles
Chef. Estimated salary - from 70,000 rubles
2 general purpose cooks. Estimated salary - from 40,000 rubles
2 hall managers. Estimated salary - from 35,000 rubles
4 waiters. Estimated salary - from 25,000 rubles
2 bartenders. Estimated salary - from 30,000 rubles
Delivery driver. Estimated salary - from 35,000 rubles
Storekeeper. Estimated salary - from 35,000 rubles
2 cleaners. Estimated salary - from 15,000 rubles
2 dishwashers. Estimated salary - from 15,000 rubles

Senior and administrative staff work five days a week. Kitchen, service and stewarding on schedule 2/2.

Total monthly costs for wages: 580,000 rubles.

Profitability and payback

At the menu development stage, the chef creates technological maps and determines the food cost of the dish - its cost as a percentage of the selling price. In cafes and bars this figure is around 12-16% (on average). At the same stage, a margin is formed - a markup, which will be the restaurateur’s profit.

It is easier to pay for a cafe or bar than a restaurant. There is less investment, a simpler format and a less demanding client. People come to cafes to spend time in company, often not paying attention to the little things.

Giving average profitability and timeframes for achieving payback in the case of a cafe is quite risky. Fresh bars can receive a profitability of 300%, and the markup on pizza starts from 500%. It all depends on the format and organization of the process.

The formula by which profitability is calculated looks like this:

P=PR/(OPAsr + OAsr)

P - actually, profitability
PR - profit for the period
OPAsr – average cost main production assets for the period
ОАср - average value of current assets for the period

Practice shows that typical private cafes pay for themselves in 12-15 months. It is quite possible to rely on this result.

An aspiring restaurateur has the opportunity to increase his chances of success and “survive” the most difficult first year. Contact the company for expert support MAPLE", its specialists have opened 1,200 establishments throughout Russia. This experience will definitely come in handy.