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

A cozy cafe can become a favorite meeting place for many people. Despite the abundance of such establishments in big cities, not all of them find their regular customers and many are forced to cease to exist. Obviously, their owners made serious mistakes at the planning stage. When developing a business plan for opening a cafe from scratch, it is important to consider all the nuances in as much detail as possible and think through several possible solutions for each controversial issue. Of course, a cafe does not require fulfillment of as many requirements as a restaurant, but being a catering establishment, it must comply with sanitary standards. Experts recommend developing a project taking into account sanitary standards, rather than trying to adapt a half-finished establishment to them.

Drawing up a detailed business plan

You should start drawing up a business plan by looking for a non-standard format of the establishment, because a profitable cafe is not easy - 3 tables and an ice cream counter. The cost of rent, the need to order designer services, furniture and equipment depend on the chosen concept. For example, if the cafeteria is located in an office building or educational institution, it should have a sufficient number of seats and a wide selection of snacks suitable for potential clients, but the design of such an establishment may be discreet and even modest. And opening a themed establishment, for example, a café for book lovers, will require much more investment in the design of the premises.

Before opening a roadside cafe from scratch, you will have to carry out large-scale analytical work and identify a good location, a set of dishes and drinks that will be in demand among travelers who decide to visit the roadside eatery.

In order to figure out how to open a children's cafe from scratch, you need to have information about current trends in the children's entertainment world, and also be aware of which superheroes are now held in high esteem in order to properly decorate the room. In addition, increased demands are placed on the children's menu, and the main range of dishes and drinks should be expanded, taking into account the fact that children usually relax accompanied by adults. Before opening a family cafe from scratch, you should choose a room close to places where families spend time en masse and make sure that those vacationing in the cafe are not disturbed by lovers of strong alcoholic drinks and noisy pastimes.

Drawing up a detailed business plan is a mandatory step in the step-by-step instructions on how to open a cafe from scratch. The business plan must include the following:

Detailed descriptions of the format of the establishment, its location, premises for the cafe, organizational structure, work schedule;
Analysis of the market and closest competitors;
Marketing plan;
Pricing policy of the establishment;
Equipment;
Suppliers;
Financial expenses;
Profit calculation and risk assessment.

Where to start opening a cafe? – With a clear understanding of exactly what it will be like. The basis of the business plan will be a detailed description of the very idea of the establishment, based on what will be selected: location, room design and necessary equipment. The format of the establishment will also determine the number of employees, requirements for them and the appropriate work schedule.

It is necessary to analyze the market in order to better understand current trends and assess the competitiveness of the future cafe. Familiarization with the activities of your closest competitors will help make your establishment unique and build the right pricing policy. The marketing plan is designed to promote the cafe everywhere and should be drawn up for the long term. The choice of equipment in the business plan is prescribed taking into account the format of the establishment, but in the future some items may be changed. It is also better to take care of product suppliers in advance, not forgetting to write down backup options in case of force majeure. Financial investments, expected profits and possible risks will make it possible to imagine what the establishment will look like from a financial point of view even at the planning stage. Therefore, “Draw up a business plan” is the first point in a comprehensive answer to the question: “I want to open a cafe, what do I need for this?”

Registration of activities

Before starting the process of registering an activity, it is necessary to determine the legal form of the business. To open a mini cafe from scratch, it is more profitable to register as an individual entrepreneur, but in this case, the sale of alcohol in the establishment will be impossible. IP is suitable for small eateries, mini coffee shops located in educational institutions or office centers.

The LLC legal form is chosen if you plan to open a cafe where alcoholic beverages will be sold.

Before registration:

The authorized capital is paid;
A legal address is being organized;
Signatures on the registration application are certified by a notary;
State duty is paid;
The seal is made;
A bank account is opened;
The OKVED code is selected (56.10);
The charter is prepared;
An application is filled out in form P11001.

After registering an LLC, you must obtain permits for the premises, a license for trading activities in a cafe, licenses for the sale of alcohol and tobacco products, and employees must obtain the results of a medical examination.

The list of permits for the premises includes the following items:

Lease contract;
SES permission;
Conclusion of the fire safety authority;
Agreements for waste removal and sanitation.

You should proceed to the implementation of the following points for opening a cafe only if you have all the permits and licenses. In addition, you must first register with the tax authority at the place of business activity.

Choosing a tax system

Registration of an enterprise for tax purposes is carried out at the stage of registration of an individual entrepreneur or LLC, and then the system by which taxes will be deducted is selected. For cafes, in cases where UTII (unified tax on imputed income) cannot be applied (this depends on the region), they choose the simplified tax system (simplified taxation system) with a rate of 15% (income minus expenses).

The right location is half the success

Selecting the location where the establishment to be opened is an important item on the list of what is needed to open a cafe. The place must have high traffic, otherwise the establishment will stand idle without customers. In many ways, its choice depends on the format of the establishment and the expected categories of visitors. For example, a separate building in the center of a large residential area or in a large park next to a residential area is exactly what you need to open a cafe bar. During the day, such an establishment will sell coffee and confectionery products for mothers walking with their children, and in the evenings the visitors will be residents of nearby houses who want to relax after a hard day.

A room with an area of 250-270 sq. m. – that’s what you need to open a cafe from scratch with 50 seats. Based on these parameters, as well as the requirements of the sanitary and epidemiological service, it is necessary to select a room in a place where the traffic of people is quite high. If at first your cafe serves up to 50 people per day, which is considered a fairly low workload, and the average check for each visitor is 200 rubles, the profit will be 200,000 rubles. per month, and this is a pretty good indicator.

Arrangement and search for design solutions for the premises

It is unlikely that you will be able to avoid the stage of renovating the premises before opening a fast food cafe from scratch. But before calling a team of workers, it is also necessary to think about what the interior of the future establishment will be like and find appropriate design solutions. To do this, you can order the services of professional designers, or you can sketch out a preliminary plan yourself and assign specific tasks to the masters, and they will tell you how to properly implement them.

For example, a calm atmosphere and the illusion of privacy are important for small cafes; student eateries do not require fancy furniture, but should attract young people with some unusual, catchy and memorable interior details. It’s more difficult with themed establishments; their arrangement will require more skill and considerable financial investments, which will most likely pay off precisely because of the unusualness of the cafe. The cost of opening a cafe from scratch will largely depend on the focus of the establishment. Experienced restaurateurs advise that you must place a bar counter in establishments where alcohol is sold.

Cafe equipment

The list of standard equipment needed to open a cafe from scratch consists of the following items:

Plate;
Grill;
Frying and cooking cabinet;
Refrigerators;
Production tables;
Sinks;
Dishes;
Furniture sets for visitors.

Purchasing equipment is a significant part of the cost of opening a small cafe from scratch. The approximate amount of expenses is 600,000 rubles. Equipment is usually purchased from Russia, tableware is imported. Furniture for the hall can be made to order if there are no ready-made sets on sale that match the interior of your cafe.

Advertising of the establishment

At the stage of thinking about the idea of how to open your own cafe and where to start, you should take care of a memorable and self-promoting name for the future establishment. Before the opening, the advertising campaign is carried out by a beautiful and bright sign that attracts attention and arouses interest. This is what you need to know to open your own cafe. In the future, the sign should be a landmark by which the establishment will be recognizable. Therefore, spare no expense in developing the design and manufacturing a high-quality sign using the latest technology.

The marketing plan should be drawn up for the long term and include a list of regular promotional events and promotions that attract attention to the establishment. Answer to the question: “How much money does it take to open a cafe?” must take into account the costs associated with advertising.

Happy hours, discounts on banquet menus, corporate cards - any methods of attracting visitors are good in the fight for regular customers for those who want to open a cafe.

Video on the topic

Calculation of financial investments

When deciding to start his own business, an entrepreneur must estimate how much money he needs to open a cafe. Costs may vary depending on the region and size of the locality where you plan to start a business. The cost of opening a cafe from scratch can be calculated by the main expense items at the initial stage: registration of activities (10,000 rubles), rental of premises (300,000 rubles), repairs and arrangement, purchase of equipment (600,000 rubles) and products (200,000 rub.), advertising (60,000 rub.). Monthly expenses will include: rent, utility bills, tax deductions, employee salaries, food purchases, advertising costs. Thus, the answer to the question of how much it costs to open a cafe from scratch will be an approximate amount of 1,200,000 rubles.

Profitability and payback

By calculating how much it costs to open a cafe, an entrepreneur can estimate the profitability of such a business and its payback period. If you follow the intended business plan and choose the right location for the establishment, then the cafe, even according to the most conservative estimates, will pay for itself within a year. A well-chosen and well-implemented concept is what you need to open a cafe, the profitability of which will be 20-25%.

Advantages and disadvantages of business

Question " ?" is very relevant and many are looking for an answer to it. Opening your own cafe is a good answer to a question that interests enterprising citizens. The current time is called successful for entering business. The benefits of starting your own business now include still low rents, plenty of empty space in busy areas and people gradually emerging from austerity. However, before opening a cafe, you should familiarize yourself with the nuances of running a restaurant business in order to avoid annoying mistakes. For example, you need to be prepared to stop the theft of food and alcoholic beverages by unscrupulous employees, and also ensure that your cafe maintains its brand and does not turn into an ordinary eatery. For those who want to open a cafe and are wondering where to start, be prepared to check the work of their establishment every day and personally monitor all processes.

In this material I will tell you how to write restaurant business plan. However, most of the positions in a restaurant business plan are common to all catering establishments. Thus, after carefully studying this article, you will be able to draw up a business plan for a cafe, a business plan for a canteen, a business plan for a cafeteria, a business plan for a bar, a business plan for a children’s cafe, etc. on one's own!

How to write a business plan for a restaurant, cafe, bar

Opening any restaurant, cafe, bar (and, indeed, any catering establishment) begins with understanding the idea and careful planning. The restaurant owner must decide what target audience the restaurant will be aimed at, where it is best to locate the establishment, what the attendance will be and the size of the average check. Thus, even at the idea stage, the entrepreneur makes a preliminary restaurant business plan.

The restaurant business in general is characterized by fairly high competition. And yet, despite the saturation of the market, there is and always will be a demand for catering services. Especially in establishments with more affordable prices, which include inexpensive fast-food restaurants and cafes.

If we divide the market for inexpensive cafes into segments, then in each of them the picture of saturation changes somewhat. According to statistics, the most promising are Internet cafes, cafeterias, literary, children's and vegetarian (a tribute to the fashion for a healthy lifestyle) cafes. There are not very many similar niche cafes yet, and their opening provides a chance to reach their audience fairly quickly. However, much depends on the specific city or even district in which it is planned to organize such a council establishment. In general, what should be done first, choosing a location or a cafe concept is a moot point. If you have a great idea, it can be difficult to find the right space and vice versa.

Perhaps it makes sense for a novice entrepreneur to turn to the services of consulting companies. There you will be offered several options for purchasing or renting premises or (if necessary) land. If you want to purchase a ready-made business, then this opportunity may be provided. The consulting firm’s specialists will conduct a marketing market research at your request, analyze the prospects of the chosen business idea, or find a more profitable one, in accordance with your financial capabilities.

There you can also order a business plan for your future cafe. If it is necessary to attract additional funding, the development of a cafe business plan is carried out in two copies, which are slightly different from each other. One copy of the business plan is for the customer, and the second is for investors and credit institutions. The future owner of the cafe receives a document containing information about the main stages of organizing a business, described in detail, as well as long-term and short-term planning for the future development of the enterprise. Investors, first of all, are interested in the efficiency of capital investments, guarantees of repayment of the loan on time with due interest and profitability of investments.

In principle, even the future business owner can draw up a business plan for a cafe for his own use. You can find and download a ready-made business plan for a restaurant, a regular cafe, a children's cafe, an Internet cafe or any other similar catering enterprise on the Internet, including on our website. Only then will it need to be adjusted to suit your specific conditions. You can do this yourself or resort to the services of specialists.

How to write a business plan for a restaurant or cafe. Template and recommendations.

The main thing is to take into account the main key points and subtleties required for a business plan. A competent business plan must contain a detailed description of both the project itself and its financial component.

For example, let's take business plan for a small cafe. These are the points you should include in your business plan.

Project Description
Opening of a small democratic cafe with 40 seats.

Target
Providing quality catering services for middle-income visitors.

Demand
The main flow of visitors is during the lunch break and after work, in the evening. Serving both individual visitors and providing services for organizing small banquets and festive events.

Marketing and sales
Beautifully designed sign and showcases, original design. Advertising on the Internet, radio, television and in the press. Informing employees of nearby enterprises about the work of the establishment, carrying out promotions. Concluding long-term contracts with heads of organizations for corporate services for employees.

Documenting
Obtaining the necessary permits and licenses from the inspection authorities.

Production part
Location. The area where several enterprises are located, characterized by good traffic. The area of the premises is about 200 sq.m.

Number of employees: 12 people (cooks – 2, waiters – 4, bartenders – 2, administrators – 2, accountant – 1, support workers – 2, cleaner – 1).

Equipment: tables and chairs for the hall and utility rooms, bar counters, display cases, refrigeration units, stoves, ovens and other cooking equipment, dishwasher, dishes, stereo system, TV.

The menu should include: salads, appetizers, first courses, hot meat dishes, side dishes, soft and alcoholic drinks, desserts.

Suppliers. Organizations involved in the sale of food products. They must offer a quality product at an affordable price and deliver it to customers themselves.

Financial part
Upfront costs depend on the type of property ownership, the cost of renovations and the quality of equipment. It is also necessary to take into account: payroll, purchase of products, advertising. Registration of all permitting documents will also cost a certain amount, which should not be forgotten. The profitability of a business is directly characterized by traffic and check size. The payback period for investments is 1.5-2 years. For accurate financial calculations, it is better to contact specialists.

Business development prospects
Opening a summer cafe, installing a canopy near the establishment in the warm season and placing tables under it. To do this, you need to fill out a package of documents for opening a summer cafe.

Be sure to analyze the level of competition: how many similar cafes are nearby, what are their strengths and weaknesses, what needs to be done to get their customers to come to your cafe, and how to retain your own visitors.

To summarize, I want to say that in fact cafe business plan, like any other enterprise in the service sector, is not so difficult, especially using ready-made templates and developments. Well, don’t forget that you can always turn to specialists!

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 with different income levels.

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 documents. 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 networks. 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 with your own funds, you cannot 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 as a sales area, the second will be occupied by the kitchen and utility rooms.

The basis of the menu is Russian cuisine. Takeaway 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.

Introductory part
Industry Market Analysis
Statement of the essence of the project
Justification of the production plan
Marketing plan
Organizational plan
Project implementation risks assessment
Financial plan

Applications

1. Introductory part

According to research, to save time, more and more people are eating at fast food outlets and, although the share is still small overall, it is growing.

The project is designed for large restaurants that hope to diversify their activities and organize a fast food cafe.

Thus, the goal of the project - This is the opening of a fast food cafe designed for middle class visitors. The cafe has a capacity of 50 seats. The total total area of all premises is no more than 250 square meters.

The fast food cafe we are developing is aimed at middle-class visitors. The café's services are based on mixed cuisine. The method of serving customers is the waiter system.

The Mercury quick service cafe is created to meet the needs of visitors by providing cold or hot snacks and non-alcoholic drinks. The cafe is being created on the basis of the restaurant in order to expand activities in the fast food subsidiary.

Nowadays, the pace of life has changed, and many workers and employees go to the nearest cafe during their lunch break, saving as much time as possible. Thus, the fast food cafe “Mercury” has the responsibility to create a diverse assortment and high quality products.

On weekdays and weekends, the main visitors to the cafe will be employees of nearby organizations. A cozy interior, friendly staff and speed of service will form the basis of tactics to attract customers.

2. Industry market analysis

Consumer habits today are largely determined by the time factor, the general acceleration of the pace and rhythm of our lives. Today's consumer is much more dynamic than a few years ago.

He increasingly strives or is forced to monitor constant changes in the market, offers of something new and unique. As a rule, this happens unconsciously; we do not notice how we are chasing a developing market.

According to research, in order to save time, Russians are increasingly seeking to shop in one place, once a week, and buy ready-made or frozen foods, the share of which has increased several times since 2001. And more and more people eat at fast food outlets and their share is growing every year.

Half of the population prefers easy-to-prepare food. Thus, one of the modern consumer habits can be described as “rush”.

There is a separate class of such consumers called “spontaneous consumers.” These are people without pronounced consumer habits, except for one - haste. The time factor is decisive for them in everything: shopping for clothes, food, equipment, nutrition. They buy what lies in their path without deviating to the side. They are the most active visitors to fast food cafes.

Eating Habits

Over the years, there have been changes in the structure and eating habits of Russians. In the consumption structure, the share of dairy products, fruits, vegetables, and meat has increased and the share of bread and potatoes has decreased, which indicates an improvement in the quality of nutrition.

The importance of subsidiary farming as a source of food, primarily vegetables and fruits, has decreased. If in 2001 61% of families grew vegetables and fruits, then in 2012 their share dropped to 50%. At the same time, the share of Russians who consider subsidiary farming as the main source of food has decreased significantly.

More and more Russians are eating out, visiting restaurants and cafes, although overall their share remains relatively low.

Table 1

Factors of competitiveness

Factors	Cafe "Mercury"	Competitors
Factors	Cafe "Mercury"	Cafe "Natasha"	"Pizza World"	"Layer Pie"
Quality	Always warm, fresh, tasty products	The food is not always fresh and of high quality.	Imported pizza, semi-finished products	Pies are always delicious
Location	One of the central streets of the city, close to the bus stop, a busy place. There is a parking space.	Lively place, city center, close to the bus stop..	Not a very busy place, there is a parking space.	Directly at the bus stop.
Price level		Above average	Above average
Exclusivity of goods	Not common on the market	Common	Common
Range	10-15 types.	Not a very wide range	A wide range of	10-15 types
Company reputation	New company	Doubtful		Well-known, regular customers.

More and more people are discovering cuisines from other countries of the world, whose lovers in 2012 made up 39% of the total Russian population.

Thus, the basis of changing eating habits is not only income, variety of products and catering establishments, but also changes in lifestyle.

Currently, in Moscow there are a large number of snack bars, restaurants, cafes and roadside cafes. But there are not so many high-quality fast food outlets. According to the survey results, visitors are dissatisfied with either high prices or poor quality food.

The main competitors in the industry are City Pizza, McDonald's, Il Patio, etc.

Since the external and internal environment changes under the influence of the enterprise’s activities and other factors, it is necessary to identify the limitations, strengths and weaknesses of the enterprise in a changing environment. And based on the results obtained, the enterprise must make changes to the chosen strategy. The threat-opportunity matrix will help identify and correlate limitations and opportunities, strengths and weaknesses of an enterprise.

So, from Table 2 it is clear that the main competitive advantages of this project are the opening of a cafe that will present a wide range of products, provision of additional services, and an individual approach to the needs of each client.

For the effective functioning of the Mercury cafe, we will analyze the activities of the fast food cafe using modern strategic planning tools.

PEST analysis

The name is an abbreviation of the first letters of the words politics (policy - P), economy (economy - E), society (society - S), technology (technology - T).

table 2

Threat-Opportunity Matrix

	Competitor 1 "Il Patio"	Competitor 2 "City Pizza"	Competitor 3 "Little Potato"	Own company
Strengths	Convenient geographical location, fairly wide range, regular customers	Availability of financial resources, wide popularity, management efficiency, wide range,	Good reputation among customers, efficient sales policy, wide range, convenient geographical location.	Modern equipment, convenient geographical location, wide range, high quality products, low prices, individual approach to the needs of each client
Weak sides	High prices, outdated equipment, average product quality, bad advertising	High prices, deteriorating competitive position, in assortment mostly pizza.	Lack of qualified workers, deteriorating competitive position, rather high prices.	Insufficient managerial experience, the image of the cafe has not yet been formed.
Possibilities	Improve product quality, replace equipment, conduct an advertising campaign	Expansion of assortment, opening of new cafes.	Transition to more effective strategies, preferential taxation.	Introduction of additional services, attraction of investors, permanent suppliers.
	The possibility of the emergence of new competitors, customer dissatisfaction with product quality, a decrease in the overall level of purchasing power, unfavorable government policy.	Increasing competitive pressure, unfavorable demographic changes, declining overall purchasing power, unfavorable government policies.	Changes in consumer preferences, customer dissatisfaction with product quality, customer dissatisfaction with product quality, a decrease in the overall level of purchasing power, unfavorable government policies.	Unfavorable demographic changes, rising inflation, a decrease in the overall level of purchasing power, unfavorable government policy.

Moscow fast food cafes sell mainly hot hamburgers, pancakes, pies, at approximately the same price - 35 rubles per piece. Each range includes 3 types of each product. You can also buy a hamburger, pie or pizza from competitors, but these cafes do not have pancakes.

The stronger the positive or negative impact of each factor on the business, the more points it is assigned. A positive impact is indicated by a “+” sign, a negative impact by a “-” sign (Table 3).

Table 3

PEST analysis for cafe "Mercury"

		(on a five-point scale)
	P (policy)
A new city program of educational support for small businesses is being introduced

	E (economics)

	S (society)

Migration from the regions to Moscow continues, which increases the number of potential buyers
	T (technology)
The range of equipment for small cafes is expanding

Now, based on the SWOT analysis, we will find out the strengths and weaknesses of the Mercury fast food cafe.

SWOT analysis

Strengths of the internal environment (strength - S), weaknesses of the internal environment (weakness - W), opportunities of the external environment (opportunities - O), threats of the external environment (threats - T). The essence of the technique is clear from the name. It is a combination of PEST analysis with an analysis of the strengths and weaknesses of your business. SWOT analysis should be carried out periodically. For example, once every six months.

In the fast food cafe in question, it is planned to use new equipment, a fairly wide range of fast food dishes at reasonable prices, but the design of the cafe is not bright, so it may get lost among other catering outlets.

Let's draw up a SWOT analysis table (Table 4), which reflects only the most important factors (those receiving more than 3 points), as well as the most significant advantages and disadvantages of the cafe.

Table 4

SWOT analysis for a fast food outlet

Possibilities of the external environment	Business Strengths
A new city program of educational support for small businesses is being introduced (ISE training, etc.)	New equipment
The pace of life is increasing, which increases the role of fast food outlets	Wide range of products
Tax incentives for small businesses are being introduced	Acceptable prices
External threats	Weaknesses of the business
Sanitary standards for food outlets and shops are being tightened	Lots of competitors
Increased competition due to favorable conditions for small businesses	Cafe design

So, based on the SWOT table, we can conclude that a faceless design can lead to a decrease in the flow of customers, so the building that is supposed to house the cafe needs to be renovated and a cafe design created to add style.

3. Statement of the essence of the project for organizing a public catering enterprise

Objective of the project - opening of a fast food cafe aimed at middle-class visitors.

Concept - A democratic type cafe located in a fairly busy place.

Project characteristics: the cafe has a capacity of 50 seats. The total total area of all premises is no more than 250 square meters.

Description of the concept: a fast food cafe is aimed at middle-class visitors. The café's services are based on mixed cuisine. The method of serving customers is the waiter system.

Necessary equipment for cooking: stoves, cookers and ovens, grills.

Necessary household equipment: production tables, sinks.

Average bill: 300 rubles.

At the moment, opening a democratic cafe is the most attractive option in terms of investment.

Competition in this market segment is quite weak, despite the fairly large number of establishments of this type.

The demand for services in this sector is growing every year.
It must be remembered that the area of the cafe must comply with the requirements of Russian legislation. In our case (50 seats) is 250 square meters.

The next step is personnel selection. The staff consists of 1 cook, 1 administrator, 3 waiters, 2 support workers. Payroll - 240,000 rubles per month.

A quick service cafe can sell purchased goods and home-made products. The income of such a cafe may include amounts from the sale of goods, home-made products, works and services.

Income from sales of products is the difference between the selling price at which the product is sold and the cost.

This business plan plans a project that is being implemented by a large restaurant to organize a subsidiary catering enterprise.

To organize a fast food cafe you must have the following documents:

Photocopy of state certificate registration of a legal entity (OGRN) (for the founding company).
A photocopy of the tax registration certificate of a legal entity (TIN) (for the founding company).
A photocopy of your passport and the position of the head of the founding company.
Selected taxation system.
Data to the address of the location of the future organization.
List of OKVED codes corresponding to the main types of activity of an individual entrepreneur - section 52.2 (retail trade in food products, including drinks and tobacco products in specialized stores);

It was decided to organize the Mercury cafe in the form of a limited liability company.

Fast food cafes must post the following information for consumers:

information about state registration and the name of the body that registered it;
list of services and conditions for their provision;
prices and terms of payment for services;
brand name of the products offered;
information about the weight (volume) of portions of ready-made dishes;
information about certification of services;
text of the Law of the Russian Federation “On the Protection of Consumer Rights”;
book of reviews and suggestions.

The Contractor is obliged to provide the consumer with services, the quality of which meets the mandatory requirements of regulatory documents and the terms of the order within the time period agreed with the consumer.

Rice. 1. Scheme of the investment project mechanism

So, to organize the activities of the Mercury cafe, we will draw up a plan for the mechanism for implementing the investment project.

The decision to establish the Mercury cafe by the founders of Lakomka LLC.
State registration of an enterprise as an LLC.
Implementation of the business plan for the fast food cafe "Mercury":

Assessment of the feasibility of an investment project;

Assessment of the economic efficiency of the project.

Let us present the mechanism for implementing the investment project in the diagram (Fig. 1).

4. Justification of the production plan

The assortment of the Mercury fast-food cafe will include first courses, second courses (cold and hot appetizers), drinks, flour and confectionery products.

Production premises of the cafe "Mercury": hot shop, cold shop, pantry, sink.

Retail premises: dining room, lobby.

The cold shop will prepare cold dishes and snacks, sandwiches, sweet dishes and cold soups. Since a significant number of dishes and products here are not subject to heat treatment, it is necessary to observe sanitary rules when organizing the technological process. Windows in a cold shop should face north or northwest. All cold dishes and snacks are prepared immediately before delivery to the consumer. The cold shop is located in such a way as to achieve the shortest connection with the tableware washing machine.

The vegetable shop will process raw materials and prepare semi-finished products. The vegetable shop is located so that it has convenient communication with the cold shop.

The meat shop will cut up meat, fish and raw meat products.

The hot shop will prepare hot snacks, main courses, hot drinks, pastries, and hot sandwiches. The hot shop room must have an exhaust hood, ventilation, and air conditioning. Safety precautions and sanitary requirements must be observed.

Enterprise and food machines can be divided into the following groups:

a) mechanical equipment (machines for processing vegetables, machines for processing meat and fish, machines for preparing dough, machines for slicing bread and gastronomic products, universal machines),

b) heating equipment,

c) refrigeration equipment.

Potato peeler MOK-250. After checking, water is supplied to the chamber, the machine is turned on and potatoes are loaded to approximately 50% of the chamber volume. The potatoes must be clean, otherwise the abrasives will wear out quickly, and the potatoes must be the same size, otherwise the amount of waste will increase, cleaning lasts on average 2 - 4 minutes, and the waste should be no more than 20%. At the end of the work, we wash the car at idle speed, do not wash it from above with a hose, because... water may get on the motor.

Electric meat grinder MIM-500. The meat, cut into pieces, is fed into the chamber, where it is captured by a rotating auger and moves to the cutting knives, which chop the products. After which the meat is pressed with a screw through the opening of the grates.

Meat must be freed from bones and tendons; idling and grinding breadcrumbs and spices are not allowed. Pushing mode towards the auger, which leads to wear of working tools. The live nut is finally screwed down. When the electric motor is turned on, the noise in the gearbox increases slightly. After finishing work, the knives, grates and auger are removed with a special hook, washed with hot water and dried, but not on hot surfaces.

Dough mixer TMM-1M. The bowl load should be no more than 50% for hard dough and 80 to 90% for liquid dough. The bowl is rolled onto the stove using a raised kneading lever and protective guards. To fasten the bowl to the drive, turn it all the way, then lower the lever and shields. During kneading, it is forbidden to bend over the bowl or take a sample. After finishing the work and turning off the machine, use the flywheel to move the lever to the upper position, raise the fence and roll back the bowl by pressing the pedal.

Microwave oven microwave oven (ultra high frequency). Heat treatment in an electric machine field. Microwaves refer to volumetric processing methods in which heating occurs throughout the entire volume of the product. In a microwave, the frequency current is 50 hertz; the higher the frequency, the greater the heat generation. Electromagnetic waves enter a chamber where a microwave magnetic field is formed, which causes the molecules of the product to vibrate. Vibration leads to mutual friction, and in large quantities. A special feature of cooking is that heat arises in the product itself.

Electric boiler KNE-100M. Open the valve on the water supply, check the water level in the overflow pipe / from 6 to 8 cm below the edge of the pipe/. Check the operation of the float, regularly disassemble the boiling water during operation, the first 3-5 minutes. drained because the water may not be boiled. Watch the signal tube; cold water flows out - the valve gasket is worn out and the supply box is full, hot water flows out - the boiling water container is full because electron turned off the tens.

The MEP-60 food warmer is designed for portioning first courses. It is included in the equipment package for mechanized distribution lines and consists of a welded frame with linings. The frame has a chassis equipped with two pairs of wheels.

When working on electric food warmers for first courses, follow operating rules similar to the rules for working on electric food warmers.

Before starting work on food warmers for second courses, I check the reliability of grounding, the state of equipment start-up and the sanitary condition of the devices. The operation of the pressure switch is checked by first closing the water valve and connecting the device to the network. In this case, after a while the “no water” warning light should light up. Fill the steam generator with water and check the operation of the float valve. Then they turn on the heat of the steam generator and heating cabinet and after 40 minutes they fill the pots. The storage time of dishes in steam dishes should not exceed 2 hours. At the end of the work, the food warmers are turned off from the network and, with the float device removed, the tray, steam generator, and food warmer are thoroughly washed, then the float device is put back in place, the steam generator is filled with water, and the outer surface is wiped with a napkin.

Refrigerating chamber SOESM - 2. Used in cold and hot shops. They are a refrigerated cabinet, the top surface of which is a table for preparing and cutting food.

Refrigeration units should be located in dry, well-lit rooms, away from heating appliances. The installation must be grounded. Control and monitoring devices must be in good condition. There should be no oil stains at the pipe connections. It is necessary to observe the food storage regime. In refrigeration units that do not have automatic defrosting of the snow coat from the evaporator, it is necessary to disconnect it from the power supply for defrosting when the coat thickness is 5-6 mm. The unit should be turned on after the surface of the evaporator has completely dried. If any malfunctions occur, turn off the unit and call a mechanic.

Mini 600 cash register. The machine is designed to mechanize cash register operations, accounting for cash receipts and monitoring these operations.

The pedestal-less machine has removable keys to start the machine and allows four cashiers to operate independently. They register the amount in 4 total counters and counters of partial totals, count the amounts of orders, print a receipt tape and cut it, and print a control tape.

Electric stove PESM - 4ShB. After checking, turn on the stove with a common starting device, and each burner with an individual switch. The burners should only be turned on after they have been loaded. To the highest degree of heating /450-470 degrees/. Turn on the highest heat setting only to warm them up, and then switch to medium or low heat. To save energy, it is necessary to ensure that the bottom of the cookware presses the burners tightly, and they should also be turned off a few minutes before the end of work. Cookware is filled with up to 80% of its volume, because... If liquid splashes onto the burners, they may crack.

At the end of the work, set all handles to zero and disconnect from the network.

Electric coffee maker KVE-7. Before starting work, check the sanitary condition. 7 liters of water are poured into the vessel, and the batch switch is set to the “boiling” position. 5 minutes before the end, remove the lid of the welding vessel and pour ground coffee evenly onto the filter according to the norm. 3-5 minutes after boiling, the drink is ready to drink. After this, the coffee maker is switched to the “heating” mode, while maintaining the temperature of the drink at 60-80 degrees. To prepare the drink again, turn off the coffee maker, and remove the coffee grounds from the filter and wash it. After finishing work, set the switch to the “off” position and disconnect the coffee maker from the network.

This is the basis of the list of equipment used in the cafe.

In connection with sanitary requirements and the requirements of the technological process, universal workplaces are organized in the workshop:

1 Workplace - intended for preparing soups and broths, it uses an electric stove, an electric frying pan and a production table with a washing bath. To maintain the required temperature before serving food, a stovetop food warmer is used.

2 Workplace - for preparing main courses, side dishes, sauces. Use: oven, electric stove, production table with scales VNTs-2

3 Workplace - for preparing hot drinks: boiler, production table.

4 Workplace - for preparing and serving dishes to the visitor - a table with a refrigerated volume and a slide.

A refrigerated cabinet is used to store food.

Therefore, the equipment required for main production will include:

electric stove with grill;
pull out drobe;
microwave;
air conditioner;
mixer;
kettle;
set of pans;
cutting table;
knives;
coffee maker;
vegetable cutter.

But, since any activity requires costs, costs will be divided into one-time and regular. Non-recurring costs include:

a package of documents required when registering a cafe;
renovation of premises;
purchase of equipment;
purchasing furniture;
purchase of vehicles;

Regular costs include:

acquisition of raw materials and supplies;
tax deductions;
wage;
contributions to extra-budgetary funds;
Communal expenses;
disposable tableware.

5. Marketing plan

Quick service cafe "Mercury" will sell purchased goods and home-made products. The assortment will include first courses, second courses (cold and hot appetizers), drinks, flour and confectionery products. It is planned to provide a “goods to go” service.

Currently, there are many cafes on the service market that provide similar services, however, the main disadvantage of such cafes among competitors is high prices and low quality products. Therefore, the advantage of the offered range lies in high-quality raw materials, semi-finished products, finished products and reasonable prices. The proposed menu can be viewed in (Appendix 1).

To achieve success in its field: to expand the range of products and services offered, to attract new customers, the cafe needs to create a positive image, which will be based on the ratio of price and product quality. To do this, it is not necessary to carry out an advertising campaign on radio or television; you can limit yourself to billboards and distributing advertisements to nearby organizations. A bright external design with a memorable sign is planned, while the internal design of the cafe can be seen in (Appendix 2).

It is also necessary to find out the desires and needs of customers. For this purpose, marketing research was carried out; 30 people were surveyed on the streets of Moscow: men and women aged 20 to 55 years with an average monthly salary of 35,000 rubles. The survey results can be seen in Table 5.

Table 5

Results of a survey of men and women aged 20 to 55 years


Do you go to a cafe?




Are the prices of the cafe suitable?




How many times a week do you go to a cafe?




Do you like the cafe's selection?




Distance of the cafe from (school, university, work)




Are you served quickly?		Slowly		Slowly	Slowly	Slowly
		Slowly	Slowly		Slowly
	Slowly
	Slowly		Slowly			Slowly
		Slowly		Slowly	Slowly

Based on the data obtained, we can conclude that out of 100% of respondents:

Fast food cafes are visited by 80%;

Not satisfied with the prices - 50%;

On average, they visit a cafe - 2 times a week;

Not satisfied with the assortment - 43%;

The cafe is far away - 40%;

Slow service - 46%.

Analysis of the data in Table 5 showed that the desires and needs of customers for high-quality and fast service at reasonable prices are not satisfied.

The main goal of the designed enterprise is market penetration and subsequent expansion of market share. The main strategy of the enterprise should be a comprehensive strategy to provide products of higher quality and at lower prices, as well as expanding the range of products. Based on this, the marketing strategy is chosen to expand demand by stimulating sales volume, pricing policy and non-price factors of competition, and creating a positive image of the cafe.

Based on the goals and marketing strategy, as well as taking into account the elasticity of demand, pricing will be set using the “cost + profit” method, taking into account the amount of expected demand and the behavior of competitors. Prices for food products will be calculated based on the level of demand and costs and target profits.

At the moment we set ourselves the following main goals:

Maximum possible profit.
Provision and welfare of workers.
Market position.
Maximum performance.
Product development, production and technology update.
Introduction of additional production units.

All this should contribute to the rapid growth of the enterprise.

Let's take a closer look at each of the above points:

The maximum possible profit is the main goal for which an enterprise is created. The maximum possible is understood as the profit that is obtained with the full use of all production and human resources.
By hiring workers, the company takes responsibility for their standard of living. Accordingly, the higher this level, the more significant the organization seems. Therefore, it is in our interests to provide our workers, first of all, with competitive wages, as well as other possible benefits. The image of a successful company inspires confidence in others, which means that they will have a desire to visit this particular cafe.
Market position is the second most important of the goals set. It includes winning a significant share of the public catering market in Moscow.
The profit of an enterprise is directly proportional to its productivity, therefore, only with maximum productivity and, moreover, using all production resources, can maximum profit be achieved.
Only with the introduction of new modern technologies, constantly improving the quality of products and expanding the list of products, can an enterprise achieve success.
This point is directly related to the previous one. In the future (in approximately 5 years), it is planned to open 3 of the same cafes in different areas of Moscow.

Achieving these goals is possible only with the rapid development of production. For this, the company has sufficient initial capital, as well as favorable conditions. Everything else depends on the management of the enterprise, on the ability to correctly use the resources available to the company, on strict control of the processes occurring in the company.

It is planned to distribute the food products produced only in its cafe. It is planned to arrange delivery of products to homes and offices as sales volume increases.

The company is faced with the task of entering the public catering market in Moscow. It is planned to sell products within a week from the opening of the cafe according to the “1+1” scheme: it will be possible to take two for the price of one dish or dine together for the amount of one check. One of the levers could be to strengthen the advertising campaign and use the following marketing technique: each visitor can be provided with the opportunity to receive a 5% discount within 2 days from the date of their last visit to the cafe.

Thus, from all of the above we can conclude that the Mercury cafe has a fairly promising marketing opportunity to enter the public catering market.

To achieve these goals, it is planned to launch a large-scale advertising campaign to familiarize consumers with the products and their prices.

Table 6

Market promotion channels

Marketing expenses are planned to be financed from the production development fund. Let's consider the estimated sales volumes of products depending on changes in the market.

We have given the estimated sales volumes based on the average attendance of a cafe of this type and the average order per person.

Table 7

Sales forecast

Projected sales volume
Projected sales volume		Per month (portion)	year (portion)
Set lunch	Maximum

	Minimum
Only the second	Maximum

	Minimum
Pancakes, hamburger pies	Maximum

	Minimum

The functions of the marketing department in the cafe will be performed by the director. His competence includes:

Analysis of market conditions;

Studying consumer demand, customer desires;

Sales issues;

Concluding cooperation agreements;

Issues of quality of service, etc.

The company will conduct work to study consumer demand. The work is carried out by establishing personal contacts, by questioning guests, and also by constant observation.

For a cafe, the marketing process includes the following stages (Fig. 2):

Figure 2. Preparatory stages for opening a cafe

The first step is to decide what the business is and what it can offer to customers. Will it be a warm and friendly place, a family home, a place for formal meetings, a place to be seen, or a place to retreat to? Both management and employees need to have a clear understanding of what the café is and what it offers.

We need to ensure that the client understands what he needs and stimulate his demand.

This is the traditional role of the marketing department: advertising, selling and promotion.

Everything that the public sees helps them realize the need to make a purchase, for example, images created by advertising contribute to this. Does the public see a harmonious symphony of signals or a mishmash of different meanings, styles of symbols that distorts the image of what the cafe is and what it has to offer?

Proposal of cafe services.

After demand has been stimulated, it is necessary to answer the question: “How to offer cafe services to customers?” It is necessary to monitor what the sales departments representing the interests of the enterprise offer to customers.

Maintaining records of services provided.

Offering cafe services and keeping records of services provided are two different things.

This should be obvious, but it often causes confusion. All sales programs are aimed at developing skills in maintaining records of services provided. Flexible guidelines must be established that can be easily adjusted to the expected demand and supply conditions in each market area.

Preparing the cafe.

After the results of the provision of services, a cafe should be prepared. Forecasting is part of the marketing process. Just like a quantitative forecast, a qualitative forecast is important, i.e. It is important not only the number of people served in a cafe, but also who they are and what services they expect. The question of who these customers are and what they expect is as important for preparing a cafe as the question of how many of these customers there are? These questions are an integral part of marketing.

Satisfying wants, needs and expectations.

And now the process moves on to satisfying the client's requests, i.e. the work itself begins. Receiving guests, placing them at tables, maintaining in good condition the means by which customers sit, eat and relax - all parts of this mechanism play their role in the marketing process. In essence, their role is enormous, because people who are in the cafe now are likely to generate income in the future. What employees do with and for guests is not only because they know how to do it well, but because they understand well why they do it, i.e. they are aware of what this client or guest wants, needs and expects from them. When employees understand themselves as part of the marketing process, they want to know what the customer is like and what they expect. When they are interested in the customer and sympathize with him, then the chances of turning the customer into a person who is loyal to the cafe and always ready to ask for help are rated high.

Good CEOs know all this. It is important to take care of the employee, who in turn will take care of the client. But few CEOs leverage the power of their marketing department in this process. It is necessary to ask employees of the marketing department to discuss the program of advertising and propaganda activities at employee meetings, discuss with them market research issues, the results of studying the problem of competition, and encourage employees to try to talk about the affairs of the cafe in their social environment. Every employee should be given the right to be part of the marketing process, and not just do this or that job.

Measuring customer satisfaction and evaluating performance results.

Every organization needs a scorecard: not just a financial report, but an objective assessment of how they performed in meeting the wants, needs and expectations of customers. There are many ways to do this: reviews, complaint cards, feedback cards and other means. Improvements need to be judged, encouraged, analyzed and decided where to make changes and how to improve performance.

The reason for this analysis is that nothing stays the same. Wants, needs, expectations evolve and change. Markets change with busts, booms and seasons. The conditions of competition are always changing. The real value of performance measurement is in deciding who to be and what to offer next time.

In other words, the marketing process is not linear, but rather a circular, never-ending process that repeats itself over and over again. And the more intense the competition in the market, the faster the team must move through the stages of the process.

Management's job is to lead this process so that the café generates a sense of satisfaction and enthusiastic support from employees, as well as satisfaction and commitment from customers. The impact of such efficiency and genuine culture in employee-customer relationships on gross operating margins is enormous.

A service strategy is the “beacon” that guides a profitable business in the wake of customer needs. It is the basis for all business-customer relationships.

Is there a need for a different strategy than providing “quality service”? Since quality service consists of many components and depends on the mass of people, such a large enterprise cannot do without a strategy. Enterprises must have a well-developed, consistent service strategy that is linked to all structures of the organization and that is appropriate to the circumstances.

In order to create a service strategy, enterprise management should first of all understand what the market environment in which it has to work is, and what place the enterprise occupies in this environment? A well-developed strategy should also answer the following questions:

What consumer needs do we serve?

Do we have enough knowledge and experience to serve better than anyone else?

How should we serve in order to have an income that allows us to be competitive for a long time and receive a sufficient return on invested capital?

Service strategy addresses three main components of any service business:

1 Customer needs;

2 The company's ability to meet these needs;

3 Long-term profitability of the company.

Consumers have their own specific needs, which can vary markedly depending on the situation.

Business industry organizations must create their service strategies to meet the specific needs of the market in which they have chosen to target a particular segment.

One of the most important questions that management must ask itself before developing a service strategy is: “How can we determine which of the café's proposed service lines will have an advantage in the eyes of the consumer?”

The time has long passed when enterprises and organizations in the cafe business industry were run by amateurs. Now the market is no longer the same, and only professionals survive in it.

The policy of the company's management is to ensure the efficient work of the staff, who must serve visitors with exceptional professionalism, restraint, and good nature. Service must be first class down to the last detail.

Much attention needs to be paid to the issues of personnel management, training, professional development of employees, and their involvement in the overall service process. Of no small importance to ensure the reception of foreign tourists is the training of personnel at a level that meets international standards.

Also, it is necessary to pay great attention to the organization of advertising and promotion of cafes, which is the responsibility of the department involved in marketing, and to more targeted research of market conditions, customer needs and desires. Pay great attention to an individual approach to service.

An important responsible task for a cafe is to create a reputation for high quality service. No advertising, no matter how sophisticated, can change the image that the consumer actually develops as a result of his communication with the cafe staff during the service process. The growth of the company's popularity is facilitated by its high-quality work.

6. Organizational plan

The form of ownership chosen as the organizational and legal status is a limited liability company with the following organizational structure, as shown in Fig. 3.

Rice. 3. Organizational structure of the Mercury cafe

The number of personnel will be 9 people:

director-administrator;
accountant;
loader driver;
cook;
cashier-waiter;
2 waiters;
security guard;
cleaning woman.

This management structure is linear-functional or linear-staff. Under it, line managers are the sole commanders, and they are assisted by functional bodies. It is in this management structure that, through a strict control system, the smooth operation of each subsystem and the organization as a whole is ensured.

The equipment and nature of the work determine the following qualification requirements for employees, which are presented in Table 7.

Employees will be hired on a competitive basis, taking into account personal qualities and work experience.

Table 7

Qualification requirements for catering cafe employees

Job title	Education	Qualities	experience
Waiter	Secondary specialized or courses	honesty, decency, conscientiousness, good knowledge of computer, cash register.
Accountant	Higher or special	honesty, decency, integrity, computer knowledge, 1: Accounting, cash register.
	Specialized secondary	honesty, decency, conscientiousness, ability to cook tasty and quickly.	Required, at least 5 years
Driver		honesty, decency, conscientiousness	Required, at least 5 years

Director:

organizes all work of the enterprise
bears full responsibility for his condition and the condition of the workforce
represents the company in all institutions and organizations
manages the property of the enterprise
concludes contracts
search for material suppliers
sales of products (i.e. searching for customers)
issues orders for the enterprise in accordance with labor legislation, hires and fires workers
applies incentive measures and imposes penalties on employees of the enterprise
opens bank accounts for the company

Responsible for:

production of high-quality products and their improvement
development of new types of products
organizes control over the quality of raw materials, materials, semi-finished products, etc. supplied to the enterprise, since the quality of products is decisive in the overall assessment of the results of the work team.

Accountant:

He is also Deputy Director for Economic Affairs;

leads the work on planning and economic stimulation at the enterprise, increasing labor productivity, identifying and using production reserves, improving the organization of production, labor and wages
develops standards for the formation of economic incentive funds
conducts a comprehensive analysis of the company's performance results
develops measures to reduce costs and increase the profitability of the enterprise, improve the use of production assets, identify and use reserves in the enterprise
carries out accounting of enterprise funds and business transactions with material and monetary resources
establishes the results of the financial and economic activities of the enterprise
makes financial settlements with customers and suppliers related to the sale of finished products, the acquisition of necessary raw materials, its tasks also include obtaining bank loans, timely repayment of loans, and relations with the state budget.

The use of collective responsibility leads to a significant reduction in lost working time and staff turnover.

Table 8

Staffing table of the cafe "Mercury"

Job title	Number of workers	Annual payroll, thousand rubles.
Director
Accountant
Driver
Security guard
Waiter
Cleaning woman

Employee salaries directly depend on profits. Bonuses are given as profits increase. The average age of workers will be 30 years.

7. Risk assessment of project implementation

The catering business in Russia is considered one of the most risky - high costs, competition, etc. Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the start-up period of 2 years. According to Dun & Bradstreet's Worldwide Bankruptcy Directory, the restaurant business ranks 4th on the list of bankruptcies behind ready-to-wear stores, furniture stores and photo stores.

No business can do without losses, no one is insured against them, and most often they arise at the most inopportune moment. The causes of losses can be both expected and unexpected. Expected losses arise, as a rule, due to incorrect calculations, gross or minor errors, and may appear immediately or after some time. When writing only one business plan, you can make many mistakes, both in the descriptive part and in the calculation part. Any error made in the calculation part can result in a certain amount in the future, which not only threatens the existence of the entire project, but can lead to the formation of a crisis situation or large debts.

The main risks preventing the commissioning of the project and its further existence include:

Political risks: associated with the instability of economic, tax, banking, land and other legislation in the Russian Federation, lack of support or opposition from the government, etc.

Risk mitigation measures:

improvement of tax legislation;
formation of the business external environment (partners, networks, financial and industrial groups);
active participation of founders in interaction with government agencies.

Legal risks: associated with imperfect legislation and unclearly drawn up documents.

Risk mitigation measures:

clear and unambiguous wording of relevant articles in documents;
attracting specialists with practical experience in this field to prepare documents.

Production risks: associated with the possibility of delays in the commissioning of new technical equipment and insufficiently high quality of services provided.

Risk mitigation measures:

clear scheduling and project implementation management;
development and use of a service quality control system;
justification and allocation of sufficient financial resources for the purchase of high-quality equipment;
training of qualified personnel.

Internal socio-psychological risk: social tension in the team, shortage or turnover of professional personnel.

Risk mitigation measures:

selection of professional personnel (including testing), if necessary - training;
development of a mechanism for stimulating employees, including participation in the results of the company’s activities;
system of end-to-end multi-level awareness of workers and employees;
development of an effective approach to the formation and distribution of the wage fund.

Marketing risks: associated with possible delays in entering the market, incorrect (without taking into account market needs) set of services, erroneous choice of marketing strategy and pricing policy. Delays in entering the market can be caused, for example, by production and technical reasons.

Risk mitigation measures:

development of marketing strategy;
development and implementation of a marketing activities program;
conducting a full range of marketing research, etc.

Financial risks: absence or insignificant amount of income, depending primarily on advertising and the quality of products or services.

Risk mitigation measures:

urgent research into the requirements of service consumers;
justification and allocation of sufficient financial resources for the creation and acquisition of high-quality equipment;
entering the stock market;
variety of proposed project financing schemes;
development of investment and financial strategy;
carrying out a set of measures to search for investment and credit resources.

Adjustments for project risk will be determined using the data in Table 9.

Table 9

Dependence of the risk rate on the project goal

The discount factor, which takes into account risks during project implementation, is determined by the formula:

d = d i + P/100 (1)

d i - discount rate;

P/100 - risk adjustment.

Based on the fact that the economic crisis is now affecting the activities of all organizations, within the framework of the low risk of investments, we will choose the highest risk rate - 5%.

Let's calculate the risk adjustment:

d = 0.18 + 0.05 = 0.23 = 23% - risk-adjusted discount rate.

8. Financial plan

To implement the project, investment costs in the amount of 1,768,650 rubles are required.

The funds are used for one-time costs when creating a cafe (Table 10) and for the purchase of equipment and fixed assets (Table 11):

342900 (one-time costs Table 10) + 1425750 (production equipment Table 11) = 1,768,650 rubles. - investments.

Table 10

One-time costs when creating a cafe

	One-time costs:



	Certificate from the technical inventory agency




	Repair and design
Total:

Table 11

Costs of production equipment and fixed assets


	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner



	Compressor
	Coffee maker
	Vegetable cutter
	Dial scales
	electronic scales
	Production table
	Fridge

	Computer
	Knife set
	Set of pans
Continuation of the table. eleven

	Cash machine
	Dining table

	Hob
	Fan
	Entrance door
	The door is windy


	Sink
	Bar counter
	Car (Gazelle)
	Lamp
	Workwear
	Other costs
Total:

Based on the previous sections, an investment cost plan has been drawn up, which includes a list of the main stages of project implementation and the need for financial resources.

The investment cost plan is part of the income and payment plan, the main task of which is to plan the receipt and expenditure of funds in such a way as to maintain current solvency.

When creating the Mercury cafe, we will take into account the following types of costs in the cost price, which will amount to a one-time payment of 1,768,650 rubles.

Let's calculate the estimated annual cash receipts from the activities of the Mercury cafe.

It is planned that the average cost of one check will be 300 rubles. The cafe's capacity is 50 seats. The estimated attendance per day is 200 people. Revenue per day is expected to be 60,000 rubles:

300 × 200 = 60,000 rub. - estimated daily revenue.

30 × 60,000 = 1,800,000 rubles. - revenue per month.

12 × 1,800,000 = 21,600,000 rub. - revenue per year.

The estimated payback period for the project is less than a year.

Let's calculate the payback period for investments in the Mercury cafe.

To analyze investments, we use the payback period indicator PPM - the length of time during which the projected cash receipts discounted at the time of completion of the investment are equal to the amount of the investment. In other words, this is the sum of years required to recoup the initial investment:

Where Rk n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

R k = 21,600,000 rub.;

IC = 1 768 650 rub.;

i = 18%.

21,600,000/(1+0.18) = 18,305,085 rub. - discounted annual income.

The payback period can be determined as the expected number of years using a simplified formula:

n ok= Number of years before the payback year + (Non-recovered cost at the beginning of the payback year / Cash inflow during the payback year).

This indicator determines the period during which investments will be “frozen,” since real income from the investment project will begin to flow only after the payback period.

n ok= 1,768,650 /21,600,000 = 0.08 years - payback period.

0.08 years = 0.08 × 365 = 29.2 days - payback period of the project.

Thus, the period actually required to recoup the invested amount will be 0.08 years or 30 days. Those. NPV = 0.

So, already from the second month of operation, the Mercury cafe will begin to make a profit.

When evaluating an investment project, we also use the method of calculating net present value, which involves discounting cash flows: all income and costs are reduced to one point in time.

The central indicator in the method under consideration is the NPV indicator - the current value of cash flows minus the present value of cash outflows. This is the generalized final result of investment activity in absolute terms.

In a café investment project, the investment will be a one-time investment, so the calculation of net present value can be represented by the following formula:

Where Rk- annual cash receipts during n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

An important point is the choice of discount rate, which should reflect the expected average level of loan interest in the financial market. To determine the effectiveness of an investment project by an individual firm, the weighted average price of capital used by the firm to finance this investment project is used as the discount rate.

Let's calculate the net present value for our project over one year:

R k = 21,600,000 rub.;

IC = 1 768 650 rub.;

i = 18%.

NPV = 21,600,000/(1+0.18) - 1,768,650 = 16,536,435 rub. - net present value income from the investment project in the first year without taking into account monthly costs.

Let us present in Table 12 the obtained calculated indicators for the project’s payback.

Table 12

Payback indicators for the investment project of the Mercury cafe

In order to assess the economic effect, taking into account monthly costs, we will calculate the monthly net profit during the first year of operation of the Mercury fast food cafe.

As you know, the estimated monthly revenue (with an average cost of a check of 300 rubles and attendance of 200 people per day) will be 1,800,000 rubles. Let's present monthly costs in the form of table 13.

Table 13

Monthly costs of the Mercury cafe (RUB)

	Regular expenses
	Raw materials and supplies (average prices for Moscow are indicated): Meat (500 kg × 250 rub.) Fish (500 kg × 200 rub.) Poultry (500 kg × 120 rub.) Vegetables (400 kg × 100 rub.) Fruits (300 kg × 150 rub.) Flour (500 kg × 16 rub.) Sugar, salt Seasonings
	Communal expenses: Light (RUB 3.02/kW × 3,000 kW) Gas (RUB 1,704/m3 × 3,000 m3) Cold water (installed) Hot water (installed)
	Salary (calculation in table 3.5)
	Contributions to extra-budgetary funds
	Fuels and lubricants (260 km × 20 rub.)
	Garbage removal

Total:

Based on the calculations, we see that the amount of monthly costs will be 812,417 rubles.

Let's present these costs in the form of a diagram (Fig. 4).

Rice. 4. Estimated monthly costs at the Mercury cafe

Taking into account the discount rate of 18% and one-time costs for the investment project, we will calculate the net profit by month of the Mercury cafe (in this case, the discount rate will be 1.5% per month).

1 month of work:

1,800,000/(1+0.015) = 1,773,399 rub. - discounted revenue for the month of operation of the Mercury cafe.

1,773,399 - 1,768,650 - 812,417 = -807,667 rub. - loss in the first month of operation.

1,773,399 - 812,417 - 807,667 = 153,315 rubles. - profit of the second month of work.

3 month and subsequent:

1,773,399 - 812417 = 960,982 rubles. - monthly profit of the Mercury cafe.

Let's compile a table of the annual net profit of the Mercury cafe (Table 14).

Table 14

Annual net profit of the Mercury cafe by month

Month (2014)	Amount, rub.








September

Let's calculate the profitability of the investment project using the formula:

Where P is the profit of the enterprise,

B - revenue.

R = 8,955,468/ 16,536,435 = 0.54 or 54% - profitability level of the Mercury cafe

So, based on the calculations, we see that the investment project of the Mercury cafe is economically justified, viable and profitable. The cafe can bring profit to the investor in the form of 8,955,468 rubles. in year. The payback period for the project is only 1 month - 30 days.

The profitability level of the investment project is 54%. This is a fairly high figure, so the fast food company Mercury Cafe can be called highly profitable.

Annex 1

Menu of the cafe "Mercury"

Appendix 2

Interior design layout of the Mercury cafe

	Appendix 3
	One-time costs
	One-time costs:
	Preparation of documents for LLC registration
	Document preparation costs
	Certificate of right to trade (license)
	Certificate from the technical inventory agency
	Contract with private security for 1 year
	Conclusion of the fire service
	Fire alarm installation
	Sanitary and Epidemiological Station Permit
	Repair and design

	Other one-time costs:
	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner


	Refrigerator (for storing drinks)
	Compressor
	Coffee maker
	Vegetable cutter
	Dial scales
	electronic scales
	Production table
	Fridge

	Computer
	Knife set
	Set of pans
Continuation of Appendix 3

	Cash machine
	Dining table

	Hob
	Fan
	Entrance door
	The door is windy


	Sink
	Bar counter
	Car (Gazelle)
	Lamp
	Workwear
	Other costs

* The calculations use average data for Russia

1.Project summary

The goal of the project is to open a fast food establishment in the business center of a city with a population of 400 thousand people. The enterprise's activities will be aimed at providing catering services for people with average income.

The project will be based on such a popular product in Russia as pancakes. The pancake café will offer visitors pancakes of various flavors, both as main and dessert dishes, as well as a variety of hot and cold drinks. The advantage of the project is the development of a poorly covered niche in the catering industry. In the city you can mainly find fast food such as hamburgers, hot dogs, pizza and other things, but such a product as pancakes is practically not represented. The pancake café's products will cost no more than the burgers familiar to city residents, while the taste qualities will be equal to and superior to competitors' products.

Investments in the Cafe-Pancake House project will amount to RUB 1,254,000. Own funds will be used as a source of investment. The payback period is planned to be reached after 5 months of operation.

2.Description of the industry and company

The pancake cafe is a new project in the city catering market. Fast food establishments in the city are mainly represented by pavilion-type establishments engaged in small-scale trade in hot dogs, pies, donuts, etc., as well as fast food restaurants, whose products include hamburgers, pizza, etc. At the same time, such a traditional product for our country as pancakes is a practically untapped niche. Blinis are present in two Russian restaurants and in some cafes in the city as one of the menu items. However, the potential of pancakes as a fast food seems to have not been tapped, which is clearly demonstrated by the experience of other cities in the country where entire chains of pancake cafes exist. Thus, the goal of the project is to fill this gap in the fast food market.

The advantages of the project, in addition to the absence of direct competitors, include the ease of preparing pancakes. To do this, chefs do not need to study for a long time or have special talents. In turn, the client does not have to wait long for orders to be completed - pancakes are prepared within a couple of minutes. Considering the variety of types of pancakes and excellent taste, this product will undoubtedly find its regular customers. At the same time, as a plus, it is worth noting the low cost of producing pancakes, thanks to which you can set a high markup of up to 300%. So, the short-term perspective of the project is the creation of a competitive catering establishment that consistently generates profit and has regular customers. In the long term, it is planned to open several catering outlets and create a network of pancake cafes in the city.

The organizational and legal form of activity is a limited liability company. The simplified taxation system (simplified system, object of taxation is 6% income) was chosen as the taxation system. Code according to the OKVED classifier – 53.30 Activities of restaurants and cafes.

3.Description of services

The main difference between a pancake cafe and many catering establishments will be that pancakes will be baked in the presence of the client using special pancake machines. The visitor will be able to see with his own eyes that the cooks are making a new pancake, rather than reheating an old one, adding only natural fresh products and maintaining hygiene when cooking. After cooking, the pancake will be packed in a special paper package. Thanks to this, if desired, the finished product can be consumed both in a cafe, in the office, or on the go, without fear of getting dirty or burned.

The products will be targeted at middle-income buyers. The pancake shop's assortment will include pancakes served as both main courses and dessert. The savory menu will consist of hearty pancakes for those who are very hungry and light pancakes for those who are not very hungry. Customers will also be able to purchase salads, hot or cold drinks. The list of products is given in Table. 1.

Table 1. Product range

Name	Description		Cost, rub.
Pancake Grill		Pancake with grilled chicken (hearty)
Pancake Meat		Pancake with pork meat (hearty)
Pancake Morskoy		Pancake with seafood (hearty)
Pancake with cheese		Pancake with cheese (light)
Pancake with sausage		Pancake with sausage (light)
Pancake with salami		Pancake with salami (light)
		Salads (3 types), 100 g.
Caramel pancake		Pancake with caramel filling
Strawberry pancake		Pancake with strawberry filling
Currant pancake		Pancake with currant filling
Apple pancake		Apple pancake
Fruit juice		Fruit juice (6 types), 0.3 l
Sparkling water		Sparkling water, 0.3 l.
Black tea		Black tea, 0.2 l
Green tea		Green tea, 0.2 l
		Coffee (espresso, Americano)

The provision of the described services will not require licensing, however, activities in the field of catering will require coordination with Rospotrebnadzor and the fire inspectorate (Gospozhnadzor).

4.Sales and marketing

In the area chosen for opening a pancake cafe, there is a pronounced need for catering establishments. The area has a large number of office buildings, banks, small firms, whose employees have breakfast, lunch and dinner somewhere every day. However, existing establishments do not fully satisfy the need not only for quick, but also for tasty traditional food, which is pancakes.

The concept of promoting a pancake shop on the market will include a set of actions aimed at an effective pricing and assortment policy and a high level of service. The café's assortment will be tailored to different taste preferences of customers, different wallets and even different degrees of hunger of customers. The pricing policy will be formed on the basis of demand and prices of competitive catering establishments.

The pancake cafe's competitors include four catering establishments located close to the planned location. It is worth noting that none of the clients offers such products as pancakes, so the niche is free. In Table. 2 we analyzed the main indicators of competitors, as well as their advantages and disadvantages.

Table 2. Key indicators of the pancake cafe’s competitors

Index	Competitor 1	Competitor 2	Competitor 3	Competitor 4
	Fast food cafe 70 sq. m.	pavilion 4 sq. m.	Restaurant 300 sq. m.	Cafe-dumplings 40 sq. meters
Schedule	Every day, from 9.00-19.00	Mon.-Fri. from 8.30-17.00	Every day, from 10.00-22.00	Mon. –Sat. 9.00-18.00
Range	Wide (burgers, ice cream, shakes)	narrow (shawarma, hot dogs, drinks)	Wide (first, second courses, desserts, several types of cuisines)	medium (dumplings, dumplings, drinks)
Price level
Service level
Advantages	possibility of accommodating visitors, delicious food	quick cooking	Delicious food, large room, waiters	Possibility of accommodating visitors
Flaws	Long queues, crowded	small selection, lack of seating for visitors, long queues, need to pre-order	Expensive menu	Poor reputation of the owner, “an establishment for his own people”, frequent complaints about the quality of meat
Reputation

As can be seen from Table 2, competitor No. 3 is a restaurant that will not be a direct competitor to the pancake cafe due to its format. Consumers have a rather negative impression of another establishment (a dumpling cafe), which is why its services are practically not in demand. Consequently, there are two main competitors left - a fast food cafe and a hot dog pavilion. Compared to the latter, the pancake shop will be able to offer a wide range of products. In addition, customers will not have to wait outside for their order. Unlike the first cafe, the pancake shop will be able to offer a different assortment, which will undoubtedly find its fans and lure some customers. The larger area will also be a plus.

Since the pancake cafe will be located in a busy area of the city, the startup advertising campaign will not require major investments. At the initial stage, POS materials will be used to attract customers, which will inform about the opening of the cafe. Also, on the first day of opening, every tenth client of the establishment will receive a free pancake as a gift. Further in the process, leaflets and flyers will inform customers about menu updates, and colorful posters will also be used on the windows of the establishment. They will depict products that arouse appetite and the desire to make a purchase. In the long term, if new outlets are opened and the marketing budget is increased, it is possible to hold holiday promotions for Maslenitsa, New Year and other holidays, as well as use other methods to increase customer loyalty.

5.Production plan

The technology for making pancakes is quite simple. To prepare them, special pancake baking machines will be used. Devices for making pancakes have a non-stick coating, so they come out golden brown, but do not burn. The raw materials are put into the pancakes by hand. After this, the chef packs each pancake in a special convenient package. The cooking time for one pancake is about a minute.

If we take the most popular grilled pancake as a basis for calculations, then the calculation of the production cost of one pancake will look like this (see Table 3).

Table 3. Calculation of production costs

Ingredient	Raw material consumption	Price for 1 kg rub.	Price rub.




Vegetable oil
Butter




White sauce
Total:

Thus, taking into account the cost of packaging (2 rubles), the cost of a “basic” pancake will be 37 rubles. In the future, calculations will be made taking this value into account. It is expected to sell 9,120 pancakes per month or 300 pancakes per day. In addition to the above costs, the current costs of the pancake cafe will include: utilities and electricity, transportation costs, rent, wages, security, consumables, etc.

To open a pancake shop, a former dining room with an area of 100 square meters will be rented. meters, located in a busy area of the city with a population of 400 thousand people. During the renovation, an agreement was reached with the landlord on a rent holiday. The cost of the work will be 5 thousand rubles. per sq. meter of area. Equipping a cafe with equipment will require raising 389 thousand rubles. The list of what is required is given in Table. 4.

Table 4. Equipment costs

	Name	price, rub.	Quantity, pcs.	Cost, rub.
	Pancake machine
	Contact grill
	Fridge
	Distribution stand
	Coffee maker
	Electric kettle


	Wall panel
	Fire extinguishing means and security alarms (including installation)
	Kitchen utensils and dishes

	Cash register equipment

Total:				389 000

The staff of the pancake cafe will be represented by 11 employees. The wage fund and staffing table are shown in Table. 5. There is also a delivery driver on staff who delivers raw materials to the cafe.

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The cafe will be open daily from 09:00 to 20:00. The work of cooks, cashiers and cleaners will be organized in shifts. The key requirements when selecting personnel will be: availability of professional training and qualifications in the specialty, experience in the catering industry, integrity, responsibility, honesty.

Table 5. Staffing and wage fund

№	Job title	Number, persons	Payroll, rub.
	CEO
	Administrator
	Chief Accountant

	Salesman-cashier		25 000

Total:			291 000
Deductions:
Total with deductions:

6.Organizational plan

A limited liability company (LLC) was chosen as the legal status of the pancake cafe. The preparatory period of the project will include the following types of work:

1.Registration of a legal entity.

2. Concluding a rental agreement for premises.

3. Concluding an agreement for the purchase of necessary equipment.

4.Repair of premises.

5.Equipment installation.

6. Hiring staff.

7.Obtaining permission to provide catering services.

The start of sales is scheduled for September 2016. The deadline for achieving planned volumes is set at two months.

The organizational structure of the pancake cafe will include an administrative level (general director and cafe administrator), a production level (cooks), a sales level (sales clerks), accounting (chief accountant) and support staff (cleaners). The head of the cafe is the general director. The administrator-manager of the cafe directly reports to him, who in turn supervises the cooks, sales assistants, cashiers and cleaners, and the chief accountant.

The General Director provides general management of the cafe. He controls the financial activities of the establishment, negotiates with suppliers, the landlord, and is involved in personnel selection. The chief accountant is responsible for maintaining the financial activities of the institution. His responsibilities include keeping records of income and expenses, timely transfer of taxes, and issuing salaries. The administrator of the pancake cafe coordinates the work of the staff, works with personnel, organizes the supply of products, is responsible for marketing, and resolves controversial issues and conflict situations with visitors. The cook prepares orders: prepares ingredients and dough for pancakes, adds filling, and ensures food storage. Sales cashiers take orders from visitors and pay customers.

7.Financial plan

Investments in opening a pancake cafe will amount to RUB 1,254,000. Funds for opening the establishment will be taken from our own sources without borrowing funds. Starting cost items are given in Table. 6. Appendix 1 shows financial calculations for cash flow, costs and net profit. The estimated duration of the project is 3 years. Reaching the planned sales volume (9,120 pancakes per month) – 3 months. The calculations take into account seasonality indicators with a decrease in demand for pancakes during the holiday season (from June to the end of August) by 30%.

Table 6. Investment costs

	Cost item	Amount, rub.
Investments in real estate
	Room renovation
Room equipment
	Equipment purchase
Intangible assets
	Registration procedures (SES, firefighters)

Working capital
	Working capital	250 000
Total:		1 254 000

8.Evaluation of project effectiveness

In Table. 7 presents the key performance indicators of the project.

Table 7. Project performance indicators

9.Risks and guarantees

In Table. 8 the main risks for the implementation of the “Café-Pancake House” project are considered.

Table 8. Assessment of project risks and measures to prevent their occurrence or their consequences

Risk	Probability of occurrence	Severity of consequences	Prevention measures
Lack of constant demand	extremely low		Contact with potential clients at the pre-opening stage, distribution of advertising
Emergence of new competitors			Focus on the specifics of the cuisine, expanding the range, working to increase customer loyalty
Low purchasing power			Review of pricing policy during operations, cost reduction
Unplanned rent increase			Legally correctly drawn up lease agreement, long-term agreement with a fixed rate in rubles
Emergency			Installation of fire and security alarms, following safety instructions

10.Applications

ANNEX 1

Production plan and main financial indicators of the project in a three-year perspective

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