How to open a cafe from scratch: a ready-made cafe business plan. Catering business

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

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

Type of ownership: rent

Model: youth mini-cafe with 10 tables.

Activity: services in the field Catering.

Location: one of central regions cities.

Schedule: from 8.00 to 23.00 - on weekdays, from 10.00 to 02.00 - on weekends.

Market analysis

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

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

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

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

Menu and pricing

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

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

1. 3-4 types of soups;
2. 4-5 types of side dishes;
3. 5-6 hot dishes;
4. 5-6 cold appetizers;
5. 6-7 salads;
6. 10 desserts (cakes, ice cream, pancakes);
7. Pizza and sushi;
8. 3-4 types of Chinese noodles;
9. 7-8 hot soft drinks (coffee, tea);
10. 4-5 soft drinks;
11. 9-10 spirits and alcoholic cocktails.

Marketing events

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

Title and design

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

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

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

Nuances of arranging the interior space:

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

Promotion channels

Sales promotion methods

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

Business registration

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

1. 56.1. – “Restaurant activities and food delivery services”;
2. 56.10.1. – “Activities of restaurants and cafes with full restaurant service, cafeterias, restaurants fast food and self-service";
3. 56.10.2. – “Activities for the preparation and/or sale of food ready for immediate consumption on the spot, from vehicles or mobile shops”;
4. 56.3. – “Serving drinks”;
5. 47.1. – “Retail trade in non-specialized stores.”

, you will need the following documents and permits:

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

Organizational events

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

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

Agreements on waste disposal and regular disinfection.

Production plan

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

Premises requirements:

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

Technical base

Dining room

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

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

Kitchen

1. Four tables for cooking and cutting food - $200-300. Hicold, ATESY, CRYSPI;
2. 2 refrigerated cabinets, freezer – $1,500. Polair, "Nord", "Marikholodmash";
3. Two electric stoves – $1000-1200. Convito, LOTUS;
4. Two cabinets each for cooking and frying – $1000-1300. Amitek, ABAT, CRYSPI;
5. Grill cabinet – $200-250. Indesit, CORA, LOTUS;
6. Pancake machine – $150. ERGO, ATESY;
7. Microwave oven – $70-100. CONVITO;
8. Combi oven – $1500.TECNOEKA, ABAT, ATESY;
9. Dishwasher – $700-900. Hansa, Smeg, Mach, ABAT;
10. Coffee machine – $600-800. Philips, Nespresso, De Longhi;
11. Pizza oven – $600-700. PRISMAFOOD, ABAT, ERGO;
12. Two food warmers – $90-100. LOTUS, ABAT, ERGO;
13. Air fryer – $60. ABAT, LOTUS;
14. Electric kettle – $50. Redmond, Galaxy;
15. Electronic scales – $15. AKAI, Galaxy;
16. Four sets of knives – $200. Supra, Thomas, Mo-V, Shadow;
17. Containers for spices and bulk products (4 units) – $40-50. RESTOLA;
18. Meat grinder – $80-100. FAMA, Supra, Panasonic, BORK;
19. Mixer – $100. QUAMAR, ERGO;
20. Slicer – $250-300. CONVITO, Airhot;
21. Electric vegetable cutter – $40. Wellberg, CONVITO;
22. Dough mixer – $300-400. ERGO, CONVITO;
23. Small equipment (graters, dispensers, measuring cups, can openers, cutting boards, tongs, spatulas) – $100. TECNOEKA, MAC.PAN;
24. 2 holders for kitchen utensils – $10-13. CRYSPI;
25. 3 placemats – $16-20. TECNOEKA;
26. Two sinks – $120-150. HESSEN, RADA;
27. Cabinet and racks for dishes – $70-80. CRYSPI, ATESY;
28. Food trays (20 pcs.) - $30. RESTOLA;
29. Wall shelves (5 pcs.) – $120-150. CRYSPI;
30. Dishes for visitors (15 sets) – $800-1000. Collage, Verona, Baltic, Tvist.

Cookware

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

Non-production base

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

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

Staff

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

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

Launch strategy

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

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

Risks

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

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

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

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

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

Financial calculations

Below is ready plan financial costs for starting a business:

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

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

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

Efficiency and profitability

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

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

I present to your attention detailed business cafe plan. An example with calculations will help you determine the data for opening a cafe.

1.Resume

The essence of the project: organization of cafes - catering establishments with a pleasant and cozy atmosphere, a place for everyday relaxation, breakfasts and lunch breaks during the working day, dinners, festive banquets, celebrations, and significant dates, designed for the consumer class with an average and low income, offering its visitors European and Russian dishes national cuisine and a wide selection of alcoholic and non-alcoholic drinks, located in the administrative and business district of the city. The method of customer service is self-service.

Model: a room of up to 150 m², divided into 3 zones, equipped with a bar counter, designed for 15 tables, 5 tables in each zone; kitchen; toilets.

Organizational and legal form: limited liability company (necessary for the possibility of trading alcoholic drinks).

Type of taxation: UTII

Schedule: from 9.00 to 21.00 - weekdays, from 11.00 to 24.00 - on weekends. When conducting mass events Working hours are negotiated with customers.

The target audience: people with low and middle incomes, from 18 to 60 years old, office workers.

Capital investments: 2,800,000 rubles. It is planned to attract credit funds in the amount of 3 million rubles for a period of 5 years at 20% per annum.

Average monthly revenue: 2,160,000 rubles

Net profit: 360,000 rubles

Payback: 8 months

Project start date: __ _____ 201_.

The degree of success of the project to open a cafe is assessed as medium-high, however, the final assessment highly depends on the location and the presence of potential competitors in the establishment’s area of ​​operation.

The project implementation strategy used is applicable to any region of the Russian Federation.

2. General provisions

2.1. Objective of the project

Making a profit through the provision of catering services - the sale of home-cooked dishes and purchased products; organizing and holding wedding celebrations, birthdays, anniversaries, graduation ceremonies, corporate events, memorial dinners; trade in take-away dishes.

2.2. Registration, required permits and licenses

• Certificate of registration of a legal entity
• Permission to organize a catering establishment in this premises
• Technical report for the premises, including: BTI plan, explication of the cafe premises, drawing of engineering and communication networks, architectural plan of the premises.
• Certificate of acceptance of GPN
• Permission for the production and sale of public catering products
• License to sell alcohol
• Cafe sign registration
• Documents on registration of cash register equipment
• Agreement for security of the cafe premises with private security (required to obtain a license to sell alcohol)
• Certificate of commissioning/commissioning of security and fire alarm systems

In case of changes in the layout of the premises and changes in the facade of the building, reconstruction projects are drawn up, all changes are reflected in the documents and are agreed upon by Rospotrebnadzor, DEZ, the prefecture, the fire inspectorate, and the urban architecture service.

OKVED codes to carry out activities:

• 52.25 – “Retail trade of alcoholic beverages”;
• 52.63 – “Retail trade outside the store”;
• 55.30 – “Activities of cafes and restaurants.”

Before starting activities, it is necessary to notify Rospotrebnadzor and the local committee for consumer market.

2.3. Location

The location of the cafe should be determined according to the following criteria:

• The first or second line of houses, the presence of good pedestrian approaches to the cafe building.
• Distance from other fast food outlets.
• Proximity to office buildings, manufacturing companies, and (if possible) residential buildings.
• Availability of parking and good access roads for vehicles.
• A separate building (a necessary criterion for the sale of alcoholic beverages).
• Availability of sufficiently allocated electrical power, water supply, sewerage, ventilation, heating.
• Condition of the premises (whether major repairs are required).
• The presence of one or more spare entrances.
• The presence of a warehouse and the possibility of unhindered access to it by vehicles.

Of course, it is impossible to meet all of the specified criteria, but if possible, you need to get closer to the greatest number of them. You definitely need to find out what was previously in this building. It is possible that the premises may obviously have a bad reputation among people.

3. Production plan

3.1. Personnel plan

Management personnel

The manager of the cafe, responsible for the work of all personnel, deciding organizational, personnel issues, defining the menu and work schedule taking into account attendance - 1 person

Accountant – 1 person (part-time employment possible)

Staff in the hall

Bartender – 1 person

Cashier – 2 people

Distribution workers – 2 people

Cleaning lady – 2 people

Kitchen staff

Cook - 2 people in 2 shifts. Each cook is responsible for one or another type of dish.

Dishwasher – 2 people

The work of cashiers, distribution workers, and cooks is carried out in 2 shifts according to the “every other day” scheme.

Personnel selection is carried out taking into account the following requirements:

• At least 1 year of experience in catering establishments
• active life position
• conscientiousness, discipline, honesty

The form of remuneration is fixed, with the payment of bonuses for preparation and implementation various events, for fulfilling and exceeding the sales plan, increasing the average purchase price - in order to stimulate staff motivation.

3.2. Furniture, equipment and inventory

Furniture and equipment in the hall(based on room area up to 150 m²):

tables: 15 pcs.

chairs: 24 pcs. + 4 spares

sofas: 9 pcs.

corner sofas: 9 pcs.

bar counter: 1 pc.

bar stools: 6 pcs.

rack for drinks in the bar: 1 pc.

paintings on the walls: 12 pcs.

mirrors: 3 pcs. in each zone

plasma panels: 6 pcs., 2 in each zone

hanger stands next to tables: 15 pcs.

wall lamps to give the environment a more cozy, homely atmosphere: the quantity is calculated based on the length, width and height of one work area and the presence of ceiling lighting. Based on the total S - 150 m² (including kitchen, 2 toilets), with a ceiling height of 3 m, the number of lamps - 25 pcs., with W - 150 W.

3.3. Kitchen tools and equipment

Electric stove – 2 pcs.

Combi steamer – 1 pc.

Oven – 1 pc.

Grill cabinet – 1 pc.

Microwave oven – 1 pc.

Pancake machine – 1 pc.

Food warmer – 1 pc.

Cutting table – 2 pcs.

Coffee machine – 1 pc.

Deep fryer – 1 pc.

Electric kettle – 2 pcs.

Vegetable cutter – 1 pc.

Knives – 4 sets

Cutting boards – 4 sets

Mixer – 1 pc.

Slicer – 1 pc.

Meat grinder – 1 pc.

Electronic scales – 1 pc.

Hood – 1 pc.

Water heater – 1 pc.

Refrigerator – 1 pc.

Dishwasher – 1 pc.

Sinks – 2 pcs.

Boxes for storing vegetables and fruits

3.4. Non-production base

Food trays – 60 pcs.

Dishes - based on: maximum amount seats + 10% for battle and loss

Napkins

Towels

Dryers for the toilet – 4 pcs.

Computer – 1 pc.

MFP – 1 pc.

Washing machine for washing staff uniforms – 1 pc.

3.5. Bar equipment

Coffee machine – 1 pc.

Coffee maker – 1 pc.

Electric kettle – 1 pc.

Blender – 1 pc.

Juicer – 1 pc.

Mixer – 1 pc.

Ice generator – 1 pc.

Refrigerated display case – 1 pc.

Freezer – 1 pc.

Bar processor – 1 pc.

Salad bar – 1 pc.

Toaster – 1 pc.

Ice crusher – 1 pc.

Barware - for 20 people.

3.6. Space design

The area of ​​the premises is from 140 to 150 m², based on the requirements to provide 1.6 m² per visitor (maximum number of visitors - 60 people). The hall is divided into 3 zones by portable partitions with a passage width of at least 1.2 m to create a more comfortable, confidential atmosphere. The bar occupies 6 m². 2 toilets – 10 m². The remaining area consists of the kitchen and storage area.

Approximate floor plan

3.7. Supply of products and raw materials

To ensure an uninterrupted supply of necessary products, it is planned to conclude agreements with regional farms (on delivery terms) that have certified products; wholesale warehouses; bakeries and confectionery shops.

4. Financial plan

The costs of organizing a cafe will be divided into one-time and periodic.

4.1. One-time costs

• Registration and paperwork
• Necessary repairs and changes in room design
• Purchasing furniture
• Equipment purchase

4.2. Recurring costs

• Rent, utility costs
• Wage
• Tax deductions
• Contributions to extra-budgetary funds
• Purchasing Products
• Purchasing consumables
• Advertising expenses

4.3. Planned volume of visits

It is planned that the daily number of visitors to the cafe will be 280 people per day. The approximate workload for the cafe's opening hours will look like this:

visiting times	number of people per hour	average bill
9.00-12.00	10	150
12.00-14.00	40	250
14.00-18.00	20	200
18.00-21.00	30	350

It is planned to hold public events in the cafe at least 5 times a month for an average amount of 100,000 rubles.

4.4. Project payback period

Pay attention to monthly costs, which will be estimated at a total of 1,800,000 rubles, the break-even point (TB) can be considered the time when the profit begins to amount to at least 2,150,000 rubles per month. This value can be determined by the following calculation:

The payback period (PA) is determined by the formula:

CO = One-time costs / monthly profit

Monthly profit (MP) is calculated using the formula:

MU = monthly income (MU) – monthly expense;

ED = daily income * 30 days.

________________________________________

Daily income = 72,000 rubles

ED = 72,000 * 30 days = 2,160,000 rubles

EP = 2,160,000 – 1,800,000 = 360,000 rubles

CO = 2,800,000 ( one-time costs) / 360 000 (monthly profit) = 8 months

The size of the average check is a seasonal value, since in the warm season the order of cold appetizers and soft drinks increases, in winter visitors prefer hot dishes, and the consumption of meat and fish increases.

5. Market analysis, marketing strategy

5.1. Industry Analysis

There is huge competition in the catering industry these days. The share of cafes prevails in the total number of such establishments, which can be seen in the infogram below. Therefore, when choosing the location of an establishment, one of the most important factors is the presence/absence of other similar establishments within walking distance (up to 500-700 m).

5.2. Competitive Analysis

It is necessary to study the number, condition of the premises and methods of promoting competing cafes, their menus, and identify strengths and weaknesses. Restaurants can also be considered as such; fast food outlets; kiosks selling baked goods.

5.3. Marketing strategy

First of all, the visitor pays attention to external design cafe, its name, then - on the situation inside the establishment. It is assumed that the cafe should attract visitors with inexpensive prices; quiet, calm environment; quality of prepared dishes; attentiveness of the staff; fast service, free Wi-Fi network for Internet access.

It is also planned to hold events such as:

• Free coffee or tea for breakfast when ordering over 200 rubles.
• 20% discount on order value upon presentation of 3 receipts for previous service.
• Free box of champagne upon receipt of your order for the event gala event for an amount over 120 thousand rubles.

Various musical groups will be invited from time to time to host evenings.

In the evening, guests will be offered a “dish designer” service, where everyone can create a dish for themselves from a choice of ingredients.

5.4. Risk analysis

The final performance indicators of the project may be influenced by the following factors:

• Incorrectly chosen concept of the establishment. Eliminated by conducting sociological surveys of visitors with the possibility of making proposals for the work of the cafe; analysis of the target audience and quick adaptation to a different style.
• Lack of reputation of the establishment. It is developed by carrying out the correct marketing strategy.
• Fewer number of visitors compared to planned. It can be eliminated by expanding the marketing strategy and increasing the range of products offered.
• Increased costs compared to planned. It can be eliminated by maintaining strict control over expenses and keeping strict records of the receipt/expense of products. It is also possible to use semi-finished products while simultaneously reducing the number of cooks.
• Poor service and quality of food. Eliminated through careful selection of candidates for the cafe staff; control of the work of all personnel; control over the quality of products and their expiration dates.
• Unstable political and economic situation in the country. It is reduced by concluding long-term contracts with domestic product manufacturers.
• Increase in taxes for small and medium-sized businesses. Not expected in the near future.

6. Project efficiency

A financial and economic analysis of the project to organize a cafe allows us to conclude that this business plan can be implemented with a high level of efficiency. Currently, there is a favorable general background of threats to business, which began to level off after the introduction of economic sanctions against Russia.

Demand for catering services is consistently high, and food price fluctuations have decreased to within acceptable limits. If the cafe satisfies the qualitative and emotional needs of customers, quantitative risk factors are significantly reduced. This allows you to count on constant visits to the cafe by the target audience, increasing profits as the establishment develops and expands the range of dishes offered.

Andrey Petrakov, RestCon

One of the most common questions when opening a cafe, fast food or restaurant is about the income that the enterprise will bring to its owner or, in other words, the profitability of the business. If you hear that “the profitability of a restaurant is so many percent,” then you need to clarify what kind of profitability you are talking about we're talking about. After all, the speaker may mean both return on invested capital and the ratio of profit to revenue of a restaurant.

When you are going to open a catering business, then, of course, first of all, you will be interested in the return on invested capital, and then you predict your future attendance, average check, investment and future operating costs. The point of such calculations is to determine a reasonable threshold for investment expenses so that the project pays off within a certain period of time. For this purpose, a business plan and a cafe concept are being developed.

But after the opening of a cafe and after the return on investment, the profitability of sales or products sold, which is calculated as a percentage of profit from revenue, comes to the fore.
Many restaurateurs still do not consider it necessary to calculate upcoming profitability. And, perhaps, in vain. Then, perhaps, the closure statistics would not be so sad.

The main thing in profitability is the initial data

It is necessary to constantly monitor the profitability of sales after opening, and with a simultaneous analysis of the share of all costs relative to revenue. When you know the ratio of various costs and profits in revenue that is typical for your establishment (and that suits you), you can monitor deviations in these indicators and respond to them in a timely manner, understanding at what stage the problem arises. The restaurant business is not the most complex and very widespread in the world, therefore, along with the discovery of a problem, as a rule, its solution automatically appears. True, of course, sometimes this decision may be associated with a deep reformatting, or even the closure of a business.
The profitability that interests us is calculated as the ratio of profit to the restaurant's revenue.

If, as a rule, there are no difficulties with revenue, especially since software systems easily, almost instantly solve the problem of obtaining the required data, then difficulties often arise with costs.
The point is that all costs must be taken into account, not just the most obvious ones.

Basic costs

Product costs. Calculated from revenue. The main spread is 25-35%. It is advisable to especially carefully monitor this indicator at the beginning of work in order to be able to compare in the future.
Rent. Various sources often contain data of 10-15%, but for Moscow this is, on average, 20-25% of revenue - and this is a good guideline; in most cases one cannot count on less. Unfortunately, rental rates are extremely high and often rental costs are even higher than target targets. When planning a business, if there is a strong discrepancy in the calculations, then you need to think carefully about whether it makes sense to get involved with this particular premises.
Personnel costs. Depends greatly on the type of restaurant. At the same time, personnel costs within 20-25% are desirable.
When calculating, as a rule, these costs are taken, ignoring the rest, believing that they will be insignificant in comparison with them. On the one hand, this is true, but even a small percentage of costs in revenue can have a huge impact on profits. For example, if costs increase by 10%, with a profit of 20%, then profit falls by 50%.

What about other costs?

Other costs to consider are:

• Taxes
• Utility payments, which are not included in the rent and can amount to significant amounts, because a restaurant is a production facility, and an energy-intensive one at that.
• Additional costs for some premises. For example, a shopping center may charge extra for various services. Therefore, when deciding to rent a premises, you need to find out all the additional payments, and not just the rental rate.
• Costs for routine maintenance and repair of technological equipment, cash registers, computers, video surveillance systems, etc.
• Costs for dishes, cutlery, etc.
• Detergents and disinfectants
• Internet costs and maintenance of services such as a restaurant website
• Updating and maintaining software systems - automated systems management
• Interior renovation, furniture repair
• Removal and disposal of various wastes
• Operation of vehicles, if any

If you add up all these costs, each of which may turn out to be insignificant compared to total costs, then you can end up with a very round sum that can greatly change the final assessment of profitability.

• Capital investments: 4,400,000 rubles,
• Average monthly revenue: 1,670,000 rubles,
• Net profit: 287,000 rubles,
• Payback: 24 months.

 

Target: calculating the feasibility of investing in opening a restaurant in a shopping and entertainment center.

Brief description of the project

The restaurant will offer its visitors a wide range of European cuisine. The establishment will have a bar that will offer a wide selection of drinks, alcoholic and non-alcoholic cocktails.

• Total area of ​​the establishment: 385 sq. m
• Production area: 180 sq. m.
• Area of ​​premises for visitors: 205 sq. m
• Staff: 14 people per shift
• Number of seats: 60

Initiator of the project

The executor of this restaurant business plan is IP Smirnov A.G., who has been an entrepreneur since 2009, the main activity is catering services (owns 2 catering points on a lease basis).

Project justification

In "N"(population 230 thousand people) on April 15, 2013, it is planned to open a five-story shopping and entertainment center “Babylon-5”, with a total area of ​​12,000 sq.m.

In addition to shops and boutiques, the Babylon shopping center will accommodate:

• 3D cinema (3 halls),
• fast food area,
• children's play area.

There are no similar retail establishments in the city “N”; therefore, it is predicted that every day (especially on weekends and holidays) The shopping center will be visited by a significant number of buyers.

In this regard, the project initiator believes that launching a restaurant in the food court area is a promising investment.

Product range

• Salads and cold appetizers
• Second hot courses and hot appetizers
• Desserts, ice cream
• Alcoholic and non-alcoholic drinks

The restaurant is located on the fifth floor shopping center(food court area). The warehouse is located on the ground floor of the shopping center. Food and drinks will be delivered to the kitchen using a freight elevator.
Production facilities include:

• procurement areas (meat and fish and vegetable shops)
• pre-preparation areas (cold and hot)
• area for washing kitchen and tableware.
• administrative premises

Production areas (workshops) are located according to the sequence of stages of food preparation, which completely eliminates:

• intersection of flows of raw materials and finished dishes,
• dirty and clean dishes,
• routes for workers and visitors.

Restaurant opening hours: 12:00-24:00

Scheme of movement of commodity and cash flows

Cash flows

Commodity flows

Food suppliers
(flour, meat, fish, fruits, vegetables, etc.)

IP Smirnov A.G.
Restaurant services
simplified tax system, income - expenses, 15%

Restaurant visitors
form of payment: cash and bank terminal.

Suppliers of alcoholic and non-alcoholic drinks and juices.

LLC "Vostok"
Founder: Smirnov A.G (100%)
Sales of alcoholic and non-alcoholic drinks and cocktails
simplified tax system, income - expenses, 15%

Bar patrons
form of payment: cash and bank terminal

Organizational form and taxation system

Staff

The total staff of the company is 23 people, work in shifts, two after two, 11 people work in a shift.

Remuneration system: fixed and premium part. All employees will be officially employed. Social contributions will be paid from the payroll (from the fixed part).

Project Implementation Plan

Restaurant opening schedule

Stage name	Jan.13	Feb.13	Mar.13	Apr.13
Registration of activities with the Federal Tax Service (IP+LLC)
Conclusion of a lease agreement
Ordering a design project, technical project of an establishment
Payment for equipment, dishes, inventory, furniture (50% advance)
Registration of a license to sell alcoholic beverages
Repair and preparation of the restaurant premises (lighting, ordering signs, decoration)
Recruitment
Final payment for equipment, dishes, inventory, furniture
Installation and installation of equipment
Training
Concluding contracts with suppliers for the removal of solid waste
Furniture arrangement and trial run
Notification of RosPotrebNadzor about the start of activities
Start of activity

The business owner will control each stage of the restaurant opening. The manager is scheduled to be hired in February; his tasks will include operational control of the work. It is planned that it will take 3 months to open the establishment.

General cost estimate for project implementation

This restaurant business plan with calculations contains the estimates below, which should be taken as a guideline only, actual figures will depend on your individual situation.

Expense item	Amount of expenses, rub.
Registration of activities with the Federal Tax Service, entry authorized capital for LLC, obtaining an alcohol license, opening a current account
Order design and technical project of a restaurant
Repair and decoration, bringing the premises in accordance with the requirements of RosPotrebNadzor, lighting, signage
Purchase of equipment (kitchen equipment, cash register equipment, distribution line, salad bar, order terminal)
Purchase of dishes and household equipment
Purchasing furniture (tables, chairs, hangers, etc.)
Development of technical specifications and specifications for dishes
Purchase of food and drinks
other expenses
Working capital(financing activities until breakeven)
Total	4 400 000

The total investment in opening a restaurant is 4.4 million rubles. This amount includes all necessary costs, including the costs of financing activities to achieve self-sufficiency. All investments are made from the personal savings of the project initiator.

Planned financial performance indicators for 2013 and 2014.

Planned budget of income and expenses (BDR) for 2013, thousand rubles.

	1 sq. 13 year	2 sq. 13 year	3 sq. 13 year	4 sq. 13 year
Revenue (meals + drinks
Product cost
Sales in purchase prices (food costs)
Gross profit
General expenses
Salary
Social Deductions
Communal payments
other expenses
Profit before tax
Taxes (USN)
Dividends
Net profit

Planned budget of income and expenses (BDR) for 2014, thousand rubles.

	1Q14	2Q14	3Q14	4Q14
Revenue (meals + drinks
Product cost
Sales of clothing at purchase prices
Gross profit
General expenses
Salary
Social Deductions
Communal payments
Administrative expenses (communications, internet, cash register services)
other expenses
Profit before tax
Taxes (USN)
Dividends
Net profit

BDR reflects the actual result of activity. All calculations were made in a conservative way: the amount of revenue was predicted based on the minimum values, while the expenditure side, on the contrary, was based on the maximum.

Expenditure part

Restaurant expenses consist of the following cost groups:

• General expenses

Cost of sold dishes

Average markup per ready meals is 200-300%, for drinks about 70%, coffee, tea 500-700%, desserts and ice cream from 300%.

The BDR used a weighted average of 260% for calculations.

General expenses

• Staff salaries (salary + bonus)
• Social contributions from the payroll (only from the salary part)
• Rent
• Communal payments
• Advertising
• Administrative expenses
• other expenses

The structure of total expenses is clearly presented in the following graph:

The distribution of funds from customers is clearly shown in the following graph:

For 1 ruble of funds received from the buyer, 37 kopecks are sent to purchase products, 49 kopecks to pay general expenses, 3 kopecks to pay taxes and dividends, 11 kopecks are the restaurateur’s net profit.

Cash Flow of the project for 2013 and 2014

An example of calculating the cash flow budget (CFB) for 2013 in thousand rubles.

	1Q13	2Q13	3Q13	4Q13
Purchase of products
Investment costs
Taxes (patent)
Dividends

Cash flow budget (CFB) for 2014, in thousand rubles.

	1Q14	2Q14	3Q14	4Q14
Cash at the beginning of the period
Cash flow from core activities
Purchase of products
Operating expenses
Investment costs
Taxes (patent)
Dividends
Balance pr financial activities
Cash at the end of the period

BDDS shows the financial flow of clients' activities (actual receipt and expenditure of funds). Due to the fact that the buyer pays for the goods upon delivery, the receipt of funds coincides with the BDR. The expenditure part was predicted similarly to the BDR.

Return on Investment Calculation

• Project start: January 2013
• Start of activity: April 2013
• Reaching operational break-even: May 2013
• Return on investment date: December 2014
• Project payback period: 24 months.
• Return on investment: 50%.

Addition

If you need a more detailed business plan, check out the offer of BiPlan Conslating. Paid and free version, paid contains all the necessary calculations for obtaining a loan and subsidy. .

Restaurant business plan: general information+ choice of class and type of institution + 9 sections of the document + recommendations for writing a resume + 20 main stages of project implementation + 6 ways to attract audience interest + standard list of equipment + cost and income estimates + 6 risk factors.

The restaurant business first began in the 18th century. The modern catering industry moves with the times, and today more and more investors are ready, after studying the restaurant business plan in detail, to invest their money in this business.

After all, if the establishment is properly organized, a restaurateur will receive a pleasant reward for all his efforts. The same applies to investors who want to receive their profits.

Even if you have enough of your own funds to start and you don’t plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.

What is important to know before opening a restaurant?

The food service business is unlike any other. This is a very labor-intensive, responsible business that cannot be carried out “without one’s sleeves.” Keep in mind – it is characterized by huge risks and unpredictable results.

To be successful, the future restaurateur must be informed in a variety of areas, since the restaurant is a unique economic unit. It is both a trading and manufacturing enterprise, requires its future owner to have knowledge in areas such as design, architecture, cooking, and marketing.

Despite the fact that many tasks are assigned to staff, the entrepreneur must understand financial matters, be able to work with people, control expenses, purchase products, worry about good customer service, and so on.

A large burden of responsibility falls on the shoulders of those who want to open their own restaurant:

• Firstly, the restaurant business in Russia is still very young. Only recently Russian market food services began to gain momentum. At the same time, in this field of activity I managed to form high level competition, and only strong players manage to stay afloat.
• Secondly, even opening a modest restaurant is a costly business, both financially and in terms of time.

That's just small part responsibilities:

• search and rental of premises;
• development of a technical plan together with engineers, builders, designers;
• preparation of a business plan for the establishment;
• purchase of equipment and its installation;
• restaurant decoration;
• provision of dishes and other paraphernalia;
• formation of a staff of hired workers;
• concluding agreements with service companies for waste removal, disposal, etc.;
• purchasing food and drinks;
• menu creation;
• financial hassles (invoice statements, wages, etc.);
• restaurant maintenance;
• payment of rent, utilities, taxes, etc.

The public loves not only tasty and healthy diet, but also a pleasant environment. Therefore, the restaurateur also needs to create an atmosphere of cordiality and celebration in the restaurant, so that customers can eat deliciously outside the home and have a good time. Only then will they return to the restaurant again and again.

As you can see, you can’t do without dedication to your business in the restaurant business. However, the reward is worth it. The minimum profitability can be 20-25%, and with effective management reaches 60%.

If you are ready for this, think carefully about the type and class of the restaurant, its location and concept, because this will need to be reflected in the business plan.

1. Select the type, class of restaurant and room.

Impossible without instructions distinctive features restaurant and its type.

Restaurants may vary in the variety of products they offer. These are specialized establishments where the menu is made up exclusively of fish, cheese, meat products, etc. These also include restaurants whose assortment represents national/foreign cuisine. There are also non-specialized catering establishments.

According to location, the division occurs into:

• dining cars;
• food courts;
• "heavenly" restaurants;
• hotel restaurants;
• landscape restaurants, etc.

Based on the interests of the audience, restaurants are opened healthy eating, clubs, salons and restaurants.

The purpose of the premises and composition determine the type of establishment - mobile, permanent.

Restaurants can be classified both by form and level of service: buffet, catering, when food is delivered to order at a remote location, classic (with waiters).

There are 3 classes of public catering establishments (hereinafter POP):

• Lux – elite restaurants with high prices and an appropriate level of service. Such establishments are also characterized by luxury, a rich menu, a wide range of services provided, the specificity of serving dishes, and a corporate style.
• Higher – restaurants aimed at visitors with average incomes. They are associated with comfort, a variety of both gourmet and ordinary dishes, the presence of a bar with a large catalog of cocktails and drinks, and original design.
• First. In the language of restaurateurs, these are fast foods, where people can order standard dishes at an affordable price. Self-service and simple interiors are typical for fast foods.

Having decided on the type of your restaurant and the class to which it will belong, you need to choose a room. The location to some extent determines the future of the establishment.

If you want to provide your restaurant with a large flow of customers, consider options located in noisy city areas or sites on busy streets. It is best when the restaurant is located in a place where both offices and residential buildings are located. Then the influx of people is guaranteed not only during the day, but also in the evening.

Before purchasing a property or signing a lease, find out what kind of business operated there previously. Try to avoid places where establishments have been declared bankrupt more than once.

The winning criteria for a premises are:

How to prepare a restaurant business plan: mandatory components of the document

Any plan for a particular type of activity describes the project, displaying the goals of the business organization, stages of its implementation, marketing research, analysis of the competitive environment, financial calculations and other necessary information.

He can simultaneously act as a guide to further actions, and performance evaluation commercial offer, used during negotiations with creditors to encourage investment.

The mandatory components of a restaurant business plan are:

We suggest considering each item separately.

1) Where does a ready-made restaurant business plan begin?

A summary is a “chapter” of a business plan, which represents one of the most important sections of the document. He is the first thing investors pay attention to. However, they write it as a last resort.

This happens because the summary contains brief information taken from the entire restaurant plan. The overview section is designed to arouse interest among lenders by displaying the concept of the establishment. Introductory part A business plan shows how you are going to achieve your goals.

First, the name of the project is written in it. In this case: “Business plan... for a restaurant.” Instead of a pass, the specification of the establishment, for example, a “fish restaurant,” is entered. Next, important information about your future enterprise is indicated, taking into account that their volume should not exceed 10% of all information (1-2 A4 sheets) set out in the plan.

Thus, the following are reported: organizational and legal form, legal address, Bank details, number of staff, goals and mission, advantages of the establishment, financial prospects, the amount required to open a restaurant, sources of its receipt.

When writing a summary of the plan, you should adhere to a business style, keep the paragraphs concise but informative. This section requires a clear statement of goals and an explanation of the essence of the project in language accessible to readers.

The use of graphs and lists is allowed in the introduction, but there is no need to overload the plan with them. When describing your business, focus on what is good about it and why it is worthy of the attention of creditors.

If the summary captivates them, then they are guaranteed to study the entire document. Below you can see a restaurant business plan (an example of writing a resume). By working according to this template, you will simplify your task.

2) What will be the stages of project implementation in the business plan for opening a restaurant?

Usually in this section of the plan they first write: “begins from the moment the investment is received.” After this, you must indicate the end of the period, say 24 months. The stages of business implementation can be outlined separately in the Appendix, which must be mentioned in this paragraph of the plan.

Regardless of the restaurant format, you have to go through the following stages:

All activities are outlined in the plan, indicating the conditions for implementation and the time spent on each action.

3) Basics of drawing up characteristics of an object in a restaurant business plan.

The section of the business plan that addresses the characteristics must be submitted general information about the restaurant. It substantiates the choice of the restaurant segment and the location of the establishment.

In addition, the characteristics of the business plan must include:

• price category POP,
• determining the type of kitchen and equipment,
• provision of basic and additional services.

When outlining the concept of a restaurant, you should describe the range of dishes offered. Eg: “At the Health restaurant, 45 dishes are available to customers: dietary meat, vegetable salads, low calorie desserts+ 20 soft drinks".

It would not be amiss to mention in the plan the parameters of the premises chosen for the restaurant, its capacity, number of halls, presence/absence of a courtyard, design style. Once you're done, describe your target audience.

Based on this factor, the restaurant’s pricing policy is determined. The establishment’s operating hours are another detail whose inclusion in the business plan is recommended.

And remember: this section helps the future restaurant owner and lenders see what the business will actually look like.

4) The importance of developing a restaurant marketing plan.

A marketing plan displays all the research you've done about modern trends market. Its importance lies in determining the direction of activity.

This section in a restaurant’s business plan consists of the results of an analysis of market conditions, the wishes of visitors, an assessment of the level of competition, and the determination of competitive advantages.

When analyzing the current market situation, an entrepreneur must take into account external factors, including political, legal, technological, social, cultural. When researching market players, you need to weigh all sides - both strengths and weaknesses, business threats, opportunities.

Similar restaurants located in an area of ​​500 m can deprive you of 2/3 of your profit by luring away visitors. Therefore, researching local competitors is essential.

Some turn to specialists to analyze the activities of competitors. But the services of professional marketers will cost the restaurant owner a considerable amount. You can obtain the information required for your marketing plan yourself and for free.

To do this, follow the tips in the picture:

If competing establishments are registered as legal entities, in a legal way To obtain information about them, including financial statements, contact Rosstat.

You will have to pay for the service, and business data may be presented with underestimated income, but this way you will find out the results of competitors’ activities, the average bill for the services of other restaurants and POP.

Information about the market situation can also be found in the public domain. According to statistics over the past years, there are over 30 thousand POPs in the Russian Federation, and the premium segment of the restaurant business is not that busy. If an entrepreneur decides to open a restaurant of this class, where there is no active competition, the investments made in the business will pay off relatively quickly.

Having found out how much Russians are willing to pay for food, services and leisure, you will be convinced that the amount of consumer spending does not exceed 4% (this is more than for healthcare and communications).

And the preferences of the population lead to their increase, therefore, the business of opening and running a restaurant is promising. Pay special attention to analyzing customer potential.

Rosstat will help you find out the turnover retail products and catering, which is important in business planning.

For 2016-2017 The following picture emerged:

Try to fill your marketing plan with more than just text material. Display numerical values, which you may have a lot of as a result of the work done, in tabular form. The best option There will be a diagram included in the restaurant business plan.

At the end of the marketing plan, state the strategy, i.e. the course you have chosen to achieve high performance results. Business strategy is determined on the basis of various aspects, one of which is the formation of consumer opinion.

Mention in the plan the measures that will be taken to inform about the opening of the restaurant, create an image and attract the target audience:

• (signs, bus stops, announcements on transport, radio, television, media), video, audio advertising;
• creating your own web resource;
• holding social events;
• printing and distribution of promotional products (booklets, posters, business cards);
• provision of infrastructure;
• Creation good conditions labor.

Write in your marketing plan that you are definitely going to post information about the restaurant on the Internet, for which popular web platforms and a business card website will be used.

5) Development of a restaurant production plan.

The section of the business plan following the marketing one shows production capacity establishments, characteristics of the premises. It includes calculations of the costs of purchasing the necessary equipment.

For example, the cost of a standard distribution line used in fast foods starts from 750 thousand rubles. If you plan to prepare exclusive dishes, the costs will be appropriate.

It is difficult to unambiguously estimate all costs, but approximate calculations are required. Do not forget to include in the production plan the total funds that will be spent on the purchase of furniture, bar counters, household items and equipment, dishes (dining room, kitchen, main and spare), attributes for sorting restaurant tables, and interior decorations.

In addition, you will have to spend money on an automation program for the control and accounting system. The minimum price for the most advanced computer product, R-Keeper, is about 10 thousand dollars. A cheaper option is “Restaurant 2000”. Another budget alternative could be “1C: Public catering”.

The plan's expense item includes the purchase of vehicles used in the future for various needs restaurant.

EPP equipment should be aimed at stimulating productivity growth and comply with safety regulations. Therefore, it is better not to spare money on supplying the restaurant with high-quality and efficient equipment.

The business plan indicates: name, model, quantity and technical specifications devices required for the restaurant.

For example:

• electric stoves, ovens;
• deep fryers;
• microwaves,
• refrigerated tables;
• thermal showcases;
• vegetable cutters, meat grinders or blenders;
• coffee machines/coffee makers;
• thermopots;
• kitchen scales;
• racks for dishes;
• ice makers;
• washing baths, dishwashers;
• refrigeration chambers.

Colorfully arrange sorting items in your business plan:

6) What is the organizational plan of a restaurant based on?

The sixth part of the business plan outlines organizational aspects. It talks about the organizational and legal form of the restaurant, management and service personnel (quantitative/qualitative characteristics).

Therefore, the organizational plan answers the following questions:

• What specialists need to be recruited?
• What will be the conditions and work schedule (permanent, contract, etc.)?
• What is the salary, etc.?

The composition and number of personnel are influenced by:

• nature of service (combined, self-service, through waiters);
• dimensions, specifics and capacity of the restaurant;
• % of attendance on weekdays/weekends and holidays;
• cost category;
• assortment of dishes, etc.

The restaurant staff usually consists of: cooks, manager, hall manager, waiters, bartender (1-2 people), accountant, cleaners, cloakroom attendant, musicians, security.

It is also reported in the business plan job responsibilities every employee. For a waiter, this means friendliness and respectful, attentive treatment of guests, thorough knowledge of the menu, a neat appearance, correct filling out of the bill, paying guests, etc.

7) The financial part of the restaurant business plan.

The seventh point of the business plan is the least creative. This requires some math and concentration to figure out the cost of the project. The cost estimate contains conditional costs for paperwork, registration, purchase of equipment and other equipment, textiles, tailoring of uniforms, and printing of printed materials.

Also, separate expense items in the restaurant business plan will be:

• advertising;
• room decoration;
• rent and utilities;
• salary;
• taxes.

The calculation also includes funds spent on the purchase of food and drinks, and other costs of doing business.

After the calculations, your plan should roughly look like this table:

Then they begin to calculate revenue and net profit. When an implementation program is drawn up, the supposedly low threshold of profitability, the plan for production volumes and provision of services for the billing period are considered.