How to open a restaurant from scratch and how much money is needed for this? Step by step instructions. Restaurant business: how to open a restaurant

As a rule, the restaurant business is quite profitable, but only if the establishment is popular. A place that is too exotic may not appeal to customers, and there will simply be few visitors in a sparsely populated area.

Therefore, you need to start such a business wisely, considering all the subtleties and details. Where to start and what to consider first?

Choice of direction

Before starting an activity, you need to decide on the format of the institution. The budget classes of the restaurant are aimed at people with low solvency, the flow of customers in this case can be quite stable, but the profit will still be small.

An elite establishment with a luxurious menu, on the contrary, is too expensive and risky, because in the absence of a regular clientele, it will simply be unprofitable. Therefore, the best business ideas for the restaurant business involve something in the middle. This format is called FastCasual, it is not a fast food restaurant, but not a classic restaurant either.

Features of mid-level establishments

Most often, such restaurants open at shopping centers, but it may also be successful to place them in a separate building. They are designed for the average price category. Often, establishments of this nature develop as part of a franchise. Restaurant chains are distinguished by a certain design style, a good selection of dishes from quality products, and a high level of service.

All this makes FastCasual the best choice for someone who is thinking about how to start a restaurant business from scratch. Examples of already existing institutions of this format allow us to confidently assert that this is a stable and developing area.

Administrative matters

One of the main difficulties in such a field of activity as the restaurant business is the preparation of all necessary documents. First of all, you need to choose the legal form. You can register as a legal entity or as an individual entrepreneur.

If your business plan for the restaurant business is larger, the first option will do; if the establishment is small, choose the second one. The OKVED code will be “activities of restaurants and cafes”, additional items can also be indicated: “activities of bars” and “delivery of catering products”.

Even if you do not plan from the very beginning to open a trade in alcoholic cocktails or deliver food to order, it will not be superfluous to provide for such an opportunity. In the future, you will not have to pay extra for changes to documents, which will save both time and money.

Location selection

The next paragraph, which you should pay special attention to when developing a business plan (this also applies to the restaurant business), is the choice of premises. If you do not have an impressive start-up capital, you can locate an institution in a shopping center. If investments allow you to turn around with might and main, pay attention to separate premises.

It is best to choose the first or basement floors, in an area where there are no other cafes or restaurants nearby, with good transport accessibility and parking, on a street where there is a fairly large flow of people. This placement will be convenient for everyone and guarantees a constant influx of new customers.

Drawing up a lease agreement and other documents

Having chosen the premises, you should formalize the rights to it officially. Lease agreements for more than a year are subject to mandatory state registration.

You can avoid unnecessary costs if you conclude an agreement for 11 months with the possibility of its extension after the specified period. Features of the restaurant business involve redevelopment and renovation of premises according to certain projects, in accordance with construction and sanitary standards.

And they also need to be approved by the fire safety service, and after all of the above - by the Department of Consumer Market and Services. Then you need to get an order for reorganization at the State Housing Inspectorate. And only after the end of all this running through the authorities it will be possible to engage in construction work.

Upon their completion, the object must pass a commission, as a result of which an act worth 5 thousand dollars will be received, allowing you to start work in the selected premises. These expenses should be immediately included in the business plan of the restaurant business.

Interior

For an institution to be successful, it must have an original and functional design. The development of the project is best entrusted to a qualified specialist, so the design costs should be immediately included in the business plan of the restaurant business. However, you should personally monitor the progress of the work in order to make sure that everything is going in the direction you need.

Particular attention should be paid to the competent zoning of the premises. Clients most of all like secluded tables near the walls or behind partitions. A much smaller number of people prefer to sit in the center. Ceilings must be at least three meters high so that the hood can be mounted without any problems. In addition, make sure that the water supply, sewerage and ventilation are of high quality in the premises, check the design of the service entrance and the connection of the alarm system.

According to sanitary standards, half of the area of ​​\u200b\u200bthe room is allocated for the kitchen. So, on an average area of ​​​​three hundred square meters, one hundred and thirty will be occupied by the kitchen, forty should be taken for office space and a utility room, and the remaining one hundred and thirty should be used for the hall. Such an institution will be designed for 72 seats.

Features of the design of the kitchen

The kitchen area should include a hot and cold shop, as well as a dispensing room. Automation of the restaurant will help to use the minimum area for equipment. When placing it, it should be borne in mind that the washing room should be located separately, with access to the distribution, the refrigerator should be far from the grill and deep fryer, and in no case can the hot shop be adjacent to the cold one.

The flow of raw materials must be adjusted so that finished products do not come into contact with waste. Products for cooking enter through the service entrance, through which the staff also enters. There should be a separate exit for waste. In addition, temporary storage space will be required.

Restaurant equipment

Any business plan for a restaurant business should include the cost of acquiring equipment. For the kitchen, you will need to purchase stoves, countertops, refrigerators, deep fryers, hoods. Office space will need cabinets and plumbing.

If you plan to actively automate the restaurant, you will also need to purchase all kinds of devices for cutting and marinating products. In the hall for visitors, audio and video systems, chairs and tables, as well as programs for monitoring and accounting are needed. All this must be purchased before the opening of the institution in order to provide a decent level of comfort and the functionality necessary for chefs.

Try to purchase only quality products, as the repair and maintenance of faulty professional equipment can be quite expensive. So it is better not to save on this item of expenditure.

Recruitment

The final step before opening is the search for employees. A standard institution with seventy-two seats will need about eight staff members. This is a manager, a cook, an assistant cook, three waiters and two cleaners.

All employees must be communicative, qualified and experienced. They must be officially registered and formalized with all the necessary documents in the pension fund. Kitchen workers should also undergo a medical examination to obtain a sanitary book. Particular attention should be paid to the choice of administrator.

This should be a pleasant person who can handle table reservations and be ready to resolve conflicts that arise in the process of work. For the peace of mind of your guests, hire a security service. A person in uniform meeting at the door guarantees security and gives the establishment respectability. This employee must also be non-conflicting in order to resolve all issues as peacefully as possible, using force only in case of emergency. With the growth of production, you may also need a bartender, but at the time of opening it is not necessary to hire one.

Today, the restaurant business is one of the most profitable areas of activity. For example, statistics show that in the United States, almost half of the country's active population visits at least one restaurant daily...

In essence, you become the owner of a small or medium business. On what data is this assertion based?

Firstly, 9 out of 10 restaurants employ fewer than 50 people;
Secondly, the annual profit of 2 out of 3 restaurants is approximately $ 500,000;
Third, 45% of the total number of restaurants are owned by one person;
Fourth, 3 out of 4 restaurants are independent units.

The success of introducing a restaurant business depends on the same factors that affect small or medium-sized businesses in any other field.

However, studies show that in the case of restaurants, in the first year of operation, one third of them disappear from the market, unable to withstand fierce competition.

Of the rest, only 60% will celebrate their second anniversary. Starting from the third year, the chances of survival increase significantly: more than 65% celebrate the tenth anniversary of the opening.

The third year of the restaurant's existence is critical. Those restaurants that have managed to maintain their place in the market have real chances to exist for more than a dozen years, while bringing a considerable profit to their owners.

Based on the foregoing, we can conclude that when deciding to purchase a restaurant, it is better to give preference to a restaurant that has been opening its doors to visitors for at least three years. In the case of franchised restaurants, things are much better: only 10% go bankrupt in the first year of their existence, and 85% continue to operate successfully after 10 years.

The success of any business depends on how the owner of the enterprise prefers to conduct business and what personal qualities he possesses. Of great importance is the level of his motivation, perseverance, ability to foresee the situation, predict changes in market conditions, etc. Not everyone is able to keep up with the times.

The restaurant business is a very complex business with a lot of risk. To minimize the risk as much as possible, it is recommended to spend at least one year preparing for the opening of a new restaurant.

This period of time will be enough to collect the necessary information material, analyze the situation on the market, make all the calculations and, if necessary, make changes to the original action plan.

In addition, you will have enough time to eliminate significant marketing errors or shortcomings, such as lack of cash, choosing the wrong location for the future restaurant, etc.

Do not hurry. It would be ideal to work for some time in a restaurant, which would allow you to gain experience and understand the essence of this business.

In addition to the fact that you will be able to gain knowledge about how the restaurant is administered and what problems you encounter most often, you will have the opportunity to evaluate your strengths and skills and, based on this, make a balanced, informed decision on the appropriateness of investing in this scope of activity.

If you do decide to open your own restaurant, be prepared to work 24 hours a day, 7 days a week, 365 days a year.

Read more:

1. 
   Good staff is almost ninety percent of success for any enterprise. A...
   ‾‾‾
2. 
   And so: whatever your city is - by 10,000 ...
   ‾‾‾

* Calculations use average data for Russia

Number of catering establishments in Russia (2018)

Share of restaurants in catering (2017)

Number of restaurants in the million population (2018)

Growth dynamics of restaurants in millionaires (2018)

The restaurant business is the leader in the number of bankruptcies. Not everyone manages to create a successful restaurant. And all because in this case there are many pitfalls, subtleties and features.

This article brings together ten key restaurant business challenges and tips on how they can be successfully overcome. For some, the points we have given may seem obvious enough to be called “pitfalls”. Maybe. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to add to the list of losers.

1. Blindness towards competitors

The catering industry is highly competitive. Therefore, before choosing stylish plates and calling on chefs, be sure to research the market. What do you need to pay attention to?

identify the main market participants, study where they are located in order to choose a suitable place;

visit the establishments of your competitors to scout the situation and find out how the business of others works. Examine the menu - this will help evaluate the offer on the market and develop your own, unique;

make a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and its needs. Based on this, it will be easier to solve many issues;

study trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from abroad. There you can peep fresh concepts - and become a pioneer in a new format.

Keep in mind that the more information you collect, the more accurate conclusions you can draw. Real work on the project will begin from this data: a business plan, a general concept, menu development, restaurant design, and so on.

Market research should be the foundation upon which you build your business. If you refuse this stage, then even the most original concept, exquisite menu from the chef and stylish design will not stretch your project.

2. Concept? No, have not heard

It is important to decide on the concept of the institution at the initial stage. And that's why:

as part of marketing research, pay attention to how your segment lives. Because everything depends on it: from the choice of a place to an advertising policy. And you need to immediately understand the specifics of the institution in order to properly plan all the processes. It would seem, what's the difference? There is a kitchen - they cook in it, there is a hall - they eat in it. But not everything is so simple. A pizzeria and a Chinese restaurant will have different target audience, menu, list of necessary equipment and even the number of staff.

30% of the success of an enterprise is determined by a competent analysis of marketing research;

it is the concept that determines how the further implementation of the project takes place.

in a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one else has offered. And here we are not necessarily talking about an exotic menu or spectacular decorations. You can “hook” a client with a convenient service, a chip in the feed, profitable offers, and additional services.

Now that we have explained why it is so important to choose a concept at the start, let's take a closer look at this process.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then look for a suitable room to implement your idea;

First, find a comfortable room that is suitable in all respects (from location to price per sq.m.), and then choose a cafe format for it.

As you formulate a concept, ask yourself three questions:

Who will visit your restaurant?

Where is the restaurant located?

How will it attract your target audience?

Clear answers to these questions are three whales for the concept of the institution.

To make it easier for you to imagine the whole variety of options, among which you need to look for your own, we suggest that you familiarize yourself with the classification of establishments.

According to the concept, cafes and restaurants are divided according to:

Menu specifics. It can be highly specialized: coffee shop, pizzeria, burger, etc. Or it is focused on a certain national cuisine: Russian, Chinese, Italian, Caucasian and so on.

The specifics of the target audience. The menu in your establishment should match the preferences of your target audience. For example, if this is a cafe - a canteen near the university (i.e. the target audience is students), then the prices there should be democratic, and the dishes should be hearty. If this is a children's cafe, then the menu should consist of simple dishes with an interesting, "childish" serving. In addition to the menu, it is important to provide a playing area in such a cafe. If the restaurant is for a business class, this obliges both an exquisite menu and a presentable interior. Therefore, you need to clearly represent the audience that you want to see in your institution - and create suitable conditions for it.

The format of the room, its location. Here you need to consider where the institution is located: in a residential, separate or public premises. For example, in a residential area you cannot open a cafe that will work after 23:00. For example, a pub or a night bar cannot be opened on the ground floor of a residential building. If you open in a shopping center, then you should take into account the time of its work.

By seasonality. There are cafes that operate only in the warm season - the so-called summer cafes. And there are establishments that work all year round, regardless of weather conditions, have a heating and air conditioning system.

According to the static and scale of the room. This classification divides establishments into mobile (for example, a trailer on wheels) or stationary.

Understanding how cafes are classified, it is easier to decide on the concept.

A few tips for choosing a concept:

Keep in mind that your personal tastes and preferences are secondary. In the first place is the opinion of restaurant marketing experts and the real situation on the market.

In recent years, fast food establishments have become popular. Even in a crisis, they are actively developing. Democratic cafes and restaurants are making money today.

In choosing a concept, be guided by consumer demand. What is not in a particular city, microdistrict? What is missing in your city that is already successful in similar cities? What establishments are the most popular among city dwellers?

So, the concept of a restaurant is as important as the food you offer. Along with the choice of concept, it is necessary to determine the format and corporate identity of the institution, draw up a work plan, develop technological, engineering and design projects. At this stage, the restaurant owner should have an understanding of how the project will work. The concept, corporate identity and "chips" are necessary in order to distinguish the institution from many others. The concept should answer the main question: why should a visitor choose your restaurant?

If you can't come up with something original, explore what the overseas market has to offer. Collect ideas, combine them - and you will definitely find a concept that will make your restaurant unique. However, the project alone will not be able to pull out the concept. So don't relax. The next steps are equally important.

The problem that scares future restaurateurs is the preparation of all the necessary documentation. It must be acknowledged that the fears are not unfounded. A restaurant is one of the most difficult types of business in terms of collecting documents. In order to legalize the restaurant business, you will need to collect an impressive list of papers. Therefore, in order to save time and effort, entrepreneurs often turn to companies that draw up the necessary documentation on a turnkey basis. The price for such services varies from 20 to 40 thousand rubles.

First you need to register a business with government agencies. The most convenient and common form for restaurants is the “LLC” form. Type of activity for a restaurant project according to OKVED-2 classification:

56.10 Restaurant activities and food delivery services

56.10.1 "Activities of restaurants and cafes with a full restaurant service, cafeterias, fast food and self-service restaurants."

When you have collected a complete package of constituent documents and a lease agreement (or certificates of ownership of the premises), you can proceed to the next stages of approval.

Ready-made ideas for your business

To exclude problems with government agencies when opening a restaurant, all permits should be issued. Before providing a list, please note that it may differ in different regions. The table provides a list of documents that are required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

	Documentation
Registration	OGRN certificate; TIN certificate; receipt for payment of state duties
Restaurant building and premises	tenant agreement
SanPina requirements and Fire supervision	sanitary and epidemiological conclusion (issued by Rospotrebnadzor); contracts with SES and fire service; production control program; contracts for planned disinfection, deratization and disinfestation certificates for finishing with the necessary requirements of SES; documents for checking instrumentation and measuring utensils; an agreement with the housing complex for garbage collection; health records for staff.
Cash register	conclusion of the tax inspectorate on the registration of cash registers cash register service contract KKM card and passport cashier's journal
Production documents	contracts with employees assortment list approved in SEN safety magazine; Technological and costing cards staffing
	a license to sell alcohol, if it is supposed to be in the establishment

Having collected this impressive list of papers, you can be calm. This is almost half of the completed project. We covered the topic of collecting permits for opening a restaurant in more detail in this article.

Some useful tips that will come in handy when resolving a legal issue:

• even if you plan to collect all the papers yourself, be sure to include expenses of about 20 thousand rubles in the budget.

immediately decide for how long you plan to issue a license to sell alcohol. This will depend on its cost. A license for a year will cost you 65 thousand rubles. Keep in mind that the license is issued for no more than 5 years. Another important nuance: you may be denied a license if you do not take care of the security of the institution. To avoid problems with this, provide: a contract for the installation and maintenance of an alarm and an alarm button, as well as a contract for security;

pay attention to the requirements that are listed in the permit documentation. This information will help you when choosing a room. It is recommended that you immediately fulfill all the requirements so that you do not have to redo the inconsistencies and spend money on it.

Finding the right space for a restaurant can take a long time, so it's best to take care of it in advance. When choosing, it is worth considering two key parameters: the location and the condition of the room itself.

The place for the future restaurant is chosen based on the concept. For example, it is better to place a youth cafe near educational institutions and entertainment centers; an expensive restaurant in the city center, and a family cafe in a residential neighborhood.

The wrong location can leave the restaurant without visitors. First, if you locate in a location with low foot traffic, you are depriving yourself of a powerful promotional tool. How can people guess that there is a wonderful cafe around the corner? Secondly, you need to place where your target audience is concentrated. Otherwise, people passing by will not be interested in your offer. Thirdly, the location of the restaurant affects the business reputation. Most likely, a cafe on the outskirts of the city, overlooking the industrial zone, is unlikely to inspire confidence in visitors. Fourth, the location should have convenient transport accessibility and parking. Fifth, you must evaluate the location in terms of competition. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to evaluate the location of the restaurant premises:

1. Locate competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide parking, convenient access;

Assess pedestrian traffic. This can be entrusted to a special firm that will conduct the study. The cost of such services will be from 3 thousand rubles. Or you can take simple measurements yourself. For this you need:

within 15 minutes, count the number of people passing by. For example, in 15 minutes you counted 200 people. We multiply this number by 4 and get pedestrian traffic: 800 people per hour. But these are inaccurate readings. How to get closer to the most accurate average of passing traffic?

conduct a study 4 days in a row and find the average value;

count traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the presence of the target audience in the stream.

Note: according to the rules and regulations, only non-residential premises can be used for catering establishments. These include the first floors of residential buildings. The kitchen and client area should have natural light. Now let's move on to the assessment of the premises itself.

Basic requirements for the restaurant premises:

an area of ​​approximately 100 sq. m.;

availability of communications: sewerage, hot and cold water, electricity, gas, artificial and natural ventilation;

the presence of additional premises for a warehouse, a room for staff, a bathroom, (or the possibility of redevelopment. Please note that the redevelopment must be legalized);

as a standard, 40% of the total area must be allocated for the kitchen and warehouse, and the remaining 60% will be occupied by the hall for visitors.

More detailed requirements for the premises are set out in SanPiN.

Also, be sure to pay attention to the functionality of the premises: does the layout allow the premises to be converted for your project, are there the necessary capacities that will ensure the uninterrupted operation of food equipment).

Try to find a room where there used to be a catering establishment. In this case, it will be possible not only to simplify the obtaining of permits, but also save on some costs, as well as speed up the preparation process. In such premises "with a good legacy" there is usually a ventilation system, a convenient division into functional areas and repairs. All you have to do is move in with your furniture and equipment.

Ready-made ideas for your business

How much does a restaurant space cost? The amount of rent can depend on many factors: the city, district, pedestrian traffic, advantageous proximity to other public institutions is important. On average, 80-150 thousand rubles will have to be paid monthly for renting a room. Experienced restaurateurs advise you to pay rent immediately for six months - then by the time you pay the next payment, you will already have time to unwind and gain financial stability. In the lease agreement, you will need to not only clearly state the rate, but also the frequency of its increase. After looking at the success of the restaurant, the landlord often begins to demand an increase in fees, arguing that this is a good place. In general, when concluding a contract, it is better to use the services of a lawyer. Start from the principle that good rooms are rarely empty. Perhaps the reason for the congress of the previous tenant lies precisely in the problems with the landlord.

Another important parameter to consider when choosing a room is renovation. A common problem with options in the center is that they belong to the old foundation, which can mean rotten beams, crumbling walls and rotten communications. Pay attention to the allocated electrical power: it can be very difficult to get electricity in the center even for a lot of money. The total power consumption of even a small cafe (with no more than 30 seats) is no less than 45-50 kW. It is better to choose a room that does not require major repairs, wiring, communications, etc. Repair is not only financial, but also time-consuming. And these are resources that every entrepreneur should appreciate and save. The longer it takes you to solve problems with the preparation of the premises, the more opportunities you will miss.

It should be noted that modern interiors in institutions require less and less decoration. The design is played up with furniture and decor - that which can be quickly transported from one object to another. It is often possible to meet the amateurish point of view that the design of the room is a determining factor for future success. However, experienced restaurateurs have a different opinion: it turns out that the interior for visitors is far from in the first place. This is especially true for budget cafes. Still, the main task of the interior of the restaurant is to create the right atmosphere in which it is pleasant to be.

The acquisition of high-quality kitchen equipment is one of the key stages in opening a restaurant. The production capacity of the kitchen, the organization of the workflow and even the taste of the dishes depend on the quality of the equipment and tools. That is why you need to make a responsible choice. Read in advance the experience of other restaurateurs and their feedback on this technique. Examine the various commercial offers of kitchen equipment suppliers. Choose several options and compare value for money. Excessive savings are useless, however, the purchase of the most expensive equipment is not a guarantee of success.

Pay special attention to such a parameter as warranty service, and from what moment it is calculated. If from the moment of sale, then you run the risk of losing those few months of warranty when the equipment is actually idle while you solve paper issues and delay the opening. Naturally, such equipment will fail exactly after the expiration of the free repair period.

You can reduce the cost of equipment if you buy used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a bargain on the market, when restaurateurs whose business has failed are selling almost a new set of kitchen equipment. Therefore, study the ads on the sites.

Ready-made ideas for your business

The list of required equipment may vary depending on the menu. For example, if you are planning to open a pizzeria, you will need special oven equipment. Nevertheless, it is possible to single out the main categories of kitchen equipment that will be useful to any restaurant:

heat treatment equipment: oven and fryer, oven, induction cooker, fryer, etc.;

electrical devices: mixer, blender, combine;

storage equipment: refrigerator, freezer, vacuum sealers for food storage, refrigerated display case. The choice of a suitable model of refrigeration equipment depends on the layout of the kitchen and the volume of stored products. You should also purchase a special refrigerated table. It keeps in a cool state all the products that lie on its surface.

Dishwasher to automate the process of dish disinfection;

beverage preparation equipment: juicer, coffee machine;

kitchen utensils and other small equipment(knives, food containers, coasters, containers, etc.);

test equipment: kneader, sheeter, etc.

Ideally, you need to collect as many offers from suppliers as possible and coordinate the list of equipment with the chef. By enlisting the help of a chef, you shift the responsibility for the selection of equipment and the issue of its placement to him. In the future, this will allow you to avoid unnecessary reproaches and scandals that “everything is not right” and “it is not right”.

To reduce the list of equipment and reduce costs, you can simplify the production cycle. This can be done by purchasing ready-made semi-finished products. For example, bakery products can be purchased from a bakery. And equip your kitchen with only the appliances that are necessary for preparing main dishes.

Do not forget to include other equipment in the list of costs: a bar counter, a cash register, a cashless payment terminal, an air conditioning system, ventilation and an alarm system, if there are none in the room. The next step is to purchase furniture and decor items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your establishment. For example, for a bar you will definitely need a bar counter, for a self-service cafe - an individual distribution line.

For an average restaurant, the main elements of the interior are tables, chairs and upholstered furniture. It is also worth equipping the hall with a bar counter, which is both a seating area for guests, and a bartender's workplace, and a showcase that stimulates the sale of alcoholic beverages. Do not forget about staff furniture: waiter stations, cabinets, utility tables, etc. Another essential element in the interior is a wardrobe. It can be like a full-fledged wardrobe with hangers and attendants, or maybe just hangers installed in the hall. And, finally, various partitions and screens are used in restaurants for space zoning.

The nuances of choosing furniture for a restaurant:

• consider the convenience of furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable in use, not afraid of dry cleaning and disinfectants;

furniture should support the format and concept of the establishment, be in the same style and be in harmony with the interior;

consider the layout of the hall and the features of the room;

the main criteria for choosing furniture: small size and versatility;

standard set: square or rectangular table, chairs without armrests;

to simplify the process of purchasing furniture, try to find a comprehensive supplier who can provide your restaurant with furniture, dishes, and textiles.

The main mistake of novice restaurateurs is their desire to include their favorite dishes in the menu. But the preferences of the restaurateur and the tastes of the target audience can vary significantly. The menu depends not only on someone's tastes, but also on the concept of the institution. It is worth adding that even a narrow focus does not determine the composition of the menu by 100%. Today in any restaurant you can find classic dishes that are in demand in any institution. For example, pizza, Caesar salad, etc.

Also, when forming the menu, you need to pay attention to the price of dishes. It must match the format and concept. If you are positioning yourself as a student cafe, then high prices will definitely scare away the target audience. But if you set low prices for exotic dishes in a fashionable restaurant, then you can not cover the cost of their preparation. Thus, it is necessary to compare the cost of dishes and the profit that you want to get from it.

When compiling the menu, consider the following nuances:

• periodically add new dishes to the menu or make special offers to keep the customer base.

for each dish from the menu, make a technological map, indicating the consumption of products per serving and the volume of this serving. This information will be required to obtain permission from the SES, as well as to calculate the need for the purchase of products;

update the menu according to the taste preferences of visitors. Regularly monitor orders to identify unclaimed dishes. Such positions are best replaced or completely excluded from the menu.

when compiling the menu, follow the principle of full and variable use of products. This will reduce the risk of food spoilage if a particular dish is unpopular.

One of the preparatory stages is the search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. Supply disruptions can disrupt a restaurant, with the lack of many items on the menu unlikely to please diners. That is why it is so important that fresh ingredients are always present in the kitchen.

All products used must comply with the requirements of GOSTs. To understand how much ingredients you need to buy, you need a flow chart and a sales forecast. Calculating the exact volume of purchases is quite difficult. You will not be able to predict the choice of visitors - especially at the start. Over time, thanks to the analysis of orders, you will understand what dishes and in what quantity your guests choose. And at first, you should rely on the experience of other restaurateurs and approximate calculations. We advise you to make the first purchase of products in a small volume in order to reduce the risk of product spoilage. Also, when you make a purchase for the first time, break the order into small lots from different suppliers. So you compare the quality of products, you can evaluate the terms of cooperation and choose the most profitable option.

For certain categories of supplies that provide the main menu, it is better to conclude exclusive agreements with one reliable supplier. Purchases are recommended to be carried out frequently and in small batches - this will increase the cost of delivery, but reduce the risk of spoilage of products and simplify their storage. When signing the contract, read all the terms of cooperation. Please note that the transport costs for the supply of ingredients are borne by the restaurateurs. Therefore, choose suppliers based on territorial proximity; then save on shipping.

Consider the risk of food spoilage. What can cause this to happen:

low demand for individual items on the menu;

procurement planning errors;

breakdown of storage equipment;

storage violations.

You can minimize the risk with the help of competent planning and sales forecasting, monitoring orders and excluding unprofitable dishes from the menu. It is also necessary to establish control over the maintenance of equipment to avoid breakdowns, and the work of personnel to avoid storage errors.

People come to the restaurant not only for delicious food. They want to relax in a comfortable environment. And comfort is created not only by the interior, the atmosphere, but also by the service. Therefore, it is important to provide quality service in the restaurant.

Finding qualified employees is not as easy as it might seem at first glance. Rigid selection is applied not only to the chef, but also to his assistants, as well as waiters.

How to find a decent chef in a restaurant

Let's start with a simple truth: a good cook never sits idle. Therefore, it is useless to advertise and wait for the culinary genius to respond. You need to look for a chef purposefully: in other institutions, at professional conferences, master classes, or through a restaurant recruitment agency.

So, the action plan for finding a chef looks like this:

visit restaurants that are similar to yours. For example, if you are going to open a sushi bar, then you should look for a chef in an institution that offers Japanese cuisine;

visit thematic exhibitions, competitions, conferences;

use the services of a restaurant staffing agency;

post vacancy announcements on thematic portals;

An equally serious choice is when looking for waiters. Experienced restaurateurs assure: good waiters should be educated by themselves, conduct trainings and educational events for them, and be motivated for the result by a reward system.

If you do not take care of this and decide to save on employee salaries, then be prepared for staff turnover. Without proper motivation, the quality of service also decreases. All this will lead to an outflow of visitors, which can become a road to failure for the restaurant business.

How to deal with employee theft

Another pitfall in the restaurant business is staff theft. The problem is old, but still relevant. According to experts, theft in the restaurant industry can range from 10 to ... 60% of revenue! And the amount by which the restaurateur will be “punished” by employees largely depends on the organization of control and the production process, wages, motivation, etc.

The easiest way is to choose employees carefully. Although the method is rather dubious, since it is impossible to predict the behavior of the staff and rely only on their decency. In order to minimize this risk, it will be necessary to apply a whole range of measures:

automation system;

CCTV;

inventory;

• staff motivation;

  secret guest;

  control of the conclusion of contracts (kitchen, bar);

  control of DDS (settlement account, bank client, cash);

  bar control system.

For these measures to be effective, the implementation phase requires the direct participation of administrative staff and the owner of the establishment.

Before talking about advertising tools, let's see: what determines the popularity of a restaurant? First of all, the level of service and cuisine, as well as prices. In the second - from the interior, atmosphere and "chips" of the institution. In order to correctly declare yourself, you should disclose your main advantages and features in advertising.

We will not list the banal and long considered methods of promotion. Outdoor advertising, decorated window-showcase, development in social networks and more. But for each advertising tool, the tips below are relevant. So, what to consider in the advertising policy of the restaurant?

A simplified scheme for calculating the effectiveness of an advertising tool looks something like this. You ordered 1,000 flyers from a printing house for 3,000 rubles and another 2,000 to a promoter who handed out flyers to passers-by. As a result of this action: 30 visitors to the establishment, who received the coffee promised in the advertisement for free. The cost of "promotional" coffee was 1000 rubles. The total cost will be 6000 rubles. At the same time, visitors who came by flyers made additional orders for a total of 15,000 rubles. Those. revenue will be 9000 rubles. It turns out that in this case the restaurant not only covered the cost of advertising, but also made money on it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, some can be estimated only by the results of advertising. There is no ready-made formula for promoting a restaurant. It is possible to determine an advertising strategy only in practice.

2. Favor low-cost tools

Expensive does not mean effective. Thoughtful advertising using flyers can be several times better than expensive advertising in the popular media or on radio. Start with low-cost methods - the cost of an error will be lower.

Thoughtlessly spending money on promotion is wrong, but it’s also not worth saving hard on this cost item. A competent advertising campaign is needed for a new institution to make itself known and attract the first visitors. Without promotion, you will be lost among competitors. Therefore, an advertising campaign should be planned even before the opening of the restaurant.

4. Know your audience

Different audiences need different ads. Effective advertising is one that fully meets the needs of the audience. For example, if a cafe is aimed at young people, advertising on social networks is suitable. It is important to know the interests of your audience not only in order to choose advertising methods, but also for the design of the advertising material itself: text, video, flyers, etc. Try to make advertising useful for customers: gifts, free tastings, promotions, interesting informational materials.

How to attract restaurant visitors

Discounts on the menu at certain hours stimulate sales during "dead hours";

Special promotions on certain days of the week (usually weekdays) will help increase sales at less popular times;

Gifts and discounts for birthdays will increase the number of large, banquet orders;

Special offers for large companies will increase the average check from one table;

Holding events will attract new customers.

The list goes on. There are many ways to interest visitors, so proceed from your capabilities and visitor requests. Analyze the results, test different promotion options. Over time, you will understand which chips really work, and which ones should be abandoned.

5. Experiment with venues

Try different things, don't stick to the same thing. Advertising has flooded everything, and people are tired of the same type of ads. To get noticed, your ad needs to stand out and grab attention. Therefore, it is so important to come up with something new, original. The world does not stand still: what worked fine yesterday does not arouse such interest today.

How to find new promotion tools and methods

Today there are many opportunities to find new marketing techniques: specialized literature, the Internet, master classes. You can also peep ideas in other businesses. Try to adapt to your project what worked in another segment. Sometimes this way you can derive a formula for effective advertising, which none of the competitors have yet thought of.

Let's summarize. The promotion plan may include various promotional tools, their application depends on the budget that you are willing to spend. In order to immediately attract the attention of consumers, it is necessary to conduct an active advertising campaign even before the establishment opens, and spend most of the budget in the first months of operation. So in a short time you will be able to gain a client base and reach payback. But do not forget that the best advertisement for a restaurant is a quality product and service. If the consumer likes the taste of the dishes and the service, he will come back to you and recommend your establishment to his friends.

10. Unprepared for the unexpected

The main pitfalls of the restaurant business, the knowledge of which in 90% of cases will allow you to save your business, have been considered, but the pitfalls themselves, as you understand, are much more. And you should always be prepared for any surprises. Resign yourself to the fact that absolutely everything cannot be taken into account, you can only minimize the risks. Therefore, finally, a few more nuances that are useful to consider.

Equipment used in the restaurant. And he tends to break. Danger can lie in wait in any direction: from the stove in the kitchen to the cash register. You must always be prepared for such a development of events. So make sure you have an engineer to fix minor breakdowns and a phone number for all emergency services for more serious situations. It is advisable to stock up on the numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday evening. At the same time, cash tape, credit card tape and printer cartridges are running out. Therefore, it is always a good idea to have an emergency supply of consumables.

Experienced restaurateurs advise the owner to actively participate in the management. Especially in the first months of work. If left to chance, a new business can quickly fail without reaching a profitable performance. And the profit should be expected in a year, or even two. A restaurant as a business requires considerable investments, which will pay off on average in 1-1.5 years. The practice of restaurants also suggests that already in the third month of work in the institution, the staff changes by 2/3, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners are advised not to invest too zealously in training the first staff and immediately hire experienced business coaches, knowing that most of these employees will probably “not take root” and go to competitors.

During the first year, the budget will have to “feed” the project with cash investments. You must have a reserve capital for prompt resolution of issues. Be sure to include in the start-up capital an amount that can cover all expenses at the initial (often unprofitable) stage. After all, even if you work at a loss, you still have to pay rent, staff salaries, etc.

When opening a restaurant, it is always wiser to target the middle class.. This means that your establishment must guarantee good quality at affordable prices. An excellent option would be a mass menu with the author's presentation.

"Open kitchens" that allow customers to personally observe the process of preparing a dish, significantly increase the level of trust in the institution. The cost of creating such a kitchen is small, but the effect is very significant.

There are many pitfalls in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can succeed. Make a business plan, conduct market research, plan all actions. If you work hard and put your soul into your favorite business, it will definitely give a result.

Get up-to-date calculations for a business plan

INTRODUCTION

I chose the theme of my term paper "Restaurant Business", because I believe that this topic is relevant in the service market of Russia and the whole world. Activities related to the organization and provision of catering services occupy one of the leading places in the service sector. The Russian restaurant business is growing at about 20% per year. The impressive volume of operations carried out by public catering enterprises makes it possible to speak of public catering enterprises as the most important sector of the Russian economy. Entrepreneurial activity in public catering is characterized by features based on the satisfaction of a person's biological need for food, so the relevance of the topic of the course work is difficult to overestimate.

The purpose of the course work is to study the directions of development of the restaurant business in accordance with the goal, the following tasks are solved:

Explore the place of the restaurant business in the food industry;

Explore the principles of organizing the restaurant business;

Explore the features of restaurant business management.

Structurally, the work consists of: introduction; two chapters addressing the above issues; and conclusions.

In preparing the term paper, scientific textbooks on the topic of the term paper, the results of marketing research of various companies, publications of the periodical press were used.

CHAPTER 1. RESTAURANT BUSINESS.

1.1. Why the restaurant business?

Have you decided to open your own business, but you can not finally decide which field of activity to choose? Try yourself in the restaurant business. If you are an outstanding personality and the owner of creative potential, then you have a direct road to restaurateurs.

Why is the restaurant business so good? What are its advantages?

The thing is that this segment of the market, although quite saturated, with a professional approach, it is possible to find your niche in this business and take a leading position in it. Particular attention should be paid to the middle price category, showing imagination and inventing a way to stand out from others, with your style, cuisine and other attributes, you can ensure the success of your restaurant.

Not so long ago, the situation in our country has changed somewhat. If earlier going to restaurants, without any particular reason, could only be afforded by wealthy people, then recently middle-class people have become addicted to dinner at a restaurant. And the target audience is very important for the successful promotion of a business.

In this regard, among professional investors, the interest in the restaurant business is becoming more and more every year. This trend is only approaching its peak, because. The dynamics of the restaurant market averages 20% per year, which is a very good indicator. Analysts believe that such high dynamics will continue for at least 5 years.

Conclusion: By approaching the organization of your restaurant business competently and professionally, you can achieve high results and become a successful restaurateur.

To all this, we can add that the restaurant business is quite a profitable business. The minimum is 20% profitability, and under favorable circumstances, this figure can reach 40-50%.

1.2. Restaurant business for professionals.

Opening a restaurant is a serious business and we advise you to approach it responsibly. One of the first useful actions for you will be attending courses for restaurateurs, where they will explain in detail all the pros and cons of this business, and tell you what the restaurant business is like “from the inside”.

One of the main issues that concern a novice restaurateur is financial. How much will the restaurant cost? This largely depends on the size. Experts think so - the area is multiplied by the price per square meter. For Russia, the cost of a restaurant ranges from 300 thousand euros in large cities to 700-800 thousand euros in Moscow. However, there are cases of much higher cost. But these figures can be guided by when planning costs. As practice shows, with the right business organization, the institution pays for itself in 3-5 years.

The choice of premises for a restaurant is a very important and responsible step. It depends on the premises what opinion the visitors will have about the restaurant, and the reputation is sometimes more important than the level of service and the range of dishes offered. After choosing the premises, you will need to obtain permission from the regulatory authorities, develop the concept of the restaurant, decide on the design and interior.

Only after the technical issues have been resolved, it is possible to proceed with the selection and training of personnel. Pay special attention to the chef. Finding a qualified specialist is not so easy, but the result is worth the effort. The selection of waiters can be entrusted to a recruitment agency with a good reputation. After that, even before the launch of the restaurant, it will be necessary to purchase equipment and conclude contracts for the supply of products.

Conclusion: The work is going to be serious and long. But your hard work will definitely pay off.

1.3. History of the restaurant business.

The history of the development of the restaurant business has its roots in the distant past. Ivan IV the Terrible can be considered the founder of the restaurant business in Russia. He, so that drunkenness did not flourish in Rus', banned the sale of alcoholic beverages. From that moment on, all alcohol was allowed to be sold only in the royal taverns, and these taverns brought considerable profit.

In the middle of the 19th century, taverns were renamed drinking houses, and they ceased to be only the prerogative of the state. At this time, many drinking houses began to sell hot dishes, snacks, pies and tea along with booze.

Later, drinking houses were replaced by inns, the main purpose of which was to provide people with drinks and food. Their distinguishing feature was precisely the Russian national cuisine. Taverns gained more and more fame and popularity. Restaurants at that time could be counted on the fingers, and they were designed for a select elite.

At the end of the 19th century, all kinds of tea, coffee, taverns began to appear, at the same time the first non-elite restaurants appeared.

At the beginning of the 20th century, restaurants in St. Petersburg and Moscow began to gradually replace taverns. In connection with the growth in the number of restaurants, their classification begins. Restaurants of various categories appear, as well as out-of-town restaurants develop. The restaurants open at this time belong mainly to the Germans and the French.

After the revolution, most of the restaurants were closed, considering that now is not the time for fun. Restaurants were further developed already in the early 50s and flourished until the 70s, experiencing significant difficulties in the 80s, during a period of general shortage.

Conclusion: The collapse of the Soviet Union and perestroika contributed to the emergence of the first non-state restaurants. From that moment, a more dynamic development of the restaurant business began.

1.4. Profitability.

All over the world, the restaurant business is recognized as a risky type of investment, since its profitability directly depends on the income of the population. But, despite this, with a well-designed business concept, all risks can be minimized.

If you approach the restaurant management with skill, then already six months after the opening, the turnover of funds will begin to increase, and after its payback, profitability will begin to grow accordingly. The average profitability of the restaurant business is 25-30%. Its minimum is 20%, and the maximum can reach 50-60%.

Attracting investments in the restaurant business and obtaining loans, if necessary, is possible if the restaurant has a high level of profitability. How can you increase it?

One of the most common mistakes that leads to low profitability is the business plan ignored by restaurateurs. If it is not drawn up or is not drawn up properly, then later it will lead to the inability to make rational management decisions.

Particular attention should be paid to cost items, a smart decision would be to divide the technological processes of the restaurant into several sectors, each of which should have a financially responsible employee.

It is best to do this at the very beginning of business development, despite the fact that it will take additional time. But after carrying out such work, the restaurateur will only have to control the implementation of the tasks and compare the actual indicators with those that were planned. It would also be advisable to think over the system of discounts. You should not thoughtlessly hand out discount cards to each visitor, this, in the end, can also lead to a decrease in profitability.

1.5. Investments - how much money to prepare.

Having decided to organize your restaurant business, you need to decide on one of the main issues. How much money do you need to open your own restaurant. It is also necessary to seriously think about how best to dispose of this money in order to ensure maximum income for your business.

Experts propose to calculate future investments in the restaurant business, preliminary, at the rate of $ 1,000 per 1 sq. m of proposed premises for a restaurant. In this case, with a professional approach to business, success is guaranteed.

Also, in many respects, the size of the forthcoming investments depends on how large-scale the business is planned to be. Will it be a high-end restaurant, a middle-class restaurant or classic fast food.

So, in order to make the picture of the necessary investments more clear, we will consider them in accordance with the classification. Then everyone will be able to determine for himself how much money needs to be invested in order to get one or another amount of profit.

We will focus on the fact that no mistakes were made in positioning and choosing the location of the institution.

This article will discuss those nuances of the restaurant business that are important to know for all beginners in this business. The result of the whole game depends on how much you know before you make the first move.

What is the price of entering the restaurant business? How to spend invested money wisely?

One of the trendy investments of today is the restaurant business.

The minimum profitability in the restaurant business is 20%, the average is about 25%, and if successful, it can reach 50-60%.

Restaurant business: classes of restaurants

According to GOST (R 50762-95), there are three classes of restaurants:

1. "lux",
2. higher,
3.first.

Today's restaurant gurus use a different jargon:

1. elite,
2. restaurants for the middle class, "middle hand",
3. fast foods.

High-end restaurants require:

- high prices
– high level of comfort,
- sophistication of the interior,
- a wide range of menus.

Middle class for moderate money offer visitors a good menu.

Fast food is a standard set of dishes and self-service.

When opening a restaurant business, you can follow the path of investing money in a project created from scratch, or you can buy a restaurant already made by someone. In world practice, first create an idea, and then find a room for it.

Contact the services of specialists. They will conduct a thorough professional research. Namely: study the relevant parameters:

a) the flow of people in the immediate vicinity of the premises, i.e. find out the approximate structure and solvency of potential customers

b) competitive environment. That is, they will study competitors, their concepts, design, attendance, customers, staff work and the “average check”.

c) the main buildings and structures near the future restaurant,

d) ease of access, availability of parking,

e) the possibility of external design;

Conducting such a study by specialists will cost 3-5 thousand green rubles. Business plan for two years - $500. With a market research like this, it's almost impossible to go wrong.

Restaurant business: place and positioning

- a restaurant for the "middle" class can bring its owner an average of 100 to 350 thousand dollars a year, the maximum annual profit is 500 thousand dollars. On average, you will have to spend 200-250 thousand dollars to open.

- bars - about 20-60 thousand dollars.

– coffee houses with a relatively low level of initial investment have about 10-25 thousand dollars of annual profit,

An enterprise without a clearly traceable theme runs the risk of going unnoticed against the backdrop of a motley variety of competitors; the theme of the restaurant is directly related to what it will be fed. Recently, with the growth of people's well-being, interest in a healthy lifestyle has increased, so pay attention to the fashionable low-calorie diet, vegetarian cuisine. Fashion is formed by professionals. Japanese cuisine in our country was planted artificially. The excitement has subsided a bit here.

Today, at the zenith of the popularity of the restaurant business, the fusion style, which is characterized by a combination of various cuisines of the world, that is, the addition of a slight exotic accent to quite traditional European dishes. The potential for creativity is unlimited. For most people, fusion is a new phenomenon.

A very common novice mistake is to bet on the cuisine that he loves. But let's think about what other people know and understand. After all, you will feed not yourself, but the consumer. Muscovites, for example, do not particularly like Caucasian cuisine. They go to such a restaurant once, for show. Those who grew up in the Caucasus and are nostalgic for their native cuisine will be a regular customer of such a restaurant.

Almost the most difficult thing in opening a restaurant business is obtaining and processing all the necessary documents, the same paperwork that can take a lot of time and effort.

Restaurant business: Question about salaries for waiters

There are traditionally two approaches here: either the waiter sits on a tip, or on a stable salary, but without a tip. In Europe, tipping is preferred, and our visitor is stingy. Therefore, you pay your waiters a decent salary and do not force them to steal.

Restaurant business: Technique on the verge of fantasy

The lowest prices and quality for Russian equipment. However, you should not buy an Italian or German cutting table for crazy money - it is better to buy a Russian one: there is nothing special to break in it.

Much higher quality, but good price from Italians. Next up are the Germans. The best and most expensive of all are the British.

Very often, the equipment necessary for a bar is provided by the supplier (for example, beer) for rent free of charge, however, on the condition that you only contact them for beer.

Catering: Computers

Computers are the automation of the control and accounting system. There are several companies that supply control and accounting software. The most "advanced", although the most expensive product is R-Keeper. The minimum configuration will cost $10,000. A cheaper alternative would be the Restaurant 2000 system. There are also solutions based on 1C and other systems familiar to many.

Restaurant business: Renovation of premises

It is very important to follow the sequence of all works: first, redevelopment is carried out and the necessary communications are stretched, and only then all this is “covered” by design. Refinements of the interior for visitors do not play the most important role. This is especially true for inexpensive restaurants and coffee shops. Souvenir products are very popular: branded matches, lighters, glasses decorated in the style of your restaurant, etc. Naturally, each item should have a brand name of the establishment.

If you want your restaurant to win over competitors' restaurants, you only need to put in a little more effort than you are used to doing all the time. After all, most of your competitors are engaged in such frank hack-work that you will always win against their background if you just work in good faith, forgetting about the traditions and tricks of Soviet catering.

Nazarenko Elena specially for the project www.site

*The article is over 8 years old. May contain outdated information

Profitability calculator for this business

Franchise and Vendor Offers

Opening your own pasteurized milk plant can be a relatively inexpensive undertaking - a simple plant can be opened for up to one million rubles. Factories with several...

Every entrepreneur sleeps and sees how to improve the work of his enterprise. But not everyone can clearly formulate exactly what indicators can be used to judge that the enterprise has become successful.

To open a private dentistry, it will take from 3 million rubles. Monthly expenses - 370 thousand rubles. A successful dental clinic pays off in 3 years.

The cost of garlic seeds averages 150 rubles per kilogram, and sowing will require no more than 15 thousand rubles. With the cost of a kilogram of cloves at 70 rubles per kilogram, it will take ...

The starting capital for a frog breeding business is about 130 thousand rubles when you open your own frog farm in the countryside on your own plot. For breeding frogs in...

The activity of a tax consulting office is a very promising direction for your own business, especially if the entrepreneur himself has the appropriate education. This area is generally...

The business of organizing concerts will certainly be very difficult at first, and for a long time you will have to work for the idea yourself, investing your strength (and sometimes money) just to make a name for yourself. One...

A dumpling business plan for a city with a population of over 1 million people. Starting investment - 1,635,000 rubles. Net profit on reaching the planned sales volumes - 1.5 million rubles.

Such a business is characterized by relatively small investments, has many development options and may be of interest only to novice entrepreneurs who do not have a large starting capital ...