27Jun

Approximate data of the dining room business plan:

• Initial costs - about 1,500,000 rubles.
• Payback - 1-1.5 years.
• 50 seats, area - 180 m².

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

In this article, we have compiled a detailed business plan for a canteen with calculations.

State and development of the market

The restaurant industry is one of the first to take the hit of the economic crisis. People are less likely to eat out, deny themselves the traditional Friday-Saturday entertainment, minimize solemn trips to restaurants. Considering all this, does it make sense to start your business in HoReCa now? We answer: "Yes!".

How the market has changed

- Simple establishments designed for a wide audience began to open. The dining room is a great example of this.

— Interesting projects now come to the target audience themselves. They are located not so much in the center as "scattered" in different areas.

— The opening of a food outlet was taken more seriously and thoughtfully. Beginning entrepreneurs use the services of expert consultants, turn to specialized companies for complex equipment of enterprises, and are afraid of entering the market on their own without the support of professionals.

Arguments for opening a canteen

- The corporate catering industry is practically not covered at the moment. Catering in kindergartens, schools, camps, hospitals is not loaded with competitors and has excellent development prospects.

- Canteens are well known to consumers, they do not need to be introduced to the format.

— The menu in canteens is designed for a wide audience.

— Average check - 200 rubles. and a large selection of dishes - at least 50 a day, make the dining room affordable and attractive for students, the working population, and retirees.

- Canteens always have the possibility of additional income - banquets, catering, work for a client "from the street".

Where to start opening a dining room? Format selection

If earlier the canteen was associated with a certain institution (factories, educational institutions) and was closed to the mass consumer, now this format is close to a cafe, but relies on low prices, simple dishes and drinks, and unpretentious design.

Dining room available in different versions

City canteen. Provides catering services for any visitor. Located near major organizations and educational institutions. Holds banquets and catering.

Dining room in the business center. Located in the corporate catering segment. Serves employees and at certain hours visitors "from the street". Serves as a place for corporate parties and business negotiations.

Canteen in an administrative, medical or educational institution. Works for a limited audience.

Canteen in the shopping center. It is part of the food court or food court. It occupies a larger area than other operators, designed for 40-50 seats.

For example canteen business plan we will take the city format for 50 seats - this is 400 people per shift. Area - 180 m². Such a canteen operates on the open market, provides catering and banquet services.

Motivation for visiting the city canteen

• Natural Hunger Satisfaction
• Lunch break
• Family dinner or friendly meeting
• Business conversation
• Solemn event

Concept

This is a document that presents every step of opening a canteen. The concept answers the following questions:

Where will the facility be located?

• Choice of location and premises
• Assessment of cross-country ability, transport accessibility, visibility from the street and the carriageway
• Assessment of the condition of the premises, utilities, sanitary conditions
• Design and equipment

What target audience will it be intended for?

• Client characteristic
• Audience Needs
• Channels of communication with the audience

Features of the location area

• Infrastructure
• Competitors
• Availability near office centers, universities, streets with shops

staffing

• Self-service or waiter service
• Work with semi-finished products or own production
• Recruiting and staff training

What additional services to provide?

• Banquet menu development
• Catering opportunities
• Organization of food delivery and packaging of takeaway dishes

Canteen business plan

If the concept answers the question of how and what to do, then the business plan shows how much it will all cost.

Consulting

This is the professional assistance of a restaurant expert or a specialized company in opening a business. The consultant performs the following tasks:

• Carrying out marketing research
• Development of the concept and business plan
• Search for a place and premises
• Recruitment
• Menu development
• Preparing for the opening

The list of services may be supplemented or shortened. The average price for the work of an expert is 90,000 rubles.

Dining room

Renting is the most common way to get the chosen premises for use. The cost of rent depends on the territorial features. The Moscow region asks from 10,000 rubles. per m², and in the area of ​​the Third Ring Road the price will rise to 50,000 per m².

For the dining room, we advise you to choose a room in which a catering or a store has already been located. Given the area - 180 m² - major repairs and decoration will result in a round sum. For the repair of the VIP category, the brigades ask from 15,000 rubles. per m², and cosmetic will cost only 1500 per m².

1. Engineering and design

Technological and engineering design prepare the premises for full-fledged work. What is included in the list of works?

Engineering design involves the development of projects for all communications - ventilation + air conditioning, water supply + sewerage, electricity, as well as an architectural project. Again, if the room is for a specialized purpose, you can save money on an engineering project. If not, then pay at least 60,000 rubles for a set of works.

Technological design is the selection of professional equipment for production tasks, the development of a scheme for its installation and linking to engineering networks. It is impossible to do without this type of design. Cost - 200 rubles. per m². Company " MAPLE» gives a technological project to its customers when ordering equipment.

The design project of the premises includes the development of a design concept and 3D visualization, the selection of materials and decor, the design of the facade and architectural supervision at the facility. A complete design project, including the design of the surrounding area, will cost at least 200,000 rubles. Reduced - 150-160,000 rubles.

1. Corporate identity and outdoor advertising

The visual image of the dining room is created using corporate identity. This is especially true for corporate projects. The standard package of services includes: logo development, selection of corporate colors and fonts, development of style-forming elements, development of corporate elements using the example of 3 positions, Logobook layout - a guide to using the logo. Cost - 50,000 rubles.

Dining room equipment

For a dining room for 50 people you will need (prices are in rubles):

Distribution line "Patsha", Chuvashtorgtekhnika (ABAT)

• Cutlery counter - 25 200
• Counter-showcase refrigerated - 153 900
• Food warmer counter for first courses - 48 200
• Food warmer for second courses - 70 300
• Hot drinks counter - 33 900
• Rotary module - 28 700
• Cash cabin - 33 100
• Bain-marie first courses "Convito" - 4 896

Equipment

• Four-burner electric stove with oven - 55 900
• Grill surface (contact grill) ERGO - 39 600
• Frying pan electric tilting - 79 900
• Electric cooker - 85 000
• Rice cooker ERGO - 2 376
• Pancake maker ERGO single burner - 14 760
• Microwave oven "Convito" - 14 184
• Boiler "Convito" jellied type - 7 560
• Chill cabinet ARIADA - 45 602
• Freezer ARIADA - 53 724
• Bread slicer AHM-300T - 65 000
• Mixer ROBOT COUPE Mini - 21 420
• Blender ERGO - 12 240
• Mixer KITCHEN AID - 54 900
• MOK-300M potato peeler - 38 500
• Meat grinder ERGO - 21 240
• Single-section washing bath (5 pcs.) - 19 540
• Two-section washing bath - 7 348
• Industrial wall table - 4 044
• Hairpin trolley (2 pcs.) - 26 864
• Rack with solid shelves (2 pcs.) - 17 010
• Solid wall shelf (2 pcs.) - 3 626
• Wall shelf for drying dishes - 2 469
• Exhaust umbrella - 9 846
• Touch dryer ERGO - 2 807
• Washing bath (washstand) (5 pcs.) - 26 250

Kitchenware and utensils

• Gastroyemkost Luxstahl stainless steel GN 1/1 (4 pcs.) - 2 492
• Frying pan Luxstahl aluminum (2 pcs.) - 1 990
• Cast iron frying pan with wooden handle Luxstahl - 1 080
• Boiler 25 l professional Luxstahl (3 pcs.) - 11 232
• Tray deep 600x400x48 mm (3 pcs.) - 1 944
• Chef's knife 200 mm Profi Luxstahl - 590
• Utility knife 145 mm Profi Luxstahl (2 pcs.) - 666
• Vegetable knife 75 mm Profi Luxstahl (2 pcs.) - 530
• Chopping board polypropylene (2 pcs.) - 2 686
• Chopping board beech (3 pcs.) - 1 410
• Form for baking / laying out a side dish or salad "Square" (2 pcs.) - 268
• Ladle 250 ml Luxstahl (2 pcs.) - 548
• Universal tongs 300 mm (2 pcs.) - 182
• Culinary bamboo angular spatula (2 pcs.) - 118
• Grater four-sided combined large - 94
• Whisk 280 mm - 220
• Table tray made of polypropylene 490x360 mm black (40 pcs.) - 3 400
• Set for spices "Family" (salt, pepper) Luxstahl (25 pcs.) - 4 325
• Apron "Moskvichka" red (6 pcs.) - 2 928
• White paper napkin 250x250 mm 400 pcs (10 packs) - 660

Crockery and cutlery (50 pcs.)

• Small round plate "Collage" 200 mm - 2 500
• Deep round plate "Collage" 250 ml - 2 500
• Salad bowl round "Collage" 300 ml - 2 900
• Mug for tea and coffee 200 ml - 1 700
• Highball glass 200 ml - 650
• Dinner fork "Solo" Luxstahl - 2 250
• Table knife "Solo" Luxstahl - 3 550
• Tablespoon "Solo" Luxstahl - 2 250
• Teaspoon "Solo" Luxstahl - 1 500

Furniture

• Chair "Viennese" with a soft seat (50 pieces) - 44 000
• Table ST 5 with chipboard top, plastic coated (20 pcs.) - 45 900
• Table ST 6 with chipboard top, plastic coated (20 pcs.) - 63 000

The cost of the kit is 1,339,969 rubles. More information about the project can be found on the company's website " MAPLE»

Recruitment for the dining room

Recruitment for the dining room begins with a cook-technologist and a production manager. This must be done at the stage of developing the concept and menu of the enterprise. A week before the opening, the staff must be fully staffed and trained.

Canteen staff and approximate salary

• Director - from 70,000 rubles.
• Production manager - from 65,000 rubles.
• Chief accountant - from 60,000 rubles.
• Accountant-calculator - from 40,000 rubles.
• Forwarding driver - from 35,000 rubles.
• Cook-technologist - from 45,000 rubles.
• 2 universal chefs - from 40,000 rubles.
• 2 employees on the distribution line - from 25,000 rubles.
• Cashier - from 25,000 rubles.
• 2 cleaners - from 15,000 rubles.
• 2 dishwashers - from 15,000 rubles.

Salary costs every month - from 435,000 rubles.

Registration

The first step is to choose the form of ownership: or . For a canteen where the sale of alcoholic beverages is not provided - and this is one of the key factors for catering - the IP form is quite suitable.

In Moscow, an individual entrepreneur is registered in a single body - MIFNS No. 46 for Moscow. Before you start preparing documents for registering an individual entrepreneur, you need to obtain a taxpayer identification number (TIN). This can be done in advance or at the time of application for registration.

To register an IP, you need

1. A copy of the passport of a citizen of the Russian Federation.

IP Features

• Registration at the place of residence;
• Registration for one person only;
• Charter, authorized capital, settlement account are not required;
• A person is liable for obligations with all his property even after the closure of the IP;
• No need to account for the equipment used in the business;
• You can freely dispose of funds on;
• IP cannot be sold or re-registered, it is only possible to create something new in its place;
• Business decisions are not recorded;
• No need to pay used in business.

OKEVD codes for the dining room

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.51 Activities of canteens at enterprises and institutions
• 55.52 Supply of catering products

To obtain an activity permit, a number of documents should be prepared for Rospotrebnadzor and Gospozhnadzor.

Documents in Rospotrebnadzor for the dining room

1. IP registration certificate
2. Certificate of registration with the IFTS
3. Premises lease agreement
4. Production control program
5. Medical books of employees
6. Product Certificates
7. Agreements for the removal of garbage, solid waste, etc.

Documents in the State Fire Supervision for the dining room

1. Certificate of entry into the Unified State Register of Legal Entities (OGRN)
2. (EGRIP)
3. Information letter on registration in the Statregister of Rosstat
4. Organization card, with contacts, tel./fax.
5. Lease contract
6. Explication of the premises
7. Documents confirming the installation of fire alarms
8. Fire alarm maintenance contract
9. Fire safety training certificate
10. Order on the appointment of an employee responsible for fire safety

Taxation

For a dining area of ​​​​180 m² in the form of an individual entrepreneur, a simplified taxation system is suitable -. If UTII can be applied in your city, then this special regime is also suitable. In Moscow, it is not applicable, so we will further consider the USN.

USN works in two versions

• First- 6% from income. In this case, 6% is paid from all the proceeds that passed through the cash desk or current account.
• Second- 15% of the difference between income and expenses.

The use of the simplified tax system allows you not to pay VAT and corporate income tax.

What other payments are due?

1. Insurance contributions to social funds

With an employee's salary of less than 711,000 rubles. paid annually: 22% to the Pension Fund, 2.9% to the Social Insurance Fund, 5.1% to the Compulsory Medical Insurance Fund.

With an employee's salary of more than 711,000 rubles. 10% of the excess amount is paid to the Pension Fund.

1. Contribution to the Social Insurance Fund against industrial accidents and occupational diseases.

Is 0.2% for catering

1. Personal income tax - 13%.
2. Fixed contributions of individual entrepreneurs "for themselves".

Profitability and payback

The maximum payback period for a canteen is 1-1.5 years. If during this time you have not reached payback, there are a number of problems:

• The chosen place does not match the concept
• Poor management
• Personnel theft
• Poor quality of food

The mark-up for meals in the canteen ranges from 150 to 300%. This is a low figure, since they rely on the cross-country ability and turnover of the seat.

The company's specialists MAPLE” presented an exemplary business plan for a canteen. In order to enter the market without extra costs and gain a foothold in your niche, contact us with a specific project. You will be provided with a range of services for opening, equipping, promoting and developing a business.

Important: Remember that you can write a business plan for your business on your own. To do this, read the articles:

A good canteen is a competent menu, quality products, friendly service and reasonable prices, for which consumers appreciate it. The dining room as a profitable business is an inexpensive convenient premises, profitable deals with food suppliers and reliable staff. How to combine these two systems of requirements into one successful project that would satisfy the needs of consumers and give high entrepreneurial profits? In the article, we give an answer to this question and tell you how to open a canteen from scratch for a beginner.

Market overview and development prospects

Trade in this segment of public catering has experienced great financial difficulties in recent years. The market fell by almost 5%. The main reason for the fall is the growth in the number of restaurants and cafes with a budget menu and cheap business lunches.

An analysis of this information will make it possible to correctly determine the starting points of an entrepreneurial strategy and open not another unprofitable canteen that barely breathes and brings only headaches to its owners, but initially organize a successful enterprise with financial and production potential.

Direct competitors will be:

• city ​​cafes and restaurants;
• production canteens of large industrial enterprises;
• canteens of large office, administrative and educational centers;
• local fast food outlets and street vendors.

According to all-Russian statistics over the past few years, for each specified group of catering establishments, profits have only grown. But that doesn't mean that businesses that can become direct competitors to your business are necessarily successful.

To get a complete picture of the representation of similar services in the market, it is necessary to evaluate the work of each competitor. It is necessary to find their strengths and weaknesses and offer a better and better service to the consumer.

Arguments for and against opening a canteen

As can be seen from the review of the catering market, there are many arguments against opening a canteen.

The first group of arguments against - arguments related to the loss of relevance of this business.

Experts believe that canteens are a relic of the past that does not meet the requirements of modern society. In their opinion, the main part of the active working population today chooses comfort, a modern atmosphere, interesting design and style solutions in interior design and serving dishes. In order for the canteen to compete and delight customers with novelty, it is necessary to increase start-up and running costs, which is not always affordable for a novice entrepreneur.

The second minus is significant restrictions in pricing policy.

To be competitive, a canteen must keep a low margin, which is not always enough to cover the cost part. For example, the average markup for a canteen is 150%, for a restaurant it is 350%.

The third disadvantage is the lack of qualified personnel in the labor market and restrictions on the staff.

An entrepreneur who is at the stage of planning a future enterprise must understand that each staff unit is at least 50 thousand rubles of current expenses. The minimum staff for the dining room is 4 people (cook, purchasing manager, distribution worker and cleaner). Earning 200 thousand rubles for staff salaries is a difficult task, so often an entrepreneur has to actively fill two or three vacancies and work on distribution, cleaning and purchasing himself.

Arguments for":

• canteen - the simplest format of a catering establishment and requires a minimum of start-up capital;
• a novice entrepreneur will gain invaluable practical experience;
• this is a good platform for business expansion (experimenting with the format, building a network, selling franchises, etc.).

Step-by-step instruction

The main purpose of the step-by-step instructions is to enable the beginner to estimate the amount of work that he has to do and to help estimate the amount of start-up costs for the project.

We will give step-by-step instructions on how to open a canteen, taking into account the maximum amount of work and costs. It may be possible to discard some steps during the execution phase, but it is better to have a complete picture of the necessary actions in the beginning.

So, step by step plan:

• marketing research (assessment of competitors and basic consumer requests);
• search for premises;
• drawing up a professional business plan for the existing premises;
• conclusion of a preliminary lease agreement for a room for a dining room;
• registration of entrepreneurial activity (IP or LLC);
• drawing up a project for the reconstruction of a room for a dining room (performed by a design organization);
• renovation of premises and purchase of equipment;
• recruitment;
• certification of industrial premises in Rospotrebnadzor and obtaining a permit to operate a canteen;
• preparation of menus and technological maps for dishes;
• purchase of products;
• advertising campaign;
• Grand opening.

How to open a canteen from scratch

Where to begin? From marketing research. Book this job with a professional consulting firm that is well established in your city. This step will cost about 30 thousand rubles, but the benefits of information are incommensurably greater. A marketer's report will help you avoid unnecessary expenses and choose the right strategy for your future enterprise.

Concept formation

This is one of the most important steps in the preparatory phase.

Under the chosen concept, you will search for premises, develop design, create a menu and customer service protocol. The concept should respond to the consumer's request as much as possible.

For example, in a large administrative center, a vegetarian canteen is unlikely to be a success, and near shopping centers and sports complexes, such a catering establishment will receive a sufficient number of customers.

Dining room concept options:

• traditional (distribution counter, a wide range of dishes, minimal repair costs, equipment and design);
• modern (self-service, large assortment, additional design and technological solutions);
• highly specialized (school, social, vegetarian, industrial, etc.).

After the concept is outlined, it's time to draw up a portrait of the target audience.

The target audience

Its main characteristics are age, gender, nationality and profession. The typical target audience of canteens is men from 40 to 60 years old working specialties, as well as lower and middle management.

If the room you have chosen is located in a place where there are few representatives of the typical target audience, then you need to deviate from the typical course and look for your visitor.

When educational institutions (secondary special, higher) are within walking distance to your canteen, then you need to orient the design and menu to the needs of young people. If there are a large number of administrative buildings near you, where many women work, then the menu that is interesting for ladies (low-calorie, vegetarian, etc.) will attract attention to the dining room.

Location

The optimal place for a dining room is the commercial, administrative, educational districts of the city. The entrance must be visible from the main roads. It is desirable to have a convenient entrance and a parking area.

There is no need to place a dining room near bus stops and major transport interchanges - such a location does not provide an additional advantage.

Pros of accommodation:

• proximity to food markets, markets and food manufacturers;
• additional premises for possible expansion;
• location in the city center.

The location on the first floors of high-rise buildings, along major city highways, as well as in shopping and entertainment centers is considered unsuccessful.

Format selection

The choice of format for a future institution depends on its location and correctly predicted preferences of future customers. It is also important to understand what competitors are already offering visitors.

City canteen

This is a traditional catering establishment, which is open to the public. It can be visited by any client from the street.

Features of the city canteen: a menu of simple traditional dishes, self-service in the hall, distribution from the counter, a higher margin than in specialized canteens.

Requirements for the premises - compliance with sanitary standards, rules for organizing the process of cooking and serving visitors in the hall.

Dining room in the business center (open / closed)

The organization of a dining room in a business center is a more difficult, but also a promising task.

A dining room in a business center as a type of business involves a cozy modern interior, high requirements for the menu, the design of dishes and their serving, as well as constant monitoring of the wishes of customers. Fulfilling the requirements increases the cost of the project.

Another important aspect: high rental rates in business centers. In order to survive in such conditions and make a profit, canteen owners enter into agreements with the owners of companies located in business centers for partial or full payment for canteen services for employees of these companies. As practice shows, this is the most profitable format for the dining room.

Most business centers are closed establishments with access control.

This circumstance will narrow the circle of potential visitors, as well as make it impossible to serve weddings and other festive events, but will add customers to corporate parties, presentations and receptions.

Canteen in a government institution (open / closed type)

Opening a canteen in a government institution is one of the most difficult tasks. The main difficulty is the lack of space that meets the SanPiN standards, which can be easily converted into small production facilities with economical energy consumption.

The most profitable catering option for a government institution is a canteen with an incomplete (pre-cooking) production cycle.

As part of this cycle, finished products are delivered to the canteen, which only need to be heated before serving to the buyer.

Buffet

For catering establishments with a pre-cooking cycle, the buffet or cafeteria format is most suitable. It is enough to rent a small ready-made room up to 50 m2. On this territory it is necessary to organize a warehouse, a utility room, a showcase with a counter and 10-15 tables for visitors. The barmaid prepares dishes for visitors, she also takes the calculation. The buffet format allows the sale of goods to take away.

Choice according to the form of customer service (distribution line, waiters, free-flow)

The traditional format of customer service in the canteen is the distribution line, where the dispenser works, and the cashier takes payments from customers. But this scheme is not considered unshakable - in pursuit of the client, modern canteens offer other forms of service.

Canteens with waiters - a format that is more suitable for closed canteens at business centers and government institutions.

To ensure the comfort of employees during lunch, corporations and firms can pay extra to the owners and management of canteens for the services of waiters.

Free-flow is the implementation of American and European ideas in Russian catering. In this format, customers have the opportunity to choose dishes and form portions themselves. The dining room is equipped with several distribution tables, on which all dishes from the menu, as well as dishes (plates), are displayed. Customers choose a plate and fill it with ready-made dishes on their own. The calculation takes place at the checkout by weight, quantity or volume.

Canteen business plan with approximate calculations

The dining room business plan depends entirely on its format. But to make it more convenient for a novice entrepreneur to make his calculation, we will calculate a business plan for a small dining room with 40 seats.

Main costs:

• rental payments for the year (50 thousand rubles x 12 months) - 600 thousand rubles;
• the cost of reconstruction and repair - 600 thousand rubles;
• purchase of equipment 500 thousand rubles;
• salary for 5 employees – 3 million rubles in year.

The average markup for a canteen is 150% of the cost of food.

In order to receive a monthly profit of at least 100 thousand rubles, an entrepreneur must earn 500 thousand rubles. Of this amount, 115 thousand rubles. - purchase of products, 285 thousand rubles. - current expenses and 100 thousand rubles - profit.

The average check of the dining room - 200 rubles. To earn 500 thousand rubles, you will need to sell 2,500 servings. If you break this number of servings into 30 days, it turns out that on average the dining room should serve about 80 people a day.

Project financing

The minimum starting capital for opening a canteen from scratch in rented premises is about 1.5 million rubles. Approximately the same amount of funds you need to have for the period of promotion and the formation of a stable commodity-money turnover. Where to get this money?

This is one of the safest ways to open a canteen - invest your own savings in the business. Yes, an entrepreneur may lose part of his funds if the project fails, but he will avoid trouble and penalties from creditors.

This amount of money can be obtained from the sale of real estate. If there is nothing to sell and there are no savings, then you will have to borrow money.

The safest and cheapest way to borrow money is to get a bank loan. Banks are most willing to give loans to those entrepreneurs who pledge their property (apartment, car, etc.). But you can take such risks only if you have carried out thorough calculations, you have a good place for a dining room and lucrative contracts are outlined with suppliers and customers.

To get a loan from a bank, you need to have a professional canteen business plan.

Investors

The most dangerous way to finance a commercial project is cooperation with private investors: huge interest, lack of a clear and logical financing scheme, possible threats and lack of loyalty to debtors.

If you decide to borrow money from a private owner, then offer him a share in your enterprise - let the co-founder also bear the burden of responsibility for the financial success of the canteen.

A method of financing in which the interests of the entrepreneur are protected as much as possible. About 1.5 million rubles are required from you (this is the average price of profitable and interesting canteen franchises in the Russian market). For this money, the entrepreneur receives:

• optimal business plan for the enterprise;
• project of reconstruction and decoration of the premises;
• technological maps;
• employee training;
• promotional items and marketing plan;
• contracts with suppliers of equipment and products.

The disadvantage of this scheme of work is the need to deduct a percentage of income to the franchisor on a monthly basis.

Requirements for the premises

The dining room should have equipped production, trade, storage and administrative premises. Each type of premises has its own requirements.

Production premises of the canteen:

• can not be placed in the basement and basement parts of the building;
• they should have both artificial and natural lighting;
• area - at the rate of about 6 m2 for each working employee (excluding equipment);
• ceiling height - from 3 m to 4 m;
• supply and exhaust ventilation;
• the walls are covered with ceramic tiles up to a height of 1.8 m, the ceiling is painted with light-colored paint.

Water supply, sewerage, heating, ventilation and electrical networks must be in good condition, the design capacity must exceed the planned loads.

Documents for the premises

The main document that determines the rights and obligations of the tenant of premises for the dining room is a lease agreement. We advise you to carefully approach the development of the project and the conclusion of this agreement. Do not download a sample lease agreement from the network. The best solution is to involve a lawyer. This step will entail additional costs at the initial stage, but will avoid many troubles in the future.

In addition to the contract, the tenant must have:

• a plan-scheme of the premises that are leased to him;
• copies of documents confirming the right to use land;
• copies of communication schemes and acts of balance ownership of communication equipment;
• counter books.

Documents must be current. To confirm their authenticity, the lessor is obliged to certify the copies with his seal.

Engineering and design

The project for the reconstruction of premises for a dining room is the document on the basis of which the tenant must make repairs, lay networks and install equipment.

If the premises have already been used as a dining room, and the tenant has no ideas regarding redevelopment or refurbishment, then the project does not need to be ordered.

When even minor changes in the design of premises or an increase in the power of networks are planned, then a project is indispensable.

Today, most designers additionally offer customers and design solutions. But this needs to be agreed upon at the stage of preliminary negotiations and agreement on the price of design work.

The canteen project is undergoing a mandatory sanitary and epidemiological examination.

Canteen equipment

A full-cycle canteen should have the following production facilities and equipment:

• professional plates;
• proofing cabinets (for own baking);
• fryers;
• refrigerators and freezers;
• assembly line for distribution;
• planetary mixers;
• meat grinders;
• mixers;
• bread slicers;
• vegetable cutters;
• set of dishes;
• dishwasher equipment;
• showcases and refrigerated counters;
• hall furniture (tables and chairs).

At the initial stage, many items of equipment can be purchased as second-hand. There is also the option of buying equipment on lease (installment payment).

Registration of a dining room as a business and permits

It is necessary to deal with the registration of permits for the canteen already at the stage when there are preliminary agreements on the lease of premises and a business plan, sources of financing are known.

State registration and obtaining taxpayer status

The easiest, fastest and cheapest stage. It will take several days and about 3 thousand rubles to implement it. Documents are submitted to the Federal Tax Service at the location of the canteen or the registration of its founder (if the owner of the canteen is an individual entrepreneur).

Coordination of activities in state supervisory authorities

After passing the state registration, completing the reconstruction and installation of equipment, the entrepreneur can apply to the supervisory authorities for permission to start work.

The main permit document is the sanitary and epidemiological conclusion of Rospotrebnadzor.

It is issued after the entrepreneur has collected and submitted the following documentation:

• a document confirming the right to use the premises (lease agreement);
• sanitary and epidemiological conclusion;
• garbage collection agreement
• contracts for the supply of products;
• passports for the ventilation system;
• employees' medical records.

This is an indicative list - more detailed information can be obtained from the regional office of Rospotrebnadzor.

Choice of the form of settlements with visitors (cash, non-cash, credit cards)

The best option is to provide customers with the opportunity to pay in ways convenient for them. The easiest, most reliable and cheapest way to pay is cash. To accept cash, a cash register must work in the hall. If the taxation system allows you to work without it, you must approve the form of the check that will be issued to the client when paying for the service.

Staff

70% of the success of the canteen is the right selection of staff. An experienced, accurate and conscientious cook, an active purchasing manager, an executive cleaning lady, friendly employees in the hall - without the daily contribution of these employees, the dining room will not be able to exist.

staffing

This is a document that reflects the organization of wages in the enterprise. The schedule should include all the positions that are necessary to ensure the operation of the enterprise. This document indicates the official salaries, which must comply with the conditions of remuneration agreed with the employee upon employment.

Working hours and labor protection

The regime is approved by the head of the enterprise. Information about the opening hours of the institution is posted at the entrance to the dining room. Additional approvals for the opening hours of the canteen are not required.

Typical working hours of the dining room: from 8 to 15.00 on weekdays, on weekends - banquet service.

If the canteen works in several shifts, then the administration is obliged to comply with the norms for the production of employees. So, work near the furnace in the production workshop is considered to have harmful working conditions, and in some cases this workplace must be certified.

Organization of the technological process in the dining room

The peculiarity of the dining room is a simple familiar menu with dishes from inexpensive products.

Typical menu:

• borsch;
• two types of soup;
• two types of cereals;
• five salads;
• four types of meat products;
• three types of processed vegetables;
• tea, coffee, milk and fruit drinks;
• sauces and seasonings.

The menu is compiled by the chef or production manager in the dining room and submits it to the director for approval. No other approvals are required.

Technological maps of dishes for the dining room

Technological map of a dish is a recipe that prescribes the cost of products for preparing a dish, processing modes and time, the final yield of a portion and calorie content.

For all dishes served in the dining room, technological cards must be available.

If the chef deviates from these cards, the products should not be allowed on the dining room counter.

Technological maps are developed by food industry technologists. Samples of these cards are freely available online, but canteens can also order custom ones.

How to work with suppliers

To get fresh, high-quality and inexpensive products from suppliers, you need to order large quantities of goods from them and pay your bills on time. It is better to look for suppliers near the dining room so that transportation does not affect the quality of the products and is not expensive.

The best option is to work with wholesale depots and direct producers of agricultural products. In the dining room, supply issues should be decided by the purchasing manager.

Advertising and marketing

How to be remembered by the client? Marketers give a simple answer - come up with your own chip.

You can give free rein to your imagination, but within the planned budget. Some eateries offer free sauces to customers, others give away every fifth meal, and still others provide free access to a coffee machine and W-Fi.

In the business environment, it is considered a justified measure when up to 10% of the monthly budget is allocated for marketing and promotional activities.

Calculation of profitability and payback schedule

With a competent start and verified financing of the project, it is necessary to wait for it to reach self-sufficiency no earlier than in a year and a half.

An approximate calculation of the output of a small dining room to self-sufficiency:

• starting investment - 1.5 million rubles;
• monthly costs - 400 thousand rubles;
• monthly income - 480 thousand rubles;
• monthly income - 80 thousand rubles.

With such indicators, the initial investment will gradually pay off in 19 months.

Home / Opening a catering / All the necessary documents for opening a catering enterprise

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Guidelines for obtaining a sanitary-epidemiological conclusion

1. To open trade, public catering, small-scale enterprises, it is necessary to obtain a sanitary and epidemiological conclusion for trade, catering services in the territorial department of the Federal Service for Supervision of Consumer Rights Protection and Human Protection by _________________. For this:

1.1 An application of a certain type is submitted to the TU "Rospotrebnadzor" to receive
sanitary and epidemiological conclusion on the possibility of locating a particular enterprise, or allocating a land plot for construction.
The following package of documents is attached to this application:
Legal certificate.

What documents do you need to open your own canteen?

individuals or individual entrepreneurs;
Land lease agreement or certificate of ownership;
Those. passport;
Land plot planning.

1.2 After receiving a sanitary and epidemiological conclusion on the possibility
placement, design estimates are being developed
(PSD) for the placement, reconstruction or construction of an object.

1.3 Design and estimate documentation, upon application, is submitted to the TU "Rospotrebnadzor in ____".
FGUZ "TsGiE in ___" conducts an examination of the project with the issuance of a sanitary and epidemiological examination on the basis of instructions from the TU "Rospotrebnadzor in ____".
Based on the sanitary and epidemiological expertise approved by the chief physician of the Federal State Health Institution "TsGiE in _____", the TU "Rospotrebnadzor in __________" issues a sanitary and epidemiological conclusion on the design and estimate documentation.

1.4. In accordance with the design and estimate documentation agreed with all services, in accordance with the procedure established by law, the construction or reconstruction of the enterprise is underway.

2. To obtain a sanitary and epidemiological conclusion for the type of activity
(opening of an object) an application for a certain
sample.
After that, on the basis of instructions, specialists dignity. service, a sanitary and epidemiological examination of the object is carried out for compliance with its sanitary norms and rules with the execution of a sanitary and epidemiological examination.

3. When developing products outside the enterprise, it is necessary to obtain a sanitary and epidemiological examination for products.
Certification bodies receive a license for the type of activity, and then a certificate of conformity for the manufactured products.

3. When opening, the object must have the following package of documents:

1) sanitary and epidemiological conclusion on the possibility of accommodation;
2) sanitary and epidemiological conclusion on the project documentation;
3) lease agreement or certificate of ownership;
4) an agreement for centralized waste disposal;
5) an agreement with prof. dezostation department for deratization and

insects);
6) when receiving products from another enterprise, have supply contracts
products;
7) register of controlling organizations;
8) marriage journal;
9) journal of pustular diseases;
10) a log of the quality of frying fats according to a point system;
11) a log book for the operation of refrigeration equipment;
12) a log book for the operation of refrigeration equipment;
13) a list of employees indicating the position;
14) the program of production control agreed upon by the head of the TU "Rospotrebnadzor in _____";
15) an agreement with the FGUZ "TsGiE in ______" for instrumental measurements
microclimate, lighting at workplaces, noise; conducting laboratory
testing of food raw materials and food products. To the contract
Attached is a schedule of instrumental measurements and laboratory tests.
16) measurements of the microclimate and illumination at workplaces;
17) a passport for the ventilation system with measurements of its efficiency;
18) medical books with marks of passing honey. inspections;
19) conducting hygienic training with attestation of the level of knowledge on the basis of
the educational center of the FGUZ "TsGiE in _____________";
20) sanitary passport for vehicles for the transport of food;

4. When putting the facility into operation, the following measures must be taken:
1) all production and cleaning equipment is marked and completed;
2) purchased detergents and disinfectants;
3) instructions for washing tableware and kitchen utensils are posted, instructions for
processing of raw eggs, preparation of des. solutions.
4) purchased personal hygiene items, dignity. and special cloth.
5) in each production room, cassettes are installed for storing cutting boards and knives;
6) all cutting equipment (chopping boards and knives) is marked according to the purpose;
7) a bucket for collecting garbage with a pedal device is installed in the bathrooms,
kvacha with saturated des. solution, soap, electric towel;
8) faucets with devices are installed above the sinks for washing hands
excluding re-contamination of hands after washing;
9) production and washing baths are connected to the sewerage system with
observance of 20 mm. air gap;
10) purchase dishes with lids for storing blanks in refrigerators;
11) in cream production, install disinfection barriers (mats
impregnated with des. solutions);
12) purchase thermometers to determine the temperature of 1 and 2 dishes at the distribution;
13) purchase a “first aid kit”;
14) in case of accidents on the water supply and sewerage network, suspend
operation of the enterprise and notify the TU "Rospotrebnadzor in _______" about this;
15) requirements for interior decoration:
in industrial premises and breccia corridors;
walls in industrial premises tiles,
In other cases, the finish is chosen by the manager in accordance with the requirements of sanitary norms and rules.

Note: when changing a legal entity, the opening of an enterprise is carried out in the same sequence

Cafe, pizzeria, sushi bar, restaurant are very popular business areas. They can bring in considerable profits, but with the current decline in demand for their services, competition will have to be faced fiercely. The dining room will require less investment, and the demand for such an institution can currently be very high.

The main thing is to choose the right format

If you are thinking about how to open a canteen from scratch, then you should first carefully plan the format of your enterprise. The dining room is where people come to eat. In this case, visitors do not have the task of "having time". Potential customers want to get delicious food quickly and inexpensively. Fast, because the lunch break is limited, and inexpensive, since for most, lunch in the canteen is a regular event that has a lot of influence on the personal budget. It is from this that one must proceed when developing a business model for a canteen.

Canteens can be conditionally divided into closed and open. In the first case, we are talking about a catering establishment accessible to employees of any one enterprise and operating on the territory of this enterprise. The obvious drawback of this business model is the dependence on relationships with the management of a particular company. For those who do not plan to organize a network of canteens, it is wiser to think about opening an open-type canteen.

Important advice to entrepreneurs: don't waste your time, even on simple routine tasks that can be delegated. Shift them to the freelancers of "Execute.ru". Guaranteed quality work on time or money back. Prices even for website development start from 500 rubles.

In the dining room menu, emphasis should be placed on "home" cuisine. 2-3 first courses, 3-4 second courses and 3-4 salads will be quite enough. It is important that during the week the set of dishes offered changes somewhat.

Business idea - How to open a canteen

Keep in mind that most of the dining room's customers will visit regularly, and monotony will greatly reduce the attractiveness of the establishment.

The usual opening hours of the dining room are 5 days a week, from 8:00 to 17:00. You can increase the occupancy of the institution by offering your customers budget banquets, weddings, commemorations. This will require some expansion of the menu, but such a problem can be solved.

By the way, it is advisable to involve a professional to develop the menu. The services of this specialist will be inexpensive. In the provinces, a qualified technologist will train your cooks in 2-3 days, asking for no more than 5,000 rubles. Once every six months, it is worth making adjustments to the weekly menu.

The right choice of location is something without which success is impossible

If you are going to open a dining room and are thinking where to start, then it would be most reasonable to complete the documents necessary for work at the same time as finding a room. Please note that you will need a hall that can simultaneously accommodate about 50 people.

The ideal place is an industrial area or a zone next to the educational buildings of universities. If you decide to open near office centers, then you need to pay attention to the design of the premises. In a crisis, clerks are ready to leave expensive sushi bars, but neither in the interior nor in the name of your establishment should anything remind you of canteens of the Soviet era. For white-collar workers, this is unacceptable in terms of their view of "lifestyle".

Once you have found a suitable location, study the work of your potential competitors located within a 15-20 minute radius on foot. At the same time, you can not pay much attention to restaurants. You should be concerned about inexpensive cafes, other eateries, street food outlets and shops selling reheated convenience foods. It is important to find what will become your competitive advantage. Better food, faster service, and even just clean tables and a tidy room can all win you loyal customers.

When thinking about how to open a canteen from scratch and attract customers, you don't have to worry about advertising. All you need is a good sign and 2-3 hundred leaflets pasted in the area. If the entrance to the premises is in the yard, a sign may also be required.

Equipment and personnel

The staff of a small dining room should include:

• manager,
• two chefs,
• dishwasher
• auxiliary worker,
• two kitchen workers capable of performing the functions of waiters if necessary,
• cleaning lady.

You will also need the services of an accountant.

The minimum set of equipment for the dining room consists of:

• plates for cooking hot dishes,
• desktops,
• sinks,
• ovens and cookers,
• refrigerator compartment,
• the necessary set of dishes for serving dishes,
• tables and chairs for customers
• distribution lines,
• cash register.

In the initial costs, you also need to take into account the initial purchase of products.

Thinking about what you need to open a dining room, do not forget the possible costs for cosmetic repairs and the minimum design of the hall itself, as well as the annual prepayment for renting the premises.

The cost of rent depends on the region, and the listed equipment will cost about 1.5 million rubles. Please note that in the first two months of work, your revenue may not even cover the current costs of wages for staff. Because of this, a working capital reserve will have to be laid down. It is better to start work in the fall, in the summer the demand for canteen services falls, and it is somewhat more difficult to start.

The format of the dining room assumes that the dishes are prepared in advance, and then heated and laid out on plates. For this reason, at first, some of your products will remain unclaimed, which means additional costs.

Thus, the correct answer to the question of how much it costs to open a canteen may sound like 2.5-3.5 million rubles.

Your staff may not be the bearer of the best habits of the old Soviet canteens. It is possible that at the initial stages you will have to control the consumption of products and strictly suppress theft or incorrect behavior towards customers. It will be very good if in the first year of the canteen you personally begin to perform the functions of a manager.

The average payback period for such projects is 2 years. In the future, a small canteen can generate a profit of about 1.5 million rubles a year.

What documents are needed to open a canteen

To organize the work of a small canteen, the optimal organizational and legal form is an individual entrepreneur. A larger enterprise may require the registration of a legal entity (LLC).

The organization of the work of the dining room will require the execution of such documents:

• a program for organizing and implementing control over compliance with sanitary standards when working with food products (to be agreed with Rospotrebnadzor),
• product quality certificates,
• Rospotrebnadzor’s permission to place a dining room and its sanitary and epidemiological conclusion on the compliance of the premises with the necessary standards,
• contract for the disinfection of the ventilation system,
• contract for the disposal and removal of solid waste.

We develop business

The most popular direction for expanding such a business is the delivery of hot meals. This will require an increase in staff, the purchase of vehicles and obtaining additional permits related to the delivery procedure itself.

Another promising event is the organization of a mini-bakery. It will be difficult to compete with bread producers, but pies, pies and pizzas may be in demand. Their production can really be established in the evening, and the sale should be carried out through grocery stores operating in the convenience store format.

The success of this approach may be based on the fact that these additional types of business will not require the cost of renting a room, which will increase their profitability.

What documents are needed to open a cafe? What documents are needed to open a canteen

Good afternoon! As I understand it, is your room ready for use?

Below is the main list of documents.

1-Constituent documents

Currently, in order to open a public catering enterprise, it is necessary:

1) Register as an individual entrepreneur or legal entity (you choose the legal form of incorporation yourself).

To register as an individual entrepreneur, you must submit the following documents to the IFTS:

— application for state registration (form Р21001);

- copy of the passport;

- receipt of payment of the state fee (800 rubles).

To register a legal entity:

— application for state registration (form Р11001);

– a decision to establish a legal entity in the form of a protocol, agreement or other document;

– constituent documents (originals or notarized copies);

- a document confirming the payment of the state fee (4000 rubles).

The simplest in organizing work is an individual entrepreneur, but, despite the apparent simplicity, the tax authorities are more careful about checking this form of a legal entity.

2-Documents for the right to use the premises

In your case, a lease

3-Permits and documents

The production control plan, which is made by the enterprise itself (that is, by you yourself). The plan should indicate actions to comply with sanitary standards during the canteen's activities. The plan will need to be provided when applying for notifications and opinions in the SES.

Registration of cash registers with the State Tax Inspectorate at the location of the enterprise;

Registration of a passport for a sign of an object;

Obtaining a sanitary and epidemiological conclusion on compliance with sanitary rules for economic and other activities, works, services;

Registration of a sanitary passport for specially designed or specially equipped vehicles for the transport of food products;

Registration of personal medical books for employees with a mark on the results of preliminary (when applying for a job), periodic (once a year) medical examinations and hygienic certification;

Conclusion of an agreement with a specialized organization on the removal of municipal solid waste;

Agreement with prof. dezostation department for deratization and

pest control measures (to combat rodents and flying

insects);

When receiving products from another enterprise, have supply contracts

products;

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In the article, we will consider such a promising line of business as the creation of catering points, namely a canteen, student or located at the enterprise, it doesn’t matter, the main thing is small in size, there are about 50 seats. We will try to provide you with a ready-made canteen business plan with approximate prices for some consumables and with specific advice on how to do business in the modern Russian realities.

Please note that the number of canteens available to the general public is quite small, even in the capital, even in the provinces. Why is this happening, after all, under the Soviet Union, every school and every enterprise had its own catering points? And lunches in the student canteen are gratefully remembered by all the people who graduated from universities in those blessed times when our great Motherland had not yet collapsed due to the machinations of the West.

Then the financing of the state canteens stopped, the enterprises closed down and, as a result, there was nowhere to eat cheaply and tasty. There are only restaurants around for the elite, where a simple person goes only on holidays, and even then not always.

Prerequisites for starting a business

And people who do not have enough time for self-cooking at home, for example, business travelers or employees, have to snack on shawarma and hot dogs during their lunch break. Consequently, such a mini-business as opening a canteen for 50 seats is very promising, both in the capital and in the regions.

But, before starting this business, you need to draw up a business plan for opening your own mini-dining room or cafe with 50 seats. A newcomer to entrepreneurship may be frightened by this word, but, in fact, it means a list of actions and purchases that need to be made in order to provide your business with everything necessary for its normal functioning.

Ready-made company development plan

Let's look at a ready-made example of a short business plan for opening a canteen. You can take it as a basis, and then, at your leisure, sit, read, think and adjust it to the size of your future cafe, as well as to the specifics of local realities.

The closest competitors that have long and firmly occupied the niche of public catering are fast food establishments such as McDonald's, hot dog stalls and the like, as well as restaurants. But the dining room is quite different from both those and others.

Fast food is such a quick snack with dry food, the consequences of which are not only satiety, but also digestive problems. People who in the early years of capitalism pounced on this curiosity are gradually beginning to see the light and understand what health problems frequent visits to such places can bring.

Restaurants serve, of course, mostly more or less healthy food, but the prices there are affordable only for the management of enterprises. And the niche of inexpensive, healthy food will have to be mastered and expanded, perhaps just for you.

So, let's look at a business plan for a cafe or canteen with about 50 seats.

First of all, it is necessary to legislate correctly your activities in the registration, regulatory and fiscal authorities.

Company registration

The best option for registration is individual entrepreneurship. You can, of course, open a legal entity, but it is more troublesome and expensive, and it makes no sense for a relatively small turnover of a cafe or a canteen with 50 seats.

Price policy

Since the business plan involves serving middle-income customers, the prices on the menu should be appropriate. Here you can give an example of a student canteen, remember the size of the scholarship, divide it into 30 days, and then into three more meals and draw a conclusion. You can focus on the already established prices of competitors and dump them if possible.

A cafe or dining room should provide a certain standard set of services expected by potential customers from such places:

1. Production and sale of hot breakfasts, lunches and dinners;
2. Preparation and holding of corporate events, weddings, memorial services, birthdays, alumni meetings and the like;
3. Possibility to take food to go.

Study of local characteristics of the market and competitors

This item should include all canteens, cafes, restaurants, stalls that sell ready-made food, fast food establishments and the like in your locality.

1. Determine which of them you have to compete with, and which are either far away or in a very different price niche;
2. To study the mistakes of everyone and do everything to prevent them in your enterprise;
3. Find out as much as possible about those who will directly control your establishment from government agencies, get to know them and try to establish human relations. This may serve you well in the future.

Plan of the production part of the institution

The first step is to find a room to open a dining room. This place should be located in a business area where there are many offices, or in an industrial area, but next to factories that do not have their own canteens, or in places where student life is concentrated, next to universities, or where students take practical classes.

It will also be good to place your office in some new large trading enterprise - a supermarket or a shopping and entertainment center. Moreover, it is better to start before its opening, since hundreds of builders are involved in its construction, and they will all eat from you. Yes, besides, there will be time before the mass influx of customers to debug the production process. And, of course, if you find an empty room, which is very difficult, in the city center, places of mass festivities of the people, and so on.

When choosing a room, you should be guided by those norms that you must comply with by law.

Example: the presence of two exits, the division of the room into two parts - the kitchen and the hall, the area, the height of the ceilings, ventilation, and the like. Everything must comply with the requirements of regulatory authorities.

The next very important aspect is the equipment procurement plan. It is rather difficult to compile it, since the choice of industrial units is a responsible decision. They are very expensive and, in case of an error, you will have to look for a fairly significant amount to correct it.

An example of the minimum set of equipment that should be included in the plan is as follows:

• Cookers gas, wood or electric, depending on local conditions;
• Cooking and oven cabinets;
• Tables cutting and production;
• sinks;
• Tables and chairs for visitors;
• A complete set of utensils and accessories for cooking and serving.

Employees

A separate conversation should be conducted about the staff, because your profit depends on the professionalism and speed of people's work. Therefore, the selection of employees should be approached with great responsibility. Chefs should be able to prepare dishes of various cuisines, but, first of all, Russian.

In such a public catering establishment as a canteen with 50 seats, at least:

1. One manager;
2. A couple of cooks;
3. A couple of kitchen workers;
4. Dishwasher;
5. handyman;
6. Cashier;
7. Cleaning woman.

It is equally important to correctly compose the menu, which should include the most popular dishes in your area.

As an example, which is suitable for most regions of our country, we can offer the following list:

• Borsch;
• Several types of soups;
• Several options for potato dishes;
• Solyanka;
• Meat dishes;
• Various salads.

Advertising company and the discovery itself

If the location of the dining room is well chosen, then no large-scale action dedicated to its opening will be needed. It will be quite enough to focus on the building and the entrance to it with the help of a garland of balls.

Colorful announcements about the beginning of work should be hung at any checkpoints, main entrances to hostels and institutes. You should also hire several people to distribute advertising booklets for at least one week, with a passage to the dining room, give some examples of dishes with prices for them.

All necessary documents for opening a public catering enterprise

Canteen financial plan

This includes expenses and estimated income, based on which, one should draw a conclusion about the average payback period of the institution.

Attachment structure:

• Rental fee - on average, about 1,000,000 rubles per year;
• Purchase of equipment - about 500,000 rubles;
• Annual salary of staff - 2,000,000 rubles;
• Overhead costs - 100,000 rubles.

A total of 3,600,000 rubles is the initial investment.

The structure of income is highly dependent on local realities and is calculated individually.

The average payback of such a business is from one to one and a half years. A well-chosen place can start generating income even earlier. The business is worthwhile and there is still enough free space in this niche. Do not miss your chance!

Opening a canteen is a real opportunity to successfully invest in a low-budget anti-crisis enterprise. The reason is the high market demand for inexpensive, but high-quality catering services. At the same time, it is important to know the requirements for the organization of the dining room and follow them from the very beginning.

Catering has already become a part of our lives. It is impossible to imagine the everyday life of a modern city without business lunches and relaxation after a hard day with a cup of coffee. Among the various formats, one of the most popular is the dining room. Reasons: democratic (visitors are ready for full or partial self-service "in exchange" for the low cost of meals), demand (more and more people prefer to dine out of the office), a good alternative to fast food. But before you open a canteen, you need to choose the format of the institution, find out the requirements from the regulatory authorities, take into account your risks and opportunities.

In order not to be mistaken when drawing up a business plan, you need not only to present your business in detail, but also to predict its profitability. To do this, start with a prospective analysis.

Prospects for opening a canteen in a crisis

In recent years, the catering sector has developed especially vigorously in large industrial centers. According to VTsIOM data from 2014, 62% of the urban population uses catering services. For the first half of 2014, the growth compared to the same period in 2013 amounted to about 9%. However, many megacities still lag significantly behind the cities of Western Europe in terms of the number of seats in public catering establishments. According to www.aif-nn.ru, there are 120 people per restaurant in the USA, 300 in Europe, and about 2,000 in Russia.

Here are the statistics provided by Deputy Mayor of Moscow A. Sharonov (see Table 1)

*Data 2013

Since the purchasing power of the population has decreased, and the habit of dining in catering establishments has remained, canteens are becoming more and more in demand.

GOST 31985-2013 defines a canteen as a public catering establishment, public or serving a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.

Canteen formats have their own characteristics (see Table 2)

		Location	Range
Canteen at the enterprise	Closed	On the territory of the plant, factory, organization
dietary	Public	Residential, office, shopping center	Special: sale of own-made products according to a special recipe for dietary nutrition
Student (school)	Closed	On the territory of the educational institution	General: sale of finished products of other public catering enterprises
Network (by franchise)	Public	On the territory of a shopping and entertainment center, in a residential or detached building, etc.	Special: implementation of a branded assortment, which can be represented by semi-finished products of a high degree of readiness
Public	Public	In the industrial zone, in a residential or detached building and near enterprises and office centers	General: sales of own-made products

The profit of the institution directly depends on the quantity and quality of the services provided.

Documents for a cafe, restaurant, canteen (public catering)

However, the service line also depends on the concept. Let's compare the capabilities of the three most popular canteen formats (see Table 3)

*In the dining room at the enterprise, it is possible to hold banquets for third-party organizations if there is permission from the management and a collective reception of guests through the entrance is organized. The order of culinary products is available only for employees (or additional points of sale are organized outside the territory of the enterprise)

Summary: The greatest freedom for the development of different directions is given by the formats of a public canteen and a network (by franchise). This is due to their territorial accessibility and democratic prices.

How to attract additional funds for the opening?

Although in general, opening a canteen from scratch requires less initial investment than a cafe or restaurant, it can be difficult to manage with personal funds during a crisis. Given this circumstance, many banks offer aspiring entrepreneurs to open a franchise or a ready-made business plan. In particular, www.forbes.ru talks about the project of Sberbank, which developed the Business Start loan product together with the leading consulting firm CJSC Gorislavtsev and K. Audit. As part of the project, clients are offered not only an attractive interest rate on a loan, but also support at all stages of building a business. There are similar offers in other banks.

Choice of legal form

Canteen owners often focus on the organizational form of individual entrepreneurs. State duties and fines in this case are lower than with an LLC, but the entrepreneur is responsible for all violations, incidents and debts with all his property, even those that are not involved in the business (dacha, apartment, etc.).

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered the most profitable and easiest to account for, but many entrepreneurs choose the simplified tax system for income reduced by the amount of expenses.

What requirements must the dining room meet?

You have decided to open a canteen. Where to begin? Study the requirements of the legislation for public catering and carry out the necessary approvals.

Coordination with Rospotrebnadzor

The selected premises must be agreed with Rospotrebnadzor in a notification manner. This means that the use of the premises under the dining room does not need prior permission from this controlling organization. However, you need to know the requirements of Rospotrebnadzor, because a discrepancy during verification in the future threatens with serious fines and even suspension of activities. Since January 1, 2016, GOST 30389-2013 has been in force, recommended for use by catering enterprises as a national standard.

Important! According to Federal Law 532-FZ of December 31, 2014, as amended, from January 23, 2015, Rospotrebnadzor received the right to inspect public catering establishments without prior notice (previously it had to warn the entrepreneur about his visit 24 hours in advance).

According to the current requirements for the dining room (recommended by Appendix B to GOST 30389-2013), it must have

• signboard
• entrance for guests, separate from the service entrance for staff
• hangers in the hall or lobby (hall)
• service hall
• toilet room (own or shared with the enterprise where the dining room is located)

Requirements for technical equipment (coordination with the State Fire Service of the Ministry of Emergency Situations):

• stationary generator or batteries to provide emergency lighting
• hot and cold water supply
• heating (for catering establishments, the recommended temperature regime is 19-23°C)
• ventilation system that provides acceptable temperature and humidity parameters
• fire extinguishing system
• security alarm
• availability of fire extinguishing equipment (fire insulation, fire extinguishers)
• Illuminated exit signs
• if the dining room is located in a residential area, soundproofing must be provided (permissible noise level is less than 35 dB)
• toilets should be equipped with cabins, washbasins with a mirror, electrical sockets, toilet paper, soap or liquid soap dispenser, paper towels or electric towels, coat hooks, waste baskets

Important! In order to obtain a permit for the operation of the selected premises from the State Fire Service of the Ministry of Emergency Situations of Russia, it is necessary to study in advance the requirements for equipment from this authority and bring the premises in line with them.

Personnel Requirements

In accordance with the Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 N 302n, the staff of a catering enterprise must undergo medical examinations both before hiring and periodically (once a year).

By following the legal requirements when opening a case, you save your future profits, as this will help you avoid sanctions from regulatory authorities.

Conclusion

The catering market in Russia is far from being saturated. During a crisis, a canteen as a business with a competent organization can bring a stable income due to a constant audience and high traffic. However, at the initial stage, the enterprise will require investments in equipment, rent of premises. With the right organization of activities, the good location of the enterprise and high-quality service, you can achieve a good payback in a short time. For a quick start-up, you can take advantage of a franchise and preferential lending programs from banks.

Questions and answers on the topic

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World trends in the development of canteens

TOP 10 options, formats and "chips" that will turn any dining room into the most progressive establishment

1. HEALTHY FOOD

Lunch is now not only about food, but also about health. Everything has changed: now the guests want to improve their health. Some of the new corporate canteens employ full-time nutritionists, and chain establishments organize special projects in conjunction with the best clinics.

2. "CREATE YOURSELF"

Catering at the enterprise. How to open a canteen?

3. COFFEE HOUSES AND CHILOOUTS

In corporate, student and even school canteens, they organize zones where you can relax with a cup of coffee or hold negotiations. For chillouts, separate zones are organized with a special soothing design and even special audio branding.

4. VENDING

Some business centers and campuses refuse the human factor and organize meals from gastromats. Gastromats still have fewer options than people, but it is much cheaper, more reliable and faster.

5. FOOD PROCESSING

Modern consumers value lean manufacturers. Resource conservation stories are becoming one of the most popular marketing gimmicks.

In canteens, bread pies and other traditional “leftover” dishes are introduced to the menu, and some advanced tricksters invite fashionable chefs to develop breakfasts with casseroles from yesterday’s bread and buns.

6. BREAKFAST ALL DAY

Cereals, omelettes and scrambled eggs all day long? Yes! McDonald's has proven that guests want a breakfast menu not only in the morning, but also in the afternoon and evening. And after the fast food giants, corporate catering also entered the game.

7. CUSTOMIZATION

Salads, burgers, woks have only basic ingredients (and even then not always). And then the guests collect "for themselves" the ideal dish in their view from the proposed ingredients. We know this practice from the fast casual segment - and today canteens borrow the best "chips" of the restaurant business.

8. INDIVIDUAL MENU

The simple set of "first, second and compote" is no longer suitable even for soldiers' canteens. Restaurateurs try to please as many guests as possible with the most diverse and even bizarre tastes. To do this, special surveys are even conducted in closed canteens to take into account all the religious and worldview characteristics of the audience.

9. AUTOMATION OF PROCESSES

In the fight against queues, all means are good: mobile payments, automatic queues, subscription services and service passes are being introduced in canteens.

10. TAKE AWAY. ALL DAY LONG

The mode of work and life of new consumers has changed dramatically, and a good canteen is no longer empty in the evenings and even at night. For guests in a hurry, it is worth considering the opportunity to pack takeaway food.

Source: Eater.com, National Restaurants News, canteen.com

Beginning entrepreneurs and businessmen often face the question of how to attract the attention of potential customers to their project. Today we will talk about how to promote a cafe. You will find practical tips and recommendations in this article.

Why do small or suburban cafes have so few customers?

Often, owners of small single cafes located on the outskirts of the city face the problem of low attendance. This is no coincidence: residents do not like to look into establishments located “at their side”, and for exits they choose those that are closer to the center. There you can look at others, and show yourself, and walk along the beautiful streets, and run in for a tasty snack. In general, people for the most part combine business with pleasure. However, this does not mean at all that the owners of peripheral cafes and restaurants do not have a chance, and their establishments are uncompetitive. In order to understand how to promote a cafe, it is necessary to determine which category of consumers the main system of innovations, changes, and innovations will be directed to. This will be discussed further.

Introduction of additional bonuses, promotions, offers

Obviously, for outlying establishments, the main contingent is residents of nearby houses and neighborhoods. What can attract such customers? System of discounts and pleasant bonuses, which include:

• Loyalty programs. For example, accumulative points, which as a result will allow the visitor to purchase a free dinner, drink, snack, etc., or a refer-a-friend promotion, which will also allow the client to activate some interesting add-ons.
• Programs for football fans. Many men do not want to travel far from home, but getting together and watching a match with a group of friends and comrades is still a sacred thing. This is what a cafe or restaurant can play on, especially if special attributes, thematic elements, etc. are introduced in honor of the event in order to create a special atmosphere that is different from other establishments.
• Introduction to the business lunch menu. Such a step can help when there are shopping centers, offices or simply places of work for a large number of people next to the cafe. As a result, well-thought-out recipes, coupled with affordable prices, will attract new customers to the establishment, who may well become permanent in the future.
• If the manager is faced with the question “How to promote a cafe?”, It will also be useful to introduce a delivery service to homes and offices, and this system should not stand still - it must be constantly developed, improved, changed, refined in order to cover desires as much as possible more clients.
• For weekends, the implementation of the “Open House Days” project may turn out to be effective: all passers-by can be offered to taste new menu dishes for free. It is important here to keep in mind the quality and taste of the food on offer, as well as the fact that people may not stay right away. But if everything is done correctly, they will nevertheless accept the institution and take note of it.
• Introduction of drawings of free gifts for visitors with the largest check.
• Holding holidays of national cuisines (European, American, Caucasian and others), especially those that are not represented by competitors and are something qualitatively new, unique.

So, these are the very first tips on how to promote a cafe. Let's move on!

Competent marketing policy

Unfortunately or fortunately, no business project can be started without investing in its advertising. How to promote a cafe in a residential area? The answer is simple: you need to involve advertising peddlers in the given region, create flyers, leaflets and business cards, order advertising on the Internet, on signs and billboards, and, finally, spend time developing the institution’s website. An accessible interface will allow visitors to easily find out about all the new products, promotions, menu offers, the location of the establishment, etc. Effective communication channels also include various publications on social networks, ordering an article in a local newspaper and other printed publications, distribution of coupon services.

Price policy

How can you promote a small cafe so that it becomes even more visited than those in the city center? In fact, this is possible, but on the condition that a more democratic, in relation to customers, monetary policy will be implemented in an institution on the periphery. The main drawback of the restaurants and cafes of the center, residents consider their exorbitant prices, because of which many people no longer want to go to them at all. From 70 to 83% of visitors look at the cost of dishes today. This is exactly what suburban establishments can play on, but everything must be calculated so that the costs as a result do not exceed income.

Paying attention to families with children

Today, an important point in the instructions on how to promote a cafe without alcohol (after all, the topic concerning such establishments is also relevant today) is to pay due attention to the desires and needs of families. Local cafes and restaurants are often places where parents with children want to come, relax, relax and be together, but very few managers today can correctly capture this desire. In order to attract as many clients of this category as possible to your establishment, it is recommended to introduce various family holidays, as well as promotions for children's birthdays with discounts on the menu or inviting a children's animator.

Often the so-called "word of mouth" works even better than specially paid advertising: parents who enjoy the day spent within the walls of the cafe will definitely recommend the institution to family friends, those to their friends, and so on and so forth.

Timely response to customer requests

Among the representatives of the already established customer base (even if it consists of only a dozen people), it will be useful to conduct a survey on the topic of what are the main advantages and, conversely, significant disadvantages they see in the establishment. It should be a short questionnaire that will not take visitors much time. Depending on the results obtained, the manager and his managers will be able to decide which vector of future development to choose and how to promote the cafe. Methods consisting in the constant analysis of feedback are used today even in large restaurant chains designed for food, entertainment and recreation.

If all of the above provisions covered what can stimulate the influx of visitors to the cafe, then this section will focus on the fact without which any discounts, promotions, innovations and business plans will be ineffective. What else can you advise to entrepreneurs who are wondering how to promote their cafe in a small town or a residential area?

The main thing is to be able to correctly prioritize! It will not be possible to cover everyone and everyone: families will look at one position, groups of friends - at others, business people - at a third; the older generation will appreciate the coziness and comfort, and the younger generation will appreciate cheap but high-quality booze and energetic music. In principle, it will not work to please everyone, and therefore you need to plan and focus on a certain direction. Above, an option was proposed for the development of an institution mainly for families, but this, of course, is not an axiom.

Points to always pay attention to

However, regardless of the chosen path, the fundamental ones will be:

1. Quality of service. Low rates of this item are unacceptable for the majority of clients; slightly more than 87% of experts think so.
2. Good taste of food. This is important for 85.1% of the respondents.
3. Low or medium prices for meals. 78% of people disapprove of the high cost of items on the menu.
4. Stuffy, stale air, the presence of cigarette smoke in the room (72.3% of customers do not like this) and excessively loud music (51% of people spoke out against it) negatively affect the impressions of visitors.

All this must be taken into account by the manager who wants to make his institution popular, prestigious, visited.

Some ways of building a business can hardly be called innovative. Often this is the direct use of Soviet methods of building production or a service delivery system. The experience of the past in this regard can sometimes play a good service. For example, a canteen, which was a common occurrence in the past, can still work, bringing a considerable profit to the owner. And this is even with a large number of the most diverse enterprises in the field of catering at the moment.

Organizations built on the Western model are now common, for example, fast food restaurants, etc. All of them have, as a rule, a narrow profile. The dining room, on the other hand, is distinguished by the variety of dishes and drinks provided and is more familiar to the inhabitants of our country, especially those who managed to catch the times of the recent Soviet past. Based on this, we can say that the dining room has a lot of chances to win in the fight for a client with its more modern competitors. Read also about the antipode of the dining room -.

You really shouldn’t think that opening a canteen will bring instant profit and there won’t be too many difficulties along the way. On the contrary, opening a canteen requires a lot of time, effort and money. But still, how to open a canteen from scratch? To do this, you need to take into account a number of points described below. .

The canteen is a catering establishment with one peculiarity. The dishes and drinks that are offered in the dining room are most often ordinary, the same that we are used to eating at home. These include various soups, cereals, meat-based dishes, vegetable salads, compotes, tea, etc. Prices in canteens can be called low, on average no more than 150 rubles. for one order.

And this order includes quite a lot of dishes, which allows the dining room to win in comparison with competitors. This situation makes it possible to count on a large number of customers. Most likely, these are employees of nearby enterprises, organizations, institutions, i.e. middle-income people who cannot afford to spend a lot of money on food.

Who are the clients

The time of the heaviest load on the canteen is the time of the lunch break in organizations that are nearby. Workers and employees are released during the lunch break and primarily seek to solve the problem of hunger. Another category of clients are truck drivers,. Their work schedule is not as rigid as that of workers or office workers, so they can visit the canteen during breaks from work.

Where to open a canteen

The location should be convenient, the dining room should be accessible to potential visitors. A good place for a dining room will always be where there are a lot of office space, various organizations and enterprises. Options can be very different.

Those. you can get a job at some office center or at a production complex. True, plants and factories have one feature: many of these enterprises can keep their own canteen. Therefore, you can find out if there is a canteen at such an enterprise.

Another good option could be a canteen at the intersection of roads, highways, bus routes. The selection of a place must be done carefully, consider all possible options, take into account who exactly can be a client. Will there be many visitors?

How should a dining room be set up?

The dining room is divided into two parts. One part should be occupied by the kitchen, and the second should be occupied by the hall in which visitors are received. Both the hall and the kitchen must meet certain legal requirements.

First of all, you can look at the SNiP. This document is a detailed description of the arrangement of buildings of different categories. In them you can find requirements related to canteens. A scrupulous attitude to such requirements may seem redundant and costly, but in the future it will save you from problems with officials from numerous regulatory organizations.

This applies to SES, and fire authorities and departments of local administration. You can also contact the same regulatory authorities for the necessary information. Only after that, you can sign a lease agreement or make a purchase of the premises.

Another nuance - the room must not only meet the minimum requirements, but must also be spacious. In this case, the dining room will be able to receive all visitors during the busiest period of the day without any problems. Experience shows that the number of visitors received by the dining room at such a time can reach 200 people in one and a half or two hours.

How should it look

In the case of the dining room, it is important to understand that the visitor wants to eat good food without spending too much money on it. It is equally important that this can be done quickly and conveniently enough.

It should be simple and convenient, no frills are needed, as, for example, it is done in. Wallpaper or wall decoration should also be simple, but it is desirable that they be in light colors. Those. there is no need for the dining room to resemble a Kremlin reception room with expensive furniture and red carpets. An overly opulent and formal setting can ruin your appetite and discourage you from visiting the dining room in the future. Enough chairs, tables covered with a tablecloth.

The most important requirement is cleanliness. This is a question not only, but also of relations with regulatory authorities. If it is noticed that the dining room is not clean, then not only will it not be able to attract customers, but it is also guaranteed to get problems with the SES. First, fines, and then even the possibility of closing the enterprise.

Staff

Canteen staff should include:

• director (perhaps this will be the organizer of the dining room);
• food technology specialist;
• cook, one or two, depending on the scale, the required number of cook assistants;
• cashier.

The duties of a food technologist include many functions:

• determination of the required volume of products to be purchased and control over their quality;
• ensuring the safety of products;
• ensuring the correct preparation of dishes served to visitors;
• control of the normal consumption of products;
• determination of the equipment that is necessary for the operation of the dining room;
• development of a list of dishes.

Of course, this is only an indicative list and may vary depending on the circumstances. Cooks and assistants are engaged in direct cooking. Assistants can also take care of customer service and maintain order in the room. You can hire a cleaning lady and an accountant yourself or sign an agreement with firms that provide relevant services.

And, if finding suitable candidates for the position of a cook is not a big problem, then with a food technologist, the situation is more complicated. There are few good specialists in this field, and the search can take a long time. Therefore, the salary of a technologist is higher than that of other workers.

What you need to open a canteen from equipment

The equipment is divided into two categories:

• kitchen equipment;
• equipment for the premises for the reception of visitors.

It is difficult to buy equipment for the kitchen in the dining room. You can, of course, contact any store selling such equipment, but this will not solve the problem completely. It is necessary to determine the direction of the business, to determine a specific list of dishes that will be served to visitors. And this can be handled by a person with significant experience.

But what exactly can be purchased for the dining room?

• Automatic dishwashing devices;
• Cooking and oven cabinets;
• Electric and gas stoves;
• Products processing devices;
• Refrigeration and freezing installations;
• Tables for cutting and cooking;
• Cabinets, tables and other appliances.

The choice may be influenced by the price, but, of course, it is better to buy more expensive, but high-quality equipment. There are many, for example, German companies that have been producing kitchen equipment for many years. The fact is that less cheap equipment will require repair costs, and this is not only a loss of money for repairs, but also time, which definitely entails losses.

The equipment of the hall in which visitors are received is other:

• it is necessary to purchase chairs, dining rooms;
• equipment used for customer service. These are not only trays, plates, forks and spoons, but also a special device that makes it possible to move the tray. Showcases or containers are needed from which food is collected. The system is so easy to use that it does not cause difficulties even for those who have encountered it for the first time.

Financial questions

If there is a desire to organize a dining room, then 2 or 3 million rubles are needed. A lot of money will have to be spent on rent, purchase of equipment, and resolution of issues with the issuance of permits.

It must also be understood that no matter how things are with profit at the enterprise, money must be paid to employees constantly. Payroll is considered one of the most important items of expenditure.