Shawarma business is a profitable business: it develops quickly and pays off, it has its regular customers. To open a shawarma you will need a minimum of documents and investments. When developing a business plan, your starting capital will be indicated in the amount of 247 thousand rubles. The payback period for a business is on average 5 months, but may occur in 3 months.

Selling shawarma is a profitable business for aspiring entrepreneurs who do not have start-up capital, which makes opening much easier. The main product that will be sold is the Turkish dish “shawarma”. The technology for its preparation is simple, food costs are minimal, and demand is high and stable.

In addition to selling shawarma as a main dish, you can also offer related products: stuffed toast, vegetarian shawarma. Many kiosks also offer the option of a hot dog in pita bread. These products do not require the purchase of additional equipment. Another group of products is drinks: tea, coffee, juices and a variety of bottled water.

Instructions on how to open and what you need to do it

How to open a shawarma stall from scratch and what is needed for this? The main points to pay attention to are: documentation, selection and arrangement of premises, equipment and employees. This is a necessary minimum that needs to be carefully considered before opening a shawarma.

Stage 1 – registration and preparation of documents

First, business registration is required, in this case, as an individual entrepreneur (IP). A business project for selling shawarma is suitable for choosing a single tax (recommended form of taxation); more detailed information can be obtained from the tax service.

After registering an individual entrepreneur, the rental of premises is arranged. The stall is being renovated and equipped with equipment. After this, you need to contact the fire department and sanitary and epidemiological station for permits.

List of documents for 2018 required to open a shawarma business:

• individual entrepreneur registration certificate;
• enterprise passport and details;
• certificate of tax registration;
• lease agreement/certificate that you are the owner;
• permitting certificate from the sanitary and epidemiological station;
• workers' medical records;
• permitting document from the fire service.

To register a shawarma business in Ukraine, the same documents will be required. Additionally, you must obtain permission to locate a retail facility from the Ministry of Trade (district state administration).

Stage 2 – search for premises

First you need to determine the location of the point selling shawarma. When choosing a location, rely on the following indicators:

• trafficability of the place (the flow of people should be large enough);
• the target audience;
• competitors.

With traffic, everything is clear; the more people passing by, the more buyers. The presence of a large number of competitors suggests that the place is profitable, but it will be difficult to “survive” there. You will need to offer people something that others do not have, thereby winning their favor.

Target audience – locate the kiosk in the largest concentration of your potential customers. The following groups of people among the population are frequent clients of shawarma:

• pupils;
• students;
• representatives of blue-collar professions (for example, builders, loaders, etc.);
• middle managers and other office workers;
• lovers of fast food and other street food.

Taking into account such factors as large crowds of people and the presence of representatives of the target audience, the best locations for the outlet will be:

• intersections of large streets;
• area near the school;
• area near technical and higher educational institutions;
• location near factories, construction sites and other places with workers;
• next to office buildings;
• railway and bus stations;
• markets;
• any other place with a large crowd of people.

As for the premises itself, it could be a small stall or a mobile kiosk. The advantages of a mobile kiosk are that it is often already equipped with equipment and can be located in different places. The disadvantages include the fact that it is only suitable for the warm season. In cold weather, employees will be forced to work in poor conditions and in the cold.

A stationary stall can be purchased or rented. A small room will do. It will need to be renovated before opening.

Stage 3 – purchase and installation of necessary equipment

Before opening a shawarma, the premises must be equipped with all the necessary equipment. For shawarma, you can purchase both imported and domestic equipment. The second will be no worse in quality, but three times cheaper. Another way to reduce your expenses and save money is to purchase used equipment.

Necessary equipment to open a shawarma:

The total approximate amount for all equipment will be 92 thousand rubles. This is not the total. You can find equipment cheaper than the indicated prices or, conversely, purchase more expensive ones.

In the process of work, you can purchase additional equipment. This will improve the quality of prepared food and expand the range. For example, you can purchase an industrial vegetable cutter, a sauce mixing machine, and more.

Stage 4 – selection of employees

To work in a shawarma stall, two employees or one will be enough. With the condition that the owner manages financial and administrative affairs. The number of employees depends on the work schedule of the shawarma.

If the work schedule is shifting, you will need to hire two employees. If the usual five-day week - one. But the first option is more profitable, in this case the stall can work for 10-12 hours and seven days a week. Consequently, there will be more buyers and good profits.

At a shawarma kiosk, the cook also plays the role of a salesperson. But if the influx of customers is too large, then in the future you can put two people per shift. Then there will be a salesperson who will serve the client and pay for it, as well as a cook.

Stage 5 – promotion and advertising

Promotions can be carried out shortly before the opening of the kiosk and during the first months of operation. There is no need to order advertising on radio and television; it is expensive and unjustified for the scale of such a business. What can you use to attract customers:

• a bright sign on the stall;
• a sign located next to the premises, even better with prices indicated;
• you can hand out leaflets next to the kiosk, or scatter them through the mailboxes of nearby houses;
• advertising on social networks;
• regularly holding promotions for customers, for example, offering a discount on the third shawarma and more.

Financial plan

1. Registration of an individual entrepreneur and receipt of all certificates – 10 thousand rubles.
2. Rent of premises - about 30 thousand rubles. (may vary depending on the region of Russia, the quality of the premises and other factors).
3. Equipment – ​​approximately 92 thousand rubles.
4. Purchase of the first batch of products – 10 thousand rubles.
5. Salary to employees (calculated for 2 people, for the first month) – 30 – 40 thousand rubles.
6. Advertising (signboard, sign, leaflets) – 5 thousand rubles.
7. Additional expenses – 10 thousand rubles.
8. The reserve amount in case of unforeseen circumstances is 60 thousand rubles.

In total, we get an approximate initial capital of 247 thousand rubles. The number of expenses may end up being either less or more than the specified number.

Possible risks

If you have opened your own shawarma business, you, like other entrepreneurs, are not immune to risks. What factors can cause you to “burn out”:

• low-quality goods – the main thing is the trust and health of the buyer;
• bad cook - food should not only be fresh, but also tasty;
• bad attitude towards the client - a smile never hurts, even in a shawarma;
• wrong location;
• lack of competitiveness;
• inflated prices - shawarma is food for poor people, this point must be taken into account.

Video “How to open a shawarma stall”

This video explains how to open your own shawarma business.

* The calculations use average data for Russia

From 270,000 ₽

Starting investments

400,000 ₽

100,000 ₽

Net profit

6 months

Payback period

To open your own shawarma business, 270 thousand rubles and two employees are enough. If you choose a good location, a small retail outlet can bring in 100 thousand rubles. net profit.

It is difficult to imagine a simpler idea for your own small business than a retail outlet for the preparation and sale of shawarma. Even despite the high level of competition, such a business remains profitable and quickly pays off. To organize a street or stationary point of sale does not require large capital. At the same time, shawarma is in high demand along with other fast food products - pancakes, pizza, hot dogs, hamburgers and other street fast food or, as it is now fashionable to say, street food. Shawarma and similar foods can be eaten on the go and without the use of cutlery. All this provides fast food chains and individual retail outlets with greater popularity.

Before reading the article, pay attention to the following points that are common to street food:

• The main advantage of street food for buyers has always been and remains maximum proximity to pedestrian traffic: places of recreation, study or work;
• A street retail outlet must have maximum affordability: the cost of one “snack”, as a rule, does not exceed 200-300 rubles;
• Whether it’s shawarma or other dishes, they are prepared using technology that’s been streamlined like clockwork and right in front of the customers.

Considering these factors, we can immediately conclude that the key issues at the opening stage will be choosing a location, finding a profitable supplier and hiring skilled workers, and not just purchasing the necessary equipment, as many people think at first.

What is the technology for preparing shawarma?

Shawarma (shawarma) is a Middle Eastern dish of supposedly Turkish origin, which was originally a traditional Arab flatbread stuffed with fried minced poultry, lamb or beef with the addition of fresh vegetables, various spices and sauces. In Russia, to prepare shawarma, as a rule, they use thin Armenian lavash stuffed with chicken or pork, vegetables and sauce.

The technological process of preparing traditional shawarma is extremely simple. The meat for preparing shawarma is cut into thin pieces and then fried in grills specially designed for this purpose. In this case, the tenderloin is threaded onto a vertically located knife (skewer), which rotates around its axis near the heating elements. Roasting occurs using flameless gas burners.

When ready, the meat is cut into thin pieces with a large sharp knife. These pieces fall into a tray and are then collected to fill lavash - unleavened white bread in the form of a thin flatbread made from wheat flour. Chopped meat, a salad of fresh, pickled and canned vegetables (cucumbers, cabbage, carrots, tomatoes, onions, etc.) with herbs are laid out on the unfolded pita bread. All this is topped with mayonnaise sauce and ketchup, wrapped in pita bread and packed in a paper and/or plastic bag. All this takes no more than five minutes.

In addition to the main and most common ingredients, shawarma may also include grated cheese, potatoes fried until crisp, or its substitute - chips. There is also a so-called vegetarian shawarma, which does not contain meat, but it is not particularly popular.

What equipment is needed to sell shawarma?

The total cost of equipping a shawarma outlet will range from 150 thousand rubles to 300 thousand rubles.

To prepare shawarma, you will need special equipment, the desired list of which includes:

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• Grill for cooking meat- 20-30 thousand rubles. (from 11 to 90 thousand rubles, depending on the type and characteristics);
• Refrigerator for food storage- 15 thousand rubles;
• Refrigerator for selling drinks - 20 thousand rubles.
• Tabletop fryer- 3-15 thousand rubles;
• Microwave 5-10 thousand rubles.
• Contact grill- 3-5 thousand rubles;
• Washing - 3 thousand rubles;
• Cash desk and cashless payment terminal - 30 thousand rubles;
• Chairs for sellers, workplace - 5 thousand rubles.
• Other(advertising design, inventory, staff uniform) - 10 thousand rubles.

The main equipment for preparing shawarma is, of course, a grill. Depending on the model, the kit may include the apparatus itself, stands or tables with gastronomic containers for salads, tables for preparing pita bread and thermal display cases. Today, gas and electric grills are available on the Russian market.

Gas grills are equipped with a cylinder of liquefied gas, which is a cheap fuel. This grill can operate without being connected to an electrical network, which is convenient for street trading. Gas grills are more economical (gas is much cheaper than electricity) and operate autonomously. You can buy a new gas grill for shawarma from 11 to 30 thousand rubles. The amount will depend on power, productivity, number of burners and other characteristics.

In electric grills, heating occurs due to built-in tubular electric heaters (TEHs), which generate infrared radiation, directed using special screens. As a result, the temperature rises and the cooking time of the meat is reduced. Although this may also have a downside: some experts believe that electric grill models dry out meat more than gas ones. You can find an electric grill for shawarma for either 18 thousand rubles or 90 thousand rubles. The cost will also depend on the power, performance and number of heating elements. The more of them, the more productive and massive the equipment will be.

The typical layout of most grills is approximately the same. The device is a stainless steel cabinet with heating elements, reflectors, a tray for collecting fat and removable skewers with clamps for fastening products. What to look for when choosing a specific model?

Main characteristics when choosing a shawarma grill:

1. Grill power. Is a key characteristic of the grill. In general, the power of grills is quite high, since cooking a large volume of product should take as little time as possible. Average power is about 5 kW (5000 watts). This device will allow you to cook 10-12 servings of shawarma per hour. A grill with a power of 3 kW is suitable for cooking 50 portions per day. A device with a power of less than 3 kW is not worth taking. If your point has high traffic and you have to work at speed (more than 13 servings per hour), a 7-10 kW grill option is suitable.
2. Grill capacity. It also depends on your planned sales volume. There are grills for sale with a capacity of 10, 20, 30 and more kilograms of meat. In most cases, at the beginning of work it is quite possible to get by with a 20 kg device. An electric grill for preparing shawarma with a capacity of 20-30 kg of meat per hour, weighing 27 kg and a power of 3.2 kW will cost an average of 20-25 thousand rubles. The cost of the simplest gas grill with one burner with a capacity of 10 kg of meat and gas control is 11 thousand rubles. Grills for 20-25 kg of meat will cost from 18 thousand rubles.
3. Number of skewers. The more skewers, the deeper the meat will be fried. In addition, a large number of skewers allows you to simultaneously cook various meats - pork, beef or lamb, and, therefore, significantly expand your range. Such equipment may often include special skewers for frying pieces of chicken meat. However, chicken is more tender than other types of meat, and when fried together with beef or pork, it quickly dries out or even burns. Therefore, for heat treatment of poultry, it is best to use a frying surface, which is a kind of large electric frying pan that allows you to fry a large amount of raw material at the same time.
4. The presence of a drive for rotating the skewer. Both gas and electric grills of most models may have a special drive for rotating the skewer. Some entrepreneurs are sure that it is better to choose just such devices, since mechanical rotation, on the one hand, allows you to evenly fry the meat on all sides, which will give it an appetizing appearance and crust, and on the other hand, this option helps relieve the workload of the cook-seller, increasing , thus, the speed of customer service. But there is also an opposite point of view: the presence of an electric motor does not allow the cook to control the frying process.

The cheapest equipment is made in China, but it usually has low productivity. Grills of Russian and European production with approximately the same power differ in price: domestic devices cost 1.5 times less. Finally, whatever device you choose, it must meet the following requirements: comply with SanPiN requirements, have Russian GOST certificates, be easy to use and reliable in operation, and easy to clean.

Ready ideas for your business

In addition to the grill, you may also need an industrial vegetable slicer. Cutting vegetables by hand is quite a long and tedious task. And even with small volumes, a conventional food processor will soon fail. Professional vegetable cutters are usually sold without knives, so you can choose the attachments you need yourself. Shawarma includes tomatoes, onions, cucumbers, cabbage, peppers and French fries. Therefore, you will need a slicer with a thickness of 4 mm for cutting tomatoes, 2 mm for cucumbers, cabbage, peppers and onions, an attachment for French fries 8 x 8 mm. An industrial vegetable cutter with a productivity of about 300 kg per hour will cost 26-33 thousand rubles.

If you are going to add French fries to your shawarma (they can also be sold separately), you will need a deep fryer. This equipment differs in the number of sections and their volume. Tabletop fryers can hold from 4 to 10 liters, while floor standing fryers can hold up to 30 liters. In public catering structures, floor models are usually used, but for preparing shawarma, a tabletop model will be quite sufficient. Deep fryers, like grills, come in gas and electric varieties. But unlike a grill, it is better to give preference to electric models, since gas models can heat up less evenly, which affects the taste of the product. A tabletop fryer can be purchased for 3-15 thousand rubles.

Ready ideas for your business

During cooking, all vegetable ingredients should be kept in a cool place so that they do not spoil. However, constantly putting them in the refrigerator and taking them out if necessary turns out to be too inconvenient. To optimize the work process, experts advise using refrigerated tables with built-in gastronorm containers for slicing (the same ones are used when preparing pizza). This equipment is very convenient to work with. Its main disadvantage is the price. Such a table will cost at least 50 thousand rubles. Most entrepreneurs prefer to make do with a regular refrigerator for storing food (from 10 thousand rubles).

You may also need special equipment for mixing sauces. Of course, this is not an essential item, and at first (and in most cases, for everything else) you can safely do without it. Sauces based on ready-made mayonnaise mixed with spices and ketchup can be prepared either manually or using an industrial immersion blender. The latter will be required for a large number of orders, as well as if you are positioning shawarma as a high-quality and complete dish. A blender allows you to achieve smooth sauce in a few seconds. If mixing by hand, this will take about a minute. A 2-liter industrial blender can be purchased at a price of 5 thousand rubles.

For those who especially care about the taste of their shawarma, the list of equipment is not limited to this. For example, after cooking, shawarma can be additionally fried to give the pita bread a ruddy color and a pleasant smell. For this purpose, a contact grill with embossed or smooth surfaces is used. The finished shawarma is laid out on a thermal surface, pressed on top of another (like an electric waffle iron) and fried evenly. The simplest model of a contact grill will cost 2 thousand rubles. However, you can get by with a regular microwave oven, which may not give a golden brown crust, but will allow you to heat up the shawarma in the cold season.

How to organize a shawarma point

The location of your outlet is much more important. The more cross-country ability, the better. As a rule, among the optimal places, entrepreneurs name markets, public transport stops, proximity to educational institutions (secondary and higher), train stations, etc.

To place the equipment you will need a stationary pavilion (stall) or a mobile trailer or van with connected electricity and water supply. The trailer can be purchased at a price of 150 thousand rubles, taking into account all the necessary equipment (electricity meter, water heater, autonomous water supply). The location of the mobile trailer must be agreed upon with the administration. Sometimes this can be a problem. Therefore, first find out if anyone is selling such a place or subletting their place. This option may be more profitable.

Ready ideas for your business

To work at a small point, two people will be enough. One of them will be involved in the preparation and sale of shawarma, and the other will be in charge of purchasing products and all other organizational issues. At first, the owner of the outlet can work in the stall himself, which will allow him to save on wages for an additional employee and at the same time control your hired chef-seller.

List of documents for opening a shawarma point:

1. Certificate of state registration of a legal entity or individual entrepreneur;
2. Enterprise passport with details;
3. Certificate of tax registration;
4. Letter from Goskomstat;
5. Cash register registration card;
6. Lease agreement or certificate of ownership;
7. Conclusion of the State Sanitary and Epidemiological Supervision Center “On the compliance of the facility with sanitary standards”;
8. Assortment list agreed with the State Sanitary and Epidemiological Supervision;
9. Conclusions of the fire inspection body “On approval of the placement of an object in a certain territory.”

If you have gas equipment, you will also need to obtain a conclusion on technical examination and registration from the gas technical inspection of the Housing Inspectorate for facilities. In addition, you will need to conclude contracts for utility services: energy supply, water supply, heating, garbage removal, cleaning of the surrounding area, obtain a BTI passport (for a stationary facility) and a passport for placing outdoor advertising (for a stationary facility). Please note that the above list may change due to changes in legislation and the characteristics of different regions.

The minimum investment for opening a shawarma point will be from 270 thousand rubles. This includes the purchase or rental of a kiosk, the purchase of equipment and the costs of its delivery, the purchase of products and consumables (bags, napkins), registration with the INFS, and preparation of all necessary documents. Monthly expenses, including the salaries of two salespeople, rental costs, utilities and other operating expenses, amount to about 60 thousand rubles.

How to set the price for shawarma and calculate revenue

To calculate the cost of one serving, take into account the consumption of meat (50 grams), pita bread (1 sheet), vegetables (40 grams), mayonnaise and tomato sauces (10 grams each), packaging, napkins (2 pieces) and electricity for preparing one serving. Thus, the cost is about 37 rubles per serving. The retail price of one shawarma starts from 120-150 rubles per piece. If you sell at least 100 servings per day (which is quite possible in a good place) at a cost of 140 rubles per piece, your monthly revenue will be more than 400 thousand rubles. After all deductions, the net profit of one point reaches 80-100 thousand rubles. Thus, one point can theoretically recoup the initial investment in just 3 months. In practice, this period will most likely last up to six months.

Calculate in advance when you can start your activity. Shawarma is not a seasonal product, but it is still in greatest demand in the autumn-winter period. In summer, sales drop slightly, which is due to weather conditions (in general, during hot weather, the consumption of meat and flour products decreases noticeably), as well as the holiday season. Therefore, if you do not open your point in a resort town, it is best to plan its opening for the end of August - beginning of September.

What are the risks in trading shawarma?

Any entrepreneurial activity, especially at the very beginning, is associated with certain risks. Some of them can be foreseen at the stage of drawing up a business plan. The most likely risks include the following:

• failure to achieve a production goal: to prevent it, you need to set the minimum productivity of your point;
• risk of disruption of basic technological operations: to avoid this, it is necessary to strictly adhere to production technology);
• the risk of increasing prices for raw materials or purchasing low-quality raw materials. In order to reduce the likelihood of this risk, experienced entrepreneurs recommend carefully selecting product suppliers at the first stage of work, monitoring the quality of the raw materials used and concluding preliminary contracts for their supply.

But since there are also force majeure circumstances that cannot be foreseen, in order to avoid serious financial losses, you need to have a certain “safety cushion” - a cash reserve that will help cope with foreseeable and unforeseen problems and downturns. Such a reserve should help your company survive in the absence of profit for at least two months.

What prospects does the shawarma business have?

Let's assume your business has been successful, you have not only recouped all your costs, but also started making a good profit. Most likely, sooner or later you will think about expanding and developing your business. In this case, there are several options. For example, you can open additional retail outlets, creating your own network throughout the city or even region. You can read about how to open a network of shawarma outlets.

In the future, when your brand becomes famous, you can sell franchises. However, for this you need to have a “unique offer” - something that will distinguish your network from several dozen or hundreds of others of the same kind. These can be special recipes (vegetarian shawarma, shawarma with lamb or veal, etc.), a high level of service, an expanded assortment (including, for example, achma, pasties and other dishes of national cuisine). The main conditions for further business development are experiments with recipes, consistently high quality of dishes and service.

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Simple but convenient fast food outlets - shawarma kiosks - have become widespread.

They can be found in any big city, and at the same time starting a similar business of your own is not as difficult as it seems at first glance.

This type of business is attractive for its relative simplicity and speed of creation. The initial investment is quite modest and, if the circumstances are successful, will quickly pay off.

The variability of the final form of the establishment is enormous; you can open either a small kiosk specializing exclusively in selling food, or a larger room where visitors can comfortably eat at tables.

The street food format fits perfectly into the atmosphere of a bustling metropolis, and with proper positioning, your business will exist for many years.

Recently, the spread of shawarma stalls has decreased somewhat due to increasing competition from numerous mobile fast food outlets. The disadvantage of starting in this field is its low prestige; most people believe that this type of business is exclusively for emigrants. Most establishments are very similar to each other, and if you give yours a unique twist, consumers will notice it, and income will certainly increase.

What documents and permits are needed?

The required package of documents is quite large, and it takes some effort and a lot of time to get everything. Most entrepreneurs register such a business, but if you plan to sell not only shawarma and soft drinks, but also alcohol, then it is necessary.

You will also need the following:

• After successfully searching for the location of the stall and concluding a lease agreement, you need to obtain permission from Rospotrebnadzor to install a retail outlet in a specific location. In fact, this document confirms that in the event of fires and other emergencies, your kiosk will not create obstacles during the evacuation of people.
• Additionally, the same authority issues a sanitary and epidemiological conclusion that the production process meets all standards.
• Rospotrebnadzor does not stop there and also requires a production control program, which in theory should be a tool for constant monitoring of product quality.
• Certificates of compliance with regulatory requirements must be issued for the entire offered range.
• Washing staff uniforms at home is prohibited; you must sign a contract for the use of laundry services.
• Even if the sanitary conditions in the premises are impeccable, government authorities will still require an agreement on disinfection, disinfestation, deratization of surfaces and ventilation systems.
• Employees must be registered in accordance with labor legislation and have properly completed medical records, which are permission to work with food products.

Bureaucratic red tape is the most tedious process when starting a business, and many people use the intermediary services of agencies that, at an affordable price, will save you from hours spent in queues.

It is also not recommended to get involved in bribery when obtaining permits; regulatory authorities like to conduct numerous inspections, during which it is easy to identify obvious violations. It is better to initially do everything in accordance with legal requirements.

Format options

All point format options can be divided into stationary and mobile("on wheels"):

• The advantage of mobile establishments is their fast transportation during City Day celebrations and other public events, when the need for fast food is greatest.
• At the same time, permanent premises may have more efficient equipment, comfortable tables and other amenities. Most often, stationary points are opened on the first floors of buildings; corner placement will only enhance the recognition of the establishment. Quite often they use ready-made small architectural forms. The range of such kiosks is huge, and they have basic communications for further configuration. It is advisable to give your own point a unique appearance in order to stand out among the many faceless competitors.

Selecting a location

Perhaps this nuance is most important for the profitability of the future enterprise. Of course, you can prepare the best shawarma in the city at a reasonable price and have a very attractive exterior, but without a constant flow of people, all your efforts will be useless.

The next factor is the potential demand for street fast food in this place. For example, there are often 2 or even 3 points selling shawarma near metro stations, and the next establishment of such a plan is unlikely to quickly pay for itself, and in the face of your competitors you will become a true enemy, because of which their income has fallen.

The ideal option would be a crowded place, but so that similar points are not visible on the horizon. Many people buy shawarma spontaneously, simply by seeing a kiosk nearby with alluring aromas, and your point should become just such a choice for customers.

Equipment for the point

Cooking shawarma is a simple process, and no special equipment is needed. The basic devices are:

• grill;
• burners;
• fridge;
• cash machine.

The grill is the main place for cooking the product, and there is no big difference between gas and electric models. Everything is based solely on the required productivity and financial capabilities.

Grill burners require more careful consideration when purchasing. When purchasing a simple grill, the quality of the product will not suffer in any way, but if you choose an unreliable burner, you may lose customer preferences.

Everything is very simple with a refrigerator; it should hold all the necessary ingredients. It’s just very difficult to accurately plan this parameter in theory; everything will become clear only in the first months of work. Therefore, you should not purchase small-capacity refrigeration equipment; it is easier to buy a large device at once than to later purchase another one to meet growing demand.

Since it is preferable to operate completely legally, a simple cash register will be an excellent proof of the legal origin of income.

You can carefully study the product preparation process in the following video:

Required Personnel

The staff is the face of the enterprise, it is worth hiring people of appropriate appearance, the presence of charisma is only welcome. Cooking shawarma is very simple, and it is irrational to require a chef to have an education. With proper skill, even the most unpromising employee will become a virtuoso of preparing products in a matter of days.

The absence of venereal-dermatological diseases and a correctly filled out health record are mandatory. Personnel turnover in this business is significant, and it is always worth having a reliable employee in reserve.

Purchase of raw materials

Ingredients for shawarma (meat and fresh vegetables) are perishable, so it is necessary to constantly analyze the level of sales so as not to expire. After achieving a certain level of predictability of sales, it is worth thinking about the quality of products.

It would be ideal if a farmer is found who supplies consistently high-quality products at reasonable prices.

The use of such components will strikingly distinguish your product from the product of competitors who purchase factory raw materials at wholesale sites. In negotiations regarding the cost of raw materials, it is worth insisting on progressive discounts relative to purchase volumes. This will serve as an additional incentive for the development of the enterprise.

Advertising of the establishment

Traditional advertising channels are poorly suited for popularizing shawarma establishments. The vast majority of customers know that this particular shawarma is delicious, or simply make a purchase because this outlet happens to be closer than others.

But this does not mean that advertising your business is not necessary. Many people create entire networks from many points, and if you are thinking about the future, it is recommended to take participation in various festivals street food, periodically offer shares, for example, when buying shawarma, tea is free. Also high-quality, visible and unique sign- one of the best advertising media that is bound to attract attention.

Costs and profitability of the project

All business expenses in addition to the initial investment should be divided for further analysis into constants and variables. Depending on the size of the business, the capital investment at start-up can be from 3 to 10 thousand dollars.

The lion's share of fixed costs will consist of rent and wages. Direct costs for raw materials, electricity, etc. are relatively small, and there is no need to cut them.

It is important not to forget that making a profit is not the initial goal of a business; the primary need is to recoup the money invested at the start.

The business of preparing and selling shawarma is very popular today among budding entrepreneurs. It’s not surprising - all the costs of starting a business, due to the high demand for “fast” food, pay off quite quickly. And even despite the high level of competition in this niche, anyone can build a profitable business. Start with drawing up - the price of equipment for shawarma must be taken into account, the right place of sale must be chosen, and a development strategy must be thought out.

How to open a shawarma from scratch? What does an entrepreneur need to take care of so that the business begins to bring consistently high profits over time?

Our business assessment:

Starting investments – from 120,000 rubles.

Market saturation is high.

The difficulty of starting a business is 7/10.

Choosing a business format

Choosing a business direction is the first thing a businessman should think about. All further steps - search, premises, equipment purchase, marketing policy - will depend on the format of the fast food establishment.

You can conduct shawarma production as a business in a mobile or stationary stall, as well as indoors. Each option has its own advantages and disadvantages:

• Separate room. In this case, you will have to prepare numerous documents and obtain permits from Rospotrebnadzor, SES and Fire Supervision - the selected premises will be carefully checked by supervisory authorities for compliance with all rules and regulations. This option, in terms of business registration, is somewhat more complicated. But you can place your establishment in a pavilion of a shopping center, where there is a lot of traffic. The key to success is placement in a crowded place.
• Stationary stall. There will be few checks when opening a “street” business - you only notify the supervisory services about the start of work. And Rospotrebnadzor and SES can conduct an inspection only after a year or based on a specific client complaint. But here problems of a different kind may arise - in order to set up a shawarma kiosk on the street, you will need to rent a plot of land from the city administration. As a rule, ground rent is less than renting a pavilion in a shopping center - the benefits from street trading can be quite significant.
• Mobile stall. Shawarma on wheels will require registration of the van with the traffic police, because it, in fact, remains a vehicle. Such a business will have an important advantage when compared with other formats - you will be able to change the location of your trade at least every day, choosing a more profitable point of sale. It is better to start opening a shawarma shop on wheels with a rented van - the initial investment will not be that much.

Consider opening a shawarma outlet as a franchise – there are plenty of offers on the market. The options are: Uncle Doner, Lunch Express, FOODmix. But in some cases, the system of organizing a business through a franchise system will require larger investments - you pay for using the brand and comprehensive assistance from specialists when opening a retail outlet. Franchising a shawarma stall or a full-fledged fast food establishment, if you choose a brand known to consumers, can bring great profits.

We set up your business correctly

To save on initial costs, register your business as an individual entrepreneur - for a mobile or stationary stall selling shawarma or kebabs, this is quite enough.

After registering your business with the tax office, you notify Rospotrebnadzor, the fire service, the SES - government agencies, if necessary, conduct inspections. If no violations are detected, the shawarma tent can begin operating. Sometimes the process of obtaining all the necessary permits drags on for many months. Therefore, it is better to start collecting all the papers in advance in order to have time to open the stall in time for the spring-summer season.

Selecting the location of the outlet

Income from running a business will directly depend on which place you choose to conduct sales.

The main rule is that the place should be crowded. Evaluate several options before entering into a lease agreement with the owner of a pavilion or land plot - it is important to consider the level of competition. It’s great if there are no retail outlets nearby offering the same products - then the shawarma business will bring more profit. Can't find such a place? Then you will have to stand out from your competitors in some way - lower prices, a bright sign, noticeable from afar.

How much money you will pay for rented space in a shopping center or for a plot of land on the street will depend on the “demand” of the place - the closer to the city center, the higher the monthly fee will be.

Choosing equipment for making and selling shawarma

The business plan for opening a shawarma must include the cost of purchasing equipment - in fact, this is the main expense item. It is better not to save money on the purchase of devices - the quality of the finished product will depend on them. If your goal is to meet the minimum amount when starting a business, think about purchasing used devices.

You will need to purchase the following basic equipment for making shawarma:

• grill,
• industrial vegetable cutter,
• immersion blender for making sauces,
• fridge,
• tables,
• oven for heating (contact grill or regular microwave) ready-made dishes.

The most “main” apparatus for the production of shawarma is the grill. Approach his choice with all responsibility.

The equipment is a cabinet made of stainless steel with a heating element of a certain type. Depending on the specific model, the shawarma installation can be supplemented with auxiliary elements - a tray for collecting draining fat, a set of skewers, gastronorm containers, stands. The device operates from mains or gas.

The first option, despite the significant costs of paying for electricity, is most common among owners of establishments producing and selling shawarma. When you open a mobile kiosk, you can buy a gas-type shawarma preparation machine - you will need to purchase a cylinder with liquefied gas. But its operation requires compliance with fire safety - inspections by supervisory authorities cannot be avoided.

When choosing a grill, be guided by the following technological characteristics - performance, capacity, type of heating, presence of a drive for rotating the skewers. At first, you can purchase cheaper equipment - with low power. And when the shawarma shop gets going and begins to attract large flows of customers, you can “modernize” the technical equipment.

What is needed if an entrepreneur plans to offer customers not only shawarma and kebabs? Here everything will depend on the specific assortment of dishes. You may need the following equipment - a deep fryer, an oven for frying pancakes, a waffle iron, a blender for making cocktails.

It is quite possible to buy equipment for the production of shawarma for 50,000-70,000 rubles. But these will not be devices of the highest power. A complete set of equipment will require more significant costs - at least 100,000 rubles.

We hire staff and study the technology of preparing shawarma

Shawarma production is a simple process. Many chefs are proficient in technology. To sell a quality product, try to find a real professional - deliciously prepared dishes will attract customers to your stall.

A prerequisite is that employees have health certificates! It’s better not to take risks here - at the first inspection of the establishment by sanitary services, you will receive a fine.

You will need to regularly purchase fresh raw materials for making shawarma - chicken, pork, pita bread, carrots, cabbage, tomato, cucumbers, onions, mayonnaise, ketchup. The complete list of necessary products will depend on the developed menu and recipe for preparing the main dish. Initially, shawarma was a Turkish flatbread stuffed with beef, pork or lamb, and vegetables. In our country, almost every shawarma shop uses thin pita bread to prepare the dish.

In general, the technology for preparing shawarma looks like this:

• The meat is cut into thin pieces and threaded onto a vertical skewer in the grill.
• As the meat cooks, it is cut into small pieces into a tray.
• Next comes the “packaging” of shawarma - vegetables, meat, sauce are placed on pita bread, which is then wrapped.
• Ready-made shawarma can be additionally fried.

Take care to order branded bags and paper packaging - this will help you stand out among your competitors.

Selling shawarma will bring high profits if you begin to offer customers delicious dishes prepared from quality ingredients.

We calculate the possible profit from doing business

We figured out how to open a shawarma stall. How much profit will a stall selling “fast” food bring in?

When the business will pay off will depend on the investment made. To open a point of sale you will need the following amount:

• Registration of a business – from 10,000 rubles.

• Purchase of a cash register – from 5,000 rubles.
• Purchase of equipment – ​​from 50,000 rubles.
• Purchase of products, packaging for the first month of work - from 30,000 rubles.
• Rent of premises or land for the first month – from 20,000 rubles.

Average calculations show that opening a small stall for the production and sale of shawarma will require at least 120,000 rubles. To offer other dishes to customers, more costs are needed - up to 300,000 rubles.

Before opening a shawarma, think about the prices of the dishes. On average, shawarma costs around 100 rubles. In an hour of work with good traffic, it is possible to sell up to 20 ready-made dishes. If the retail outlet is open for 12 hours, you can earn up to 24,000 rubles per shift. Income will be greater from sales of related products - juices, lemonades, pies, kebabs.

In the frantic pace of our lives and endless bustle, there is not always enough time for lunch. Quick snack dishes come to the rescue, one of which is shawarma. In essence, shawarma is a Turkish dish consisting of finely chopped vegetables and fried meat wrapped in pita bread or a bun.

As an idea for developing a successful business, you can consider preparing and selling shawarma. Here you will learn how to open a shawarma, i.e. kiosk or tent for its trade. Many entrepreneurs have appreciated the benefits of this business. Firstly, it does not require large capital investments and investments. Secondly, the demand for shawarma is always quite high and the income will not be long in coming. Especially if you consider all the intricacies of opening this business.

How to open a shawarma

Let us consider in detail and step by step the question of how to open a “shawarma”.

Format

As a rule, they usually open a mobile tent, a kiosk, or a small snack bar where they sell additionally various drinks, as well as other fast food food.

How much does it cost to open

Equipment for a retail outlet for the preparation and sale of shawarma consists of a grill and a refrigerator for meat and vegetables. The cost of purchasing them will range from 3 to 5 thousand dollars. In addition to these costs, it is necessary to add the costs of stimulating the administration of markets, shopping centers, etc., about 3-4 thousand.

Prices for new shawarma kiosks start from about 100 thousand rubles.

Location

The main condition for the successful development of a business preparing and selling shawarma is a favorable location of the outlet. High traffic will ensure a constant flow of customers, especially if the point is located in a market, near a metro station or train station, school, or other educational institution, since young people are very often prone to snacking on the go.

If a shawarma outlet is located in a stationary premises, then its rental costs will be approximately $500–700 per month. You can save on rent and place a shawarma stall not in a stationary premises, for example, in a trailer on wheels. The advantage of such placement is also the opportunity to change the location to a more convenient and profitable one for trading shawarma.

Alternatively, you can sublease a plot of land and place a retail outlet near the market. However, a significant disadvantage will be the shorter operating hours of the shawarma, namely the market opening time.

As mentioned above, a good solution for locating a shawarma outlet is to choose a busy place, preferably in the absence of other catering outlets. For example, an industrial zone, or a parking lot on a highway.

Sanitary and epidemiological station

When opening a business for preparing and selling shawarma, you cannot do without a sanitary and epidemiological station. To do this, you need to conclude a service agreement with her, as well as obtain permission to carry out your activities in the fire and environmental services. This only seems complicated at first glance, but in fact the process will not take you much time and money (about 1 thousand dollars).

In order to get your shawarma trading business up and running, you will need labor, although there is no need to form a large staff. Despite the very small number of staff, it is wages and electricity payments that make up the lion's share of costs, or rather from $300 to $700 monthly depending on the season.

Preparation

Shawarma is prepared on a special grill, which consists of a skewer and a heating element. The meat, cut into thin slices, is strung in layers on a skewer and rotated around a heating pad. Then the finished fried edges are cut off with a knife, mixed with vegetables and put into a bun or pita bread - the shawarma is ready.

This shawarma grill can be powered by either gas or electricity, and can also vary in size and number of heating pads. The cost of such a device is relatively low. The domestic manufacturer sets the price for it from 150 to 350 dollars, the foreign one – much higher. Moreover, the quality is no different from “ours”.

Payback

During the first 6 months of operation of a business preparing and selling shawarma, all costs of opening it are covered. Then the entrepreneur receives a net profit from running this shawarma business.