• Description of products and services
• marketing plan
• Financial plan
• • • • Similar business ideas:

We bring to your attention a typical business plan for opening a restaurant in a city with a population of 500 thousand people. Serves as an example in the preparation of a feasibility study for the approval of a bank loan

We bring to your attention a typical business plan for opening a restaurant in a city with a population of 500 thousand people. Serves as an example in the preparation of a feasibility study for a project to approve a bank loan.

How much money do you need to open a restaurant

General business plan information:

• City population: 500 thousand people;
• Location of the object: 1st floor of an apartment building.
• Type of ownership: rent, 90 thousand rubles. per month.
• Area (177m2): kitchen - 45m2, visitors' hall - 90m2, wardrobe - 12m2, utility room - 15m2, staff room - 10m2, lavatory - 5m2;
• Capacity: 50 seats;
• Working hours: 11:00 - 23:00;
• Number of jobs: 10 people;
• Sources of financing: own funds - 640 thousand rubles, borrowed funds (bank loan) - 1,400 thousand rubles;
• The total cost of the project: 2.04 million rubles.

Indicators of economic efficiency of the project implementation:

• Net profit for the year = 1,263,100 rubles;
• Bar profitability = 21.5%;
• Payback of the project = 20 months.

Social indicators of the project implementation:

1. Registration of a new public catering enterprise;
2. Creation of additional jobs;
3. Assistance in the development of the public catering infrastructure of the city;
4. Receipt of additional tax payments to the city budget.

What taxation system to choose for a restaurant

The organizational and legal form of the organization will be Limited Liability Company. The choice of this OPF is due to a number of advantages, including the possibility of acquiring a license for the sale of alcoholic products.

As a taxation system, it is planned to use the simplified taxation system (STS). The tax rate will be 15% of the restaurant's profit (the most favorable taxation option).

The restaurant will be open from 11:00 to 23:00.

At the moment, practical activities have begun to implement the project:

1. The LLC was registered with the local IFTS, the date of registration is March 2014.
2. A preliminary lease agreement for non-residential premises with a total area of ​​177 m2 in a multi-storey building has been concluded.
3. A restaurant design project has been prepared, a preliminary search for equipment suppliers has been carried out. Currently, the procedure for preparing permits is underway.

Description of products and services

The main concept of our establishment will be based on traditional Russian cuisine. In the price segment, the restaurant is designed for middle and lower-middle income levels. That is, for a wide range of consumers.

The restaurant menu will include:

• lunches;
• cold snacks;
• hot appetizers;
• salads;
• soups;
• hot dishes;
• dishes cooked on an open fire;
• side dishes;
• menu for children;
• Dessert;
• ice cream and sorbets.

Most of the dishes will be familiar to visitors, as such dishes are prepared at home. The average markup on a product in a restaurant will be about 250%.

The average check of the institution will be about 400 rubles.

The restaurant management will conduct a careful selection of food suppliers. At least 3 suppliers will be allocated for each product group.

Download restaurant business plan

marketing plan

About 50 thousand people live in the area where the institution will be located. Plus there are several large office and shopping centers. The potential range of clients - people aged 22 to 60 years old with an average and below average income. In percentage terms, the number of residents who meet the above criteria is about 15% or 7500 residents of the district. Of this number of residents, about 20% or 1500 people visit such establishments at least once a week.

Taking into account the fact that in addition to our restaurant, there are 2 more serious competitors within a radius of 500 meters, our restaurant can count on 30% of the catering market in this area. In numerical terms, this is about 500 people of regular visitors per week or 2000 people per month.

Since the estimated average check of our institution will be 400 rubles. the projected monthly revenue will be: 400 rubles. * 2000 people = 800,000 rubles.

However, taking into account the fact that a newly opened restaurant requires promotion and development of regular customers, the establishment will reach this income indicator only after 6 months of operation:

The planned annual revenue will be 7,350,000 rubles.

• Development of an advertising sign (banner);
• Distribution of leaflets, flyers;
• Website development - business cards with a description of the menu of the institution and the mode of operation;
• Advertising in print media, magazines;
• Promotions, use of coupons.

Choosing a restaurant space

The premises where it is planned to open a restaurant of Russian cuisine complies with all SES standards and fire safety standards. The design will be done in light colors, creating a pleasant atmosphere and comfort for visitors.

What equipment to choose for a restaurant

The main equipment will include:

• Thermal equipment (convection oven, combi steamer, pizza oven, stove, oven, etc.);
• Refrigeration equipment (refrigerator, ice maker, shock freezer);
• Technological equipment (mixer, vegetable cutter, meat grinder, blender, juicer, coffee machine, etc.);
• Neutral equipment (cutting and production table, exhaust hoods);
• Dishwasher;
• Scales.

In addition, kitchen utensils (gastro containers, pans, pots) and kitchen utensils (chopping boards, ladles, measuring utensils, spatulas, etc.) will be purchased.

It is planned to conclude an agreement with an accountant and a cleaning lady for the provision of services for a fee or to involve a third-party company (outsourcing) for these purposes. Estimated monthly costs for these purposes - 12 thousand rubles. The manager of the restaurant will be the individual entrepreneur himself. Be sure to read the article: How to hire an employee - step by step instructions»!

In addition, it is planned to conclude agreements with suppliers of products and services:

1. To ensure the safety of the restaurant, an agreement will be concluded with a security company and a “panic button” will be installed (5 thousand rubles);
2. Food and alcohol products will be supplied under contracts with wholesalers and manufacturers;
3. It is planned to conclude an agreement for the removal of garbage and solid waste with a commercial company (5 thousand rubles).

Financial plan

The opening of the institution will require investments in the amount of 2.04 million rubles. Of these, own funds amount to 640 thousand rubles and borrowed (bank credit) 1,400 thousand rubles.

The main monthly expenses of the restaurant will be wages (35%). In addition to wages, rent will be a significant expense for the company - 26% of all fixed costs. In third place in terms of costs will be insurance contributions for employees to non-budgetary funds (PFR and FSS).

The break-even point of sales with an average trade margin of 250% will be 485,800 rubles per month:

The list of all costs, including the calculation of gross and net profit, is presented in the table - forecast of income and expenses:

How much can you earn by opening a restaurant

The net profit of the restaurant for the first year of operation will be 1,263,100 rubles. In the future, profits will only increase, as the number of regular customers of the institution will also grow. The estimated net profit of the institution for the second year of operation will be about 3,500,000 rubles.

The profitability of the restaurant according to the calculations of the business plan is 21.5%. The payback of the project will come after 20 months of operation of the institution, which is a good indicator for such a business.

Recommended download restaurant business plan, from our partners, with a guarantee of quality. This is a complete, ready-made project that you will not find in the public domain. The content of the business plan: 1. Confidentiality 2. Summary 3. Stages of project implementation 4. Characteristics of the object 5. Marketing plan 6. Technical and economic data of the equipment 7. Financial plan 8. Risk assessment 9. Financial and economic justification of investments 10. Conclusions

Step by step plan to open a restaurant

The business project of opening a restaurant consists of the following stages:

• Carrying out marketing research.
• Drawing up a business plan (including financial issues, the company's marketing policy and options for solving force majeure problems).
• LLC registration.
• Finding premises, carrying out repairs and decorating the hall.
• Personnel selection.
• Purchase of furniture and equipment.
• Signing of labor contracts.
• Drafting contracts with suppliers, security firms, utilities and service companies.

Important point! In a restaurant, it is necessary to organize a consumer corner with a book of reviews and suggestions, as well as information for the institution's customers (telephone numbers of state institutions that control the activities of cafes and restaurants, legislative acts, etc.).

Which OKVED to indicate when registering a business for the provision of restaurant services

According to the all-Russian classifier of types of commercial activities, this line of business belongs to the category of enterprises with OKVED 55.30 (cafes and restaurants).

What documents are needed to open a restaurant

The legal activity of a restaurant in our country is possible only if the following documentation is available:

• Evidence of registering a business with the tax office, state funds and Rosstat.
• Licenses for the sale of strong alcoholic beverages.
• Premises lease agreements.
• Coordination with SES and fire inspection.
• Permits from local authorities.
• Staff contracts.
• Contracts with suppliers and service companies.
• Certificates and invoices for food products.

In addition, the employees of the institution working in the kitchen and the common room must have sanitary books.

Do I need a permit to open a restaurant

The considered direction of commercial activity cannot even be imagined without the sale of vodka, whiskey, wine and other alcoholic products. According to the legislation of the Russian Federation, an appropriate license is required for its sale. Read also a very useful article

PR= For a relative assessment of this indicator, it is necessary to calculate the financial safety margin: ZFP=*100%=8%, Conclusion: the company can withstand a decrease in sales revenue by no more than 8%. Table 9 — Variants of the development of events Forecast Risk factors Decrease in sales revenue (%) Optimistic High attendance, low inflation, lack of pressure from competitors, high solvency of the population 2-6 Optimal Low risk indicators, good attendance and revenue. 7-13 Pessimistic High inflation, low attendance, pressure from competitors from14 Conclusion The restaurant business is a special type of business that combines art and tradition, mechanisms of activity and experience of marketers, service philosophy and the concept of forming a potential audience.

restcon

Turnover per week (5 months) Day 265,000.00 rubles Evening 1,212,000.00 rubles Total 1,358,000.00 rubles Total per month 5,908,000.00 rubles Banquets: Cost of food and drinks 2,100,000.00 rubles Salary of employees 1,135,000.00 rubles Household needs 30 RUB 000.00 Utility bills RUB 60,000.00 Musical accompaniment RUB 150,000.00 Taxes RUB 400,000.00 Advertising RUB 80,000.00 Other RUB 100,000.00 Loan payment RUB 100,000.00 Total RUB 4,155,000.00 Number of banquet guests per month — 800 Turnover per month - 2,160,000.00 rubles Total turnover per month 8,068,000.00 rubles

Calculation of profitability of the restaurant.

How to Feed a Customer A variety of cuisines are now represented on the global restaurant market. Their number is hardly calculable, but in Belarus restaurateurs prefer to open establishments offering the so-called fusion cuisine, which is characterized by the addition of a light exotic accent to fully classic European dishes. Restaurants with the national cuisine of a separately selected specific country, with the corresponding menu and air, appear much less frequently.

Perhaps this is precisely the huge strategic blunder. “There is no restaurant of national Chinese cuisine in Minsk, and the domestic restaurant is the only one in the capital where real Indian dishes are offered,” says Vishal Jain. - At the same time, these two cuisines - Indian and Chinese - are the most common in the world. So, in Germany alone there are 13 thousand Indian restaurants, and in England there are more than 45 thousand.

The formula for calculating the profitability of an enterprise

Attention

The modern restaurant business is characterized by rapid development and a high level of competition for visitors. Therefore, it is necessary to develop not only the main strategy and style of the restaurant, but also small details that give the establishment a uniqueness and inimitability. Only with the formation of a well-developed concept and consistent integrated implementation of all components of the restaurant business, success in the development of the restaurant is guaranteed.

Restaurants play quite an important role in human life. In addition to satisfying physiological nutritional needs, “going out” to a restaurant has an important social function. Restaurants are one of the few places where all the senses work and generate an overall sense of satisfaction.

Taste, vision, smell, tactile sensations are combined in the assessment of food, service and atmosphere of the restaurant.

financial life

We calculate the profitability of a cafe when opening or changing the concept. First of all, we determine who your potential client is. Your institution will be for a certain circle of people united by common interests, a wide range of visitors is expected, or maybe it will be a closed institution. Having found out the needs of our client, we proceed to the development of the concept and design. What will attract the client in the future. Add alcohol to the menu.

The sale of alcohol is taxed at thirteen percent. But when calculating the profitability of a cafe, do not forget that this is up to fifty percent of income per month. And don't skimp on this article. How to calculate the profitability of a cafe, taking into account the features of expanding the menu.

Here the question is about how, by making appropriate changes to the menu, to increase the profitability of the cafe. Much depends on the consumer you are targeting.

How to calculate the profitability of a cafe

According to the data provided by one of the largest banks in Russia, a well-conducted advertising campaign and high quality of service make it possible to ensure an influx of customers, and this will make it possible to repay the loan within three to four months. Service. Regular customers are only in the institution where quality service is provided. It is not necessary to take a person with experience, the main thing is his sense of tact and willingness to work.

Preference is given, as a rule, to young people. The staff must understand that the better and faster the client is served, the higher his earnings. Advertising is the key to success. You don't have to spend big money on advertising. Periodically conduct a promotion with the distribution of flyers.
Before you open a cafe, announce this event, hold promotions and tastings on the opening day.

Business plan for opening a cafe, bar or restaurant

Info

Example of calculating the profitability of production To calculate the profitability of production, the following indicators are needed: total cost (TC) and profit from sales (PR). The data are presented in the table. Indicator Enterprise 1 Enterprise 2 Value, rub. Revenue (TR) 1,500,000 2,400,000 Total cost (TC) 500,000 1,200,000 Sales profit can be calculated as the difference between revenue and total cost.

PR1=TR-TC=1,500,000-500,000=1,000,000 rubles PR2=TR-TC=2,400,000-1,200,000=1,200,000 rubles Obviously, the second enterprise has higher revenue and profit from sales. In terms of absolute indicators, the effect of the second enterprise is higher. But does this mean that the second enterprise is more efficient? To answer this question, it is necessary to calculate the profitability of production.

Ready-made restaurant business plan with calculations

A well-thought-out format, a promoted brand, attentive service and high-quality cuisine - all this is a guarantee of future success. The average calculation of the profitability of a restaurant with 60 seats. Initial Costs Paperwork $1,500 Technical Equipment and Repairs $250,000 Income and Variable Costs upon completion of work Rent and Utilities without Ownership $5,000 (plus rent of 180 m2 at $20/m2 = $3,600) Taxes and Salary $12,000 Foodstuff $20,000 Advertising $1,500 Household Costs $1,000 Val New revenue $60,000 Profit before taxes $20,500 Average payback period - 3.5 years Where to start? - It is necessary to start with a clear understanding of the concept of the restaurant, - says Yuriy Ananchuk, director of Restaurant Consulting.

But the high quality of products and the expansion of the range will undoubtedly attract visitors. First of all, expand the range of juices, it may be worth introducing fresh juices, as well as mineral water, instant and brewed coffee, and tea on the menu. Many establishments should not open their kitchen. Delivery of hot meals can be arranged from neighboring establishments or small, possibly family-owned businesses that will provide your cafe with hot food.

Do not forget, also about the possibility of expanding the range through semi-finished products. How to calculate the profitability of a cafe, taking into account external investments. Large banks, as a rule, are ready to provide a loan both to an entrepreneur who is ready to open a cafe, and when changing his concept.

In the denominator, the indicator whose profitability needs to be found is the total cost (TC). The full cost consists of all the costs of the enterprise: the cost of materials, semi-finished products, the wages of workers and AUP (administrative and managerial personnel), electricity and other housing and communal services, workshop and factory costs, advertising costs, security, etc. The largest share in the cost is materials, so the main production is called material-intensive.

Profitability of the cost price shows how many kopecks of profit from the sale will bring one ruble invested in the cost of production. Or, measured as a percentage, this indicator reflects the percentage of efficient use of production resources. This indicator can be calculated both for the entire enterprise and for workshops and types of products.

How to calculate the profitability of a cafe example

RESTAURANT SUCCESS FORMULA We all see how rapidly the restaurant business is starting in the Russian Federation and Ukraine, looking at this, many people think about the super-profitability of this business and have a great desire to realize themselves in this market segment as a restaurateur. Realizing that in Belarus there is an "unplowed field" for its development. So the thought arises - why should I not try! Why not invest in such a successful business.
REBRANDING, WHEN A CHANGE OF IMAGE IS NEEDED It is believed that the nature of restaurant project rebranding, in other words, the transformation of the concept, accompanied by a change in the name, internal policy, interior, menu, service standards, much more often has one of two bases: strengthening the market struggle or lowering (absence) the profitability of the institution.

How to calculate the profitability of a cafe example with calculations

The price of designer favors in Minsk ranges from $15 to $70 per square meter and strongly depends on the tasks and professionalism of the specialist, which are set by the owner of the business. As Minsk restaurateurs say, in the capital it is possible to find good craftsmen who can convey the flavor and atmosphere of any, except for the most exotic country. But the chairman of the board of directors of the Taj restaurant, Vishal Jain, has his own conclusion on this matter: - In order to open a restaurant of national cuisine, you need to understand the culture, the craftsmanship of the country whose corner you want to create.
Based on this, we attracted Indian experts and brought accessories and decor elements from India. I personally participated in the creation of the design. As a result, we designed a domestic restaurant in the style of Indian hi-tech in order to show Belarusians a different India, and not the one they are used to seeing in good Indian films.

In this article, I would like to talk about some amazing ideas, thanks to the use of which you can increase the number of visitors to your establishment (cafe, bar, restaurant) several times and, accordingly, increase profits. Well, let's not rush, let's go in order.

So, you have some kind of catering and recreation establishment (cafe, bar, restaurant) and your establishment, as often happens, does not have enough customers. And of course, you want to increase attendance and, thereby, increase the profit of your establishment. You and I will talk about this further:

IDEA #1

To increase the number of visitors, you can divide days or weeks into cuisines of different countries. Indeed, some customers adore the cuisine of one country, for example, they cannot live without borscht, others love dishes from the cuisine of another country, for example, they cannot live without something spicy, such as chili pepper. Change the surroundings and decor of your restaurant each time, change the clothes of waitresses and bartenders, change the way you invite visitors, etc.
Let's say you want to organize a week of "Hawaiian Cuisine". In Hawaii, when visitors meet, beautiful necklaces of flowers and fruits are hung around their necks. Why don't you greet your visitors with the same gesture? Put up multiple posters of beach, ocean and palm trees. Put a palm tree in a pot in the center of the cafe hall, dress the waitresses in beautiful open outfits. It all depends on your inspiration... You'll see, the number of visitors will definitely increase!

IDEA #2:

Many of you most likely know such a person as Artemy Lebedev - the owner of one of the highest paid web studios in the country. He does not disclose his fees, but he shares amazing ideas for increasing business profitability. In addition to the web studio, he has one excellent restaurant, the attendance of which at one time began to plummet. Literally in one day, he was able to double the profit and the number of visitors! The cost of this upgrade was only 20 rubles! What ingenious scam did he pull off to increase the number of visitors, while spending almost no money? He just... changed the sign at the entrance! Previously, his institution was called "Restaurant", after that it became known as "Cafe". The brilliant idea brought him a record profit the very next day. He didn't change the dishes, he didn't change the atmosphere of the restaurant, he didn't change the prices of the dishes, he just changed the sign.

IDEA #3:

Create your own business religion. Such a religion is used by such great companies as IBM, Microsoft and Google. Why not use this method in the restaurant business? Dictate your religion everywhere, believe in it and force others to believe in it!
Mcdonald's once created its own religion, now it is one of the most visited places in America. Every year, Americans spend about $ 110 million on food, much more than on entertainment, recreation and travel. Who can make hamburgers better than McDonald's? Most likely, many, only they will not be able to sell them. They believe in this company, which means they trust it, that's all!

IDEA #4:

Make your establishment unique, not like all other establishments. The easiest way is to come up with a mascot for the establishment. Remember how much the octopus Paul, who predicts the outcome of football matches, brought to his restaurant? Millions! Come up with your own restaurant mascot and you will see - people will come to see or take a picture next to the mascot! All of these ideas will bring you an increase in the traffic of your modest restaurant, but know that you can achieve the greatest effect only when you use all these ideas together.

Good luck with your business! And remember: brilliant ideas are all around us. The automation of the restaurant business, which will be carried out by the specialists of our company, will help to complement the genius.

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* Calculations use average data for Russia

How can a mini-cafe bring in a maxi-income? In this article, we understand all the intricacies of the restaurant business, plan a budget and share secrets on how to earn more than 200 thousand rubles a month.

A cozy, authentic cafe can become a favorite meeting and leisure place for many people. Despite the abundance of such establishments, not all of them find regular customers and are forced to close. This is due to poor planning, management errors and ignorance of the nuances of the business. To avoid such mistakes, we have prepared a detailed guide to opening a cafe from scratch.

Market analysis and idea development

Every year the culture of public catering develops more and more actively. The demand for eating out is growing, and behind it the number of establishments, the variety of offers. As a result, an active and very capacious public catering market is being formed, which is not afraid of even the financial crisis. Statistics note that during a period of economic instability, Russians, although they save on food outside the home, do not refuse it at all. From which the conclusion follows: the sphere of public catering is very relevant and promising.

The prospect of high and stable profits brings many players to the market who have to work in a highly competitive environment. Nevertheless, participants in the restaurant business find their customers, because everyone has different gastronomic preferences. Restaurants of national cuisines, bars, pizzerias, burgers, dumplings - choose what you like.

Today we have chosen a mini-cafe and will tell you how to turn 100 sq.m. to a source of income.

Increasing sales without investment!

"1000 Ideas" - 1000 ways to stand out from the competition and make any business unique. Professional kit for developing business ideas. trending product 2019.

The zero stage of opening a mini-cafe should be the definition of the concept. When the market offers many different establishments, only those who offer an interesting concept and are ready to surprise can stand out and attract their customers.

RBC statistics will help determine the direction, which reflects the structure of the domestic catering market. From this information it is clear that the competition in the field of cafes with national cuisine will be much higher than, for example, dumplings. If you are new to business, we recommend choosing a niche that is more open. Although if you have an interesting idea that will definitely “shoot”, it is possible to gain a foothold in the popular direction.

Figure 1 - The structure of the public catering market in the context of the concepts of the institution (data from RBC)

Development of the concept of the institution

Let's start by choosing a cafe concept. When solving this issue, one should clearly understand what kind of institution its owner wants to have and for whom he wants to open it. These positions are key and determine the future of the institution. It will depend on them:

• definition of the target audience;
• choice of premises;
• menu;
• form of customer service;
• territorial location;
• competitive advantages.

The scope for imagination is truly limitless. You can focus on the original cuisine or create a cozy, creative environment. You can choose a specific theme of the institution, come up with an original way of serving or serving dishes, serving guests.

The main thing to remember is that any idea must be well thought out and calculated.
The concept of a restaurant includes all components of the enterprise's activities: the choice of the format of the institution, the target audience, location, promotion, menu, type of service, necessary equipment, production process technology, etc.

For example, if you plan to open a family cafe, then it is better to locate it in a residential area and develop a children's menu. If the chosen location is located near an office center or a public institution, the cafe should have a sufficient number of seats and a wide selection of snacks, while the design does not play an important role. And if it is planned to open a thematic institution, for example, a cafe based on the film, then significant investments in the design of the premises will be required.

Therefore, the concept of the institution is a single whole, the foundation on which the entire business is built.

Finding a suitable location, planning renovations

For any catering establishment, the right location plays an important role. The search for a room for a mini-cafe is determined by a number of important nuances. One of the most common options is non-residential premises, equipped on the ground floor of a multi-storey building. Its location itself is not so important, although it must meet certain requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with the competent organization of the institution itself, the location can be somewhat neglected and save on the cost of rent. The main condition for the location of the cafe is the convenience and safety of the entrance or approach to the establishment.

But for the premises of the future cafe there are more requirements, it should be selected especially carefully. Each room intended for a catering establishment undergoes a thorough check by state bodies - a sanitary and epidemiological station, Rospotrebnadzor, and a fire inspectorate. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with the standards of the working area, finishing materials, organization of food storage, etc. In addition, the functionality of the premises should be assessed - the possibility of redevelopment, the availability of all communications (water supply and sewerage, electricity, gas) that will ensure the smooth operation of the institution. Particular attention should be paid to the power of electricity, since food equipment consumes a lot of electricity.

Ready-made ideas for your business

Another frequently asked question is whether to buy a room or rent it out. As practice shows, at the initial stage it is not advisable to buy a building. It is better to direct the initial investments into the acquisition of good equipment, the creation of an attractive interior, and the promotion of the institution. However, when drawing up a lease agreement, it is recommended to immediately stipulate the possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will be unprofitable for you to move to another place in a year or two: firstly, you will have to spend a significant amount on moving; secondly, the loss of a "promoted" place can deprive the establishment of a share of the clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

The area of ​​the room depends on how compactly the clients will be accommodated and on the total capacity. We agreed that the mini-cafe will fit on 100 sq.m. From this area, you need to subtract 35 sq.m., which will be occupied by the kitchen, 10 sq.m. – utility rooms, 3 sq.m. - bathroom. That is, we will have 52 sq.m. for the hall for visitors. What can be placed in this area? A cozy coffee shop or a pastry shop, a themed restaurant with a beautiful interior, a self-service snack bar like dumplings or pancakes.

Depending on the layout and method of arranging furniture, from 20 to 40 people can freely accommodate in such a room.

Ready-made ideas for your business

The average rent for a normal room for a mini-cafe is about 50-70 thousand rubles, depending on the location and features of the room.

It advises to pay attention to the premises in which catering establishments used to be. This will avoid unnecessary expenses and speed up the process of opening a cafe. Now you can find many options for suitable premises, in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the hall is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits will be greater. It's easier than starting everything from scratch.

Also, when choosing a room, you should be guided by how the interior of the cafe is supposed to be. Different concepts will require different planning solutions.

In the process of repair, you need to focus, first of all, on the convenience and comfort for visitors. After all, a cafe is a place to relax and have a good time. And the atmosphere should be appropriate, so you should pay attention to the interior of the institution. It is desirable that each table be in relative isolation from each other, because the privacy of the company is also a kind of comfort.

Ready-made ideas for your business

The interior of the institution plays not only an aesthetic role, but also allows you to create "chips" of the institution, a memorable corporate identity. This makes the interior an effective tool in promoting a catering establishment. It is better to entrust the creation of the interior to a professional designer. Then it will be possible to create a unique space in the bar where people want to spend time and where they want to return.

Renovation costs can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is quite difficult to name the exact amount of repair costs. The average cost of repair and decoration of the premises is about 200 thousand rubles.

For any catering establishment, especially small cafes, a properly selected room plays an important role. A cafe should be located in a crowded place: markets, parks, near shopping and entertainment complexes or inside them, near business centers, office buildings and educational institutions, on the main streets.

When choosing a location, you should also take into account the presence of competitors nearby. When studying the competitive environment, you need to pay attention to prices, services offered, quality of service and menu.

Here is a classic list of requirements for an ideal cafe location that every restaurateur should know:

Entrance from the street. The line of houses from the highway is the first.

Close to pedestrian or car traffic.

Crossroad location. Purpose: the windows of the cafe immediately face TWO streets, which is what advertises the establishment. Ideally, if at the same time from each street you also build your own separate entrance.

Proximity to transport stops.

Beautiful design of WIDE windows. The more convenient it is for a person sitting in a cafe to look at the street from the window, the more popular the cafe.

Avoid "mazes" indoors. This puts an unpleasant psychological pressure - discomfort. The hall should be a simple and uncomplicated rectangle, or better, a square.

Avoid rooms with low ceilings. The ceiling must be at least 3 meters. Other options (minus the height of the ceiling) will attract an exclusively marginal audience to you.

Nice view from the window.

First floor.

Collection of necessary documentation

Having decided on the premises for the future cafe, you need to start collecting all the necessary documentation. This process is quite laborious and includes several directions. For convenience, we will consider each separately.

Organization registration. You can issue an individual entrepreneur or LLC - there are no special nuances here. As a type of activity, according to the new classification of OKVED, one should choose 56.10.1 Activities of restaurants and cafes with full restaurant service, cafeterias, fast food and self-service restaurants

Preparation of documents for the premises

Registration of the cash register and its registration with the tax authorities.

Obtaining permits from the SES and the fire service.

Registration of all necessary documentation in the sanitary and epidemiological station, which is required to start the work of a public catering establishment.

If the cafe does not plan to sell alcoholic beverages, then the purchase of a license is not required. If the menu includes alcohol, then you will have to issue an appropriate permit. Many cafes refuse to sell strong alcohol, because the license is not cheap.

Purchase of equipment

The specific list of equipment depends on the concept of the institution and the menu. For example, for a sushi bar, you should purchase a special sushi table, for a pizzeria - expensive ovens, etc. Therefore, it is impossible to provide an exhaustive list of equipment. However, Table 1 contains the main items that can be useful in the kitchen of any catering.

Table 1 - An approximate list of equipment for a mini-cafe

Name	Cost, rub.
Thermal equipment:
combi steamer
Electric stove with oven
Refrigeration equipment:
Refrigeration cabinet
Freezer cabinet
Refrigerated table
ice maker
Auxiliary equipment:
Meat grinder
vegetable cutter
Juicer
coffee machine
Equipment for cleanliness and order:
2 washing baths
Production wall and island tables
2 racks
Waste collection island table
Crockery and kitchen utensils:
Kitchen tools
Dishes for visitors

To save on equipment, you can purchase it "from hand". However, you should be careful with this, since there is a risk of running into unscrupulous sellers and buying equipment that will quickly fail. Nevertheless, you can often find offers on the market when an entrepreneur who closes an unprofitable business sells high-quality equipment as a set at the lowest price.

In addition, you will need to purchase furniture. The cost of furniture and decor of the mini-cafe will be about 150 thousand rubles.

Menu planning, sourcing

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of a dish, you will need a technological map, which is also necessary to obtain permission from the SES. The technological map indicates the consumption of products per serving and the volume of this portion.

When the menu is ready, you should decide on suppliers and establish supply channels. What can be the categories of suppliers for cafes:

supplier of meat, poultry, fish;

supplier of fresh fruits, vegetables and herbs;

tea/coffee/beverage vendors

grocery supplier.

It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the establishment with branded utensils and inventory.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, the transport costs for the supply of ingredients are borne by your production. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The required amount of raw materials is determined based on the menu, the technological map of the preparation of products and the expected sales volume. It is important that the recipes of the dishes comply with GOSTs or separately adopted specifications.

Since in restaurant practice there is often a supply agreement with deferred payment terms, the initial investment in working capital should not exceed 30% of the total cost of dishes of the first billing month. You can learn more about the organization of supply and work with suppliers of cafes and restaurants from this article.

We are planning a promotion

The advertisement is engine of the trade. Advertising for cafes is a supplier of customers. Therefore, it is worth paying special attention to the development of a marketing strategy. It will be formed depending on the concept of the institution, target audience and budget.

What should a marketing strategy include? Development of the name of the institution, its logo and corporate identity; organization of an advertising campaign (promotions, promotion tools).

A bright and memorable name will allow you to distinguish the institution from the many offers on the catering market. Services for the development of the corporate identity of the institution will cost an average of 10,000 rubles. A catchy, eye-catching sign, including its installation, or window dressing, will cost about 30,000 rubles.

To promote the cafe, you can use various marketing tools: promotional videos in the cinema; promotion in the network; sponsorship participation in mass cultural projects; installation of billboards and signs; distribution of business cards, flyers or booklets with menus; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on.

Also an effective method is advertising on social networks targeted at young people. Within the framework of social networks, you can hold a “happy repost” campaign, a “competition contest”, etc. This tool is aimed at attracting an additional audience. You can also provide for a "happy hour" promotion - the time during which the institution offers discounts, a special menu, etc. The use of this promotional tool should be subject to the following recommendations:

planning an action for weekdays;

increasing the price of the most popular menu items to cover the difference in costs;

a short and understandable slogan for the action;

one group of drinks or food participating in the promotion;

tracking stock performance.

The use of one or another tool depends on the target audience of the institution and the budget of the project.

On average, about 50 thousand rubles should be pledged for promotion in order to quickly gain an audience.

Determination of the format of service and recruitment

Before determining the required number of working staff, you should choose the format of service in your institution. This may be the principle of a cafe with a menu and waiters, self-service with cashiers, or a prototype of a traditional canteen. Everything again rests on the concept of the institution.

For a mini-cafe for 30-40 seats, you will need to hire:

4 waiters (shift work);

4 cooks (shift work);

2 cleaner-dishwashers (shift work);

administrator;

accountant-cashier (outsourcing).

Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, and work at one or more kitchen stations, depending on the distribution of responsibilities.

Waiters take orders in the hall, provide customer service, monitor the cleanliness of the hall, set the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

Dishwashers are responsible for the use and maintenance of dishwashing equipment, keeping dishes, kitchen and hall clean.

The accountant keeps financial records of all transactions and works remotely.

The administrator organizes the workflow, hires and manages staff, is responsible for marketing policy, monitors the ratio of profit and loss, accepts and schedules reservations and pre-orders, and supervises the work of staff. The owner of the establishment himself can act as an administrator in order to reduce costs. When things go smoothly at the cafe, you can delegate these powers to a hired employee.
Please note that the cafe is open seven days a week, so you need to provide employees with a shift work schedule.

Requirements for the staff of a public institution:

all employees must have sanitary books with appropriate marks;

cooks must have professional education and work experience;

all employees must be instructed before being admitted to the workplace, study the safety instructions for operating the equipment.

The size of the payroll with such a state will be about 220 thousand rubles.

Calculation of income and expenses

At this stage, we answer the most important question - how much does it cost to open a mini-cafe from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a particular region and a particular idea.

Table 2 presents the initial costs of the project. Thus, to open a mini-cafe, you will need about 850 thousand rubles.

Table 2. Initial investment for opening a mini-cafe

In addition to the initial costs, the project has monthly costs that should also be planned. Monthly costs are divided into variable and fixed costs. Variable costs consist of the costs of the ingredients used in the preparation of dishes, as well as the payment for the capacities consumed in the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade margin of 250%.

Fixed expenses consist of rent, utilities, payroll, advertising, taxes, and depreciation. The amount of depreciation is determined by the straight-line method, based on the useful life of fixed assets in 5 years.

Table 3. Fixed costs

Now let's calculate how much a mini-cafe can earn? With a capacity of 30-40 people and a hall occupancy of 70% per month, visitors can be expected. With an average check of 800 rubles per person, the monthly revenue will be 672,000 rubles, and the net profit will be approximately 200,000 rubles. With this level of profit, the initial investment can pay off in six months. In this case, the profitability will be 43%. For catering establishments, the maximum payback period is 2-2.5 years. Therefore, the prospect of recouping the business within the first year is quite optimistic.

Risk accounting

Every type of business has inherent risks. What difficulties can you face when opening your own institution? Mini-cafes can have serious problems, so you should predict them in advance and develop measures to eliminate them.

poor choice of location and bar premises. Visit traffic may be overestimated or the competitive environment underestimated. When choosing a room, some nuances that will appear during work may be missed. Therefore, it is necessary to carefully approach the analysis of the outlet and take into account various factors;

increase in prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increasing costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all necessary conditions that provide for the liability of the supplier in case of their violation;

competitor reaction. Since the catering market is quite saturated and the competition is high, the behavior of competitors can have a strong influence. To minimize it, it is necessary to form your own client base, constantly monitor the market, have a customer loyalty program, create competitive advantages and unique offers;

Refusal to provide rental premises or increase the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease and carefully choose the landlord;

falling effective demand. This risk can be mitigated by developing effective loyalty programs that include discounts, happy hours, etc.;

problems with personnel, which means low qualification, staff turnover, lack of motivation of employees. This may lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the institution. The easiest way to mitigate this risk is at the recruitment stage, by hiring employees who meet all the requirements. It is also necessary to provide for a system of bonuses for personnel;

equipment failure and production downtime. To mitigate the risk will allow regular maintenance of equipment in order to maintain its performance;

food spoilage due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Food surpluses can arise for two reasons: firstly, due to the low level of sales and the unpopularity of certain dishes; and secondly, due to errors in sales forecasting. It is possible to reduce this risk through competent planning and forecasting, reviewing the assortment, and excluding unprofitable dishes from the menu. Food storage errors, breakdown of refrigeration equipment can lead to food spoilage. It is possible to avoid this threat by training personnel and monitoring their work, as well as regular maintenance of equipment;

a decrease in the institution's reputation among the target audience due to errors in management or a decrease in the quality of services. It is possible to mitigate the risk with constant monitoring of product quality, receiving feedback from the institution's customers and taking corrective measures.

By drawing up a detailed business plan, competently organizing work at each stage of the project implementation and foreseeing the main risks, you can build a profitable and promising business in the field of catering.

Like any business, a mini-cafe has its advantages and disadvantages. The main advantage is the increased demand for eating out, the establishment of a culture of catering and a high margin on products, which provides significant profitability. The negative point is high competition in the market, large start-up capital, difficulties in paperwork, the need for constant participation of the owner in business processes.

However, the growth in popularity of small, authentic establishments and the fashion for cozy spaces with beautiful interiors leave room for businessmen to realize their potential: not only entrepreneurial, but also creative. The key to success is to come up with an original concept that will distinguish your institution from competitors. However, one idea is not enough. The implementation must also be at a decent level so that customers want to come back to you.

If you manage to win your consumer, then a mini-café can start profitable work in 3-4 months after opening, and the initial investment will pay off within a year. Mini-cafe is able to earn more than 1 million rubles a year.

Get up-to-date calculations for a business plan

In any situation, there are always opportunities. Using the example of one metropolitan cafe, we will tell you how you can triple income in a few months and attract visitors, despite the crisis.

To the question "How are you?" now many answer simply - "Crisis, you understand." Such a response from an employee may mean his dismissal or a drop in income, from a freelancer - a reduction in the number of orders, from a businessman - a decrease in profits and even losses. Such a global crisis, of course, has affected almost all compatriots - only 16% of Russians say that nothing has changed in their lives and wallets over the past 1.5 years.

But sometimes things go badly outside the systemic crisis - these are personal problems of a company, entrepreneur or individual. If initially everything goes wrong and there is inefficiency, then in difficult times it will be bad at all. You must always develop. So let's see how you can significantly increase the income of a cafe with minimal investment.

Initial data

Cafe "Black Cat" in one microdistrict of Moscow, there are several other competitors nearby: one of them is a fast food chain point, the second is a bar open until the morning, and several other small catering outlets offering their menus during the day.

Things were not going well in the "Cheka", it was necessary to urgently introduce anti-crisis measures, more precisely, measures aimed at improving the efficiency of work. At the time of the start of the experiment, the average daily revenue was 10 thousand rubles, the average check was 300 rubles, that is, about 30 people came per day. Everything was in order with the kitchen and prices, at first glance, it was not possible only to “lure” new customers.

The owners of the Black Cat cafe tried to “shake up” the situation and allocated money for advertising - 75 thousand rubles at a time. We spent them on distributing leaflets, ads in social networks and in the local newspaper. According to advertising, only 2 (!) Clients came within a month.

Something had to change, and quickly.

Working Ideas to Attract Customers to a Cafe

Management brainstormed among employees and applied their ideas to make a difference. Only those solutions were chosen that cost the minimum - there was no extra money. For 2 months, it was possible to increase revenue by 3.5 times, and net profit increased by 5 times. What proposals "shot"?

Business lunches with the right positioning

The cost of a complex business lunch in a cafe is 300 rubles. Not a very tempting offer, people rushing to have a bite to eat at lunchtime are used to smaller numbers. Therefore, the prices for lunch of the day were indicated on the pavement sign “by article”. The announcement that in the cafe today borscht for 39 rubles and salad for 59 rubles led many hungry people.

And already inside, they themselves examined the appetizing photos of the menu, appreciated the comfort of the place and also took the main course with a side dish or tea and coffee with dessert. In general, all this cost 300 rubles, but the client chose only those positions that attracted him. Although the average bill “dipped” a little, there were much more visitors during the lunch period (from 11 am to 4 pm), which allowed increasing revenue.

It took a minimum of expenses - it was just necessary to rewrite the announcement of a business lunch.

Advertising in the neighborhood

There were no office and administrative buildings near the cafe, only beauty salons, a car service center and a center for children's creativity. An agreement was reached with these organizations to place cafe advertisements on their territory - just small business cards indicating the cafe on the map of the microdistrict. Husbands, waiting for their spouses from beauty treatments, dropped in to a cafe to have a bite to eat; parents, taking the child to the circle, could drink coffee with dessert and work on their laptop; and car owners, handing over the car for repair for an hour or two, calmly “killed” time under the seagulls or also ordered something significant from the menu.

Of the costs - an additional circulation of business cards.

affiliate program

In addition, a partnership agreement was concluded with these neighboring companies and all their employees, upon presentation of corporate bonus cards, received a 5-10% discount. As a bonus, they received a business lunch menu for the whole week in advance and knew exactly what was in the cafe today. They went to lunch sometimes alone, sometimes with a whole team, but this also contributed to an increase in the flow of orders, both for the lunch menu and for dishes from the evening menu. The number of loyal customers immediately increased by a couple of dozen people.

Expenses – decrease in profits due to discounts for the staff of "friendly" companies, which was offset by increased turnover.

Promoters with coupons

The new edition of the flyers did not just tell about a cafe nearby, it included a specific offer for a potential client - a coupon for two cups of coffee or tea when ordering dessert. Now advertising materials were not sent to the nearest trash can, new customers came to the cafe with them, if they were satisfied with the atmosphere, interior, prices and choice of food and drinks, they subsequently returned repeatedly.

Expenses - 20-30 rubles (the cost of two drinks) for each attracted client who pays for a dessert worth 100-150 rubles, and can also stay in a cafe for dinner or even become a regular visitor.

Two months later, the revenue of the Black Cat cafe exceeded one million rubles a month (an increase of 350%). For a small establishment with 8 tables, operating exclusively during the day and without alcohol, located in a residential area surrounded by several competitors, this is a good result. Now you can try other ideas to increase revenue and attract customers that will allow you to get even more, without a significant increase in advertising costs. This is possible, as practice has shown.