How to organize the work of the dining room. Registration of documents and permits

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Guidelines for obtaining a sanitary-epidemiological conclusion

1. To open trade, catering, small-scale enterprises, it is necessary to obtain a sanitary and epidemiological conclusion for trade, catering services in the territorial administration Federal Service on supervision in the field of consumer protection and human protection on _________________. For this:

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

What documents do you need to open your own canteen?

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

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

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

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

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

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

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

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

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

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

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

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

The main thing is to choose the right format

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

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

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

Business idea - How to open a canteen

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

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

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

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

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

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

Finding appropriate place, study the work of your potential competitors located within a radius of 15-20 minutes on foot. However, you may not apply special attention to restaurants. You should be concerned about inexpensive cafes, other eateries, street food outlets and shops selling reheated convenience foods. It is important to find what will become yours competitive advantage. Better food, faster service, and even just clean tables and a tidy room can all win you loyal customers.

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

Equipment and personnel

The staff of a small dining room should include:

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

You will also need the services of an accountant.

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

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

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

When thinking about what it takes to open a canteen, don't forget the possible costs of redecorating and the minimum design of the hall itself, as well as an annual prepayment for the rental of the premises.

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

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

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

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

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

What documents are needed to open a canteen

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

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

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

We develop business

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

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

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

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

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

Below is the main list of documents.

1-Constituent documents

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

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

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

— application for state registration (form Р21001);

- copy of the passport;

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

To register a legal entity:

— application for state registration (form Р11001);

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

— founding documents(originals or notarized copies);

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

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

2-Documents for the right to use the premises

In your case, a lease

3-Permits and documents

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

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

Registration of a passport for a sign of an object;

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

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

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

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

Agreement with prof. dezostation department for deratization and

pest control measures (to combat rodents and flying

insects);

When receiving products from another enterprise, have supply contracts

products;

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In this article, we will look at promising direction business, as the creation of catering points, namely a canteen, student or located at the enterprise, is not important, the main thing is small size, places for 50. We will try to provide you ready business dining room plan approximate prices for some expendable materials and with specific advice on how to do business in the modern Russian realities.

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

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

Prerequisites for starting a business

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

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

Ready-made company development plan

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

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

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

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

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

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

Company registration

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

Price policy

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

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

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

Study of local characteristics of the market and competitors

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

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

Plan of the production part of the institution

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

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

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

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

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

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

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

Employees

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

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

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

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

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

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

Advertising company and the discovery itself

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

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

All necessary documents for opening a public catering enterprise

Canteen financial plan

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

Attachment structure:

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

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

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

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

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

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

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

Prospects for opening a canteen in a crisis

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

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

*Data 2013

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

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

Canteen formats have their own characteristics (see Table 2)

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

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

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

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

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

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

How to attract additional funds for the opening?

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

Choice of legal form

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

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered the most profitable and easiest to account for, but many entrepreneurs choose STS income reduced by the cost.

What requirements must the dining room meet?

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

Coordination with Rospotrebnadzor

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

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

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

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

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

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

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

Personnel Requirements

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

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

Conclusion

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

Questions and answers on the topic

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World trends in the development of canteens

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

1. HEALTHY FOOD

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

2. "CREATE YOURSELF"

Catering at the enterprise. How to open a canteen?

3. COFFEE HOUSES AND CHILOOUTS

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

4. VENDING

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

5. FOOD PROCESSING

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

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

6. BREAKFAST ALL DAY

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

7. CUSTOMIZATION

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

8. INDIVIDUAL MENU

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

9. AUTOMATION OF PROCESSES

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

10. TAKE AWAY. ALL DAY LONG

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

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

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

 

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

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

Prospects for opening a canteen in a crisis

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

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

*Data 2013

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

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

Canteen formats have their own characteristics (see Table 2)

Table 2. Format by Type, Location and Range*

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

The profit of the institution directly depends on the quantity and quality of the services provided. However, the service line also depends on the concept. Let's compare the capabilities of the three most popular canteen formats (see Table 3)

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

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

How to attract additional funds for the opening?

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

Choice of legal form

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

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

What requirements must the dining room meet?

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

Coordination with Rospotrebnadzor

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

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

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

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

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

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

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

Personnel Requirements

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

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

Conclusion

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

Twenty years ago, most canteens worked inside large industrial facilities, government agencies, schools or universities. These were secure facilities that no outsider could get into. Now the situation has changed - canteens are becoming more "folk". It's popular and inexpensive way it’s okay to have lunch or hold some kind of event with the whole team. And it's pretty interesting business which is becoming more relevant due to the outbreak of the crisis.

Types of canteens

Dining room opening - not easy, but profitable business, which, with the right approach, fully pays for itself in a year and a half.

Canteen is a profitable and profitable white business

Canteens are divided into two types:

1. Closed.
2. Open.

Closed canteens work to provide food for a certain team. The option is interesting, but it is not easy to launch such an institution. Open dining rooms serve a large number of incoming visitors. This is the most dynamic way of working.

Also, catering establishments are classified according to:

• location (office, school, hospital, freestanding);
• principle of operation (closed type, on semi-finished products, pre-cooking kitchen);

• type of customer service (waiters, self-service, distribution line);
• payment type (non-cash, cash, credit cards).

Note:in most cities there is an acute shortage of quality canteens. Many people would not mind having a full lunch or breakfast in a cozy place at an affordable price.

Bankers almost always positively consider the decision to provide a loan to open a canteen, since this is a completely transparent, legal and profitable business.

Dining room pros and cons

The canteen operates on a simple principle - to provide a large flow of people with quality food in the shortest possible time. On average, a person spends no more than 15 minutes in the dining room, while average check is 200 rubles.

This speed is achieved through a set menu: visitors are offered a choice of several first, second and third courses, already prepared by the chef. This solution has certain advantages:

1. High throughput, no queues.
2. The minimum number of staff (savings in wages and taxes).
3. Predictability and “planning” of cooking.
4. An easy way to pay visitors.
5. Practical use of free space and equipment.

A small dining room requires a minimum of staff and investments

It also has one serious drawback: the lack of a wide range of dishes. The visitor can order only what is available - they will not cook separately, as in a cafe.

The most suitable job

The most convenient type of dining room is considered to be a classic free-flow with a reception. bank cards and cash. Free flow is self service. Ready meals are displayed in showcases, and the visitor, passing by them, chooses the ones he likes and goes to the checkout. At the checkout, he literally pays off in a few seconds and goes to the hall to have lunch. This is a very practical mode - no one imposes a choice of dishes on the client, waiters are not needed for such work, the calculation is instantaneous. No queues, delays or misunderstandings.

Note:the dining room differs from cafes and restaurants in its format. People come here to eat, not to rest.

Step-by-step instruction

So, how to open a dining room: where to start? First of all, a business plan is drawn up, a suitable premises, employees are searched for, and a market analysis is carried out. Canteens are recommended to be opened near office buildings, business centers, large enterprises, near key public transport stops and in other crowded places. After that, you need to do the following steps:

1. Concept development. Think about how much space the dining room should occupy, in what style you will decorate it, draw yourself a portrait of the average visitor to study his needs and opportunities.
2. Find a supplier of canteen equipment. Often, large suppliers also offer the service of designing premises.
3. Develop a design project according to your concept. Clearly define the purpose of the various premises, the location of the kitchen, equipment, bathroom.
4. Based on the design project, it is necessary to create a working project, which includes all engineering systems.
5. Based on the completed projects, a general estimate is made.
6. Find a good contractor to take on your project.
7. Coordinate the available documentation with the relevant authorities. You will have to obtain permission from the SES, UGPS, Technical Supervision, Property Management Committee.
8. After agreement, you can start repairing the premises and connecting engineering systems.
9. While the repair is underway, you need to purchase everything you need to work. You will need a cash register, accounting and warehouse accounting systems.
10. After the completion of the repair, the premises are rented to various commissions.
11. Supply of equipment and furniture for the dining room. It is most practical to buy it in one place and on a turnkey basis. This will solve the problem with the warranty and maintenance of the equipment, as well as reduce the overall estimate.
12. Buy crockery and cutlery.
13. Hire staff.
14. Open up.

The set menu is not very varied, but nutritious and tasty

Some nuances

Before opening, you should develop a work scheme: how many cooks work, how many employees serve food on the distribution line, what time your establishment works. In parallel with this, you should do advertising - you will need a sign, banners, flyers, streamers and other outdoor advertising. Also, be sure to provide the cashier with a terminal for paying with cards - now more than 80% of the active population use them, and not cash.

It should be understood that this is only general information About, how to open a canteen from scratch. In the process, you will have to do many more small tasks: train staff, obtain permits for cash registers, coordinate the menu. But all this is a routine that is done once - you will not return to this again.

Equipment selection

The equipment in the dining room plays a key role - it determines the cost of opening and the number of customers served. For a small dining room for 10-20 people at the same time, you can get by with a classic cafe kitchen. If you are visited by 30-50 or more people at the same time, then you will need a good kitchenette with showcases. If there are more than a hundred customers, then you need a full-fledged kitchen and a distribution line that allows you to serve ready-made meals to people.

Of the mandatory equipment in a catering establishment, there must be:

1. Tilting boilers of suitable size.
2. Refrigerated tables.
3. Electric stoves.
4. Powerful grinders.
5. Convection ovens.
6. Vegetable cutters.
7. Several refrigerators.
8. Good dishwasher.
9. Scales.
10. Production tables.

Kitchen utensils are purchased separately: you will need a set of frying pans, pots, pots, knives, graters, rolling pins, bowls and other small items.

Your dining room should be cozy and beautiful - keep order and cleanliness

Business plan

Now let's look at the indicative canteen business plan Of course, everything strongly depends on its location and other factors, but we use average figures for megacities (St. Petersburg, Moscow, Novosibirsk) for a canteen with a capacity of up to 40 people at a time.

Expenditure part:

1. Room rent and utilities will cost you about 1.5 million a year.
2. A complete set of equipment, utensils, furniture - 1 million rubles.
3. Staff salaries, taxes - 2 million a year.
4. Other expenses - 500,000 per year.

In total, you will need about 2.5 million to open, the cost for the year will be 5 million rubles.

* Calculations use average data for Russia

The catering industry is of great interest to entrepreneurs and investors. The number of cafes and restaurants is increasing every year. Of course, this industry is very profitable and promising. However, the competition in this market is so great that within a year after opening, almost half of the catering establishments are closed. The reasons for most failures in this business are due to high level competition, the wrong place and the specialization of the institution. Experts are confident that even under such conditions, new players have every chance of success with proper positioning.

Of all catering establishments in our country, cafes, restaurants and eateries predominate. However, there is another format of establishments that is familiar to each of us, has a century-long history and is undeservedly ignored today. It's about about canteens. As a matter of fact, this public catering system, established by one of the first decrees of the Soviet government in 1917, has no analogues in the world. Although during the time of perestroika, almost all canteens were closed along with the enterprises on the basis of which they worked, this format of catering establishments did not cease to exist at all. So far, relatively few modern canteens belong to the corporate catering segment, the potential of which, according to experts, is very high. But gradually there are canteens that are designed for dining out and work and compete (sometimes very successfully) with the usual cafes and restaurants.

So, modern dining rooms are divided according to target audience to closed and open. Closed canteens are designed for corporate catering for organized groups (enterprise employees, students, etc.), while open canteens accept all visitors. Canteens can be located on the territory of a particular institution or complex (school, hospital, rest home, manufacturing plant, office center). They also differ in terms of technology. There are full-cycle establishments where dishes are prepared from scratch, and canteens, in the kitchen of which dishes only go through the last stage of preparation or even just warm up. Canteens also differ in the form of service: with a line of distribution, with service by waiters or free-flo (“ free movement"). The latter option involves the absence of waiters and the presence of an open kitchen, when cooking takes place right in front of the visitors of the institution.

The main principles of a real dining room are: a not very varied menu, which usually includes a first course, a second course, snacks and soft drinks; maximum use of space (compact tables and chairs, no partitions); ascetic decoration of the hall. In order to decide on the format of the dining room, you need to take into account several factors at once: the budget, the location of the future institution, the price category. Getting into the corporate sector is possible, but difficult. This market already has its leaders - the largest corporate catering operators. To get around such competitors, you need a lot of investment. But a catering point, even with a small capacity - for fifty seats, has every chance of success. However, if you choose this option, carefully choose the location of the dining room and the target audience. For example, it is most profitable to open a cheap canteen in the industrial zone of the city, where there are large manufacturing enterprises, close to universities and institutes. A win-win option is to open a canteen near a student campus, but the option with office centers is much more risky. Although the dining room format evokes nostalgia for the Soviet past in adults, it does not give the impression of respectability.

Of course, such establishments are not suitable for holding business meetings, but ordinary office clerks would prefer to go “for lunch” not to the canteen, but to the cafe. Experts also do not advise organizing a dining room on the territory or near large shopping centers. In any of these centers, as a rule, there are chain cafes, pizzerias, sushi bars. Only people working in the shopping center will eat in the canteen, but one cannot count on high attendance.

Ready-made ideas for your business

First you need to choose the legal form of your business and draw up all the necessary documents. To open a canteen, you can register as an individual entrepreneur or legal entity (LLC). If the business is small, then the most suitable form is IP.

Simultaneously (and preferably in advance) with the execution of all necessary documents, start looking for a place for a dining room. It must meet the following requirements: good location and preferably a minimum of competitors nearby. Direct competitors include other canteens, cafes, restaurants, stalls and shops that sell ready-made food and even semi-finished products. It is advisable to visit the nearest of them (within walking distance from the chosen place), see the interior, study the menu, observe the visitors. In the process, note the shortcomings of competitors in order to prevent them in your institution. These may include a monotonous menu, poor taste of dishes, dirty dishes, uncomfortable furniture, lack of signs and other identification marks, etc.

The dining room is subject to the same requirements as other catering establishments. All these norms can be found in the following documents: Civil Code of the Russian Federation ( retail); Law on Consumer Protection; Government Decree Russian Federation dated August 15, 1997 N 1036 On approval of the rules for the provision of public catering services; SanPiN 2.3.6.959-00 "Sanitary and epidemiological requirements for public catering organizations, the production and turnover of food raw materials and food products in them", approved by the Chief State Sanitary Doctor of the Russian Federation on February 25, 2000

The next step is to decide what you need to purchase. First of all, you will need gas or electric ovens, cooking and frying cabinets, cutting and production tables, sinks, tables and chairs for visitors, dishes, cutlery, various tools and containers for cooking. Do not forget about textiles (curtains). Unlike a restaurant or cafe, the interior of the dining room is as simple and no frills as possible. You can style it Soviet times(for establishments located near factories) or make the interior in modern style(for student canteens). If possible, do not skimp on the designer. A good specialist will give your establishment a special atmosphere, which will subsequently attract new customers to you.

Ready-made ideas for your business

By the way, for the preparation of the menu, the help of a professional also does not hurt. Many canteens prefer dishes " home cooking”, prepared according to classic Soviet recipes. The menu for the day may include a small number of dishes within one category (for example, one or two types of soup, several salads, etc.), but this set must be changed every day. This is not as difficult as it seems, because, firstly, canteens often work only five or six days a week on a reduced schedule (for example, from 8 a.m. to 5 p.m.). Secondly, since visitors to the dining room cannot wait long for the order to be ready, all dishes are prepared in advance, and then they are only heated and poured / laid out on plates. The most difficult thing is to calculate the number of servings per day. Subsequently, when you get data on dining room attendance and shopping preferences, you can determine with relatively high accuracy how much and what kind of food you need to cook on a given day. In addition to preparing and selling breakfasts, lunches and dinners, canteens also provide their customers with the opportunity to take food to go, and also serve corporate parties and various celebrations. Consider the possibility courier delivery food at home. This will increase your costs, but it can be a highly requested service.

Decide in advance on your pricing policy. Yet, despite all the tricks of the owners, canteens are designed primarily for clients with an average (aspiring to low) income level, for whom it turns out to be too expensive to have lunch in a restaurant or even a cafe every day. Prices also vary by region and by competitors. However, out of the desire to reduce the cost of dishes, it is not worth degrading their quality. Better make the portions a little smaller. Dumping is also not the best way out, which only leads to price races, but adversely affects all rivals and negatively affects the loyalty of visitors.

Finally, great importance for the success of your entire enterprise, its staff plays. There are no high demands placed on him. You don't need chefs who specialize in complex exotic dishes. As a rule, any cook can cook hodgepodge or buckwheat porridge with meatballs. The main criteria for selecting personnel are conscientiousness, efficiency of work (this applies to both waiters and cooks who work "on a stream") and courtesy. A small canteen will require a manager (you can take on these functions, at least for the first time of work), two cooks working in shifts, two kitchen workers to help the cook, a dishwasher, a handyman, a cashier (salesperson), cleaners, waiters ( if the format of the dining room suggests their presence).

With a favorable location of the dining room, it does not require special advertising, except perhaps for an attention-grabbing sign, signs (if your establishment is located in courtyards) and announcements about the opening of a new establishment, hung around the area. A slightly more expensive, but effective way to attract new customers is to distribute leaflets or booklets with information about your dining room, examples of dishes from the menu with prices and address.

Ready-made ideas for your business

So, let's try to calculate the cost of opening a small canteen for fifty seats in the industrial zone of your city. Renting a room will cost from 900 thousand rubles per year, but if repairs are necessary, the total amount will increase significantly. For all necessary equipment, furniture, equipment and utensils will require at least 450 thousand rubles. Another 200,000 rubles will be used to pay salaries to the staff for the first period of work. Overhead costs range from 150 thousand rubles. Thus, the opening of a small dining room requires from 2-2.5 million rubles. Under the most favorable circumstances, it is possible to recoup all expenses by the end of the first year of operation. However, two years seems more realistic. As a further development of the business, it is worth considering the possibility of opening a whole network of canteens and creating your own franchise.

Sysoeva Lilia

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Business plan for the canteen "Sit-Edim"

The required investment costs are 2.62 million rubles. The enterprise reaches 100% attendance from the 9th month of operation.

In this article, you will learn how to open a canteen from scratch, how to start a catering business and how much it costs. It describes all important points: from registration with the Federal Tax Service, obtaining permits, certificates to market analysis, marketing, selection of equipment and personnel. There are also helpful videos on the topic.

Brief business plan for opening a canteen

The first and important step in organizing an institution is a dining room. We offer a short version.

1. Market analysis: competitors, demand, potential customers, market capacity.
2. The choice of the institution format: open, closed, franchise.
3. Marketing plan (studying the target audience, forming the assortment, determining the location of the dining room, etc.).
4. Financial plan (calculation of start-up capital).
5. Business registration (IP or LLC, OKVED choice, tax systems).
6. Obtaining permits from SES, fire service, Rospotrebnadzor and other authorities.
7. Purchase of equipment, furniture, appliances for the hall and kitchen.
8. Supplier search.
9. Hiring.
10. Advertising and promotion of the dining room.

Each step is performed in the above sequence. And you need to start with market analysis.

Analysis of the catering market in the selected city

Market analysis is carried out to assess the future prospects of the dining room in terms of locality where she will work. This must be done as soon as you come to open an institution.

When analyzing the market, attention is paid to:

• competitors, their strengths and weaknesses;
• the state of the market;
• target segment;
• the level of prices and profits in the niche.

These points are enough to assess the state of the market in a particular region and determine the future prospects of the dining room.

When analyzing competitors, you should pay attention to their assortment, quality of service, working hours, additional services, prices, location and other parameters. The received information is divided into two blocks:

1. Competitive advantages.
2. Competitive weaknesses.

Based on such a table, you can understand how to stand out from competitors and come up with a USP.

Under the analysis of the state of the market, one must understand the conjuncture, trends and reaction of the target audience to new proposals in the field of catering.

Analyzing the target segment, you need to understand who the potential customers of the canteen are, what requirements they place on such establishments, what they base their choice on and what is the level of demand for catering services. The information obtained will be needed to marketing plan.

Once the market analysis is done, you need to decide on the type of dining room.

Concept: institution format

Dining rooms are of several types.

• Closed - located on the territory of enterprises (factories, combines, other production organizations) or in educational institutions (schools, colleges, universities, etc.).
• Open - public canteens located in any part of the city outside the territory of enterprises. The classic type of institution, which is most often located in the city center or near educational institutions, public places and business centers.
• Po - open canteens with an assortment established by the franchisor.

Which format is more suitable for the future dining room, the head decides for himself. Here you need to remember about the analysis of the market and its data.

Marketing Plan: Developing a Business Strategy

Having studied the market and decided on the format of the dining room, you need to draw up a marketing plan. It must contain:

• The finished name of the institution.
• Information about the target audience.
• Assortment of goods.
• Additional services.
• Dining room location.
• Pricing policy.
• promotion methods.

When drawing up a marketing plan, it is worth relying on data obtained during market analysis. The main attention is paid to competitors, target audience, assortment and services.

Such a plan must be created by thinking through everything to the smallest detail. Because it is he who will help make the dining room profitable. And the haste in compiling it can lead to a quick collapse.

Canteen registration: form of management and taxation

For activities in the field of catering, it is enough to register individual entrepreneur and obtain a trade permit. But if you plan to create a network of such institutions, then the best option would be an LLC.

For the dining room:

You can get acquainted with other activity codes for canteens in class 56 of OKVED of the Russian Federation.

The entrepreneur chooses the system of taxation at his own discretion. It can be UTII, STS 6% or 15%.

Permits for the dining room

To obtain documents permitting the activity of the canteen, you need to contact:

• Sanitary and epidemiological service;
• fire service;
• Technical Supervision Service;
• GIOP;
• State property management service;
• Rospotrebnadzor.

To open an institution, you must have the following package of documents on hand:

• Sanitary and epidemiological conclusion.
• Food quality certificates.
• Production control program (technological map), agreed with Rospotrebnadzor.
• Fire department permit.
• Contract for disinfection of ventilation and air conditioning systems.
• Agreement on waste disposal and garbage disposal.

You will also need a current bank account and registration of a cash register.

Sanitary and fire safety requirements

Sanitary requirements

Sanitary requirements for canteens are prescribed in SanPiN 2.3.6.959-00. Of the main provisions, it is worth highlighting:

1. You can open a dining room only in a building that meets sanitary rules and regulations and has a conclusion from the SES.
2. Regardless of the ownership of the building, the establishment must be constantly supplied with cold and hot water, be connected to sewerage, heating and equipped with ventilation and air conditioning systems.
3. In the kitchen and workplaces of employees, the correct temperature and air humidity established by SanPiN must be maintained.
4. All rooms should have natural and artificial lighting.
5. Walls in the kitchen should be finished with materials that can withstand disinfectants and wet cleaning, and ceilings cannot be lower than 1.7 m.

With a complete list sanitary regulations and norms can be found in SanPiN 2.3.6.959-00.

Fire requirements

Fire safety requirements for canteens are regulated by the GUGPS of the Ministry of Emergency Situations of the Russian Federation: GOST, SNiP and SP. These include:

• Mandatory installation in all premises fire alarm and smoke ventilation systems.
• Availability of modern fire extinguishing equipment.
• Creation of unhindered access to escape routes and emergency (emergency) exit.
• Prepared evacuation plan and log fire safety.

Read the requirements in detail fire safety can be in:

• GOST R 50762-2007 and GOST 12.1.004-91;
• the federal law No. 123-FZ " Technical regulation on Fire Safety Requirements” and Federal Law No. 69-FZ of December 21, 1994 “On Fire Safety”;
• SNiP 21-01.-97;
• SP from 1 to 6, 13130.2009.

Equipment for the hall and staff workplaces

The choice of equipment directly depends on what dishes will be served in the dining room, whether pastries, pizza, etc. will be prepared. Therefore, it must be selected based on the future assortment. But you can highlight the mandatory equipment.

• Tables for cutting meat, fish, cooking, cutting pastries and other dishes.
• Electric stoves, ovens, braziers and cupboards.
• Refrigerators and freezers for storing food and drinks.
• Dishwashers.
• Cabinets for dishes, crockery and cutlery.
• Hoods and air conditioners.
• Dispensing line.

Staff will need furniture, office equipment, cash register, phone, etc. For visitors: tables, chairs and hangers.

Canteen staff: which of the specialists is needed

The staff will depend on the range of food on offer. But to minimum set employees include:

1. Manager of the dining room (kitchen, visitors' hall).
2. Chefs and cook assistants.
3. Workers to work on the food distribution line.
4. Ancillary workers.
5. Dishwasher and cleaner.
6. Cashier and accountant (accounting can be given).

Since canteens often work seven days a week, for each workplace you need at least two people.

Where to look for product suppliers

Before moving on to establishing relationships with suppliers, you need to make a list of supplies. It may include various products (dairy, flour, confectionery, etc.), as well as tablecloths, napkins, cutlery, crockery, etc.

The best suppliers of products are their manufacturers. For example, dairy products can be ordered from a dairy, vegetables from private agriculture, meat from a meat processing plant or slaughterhouse.

You can also find product suppliers on the Internet. But here it is worth checking them carefully - read the reviews, make sure there are legal registration on the website of the Federal Tax Service, and then talk with a representative by phone.

When choosing a supplier, you should pay attention to the following points:

• How long has the supplier been on the market.
• Does it offer product samples before ordering.
• What are the terms of payment, returns, deliveries and minimum order.
• Are there any discounts for regular customers?

It must also be remembered that while the buyer checks the supplier before cooperation, the supplier also checks the buyer. Therefore, the head of the dining room must have all the documents in order.

Advertising and Marketing: Canteen Promotion

Before the opening of the dining room, a noticeable sign should be placed above the main entrance to attract the attention of the target audience.

• Handing out leaflets on the street.
• Distribution of advertising booklets to mailboxes in nearby areas.
• Advertising in local print media, radio and television.
• Advertising in public transport and public places.
• Advertising on the Internet through targeting and .

It must be remembered that no one knows about the dining room yet, so people need to be lured with a good assortment, favorable prices and promotions in honor of the opening. With sufficient budget, you can organize a concert inside or near the main entrance.

How much does it cost to open a canteen and what is the profit

About 1,500,000 rubles will have to be invested in the opening of a public dining room. But the final amount of costs will depend on the area of ​​\u200b\u200bthe institution, the assortment and additional services.

The payback of such a business is 1-1.5 years. Experienced canteen owners claim that in the first year you can earn about 30,000,000 rubles a year.