What documents are needed for registration of the dining room. Creating a corporate identity

* 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 a year after opening, almost half of the catering establishments are closed. The reasons for most failures in this business are related to the high level of competition, the wrong location 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. We're talking about canteens. In fact, this catering system, established by one of the first decrees Soviet power in 1917, has no analogues in the world. Although during 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 distribution line, 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 establishment.

The main principles of a real dining room: not a very varied menu, which usually includes a first course, a second course, snacks and without alcoholic 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 individual entrepreneur or a legal entity (LLC). If the business is small, then the most suitable form is IP.

Simultaneously (or better in advance) with the execution of all the 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, bad taste qualities 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 rules can be found in the following documents: Civil Code RF ( 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, production and turnover of food raw materials and food products”, 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. 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 the 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 to 17 hours). 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 solution, which leads only 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 cooking 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. Slightly more expensive, but effective method attracting new customers - handing out 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 dining room 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. At least 450 thousand rubles will be required for all the necessary equipment, furniture, inventory and utensils. 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 further development businesses should consider opening a chain of canteens and creating their own franchise.

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Business plan for opening a canteen with 100 seats in a city with a population of 180 thousand inhabitants.

How much money do you need to open a cafeteria

According to preliminary calculations, about 1,378,900 rubles will be allocated for the opening of the institution:

• Redecoration and design of the premises - 250,000 rubles.
• Purchase of equipment (thermal, technological, furniture, etc.) - 778,900 rubles.
• Purchase of raw materials and ingredients - 100,000 rubles.
• Business registration, approvals and permits - 50,000 rubles.
• Reserve fund - 200,000 rubles.

Dining room opening plan

According to the business plan, the process of opening an enterprise will look like this:

1. Search for the location of an object (room)
2. Registration of IP in the IFTS
3. Conclusion of a lease agreement
4. Repair and design of the future dining room
5. Coordination of the object with SES, fire inspection and district administration
6. Purchase of technological, thermal and other equipment
7. Search for suppliers of raw materials and ingredients
8. Search for the staff of the institution
9. promotional activities
10. Opening an institution

Marketing and Advertising

The institution will be opened on the campus, in close proximity to a large educational institution (200 m). We believe that this is a very good location, since about 6,000 people study at the university. Students and teaching staff The university will be the main customers of our canteen. In addition, there is a residential area nearby, which will only add customers to the establishment. Of the competitors, it is worth noting, first of all, buffets located in the buildings of the university and a small dining room located in the main building educational institution. The cons of competitors at first glance are as follows:

• Poor customer service
• Poor range of food
• Lack of interior design
• High price level
• Small capacity of the customer service hall

Product Description

The menu of our dining room will include the sale of first courses (soups, pickles, solyanka, borscht, fish soup), second courses (roast, French meat, goulash, beef stew, escalope, etc.), side dishes (cereals, pasta, potato puree, stewed cabbage, buckwheat, etc.), salads, flour confectionery and drinks. The institution will work daily, however, the main flow of customers will go on weekdays from Monday to Friday. The average check of the dining room, according to the preliminary plan, will be 110 rubles. The average attendance per day will be 350 people, per month (22 days) - 7700 people. Thus, the estimated revenue for the month of work will be 847,000 rubles. The dynamics of revenue in this case will depend on the work of the university. During the summer holidays and all kinds of holidays, attendance and income will drop sharply.

Thus, the estimated annual turnover of the enterprise will be 7,932,000 rubles.

Download the business plan of the dining room

Premises selection

For the organization of the dining room, it is planned to rent a non-residential premises with an area of ​​155 sq. m. On the ground floor of the building there is a grocery and flower shop, which ensures high attendance of the object. The room has all the communications necessary for organizing a dining room: hot and cold water supply, electricity, ventilation and sewerage systems. Overhaul not required. There are two exits from the premises, which is also a prerequisite for the functioning of catering establishments. The rental price will be 86,250 rubles. per month. According to the business plan, the premises will be divided into a visitor service hall (90 sq.m.), a kitchen (40 sq.m.), warehouse space(15 sq. m.) and a lavatory (10 sq. m.). The design of the dining room will be made in light colors with colorful motifs.

What equipment to choose for opening a dining room

It is planned to spend about 778,900 rubles on the purchase of equipment. Full list Our dining room equipment will include:

• Distribution line - 114,000 rubles;

Thermal equipment

• Electric stove - 15,000 rubles;
• Roasting surface - 12,500 rubles;
• Rice cooker - 2,300 rubles;
• Deep fryer - 4,000 rubles;
• Boiler (2 pcs.) - 6,000 rubles;

Technological equipment

• Meat grinder - 25,000 rubles;
• Potato peeler - 30,000 rubles;
• Vegetable cutter - 12,000 rubles;
• Slicer - 15,000 rubles;
• Mixers (4 pcs.) - 40,000 rubles;

Refrigeration equipment

• Refrigerator - 31,000 rubles;
• Cooled table - 52,000 rubles;
• Freezer - 50,000 rubles;

Neutral equipment

• Washing bathroom - 3,500 rubles;
• Shelving - 6,000 rubles;
• Production table - 3,000 rubles;
• Carts-studs for trays - 10,000 rubles;
• Exhaust umbrella - 9,000 rubles;
• Hand dryer - 4,000 rubles.

Dishwashing equipment

• Dishwasher - 55,000 rubles;
• Collection conveyors dirty dishes- 16,000 rubles;

Kitchenware

• Gastronorm containers made of stainless steel - 2,000 rubles;
• Boilers - 12,000 rubles;
• Pots - 6,000 rubles;
• Frying pans - 5,000 rubles;
• Bowls - 2,000 rubles;

Kitchen utensils and other equipment

• Professional chef's knives - 4,000 rubles;
• Colanders, cutting boards, ladles, scoops - 2,900 rubles;
• Hammers, hatchets for beating meat - 1,000 rubles;
• Potato mashers, pushers, peelers, graters, presses - 1,700 rubles;
• Crockery and cutlery (trays, forks, spoons, glasses) - 7000 rubles;
• Overalls (aprons, bathrobes, hats, shoes) - 25,000 rubles;
• Furniture (tables, chairs) - 150,000 rubles;
• Refrigerators - 45,000 rubles.

Recruitment

The staffing of our institution will consist of: cooks (6 people), dishwashers (3 people), cashiers (2 people), cleaning lady, administrator / manager. The wage fund will amount to 201,000 rubles per month.

What taxation system to choose for opening a canteen

The organizational form of the canteen will be an individual business registered with the local tax service. As a taxation system, it is planned to use UTII - a single tax on imputed income. This is the most optimal tax regime for catering establishments. With UTII, accounting and reporting are simplified; it is not necessary to use cash registers.

Financial plan

Fixed monthly expenses according to the plan will include:

• Salary (13 people) - 201,000 rubles.
• Insurance deductions - 60,300 rubles.
• Rent - 86 250 rubles.
• Taxes (UTII) - 8,000 rubles.
• Utility payments - 20,000 rubles.
• Raw materials and ingredients - 150,000 rubles.
• Other expenses - 20,000 rubles.

Total total expenses - 545,550 rubles. The main costs, as can be seen from the calculations, are wage and raw materials. The amount of annual costs will be 6,546,600 rubles.

How much can you earn by opening a canteen

Thus, the annual net profit of the enterprise will be: 7,932,000 (revenue) - 6,546,600 (expenses) = 1,385,400 rubles. The profitability of the canteen is 21.1%. With such calculations of the business plan, the return on investment will come after 12 months of operation of the enterprise.

Recommended download the business plan of the dining room for only (banner_bi-plan), from our partners, with a guarantee of quality. This is a complete finished project which you will not find in the public domain. The content of the business plan: 1. Confidentiality 2. Summary 3. Stages of the 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

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

AT all-Russian classifier types of activities for canteens, the OKVED code is 55.30 (services of cafes and bars).

What documents are needed to open a canteen

Legal work of the canteen is possible only if the following documents are available:

• Certificate of registration of IP in the tax office.
• Premises lease agreements.
• Coordination with SES and fire inspection.
• Permits from local authorities.
• Contracts with suppliers and service organizations (utilities, garbage collection, pest control, etc.).
• Staff contracts.
• Certificates and invoices for food products.

Important point! In the case of checking the activities of the company, representatives of regulatory authorities, in addition to the listed papers, will definitely look at the sanitary books of the canteen employees. Their absence threatens the organizer of the business with a decent fine.

Do I need a permit to open a canteen?

If the establishment's menu does not provide strong alcoholic drinks, then no additional permits are required. Entrepreneurs who plan to sell alcohol must register entity and obtain the appropriate license.

Here we will look at an article on how to open a canteen, finished example business plan for its opening from scratch.

Whatever the city - the capital or the province, and the number of canteens in them is small. Why did it happen? And all because of the fact that for many people, especially the younger generation, the word "canteen" is associated with something old-fashioned, which is reminiscent of the times of the USSR. Therefore, modern businessmen often call their establishments "restaurants", because that sounds much more attractive. Hence, there are two views on one problem - on the one hand, this is an interesting innovation, on the other hand, this is a dining room that was presented to visitors from the other side.

Canteen business plan

So, how to open a dining room from scratch? We present to your attention a ready-made example for its opening.

Business form

Business form for this project Sole proprietorship is the best option. And if legal entities are the suppliers of raw materials and components necessary for opening a canteen, then a legal entity will have to be opened. If this does not follow, then the best option is individual entrepreneurship.

Analysts, after analyzing all the necessary indicators, argue that such a business as opening a canteen is very successful. And all due to the fact that many settlements do not have such institutions.

About the institution

Since the canteen is created for clients with an average level of income, the prices for products in it should be low, but appropriate.

Services to be provided

The business plan is drawn up so that the following services will be provided in the dining room:

1. creation and sale of hot breakfasts;
2. production and sale of wallpaper;
3. cooking for corporate parties, memorial services, alumni meetings, etc.

Market and competitors

This item reveals and contains all the necessary information about the canteens, which are located in a particular city or town. Determine which of them are competitors and which are not. Knowing all the mistakes of competitors, you can take them into account and prevent their appearance in your institution.

Production part

by the most important point will search for a room for the dining room. A place that with the convenience can become a popular catering corner. It is for this reason that the search for a place must be given due attention. The best place the location of the dining room will be the area where the largest enterprises are located, and even better if the dining room is located on the premises of these enterprises. Another a good option is the placement of a dining room in a new shopping center. At first, the builders of the center will be your first customers.

In order to pass all kinds of checks, as well as instances, one should take into account the presence of the main and emergency exits in the dining room, as well as its division into two parts: one of which is the kitchen, and the second part is the hall. As for the level and size of the room, everything will depend on your financial capabilities.

Particular attention should be paid to the equipment that is necessary for the dining room. A large number of companies that are ready to provide the necessary equipment for the dining room are on the market. The only difference is price and quality.

Dining room equipment:

1. plates, which are necessary for the manufacture of hot products;
2. ovens and cookers;
3. production and cutting tables;
4. washing;
5. tables and chairs for clients;
6. utensils for cooking and serving meals.

The very result of its work will depend on the staff of the dining room. Therefore, when choosing personnel, treat this matter carefully and selectively.

After the traveled path, the next step should be taken, which will be the advertising company of the dining room. The success of any institution depends on this business. And here any means are good - you can use ordinary advertising, but guerrilla marketing is much better.

Chefs with experience should be able to cook any dish of Russian cuisine. To do this, you must specify that the menu will consist mainly of Russian cuisine, and then everything else. The business plan provides for the presence of such employees in the dining room:

• one manager;
• two chefs;
• two kitchen workers;
• one dishwasher;
• one auxiliary worker;

One cleaner, one cashier.

The menu of the opened dining room should contain a list of the most important dishes of traditional Russian cuisine. As a rule, this list includes: borsch, a couple of soups, hodgepodge, potato dishes, meat dishes, various salads.

When all of the above is taken into account and implemented, then we take up the discovery. Due to the location of the dining room, a large-scale advertising campaign is not required. Food must be of the highest quality in order to win the love and respect of future customers. In the future, this will allow stealing customers who already eat at establishments of this kind.

Financial plan of the institution

This paragraph of the canteen business plan was created to calculate both the expenses and income that are so necessary for overall assessment payback of this institution.

The expenses include:

1. rent of the selected premises - 1 million rubles / year;
2. purchase of all necessary equipment - 500 thousand rubles;
3. remuneration for the work of personnel - 2.040 thousand rubles / year;
4. and other overhead costs - 100 thousand rubles.

In total, 3.640 thousand rubles came out. - This amount is required for the initial investment.

Consider income:

1. sale of hot meals;
2. providing food at banquets, parties, etc.

Based on these data, the payback of the canteen will be 1-1.5 years, and these are very good indicators in modern environmental and social conditions. Let this business plan help you open a canteen and start your own business. It remains to wish only good luck.

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

Market overview and development prospects

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

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

Direct competitors will be:

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

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

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

Arguments for and against opening a canteen

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

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

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

The second minus is significant restrictions in pricing policy.

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

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

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

Arguments for":

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

Step-by-step instruction

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

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

So, step by step plan:

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

How to open a canteen from scratch

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

Concept formation

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

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

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

Dining room concept options:

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

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

The target audience

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

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

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

Location

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

There is no need to place a dining room near stops and major transport interchanges - additional benefit this location does not.

Pros of accommodation:

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

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

Format selection

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

City canteen

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

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

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

Dining room in the business center (open / closed)

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

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

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

Most business centers are closed establishments with access control.

This circumstance will narrow the circle potential visitors, and will also deprive the opportunity to serve weddings and other festive events, but will add customers to corporate parties, presentations and receptions.

Canteen in a government institution (open / closed type)

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

Most profitable option public catering for a government institution - a canteen with an incomplete (pre-cooking) production cycle.

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

Buffet

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

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

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

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

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

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

Canteen business plan with approximate calculations

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

Main costs:

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

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

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

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

Project financing

Minimum start-up capital to open a canteen from scratch in rented premises – about 1.5 million rubles. Approximately the same amount of funds you need to have for the period of promotion and the formation of a stable commodity-money turnover. Where to get this money?

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

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

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

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

Investors

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

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

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

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

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

Requirements for the premises

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

Production premises of the canteen:

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

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

Documents for the premises

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

In addition to the contract, the tenant must have:

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

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

Engineering and design

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

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

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

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

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

Canteen equipment

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

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

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

Registration of the dining room as a business and permits

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

State registration and obtaining taxpayer status

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

Coordination of activities in state supervisory authorities

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

Basic permit document- sanitary and epidemiological conclusion of Rospotrebnadzor.

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

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

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

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

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

Staff

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

staffing

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

Working hours and labor protection

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

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

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

Organization of the technological process in the dining room

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

Typical menu:

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

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

Technological maps of dishes for the dining room

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

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

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

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

How to work with suppliers

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

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

Advertising and marketing

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

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

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

Calculation of profitability and payback schedule

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

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

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

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

Any catering establishment competent organization business can bring its owner excellent profits. Below we will give a completely realistic and workable business plan for a canteen that will require a minimum of expenses.

A little about design

First you need to create an initial concept plan for the dining room, determine general ideas its development, requirements, calculate the footage of the premises, offer the initial menu and “draw” a general portrait of the visitor, highlighting his main preferences. Immediately think about how to name the dining room. The name must be original and unhackneyed.

Where to coordinate the main documentation for the dining room?

An enterprise plan drawn up independently or purchased from a design organization must be coordinated without fail in the following organizations:

• SSES (sanitary and epidemiological surveillance);
• UGPS (fire service);
• KUGI (state property management service);
• technical supervision service;
• GIOP (committee for the protection and maintenance of historical and cultural monuments).

Location Requirements

Your dining room business plan must take into account its location. Needless to say, it must be located close to large factories, offices and other places that can provide you with a reliable layer of anchor customers.

Renting is a great option. former premises dining room. Immediately ask local power engineers if there are any restrictions on the power consumption of electricity.

It should be noted that in recent years, inspection organizations have a very negative attitude towards canteens, which are located on the ground floors of residential buildings.

room

When choosing a suitable room, pay attention to the presence of a sufficiently spacious hall for receiving visitors, a kitchen and utility rooms, as well as rooms for accounting. The walls in those rooms where direct cooking will be carried out should be lined with ceramic tiles or plastic. These materials are easy to clean and disinfect, resistant to chemicals.

The dining room must have water supply and sewerage, gas and electricity supply. The wiring must withstand the connection of 380 V equipment. After completing all construction and repair work, you will need to draw up an acceptance certificate certified by all of the above organizations (UGPS, GSEN, KUGI, GIOP, Tekhnadzor).

Cash and accounting equipment

Do not forget about bureaucracy: you will need to purchase automated systems and software for automated warehouse and accounting. Performance depends on your needs and the size of the dining room itself. Cash registers are best purchased with the ability to pay for orders with plastic cards. This is especially important for cities where the population has little cash on hand.

Kitchen equipment

Any business plan for a dining room should fully disclose this question. As a rule, most of this kind of product runs on electricity, but it is much more economical to buy gas modifications. This is also due to the fact that not in all settlements electrical network and the local substation will generally be able to "pull" the required capacity.

AT necessary minimum includes the following equipment:

• Powerful extractors.
• Industrial dishwashers.
• Ovens, ovens and convection ovens.
• Cutting and production tables.
• Sufficient number of cabinets and racks for storing kitchen tools.
• A set of all necessary utensils (with a 20% margin).
• Refrigerating chambers of sufficient capacity for storage of raw materials and semi-finished products.
• Mixers, blenders, meat grinders, etc.

It is advisable to buy equipment from those suppliers who offer full service. Do not try to save money by buying household models: if your dining room becomes famous, then even a household electric meat grinder simply cannot withstand the loads.

Furniture for production and utility rooms

For utility rooms, you will need shelving, work tables, as well as lockers for changing clothes for workers.

With the dining room itself, the situation is somewhat more complicated. It is impossible to randomly approach the purchase of furniture, since tables and chairs must be in harmony with the general design project. By the way, it is preferable to order chairs with rigid and angular shapes, on which visitors will not be able to sit for several hours. In the end, you open a canteen, but not a cafe.

Experts say that it is desirable to buy 20% more furniture than was included in the project. So you will be protected from unpleasant moments associated with its lack.

Equipment for the distribution complex

At this point, you need to turn Special attention, since the distribution complex should be convenient enough not to interfere with visitors. It is necessary to purchase counters with cells for ready meals, refrigeration equipment for first courses and desserts, as well as a belt conveyor.

Note that all of the above is desirable to buy only new, as used equipment for distribution will negatively affect your reputation with customers.

What staff will you need?

It will be necessary to hire not only technologists and cooks, but also administrative workers. Specifically, you will need a canteen director and at least one accountant.

The working staff includes:

• cooks for hot and cold production shops;
• workers who will stand on the distribution line;
• the required number of cashiers;
• employees responsible for washing dishes;
• auxiliary workers, among whom must be mechanics.

If your dining room is not very big, spending money on your own accounting service is somewhat unwise. It will be cheaper to hire a company that will provide accounting support for your canteen business.

Remember to make badges for all employees who interact directly with customers.

Professional technologists advise to create such a menu so that repetitions of dishes in it occur no more than a couple of times a month. Be sure to include in the daily diet of meat and fish, poultry, as well as vegetarian dishes. Given the specifics of our cuisine, it does not hurt to diversify the range of soups and pastries. In addition to traditional tea and coffee, customers should be offered mineral water, juices or compotes.

It should not be mentioned that all dishes must be fresh and tasty, otherwise you can not count on the loyal attitude of visitors. After the final preparation of the menu, you need to certify it in the SSES.

What documents will be required?

You need to complete the following documents to open a canteen:

• Develop technological regulations for the manufacture of food and its sale, for the implementation of technological measures (disinfection of premises, deratization).
• Conclude and sign contracts for the delivery of raw materials, for the removal of garbage and liquid household waste.
• Draw up all contracts related to the service maintenance of the equipment you have installed.
• Draw up and certify all agreements with the bank, open your own account for payment by plastic cards.
• Register the cash register. This is done by the local tax office.

In addition, you must obtain permission to operate from Roskomnadzor, SES, as well as other organizations that we talked about at the very beginning of the article.

Total costs

The purchase of equipment can take from 600 thousand to 6 million rubles. Finishing and repairing the entire premises, conducting all the necessary communications, concluding contracts and other bureaucratic procedures can drag out by the same amount. AT major cities the costs of organizing a catering enterprise can reach thousands of dollars per square meter.

Despite this, the profitability of the canteen is about 40%.

other services

Forget about the fact that the dining room is the place where you only eat. When you get enough promotion, start organizing holidays, social events - this attracts people.

You can take contracts for the supply of dishes to large organizations. When holding holidays, even ordinary citizens often need a large number of high-quality and tasty dishes. The school canteen business is very promising when you deliver food to school institutions.

If you don't set sky-high prices, you can make great money on it.

In general, organizing your own dining room is not only profitable, but also allows you to expand your production almost without limit, constantly increasing the amount of profits received.

Here's what you need to open a dining room!