Indoor barbecue equipment. For the official work of the barbecue, you need and

A compact cafe of a specialized type is called a barbecue, where grilled meat and vegetables are called as a priority assortment of dishes. The opening of a barbecue, dedicated to the summer season, may well bring a considerable income, subject to all the rules for creating and subsequent maintenance. this business.

Business - barbecue plan

The key to the success of any enterprise depends entirely on the development preliminary business- plan, and relentless following it in the future. The implementation of barbecue is one of the types of business in the field Catering, which can bring significant dividends due to the great popularity of this dish. In essence, the barbecue is a small cafe, equipped with specialized equipment, offering customers a highly specialized menu, which is dominated by meat products.

Opening a barbecue implies following a certain set of items that are mandatory. Step-by-step instruction The implementation of the above idea might look like this:

• collection and preparation necessary documentation;
• registration of a catering point;
• preliminary cost calculation;
• choosing a suitable location;
• purchase of equipment;
• recruitment.

Required documents

The first step in opening a business for the sale of barbecue is the registration of the future business with the tax authorities. First you need to decide on the type of future enterprise. IP and LLC are called as a priority. The first option is the most acceptable due to the relatively low cost of the procedure. But to decide exactly what is better for an individual entrepreneur or LLC will help.

Basic documentation required to open a barbecue:

• Agreement received from the bodies of Rospotrebnadzor. This document gives full right to place a catering point in a pre-selected place.
• Sanitary and epidemiological conclusion. Documents of this kind are valid for five years from the date of receipt. In accordance with the examination, the compliance with the sanitation standards of the premises, directly in which the production and subsequent sale of barbecue, equipment, products used as raw materials for cooking, which make up the main assortment of cafes, storage of semi-finished products and transportation will be determined.
• Medical books. This document is issued for each employee included in the official staff of the barbecue. Books are a prerequisite due to the fact that the activities of personnel are associated with direct contact with food, their storage and delivery.

Obtaining each of the above documents entails certain financial costs, the amount of which may vary somewhat depending on the method of obtaining the service. So, for example, obtaining medical books is possible after the employees of the cafe pass necessary analyzes. This procedure can be carried out under the conditions medical institution, and not the territory of the cafe. The latter provides a slightly higher price.

Location selection criteria

An important aspect of the profitability of a barbecue is the choice of location. The most acceptable option directly depends on the type of cafe. The main ones are as follows:

1. open type- the term refers to a room provided for work exclusively in summer period. Most often as open cafe called summer terraces equipped minimum set auxiliary equipment.
2. closed type – this species provides for the presence of a heated room, providing for the needs of a cafe, and intended for operation during all year round, including in winter.

As already mentioned, one of the determining factors in the profitability of a business based on the sale of barbecue is the location of the point. When choosing a location, consider the following aspects:

• passage zone. As the optimal location options, such places as the highway, working and industrial zones, and recreation areas are called. In short, it is best to place a cafe where there is always a chance of finding potential visitors.
• if the kebab business considers as a priority not the sale of kebabs directly in the cafe, but the delivery of dishes at home, the location does not really matter.
• in summer, it is ideal to place a cafe in parks, near various water bodies, on beaches. The aroma of meat roasted on blazing coals will be the best advertisement in such cases.

Necessary equipment

As equipment that must be purchased at the initial stage of opening a barbecue, the following should be mentioned:

• skewers, made of high quality metal and a brazier, on which the process of cooking meat will take place.
• if a room is used as a barbecue closed type, it is necessary to equip it powerful hood.
• tableware, which will be used both for the preparation of products and for serving ready meals. The second option can be excluded if it is planned to apply disposable tableware.
• refrigerators and freezers . Ideally, it is necessary to equip the cafe with units in the amount of two pieces. One of them will be provided for storage of semi-finished products and raw meat and the other for finished products.
• chopping tables, as well as lockers, or shelves necessary for storing cutlery and some products.
• tables and chairs intended for visitors.
• rack, used both for distributing ready-made dishes, and for visually separating the kitchen and the hall for visitors.
• additional accessories necessary to create coziness and comfort in the room.

Recruitment

Depending on the size of the future barbecue, it is necessary to staff necessary number units of labor. So, for the functioning of a small cafe, only three people will be enough:

• Directly cook or barbecue, which will be engaged in the manufacture of a priority dish - shish kebab. If you plan to cook additional products, for example, salads, desserts, second courses, you should staff the staff with two chefs.
• Cleaner, whose duties may include both cleaning the premises and washing dishes.
• Waiter or bartender. As a rule, in small cafes, only one person combines this position due to the limited number seats for visitors.

As additional positions it is quite possible to name the administrator. However, the activities of a small barbecue may well be successfully carried out without his participation.

Proper organization of production

Important! Without premeditated and competent organization production business will not bring the desired results.

For the successful functioning of the barbecue, the following points must be observed:

• Choice reliable supplier fresh meat , which has the necessary documentation confirming the quality of the products sold. Often, the owners of small cafes get marinated meat ready for frying. Doing this is not recommended. In order to be sure of the quality and freshness of the products, you should cut and marinate it yourself.
• Menu development. Despite the fact that kebabs are the main dish of any barbecue, it is necessary to supplement the menu with bread products, fresh salads, herbs, drinks. It is also possible to prepare second courses. It is unlikely that a cafe where only kebabs are sold will be profitable.
• Nice atmosphere, cozy interior, soft music– all these details will attract large quantity visitors. We should not forget about the cleanliness of the premises, dirty tables with food leftovers, the floor not washed since the opening day will scare away any, even the most unpretentious client.

Expected income and preliminary cost calculation

When conducting a preliminary calculation of the estimated costs, it is necessary to distinguish two main types: monthly and one-time. Monthly investments include the following:

• payment of wages to staff;
• purchase of meat products;
• purchase of additional products.

As for the one-time cost, it includes the repair of the premises, the purchase of equipment, furniture, as well as the payment of certain amounts for the registration of the enterprise.

In numerical terms, the costs may look like this (it should be noted that the prices are approximate, they can vary significantly depending on the region):

• total amount one-time expenses, subject to the availability of a ready-made premises, is about 300,000 - 500 - 000 thousand rubles.
• During each month, taking into account the payment of wages for three people and the purchase of products, the costs will amount to about 200,000 thousand rubles.

As for income, then, in accordance with rough estimates, it is at least 500 thousand rubles during each month. Of course, this is possible if the cafe is located in a crowded place, and at least 150 - 200 servings of barbecue, or 50 kg of meat, are sold per day.

In order to visually familiarize yourself with the main stages and rules for opening and subsequent running a business based on the preparation and sale of barbecue, you can watch a video containing information about the features and intricacies of opening a cafe:

Barbecue business options

The success of the barbecue and the level of popularity of the institution among visitors directly depends on the location. The most common options for the implementation of barbecue, as well as other products cooked on the grill, are the following:

• Barbecue indoors. A cafe of this kind operates, as a rule, throughout the year, and brings the highest profit. The main disadvantage in this case is the considerable costs associated with the preparation of the premises, as well as the purchase necessary equipment.
• Barbecue on the track. Also very profitable investment funds. With some distance from settlements, such a barbecue, if it sells really tasty and high-quality products, will be very popular.
• Takeaway. This type of barbecue requires minimum investment, since there is no need to prepare a hall for visitors and purchase necessary furniture. However, the income may not be too high.
• Barbecue delivery to your home. Currently, the popularity of the food delivery service directly to your home is gaining momentum. Barbecue in this case is far from being a priority, which implies the opportunity to take a worthy place in this area.

So, preparing and running a business based on the sale of kebabs is very profitable enterprise, which will bring considerable income, subject to all rules and regulations. As a rule, a cafe operating throughout the year allows you to fully recoup the preliminary costs within one to two years.

Barbecue - maybe not so healthy, but very tasty meat dish, which is associated with warmth, relaxation and pleasant company. Not everyone can deny themselves such a delicacy. And, besides, in our time - a century of dominance of fast foods and other junk food, this culinary creation is highly valued. Unfortunately, today you can see that there are only a small number of establishments that can compete with the expansion of unhealthy "fast" food. In fact, having your own kebab house is not as difficult as it seems, especially if you competently approach the organization of your own institution, then a small barbecue cafe with delicious food, created by yourself, will be able to bring good profit and even pay off for the season.

Requirements for the premises

Most often, a barbecue house is an ordinary summer cafe, located in the form of a tent on a small land plot, which differs from a cafe only in that barbecue is served there. In most cases, the barbecue for cooking this delicious dish be on the street. In our area, road barbecues are quite widespread, which are designed for driver-customers. But there is also an indoor BBQ option.

The room for a barbecue should be consistent with the norms of the SES (sanitary and epidemiological service), regardless of whether it is a temporary building (tent) or capital building, for example:

• The area and composition of the kebab room must comply with sanitary and other standards established by law, for example, opening a kebab house is not possible due to the lack of a bathroom.
• Opening a barbecue is possible only if it is equipped with the appropriate equipment.
• Premises for barbecue should be in the non-residential fund.
• Finishing the floor and walls of the barbecue room must be carried out in accordance with technical regulations and norms.
• It is mandatory to issue sanitary and epidemiological documents for a barbecue house.

Last but not least, attention should be paid to criteria such as compliance with the requirements fire safety, because in this situation we are talking about the future use of a fire hazardous room. The brazier, as well as its location, must be strictly consistent with the norms and rules provided by the fire department. In addition, the room must have all the attributes necessary for the operation of the kitchen - electricity and water supply. It is best if, at the place where the barbecue will be organized, the issue of sewerage and water supply will already be resolved, since the solution of these tasks can sometimes take a huge amount of time. And time, as they say, is money. To begin with, it will be necessary to agree with the specialists who will carry out outdoor work, as well as obtain permission from the water utility. Barbecue for sale can only be cooked in a room that has a refrigerator, running water and sewerage.

Speaking about the interior of the future barbecue, there are practically no restrictions for imagination and creativity. Sometimes it happens that the most daring interior concepts are not only able to surprise potential customers, but also cause a lot of positive emotions, which will increase the flow of customers, thus earning an excellent reputation. Although, adhering to the canonical interiors, you can create an atmosphere of homely warmth, comfort and coziness, which are sometimes so lacking in everyday bustle. In general, for every aesthetic decision there is a connoisseur. The main rule in this venture is that there are no rules.

It should also be remembered that a barbecue will not be a barbecue without a barbecue and other equipment:

• Crockery;
• Kitchen utensils, including skewers and barbecue;
• Cutting tables;
• Hood from the most maximum power;
• Refrigerating chambers (the best option is three chambers);
• Microwave;
• Cash machine.

If the plans for opening the barbecue will not be takeaway, then it is also necessary to purchase furniture for the hall:

• Chairs;
• tables;
• Bar counter;
• Bar stools;
• As well as wardrobe furniture.

Where to open a barbecue

First of all, in order to open such an institution as a barbecue, you need to find appropriate place. After all, the amount of income directly depends on the number of customers. Therefore, you need to choose places with a large concentration of people. Central parts of cities, city parks, territories of railway stations, markets, near universities, office buildings, ground and underground transport stations, as well as exits from the city are excellent for this. It would be useful to have such an institution in suburban recreation areas, where fresh air and delicious food will provide a wonderful pastime. It is cost-effective to place summer barbecue cafes along major highways. If, with all this, a competent approach is applied to organizing the space near the barbecue, then the attendance of this institution will increase significantly. And with a well-thought-out menu and quality service, success is immediate.

Business features

Since the barbecue is inherently a specialized institution of "one dish". Accordingly, shish kebab occupies a priority place in the menu of this institution. Grilled meat can be one of the variations.

Most of these establishments can be roughly divided into two types: closed and open. Both groups of kebab shops cook and sell food locally. But there is a difference, which lies in the fact that a closed kebab shop sells only ready-made kebab with a small set of related products, for example, barbecue dressings and seasonings. Whereas the barbecue open type has tables equipped for customers, as well as a much larger assortment, including various drinks, dishes, including alcoholic drinks. Usually, the format of the open barbecue is determined by the premises chosen for the establishment, its location, and, of course, by the very desire of the businessman.

When choosing a format for a future barbecue, you need to clearly understand their advantages. In the warm season, there will undoubtedly be more profit from an open barbecue for 7-10 tables, the resources spent on organizing the territory for customers will pay for themselves several times over with the profit from the trade in drinks and additional dishes. But during the cold season, closed-type kebab houses have much higher indicators, since the attendance of kebab houses decreases due to the desire of customers to eat this dish at home. Therefore, the creation of a closed type barbecue minimizes costs, and, accordingly, will provide a good profit in this business.

With all this, it should be noted that competent planning and successful organization of a business project will allow you to earn significant income, regardless of the type of this institution.

In every decent kebab shop, more than half of the revenue, and maybe even more, comes from kebab. The rest of the income comes from snacks, beer, salads, french fries, etc. Therefore, the pillars in this tasty business act good kitchen and its king is a cook. If the barbecue recipe pleases the taste buds of visitors, then your establishment will never be empty.

The main staff of the barbecue is:

• Administrator (often the individual entrepreneur);
• Waiter;
• Cook;
• Security guard;
• Cashier.

If the cafe is not very large, then the cashier can also do the work of a waiter. The cook must have work experience, as a lot of things depend on this. It should be remembered about the need for medical books for staff, since their absence threatens with a fine or even worse - it can adversely affect the health of clients.

The choice of a supplier of raw materials should not be at the end of the list of priorities for an entrepreneur, since meat is the basic product of trade in a barbecue. It should be of perfect quality, without bones and excess fat (tenderloin). It is also recommended to diversify the assortment in the establishment with shish kebabs of fish, chicken, lamb, as the choice has a beneficial effect on the quality of services and, accordingly, on the number of visitors. Do not forget about coal and spices, which must also be of good quality.

Before cooking, the kebab must be marinated. Significantly saves revenue independent production marinade. If there is competition nearby, the design and portion size of the kebab becomes very important factors. Therefore, you should not save on small things like onions, grilled vegetables, ketchup and greens. The kebab itself should be served tasty, juicy, complete with a normal-sized portion. Even if the price rises a little, in comparison with competitors, the choice will still fall on this institution, in view of the better service and the taste of food.

The second place in importance in the barbecue after meat is occupied by beer. At least a small assortment of draft beers, except for bottled ones, will definitely not hurt. Also useful are snacks such as dried fish, chips, nuts, or something more expensive, such as chicken wings.

You should also find out the average price for barbecue in the region and do not overcharge, adhering to their range.

If you correctly consider the issue of opening a barbecue, drawing up a business plan and adhering to the recommendations, then under favorable circumstances, you can pay off for the first working season.

It is important to adhere to the main conditions:

• The location of the barbecue in crowded places;
• A wide range of accompanying goods, high-quality and delicious cuisine;
• Quality products, trusted suppliers;
• Polite and professional staff;
• Reasonable prices.

Documents for opening a barbecue

The first step to open a barbecue is to register your company with the tax service. If you plan to open one - a maximum of two institutions, then it would be advisable to register an IP (individual entrepreneur). This simplifies the registration process, since all you need is a passport, a copy of it and an application. And you need to pay state duties much less than when registering an LLC, for which you need many times more documents.

After that, you need to determine the form of taxation and notify the tax office about your business. This is very important, because if you do not do it on time, then by default you will have to pay a tax that is very disadvantageous for this enterprise. The recommended option here is a simplified form with 15%, since the tax base it is formed from the difference between income and expenses.

To open your own barbecue, opening only an individual entrepreneur or LLC is not enough.

For legal work, you also need to issue some permits:

• Medical book. Since the work of the barbecue staff as employees of a catering enterprise is related to the production, supply or disposal of food, each of the barbecue workers should have a medical book. Each employee must pass tests without fail (2 in total).
• Placement permission. Thanks to this document, which is issued by Rospotrebnadzor, a barbecue can be located in a specific place.
• Sanitary and epidemiological conclusion. Also known as a hygiene certificate. Issued for a period of one to five years. It is also issued at Rospotrebnadzor, with an individual entrepreneur free of charge, no later than 60 days from the date of application. When contacting an intermediary company that will produce expert opinion, will need to pay.
• Licenses that allow trading in certain groups of goods, for example, wine and vodka products.

When transporting meat on your own, you will need to obtain a sanitary and epidemiological document for transport.

This type of business is interesting in that the cost of resources at the stage of opening and maintenance is minimal, while competition is not a decisive factor, since there are many methods to present your food and your institution in a favorable light. Moreover, this type of establishments is practically not represented in cities, growing densely at the exits from cities and along highways, which makes it possible to occupy their own niche. But whatever it is, you need to remember: business is business, and you need to think about people first of all. High-quality food, pleasant atmosphere in the institution and polite staff are the key to respect, recognition and success.

The catering market in our country is now going through a very interesting period. On the one hand, fast food and the products of the once trendy sushi bars have already “become boring” to the consumer. With another - worthy alternative, capable of causing gastronomic madness in the layman, has not yet been invented. If you decide to open own business in the field of catering right now, then in choosing a specific area of ​​​​activity, you should pay attention to the “eternal” values ​​​​for the Russian consumer. For example, think seriously about how to open a barbecue. Did the idea seem tempting to you? Excellent! Here are some tips to help you get started on this beautiful, profitable business in best traditions Russian catering.

Business features

So, a kebab house is a specialized one-dish cafe. The priority place in its menu is occupied, of course, by shish kebab. As one of the variations - grilled meat. Contrary to popular belief, running your own barbecue does not necessarily mean seasonal business: in large Russian cities, it has long been practiced to open barbecue houses that work throughout the year. However, the guide on how to open a summer barbecue cafe is not too different from the instructions for creating a business that operates all year round.

In a word, feel free to determine the time limits for the work of your barbecue, but all your other actions to start your own business will be directly related to the main specific moment of the "barbecue" business. What? Of course, with the fact that our own barbecue is a public catering enterprise. And not just any, but Russian. This means that without first collecting numerous documents and certificates, you will not be given permission to feed people. Therefore, it is worth starting your “barbecue” enterprise from the bureaucratic stage.

What documents are needed?

Regardless of what business you intend to engage in, you should register as a subject of this very business. If you open a barbecue, it is better for you to become an individual entrepreneur (unless, of course, you plan to immediately create an extensive network of establishments). When registering an individual entrepreneur, select item 55.30 “Activities of restaurants and cafes” in the list of OKVED codes.

After you register, you will need to choose the form of taxation and report your decision to the tax office. It is important to do this in a timely manner, because otherwise you will be charged with the default OSNO mode, and it is extremely unprofitable for small catering establishments. Hurry up and opt for a simplified taxation system, noting that you would very much like to give the state 15% of the difference between income and expenses: this will not let you go into the "minus" even in the most unfavorable scenario.

Now you have very little left - to get out of the shadows and legalize as a new figure in the catering market. To do this, you need to acquire the following permits:

• sanitary and epidemiological conclusion (hygienic certificate) SES,
• permission to locate a catering establishment in a specific place,
• licenses for the right to trade in certain categories of goods, for example, wine and vodka products,
• medical books for each employee of the institution.

If you intend to independently transport meat for your barbecue, then for this you will need a sanitary and epidemiological document also for transport.

Perhaps, at the stage of collecting documents, you will not yet know exactly where your barbecue will be located and how many people will work in it. Do not wait for inspiration, collect the remaining documents: issuing medical books these days is a fairly quick procedure, but it is better not to postpone obtaining a business permit.

Finding suitable premises and equipment selection

There are two criteria that should be followed when choosing a room for a barbecue. Firstly, this room must fully comply with the fire safety requirements put forward. In addition, it must necessarily have all the necessary attributes for the operation of the kitchen, in particular, water supply and electricity. Secondly, your barbecue should be in a place with good human traffic. If your claims are limited to a business idea of ​​how to open a barbecue on the highway, then this should be a full-fledged highway with several lanes. If you dream of your own cozy restaurant, then it should be located in the center of the city or microdistrict.

As for the interior, here you should rely only on your imagination and your own ideas about beauty. Sometimes the craziest interior concept of a catering establishment can encourage residents of neighboring cities to come to this particular cafe. And it also happens that the design, verified according to all the canons of art, will leave most of the guests indifferent. In general, think for yourself.

Of the equipment for the barbecue, in any case, you will need the following:

• extraction of maximum power,
• refrigerated cabinets (at least two - for meat and other things, but three are better),
• cutting tables,
• distribution rack,
• kitchenware, including barbecue and skewers,
• tableware

If we are not talking about how to open a takeaway barbecue, you will also need furniture for the hall: tables, chairs, a bar counter, bar stools - and a wardrobe.

A little about the products

It is hardly worth reminding once again that the choice of a meat supplier for a barbecue can determine the entire future fate of a business. It is best to look for a supplier among local farmers, and you can start at all from the markets. As your business develops and the demand for meat grows, you will already be able to reach the level of cooperation with the largest suppliers.

The most important thing: the meat must comply with all conceivable (sanitary and veterinary) and unthinkable (you specifically like) standards. To a lesser extent, but this circumstance also applies to all other products for your barbecue.

Menu development

The king of the menu in your establishment will, of course, be barbecue, most likely from balyk and pork neck.

Chicken, lamb, veal and red fish barbecue also enjoys stable success with domestic meat-eaters. But don't forget about other dishes. Consider the composition of side dishes, salads, desserts.

Separately consider serving barbecue. If as a bonus to it in your institution they will go delicious sauces, pita bread, fresh herbs, then this factor will certainly attract grateful guests.

Take care of the alcohol list, especially the wine list, because meat with good wine is a classic that does not fade with time. Remember the design of the table and the configuration of each table with seasonings, napkins and toothpicks.

financial question

Maybe happiness is not in money, but when you open your own barbecue, it is highly desirable to know what you can count on in the end. Approximate calculations show that a barbecue area of ​​100 m² pays off in about 18-24 months.

The turnover of such an enterprise is about 12 million rubles a year. You can enter a business with half a million rubles (of which about 100 thousand will be spent on equipment).

No matter how much a Russian person feeds sushi and "cutlet buns", and his love for fragrant steaming juicy barbecue will not be less. It is this circumstance that can be turned into an excellent business idea - to think about how to open a barbecue and get the maximum income from it. And valuable recommendations from those who have already become a venerable "catering guru" will help in both.

Business specifics

Like any “one-dish establishment”, a barbecue is a place where barbecue is presented in the largest assortment (grilled meat can complement the menu). Despite the fact that “in the first approximation” such a business seems to be seasonal, it is not at all like that: in most large Russian cities, you can find barbecue houses, the flow of customers in which does not dry out throughout the year. Therefore, it is almost equally profitable both to open a summer barbecue cafe and to create a year-round functioning business in this area.

The main feature of the opening of the barbecue is the fact that this is a public catering enterprise, moreover, a domestic one. Why is the last factor so important? The fact is that the state is extremely reluctant to allow people to feed - and therefore, without first collecting an impressive package of certificates and documents, you cannot open a barbecue house. In a word, it is from the bureaucratic stage that it is worth starting an enterprise.

What kind of documents are needed for a "barbecue" business?

The first thing to do is to register as a business entity. If you want to open one (and not immediately a network of them) barbecue, it is better to become with the corresponding 55.30 "Activity of restaurants and cafes." As for the choice of the tax regime (“imputation” or “simplification”), you should not hesitate with this, otherwise the state agency will impute OSNO, and this is far from the most convenient and profitable way to settle with the state. The ideal option is with the payment of a single tax, which is 15% of the difference between income and expenses: an entrepreneur who chooses such a regime will not be able to go at a loss even in the most unfavorable scenarios.

After registration - time to collect documents. Their list is small, but the procedure for obtaining each paper is far from fleeting. Here is what you will need to present to the government agency:

• licenses for the right to trade in certain categories of goods, in particular, wine and vodka products;
• medical books for each employee of the institution;
• permission to locate a catering establishment in a specific place;
• sanitary and epidemiological conclusion (hygienic certificate) SES.

If you want to deal with the transportation of meat for the institution on your own, you also need to take care of the sanitary and epidemiological document for transport.

If at the start stage there are no clear ideas about how many staff will subsequently work in the barbecue, you should not postpone the collection of documents: of all the procedures preceding the submission of papers to government agencies, issuing medical books is the fastest. Unlike the process of collecting other permits.

Search for premises and purchase of equipment for a barbecue

What do you need to know before you start looking for the perfect premises for a future catering establishment? There are two objective criteria that it must satisfy:

• compliance with all fire safety requirements;
• availability of all necessary conditions for the operation of the kitchen (electricity and water supply).

Well, from the point of view of profitability, the barbecue should also be located in a place with high human traffic. Even if we are talking about how to open a very small barbecue on the highway, it should be a full-fledged highway with several lanes. A restaurant with shish kebab as the main course is most appropriate to be located in the city center (if the city is small) or district (in metropolitan areas).

An interesting and attractive interior concept of the institution is one of the key success factors. It is extremely difficult to give advice here: everyone has their own ideas about beauty. However, the concept should be - and its implementation should be given increased attention.

Whatever the barbecue, you will need the following equipment to open it:

• refrigerated cabinets (at least two - for meat, and preferably three);
• cutting tables;
• distributing rack;
• dishes and kitchen utensils, including barbecue and skewers;
• hood (the higher its power, the better).

If the business idea is how to open a takeaway kebab shop, then this is an exhaustive list. Otherwise, you will also need a wardrobe and furniture for the hall (bar stools and counter, tables, chairs).

"grocery" question

The fact that it is the choice of the meat supplier that will determine the entire future fate of the establishment is unlikely to be an unexpected statement. And it is best to look for one among local farmers. At the start-up stage small sizes establishments can also make purchases on the market, and reach the level of cooperation with recognized large suppliers - as the business develops.

The main criterion is the compliance of meat with all existing sanitary and veterinary standards. However, this also applies to the rest of the products from which the menu dishes will be prepared, albeit to a lesser extent.

As for the menu itself, it is advisable to pay maximum attention to its “protagonist” - barbecue. The greatest demand is for pork neck shish kebab, a little less (but also high) - from chicken, lamb, red fish. However, one should not forget about other dishes (salads, side dishes, desserts): their composition must be carefully considered. Separately, it is worth considering the serving of the main course, taking care of bonuses that are attractive to the client, for example, sauces and fresh herbs. It is hardly worth mentioning how much attention should be paid to compiling a wine list. But the fact that each table should be decorated and equipped with napkins, a salt and pepper shaker, toothpicks, perhaps it makes sense to recall, because all this must be purchased in advance.

How much does it cost to open a barbecue and what profit can you expect?

According to statistical calculations, a barbecue area of ​​about one hundred "squares" will pay off in one and a half to two years, while its annual turnover will be about 13 million rubles. And you can enter the business with a relatively small amount - about 600 thousand rubles, while you should expect that you will have to spend about 150 thousand rubles on equipment.

Barbecue - a small specialized cafe, the menu of which is dominated by grilled meat (shish kebab). The main attraction of this business is minimum expenses necessary for its organization, which is especially important at the initial stage.

 

Stage 1: Registration procedures

Naturally, the organization of the enterprise involves registration with the tax authority. It doesn’t matter what form of ownership is eventually chosen, in the list of OKVED codes you need to indicate 55.30 “Activities of restaurants and cafes”. A barbecue also fits the description of this category.

It is optimal to issue an IP, especially if it is supposed to open 1-2 points. Here, firstly, there is less red tape with documents - basically a passport with a copy and an application for registration are required. For an LLC, the list is much longer. Secondly, the pleasure will cost only 800 rubles. - that's how much you have to pay as a state duty. For an LLC, the amount is 4 thousand rubles. True, it will take 2 days longer to wait for a decision, but this is hardly so important.

Immediately you need to choose the form of taxation, and notify the tax office of your decision. If this is not done in a timely manner, then OSNO is activated by default, a mode that is unprofitable for small catering establishments. Among the remaining forms of taxation, preference should be given to a simplified 15%. In this case, the tax base will be the difference between income and expenses. If you choose 6%, you can stay in the red. The fact is that at 6%, expenses are in principle not taken into account, and only income is taxed.

Stage 2: Required Documents

When opening a barbecue, it is not enough to register an individual entrepreneur or LLC, you must also take care of permits . To work legally, you must prepare the following.

• Sanitary and epidemiological conclusion, otherwise called a hygiene certificate - is issued at Rospotrebnadzor for a period of 1 to 5 years based on the results of an examination of products and the place of production. For individual entrepreneurs issued free of charge (gosuslugi.ru) for up to 60 days. Naturally, you will have to pay for mediation. Also, research is carried out for money, on the basis of which an expert opinion is issued. How much you will have to spend in the end is determined by the contract with the company providing such a service.
• Placement Permit must also be obtained from Rospotrebnadzor. It confirms that a barbecue can be equipped in a particular place.
• Medical books are issued for each employee of the catering enterprise, which is directly related to the production, supply of raw materials, waste disposal. And they should come first. The cost of the main tests, which must be affixed without fail (there are only 2 of them), together with the form of the book, starts from 600 rubles - this is if the employees hand them over to the SES on their own. Calling experts to the barbecue area will cost more.

It is expedient to attribute all expenses for registration of the necessary documentation in accounting to expenses of future periods.

Stage 3: Selection of premises and equipment

Barbecue most often works in the format summer cafe: a tent is installed on the land plot, under which all production is organized. Sometimes the barbecue is put outside. Such establishments are also common along the roadway. In any case, the main requirement for a place for a barbecue is that it must be passable. The best option- close to markets or on the outskirts of locality.

It is also necessary to provide a toilet. You can get by with a bio-booth, which, by the way, is the cheapest to buy by sharing with other entrepreneurs. And the first time is best to rent. Some firms rent for 2-3 thousand rubles. along with service.

Initially you will need:

• barbecue and skewers - nowhere without it;
• refrigerator - it is necessary for storing marinated meat;
• rack-distribution - it separates production room from the main hall;
• tables and chairs - but you can do without them if you are preparing a takeaway barbecue.

Stage 4: Organization of the production process

In addition to equipment, you will need raw materials, which, in fact, will be prepared in a barbecue, as well as coal. Where is the best place to buy meat? The best thing is to find a supplier from among the farmers who will provide you with a sufficient amount of meat. It is necessary to conclude an agreement with him.

How and where to pickle raw materials? If you buy already soaked meat, it will be more expensive, you can save a lot on the marinade. For its manufacture, it is better to contract some canteen, for example, to perform these works. But you can pickle on your own, but under the control of the shop.

When setting prices, it should be borne in mind that during frying, the weight of meat decreases. You also need to think about related products - drinks, dishes, pastries.

Stage 5: Calculation of economic feasibility

In conclusion, an approximate calculation economic efficiency Events. Since seasonal fluctuations for this type of activity are noticeable, it is reasonable to break the year into 2 parts: May-September, October-April.

So, the initial parameters:

• base - the opening of a new enterprise;
• opening hours - from 10:00 to 22:00;
• total area- 100 sq. m;
• number of tables - 7 pcs. places - 28;
• approximate cost of equipment (dishes, stove, grill, refrigerator, microwave oven, oven, coffee machine, cash machine etc.) - 100 thousand rubles;
• other one-time expenses (furniture made of cheap materials, redecorating, dishes, overalls) - 160 thousand rubles;
• utilities- 3 thousand/month;
• the number of employees is 6 people (cashiers, cooks, cleaners), not counting the administrative staff and the technologist, the average salary is 15 thousand rubles / month. with personal income tax.

Fixed costs:

• on the wages- 90 thousand rubles / month + UST (35%) - 31.5 thousand rubles;
• for rent - 50 thousand rubles / month.

1 shish kebab for a 12-hour working day on 2 barbecues can fry 50 kg of raw meat, the output will be about 170 servings. For a barbecue with 7 tables, this is quite adequate performance during the peak season of trade - from April to September. In other months, the figure is half as much. Taking into account the average cost of barbecue 150 rubles. per portion revenue per month 990 thousand rubles. (30% for the purchase of related products - drinks, etc.). Costs per day for meat and marinade - 240 thousand rubles. + expenses for finished products- 208 thousand rubles.

Taking into account seasonality in the projection for the year, it turns out:

• trade turnover - 11,880 thousand rubles;
• gross income(value added) - 6,504 thousand rubles;
• net profit - 1,935 thousand rubles (peak) + 552 thousand rubles. (decline), total - 2,487 thousand rubles;
• profitability of the enterprise - 21%;
• payback period - 2 years.

Thus, a barbecue is a worthwhile enterprise, because it can be organized with minimal cost and pay back in a couple of years.