Opening fast food from scratch. How to start a fast food business

Openingfast fooda- the most profitable and sufficient profitable view business, especially for people who do not have large finances to start. Fast food establishments have long been in high demand, especially among urban residents, whose busy schedule does not allow them to devote too much time to their food.

Important questions for opening a profitable fast food business

Small cafe, stall or fast food with hot food are available on every corner in the modern city. How to become competitive among this abundance, quickly make a profit? Developing your own concept, a well-chosen menu, regular market analysis, and a responsible approach to solving tasks will help you achieve positive results.

Fast food from scratch: real?

Given the difficult economic environment, every aspiring entrepreneur dreams of quick profits with minimal investment. It is difficult to accomplish such tasks without minimum investment. But if there is a great desire, then open fast food Today you can use the services of a franchise company. As a rule, such companies offer participation in the business structure of an already promoted, well-recognized brand.

Business plan for the future of fast food

This issue must be given maximum time to become the most successful among hundreds of pizzerias, bakeries, fast food cafes. Such a plan should include the most important issues, among which it is worth noting:

Description of the company, enterprise and its legal form. The solution to this paragraph will require registration entrepreneurial activity in the field of public catering, obtaining permission from the sanitary and epidemiological station, registration with the tax office. At first, it is best to choose a simplified taxation system.
Location of the enterprise. It is necessary to find a suitable room for rent in the busiest place. It can be railway stations, city parks, schools, universities, places of mass gatherings of people.
Services to be provided fast food. These are hot pies, pancakes, sandwiches, drinks. The choice of the appropriate equipment will depend on the approximate menu.
Detailed Analysis competitive market. When choosing a busy place, you need to remember about high competition. It is necessary to analyze the activities and pricing policy of competitors in order to become the best. If the solution to this issue seems difficult, then it is better to think about changing the location.
Promotion. cook delicious food not enough. It is necessary to loudly declare them, this is already advertising. Mandatory outdoor in the form of billboards indicating the menu and prices, flyers, leaflets. The presentation system on the opening day works great.
production tasks. Having a rough start menu, you can decide on equipment and personnel. In the early stages, to open fast food, you can limit yourself to microwave oven, converter oven, meat grinder, refrigeration equipment, crepe maker or cheburechnik. You will also need a coffee machine, a display case, disposable tableware.
Financial questions. They affect the acquisition of the necessary equipment, the repair and rental of premises, the remuneration of employees, advertising digging, the purchase of raw materials and the resolution of issues how to open fast food in government structures.
Attendance. It is not worth betting on too much attendance. At the very beginning, it is ideal if about a hundred people visit the establishment every day and buy at least one pie. But where there is coffee and hot delicious pastries, this number will be guaranteed to be higher. You can change this item in the business plan at any time.
Income. Having an accurate business plan, you can calculate the estimated income. If the first month shows a big profit, it is easy to change the plan by adding new items to it at your discretion.
Risks or force majeure situations. This is something that is difficult to predict. But the solution of such problems must always have a certain amount of money.

Format and type of future fast food

The solution to this problem depends on the sum start-up capital. It can be a large network of mini-cafes or a small hot bakery near the bus station.

Important! If the question is, how to open fast food, it is safe to say that it will be a profitable enterprise. Few people will be satisfied with the aroma of hot pastries and coffee. But whether the person will return again depends only on you.

For this to happen in this way, you should not be limited to the range. Even in a small space, you can offer several options for pastries and a large assortment of coffee.

Fast food equipment

wondering how to open fast food, it is necessary to think not only about its opening, but also about the constant expansion. This forces them to purchase more equipment and hire new employees. Such a positive trend is possible if these issues were thought out at the first stages. The larger the range of dishes, the greater the flow of visitors and turnover. Therefore, to start, it is important to purchase:

coffee machine;
converter oven for baking;
grill;
fryer;
pancake;
juicer;
vegetable cutters;
potato peeler;
meat grinder;
refrigeration and preferably heating equipment.

It makes no sense to explain the purpose of each type of such equipment. It is only worth recalling thermal equipment, which will help to demonstrate to visitors the process of cooking. The sight of a beautiful crisp on a chicken carcass or bright baked pies will leave few people indifferent. This is the advice of leading marketers, which is actively used by successful fast food businesses.

It is not difficult to choose equipment, but it is advisable to do this after a carefully thought-out menu. So the entrepreneur can independently decide what he needs first of all to carry out his activities.

Recruitment

An equally important issue that requires attention. Well, if the future fast food should become family business. So, the first month, you can not count on the salary for the staff. But if you have to recruit people just from the street, then this must be done very carefully. It is desirable that before opening a fast food business, an entrepreneur already has a person with relevant experience. Such people help with very wise advice.

Important! It is better to hire workers with experience. Teaching beginners at the first stage is extremely unprofitable

In addition to experience, these should be people who can be completely trusted with the enterprise. The basis of a successful restaurant business is:

established technology;
quality equipment;
rich assortment and high quality of products;
close-knit, friendly team.

Failing to implement these important points, count on the success of the future fast food do not have to. It can simply collapse without starting, bringing the entrepreneur complete disappointment and big losses.

In a small, zest is important

Any entrepreneur wants as many people as possible to know about his business. Therefore, a chain of cafes or a small fast food must have some flair. This can be an original exclusive dish or a bright, recognizable logo. But it is most beneficial to implement these two tasks.

If designing a logo is a difficult task, then you can seek help from marketers or an advertising company. A bright, recognizable logo should be present on the menu, on advertising flyers, on price tags, on napkins, on packaging and even on dishes. All this is difficult to foresee in the first month, but later such marketing plan will significantly increase profits.

Exclusive dish. If a person with extensive professional experience is hired as a cook, he will help to realize this task. These can be pies with a unique filling, pancakes that cannot be found in any establishment, a dessert whose taste can surprise the client. There are many ideas, and the more successful it will be fast food, the more of them will appear in the head of the entrepreneur.

Force Majeure

An unpredictable event that can destroy any business can happen in any enterprise. Let this never happen, but it is worth insuring your enterprise against a possible unforeseen circumstance. To protect yourself from possible troubles, you can simply take out insurance. The contract must specify which situations should be considered force majeure. This is:

fire;
the flood;
disaster;
quarantine;
sanctions.

Discuss all points of the future contract with the insurance company and take into account the most important points, best with an experienced lawyer who is not an employee of the selected insurer. Fast food secured large quantity expensive equipment that can cause damage due to another power surge or simply burn. To restore knowledge, equipment, return money to the business, postpone payment obligations for a while, it is precisely a well-thought-out contract with both an insurance company and raw material suppliers that will help.

Documentary Issues

These are the points that need to be addressed before how to open fast food. The list is quite impressive, but without its implementation it is simply impossible to carry out one's activities.

Entrepreneurial and tax certificates.
Official lease agreement for premises, kiosk with a copy of the technical passport attached.
Contract for services with utilities (electricity, gas, water).
Permission for this type of activity or passport for MAF from the sanitary station.
Certificates for the supplied raw materials indicating specifications and GOSTs.
Documentation and certificates for equipment.
Sanitary records for all employees.
Permit from the fire department.

Many entrepreneurs do not just ignore some of these points before open fast food. In the future, this approach will lead to unexpected costs in the form of fines or to the closure of the enterprise. It is clear that the solution of many of them will entail some financial costs, but this guarantees the smooth implementation of their activities. It is best to resolve this even before the opening of the enterprise. Then no inspection body will have claims to this type of activity.

Business seasonality

Most experienced restaurateurs are sure that fast food- This seasonal business. There is a perfectly reasonable explanation for this. With the onset of cold weather, sales may decline. These are difficulties to be considered. For example, for the summer period, you can increase the range of ice cream and cold drinks, in winter - expand the number of hot dishes. And then your business will not have losses, making a profit at any time of the year.

If you experience difficulties, you can consider the service of delivering hot meals to offices, to your home. It will require a little more money, but such a service justifies itself. An additional vehicle and a corresponding employee are to be purchased. Also, if the delivery service is mastered during the implementation of activities, then it can be promoted in social networks or through advertising.

During the period that fast food establishments are represented in Russia, they have not lost their relevance. On the contrary, cafes where you can have a quick bite to eat are becoming increasingly popular. This opens up great prospects for entrepreneurs in terms of making a profit. But the organization of such a business will require significant capital investments, which not everyone will be able to afford. But beginners have a great chance to master this niche - to open street fast food. There will be much less bureaucratic nuances that will need to be resolved without fail.

Our business valuation:

Starting investments - from 450,000 rubles.

Market saturation is average.

The complexity of starting a business is 5/10.

Street fast food is a catering format that involves fast cooking"uncomplicated" food from semi-finished products. Activities are carried out either in stationary kiosks or by means of mobile carts. The main feature is that any one type of product is being sold.
In Russia, street selling fast food is not as common as in America. Here it is a whole "culture" - they sell a variety of food from the stalls, which is very loved by the Americans. But this does not mean that our “quick” menu will not be popular. The main thing is to find a passing place and offer customers delicious quality dishes. If there are few competitors in your city in this segment, you have a great chance to organize a highly profitable business. How to open street fast food in Russia?

The choice of concept is the basis of the planned business

First of all, decide on the food that you will sell. Street fast food as a business, depending on the menu, can be opened in several directions:

shawarma,
grilled chicken,
hot dogs,
spring rolls,
pizza,
sandwiches and hot sandwiches,
popcorn,
cotton candy,
pies.

The popularity of grilled chicken stalls is not as high now as it was a couple of years ago - stalls are closing one after another. But shawarma, sandwiches and hot dogs are still loved by our compatriots - a great option for starting a business. Mobile popcorn carts or cotton candy – summer business, completely unsuitable for year-round profit.

To decide which "fast" food will sell well, analyze the market, assessing the level of competition and the specific location where the stall will be installed.

The nuances of registering a business

To open a street fast food stall, a businessman will need to register with as an individual entrepreneur, register with the tax office and issue cash register equipment for settlements with buyers.

Select the appropriate OKVED code. This one may come up - 52.62 " Retail in stalls and markets.

To trade food on the street, you will need to obtain a lot of permits from supervisory authorities. And here a number of difficulties arise, since this issue is resolved quite poorly at the legislative level - there are a lot of contradictory points. Fast food stall will be checked sanitary services and local authorities of Rospotrebnadzor. Also, all recipes according to which it is planned to prepare dishes must be agreed and approved. If you are going to buy a van for mobile trading, the vehicle must be registered and registered.

The street food counter and kitchenette should always be kept clean. The fact that you will sell "fast" food does not relieve you of the responsibility of selling quality and fresh meals. Every year in major cities hundreds of stalls are closed due to non-compliance sanitary norms Don't make the mistakes of negligent entrepreneurs.

Choosing the “right” location for the point of sale

The profit from trade will largely depend on where exactly the fast food tent will stand. Pay maximum attention to this issue.

To conduct business, large areas are not required - 4-10 m2 will be enough. Tonar you can rent or purchase as a property. In the second case, you will spend more at the start, but further variable costs will be significantly reduced.

The key to a quick payback for a street stall with “fast” food is a passable place. Good profitability indicators are observed in outlets located in the city center, not far from bus and railway stations, large shopping centers. Surely in every major city there is an unoccupied place for organizing a business.

How much to invest in the purchase of equipment?

You can buy equipment for street fast food without making a particularly large investment. Specific expenses will depend on the business concept chosen earlier. As a rule, to organize a small stall selling hot dishes (shawarma, hot dogs, pancakes, pies), entrepreneurs purchase the following commercial equipment:

ovens,
microwave,
special pancakes,
heated counters,
grill,
coffee makers and teapots,
refrigerators.

The purchase of everything you need will take no more than 400,000 rubles. You can meet a smaller amount if you purchase supported equipment - up to 200,000 rubles. And the purchase of special machines for popcorn and cotton candy cost less than others. You will buy everything you need without spending even 60,000 rubles.

What is the profitability of the planned business?

As practice shows, equipment for fast food and street trading It pays off very quickly - not even a year passes. But this is only in the case of a passable place and a high demand for the food offered.

It will take about 450,000-500,000 rubles to launch a "street" business selling hot food (together with equipment and business registration). The specific profit will depend on the prices of the proposed menu and customer demand. When calculating profitability, be guided by the following indicators - the markup on dishes in this area is at least 100%. And these are excellent indicators of profitability, allowing the entrepreneur to receive high incomes.

You should listen to the words of Charles de Gaulle: Always choose the most difficult path - on it you will not meet competitors.

Fast food cafes are very attractive for those who do not have a lot of capital for a start-up.

But with the help of this business, you can earn quite a lot and provide for yourself in the future for years to come.

Fast food services are in demand among those people who do not have time for good nutrition. These may be those people who are always in a hurry and do not have the opportunity to cook and dine at home: students in schools, universities, employees of various organizations.

This article is designed specifically for individuals who will organize their business in this area. And so let's get acquainted with the business plan of fast food.

Cafe opening

On the street you can see countless different establishments with fast food. After all, it is these institutions that allow you to recoup your costs as much as possible and achieve good profits. And experienced businessmen appreciate in them the simplicity of organizing work and instant positive financial turnover. Such establishments are almost always a guarantee of success! But it is worth noting that the area of your establishment should be at least 4 sq.m.

To register your premises with the tax office, you need to register it for an individual entrepreneur, and accounting should be kept according to the UTII system.

How to choose a place for a cafe

In order to earn good revenue and not stay in the red, you need to choose a “live” good place for a cafe. Such places may well be stations, airports, sites near various stops for social transport, shopping and entertainment and business centers. If the city is attractive for tourists, then be sure to choose a place where a huge number of people gather, for example, close to attractions or major entertainment centers. Places near recreation parks or beaches will also be successful.

But it should be remembered that the earned revenue directly depends on the season. The seasons when the amount of revenue reaches the highest peak are spring, summer, and also a warm autumn, when many people take long walks and most likely stop for a bite to eat or buy drinks. However, in winter time your revenue will be kept only on hot food and drinks, so you should think about changing the assortment at this time.

Smart customer acquisition

As James Goodnight said: The key to business success is innovation, which comes from creativity.

A good way to attract a customer is to seduce him with the smell of food. This means that the seller is obliged to cook in front of the client, so that all passers-by can hear a light and pleasant aroma from the dishes that are being prepared right in front of them. You can be sure that the client will not remain indifferent if he watches how his order is being prepared. And he will definitely recommend this place to his relatives or friends.

But it is worth noting that in order to attract even more revenue, you need to purchase fresh and high-quality products, so you earn your rating and popularity. It is necessary to continue to try to adhere to this principle so as not to lose the clientele.

Your fast food business plan should certainly contain all the necessary information about attracting customers, the implementation process, ways to additional income from this activity, if possible. The range of products must also be specified.

In this regard, it is necessary to answer the following questions, without which it makes no sense to open a cafe:

solve the problem of connecting to the power grid and access to water;
coordinate with special authorities to use a specific place for the scope of activities;
hire two employees for sales per kiosk, for a shift schedule;
accounting can be kept by the entrepreneur himself, but you can also hire an accountant on the side.

The plan must indicate the ability to pay for the purchase of the necessary equipment.

Such equipment can be the following:

conventional oven,
cash register,
freezer,
showcases and shelving
microwave.

You can not ignore the planned costs. This is necessary to calculate the required amount for investment.

From the above data, we can draw the following conclusion: with intensive work of the cafe, self-sufficiency is achievable after 10 months.

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Classmates

Fast food cafes are flourishing today. In all cities there are several establishments where you can have a quick and inexpensive meal; they are in great demand among the population.

Fast food customers include office workers, students and those who do not have enough time to cook and eat at home.

Some people like to have a good time with friends in a cozy cafe with low prices for food and drinks.

Hence the conclusion - fast food as a business can bring good profit to its owner. First you need to make a plan for organizing a fast food cafe.

Registration

The owner of a small fast food cafe can be an individual entrepreneur. You must register with the tax office at the place of residence.

In addition, permits from the sanitary-epidemiological and fire services are required.

You do not need to issue a license, but all personnel must have sanitary books.

Competition

This is the most important point. In every city there are already such establishments. It is necessary to carefully analyze their work, clientele, pricing policy.

Starting a competitive business is not easy.

To do this, you need to create your ideas to attract customers. You can conduct marketing research yourself or contact a specialist who, for a fee, will compile an accurate analysis.

room

First you need to choose a suitable place with a high traffic of people.

The best places for fast food:

office or shopping centers,
markets,
stations,
educational establishments.

As for the premises itself, there are also some requirements for it.

It must be at least 100 sq.m. and divided into several rooms.

Also, it must have all communications: light, water, sewerage, ventilation, two exits.

Renting such a room will cost at least 50,000 rubles per month.

Every room needs renovation. We must try to do our best comfortable conditions for clients, that is, to work with design and buy good bright furniture.

Staff

For a small self-service cafe you need:

two administrators;
six cashiers;
six sellers;
two cleaners;
six chefs.

Each employee must have a medical book. Do not forget about providing your employees with branded clothing.

Advertising

The key to any business is high-quality advertising. It's not worth saving on.

bright sign and unusual design buildings will attract customers, and delicious food, quality service and cozy atmosphere make you come back again.

Also, customers are attracted by promotions and a discount system of discounts.

There are many options and you need to use them as much as possible in order to become a worthy competitor and take your market share.

How much money will you need to spend initially?

This is not the cheapest business. It requires an investment of considerable material resources.

To open fast food, you will need in rubles:

rent of premises - 50,000;
repair - 300,000;
furniture - 100,000;
equipment - 500,000;
raw materials and disposable tableware - 150,000;
advertising - 100,000;
other expenses - 200,000.

So, the amount of starting capital is 1,400,000 rubles. But in different cities it can be significantly different.

When drawing up a business plan, the financial plan should be calculated very accurately in order to correctly assess your material capabilities.

In addition to the basic expenses, you need to immediately roughly calculate the monthly.

These include:

rent - 50,000;
utilities - 15,000;
staff salary - 370,000;
contingencies - 50,000.

Total 485,000 rubles. Also, approximately 30% of the total revenue will be spent on the purchase of food and beverages.

This is an approximate calculation - everything will depend on the pricing policy of the institution. But you should not set too high prices, otherwise the institution will not be in demand.

How to calculate income?

The traffic of customers in a cafe that has proven itself well in the market is very high.

But in order to recoup all expenses, that is, 485,000 rubles, it is necessary to serve about 100 people in one day with an average check of 300 rubles.

In the visited institution, this figure doubles or more.

In the first months, the institution may not bring too much income, so you should have a reserve reserve of funds to support the work process.

In addition, on weekends, holidays, vacations, the number of customers is always greater than weekdays.

Fast food as a business has many of its own characteristics, and with proper planning it will bring a high and stable income.

The payback period will be from 3 to 6 months.

It is advisable to open an institution in cities where a large number of tourists, or in places where there are no fast food cafes. Choosing a passable place is already half the success.

In addition, you can organize a delivery service to your home or office. This event brings additional expenses but also increase profits.

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* Calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to create a mini-network of street fast food (shawarma). Production finished product and its implementation is carried out in stationary pavilions located in places with the highest pedestrian traffic. The geographical location of the project is Voronezh. Trademark - "Shaurma-Show" (hereinafter - "SHSH").

The investment attractiveness of the project is due to high rates efficiency (Table 1). The level of competition is relatively low, the demand for products of this kind is growing, and the investment costs of the project are low.

Table 1. Main indicators of the project

2. COMPANY AND INDUSTRY DESCRIPTION

From the point of view of the project, the industry can be segmented as follows (by narrowing the niche):

public catering in general (cafes, restaurants, canteens, fast food);

fast food (cafes, stationary and non-stationary points of sale);

street fast food.

The industry as a whole in the country is in a rather difficult situation. According to experts, in many large cities only in 2015, up to 30% left the market major players. First of all, this is due to the decline in the solvency of the population. Attendance at cafes and restaurants also decreased by about a third. The second problem for the industry is the rise in food prices associated with Western sanctions, as well as import restrictions. According to Rosstat, the turnover in the catering sector in 2015 decreased by 6% compared to 2014. Nevertheless, even against this background, some regions show a stable growth in turnover: the Tula and Voronezh regions, as well as the republics of Mordovia and Khakassia. This information confirms the feasibility of choosing the location of the enterprise.

Experts also note the steady growth of some segments of public catering against the background of the global stagnation of the industry. This applies primarily to fast food. In second place is pizza delivery. These two segments have an increase in turnover in 2015 of 10% and 6% respectively.

The most notable trends include the following:

orientation in the purchase of food products to domestic suppliers;

rejection of unreasonably expensive (“status”) establishments in favor of more democratic, but with good cuisine;

distribution of monospecialization (for example, on grilled meats, steaks or burgers)

the revival of interest in Russian cuisine or the cuisine of certain regions of Russia;

an increase in the share of vegetarian dishes in the menu of most establishments.

It is advisable to consider the segment of street fast food at the level geographical region sales. Today, stationary pavilions with street food prevail: pies and other pastries, pancakes with fillings, shawarma, hot dogs. Shawarma is estimated to rank first in demand among all types of street fast food. However, there are also constraints to demand growth: many potential consumers are afraid to purchase this type of product due to uncertainty about the origin and quality of the original ingredients, as well as due to the potential lack of proper sanitary conditions in the pavilions when preparing the product.

"SHSH" takes into account all the shortcomings of traditional street fast food and offers a customer-oriented approach. Distinctive features enterprises are:

careful selection of suppliers of ingredients and the use of only high-quality and fresh products;

hiring employees only with sanitary books and monitoring their continuous renewal (passing commissions);

courtesy and neat appearance of the staff of outlets;

"service as a show" - a concept that involves the virtuoso preparation of shawarma and its serving with elements of juggling and other effects to background music; at the same time, the pavilion has a very large glass area, so that waiting customers can see the process of storing ingredients, preparing shawarma and all the elements of the show;

high speed service;

a relatively small range of products (6 types of main products, plus drinks), which avoids the purchase of a large amount of ingredients; at the same time, the assortment is varied and interesting;

availability of all possible certificates, permits, certificates, etc. within sight of the buyer.

It is planned to install 5 stationary, custom-made pavilions in places with the highest pedestrian traffic:

Pedestrian zone in the city center, a large number of young people.

The largest university in the city.

Central park of the city.

Central market.

Central Bus Station.

3. DESCRIPTION OF GOODS AND SERVICES

The main product of the ShSh project is shawarma, presented in several variations. Shawarma (shawarma, shawarma, shuarma) is a Middle Eastern dish of Arab origin made from pita or pita bread stuffed with grilled and then finely chopped meat (lamb, chicken, veal, turkey) with fresh vegetables, spices and seasonings.

Only fresh vegetables are used for the SHSH project High Quality and quality herbs and spices. 4 out of 5 points of sale use only chicken meat; for a point located in a pedestrian zone (the most traffic of all five points), it is advisable to use lamb as well (small grill).

Ingredients are purchased from local producers. Copies of certificates and supply contracts are placed at points of sale so that buyers can see them while waiting; also available on hand at the request of buyers.

Table 2. Range of outlets

Name	Description	Ingredients
Shawarma "classic"	Classic oriental shawarma in lavash with fresh vegetables	chicken meat tomatoes white sauce
Shawarma "Lamb"	Classic oriental lamb shawarma in lavash with fresh vegetables	lamb meat tomatoes white sauce
Shawarma Fajitos	Shawarma with hints of Mexican cuisine for lovers of spicy food	chicken meat tomatoes corn spicy sauce
Shawarma in pita "Summer"	Shawarma in pita with a lot of fresh vegetables with a light summer flavor	chicken meat tomatoes lettuce White cabbage bell pepper light white sauce
Shawarma "Krevedko"	Exotic shawarma in pita bread with shrimp and avocado	grilled shrimp tomatoes natural yogurt lemon juice
Shawarma "Insatiable"	Shawarma with lots of meat and bacon	chicken meat tomatoes fried bacon bell pepper white sauce

Table 3. Cost and selling price

PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
Shawarma "Classic"
Shawarma "Lamb"
Shawarma "Fahjitos"
Shawarma in pita "Summer"
Shawarma "Krevedko"
Shawarma "Insatiable"
Black tea
Instant black coffee
Mineral water

4. SALES AND MARKETING

The marketing mix is developed taking into account industry and regional factors.

Target audience "ShSh" - men (mainly) and women aged 14 to 35 years; pupils, students and working people. For various points implementation of the main the target audience differs.

Product policy is reflected in Section 2 this business plan. It is assumed that the assortment includes 6 types of main products and 3 types of secondary products (drinks). Range expansion is not expected. The limitation is due to the simplification of warehouse logistics (in the field of purchasing and storing ingredients). ShSh products are positioned as high-quality, produced exclusively from fresh, high-quality food products in conditions that meet all sanitary standards.

For 4 out of 5 points of sale, an assortment using only chicken meat is used due to the need to purchase additional equipment for the second type of meat, which is not economically feasible. Lamb meat is used only for the point in the pedestrian zone.

The pricing policy assumes product positioning in the "Standard" and "Standard+" segments. Prices are the same for all points of sale. A loyalty program is provided: cards in the business card format, on which the “ShSh” stamp is affixed with each purchase; after filling six cells, the seventh shawarma is free.

Ready-made ideas for your business

The promotion is based primarily on the bright design of the pavilions, which draws primary attention to the "SHSH". At the next level, attracting the attention of buyers is carried out by holding a show on the principle of "bartender show" by the staff in the process of preparing shawarma with juggling objects, ingredients, etc. Brand promotion in social networks is also used: there is a group in vk.com, ok.ru, Instagram (priority).

The production of shawarma from pre-prepared ingredients and its sale is carried out directly in the pavilions (the location is indicated in Section 2 of this business plan).

The staff is formed from people with a culinary education who have received a sanitary book. Training in the basics of a bartender show is carried out before taking office (the costs of training are borne by the enterprise, they are included in the investment costs). The appearance of the staff is as neat as possible, sustained in corporate identity"SHSH".

The service process has three main priorities:

quality of preparation of products in accordance with the existing recipe;

speed - the waiting time by the client should not be more than 6 minutes;

attracting the attention of the client, his entertainment in the process of waiting.

The considered type of business is subject to the influence of seasonality: in summer, demand is significantly higher in walking areas, lower - near educational institutions. In other locations (station, market) demand is more uniform. The planned sales volume is given in Table. 4. Sales forecast is given in App. 1 to this business plan.

Table 4. Total planned sales volume

PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
Shawarma "Classic"
Shawarma "Lamb"
Shawarma "Fahjitos"
Shawarma in pita "Summer"
Shawarma "Krevedko"
Shawarma "Insatiable"
Black tea
Instant black coffee
Mineral water

		Total:	2 031 803

All fast food establishments located in the immediate vicinity of the ShSh pavilions are considered as competitors. Analysis of competitors is given in Table. 5. Ratings are made on the basis of the conducted market analysis on a 10-point scale, where 10 is the highest rating.

Table 5. Analysis of competitors

Name	Description	Price	Range
Burger Burger	Cafe with a wide range of burgers. Nice room, average service.
Hens-mura	Cafe specializing in chicken dishes. Poor location, little traffic
China town	Pavilions with Chinese noodles. Good traffic, limited stock, decent service
Delicious, damn	Pavilions with pancakes with various fillings. Wide range, very long waiting times
IP Pitomets S. G.	A pavilion with fast food (hot dogs, hamburgers and semi-finished pizza) and pastries (patties, chebureks, khachapuri). Very poor quality and service
Spoon and bowl	Dining room self-service. High traffic, unfurnished premises, low quality products
Donald Duck	A network of fast food cafes with a worldwide reputation. Favorable location, well-known brand, fast service.

The main and key competitors include the institutions "Kura-mura", "Vkusno, pancake" and "Burger Burger". At the same time, none of these competitors offers a show during the service, which will positively affect the image of "SHSH".

5. PRODUCTION PLAN

Equipment for production is purchased from one of the largest suppliers of equipment for catering establishments. Delivery and installation of equipment are included in the price. The supplier conducts commissioning and training of personnel. Delivery time - 10 working days from the date of payment. The term of installation and training is 7 calendar days.

Raw materials are purchased from local suppliers - manufacturers and wholesalers trading companies. Storage of raw materials is carried out directly in the pavilions, in specially equipped refrigerators. Warehouse stock is designed for 3-4 days of work. All processing of ingredients and preparation of products is carried out on site, in the trade pavilion.

Finished products are packed in a thermal envelope that keeps the temperature of the product for a long time. The thermal envelope is suitable both for the use of the product "on the go", and for long-term transportation and storage.

The production plan corresponds to the sales plan, is subject to the influence of seasonality and is reflected in App. 1 to this business plan.

6. ORGANIZATIONAL PLAN

All major management and administrative functions in the project are performed individual entrepreneur- the initiator of the project. The project initiator has all necessary knowledge and skills, has entrepreneurial experience and a number of successful implemented projects including in the catering industry. The entrepreneur also performs the functions of a supply organizer and marketer.

The organizational structure of the enterprise is linear, all employees are directly subordinate to the individual entrepreneur.

Since one of the main competitive advantages is the show component, particularly stringent requirements are imposed on the staff of retail outlets: experience in a similar position for at least 1 year, availability of a health book, courtesy and tidy appearance. All personnel must undergo training at the bartending school on a mandatory basis upon taking office according to a program specially developed for the project.

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Of the five outlets, 3 are equipped with shifts consisting of 2 people - a cook and an assistant; 2 points with the least traffic - shifts of 1 person. Hours of work vary, 2/2 from 10.00 to 22.00.

Table 6. Staffing and payroll

	Position	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
Industrial

	cook assistant

	Total:				RUB 358,000.00
	Social Security contributions:				RUB 107,400.00
	Total with deductions:				$465,400.00

7. FINANCIAL PLAN

The financial plan is designed for a five-year period, and takes into account all items of income and expenses for the project. Investment costs amount to 3.27 million rubles, of which 1.8 million are the acquisition of fixed assets. 900,000 rubles were used to cover the shortage of working capital until the project reaches payback. At the same time, the volume of own funds of the project initiator is 1.7 million rubles. The remaining amount is planned to be attracted in the form of a bank loan for a period of 36 months at a rate of 18% per annum. Loan repayment is carried out by annuity payments, credit holidays- 3 months.

Table 7. Investment costs

	NAME	AMOUNT, rub.
The property
	Production of pavilions (5 pcs.)
Equipment
	Equipment set (5 pcs.)
Intangible assets
	Development of interior and exterior design
	Primary education personnel

working capital
	working capital

	Total:	3 270 000 ₽
	Own funds:	RUB 1,700,000.00
	Required borrowed funds:	1 570 000 ₽
	Bid:
	Term, months:

Variable costs per unit of production are given in Table. 3. fixed costs include depreciation of fixed assets and intangible assets. The amount of depreciation deductions is calculated linear method. The life of fixed assets is 5 years.

Table 8. Fixed costs

A detailed financial plan is given in App. 2. Organizational and legal form of the enterprise - IP. Taxation system - UTII, Basic income form - "Providing catering services through a catering facility that does not have a customer service hall." The physical indicator is the number of employees (16 people). Net profit of the first year - 3.9 million rubles, the second and subsequent - 6.16 million rubles.

8. PERFORMANCE INDICATORS

The effectiveness of the project is evaluated on the basis of simple and integral performance indicators. To calculate some indicators, the discounting method is used. The discount rate is taken at the level of 6%, since the market is in the development stage, the product and production technology are known to the market.

The simple and discounted payback period of the project is 8 months, which indicates high profitability. Net present value (NPV) – RUB 3,931,083 The return on investment ratio (ARR) is 15.97%, the internal rate of return (IRR) is 11.89%, and the profitability index (PI) is 1.2 (>0). All these indicators indicate that the project is effective and attractive for investment. The main performance indicators are given in Table. one.

9. WARRANTIES AND RISKS

All project risks can be divided into internal and external.

The internal ones include: a shortfall in profit due to low sales, as well as poor product quality due to insufficient staff qualifications, which can also lead to a drop in demand. It is required to carry out a careful selection of candidates, form a personnel reserve and constantly monitor the quality of production and customer service.

External risks usually include: economic, political, demographic, social and other risks. In this case, the economic crisis is rather a success factor for the enterprise, as many people refuse to visit cafes and restaurants, but the need for food must still be satisfied. For this reason, more and more people are choosing relatively inexpensive street fast food without losing quality (compared to cafes and restaurants).

APPENDIX 1 and APPENDIX 2

Denis Miroshnichenko
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