How to open a restaurant from scratch and how much money do you need? Step by step instructions

Despite its vast territory, our country lags significantly behind the countries of Eastern and Western Europe in terms of the number of points Catering. For example, in Poland the number of such establishments is almost twice as large, and in Spain - almost six. According to experts, even despite the unstable economic situation, the Russian public catering market has a high rate of development and is one of the most promising for business. Thus, the average payback in this segment is considered to be 1–3 years, which is an excellent indicator.

In this regard, many of our fellow citizens are thinking about opening their own catering establishment. In this article we will try to answer questions about how to open your own restaurant, cafe or bar, where to start and what stages you need to go through to realize this goal.

I want to open a restaurant: where to start?

It’s worth deciding what type of establishment (at least approximately) you are going to open:

• By format. Bar, canteen, fast food, family cafe, fashionable restaurant, establishment “for your own” - the choice is wide. As practice shows, novice businessmen most often “succeed” in classic city cafes, without the difficulties and features inherent in all target establishments.
• By price level. This criterion is often, but not always, dependent on the previous one. Usually, one of the significant limitations here is the budget of a beginning restaurateur: the higher the level of the establishment, the higher the costs of opening it will be. Experts do not recommend that business beginners start with expensive restaurants - the public is very demanding, the investments and risks are too high. The optimal solution would be to open a democratic casual establishment.
• By type of cuisine. Usually, both the interior and the desired location of the establishment depend on the type of kitchen. Japanese, Russian, Italian, Georgian or maybe exotic Peruvian? Here experts recommend not to complicate your task and choose one that you understand: the concepts of Russian or simple European cuisine are good for beginners.
• According to the maximum number of guests. The cost of furnishing an establishment is directly proportional to the number of seats. No matter how great the temptation to open a large restaurant at once, it is better to limit yourself to a room for 30–80 guests.

The Russian public catering market, despite the crises, continues to develop. Thus, in 2014 its volume increased by 8.3%, and turnover reached 1.2 trillion rubles. Despite a slight decline in 2015, experts talk about the inevitable further growth of indicators and reaching a turnover of 2 trillion rubles by 2017.

So, at the moment, almost all experienced restaurateurs recommend that newcomers open establishments in the format of a “democratic” cafe or restaurant, serving local, European or mixed cuisine and alcohol. The hall should be designed for an average number of visitors.

It should be remembered that circumstances can make the most unexpected adjustments to plans: after calculations, the expected costs will exceed possibilities, the rented premises will not fit the original concept, but will be ideal in everything else. Therefore, it is optimal to think through several suitable concepts for the style of the establishment and the type of cuisine and be ready to make some changes to the planned menu and pricing policy.

How much does it cost to open a restaurant?

The answer to the question about the cost of opening a restaurant from scratch will directly depend on its features, defined in the previous section.

The total amount consists of several points:

• rent/purchase/construction of premises. If we consider an establishment with 50 seats, then renting a room (presumably 150–200 m?) will cost from 200,000 rubles per month. In this case, you will have to immediately pay at least two months plus a deposit, that is, from 600,000 thousand rubles. In the central areas of megalopolises and large shopping centers the amount can increase 3–10 times. Construction or purchase of premises, of course, will cost significantly more, but do not forget that these will not be fixed costs;
• paperwork- from 300,000 rubles, depending on the specifics of the establishment, when constructing a building for a restaurant - several times higher;
• design and engineering on average they will cost about 2,000 rubles per square meter, that is, from 300,000 rubles for our premises;
• repair- costs will depend on the complexity of the design and the initial condition of the room. On average, about 3,000 rubles per m2, which means from 450,000 rubles for the calculated area;
• furniture- the required minimum of chairs, tables, sofas, as well as a waiter station and a bar counter will cost from 300,000 rubles;
• kitchen equipment and supplies- in order to supply the establishment with the necessary number of high-quality professional tools, equipment and utensils for storing, preparing and serving dishes, as well as for washing the above, you will need an amount of 1,500,000 rubles;
• dishes and serving items designed to serve 50 guests will cost from 350,000 rubles;
• primary purchase of food and alcohol usually costs from 200,000 rubles;
• staff uniform- an optional, but desirable element, part of the corporate identity. When purchasing a minimum set of clothes for waiters and cooks, you should expect an amount of 50,000 rubles.

In total, the total amount of all payments will be about 4,000,000 rubles. If you add to this the cost of special software, installing terminals for waiters (R-Keeper), printing menus, creating a company website, conducting advertising campaigns, you can count on an amount of 4,500,000 or more.

In addition to one-time expenses, the restaurateur faces ongoing expenses:

• rent (if the premises are rented);
• wage;
• communal payments;
• telephony, Internet;
• buying food, alcohol;
• advertising expenses.

What documents are needed to open a restaurant?

Organizing a catering establishment is one of the most complex species business from the point of view of collecting documents. The list of papers required for the legal operation of a restaurant includes more than a hundred items, and the list of required permits may differ in different regions. Therefore, most entrepreneurs, in order to save time and money, prefer to contact companies that register necessary documentation Full construction.

The first step when opening any type of establishment is to register entity. The “LLC” form is rightfully considered the most popular and convenient for restaurants. Availability of complete package of constituent documents And lease agreement(or certificate of ownership of the premises) is mandatory at all stages of further approval.

To open an establishment you will also need:

• conclusion of the SES on the establishment’s compliance with sanitary standards;
• conclusion of the Ministry of Emergency Situations on compliance with fire safety standards;
• presence of a registered cash register;
• contracts for disinfestation, deratization and garbage removal;
• security agreement, security alarm connection(to obtain a license to sell alcohol).

And this is just the basic package necessary documents. The owner of the establishment should remember about many nuances, without which the activity of the establishment may be unlawful.

Business plan development: stage 1

As you know, when opening a new business, including a restaurant, you need to draw up a business plan from scratch. This is a kind of “scheme” for creating a future enterprise with calculation of planned costs and income, analysis of profitability and other indicators.

Typically, there are two types of business planning: for external and internal use.

The first is required for those who are going to attract borrowed funds to their enterprise - a loan or investment. In this case optimal choice there will be an appeal to special organizations: it is quite difficult for a non-professional to convince investors or banking organizations of the return on investment. Those who are still planning to create a document on their own should take into account that it is better to do this after having already received data on the premises, the number of staff and the size of the salary fund, traffic, as well as having finally approved the concept of the establishment.

Another thing is an internal business plan, which is necessary for any entrepreneur to understand the prospects for creating a business. Typically the document contains the following chapters:

• name and general description project: planned concept, room area, number of staff, type of kitchen and pricing policy;
• approximate product range;
• preliminary estimate of opening costs;
• estimated monthly expenses (rent including utilities and communications, salary fund, procurement expenses);
• calculation of time costs for each stage before opening the establishment;
• planned financial indicators;
• calculation of return on investment.

It makes sense to draw up an initial business plan early stage opening a restaurant - by analyzing the market as a whole, competitors of a similar format, as well as statistical data. Then the indicators will need to be adjusted in accordance with realities.

Selection and renovation of premises: stage 2

Finding premises for a future restaurant often becomes a headache. Experts recommend approaching this issue with the utmost care, often citing a quote from the Italian restaurateur and chef Marziano Palli: “In first place is place, in second place is place, in third place is place, in fourth place is place, in fifth place - kitchen".

The general rule of profitability is this: the lower the average bill of a cafe, the higher its attendance should be. If the most expensive establishments in the world can afford to be located far from civilization, good gastronomic restaurants - in the courtyards of the central districts of the city, then middle-class cafes should choose busy streets, and fast food should look for places in large shopping centers and train stations.

However, not only traffic is important, but also the compliance of the potential audience with the level of the establishment. This applies to both pricing policy and cuisine features. For example, it would be appropriate to locate a vegetarian cafe near a large yoga center, and a budget restaurant serving Pan-Asian cuisine near a market. Because of all these subtleties, experienced entrepreneurs begin creating a restaurant concept after renting a premises: there are not many suitable sites in any city, and an establishment of any format can be successful, provided there is demand.

After renting, the question of repairs and often redevelopment inevitably arises. Here it is better to trust experienced designers and planners - this will help you avoid many mistakes common to beginners. There is no need to remind you that the style of a restaurant must correspond to its concept, and it is extremely rare to create an ideal interior without the help of a specialist.

Purchase of equipment, furniture and utensils: stage 3

As a rule, all equipment for the kitchen area is selected in agreement with the chef: it is he who orders the tools and equipment necessary for the work, taking into account the intended menu. Furniture and serving utensils are chosen according to the general concept of the style. The number of dishes usually corresponds to the maximum number of seats multiplied by 2 or even 3 - that is, for 50 guests there should be 100–150 plates, cutlery and glasses of each type.

It is better to buy equipment in specialized stores that supply equipment for restaurants: firstly, here all tools and utensils can be purchased at wholesale prices, secondly, such organizations provide installation and warranty repair services for equipment, and thirdly, in case of loss or damage to serving items, you can easily purchase similar ones.

When arranging furniture, it is better to turn to professionals - designers or suppliers - they will offer a competent and beautiful solution.

Computerization: stage 4

It is difficult to imagine a modern restaurant without production and accounting programs and personnel monitoring. You can develop your own software, but there are a sufficient number of ready-made packages on the market.

The most popular of them: R-Keeper, 1C: Public catering, POS Sector. They completely coordinate the work in the establishment: the waiter sends the order through the terminal to the kitchen, the cook sees the list of dishes to be prepared on a special monitor, after calculation, all ingredients are written off from the warehouse according to the calculation card, income and expenses are recorded for the accounting department. And this is just a small part possible functions similar software: in addition, many programs are capable of taking orders directly from customers’ smartphones, collecting and storing the purchase history of discount card holders, using special controllers to record the number of drinks poured in a bar... In short, the costs of programs for a restaurant are completely justified, and without special A novice businessman simply cannot get by with software.

Recruitment: stage 5

Of course, for hiring the right people It’s better to contact specialized agencies, but if you have a limited budget, you can do it yourself. When recruiting dishwashers and cleaners, an interview is usually enough, but when hiring buyers, waiters and administrators, it is worth studying their work experience and recommendations, but it is advisable to verify the skills of the chef, cooks and bartenders personally. Chef , as a rule, is selected at the stage of approval of the final concept of the establishment. A significant part of success will depend on this employee. Not only culinary talents are important, but also understanding target audience, the key idea of ​​the restaurant. Candidates for the position cooks most often selected personally by the chef.

How many workers are needed for the normal functioning of the establishment? The answer will depend on the size and format of the establishment. Since we are focusing on a small restaurant of a democratic level, an approximate list of personnel will be as follows:

• Chef;
• cook (for 50 guests per shift, 2–5 cooks will be enough);
• bartender/barista (for small restaurants, one per shift is sufficient;
• dishwasher;
• buyer;
• administrator/hostess;
• waiters - as a rule, one waiter can serve up to 10–15 guests (accordingly, our establishment should have 3–5 such employees per shift);
• cleaning woman;
• accountant (you can limit yourself to “coming”).

A common mistake of novice entrepreneurs is to try to embody their own ideal picture of the enterprise in business: in the case of a restaurant - service, interior and cuisine. You shouldn’t be guided by your own tastes - after all, not only you and your friends will visit cafes and restaurants.

Menu creation and supplier selection: stage 6

The menu development stage coincides in time with the stage of final approval of the concept. Typically, one of the main participants in this process is the chef: he creates a list of planned dishes, and the owner or manager evaluates them in terms of attractiveness, taste and cost of ingredients.

The selection of suppliers is carried out by the restaurant manager or purchasing manager: they analyze the product market, choosing the best companies in each segment in terms of price-quality-reliability. Almost no establishment is limited to one supplier, usually there are 7–10 of them: firstly, the conditions for each group of products must be considered separately, and secondly, it is better to provide some kind of “backup” source, especially for rare ingredients.

Advertising: stage 7

To convey information about their establishment to customers, entrepreneurs usually use a set of measures:

• ordering a sign that reflects the type and concept of the establishment;
• placement of billboards and signs;
• website creation and promotion;
• registration on various specialized portals (Afisha, etc.) and opening accounts on social networks;
• advertising in the press;
• distribution of leaflets, booklets, etc.

The launch of an advertising campaign occurs shortly before the opening of the restaurant or immediately after. The set of activities is selected depending on the intended target audience: for casual establishments, distributing leaflets and PR on the Internet is well suited; for high-end restaurants, posting information in specialized publications.

Opening a catering establishment is an extremely difficult task. It is especially difficult for beginners: they have to take into account a lot of nuances and make many mistakes before they begin to understand the “kitchen” of the kitchen. Therefore, many beginning restaurateurs turn to specialists for help - companies that are ready to help in creating a successful establishment.

Currently, opening a restaurant is profitable and promising business. There are a number of reasons for this. Firstly, most people after work or on weekends want to have a good time in a good environment. Secondly, due to the acceleration of the rhythm of city life, most people use catering services more often. Thirdly, there is a constant increase in food consumption. Thus, the payback period is 17 months, the break-even point is 3 months.

To launch a restaurant, it is necessary to hire 34 employees, as well as rent a premises of 900 m2. The restaurant should be located in the central areas of the city or near large shopping and business centers. Most of the target audience is concentrated in these areas.

The total number of visitors per year is 27,500 people, per month - 2,292 people. Largest quantity visitors occur on weekends - 65%, on weekdays - 35%. In addition to the general menu, daytime business lunches are offered to visitors throughout the day. Restaurant opening hours: on weekdays from 11:00 to 24:00, on weekends from 12:00 to 03:00. Total seating capacity is 40 people.

Thus, with high demand for restaurant services, as well as profitability, the project shows good performance indicators:

Investments for opening - 6 820 000 rubles

Average monthly profit - 412 000 rubles

Payback period - 17 months

Break even - 3 months

Return on sales - 16%

2. Description of the business, product or service

Today most people want to find a good place where you can eat delicious food and relax. The main reason for this is that the pace of life is accelerating and city residents have practically no opportunity to cook at home. I also want to relax after a working day. The best place for this is a catering establishment, namely a restaurant.

The city's minimum population area must be between 200,000 and 250,000 people. The area of ​​the rented premises is 900 m2. The premises include a kitchen, a warehouse for storing products, a main hall, a private room, and a small hall for receiving guests. You need to rent premises for a restaurant near business centers and shopping centers, as well as on major avenues of the city.

The rented premises need to be renovated. After the renovation, it is already possible to place production equipment and furniture.

As the restaurant develops, a breakfast menu can be added.

When opening from the equipment you will need:

• Kitchen and specialty refrigeration equipment
• Cash terminals
• Computers
• Printers
• Musical and lighting equipment
• Dishes
• Armchairs
• Tables

You will also need to purchase decorative items to decorate the room, such as tablecloths, small candlesticks and other interior items.

Another important aspect is the search for suppliers of food and alcohol products. Be sure to check suppliers for certificates of conformity, as well as the freshness of each delivery.

Be sure to think over the menu and bar list of the restaurant. When creating a menu, rely on the consumption and preferences of the local population. The most profitable and win-win menu will be European cuisine. The bar menu must be created by a professional bartender.

When selecting premises, be sure to audit the ventilation, air conditioning and water supply systems for compliance with GOSTs. These factors are among the key ones, since when conducting inspections public services These systems are thoroughly checked.

In addition, to comply with other requirements, be sure to review the following regulatory framework:

• Federal Law “On Trade”
• Federal Law “On the use of cash register equipment (CCT)”
• Decrees of the Government of the Russian Federation
• Civil Code (Civil Code) of the Russian Federation

All the requirements specified in these laws will help you achieve high quality service, which will help you quickly gain a good reputation and receive constant profits.

3. Description of the sales market

The key factor indicating the success of a restaurant is its occupancy rate and the number of regular guests.

To achieve these goals, it is necessary to accurately determine the target audience, as well as offer high quality service.

The restaurant's audience includes employees of nearby business centers and shopping centers, families, and businessmen. The age of clients ranges from 18 to 70 years.

Thus, pricing and restaurant menus must be thought out based on these parameters.

Prices in the restaurant are average. In addition to the common hall, guests are offered separate rooms for banquets and private dinners.

Based on the results of the growing popularity of the restaurant, start holding culinary master classes, invite various speakers for discussion various topics and musical performers.

Be sure to create a loyalty system for the restaurant. This will allow you to track the number of regular customers and occupancy growth.

4. Sales and marketing

5. Production plan

6. Organizational structure

For the successful operation of the restaurant, the following personnel will be required:

• Manager
• Administrators (3 people)
• Bartender (3 people)
• Waiters (12 people)
• Chef
• Cook (6 people)
• Cleaning lady (4 people)
• Dishwashers (3 people)
• Procurement Specialist

Thus, to start operating the restaurant, a staff of 34 people will be required.

The position of restaurant manager must be held by a hired employee. His main task is to maintain the stable operation of the restaurant and work with various authorities during inspections. The administrator's responsibilities include coordinating the operational work of the restaurant and resolving issues in the hall with restaurant guests.

The chef is responsible for the operation of the kitchen, preparing and updating the menu, and assessing the quality of incoming products. The cooks are subordinate to the chef and carry out his instructions. The Purchasing Specialist is responsible for sourcing suppliers, sourcing and updating equipment. He interacts with the chef and manager.

The rest of the staff works on a shift schedule.

Table Payroll fund, rub.

Fixed expenses	Salary	The number of employees	Sum
Manager
Administrator
Waiter
Chef
Cleaning woman
dishwasher

The restaurant business, just like a century ago, remains a highly profitable investment if you approach this business with the utmost seriousness. This is evidenced by the global and all-Russian tendency to increase the number of such institutions by an average of 3%. And even the crisis, which affected all areas of the economy, only partially reduced the demand for such services. Restaurants with a good reputation are not left without their visitors. The decrease in the value of the average bill occurred only briefly, returning to the pre-crisis values ​​of 2013 within six months. But restaurants, which were not very “afloat” even before the economic situation of 2015-16, at this time closed completely due to lack of profit.

Such data suggests that great importance in all organizational activities should be given to a business plan before opening a restaurant. Only a competent project, including consideration of the production and financial components, and calculation of payback, will give an idea of ​​​​the prospects of such an idea and determine the steps necessary to achieve the goal.

Difficult to create ready business restaurant plan with calculations that would suit any type of establishment. This can be done either by the owner himself or by a consultant who understands this issue in cooperation with the future owner. A general example of a business plan for a restaurant will also be discussed here, highlighting the most significant points and calculating payback.

Project implementation plan:

• Determine the concept of the restaurant and its target audience;
• Conduct a marketing analysis of the market: main competitors, market capacity (what is the maximum number of customers you can count on), availability of premises in the city or region suitable for your restaurant;
• Draw up a detailed business plan for the restaurant, including calculation of initial and future expenses, expected monthly revenue, determining the period when the enterprise will begin to make a profit and the payback time of the restaurant business project;
• Based on the concept, decide what will be included in the list of dishes offered, and what additional services can be provided (especially with regard to entertainment);
• Develop a pricing policy, the restaurant’s income level (low, medium or high);
• Rent or build a building for a restaurant;
• Decide in what style the guest room will be decorated;
• Carry out repair work;
• Complete all required documents;
• Recruit staff and organize their training:
• Agree with suppliers on regular purchases of ingredients for dishes;
• Launch an advertising campaign.

Each of the points includes many subtleties and nuances, which it is advisable to reflect in individual business restaurant plan.

Concept.

Let's start with the most basic thing - the concept; all subsequent steps will depend on its choice. This point is usually referred to as a restaurant marketing plan, an example of which we will look at.

All catering establishments are divided into elite ones, focused on middle class and budget ones. They have their own categories, for example, high-class establishments (fine-dinning), casual dinning, etc. Having decided what type your restaurant will belong to, it will be easier to choose its variety. It is also now fashionable to open themed establishments specializing in a certain cuisine, for example, Japanese, Italian or one type of dish, the most common of which are pizzerias. This is done to stand out among numerous competitors and find your audience. But such formats work well only in large cities; for small cities, a varied menu is suitable, say, European cuisine. We will focus on this option in our example of a restaurant business plan.

The target audience is people of average and slightly above average income. These could be employed professionals or small and medium-sized businesses.

Place for a restaurant.

When choosing a room, make sure that it is located in an area with a large flow of people; the ideal option is a crowded street or a shopping center where there are no restaurants of a similar design.

The premises for a restaurant can be rented or built independently. The second option is more expensive, but more profitable if there is sufficient investment of your own or there are no suitable areas in a particular city. We will rent the premises for our calculations. To calculate a suitable area, you need to estimate the number of seats and multiply by 5 m2. (in accordance with the legislation of the Russian Federation).

Let's say the establishment is small, with 30 seats. That is, the hall will require 150 m2, plus production premises - at least 100 m2. Additionally, we need more space in the hall to accommodate a small stage. In total, the required area for our restaurant will be 300 m2.

In accordance with the selected target audience, which prefers traditional interior design, the furnishing design will be classic. But there will be no dance floor in the restaurant.

Additional services.

In addition to catering, the establishment, according to a ready-made business plan, will hold corporate events and organize children's parties.

The highlight of the restaurant will be the performance of live classical music; two monitors will also be installed, where it is planned to show old films from world cinema without sound. In our restaurant we plan to have dancers perform (like a variety show), we can organize fashion shows, and hold competitions on various topics (for example, singing).

Repair work.

According to SES standards, the room must have appropriate finishing, a ventilation and air conditioning system, a sewerage system, hot and cold water supply. All norms required by law can be found in the relevant service. Moreover, without carrying out all the necessary measures, the restaurant will not be able to obtain a sanitary passport, as well as permits from Rospotrebnadzor and the State Fire Service.

The range of repair work includes:

• Architectural and design events:
• Electrical;
• Installation of air conditioning and ventilation systems, hot and cold water supply;
• Sewerage installation;
• Finishing work;
• Installation of television, video surveillance, alarm.

Purchase of equipment and inventory.

To prepare dishes from the menu, you will need professional equipment, including stoves, refrigerators, display cases, cutting devices and other specific items, tableware and tea sets for clients, glasses for various drinks, serving items, cooking utensils and other kitchen and household equipment.

Additionally, you need two LCD TVs, video surveillance and alarm equipment, equipment for performing musical compositions (microphones, sound amplifiers, speakers, player, etc.)

Each of the listed equipment must be included in the restaurant business plan with calculations for the expense item.

Staff.

The more elite the establishment is planned, the greater the responsibility for the selection of employees. The number of employees must include:

• Administrator (this may also be the owner);
• Chef;
• Cooks;
• Cleaning woman;
• Wardrobe attendant;
• Waiters.

This is just the bare minimum. As the business develops, it is desirable to increase the number and narrow the specialization. For example, divide the food preparation process into stages from preparation to finished dishes and allocate hotel employees for each. It’s good if the chef has a deputy (sous chef).

When offering specific dishes, say from Japanese or Korean cuisine, it is recommended to provide a separate person who prepares exactly this type of food.

Registration of activities.

To begin with, as in any business, you need to register a legal entity, LLC or individual entrepreneur, and receive a document confirming that the establishment is included in the register.

The next step is to obtain a whole range of permits:

• Coordination of a restaurant business project with Rospotrebnadzor and the fire service;
• Obtaining a SES passport confirming compliance with all stated standards, a license to sell alcoholic beverages and documents for advertising signs.

If it is necessary to redevelop the premises, you will have to “negotiate” with local architecture, the State Border Service, the Housing Inspectorate and other authorities.

Advertising.

• Production of signs and other advertising structures located near the establishment;
• Development and printing of brochures with special menus, promotions and inverse offers, and, of course, contacts and directions.

Payback calculation.

Let's move directly to the financial part of our business plan. An example of a calculation for a restaurant will be presented below. But first, let’s define the main routes of commodity and cash flow.

There are only three links in the chain: suppliers, the restaurant itself and clients:

• Suppliers organize the sale of their goods to the restaurant;
• The cooks of the establishment prepare dishes from the received products; alcoholic drinks are either poured into glasses, or cocktails are additionally mixed from them;
• Visitors place an order and pay with money that goes to the restaurant’s account;
• Suppliers receive their money for shipped products by transfer from the restaurant.

This simple diagram shows well the principle of operation of a catering establishment.

You need to remember that opening a restaurant is not a quick process. It may take from six months to two or more years. It all depends on your knowledge and the knowledge of your lawyers. Let's calculate the planned initial costs:

• Registration of activities – 300 thousand rubles;
• Premises design and technical project – 50 thousand rubles;
• Repair of premises and installation of air conditioning and ventilation systems, sewerage and other measures - 1 million rubles;
• Purchase of equipment and inventory – 2 million rubles;
• Purchase of furniture – 500 thousand rubles;
• Purchasing food and alcoholic drinks– 100 thousand rubles;
• Signboard – 20 thousand rubles.

Let's put all the data in a table, supplementing the initial investments with working capital for the first two quarters of business.

Current expenses. The main expenses of the enterprise are rent, staff salaries, utility costs, taxes, food and alcohol costs, advertising and other expenses. Others include purchasing detergents, expenses for garbage removal, deratization, disinfection, bank services. When considering this expense item, one should not forget about the norms of operating losses.

Let's move on to defining revenue. There are 30 seats in our restaurant. Let’s say that at first the hall will be occupied 100% at lunch (business lunch) from 12 to 15 o’clock and 50% in the evening from 18 to 22 o’clock; after six months, lunch will be 300%, and evening 100%. Our restaurant's markup is 200%.

Total revenue

By comparing the planned revenue and costs, we will determine the projected net profit.

According to our calculations, in order to launch our restaurant, in addition to the funds listed above for repairs and equipment, we will need working capital in the amount of about 1.7 million rubles. Free working capital will appear only six months after the restaurant is launched.

The payback in our calculations was 17 months.

A few secrets for those who want to get into the restaurant business.

No matter how promising a ready-made restaurant business plan with calculations may look, in each case it is necessary to consider the project separately. Start with an idea and analysis of the market situation, since the characteristics of a particular territory can play a significant role in obtaining the predicted profit.

For example, you can save a lot by not including bar drinks on the menu at all, presenting the restaurant concept as “alcohol-free.” Most likely, this will attract those who resolutely refuse such drinks, including many women, students and the elderly. On the other hand, you will lose the main contingent that prefers to drink a glass of wine with dinner.

It is important not to forget that all profits directly depend on how satisfied the client is. With the right presentation, the establishment in the first days and weeks of opening attracts many visitors who want to see what the new restaurant is all about. And based on their first impression, they will decide whether to become your regular customers and recommend the restaurant to friends, or, on the contrary, to spread “unflattering reviews” about it. Therefore, the level of service, regardless of the circumstances, should always be at its best, as well as the quality of the dishes themselves.

More often than not, it happens that satisfied visitors return to their favorite places quite quickly, that is, the demonstrated example of a restaurant business plan with calculations does not reflect the full picture, but only shows fairly roughly what the minimum and for how long can be expected. There are examples where such projects began to bring good profits in the first year.

Conclusion. The restaurant business can be a winning or losing business. You can’t open a restaurant based only on your own taste; the market sets its own priorities. Therefore, we remind you once again, study the market, see how your competitors work. Having chosen a niche, do not skimp on finishing, equipment, locations common use. Remember the saying - the miser pays twice. In this business, if a client leaves not satisfied with the dirt in the toilet, then he will not return again. Last, and probably no less important, is the staff. If your employees are gloomy and reluctant to take orders, don’t know the dishes that are on the menu, won’t be able to tell you everything deliciously and at the same time, smile friendly, won’t treat the client as a long-awaited guest, then no expensive renovations and interior design will not return the client.

A cozy cafe can become a favorite meeting place for many people. Despite the abundance of such establishments in big cities, not all of them find their regular customers and many are forced to cease to exist. Obviously, their owners made serious mistakes at the planning stage. When developing a business plan for opening a cafe from scratch, it is important to consider all the nuances in as much detail as possible and think through several possible solutions for each controversial issue. Of course, a cafe does not require fulfillment of as many requirements as a restaurant, but being a catering establishment, it must comply with sanitary standards. Experts recommend developing a project taking into account sanitary standards, and not try to adapt a half-finished establishment to them.

Drawing up a detailed business plan

You should start drawing up a business plan by looking for a non-standard format of the establishment, because a profitable cafe is not easy - 3 tables and an ice cream counter. The cost of rent, the need to order designer services, furniture and equipment depend on the chosen concept. For example, if the cafeteria is located in an office building or educational institution, it should have a sufficient number of seats and a wide selection of snacks suitable for potential clients, but the design of such an establishment may be discreet and even modest. And opening a themed establishment, for example, a café for book lovers, will require much more investment in the design of the premises.

Before opening a roadside cafe from scratch, you will have to carry out large-scale analytical work and identify a good location, a set of dishes and drinks that will be in demand among travelers who decide to visit the roadside eatery.

In order to figure out how to open children's Cafe from scratch, you need to have information about current trends in the children's entertainment world, and also be aware of which superheroes are now held in high esteem in order to properly decorate the hall. In addition, increased demands are placed on the children's menu, and the main range of dishes and drinks should be expanded, taking into account the fact that children usually relax accompanied by adults. Before opening a family cafe from scratch, you should choose a room close to places where families spend time en masse and make sure that those vacationing in the cafe are not disturbed by lovers of strong alcoholic drinks and noisy pastimes.

Drawing up a detailed business plan is a must step by step instructions how to open a cafe from scratch. The business plan must include the following:

• Detailed descriptions of the format of the establishment, its location, premises for the cafe, organizational structure, work schedule;
• Analysis of the market and closest competitors;
• Marketing plan;
• Pricing policy of the establishment;
• Equipment;
• Suppliers;
• Financial expenses;
• Profit calculation and risk assessment.

Where to start opening a cafe? – With a clear understanding of exactly what it will be like. The basis of the business plan will be a detailed description of the very idea of ​​​​the establishment, based on what will be selected: location, room design and necessary equipment. The format of the establishment will also determine the number of employees, requirements for them and the appropriate work schedule.

It is necessary to analyze the market in order to better understand current trends and assess the competitiveness of the future cafe. Familiarization with the activities of your closest competitors will help make your establishment unique and build the right pricing policy. The marketing plan is designed to promote the cafe everywhere and should be drawn up in long term perspective. The choice of equipment in the business plan is prescribed taking into account the format of the establishment, but in the future some items may be changed. It is also better to take care of product suppliers in advance, not forgetting to write down backup options in case of force majeure. Financial investments, expected profit and possible risks will give you the opportunity to imagine what the establishment will look like from a financial point of view even at the planning stage. Therefore, “Draw up a business plan” is the first point in a comprehensive answer to the question: “I want to open a cafe, what do I need for this?”

Registration of activities

Before starting the process of registering an activity, it is necessary to determine the legal form of the business. To open a mini cafe from scratch, it is more profitable to register as an individual entrepreneur, but in this case, the sale of alcohol in the establishment will be impossible. IP is suitable for small eateries, mini coffee shops located in educational institutions or office centers.

The LLC legal form is chosen if you plan to open a cafe where alcoholic beverages will be sold.

Before registration:

• The authorized capital is paid;
• A legal address is being organized;
• Signatures on the registration application are certified by a notary;
• State duty is paid;
• The seal is made;
• A bank account is opened;
• The OKVED code is selected (56.10);
• The charter is prepared;
• An application is filled out in form P11001.

After registering an LLC, you must obtain permits for the premises, a license for trading activities in a cafe, licenses for the sale of alcohol and tobacco products, and employees – the results of a medical examination.

The list of permits for the premises includes the following items:

• Lease contract;
• SES permission;
• Conclusion of the fire safety authority;
• Agreements for waste removal and sanitation.

You should proceed to the implementation of the following points for opening a cafe only if you have all the permits and licenses. In addition, you must first register with tax authority at the place of business activity.

Choosing a tax system

Registration of an enterprise for tax purposes is carried out at the stage of registration of an individual entrepreneur or LLC, and then the system by which taxes will be deducted is selected. For cafes, in cases where UTII (unified tax on imputed income) cannot be applied (this depends on the region), they choose the simplified tax system (simplified taxation system) with a rate of 15% (income minus expenses).

The right location is half the success

Selecting the location where the establishment to be opened is an important item on the list of what is needed to open a cafe. The place must have high traffic, otherwise the establishment will stand idle without customers. In many ways, its choice depends on the format of the establishment and the expected categories of visitors. For example, a separate building in the center of a large residential area or in a large park next to a residential area is exactly what you need to open a cafe bar. During the day, such an establishment will flourish in the sale of coffee and confectionery for mothers walking with their children, and in the evenings visitors will be residents of nearby houses who want to relax after a hard day.

A room with an area of ​​250-270 sq. m. – that’s what you need to open a cafe from scratch with 50 seats. Based on these parameters, as well as the requirements of the sanitary and epidemiological service, it is necessary to select a room in a place where the traffic of people is quite high. If at first your cafe serves up to 50 people per day, which is considered a fairly low workload, and the average check for each visitor is 200 rubles, the profit will be 200,000 rubles. per month, and this is a pretty good indicator.

Arrangement and search for design solutions for the premises

It is unlikely that you will be able to avoid the stage of renovating the premises before opening a fast food cafe from scratch. But before calling a team of workers, it is also necessary to think about what the interior of the future establishment will be like and find appropriate design solutions. To do this, you can order the services of professional designers, or you can sketch out a preliminary plan yourself and assign specific tasks to the masters, and they will tell you how to properly implement them.

For example, a calm atmosphere and the illusion of privacy are important for small cafes; student eateries do not require fancy furniture, but should attract young people with some unusual, catchy and memorable interior details. It’s more difficult with themed establishments; their arrangement will require more skill and considerable financial investments, which will most likely pay off thanks to the unusualness of the cafe. The cost of opening a cafe from scratch will largely depend on the focus of the establishment. Experienced restaurateurs advise that you must place a bar counter in establishments where alcohol is sold.

Cafe equipment

The list of standard equipment needed to open a cafe from scratch consists of the following items:

• Plate;
• Grill;
• Frying and cooking cabinet;
• Refrigerators;
• Production tables;
• Sinks;
• Dishes;
• Furniture sets for visitors.

Purchasing equipment is a significant part of the cost of opening a small cafe from scratch. The approximate amount of expenses is 600,000 rubles. Equipment is usually purchased from Russia, tableware is imported. Furniture for the hall can be made to order if there are no ready-made sets on sale that match the interior of your cafe.

Advertising of the establishment

At the stage of thinking about the idea of ​​​​how to open your own cafe and where to start, you should take care of a memorable and self-promoting name for the future establishment. Before the opening, the advertising campaign is carried out by a beautiful and bright sign that attracts attention and arouses interest. This is what you need to know to open your own cafe. In the future, the sign should be a landmark by which the establishment will be recognizable. Therefore, spare no expense in developing the design and manufacturing a high-quality sign using the latest technology.

The marketing plan should be drawn up for the long term and include a list of regular promotional events and promotions that attract attention to the establishment. Answer to the question: “How much money does it take to open a cafe?” must take into account the costs associated with advertising.

Happy hours, discounts on banquet menus, corporate cards - any methods of attracting visitors are good in the fight for regular customers for those who want to open a cafe.

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Calculation of financial investments

When deciding to start his own business, an entrepreneur must estimate how much money he needs to open a cafe. Costs may vary depending on the region and size of the locality where you plan to start a business. The cost of opening a cafe from scratch can be calculated based on the main cost items: initial stage: registration of activities (10,000 rubles), rental of premises (300,000 rubles), repairs and arrangement, purchase of equipment (600,000 rubles) and products (200,000 rubles), advertising (60,000 rubles). Monthly expenses will include: rent, utility bills, tax deductions, employee salaries, food purchases, advertising costs. Thus, the answer to the question of how much it costs to open a cafe from scratch will be an approximate amount of 1,200,000 rubles.

Profitability and payback

By calculating how much it costs to open a cafe, an entrepreneur can estimate the profitability of such a business and its payback period. If you follow the intended business plan and choose the right location for the establishment, then the cafe, even according to the most conservative estimates, will pay for itself within a year. A well-chosen and well-implemented concept is what you need to open a cafe, the profitability of which will be 20-25%.

Advantages and disadvantages of business

Question " ?" is very relevant and many are looking for an answer to it. Opening your own cafe is a good answer to a question that interests enterprising citizens. The current time is called successful for entering business. The advantages of starting your own business now are still low rent, lots of empty premises in busy places and people gradually emerging from austerity. However, before opening a cafe, you should familiarize yourself with the nuances of running restaurant business to avoid annoying mistakes. For example, you need to be prepared to stop the theft of food and alcoholic beverages by unscrupulous employees, and also ensure that your cafe maintains its brand and does not turn into an ordinary eatery. For those who want to open a cafe and are wondering where to start, be prepared to check the work of their establishment every day and personally monitor all processes.

The restaurant business has enjoyed sustained success since its inception. There are many reasons for this and they are beyond the scope of this monograph. It changed over time, and during periods of various crises there was a steady upward trend. However, like any spectacular activity that distracts from pressing problems. The current situation in the world is no exception. Those. it can be assumed that the restaurant business will tend to expand in the near future.

Before you start developing a restaurant business plan with calculations, you need to get an idea of ​​the restaurant business. Define characteristics modern restaurants. Develop your own business idea - original or adapted based on existing experience.

Modern restaurants

Here we will limit ourselves to general views on the development of restaurants. If you look in retrospect, you can discern the trend in the development of the restaurant business over time. Most likely, they arose at the junction of several directions - the institute of public catering itself and the institute of public entertainment. The modern restaurant business often combines several functions and it seems that the functionality will only expand in the future. In fact, a modern restaurant is a kind of combination of catering possibilities and staged show surroundings. This combinatorics is present in all restaurants without exception in one proportion or another.

Classification

When calculating how to open a restaurant, a business plan for what type of restaurant is more suitable for this or that case, you must first decide on the type of restaurant that we are going to develop. Generally speaking, a modern restaurant is a rather vague concept, covering a very wide range institutions. Traditionally, restaurants were divided into luxury, upper and first class.

Modern experts prefer to divide restaurants into:

• elite;
• average;
• fast food;

Elite restaurants are distinguished by sophistication, appropriate design, service, content and prices. Mid-level restaurants occupy an intermediate niche between elite and budget establishments. Fast food is usually a restaurant offering a range of services for little money; the range of services includes mainly food.

In addition to this, one can highlight separate category specialized restaurants. They can belong to any of the segments. It is convenient to divide the specialization of restaurants:

• by product sold (emphasis on the quality of the main product): coffee shops, pizzerias, Italian, Spanish, etc.;
• aimed at reaching a narrow target audience: students, businessmen, creative bohemians, etc.;
• away: at home, in nature, in a discussed place.

All these types of restaurants have their own distinct specifics and should be built according to their inherent marketing models. Anyway the restaurant starts not like a theater “off the rack”, but from defining the target audience.

A few words about the concept

To make a successful investment, you will need to develop a restaurant concept. Otherwise, it risks getting lost among other similar establishments. If this is not critical for a number of reasons (low competition, agreement with the organization), then you don’t have to spend much on developing the idea. But the higher the class of the restaurant, the better the concept will need to be developed. Examples of such concepts are themed restaurants serving various national cuisines.

Placement and competition

Along with identifying the target audience, it will be necessary to simultaneously assess demand and supply in the place of the proposed services. The market for restaurants and other public catering outlets is currently quite saturated. For example, in Moscow, according to researchers, there are over 3,000 restaurants. In this case, opening a restaurant in any location without proper analysis may not provide a return on investment.

Interdependence determines location and clients. For example, in a residential area, it is most likely not worth opening an elite restaurant. The easiest option to choose the best restaurant option is to order a marketing study. If you do this yourself, the probability of error increases, but you can collect statistics of people who are in one way or another in the coverage area of ​​the future point. And correspondingly competitive environment in this place.

Accommodation

Depending on the format of the establishment, there will be accommodation. Elite establishments require special treatment in everything: good parking, with car delivery; external and internal view; location in appropriate areas (in the center, near attractions, in a privileged recreation area, etc.).

Fast food establishments, on the contrary, are located mainly in large flows of people (at train stations, in shopping centers, etc.).

Download a ready-made restaurant business plan, current for 2019, you can from our trusted partners "Biplane". Download link.

Competition

There are several aspects to note. Even if the competition in the location of the future restaurant is intense, there is always the opportunity to enter the market by thinking through a balanced marketing policy. The second aspect is that the emergence of something new causes an initial surge of interest. This can be used, but you should remember that the effect is short-term and it will be even shorter if it is not supported by the real advantages of the establishment.

Not just the kitchen

A modern restaurant not only offers good cuisine, but also show attributes. For different types restaurant is a different show. For the elite, scheduled performances from classical opera singers to “show business” stars are possible. In more modest ones - selection of music, design, performances of local artists, etc.

In any case, the contents of the restaurant are developed depending on the concept. And if a restaurant is planned for the business elite, politicians, etc., where negotiations are expected to continue, no excesses in this case are acceptable.

After developing the idea and designating the concept, you can write a ready-made business plan for the restaurant. For implementation using your own means, a draft version is sufficient to indicate the main criteria and understanding general development. If investors or credit funds are required, the business plan will need to be worked out in full, focusing on the general standards for drawing up such a plan: resume, production plan, marketing plan, financial plan. There are no fixed business plan templates, but rather a recommended good style.

What is required to open a restaurant?

Premises

A restaurant will require premises. Recommended area – 5 sq. m. per visitor. In addition to the main hall, you will need space for a kitchen and utility room. For medium and large restaurants (more than 50 seats), an area of ​​about 100 sq.m. is sufficient to accommodate work spaces. For smaller and specialized restaurants, the area may be smaller. Various off-site restaurant concepts may not have an area for visitors at all, but a work area will still need to be organized.

All premises must comply SES requirements: hot, cold water, finishing, sewerage, ventilation. Since these are premises for public events, they must also comply with fire requirements.

The client hall and the façade will need to be designed in accordance with the selected type of restaurant. In some cases, the surrounding area may also be finished. Facade finishing and transformation of the surrounding area may require additional approvals from the territorial authorities.

Staff

Restaurants have special requirements for the chef, since the quality of the dishes depends on him, and this is one of the main components of success. This is especially true for restaurants specializing in national cuisines. In such cases, it is convenient to hire a chef of the appropriate nationality, for example: Korean, Chinese and other restaurants. In addition, such a specialist adds additional flavor to the restaurant and performs an advertising function.

There are also increased demands on the restaurant manager. He must have an understanding of the kitchen, the economy, and the entertainment part of the enterprise.

There are no special requirements for other employees. General approach: the higher the class of the institution, the stricter the selection of candidates.

Equipment

Standard equipment for preparing meals is purchased: oven, refrigerators, stove, tables, kitchen utensils. Plus specialized equipment for a specific type of restaurant (pizza pans, for example, for Italian restaurants).

The equipment of the hall can be very different depending on the concept. These can be powerful audio systems with various visual equipment and various “sound absorbers” with variable lighting systems. In addition, security and fire alarm equipment will be required.

Documentation

The restaurant activity itself is not licensed. But a license for the retail sale of alcoholic beverages is required if you plan to sell it. The rest of the documents are standard:

• package of constituent documents (individual entrepreneur or joint-stock company);
• package of external documentation (lease agreement, contract, etc.);
• permitting documentation (SES, firefighters, alcohol license);
• package of internal documentation (internal accounting documents, employment contracts etc.).

Marketing

For the restaurant business today, a well-thought-out marketing plan is almost mandatory. First of all, this is, of course, an advertising company. Discount system, working with regular customers, attracting corporate clients. It is very difficult to promote a modern restaurant without a marketing company.

Profit and payback

To create your own business plan, you can download a restaurant business plan example that is most suitable and adjust it. Here, in conclusion, we will give an example of a small calculation of a restaurant.

Restaurant with 50 seats. Client room 250 sq.m. and 100 sq.m. utility rooms, total area – 350 sq.m. Staff: manager, chef, cook, bartender, cleaning lady, 2 waiters.

With an average check of 1.5 - 2 thousand rubles. and with an average workload of 20–30 people per day, we get 30–60 thousand rubles. in a day. Or per month: 900 – 1,800 thousand rubles. Monthly profit is planned in the region of 200 – 500 thousand rubles. Payback period: 2 – 4 years.