How to open a cafe from scratch: a ready-made cafe business plan. Business plan for opening a cafe - a ready-made example of a business

A cafe is a very promising business option. A pizzeria, a coffee shop, fast food in a shopping center or a special establishment for children - any of these options can provide a stable income. It is important to accurately calculate the prospects of the business, choose the right premises, the right concept and optimal prices.

The business is highly competitive, but there are always niches in the restaurant market that a newcomer should occupy. How to open a cafe from scratch? Step-by-step instructions are contained in our new publication!

The main difference between a cafe and a restaurant is a more democratic format. Prices here are more affordable, which attracts visitors with different income levels.

How to open a restaurant in Moscow and other Russian cities from scratch and draw up a competent business plan? The answer is contained

For an entrepreneur, the café format is attractive due to the lack of strict regulations. An establishment of this type may not have a wardrobe required for a restaurant. It is possible to serve by waiters or serve food at the counter. The cafe may have an extensive kitchen and prepare all dishes on site or reheat semi-finished products.

Future restaurateurs can choose any cafe concept. Establishments with mono-dishes reflected in the name are very popular: pastry shops, ice cream shops, coffee shops, sandwich shops, dumpling shops. No less in demand are establishments with national cuisine: Russian, Italian, Japanese, Mexican, French, American.

Specialized places also include art cafes and establishments aimed at children, students, and youth. This category also includes those who rely on communication.

How to open a cafe: where to start, step-by-step instructions

When deciding to open a cafe, it is important to think through a whole list of questions:

The work begins with defining the concept of the future establishment. The future owner needs to determine whether the cafe will cook its own food or rely on semi-finished products. A combined option is also possible. For example, the cafe prepares snacks, soups and hot dishes, and desserts are ordered externally.
Find a suitable premises. It depends on the concept, price level and other factors. For example, it is better to open a fashionable cafe with a fairly high price tag in the city center, a children’s cafe is more conveniently located near a park, and an inexpensive fast food restaurant can be opened in the food court of a large shopping center.

Usually the premises are rented for a long time. It’s good if there is a possibility of subsequent redemption.

Register a legal entity. Usually catering enterprises, this applies even to large chains. This form of registration allows you to significantly save on taxes.
Take care of permitting documentation. It is easier to obtain it for premises in which a catering establishment was already located. A separate important topic is the alcohol license. If you plan to limit yourself to selling beer, you do not need a license. You can also get it after the cafe opens. Separate documents are also needed to open a summer playground.
The next step is purchasing equipment. You will need cutting tables, electric stoves and sinks, combi ovens and refrigerated chests. The hall must be equipped with display cases, both horizontal and vertical. The better the display of dishes, the higher the sales.

Hire staff. Cafes need waiters, cashiers, baristas, dishwashers, cooks, pastry chefs, and cleaners. Some positions may be combined. A hall manager is required who monitors the work of the cafe and resolves conflict situations.
Develop a menu and determine prices. Do not abuse discounts that reduce profits. A variety of culinary festivals, dishes of the month, special Lenten, children's, summer or holiday menus will help make the menu more diverse.
Do advertising. You can promote your cafe in the press, through blogs and social networks. This is the most accessible opportunity to talk about your establishment. By communicating with potential and actual guests, you can better learn their preferences and make adjustments to the work of the cafe.

How to open a coffee shop from scratch and what documents are required for this - read

How to open a fast food cafe from scratch: mistakes of novice entrepreneurs

Many novice restaurateurs make mistakes that cause significant losses to the company and interfere with the normal development of the company. These include:

vague concept;
the room is too cramped to accommodate the required number of guests;
extensive menu. The shorter the list of dishes, the easier it is to control their quality;
poor placement of the cafe;
insufficient control over personnel.

Cafe business plan: example with calculations

A business plan is a visual diagram of expenses and income. The more detailed this document is, the easier it is to determine the profitability of the business. A plan is necessary for entrepreneurs who are going to receive loans, subsidies, and attract investors and partners.

But even if you plan to run a business on your own and invest exclusively with your own funds, you cannot do without a business plan.

For example, consider the plan of a small city cafe. The company is located on the ground floor of the building, the total area of the premises is 250 sq. m. m. It is assumed that half of the premises will be used as a sales area, the second will be occupied by the kitchen and utility rooms.

The basis of the menu is Russian cuisine. Takeaway sales are expected, some of the desserts are purchased from a large confectionery shop, and baked goods are prepared on site from semi-finished products. There are no business lunches; there is a 20% discount at lunchtime.

You can find out how to properly draw up a business plan for a confectionery shop and download a sample of it.

What equipment will be needed?

bar counter;
professional coffee machine;
2 refrigerated display cases for the hall;
Refrigerated chest;
combi oven;
2 electric stoves;
2 freezers;
cutting tables;
pancake maker;
grill;
juice cooler;
tables and chairs made of chipboard;
hanging racks for the hall;
furniture for a children's corner;
wooden screens for zoning the hall.

Total equipment costs: 3,000,000 rubles. Some of the equipment is used.

Restaurant business plan: general information + choice of class and type of establishment + 9 sections of the document + recommendations for drawing up a resume + 20 main stages of project implementation + 6 ways to attract audience interest + standard list of equipment + cost and income estimates + 6 risk factors.

The restaurant business first began in the 18th century. The modern catering industry moves with the times, and today more and more investors are ready, after studying the restaurant business plan in detail, to invest their money in this business.

After all, if the establishment is properly organized, a restaurateur will receive a pleasant reward for all his efforts. The same applies to investors who want to receive their profits.

Even if you have enough of your own funds to start and you don’t plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.

What is important to know before opening a restaurant?

The food service business is unlike any other. This is a very labor-intensive, responsible business that cannot be carried out “without one’s sleeves.” Keep in mind – it is characterized by huge risks and unpredictable results.

To be successful, the future restaurateur must be informed in a variety of areas, since the restaurant is a unique economic unit. It is both a trading and manufacturing enterprise and requires its future owner to have knowledge in areas such as design, architecture, cooking, and marketing.

Despite the fact that many tasks are assigned to staff, an entrepreneur must understand financial issues, be able to work with people, control expenses, purchase products, worry about good service to their customers, and so on.

A large burden of responsibility falls on the shoulders of those who want to open their own restaurant:

Firstly, the restaurant business in Russia is still very young. Only recently has the Russian food services market begun to gain momentum. At the same time, a high level of competition has already formed in this field of activity, and only strong players manage to stay afloat.
Secondly, even opening a modest restaurant is a costly business, both financially and in terms of time.

Here are just a few of the responsibilities:

search and rental of premises;
development of a technical plan together with engineers, builders, designers;
preparation of a business plan for the establishment;
purchase of equipment and its installation;
restaurant decoration;
provision of dishes and other paraphernalia;
formation of a staff of hired workers;
concluding agreements with service companies for waste removal, disposal, etc.;
purchasing food and drinks;
menu creation;
financial hassles (invoice statements, wages, etc.);
restaurant maintenance;
payment of rent, utilities, taxes, etc.

The public loves not only tasty and healthy food, but also a pleasant atmosphere. Therefore, the restaurateur also needs to create an atmosphere of cordiality and celebration in the restaurant, so that customers can eat deliciously outside the home and have a good time. Only then will they return to the restaurant again and again.

As you can see, you can’t do without dedication to your business in the restaurant business. However, the reward is worth it. The minimum profitability can be 20-25%, and with effective management reaches 60%.

If you are ready for this, think carefully about the type and class of the restaurant, its location and concept, because this will need to be reflected in the business plan.

1. Select the type, class of restaurant and room.

It is impossible without indicating the distinctive features of the restaurant and its type.

Restaurants may vary in the variety of products they offer. These are specialized establishments where the menu is made up exclusively of fish, cheese, meat products, etc. These also include restaurants whose assortment represents national/foreign cuisine. There are also non-specialized catering establishments.

According to location, the division occurs into:

dining cars;
food courts;
"heavenly" restaurants;
hotel restaurants;
landscape restaurants, etc.

Based on the interests of the audience, healthy food restaurants, clubs, and salon restaurants are opened.

The purpose of the premises and composition determine the type of establishment - mobile, permanent.

Restaurants can be classified both by form and level of service: buffet, catering, when food is delivered to order at a remote location, classic (with waiters).

There are 3 classes of public catering establishments (hereinafter POP):

Luxury – elite restaurants with high prices and an appropriate level of service. Such establishments are also characterized by luxury, a rich menu, a wide range of services provided, the specificity of serving dishes, and a corporate style.
Higher – restaurants aimed at visitors with average incomes. They are associated with comfort, a variety of both gourmet and ordinary dishes, the presence of a bar with a large catalog of cocktails and drinks, and original design.
First. In the language of restaurateurs, these are fast foods, where people can order standard dishes at an affordable price. Self-service and simple interiors are typical for fast foods.

Having decided on the type of your restaurant and the class to which it will belong, you need to choose a room. The location to some extent determines the future of the establishment.

If you want to provide your restaurant with a large flow of customers, consider options located in noisy city areas or sites on busy streets. It is best when the restaurant is located in a place where both offices and residential buildings are located. Then the influx of people is guaranteed not only during the day, but also in the evening.

Before purchasing a property or signing a lease, find out what kind of business operated there previously. Try to avoid places where establishments have been declared bankrupt more than once.

The winning criteria for a premises are:

How to prepare a restaurant business plan: mandatory components of the document

Any plan for a particular type of activity describes the project, displaying the goals of the business organization, stages of its implementation, marketing research, analysis of the competitive environment, financial calculations and other necessary information.

It can simultaneously act as both a guide to further action and an assessment of the effectiveness of the commercial proposal used during negotiations with creditors to encourage investment.

The mandatory components of a restaurant business plan are:

We suggest considering each item separately.

1) Where does a ready-made restaurant business plan begin?

A summary is a “chapter” of a business plan, which represents one of the most important sections of the document. He is the first thing investors pay attention to. However, they write it as a last resort.

This happens because the summary contains brief information taken from the entire restaurant plan. The overview section is designed to arouse interest among lenders by displaying the concept of the establishment. The introductory part of the business plan shows how you plan to achieve your goals.

First, the name of the project is written in it. In this case: “Business plan... for a restaurant.” Instead of a pass, the specification of the establishment, for example, a “fish restaurant,” is entered. Next, important information about your future enterprise is indicated, taking into account that their volume should not exceed 10% of all information (1-2 A4 sheets) set out in the plan.

Thus, the following are reported: organizational and legal form, legal address, bank details, number of personnel, goals and mission, advantages of the establishment, financial prospects, the amount required to open a restaurant, sources of its receipt.

When writing a summary of the plan, you should adhere to a business style, keep the paragraphs concise but informative. This section requires a clear statement of goals and an explanation of the essence of the project in language accessible to readers.

The use of graphs and lists is allowed in the introduction, but there is no need to overload the plan with them. When describing your business, focus on what is good about it and why it is worthy of the attention of creditors.

If the summary captivates them, then they are guaranteed to study the entire document. Below you can see a restaurant business plan (an example of writing a resume). By working according to this template, you will simplify your task.

2) What will be the stages of project implementation in the business plan for opening a restaurant?

Usually in this section of the plan they first write: “begins from the moment the investment is received.” After this, you must indicate the end of the period, say 24 months. The stages of business implementation can be outlined separately in the Appendix, which must be mentioned in this paragraph of the plan.

Regardless of the restaurant format, you have to go through the following stages:

All activities are outlined in the plan, indicating the conditions for implementation and the time spent on each action.

3) Basics of drawing up characteristics of an object in a restaurant business plan.

The feature section of the business plan should provide general information about the restaurant. It substantiates the choice of the restaurant segment and the location of the establishment.

In addition, the characteristics of the business plan must include:

price category POP,
determining the type of kitchen and equipment,
provision of basic and additional services.

When outlining the concept of a restaurant, you should describe the range of dishes offered. Eg: “In the Health restaurant, 45 dishes are available to customers: dietary meat, vegetable salads, low-calorie desserts + 20 soft drinks”.

It would not be amiss to mention in the plan the parameters of the premises chosen for the restaurant, its capacity, number of halls, presence/absence of a courtyard, design style. Once you're done, describe your target audience.

Based on this factor, the restaurant’s pricing policy is determined. The establishment’s operating hours are another detail whose inclusion in the business plan is recommended.

And remember: this section helps the future restaurant owner and lenders see what the business will actually look like.

4) The importance of developing a restaurant marketing plan.

A marketing plan reflects all the research you have done on current market trends. Its importance lies in determining the direction of activity.

This section in a restaurant’s business plan consists of the results of an analysis of market conditions, the wishes of visitors, an assessment of the level of competition, and the determination of competitive advantages.

When analyzing the current market situation, an entrepreneur must take into account external factors, including political, legal, technological, social, and cultural. When researching market players, you need to weigh all sides - both strengths and weaknesses, business threats, opportunities.

Similar restaurants located in an area of 500 m can deprive you of 2/3 of your profit by luring away visitors. Therefore, researching local competitors is essential.

Some turn to specialists to analyze the activities of competitors. But the services of professional marketers will cost the restaurant owner a considerable amount. You can obtain the information required for your marketing plan yourself and for free.

To do this, follow the tips in the picture:

If competing establishments are registered as legal entities, the legal way to obtain information about them, including financial statements, is to contact Rosstat.

You will have to pay for the service, and business data may be presented with underestimated income, but this way you will find out the results of competitors’ activities, the average bill for the services of other restaurants and POP.

Information about the market situation can also be found in the public domain. According to statistics over the past years, there are over 30 thousand POPs in the Russian Federation, and the premium segment of the restaurant business is not that busy. If an entrepreneur decides to open a restaurant of this class, where there is no active competition, the investments made in the business will pay off relatively quickly.

Having found out how much Russians are willing to pay for food, services and leisure, you will be convinced that the amount of consumer spending does not exceed 4% (this is more than for healthcare and communications).

And the preferences of the population lead to their increase, therefore, the business of opening and running a restaurant is promising. Pay special attention to analyzing customer potential.

Rosstat will help you find out the turnover of retail trade in food and catering, which is important in business planning.

For 2016-2017 The following picture emerged:

Try to fill your marketing plan with more than just text material. Display numerical values, which you may have a lot of as a result of the work done, in tabular form. The best option would be to include a diagram in your restaurant business plan.

At the end of the marketing plan, state the strategy, i.e. the course you have chosen to achieve high performance results. Business strategy is determined on the basis of various aspects, one of which is the formation of consumer opinion.

Mention in the plan the measures that will be taken to inform about the opening of the restaurant, create an image and attract the target audience:

(signs, bus stops, announcements on transport, radio, television, media), video, audio advertising;
creating your own web resource;
holding social events;
printing and distribution of promotional products (booklets, posters, business cards);
provision of infrastructure;
creating good working conditions.

Write in your marketing plan that you are definitely going to post information about the restaurant on the Internet, for which popular web platforms and a business card website will be used.

5) Development of a restaurant production plan.

The section of the business plan following the marketing one shows the production capacity of the establishment and the characteristics of the premises. It includes calculations of the costs of purchasing the necessary equipment.

For example, the cost of a standard distribution line used in fast foods starts from 750 thousand rubles. If you plan to prepare exclusive dishes, the costs will be appropriate.

It is difficult to unambiguously estimate all costs, but approximate calculations are required. Do not forget to include in the production plan the total funds that will be spent on the purchase of furniture, bar counters, household items and equipment, dishes (dining room, kitchen, main and spare), attributes for sorting restaurant tables, and interior decorations.

In addition, you will have to spend money on an automation program for the control and accounting system. The minimum price for the most advanced computer product, R-Keeper, is about 10 thousand dollars. A cheaper option is “Restaurant 2000”. Another budget alternative could be “1C: Public catering”.

The plan's expense item includes the purchase of vehicles used in the future for various restaurant needs.

EPP equipment should be aimed at stimulating productivity growth and comply with safety regulations. Therefore, it is better not to spare money on supplying the restaurant with high-quality and efficient equipment.

The business plan indicates: name, model, quantity and technical parameters of the devices required for the restaurant.

For example:

electric stoves, ovens;
deep fryers;
microwaves,
refrigerated tables;
thermal showcases;
vegetable cutters, meat grinders or blenders;
coffee machines/coffee makers;
thermopots;
kitchen scales;
racks for dishes;
ice makers;
washing baths, dishwashers;
refrigeration chambers.

Colorfully arrange sorting items in your business plan:

6) What is the organizational plan of a restaurant based on?

The sixth part of the business plan outlines organizational aspects. It talks about the organizational and legal form of the restaurant, management and service personnel (quantitative/qualitative characteristics).

Therefore, the organizational plan answers the following questions:

What specialists need to be recruited?
What will be the conditions and work schedule (permanent, contract, etc.)?
What is the salary, etc.?

The composition and number of personnel are influenced by:

nature of service (combined, self-service, through waiters);
dimensions, specifics and capacity of the restaurant;
% of attendance on weekdays/weekends and holidays;
cost category;
assortment of dishes, etc.

The restaurant staff usually consists of: cooks, manager, hall manager, waiters, bartender (1-2 people), accountant, cleaners, cloakroom attendant, musicians, security.

The business plan also states the job responsibilities of each employee. For a waiter, this means friendliness and respectful, attentive treatment of guests, thorough knowledge of the menu, a neat appearance, correct filling out of the bill, paying guests, etc.

7) The financial part of the restaurant business plan.

The seventh point of the business plan is the least creative. This requires some math and concentration to figure out the cost of the project. The cost estimate contains conditional costs for paperwork, registration, purchase of equipment and other equipment, textiles, tailoring of uniforms, and printing of printed materials.

Also, separate expense items in the restaurant business plan will be:

advertising;
room decoration;
rent and utilities;
salary;
taxes.

The calculation also includes funds spent on the purchase of food and drinks, and other costs of doing business.

After the calculations, your plan should roughly look like this table:

Then they begin to calculate revenue and net profit. When an implementation program is drawn up, the supposedly low threshold of profitability, the plan for production volumes and provision of services for the billing period are considered.

Having created a financial statement of losses and profits, cash flow, you will see a more realistic picture and understand whether you can “pull” the restaurant and how much you need to borrow.

The restaurant business plan describes in detail the sources of financing, the system of guarantees you provide to investors, the projected income structure, and key performance indicators.

Namely:

8) What risks are assessed in the business plan?

Despite all efforts to convince creditors of the reliability of investments in your restaurant, potential risks cannot be avoided. Their detail and objectivity of assessment depends on who you are drawing up a business plan for - yourself or investors.

First, you need to submit a list of the risks themselves. Secondly, describe in your business plan the actions that you are going to take if they actually occur.

Risks may be unexpected When natural disasters occur, fires are not your fault. Then the losses are covered by insurance.

The second group of risks mentioned in the business plan is commercial. Such a threat looms when marketing research is poorly conducted, resulting in underestimation of competitors, shortcomings in the analysis of market conditions, etc., emerge.

The third and fourth types of risks – economic And political, respectively. They can be less predictable, since they are caused by the political situation in the country, crisis, and declining demographics. Poorly selected restaurant staff is another reason for risks.

Serious factors for restaurant bankruptcy or other unfavorable events may include:

In the conclusions of the business plan, its developer must summarize the work done. As a rule, they follow the established rules here, emphasizing that this type of business is high-risk, but at the same time, promising and profitable.

From startup to success: opening a restaurant from A to Z.

How to write a business plan? Step by step guide

Restaurant business plan - example to study

If after reading this article you still have questions, we recommend downloading any ready-made restaurant business plan from the samples provided.

Example No. 1 can be downloaded from the link - https://depositfiles.com/files/4p7c5t40a
Example No. 2 see here - https://depositfiles.com/files/36w26z6xc
Example No. 3 is clearly presented here - https://depositfiles.com/files/bj2rwhgoe

Restaurant business plan– the starting point for an entrepreneur who wants to occupy a niche in the catering industry. If the marketing and pricing policies are correctly structured, the approach to organizing all processes and creating a reputation is chosen correctly, the restaurant will bring the expected profit.

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Recently, an increasing number of cafes have been opening in our country. Statistics show that many of them begin to close six months after opening. There could be a lot of reasons for this. For example, incorrect management, lack of advertising, and even tasteless food. Those who want to open such an establishment will need a cafe business plan. It will help the owner not to go into the red, but to receive profit and many clients in the future.

Description of the cafe project

Any business plan begins with a description of the project. It must indicate the type of establishment being opened and the location where it will be located. In addition, it is necessary to list the number of seats, the area of the premises, and the personnel who will work in the cafe.

You should also provide a complete list of inventory and equipment that will be purchased or leased. If the cafe operates not in 2, but in one shift, it will be necessary to hire a waiter, administrator, cleaner and cook. The number of people will depend on the type of cafe, the area of the premises and the amount of funds invested.

If shift work of personnel is planned, then the number of people should be doubled. If a business plan is needed in order to receive a grant from the state, then in this case it is necessary to take into account the benefits that such a cafe will bring to the population. In addition, you need to pay attention to social indicators, relevance and the possibility of creating additional jobs. If a business plan is created in order to receive investment, then the calculation of income and expenses (profitability), as well as the time and payback of the establishment must be clearly calculated.

How to open your own cafe

Which cafe to choose and how to analyze the market

Before preparing such a catering establishment for opening, you should definitely conduct an analysis of your closest competitors. These actions will help you figure out what type of establishment will be in demand in a particular city. To do this, you need to determine the following points:

whether there will be demand for the dishes on the menu;
what is the income of the population in a particular place;
where the establishment will be located;
how the number of elderly people, the working population, and young people is distributed.

After such an analysis has been carried out, it will be possible to pay attention to the pricing policy of public catering. In addition, you need to select the type of establishment, as well as select a signature menu. The next step is to analyze the activities of competitors. Particular attention should be paid to the mistakes they make and not to make them yourself.

The type of establishment will determine the costs of opening a cafe.

Some of the most popular and relevant today are pancake shops, anti-cafes, cafes for children, as well as sushi bars.

Not so long ago, Internet cafes were popular, but they were replaced by regular cafes, since every establishment of this kind must now have wi-fi. An Internet password is provided to guests upon visit.

What does the success of a cafe depend on?

This factor is influenced by the proper location of such an establishment. It is best to open such a business in a densely populated and very busy area. At the same time, you need to remember that anti-cafes will be popular in big cities. As for small settlements, it is better to open children's cafeterias or establishments that have a banquet hall. They can be used for weddings, birthdays and corporate events.

It is very important that there are convenient access roads to the building. This also applies to parking, since most guests will arrive in their own cars. It is also better to locate a cafe near a crowded place. These include bus stops, shopping centers, railway and bus stations. At the same time, you need to remember the purpose of such an institution. For example, when opening a cafe for children or young people, you need to make sure that there is an institute, park or other places near the building that such people like to visit.

It should be taken into account that rent in this case will be one and a half to two times higher than in residential areas. If the cafe is rented near business centers, then it would be most advisable to include business lunches in your menu. To begin with, after opening, you can slightly reduce the price of such dishes. This will be especially beneficial if competitors’ establishments are nearby.

Cafe design example

Business registration

To make it easier to register your organization, you can turn to the help of special Internet services. They have everything you need to complete the necessary documentation. To do this, you need to select the registration type of LLC or Individual Entrepreneur. In the second case, fewer documents will be needed and reporting will be much simpler.

In addition, you can save on accountant services by turning to online services. They will help you make the necessary calculations and save a lot of money. All reporting will be generated automatically and also signed using an electronic signature.

A properly composed menu is the key to success

One of the most important moments in creating a cafe is developing its menu. It is recommended to prepare both banquet (holiday) and standard everyday. At the same time, you need to remember that all dishes included in the menu must correspond to the type of cafe.

For example, in an establishment intended for children, you should not use alcoholic drinks, spicy or fatty foods. Not only delicious food, but also the original names of the dishes can attract guests to the cafe. It is best that they are not banal and standard. It is advisable to add originality to both the name and description.

You should decide in advance where exactly the products for cooking will be purchased. You also need to choose good suppliers. As a rule, the standard menu in a cafeteria contains about 20 types of drinks and twice as many dishes. They include both hot and small snacks. It is best to update the company menu each time for certain holidays that are celebrated by almost all residents of the city.

Business plan using the example of opening a certain cafe

In this example you can see how to open a cafe for children with 48 seats.

Such a ready-made business plan has been developed for any city whose population does not exceed 1.5 million people. It is planned that the average check will be 700 rubles. from one person. The cafe should be located in a public place, and consist of a kitchen and several small utility rooms. As for the target audience, it will include couples with a child, as well as children with their mothers, grandmothers, and grandfathers. Standard working hours are from 8 to 20 pm.

It is best to choose a premises for a cafe close to places where people most often gather. These are parks or metro stations. It is advisable to choose an area where there are no such catering establishments.

This will allow you to quickly gain profit and make a profit. One of the most obvious competitive advantages over other cafes is discounts for regular customers, an animation program, as well as a bright and memorable design.

Original cafe interior

Cafe design

Experts say that the most attention-grabbing colors are yellow, green and orange. It is not recommended to use red and other aggressive colors for the cafe façade and decoration. In addition, holding pranks for children will be very effective. To do this, you can organize win-win lotteries, and choose small inexpensive souvenirs as prizes.

Advertising

Equipment

The next step is to purchase or rent equipment. For this purpose, contracts for its supply are concluded. For example, this business plan provides for the purchase of 2 refrigerators, 1 gas or electric stove, 5 kitchen tables. Among other things, you will need comfortable chairs or armchairs for cafe guests (48 pieces). As for the tables for visitors, 12 pieces are enough for the establishment. Also, do not forget about purchasing a juicer, a microwave oven and 12 hangers for
guests.

Staff

The next step is to hire staff. These are three waiters, two cooks, one administrator and two cleaners with a shift schedule. In order to save on an accountant, you can hire a freelancer with the appropriate education.

Cozy cafe

Calculations

The calculation will consist of the following points:

cafe renovation RUB 155,000;
rent 35,000 rub. per month;
use of design services RUB 120,000;
advertising (flyers and social networks) RUB 18,000;
salary to employees 245,000 rubles;
chairs, tables and equipment RUB 370,000;
purchase of products for dishes in a cafe 75,000 rubles.

According to this calculation, if you have your own funds to open such an establishment, but lack 250,000 rubles, then you can contact the Ministry of Economy and receive this money under the small business support program. To do this, you must provide a sample with calculations to the local administration of the city or other locality. You should know that in order for a cafe not to make losses, one check on average must be at least 700 rubles.

In this case, the business will pay off within 12 months and the establishment will make a profit.

Attracting clients

Despite the first flow of visitors, such advertising campaigns must be carried out regularly. Experts recommend doing this every 3-4 months. In the future, when the cafe begins to make a profit, you can advertise once every 7-8 months or once a year. This will allow the business to stay afloat and bring in new profits by attracting customers.

Effective advertising tools include business cards, posters, and media advertising. In addition, we should not forget about affiliate exchange. This means that the cafe can be advertised in taxis. In turn, in a cafe, on each table there may be business cards of such a service. Creating advertising pages on social networks is no less effective. This will allow you to reach a large audience.

As an addition, special services should be included in the establishment’s price list. Additional income will come from organizing children's birthdays, other holidays, as well as weddings and corporate events. It is best to allocate a separate room for these purposes.

In addition, we should not forget that according to the law of the Russian Federation, establishments located on the first and other floors of residential buildings must be open only until 11 o’clock. Therefore, it is recommended to rent or purchase a building that is separate.

Cafe design example

Opening procedure and nuances to consider

In order to properly organize a business, you should be very attentive to solving legal issues. To do this you need to do the following:

register as an individual entrepreneur (through the tax office or MFC);
notify the Pension Fund;
choose which tax system will be used;
draw up a contract for the purchase and sale of premises or its lease;
install a fire alarm (coordinate this with the State Fire Inspectorate);
contact the Sanitary and Epidemiological Station to obtain a conclusion on the normal sanitary condition of the premises.

At the same time, we should not forget about food. When opening a cafe, you should enter into supply agreements with trusted suppliers. Information about them can be found on the Internet.

Before choosing who will carry out the activity (LLC or individual entrepreneur), it is necessary to decide whether the cafe will sell alcoholic beverages. The fact is that only legal entities (LLC) are allowed to sell alcoholic beverages in our country. As for individual entrepreneurs, in the Russian Federation they are not issued licenses to sell alcohol.

What else to consider

When choosing premises for such a catering establishment, experts recommend paying attention to the layout, rental price, number of exits and entrances, as well as its condition. In addition, one should take into account the distance from a bus or tram stop, as well as compliance with SanPin and fire safety standards. Among other things, you should find out exactly how such a premises was used before renting.

It is not recommended to choose a room that is located on the second floor or higher. It is best to give preference to the first floor. In addition, the appearance of the cafe is very important. The design of such a catering facility must correspond to its type and reflect its name. In order for the cafe to make a profit in the future, it is recommended to hire designers who will provide an example with calculations for design. There is no need to skimp on this point.

Depending on what dishes will be presented on the menu, the cost of equipment will depend. This must be written in the business plan. It is necessary to take into account that you will need equipment not only for preparing certain dishes, but also for storing them. It must be remembered that the room must be well ventilated. Otherwise, the products may spoil. Experts identify the following types of classic cafe equipment:

electric or gas oven;
dishes;
freezers;
cutting tables;
sinks;
kitchen appliances.

The latter include toasters, devices for frying French fries, ovens, blenders, mixers, meat grinders, etc. At the same time, you need to remember that it is best to choose high-quality equipment. Otherwise, it may break very quickly, and this will lead to unnecessary expenses. This list can include plumbing fixtures, lighting, as well as furniture for utility rooms and the hall in which it is planned to receive cafe guests.

The reason for failures is incorrectly guessed or carelessly implemented concept restaurant, causing the client a feeling of discomfort.

Concept(Latin concept) - a system of views on certain phenomena, a general plan.

Concept restaurant- this is a restaurant built around some idea, design, which has a pronounced individuality, its own face.

The concept means a combination of a number of elements - location of the establishment, name, cuisine theme, quality and range of dishes, interior style, background music, level of service, price category and target audience...

The concept is the “skeleton” of the restaurant organization, down to the menu and the waiters’ branded clothing. It is difficult to compile it, because... It is important not to miss a single detail.

A good concept is a ready-made “virtual” restaurant. All that remains is to carry out organizational work on the existing layout.

Decide on the class of the establishment:

Fast food restaurant,

Cozy restaurant with relatively affordable prices

Elite establishment with exorbitant markup

Bar-cafe

Choose your niche :

"restaurant for yourself" expensive restaurant

Middle class

Choose two ways:

verified(open an establishment of a popular destination);

new(occupy a vacant niche).

Uniqueness is needed so that the combination of production, trade and services is perceived as something integral and harmonious.

How is a concept born?

- Based on the results of marketing research. District PP

By analogy (creative processing of what is seen)

According to the feeling of emptiness in a niche (the niche can be filled, but all projects are unsatisfactory)

According to the client’s image (businessmen, students, children...)

According to the capabilities of a particular place (build a restaurant that could make money in this particular place.)

For reasons of fashion (Internet cafes, national cuisines, comprehensive lifestyle improvement)

the concept is selected, including based on the history of the premises, a specific microdistrict, and potential guests.

Concept restaurant: thematic, event or fashionable (party).

Theme restaurant involves choosing a topic (literary, historical, ethnographic, etc.). - cinematic plot (“White Sun of the Desert”)

Historical or literary (“Pushkin”, “Mu-mu”)

The kitchen, the interior of the hall, the contingent of consumers and the location are chosen around the theme.

Event restaurant constant circle of people.

Fashionable (party) restaurant comes from the implementation of the idea of creating some kind of fashionable place of worship

2.Target audience (market segment).

What is your market segment?

Who are your guests?

Occupation

Nationality

Education

Social status

Place of residence

Make it in your restaurant

what customers love, and you will be successful.

3. Name of the restaurant.

You need to decide on a name at the earliest

stage of marketing research and development of the restaurant concept.

How to find a restaurant name:

1. Limit the “field of action”.

What audience should the title be aimed at?

2. Call on imagination, associations to help...

3. The name should be memorable.

Start with the first letters of the alphabet.

4. The title must be honest.

The cheap establishment has a pompous name: the pub “Pavilion”, “Rigoletto”...Visitors will change the name in accordance with the level of the establishment: “Oleko” “Cripple”.

The establishment, by its name alone, claims to be prestigious in order to lure guests.

5. The name may be someone else's property.

Agree - change the letter - repurchase the name

The title should be:

Informative

Sonorous (phonetically catchy, memorable)

Sound the same or similar in another language

Have the same meaning if the name is written in Latin letters

What are the names?

1. Match the name to the profile.

Fish cuisine - “Triton”, “Goldfish”. . .

2. The title addresses the target audience or location.

"Architect", "Paparazzi",...

“Five Corners”, “On Krestovsky”, . . .

3. Name after the owner's name.

Palkin, Tinkov,

4. Someone else's name in the title.

Marianna, Juan Carlos, Marianna.....

5. Use of geographical names.

"Prague", "Shanghai", ....

6. Borrowing names from other languages. "Bellissimo", "La press"...

Attention! The free business plan offered for download below is a sample. A business plan that best suits the conditions of your business must be created with the help of specialists.

Download a ready-made business plan for a cafe with calculations for free

What is a cafeteria, what are the trends in this market segment

We are faced with the task of opening a highly profitable catering establishment in the form of a cafeteria in order to make a profit and meet the demand for catering services.

A cafeteria implies a small outdoor establishment. It is equipped with tables and chairs, often with a bar counter. The assortment includes only simple ready-made snacks, alcoholic, low-alcohol, non-alcoholic and tobacco products.

Of course, the main emphasis of the cafeteria will be on beer and accompanying snacks and ice cream. In the summer, the cafeteria is able to sell up to 2 tons of beer per month.

To successfully implement the project, it is necessary to determine the target audience and wisely choose the location of the cafeteria. The project will pay off faster if there are few public catering establishments in a similar price segment nearby.

The markup on goods is of no small importance.

It depends on what exactly you plan to make money on: the cost of products or their turnover.

The optimal markup on drinks is 100-150%. But on food you can make a markup from 200% to 1000%.

Market analysts claim that such a cafe pays for itself in a season or two.

This market segment is constantly growing.

In 2015, the catering market is projected to increase by another 20%. But even this pace does not fully satisfy demand.

Business plan for opening a cafeteria from scratch

Material and technical base of the cafeteria

The main material and technical equipment of the cafeteria looks like this:

Tent or marquee;
Work furniture;
Refrigeration and commercial equipment;
Tables and chairs;
Disposable tableware.

Another possible option is a trailer for sale with tables and umbrellas.

Estimated Costs

Taking into account one-time expenses and monthly payments, the cafeteria project will cost 1 million rubles. The project implementation plan involves a loan in the amount of the required amount for a period of 24 months.

Consumables include:

Taxes (profit, property, VAT, income tax, social payments) – 71,200 rubles/month;
Salary – 253,980 rubles/month;
Garbage removal, electricity – 5000 rubles/month;
Toilet maintenance – 18,000 rubles/month;
Plot rent – 4000 sq.m.;
Trade equipment – 302,000 rubles.

The purchase of products for sale will cost from 50 thousand rubles.

Estimated Income

The revenue part must be considered based on the duration of the project we take – a year or two. It will be formed due to the cost of products (here we are talking about the markup) and the quantity of goods sold (turnover).

Revenue from the sale of drinks (minimum cost 55 rubles, from 600 orders per month) – from 35 thousand rubles. up to 1 million rubles Revenue from the sale of snacks and main courses (minimum cost - 85 rubles, from 190 orders per month) - from 16 thousand rubles. up to 500 thousand rubles.

The payback period for the project does not exceed 6 months. The profit from the implementation of the project over 24 months amounted to 15 million rubles.

Table No. 1. Potential for consumption of cafeteria services in Russia

Possible risks

It is necessary to realistically assess risk factors when implementing a project. These include administrative obstacles and bureaucracy of the state apparatus, the seasonality of the project, dependence on weather conditions, and high capitalization of investments.

Conclusion

This catering establishment, despite the risks and large initial investments, is profitable and has further growth prospects.