Business plan for opening a cafe with cost calculations. The list of the main stages of the Cafe project and the need for financial resources for their implementation. Business plan for opening a cafeteria from scratch

Approximate data:

• Initial costs - about 5,000,000 rubles.
• Payback - 2.5 - 3 years.
• 50 seats, area - 180 m².

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled detailed business plan restaurants with detailed calculations.

The relevance of investment in the project

We have already touched on part of this issue in an article about. Perhaps, even those who do not go to restaurants and do not live in hotels have heard about the difficult situation in the Russian hospitality market. First, the smoking ban hit the industry, and then the general economic situation in the country became, to put it mildly, not ideal.

So is it worth investing in a restaurant now and will such investments become obviously unprofitable? Let's turn to the numbers.

According to RBC, the number of visitors to food establishments in 2010-14 amounted to 107.5 million people. The value of the market for this period increased by 74.1% and reached an impressive figure of 727.8 billion rubles.

Serious numbers. However, start-up entrepreneurs may have objections - the indicators are taken for “well-fed”, pre-crisis years, the dynamics of the following years may be negative.

According to the same source, in 2015-19, the annual increase in market volume will be 11.6%. And by 2019 it will reach 1261 billion rubles.

Growth is expected due to several factors:

• Reducing the cost of rent commercial real estate(as a result of reduced demand)
• Adaptation of customers and the market to new prices and the ban on smoking
• Insufficient market saturation (the number of restaurants per thousand population, even in Moscow, is 4 times lower than Western European standards)
• "Survival" of effective players

The last point deserves special attention. You can make money in the restaurant market in almost any economic situation. The conditions are the same as in other areas of business - competent planning, knowledge of the market and regular monitoring.

The main milestones and features of opening a viable restaurant are outlined in this article by the company's specialists. "MAPLE".

Where to begin? Format selection

"Restaurant" is a rather capacious concept. The essence of business is one - to feed people for money, forgive me for such a simplification. But there are many ways, types, directions of restaurant business! And it is on the chosen format that the size of investments, the payback period, and the amount of labor expended depend.

Let's dwell on the "basic" formats of catering establishments that have prospects in the Russian market.

fine dining

Premium class with all its attributes. According to GOST, such establishments are classified as "luxury". Fine Dining restaurants offer an expensive (in every sense) interior, exclusive cuisine and serving, elite drinks. The average check is appropriate - before the crisis, to dine without alcohol in such a restaurant cost from 2000 rubles. Note that we are not talking about piece "stars" like "Turandot" or "Pushkin", but about good, well-made, but massive restaurants.

At first glance, where do customers get the money for such luxury? But statistics show that the premium class of restaurants is still doing well. Only those visitors who visited expensive establishments for the sake of "dust in the eye" left. The backbone, for whom visiting Fine Dining is a way of life, did not feel the trends of the crisis and did not change his habits.

Casual Dining

A concept that combines premium service and cuisine with accessibility for a mass segment of customers. For a reasonable price, the guest receives a well-designed, well-composed menu (most often, multi-product), professional service.

Implementation and bringing a restaurant of this format to the plus is not an easy task.

Open an institution high class with an average check of 500-1500 rubles is risky, but promising. Casual Dining was booming in Russia before the crisis, but now it is a format with no room for error. A lot of poorly thought-out establishments have closed. But those who managed to optimize purchases, technological processes and customer service - collect the cream. Middle class(who, judging by the polls, also has not yet felt the crisis) wants to receive a certain level of comfort for a reasonable price. So there will be demand for Casual Dining.

Fast Casual

As they like to write in numerous reviews, this is a “transitional” format between Casual Dining and Fast F. Restaurants of this type tried to take the best from their “parents”:

• Waiter service, high-quality interior and an extended menu from the segment of democratic restaurants
• The maximum speed of service and low prices from the fast food segment.

There is another reason for the appearance of Fast Casual - "bullying", which the media and adherents healthy lifestyle lives arranged for fast food. Yes it worked - public opinion perceives network fast food not in best light. And even big players fast food restaurants are gradually moving into Fast Casual. Ethnic trends are popular in this segment - Japanese, Mediterranean, East Slavic cuisines.

You can open Fast Casual in a small area and with the use of a kitchen factory. This approach will reduce the initial investment and payback period. If there is no desire (or opportunity) to work on the concept yourself, choose one of the . Fortunately, there are enough of them on the market.

fast food

Doesn't seem to need an introduction . Fast food companies, which originally appeared overseas, have long staked out their part of the market in Russia. Having gone from an exotic novelty to an everyday reality, fast food has become an attractive investment. Especially now, when the habit of eating out is formed, and the incomes of the population are falling.

Establishments of "superior" formats are leaving for Fast food - here the costs are lower and there are more customers. To fast food can include not only single-product projects offering burgers, chicken or noodles, but also canteens, which were opened in many in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work at a food court, and concept flexibility. In fairness, we note that they began to consider fast food a restaurant with the filing of marketers by a well-known American corporation.

The description of promising formats can be completed with the thought of Anton Tabakov, an actor and a recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is false reference points. The spirit of the establishments of the times of Gilyarovsky, which were the standard of the national catering culture, was lost. In its place came "dust in the eye", the restaurant became not a place where people eat, but a way to show off their well-being.

Now restaurant culture is recovering. And entrepreneurs who make an institution "for food" have the right to count on success.

Concept

This concept means a kind of "road map" of an entrepreneur launching a project in the HoReCa area (Hotel, Restaurant, Cafe). Concept - if not step-by-step instruction, then certainly a set of guidelines that will help the restaurateur meet the deadlines and launch the establishment without any problems.

It is necessary to create terms of reference for each aspect of the restaurant operation:

Positioning - the choice of one of the formats of the catering establishment:

• Idea and theme - what exactly do you offer guests (pan-Asian restaurant, futuristic project, pancake)
• Maintenance method
• Unique selling proposition (the difference between the project and analogues)
• Definition of the target audience

Technological solutions:

• Requirements for premises and location
• Requirements for communication systems (electricity, plumbing, ventilation)
• Zoning of the dining room and kitchen

Assortment policy:

• Main menu
• Wine and bar cards
• Seasonal menu

Design:

• Design project of the interior, facade and surrounding area (if necessary)
• Corporate identity (brand book)
• Furniture equipment

Price policy:

• Work with providers
• Basic, seasonal and promotional pricing

Marketing policy:

• Programs for bringing the project to the market and subsequent promotion
• PR events
• Loyalty programs
• Targeted events for various groups visitors

Work on the concept begins after analyzing the market, demand and competitors. The data obtained will allow in theory to test the concept for viability and evaluate development prospects.

A clearly structured action plan allows you to not only track the stages of work. Thanks to the concept, it is possible to coordinate the work of all employed specialists and reduce costs.

Business plan

If drawing up a restaurant concept gives an entrepreneur an understanding of what exactly to do, then a business plan answers the questions of how much it will cost and when it will pay off. It is clear that it is impossible to achieve absolute accuracy - the state of the market changes, expenses appear (or disappear). But one hundred percent "hit" is not required, the task of a business plan is to present a detailed financial picture of the project.

This document can be written for yourself, for investors and partners, or for credit institutions. From this, incrementally, depends on the detail and completeness of the document.

Here we will give the average figures focused on Moscow. It is clear that for each region and even for each project, the calculations are individual. To get numbers for your conditions, it is enough to replace our values ​​​​with actual information.

The main blocks of a business plan

1. Project financing

Capital may consist of own, borrowed and mixed funds. Budget shares are indicated as a percentage.

1. Lending terms

The item is filled in if you take a loan from a bank or other credit organizations.

1. Accommodation costs

It indicates the status of the premises (rent, ownership, other options), the cost of creating engineering and technological projects, repair.

For a restaurant with 50 seats covering an area of ​​180 m², the budget would look like this:

Premises for rent

The nearest suburbs - 20,000 rubles per m² per year. The amount is 3,600,000 rubles per year.

The area of ​​the third transport ring - 50,000 rubles per m² per year. Amount - 9,000,000 per year.

Center of Moscow - 100,000 rubles per m² per year. Amount - 18,000,000 per year.

Engineering design

Architectural project necessary for carrying out construction works or reconstruction. The document includes:

• Explanatory note
• floor plans
• cuts
• Installation of partitions, windows and doors
• Fastening of equipment and pipelines
• Insulation of enclosing structures
• Room finishing list
• Consumption of materials

The cost is 300 rubles per m² of area. The amount is 54,000 rubles.

Ventilation and air conditioning design is important not only for creating comfortable climatic conditions (although this is important). During the processing of products, a large amount of odors, sometimes fumes, smoke and other contaminants, are released into the air. Powerful Systems air conditioning is a matter of personnel safety. And, of course, no extraneous odors should enter the dining room.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note indicating the calculated parameters for the air in the Premises
• Plan of the general ventilation system with indication of the calculated air parameters on the ventilation grilles
• Axonometric diagram of the general ventilation system
• Plan and axonometric diagram of technological ventilation (if provided)
• Plan of the air conditioning system showing the locations of the refrigeration and drainage pipelines, as well as the piping unit for air conditioners

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

Design of water supply and sewerage necessary for two purposes. The first is the compliance of water with hygiene standards established in the region. The second is to ensure the uninterrupted operation of plumbing and sewerage in the kitchen. It is obvious that a restaurant consumes much more water than an administrative, and even more so domestic building (you can calculate according to SNiP 2.04.01-85 *). Communications must withstand the load.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note indicating the design parameters for water consumption
• List of drawings and reference documents
• Floor plan with layout technological equipment and places of supply of water and sewerage
• Axonometric diagram of cold water and hot water pipelines
• Axonometric diagram of the industrial sewerage pipeline
• Scheme of the metering unit for the consumption of cold water and hot water
• Specification of equipment and materials

The cost is 140 rubles per m² of area. The amount is 25,200 rubles.

Power supply design. Modern food establishments use a large number of equipment that runs on electricity. Moreover, both from 220 V and from 380 V. A reliable wiring project that can work with high loads should be created only by professionals.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note
• List of drawings and reference documents
• Single-line electrical diagram of the input distribution board indicating the group number and brand of the input cable (according to the electrical design of the Base Building)
• Shield wiring diagram
• Lighting network plans (indicating group numbers, brand and cable section)
• Power and socket network plan (indicating group numbers, brand and cable section)
• circuit diagram electric control(in case of application of automatic control schemes)
• Plan for laying cable communications indicating the installation locations of junction boxes
• Specification of equipment and materials

The cost is 180 rubles per m² of area. The amount is 32,400 rubles.

Total Engineering Design Cost- 147,600 rubles.

Technological design

This is the creation of an optimal scheme for arranging equipment in a room and the development of plans for linking equipment to communication networks.

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

When ordering a set of equipment in the company "MAPLE" you get technological design for free.

Design

If cafes or themed pubs can sometimes create a visual design on their own, then restaurant projects should turn to the services of professionals.

Turnkey design is:

• Development of a design solution within the framework of the concept
• Creating a 3D visualization of the project
• Selection of materials and furniture equipment, arrangement
• Facade design
• Author's supervision of the implementation

An important aspect is that even if you completely rely on the professionalism of the hired designers, it is worthwhile to carry out regular approvals and participate in the process to a reasonable extent.

A "complete set" of design will cost 1200 rubles per m². The amount is 216,000 rubles.

If funds allow, it is worth ordering a brand book - then all advertising materials will be made in a single concept.

Room decoration

Actually, the embodiment of the design project. Prices are for the work of qualified builders. Finishing the middle level (more difficult than cosmetic, but still not VIP) will cost 7,000 rubles, excluding materials.

The amount is 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate branch in the hospitality industry, a kind of "state within a state". Full-fledged scientific departments work for leading manufacturers, creating not only more advanced equipment, but also fundamentally new ways of processing products.

When choosing equipment, you should turn to professionals, otherwise there is a risk of “missing”. Too powerful and expensive equipment will pay off for years, and cheap models will not cope with the load. In both cases, the restaurateur will suffer losses.

Below is the equipment of the restaurant for 50 seats with classic cuisine.

Thermal equipment:

• Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214 307 rubles
• Four-burner electric stove EPK-47ZhSh with an oven - 70,600 rubles
• Pizza oven GAM MD1 - 37 961 rubles
• Induction cooker UN-3,5KC-1 desktop wok - 16 971 rubles
• Frying surface (contact processing apparatus) AKO-80N - 55,500 rubles
• Rice cooker ERGO CFXB 50-70x - 3 366 rubles
• Boiler ERGO KSY-30 - 11 169 rubles

Refrigeration equipment:

• Chill cabinet POLAIR ШХ-1.4 (CM114-S) - 51,210 rubles
• Freezer cabinet POLAIR ШН-0,7 - 51 543 rubles
• Refrigerated table HICOLD GN 11/TN - 78 530 rubles
• Ice generator ICEMATIC E21 W - 57 622 rubles
• Show-window confectionery vertical with rotation HICOLD VRC 350 RI - 108 190 rubles

• Mixer KITCHEN AID 5KSM150PSEWH - 60 990 rubles
• Mixer ROBOT COUPE Mini MP 190 Combi - 37 384 rubles
• Meat grinder FAMA TS 22 (FTS 117UT) - 57,093 rubles
• Slicer "Convito" HBS-220JS - 20 043 rubles
• Vegetable cutter ROBOT COUPE CL30 Bistro - 65 121 rubles
• A set of cutting discs for ROBOT COUPE CL30 Bistro - 24,278 rubles

Bar equipment:

• Juicer QUAMAR T94 for citrus fruits - 34 634 rubles
• FUTURMAT Rimini A / 1 coffee machine - 156,653 rubles

Technological equipment:

• 2 single-section washing baths BM 1/630 - 16,788 rubles
• Two-section washing bath VM 2/630 - 17,017 rubles
• 2 production wall tables SRP 1200/600 / SRPTS E - 13,510 rubles
• 2 tables for island workers SRC 1200/600 / SRC E - 12,540 rubles
• 4 racks with solid shelves SK 1200/400 - 45,060 rubles
• 2 wall exhaust umbrellas MVO-0.8 MSV - 24,724 rubles
• 2 exhaust umbrellas ZVO 12 * 10 - 31,504 rubles
• 4 shelves wall solid PC 600/300 - 9 544 rubles
• Island table for waste collection SPS-111/900 - 8 674 rubles

Kitchen utensils and utensils - gastronome containers, frying pans, boilers, pans, cutting boards, baking dishes, ladles, colanders, spoons, etc. The cost is 73,500 rubles.

Chef's knives - 31,176 rubles

Serving items - 114 106 rubles

Glass and porcelain dishes, cutlery - 213,960 rubles

Restaurant furniture for 50 seats (including waiter's station) - 762,725 rubles

Thus, all the equipment of the restaurant will cost 2,600,000 rubles.

Registration

Receipt permits and business registration - a stage that can drink more blood than all the others combined. And not because of excessive complexity, but because of not the most efficient work of various services and authorities.

For organizing a restaurant, the form (limited liability companies) will be optimal.

First, the founders of a legal entity, in contrast to individual entrepreneur are liable only in the amount of the authorized capital. Business has risks, and it is worth protecting yourself from possible failure.

Second, the LLC can hire and appoint CEO at your discretion. This point will be important if the business starts to expand.

Of the minuses of LLC - rather complicated reporting, which is better to outsource. Or hire an accountant.

To register a legal entity, you will need:

Minutes of the meeting of the founders, which confirms the creation of the LLC

Registration certificate

Certificate of assignment of TIN

Extract from the Unified Register (, EGRIP)

Rosstat information letter on OKVED codes:

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.52 Supply of products Catering. This includes the activities of catering enterprises for the production of catering products, their delivery
• If the restaurant is supposed to have billiards or karaoke, add the appropriate codes from the classifier (for example, 92.72)

Certificates of registration with the MHIF, FSS, PFR

Bank account opening agreement

Confirmation of registration of cash registers (cash registers)

staffing

Order on the appointment of the head, chief accountant, cashier-operator

Audit trail and complaint book

For premises:

• Confirmation of the right to use the premises (lease agreement or certificate of ownership)
• BTI passport with floor plans and explication
• Engineering projects (see above)
• Conclusions on projects issued by GAPU and MVK
• Evacuation plan and fire instructions
• Alarm service contract

Permissions:

• Production and technical control plan agreed with SES
• Certificate of examination for compliance with sanitary standards
• Conclusion of the Ministry of Emergency Situations on fire safety
• Conclusion of the SES on the availability of the necessary equipment and premises
• Sanitary passports of the object and vehicles
• Liquor license
• Hygienic conclusion for raw materials and ready meals from Rospotrebnadzor
• The results of the medical examination of personnel

Facilities maintenance contracts:

• Removal and disposal of solid waste and biological waste
• Contract for deratization, disinfection and disinfestation
• Contract for cleaning the ventilation system
• Laundry agreement
• Contract for the export and disposal of fluorescent lamps

And that's just general documents that do not take into account the legislation of a particular region. As practice shows, it is easier to order registration and collection of permits for specialized companies.

Taxation

Most regional restaurateurs prefer to work on UTII ( single tax on imputed income). But this system of taxation does not work for Moscow. In addition, there is a limitation on the area - up to 150 m².

For the example of a business plan we have chosen, it is more suitable.

Conditions for the transition:

• Up to 100 employees
• Annual income up to 60 million rubles
• It is impossible to have branches and representative offices (this item is not important for a starting project)
• You cannot use the simplified tax system if the participation in the LLC of other organizations is more than 25%
• Submission of an application for the transition to the simplified tax system within 30 days from the date of registration

tax rate

Enterprises on the simplified tax system do not pay VAT, income and property taxes. Instead, a single quarterly tax is introduced. You can pay it according to one of two calculation schemes - from income or from the difference between income and expenses. In the first case, 6% is deducted, in the second - 15%. Regional authorities can change the rates at their discretion, you can find out the exact values ​​in the region where the restaurant opens.

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are prepared, albeit “piecewise”, then finding a qualified waiter is a real problem. For the most part, the waiters are part-time youth. Those who remain in the industry, over time, move into managers and managers, again hiring newcomers. And so in a circle. Suffice it to say that in the 1990s there were 25 educational institutions producing professional waiters. Now there are 2.

A full-fledged and qualified staff is formed in two ways:

• You can "grow" your own specialists from scratch
• Or “buy out” the right people from competitors (however, they can later be bought out from you too)

The staff of the restaurant includes:

• Director. Estimated salary - from 70 000 rubles
• Chef. Estimated salary - from 70 000 rubles
• 2 sous chefs. Estimated salary - from 50 000 rubles
• 4 generalist chefs. Estimated salary - from 40 000 rubles
• 2 room managers. Estimated salary - from 35 000 rubles
• 6 waiters. Estimated salary - from 25 000 rubles
• 2 barmen. Estimated salary - from 30 000 rubles
• Delivery driver. Estimated salary - from 35 000 rubles
• Storekeeper. Estimated salary - from 35 000 rubles
• 2 cleaners. Estimated salary - from 20 000 rubles
• 2 dishwashers. Estimated salary - from 20 000 rubles

The higher and administrative structures work on a five-day basis. Cuisine, service and stewarding on schedule 2/2.

Total monthly salary costs: 830,000 rubles.

Markup and profitability

Restaurant costs conditionally consist of three items - rent, wages and cost of products.

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - just due to the competent ratio of the margin to the cost of the product, the profit of the institution is formed.

The restaurateur approaches this stage with an already developed menu. There is no universal formula for determining markup. There is a trend that the hottest markup is the smallest (100-250%), soups and coffee - the largest (500-1000%). But the cost of each dish is calculated separately.

Things to consider:

- The solvency of the target audience. As mentioned above, restaurant formats can vary dramatically. How much are your customers willing to pay for this or that dish? It will help to install marketing research the area in which you work. The resulting parameter is called the "perceived price" - the maximum price at which guests will buy the product in the planned quantity.

- Competition. Advertising and even the high quality of dishes, alas, will not work if a restaurant around the corner offers a similar (albeit only in name) dish for a third cheaper. You have to focus on the market. This rule does not apply to exclusive offers.

- Foodcost- the percentage of the cost of a dish and its selling price. What part of the earned money did you spend even before serving the dish. Acceptable rates for a restaurant are 25-40%. It is necessary to consider not the costs of the product according to technological maps, but the actual consumption. It will include spoilage, compliments to guests, and staff food.

- Margin- that is, the profit from each dish in rubles. Do you have enough total profit?

- Turnover. The restaurant has "top" positions that are in the greatest demand. The popular love for Caesar salad, for example, has long been known. The margin for such dishes can be reduced and profits can be made through large sales.

The chef should be directly involved in pricing, since theoretical calculations have significant discrepancies with the actual process of working in the kitchen.

The average profitability of restaurants according to Forbes is 15%. With indicators of 20-25%, the project can be considered successful. 10% profitability is a risk zone.

Summary

Let's summarize. To open your own restaurant (50 seats, area - 180 m²) you will need:

at a time- for engineering and process design, repair, design, purchase of equipment and inventory: 4,259,600 rubles.

The amount is given without taking into account the cost of registration, the latter can be found in the regulatory authorities of your region.

Regularly- 830,000 rubles per month for salaries, 9,000,000 rubles per year for renting premises in the TTK region of Moscow.

Procurement of products will be a plus, this figure entirely depends on the menu of the institution.

The average payback period for a Casual Dining restaurant is 2.5-3 years.

And last advice. Opening a restaurant on your own, relying only on information from the Internet, is extremely risky, and even more so if this is your first establishment. The help of specialists with real experience in HoReCa will be invaluable. Company experts "MAPLE" provide business support at every stage of its construction. Their participation in the project will significantly increase your chances of success.

This sample is intended for opening a small cafe in the Ulyanovsk region, in order to extract national assistance (grant). The name of the streets is borrowed conditionally. Composing finished example the business plan of the cafe, it was understood that the enterprise would be located in the middle of the village of Novoselki, Melekessky region, Ulyanovsk region, at a distance of 10 km from the town of Dimitrovgrad. This project is intended to be implemented in order to reduce taxation and simplify economic reporting. The organizer of the business plan is self employed Ivanov Ivan Ivanovich.

Goals

A step-by-step opening of a cafe from scratch is planned in order to provide visitors with high-quality services in the field of the catering industry and the sale of related products. In addition, services for holding holidays and other events on the premises for people with a mediocre degree of income.

The organization being created is equipped with the latest production equipment, furniture, and other assets, including at the expense of the businessman's personal money and subsidies (grants) to young small businesses from the budget.

No. p / p	Name	Quantity Human
1	Cook	1
2	support worker	1
3	Security guard	1
4	Bartender	1
5	Administrator	1

The range of cafes according to the business plan will include:

• hot first courses;
• hot and cold drinks;
• salads;
• ice cream, cocktails;
• desserts, pastries;
• vegetable side dishes;
• fresh fruit juice.

During the day time, the cafe will mainly eat local residents working in the village. At the beginning of the article it was already noted that the number of such people will increase along with the growth in the number of subjects entrepreneurial activity. In addition, an appetizing and satisfying lunch will be provided to all who wish to drive along the Dimitrov-Kazan highway.

In the evening, the guests of the institution will be the younger generation, who will make appointments in our cafe-bar.

Our cafe has a wide variety of dishes to choose from. The variety of the food list will make it possible. Moreover, anyone will be able to choose what he likes to taste.

Suggested meal choices:

• Salads - (olivier, modest, vegetable, cabbage, caesar, liana, cheese);
• Snacks - (cheese, sausage preparation, with vegetables, fish, etc.);
• Liquid dishes (soup, borscht, pickle, etc.);
• Hot dishes - (dumplings, manti, meatballs, meatballs, fried beef, chicken legs);
• Side dishes for meat - (potatoes, rice, buckwheat, pasta, peas, etc.);
• Desserts;
• Alcohol.

This is a list of dishes in the business plan for opening a cafe from scratch. In the future, the choice is planned to increase.

marketing plan

Calendar plan

The main tasks of opening a cafe from scratch, in order to start a profitable business, are:

• Carry out coordination actions in accordance with the decision on the building lease agreement;
• Conclude an agreement for the receipt and installation of the required equipment. For this purpose, it is planned to spend 5178.66 dollars purchased in the grant aid option and 258.07 dollars of personal money;
• Purchase the necessary equipment to get started. In this period, you should spend about 2071.46 dollars;
• Carry out repair work;
• Get the necessary permissions to open a cafe;
• Conclude contracts for the supply of material and products.

Financial plan

The list of the main stages of the cafe project and the need for financial calculations for their implementation:

No. p / p	Project stage name	start date	expiration date	Stage cost, USD
1	conclusion of a lease agreement	01.08.17	10.08.18
2	purchase of equipment	September	October	5436,73
3	buying furniture	September	October	2071,46
4	room decoration	September	October	4920,59
5	obtaining permits	September	October
6	conclusion of contracts for the supply of raw materials, products		October
7	Beginning of work		november
Total				12428,78

In the example of a business plan, the cafe reaches its cost after the second month of work in all categories, except for the organization of set meals. Such a service will pay off after the opening for the sixth month. This problem is not quickly resolved. The institution needs certain time to establish your reputation and learn the habits of consumers.

How much money do you need to open a cafe

In order to open such a cafe from scratch, you need 12428.78 dollars, of which:

• subsidy (financial assistance) – $5,178.66 in the form of a grant from the regional budget;
• personal funds - 7250.12 dollars.

No. p / p	Name	Quantity	Price, USD
1	Meat grinder	1	391,85
2	Cutlery rack	1	307,27
3	Counter for cold snacks	1	807,87
4	Marmite first courses	1	529,95
5	cash cabin	1	379,77
6	Food warmer second courses	1	719,83
7	Refrigeration cabinet	1	441,91
8	Washing bath	1	75,09
9	Production table	1	68,19
10	Electric stove	1	554,12
11	Cabinet oven	1	700,85
12	fryer	1	113,93
13	Rack	1	104,44
14	Chest Freezer	1	241,67
	Total		5436,73

Which OKVED to choose

• 30 - restaurants and cafe-bar. Production, sale directly at the production site, sale of drinks, provision of public catering in railway cars and ships, sales outside the company;
• 63 - sales of products through special machines;
• 40 - work of bars;
• 52 - delivery of goods for catering.

Documentation

First of all, you need to register an individual entrepreneur. are issued directly at the site of the future enterprise, with local authorities.

You also need to have:

• Building lease agreement.
• Permission from the Sanitary and Epidemiological Control Service.
• Help from the fire department.
• approved ready business cafe plan.
• Licenses for the sale of alcohol and tobacco products.

Licenses

After registering an "LLC" (or individual entrepreneur) with the tax authorities, you can begin to certify products and obtain a license to trade in alcoholic beverages (in case the trade is carried out only in beer and soft drinks- no license required). In addition, it is necessary to conclude an agreement on protection, since in its absence a license will not be issued.

It is also necessary to purchase and issue a cash register, conclude an agreement for its maintenance. (According to the new requirements that came into force on March 31, 2017, retail alcoholic beverages, even when providing catering services, is carried out only using a cash register registered with the tax office, regardless of the tax payment system used by the owners of the enterprise).

At this point, all permits for the right to operate from the SES (conclusion that the institution will operate as a catering point), fire protection (confirmation of compliance with fire safety standards, the presence of fire alarms and other measures to prevent and extinguish a fire), Rospotrebnadzor ( conducting an examination for compliance of the premises with all sanitary standards) - must be ready. According to calculations, the average time for processing all the necessary papers is about 2 months.

Before you start writing a business plan for a cafe, you should think it over and make a final decision on which niche in the catering industry is better to choose. It is better to invest money in the right idea once than to be at a loss and become bankrupt later.

Attention! The free business plan provided for download below is an example. The business plan that best suits the conditions of your business must be created with the help of specialists.

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

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

Our challenge is to open a highly profitable cafeteria catering business to make a profit and satisfy the demand for catering services.

Cafeteria refers to a small establishment on fresh air. It is equipped with tables and chairs, often a bar counter. The assortment includes only simple ready-made snacks, alcoholic, low-alcohol, non-alcoholic and tobacco products.

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

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

Equally important is the margin on goods.

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

The optimal margin for drinks is 100-150%. But for food, you can make an extra charge from 200% to 1000%.

Market analysts say that such a cafe pays off in a season or two.

This segment of the market is constantly growing.

In 2015, the catering market is projected to increase by another 20%. But even such rates do not fully satisfy the 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 tent;
• Working furniture;
• Refrigeration and trade equipment;
• Tables and chairs;
• Disposable tableware.

Another possible variant is a trailer for trade 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 provides for a loan in the amount of the required amount for a period of 24 months.

The expenses should include:

• Taxes (profit, property, VAT, income tax, social payments) - 71,200 rubles per month;
• Salary - 253980 rubles / month;
• Garbage removal, electricity - 5000 rubles / month;
• Toilet maintenance - 18,000 rubles / month;
• Land lease - 4000 sq.m.;
• Commercial equipment - 302,000 rubles.

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

Estimated earnings

The revenue part must be considered based on what we take the project implementation period - a year or two. It will be formed at the expense of the cost of production (here we are talking markup) and the quantity of goods sold (turnover).

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

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

Table number 1. Potential for consumption of cafeteria services in Russia

Possible risks

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

Conclusion

This catering establishment, despite the risks and large initial investments, is profitable and has a subsequent growth prospect.

Opening a coffee shop from scratch

Today, one of the most promising and rapidly developing business areas is catering. This industry has a dynamically growing turnover and generally positive dynamics.

In 2016, compared to 2015, the restaurant market showed slight growth and exceeded 1,350 billion rubles, according to the Unified Interdepartmental Information and Statistical System (EMISS), which is supervised by Rosstat. Growth continues in 2017. In the same time Russian market public catering remains far from saturation, especially in regions far from Moscow and St. Petersburg.

Therefore, today the opening of a cafe is an expedient and promising business. Before launching a project, you need to conduct a thorough analysis and draw up a business plan.

As part of this work, we will analyze a family cafe with Italian cuisine, where it is pleasant to relax for both children and parents.

Success factors:

• Affordable prices
• family format
• Fast service
• Convenient location
• Modern interior
• Pleasant atmosphere

The amount of initial investment is 3 170 000 rubles.

The break-even point is reached at 3 month of work.

The payback period is from 12 months.

Average net monthly income 366 000 rubles.

Profitability of sales 21 % .

2. Description of the business, product or service

3. Description of the market

Every year the demographic situation in our country is improving: the number of families is growing, the birth rate is increasing. In the current rhythm of life, it is increasingly difficult for parents and children to find time for joint evenings. A variety of taste preferences creates additional obstacles. Thus, the relevance this project cannot be overestimated.

The target audience is mostly families with children.

In an unstable economic situation, there is a redistribution of customers from one segment to another. Thus, people who used to visit expensive restaurants move to establishments with a lower price category. And the habit of eating in public places among the population remains at any time. Subject to the optimal ratio between price and quality, it is possible to capture a large piece of the market.

4. Sales and Marketing

5. Production plan

The goal of the project is to open a family format cafe.

Business registration

The organization of a cafe requires solving the following issues:

• obtaining permits from the fire service and SES;
• registration of sanitary books for all employees;

• collection of documents (lease agreement; permission to place a public catering establishment in a specific room; results of a medical examination by staff);
• registering a cash register;
• conclusion of contracts for: garbage disposal, fire examination, fire alarm, panic button (security), deratization and disinfection, accounting support;
• signing contracts for the supply of products.

Location selection

Large shopping center in any area of ​​the city.

For the first 1-2 months, large shopping centers provide rental holidays. That is, during the preparation of the premises, you will be exempted from paying for the premises.

Room characteristics

• Area: kitchen - 40 m2, hall for visitors - 100 m2, games room - 60 m2;
• Availability of water and electricity supply to the kitchen;
• Ventilation, air conditioning, sewerage;
• Capacity: hall - 60 seats, playroom - 15 children.

The interior of the room is in soft colors with bright elements. Clear zoning of the main hall and children's room.

As games, you can choose both mobile and desktop. For the mobile, you can install a sports complex or a playground with a soft surface, swings, labyrinths and slides. Among board games puzzles, mosaics, constructors are perfect.

6. Organizational structure

For organizing any type of business, one of the most important factors is the staff. This project requires a team of 13 people:

• Manager;
• Cooks - 2 people;
• Waiters - 4 people;
• Administrator - 2 people;
• Babysitters / animators - 2 people;
• Kitchen workers for washing dishes and cleaning - 2 people.

Accounting will be outsourced.

It is especially important to pay attention to the selection of chefs, because the kitchen is the hallmark of a catering establishment. Also pay attention to the selection of staff to work with children. They must have experience, be especially sensitive, attentive and friendly. After all, the quality of rest depends on the mood of the child, and, accordingly, the perception of your cafe by parents.

The main goal of employees is to nurture in customers the desire to return to your institution again and again.

Basic requirements for personnel:

• Availability of a medical book;
• Experience;
• Neatness;
• Accuracy;
• Honesty;
• industriousness;
• Responsiveness;
• Friendliness.

All employees, except for the administrator and manager, receive a fixed salary. The bonus part of the manager's salary is 2%, the administrator's is 1%. Waiters receive tips.

A detailed calculation of the payroll, taking into account the bonus part and insurance premiums for 24 months, is presented in the financial model.

7. Financial plan

Detailed sales plan for 24 months, financial result and forecast economic indicators business performance is presented in the financial model.

8. Risk factors

Despite all the obvious advantages, a family cafe, like any type of entrepreneurial activity, has its risks.