Opening your own cafe (example of a business plan with calculations of costs and profitability). Organizing a business by opening a cafe

In this material:

You can launch a cafe with a large customer flow only if you carefully prepare. To do this, you need a business plan for a cafe: an example with calculations, and later - detailed calculations on the costs and income of the project, a description of the main stages of launching the enterprise, preparation of documentation, setting criteria for the premises.

Before developing a ready-made business plan for a cafe, an entrepreneur must register as a legal entity. The form of ownership for launching a cafe can be any - individual entrepreneur or LLC. After this, you can already solve all the issues related to how to open a cafe from scratch and how much initial investment will be required.

Beginning of the cafe launch

If an entrepreneur decides to open his own cafe from scratch, rather than buy a franchise, he must first analyze the market and conduct marketing research on the possible risks of this business. Further, the structure of the work required to launch a large cafe practically coincides with the stages contained in the business plan for opening any establishment.

First, you need to study the market, conduct marketing research, and identify the main trends in the catering industry. Based on the analysis obtained, note for yourself how much money you need to open a cafe, decide on the main concept and theme of the establishment.

Then you should prepare a detailed business plan for a cafe with calculations. It will become not only a “guide” on the way to launching a cafe, but also legal documentation for obtaining a bank loan, construction permits from the city administration, SES and other government bodies. At this stage, it is necessary to find the location of the building for the future cafe, develop a design idea, menu concept, basic cooking technologies and select product suppliers.

Stages of opening a cafe

To launch a cafe with a large customer flow, you need to pay attention to all stages of the business plan:

1. Obtain a technical report for the premises, coordinate the business plan with Rospotrebnadzor, the department of the state fire service, and the city administration.
2. Develop a design project for the premises. Conduct electrical, sewer and ventilation systems, water supply and other communications. Purchase materials, enter into an agreement with a construction company and carry out construction, installation and finishing work.
3. Receive a sanitary passport and a conclusion from Rospodrebnadzor, a conclusion from Gospozhnadzor. Obtain licenses for the retail sale of food, alcohol and tobacco products.
4. Select and prepare the cafe’s pricing policy, accounting system, and finalize the menu. Develop internal documentation regarding corporate culture, job responsibilities, and service standards. It is also necessary to draw up costing and technological maps for preparing dishes. You can develop a sample of one or another internal document yourself or take it from online banks for office work.
5. Purchase the necessary equipment, including a cash register, furniture, kitchen utensils and additional equipment. Choose an automated business process accounting system. Buy software and install on computers.
6. Develop requirements for vacancies and select candidates’ resumes that are most appropriate for the cafe concept. Approve personnel and conduct training based on the developed documentation - job responsibilities and service standards.
7. Choose an advertising policy, develop a basic marketing strategy for 1-2 years. To produce products for advertising that correspond to the corporate style of the establishment. The final and important step is organizing and conducting the first marketing campaign.

Preparing for each of these stages helps determine how to open a cafe from scratch and how much it will cost in the end, since almost every job requires certain financial costs.

Opening a cafe with a large customer flow requires a huge amount of investment, but in the end the profitability of such projects is 1.5-2 times higher than what was invested in them. High profitability can be obtained if you always focus on long-term prospects and conduct monthly market research in order to timely adapt to the interests of the target audience.

Example of financial calculations

It is important to determine how much it costs to open a cafe and where to look for investments, since the amount of profit at the first stage of the establishment’s operation and the payback period for investments will depend on this. It should be noted that for a large restaurant or cafe you should not focus on quickly making a net profit. It is better to initially allocate enough finances for each stage so that in the future you will not have to pay extra for repairs or reorganization of the cafe.

Necessary investments to open a cafe with an area of ​​150 sq.m:

• preparation of all documents, including the purchase of licenses - 200,000 rubles. at the first stage;
• rental of premises - 200,000 rubles. monthly;
• construction, installation and finishing works - 700,000 rubles. at the first stage;
• installation of ventilation, sewerage systems and other communications - RUB 500,000. at the first stage;
• purchase of equipment, including computer equipment, as well as furniture, kitchen utensils and other equipment - RUB 900,000. at the first stage;
• purchase of food - 80,000 rubles. monthly;
• purchase of an automated system and its installation, creation of your own website - 180,000 rubles. at the first stage;
• payment for utilities and Internet services - 50,000 rubles. monthly;
• the salary of 14 employees, including a cook, bartender, barista, manager and service personnel, is RUB 500,000. monthly;
• marketing costs - 110,000 rubles. at the first stage, 50,000 rubles. in the following months.

As a result, the amount of money needed to launch a large cafe will be 3.42 million rubles. In the future, monthly expenses will reach 880,000 rubles. Taking into account the variety of the menu and the average bill of 800 rubles. The average monthly turnover of the cafe will be 1.2 million rubles.

The payback period for the investment to launch a cafe is 11-12 months.

For accurate calculations, it is important to decide on the main direction of the cafe. If the concept involves preparing dishes from rare products or a specific theme, then the monthly turnover of this establishment may differ from the standard. The financial results of the establishment depend on how to open your cafe, in what location and for what purpose. The presented cafe plan - an example with calculations and a detailed list of launch stages - will help you quickly navigate the complex processes of opening a cafe.

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Approximate data:

• Initial costs are about 3,500,000 rubles.
• Payback period – 12 – 15 months.
• 30 seats, area - 145 m², region - Moscow.

In this article, we have compiled a detailed business plan for a cafe using calculations.

The cafe market in Russia and the relevance of investments

When considering the state of affairs in the cafe segment, it is worth starting not with numbers and statistics, but with the change in the mentality of Russians. The culture of breakfast (and eating in general) “out of home” is not even two decades old. The first coffee shop that met the “classical” criteria of its format was opened in St. Petersburg only in 1994. Since then, every year (except post-crisis 2009) the segment has grown, gradually formed a “Western European” lifestyle and in 2010 already occupied 13% of the market in value terms.

In Russia there is another specific difference. The concepts of “coffee” and “cafe” are not very connected in our country. We are a “tea” country and in terms of coffee consumption (kilograms of beans per person) we occupy a place at the end of the third, beginning of the fourth dozen. Therefore, cafe owners, in addition to the main product, include alcohol (in most cases, draft beer), cold and hot dishes on the menu. This is how the domestic cafe differs from its “classic” counterparts.

Well, now to the numbers. From 2010 to 2015, the market in question showed 15% growth, the average bill increased by 61.4%. In small towns, establishments still remained places of recreation; in megacities, corporate culture played into the hands of restaurateurs - people go to cafes for business lunches, or order food for the office.

According to RBC forecasts, the growth in the value turnover of the catering market will continue and in the next 5 years will reach 1261 billion rubles. The cafe segment will become one of the most progressive.

Growth points for a restaurateur planning to launch a project now:

• Actively emerging consumer culture.
• Adjustment of rental rates in favor of reduction.
• A large selection of formats that are in demand among a solvent audience.
• An opportunity to attract some visitors from restaurants during a crisis.
• Insufficient market saturation - according to Rosstat research in Russia there is one food outlet for every 930 people. In Europe there are three times more establishments, in the USA - 6.

KLEN specialists will tell you how to build an efficient cafe.

Where to start? Format selection

A cafe is a catering format that gives the greatest “freedom of creativity” to the cook, manager and owner. There are no such clear frameworks as in a restaurant; the system of organizing the work itself is more flexible, and the investments are much less. All this allows you to quickly respond to changes in market conditions and use situational solutions. The cafe can more easily withstand the failure of promotions and offers, again due to their low cost.

But a number of basic formats (that is, standardized business schemes) can be identified.

• Stree food- street single-product fast food, designed for a “snack” on the go. In the Street food format, there is an unwritten rule - the client must be able to hold the product with one hand. The market offers both stationary and mobile solutions. The first include pavilions with several tables located in areas with good traffic. The second is a new word in the Russian food industry. Bicycle cafes, cafe trailers and food trucks do not wait for the visitor, but go to him themselves. This solution is a kitchen on wheels, capable of both production and distribution of the product. Three- and four-wheeled bicycles, minibuses, and trucks are used. The average bill is around 150 rubles.

• Fast Food- the “fast food” format with which many people associate cafes. They can be either single-product (based on a basic dish - burgers or pizza) or multi-product. As a rule, they operate in a self-service format. The cooking processes are simplified and automated as much as possible; semi-finished products and preparations from the kitchen factory are actively used. The average bill is 200 rubles.

• Quick Restaurant Service - also refer to the format of “fast” food establishments. They offer a wide menu, however, the range is inferior to that of a restaurant. Kitchen technological processes use semi-finished products of a high degree of readiness - this is the key to the declared speed. The average bill is 300 rubles.

• Fast Casual- In establishments of this type, the guest can both eat and spend time. The cafes of the “fast” formats listed above are designed for high table turnover; only teenagers will sit in them for a long time. Fast Casual offers comfort and a well-designed interior, often including a bar menu. The format is closest to the generally accepted understanding of the term “cafe”. The average bill is around 600 rubles.

When talking about cafe formats, it is necessary to take into account not only the financial aspects of the business, but also the principle of organizing service. It is based on the so-called frame - a stereotypical model of consumer behavior. What and how will a guest do in your establishment.

In addition to cafes with waiter service (frame “order-dish-bill”, i.e. “a la carte”), the market operates:

• Food court- a well-known food court. This space for catering establishments (usually Fast Food) is usually located in shopping centers. The advantages of this approach are the absence of costs for attracting visitors (there is already huge traffic here), and the disadvantages are the competitors with whom you are side by side in the literal sense of the word. Often several food establishments have a single dining room, this way you can save on renting space.

• Free flow- establishments built on the principle of “separate islands”. In the cafe hall there is an open kitchen and stands with categories of dishes (first course, salads, hot dishes, coffee or beer). The principle is to give the client maximum freedom of choice. The visitor himself decides on the dishes and table; there is no need to wait for the order. Free access helps reduce staff. The advantage of the free flow idea is that the format is suitable for different social strata - you can expand the potential audience.

• Anticafe- a relatively new format developed in Russia. We mention it solely for educational purposes and to realize pride in domestic restaurateurs - now anti-cafes are getting good press in London and overseas. This idea has nothing to do with a standard cafe, and its business plan is radically different. In an anti-cafe (time cafe), visitors pay not for the food, but for the time spent. Tea, coffee, sweets and Wi-Fi are provided free of charge.

In this text we will take as a basis a cafe with waiter service and European cuisine. Unusual business models are studied individually.

Concept

If the format can be called a scheme, a mechanism for the operation of the restaurant business, then the concept is its shell, appearance, packaging. At the same time, it is she who describes the details and stages of work on creating a catering establishment.

Standard structure of the concept of your own cafe:

Marketing market research:

• The general state of the market in the selected region (it will become clear whether people will be able to pay at all)
• Existing directions of the restaurant market (which format is already profitable, which is becoming fashionable)
• The main players - which chain and copyright establishments are already open in the region? Information will help you differentiate yourself from your competitors.
• Loyalty sampling - will potential customers like your idea?
• Format and type of organization of a food establishment. What is described in paragraph 2.

Idea and positioning of the cafe:

• Determining the target audience
• Cafe theme
• Service method
• Features and advantages compared to establishments working for the same target audience
• Related restaurant product

Technological solutions (can be expressed in the form of technical specifications):

• Space requirements (including optimal location areas)
• Engineering and architectural requirements
• Space division (zoning)
• Other criteria for choosing premises (parking, proximity to a shopping center)

Menu development (optimally with technological maps):

• List of main menu dishes
• Business lunches and other time promotions
• Banquet offers (if applicable)
• Seasonal solutions
• Bar, cocktail and wine lists

Design and identity:

• Design and interior design project for the dining room and technological area
• Design of the facade and surrounding area (if any)
• Signboard and outdoor advertising
• Brand book
• Professional furniture for catering

Pricing:

• The system for controlling the purchase of products and working with suppliers (largely determines the cost of food)
• Determination of food cost and margin for each dish (a separate section below is devoted to this)

Marketing

• Communication channels
• Entering the market
• Loyalty programs
• Situational marketing (at this stage you can schedule promotions dedicated to holidays)

It is worth mentioning one more opportunity that the modern HoReCa market offers restaurateurs. We are talking about a franchise - a paid right to use a trademark, developments and solutions of a large brand.

That is, you can sign an agreement with one of the federal chains and open an establishment under their brand. In this case, a developed format, concept, business plan, identity, marketing, technological equipment plan, and food recipes are provided. But you will not be able to make your own adjustments - you will have to work within strictly established limits. In addition, in most cases, lump sum and monthly payments are made to the franchisor.

Business plan

As an example of calculations, let’s take a 30-seat cafe with a full production cycle. The recommended area for establishments of this type is 145 m², region - Moscow.

Main expense items

Renting premises

We are talking specifically about renting, since buying your own real estate in the capital region will increase the opening budget several times. To be fair, it should be said that a cafe in its own premises will be valued at a much higher price when sold.

• The nearest Moscow region - 20,000 rubles per m² per year. Amount - 2,900,000 rubles per year.
• Area of ​​the third transport ring - 50,000 rubles per m² per year. Amount - 7,250,000 per year.
• Moscow center - 100,000 rubles per m² per year. Amount - 14,500,000 per year.

Design

This includes the creation of an internal environment, engineering infrastructure and technological solutions for the kitchen. It is more profitable to order design in a comprehensive manner from specialized companies, because this type of work requires SRO approval.

Engineering design- in simple terms, this is bringing the building itself and its communications into compliance with the requirements of your institution and legislation.

The following types of work are included:

Architectural design for buildings in which it is necessary to carry out reconstruction, construction work or deep redevelopment. The project includes sections, installation of windows, doors and partitions, plans for each floor, pipeline fastenings, finishing sheets and materials consumption.

The architectural solution costs 300 rubles per m². The amount for our cafe is 43,500 rubles.

HVAC project in public buildings and structures it is needed to create safe and comfortable climatic conditions. Research is being carried out for both the dining room and the cafe kitchen. Moreover, when designing a technological zone, it is necessary to take into account the specifics of the work - during cooking, steam, soot, fumes and other contaminants appear. Powerful ventilation will create proper working conditions for your personnel.

As part of the design, plans, axonometric diagrams of technological and general ventilation, air conditioning systems, lists of drawings and reference documents, explanatory notes, specifications of materials and equipment are prepared.

Design of ventilation and air conditioning will cost 200 rubles per m² of area. The amount for our cafe is 29,000 rubles.

Water supply and sewerage project considers the issues of providing enterprises with clean water and, at the same time, solving the problem of removing dirty water. It seems that there is no need to talk about the importance of a well-functioning water supply in a food establishment. The norms for water pressure and temperature are specified in SNiP 2.04.01-85*.

As part of the design, axonometric diagrams of cold water, hot water and sewerage pipelines, a diagram of a unit with water meters, a floor plan with the arrangement of equipment and communication points, a list of drawings and reference documents, specifications of equipment and materials are prepared.

Design of water supply and sewerage will cost 140 rubles per m² of area. The amount for our cafe is 20,300 rubles.

Power supply project will allow you to use professional restaurant equipment in the cafe kitchen. You will need a voltage of 220 and 380 V.

As part of the design, plans for the power and socket network, cable routing (indicating junction boxes), plans for the lighting network, wiring diagram and single-line diagram of the input distribution board, list of drawings, specifications of equipment and materials are prepared.

Electrical supply design will cost 180 rubles per m² of area. The amount for our cafe is 26,100 rubles.

Total cost of complete engineering design- 118,900 rubles

Process design creates a layout diagram for connecting equipment in your kitchen. It is better to entrust this stage not just to engineers, but to engineers from HoReCa.

Cost - 200 rubles per m² of area. Amount - 29,000 rubles.

This money can be saved by working with a large supplier. For example, when ordering equipment from the company " MAPLE» You get technological design for free.

Design

Establishments “for our own”, opened for the soul and not intended to make money, can be opened on their own. Sometimes you get very interesting options.

But for a cafe that makes a profit, the work of a specialist is necessary. After all, design implies not only the visual embodiment of the idea, it must provide for the maximum number of seats in the available space, the size of the aisles, and the location of tables relative to the waiter stations.

The work of a professional restaurant designer is structured as follows:

• 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 project execution

A full design with a facade will cost 1,200 rubles per m². Amount - 174,000 rubles.

Room decoration

The cases when it is possible to find a room that is suitable for a cafe can be counted on one hand. Repairs will have to be done, the only difference will be in its complexity.

• Cosmetic repairs will cost 1,500 rubles per m², total - 217,500
• High-quality major repairs cost 7,000 rubles per m², total cost - 1,015,000
• Elite finishing (VIP design) - 15,000 rubles per m², cost - 2,175,000

Equipment

Calculation for an establishment with 30 seats.

Heating equipment:

• Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214,307 rubles
• Electric stove PE-0.48M four-burner with cabinet - 40,920 rubles
• Induction cooker UN-3.5KC-1 tabletop WOK - 16,971 rubles
• Frying surface (contact grill) ERGO VEG-836 smooth/corrugated - 13,650 rubles
• Pizza oven GAM MD1 - 37,961 rubles
• Rice cooker ERGO CFXB 50-70x - 3,080 rubles
• Boiler ERGO KSY-30 flood type - 10,220 rubles

Refrigeration equipment:

• Refrigeration cabinet ARIADA R1400M - 53,920 rubles
• Freezer cabinet ARIADA R750L - 68,121 rubles
• Cooled table HICOLD GN 11/TN - 59,990 rubles
• Ice maker ICEMATIC E21 W - 57,622 rubles
• Vertical confectionery display cabinet HICOLD VRC 350 - 92,450 rubles

• Mixer KITCHEN AID 5KSM150PSEWH - 60,990 rubles
• Mixer ROBOT COUPE Mini MP 190 Combi - 37,384 rubles
• Meat grinder “Convito” HM-22A - 39,130 ​​rubles
• Slicer “Convito” HBS-220JS - 18,340 rubles
• Vegetable cutter “Convito” HLC-300 with a set of knives - 50,820 rubles
• Glass washing machine (dishwasher) MACH MB/9235 - 72,444 rubles

Bar equipment:

• Saeco Syntia Cappuccino coffee machine - 73,750 rubles
• Bar mixer BL-015 - 8,750 rubles
• Juicer ERGO MK-8000 - 10,360 rubles

Technological equipment:

• 2 single-section washing baths VM 1/5 e - 7816 rubles
• Two-section washing bathtub VM 2/5 ots - 7,598 rubles
• 2 industrial wall tables - 8,734 rubles
• 2 tables of working island SPO 9/6 ots - 7,902 rubles
• 4 racks with solid shelves SK 1200/500 - 59,284 rubles
• 2 exhaust hoods ZVP 10*8 - 19,692 rubles
• 2 exhaust hoods ZVO 12*10 - 31,504 rubles
• 4 solid wall shelves PN 6/4 - 6,636 rubles
• Island table for waste collection SPS-111/900 - 8,674 rubles

Kitchen utensils and equipment - gastronorm containers for cooking and storing food, frying pans, cauldrons and pots, cutting boards, ladles, graters, etc. The total cost is 45,545 rubles.

• Chef's knives (4 items) - 17,253 rubles
• Serving items - 38,460 rubles
• Porcelain dishes - 59,420 rubles
• Cutlery - 15,099 rubles
• Glassware - 23,280 rubles
• Furniture for guests (30 seats) and staff - 191,014 rubles

The total cost of equipping the cafe is 1,589,091 rubles

Equipment data is given based on the company’s finished projects “ MAPLE" The price may be reduced due to discounts.

Registration

The optimal form of work in catering would be. At least for cafes selling alcohol. A significant plus is the minimum amount of authorized capital (this is what the entrepreneur risks in case of bankruptcy) - 10,000 rubles.

List of documents. What you will need for registration:

1. Certificate of Registration
2. Certificate of TIN assignment
3. Extract from the Unified Register (USRIP)
4. Information letter from Rosstat about OKVED codes:
   55.30 Activities of restaurants and cafes
   55.40 Bar activities
   55.52 Supply of catering products. This includes the activities of public catering enterprises in the production of public catering products, their delivery
   If the cafe offers additional services, you can select from the classifier (for example, 92.72)
5. Certificates of registration with the Federal Compulsory Medical Insurance Fund, Social Insurance Fund, Pension Fund of Russia
6. Agreement with the bank on opening an account
7. Confirmation of registration of cash register equipment (cash register equipment)
8. Order on the appointment of a manager, chief accountant, cashier-operator
9. Audit trail and complaint book

For premises:

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

Permissions:

1. Production and technical control plan agreed with the SES
2. Certificate of examination for compliance with sanitary standards
3. Conclusion of the Ministry of Emergency Situations on fire safety
4. Conclusion of the SES on the availability of the necessary equipment and premises
5. Sanitary passports of the facility and vehicles
6. License to sell alcohol
7. Hygienic conclusion on raw materials and ready meals from Rospotrebnadzor
8. Staff medical examination results

Facility maintenance agreements:

1. Removal and disposal of solid waste and biological waste
2. Contract for deratization, disinfection and disinfestation
3. Contract for cleaning the ventilation system
4. Contract for washing workwear
5. Agreement for the removal and disposal of fluorescent lamps

The optimal solution for a starting entrepreneur is to order the preparation and approval of documents from specialized companies. This will save both nerves and time.

Taxes

Restaurateurs from the regions should take a closer look at UTII - a single tax on imputed income. If, unlike Moscow and some regions, it works for you.

UTII exempts from payment of property tax, profit tax, and personal income tax (for individual entrepreneurs).

The essence of the tax is that you need to pay based on a certain basic profitability established by the state for a particular type of activity. For catering, the guidelines are the area of ​​the hall or the number of people on staff. When calculating, regional coefficients and a deflator coefficient are used. 15% of the calculated basic return is paid.

But, as already said, UTII does not work in Moscow. Therefore, it will be a priority. To switch to it you need:

1. Have up to 100 employees on staff
2. Have an annual income not exceeding 60 million rubles
3. Do not open branches
4. The participation of other companies in the capital of the LLC should not exceed 25%

You can submit an application within 30 days from the date of registration.

The tax rate under the simplified tax system is calculated in two ways:

• You deduct 6% from income
• Deduct 15% from the difference between income and expenses

VAT, income and property taxes are not paid under the simplified taxation system.

Staff

The cafe format in most cases allows staffing without any problems. Highly qualified specialists should be the director, administrator and cooks. There is less demand here for waiters and bartenders, unlike in a restaurant. A desire to work, friendliness and basic communication skills are enough. The rest comes from instruction and practice.

The staff of the restaurant includes:

• Director. Estimated salary - from 70,000 rubles
• Chef. Estimated salary - from 70,000 rubles
• 2 general purpose cooks. Estimated salary - from 40,000 rubles
• 2 hall managers. Estimated salary - from 35,000 rubles
• 4 waiters. Estimated salary - from 25,000 rubles
• 2 bartenders. 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 15,000 rubles
• 2 dishwashers. Estimated salary - from 15,000 rubles

Senior and administrative staff work five days a week. Kitchen, service and stewarding on schedule 2/2.

Total monthly wage costs: 580,000 rubles.

Profitability and payback

At the menu development stage, the chef draws up technological maps and determines the food cost of the dish - its cost as a percentage of the selling price. In cafes and bars this figure is around 12-16% (on average). At the same stage, a margin is formed - a markup, which will be the restaurateur’s profit.

It is easier to pay for a cafe or bar than a restaurant. There is less investment, a simpler format and a less demanding client. People come to cafes to spend time in company, often not paying attention to the little things.

Giving average profitability and timeframes for achieving payback in the case of a cafe is quite risky. Fresh bars can receive a profitability of 300%, and the markup on pizza starts from 500%. It all depends on the format and organization of the process.

The formula by which profitability is calculated looks like this:

P=PR/(OPAsr + OAsr)

• P - actually, profitability
• PR - profit for the period
• OPAsr – average cost of fixed production assets for the period
• ОАср - average value of current assets for the period

Practice shows that typical private cafes pay for themselves in 12-15 months. It is quite possible to rely on this result.

An aspiring restaurateur has the opportunity to increase his chances of success and “survive” the most difficult first year. Contact the company for expert support. MAPLE", its specialists have opened 1,200 establishments throughout Russia. This experience will definitely come in handy.

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, a restaurateur, with proper organization of the establishment, 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 service 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 according to their form and level of service: buffet, catering, when food is delivered upon order to 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 specifics 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 one or another 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 are going 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. For example: “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 you will use popular web sites and a business card website.

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;
• microwave ovens,
• 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, sewing uniforms, and printing printed materials.

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

• advertising;
• room decoration;
• rent and utilities;
• wages;
• 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?

No matter how hard you try to convince lenders that investments in your restaurant are safe, 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 - http://depositfiles.com/files/4p7c5t40a
Example No. 2 see here - http://depositfiles.com/files/36w26z6xc
Example No. 3 is clearly presented here - http://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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The catering industry is popular: that is why most entrepreneurs will be interested in a business plan for opening a cafe. This segment allows you not only to quickly start a business, but also to realize a successful business. Most projects in the field pay off well and bring great profits in the long run. But what is needed for this: how to open a cafe that will be popular and begin to generate income? You need to know about the features of this business, which will be discussed below.

The public catering segment in Russian business is considered very free, despite its demand and high level of competition. What is the reason for this? According to experts, the reason lies in the fact that half of the establishments close within the first year due to the wrong format, poor quality service and inability to solve organizational issues.

That is why, before starting work, it is important to draw up a business plan for a cafe: this will allow you to record the main points and behave competently in the market. Any new cafe can be attractive to visitors - the main thing is to position itself correctly in the market and present positive aspects and interesting features to customers. Some visitors will become your regular customers.

If we talk in more detail about the demand for this type of business, we can note several main reasons for this development:

• The well-being of the population of our country is increasing, which entails an increase in demands. Many people have long preferred to regularly visit cafes and similar establishments in order to have a snack and have a good time. Every day the number of such people increases.
• Visiting a cafe is an integral part of modern life. Many people strive to conform to the established image and spend a sufficient amount of time in such establishments. Moreover, most often a person has a choice of several cafes nearby, so your establishment must have some advantageous advantages among possible competitors.
• Going to a cafe is not only an opportunity to try different dishes and drinks, but also socializing in a relaxed atmosphere. That is why people most often come in groups, because this is an inexpensive and accessible way to have a good time in their favorite company.
• The increase in popularity of cafes also has a more trivial explanation - in the large cities of our country the number of all kinds of office and business centers is rapidly increasing. Hundreds of people working in these places need a place where they can spend their lunch break without spending too much and enjoy delicious food and quality service. Your cafe can become this place.
• A cafe can become a venue for a particular celebration, especially if it meets the requirements of the person planning the event. In this case, everything depends solely on the characteristics of a particular institution.

You can also note several less common reasons, including a large number of bachelors visiting cafes in search of their companion, or an increased interest in themed establishments. In any case, it is important to understand that a cafe can become a source of stable and high income; it is only important to pay enough attention to its development, which a detailed business plan can help you with.

First steps to opening your own cafe: planning as the basis of a successful business

Opening a cafe should not be the result of a momentary decision. It is important to understand that such insights tend to pass, and if you have already invested any funds, you risk losing them. Like any other business activity, opening a cafe requires careful preliminary preparation, during which all the nuances will be taken into account and possible risks will be eliminated. You should first assess your strengths and capabilities. Fortunately, in our time, technology allows you to use the Internet and find the answer to any question, so you don’t have to learn from your own mistakes - just read the stories of those people who have achieved success in this area or, conversely, failed.

It is important to understand that public catering establishments must strictly comply with a number of rules established by the sanitary and epidemiological service, fire inspectorate and other regulatory organizations. At the same time, all standards must be observed not only at the opening stage, but also throughout the entire operation of the cafe, since any inspection can lead to serious fines or even the closure of the establishment.

And this is just one thing on the list of things that need to be considered before opening a cafe. Forming a budget, launch timing, selecting a suitable place to open where you can place everything you need and at the same time make the cafe profitable, searching for personnel and much more will require maximum attention from you. However, you should not be afraid of a large number of cases, because in the future you will be able to get much more. And this is just a cafe - there are much more requirements for a restaurant.

Understanding the number of things that need to be done is required by every entrepreneur, regardless of whether you are just starting your career in business or can already consider yourself successful in this field. There are many cases where a potentially profitable idea for opening a particular cafe only led to serious losses, due to the fact that the owner did not pay due attention to all aspects of the formation and development of his own business. If you can avoid such mistakes, then in the future you can think about a full-fledged network.

Summing up the preliminary results, we will highlight the main issues that need to be paid attention to when opening your own cafe:

• Description of the project in the cafe business plan. The description includes basic information about the establishment, including the type of cafe, its location, and exact address. In addition, the area of ​​the premises is indicated, which takes into account not only the hall for visitors, but also all the utility rooms, and a complete list of the equipment and inventory used is listed. This is necessary to know what needs to be purchased and how much you will have to spend on it.
• Staff. The cafe staff are the people on whom the success of your establishment will largely depend. As a rule, such establishments operate in two shifts and it is important to take into account that even the most useful employee requires days off, so it is necessary to hire two employees for each position. Administrator, two cooks, two waiters, two cleaners, bartender-cashier. Initially, these positions will be sufficient. We will discuss personnel selection in more detail later.
• If you want to attract investors who will bear the main expenses, then drawing up a business plan for a cafe should be done even more carefully, since investors, first of all, will pay attention to the financial components, which must be calculated to the smallest detail. Profitability, expected costs and income, payback periods and further profits are all of paramount importance for investors.
• Another issue that needs your attention is market analysis. By analyzing your competitors and the state of the market as a whole, you will be able to correctly determine what you need to focus on and what aspects are best avoided. From this point follows the choice of the type of cafe, because after conducting an analysis, you will be able to determine exactly which format will be most in demand in a particular area, and, therefore, you will be able to quickly and more confidently attract your target audience, ensuring a stable influx of new customers. Market analysis will also help in solving most other issues, including choosing the appropriate menu, determining pricing policy, etc.
• Preparation of the necessary documentation. The absence of one piece of paper is enough for you to be prohibited from opening an establishment, as a result of which all plans will go down the drain.

Read also: Business plan for a lingerie store with calculations 2019

If at first it seems that there are too many necessary things to do, then later you will understand how to cope with everything and achieve the desired result. Proper planning will help you in this matter in the best possible way, because with the help of a cafe business plan you can clearly define your path and gradually solve issues that bring you closer to success.

Now let’s look at all the main points in more detail to avoid unnecessary problems and get a clear understanding of further actions.

Required documentation: what permissions need to be obtained

In order to open your own cafe and not encounter legal difficulties that could lead to fines or a complete ban on activities, you need to obtain a number of permits and documents, including:

• First of all, you need to register your business.
• Next, you should choose a tax system. The most preferable option in this case would be a simplified taxation system, which is best suited for individual entrepreneurs. However, you can always choose a different option, depending on your preferences.
• Gather the necessary documents required for opening. These include a lease agreement concluded directly with the owner of the premises, the results of a medical examination of all employees confirming their admission to work in a public catering establishment, as well as permission to locate such an establishment in a specific premises.
• Obtaining a license to carry out trading activities, a license to sell tobacco and alcohol products, if you plan to sell them in your cafe.
• Registration of the cash register that will be used in the establishment. If you have several of them, each of them needs registration.
• It will be necessary to conclude a number of agreements with relevant organizations for the timely removal of accumulated garbage, for conducting a fire inspection, for connecting a fire alarm, for installing and connecting an alarm button, for regular deratization and disinfection of premises in order to remove any insects and fungi, as well as for establishing accounting support .
• Agreements for regular supply of products must also be concluded before opening. At the same time, choosing suppliers will take time, since not all of them are able to regularly supply fresh products, and any mistake will lead to serious losses and loss of customers.
• Permits and conclusions from the fire inspection and sanitary-epidemiological service.

Collecting documents is a procedure that requires the involvement of all forces and connections, so you should not neglect it. To facilitate planning, it is worth familiarizing yourself with the provisions prescribed in San Pin 2.3.6.1079-01.

Analysis of the market situation and competitors’ activities

The catering segment includes a large number of different establishments, each of which seeks to win a specific audience. By conducting a detailed market analysis, you can determine what you need to focus on and what type of cafe you should choose, because no one wants a cafe that is simply copying the establishment across the street. And if you find something original and unique, you can quickly gain an audience and further develop in the chosen direction. Initially, you need to determine the following parameters for yourself:

• The total number of people inhabiting the area in which you are planning to open. What is the percentage of young people and people of working age in this population? This is important to do, since these are the people who will make up the main audience of your establishment, so you need to focus on them first.
• Determination of the average income level of residents of a given area. It is important to understand that if you open in an ordinary residential area or in the city center, then the pricing policy will vary accordingly.
• Determining the total number of cafes and dividing them into niches.
• Determining the size of the average check amount.

By comparing the data obtained after analyzing the activities of competitors and the market as a whole, you will be able to identify the most popular trends and competently develop your own strategy, where the theme of the establishment, the menu, and the pricing policy will best suit the mood of visitors.

It is important to pay special attention to analyzing the activities of competitors, since by studying their work, you can avoid a large number of mistakes and immediately establish your own business. At the same time, not only the shortcomings made by competitors are important, but also their successful ideas that can be modified or changed for your own purposes. In some cases, it is worth contacting specialized consulting agencies that will provide specialists capable of conducting a professional analysis. In this case, you will receive comprehensive information with detailed information and forecasts for the future. Thus, you can immediately find out how likely the success of a particular venture is. If the percentage is too small, specialists will help you choose a more acceptable option.

Read also: Business plan for a children's development center with calculations for 2019

Cafe business plan: choosing the type of establishment

The type of establishment is another important issue that needs to be decided onshore. The times when only classic cafes were in fashion are a thing of the past. Today there are many different trends, each of which is aimed at a specific type of visitor. In this case, you should focus not only on fashion trends, but also on your own preferences, since no matter how popular the idea is, without proper interest it will quickly lose all its advantages. If we talk about the most promising areas today, we can note the following options:

• Children's cafes, decorated in an appropriate style and offering an appropriate menu. Children's cafes, as a rule, often host all kinds of holidays and birthdays, so you will need a host for such events.
• Vegetarian cafes that do not offer their customers dishes containing meat.
• An Internet cafe, the opening of which will require large expenses, since it will be necessary to purchase additional equipment.
• Cafe with karaoke. Such establishments are quite close in structure to bars, but differ in the smaller number of alcoholic drinks on the menu.
• Hookah bars, where, as you might guess from the name, a wide range of hookahs are presented. You will need a person who understands this and knows how to prepare hookahs correctly.
• Sushi bars. One of the most popular directions. These cafes offer their customers a wide range of sushi and rolls.
• Cafes opening as a franchise. This option is perfect for those people who want to start their own business and at the same time do not want to experience unnecessary difficulties at the beginning of their journey. By purchasing a franchise, you receive everything you need, including a detailed business plan, a list of necessary equipment, recommendations for choosing premises and much more. In addition, you will have a well-known name, which can lead to an influx of customers. Among the disadvantages of the franchise, it is worth noting the lower level of profit in the long term and the absence of any individual solutions.
• Fast food. The menu in such cafes consists of dishes such as burgers, and a distinctive feature is the ability to purchase food to take away.
• Anticafe. A phenomenon popular in large cities. Here the visitor pays not for food, but for the time spent in this place. The Anticafe offers its customers a variety of entertainment, including board games, books and much more. Here people not only eat, but also have a good time, and a few hours in the right company can fly by. However, it is important to understand that a significantly larger area will be required, which will directly affect costs.
• Thematic cafes for certain circles, such as literary or music cafes, cafes decorated in a certain national style.

Regardless of your choice, do not forget about any individual highlights that will pleasantly please customers and leave them with pleasant memories of your establishment. For example, these could be original napkins, a compliment to regular visitors, or anything else.

Choosing a location for a cafe: what to look for

If you are planning to open not a mini-cafe for residents of several nearby houses, but are counting on a wider audience, then when choosing a location, pay attention to the following points:

• The cafe must be within visibility range so that a person can see it from afar. However, this does not mean that you need to surround the entrance with huge banners; it is enough to choose the location wisely.
• A cafe is a place where a person not only eats, but also relaxes. To do this, you need to provide an appropriate environment and open away from busy highways, where customers will have to shout over the noise of passing cars.
• The cafe needs convenient access for cars and parking. If a potential client has to look for a long time where to park the car, he simply will not come to you.

In general, the choice of location depends on your focus and vice versa. For example, it is most profitable to place a sports cafe next to the stadium, and a literary cafe in some quiet and peaceful place. Classic establishments should be opened in places with high traffic - near train stations, in shopping centers.

Working with a room, how to get the necessary space

Of course, you can always purchase or even build a premises for your cafe, but if we are talking about certain savings, then you should make a choice in favor of renting. Thanks to rent, you can save significantly; if necessary, you can change the location, and in some cases it is possible to agree with the owner of the premises about repairs in exchange for payment. This is especially beneficial since you will have to do repairs in any case. When choosing a room, pay attention to:

• Rent amount. It is worth finding out the average price so as not to overpay.
• Room size.
• The number of rooms, since you will need space for utility rooms, a kitchen, a bathroom, employee lounges and others.
• Placement relative to stops.
• Car and pedestrian traffic.
• What floor is the room on (you should choose the first one).
• Number of entrances, it is better that the main entrance is from the street.
• View from the windows.
• Ventilation.
• Does the space comply with fire and SES standards?
• Quality of electrical wiring.
• What was in the room before?
• How serious will the repair be?

The best option is a room with an area of ​​280 square meters, where there will be 50 seats, but it all depends on your wishes, because such a room would be inappropriate for a mini-cafe.

When decorating the interior of a room, do not forget about the zest and the general idea. Don’t skimp on this, because it will help set the prices on the menu and ultimately bring you additional profit. Moreover, the appropriate atmosphere will help hide possible shortcomings.

For a long time, we can observe that more and more new catering establishments are opening, be it cafes or restaurants. According to statistics, many of them close in the first year of existence.

The reasons may vary. These include poor quality services and improper management. Therefore, it is important to draw up and approach this matter responsibly even at the planning stage. Let’s draw up a financial plan, but first we’ll look at the features inherent in this document.

Project Description

IN project description business plan indicates:

• type of cafe, its location, address;
• room area, number of seats;
• a complete list of equipment and inventory that needs to be purchased is determined;
• staff. When carrying out activities in 1 shift, you will need: an administrator, a cook, a waiter, a cleaner. With shifts, the number of personnel units will be doubled.

If a business plan is drawn up to receive a grant, it is necessary to take into account the relevance and benefit to the population, socio-economic indicators, and the possibility of creating new jobs.

When drawing up a plan for investors, it is important to make accurate estimated calculations of costs, income, profitability and payback time of the project. Private investors are primarily interested in these components.

Market analysis and choice of cafe type

In preparation for the opening, you need to carry out market and competition analysis. It will help determine what type of cafe will be in demand in a particular city or area.

At the same time determine:

• standard of living and income of the population;
• number of residents (ratio of youth, working-age population and elderly);
• division of cafes into categories;
• location of such establishments;
• demand for services of this kind.

Having carried out such an analysis, it will be possible to implement a pricing policy, determine the type of cafe, and select a menu.

The next step will be analysis of competitors' activities. Having identified mistakes in the activities of competitors, the main thing is to prevent them from appearing at home. It is important to add some “zest”.

The costs of opening a cafe are determined type of establishment. Today the following are considered relevant and in demand:

• children's cafes;
• Internet cafe;
• anti cafe;
• sushi bars;
• pancakes

The features of various types of cafes and examples of their opening are discussed in the following video:

The success of a cafe largely depends on its competent location. Focusing on a wide audience, you need to make sure that the establishment is located in a busy, densely populated area. Thus, today’s mega-popular Internet cafes and anti-cafes are unlikely to be particularly in demand in cities with small populations; they are most popular in megacities.

Important principles are considered:

• convenient access roads and parking;
• being “in plain sight”, near train stations, bus stops, and in shopping centers.

When opening, for example, a youth or children's cafe, it is advisable to make sure that it is located in the city center, park, near entertainment clubs, an institute, etc. Accordingly, the rental price will be much higher.

Providing such a service as a business lunch will be more in demand near business centers.

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Menu development

To work, you need to develop a cafe menu. It is advisable to prepare the usual everyday and festive (banquet) items.

The menu should match the type of cafe.

What will attract visitors to the establishment is not only the quality of the prepared dishes, but also their names. It is recommended to avoid banal names. You can make some originality both in the description and name of the dishes.

When creating a menu, it is important to determine at this stage exactly where groceries will be purchased for their preparation, select responsible suppliers.

The classic menu includes no more than 40-50 dishes and 30-40 drinks. You can update the list of dishes for the holidays (New Year, Easter, March 8).

Financial plan

So, using an example, you can determine the volume of approximate investments, profitability and calculate profitability.

Target: opening of a children's cafe.

Description of the project. It was decided to open a children's cafe with 50 seats in a busy place in Kazanso with an average bill of 500 rubles per person. In addition to the hall there will be utility rooms and a kitchen.

Target Audience: children, mothers or grandmothers, couples with children.

Working hours: from 9.00 to 21.00.

Market analysis: The premises for the cafe were chosen not far from a place where people relax - a park. There are catering establishments in this area of ​​the city, but there are no children's cafes among them.

Competitive advantages compared to other establishments: the presence of a bright design, a system of discounts for regular visitors, an entertainment program for children.

Marketing policy. It is planned to conduct an advertising campaign at the initial stage. Further customer acquisition is based on advertising on social networks and distribution of leaflets.

Equipment. Conclude contracts for the supply of production equipment and furniture:

Staff. At the initial stage, it is planned to hire: an administrator, 2 cooks, 4 waiters, 2 cleaners. Accounting services will be performed by a freelance accountant.

Calculation of profits and expenses

Opening costs will be:

1. Rent of premises - 25,000 rubles/month.
2. Renovation of the premises - 150,000 rubles.
3. Purchase of decorations and designer services - 150,000 rubles.
4. Advertising campaign - 20,000 rub.
5. Purchase of furniture and equipment RUB 350,000.
6. Salary per month - 180,000 rubles.
7. Purchase of food: 100,000 rub.

Budget cafe: We have our own funds to open a cafe. Planned get a grant from the Ministry of Economy in the amount of 200,000 rubles under the program to support young entrepreneurs.

For a cafe to operate at break-even, the average bill should be at least 500-600 rubles. Then pay off business will be able to do so in a year.

Tips for starting such a business are outlined in this video:

Marketing plan

Events will help attract visitors advertising campaign. Here you can use both free and paid methods.

It is advisable to conduct such campaigns not only at the initial stage, but also regularly thereafter.

Let's introduce some ways to conduct an advertising campaign:

1. posters;
2. business cards;
3. radio advertising;
4. partner exchange (for example, a taxi driver can distribute business cards to his clients in exchange for advertising of his services by employees of a new cafe);
5. create a page on social networks and advertise your services in this way.

It is also important to provide additional services in the cafe price list. Holding fun children's parties, corporate events, and weddings will bring additional income. It would be good if a separate hall, prepared specifically for these celebrations, would be used for these purposes.

Sequence of actions to open this business

To organize a business, it is important to resolve legal issues at this stage:

IMPORTANT. When choosing a method for carrying out the activities of an individual entrepreneur or LLC, you need to proceed from whether you plan to sell alcoholic beverages in a cafe, since only legal entities (LLC) can obtain permission to sell. Licenses are not issued to individual entrepreneurs.

At selection of premises it is important to pay attention to:

• rental cost;
• room layout, condition;
• number of inputs and outputs;
• availability of public transport stops, remoteness;
• how the room was previously used;
• does it comply with fire and sanitary safety standards?

It is advisable, when choosing premises for a cafe, to give preference to those located on the first floors.

Cafe design very important. It must reflect its name and match the type. In this case, it is advisable to contact professional florists and designers. You should not save your budget, because with a competent approach to the design of the establishment, all investments will easily pay off.

Equipment costs depend on what kind of dishes you plan to prepare. They must be specified in the business plan. There must be equipment both for storing food and for preparing it.

So, classic set of equipment can be called:

This list should also include the necessary furniture for the hall and utility rooms, plumbing fixtures, interior items, lamps, etc.).

In a business plan, it is preferable to divide the purchased equipment into categories.

It is no less responsible to approach the selection personnel. There is no need to hope that over time they will learn everything. It's better to hire professionals. Unqualified, rude staff and tasteless food are ready to deprive the cafe of visitors once and for all.

Creating a cafe is not easy and expensive, but with the right approach, the money invested can easily be returned back.