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

Drawing up a detailed business plan

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

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

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

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

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

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

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

Registration of activities

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

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

Before registration:

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

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

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

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

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

Choosing a tax system

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

The right location is half the success

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

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

Arrangement and search for design solutions for the premises

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

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

Cafe equipment

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

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

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

Advertising of the establishment

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

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

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

Video on the topic

Calculation of financial investments

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

Profitability and payback

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

Advantages and disadvantages of business

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

At this point we write down the basic data of the project. Sample:

Square: total area 120 square meters, hall - 60 sq. m.

Type of ownership: rent

Model: youth mini-cafe with 10 tables.

Activity: catering services.

Location: one of the central areas of the city.

Schedule: from 8.00 to 23.00 - on weekdays, from 10.00 to 02.00 - on weekends.

Market analysis

Where to begin? From an analysis of competitors and the situation. You definitely shouldn’t be located near similar institutions. And the city center is not yet a guarantee of high attendance. Pay attention to places near business centers and office buildings, hotels.

• Proximity to roads or parks, squares, transport stops;
• First line from the road, entrance from the street;
• A building at an intersection with windows facing two streets at once.

To stand out among competitors, with appropriate design and targeting certain visitors (children’s, informal, kebab shop, etc.) But promoting it will be more difficult.

The most popular option is the “Russian format”. This is a cafeteria with a wide range of dishes (obligatory first and second courses and salads) and strong drinks.

Menu and pricing

The establishment is designed for a wide audience, the bulk of clients are middle class. The average check is 4-5 dollars.

On the menu– Russian and European cuisine plus a little oriental (popular sushi and noodles):

1. 3-4 types of soups;
2. 4-5 types of side dishes;
3. 5-6 hot dishes;
4. 5-6 cold appetizers;
5. 6-7 salads;
6. 10 desserts (cakes, ice cream, pancakes);
7. Pizza and sushi;
8. 3-4 types of Chinese noodles;
9. 7-8 hot soft drinks (coffee, tea);
10. 4-5 soft drinks;
11. 9-10 spirits and alcoholic cocktails.

Marketing events

Opening a cafe involves a lot of work on design, proper planning, etc.

Title and design

Customers pay more attention to places with their own style. You will need an interesting name and a bright sign. To make your establishment recognizable, you should think about a logo.

The interior must match the name. , pay attention to soft coffee colors, cozy sofas, themed decorations, paintings or photographs on the walls. A youth cafe or pizzeria is decorated brightly, modernism, pop art, and hi-tech are welcomed. In terms of style, postmodernism, eco style, and country are also well suited.

Small interior details, such as flowers on tables, wall decorations, lighting fixtures - important part of design. You can turn to professional designers, or you can do everything for free, relying on your own taste and independent study of materials from the Internet.

Nuances of arranging the interior space:

• There should be no “labyrinths” inside. The room should be left in the form of a rectangle or square with evenly spaced tables. Otherwise, visitors may experience discomfort;
• Ceiling height – from 3 meters;
• The windows should offer a beautiful view. The space near the window is always the most popular.

Promotion channels

Sales promotion methods

Promotions and discounts are very popular. These include discounts for corporate customers, free delivery to the office, as well as various promotions. A good example is a business lunch at a favorable price, a discount on the third order, a “gift from the chef” when ordering a certain amount, etc.

Business registration

The company is registered as . It will be more difficult for an individual entrepreneur to work with suppliers, and such a company will not be able to sell alcohol (only beer). OKVED codes:

1. 56.1. – “Restaurant activities and food delivery services”;
2. 56.10.1. – “Activities of restaurants and cafes with full restaurant service, cafeterias, fast food and self-service restaurants”;
3. 56.10.2. – “Activities for the preparation and/or sale of food ready for immediate consumption on the spot, from vehicles or mobile shops”;
4. 56.3. – “Serving drinks”;
5. 47.1. – “Retail trade in non-specialized stores.”

, you will need the following documents and permits:

• Rental agreement for premises and permission for accommodation in a certain building from the local administration;
• Permission from Rospotrebnadzor for retail trade;
• Conclusion from Rospozharnadzor. Conditions for obtaining: fire alarm, two emergency exits, evacuation plan, availability of fire extinguishers;
• Sanitary and epidemiological certificate issued by Rospotrebnadzor. To do this, you need to comply with the sanitary conditions specified in SanPiN 2.3.6.959-00. In addition, it is worth familiarizing yourself with the Law “On Protection of Consumer Rights”;
• Technical report on the premises. This includes communications drawings, engineering drawings, architectural drawings, BTI plan;
• Registration documents of cash register equipment;
• Quality certificates for products. They must meet government regulations. Certification is carried out by private companies.
• Agreement with private security. A “panic button” to call security is installed inside the cafeteria;
• Production control program agreed with Rospotrebnadzor;
• Documents confirming that personnel have undergone a medical examination;
• License to sell alcoholic beverages. Issued by the Federal Service for Regulation of the Alcohol Market. To obtain a license, a company must have an authorized capital of 15-16 thousand dollars. The requirements are specified in Law No. 171-FZ “On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products.” The cost of registration is 600-650 $.

Organizational events

The project provides for how and with whom the enterprise will work. What does it take to open a cafe?

Preliminary agreements with food suppliers on daily deliveries. These are farms, wholesale centers, confectionery shops, bakeries. All products must be certified.

Agreements on waste disposal and regular disinfection.

Production plan

Renting the premises will cost approximately $2000-2500 per month. Of the 120 square meters, the visitor hall occupies 60 square meters. m., 40 sq. m. - kitchen, 20 sq. m. - warehouse and 10 - toilet.

Premises requirements:

1. The dining room and production area should be separated;
2. Ventilation, sewerage, cold and hot water, fire extinguishing system, air conditioning are required;
3. When making repairs, it is necessary to comply with building regulations; you can familiarize yourself with them in SNiP 06/31/2009"Public buildings and structures."

Technical base

Dining room

The hall should be equipped with chairs and soft sofas. When purchasing furniture, be sure to take “with reserve”, just like dishes. This business requires reserve resources, especially in terms of dishes (10% for slaughter and loss). All calculations are given in dollars.

• Tables (12 pcs.) – $1100. The best manufacturing companies: Delacosa, Equivalent;
• Chairs (25 pcs.) – $300-350. Delacosa, PremierDecor, Equivalent;
• Sofas (11 pcs.) – $1500-1700. HoReCa, Delacosa;
• Reception desk – $80-90. SmartDecor, Pioneer;
• Cash register – $350-400. Evotor-Standard, Mercury;
• Racks and hangers for tables (11 units) – $300. HoReCa, PremierDecor.

Kitchen

1. Four tables for cooking and cutting food - $200-300. Hicold, ATESY, CRYSPI;
2. 2 refrigerated cabinets, freezer – $1,500. Polair, "Nord", "Marikholodmash";
3. Two electric stoves – $1000-1200. Convito, LOTUS;
4. Two cabinets each for cooking and frying – $1000-1300. Amitek, ABAT, CRYSPI;
5. Grill cabinet – $200-250. Indesit, CORA, LOTUS;
6. Pancake machine – $150. ERGO, ATESY;
7. Microwave oven – $70-100. CONVITO;
8. Combi oven – $1500.TECNOEKA, ABAT, ATESY;
9. Dishwasher – $700-900. Hansa, Smeg, Mach, ABAT;
10. Coffee machine – $600-800. Philips, Nespresso, De Longhi;
11. Pizza oven – $600-700. PRISMAFOOD, ABAT, ERGO;
12. Two food warmers – $90-100. LOTUS, ABAT, ERGO;
13. Air fryer – $60. ABAT, LOTUS;
14. Electric kettle – $50. Redmond, Galaxy;
15. Electronic scales – $15. AKAI, Galaxy;
16. Four sets of knives – $200. Supra, Thomas, Mo-V, Shadow;
17. Containers for spices and bulk products (4 units) – $40-50. RESTOLA;
18. Meat grinder – $80-100. FAMA, Supra, Panasonic, BORK;
19. Mixer – $100. QUAMAR, ERGO;
20. Slicer – $250-300. CONVITO, Airhot;
21. Electric vegetable cutter – $40. Wellberg, CONVITO;
22. Dough mixer – $300-400. ERGO, CONVITO;
23. Small equipment (graters, dispensers, measuring utensils, can openers, cutting boards, tongs, spatulas) – $100. TECNOEKA, MAC.PAN;
24. 2 holders for kitchen utensils – $10-13. CRYSPI;
25. 3 placemats – $16-20. TECNOEKA;
26. Two sinks – $120-150. HESSEN, RADA;
27. Cabinet and racks for dishes – $70-80. CRYSPI, ATESY;
28. Food trays (20 pcs.) - $30. RESTOLA;
29. Wall shelves (5 pcs.) – $120-150. CRYSPI;
30. Dishes for visitors (15 sets) – $800-1000. Collage, Verona, Baltic, Tvist.

Cookware

• Pots (6-7 units) – $130-150. Merxteam, APS, Westmark;
• Boilers (2-3 units) – $90. Luxstahl;
• Frying pans (2-3 units) – $50. Luxstahl, BOK;
• Saute pans (3-4 units) - $80. Merxteam, Lacor;
• Bowls and gastronomy containers (15-20 units) – $40-50. RESTOLA;
• Baking sheets (4-5 units) – $40. RESTOLA, UNOX;
• Colanders, sieves, spice grinders (5-6 units) - $150-200. Lacor, Fortuna.

Non-production base

1. Napkins, towels, dryers for the bathroom – $40-60;
2. Uniform washing machine -$250. BEKO, Electrolux;
3. Computer and printer – $400-500;
4. Plumbing for a bathroom – $300-400;
5. Garbage cans (3 pcs.) – $40-50;
6. Mirror – $30.

When calculating how much it costs to open a cafe, the purchase of equipment and inventory takes up a large share of the funds.

Staff

To work in two shifts, you need to hire 4 cooks, 2 auxiliary workers, 2 administrators, 6 waiters, and an accountant. Salary fund – 6-7 thousand dollars per month.

All employees must have a medical certificate. It is also worth sewing uniforms for workers ($400-500).

Launch strategy

It is necessary to assume that the preparation will take at least five months. Event planning looks like this:

• Finding a suitable building, concluding a lease agreement;
• Repair and decoration of premises;
• Engineering and technological design, laying communications;
• Registration stage, paperwork, obtaining permits and licenses;
• Purchase of equipment, furniture, inventory, its installation;
• Hiring;
• Promotional events.

Risks

It is only necessary to assess the possible risks and develop ways to overcome problems. What threatens a new business in the catering industry?

Lack of visitors. To overcome this problem, you should intensify advertising activities, expand the list of promotion channels, and conduct an interesting promotion.

Opening and operating costs are higher than those indicated in the business plan. This can be solved by clearly recording income/expenses. At least temporarily, it is possible to reduce costs by reducing staff (usually waiters) and partially using semi-finished products.

Low quality food and service. Since you personally will not be able to control the work of the establishment from start to finish, there is a risk of dissatisfied customers. Be sure to study reviews about your establishment on the Internet and keep a book of complaints. To ensure that the visitor remains satisfied, carefully select your staff and change workers if necessary.

Economic instability in the country. This is usually reflected in the cost of cooking products, equipment, and the purchasing power of customers. To avoid this, long-term contracts must be concluded with suppliers.

Financial calculations

Below is a ready-made plan for the financial costs of starting a business:

1. Registration, permits, licensing – approximately $2000;
2. Rent for a year in advance – $28,000;
3. Renovation of the premises – $2000;
4. Interior design development – ​​$1500;
5. Process design – $500;
6. Engineering design – $800;
7. Installation of lighting, fire safety system, necessary communications - $4,000;
8. Finishing work, purchase of decorative items – $3,000;
9. Furniture, equipment, kitchen utensils – $17,000;
10. First purchase of products – $1,500;
11. Advertising campaign and illuminated sign – $2000;
12. Incidental expenses – $1500.

Total capital investments in the business will be 64-65 thousand dollars.

Monthly expenses in the first year are in the range of $9,000-10,000, taking into account paid rent.

Efficiency and profitability

You can count on income when attendance exceeds 80-100 people per day. In this case, the revenue will be about $14,000 per month, and the net profit will be 5-6 thousand. In a year or two, with a constant increase in “workload”, you can earn up to 15-20 thousand dollars “net” monthly.

Only after carefully planning and calculating is it worth taking on this matter. You also need to have some kind of financial reserve, because the payback period for public catering establishments ranges from one to four to five years.

Today, one of the most promising and rapidly growing areas of business 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. At the same time, the Russian public catering market remains far from saturation, especially in regions remote from Moscow and St. Petersburg.

Therefore, today opening a cafe is a feasible and promising business. Before starting 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 for both children and parents to relax.

Success Factors:

• Affordable prices
• Family format
• Fast service
• Convenient location
• Modern interior
• Nice atmosphere

The initial investment amount 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 profit 366 000 rubles

Return on sales 21 % .

2. Description of the business, product or service

3. Description of the sales 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 becoming increasingly difficult for parents and children to find time to spend evenings together. And the diversity of taste preferences creates additional obstacles. Thus, the relevance of this project cannot be overestimated.

The target audience mostly represents families with children.

In an unstable economic situation, there is a redistribution of clients from one segment to another. Thus, people who previously visited expensive restaurants are moving to establishments with a lower price category. And the habit of eating in public places remains among the population at any time. If the optimal balance between price and quality is observed, 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

Organizing a cafe requires solving the following issues:

• obtaining permits from the fire service and SES;
• registration of health certificates for all employees;

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

Selecting a location

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

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

Characteristics of the premises

• 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 the children's room.

You can choose both mobile and tabletop games. For active people, you can install a sports complex or playground with soft surfaces, swings, labyrinths and slides. Among board games, puzzles, mosaics, and construction sets are perfect.

6. Organizational structure

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

• Manager;
• Cooks - 2 people;
• Waiters - 4 people;
• Administrator - 2 people;
• Nannies/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 calling card of a catering establishment. Also pay attention to the selection of personnel to work with children. They must have experience, be especially sensitive, attentive and friendly. After all, the quality of rest, and, accordingly, the perception of your cafe by parents depends on the child’s mood.

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

Basic requirements for personnel:

• Availability of a medical record;
• Experience;
• Neatness;
• Accuracy;
• Honesty;
• Hard work;
• Responsiveness;
• Friendliness.

All employees, except the administrator and manager, are paid 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

A detailed sales plan for 24 months, financial results and forecast of economic indicators of business performance are presented in the financial model.

8. Risk factors

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

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How can a mini-cafe generate maximum income? In this article, we understand all the intricacies of the restaurant business, plan a budget and share secrets on how to earn more than 200 thousand rubles a month.

A cozy, authentic cafe can become a favorite place for meetings and leisure for many people. Despite the abundance of such establishments, not all of them find regular customers and are forced to close. This is due to improper planning, management errors and ignorance of the nuances of business. To avoid such mistakes, we have prepared a detailed guide to opening a cafe from scratch.

Market analysis and idea development

Every year the culture of public catering is developing more and more actively. The demand for eating out is growing, and so is the number of establishments and variety of offers. As a result, an active and very capacious catering market is being formed, which is not afraid of even a financial crisis. Statistics indicate that during periods of economic instability, Russians, although they save on eating out, do not give it up altogether. From which the conclusion follows: the catering sector is very relevant and promising.

The prospect of high and stable profits brings many players to the market who have to work in a highly competitive environment. Nevertheless, participants in the restaurant business find their clients, because everyone’s gastronomic preferences are different. Restaurants of national cuisines, bars, pizzerias, burger shops, dumpling shops - choose what you like.

Today we have chosen a mini-cafe and will tell you how to turn 100 sq.m. into a source of income.

Increase sales without investment!

“1000 ideas” - 1000 ways to differentiate yourself from competitors and make any business unique. Professional kit for developing business ideas. Trending product 2019.

The zero stage of opening a mini-cafe should be defining the concept. When the market offers many different establishments, only those who offer an interesting concept and are ready to surprise can stand out and attract their customers.

RBC statistics, which reflect the structure of the domestic catering market, will help you decide on the direction. From this information it is clear that competition in the field of cafes with national cuisine will be much higher than, for example, dumplings. If you are new to business, we recommend choosing a niche that is more open. Although, if you have an interesting idea that will definitely take off, it is possible to gain a foothold in a popular direction.

Figure 1 – Structure of the public catering market in terms of establishment concepts (data from RBC)

Development of the concept of the establishment

Let's start by choosing a cafe concept. When deciding this issue, you should clearly understand what kind of establishment its owner wants to have and for whom he wants to open it. These positions are key and determine the future of the institution. It will depend on them:

• identifying the target audience;
• selection of premises;
• menu;
• visitor service form;
• territorial location;
• competitive advantages.

The scope for imagination is truly limitless. You can focus on the original kitchen or create a cozy, creative environment. You can choose a specific theme for the establishment, come up with an original way of serving or serving dishes, and serving guests.

The main thing to remember is that any idea must be well thought out and calculated.
The restaurant concept includes all components of the enterprise’s activities: choice of establishment format, target audience, location, promotion, menu, type of service, necessary equipment, production process technology, etc.

For example, if you plan to open a family cafe, then it is better to locate it in a residential area and develop a children's menu. If the chosen location is located next to an office center or public establishment, the cafe should have a sufficient number of seats and a wide selection of snacks, while the design does not play an important role. And if you plan to open a themed establishment, for example, a cafe based on a film, then significant investments will be required in the design of the premises.

Consequently, the concept of an establishment is a single whole, the foundation on which the entire business is built.

Finding a suitable location, planning room renovations

For any catering establishment, the right location plays an important role. Finding premises for a mini-cafe is determined by a number of important nuances. One of the most common options is non-residential premises located on the ground floor of a multi-storey building. Its location itself is not so important, although it must meet certain requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with proper organization of the establishment itself, the location can be somewhat neglected and save on rental costs. The main condition for the location of a cafe is the convenience and safety of the entrance or approach to the establishment.

But for the premises of the future cafe there are more requirements; it should be selected especially carefully. Each premises intended for a catering establishment undergoes a thorough inspection by government agencies - the sanitary and epidemiological station, Rospotrebnadzor, and the fire inspectorate. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with working area standards, finishing materials, organization of food storage, etc. In addition, the functionality of the premises should be assessed - the possibility of redevelopment, the presence of all communications (water supply and sewerage, electricity, gas) that will ensure the uninterrupted operation of the establishment. Particular attention should be paid to electrical power, since food processing equipment consumes a lot of electricity.

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Another frequently asked question: whether to buy a property or rent it. As practice shows, it is not advisable to buy a building at the initial stage. It is better to invest initial investments in purchasing good equipment, creating an attractive interior, and promoting the establishment. However, when drawing up a lease agreement, it is recommended to immediately stipulate the possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will not be profitable for you to move to another place in a year or two: firstly, you will have to spend a significant amount on the move; secondly, the loss of a “promoted” place can deprive the establishment of a share of the clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

The area of ​​the room depends on how compactly the clients will be accommodated and on the total capacity. We agreed that the mini-cafe will fit on 100 sq.m. From this area you need to subtract 35 sq.m., which the kitchen will occupy, 10 sq.m. – utility rooms, 3 sq.m. – bathroom. That is, we will have 52 sq.m. left for the hall for visitors. What can be placed in this area? A cozy coffee shop or pastry shop, a themed establishment with a beautiful interior, a self-service snack bar like a dumpling shop or a pancake shop.

Depending on the layout and method of arranging furniture, such a room can comfortably accommodate from 20 to 40 people.

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The average rent for a normal premises for a mini-cafe is about 50-70 thousand rubles, depending on the location and features of the premises.

He advises you to pay attention to the premises that previously housed catering establishments. This will avoid unnecessary expenses and speed up the process of opening a cafe. Now you can find many options for suitable premises, in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the living room is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits will be greater. It's easier than starting to arrange everything from scratch.

Also, when choosing a room, you should focus on how the cafe’s interior is supposed to look. Different concepts will require different planning solutions.

During the renovation process, you need to focus, first of all, on convenience and comfort for visitors. After all, a cafe is a place to relax and have a good time. And the atmosphere must be appropriate, so it is worth paying attention to the interior of the establishment. It is advisable that each table be in relative isolation from each other, because the privacy of a group is also a kind of comfort.

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The interior of the establishment plays not only an aesthetic role, but also allows you to create the “features” of the establishment and a memorable corporate identity. This makes the interior an effective tool in promoting a catering establishment. It is better to entrust the creation of an interior to a professional designer. Then you will be able to create a unique space in the bar where people will want to spend time and where they will want to return.

Repair costs can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is quite difficult to name the exact amount of repair costs. The average cost of repairing and finishing the premises is about 200 thousand rubles.

For any catering establishment, especially small cafes, properly selected premises play an important role. The cafe should be located in a crowded place: markets, parks, near or inside shopping and entertainment complexes, near business centers, office buildings and educational institutions, on central streets.

When choosing a location, you should also consider the presence of competitors nearby. When studying the competitive environment, you need to pay attention to prices, services offered, quality of service and menu.

Here is a classic list of requirements for an ideal cafe location that every restaurateur should know:

Entrance from the street. The line of houses from the highway is the first.

Close to pedestrian or vehicular traffic.

Location at a crossroads. Goal: the cafe's windows face TWO streets at once, which is how the establishment is advertised. It would be ideal if you also build your own separate entrance from each street.

Proximity to transport stops.

Beautiful design of WIDE windows. The more convenient it is for a person sitting in a cafe to look at the street from the window, the more popular the cafe.

Avoid “labyrinths” indoors. This exerts unpleasant psychological pressure—discomfort. The hall should be a simple and uncomplicated rectangle, or better yet, a square.

Avoid rooms with low ceilings. The ceiling must be at least 3 meters. Other options (minus the ceiling height) will attract only marginal audiences.

Nice view from the window.

First floor.

Collection of necessary documentation

Having decided on the premises for the future cafe, you need to start collecting all the necessary documentation. This process is quite labor-intensive and includes several areas. For convenience, we will consider each separately.

Registration of an organization. You can register as an individual entrepreneur or LLC - there are no special nuances here. As a type of activity, according to the new OKVED classification, you should select 56.10.1 Activities of restaurants and cafes with full restaurant service, cafeterias, fast food and self-service restaurants

Preparation of documents for premises

Registering a cash register and registering it with the tax authorities.

Obtaining permits from the SES and fire service.

Registration of all necessary documentation at the sanitary and epidemiological station, which is required to start the operation of a catering establishment.

If the cafe does not plan to sell alcoholic beverages, then purchasing a license will not be required. If alcohol is included in the menu, you will have to obtain the appropriate permit. Many cafes refuse to sell strong alcohol because the license is expensive.

Purchase of equipment

The specific list of equipment depends on the concept of the establishment and the menu. For example, for a sushi bar you should purchase a special sushi table, for a pizzeria - expensive ovens, etc. Therefore, it is impossible to provide an exhaustive list of equipment. However, Table 1 contains the main items that can be useful in the kitchen of any catering establishment.

Table 1 – Approximate list of equipment for a mini-cafe

Name	Cost, rub.
Heating equipment:
Combi oven
Electric stove with oven
Refrigeration equipment:
Refrigerated cabinet
Freezer cabinet
Cooled table
Ice maker
Auxiliary equipment:
Meat grinder
Vegetable cutter
Juicer
Coffee machine
Equipment for cleanliness and order:
2 washing baths
Industrial wall and island tables
2 racks
Island table for waste collection
Crockery and kitchen utensils:
Kitchen tools
Dishes for visitors

To save on equipment, you can purchase it second-hand. However, you should be careful with this, since there is a risk of running into unscrupulous sellers and buying equipment that will quickly break down. However, you can often find offers on the market when an entrepreneur who is closing an unprofitable business sells high-quality equipment complete at a minimal price.

In addition, you will need to purchase furniture. The cost of furniture and decor for a mini-cafe will be about 150 thousand rubles.

Menu creation, supply organization

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of a dish, you will need a technological map, which is also necessary to obtain permission from the SEN. The flow chart indicates the consumption of products per serving and the volume of this serving.

When the menu is ready, you should decide on suppliers and establish supply channels. What categories of suppliers for cafes can be:

supplier of meat, poultry, fish;

supplier of fresh fruits, vegetables and herbs;

tea/coffee/beverage suppliers

grocery supplier.

It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the establishment with branded glassware and equipment.

When agreeing on cooperation with suppliers, it is necessary to familiarize yourself with all the conditions specified in the contract. Typically, shipping costs for ingredients will be borne by your operation. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The required amount of raw materials is determined based on the menu, technological map for preparing products and the expected sales volume. It is important that the recipe of the dishes complies with GOSTs or separately adopted specifications.

Since in restaurant practice there is often a supply agreement with deferred payment terms, the initial investment in working capital should be no more than 30% of the total cost of dishes in the first billing month. You can learn more about organizing supplies and working with suppliers of cafes and restaurants from this article.

We are planning promotion

The advertisement is engine of the trade. Advertising for a cafe is a supplier of customers. Therefore, it is worth paying special attention to developing a marketing strategy. It will be formed depending on the concept of the establishment, target audience and budget.

What should a marketing strategy include? Development of the name of the establishment, its logo and corporate identity; organization of an advertising campaign (promotions, promotion tools).

A bright and memorable name will make the establishment stand out from the many offers on the catering market. Services for developing a corporate identity for an establishment will cost an average of 10,000 rubles. A catchy, eye-catching sign, including its installation or window design, will cost about 30,000 rubles.

To promote a cafe, you can use various marketing tools: promotional videos in the cinema; online promotion; sponsorship participation in cultural projects; installation of billboards and signs; distributing business cards, flyers or menu brochures; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on.

Advertising on social networks aimed at young people is also an effective method. Within the framework of social networks, you can hold a “happy repost” campaign, “review competition”, etc. This tool is aimed at attracting additional audiences. You can also provide for a “happy hour” promotion - the time during which the establishment offers discounts, special menus, etc. The use of this advertising tool should be subject to the following recommendations:

planning promotions for weekdays;

increasing the price of the most popular menu items to cover cost differences;

a short and clear slogan for the campaign;

one group of participating drinks or food;

tracking stock profitability.

The use of a particular tool depends on the target audience of the establishment and the project budget.

On average, you should budget about 50 thousand rubles for promotion in order to quickly gain an audience.

Determination of service format and personnel selection

Before determining the required number of workers, you should choose the service format in your establishment. This could be the principle of a cafe with a menu and waiters, self-service with cashiers, or a prototype of a traditional canteen. Everything again comes down to the concept of the establishment.

For a mini-cafe with 30-40 seats you will need to hire:

4 waiters (shift work);

4 cooks (shift work);

2 dishwashers (shift work);

administrator;

accountant-cashier (outsourcing).

Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, and work at one or more kitchen stations depending on the distribution of responsibilities.

Waiters take orders in the hall, provide customer service, monitor the cleanliness of the hall, set the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

Dishwashers are responsible for the use and maintenance of dishwashing equipment, ensuring the cleanliness of dishes, the kitchen and the living room.

The accountant maintains financial records of all transactions and works remotely.

The administrator organizes the work process, hires and manages staff, is responsible for marketing policy, monitors the profit-loss ratio, receives and plans reservations and pre-orders, and controls the work of staff. The owner of the establishment can act as an administrator in order to reduce costs. When things go smoothly for the cafe, you can delegate these powers to a hired employee.
Please note that the cafe is open seven days a week, so it is necessary to provide employees with a shift work schedule.

Requirements for public institution staff:

all employees must have sanitary records with appropriate marks;

cooks must have professional education and work experience;

Before being admitted to the workplace, all employees must undergo training and study safety instructions for operating the equipment.

The size of the payroll with such a staff will be about 220 thousand rubles.

Calculation of income and expenses

At this stage, we answer the most important question - how much does it cost to open a mini-cafe from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a specific region and a specific idea.

Table 2 shows the initial costs of the project. Thus, to open a mini-cafe you will need about 850 thousand rubles.

Table 2. Initial investments for opening a mini-cafe

In addition to the initial costs, the project has monthly costs that should also be planned for. Monthly costs are divided into variable and fixed costs. Variable costs consist of the costs of ingredients that are used in preparing dishes, as well as payment for the facilities consumed during the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade markup of 250%.

Fixed expenses consist of rent, utilities, payroll, advertising costs, taxes and depreciation. The amount of depreciation charges is determined by the linear method, based on the useful life of fixed assets of 5 years.

Table 3. Fixed costs

Now let's calculate how much a mini-cafe can earn? With a capacity of 30-40 people and a occupancy rate of 70% per month, visitors can be expected. With an average check of 800 rubles per person, monthly revenue will be 672,000 rubles, and net profit will be approximately 200,000 rubles. At this level of profit, the initial investment will be able to pay off in six months. In this case, the profitability will be 43%. For catering establishments, the maximum payback period is 2-2.5 years. Therefore, the prospect of recouping the business within the first year is quite optimistic.

Risk accounting

Any type of business is characterized by risks. What difficulties can you encounter when opening your own establishment? Mini-cafes may have serious problems, so you should predict them in advance and develop measures to eliminate them.

poor choice of location and bar premises. Visit traffic may be overestimated or the competitive landscape may be underestimated. When choosing a room, some nuances may be missed that will appear during work. Therefore, it is necessary to carefully approach the analysis of the outlet and take into account various factors;

rising prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increased costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats by choosing suppliers wisely and including in the contract all the necessary conditions that provide for financial liability of the supplier in case of their violation;

reaction of competitors. Since the food service market is quite saturated and competitive, the behavior of competitors can have a strong influence. To minimize it, it is necessary to form your own client base, constantly monitor the market, have a customer loyalty program, create competitive advantages and unique offers;

refusal to provide rental premises or increase in rental costs. To reduce this risk, it is necessary to enter into a long-term lease agreement and carefully select the landlord;

fall in effective demand. This risk can be mitigated by developing effective loyalty programs, including discounts, happy hours, etc.;

problems with personnel, which mean low qualifications, staff turnover, lack of motivation of employees. This may lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the establishment. The easiest way to reduce this risk is at the recruitment stage by hiring employees who meet all the requirements. A bonus system for staff should also be provided;

equipment breakdown and production downtime. Regular maintenance of equipment in order to maintain its performance will help mitigate the risk;

food spoilage due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Surplus food can occur for two reasons: first, due to low sales and unpopularity of certain dishes; and secondly, due to errors in forecasting sales volume. This risk can be reduced through competent planning and forecasting, reviewing the assortment, and excluding unprofitable dishes from the menu. Errors in food storage or breakdown of refrigeration equipment can lead to food spoilage. This threat can be avoided by training personnel and monitoring their work, as well as regular maintenance of equipment;

decrease in the reputation of the establishment among the target audience due to errors in management or a decrease in the quality of services. It is possible to mitigate the risk by constantly monitoring product quality, receiving feedback from the establishment’s customers and taking corrective measures.

By drawing up a detailed business plan, competently organizing work at each stage of the project and foreseeing the main risks, you can build a profitable and promising business in the field of public catering.

Like any business, a mini-cafe has its advantages and disadvantages. The main advantage is the increased demand for food outside the home, the establishment of a catering culture and a high markup on products, which ensures significant profitability. The negative point is high competition in the market, large start-up capital, difficulties in preparing documentation, and the need for constant participation of the owner in business processes.

However, the growing popularity of small, authentic establishments and the fashion for cozy spaces with beautiful interiors leave room for businessmen to realize their potential: not only entrepreneurial, but also creative. The key to success is to come up with an original concept that will set your establishment apart from its competitors. However, one idea is not enough. Implementation must also be at a decent level so that customers want to return to you.

If you manage to win over your customers, then a mini-cafe can become profitable within 3-4 months after opening, and the initial investment will pay off within a year. A mini-cafe can earn more than 1 million rubles a year.

Get current calculations for your business plan

Approximate data:

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

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 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 begin? 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 endure 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 places 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
• Access to 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 Engineering 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 a cafe that makes a profit requires the work of a specialist. 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. Registration certificate
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 choose 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.