An approximate business plan for opening a small canteen. How to open the dining room. What documents are needed to open a canteen
- The advantages of this business
- Canteen opening technology
Nowadays, canteens are entrenched in the corporate catering market, which is extremely dynamic and very attractive. Catering is more like selling products with predicted demand.
In Soviet times, canteens, as a rule, belonged to regime enterprises and organized meals exclusively for their employees. Canteens of this type are found today, but less and less and mainly in government institutions.
In addition, canteens are reviving not only as corporate catering, but also as a new opportunity to eat outside of home or work.
Modern classification of canteens
- Closed-type canteens (intended for food groups).
- Open-type canteens (serve visitors who come directly from the street).
- Location (canteen at an office center, hospital, factory, rest home, school canteen).
- Technological principle (a canteen with a precooking kitchen or a canteen of an industrial (closed) type.
- Customer service form (distribution line, free-flow, with the participation of waiters).
- Form of settlement with visitors (cash, non-cash payments using credit cards).
The canteen market today is considered extremely attractive for investors: the demand in this market still significantly exceeds the supply.
The main task of the canteen designer is that the facility must provide the ability to feed a large number of people in a limited time period. The principle of a set menu helps to solve this problem: the client is offered a choice of two or three types of set meals.
When compiling such complexes, take into account the content nutrients, as well as climatic, age and professional characteristics. The set menu has both pros and cons.
The advantages of this business
- No queues, fast customer service.
- Due to the limited number of dishes and in the presence of a constant number of visitors, it is possible to draw up a production plan quite accurately.
- The number of staff in the canteen is small.
- Rational use of equipment.
- Payments with visitors are very convenient.
Minus one, but very significant: a limited range of food, which deprives customers of their choice.
The modern format of canteens is free flow. The main principles of this format are affordable prices and self-service. The equipment is arranged according to the island principle, which allows the client to choose the desired dishes himself, moving from one "island" to another. Having chosen what he likes, the visitor goes to the checkout. This format significantly reduces the time spent servicing one customer, which helps to eliminate queues.
The efficiency of such a format as a canteen has been recognized by other players in the segment - restaurants and classic fast food. Different versions of canteens are the most promising type of mass organization. Catering... Moreover, the canteen does not compete with restaurants for the clientele: people go to it to eat, while they go to restaurants for the atmosphere.
To open a canteen, you need to follow a certain algorithm, which is quite complex and lengthy.
Step-by-step plan for starting a canteen from scratch
As you can see, there are a lot of tasks, but there are no overwhelming ones among them. Opening a canteen takes time, budget, risk-taking and optimism.
What equipment to choose for the dining room
An ordinary cafeteria may have advantages that allow it to compete successfully with cafes and fast food. First of all, it is the location. It is imperative that the dining room is located close to its " target audience"- an office center, student campus, industrial enterprise, etc.
If the canteen is organized in a small enterprise with up to ten employees, the simplest one can be dispensed with. kitchen appliances... For canteens for 30-100 visitors, a mini-kitchen without a dispensing line is sufficient. The dining room with more than a hundred seats is completed with all types of equipment, including distribution lines.
A distribution line is a specific type. dining equipment designed for fast delivery of ready-made meals to the customer.
The main equipment for the dining room: food tilting boilers, electric stoves, refrigerated tables, convection ovens, combi steamers, meat grinders, vegetable cutters, potato peelers, boilers, refrigerators, dishwashers, scales.
Neutral equipment includes racks, production tables, washing tubs, pallets, etc. Kitchen utensils: pots, pots, pans, trays, knives, strainers, graters, colanders, saucepans, sauce and draft spoons, rolling pins, tongs, bowls, bottle openers, etc.
To set tables, you need trays, plates, spice sets, saucers, cutlery, glasses, glasses and cups.
How much money does it take to open a canteen
An entrepreneur who decides to open a canteen must immediately calculate the profitability of the business. Experts recommend that you immediately foresee the main costs:
- Premises rental - from one to 1.5 million rubles per year (relevant for Moscow and other large cities).
- Equipment - from seven hundred thousand to 1.5 million rubles.
- Personnel costs - from two million per year (for Moscow and St. Petersburg).
- Transport costs (depending on the region).
How much can you earn from opening a canteen
The canteen's income is made up of profits from the sale of dishes, from money received for holding banquets, weddings and corporate parties. Average, payback canteen occurs in one to two years, which is considered an excellent indicator.
Opening a canteen comes with certain costs and risks. There is a lot of work to be done in different areas: approvals, supervision of repairs, recruitment, work on advertising, etc. It is important to understand that the profitability of a canteen depends on its location: far from offices and government agencies, the establishment will not pay for itself.
If all factors go well, the dining room will be guaranteed to bring the owner a stable income. After all, the catering market in our country has seriously swayed since Soviet times and people have almost forgotten what inexpensive and high-quality mass food is.
What OKVED to indicate when registering a dining room
When registering a business, you should indicate the main OKVED code 55.51, which is used directly for canteens and catering places. Additional codes are:
- 30 - activities of cafes and restaurants;
- 40 - activity of bars;
- 52 - supply of food services.
Which taxation system to choose
If the size of the hall does not exceed 150 sq. m when registering the dining room, you can use UTII or STS. In the event that the dining room has an area of more than 150 sq. m only a simplified taxation system is suitable. In the event that it is planned to supply lunches to offices, even with an insignificant hall, the choice is given to the STS “income minus expenses”.
What documents are needed to open
To open a canteen, you will need to issue a special package of documentation:
- Preparation of technological regulations for the manufacture of dishes;
- Contracts for the provision of services for disinfection, deratization;
- Contracts with utilities for ventilation maintenance, garbage collection and disposal;
- Equipment maintenance contracts;
- Having a bank account;
- Cash register registration.
Professional business plans on the topic:
- Canteen business plan (42 sheets) - DOWNLOAD ⬇
- Cafe business plan (64 sheets) - DOWNLOAD ⬇
- Cooking business plan (42 sheets) - DOWNLOAD ⬇
Do I need a permit to operate
The opening of the canteen does not require special licensing. Permits will have to be obtained from SES, fire inspection, Rospotrebnadzor. Also, the availability of quality certificates for raw materials involved in the cooking process is required.
Canteen opening technology
The dining room is designed for middle class clients. Accordingly, business success is influenced not only by the quality of food, but also by an adequate pricing policy. Dining room services include:
- Preparation of hot breakfasts, lunches;
- Creation of banquets for companies, alumni meetings, birthday parties;
- Creation of ritual dinners.
Convenient location, delicious food, and affordable cost drive profit margins. You can also arrange delivery of meals to offices and large companies.
A good canteen is a competent menu, quality products, friendly service and reasonable prices, for which consumers appreciate it. Dining like profitable business- inexpensive, comfortable premises, lucrative deals with food suppliers and reliable staff. How to combine these two systems of requirements into one successful project that would satisfy the needs of consumers and give a high entrepreneurial profit? In this article, we give an answer to this question and tell you how to open a canteen from scratch for a beginner.
Market overview and development prospects
Trade in this segment of public catering for last years is experiencing great financial difficulties. The market fell by almost 5%. The main reason for the decline is the growth in the number of restaurants and cafes with budget menus and cheap business lunches.
Analysis of this information will make it possible to correctly determine the starting points of an entrepreneurial strategy and open not another unprofitable canteen that barely breathes and brings only headache, but initially to organize a successful enterprise with financial and production potential.
Direct competitors will be:
- city cafes and restaurants;
- industrial canteens of large industrial enterprises;
- canteens of large office, administrative and educational centers;
- local fast food and street vendors.
According to all-Russian statistics over the past few years, for each specified group of catering establishments, the profit only grew. But this does not mean that businesses that can become direct competitors for your business are necessarily successful.
To get a complete picture of the representation of similar services on the market, it is necessary to evaluate the performance of each competitor. Find them weak and strengths and to offer a better and better service to the consumer.
Arguments for and against opening a canteen
As can be seen from the review of the catering market, there are many arguments against opening a canteen.
The first group of arguments against - the arguments related to the loss of relevance of this business.
Experts believe that canteens are a relic of the past that does not meet the requirements modern society... In their opinion, the bulk of the active working population today chooses comfort, a modern atmosphere, interesting design and style solutions in interior decoration and serving dishes. In order for the dining room to compete and delight customers with novelty, it is necessary to increase start-up and operating costs, which is not always affordable for a budding entrepreneur.
The second disadvantage is significant restrictions in pricing policy.
To be competitive, the canteen must keep the markup low, which is not always enough to cover the cost part. For example, the average markup in a canteen is 150%, in a restaurant - 350%.
The third disadvantage is the lack of qualified personnel in the labor market and restrictions on the number of employees.
An entrepreneur who is at the planning stage of a future enterprise must understand that each staff unit is at least 50 thousand rubles in current expenses. The minimum staff for a canteen is 4 people (cook, purchasing manager, distribution worker and cleaner). Earning 200 thousand rubles for the salary of staff is a difficult task, therefore, often an entrepreneur has to actively fill two or three vacancies and work himself in the distribution, cleaning and purchasing.
Arguments for":
- a canteen is the simplest format of a catering establishment and requires a minimum of start-up capital;
- a novice entrepreneur will gain invaluable practical experience;
- it is a good platform for business expansion (experimenting with the format, building a network, selling franchises, etc.).
Step-by-step instruction
The main purpose of the step-by-step instructions is to enable the beginner to estimate the amount of work that he has to do and to help estimate the amount of starting costs for the project.
We will give step by step instructions how to open a dining room, taking into account the maximum amount of work and costs. It may be possible to skip some of the steps at runtime, but it’s better to have a complete picture of the steps to take in the beginning.
So, a step-by-step plan:
- marketing research (assessment of competitors and basic consumer inquiries);
- search for premises;
- drawing up a professional business plan for the existing premises;
- conclusion of a preliminary lease agreement for the premises for the dining room;
- registration of entrepreneurial activity (individual entrepreneur or LLC);
- drawing up a project for the reconstruction of the premises for the dining room (carried out by the design organization);
- repair of premises and purchase of equipment;
- staff recruitment;
- certification of production facilities in Rospotrebnadzor and obtaining a permit to operate the canteen;
- drawing up menus and technological maps for dishes;
- purchase of products;
- advertising campaign;
- Grand opening.
How to open a dining room from scratch
Where to begin? Marketing research. Order this job from a professional consulting firm that is well established in your city. This step will cost about 30 thousand rubles, but the benefits of information are incomparably greater. A marketer's report will help you avoid unnecessary expenses and choose the right strategy for your future enterprise.
Concept formation
This is one of the most important steps in the preparatory phase.
For the chosen concept, you will look for premises, develop a design, form a menu and a customer service protocol. The concept should be as responsive to the consumer's request as possible.
For example, in a large administrative center, a vegetarian canteen is unlikely to be successful, but such a catering establishment will receive a sufficient number of customers near shopping centers and sports complexes.
Dining room concept options:
- traditional (distribution counter, a wide range of dishes, minimal costs for repairs, equipment and design);
- modern (self-service, large assortment, additional design and technological solutions);
- highly specialized (school, social, vegetarian, industrial, etc.).
Once the concept is outlined, it's time to create a portrait of the target audience.
The target audience
Its main characteristics are age, gender, nationality and profession. Typical target audience of canteens is men from 40 to 60 years old working specialties, as well as lower and middle management.
If the room you have chosen is located in a place where there are few representatives of the typical target audience, then you need to deviate from the typical course and look for your visitor.
When educational institutions (secondary specialized, higher) are within walking distance to your canteen, it is necessary to orient the design and menu to the needs of young people. If you have a large number of administrative buildings where many women work, then attention to the dining room will be attracted by the menu that is interesting for the ladies (low-calorie, vegetarian, etc.).
Location
The optimal place for a canteen is in the shopping, administrative, educational districts of the city. The entrance must be visible from the main roads. It is desirable to have a convenient entrance and parking area.
There is no need to place a canteen near bus stops and major transport junctions - such a location does not provide an additional advantage.
Pros of accommodation:
- proximity to food markets, markets and food manufacturers;
- additional premises for possible expansion;
- location in the city center.
The location on the ground floors of high-rise buildings, along major city highways, as well as in shopping and entertainment centers is considered unsuccessful.
Format selection
The choice of the format for the future establishment depends on its location and correctly predicted preferences of future customers. It is also important to understand what competitors are already offering visitors.
City canteen
This is a traditional catering establishment that is open to the public. Any client from the street can visit it.
Features of an urban canteen: a menu from simple traditional dishes, self-service in the hall, distribution from the counter, higher mark-up than in specialized canteens.
Requirements for the premises - compliance with sanitary standards, rules for organizing the process of cooking and serving visitors in the hall.
Dining room in the business center (open / closed)
Organization of a canteen in a business center is a more difficult, but also promising task.
The dining room in the business center as a type of business presupposes a cozy modern interior, high requirements for the menu, the design of dishes and their serving, as well as constant control over the wishes of customers. Meeting the requirements increases the expenditure side of the project.
Another important aspect: high rental rates in business centers. In order to survive in such conditions and make a profit, the owners of canteens enter into agreements with the owners of companies located in business centers for partial or full payment for the services of the canteen for the employees of these companies. As practice shows, this is the most profitable format for a canteen.
Most business centers are closed institutions with access control.
This circumstance will narrow the circle of potential visitors, as well as make it impossible to serve weddings and other special events, but will add clients to corporate parties, presentations and buffets.
Canteen in a government institution (open / closed type)
Opening a canteen in a government institution is one of the most difficult tasks. The main difficulty is the lack of areas that meet the SanPiN norms, which can be easily converted into small production facilities with an economical energy consumption mode.
The most profitable catering option for a state institution is a canteen with an incomplete (precooking) production cycle.
As part of this cycle, finished products are delivered to the dining room, which only needs to be warmed up before serving to the buyer.
Buffet
For catering establishments with a prepackaging cycle, the format of a buffet or cafeteria is most suitable. It is enough to rent a small finished premises with an area of up to 50 m 2. On this territory, it is necessary to organize a warehouse, a utility room, a showcase with a counter and 10-15 tables for visitors. The barmaid prepares the dishes for the visitors, she also accepts the calculation. The buffet format allows for the sale of takeaway items.
Choice according to the form of customer service (distribution line, waiters, free flow)
The traditional format of customer service in the canteen is the distribution line, on which the dispenser operates, and the cashier accepts the payment from the customers. But this scheme is not considered immutable - in pursuit of the client, modern canteens offer other forms of service.
Canteens with waiters are a format that is more suitable for closed-type canteens at business centers and state institutions.
To ensure the comfort of employees during lunch, corporations and firms can pay extra to the owners and management of canteens for the services of waiters.
Free flow is the implementation of American and European ideas in Russian public catering. In this format, customers have the opportunity to choose their own dishes and form portions. The dining room is equipped with several serving tables, on which all dishes from the menu are displayed, as well as dishes (plates). Customers choose a plate and fill it themselves with ready-made meals. The calculation takes place at the checkout by weight, quantity or volume.
Canteen business plan with approximate calculations
The business plan of the dining room depends entirely on its format. But to make it more convenient for a novice entrepreneur to make up his own calculation, we will calculate a business plan for a small canteen with 40 seats.
Main costs:
- lease payments for the year (50 thousand rubles x 12 months) - 600 thousand rubles;
- the cost of reconstruction and repair - 600 thousand rubles;
- purchase of equipment - 500 thousand rubles;
- salary for 5 employees - RUB 3 million in year.
The average markup for a canteen is 150% of the cost of food.
To receive a monthly profit of at least 100 thousand rubles, an entrepreneur must earn 500 thousand rubles. Of this amount, 115 thousand rubles. - purchase of products, 285 thousand rubles. - current expenses and 100 thousand rubles - profit.
Average bill of the canteen - 200 rubles... To earn 500 thousand rubles, you need to sell 2,500 servings. If you break this number of servings into 30 days, it turns out that, on average, the canteen should serve about 80 people a day. 
Financing the project
The minimum start-up capital for opening a canteen from scratch in rented premises is about 1.5 million rubles... About the same amount of funds you need to have for the period of promotion and the formation of a stable commodity-money turnover. Where can I get this money?
This is one of the safest ways to open a cafeteria - invest your own savings. Yes, an entrepreneur can lose part of his funds if the project burns out, but he will avoid troubles and penalties from creditors.
Such a volume Money can be obtained from the sale of real estate. If there is nothing to sell and there are no savings, then you will have to borrow money.
The safest and cheapest way to borrow money is to get a bank loan. Banks are most willing to give loans to those entrepreneurs who pledge their property (apartment, car, etc.). But you can only take this risk if you have carried out thorough calculations, you have a good place under the dining room and lucrative contracts with suppliers and customers are planned.
To get a loan from a bank, you need to have a professional canteen business plan.
Investors
The most dangerous way to finance a commercial project is cooperation with private investors: huge interest rates, lack of a clear and logical financing scheme, possible threats and lack of loyalty to debtors.
If you decide to borrow money from a private owner, then offer him a stake in your enterprise - let the co-founder also bear the burden of responsibility for the financial success of the canteen.
A method of financing in which the interests of the entrepreneur are protected as much as possible. It takes about 1.5 million rubles from you (this is the average price of profitable and interesting franchises in canteens on the Russian market). For this money, the entrepreneur receives:
- optimal business plan for the enterprise;
- project of reconstruction and decoration of the premises;
- technological maps;
- staff training;
- promotional items and marketing plan;
- contracts with suppliers of equipment and products.
The disadvantage of this scheme of work is the need to deduct a percentage of income to the franchisor on a monthly basis.
Requirements for the premises
The dining room should have equipped production, trade, storage and administrative premises. Each type of premises has its own requirements.
Canteen production premises:
- can not be placed in the basement and basement parts of the building;
- they must contain both artificial and natural lighting;
- area - at the rate of about 6 m for each employee (excluding equipment);
- ceiling height - from 3 m to 4 m;
- supply and exhaust ventilation;
- the walls are covered with ceramic tiles up to a height of 1.8 m, the ceiling is painted with light-colored paint.
Water supply, sewerage, heating, ventilation and electrical networks must be in good working order, the design capacity must exceed the planned load.
Room documents
The main document that defines the rights and obligations of the tenant of premises for the dining room is the lease agreement. We advise you to carefully approach the development of the project and the conclusion of this contract. Don't download a sample lease from the web. The most correct decision is to involve a lawyer. This step will entail additional costs at the initial stage, but will avoid many troubles in the future.
In addition to the contract, the tenant must have:
- a plan-diagram of the premises that are leased to him;
- copies of documents confirming the right to use land;
- copies of communication schemes and acts of balance sheet ownership of communication equipment;
- books for counters.
The documents must be up-to-date. To confirm their authenticity, the landlord is obliged to certify the copies with his seal.
Engineering and design
The project for the reconstruction of premises for a dining room is the document on the basis of which the tenant must make repairs, laying networks and installing equipment.
If the premises have already been used as a dining room and the tenant has no ideas for redevelopment or refurbishment, then the project does not need to be ordered.
When even minor changes in the design of premises or an increase in the power of networks are planned, then one cannot do without a project.
Today, most of the designers also offer customers and design solutions. But this must be agreed upon at the stage of preliminary negotiations and agreement on the price of design work.
The dining room project is undergoing a mandatory sanitary and epidemiological examination.
Dining room equipment
A full-cycle dining room should have the following production facilities and equipment:
- professional plates;
- proofing cabinets (for your own baked goods);
- deep fryers;
- refrigerators and freezers;
- complete distribution line;
- planetary mixers;
- meat grinder;
- dough mixers;
- bread slicers;
- vegetable cutters;
- set of dishes;
- dishwashing equipment;
- showcases and refrigerated counters;
- hall furniture (tables and chairs).
At the initial stage, many items of equipment can be purchased as used. There is also the option of purchasing equipment on lease (payment by installments).
Designing a canteen as a business and permits
It is necessary to deal with the registration of permits for the canteen already at the stage when there are preliminary agreements on the lease of premises and a business plan, the sources of funding are known.
State registration and obtaining taxpayer status
The easiest, fastest and cheapest stage. Its implementation will take several days and about 3 thousand rubles. Documents are submitted to the Federal Tax Service at the location of the canteen or the registration of its founder (if the owner of the canteen is an individual entrepreneur).
Coordination of activities in state supervisory authorities
After passing the state registration, completion of the reconstruction and installation of equipment, the entrepreneur can apply to the supervisory structures for permission to start work.
The main permitting document is the sanitary and epidemiological conclusion of Rospotrebnadzor.
It is issued after the entrepreneur has collected and submitted the following documentation:
- a document confirming the right to use the premises (lease agreement);
- sanitary and epidemiological conclusion;
- garbage collection agreement;
- product supply contracts;
- ventilation system passports;
- medical books of employees.
This indicative list- more detailed information can be obtained from the regional office of Rospotrebnadzor.
Choosing the form of payments to visitors (cash, non-cash, credit cards)
The best option is to provide customers with the opportunity to pay in ways that are convenient for them. The easiest, safest and cheapest payment method is cash. To receive cash, a cash register must be open in the hall. If the taxation system allows you to work without it, you must approve the form of the check that will be issued to the client when paying for the service.
Staff
70% of the canteen's success is the correct selection of personnel. An experienced, neat and conscientious chef, an active purchasing manager, an executive cleaning lady, friendly employees in the hall - without the daily contribution of these employees, the canteen cannot exist.
Staffing table
This is a document that reflects the organization of remuneration at the enterprise. The schedule should include all positions that are necessary to ensure the operation of the enterprise. This document specifies the official salaries that must comply with the wage conditions agreed with the employee when hiring.
Working hours and labor protection
The regime is approved by the head of the enterprise. Information about the opening hours of the establishment is posted at the entrance to the dining room. Additional approvals for the working hours of the canteen are not required.
Typical working regime of the canteen: from 8 to 15.00 on weekdays, on weekends - banquet service.
If the canteen works in several shifts, then the administration is obliged to comply with the norms for the development of employees. So, work near a furnace in a production workshop is considered to have harmful working conditions, and in some cases it is workplace must pass certification.
Organization of the technological process in the dining room
The peculiarity of the canteen is a simple, familiar menu with dishes made from inexpensive products.
Typical menu:
- Borsch;
- two types of soup;
- two types of cereals;
- five salads;
- four types of meat products;
- three types of processed vegetables;
- tea, coffee, milk and fruit drinks;
- sauces and condiments.
The menu is drawn up by the chef or production manager in the dining room and submitted to the director for approval. No other approvals are required.
Technological cards of dishes for the dining room
Technological map of a dish - a recipe that prescribes the costs of products for cooking a dish, modes and processing time, the final portion output and calorie content.
For all dishes served in the dining room, technological cards must be available.
If the chef deviates from these cards, the produce should not be allowed on the counter of the dining room.
Technological maps are developed by technologists Food Industry... Samples of these cards are freely available online, but the canteen can order individual ones as well.
How to work with suppliers
To receive fresh, high-quality and inexpensive food from suppliers, you need to order large quantities of goods from them and pay the bills on time. It is better to look for suppliers near the canteen, so that transportation does not affect the quality of products and does not cost much.
The best option is to work with wholesalers and direct producers of agricultural products. In the canteen, procurement issues are to be dealt with by the purchasing manager.
Advertising and marketing
How can a client be remembered? Marketers give a simple answer - come up with your own chip.
You can give free rein to imagination, but within the planned budget. Some canteens offer free sauces to customers, others give every fifth lunch, and still others provide free access to a coffee machine and W-Fi.
In an entrepreneurial environment, it is considered a justifiable measure when up to 10% of the monthly budget is allocated for marketing and advertising activities.
Calculation of profitability and payback schedule
With a competent start and verified financing of the project, it is necessary to wait for it to reach self-sufficiency no earlier than in a year and a half.
An approximate calculation of the exit of a small dining room to self-sufficiency:
- starting attachments - 1.5 million rubles;
- monthly costs - 400 thousand rubles;
- monthly income - 480 thousand rubles;
- monthly profit - 80 thousand rubles.
With such indicators, the starting investment will pay off in stages in 19 months.
The idea of how to open a canteen has many advantages, because the demand for the services of such an institution is quite high, which makes given view business highly profitable.
Capital investment: from 1,500,000 rubles.
Payback of the idea to open a business: from 24 months.
While looking for a business idea, some entrepreneurs eventually came up with the question, how to open the dining room.
It is difficult to say that this idea is especially popular or that someone comes to this area of activity at the call of the heart.
Rather, on the contrary, the concept of "canteen" is associated with something Soviet, budgetary, as well as with weathered bread in a basket, aluminum spoons and tablecloths with polka dots.
That is why you can often find under the signboard "fast food restaurant" or "cafe" the same filling as in ordinary canteens.
Indeed, despite the slightly dismissive attitude, the demand for the service of such establishments is still high.
Therefore, the idea of opening such a catering establishment is not at all meaningless and can bring great success to an entrepreneur.
How to open a dining room: analyzing the relevance of an idea
People of "past" generations remember very well what a canteen is.
While modern youth can get some idea about them, perhaps in the context of enterprises (school, student).
Why is this happening?
Think about what comes to mind when you hear the word "dining room"?
For the majority, it will be undersalted, overcooked food, dirty tables and cutlery, stale bread and other "delights".
And what can we say about the meager assortment and the rudeness of the staff?
Of course, not all canteens have the listed features.
However, most associate places with cheap snacks with these characteristics.
To change this associative array, the owners of establishments changed some details of doing business, and most importantly, they refused to use the word "canteen".
Then you don't have to spend extra money on re-equipping the premises and preparing them for inspection.
Recruiting staff for opening a canteen
"The types of business are different, but the business as a system remains the same, regardless of its scale and structure, products, technologies and markets."
Peter Drucker
At the stage of planning the opening of a dining room, you should already have an idea of its concept.
You cannot cover everything all at once by doing it well.
The most popular and cost-effective option is Russian cuisine.
Traditional, familiar dishes are exactly what most potential visitors want to see.
Borscht, soups, cereals, meat and vegetable side dishes, salads and desserts.
Don't forget to include simple drinks: tea, coffee, juices and, of course, compote!
Based on the chosen topic, menu and volume of work, you can plan the volume of the future staff.
For a medium-sized dining room, the following composition will be optimal:
- manager (duties are usually performed by the business owner himself, if he has experience in this area);
- cooks (2 people for shift work);
- dishwashers (2 people);
- cashiers (2 people);
- distribution line employees (4 people);
If the dining room is large, a cleaning lady can be hired on a rate.
But it is better to outsource accounting and security functions to hired services.
How to open a cafeteria: preparing an advertising campaign
If you already have a business, keep in mind that advertising methods are not used for the dining room.More precisely, traditional ones will also have an effect, but often it is not worth the waste of money.
But such methods, on the contrary, will allow you to promote the dining room from the very moment you decide to open it:
The main way to attract a potential audience from nearby places (universities, centers, offices) is to hang a bright sign over the entrance.
Please note that it will be the first thing the visitor sees.
The "cheap" design will immediately indicate the level of the establishment.
And, possibly, scare off the paying public.
So it's better not to skimp on this point and order the registration from professionals.
If potential clients still need to go from the places of congestion, take care of pillars and clear signs.
One of the budgetary and popular ways is to use arrows on the pavement.
They attract attention and direct you to the entrance.
But the pavement sign should be placed directly near the entrance.
On it you can indicate the work schedule and the type of cuisine, the dishes of which can be ordered from you.
Before the opening and in the early days at the nearest intersections, at metro stations and stops, promoters hired by you can distribute leaflets.
Practice shows that this gives a good effect and attracts the target audience.
Even if an uninterested person takes the flyer, he can later mention you to colleagues or his clients.
If you are concerned about a decent renovation in the dining room, it will be possible to hold birthdays, weddings and other feasts in it.
To do this, conclude an agreement with several event agencies, on the terms of payment of a certain percentage of the order amount.
Usually, it comes about 5-10%.
How much does it cost to open a dining room?
The calculation of financial investments is the main section of preparation for how to open a dining room.Thanks to this section of the business plan, the entrepreneur gets the opportunity to assess what is needed to start.
Also, lenders and investors will pay attention to it, who will assess the amount of capital investment required and the payback period.
Initial investment in the idea of opening a canteen
| Expenditure item | Amount (rub.) |
|---|---|
| Total: | RUB 1,500,000 |
| Registration of all documentation, permits, registration of an individual entrepreneur or LLC | 60 000 |
| Indoor renovation and alignment SES requirements | 500 000 |
| Installation of systems and communications | 100 000 |
| Purchase and installation of equipment | 340 000 |
| Purchase of furniture, inventory | 150 000 |
| Purchase of products for cooking | 100 000 |
| Advertising campaign, production of a sign | 200 000 |
| Unaccounted expenses | 50 000 |
Thus, in order to open a canteen, an entrepreneur needs to have at least 1.5 million rubles of personal funds, credit or money from attracted investors.
It should be noted that this amount is indicative and minimal.
It is more realistic to calculate expenses in the amount of 2,500,000 million rubles or more.
How much should you spend monthly for the dining room?
Not all start-up entrepreneurs take into account the fact that a one-time investment to open a cafeteria or any other business is not enough.To maintain the functioning and development of the business until it reaches the level of self-sufficiency, it will be necessary to regularly spend funds.
Moreover, we are talking about considerable amounts:
The video below details the business plan.
to open the dining room:
The cost-effectiveness of the idea to open a dining room
The idea of opening a canteen is considered highly profitable due to the high demand for the services of this form of public catering enterprise.However, of course, much will depend on how exactly the entrepreneur organizes the work of the canteen, which he decided to open.
Average statistical indicators suggest that with competent business management, payback will come in 1.5 - 2 years.
But if we talk about a more realistic assessment, then we are talking about a period of two years.
Such an idea, how to open the dining room, has many undoubted advantages, but the implementation requires significant investment and is associated with some risks.
An entrepreneur will have to do more than just invest time, effort and money in opening an establishment.
But also support and develop your "brainchild".
If everything is done correctly, and the location is correct, the dining room will bring a steady income.
And in the future, a whole network may appear from one institution.
Helpful article? Don't miss new ones!
Enter your e-mail and receive new articles by mail
Canteens, cafes, stalls selling fast food - today you can find it at every step. However, starting your own business is not as easy as it might seem. More than 70% of new establishments cannot withstand the competition and are closed within several years without having paid for themselves. In addition to the large number of competitors, there are several other nuances that put the business at risk. A business plan for how to open a cafeteria will help you avoid critical mistakes, which will provide an opportunity for growth and a quick return on investment.
A little about the market
This industry takes on the first all the consequences of the crisis and the decline in the welfare of citizens. People are increasingly staying at home, preparing containers of food for work, trying not to visit institutions where they have to spend money. Therefore, every entrepreneur faces the question: "Is it necessary to open your own canteen at all in difficult times?" The answer to this question is quite positive, because if you wait for an opportunity, you can miss out on possible prospects and profits. How worse condition market, the higher the chances of standing out, surpassing competitors in quality, in ideas, in relation to customers.
The dining room is the segment that is designed for all categories of citizens. The main thing is to choose the right place and concept. As statistics show, such institutions are visited by businessmen to ordinary students, i.e. people who have neither the strength nor the time to homemade food. There will be no problems with audience analysis.
There are several pros for opening a canteen, not a cafe or a small restaurant:
- The dining room format is more familiar to the consumer.
- If you design the menu correctly, you can reach a large audience. It is worth noting that today it is difficult to meet a person whose health is all right. If you put a little emphasis on this part and choose the right list of dishes, there will be no end of customers.
- Low check - the amount for lunch, dinner or tomorrow does not hit the consumer's pocket. Sometimes it is cheaper to go out to eat in such a place than to spend hours at the stove at home.
- You can always find additional income. It’s strange, but many people still celebrate weddings, corporate parties, birthdays in canteens. It is inexpensive, fun, the main thing is that the square allows it.
The payback of the project is pretty fast. If you do everything right at the beginning, then the investment in the interior and concept will pay off within 9-12 months. The establishment will bring a steady and good income. Prioritizing will help business plan for the dining room for 50 seats.
Where to start a business
Before an entrepreneur begins to collect a package of documents for opening his own dining room, you need to take care of the initial details. In this section, you can get acquainted with examples of the concept, with the selection of ideas, with funding.
What will the future dining room be like?
The flow of clients depends on the correct choice. There are several winning options to get you back on your investment quickly:
- City cafeteria - located next to large business centers, universities, colleges and large enterprises. Even if there is already a similar establishment within reach, you should not be afraid. There will be enough people flow for everyone.
- Dining room for the business center. It is conditioned by the corporate meals of the employees. If you find an interested partner in the person of the building owner or director, you can earn very good money. For the second, it will be beneficial that employees do not waste time on trips to neighboring buildings and being late. Moreover, if the course of the company progresses “ proper nutrition"Or a healthy lifestyle, then you can focus on the preparation of just such dishes.
- Canteen in government offices. Strange as it may seem, but not all municipal institutions have their own kitchen.
- Catering in the shopping center. The idea may not seem very profitable, because the shopping center already has whole food courts that offer cheap and hearty food... However, it should be understood that not all employees and employees of nearby establishments want to eat fatty and unhealthy foods. If we equate the check with competitors and serve healthy salads, juices and homemade food instead of burgers and cola, the client base will gather impressive.
Even if you open a small canteen with 50 seats, the daily traffic will be about 400 people. The average check is 200-250 rubles, for the regions it can be lower - 150-200 rubles. After a small calculation, it turns out - 70-100 thousand rubles a day. If you subtract all costs in the form of purchasing products, depreciation, wages etc., the net profit will be approximately 10-15 thousand. For a small urban canteen on a weekday, this is the average.
Project concept
In order not to miscalculate, you need to answer a few questions. After all, success depends on the little things and nuances.
Who is the dining room for:
- If it is a school, university, college, then the pricing policy should be lower than that offered by neighboring institutions. It is worth noting that students and schoolchildren have an extremely limited budget. A business plan for a canteen for 100 seats will help you take into account all the mistakes and difficulties.
- Determine the main characteristics of customers. Their income, preference, lifestyle, etc.
- The needs of the visitors. Most often they are associated with the presence of outlets, the Internet, a bathroom, and so on.
- Communication channels - how to submit your case so that even passers-by are interested in it. Distribution of leaflets is good, however, as practice shows, it is not as effective as we would like. In the first stages, it is better to hire an animator, make a corporate costume, etc.
Nuances of the area where the building will be located:
- Infrastructure - is there a residential complex, is commerce well developed, etc.
- Competitors - even if they are, you should not be afraid to discover something new. Before that, you must definitely visit them, fix the pros and cons.
Regular work:
- Schedule.
- Will the waiters work or will the clients serve themselves?
- What products will be used: fresh or offal.
Additional services:
- Will the banquet work?
- Home delivery.
- Own production of products to order - usually baked goods.
All these questions need to be answered even before the collection of documents takes place. Each nuance should be studied in detail, since the success of the future project depends on it. Business plan opening a canteen will help to properly allocate personal resources.
Business plan for opening
When opening an institution in a big city, where canteens, cafes, restaurants are at every step, one cannot do without an expert in this matter. The main mistake of entrepreneurs is to rely on their own strengths, saving on what is not worth doing. All expenses can be included in future depreciation, which co-opts all expenses and brings them together into one most important amount, which has to be recaptured in a short time.
Business Consulting
It is better to contact the company that has been opening and recovering from the crisis for many years. If you don't have the strength to develop your own, you can use a franchise, but it also requires a lot of funding. To work for someone or for himself, everyone decides for himself.
What is included in the consulting:
- Development of the menu that will be interesting to the masses.
- Concept development.
- Selection of professional staff.
- Search for premises and location.
- Preparing for the opening.
Important! The average cost of assistance is 90-100 thousand rubles. After the entrepreneur saves time and sees the occupied places after the opening, there will be no questions about what was paid for.
Indeed, in fact, if you do everything on your own, you can lose your health, since you simply have to manage to get into 2 places at the same time, and also not meet your own expectations. To fill the hall on the first day, it is not enough to go out and hand out invitations at a discount. You can additionally consider business plan for the canteen at the base of the enterprise.
Independent choice of premises for business
The best option is rent. For a start, even that will be enough. Buying your own property may not be worth it. Speaking about the pricing policy, an approximate value can be distinguished:
- Moscow - 10-12 thousand rubles per 1 sq.
- TTK - 50 thousand rubles per 1 square.
- In the regions, the amount may even drop to 3 thousand rubles per 1 sq. meter.
If we take an average value of 180 sq. meters in order to be able to hold banquets in the future, you need to prepare the amount at once for several months.
As for the repair and preparatory work, the contractor will have to pay about 1,500 rubles per square, if cosmetic work is carried out and 15 thousand rubles, if everything is completely redone.
Design of the future dining room
Catering has its own standards that are best observed. Independent solution - will cause a lot of questions from the inspection services. There will be quite a lot of them in the first month.
It is better to start with a professional engineering design: where the hood will be located, drainage, and so on. It is impossible to take everything into account without the intervention of specialists. Well, if earlier the area was used for dedicated purposes, this will greatly facilitate the task.
Style also has to be dealt with.
Important! Visitors love themed destinations. The dining room can even be decorated in the style of the USSR, which will significantly increase the influx of customers, even from tourists.
Here the entrepreneur can give free rein to his own imagination. A dining room business plan can even be made with a budding designer. If you do not experiment, and immediately contact an experienced specialist, a project with visualization will cost 200 thousand rubles.
Corporate identity for business
If an entrepreneur plans to expand and deliver ready-made meals to his home or office, then it is impossible without a corporate identity. This nuance ensures the client's trust, distinguishes it from competitors. The cost for individual packaging of devices, costumes for staff, the site can be included in the finished dish. If there are a lot of customers and there are orders on an ongoing basis, you can not be afraid to gradually raise the cost of services.
The layout will cost 50 thousand rubles. Printing, packaging paper, containers - vary by region. It is better to conclude an agreement with a regular supplier on individual terms, it will be 20% cheaper if you constantly cooperate with different ones.
Equipment for the future dining room
If we are talking about 50 seats, then the following devices and equipment can be distinguished that may be needed:
- The counter - 25 thousand rubles.
- Refrigerated display counter - 120 thousand rubles.
- The counter for the first courses - 20 thousand rubles.
- Swivel module - 15 thousand.
- Bain-marie for main courses - 70 thousand rubles.
- Checkout booth - 50 thousand rubles.
You can save on this if you find thrift stores or a branch for seized goods in the city. Very often in second place, you can buy everything you need for a business in good and even new condition for 40% cheaper.
As for the kitchen equipment:
- Professional stove - at least 50 thousand rubles.
- Brazier - 30 thousand.
- Frying pans - 100 thousand.
- Boilers - 10 thousand.
- Refrigerated cabinet - 70 thousand.
- Freezer - 90 thousand.
- Carts - 20 thousand.
- Tables - 20 thousand.
- Household appliances for cooking - 200 thousand rubles, it all depends on the menu.
Additionally, one can highlight the presence of boilers, pans, dishes, knives, etc. Small expenses will take about 100 thousand rubles. Furniture can be made independently, using even the pallet version. However, if the project is drawn up by a designer, then at least 200 thousand rubles will have to be prepared.
Canteen staff
The number of seats does not matter here, whether there are 50 or 100, the chef in the kitchen will not notice much difference. However, the team is needed in any case. What you have to pay for:
- Manager - you won't be able to keep track of everything on your own, there should always be a person in place who takes responsibility for what is happening. The average pay is 70 thousand rubles.
- Accountant - 60 thousand rubles.
- Employees on the distribution line - at least 4 people, 25 thousand rubles each.
- Kitchen - chef - from 50 thousand rubles, station wagon - 35 thousand rubles, dishwasher - 15-20 thousand rubles, assistants - 25 thousand rubles.
- The waiter - at least one still has to stay in the hall - 25 thousand rubles.
- Cleaning ladies - 2 on an ongoing basis - 15-20 thousand rubles.
If you take it to a minimum. At best, a production technologist should be present, but some of his work can be performed by the chief. Dining room plan- will help to take into account all the nuances associated with serving the establishment.
Canteen workflow
The simplest thing is to register your business as an individual entrepreneur. Registration does not take much time and effort; in addition, the tax burden for this industry is reduced. The entrepreneur can independently choose the system. You can even submit documents through the MFC "one window".
Additionally, you will have to deal with Rospotrebnadzor and Gospozhnadzor. Both structures very scrupulously check the documentation, so you can additionally contact a lawyer who will take over the vast majority of the work.
For Rospotrebnadzor:
- Registration of individual entrepreneurs.
- Certificate of being registered with the Federal Tax Service Inspectorate.
- Rent contract.
- Production control - program.
- Honey books.
- Product certification.
- Collateral agreements - garbage collection, etc.
For the State Fire Inspection:
- Certificate of passing sanitary and fire inspection.
- Signaling service agreement.
- Rent contract.
This is not the entire list to be provided. The full one can be found on the official resource, the provisions are constantly changing, so they should be watched.
Summing up for the opening of the dining room
If opened in cities with a population of over one million, 10 million rubles may not be enough. However, the income of these establishments sometimes shows very nice results... In Moscow alone, there are more than a thousand establishments that have been operating for many years.
If you open a canteen in your small town, you can cope for 3 million rubles, taking into account the rent and the purchase of everything you need. Sometimes it is even profitable to buy a ready-made business, where the entrepreneur could not cope with the load.
To begin with, you can try to consider a business plan for organizing a canteen at an enterprise. . Even speaking of a large city, cooperation with an entire plant or production can significantly reduce the cost of opening. The profit will be permanent, but it will have to be shared with the management. Despite these nuances, you can quickly recoup your investment and enter the open market.
