What equipment is needed for a dining cafe. Business idea - How to open a canteen

After registering an individual entrepreneur or LLC, you need to obtain all the necessary documents. First of all - permission for retail trade from Rospotrebnadzor. After that, contact the local authorities to obtain permission to work in this territory. In order to be able to sell alcohol, a company needs authorized capital not less than 15-16 thousand dollars.

In addition, to open a public institution in the field of food, you will need the following documents:

• Sanitary and epidemiological conclusion from Rospotrebnadzor. A list of sanitary requirements for the dining room can be found in SanPiN 2.3.6.959-00. To prepare for all inspections, it is also worth studying the law "On Protection of Consumer Rights";
• Product quality certificates. In the dining room, all dishes must strictly comply with state standards. You can order such a service at private certification centers that certify that products comply with all requirements and standards;
• Developed program production control, which must be agreed with Rospotrebnadzor;
• Permission from Rospozharnadzor. To get it you need to install fire alarm, purchase fire extinguishers, develop an evacuation plan and provide two emergency exits;
• Agreement on disinfection for air conditioning and ventilation systems;
• Waste management agreement.

If you are in a big city, then you will also need coordination with law enforcement agencies regarding the placement of the dining room. Also, the institution must be equipped with a "panic button".

dining room requirements

You should start by choosing a place and premises. Since the dining room usually does not advertise itself in any way, you need to choose a busy place in the city with good traffic.

Most often, the dining room is located in a separate building or on the ground floor of a residential building. In the latter case, the premises are first transferred to non-residential fund. It is best to start such a business in a building that already housed an institution of this type.

The most important requirement for the dining room is that production facilities (kitchen, warehouse) must be separated from the dining room.

For a small dining room you will need approximately 200 square meters. Of these, 100 sq. m. - this is a kitchen and household premises, about 70 - a dining room, the remaining 30 square meters are occupied by a bathroom and a corridor.

Also, any catering must meet the following requirements:

1. Availability of ventilation, air conditioning and fire extinguishing systems;
2. Ceiling height from two meters;
3. Compliance with building codes. Requirements can be found in the Construction Norms and Rules SNiP 31-06-2009 " Public buildings and structures";
4. Two emergency exits.

Equipment

Where to start equipping the dining room? With the arrangement of the kitchen and the distribution line. You will need:

• Tables for cutting and cooking (from $ 50 apiece);
• Refrigerators and freezers (from $450);
• Cabinets for cooking and frying (from $ 300);
• Electric stoves (from $500);
• Dishwasher (from $3000);
• Equipment for cutting, cutting products, meat grinders, mixers (such a kit will cost about $ 2,000);
• Cookware and crockery for visitors ($800-1000);
• Cupboards for dishes ($250-400);
• Counters for dishes - a distribution line (from $ 2,000);
• Showcase for dirty dishes ($200-300).

Also in the hall for visitors you can put a refrigerator with drinks. Add tables and chairs here (4 chairs per table). Every table should have napkins, pepper, salt. You can find out in advance how much inexpensive dining room furniture costs on the website of any furniture and restaurant supplier.

On average, for the purchase and decoration of 10-12 tables with chairs, you need to invest in the amount of 1000-1500 dollars.

Popular manufacturers of equipment for catering networks:

1. "North";
2. Smeg;
3. Azora;
4. Airhot (China);
5. Alto Shaam;
6. Amika;
7. RATIONAL;
8. UNOX;
9. Electrolux;
10. polarair;
11. Carboma;
12. "Pole";
13. "Ariada";
14. Mariholodmash.

Staff

A small self-service business requires minimum number workers. It is necessary to hire two cooks, a manager, a dishwasher, an assistant in the kitchen and an auxiliary worker, as well as a cashier and a cleaner. Bookkeeping is best outsourced.

Costs and profits

Let's analyze in detail the costs of everything you need to open a dining room.

Registration and obtaining permits and certificates - about $ 1000. Renting, repairing the premises, installing the necessary systems and communications will require investments in the amount of 3-4 thousand dollars. For equipment and furniture, taking into account the choice of the most inexpensive manufacturers, 13-15 thousand dollars will be needed. In the initial costs, we also include salaries for employees for the first month and the purchase of products. That's about $4,500 more.

In total, it will take at least 22 thousand dollars to open a canteen from scratch. At the same time, monthly expenses reach 6-7 thousand dollars. The net profit of such an institution starts at $ 4,000 per month.

As you can see, a public dining room as a business is not the easiest thing to do. But definitely profitable, and with the possibility of expansion. The popularity of "among the people" is growing rapidly, so every month you can count on an increase in the influx of visitors.

* Calculations use average data for Russia

The catering industry is of great interest to entrepreneurs and investors. The number of cafes and restaurants is increasing every year. Of course, this industry is very profitable and promising. However, the competition in this market is so great that a year after opening, almost half of the catering establishments are closed. The reasons for most failures in this business are due to high level competition, the wrong place and the specialization of the institution. Experts are confident that even under such conditions, new players have every chance of success with proper positioning.

Of all catering establishments in our country, cafes, restaurants and eateries predominate. However, there is another format of establishments that is familiar to each of us, has already centuries of history yet undeservedly ignored today. We're talking about canteens. As a matter of fact, this public catering system, established by one of the first decrees of the Soviet government in 1917, has no analogues in the world. Although during the time of perestroika, almost all canteens were closed along with the enterprises on the basis of which they worked, this format of catering establishments did not cease to exist at all. So far, relatively few modern canteens belong to the corporate catering segment, the potential of which, according to experts, is very high. But gradually there are canteens that are designed for dining out and work and compete (sometimes very successfully) with the usual cafes and restaurants.

So, modern canteens are divided according to the target audience into closed and open. Closed canteens are designed for corporate catering for organized groups (enterprise employees, students, etc.), while open canteens accept all visitors. Canteens can be located on the territory of a particular institution or complex (school, hospital, rest home, manufacturing plant, office center). They also differ in terms of technology. There are full-cycle establishments where dishes are prepared from scratch, and canteens, in the kitchen of which dishes only go through the last stage of preparation or even just warm up. Canteens also differ in the form of service: with a distribution line, with service by waiters or free-flo (“free movement”). The latter option involves the absence of waiters and the presence of an open kitchen, when cooking takes place right in front of the visitors of the establishment.

The main principles of a real dining room are: a not very varied menu, which usually includes a first course, a second course, snacks and soft drinks; maximum use of space (compact tables and chairs, no partitions); ascetic decoration of the hall. In order to decide on the format of the dining room, you need to take into account several factors at once: the budget, the location of the future institution, the price category. Getting into the corporate sector is possible, but difficult. This market already has its leaders - the largest corporate catering operators. To get around such competitors, you need a lot of investment. But a catering point, even with a small capacity - for fifty seats, has every chance of success. However, if you choose this option, carefully choose the location of the dining room and the target audience. For example, it is most profitable to open a cheap canteen in the industrial zone of the city, where there are large manufacturing enterprises, close to universities and institutes. A win-win option is to open a canteen near a student campus, but the option with office centers is much more risky. Although the dining room format evokes nostalgia for the Soviet past in adults, it does not give the impression of respectability.

Of course, such establishments are not suitable for holding business meetings, but ordinary office clerks will prefer to go “for lunch” not to the canteen, but to the cafe. Experts also do not advise organizing a dining room on the territory or near large shopping centers. In any of these centers, as a rule, there are chain cafes, pizzerias, sushi bars. Only people working in the shopping center will eat in the canteen, but one cannot count on high attendance.

Ready-made ideas for your business

First you need to choose the legal form of your business and draw up all the necessary documents. To open a canteen, you can register as individual entrepreneur or a legal entity (LLC). If the business is small, then the most suitable form is IP.

Simultaneously (and preferably in advance) with the registration of all required documents start looking for a place under the dining room. It must meet the following requirements: good location and preferably a minimum of competitors nearby. Direct competitors include other canteens, cafes, restaurants, stalls and shops that sell ready-made food and even semi-finished products. It is advisable to visit the nearest of them (within walking distance from the chosen place), see the interior, study the menu, observe the visitors. In the process, note the shortcomings of competitors in order to prevent them in your institution. These may include a monotonous menu, bad taste qualities dishes, dirty dishes, uncomfortable furniture, lack of signs and other identification marks, etc.

The dining room is subject to the same requirements as other catering establishments. All these norms can be found in the following documents: Civil Code of the Russian Federation ( retail); Law on Consumer Protection; Government Decree Russian Federation dated August 15, 1997 N 1036 On approval of the rules for the provision of public catering services; SanPiN 2.3.6.959-00 "Sanitary and epidemiological requirements for public catering organizations, production and turnover of food raw materials and food products”, approved by the Chief State Sanitary Doctor of the Russian Federation on February 25, 2000.

The next step is to decide what you need to purchase. First of all, you will need gas or electric ovens, cooking and frying cabinets, cutting and production tables, sinks, tables and chairs for visitors, dishes, cutlery, various tools and containers for cooking. Do not forget about textiles (curtains). Unlike a restaurant or cafe, the interior of the dining room is as simple and no frills as possible. You can stylize it as Soviet times (for establishments located near factories) or make the interior in modern style(for student canteens). If possible, do not skimp on the designer. Good specialist will give your establishment a special atmosphere, which will subsequently attract new customers to you.

Ready-made ideas for your business

By the way, for the preparation of the menu, the help of a professional also does not hurt. Many canteens prefer "home-cooked" dishes prepared according to the classic Soviet recipes. The menu for the day may include a small number of dishes within one category (for example, one or two types of soup, several salads, etc.), but this set must be changed every day. This is not as difficult as it seems, because, firstly, canteens often work only five or six days a week on a reduced schedule (for example, from 8 a.m. to 5 p.m.). Secondly, since visitors to the dining room cannot wait long for the order to be ready, all dishes are prepared in advance, and then they are only heated and poured / laid out on plates. The most difficult thing is to calculate the number of servings per day. Subsequently, when you receive data on dining room attendance and shopping preferences, you can relatively high precision determine how much and what kind of food to cook on a given day. In addition to preparing and selling breakfasts, lunches and dinners, canteens also provide their customers with the opportunity to take food to go, and also serve corporate parties and various celebrations. Consider the possibility courier delivery food at home. This will increase your costs, but it can be a highly requested service.

Decide in advance on your pricing policy. Yet, despite all the tricks of the owners, canteens are designed primarily for clients with an average (aspiring to low) income level, for whom it turns out to be too expensive to have lunch in a restaurant or even a cafe every day. Prices also vary by region and by competitors. However, out of the desire to reduce the cost of dishes, it is not worth degrading their quality. Better make the portions a little smaller. Dumping is also not the best way out, which only leads to price races, but adversely affects all rivals and negatively affects the loyalty of visitors.

Finally, great importance for the success of your entire enterprise, its staff plays. There are no high demands placed on him. You don't need chefs who specialize in complex exotic dishes. As a rule, any cook can cook hodgepodge or buckwheat porridge with meatballs. The main criteria for selecting personnel are conscientiousness, efficiency of work (this applies to both waiters and cooks who work "on a stream") and courtesy. A small canteen will require a manager (you can take on these functions, at least for the first time of work), two cooks working in shifts, two kitchen workers to help the cook, a dishwasher, a handyman, a cashier (salesperson), cleaners, waiters ( if the format of the dining room suggests their presence).

With a favorable location of the dining room, it does not require special advertising, except perhaps for an attention-grabbing sign, signs (if your establishment is located in courtyards) and announcements about the opening of a new establishment, hung around the area. Slightly more expensive, but effective method attracting new customers - handing out leaflets or booklets with information about your dining room, examples of dishes from the menu with prices and address.

Ready-made ideas for your business

So, let's try to calculate the cost of opening a small dining room for fifty seats in the industrial zone of your city. Renting a room will cost from 900 thousand rubles per year, but if repairs are necessary, the total amount will increase significantly. At least 450 thousand rubles will be required for all the necessary equipment, furniture, inventory and utensils. Another 200,000 rubles will be used to pay salaries to the staff for the first period of work. Overhead costs range from 150 thousand rubles. Thus, the opening of a small dining room requires from 2-2.5 million rubles. Under the most favorable circumstances, it is possible to recoup all expenses by the end of the first year of operation. However, two years seems more realistic. As further development businesses should consider opening a chain of canteens and creating their own franchise.

Any catering establishment with a competent organization of business is able to bring excellent profits to its owner. Below we will give a completely realistic and workable business plan for a canteen that will require a minimum of expenses.

A little about design

First you need to create an initial concept plan for the dining room, determine general ideas its development, requirements, calculate the footage of the premises, offer the initial menu and “draw” a general portrait of the visitor, highlighting his main preferences. Immediately think about how to name the dining room. The name must be original and unhackneyed.

Where to coordinate the main documentation for the dining room?

An enterprise plan drawn up independently or purchased from a design organization is necessary in without fail coordinate with the following organizations:

• SSES (sanitary and epidemiological surveillance);
• UGPS (fire service);
• KUGI (state property management service);
• technical supervision service;
• GIOP (committee for the protection and maintenance of historical and cultural monuments).

Location Requirements

Your dining room business plan must take into account its location. Needless to say, it should definitely be located close to large factories, offices and other places that can provide you with a reliable layer of anchor customers.

Renting is a great option. former premises dining room. Immediately ask local power engineers if there are any restrictions on the power consumption of electricity.

Note that in last years inspection organizations have a very negative attitude towards canteens, which are located on the first floors of residential buildings.

room

When choosing a suitable room, pay attention to the presence of a sufficiently spacious hall for receiving visitors, a kitchen and utility rooms, as well as rooms for accounting. The walls in those rooms where direct cooking will be carried out must be lined ceramic tiles or plastic. These materials are easy to clean and disinfect, resistant to chemicals.

The dining room must have water supply and sewerage, gas and electricity supply. Wiring must be able to connect 380V equipment. After all construction and repair work you will need to draw up an acceptance certificate certified by all of the above organizations (UGPS, GSEN, KUGI, GIOP, Tekhnadzor).

Cash and accounting equipment

Do not forget about bureaucracy: you will need to purchase automated systems and software for automated warehouse and accounting. Performance depends on your needs and the size of the dining room itself. It is best to buy cash registers with the possibility of paying for orders with plastic cards. This is especially important for cities where the population has little cash on hand.

Kitchen equipment

Any business plan for a dining room should fully disclose this question. Usually, most of this kind of product runs on electricity, but it is much more economical to buy gas modifications. This is also due to the fact that not in all settlements the electrical network and the local substation will generally be able to "pull" the required power.

The minimum required includes the following equipment:

• Powerful extractors.
• Industrial dishwashers.
• Ovens, ovens and convection ovens.
• Cutting and production tables.
• Sufficient number of cabinets and racks for storing kitchen tools.
• A set of all necessary utensils (with a 20% margin).
• Refrigerating chambers of sufficient capacity for storage of raw materials and semi-finished products.
• Mixers, blenders, meat grinders, etc.

It is advisable to buy equipment from those suppliers who offer full service. Don't try to save money by buying household models: if your dining room becomes famous, then even a household electric meat grinder simply cannot withstand the loads.

Furniture for production and utility rooms

For utility rooms, you will need shelving, work tables, as well as lockers for changing clothes for workers.

With the dining room itself, the situation is somewhat more complicated. It is impossible to randomly approach the purchase of furniture, since tables and chairs must be in harmony with the general design project. By the way, it is preferable to order chairs with rigid and angular shapes, on which visitors will not be able to sit for several hours. In the end, you open a canteen, but not a cafe.

Experts say that it is desirable to buy 20% more furniture than was included in the project. So you will be protected from unpleasant moments associated with its lack.

Equipment for the distribution complex

At this point, you need to turn Special attention, since the distribution complex should be convenient enough not to interfere with visitors. It is necessary to purchase counters with cells for ready meals, refrigeration equipment for first courses and desserts, as well as a belt conveyor.

Note that all of the above is desirable to buy only new, as used equipment for distribution will negatively affect your reputation with customers.

What staff will you need?

It will be necessary to hire not only technologists and cooks, but also workers administrative sphere. Specifically, you will need a canteen director and at least one accountant.

The working staff includes:

• cooks for hot and cold production shops;
• workers who will stand on the distribution line;
• the required number of cashiers;
• employees responsible for washing dishes;
• auxiliary workers, among whom must be mechanics.

If your dining room is not very big, spending money on your own accounting service is somewhat unwise. It will be cheaper to hire a company that will provide your canteen business accounting support.

Remember to make badges for all employees who interact directly with customers.

Professional technologists advise to create such a menu so that repetitions of dishes in it occur no more than a couple of times a month. Be sure to include in the daily diet of meat and fish, poultry, as well as vegetarian dishes. Given the specifics of our cuisine, it does not hurt to diversify the range of soups and pastries. In addition to traditional tea and coffee, customers should be offered mineral water, juices or compotes.

It should not be mentioned that all dishes must be fresh and tasty, otherwise you can not count on the loyal attitude of visitors. After the final preparation of the menu, you need to certify it in the SSES.

What documents will be required?

You need to complete the following documents to open a canteen:

• Develop technological regulations for the manufacture of food and its sale, for the implementation of technological measures (disinfection of premises, deratization).
• Conclude and sign contracts for the delivery of raw materials, for the removal of garbage and liquid household waste.
• Draw up all contracts related to the service maintenance of the equipment you have installed.
• Draw up and certify all agreements with the bank, open your own account for payment by plastic cards.
• Carry out registration cash register. This is done by the local tax office.

In addition, you must obtain permission to operate from Roskomnadzor, SES, as well as other organizations that we talked about at the very beginning of the article.

Total costs

The purchase of equipment can take from 600 thousand to 6 million rubles. Finishing and repairing the entire premises, conducting all the necessary communications, concluding contracts and other bureaucratic procedures can drag out by the same amount. In large cities, the cost of organizing a catering enterprise can reach thousands of dollars per square meter.

Despite this, the profitability of the canteen is about 40%.

other services

Forget about the fact that the dining room is the place where you only eat. When you get enough promotion, start organizing holidays, social events - this attracts people.

You can take contracts for the supply of dishes to large organizations. When holding holidays, even ordinary citizens often need a large number of high-quality and tasty dishes. The school canteen business is very promising when you deliver food to school institutions.

If you don't set sky-high prices, you can make great money on it.

In general, organizing your own dining room is not only profitable, but also allows you to expand your production almost without limit, constantly increasing the amount of profits received.

Here's what you need to open a dining room!

Here we will look at an article on how to open a canteen, finished example business plan for its opening from scratch.

Whatever the city - the capital or the province, and the number of canteens in them is small. Why did it happen? And all because of the fact that for many people, especially the younger generation, the word "canteen" evokes associations with something old-fashioned, which is reminiscent of the times of the USSR. Therefore, modern businessmen often call their establishments "restaurants", because that sounds much more attractive. Hence, there are two views on one problem - on the one hand, this is an interesting innovation, on the other hand, this is a dining room that was presented to visitors from the other side.

Canteen business plan

So, how to open a dining room from scratch? We present to your attention a ready-made example for its opening.

Business form

The form of doing business for this project - individual entrepreneurship - is the best option. And if legal entities are the suppliers of raw materials and components necessary for opening a canteen, then you will have to open entity. If this does not follow, then the best option is individual entrepreneurship.

Analysts, after analyzing all the necessary indicators, argue that such a business as opening a canteen is very successful. And all due to the fact that many settlements do not have such institutions.

About the institution

Since the canteen is created for clients with an average level of income, the prices for products in it should be low, but appropriate.

Services to be provided

The business plan is drawn up so that the following services will be provided in the dining room:

1. creation and sale of hot breakfasts;
2. production and sale of wallpaper;
3. cooking for corporate parties, memorial services, alumni meetings, etc.

Market and competitors

This paragraph discloses and contains all necessary information about canteens that are located in a particular city or locality. Determine which of them are competitors and which are not. Knowing all the mistakes of competitors, you can take them into account and prevent their appearance in your institution.

Production part

by the most important point will search for a room for the dining room. A place that with the convenience can become a popular catering corner. It is for this reason that the search for a place must be given due attention. The best place the location of the dining room will be the area where the largest enterprises are located, and even better if the dining room is located on the premises of these enterprises. Another good option is to place the dining room in a new mall. At first, the builders of the center will be your first customers.

In order to pass all kinds of checks, as well as instances, one should take into account the presence of the main and emergency exits in the dining room, as well as its division into two parts: one of which is the kitchen, and the second part is the hall. As for the level and size of the room, everything will depend on your financial capabilities.

Particular attention should be paid to the equipment that is necessary for the dining room. A large number of companies that are ready to provide the necessary equipment for the dining room are represented on the market. The only difference is price and quality.

Dining room equipment:

1. plates, which are necessary for the manufacture of hot products;
2. ovens and cookers;
3. production and cutting tables;
4. washing;
5. tables and chairs for clients;
6. utensils for cooking and serving meals.

The very result of its work will depend on the staff of the dining room. Therefore, when choosing personnel, treat this matter carefully and selectively.

After the traveled path, the next step should be taken, which will be the advertising company of the dining room. The success of any institution depends on this business. And here any means are good - you can use ordinary advertising, but guerrilla marketing is much better.

Chefs with experience should be able to cook any dish of Russian cuisine. To do this, you must specify that the menu will consist mainly of Russian cuisine, and then everything else. The business plan provides for the presence of such employees in the dining room:

• one manager;
• two chefs;
• two kitchen workers;
• one dishwasher;
• one auxiliary worker;

One cleaner, one cashier.

The menu of the opened dining room should contain a list of the most important dishes of traditional Russian cuisine. As a rule, this list includes: borscht, a couple of soups, hodgepodge, potato dishes, meat dishes, various salads.

When all of the above is taken into account and implemented, then we take up the discovery. Due to the location of the dining room, a large-scale advertising campaign is not required. Food must be of the highest quality in order to win the love and respect of future customers. In the future, this will allow stealing customers who already eat at establishments of this kind.

Financial plan of the institution

This paragraph of the canteen business plan was created to calculate both the expenses and income that are so necessary for an overall assessment of the payback of this institution.

The expenses include:

1. rent of the selected premises - 1 million rubles / year;
2. purchase, total necessary equipment- 500 thousand rubles;
3. remuneration for the work of personnel - 2.040 thousand rubles / year;
4. and other overhead costs - 100 thousand rubles.

In total, 3.640 thousand rubles came out. - This amount is required for the initial investment.

Consider income:

1. sale of hot meals;
2. providing food at banquets, parties, etc.

Based on these data, the payback of the canteen will be 1-1.5 years, and these are very good indicators in modern environmental and social conditions. Let this business plan help you open a canteen and start your own business. It remains to wish only good luck.

The modern catering market is a rather complex business area. Today there is a return to Soviet self-service formats. On the one hand, people refuse American-type fast food, and on the other hand, cafes with a higher level of service cannot always satisfy their needs. An intermediate link between these two lines of business is occupied by self-service canteens.

This business plan was developed for a cafe-dining room, which is developing on the basis of a former factory canteen. All calculations are carried out in Microsoft Excel, the data are common to this business area, so they can be easily adapted to the conditions of your business.

Summary

The purpose of the project: opening a canteen providing catering services.

The objectives of the business plan: to show the possibility of payback and return on investment in the field of catering using the example of a canteen.

Initiator of the project

An entrepreneur with experience in the catering industry who wants to invest in a catering business (canteen).

Investment costs

Capital investments: 2396.1 thousand rubles.

• documents and registration: 30 thousand rubles.
• rental fee: 70 thousand rubles.
• preparation of the premises: 656 thousand rubles.
• production equipment and furniture: 1233.1 thousand rubles.
• purchase of raw materials and products to start production: 120 thousand rubles.
• Advertising: 37 thousand rubles.
• Additional costs not included in common list: 250 thousand rubles

Working premises: the building of the former canteen at the factory with an area of ​​120 m 2, next to the suburban railway station.

Project financing

The total investment will amount to 2.65 million rubles, of which:

Bank loan - 2 million, taken from 14% per annum with a deferred payment for 2 months. Annuity payment. Monthly interest payments - 68.7 thousand rubles. A bank loan is secured by a dacha owned by the initiator of the business.

The investor's personal funds - 650 thousand rubles, are paid within 1.5 years after the repayment of the bank loan.

Project payback

• The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
• At the time of payback NPV IRR 189% per annum

Suppliers and contractors

The preparation of the premises is carried out by a team of builders under a contract for the performance of construction work.

Equipment for the hot shop is supplied by the manufacturer. Refrigeration equipment is purchased through an intermediary company, which is the official dealer of the manufacturer.

Furniture and equipment for the trading floor is made to order by a local manufacturing company.

Procurement of food products, as well as consumables, is carried out from the warehouses of distribution centers of manufacturing companies.

Deliveries of soft drinks, ice cream are carried out under an agreement with a dealer of the manufacturer's company. What is a special contract for? Under the terms of the contract, exhibition refrigeration equipment (open refrigerators and chests) is provided to the company producing ice cream and soft drinks.

A license to sell beer will be obtained. A license for the sale of strong alcoholic beverages will not be obtained.

Services

Canteen products:

• Cold appetizers and salads
• Hot appetizers
• Complex breakfasts
• Complex lunches (business lunches)
• First meal
• Main courses
• side dishes
• cooking
• Soft drinks

When ordering a complex lunch, in agreement with the administration of the plant, beer is not sold.

ATTENTION!!!

Practice shows that by ordering a business plan from specialists, you will save time, increase the quality of the finished document by 4-5 times and increase the chances of receiving investments by 3 times.

Investment plan

Investment size

Initial organizational and capital investments in the amount of 2.4 million rubles. (2,396.1 thousand rubles):

Investment work plan

Preparation of the dining room for the start of work will take 2 months. All work is carried out according to the schedule starting from the 7th month.

room

Premises for 100 sq.m. located on the first floor of the building belonging to the plant. Previously, the premises housed the canteen of the factory, the size of the sales area was 60 sq.m, including the plumbing unit, the size of the kitchen and utility rooms was 40 sq.m. The room is located on the first floor and has an entrance from the street from the territory of the plant. Utility rooms have access to the courtyard of the plant.

Below are floor plans:

Equipment

The equipment is supplied under a supply agreement from the dealer company production equipment for catering establishments. Installation included in the purchase price.

Installation of exhaust equipment and air conditioners is carried out by a team of installers of the supplier.

Furniture for the sales area and production equipment for hot and cold shops will be received from the manufacturing company under a sales contract with the conclusion of a contract for the subsequent maintenance of production equipment. The possibility of obtaining equipment under a leasing agreement is being considered in agreement with the creditor bank or through a specialized leasing company.

The supply of food products for the canteen is carried out from the distribution center (base) of the company, which works directly with food manufacturers. The distribution center works with products of both domestic and foreign food manufacturers. The city specializes in working in the HoReCa segment and partly in wholesale deliveries to retail trade.

For the sale of ice cream, soft drinks and beer, a supply contract is concluded with the manufacturer. The manufacturer also guarantees the delivery of its products, the installation of an exhibition refrigeration equipment and transmission of POST materials.

Working hours

Schedule: 9.00-21.00. Breaks and days off are not included.

Process of production and provision of services

Planned number of seats in the hall: 70.

Production:

• analysis of the availability of products in stock;
• ordering products and raw materials;
• receipt and unloading of delivered products;
• primary processing of raw materials for production;
• preparation of products for production;
• production of semi-finished products for the subsequent production of dishes;
• cooling of semi-finished products for subsequent production;
• production of dishes according to the recipe.

• preparation of the sales area for the reception of customers
• pouring, laying out and packing dishes according to the requirements of the client;
• servicing and receiving payment from the client;
• cleaning the trading floor in the process of customer service: wiping tables, cleaning the remaining dishes.
• cleaning the bathroom according to the cleaning schedule;
• washing dirty dishes coming from the trading floor;

At the end of the working day:

• withdrawal of the cash register and verification of the correspondence of the received money and released trading positions;
• packaging of the remaining products of semi-finished products and ready meals and placing them in refrigeration equipment;
• shop floor cleaning
• cleaning hot surfaces, cutting tables and the production hall as a whole.

Production cost

The cost of production includes:

• the cost of products for the production of dishes;
• equipment depreciation.

Salary, rent, expenses for accounting and legal support, advertising expenses are shown separately and are included in selling expenses and management expenses.

Marketing plan

Since the canteen is focused on serving the workers of the plant and "external" visitors, there will be no special mass advertising campaign. The main advertising channel will be: distribution of leaflets near the location of the canteen and outdoor advertising inviting people "from the street" to visit the canteen.

The target audience

People aged 30 and over who have an average income and below the average for a city that focuses on inexpensive home-style food, and who also want to purchase ready-made meals and takeaway food.

Competition and location

The dining room is located in the area of ​​the old outskirts of the city. There are a number of nearby (3) industrial enterprises and there is a busy road, on the other side of which are located, a suburban bus station and a railway station.

The main competitors in this area are stalls with traditional fast food: selling pies and shawarma. There are no "American" fast food outlets nearby. There are also two cafes with full cycle service (waiter service and sale of spirits).

Product range

Features of the business model allows you to take into account the dynamics of sales on weekdays and weekends. Why a special table was developed:

Monthly sales structure (in financial indicators) is presented taking into account the dynamics of the structure on working (22 days) and weekend (8 days) days, taking into account the sales schedule during the day:

Price policy

The prices of the dishes sold are guided by the prices of competitors. They should be higher than the price of similar dishes at fast food outlets at the station, but cheaper than the prices of similar dishes in a row of nearby cafes. The company has set a strict condition that the price of complex meals for employees of the enterprise should not exceed 180, and for complex breakfasts 100 rubles.

Volume of sales

Sales are significantly affected by seasonality, in summer sales partially fall due to the fact that most of the staff goes on vacation and the departure of some "external" visitors out of town.

Below is a graph of reaching 100% sales volume:

SWOT analysis

Let's analyze the solution based on the SWOT matrix

Advertising strategy

Restriction on the ability to use advertising. The target audience does not use the Internet as a source of information. The main direction of advertising (advertising posters / outdoor advertising) on ​​the territory of the enterprise and next to the building in the canteen. Distribution of leaflets about the opening and work in the canteen, as well as promotions held at this or the near future. It is possible to advertise in the city newspaper.

organizational plan

Business form

Canteen is an object of small business legal form of doing business limited liability company.

Beginning of the investment period July. During July-August, repairs are carried out in the canteen, equipment is installed, during the last 2 weeks of August, an advertising campaign begins, which takes place at the factory and next to the building in the canteen.

Personnel and staff structure

The structure of the canteen staff is presented in the table:

At CEO work schedule is not fixed. Main responsibilities include:

• work with contracts (suppliers, contractors, contractors, etc.);
• control of accounting reports;
• sighting accounting documents;
• transfer of primary accounting documents to an invited accountant for verification and reporting;
• receiving information from the chef and cook about the presence of leftover products for the production of dishes,
• receiving information from the cashier about cash financial resources Oh;
• collection and control of financial resources at the end of the work shift;
• monitoring the results of the canteen;
• auditing the balance of products in the warehouse;
• participation in the inventory.

The rest of the employees work according to schedule 2 in 2 days.

Functional duties of the chef and cook:

• production load planning during the working day;
• control of the availability of raw materials, semi-finished products, finished products;
• transfer of information on the availability of raw materials and semi-finished products to the General Director;
• transfer of information about the cooking time and the number of ready-made dishes for delivery;
• organization of the production process, production of dishes, control of compliance with the recipe;
• control of hot and cold shops for compliance with sanitary standards;
• control of the state of dishes on issue;
• conducting a daily inventory of raw materials, semi-finished products and finished product residues at the end of the working day;

Extras for the chef:

• preparation of a menu for a certain period of work (week, month)
• coordination of the menu for events;
• preparation of technological maps for the production of dishes;
• development of a costing sheet for calculating the cost of selling prices;
• transfer and coordination of information on the production of dishes for the current future period with the General Director;
• training of production workers;
• drawing up a work schedule for a substitute cook.

Requirements for a chef and cook: special (secondary special) education, knowledge of 1C programs (warehouse, accounting, restaurant) and MS Office, work experience for a cook from 1 year, for a chef from 3 years.

Functional responsibilities of a hot shop employee:

• assistance in unloading products;
• receiving products from storage and transferring them to production;
• notifying the chef / chef about the presence or absence of products in stock;
• work with products, semi-finished products according to technological map food production;
• used containers, cooking utensils and industrial utensils for sanitization;
• cleaning of the workplace;
• participation in sanitization and commercial industrial premises.

Functional responsibilities of the employee of the trading floor at the issue:

• receiving ready-made dishes from storage or a hot shop;
• arrangement of ready meals according to requirements;
• placing price tags on dishes;
• customer service (consultation on dishes, the formation of standard portions, the issuance of dishes by the client);
• control of the availability of dishes on delivery;
• transfer of information about the availability of dishes to the chef or cook;
• at the end of the working day, packing the leftovers of ready-made dishes and transferring them to storage;
• cleaning the ready-made food counter and your workplace.
• Participation in the sanitization of production facilities and the trading floor.

Functional duties of the cashier:

• receiving information from the chef / chef about today's menu and pricing for the current day;
• printing of the menu for the current day in 2 copies (one copy is placed on the counter in front of the distribution rack, the second remains at the checkout);
• customer service acceptance of payment for selected dishes;
• control over the sale of beer to customers (has the right to single-handedly refuse to sell beer);
• before the start of the working day acceptance of the cash desk;
• at the end of the working day, the delivery of the cash desk;
• participation in the calculation of menu dishes together with the chef;
• Clean up your work area at the end of the working day.

Functional duties of a technical worker:

• cleaning (industrial, retail, warehouse and technical) premises according to the schedule and as needed;
• sanitization of (industrial, retail, warehouse and technical) premises together with employees of the hot shop and sales area;
• washing dishes;
• assistance in receiving the goods;
• cleaning and removal of garbage and food waste.

Financial plan

Project financing

The total investment will amount to 2.65 million rubles, of which 2 million is a bank loan taken from 14% per annum with a deferred payment for 2 months, annuity payment, monthly interest payments - 68.7 thousand rubles. A bank loan is given on the security of a dacha owned by the initiator of the business.

The entire amount goes to capital expenditures and the purchase of raw materials to start production. Since the landlord (factory) orients the work of the canteen "for himself", the canteen has a significant initial clientele. This reduces the amount of additional working capital up to 10% of the total capital investment of 250 thousand rubles, which is contributed by the project initiator.

The loan will be repaid 44 months from the start of the project implementation period.

Project payback indicators

Accounting is kept according to common system taxation.

• The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
• At the time of payback, NPV is planned in the amount of 22.5 million rubles, IRR 189% per annum

Risk Analysis

Main risks:

1. Link to the landlord. The plant is the owner of the area and is the supplier of the bulk of the clientele. Any violations in relations with the management of the enterprise will translate to the fact that the canteen may have organizational and financial problems, compensation, which will be impossible.
2. The target audience. Most of the employees are over the age of 30. The demographic social indicators of this audience allow us to say that it does not actively use Internet communications as a source of information about self-service catering outlets, i.e. they can actively look for a cafe or restaurant, places where they can relax, but they will not always look for exactly the place where they can eat quickly, inexpensively and comfortably.
3. Low purchasing power. The target audience seeks to save on everything, including everyday nutrition.
4. Legislative and other risks associated with the activities of state authorities. This type risks refers to sanitary and epidemiological standards, compliance with fire requirements and so on. AT this case canteen management should have a certain amount of funds necessary to carry out relevant activities to quickly meet the changing requirements of government agencies.
5. Advertising. Taking into account the specifics of the business, the management of canteens cannot conduct active forms of advertising campaigns. On the one hand, this is a positive fact because it dramatically reduces the amount of advertising costs. On the other hand, it does not allow to increase the sales of canteen services. A solution for expanding the service promotion system in the canteen is to provide the possibility of organizing evening hours or weekend events on the territory of canteens, which can be reported using current advertising channels: outdoor advertising and distribution of leaflets. One of the options for expanding the advertising channel is to participate in volunteer events that are held under the auspices of the city administration. For example, catering for children from orphanages during sightseeing trips around the city or catering for the poor in the morning, which are partially paid by the budget.

conclusions

The analysis carried out allows us to say that the implementation of the project in the canteen is working. The business plan proved the possibility of paying back this project in an acceptable time from all funds to the Bank within 3 years and full repayment of investments to the project initiator. The minus of the project is the relationship with the administration of the enterprise.