Business project dining room. What documents are needed to open a cafe? What documents are needed to open a canteen

Canteen business plan: registering a business with the Federal Tax Service + looking for a room for a canteen + hiring staff + purchase necessary equipment+ where to look for product suppliers + sample menu canteen + public catering advertising + when the canteen pays off in full.

AT Soviet times canteens were located only on the territory of state institutions - factories, schools, colleges, etc. Today, everyone can eat tasty, home-style, and most importantly not expensive, because catering is no longer tied to a place.

We invite you to consider a dining room business plan and think about how to create your own successful business.

How to register a canteen with the Federal Tax Service?

First of all, in the business plan, include a clause on how to register your business with the Tax Service at the place where the canteen is opened. You have two options: become a legal entity or an individual entrepreneur.

As a rule, alcohol is not sold in canteens, so you do not need to obtain additional licenses. It means that legal form An individual entrepreneur is an ideal option to register your business undertaking.

What documents do you need to bring with you to the tax office?

1. Passport and TIN.
2. Fill out an application in the form No. Р21001. Here, indicate the code of activity according to OKVED, depending on the format of the institution you have chosen.
3. Pay the state fee (800 rubles) at any bank and provide a receipt for the transfer to the tax inspector.
4. Write a statement about the desire to pay tax under the simplified system. Without this appeal, you will automatically be transferred to a single tax, and this is very unprofitable.

In 5 days you will have in your hands a certificate of registration of an individual entrepreneur, an extract from the USRIP.

The collection of documents for the opening of the dining room does not end there. The most difficult thing is ahead - to obtain permission from Rospotrebnadzor and the fire inspectorate.

In addition to restoring perfect order and cleanliness in the dining room, you must prepare the following documents for the inspection authorities:

Rospotrebnadzor	Fire Inspectorate
Agreement for the lease of premises or its purchase and sale.	Business documents (extract from the USRIP, OGRN, certificate of registration of an individual entrepreneur with the Federal Tax Service).
Agreement with BTI, SES and MSW.	Agreement for the lease or purchase of premises.
Medical books with completed commission for all employees of the canteen.	Fire protection system installation documentation.
Certificate of registration of IP, extract from USRIP.	Order on the appointment of a specific person responsible for fire safety. The same person must receive a document stating that he has completed a course of lectures on the topic “Fire Safety in Enterprises”.
Production control plan.	Extract from Rosstat.
Quality certificate from product suppliers.	Plan of the premises with explanations and plan for evacuation.

As you can see, the list of documents for opening a canteen is large; it takes about 2-3 months to obtain all permits. The room must always be in perfect order, reply SES requirements. You will have to disinfect frequently.

An inspection from the SES or the fire inspectorate can come at any time, you must be prepared for this.

Dining room business plan - room rental

Look for a dining room that will be close to walkable places. For example, near universities, offices, government agencies, factories, etc.

It must be located in a non-residential building or on the first floor of a high-rise building. True, in the latter case, you may have problems with obtaining permission for such premises rarely meet all legal requirements (for example, they do not have an emergency exit).

It’s good if the hall is already renovated and divided into several rooms:

• hall for service and banquets (100 m2);
• dining room kitchen (40 m2);
• bathroom (15 m2);
• storage room (10 m2).

Ideally, your dining room should have a total area of ​​at least 165 sq.m., have all the benefits of civilization - electricity, gas, water. For visitors, you need to install a free Wi-Fi zone. For renting such a room, and even in the city center, you will have to pay about 80 thousand rubles for 1 month.

If you have such an opportunity, then it is best to buy this room, and not overpay for rent. Consider both options in your business plan.

Think about the design of the hall for serving people. Although the dining room is designed for customers with low or medium incomes, nevertheless, try to move away from standard variant with white walls, and decorate the room with beautiful wallpaper, paintings, buy tulle.

Be sure to include the “Repair” item in the business plan and write down the estimated costs. Most likely, these will be additional costs in the amount of about 100,000 rubles.

We are hiring employees for our cafeteria

Consider in your business plan what the dining room will be like. Usually it corresponds to the schedule of all enterprises and higher educational institutions - from 8.00 to 17.00.

Of course, chefs must arrive earlier so that all the dishes are ready for the opening, and they can be released from work at 16.00, immediately after the last batch of food is taken out to the hall.

You can make a day off for the canteen workers on Sunday, because. there will be practically no visitors on this day, so you should not transfer products and overpay money for wages and utility bills.

Let's list all those without whom the canteen simply cannot work, and also name the approximate amount to pay wages for all employees:

№	Vacancy	Quantity	Salary (rubles/month)
TOTAL:			230 000 rubles/month
1.	Technologist	1	35 000
2.	Chef	1	40 000
3.	Universal Chef	2	50 000
4.	support worker	1	15 000
5.	Food line worker	2	40 000
6.	Cashier	1	20 000
7.	dishwasher	1	15 000
8.	Cleaning woman	1	15 000

Accounting can be done independently, order tax reporting from a specialist - then you can pay only for a specific separate type of work. This will greatly reduce your costs.

If things go up and you just can't keep up with all the responsibilities, then hire an assistant or a part-time accountant.

Purchase of the necessary equipment

The biggest expense item in creating a business plan and organizing a dining room itself is the purchase of equipment for the kitchen and banquet hall.

We roughly calculated how much it would cost to purchase everything you need for catering with the quantity seats in 50 people:

№	Kitchen equipment	Kitchen equipment	Price, rub.)
TOTAL:			446 900 rubles
1.	Cooking surface.	2	60 000
2.	Refrigerator for storage of raw materials.	1	40 000
3.	Refrigerator storage finished products with separated compartments (fish, meat, milk).	1	40 000
4.	Freezer cabinet.	1	30 000
5.	Oven.	2	25 000
6.	Industrial tables.	3	27 000
7.	Washing.	4	24 000
8.	Meat grinder.	1	15 000
9.	Kitchen Scales.	3	900
10.	A counter for serving hot meals to staff.	1	5 000
11.	Food processor.	2	90 000
12.	Knives, whisks, spatulas, bowls, cooking containers and other kitchen utensils.	-	50 000
13.	A set of uniforms for staff, 2 sets each (hat, bathrobe, gloves, aprons).	-	20 000
14.	Hood.	2	20 000

Equipment can be purchased used, but it is only important to check that it is in good condition, has no damage, malfunctions.

Now let's add to the business plan what you need to purchase for the banquet hall.

Suppose we are ready to accept a maximum of 50 people. We will buy a little more dishes and cutlery, in case something breaks or the hall is overcrowded.

№	Equipment	Quantity	Price, rub.)
TOTAL:			281 700 rubles
1.	tables	12	42 000
2.	Chairs	60	48 000
3.	Small plates	60	4 500
4.	Deep plates	60	5 000
5.	Plates for dessert	60	4 500
6.	salad bowls	60	4 000
8.	Cutlery (soup and dessert spoons, forks, knives)		10 000
9.	Tablecloth on tables	12	12 000
10.	Napkin holders	15	3 000
11.	Napkins	100 pack.	1 500
12.	glasses	60	3 000
13.	Cups for tea or coffee	60	4 200
14.	cash machine	1	20 000
15.	Dispensing line	1	120 000

During the purchase, you will understand what you can refuse, and what, on the contrary, still needs to be bought. It is impossible to take everything into account in an average business plan, since everyone builds a business according to their own personal reasoning and views.

What will be included in the dining menu?

An ordinary canteen always counts on a client with an average income, who will not require oysters or mussels from the establishment.

The dining room menu usually consists of classic Russian dishes. You can deviate from the standards from time to time and spend, but only if you are sure that people will buy your new signature soup or salad.

For now, we list in our business plan a standard list of dishes from the dining room menu:

1. First courses - borscht, fish soup, hodgepodge, okroshka, vegetable soup etc.
2. Salads - vegetable, "Olivier", "Fur coat", "Caesar", "Mimosa", "Crab sticks", etc.
3. Main dishes - cutlet, fried meat, fish, liver.
4. Garnish - potatoes of various cooking methods, cereals, vegetable stew.
5. Drinks - tea, coffee, cappuccino, hot chocolate, juices, compotes.
6. For dessert - cakes, buns, Napoleon cakes (optional item).

Meals must be prepared before the arrival of customers. They need to be warmed up throughout the day. It is better not to cook many servings at once, cook for about 20 people. With every day of work, you will see how many people go to the dining room, when there are most visitors, what they prefer to eat.

Agree on the supply of products with vegetable bases, butcher shops who will be able to provide you with wholesale and inexpensive products. Allocate approximately 60,000 rubles for the first batch of raw material purchases.

№	Ingredients	Weight (kg)	Price, rub.)
TOTAL:			60 200 rubles
1.	Meat (pork)	50	12 500
2.	Meat (chicken)	50	7 000
3.	hake fish	50	4 500
4.	Potatoes	100	12 000
5.	cereals	50	2 000
6.	Sugar	20	610
7.	Salt and other spices	-	400
8.	Sausage	50	10 000
9.	Vegetables (tomatoes, onions, cabbage, cucumbers)	100	3 000
10.	Mayonnaise, sour cream	10 l	2 000
11.	Sunflower oil	50 l	3 500
12.	Flour	20	350
13.	Eggs	200 pcs.	840
14.	Sunflower oil	-	1000
15.	Purchase of bakery products	-	500

You should choose a supplier with a technologist and a chef. Check the product documentation with all your partners.

Purchase for the dining room is best done only 1-2 times a week, in small batches, so that the goods do not deteriorate.

Dining room advertisement

Any business plan includes such an item as marketing strategies and advertising. Since your dining room will be located in a place with high traffic, your main task is to make a bright sign, preferably with backlighting, as well as order a pillar with a list of main dishes in the dining room and prices.

№.	Type of advertising	Price, rub.)
TOTAL:		31 500 rubles
1.	Signboard (3 meters long).	25 000
2.	pillar	4 500
3.	Business cards 1 thousand pieces.	2 000

Do not waste money on leaflets and flyers. Main method advertisements for the dining room are delicious dishes and affordable prices. If your establishment meets these parameters, then word will quickly spread around the city about where you can now find the best meals.

Although we may think that such a business is useless, it is still worth creating a Vkontakte work profile. Invite residents of your locality. Take photos of lunches, a banquet hall, accept complaints and suggestions for improving the work of the dining room.

This method is absolutely free, but it will help you find and attract new visitors.

From the video, you will learn how to open a canteen from scratch.

How much income does homemade food bring? Profitable business idea.

Canteen financial plan

To estimate how long it will take for the full payback of the dining room, it is necessary to calculate the costs, as well as the estimated income from the business.

In any business plan, it is necessary to specifically prescribe how much money will have to be spent on opening a canteen:

№	Item of expenses	Amount (rub.)
TOTAL:		1 310 300 rubles
1.	Hall rental + payment of utility bills	150 000
2.	Purchase of equipment	728 600
3.	Purchase of products for 1 week of the canteen	60 200
4.	Paperwork	10 000
5.	Advertising	31 500
6.	Wage	230 000
7.	Dining room renovation	100 000

In total, to open a dining room, you need an order 1.5 million rubles.

The niche of food and products never loses demand even in times of crisis for the country. In any case, people need to eat, and if they do not have money, then they switch to cheaper products and restaurants, but do not refuse to eat food, unlike entertainment. In this article, we want to consider a business plan in which we will tell you how to open a dining room for 20, 50 and 100 seats. We will give all the calculations and you will find out how much you can earn in this niche.

Positive aspects of the niche

The advantages include the following:

• Ability to quickly serve all visitors
• Ability to accurately calculate business strategy due to a limited set of dishes on the menu
• No need for a large staff
• Clear calculation of the amount for each visitor
• No need for a lot of equipment

As for the minuses, they include the limited number of dishes on the menu.

Today, the most popular dining format is free-low. This option is chosen by many entrepreneurs who decide to figure out how to open a canteen from scratch. The equipment is divided into several blocks - the so-called "islands". The visitor can move from one block to another and choose the dishes he likes. This saves time and reduces the need for additional staff.

Due to the convenience and prospects, the same format is often chosen by other entrepreneurs - owners of cafes and even restaurants. But they can not be considered as direct competitors - if people come to the restaurant to relax, then to the dining room - just eat.

Canteen format

There are several basic dining room formats. Let's look at them below:

• At the enterprise- operate on the territory of the enterprise, are intended for catering for employees of a company or factory. The main emphasis is on diet food.
• dietary- a public institution specializing in diet meals. The optimal location is near large offices, shopping centers, in large residential areas.
• In schools, colleges, universities and other educational institutions- there are only home-cooked dietary dishes on the menu. It is particularly rigid in terms of documentation and undergoes a special check by Rospotrebnadzor.
• franchise- these establishments Catering usually have their own network and are located in shopping centers, places of entertainment, near residential buildings. The list of products allowed for sale is determined by the franchisor.
• Public- these are public canteens, which are located in places where people concentrate - near factories and enterprises, business centers, educational institutions, offices, etc.

Closed canteens are usually tied to the organization to which they belong, so opening them is not an easy task. To understand how to open a canteen at an enterprise, it is important to conduct successful negotiations with management. This is the first and most important step. But it is better to make a choice in favor of open-type establishments. This provides more room for maneuver and more opportunities in terms of business management. In addition, it allows you to get additional profit by organizing various events, weddings, banquets, large wholesale orders.

As for the theme of the establishment, “homemade” dishes are the most good option. This subconsciously disposes people, even if the set of dishes on the menu is not very large: several first courses, several second courses, 3-4 salads, several types of bread, drinks. You can also add several seasonal dishes: fresh fruits and vegetables in summer, pumpkin in autumn, etc. For large festivities, you can develop an additional menu with a wider range.

It is better to choose a standard working mode: from 9 to 18 on weekdays, from 10 to 15 on Saturday, Sunday is a day off. But if you know the working hours of enterprises and institutions located nearby, then it is better to adapt to them. So, if the canteen is located near the university, where couples start at 8.30, then it is better to start work at 7.30 - perhaps one of the guys will want to have breakfast before the start of the school day. If there are offices nearby that are open until 19.00, it is better to extend the opening hours until 20.00, etc.

About clients

The main visitors of the canteens are office workers, students, employees, therefore the main load falls on the lunch break - from about 12 to 14 hours. But there is another category of people who are not tied to such a tough schedule - workers, drivers and taxi drivers. But still, it is better to focus, first of all, on the first segment and look for a room not far from big business centers, institutes, government departments. And if you want to open a canteen from scratch, the business plan must include this item.

Do you need permits to open a canteen?

Now let's answer the question: what is needed to open a canteen (in terms of documents)? Opening canteens does not require any specialized licenses. Only standard permits are needed: from Rospotrebnadzor, sanitary and epidemiological station, fire service. You also need to have quality certificates for all products that are used to prepare the food presented in the assortment.

room

Renting a space is one of the most important issues faced by aspiring entrepreneurs. Its cost depends on many factors: location, area, condition, etc. If we talk about where to open a dining room, then it is better to choose a specialized room for this purpose, where there were already similar establishments before (catering places or cafes). Refurbishment and refurbishment of a non-food premises can result in significant costs. So, in a complete repair from scratch, you will have to include engineering design. But technological design, design development, corporate identity and outdoor advertising cannot be dispensed with even if the premises are specialized.

Engineering design

Engineering design includes the creation of a communications plan: water supply, sewerage, electrical wiring, ventilation systems, a general project. It will cost at least 60-70 thousand rubles. If you have chosen a room that was previously used for food industry, then you can save money at this point.

Technological design

Technological design includes drawing up a list of necessary equipment, as well as developing a plan for its placement and docking with engineering networks. The cost of this type of work is approximately 200-300 rubles. per 1 sq.m.

Design development

Although the design of dining rooms is usually quite simple, it still needs to be pre-designed, created computer model premises, pick up all the necessary Decoration Materials, make visualization of the facade and architectural supervision. A complete package of such projects from a designer will cost about 200 thousand rubles, a compressed one - 140-160 thousand rubles.

Creating a corporate identity

The creation of a general visual concept of the institution occurs when developing a corporate identity. Especially if you plan to create a network of institutions in the future. It is necessary to create a logo, choose corporate colors, fonts, recognizable elements, etc. In a word, it is necessary to develop a full-fledged brand book. It will cost about 40-50 thousand rubles. It will also be possible to immediately engage in online advertising: creating your own website, its SEO optimization, creating a page on social networks, launching advertising, etc.

Outdoor advertising

Advertising creates visitors - this is one of the main laws of doing business. Therefore, it is necessary to place the advertisement of the institution on billboards, create a bright, memorable sign, put in passing. The cost here is calculated on an individual basis, depending on the type of advertising and the customer's specifications.

Necessary equipment

The set of necessary equipment largely depends on the format of the institution. If this is a closed institution for a small enterprise, then it will be enough to buy the most basic equipment without a distribution line. If it is assumed that there will be more than a hundred seats, then a complete set of equipment is required, including a distribution line.

We decided to choose golden mean and show what you need to buy to open a dining room with 50 seats.

As for canteens for 20 and 100 seats, the investments in these cases will be different. Also, if you buy used equipment, you can save 30%, but keep in mind that it can suddenly fail.

Below you can see a comparison table of equipment costs.

Employees

When the premises are found, permits are obtained, and equipment is purchased, you can move on to hiring staff. It's another one milestone, which is worth asking before you open the dining room. They start recruiting with the vacancy of the chief cook-technologist, as well as the head of production. This is best done before the menu is created. The entire staff must be recruited in full no later than a week before the expected opening date.

As a result, the figures will be as follows, the monthly salary costs of the canteen employees:

For 20 seats— 130.000r
For 50 seats— 260.000r
For 100 seats— 520.000r

Dining room business plan for 20 people

Opening a canteen with 20 seats will be a great option for aspiring entrepreneurs who are not ready to invest in their first business. great amount million rubles. Let's calculate how much money we need to open a business and how much we have to spend monthly to keep it running.

Name	Sum
Initial Costs
Equipment	670.000r
Business registration	5.000r
Premises renovation	300.000r
other expenses	50.000r
Total:	1.025.000r
Monthly expenses
Staff salary	130.000r
Premises for rent	40.000r
Communal expenses	20.000r
other expenses	10.000r
Total:	200.000r

Let's pretend that average check in your dining room 200 rubles, 40% of this will go to food expenses. So from each order you will earn 120 rubles. The dining room will work for 8 hours and every hour the dining room will be half filled. Income excluding monthly expenses for the month will be 297,600 rubles. From here we subtract the monthly expenses and it turns out that the net profit will be 97,600 rubles, and the payback of the business will be 11 months.

Dining room business plan for 50 seats

A canteen with 50 seats is already a more serious business, it is much larger than the previous one, which means that the initial investment and subsequent net profit will be higher. Let's do the calculations.

Name	Sum
Initial Costs
Equipment	1.340.000r
Business registration	5.000r
Premises renovation	400.000r
other expenses	50.000r
Total:	1.795.000r
Monthly expenses
Staff salary	260.000r
Premises for rent	70.000r
Communal expenses	30.000r
other expenses	10.000r
Total:	370.000r

Despite the fact that this is a canteen more, it still remains an institution with cheap food. Therefore, we cannot increase the average check in any way. Such a business will bring 150,000 net profit without any problems and will pay off in 12 months.

Some ways of building a business can hardly be called innovative. Often this is the direct use of Soviet methods of building production or a service delivery system. The experience of the past in this regard can sometimes play a good service. For example, a canteen, which was a common occurrence in the past, can still work, bringing a considerable profit to the owner. And this is even with a large number of the most diverse enterprises in the field of catering at the moment.

Organizations built on the Western model are now common, for example, fast food restaurants, etc. All of them have, as a rule, a narrow profile. The dining room, on the other hand, is distinguished by the variety of dishes and drinks provided and is more familiar to the inhabitants of our country, especially those who managed to catch the times of the recent Soviet past. Based on this, we can say that the dining room has a lot of chances to win in the fight for a client with its more modern competitors. Read also about the antipode of the dining room -.

You really shouldn’t think that opening a canteen will bring instant profit and there won’t be too many difficulties along the way. On the contrary, opening a canteen requires a lot of time, effort and money. But still, how to open a canteen from scratch? To do this, you need to take into account a number of points described below. .

The canteen is a catering establishment with one peculiarity. The dishes and drinks that are offered in the dining room are most often ordinary, the same that we are used to eating at home. These include various soups, cereals, meat-based dishes, vegetable salads, compotes, tea, etc. Prices in canteens can be called low, on average no more than 150 rubles. for one order.

And this order includes quite a lot of dishes, which allows the dining room to win in comparison with competitors. This situation makes it possible to rely on big number clients. Most likely, these are employees of nearby enterprises, organizations, institutions, i.e. middle-income people who cannot afford to spend a lot of money on food.

Who are the clients

The time of the heaviest load on the canteen is the time of the lunch break in organizations that are nearby. Workers and employees are released during the lunch break and primarily seek to solve the problem of hunger. Another category of clients are truck drivers,. Their work schedule is not as rigid as that of workers or office workers, so they can visit the dining room during breaks from work.

Where to open a canteen

The location should be convenient, the dining room should be accessible to potential visitors. A good place for the dining room will always be where there is a lot of office space, different organizations and enterprises. Options can be very different.

Those. you can get a job at some office center or at a production complex. True, plants and factories have one feature: many of these enterprises can keep their own canteen. Therefore, you can find out if there is a canteen at such an enterprise.

Another good option there may be a canteen at the intersection of roads, highways, bus routes. The selection of a place must be done carefully, considering all possible options, consider who exactly can be a client. Will there be many visitors?

How should a dining room be set up?

The dining room is divided into two parts. One part should be occupied by the kitchen, and the second should be occupied by the hall in which visitors are received. Both the hall and the kitchen must meet certain legal requirements.

First of all, you can look at the SNiP. This document is detailed description building arrangements different categories. In them you can find requirements related to canteens. A scrupulous attitude to such requirements may seem redundant and costly, but in the future it will save you from problems with officials from numerous regulatory organizations.

This applies to SES, and fire authorities and departments of local administration. Per necessary information You can also apply to the same regulatory authorities. Only after that, you can sign a lease agreement or make a purchase of the premises.

Another nuance - the room must not only meet the minimum requirements, but must also be spacious. In this case, the dining room will be able to receive all visitors during the busiest period of the day without any problems. Experience shows that the number of visitors received by the dining room at such a time can reach 200 people in one and a half or two hours.

How should it look

In the case of the dining room, it is important to understand that the visitor wants to eat good food without spending too much money on it. It is equally important that this can be done quickly and conveniently enough.

It should be simple and convenient, no frills are needed, as, for example, it is done in. Wallpaper or wall decoration should also be simple, but it is desirable that they be kept in light colors. Those. there is no need for the dining room to resemble a Kremlin reception room with expensive furniture and red carpets. An overly opulent and formal setting can ruin your appetite and put you off dining in the future. Enough chairs, tables covered with a tablecloth.

The most important requirement is cleanliness. This is a question not only, but also of relations with regulatory authorities. If it is noticed that the dining room is not clean, then not only will it not be able to attract customers, but it is also guaranteed to get problems with the SES. First, fines, and then even the possibility of closing the enterprise.

Note: You can download a ready-made business plan for a dining room with our partners with a guarantee of quality!

Staff

Canteen staff should include:

• director (perhaps this will be the organizer of the dining room);
• food technology specialist;
• cook, one or two, depending on the scale, the required number of cook assistants;
• cashier.

The duties of a food technologist include many functions:

• determination of the required volume of products to be purchased and control over their quality;
• ensuring the safety of products;
• ensuring the correct preparation of dishes served to visitors;
• control of the normal consumption of products;
• determination of the equipment that is necessary for the operation of the dining room;
• development of a list of dishes.

Of course, this is only an indicative list and may vary depending on the circumstances. Cooks and assistants are engaged in direct cooking. Assistants can also take care of customer service and maintain order in the room. You can hire a cleaning lady and an accountant yourself or sign an agreement with firms that provide relevant services.

And, if the search for suitable candidates for the position of a cook does not amount to big problem, then with a food technologist, the situation is more complicated. good specialists there is not much in this area, and the search can take a long time. Therefore, the salary of a technologist is higher than that of other workers.

What you need to open a canteen from equipment

The equipment is divided into two categories:

• kitchen equipment;
• equipment for the premises for the reception of visitors.

It is difficult to buy equipment for the kitchen in the dining room. You can, of course, contact any store selling such equipment, but this will not solve the problem completely. It is necessary to determine the direction of the business, to determine a specific list of dishes that will be served to visitors. And this can be handled by a person with significant experience.

But what exactly can be purchased for the dining room?

• Automatic dishwashing devices;
• Cooking and oven cabinets;
• Electric and gas stoves;
• Products processing devices;
• Refrigeration and freezing installations;
• Tables for cutting and cooking;
• Cabinets, tables and other appliances.

The choice may be influenced by the price, but, of course, it is better to buy more expensive, but high-quality equipment. There are many, for example, German companies that have been producing kitchen equipment for many years. The fact is that less cheap equipment will require repair costs, and this is not only a loss of money for repairs, but also time, which definitely entails losses.

The equipment of the hall in which visitors are received is other:

• it is necessary to purchase chairs, dining rooms;
• equipment used for customer service. These are not only trays, plates, forks and spoons, but also a special device that makes it possible to move the tray. Showcases or containers are needed from which food is collected. The system is so easy to use that it does not cause difficulties even for those who have encountered it for the first time.

Financial questions

If there is a desire to organize a dining room, then 2 or 3 million rubles are needed. A lot of money will have to be spent on rent, purchase of equipment, and resolution of issues with the issuance of permits.

It must also be understood that no matter how things are with profit at the enterprise, money must be paid to employees constantly. Payroll is considered one of the most important items of expenditure.

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Guidelines for obtaining a sanitary-epidemiological conclusion

1. To open trade, catering, enterprises low power it is necessary to obtain a sanitary and epidemiological conclusion for trade, catering services in the territorial administration Federal Service on supervision in the field of consumer protection and human protection on _________________. For this:

1.1 An application of a certain type is submitted to the TU "Rospotrebnadzor" to receive
sanitary and epidemiological conclusion on the possibility of locating a particular enterprise, or allocating a land plot for construction.
The following package of documents is attached to this application:
Legal certificate.

What documents do you need to open your own canteen?

individuals or individual entrepreneurs;
Land lease agreement or certificate of ownership;
Those. the passport;
Land plot planning.

1.2 After receiving a sanitary and epidemiological conclusion on the possibility
placement, design estimates are being developed
(PSD) for the placement, reconstruction or construction of an object.

1.3 Design and estimate documentation, upon application, is submitted to the TU "Rospotrebnadzor in ____".
FGUZ "TsGiE in ___" conducts an examination of the project with the issuance of a sanitary and epidemiological examination on the basis of instructions from the TU "Rospotrebnadzor in ____".
Based on the sanitary and epidemiological expertise approved by the chief physician of the Federal State Health Institution "TsGiE in _____", the TU "Rospotrebnadzor in __________" issues a sanitary and epidemiological conclusion on the design and estimate documentation.

1.4. In accordance with the design and estimate documentation agreed with all services, in accordance with the procedure established by law, the construction or reconstruction of the enterprise is underway.

2. To obtain a sanitary and epidemiological conclusion for the type of activity
(opening of an object) an application for a certain
sample.
After that, on the basis of instructions, specialists dignity. service, a sanitary and epidemiological examination of the object is carried out for compliance with its sanitary norms and rules with the execution of a sanitary and epidemiological examination.

3. When developing products outside the enterprise, it is necessary to obtain a sanitary and epidemiological examination for products.
Certification bodies receive a license for the type of activity, and then a certificate of conformity for the manufactured products.

3. When opening, the object must have the following package of documents:

1) sanitary and epidemiological conclusion on the possibility of accommodation;
2) sanitary and epidemiological conclusion on the project documentation;
3) lease agreement or certificate of ownership;
4) an agreement for centralized waste disposal;
5) an agreement with prof. dezostation department for deratization and

insects);
6) when receiving products from another enterprise, have supply contracts
products;
7) register of controlling organizations;
8) marriage journal;
9) journal of pustular diseases;
10) a log of the quality of frying fats according to a point system;
11) a log book for the operation of refrigeration equipment;
12) a log book for the operation of refrigeration equipment;
13) a list of employees indicating the position;
14) the program agreed by the head of the TU "Rospotrebnadzor in _____" production control;
15) an agreement with the FGUZ "TsGiE in ______" for instrumental measurements
microclimate, lighting at workplaces, noise; conducting laboratory
testing of food raw materials and food products. To the contract
Attached is a schedule of instrumental measurements and laboratory tests.
16) measurements of the microclimate and illumination at workplaces;
17) a passport for the ventilation system with measurements of its efficiency;
18) medical books with marks of passing honey. inspections;
19) conducting hygienic training with attestation of the level of knowledge on the basis of
the educational center of the FGUZ "TsGiE in _____________";
20) sanitary passport for vehicles for the transport of food;

4. When putting the facility into operation, the following measures must be taken:
1) all production and cleaning equipment is marked and completed;
2) purchased detergents and disinfectants;
3) posted instructions for washing the canteen and kitchen utensils, instructions for
processing of raw eggs, preparation of des. solutions.
4) purchased personal hygiene items, dignity. and special clothes.
5) in each production room, cassettes are installed for storing cutting boards and knives;
6) all cutting equipment ( cutting boards and knives) is marked according to the purpose;
7) a bucket for collecting garbage with a pedal device is installed in the bathrooms,
kvacha with saturated des. solution, soap, electric towel;
8) faucets with devices are installed above the sinks for washing hands
excluding re-contamination of hands after washing;
9) production and washing baths are connected to the sewerage system with
observance of 20 mm. air gap;
10) purchase dishes with lids for storing blanks in refrigerators;
11) in cream production, install disinfection barriers (mats
impregnated with des. solutions);
12) purchase thermometers to determine the temperature of 1 and 2 dishes at the distribution;
13) purchase a “first aid kit”;
14) in case of accidents at the water supply and sewer network suspend
operation of the enterprise and notify the TU "Rospotrebnadzor in _______" about this;
15) requirements for interior decoration:
in industrial premises and breccia corridors;
walls in industrial premises tiles,
In other cases, the finish is chosen by the manager in accordance with the requirements of sanitary norms and rules.

Note: when changing a legal entity, the opening of an enterprise is carried out in the same sequence

Cafe, pizzeria, sushi bar, restaurant are very popular business areas. They can bring in considerable profits, but with the current decline in demand for their services, competition will have to be faced fiercely. The dining room will require less investment, and the demand for such an institution can currently be very high.

The main thing is to choose the right format

If you are thinking about how to open a canteen from scratch, then you should first carefully plan the format of your enterprise. The dining room is where people come to eat. AT this case visitors do not have the task of "having time". Potential customers want to get delicious food quickly and inexpensively. Fast, because the lunch break is limited, and inexpensive, since for most, lunch in the canteen is a regular event that has a lot of influence on the personal budget. It is from this that one must proceed when developing a business model for a canteen.

Canteens can be conditionally divided into closed and open. In the first case, we are talking about a public catering establishment that is accessible to employees of any one enterprise and operates on the territory of this enterprise. The obvious drawback of this business model is the dependence on relationships with the management of a particular company. For those who do not plan to organize a network of canteens, it is wiser to think about opening an open-type canteen.

Important advice to entrepreneurs: don't waste your time, even on simple routine tasks that can be delegated. Shift them to the freelancers of "Execute.ru". Guarantee quality work on time or refund. Prices even for website development start from 500 rubles.

In the dining room menu, emphasis should be placed on "home" cuisine. 2-3 first courses, 3-4 second courses and 3-4 salads will be quite enough. It is important that during the week the set of dishes offered changes somewhat.

Business idea - How to open a canteen

Keep in mind that most of the dining room's customers will visit regularly, and monotony will greatly reduce the attractiveness of the establishment.

The usual opening hours of the dining room are 5 days a week, from 8:00 to 17:00. You can increase the occupancy of the institution by offering your customers budget banquets, weddings, commemorations. This will require some expansion of the menu, but such a problem can be solved.

By the way, it is advisable to involve a professional to develop the menu. The services of this specialist will be inexpensive. In the provinces, a qualified technologist will train your cooks in 2-3 days, asking for no more than 5,000 rubles. Once every six months, it is worth making adjustments to the weekly menu.

The right choice of location is something without which success is impossible

If you are going to open a dining room and are thinking where to start, then it would be most reasonable to complete the documents necessary for work at the same time as finding a room. Please note that you will need a hall that can simultaneously accommodate about 50 people.

The ideal place is an industrial area or a zone next to the educational buildings of universities. If you decide to open near office centers, then you need to pay attention to the design of the premises. In times of crisis, clerks are ready to leave expensive sushi bars, but neither in the interior nor in the name of your establishment should anything remind you of canteens of the Soviet era. For white-collar workers, this is unacceptable in terms of their view of "lifestyle".

Once you have found a suitable location, study the work of your potential competitors located within a 15-20 minute radius on foot. At the same time, you can not pay much attention to restaurants. You should be concerned about inexpensive cafes, other eateries, street food outlets and shops selling reheated convenience foods. It is important to find what will become yours competitive advantage. Better food, faster service, and even just clean tables and a tidy room can all win you loyal customers.

When thinking about how to open a canteen from scratch and attract customers, you don't have to worry about advertising. All you need is a good sign and 2-3 hundred leaflets pasted in the area. If the entrance to the premises is in the yard, a sign may also be required.

Equipment and personnel

The staff of a small dining room should include:

• manager,
• two chefs,
• dishwasher
• auxiliary worker,
• two kitchen workers capable of performing the functions of waiters if necessary,
• cleaning lady.

You will also need the services of an accountant.

The minimum set of equipment for the dining room consists of:

• plates for cooking hot dishes,
• desktops,
• sinks,
• ovens and cookers,
• refrigerator compartment,
• the necessary set of dishes for serving dishes,
• tables and chairs for customers
• distribution lines,
• cash register.

In the initial costs, you also need to take into account the initial purchase of products.

Thinking about what you need to open a dining room, do not forget the possible costs for cosmetic repairs and the minimum design of the hall itself, as well as the annual prepayment for renting the premises.

The cost of rent depends on the region, and the listed equipment will cost about 1.5 million rubles. Please note that in the first two months of work, your revenue may not even cover the current costs of wages for staff. Because of this, you will have to lay a reserve working capital. It is better to start work in the fall, in summer period the demand for canteen services is falling, and it is somewhat more difficult to start.

The format of the dining room assumes that the dishes are prepared in advance, and then heated and laid out on plates. For this reason, at first, some of your products will remain unclaimed, which means additional costs.

Thus, the correct answer to the question of how much it costs to open a canteen may sound like 2.5-3.5 million rubles.

Your staff may not be the bearer of the best habits of the old Soviet canteens. It is possible that at the initial stages you will have to control the consumption of products and strictly suppress theft or incorrect behavior towards customers. It will be very good if in the first year of the canteen you personally begin to perform the functions of a manager.

The average payback period for such projects is 2 years. In the future, a small canteen can generate a profit of about 1.5 million rubles a year.

What documents are needed to open a canteen

To organize the work of a small canteen, the optimal organizational and legal form is an individual entrepreneur. A larger enterprise may require the registration of a legal entity (LLC).

The organization of the work of the dining room will require the execution of such documents:

• a program for organizing and exercising control over compliance with sanitary standards when working with food products(consistent with Rospotrebnadzor),
• product quality certificates,
• Rospotrebnadzor’s permission to place a dining room and its sanitary and epidemiological conclusion on the compliance of the premises with the necessary standards,
• contract for the disinfection of the ventilation system,
• contract for the disposal and removal of solid waste.

We develop business

The most popular way to expand such a business is the delivery of hot meals. This will require an increase in staff, the purchase of vehicles and obtaining additional permits related to the delivery procedure itself.

Another promising event is the organization of a mini-bakery. It will be difficult to compete with bread producers, but pies, pies and pizzas may be in demand. Their production can really be established in the evening, and the sale should be carried out through grocery stores operating in the convenience store format.

The success of this approach may be based on the fact that these additional types of business will not require the cost of renting a room, which will increase their profitability.

What documents are needed to open a cafe? What documents are needed to open a canteen

Good afternoon! As I understand it, is your room ready for use?

Below is the main list of documents.

1-Constituent documents

Currently, in order to open a public catering enterprise, it is necessary:

1) Register as individual entrepreneur or a legal entity (you choose the organizational and legal form yourself).

To register as an individual entrepreneur, you must submit the following documents to the IFTS:

— application for state registration (form Р21001);

- copy of the passport;

- receipt of payment of the state fee (800 rubles).

To register a legal entity:

— application for state registration (form Р11001);

– a decision to establish a legal entity in the form of a protocol, agreement or other document;

– constituent documents (originals or notarized copies);

- a document confirming the payment of the state fee (4000 rubles).

The simplest in organizing work is an individual entrepreneur, but, despite the apparent simplicity, the tax authorities are more careful about checking this form of a legal entity.

2-Documents for the right to use the premises

In your case, a lease

3-Permits and documents

The production control plan, which is made by the enterprise itself (that is, by you yourself). The plan should indicate actions to comply with sanitary standards during the canteen's activities. The plan will need to be provided when applying for notifications and opinions in the SES.

Registration of cash registers in the state tax office at the location of the enterprise;

Registration of a passport for a sign of an object;

Obtaining a sanitary and epidemiological conclusion on compliance with sanitary rules for economic and other activities, works, services;

Registration of a sanitary passport for specially designed or specially equipped vehicles for the transport of food products;

Registration of personal medical books for employees with a mark on the results of preliminary (when applying for a job), periodic (once a year) medical examinations and hygienic certification;

Conclusion of an agreement with a specialized organization on the removal of municipal solid waste;

Agreement with prof. dezostation department for deratization and

pest control measures (to combat rodents and flying

insects);

When receiving products from another enterprise, have supply contracts

products;

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In the article we will consider such a promising line of business as the creation of catering points, namely a canteen, student or located at the enterprise, it doesn’t matter, the main thing is small in size, that way for 50 seats. We will try to provide you ready business plan of the dining room with approximate prices for some expendable materials and with specific advice on how to do business in the modern Russian realities.

Please note that the number of canteens available to the general public is quite small, even in the capital, even in the provinces. Why is this happening, after all, under the Soviet Union, every school and every enterprise had its own catering points? And lunches in the student canteen are gratefully remembered by all the people who graduated from universities in those blessed times when our great Motherland had not yet collapsed due to the machinations of the West.

Then the financing of the state canteens stopped, the enterprises closed down and, as a result, there was nowhere to eat cheaply and tasty. There are only restaurants around for the elite, where a simple person goes only on holidays, and even then not always.

Prerequisites for starting a business

And people who do not have enough time for self-cooking at home, for example, business travelers or employees, have to snack on shawarma and hot dogs during their lunch break. Consequently, such a mini-business as opening a canteen for 50 seats is very promising, both in the capital and in the regions.

But, before starting this business, you need to draw up a business plan for opening your own mini-dining room or cafe with 50 seats. A newcomer to entrepreneurship may be frightened by this word, but, in fact, it means a list of actions and purchases that need to be made in order to provide your business with everything necessary for its normal functioning.

Ready-made company development plan

Let's look at a ready-made example of a short business plan for opening a canteen. You can take it as a basis, and then, at your leisure, sit, read, think and adjust it to the size of your future cafe, as well as to the specifics of local realities.

The closest competitors that have long and firmly occupied the niche of public catering are fast food establishments such as McDonald's, hot dog stalls and the like, as well as restaurants. But the dining room is quite different from both those and others.

Fast food is such a snack hastily dry food, the consequences of which are not only satiety, but also problems with digestion. People who in the early years of capitalism pounced on this curiosity are gradually beginning to see the light and understand what health problems frequent visits to such places can bring.

Restaurants serve, of course, mostly more or less healthy food, but the prices there are affordable only for the management of enterprises. A niche is inexpensive, healthy food to be mastered and expanded, perhaps just for you.

So, let's look at a business plan for a cafe or canteen with about 50 seats.

First of all, it is necessary to legislate correctly your activities in the registration, regulatory and fiscal authorities.

Company registration

The best option for registration is individual entrepreneurship. You can, of course, open a legal entity, but it is more troublesome and expensive, and it makes no sense for a relatively small turnover of a cafe or a canteen with 50 seats.

Price policy

Since the business plan involves serving middle-income customers, the prices on the menu should be appropriate. Here you can give an example of a student canteen, remember the size of the scholarship, divide it into 30 days, and then into three more meals and draw a conclusion. You can focus on the already established prices of competitors and dump them if possible.

A cafe or dining room should provide a certain standard set of services expected by potential customers from such places:

1. Production and sale of hot breakfasts, lunches and dinners;
2. Preparation and holding of corporate events, weddings, memorial services, birthdays, alumni meetings and the like;
3. Possibility to take food to go.

Study of local characteristics of the market and competitors

This item should include all canteens, cafes, restaurants, stalls that sell ready-made food, fast food establishments, and the like in your locality.

1. Determine which of them you have to compete with, and which are either far away or in a very different price niche;
2. To study the mistakes of everyone and do everything to prevent them in your enterprise;
3. Find out as much as possible about those who will directly control your establishment from government agencies, get to know them and try to establish human relations. This may serve you well in the future.

Plan of the production part of the institution

The first step is to find a room to open a dining room. This place should be located in a business area where there are many offices, or in an industrial area, but next to factories that do not have their own canteens, or in places where student life is concentrated, next to universities, or where students take practical classes.

It will also be good to locate your office in some new large commercial enterprise– supermarket or shopping and entertainment center. Moreover, it is better to start before its opening, since hundreds of builders are involved in its construction, and they will all eat from you. Yes, besides, there will be time before the mass influx of customers to debug the production process. And, of course, if you find an empty room, which is very difficult, in the city center, places of mass festivities of the people, and so on.

When choosing a room, you should be guided by those norms that you must comply with by law.

Example: the presence of two exits, the division of the room into two parts - the kitchen and the hall, the area, the height of the ceilings, ventilation, and the like. Everything must comply with the requirements of regulatory authorities.

The next very important aspect is the equipment procurement plan. It is rather difficult to compile it, since the choice of industrial units is a responsible decision. They are very expensive and, in case of an error, you will have to look for a fairly significant amount to correct it.

Example minimum set equipment to be included in the plan is the following:

• Cookers gas, wood or electric, depending on local conditions;
• Cooking and oven cabinets;
• Tables cutting and production;
• sinks;
• Tables and chairs for visitors;
• A complete set of utensils and accessories for cooking and serving.

Employees

A separate conversation should be conducted about the staff, because your profit depends on the professionalism and speed of people's work. Therefore, the selection of employees should be approached with great responsibility. Chefs should be able to prepare dishes of various cuisines, but, first of all, Russian.

In such a public catering establishment as a canteen with 50 seats, at least:

1. One manager;
2. A couple of cooks;
3. A couple of kitchen workers;
4. Dishwasher;
5. handyman;
6. Cashier;
7. Cleaning woman.

It is equally important to correctly compose the menu, which should include the most popular dishes in your area.

As an example, which is suitable for most regions of our country, we can offer the following list:

• Borsch;
• Several types of soups;
• Several options for potato dishes;
• Solyanka;
• Meat dishes;
• Various salads.

Advertising company and the discovery itself

If the location of the dining room is well chosen, then no large-scale action dedicated to its opening will be needed. It will be quite enough to focus on the building and the entrance to it with the help of a garland of balls.

Colorful announcements about the beginning of work should be hung at any checkpoints, main entrances to hostels and institutes. You should also hire several people to distribute advertising booklets for at least one week, with a passage to the dining room, give some examples of dishes with prices for them.

All necessary documents for opening a public catering enterprise

Canteen financial plan

This includes expenses and estimated income, based on which, one should draw a conclusion about the average payback period of the institution.

Attachment structure:

• Rental fee - on average, about 1,000,000 rubles per year;
• Purchase of equipment - about 500,000 rubles;
• Annual salary of staff - 2,000,000 rubles;
• Overhead costs - 100,000 rubles.

A total of 3,600,000 rubles is the initial investment.

The structure of income is highly dependent on local realities and is calculated individually.

The average payback of such a business is from one to one and a half years. A well-chosen place can start generating income even earlier. The business is worthwhile and there is still enough free space in this niche. Do not miss your chance!

Opening a canteen is a real opportunity to successfully invest in a low-budget anti-crisis enterprise. The reason is the high market demand for inexpensive, but high-quality catering services. At the same time, it is important to know the requirements for the organization of the dining room and follow them from the very beginning.

Catering has already become a part of our life. The everyday life of a modern city cannot be imagined without business lunches and rest after labor day over a cup of coffee. Among the various formats, one of the most popular is the dining room. Reasons: democratic (visitors are ready for full or partial self-service "in exchange" for the low cost of meals), demand (more and more people prefer to dine out of the office), a good alternative to fast food. But before you open a canteen, you need to choose the format of the institution, find out the requirements from the regulatory authorities, take into account your risks and opportunities.

In order not to be mistaken when drawing up a business plan, you need not only to present your business in detail, but also to predict its profitability. To do this, start with a prospective analysis.

Prospects for opening a canteen in a crisis

AT last years The catering sector developed especially vigorously in large industrial centers. According to VTsIOM data from 2014, 62% of the urban population uses catering services. For the first half of 2014, the growth compared to the same period in 2013 amounted to about 9%. However, many megacities still lag significantly behind the cities of Western Europe in terms of the number of seats in public catering establishments. According to www.aif-nn.ru, there are 120 people per restaurant in the USA, 300 in Europe, and about 2,000 in Russia.

Here are the statistics provided by Deputy Mayor of Moscow A. Sharonov (see Table 1)

*Data 2013

Since the purchasing power of the population has decreased, and the habit of dining in catering establishments has remained, canteens are becoming more and more in demand.

GOST 31985-2013 defines a canteen as a public catering establishment, public or serving a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.

Canteen formats have their own characteristics (see Table 2)

		Location	Range
Canteen at the enterprise	Closed	On the territory of the plant, factory, organization
dietary	Public	In a residential office space, mall	Special: sale of own-made products according to a special recipe for dietary nutrition
Student (school)	Closed	On the territory of the educational institution	General: sale of finished products of other public catering enterprises
Network (by franchise)	Public	On the territory of a shopping and entertainment center, in a residential or detached building, etc.	Special: implementation of a branded assortment, which can be represented by semi-finished products of a high degree of readiness
Public	Public	In the industrial zone, in a residential or detached building and near enterprises and office centers	General: sales of own-made products

The profit of the institution directly depends on the quantity and quality of the services provided.

Documents for a cafe, restaurant, canteen (public catering)

However, the service line also depends on the concept. Let's compare the capabilities of the three most popular canteen formats (see Table 3)

*In the dining room at the enterprise, it is possible to hold banquets for third-party organizations if there is permission from the management and a collective reception of guests through the entrance is organized. The order of culinary products is available only for employees (or additional points of sale are organized outside the territory of the enterprise)

Summary: The greatest freedom for the development of different directions is given by the formats of a public canteen and a network (by franchise). This is due to their territorial accessibility and democratic prices.

How to attract additional funds for the opening?

Although in general, opening a canteen from scratch requires less initial investment than a cafe or restaurant, it can be difficult to manage with personal funds during a crisis. Given this circumstance, many banks offer aspiring entrepreneurs to open a franchise or completed business plan. In particular, www.forbes.ru talks about the project of Sberbank, which developed the Business Start loan product together with the leading consulting firm CJSC Gorislavtsev and K. Audit. As part of the project, clients are offered not only an attractive interest rate on a loan, but also support at all stages of building a business. There are similar offers in other banks.

Choice of legal form

Canteen owners often stop at organizational form IP. State duties and fines in this case are lower than with an LLC, but the entrepreneur is responsible for all violations, incidents and debts with all his property, even those that are not involved in the business (dacha, apartment, etc.).

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered the most profitable and easiest to account for, but many entrepreneurs choose the simplified tax system for income reduced by the amount of expenses.

What requirements must the dining room meet?

You have decided to open a canteen. Where to begin? Study the requirements of the legislation for public catering and carry out the necessary approvals.

Coordination with Rospotrebnadzor

The selected premises must be agreed with Rospotrebnadzor in a notification manner. This means that the use of the premises under the dining room does not need prior permission from this controlling organization. However, you need to know the requirements of Rospotrebnadzor, because a discrepancy during verification in the future threatens with serious fines and even suspension of activities. Since January 1, 2016, GOST 30389-2013 has been in force, recommended for use by catering enterprises as a national standard.

Important! According to Federal Law 532-FZ of December 31, 2014, as amended, from January 23, 2015, Rospotrebnadzor received the right to inspect public catering establishments without prior notice (previously it had to warn the entrepreneur about his visit 24 hours in advance).

According to the current requirements for the dining room (recommended by Appendix B to GOST 30389-2013), it must have

• signboard
• entrance for guests, separate from the service entrance for staff
• hangers in the hall or lobby (hall)
• service hall
• toilet room (own or shared with the enterprise where the dining room is located)

Requirements for technical equipment (coordination with the State Fire Service of the Ministry of Emergency Situations):

• stationary generator or batteries to provide emergency lighting
• hot and cold water supply
• heating (recommended for catering establishments temperature regime 19-23°С)
• ventilation system that provides acceptable temperature and humidity parameters
• fire extinguishing system
• security alarm
• availability of fire extinguishing equipment (fire insulation, fire extinguishers)
• Illuminated exit signs
• if the dining room is located in a residential area, soundproofing must be provided (permissible noise level is less than 35 dB)
• toilets should be equipped with cabins, washbasins with a mirror, electrical outlets, toilet paper, soap or a dispenser with liquid soap, paper towels or electric towels, coat hooks, waste baskets

Important! In order to obtain a permit for the operation of the selected premises from the State Fire Service of the Ministry of Emergency Situations of Russia, it is necessary to study in advance the requirements for equipment from this authority and bring the premises in line with them.

Personnel Requirements

In accordance with the Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 N 302n, the staff of a catering enterprise must undergo medical examinations both before hiring and periodically (once a year).

By following the legal requirements when opening a case, you save your future profits, as this will help you avoid sanctions from regulatory authorities.

Conclusion

The catering market in Russia is far from being saturated. During the crisis, the canteen as a business competent organization can bring a stable income due to a constant audience and high traffic. However, at the initial stage, the enterprise will require investments in equipment, rent of premises. With the right organization of activities, good location enterprise and quality service can achieve a good payback in short time. For a quick start-up, you can take advantage of a franchise and preferential lending programs from banks.

Questions and answers on the topic

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World trends in the development of canteens

TOP 10 options, formats and "chips" that will turn any dining room into the most progressive institution

1. HEALTHY FOOD

Lunch is now not only about food, but also about health. Everything has changed: now the guests want to improve their health. Some of the new corporate canteens employ full-time nutritionists, and chain establishments organize special projects in conjunction with the best clinics.

2. "CREATE YOURSELF"

Catering at the enterprise. How to open a canteen?

3. COFFEE HOUSES AND CHILOOUTS

In corporate, student and even school canteens, they organize zones where you can relax with a cup of coffee or hold negotiations. For chillouts, separate zones are organized with a special soothing design and even special audio branding.

4. VENDING

Some business centers and campuses refuse the human factor and organize meals from gastromats. Gastromats still have fewer options than people, but it is much cheaper, more reliable and faster.

5. FOOD PROCESSING

Modern consumers value lean manufacturers. Resource conservation stories are becoming one of the most popular marketing gimmicks.

Canteens introduce bread pies and other traditional dishes“from leftovers”, and some advanced cunning people invite fashionable chefs to develop breakfasts with casseroles from yesterday's bread and buns.

6. BREAKFAST ALL DAY

Cereals, omelettes and scrambled eggs all day long? Yes! McDonald's has proven that guests want a breakfast menu not only in the morning, but also in the afternoon and evening. And after the fast food giants, corporate catering also entered the game.

7. CUSTOMIZATION

Salads, burgers, woks have only basic ingredients (and even then not always). And then the guests collect "for themselves" the ideal dish in their view from the proposed ingredients. We know this practice from the fast casual segment - and today canteens borrow the best "chips" of the restaurant business.

8. INDIVIDUAL MENU

The simple set of "first, second and compote" is no longer suitable even for soldiers' canteens. Restaurateurs try to please as many guests as possible with the most diverse and even bizarre tastes. For this in canteens closed type they even conduct special surveys to take into account all the religious and worldview characteristics of the audience.

9. AUTOMATION OF PROCESSES

In the fight against queues, all means are good: mobile payments, automatic queues, subscription services and service passes are being introduced in canteens.

10. TAKE AWAY. ALL DAY LONG

The mode of work and life of new consumers has changed dramatically, and a good canteen is no longer empty in the evenings and even at night. For guests in a hurry, it is worth considering the opportunity to pack takeaway food.

Source: Eater.com, National Restaurants News, canteen.com

Opening a canteen is a real opportunity to successfully invest in a low-budget anti-crisis enterprise. The reason is the high market demand for inexpensive, but high-quality catering services. At the same time, it is important to know the requirements for the organization of the dining room and follow them from the very beginning.

 

Catering has already become a part of our life. It is impossible to imagine the everyday life of a modern city without business lunches and relaxation after a hard day with a cup of coffee. Among the various formats, one of the most popular is the dining room. Reasons: democratic (visitors are ready for full or partial self-service "in exchange" for the low cost of meals), demand (more and more people prefer to dine out of the office), a good alternative to fast food. But before you open a canteen, you need to choose the format of the institution, find out the requirements from the regulatory authorities, take into account your risks and opportunities.

In order not to be mistaken when drawing up a business plan, you need not only to present your business in detail, but also to predict its profitability. To do this, start with a prospective analysis.

Prospects for opening a canteen in a crisis

In recent years, the catering sector has developed especially vigorously in large industrial centers. According to VTsIOM data from 2014, 62% of the urban population uses catering services. For the first half of 2014, the growth compared to the same period in 2013 amounted to about 9%. However, many megacities still lag significantly behind the cities of Western Europe in terms of the number of seats in public catering establishments. According to www.aif-nn.ru, there are 120 people per restaurant in the USA, 300 in Europe, and about 2,000 in Russia.

Here are the statistics provided by Deputy Mayor of Moscow A. Sharonov (see Table 1)

*Data 2013

Since the purchasing power of the population has decreased, and the habit of dining in catering establishments has remained, canteens are becoming more and more in demand.

GOST 31985-2013 defines a canteen as a public catering establishment, public or serving a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.

Canteen formats have their own characteristics (see Table 2)

Table 2. Format by Type, Location and Range*

		Location	Range
Canteen at the enterprise	Closed	On the territory of the plant, factory, organization
dietary	Public	Residential, office, shopping center	Special: sale of own-made products according to a special recipe for dietary nutrition
Student (school)	Closed	On the territory of the educational institution	General: sale of finished products of other public catering enterprises
Network (by franchise)	Public	On the territory of a shopping and entertainment center, in a residential or detached building, etc.	Special: implementation of a branded assortment, which can be represented by semi-finished products of a high degree of readiness
Public	Public	In the industrial zone, in a residential or detached building and near enterprises and office centers	General: sales of own-made products

The profit of the institution directly depends on the quantity and quality of the services provided. However, the service line also depends on the concept. Let's compare the capabilities of the three most popular canteen formats (see Table 3)

*In the dining room at the enterprise, it is possible to hold banquets for third-party organizations if there is permission from the management and a collective reception of guests through the entrance is organized. The order of culinary products is available only for employees (or additional points of sale are organized outside the territory of the enterprise)

Summary: The greatest freedom for the development of different directions is given by the formats of a public canteen and a network (by franchise). This is due to their territorial accessibility and democratic prices.

How to attract additional funds for the opening?

Although in general, opening a canteen from scratch requires less initial investment than a cafe or restaurant, it can be difficult to manage with personal funds during a crisis. Given this circumstance, many banks offer aspiring entrepreneurs to open a franchise or a ready-made business plan. In particular, www.forbes.ru talks about the project of Sberbank, which developed the Business Start loan product together with the leading consulting firm CJSC Gorislavtsev and K. Audit. As part of the project, clients are offered not only an attractive interest rate on a loan, but also support at all stages of building a business. There are similar offers in other banks.

Choice of legal form

Canteen owners often focus on the organizational form of individual entrepreneurs. State duties and fines in this case are lower than with an LLC, but the entrepreneur is responsible for all violations, incidents and debts with all his property, even those that are not involved in the business (dacha, apartment, etc.).

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered the most profitable and easiest to account for, but many entrepreneurs choose the simplified tax system for income reduced by the amount of expenses.

What requirements must the dining room meet?

You have decided to open a canteen. Where to begin? Study the requirements of the legislation for public catering and carry out the necessary approvals.

Coordination with Rospotrebnadzor

The selected premises must be agreed with Rospotrebnadzor in a notification manner. This means that the use of the premises under the dining room does not need prior permission from this controlling organization. However, you need to know the requirements of Rospotrebnadzor, because a discrepancy during verification in the future threatens with serious fines and even suspension of activities. Since January 1, 2016, GOST 30389-2013 has been in force, recommended for use by catering enterprises as a national standard.

Important! According to Federal Law 532-FZ of December 31, 2014, as amended, from January 23, 2015, Rospotrebnadzor received the right to inspect public catering establishments without prior notice (previously it had to warn the entrepreneur about his visit 24 hours in advance).

According to the current requirements for the dining room (recommended by Appendix B to GOST 30389-2013), it must have

• signboard
• entrance for guests, separate from the service entrance for staff
• hangers in the hall or lobby (hall)
• service hall
• toilet room (own or shared with the enterprise where the dining room is located)

Requirements for technical equipment (coordination with the State Fire Service of the Ministry of Emergency Situations):

• stationary generator or batteries to provide emergency lighting
• hot and cold water supply
• heating (for catering establishments, the recommended temperature regime is 19-23°С)
• ventilation system that provides acceptable temperature and humidity parameters
• fire extinguishing system
• security alarm
• availability of fire extinguishing equipment (fire insulation, fire extinguishers)
• Illuminated exit signs
• if the dining room is located in a residential area, soundproofing must be provided (permissible noise level is less than 35 dB)
• toilets should be equipped with cabins, washbasins with a mirror, electrical sockets, toilet paper, soap or liquid soap dispenser, paper towels or electric towels, coat hooks, waste baskets

Important! In order to obtain a permit for the operation of the selected premises from the State Fire Service of the Ministry of Emergency Situations of Russia, it is necessary to study in advance the requirements for equipment from this authority and bring the premises in line with them.

Personnel Requirements

In accordance with the Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 N 302n, the staff of a catering enterprise must undergo medical examinations both before hiring and periodically (once a year).

By following the legal requirements when opening a case, you save your future profits, as this will help you avoid sanctions from regulatory authorities.

Conclusion

The catering market in Russia is far from being saturated. During a crisis, a canteen as a business with a competent organization can bring a stable income due to a constant audience and high traffic. However, at the initial stage, the enterprise will require investments in equipment, rent of premises. With the right organization of activities, the good location of the enterprise and high-quality service, you can achieve a good payback in a short time. For a quick start-up, you can take advantage of a franchise and preferential lending programs from banks.