27Jun

Approximate data of the dining room business plan:

• Initial costs - about 1,500,000 rubles.
• Payback - 1-1.5 years.
• 50 seats, area - 180 m².

Note: This business plan, like all others in the section , contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled a detailed business plan for a canteen with calculations.

State and development of the market

The restaurant industry is one of the first to take the hit of the economic crisis. People are less likely to eat out, deny themselves the traditional Friday-Saturday entertainment, minimize solemn trips to restaurants. Considering all this, does it make sense to start your business in HoReCa now? We answer: "Yes!".

How the market has changed

- Simple establishments designed for a wide audience began to open. The dining room is a great example of this.

— Interesting projects now come to the target audience themselves. They are located not so much in the center as "scattered" in different areas.

— The opening of a food outlet was taken more seriously and thoughtfully. Beginning entrepreneurs use the services of expert consultants, turn to specialized companies for complex equipment of enterprises, and are afraid of entering the market on their own without the support of professionals.

Arguments for opening a canteen

- The corporate catering industry is practically not covered at the moment. Catering in kindergartens, schools, camps, hospitals is not loaded with competitors and has excellent development prospects.

- Canteens are well known to consumers, they do not need to be introduced to the format.

— The menu in canteens is designed for a wide audience.

— Average check - 200 rubles. and a large selection of dishes - at least 50 a day, make the dining room affordable and attractive for students, the working population, and retirees.

- Canteens always have the possibility of additional income - banquets, catering, work for a client "from the street".

Where to start opening a dining room? Format selection

If earlier the canteen was associated with a certain institution (factories, educational institutions) and was closed to the mass consumer, now this format is close to a cafe, but relies on low prices, simple dishes and drinks, and unpretentious design.

Dining room available in different versions

City canteen. Provides catering services for any visitor. Located near major organizations and educational institutions. Holds banquets and catering.

Dining room in the business center. Located in the corporate catering segment. Serves employees and at certain hours visitors "from the street". Serves as a place for corporate parties and business negotiations.

Canteen in an administrative, medical or educational institution. Works for a limited audience.

Canteen in the shopping center. It is part of the food court or food court. It occupies a larger area than other operators, designed for 40-50 seats.

For example canteen business plan we will take the city format for 50 seats - this is 400 people per shift. Area - 180 m². Such a canteen operates on the open market, provides catering and banquet services.

Motivation for visiting the city canteen

• Natural Hunger Satisfaction
• Lunch break
• Family dinner or friendly meeting
• Business conversation
• Solemn event

Concept

This is a document that presents every step of opening a canteen. The concept answers the following questions:

Where will the facility be located?

• Choice of location and premises
• Assessment of cross-country ability, transport accessibility, visibility from the street and the carriageway
• Assessment of the condition of the premises, utilities, sanitary conditions
• Design and equipment

What target audience will it be intended for?

• Client characteristic
• Audience Needs
• Channels of communication with the audience

Features of the location area

• Infrastructure
• Competitors
• Availability near office centers, universities, streets with shops

staffing

• Self-service or waiter service
• Work with semi-finished products or own production
• Recruiting and staff training

What additional services to provide?

• Banquet menu development
• Catering opportunities
• Organization of food delivery and packaging of takeaway dishes

Canteen business plan

If the concept answers the question of how and what to do, then the business plan shows how much it will all cost.

Consulting

This is the professional assistance of a restaurant expert or a specialized company in opening a business. The consultant performs the following tasks:

• Carrying out marketing research
• Development of the concept and business plan
• Search for a place and premises
• Recruitment
• Menu development
• Preparing for the opening

The list of services may be supplemented or shortened. The average price for the work of an expert is 90,000 rubles.

Dining room

Renting is the most common way to get the chosen premises for use. The cost of rent depends on the territorial features. The Moscow region asks from 10,000 rubles. per m², and in the area of ​​the Third Ring Road the price will rise to 50,000 per m².

For the dining room, we advise you to choose a room in which a catering or a store has already been located. Given the area - 180 m² - major repairs and decoration will result in a round sum. For the repair of the VIP category, the brigades ask from 15,000 rubles. per m², and cosmetic will cost only 1500 per m².

1. Engineering and design

Technological and engineering design prepare the premises for full-fledged work. What is included in the list of works?

Engineering design involves the development of projects for all communications - ventilation + air conditioning, water supply + sewerage, electricity, as well as an architectural project. Again, if the room is for a specialized purpose, you can save money on an engineering project. If not, then pay at least 60,000 rubles for a set of works.

Technological design is the selection of professional equipment for production tasks, the development of a scheme for its installation and linking to engineering networks. It is impossible to do without this type of design. Cost - 200 rubles. per m². Company " MAPLE» gives a technological project to its customers when ordering equipment.

The design project of the premises includes the development of a design concept and 3D visualization, the selection of materials and decor, the design of the facade and architectural supervision at the facility. A complete design project, including the design of the surrounding area, will cost at least 200,000 rubles. Reduced - 150-160,000 rubles.

1. Corporate identity and outdoor advertising

The visual image of the dining room is created using corporate identity. This is especially true for corporate projects. The standard package of services includes: logo design, selection of corporate colors and fonts, development of style-forming elements, development of corporate elements using the example of 3 positions, Logobook layout - a guide to using the logo. Cost - 50,000 rubles.

Dining room equipment

For a dining room for 50 people you will need (prices are in rubles):

Distribution line "Patsha", Chuvashtorgtekhnika (ABAT)

• Cutlery counter - 25 200
• Counter-showcase refrigerated - 153 900
• Food warmer counter for first courses - 48 200
• Food warmer for second courses - 70 300
• Hot drinks counter - 33 900
• Rotary module - 28 700
• Cash cabin - 33 100
• Bain-marie first courses "Convito" - 4 896

Equipment

• Four-burner electric stove with oven - 55 900
• Grill surface (contact grill) ERGO - 39 600
• Frying pan electric tilting - 79 900
• Electric cooker - 85 000
• Rice cooker ERGO - 2 376
• Pancake maker ERGO single burner - 14 760
• Microwave oven "Convito" - 14 184
• Boiler "Convito" jellied type - 7 560
• Chill cabinet ARIADA - 45 602
• Freezer ARIADA - 53 724
• Bread slicer AHM-300T - 65 000
• Mixer ROBOT COUPE Mini - 21 420
• Blender ERGO - 12 240
• Mixer KITCHEN AID - 54 900
• MOK-300M potato peeler - 38 500
• Meat grinder ERGO - 21 240
• Single-section washing bath (5 pcs.) - 19 540
• Two-section washing bath - 7 348
• Industrial wall table - 4 044
• Hairpin trolley (2 pcs.) - 26 864
• Rack with solid shelves (2 pcs.) - 17 010
• Solid wall shelf (2 pcs.) - 3 626
• Wall shelf for drying dishes - 2 469
• Exhaust umbrella - 9 846
• Touch dryer ERGO - 2 807
• Washing bath (washstand) (5 pcs.) - 26 250

Kitchenware and utensils

• Gastroyemkost Luxstahl stainless steel GN 1/1 (4 pcs.) - 2 492
• Frying pan Luxstahl aluminum (2 pcs.) - 1 990
• Cast iron frying pan with wooden handle Luxstahl - 1 080
• Boiler 25 l professional Luxstahl (3 pcs.) - 11 232
• Tray deep 600x400x48 mm (3 pcs.) - 1 944
• Chef's knife 200 mm Profi Luxstahl - 590
• Utility knife 145 mm Profi Luxstahl (2 pcs.) - 666
• Vegetable knife 75 mm Profi Luxstahl (2 pcs.) - 530
• Chopping board polypropylene (2 pcs.) - 2 686
• Chopping board beech (3 pcs.) - 1 410
• Form for baking / laying out a side dish or salad "Square" (2 pcs.) - 268
• Ladle 250 ml Luxstahl (2 pcs.) - 548
• Universal tongs 300 mm (2 pcs.) - 182
• Culinary bamboo angular spatula (2 pcs.) - 118
• Grater four-sided combined large - 94
• Whisk 280 mm - 220
• Table tray made of polypropylene 490x360 mm black (40 pcs.) - 3 400
• Set for spices "Family" (salt, pepper) Luxstahl (25 pcs.) - 4 325
• Apron "Moskvichka" red (6 pcs.) - 2 928
• White paper napkin 250x250 mm 400 pcs (10 packs) - 660

Crockery and cutlery (50 pcs.)

• Small round plate "Collage" 200 mm - 2 500
• Deep round plate "Collage" 250 ml - 2 500
• Salad bowl round "Collage" 300 ml - 2 900
• Mug for tea and coffee 200 ml - 1 700
• Highball glass 200 ml - 650
• Dinner fork "Solo" Luxstahl - 2 250
• Table knife "Solo" Luxstahl - 3 550
• Tablespoon "Solo" Luxstahl - 2 250
• Teaspoon "Solo" Luxstahl - 1 500

Furniture

• Chair "Viennese" with a soft seat (50 pieces) - 44 000
• Table ST 5 with chipboard top, plastic coated (20 pcs.) - 45 900
• Table ST 6 with chipboard top, plastic coated (20 pcs.) - 63,000

The cost of the kit is 1,339,969 rubles. More information about the project can be found on the company's website " MAPLE»

Recruitment for the dining room

Recruitment for the dining room begins with a cook-technologist and a production manager. This must be done at the stage of developing the concept and menu of the enterprise. A week before the opening, the staff must be fully staffed and trained.

Canteen staff and approximate salary

• Director - from 70,000 rubles.
• Production manager - from 65,000 rubles.
• Chief accountant - from 60,000 rubles.
• Accountant-calculator - from 40,000 rubles.
• Forwarding driver - from 35,000 rubles.
• Cook-technologist - from 45,000 rubles.
• 2 universal chefs - from 40,000 rubles.
• 2 employees on the distribution line - from 25,000 rubles.
• Cashier - from 25,000 rubles.
• 2 cleaners - from 15,000 rubles.
• 2 dishwashers - from 15,000 rubles.

Salary costs every month - from 435,000 rubles.

Registration

The first step is to choose the form of ownership: or . For a canteen where the sale of alcoholic beverages is not provided - and this is one of the key factors for catering - the IP form is quite suitable.

In Moscow, an individual entrepreneur is registered in a single body - MIFNS No. 46 for Moscow. Before you start preparing documents for registering an individual entrepreneur, you need to obtain a taxpayer identification number (TIN). This can be done in advance or at the time of application for registration.

To register an IP, you need

1. A copy of the passport of a citizen of the Russian Federation.

IP Features

• Registration at the place of residence;
• Registration for one person only;
• Charter, authorized capital, settlement account are not required;
• A person is liable for obligations with all his property even after the closure of the IP;
• No need to account for the equipment used in the business;
• You can freely dispose of funds on;
• IP cannot be sold or re-registered, it is only possible to create something new in its place;
• Business decisions are not recorded;
• No need to pay used in business.

OKEVD codes for the dining room

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.51 Activities of canteens at enterprises and institutions
• 55.52 Supply of catering products

To obtain an activity permit, a number of documents should be prepared for Rospotrebnadzor and Gospozhnadzor.

Documents in Rospotrebnadzor for the dining room

1. IP registration certificate
2. Certificate of registration with the IFTS
3. Premises lease agreement
4. Production control program
5. Medical books of employees
6. Product Certificates
7. Agreements for the removal of garbage, solid waste, etc.

Documents in the State Fire Supervision for the dining room

1. Certificate of entry into the Unified State Register of Legal Entities (OGRN)
2. (EGRIP)
3. Information letter on registration in the Statregister of Rosstat
4. Organization card, with contacts, tel./fax.
5. Lease contract
6. Explication of the premises
7. Documents confirming the installation of fire alarms
8. Fire alarm maintenance contract
9. Fire safety training certificate
10. Order on the appointment of an employee responsible for fire safety

Taxation

For a dining area of ​​​​180 m² in the form of an individual entrepreneur, a simplified taxation system is suitable -. If UTII can be applied in your city, then this special regime is also suitable. In Moscow, it is not applicable, so we will further consider the USN.

USN works in two versions

• First- 6% from income. In this case, 6% is paid from all the proceeds that passed through the cash desk or current account.
• Second- 15% of the difference between income and expenses.

The use of the simplified tax system allows you not to pay VAT and corporate income tax.

What other payments are due?

1. Insurance contributions to social funds

With an employee's salary of less than 711,000 rubles. paid annually: 22% to the Pension Fund, 2.9% to the Social Insurance Fund, 5.1% to the Compulsory Medical Insurance Fund.

With an employee's salary of more than 711,000 rubles. 10% of the excess amount is paid to the Pension Fund.

1. Contribution to the Social Insurance Fund against industrial accidents and occupational diseases.

Is 0.2% for catering

1. Personal income tax - 13%.
2. Fixed contributions of individual entrepreneurs "for themselves".

Profitability and payback

The maximum payback period for a canteen is 1-1.5 years. If during this time you have not reached payback, there are a number of problems:

• The chosen place does not match the concept
• Poor management
• Personnel theft
• Poor quality of food

The mark-up for meals in the canteen ranges from 150 to 300%. This is a low figure, since they rely on the cross-country ability and turnover of the seat.

The company's specialists MAPLE” presented an exemplary business plan for a canteen. In order to enter the market without extra costs and gain a foothold in your niche, contact us with a specific project. You will be provided with a range of services for opening, equipping, promoting and developing a business.

Important: Remember that you can write a business plan for your business on your own. To do this, read the articles:

Canteen - an affordable catering establishment that serves a specific target audience of consumers, produces and sells various dishes on the menu in accordance with the days of the week. Canteens are gaining their popularity every year, especially in the midst of an economic crisis and recession. The main reasons why visitors choose canteens are: firstly, democracy (people are ready to self-service, while receiving a low cost of dishes), and secondly, demand (more and more of those who dine out of the office and prefer not to cook at home) , thirdly, a great alternative to fast food ("fast food"). Also, canteens are well known to consumers for their format (canteens were common in Soviet times) and they are designed for a wide audience. The decisive factor in deciding to open a canteen is its location. On the territory located in those places where the target audience accumulates, it is more profitable to open a canteen. These can be business centers, large enterprises, universities, training centers, and other places where people gather who need a full meal during working hours.

Before you open the dining room, you need to determine its location and, thereby, its appearance. Canteens can be classified as follows:

• Urban dining open to all . Provides catering services to a wide range of people. As a rule, it is located in the city center or near large organizations. Additionally, it holds banquet events and catering.
• Dining room in the business center. Serves employees of enterprises, as well as visitors who came "from the street". Sometimes such a dining room offers corporate parties and business negotiations.
• Canteen in public institutions (administrative, medical, educational and others). Works for a specific limited audience. Canteens of state institutions are also open to visitors from the outside. Most often this happens when the company goes bankrupt and the premises are rented out. They are moving into the commercial corporate catering segment.
• Canteen in a shopping center, in entertainment complexes. It is part of the "food court", located next to other operators, but it occupies a larger area than the rest. The number of seats is usually up to fifty.

According to the form of service, canteens can be divided into “free-flow” canteens, which means “free movement”, through the distribution line and with waiters who will serve visitors.

The most popular are canteens with a distribution line. Firstly, the distribution line occupies a small area of ​​the total area of ​​the establishment, and secondly, portions are imposed by an employee of the distribution line, who does this faster than the visitor.

The process of opening a canteen is quite expensive, the main costs will be associated with the purchase of equipment, repairs, and obtaining all permits from government agencies. Also, from the very beginning of the canteen, it is necessary to recruit staff.

After opening, it is important to quickly gain a customer base, because most of them - people who dine daily, can become regular customers. In order for the visitor to choose your dining room, it is necessary to focus on the quality and taste of the dishes.

With the ratio: the average price of portions in the city and the good quality of dishes, the canteen can quickly turn into a profit.

The amount of initial investment is 2 757 000 rubles.

The break-even point is reached at 3 month of work.

The payback period is from 1 5 months.

Average net monthly income 200 000 rubles.

2. Description of the business, product or service

The dining room menu is based on traditional Russian cuisine with the addition of local dishes (national, for example) to the menu, using products such as fish, meat, poultry, side dishes from cereals, pasta, as well as vegetables and fruits. The daily menu uses the same ingredients in different dishes.

Thus, the menu is different every day depending on the day of the week, one of the ingredients is used every day - meat, chicken or fish, dishes from which make up to 70% of the main menu.

Also, the dining room can include flour products and homemade cakes of its own production in the menu. This will increase the average check of the buyer.

Sales of all products take place on the distribution line, which is located in the service hall. There are two employees behind the distribution counter and one cashier at the end of the line.

The distribution line begins with a table with trays on which visitors can place cutlery and napkins. Next, in a certain order, are the various dishes. The distribution line begins with salads and fruit drinks, then there are first, second courses, as well as a side dish, then desserts and hot drinks. The staff of the distribution line help visitors with the choice and impose portions. The distribution line ends with a cash register, which calculates the cost of the order and accepts payment.

Opening hours of the dining room on weekdays and on Saturday from 8-00 to 20-00, Sunday is a day off. The main load of the hall is from 12-00 to 15-00 at lunchtime on weekdays. On Saturday, the main load is from 11-30 to 14-00 at lunchtime for university students. Also from 8-00 to 10-00 the dining room offers breakfast, and from 18-00 to 20-00 dinners. Lunch time accounts for 70% of visitors, breakfast 10% of visitors, dinner 15%.

3. Description of the market

If we talk about city canteens, then the target audience is representatives of the middle class with salaries of up to 35,000 rubles on average in Russia, as well as students whose scholarships, earnings and help from parents total an average of 25,000 rubles.

The average check should be from 150 to 200 rubles, because then, with daily lunches on weekdays, a representative of the target audience will spend 170 * 5 days * 4 weeks = 3400 rubles, which is only from 9.7% to 13.6% of his monthly income.

In addition, a full-fledged dinner cooked at home will cost about the same amount.

In factory and industrial canteens, the average check should be at about the same level, given that the average wage of workers is 30,000 rubles.

In the canteens of business centers, the cost of lunch can be an order of magnitude higher and amount to 200-250 rubles, given that the average salary of office workers is 35,000 rubles.

Canteens in the city center and in business centers have quite a lot of competition in the market. Competitors are the same canteens offering a similar range of dishes, as well as other establishments that offer business lunches from 12-00 to 16-00 for visitors at a cost of 200 rubles. Set lunches with delivery to the office are also gaining popularity.

In order for the dining room to stand out, it is necessary to sell high-quality and tasty dishes made from natural ingredients from trusted suppliers. To attract an additional audience, you can add vegetarian and low-calorie dishes to the menu.

In order for visitors to constantly choose your dining room, you can introduce a bonus system, where, for example, every tenth meal can be paid with a 50% discount.

Factory canteens and canteens in production areas have, as a rule, a maximum of one competitor in the territory. The price of lunch should not be much higher than the price of a home-cooked lunch.

The advantages and disadvantages of the project are shown in the table:

Strengths of the project:	Weaknesses of the project:
Varied menu Favorable location Fast service Low price for complex nutrition	Poor product quality due to low cost "Simple" in "non-traveling time" Visitors cannot dine in silence
Project features:	Project Threats:
Development of a network of canteens in the city and in the region Organization of lunch delivery service to offices Organization of a franchise in neighboring regions Organization of banquets	High competition in the market Rising food and energy prices Rent increase and lease termination

4. Sales and Marketing

5. Production plan

6. Organizational structure

At the head of the organizational structure is the owner, who performs strategic and operational management. Some of the employees are directly subordinate to him - these are an accountant, a chef and a manager; the rest of the employees are subordinate to local managers. So, in the subordination of the chef - a senior cook, cooks, junior cooks and dishwashers; subordinate to the manager - cashiers, staff on the distribution line and cleaners. The work of the staff is organized in two shifts.

Thus, for the full-fledged work of the dining room, it will be necessary to recruit staff for the following vacancies:

• Manager. Supervises the activities of the serving hall, as well as the economic activities of the dining room kitchen. Organizes the work of the staff and the effective interaction of the kitchen and the serving hall, thereby directing all the activities of the dining room to ensure a high level of cooking and a high culture of serving visitors. Organizes, together with the chef, the timely provision of the canteen with food and the necessary equipment for the efficient operation of the canteen. Recruits cashiers and distribution line employees and conducts training.
• Chef. The main responsibility is the management of the kitchen staff, as well as the control of the preparation of dishes and the timely serving to the tables or to the distribution line. The chef prepares the menu, trains and trains the staff under his supervision, and monitors the smooth operation of the kitchen.
• Senior chef. Submits to the chef and replaces him during his absence. Assists in staff training, menu development, and preparing main meals.
• Cook. There are four cooks in the staff, two cooks are in the kitchen in one shift. They prepare the main dishes from the blanks and serve dishes from the kitchen.
• Junior chef. There are two chefs on staff, one junior chef is in the kitchen in one shift. Responsibilities include preparing preparations, simple dishes and any assistance to cooks.
• Dishwasher. There are two dishwashers in the state, one dishwasher is in the kitchen in one shift. Carries out cleaning of dishes from food residues and immerses the dishes in the dishwasher, delivers clean dishes to the distribution tables.
• Distribution line worker. There are four employees on the staff, two are in the hall in one shift.
• Cleaning woman. The duty includes timely cleaning of the hall, kitchen, entrance to the dining room and other premises related to the dining room. There is one cleaner per shift.
• Accountant. Maintains primary accounting, submits accounting reports, issues wages, establishes and controls the operation of the cash register. Working hours: from 9.00 to 18.00 on weekdays.

All staff, except for the accountant and the manager, work in shifts according to the work schedule: 2 working days after 2 days off, Sunday is a day off. Employees are paid in the form of a salary.

fixed costs	Salary	The number of employees	Sum
Manager
Chef
junior chef
Distribution line employee

Twenty years ago, most canteens worked inside large industrial facilities, government agencies, schools or universities. These were secure facilities that no outsider could get into. Now the situation has changed - canteens are becoming more "folk". This is a popular and inexpensive way to have a normal lunch or hold some kind of event for the whole team. And it is also quite an interesting business, which is becoming more and more relevant due to the outbreak of the crisis.

Types of canteens

Dining room opening is a difficult but profitable business, which, with the right approach, fully pays for itself in a year and a half.

Canteen is a profitable and profitable white business

Canteens are divided into two types:

1. Closed.
2. Open.

Closed canteens work to provide food for a certain team. The option is interesting, but it is not easy to launch such an institution. Open dining rooms serve a large number of incoming visitors. This is the most dynamic way of working.

Also, catering establishments are classified according to:

• location (office, school, hospital, freestanding);
• principle of operation (closed type, on semi-finished products, pre-cooking kitchen);

• type of customer service (waiters, self-service, distribution line);
• payment type (non-cash, cash, credit cards).

Note:in most cities there is an acute shortage of quality canteens. Many people would not mind having a full lunch or breakfast in a cozy place at an affordable price.

Bankers almost always positively consider the decision to provide a loan to open a canteen, since this is a completely transparent, legal and profitable business.

Dining room pros and cons

The canteen operates on a simple principle - to provide a large flow of people with quality food in the shortest possible time. On average, a person spends no more than 15 minutes in the dining room, while the average bill is 200 rubles.

This speed is achieved through a set menu: visitors are offered a choice of several first, second and third courses, already prepared by the chef. This solution has certain advantages:

1. High throughput, no queues.
2. The minimum number of staff (savings in salaries and taxes).
3. Predictability and “planning” of cooking.
4. An easy way to pay visitors.
5. Practical use of free space and equipment.

A small dining room requires a minimum of staff and investments

It also has one serious drawback: the lack of a wide range of dishes. The visitor can order only what is available - they will not cook separately, as in a cafe.

The most suitable job

The most convenient type of dining room is considered to be the classic free-flow with the acceptance of bank cards and cash. Free flow is self service. Ready-made dishes are displayed in showcases, and the visitor, passing by them, chooses the ones he likes and goes to the checkout. At the checkout, he literally pays off in a few seconds and goes to the hall to have lunch. This is a very practical mode - no one imposes a choice of dishes on the client, waiters are not needed for such work, the calculation is instantaneous. No queues, delays or misunderstandings.

Note:the dining room differs from cafes and restaurants in its format. People come here to eat, not to relax.

Step-by-step instruction

So, how to open a dining room: where to start? First of all, a business plan is drawn up, a suitable premises, employees are searched for, and a market analysis is carried out. Canteens are recommended to be opened near office buildings, business centers, large enterprises, near key public transport stops and in other crowded places. After that, you need to do the following steps:

1. Concept development. Think about how much space the dining room should occupy, in what style you will decorate it, draw yourself a portrait of the average visitor to study his needs and opportunities.
2. Find a supplier of canteen equipment. Often, large suppliers also offer the service of designing premises.
3. Develop a design project according to your concept. Clearly define the purpose of the various premises, the location of the kitchen, equipment, bathroom.
4. Based on the design project, it is necessary to create a working project, which includes all engineering systems.
5. Based on the completed projects, a general estimate is made.
6. Find a good contractor to take on your project.
7. Coordinate the available documentation with the relevant authorities. You will have to obtain permission from the SES, UGPS, Technical Supervision, Property Management Committee.
8. After agreement, you can start repairing the premises and connecting engineering systems.
9. While the repair is underway, you need to purchase everything you need to work. You will need a cash register, accounting and warehouse accounting systems.
10. After the completion of the repair, the premises are rented to various commissions.
11. Supply of equipment and furniture for the dining room. It is most practical to buy it in one place and on a turnkey basis. This will solve the problem with the warranty and maintenance of the equipment, as well as reduce the overall estimate.
12. Buy crockery and cutlery.
13. Hire staff.
14. Open up.

The set menu is not very varied, but nutritious and tasty

Some nuances

Before opening, you should develop a work scheme: how many cooks work, how many employees serve food on the distribution line, what time your establishment works. In parallel with this, you should do advertising - you will need a sign, banners, flyers, streamers and other outdoor advertising. Also, be sure to provide the cashier with a terminal for paying with cards - now more than 80% of the active population use them, and not cash.

It should be understood that this is only general information about how to open a canteen from scratch. In the process, you will have to do many more small tasks: train staff, obtain permits for cash registers, coordinate the menu. But all this is a routine that is done once - you will not return to this again.

Equipment selection

The equipment in the dining room plays a key role - it determines the cost of opening and the number of customers served. For a small dining room for 10-20 people at the same time, you can get by with a classic cafe kitchen. If you are visited by 30-50 or more people at the same time, then you will need a good kitchenette with showcases. If there are more than a hundred customers, then you need a full-fledged kitchen and a distribution line that allows you to serve ready-made meals to people.

Of the mandatory equipment in a catering establishment, there must be:

1. Tilting boilers of suitable size.
2. Refrigerated tables.
3. Electric stoves.
4. Powerful grinders.
5. Convection ovens.
6. Vegetable cutters.
7. Several refrigerators.
8. Good dishwasher.
9. Scales.
10. Production tables.

Kitchen utensils are purchased separately: you will need a set of frying pans, pots, pots, knives, graters, rolling pins, bowls and other small items.

Your dining room should be cozy and beautiful - keep order and cleanliness

Business plan

Now let's look at the indicative canteen business plan Of course, everything strongly depends on its location and other factors, but we use average figures for megacities (St. Petersburg, Moscow, Novosibirsk) for a canteen with a capacity of up to 40 people at a time.

Expenditure part:

1. Room rent and utilities will cost you about 1.5 million a year.
2. A complete set of equipment, utensils, furniture - 1 million rubles.
3. Staff salaries, taxes - 2 million a year.
4. Other expenses - 500,000 per year.

In total, you will need about 2.5 million to open, the cost for the year will be 5 million rubles.

• The advantages of this business
• Canteen opening technology

Today, canteens have established themselves in the corporate catering market, which is developing extremely dynamically and is very attractive. Catering is more like selling products with predictable demand.

In Soviet times, canteens, as a rule, belonged to sensitive enterprises and organized meals exclusively for their employees. Canteens of this type are still found today, but less and less often and mainly in public institutions.

In addition, canteens are re-emerging not only as corporate catering, but also as a new opportunity to eat outside of the home or work.

Modern classification of canteens

• Canteens of a closed type (intended for meals for groups).
• Canteens of an open type (serve visitors who come directly from the street).
• Location (canteen at the office center, hospital, factory, rest home, school cafeteria).
• Technological principle (dining room with pre-cooking kitchen or industrial (closed) type dining room.
• Form of customer service (distribution line, free-flow, with the participation of waiters).
• Form of settlement with visitors (cash, non-cash payments using credit cards).

The canteen market today is considered extremely attractive for investors: demand in this market still far exceeds supply.

The designer of the canteen faces the main task - the object must provide the possibility of feeding a large number of people in a limited time period. The principle of a set menu helps to solve this problem: the client is offered a choice of two or three types of set meals.

When compiling such complexes, the content of nutrients, as well as climatic, age and professional characteristics are taken into account. The set menu has its pros and cons.

The advantages of this business

• No lines, fast customer service.
• Due to the limited number of dishes and in the presence of a constant number of visitors, it is possible to draw up a production plan quite accurately.
• The canteen staff is small.
• Rational use of equipment.
• Settlements with visitors are very convenient.

Minus one, but very significant: a limited range of dishes, depriving customers of the right to choose.

The modern format of canteens is free-flow. The main principles of this format are affordable prices and self-service. The equipment is arranged according to the island principle, which allows the client to choose the desired dishes himself, moving from one “island” to another. Having chosen what he likes, the visitor goes to the checkout. This format significantly reduces the time spent serving one client, which helps to get rid of queues.

The effectiveness of such a format as a canteen is recognized by other segment players - restaurants and classic fast food. Various versions of canteens are the most promising type of mass catering organization. Moreover, the dining room does not compete with restaurants for clientele: people go to it to eat, while they go to restaurants for the atmosphere.

To open a dining room, you must follow a certain algorithm, which is quite complex and lengthy.

Step-by-step plan for opening a dining room from scratch

As you can see, there are a lot of tasks, but none of them are overwhelming. Opening a canteen takes time, a budget, a willingness to take certain risks, and a boost of optimism.

What equipment to choose for the dining room

An ordinary canteen may have advantages that allow the establishment to successfully compete with cafes and fast food. First of all, it's the location. It is imperative that the dining room is located close to its "target audience" - an office center, a student campus, an industrial plant, etc.

If the dining room is organized at a small enterprise with up to ten employees, you can get by with the simplest kitchen appliances. For canteens oriented to 30-100 visitors, a mini-kitchen without a dispensing line is sufficient. The canteen with more than a hundred seats is equipped with all types of equipment, including distribution lines.

A distribution line is a specific type of cutlery equipment designed for quick delivery of ready meals to a customer.

The main equipment for the dining room: tilting pots for cooking, electric stoves, refrigerated tables, convection ovens, combi steamers, meat grinders, vegetable cutters, potato peelers, boilers, refrigerators, dishwashers, scales.

Neutral equipment includes shelving, production tables, washing baths, pallets, etc. Kitchen utensils: pots, boilers, frying pans, trays, knives, strainers, graters, colanders, stewpans, sauce and draft spoons, rolling pins, tongs, bowls, bottle openers, etc.

Table setting requires trays, plates, spice sets, saucers, cutlery, glasses, glasses and cups.

How much money do you need to open a cafeteria

An entrepreneur who decides to open a canteen must immediately calculate the profitability of the business. Experts recommend that you immediately provide for the main expenses:

• Room rental - from one to 1.5 million rubles per year (relevant for Moscow and other large cities).
• Equipment - from seven hundred thousand to 1.5 million rubles.
• Personnel expenses - from two million per year (for Moscow and St. Petersburg).
• Transportation costs (depending on the region).

How much can you earn at the opening of the dining room

The income of the dining room consists of profit from the sale of dishes, from the money received for holding banquets, weddings and corporate parties. Average, canteen payback occurs in one to two years, which is considered an excellent indicator.

Opening a canteen comes with certain expenses and risks. There is a lot of work to be done in various areas: approvals, monitoring of repairs, recruitment, work on advertising, etc. It is important to understand that the profitability of a canteen depends on its location: far from offices and government institutions, the institution will not pay for itself.

If all factors work out well, the dining room will be guaranteed to bring a stable income to the owner. After all, the public catering market in our country has seriously swayed since Soviet times and people have almost forgotten what inexpensive and high-quality mass food is.

Which OKVED to indicate when registering a dining room

When registering a business, you should indicate the main OKVED code 55.51, which is used directly for canteens and catering places. Additional codes are:

• 30 - activity of cafes and restaurants;
• 40 - activity of bars;
• 52 - supply of catering products.

Which taxation system to choose

If the size of the hall does not exceed 150 sq. m when registering a dining room, you can use UTII or USN. In the event that the dining room has an area of ​​\u200b\u200bmore than 150 square meters. m fit only a simplified system of taxation. In the event that it is planned to supply lunches to offices, even with an insignificant hall, the choice is given to the simplified tax system “income minus expenses”.

What documents are needed to open

To open a dining room, you will need to issue a special package of documents:

• Preparation of technological regulations for the manufacture of dishes;
• Contracts for the provision of services for disinfection, deratization;
• Contracts with public utilities for maintenance of ventilation, removal and disposal of garbage;
• equipment maintenance contracts;
• Having a bank account;
• Registration of the cash register.

Professional business plans on the topic:

• Dining room business plan (42 sheets) - DOWNLOAD ⬇
• Cafe business plan (64 sheets) - DOWNLOAD ⬇
• Cooking business plan (42 sheets) - DOWNLOAD ⬇

Do I need a permit to operate

Opening a canteen does not require special licensing. Permits will have to be obtained from the SES, the fire inspectorate, Rospotrebnadzor. Also, the presence of quality certificates for raw materials involved in the cooking process is mandatory.

Canteen opening technology

The dining room is designed for middle-class clients. Accordingly, success in business is influenced not only by the quality of food, but also by an adequate pricing policy. Dining services include:

• Preparation of hot breakfasts, lunches;
• Creation of banquets for companies, alumni meetings, birthdays;
• Creation of ritual dinners.

The choice of a convenient place, delicious food and reasonable cost contribute to increased profits. You can also organize the delivery of lunches to offices and large companies.

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 count on a large number of customers. 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 canteen 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 a dining room will always be where there are a lot of office space, various 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 could be a canteen at the intersection of roads, highways, bus routes. The selection of a place must be done carefully, consider all possible options, take into account 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 a detailed description of the arrangement of buildings of 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. You can also contact the same regulatory authorities for the necessary information. 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 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 finding suitable candidates for the position of a cook is not a big problem, then with a food technologist, the situation is more complicated. There are few good specialists in this field, 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.