What do you need to open a canteen? Dining room business plan: how to make money on budget lunches for students and office workers. Plan of the production part of the institution
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 lives. 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
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 are still significantly behind in terms of the number of seats in enterprises. Catering from cities Western Europe. 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 | 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 completed business plan. In particular, www.forbes.ru talks about the project of Sberbank, which developed loan product"Business Start" 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 outlets, toilet paper, soap or liquid soap dispenser, paper towels or electric towels, coat hooks, waste baskets
Important! 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.
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, democratic character (people are ready for 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 occupies large 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, 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, since then, with daily lunches on weekdays, the representative target audience spends 170 * 5 days * 4 weeks = 3400 rubles, which is only 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 that offer a similar range of dishes, as well as other establishments that offer business lunches from 12:00 to 16:00 at a cost of 200 rubles or more. 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 dishes and dishes to the menu. proper nutrition with low calorie content.
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: |
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Project features: | Project Threats: |
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4. Sales and Marketing
5. Production plan
6. Organizational structure
In charge of organizational structure there is an 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 staff and the effective interaction of the kitchen and the serving hall, thereby directing all the activities of the dining room to ensure high level cooking and a high culture of customer service. Organizes, together with the chef, the timely provision of canteen food and necessary equipment to run an efficient 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 |
Good day! I am glad to welcome all start-up entrepreneurs to my site.
Today I want to tell you about a topic that relates to public catering, if you want to be in public catering, then I am for you prepared dining room. First, we decide to open a dining room.
Let's look at what we need in order to open our dining room in:
Canteen catering registration
Before you start any business officially, you must choose the form of ownership with which you will work.
To open a business such as a canteen, 2 forms of ownership are optimally suited - this is or.
55.51 Activities of canteens at enterprises and institutions;
55.52 Supply of catering products.
If the form of ownership is already open, then these types of activities will simply need to be added to the existing ones.
Canteen Taxation
In the case of the canteen regarding taxation, the answer is ambiguous and requires best choice calculations.
The following special tax regimes are best suited for the dining room:
- . If the hall area for visitors is not too large, up to 50 sq.m., then you should choose the UTII tax, provided that you serve individuals;
- . If the size of the hall for serving visitors is more than 50 sq.m. or do you serve legal entities(kindergartens, schools, enterprises), you will have to choose the USN tax. Which system is more profitable STS 6% or STS 15% can only be determined by calculations.
A good canteen is a competent menu, quality products, friendly service and reasonable prices, for which consumers appreciate it. The dining room as a profitable business is an inexpensive convenient premises, profitable deals with food suppliers and reliable staff. How to combine these two systems of requirements into one successful project that would satisfy the needs of consumers and give high entrepreneurial profits? In the article, we give an answer to this question and tell you how to open a canteen from scratch for a beginner.
Market overview and development prospects
Trade in this segment of public catering has experienced great financial difficulties in recent years. The market fell by almost 5%. The main reason for the fall is the growth in the number of restaurants and cafes with a budget menu and cheap business lunches.
An analysis of this information will make it possible to correctly determine the starting points of an entrepreneurial strategy and open not another unprofitable canteen that barely breathes and brings only headaches to its owners, but initially organize a successful enterprise with financial and production potential.
Direct competitors will be:
- city cafes and restaurants;
- production canteens of large industrial enterprises;
- canteens of large office, administrative and educational centers;
- local fast food outlets and street vendors.
According to all-Russian statistics over the past few years, for each specified group of catering establishments, profits have only grown. But that doesn't mean that businesses that can become direct competitors to your business are necessarily successful.
To get a complete picture of the representation of similar services in the market, it is necessary to evaluate the work of each competitor. It is necessary to find their strengths and weaknesses and offer a better and better service to the consumer.
Arguments for and against opening a canteen
As can be seen from the review of the catering market, there are many arguments against opening a canteen.
The first group of arguments against - arguments related to the loss of relevance of this business.
Canteens are a relic of the past that does not meet the requirements, experts say. modern society. In their opinion, the main part of the active working population today chooses comfort, a modern atmosphere, interesting design and style solutions in interior design and serving dishes. In order for the canteen to compete and delight customers with novelty, it is necessary to increase start-up and running costs, which is not always affordable for a novice entrepreneur.
The second minus is significant restrictions in pricing policy.
To be competitive, a canteen must keep a low margin, which is not always enough to cover the cost part. For example, the average markup for a canteen is 150%, for a restaurant it is 350%.
The third disadvantage is the lack of qualified personnel in the labor market and restrictions on the staff.
An entrepreneur who is at the stage of planning a future enterprise must understand that each staff unit is at least 50 thousand rubles of current expenses. The minimum staff for the dining room is 4 people (cook, purchasing manager, distribution worker and cleaner). Earning 200 thousand rubles for staff salaries is a difficult task, so often an entrepreneur has to actively fill two or three vacancies and work on distribution, cleaning and purchasing himself.
Arguments for":
- canteen - the simplest format of a catering establishment and requires a minimum of start-up capital;
- a novice entrepreneur will gain invaluable practical experience;
- this is a good platform for business expansion (experimenting with the format, building a network, selling franchises, etc.).
Step-by-step instruction
The main purpose of the step-by-step instructions is to enable the beginner to estimate the amount of work that he has to do and to help estimate the amount of start-up costs for the project.
We will give step by step instructions how to open a canteen, taking into account the maximum amount of work and costs. It may be possible to discard some steps during the execution phase, but it is better to have a complete picture of the necessary actions in the beginning.
So, step by step plan:
- marketing research (assessment of competitors and basic consumer requests);
- search for premises;
- drawing up a professional business plan for the existing premises;
- conclusion of a preliminary lease agreement for a room for a dining room;
- registration of entrepreneurial activity (IP or LLC);
- drawing up a project for the reconstruction of a room for a dining room (performed by a design organization);
- renovation of premises and purchase of equipment;
- recruitment;
- attestation industrial premises in Rospotrebnadzor and obtaining a permit to operate a canteen;
- menu planning and technological maps for meals;
- purchase of products;
- advertising campaign;
- Grand opening.
How to open a canteen from scratch
Where to begin? From marketing research. Book this job with a professional consulting firm that is well established in your city. This step will cost about 30 thousand rubles, but the benefits of information are incommensurably greater. A marketer's report will help you avoid unnecessary expenses and choose the right strategy for your future enterprise.
Concept formation
This is one of the most important steps at the preparatory stage.
Under the chosen concept, you will search for premises, develop design, create a menu and customer service protocol. The concept should respond to the consumer's request as much as possible.
For example, in a large administrative center, a vegetarian canteen is unlikely to be a success, and near shopping centers and sports complexes, such a catering establishment will receive a sufficient number of customers.
Dining room concept options:
- traditional (distribution counter, a wide range of dishes, minimal repair costs, equipment and design);
- modern (self-service, large assortment, additional design and technological solutions);
- highly specialized (school, social, vegetarian, industrial, etc.).
After the concept is outlined, it's time to draw up a portrait of the target audience.
The target audience
Its main characteristics are age, gender, nationality and profession. The typical target audience of canteens is men from 40 to 60 years old working specialties, as well as lower and middle management.
If the room you have chosen is located in a place where there are few representatives of the typical target audience, then you need to deviate from the typical course and look for your visitor.
When educational institutions (secondary special, higher) are within walking distance to your canteen, then you need to orient the design and menu to the needs of young people. If near you a large number of administrative buildings where many women work, then the attention to the dining room will be attracted by a menu that is interesting for ladies (low-calorie, vegetarian, etc.).
Location
The optimal place for a dining room is the commercial, administrative, educational districts of the city. The entrance must be visible from the main roads. It is desirable to have a convenient entrance and a parking area.
There is no need to place a dining room near bus stops and major transport interchanges - such a location does not provide an additional advantage.
Pros of accommodation:
- proximity to food markets, markets and food manufacturers;
- additional premises for possible expansion;
- location in the city center.
The location on the first floors of high-rise buildings, along major city highways, as well as in shopping and entertainment centers is considered unsuccessful.
Format selection
The choice of format for a future institution depends on its location and correctly predicted preferences of future customers. It is also important to understand what competitors are already offering visitors.
City canteen
This is a traditional catering establishment, which is open to the public. It can be visited by any client from the street.
Features of the city dining room: a menu from simple traditional dishes, self-service in the hall, distribution from the counter, a higher margin than in specialized canteens.
Requirements for the premises - compliance with sanitary standards, rules for organizing the process of cooking and serving visitors in the hall.
Dining room in the business center (open / closed)
The organization of a dining room in a business center is a more difficult, but also a promising task.
The dining room in the business center as a type of business involves a cozy modern interior, high requirements to the menu, design of dishes and their serving, as well as constant monitoring of the wishes of customers. Fulfilling the requirements increases the cost of the project.
Another important aspect: high rental rates in business centers. In order to survive in such conditions and make a profit, canteen owners enter into agreements with the owners of companies located in business centers for partial or full payment for canteen services for employees of these companies. As practice shows, this is the most profitable format for the dining room.
Most business centers are closed establishments with access control.
This circumstance will narrow the circle of potential visitors, as well as make it impossible to serve weddings and other festive events, but will add customers to corporate parties, presentations and receptions.
Canteen in a government institution (open / closed type)
Opening a canteen in a government institution is one of the most challenging tasks. The main difficulty is the lack of space that meets the SanPiN standards, which can be easily converted into small production facilities with economical energy consumption.
The most profitable catering option for a government institution is a canteen with an incomplete (pre-cooking) production cycle.
As part of this cycle, finished products are delivered to the canteen, which only need to be heated before serving to the buyer.
Buffet
For catering establishments with a pre-cooking cycle, the buffet or cafeteria format is most suitable. It is enough to rent a small ready-made room up to 50 m2. On this territory it is necessary to organize a warehouse, a utility room, a showcase with a counter and 10-15 tables for visitors. The barmaid prepares dishes for visitors, she also takes the calculation. The buffet format allows the sale of goods to take away.
Choice according to the form of customer service (distribution line, waiters, free-flow)
The traditional format of customer service in the canteen is the distribution line, where the dispenser works, and the cashier takes payments from customers. But this scheme is not considered unshakable - in pursuit of the client, modern canteens offer other forms of service.
Canteens with waiters - a format that is more suitable for canteens closed type at business centers and state institutions.
To ensure the comfort of employees during lunch, corporations and firms can pay extra to the owners and management of canteens for the services of waiters.
Free-flow is the implementation of American and European ideas in Russian catering. In this format, customers have the opportunity to choose dishes and form portions themselves. The dining room is equipped with several distribution tables, on which all dishes from the menu, as well as dishes (plates), are displayed. Customers choose a plate and fill it themselves ready meals. The calculation takes place at the checkout by weight, quantity or volume.
Canteen business plan with approximate calculations
The dining room business plan depends entirely on its format. But to make it more convenient for a novice entrepreneur to make his calculation, we will calculate a business plan for a small dining room with 40 seats.
Main costs:
- rental payments for the year (50 thousand rubles x 12 months) - 600 thousand rubles;
- the cost of reconstruction and repair - 600 thousand rubles;
- purchase of equipment 500 thousand rubles;
- salary for 5 employees – 3 million rubles in year.
The average markup for a canteen is 150% of the cost of food.
In order to receive a monthly profit of at least 100 thousand rubles, an entrepreneur must earn 500 thousand rubles. Of this amount, 115 thousand rubles. - purchase of products, 285 thousand rubles. - current expenses and 100 thousand rubles - profit.
The average check of the dining room - 200 rubles. To earn 500 thousand rubles, you will need to sell 2,500 servings. If you break this number of servings into 30 days, it turns out that on average the dining room should serve about 80 people a day.
Project financing
Minimum start-up capital to open a canteen from scratch in rented premises – about 1.5 million rubles. Approximately the same amount of funds you need to have for the period of promotion and the formation of a stable commodity-money turnover. Where to get this money?
This is one of the safest ways to open a canteen - invest your own savings in the business. Yes, an entrepreneur may lose part of his funds if the project fails, but he will avoid trouble and penalties from creditors.
Such a volume Money can be obtained from the sale of real estate. If there is nothing to sell and there are no savings, then you will have to borrow money.
The safest and cheapest way to borrow money is to get a bank loan. Banks are most willing to give loans to those entrepreneurs who pledge their property (apartment, car, etc.). But you can take risks like that only if you have carried out thorough calculations, you have a good place under the dining room and lucrative contracts are outlined with suppliers and customers.
To get a loan from a bank, you need to have a professional canteen business plan.
Investors
The most dangerous way to finance a commercial project is cooperation with private investors: huge interest, lack of a clear and logical financing scheme, possible threats and lack of loyalty to debtors.
If you decide to borrow money from a private owner, then offer him a share in your enterprise - let the co-founder also bear the burden of responsibility for the financial success of the canteen.
A method of financing in which the interests of the entrepreneur are protected as much as possible. About 1.5 million rubles are required from you (this is the average price of profitable and interesting canteen franchises in the Russian market). For this money, the entrepreneur receives:
- optimal business plan for the enterprise;
- project of reconstruction and decoration of the premises;
- technological maps;
- employee training;
- promotional items and marketing plan;
- contracts with suppliers of equipment and products.
The disadvantage of this scheme of work is the need to deduct a percentage of income to the franchisor on a monthly basis.
Requirements for the premises
The dining room should have equipped production, trade, storage and administrative premises. Each type of premises has its own requirements.
Production premises of the canteen:
- can not be placed in the basement and basement parts of the building;
- they should have both artificial and natural lighting;
- area - at the rate of about 6 m2 for each working employee (excluding equipment);
- ceiling height - from 3 m to 4 m;
- supply and exhaust ventilation;
- the walls are covered with ceramic tiles up to a height of 1.8 m, the ceiling is painted with light-colored paint.
Plumbing, sewerage, heating, ventilation and Electricity of the net must be in good condition, the design power must exceed the planned loads.
Documents for the premises
The main document that determines the rights and obligations of the tenant of premises for the dining room is a lease agreement. We advise you to carefully approach the development of the project and the conclusion of this agreement. Do not download a sample lease agreement from the network. Most the right decision- Get a lawyer. This step will entail additional costs at the initial stage, but will avoid many troubles in the future.
In addition to the contract, the tenant must have:
- a plan-scheme of the premises that are leased to him;
- copies of documents confirming the right to use land;
- copies of communication schemes and acts of balance ownership of communication equipment;
- counter books.
Documents must be current. To confirm their authenticity, the lessor is obliged to certify the copies with his seal.
Engineering and design
The project for the reconstruction of premises for a dining room is the document on the basis of which the tenant must make repairs, lay networks and install equipment.
If the premises have already been used as a dining room, and the tenant has no ideas regarding redevelopment or refurbishment, then the project does not need to be ordered.
When even minor changes in the design of premises or an increase in the power of networks are planned, then a project is indispensable.
Today, most designers additionally offer customers and design solutions. But this needs to be agreed upon at the stage of preliminary negotiations and agreement on the price of design work.
The canteen project is undergoing a mandatory sanitary and epidemiological examination.
Canteen equipment
A full-cycle canteen should have the following production facilities and equipment:
- professional plates;
- proofing cabinets (for own baking);
- fryers;
- refrigerators and freezers;
- assembly line for distribution;
- planetary mixers;
- meat grinders;
- mixers;
- bread slicers;
- vegetable cutters;
- set of dishes;
- dishwasher equipment;
- showcases and refrigerated counters;
- hall furniture (tables and chairs).
At the initial stage, many items of equipment can be purchased as second-hand. There is also the option of buying equipment on lease (installment payment).
Registration of the dining room as a business and permits
It is necessary to deal with the registration of permits for the canteen already at the stage when there are preliminary agreements on the lease of premises and a business plan, sources of financing are known.
State registration and obtaining taxpayer status
The easiest, fastest and cheapest stage. It will take several days and about 3 thousand rubles to implement it. Documents are submitted to the Federal Tax Service at the location of the canteen or the registration of its founder (if the owner of the canteen is an individual entrepreneur).
Coordination of activities in state supervisory authorities
After passing state registration, completing the reconstruction and installation of equipment, the entrepreneur can apply to the supervisory authorities for permission to start work.
The main permit document is the sanitary and epidemiological conclusion of Rospotrebnadzor.
It is issued after the entrepreneur has collected and submitted the following documentation:
- a document confirming the right to use the premises (lease agreement);
- sanitary and epidemiological conclusion;
- garbage collection agreement
- contracts for the supply of products;
- passports for the ventilation system;
- employees' medical records.
This is an indicative list - more detailed information can be obtained from the regional office of Rospotrebnadzor.
Choice of the form of settlements with visitors (cash, non-cash, credit cards)
The best option is to provide customers with the opportunity to pay in ways convenient for them. The easiest, most reliable and cheapest way to pay is cash. To accept cash, a cash register must work in the hall. If the taxation system allows you to work without it, you must approve the form of the check that will be issued to the client when paying for the service.
Staff
70% of the success of the canteen is the right selection of staff. An experienced, accurate and conscientious cook, an active purchasing manager, an executive cleaning lady, friendly employees in the hall - without the daily contribution of these employees, the dining room will not be able to exist.
staffing
This is a document that reflects the organization of wages in the enterprise. The schedule should include all the positions that are necessary to ensure the operation of the enterprise. This document indicates the official salaries, which must comply with the conditions of remuneration agreed with the employee upon employment.
Working hours and labor protection
The regime is approved by the head of the enterprise. Information about the opening hours of the institution is posted at the entrance to the dining room. Additional approvals for the opening hours of the canteen are not required.
Typical working hours of the dining room: from 8 to 15.00 on weekdays, on weekends - banquet service.
If the canteen works in several shifts, then the administration is obliged to comply with the norms for the production of employees. Thus, work near the furnace in the production workshop is considered to have harmful working conditions, and in some cases this workplace must be certified.
Organization of the technological process in the dining room
The peculiarity of the dining room is a simple familiar menu with dishes from inexpensive products.
Typical menu:
- borsch;
- two types of soup;
- two types of cereals;
- five salads;
- four types of meat products;
- three types of processed vegetables;
- tea, coffee, milk and fruit drinks;
- sauces and seasonings.
The menu is compiled by the chef or production manager in the dining room and submits it to the director for approval. No other approvals are required.
Technological maps of dishes for the dining room
Technological map of a dish is a recipe that prescribes the cost of products for preparing a dish, processing modes and time, the final yield of a portion and calorie content.
For all dishes served in the dining room, technological cards must be available.
If the chef deviates from these cards, the products should not be allowed on the dining room counter.
Technologists develop technological maps Food Industry. Samples of these cards are freely available online, but canteens can also order custom ones.
How to work with suppliers
To get fresh, high-quality and inexpensive products from suppliers, you need to order large quantities of goods from them and pay your bills on time. It is better to look for suppliers near the dining room so that transportation does not affect the quality of the products and is not expensive.
The best option is to work with wholesale depots and direct producers of agricultural products. In the dining room, supply issues should be decided by the purchasing manager.
Advertising and marketing
How to be remembered by the client? Marketers give a simple answer - come up with your own chip.
You can give free rein to your imagination, but within the planned budget. Some eateries offer free sauces to customers, others give away every fifth meal, and still others provide free access to a coffee machine and W-Fi.
In the business environment, it is considered a justified measure when up to 10% of the monthly budget is allocated for marketing and promotional activities.
Calculation of profitability and payback schedule
With a competent start and verified financing of the project, it is necessary to wait for it to reach self-sufficiency no earlier than in a year and a half.
An approximate calculation of the output of a small dining room to self-sufficiency:
- starting investment - 1.5 million rubles;
- monthly costs - 400 thousand rubles;
- monthly income - 480 thousand rubles;
- monthly income - 80 thousand rubles.
With such indicators, the initial investment will gradually pay off in 19 months.
- 1 Making a dining room project
- 2 Market Analysis for Canteen Business Plan
- 3 Organization of the dining room: choose the format
- 4 Dining concept
- 4.1 Location of the institution:
- 4.2 Target audience:
- 4.3 Placement area:
- 4.4 Staffing:
- 4.5 Additional services
- 4.6 Canteen menu plan
- 4.7 Choosing a dining room
- 4.8 Repair
- 5 Technological and engineering design of the canteen
- 6 The interior of the canteen
- 7 Marketing campaign
- 8 Canteen equipment
- 8.1 Distribution line
- 8.2 Kitchen utensils and utensils
- 8.3 Crockery and cutlery (50 pieces each)
- 8.4 Furniture
- 9 Recruitment
- 10 Canteen Menu Sample
- 11 Canteen Registration
- 12 Specified OKEVD codes for the dining room
- 13 Documentation required by Rospotrebnadzor
- 14 Necessary documents in the State Fire Supervision
- 15 Taxes and other payments
- 16 Options for the operation of the simplified tax system
- 16.1 Profitability
- 16.2 If you didn’t manage to pay off the business in a year, start thinking more about:
How to open a canteen that will make a profit? It's simple - correctly draw up a business plan, calculate all the items of expenses and income, think over the concept and take care of advertising.
Why canteen? Because the dining room is always relevant for a wide audience. The main guarantor of the stable operation of the dining room is the right price / quality ratio and the right location.
Making a dining room project
Starting to think over the project of the dining room, approach the calculations with all responsibility. Below we provide a sample canteen business plan for average values. When making your business plan, use only the numbers that are relevant to you.
Here are some approximate figures to guide you:
- 1 million rubles is needed to cover the initial costs;
- 1 - 1.5 years of business payback;
- Calculations will be made on an area of 180 square meters. m. (this is 50 seats).
The dining room business plan will include:
- market analysis,
- description of the format and concept of the dining room,
- description of the room
- interior description,
- canteen advertising and marketing campaign,
- canteen equipment,
- canteen staff,
- analysis of all costs
- analysis of expected income,
- determination of the break-even point, profitability level, expected net income and other financial indicators.
Market analysis for a canteen business plan
Any crises in the market first of all hit the public catering, but the canteen,unlike cafes. and restaurants, financial difficulties will affect the least. There will always be a demand for inexpensive but tasty food for students, office workers, and employees of enterprises.
What other arguments are “for” opening a canteen:
- Weak development of the corporate catering industry. Far from each enterprise has its own canteen, and it is expensive for most people to eat daily in restaurants and cafes.
- Each potential client knows well what a canteen is. This is a simple and understandable catering format;
- Menu. The menu is the trump card of canteens, because it is designed for a wide range of visitors. Let there be no trendy sushi, but there will always be borscht and cutlets;
- An excellent combination of "price / quality". On average, the cost of lunch in the dining room is 250 rubles. At the same time, the number of dishes is huge - up to 50. This, in fact, makes the dining room attractive for different segments of the population: students, working people and pensioners;
- In addition to traditional service, you can hold banquets in canteens, organize catering (delivery of dishes, remote servicing of events) and simply work for a client “from the street”. And all this is an additional source of income.
You don’t have to “run after customers” - if the dining room is well located and the food is tasty there, customers will soon find you themselves.
Today, all areas of cities, and not just the center, are actively developing and improving. The main thing is to focus on crowds of people ( shopping centers, organizations and enterprises, etc.).
Open new business, and even more so the power point - not easy. For this reason, novice entrepreneurs often resort to the services of specialists: expert consultants, specialized companies. You can also use their services, although the format of your enterprise allows you to manage on your own.
Organization of the dining room: choose the format
Not so long ago, canteens worked exclusively for the organization to which it belonged, and for the mass consumer, the canteen of the enterprise was closed. Today canteens are hardly inferior to cafes, except that prices are slightly lower. easier meals and a slightly more modest design.
There are several options for organizing dining rooms:
- Urban. Audience - any. As a rule, the city canteen is located not far from a large enterprise or organization, and maybe even an educational institution. The list of services provided includes banquets and catering.
- On the territory of the business center. Such a canteen will belong to the corporate catering segment. It is mainly focused on serving the employees of the selected organization, but also a certain percentage of visitors "from the street". It may well be a place for corporate events or business negotiations.
- Canteen budget institution, for example, student. Location - administration, hospital, school (or other educational institution), etc. works exclusively for the audience that is in this room. The sample menu of the dining room dishes for workers or students.
- Canteen in a shopping mall. It can be part of a large food court/food court. It is important to lead in terms of area so that it is possible to accommodate about 40-50 seats.
We will write a business plan for an urban dining room that can accommodate 200 visitors per shift (that's about 50 seats). Our future canteen is focused on working in the open market, providing catering services and organizing banquets.
Dining concept
The concept is a document that describes in detail each section of the opening of the dining room. To create a competent concept, set goals:
Location of establishment:
- Choose a room;
- Assess the location in terms of transport accessibility. Will the establishment be visible from the side of the street or the roadway;
- What is the condition of the premises: engineering communications, sanitary conditions;
- Issues of design and equipment.
The target audience:
- Describe your client;
- Assess the needs of the potential audience;
- Means of communication with visitors;
- Determine the client's price expectations.
Placement area:
- Assess infrastructure;
- Think about possible competitors;
- Are there business centers nearby, educational establishments, shopping centers, small shops.
Staffing schedule:
- Service by waiters or independently by clients;
- Semi-finished products or own production;
- Recruiting employees or training at their own expense.
Additional services
Availability of a banquet menu;
- Catering work;
- Food delivery or the ability to pack a dish to go.
Canteen menu plan
The dining menu plan includes:
- Several types of salads (5-10)
- Several types of soups (2-5)
- Several types of main dishes (meat, chicken, fish - up to 10),
- Several types of side dishes (5-7),
- Several types of desserts and sweets (2-10),
- Several types of drinks (water, juice, compote, tea, coffee, cocoa).
Choosing a dining room
Most often for own business rent space. The rent depends on the territorial features. For example, in the Moscow region, the cost of rent is 10,000 rubles per square meter. The area of the Third Ring Road dictates the price already at 50,000 rubles per square meter.
The best room for a dining room is one that already has a shop or catering on the common territory.
Repair
Estimated area of the premises is 180 sq.m. Required overhaul rooms and cosmetics. Repair work of the VIP category costs 15,000 per square meter, for cosmetic work teams of workers charge 1,500 per square meter.
Here's everything you need to know about premises for your business.
Technological and engineering design of the canteen
When it comes to design, there are two types of it: technological and engineering. They are the ones who get the job done. We provide you with a list of necessary work on projects.
Let's start with engineering design - this is the development of communication projects:
- Ventilation and air conditioning;
- Sewerage and water supply;
- Power supply;
- Architectural project.
Keep in mind that if the room is immediately provided for organizing a dining room in it, then you can save a lot on engineering design. If you need a major overhaul for reprofiling, a set of works will cost you at least 60 thousand rubles.
Technological design is the choice of professional equipment to perform production tasks, as well as the development of schemes for its installation and interaction with engineering networks. Technological design is mandatory, it cannot be excluded.
The cost is about 200 rubles per square meter. But, here's a little tip for you: some companies give technology projects to their customers when ordering equipment from them. Study the market, try to find a suitable option for yourself.
Dining room interior
The interior of the catering canteen allows you to be creative, because it should nominally be a canteen, but in fact it should resemble a cafe. A design project for a dining room is the development of a design concept, 3D visualization, the choice of materials, the selection of decor, the development of a facade project, as well as the implementation of architectural supervision at the facility.
When choosing a complete design project package, which includes, among other things, the design of the nearby territory, count on a cost of 200 thousand rubles. Choose an abbreviated design project, the cost will drop to 150-160 thousand rubles.
When choosing an interior, you should also choose a corporate identity - this is a visual image of your future dining room, which is especially important for a corporate project. The cost of developing and creating a corporate identity for our dining room will be 50,000 rubles. What is this about:
- Creation of a logo;
- Selection of color and font according to style and color;
- Choice of style-forming elements;
- Development of three positions of examples of corporate elements;
- Logobook layout.
Marketing Campaign
Advertisers work today individually for each customer. But if the dining room is well located, you can get by with a good sign and handing out flyers. You also need to create a page on social networks and promote it.
Canteen equipment
How much should you invest in a business? Let's count. Calculations are made for a canteen with 50 seats. Prices are indicated in rubles.
distribution line
Name | Cost, rub. |
Cutlery counter | 25200 |
Showcase-refrigerator | 153900 |
Bain-marie first courses type "Convito" | 4869 |
Counter-bain-marie for soups | 48200 |
Counter for hot (second courses) | 70300 |
Counter for tea/coffee | 33900 |
Rotary module | 28700 |
cash cabin | 33100 |
Canteen equipment
NAME | BRAND OF THE MANUFACTURER | PRICE |
Electric 4-burner stove with oven | ERGO | 56000 |
Contact grill (frying surface) | ERGO | 40000 |
Tilting electric frying pan | ERGO | 80000 |
electric cooker | ERGO | 85000 |
rice cooker | ERGO | 2400 |
Single burner crepe maker | ERGO | 14700 |
Microwave | "Convito" | 14200 |
Jellied boiler | "Convito" | 7500 |
Refrigerator cabinet | "Ariada" | 45600 |
Freezer cabinet | "Ariada" | 53700 |
bread slicer | AHM-300T | 65000 |
Mixer | COUPE Mini | 21400 |
Blender | ERGO | 12200 |
Mixer | KITCHER AIT | 55000 |
potato peeler | MOK-300M | 38500 |
Meat grinder | ERGO | 21200 |
Single-section washing bath (in the amount of 5 pcs) | 19500 | |
Washing two-section bath | 7300 | |
Production wall table | 4000 | |
Rack with solid shelves (2 pcs) | 26800 | |
Solid wall shelf (2 pcs) | 1700 | |
Wall shelf for drying dishes | 3600 | |
exhaust hood | 2500 | |
Sensor hand dryer | ERGO | 9800 |
Washstand (in the amount of 5 pcs) | 26200 | |
Total | 713600 |
Kitchen inventory and utensils
Name | Quantity, pcs | Price |
Gastronorm "Luxstahl" stainless steel GN 1/1 | 4 | 2500 |
aluminum frying pan Luxstahl | 2 | 2000 |
Cast iron skillet with wooden handle Luxstahl | 1 | 2000 |
Professional boiler 25 liters Luxstahl | 3 | 11200 |
Deep tray 600/400/48 mm | 3 | 2000 |
Chef's knife 200 mm Profi Luxstahl | 2 | 600 |
Utility knife 145 mm | 2 | 700 |
Vegetable knife Profi Luxstahl 75 mm | 2 | 500 |
Polypropylene cutting board | 2 | 2600 |
Beech cutting board | 3 | 1400 |
Square baking dish | 2 | 270 |
Ladle 250 ml | 2 | 550 |
Universal tongs 300 mm | 2 | 180 |
Bamboo Corner Spatula | 2 | 120 |
Combined large grater on 4 sides | 1 | 100 |
Whisk 280 mm | 1 | 220 |
Table tray made of polypropylene 490/360 | 40 | 3400 |
Spice set (salt and pepper) | 25 | 4300 |
Apron | 6 | 3000 |
Total | 37640 |
Crockery and cutlery (50 pieces each)
Name | Volume/size | Price |
Small round plate | 200 mm | 2500 |
deep round plate | 250 ml | 2500 |
Round salad bowl | 300 ml | 3000 |
hot drink mug | 200 ml | 1700 |
highball glass | 200 ml | 650 |
Table fork | 2200 | |
Table-knife | 3550 | |
Tablespoon | 2250 | |
Tea spoon | 1500 | |
Total | 19850 |
Furniture
Thus, the total cost of the equipment required for the canteen is 957,190 rubles. For a small dining room, you can get by with a smaller amount. You can also save money by buying used refrigerators and other equipment.
Recruitment
Canteen employees must be professionals in their field, the profit of the institution depends on this. Recruitment should begin with specialists such as a cook-technologist and a production manager.
Moreover, it is worth starting to look for employees even when developing the concept and approving the dining room menu. An important rule is that seven days before the start of the canteen, the staff must not only be absolutely staffed, but also qualitatively trained.
Who should be on staff and what salary should an employee receive?
Job title | The size wages, rubles |
Production director | 50 000 |
Accountant | 40 000 |
Forwarding driver | 25 000 |
Cook technologist | 40 000 |
Universal cook | 30 000 |
Working on the distribution line | 25 000 |
Cashier | 20 000 |
Cleaning woman | 15 000 |
dishwasher | 15 000 |
We summarize and get a figure of 260,000 rubles - the total cost of monthly payments to the payroll.
Canteen menu: sample
The following dishes can be offered as a sample dining menu. Prices and assortment you can edit at your discretion. For example, different salads and hot dishes (or all dishes in general) can be changed on the menu depending on the day of the week.
Such dishes are suitable as a menu of canteens for workers, but it can also be used for students and pensioners. For office employees, it is recommended to expand the menu - these are more solvent customers who usually want to see a variety of dishes in the dining room.
Name of the dish | Price |
fresh cabbage salad | 100 |
Salad "Carrots with sour cream" | 90 |
Salad "April" | 100 |
Salad "Men's Dreams" | 100 |
Salad "Herring under a fur coat" | 100 |
Josephine salad | 100 |
Millet milk porridge | 200 |
Omelette | 100 |
Cheesecakes with sour cream | 120 |
Borsch | 250 |
Rassolnik "Leningradsky" | 250 |
Okroshka meat | 250 |
Meat "Appetizing" | 120 |
Roast beef | 50 |
Pork pilaf | 50 |
Chicken fillet with cheese crust | 100 |
Cabbage rolls with meat and rice | 100 |
Manti | 120 |
Boiled dumplings | 200 |
Vareniki with potatoes | 200 |
Fried potato | 150 |
Buckwheat porridge with vegetables | 150 |
Vegetables poached (vegetable stew) | 150 |
Tea with sugar and lemon. | 200 |
Coffee 3*1 | 200 |
Fresh berry compote | 200 |
Kissel | 200 |
Kefir | 200 |
Sour cream | 100 |
Flour culinary products | |
Pancakes with butter | 100 |
Assorted thin pancakes. | 100 |
Pancakes stuffed with apples | 100 |
Pancakes stuffed with meat and egg | 100 |
Pancakes stuffed with cabbage and mushrooms | 100 |
Kurnik | 150 |
Sweet pie | 140 |
Butter pie with cabbage and egg | 60 |
Potato pies | 60 |
Pies with cabbage | 60 |
Belyashi | 100 |
Chebureki | 110 |
Baked pies with onion and egg | 75 |
Baked pies with apples and berries | 75 |
Smetannik | 100 |
Pie with cabbage and egg | 100 |
Milk bun | 50 |
Bread | 20 |
Canteen Registration
First of all, you need to choose the preferred form of ownership: . It should be noted that if your dining room does not sell alcoholic drinks, you can safely choose IP. By the way, the sale of alcohol or its absence is a key factor in the work of a public catering enterprise.
In the city of Moscow, the only place of registration of an individual entrepreneur is MIFNS No. 46. Before you look at them, get a TIN (taxpayer identification number).
To register an IP you will need:
- Application for state registration of an individual as an individual entrepreneur;
- A copy of your passport (you are a citizen of the Russian Federation);
- Check for payment of state duty (the latter is 800 rubles).
Here's what you need to know about IP:
- Registration at the place of residence is required;
- IP registration is possible only for one citizen;
- You can do without the charter, as well as the authorized capital and current account;
- An individual entrepreneur is liable for all obligations with existing property, even if the IP closes.
- There is no need to report for the use of equipment in business activities;
- The funds on the current account are freely available;
- IP is not for sale and is not re-registered. Only closing, and then something new can be opened in its place;
- All business can not be recorded;
- There is no tax on property used in business.
Given OKEVD codes for the dining room
- 55.30 Work of restaurants and cafes;
- 55.40 Operation of bars;
- 55.51 Work of canteens at institutions/enterprises;
- 55.52 Supply of catering products.
Among other things, in order for you to be granted permission to entrepreneurial activity, take care of the preparation for organizations such as Rospotrebnadzor and Gospozhnadzor in advance. Let's talk about it.
Documentation required by Rospotrebnadzor
- IP registration certificate;
- Certificate of registration with the IFTS;
- Agreement on the lease of premises;
- Production control program;
- Availability and data medical books employees;
- Certificates for all products;
- Signed contracts for garbage collection.
Required documents for the State Fire Supervision
- OGRN or certificate of entry into the Unified State Register of Legal Entities;
- EGRIP, it is also an extract from the Unified State Register of Legal Entities;
- Individual tax number;
- Information letter on registration with the Statregister of Rosstat;
- Organization card with contacts (telephone, fax, address);
- Agreement for the lease of premises;
- Explication of the premises;
- Documents according to which data on the installation of fire alarms are known;
- Agreement for Maintenance alarms;
- Certificate that the person responsible for fire safety has completed the necessary training;
- The presence of an order to appoint a separate employee who will be responsible for fire safety.
Taxes and other payments
A dining room, the approximate area of which is approximately 180 square meters, created in the form of an individual entrepreneur, may be taxed according to a simplified taxation system. In addition, if your city has the opportunity to apply UTII (Single tax on imputed income), you can do this and pay a fixed amount of tax. On the territory of Moscow, this special regime is excluded.
USN work options
- Pay 6% of all proceeds that were spent on the cash desk or current account;
- Pay 15% of the difference between income and expenses.
If you apply the simplified tax system, you can not pay VAT, as well as corporate income tax.
In addition to taxes, you will need to make insurance contributions to social fund accounts. This is also a kind of expense. So, if your employee's salary is less than 711 thousand rubles per year, you need to contribute 22% to Pension Fund, 2.9% - to the account of the Social Insurance Fund, 5.1% - to the Compulsory Medical Insurance Fund.
If the employee's salary is more than the amount indicated above, then 10% of the excess amount will need to be transferred to the FIU.
The contribution to the social insurance fund for catering against industrial accidents and occupational diseases will be 0.2%.
Personal income tax is 13%.
Among other things, do not forget about the billing of utilities. For our dining room, electricity, gas and water can cost about 50 thousand rubles.
Profitability
We have already said that you can recoup all the costs of the dining room in about a year and a half.
The mark-up for meals in the dining room is usually from 150 to 300%. This is not a very high figure, because the emphasis is on the passability of the seat and its turnover. But still, think over the plan of the dining room menu well - after all, first of all, they will come to you for a delicious meal. And if visitors like it, they will definitely tell their friends about the quality dining room.
If we talk about bare numbers, then the average check for visiting a canteen will be somewhere around 250-300 rubles. Passability, with the established capacity and location, 200 people per day. With an average check of 250 rubles, we get a revenue of 50,000 per day or 1.5 million per month. Of these, about 500,000 rubles will go to food, 260,000 to the wage fund, and about 300,000 more to pay rent, utilities, and taxes. Net income can be up to 500,000 rubles, but this is with good traffic in the canteen.
Weddings, corporate parties, catering can give another 500 thousand. In this case, it is quite realistic to get a net profit of 500,000 - 600,000 rubles a month.
If you didn’t manage to recoup your business in a year, start thinking more about:
- poor quality management;
- Wrong concept;
- Honesty of the staff;
- Poor quality of food served
The wrong location of the dining room.
A food service business can be very lucrative, especially when it comes to dining. If you think through all the details, correctly assess the demand and open a canteen with delicious meals in a place with good traffic, this business will bring good income.
Read more food service business ideas:office lunch delivery, discoveries pizza delivery services and healthy food cafe.
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