French restaurant business plan. Stages of opening a restaurant business. Profit and payback

• Capital investments: 4,400,000 rubles,
• Average monthly revenue: 1,670,000 rubles,
• Net profit: 287,000 rubles,
• Payback: 24 months.

 

Target: calculation of the feasibility of investing in opening a restaurant in a shopping and entertainment center.

Brief description of the project

The restaurant will offer its visitors a wide range of European dishes. The establishment will have a bar that offers a wide selection of drinks, alcoholic and non-alcoholic cocktails.

• The total area of ​​the institution: 385 sq. m
• Production area: 180 sq. m.
• Area of ​​​​premises for visitors: 205 sq. m
• Staff: 14 people per shift
• Number of seats: 60

Initiator of the project

The executor of this business plan for the restaurant is IP Smirnov A.G., who has been an entrepreneur since 2009, the main activity is catering services (owns 2 catering points on a leasehold basis).

Project rationale

In the city "N"(population 230 thousand people) on April 15, 2013, it is planned to open a five-story shopping and entertainment center "Babylon-5", with a total area of ​​12,000 sq.m.

In addition to shops and boutiques, the Vavilon shopping and entertainment center will include:

• 3D cinema (3 halls),
• fast food area,
• children's play area.

There are no similar trading establishments in the city "N", in this regard, it is predicted that a significant number of buyers will visit the mall every day (especially on weekends and holidays).

In this regard, the project initiator believes that the launch of a restaurant in the food court area is a promising investment.

Product range

• Salads and cold appetizers
• Second hot dishes and hot appetizers
• Desserts, ice cream
• Alcoholic and non-alcoholic drinks

The restaurant is located on the fifth floor of the shopping center (food court area). The warehouse is located on the ground floor of the mall. Food and drinks will be delivered to the kitchen using a freight elevator.
Production facilities include:

• harvesting areas (meat and fish and vegetable shops)
• pre-cooking sections (cold and hot)
• area for washing kitchen and tableware.
• administrative premises

Production sites (workshops) are located according to the sequence of stages of cooking, which completely excludes:

• crossing the flow of raw materials and ready meals,
• dirty and clean dishes,
• pathways for workers and visitors.

Restaurant opening hours: 12:00-24:00

Scheme of the movement of commodity-money flows

cash flows

Commodity flows

Food Suppliers
(flour, meat, fish, fruits, vegetables, etc.)

IP Smirnov A.G.
Restaurant services
STS, income - expenses, 15%

Restaurant visitors
form of payment: cash and bank terminal.

Suppliers of alcoholic and non-alcoholic drinks and juices.

LLC "Vostok"
Founder: Smirnov A.G. (100%)
Sales of alcoholic and non-alcoholic drinks and cocktails
STS, income - expenses, 15%

bar patrons
form of payment: cash and bank terminal

Organizational form and taxation system

Staff

The total staff of the company is 23 people, the mode of work is in shifts, two after two, 11 people work in a shift.

Wage system: fixed and premium part. All employees will be formally arranged. From the payroll (from the fixed part) social contributions will be paid.

Project Implementation Plan

Restaurant opening schedule

Stage name	Jan.13	Feb.13	Mar.13	apr.13
Registration of activities in the IFTS (IP + LLC)
Conclusion of a lease agreement
Ordering a design project, technical project of an institution
Payment for equipment, utensils, inventory, furniture (50% advance payment)
Licensing for the sale of alcoholic beverages
Repair and preparation of the restaurant premises (lighting, ordering signs, decoration)
Recruitment
Final payment for equipment, utensils, inventory, furniture
Installation and installation of equipment
Training
Conclusion of contracts with suppliers for the removal of solid waste
Furniture arrangement and trial run
Notification of Rospotrebnadzor on the beginning of activities
Start of activity

Control over each stage of the opening of the restaurant will be carried out by the owner of the business. The manager is planned to be hired in February, his tasks will include operational control of work. It is planned that it will take 3 months to open the institution.

The total cost estimate for the implementation of the project

This restaurant business plan with calculations contains the estimate below, which should be taken only as an example for compilation, the actual figures will depend on your individual situation.

Item of expenses	Amount of expenses, rub.
Registration of activities in the Federal Tax Service, contribution of the authorized capital for an LLC, obtaining an alcohol license, opening a current account
Order design and technical project of the restaurant
Repair and decoration, bringing the premises in accordance with the requirements of RosPotrebNadzor, lighting, sign
Purchase of equipment (kitchen equipment, cash register equipment, distribution line, salad bar, order terminal)
Purchase of dishes and household equipment
Purchase of furniture (tables, chairs, hangers, etc.)
Development of TI and TU for dishes
Purchase of food and drinks
other expenses
Working capital (financing activities before reaching payback)
Total	4 400 000

The total investment in the opening of the restaurant is 4.4 million rubles. This amount includes all necessary costs, including the costs of financing activities to reach self-sufficiency. All investments are made at the expense of the personal savings of the project initiator.

Planned financial performance indicators for 2013 and 2014

Planned income and expenditure budget (BDR) for 2013, in thousand rubles.

	1 sq. 13 year	2 sq. 13 year	3 sq. 13 year	4 sq. 13 year
Revenue (meals + drinks
Production cost
Realization in purchase prices (food costs)
Gross profit
General expenses
The salary
Social Deductions
Communal payments
other expenses
Profit before tax
Taxes (USN)
Dividends
Net profit

Planned income and expenditure budget (BDR) for 2014, in thousand rubles.

	Q1 14	Q2 14	Q3 14	Q4 14
Revenue (meals + drinks
Production cost
Sale of clothing at purchase prices
Gross profit
General expenses
The salary
Social Deductions
Communal payments
Administrative expenses (communications, internet, cash and settlement services)
other expenses
Profit before tax
Taxes (USN)
Dividends
Net profit

BDR reflects the actual result of the activity. All calculations are made in a conservative way: the amount of revenue is predicted based on the minimum values, the expenditure side, on the contrary, is the maximum.

Expenditure part

Restaurant expenses consist of the following cost groups:

• General expenses

Cost of sold dishes

The average markup for ready meals is 200-300%, for drinks about 70%, coffee, tea 500-700%, desserts and ice cream from 300%.

In BDR, a weighted average of 260% was taken for calculations.

General expenses

• Staff salary (salary + bonus part)
• Social contributions from the payroll (only from the salary part)
• Rent
• Communal payments
• Advertising
• Administrative expenses
• other expenses

The structure of total expenses is visualized in the following graph:

The distribution of funds from buyers is clearly shown in the following chart:

For 1 ruble of funds received from the buyer, 37 kopecks are sent to purchase products, 49 kopecks to pay general expenses, 3 kopecks to pay taxes and dividends, 11 kopecks are the net profit of the restaurateur.

Cash Flow of the project for 2013 and 2014

An example of calculating the cash flow budget (BDDS) for 2013 in thousand rubles.

	Q1 13	Q2 13	Q3 13	Q4 13
Purchase of products
Investment costs
Taxes (patent)
Dividends

Cash flow budget (BDDS) for 2014, in thousand rubles

	Q1 14	Q2 14	Q3 14	Q4 14
Cash at the beginning of the period
Cash flow from operating activities
Purchase of products
Operating expenses
Investment costs
Taxes (patent)
Dividends
Balance of financial activity
Cash at the end of the period

BDDS shows the financial flow of clients' activities (actual receipt and expenditure of funds). Due to the fact that the buyer pays for the goods after the fact, the receipt of funds coincides with the BDR. The expenditure part was predicted similarly to the BDR.

ROI Calculation

• Project start: January 2013
• Start of operation: April 2013
• Reaching operational break-even: May 2013
• Payback date: December 2014
• Payback period of the project: 24 months.
• Return on investment: 50%.

Addition

If you need a more detailed business plan, check out BiPlan Consulting's offer. Paid and free versions are available, the paid one contains all the necessary calculations for obtaining a loan and a subsidy. .

Today, there are quite a few promising ideas for starting your own business. Each of them has its own nuances and features.

One of the most profitable businesses in modern conditions is the restaurant business. Almost every person whose profession is somehow connected with cooking dreams of opening such an institution. However, sometimes it is very difficult to realize your dream. The restaurant requires serious investments.

Project Summary

A business plan should traditionally include the main provisions, without which the idea simply cannot be implemented. These provisions include an assessment of the market in a given service sector, financial and marketing plans, personnel, equipment and a project implementation plan.

The payback period for rented premises will be about three years.

You can learn interesting information about the opening of this type of activity from the following video:

Market and competitor analysis

Before opening this business, you need to carefully study the supply and demand for this type of service in the area where you want to engage in such activities. The most important thing is to navigate in the chosen niche and have specific information about competitors.

First you need to make a list of all competitors that can somehow affect the success of the business you are opening. After that, you need to proceed to the main part of the analysis. To do this, collect as much information as possible about what assortment is presented in each institution, find out their pricing policy, the number of visitors, the level of service and advertising activity.

This information often makes it possible to most accurately assess the state of the market of the selected area at the moment, as well as to predict the future prospects of a particular restaurant.

After you collect all the above information, it will be possible to clearly assess the current situation and understand how profitable this business will be in a particular area.

Financial plan

The financial section will directly depend on how wide you plan to swing. In most cases, opening a good restaurant in the first year will require about five to eight million rubles.

This amount includes many items:

• Premises for rent. At this stage, it is very important to choose exactly the room that is most suitable for the implementation of your goals. Therefore, you should not rush to resolve this issue, but you should carefully study the available options and weigh all the pros and cons so that you do not regret your choice in the future. Typically, the rent of the premises corresponding to the opening of a restaurant is about 250 thousand rubles. However, you can find an option with a much lower cost.
• Personnel pay. These costs are the most significant, since a fairly large number of employees are required for the functioning of the institution. On average, at least 3 million rubles are spent on wages for workers per year. The sheet can be reduced if you save on the number of staff, which seems quite possible.
• Premises renovation. This stage requires a careful approach, since design and decoration will directly affect the number of visitors and, accordingly, the profit of the restaurant. Therefore, at this stage it is not recommended to save too much, so that in the future there is no need to finish the room. On average, about three hundred thousand rubles are spent on repairs and decoration.
• Marketing. Advertising should also be treated carefully, because the success of your project will depend on it. It is best to use all available options. These include: signs near the place where the institution is located, banners and leaflets, advertising on television and on billboards, posting informational announcements in entrances, elevators, and so on. Marketing costs average about 50 thousand rubles.
• Equipment. Modern standards do not allow restaurants to use old technology for preparing and storing food. Therefore, you will need to buy new high-quality equipment for the kitchen in order to avoid problems with sanitation services. The cost of purchasing a complete set of equipment will be approximately 200 thousand rubles.
• Furniture. To equip the hall, you will need to purchase several pieces of furniture. Usually, the owners equip the hall with fairly cheap but attractive furniture. The purchase price will be about 200 thousand rubles.
• Food. This cost indicator, as well as the payment of employees, requires maximum investment. To maintain efficient operations, it will be necessary to constantly purchase the necessary products, which will end quite quickly. Moreover, for this you will have to hire a special car with a driver who could carry out the delivery. Therefore, this item of expenditure will be about one million rubles.

The result was an amount slightly more than 5 million rubles. It is worth noting that in most cases this value will not exactly correspond to reality, since investments depend on many factors that can change over time.

Marketing plan

To promote your business, you need to use various marketing moves, because the success of the restaurant ultimately depends on the right advertising.

To successfully draw up a marketing section and conduct an advertising campaign in order to attract customers, you must use the following methods:

• Post ads about the services provided in well-known publications, as people read various magazines and newspapers quite a lot. A significant number of regular visitors can come from there. However, it is very important to correctly present information to the reader so that he is interested in the offer and ultimately visits your restaurant.
• Outdoor advertising. Leave signs, posters near the institution and distribute leaflets to passers-by. This type of promotion based on research results can bring on average about 20-30% of customers.
• Internet. Currently - the surest way to promote your business. Almost everyone is on the Internet, so this is a quick and sure way to announce your establishment.

Marketers say that it will be a very profitable business to conclude contracts with various firms and companies whose offices are located near the restaurant. Often, employees of such enterprises eat in one place. Therefore, it will be very profitable to lure them into your institution. This will add regular customers and, accordingly, revenue.

Staff

On the number of employees, as mentioned above, it will be possible to save significantly. The role of manager can be assumed by the business owner himself, and accounting services can be entrusted to a specialist who will not work full time. You should take responsibility for finding a chef, as he will recruit the bulk of the staff.

The following are approximate monthly salaries:

• Chef- 40 thousand rubles.
• Waiter- 20 thousand. Their number depends on the intensity of work, so four workers will be enough to start, who will work in shifts.
• cooks- 30 thousand rubles. To get started, you need to hire at least three cooks.
• Kitchen and ancillary workers- 10 thousand. For the kitchen - 2 workers, for the hall - 2 helpers.
• cleaners- 7 thousand rubles. Enough to hire one or two cleaners.
• Accountant- 10-40 thousand rubles. If you hire a full-time accountant, then the salary will be about 40 thousand. If you hire part-time, then you can limit yourself to 10-15 thousand.

Project Implementation Plan

For the legal registration of the company, you will first have to draw up a long-term lease agreement for the premises and register it. You will also need:

• Enter the establishment in the commercial register (a certificate is issued).
• Conclusion on compliance with all sanitary standards.
• Permission to carry out activities from the fire department.
• Permits for restaurant advertising, posters and signs.
• on a retail basis.

In the event that you decide to significantly re-plan the premises, you will have to obtain permission from the Department of Architecture, SES, MVK and other institutions. If the rented premises will be classified as architectural monuments, then additional difficulties will arise.

Payback period

It will take about three months to carry out all the necessary actions and procedures for opening an institution. On average, in order to start making at least some profit, it takes about one to two months.

Based on average income indicators, the payback of this type of business is about three years.

The organization of the restaurant business is considered one of the most attractive types of investment. A restaurant business plan with detailed calculations will help you effectively organize this type of activity. The dream of almost every professional chef, such a project contains many creative moments and can bring great pleasure to its owner. In addition, in the restaurant business, profitability is quite high and, with the proper organization of the process, investments quickly pay off. The Moscow restaurant market tends to grow by 3-4% annually.

Consider an example of a business plan for a mid-range restaurant with European cuisine for 50 seats. When choosing a location for a restaurant, it is necessary to take into account the characteristics of the target audience and the presence of competitors.

• Read also - ready-made example.

Project Summary

The finished business plan of the restaurant will include a calculation of the project for a casual dinning establishment with European cuisine, designed for middle-class visitors. The premises will be rented, the stake will be placed on good cuisine, quality service and reasonable prices. The payback period of the project will be 2.5-3 years.

Project marketing

Market Review

According to research companies, there are more than 3,000 restaurants in Moscow, not counting fast food restaurants, which are about the same number. Most of the capital's restaurants are located in central areas. The level of restaurants also depends on the location - more economical establishments are opened on the outskirts, in the center - elite and middle price segments. The main criterion for assessing the quality of a restaurant is the cuisine and quality of service, as well as the interior of the institution. The volume of the restaurant services market in Moscow is more than 120 billion rubles a year and there are trends of annual growth of 3-4%.

Basic concept

The data for the calculation of all parameters - premises, equipment, personnel, etc. is determined by the concept of the restaurant. According to the state standards of the Russian Federation, restaurants are divided into three classes: luxury, high class and first class. Restaurateurs use a slightly different classification: elite or premium restaurants (fine-dinning), quick service establishments (QSR), fast casual restaurants with a free-flow format, democratic casual dinning establishments. There is also a thematic division of focus: home, sports, automotive, hunting, etc. In our project, we will consider the project of a casual dinning restaurant designed for middle-class visitors. The emphasis will be placed on European cuisine, the interior will be designed in a strict aristocratic style.

Read also:

Coffee machines – start small. Ready-made business plan for young entrepreneurs

Target group

Understanding the general concept and determining the location of the restaurant will allow us to determine the main target audience. Our restaurant will be located in a densely populated residential area, far enough from the center. Visitor portrait: income level - average and above average, conservative, loves good food and quality service, prefers classical music and restrained interior.

Service list

The opening hours of a restaurant establishment can be different, depending on the needs of regular customers - around the clock or, for example, from 12.00 to 2.00 or 3.00. The list of services, in addition to the main ones, will also include the organization of banquets, receptions and celebrations, and catering.

room

The business plan for creating a restaurant includes a detailed description of the premises. It can be built "from scratch" or rented for a long time. It all depends on the chosen concept and budget. When building a separate premises, the owner will face a whole list of permits, in addition, such a project is much more expensive and it takes more time to launch it.

This business plan will consider a long-term lease of premises on the ground floor with a total area of ​​350 m2. Since, according to the norms of the legislation of the Russian Federation, at least 5 m2 must be planned for 1 visitor, the restaurant hall will be 250 m2 (we have 50 seats), the rest of the area will be organized as a kitchen and utility rooms. Capital repairs will be carried out, taking into account the necessary ventilation and air conditioning systems, as well as the general concept of interior design and the external facade of the restaurant.

Documentation

It is necessary to conclude a long-term lease agreement for the premises, and register it with the Moscow Registration Committee. Next, you need to obtain the following documents:

• certificate of entry of the company in the Commercial Register;
• license for the retail sale of alcoholic products;
• sanitary and epidemiological conclusion on compliance with all sanitary rules of the declared services and on the coordination of plans for organizing and conducting kitchen control;
• permits for outdoor signage;
• permits from the fire department;
• contracts for disinfestation, garbage disposal, disinfection, deratization.

Read also:

Hostel Business Plan: All the Information to Start Your Own Hospitality Business

When redevelopment of the premises, additional approvals will be required from the Department of Architecture, UGPS, SES, Mosgorexpertiza, DEZ, MVK, etc. Redevelopment of premises in a residential building will require approvals from MNIITEP and the Housing Inspection. If the building belongs to the monuments of architecture, additional difficulties may arise.

Equipment

The purchase of kitchen equipment - stoves, frying surfaces, grills, etc. is necessary regardless of what kind of cuisine the restaurant will offer. You also need auxiliary equipment - tables, sinks, refrigerators, etc.

Staff

For a restaurant with good cuisine and not the lowest prices, it is very important to hire professional staff - both for the kitchen and for customer service. Our restaurant will require the following staff:

• manager;
• bartender;
• waiters;
• a chef who knows European cuisine;
• cooks;
• cleaning woman.

Advertising and promotion

Opening a restaurant requires a significant initial investment in its promotion. Promotional events are characterized by local action, as the main visitors of the restaurant will be local residents. For the "promotion" of a restaurant establishment, you can offer the following events:

• outdoor advertising - a stylized illuminated sign above the entrance, stationary advertising structures of the "citylight" type at two or three points in the immediate vicinity of the restaurant - at the nearest intersections, alleys or other well-visible places;
• flyers (with a list of main dishes, contact numbers, location map, opening hours and other additional information) that will be distributed by promoters at busy intersections, near shops and at bus stops;
• development of corporate website on the Internet and its promotion.

Financial plan

Let's calculate the main financial indicators.

Primary costs:

• registration of all permits - 300,000 rubles;
• repair of the premises, installation of air conditioning and ventilation systems - 1,200,000 rubles;
• purchase of equipment - 1,500,000 rubles;
• purchase of furniture and interior items - 1,000,000 rubles;

The total initial investment will be 4,000,000 rubles.

In this article I will tell you how to write restaurant business plan. However, most of the positions of the restaurant business plan are common to all catering establishments. Thus, after carefully studying this article, you will be able to draw up a business plan for a cafe, a business plan for a dining room, a business plan for a cafeteria, a business plan for a bar, a business plan for a children's cafe, etc. on one's own!

How to write a business plan for a restaurant, cafe, bar

The opening of any restaurant, cafe, bar (yes, any catering establishment, by the way) begins with understanding the idea and careful planning. The owner of the restaurant must decide on what kind of target audience the restaurant will be oriented to, where it is better to locate the establishment, what will be the attendance and the size of the average bill. Thus, even at the idea stage, the entrepreneur draws up a preliminary restaurant business plan.

The restaurant business as a whole is characterized by fairly high competition. And yet, despite the saturation of the market, there is always and always will be a demand for catering services. Especially in establishments with more affordable prices, which include inexpensive fast food restaurants and cafes.

If we divide the market of inexpensive cafes into segments, then in each of them the picture of saturation changes somewhat. According to statistics, Internet cafes, cafeterias, literary, children's and vegetarian (a tribute to the fashion for a healthy lifestyle) cafes are considered the most promising. There are not very many such niche cafes yet, and opening them gives you a chance to get your audience quickly enough. However, a lot depends on the particular city or even the district in which it is planned to organize such an institution. In general, what needs to be done before, choosing a place or a concept for a cafe is a moot point. When you have a great idea, it can be difficult to find the right space, and vice versa.

Perhaps it makes sense for a novice entrepreneur to turn to the services of consulting companies. There you will be able to offer several options for buying or renting a room or (if necessary) a land plot. If you want to purchase a ready-made business, then such an opportunity can be provided. Specialists of the consulting firm will conduct a marketing research of the market according to your order, analyze the prospects of the chosen business idea or find a more profitable one, in accordance with your financial capabilities.

You can also order a business plan for your future cafe there. If it is necessary to attract additional funding, the development of a cafe business plan is carried out in two copies, which are somewhat different from each other. One copy of the business plan is for the customer, and the second is for investors and credit institutions. The future cafe owner receives a document containing information on the main stages of organizing a business, described in detail, as well as on long-term and short-term planning for the future development of the enterprise. Investors, in the first place, are interested in the efficiency of investments, guarantees of repayment of the loan on time with interest due and profitability of investments.

In principle, drawing up a business plan for a cafe for your own use is within the power of the future business owner himself. You can find and download a ready-made business plan for a restaurant, regular cafe, children's cafe, Internet cafe or any other similar catering business on the Internet, including on our website. Only then it will need to be adjusted to suit your specific conditions. You can do it yourself or by resorting to the services of specialists.

How to write a business plan for a restaurant or cafe. Template and recommendations.

The main thing is to take into account the main key points and subtleties that are mandatory for a business plan. A competent business plan should contain a detailed description of both the project itself and its financial component.

For example, let's take small cafe business plan. These are the things you should include in your business plan.

Project description
Opening of a small democratic cafe for 40 seats.

Target
Providing quality catering services to middle-income patrons.

Demand
The main flow of visitors during the lunch break and after work, in the evening. Servicing both individual visitors and the provision of services for organizing small banquets and festive events.

Marketing and sales
Beautifully designed signboard and showcases, original design. Advertising on the Internet, on radio, television and in the press. Informing employees of nearby enterprises about the work of the institution, conducting promotional campaigns. Conclusion of long-term contracts with heads of organizations for corporate services to employees.

Documenting
Obtaining the necessary permits and licenses for work in the inspection authorities.

Production part
Location. The area of ​​location of several enterprises, characterized by good traffic. The area of ​​the premises is about 200 sq.m.

The number of employees is 12 people (cooks - 2, waiters - 4, bartenders - 2, administrators - 2, accountant - 1, auxiliary workers - 2, cleaner - 1).

Equipment: tables and chairs for the hall and utility rooms, bar counters, showcases, refrigeration units, stoves, ovens and other equipment for cooking, dishwasher, dishes, music center, TV.

The menu should include: salads, appetizers, first courses, hot meat dishes, side dishes, soft and alcoholic drinks, desserts.

Suppliers. Organizations involved in the sale of food products. They must offer a quality product at an affordable price and deliver it to customers on their own.

Financial part
Preliminary costs depend on the type of property ownership, the cost of repairs and the quality of the equipment. It is also necessary to take into account: the payroll, the purchase of products, advertising. Registration of all permits will also cost a certain amount, which should not be forgotten. The profitability of a business is directly characterized by attendance and check size. The payback period of investments is 1.5-2 years. For accurate financial calculations, it is better to contact specialists.

Business development prospects
The opening of a summer cafe, the installation of a canopy near the establishment in the warm season and the placement of tables under it. To do this, you need to draw up a package of documents for the opening of a summer cafe.

Be sure to analyze the level of competition: how many similar cafes are nearby, what are their strengths and weaknesses, what needs to be done to get their customers to come to your cafe, and how to keep your own visitors.

Summing up, I want to say what to actually compose cafe business plan, like any other enterprise in the service sector, is not so difficult, especially using ready-made templates and developments. Well, do not forget that you can always turn to specialists!

Approximate data:

• Initial costs - about 5,000,000 rubles.
• Payback - 2.5 - 3 years.
• 50 seats, area - 180 m².

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 restaurant business plan with detailed calculations.

The relevance of investment in the project

We have already touched on part of this issue in an article about. Perhaps, even those who do not go to restaurants at all and do not live in hotels have heard about the difficult situation in the Russian hospitality market. First, the smoking ban hit the industry, and then the general economic situation in the country became, to put it mildly, not ideal.

So is it worth investing in a restaurant now and will such investments become obviously unprofitable? Let's turn to the numbers.

According to RBC, the number of visitors to food establishments in 2010-14 amounted to 107.5 million people. The value of the market for this period increased by 74.1% and reached an impressive figure of 727.8 billion rubles.

Serious numbers. However, start-up entrepreneurs may have objections - the indicators are taken for “well-fed”, pre-crisis years, the dynamics of the following years may be negative.

According to the same source, in 2015-19, the annual increase in market volume will be 11.6%. And by 2019 it will reach 1261 billion rubles.

Growth is expected due to several factors:

• Reducing the cost of renting commercial real estate (as a result of reduced demand)
• Adaptation of customers and the market to new prices and the ban on smoking
• Insufficient market saturation (the number of restaurants per thousand population, even in Moscow, is 4 times lower than Western European standards)
• "Survival" of effective players

The last point deserves special attention. You can make money in the restaurant market in almost any economic situation. The conditions are the same as in other areas of business - competent planning, knowledge of the market and regular monitoring.

The main milestones and features of opening a viable restaurant are outlined in this article by the company's specialists. "MAPLE".

Where to begin? Format selection

"Restaurant" is a rather capacious concept. The essence of business is one - to feed people for money, forgive me for such a simplification. But there are many ways, types, directions of restaurant business! And it is on the chosen format that the size of investments, the payback period, and the amount of labor expended depend.

Let's dwell on the "basic" formats of catering establishments that have prospects in the Russian market.

fine dining

Premium class with all its attributes. According to GOST, such establishments are classified as "luxury". Fine Dining restaurants offer an expensive (in every sense) interior, exclusive cuisine and serving, elite drinks. The average check is appropriate - before the crisis, to dine without alcohol in such a restaurant cost from 2000 rubles. Note that we are not talking about piece "stars" like "Turandot" or "Pushkin", but about good, well-made, but massive restaurants.

At first glance, where do customers get the money for such luxury? But statistics show that the premium class of restaurants is still doing well. Only those visitors who visited expensive establishments for the sake of "dust in the eye" left. The backbone, for whom visiting Fine Dining is a way of life, did not feel the trends of the crisis and did not change his habits.

Casual Dining

A concept that combines premium service and cuisine with accessibility for a mass segment of customers. For a reasonable price, the guest receives a well-designed, well-composed menu (most often, multi-product), professional service.

Implementation and bringing a restaurant of this format to the plus is not an easy task.

Opening a high-class establishment with an average check of 500-1500 rubles is risky, but promising. Casual Dining was booming in Russia before the crisis, but now it is a format with no room for error. A lot of poorly thought-out establishments have closed. But those who have managed to optimize procurement, processes and work with clients are collecting the cream. The middle class (which, judging by the polls, has not yet felt the crisis) wants to receive a certain level of comfort for reasonable money. So there will be demand for Casual Dining.

Fast Casual

As they like to write in numerous reviews, this is a “transitional” format between Casual Dining and Fast F. Restaurants of this type tried to take the best from their “parents”:

• Waiter service, high-quality interior and an extended menu from the segment of democratic restaurants
• The maximum speed of service and low prices from the fast food segment.

There is another reason for the appearance of Fast Casual - the "bullying" that the media and adherents of a healthy lifestyle staged for fast food. Yes, it worked - public opinion does not perceive fast food chains in the best light. And even major fast food players are gradually moving into Fast Casual. Ethnic trends are popular in this segment - Japanese, Mediterranean, East Slavic cuisines.

You can open Fast Casual in a small area and with the use of a kitchen factory. This approach will reduce the initial investment and payback period. If there is no desire (or opportunity) to work on the concept yourself, choose one of the . Fortunately, there are enough of them on the market.

fast food

Doesn't seem to need an introduction . Fast food companies, which originally appeared overseas, have long staked out their part of the market in Russia. Having gone from an exotic novelty to an everyday reality, fast food has become an attractive investment. Especially now, when the habit of eating out is formed, and the incomes of the population are falling.

Establishments of "superior" formats are leaving for Fast food - here the costs are lower and there are more customers. Fast food can include not only single-product projects offering burgers, chicken or noodles, but also canteens, which were opened in many in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work at a food court, and concept flexibility. In fairness, we note that they began to consider fast food a restaurant with the filing of marketers by a well-known American corporation.

The description of promising formats can be completed with the thought of Anton Tabakov, an actor and a recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is false reference points. The spirit of the establishments of the times of Gilyarovsky, which were the standard of the national catering culture, was lost. In its place came "dust in the eye", the restaurant became not a place where people eat, but a way to show off their well-being.

Now restaurant culture is recovering. And entrepreneurs who make an institution "for food" have the right to count on success.

Concept

This concept means a kind of "road map" of an entrepreneur launching a project in the HoReCa area (Hotel, Restaurant, Cafe). The concept is, if not a step-by-step instruction, then certainly a set of guidelines that will help the restaurateur meet the deadlines and launch the establishment without any problems.

It is necessary to create terms of reference for each aspect of the restaurant operation:

Positioning - the choice of one of the formats of the catering establishment:

• Idea and theme - what exactly do you offer guests (pan-Asian restaurant, futuristic project, pancake)
• Maintenance method
• Unique selling proposition (the difference between the project and analogues)
• Definition of the target audience

Technological solutions:

• Requirements for premises and location
• Requirements for communication systems (electricity, plumbing, ventilation)
• Zoning of the dining room and kitchen

Assortment policy:

• Main menu
• Wine and bar cards
• Seasonal menu

Design:

• Design project of the interior, facade and surrounding area (if necessary)
• Corporate identity (brand book)
• Furniture equipment

Price policy:

• Work with providers
• Basic, seasonal and promotional pricing

Marketing policy:

• Programs for bringing the project to the market and subsequent promotion
• PR events
• Loyalty programs
• Targeted events for different groups of visitors

Work on the concept begins after analyzing the market, demand and competitors. The data obtained will allow in theory to test the concept for viability and evaluate development prospects.

A clearly structured action plan allows you to not only track the stages of work. Thanks to the concept, it is possible to coordinate the work of all employed specialists and reduce costs.

Business plan

If drawing up a restaurant concept gives an entrepreneur an understanding of what exactly to do, then a business plan answers the questions of how much it will cost and when it will pay off. It is clear that it is impossible to achieve absolute accuracy - the state of the market changes, expenses appear (or disappear). But one hundred percent "hit" is not required, the task of a business plan is to present a detailed financial picture of the project.

This document can be drawn up for yourself, for investors and partners, or for credit institutions. From this, incrementally, depends on the detail and completeness of the document.

Here we will give the average figures focused on Moscow. It is clear that for each region and even for each project, the calculations are individual. To get numbers for your conditions, it is enough to replace our values ​​​​with actual information.

The main blocks of a business plan

1. Project financing

Capital may consist of own, borrowed and mixed funds. Budget shares are indicated as a percentage.

1. Lending terms

The item is filled in if you take a loan from a bank or other credit organizations.

1. Accommodation costs

It indicates the status of the premises (rent, ownership, other options), the cost of creating engineering and technological projects, repairs.

For a restaurant with 50 seats covering an area of ​​180 m², the budget would look like this:

Premises for rent

The nearest suburbs - 20,000 rubles per m² per year. The amount is 3,600,000 rubles per year.

The area of ​​the third transport ring - 50,000 rubles per m² per year. Amount - 9,000,000 per year.

Center of Moscow - 100,000 rubles per m² per year. Amount - 18,000,000 per year.

Engineering design

Architectural project necessary for construction work or reconstruction. The document includes:

• Explanatory note
• floor plans
• cuts
• Installation of partitions, windows and doors
• Fastening of equipment and pipelines
• Insulation of enclosing structures
• Room finishing list
• Consumption of materials

The cost is 300 rubles per m² of area. The amount is 54,000 rubles.

Ventilation and air conditioning design is important not only for creating comfortable climatic conditions (although this is important). During the processing of products, a large amount of odors, sometimes fumes, smoke and other contaminants, are released into the air. Powerful air conditioning systems are a matter of personnel safety. And, of course, no extraneous odors should enter the dining room.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note indicating the calculated parameters for the air in the Premises
• Plan of the general ventilation system with indication of the calculated air parameters on the ventilation grilles
• Axonometric diagram of the general ventilation system
• Plan and axonometric diagram of technological ventilation (if provided)
• Plan of the air conditioning system showing the locations of the refrigeration and drainage pipelines, as well as the piping unit for air conditioners

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

Design of water supply and sewerage necessary for two purposes. The first is the compliance of water with hygiene standards established in the region. The second is to ensure the uninterrupted operation of plumbing and sewerage in the kitchen. It is obvious that a restaurant consumes much more water than an administrative, and even more so domestic building (you can calculate according to SNiP 2.04.01-85 *). Communications must withstand the load.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note indicating the design parameters for water consumption
• List of drawings and reference documents
• Plan of the Premises with the arrangement of technological equipment and places for supplying water and sewerage
• Axonometric diagram of cold water and hot water pipelines
• Axonometric diagram of the industrial sewerage pipeline
• Scheme of the metering unit for the consumption of cold water and hot water
• Specification of equipment and materials

The cost is 140 rubles per m² of area. The amount is 25,200 rubles.

Power supply design. Modern food establishments use a large number of equipment that runs on electricity. Moreover, both from 220 V and from 380 V. A reliable wiring project that can work with high loads should be created only by professionals.

The document includes:

• Admission of the SRO to work on the preparation of project documentation
• Explanatory note
• List of drawings and reference documents
• Single-line electrical diagram of the input distribution board indicating the group number and brand of the input cable (according to the electrical design of the Base Building)
• Shield wiring diagram
• Lighting network plans (indicating group numbers, brand and cable section)
• Power and socket network plan (indicating group numbers, brand and cable section)
• Schematic diagram of electrical control (in the case of automatic control circuits)
• Plan for laying cable communications indicating the installation locations of junction boxes
• Specification of equipment and materials

The cost is 180 rubles per m² of area. The amount is 32,400 rubles.

Total Engineering Design Cost- 147,600 rubles.

Technological design

This is the creation of an optimal scheme for arranging equipment in a room and the development of plans for linking equipment to communication networks.

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

When ordering a set of equipment in the company "MAPLE" you get technological design for free.

Design

If cafes or themed pubs can sometimes create a visual design on their own, then restaurant projects should turn to the services of professionals.

Turnkey design is:

• Development of a design solution within the framework of the concept
• Creating a 3D visualization of the project
• Selection of materials and furniture equipment, arrangement
• Facade design
• Author's supervision of the implementation

An important aspect is that even if you completely rely on the professionalism of the hired designers, it is worthwhile to carry out regular approvals and participate in the process to a reasonable extent.

A "complete set" of design will cost 1200 rubles per m². The amount is 216,000 rubles.

If funds allow, it is worth ordering a brand book - then all advertising materials will be made in a single concept.

Room decoration

Actually, the embodiment of the design project. Prices are for the work of qualified builders. Finishing the middle level (more difficult than cosmetic, but still not VIP) will cost 7,000 rubles, excluding materials.

The amount is 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate branch in the hospitality industry, a kind of "state within a state". Full-fledged scientific departments work for leading manufacturers, creating not only more advanced equipment, but also fundamentally new ways of processing products.

When choosing equipment, you should turn to professionals, otherwise there is a risk of “missing”. Too powerful and expensive equipment will pay off for years, and cheap models will not cope with the load. In both cases, the restaurateur will suffer losses.

Below is the equipment of the restaurant for 50 seats with classic cuisine.

Thermal equipment:

• Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214 307 rubles
• Four-burner electric stove EPK-47ZhSh with an oven - 70,600 rubles
• Pizza oven GAM MD1 - 37 961 rubles
• Induction cooker UN-3,5KC-1 desktop wok - 16 971 rubles
• Frying surface (contact processing apparatus) AKO-80N - 55,500 rubles
• Rice cooker ERGO CFXB 50-70x - 3 366 rubles
• Boiler ERGO KSY-30 - 11 169 rubles

Refrigeration equipment:

• Chill cabinet POLAIR ШХ-1.4 (CM114-S) - 51,210 rubles
• Freezer cabinet POLAIR ШН-0,7 - 51 543 rubles
• Refrigerated table HICOLD GN 11/TN - 78 530 rubles
• Ice generator ICEMATIC E21 W - 57 622 rubles
• Show-window confectionery vertical with rotation HICOLD VRC 350 RI - 108 190 rubles

• Mixer KITCHEN AID 5KSM150PSEWH - 60 990 rubles
• Mixer ROBOT COUPE Mini MP 190 Combi - 37 384 rubles
• Meat grinder FAMA TS 22 (FTS 117UT) - 57,093 rubles
• Slicer "Convito" HBS-220JS - 20 043 rubles
• Vegetable cutter ROBOT COUPE CL30 Bistro - 65 121 rubles
• A set of cutting discs for ROBOT COUPE CL30 Bistro - 24,278 rubles

Bar equipment:

• Juicer QUAMAR T94 for citrus fruits - 34 634 rubles
• FUTURMAT Rimini A / 1 coffee machine - 156,653 rubles

Technological equipment:

• 2 single-section washing baths BM 1/630 - 16,788 rubles
• Two-section washing bath VM 2/630 - 17,017 rubles
• 2 production wall tables SRP 1200/600 / SRPTS E - 13,510 rubles
• 2 tables for island workers SRC 1200/600 / SRC E - 12,540 rubles
• 4 racks with solid shelves SK 1200/400 - 45,060 rubles
• 2 wall exhaust umbrellas MVO-0.8 MSV - 24,724 rubles
• 2 exhaust umbrellas ZVO 12 * 10 - 31,504 rubles
• 4 shelves wall solid PC 600/300 - 9 544 rubles
• Island table for waste collection SPS-111/900 - 8 674 rubles

Kitchen utensils and utensils - gastronorm containers, frying pans, boilers, pans, cutting boards, baking dishes, ladles, colanders, spoons, etc. The cost is 73,500 rubles.

Chef's knives - 31,176 rubles

Serving items - 114 106 rubles

Glass and porcelain dishes, cutlery - 213,960 rubles

Restaurant furniture for 50 seats (including waiter's station) - 762,725 rubles

Thus, all the equipment of the restaurant will cost 2,600,000 rubles.

Registration

Obtaining permits and registering a business is a stage that can drink more blood than all the others combined. And not because of excessive complexity, but because of not the most efficient work of various services and authorities.

For organizing a restaurant, the form (limited liability companies) will be optimal.

Firstly, the founders of a legal entity, unlike an individual entrepreneur, are liable only in the amount of the authorized capital. Business has risks, and it is worth protecting yourself from possible failure.

Second, the LLC can hire and appoint the CEO as it sees fit. This point will be important if the business starts to expand.

Of the minuses of LLC - rather complicated reporting, which is better to outsource. Or hire an accountant.

To register a legal entity, you will need:

Minutes of the meeting of the founders, which confirms the creation of the LLC

Registration certificate

Certificate of assignment of TIN

Extract from the Unified Register (, EGRIP)

Rosstat information letter on OKVED codes:

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.52 Supply of catering products. This includes the activities of catering enterprises for the production of catering products, their delivery
• If the restaurant is supposed to have billiards or karaoke, add the appropriate codes from the classifier (for example, 92.72)

Certificates of registration with the MHIF, FSS, PFR

Bank account opening agreement

Confirmation of registration of cash registers (cash registers)

staffing

Order on the appointment of the head, chief accountant, cashier-operator

Audit trail and complaint book

For premises:

• Confirmation of the right to use the premises (lease agreement or certificate of ownership)
• BTI passport with floor plans and explication
• Engineering projects (see above)
• Conclusions on projects issued by GAPU and MVK
• Evacuation plan and fire instructions
• Alarm service contract

Permissions:

• Production and technical control plan agreed with SES
• Certificate of examination for compliance with sanitary standards
• Conclusion of the Ministry of Emergency Situations on fire safety
• Conclusion of the SES on the availability of the necessary equipment and premises
• Sanitary passports of the object and vehicles
• Liquor license
• Hygienic conclusion for raw materials and ready meals from Rospotrebnadzor
• The results of the medical examination of personnel

Facilities maintenance contracts:

• Removal and disposal of solid waste and biological waste
• Contract for deratization, disinfection and disinfestation
• Contract for cleaning the ventilation system
• Laundry agreement
• Contract for the export and disposal of fluorescent lamps

And these are just general documents that do not take into account the legislation of a particular region. As practice shows, it is easier to order registration and collection of permits for specialized companies.

Taxation

Most regional restaurateurs prefer to work on UTII (single tax on imputed income). But this system of taxation does not work for Moscow. In addition, there is a limitation on the area - up to 150 m².

For the example of a business plan we have chosen, it is more suitable.

Conditions for the transition:

• Up to 100 employees
• Annual income up to 60 million rubles
• It is impossible to have branches and representative offices (this item is not important for a starting project)
• You cannot use the simplified tax system if the participation in the LLC of other organizations is more than 25%
• Submission of an application for the transition to the simplified tax system within 30 days from the date of registration

tax rate

Enterprises on the simplified tax system do not pay VAT, income and property taxes. Instead, a single quarterly tax is introduced. You can pay it according to one of two calculation schemes - from income or from the difference between income and expenses. In the first case, 6% is deducted, in the second - 15%. Regional authorities can change rates at their discretion, you can find out the exact values ​​in the region where the restaurant opens.

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are prepared, albeit “piecewise”, then finding a qualified waiter is a real problem. For the most part, the waiters are part-time youth. Those who remain in the industry, over time, move into managers and managers, again hiring newcomers. And so in a circle. Suffice it to say that in the 1990s there were 25 educational institutions in Moscow that trained professional waiters. Now there are 2.

A full-fledged and qualified staff is formed in two ways:

• You can "grow" your own specialists from scratch
• Or “buy out” the right people from competitors (however, they can later be bought out from you too)

The staff of the restaurant includes:

• Director. Estimated salary - from 70 000 rubles
• Chef. Estimated salary - from 70 000 rubles
• 2 sous chefs. Estimated salary - from 50 000 rubles
• 4 generalist chefs. Estimated salary - from 40 000 rubles
• 2 room managers. Estimated salary - from 35 000 rubles
• 6 waiters. Estimated salary - from 25 000 rubles
• 2 barmen. Estimated salary - from 30 000 rubles
• Delivery driver. Estimated salary - from 35 000 rubles
• Storekeeper. Estimated salary - from 35 000 rubles
• 2 cleaners. Estimated salary - from 20 000 rubles
• 2 dishwashers. Estimated salary - from 20 000 rubles

The higher and administrative structures work on a five-day basis. Cuisine, service and stewarding on schedule 2/2.

Total monthly salary costs: 830,000 rubles.

Markup and profitability

Restaurant costs conditionally consist of three items - rent, wages and the cost of products.

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - just due to the competent ratio of the margin to the cost of the product, the profit of the establishment is formed.

The restaurateur approaches this stage with an already developed menu. There is no universal formula for determining markup. There is a trend that the hottest markup is the smallest (100-250%), soups and coffee - the largest (500-1000%). But the cost of each dish is calculated separately.

Things to consider:

- The solvency of the target audience. As mentioned above, restaurant formats can vary dramatically. How much are your customers willing to pay for this or that dish? Market research of the area in which you work will help to establish this. The resulting parameter is called the "perceived price" - the maximum price at which guests will buy the product in the planned quantity.

- Competition. Advertising and even the high quality of dishes, alas, will not work if a restaurant around the corner offers a similar (albeit only in name) dish for a third cheaper. You have to focus on the market. This rule does not apply to exclusive offers.

- Foodcost- the percentage of the cost of a dish and its selling price. What part of the earned money did you spend even before serving the dish. Acceptable rates for a restaurant are 25-40%. It is necessary to consider not the costs of the product according to technological maps, but the actual consumption. It will include spoilage, compliments to guests, and staff food.

- Margin- that is, the profit from each dish in rubles. Do you have enough total profit?

- Turnover. The restaurant has "top" positions that are in the greatest demand. The popular love for Caesar salad, for example, has long been known. The margin for such dishes can be reduced and profits can be made through large sales.

The chef should be directly involved in pricing, since theoretical calculations have significant discrepancies with the actual process of working in the kitchen.

The average profitability of restaurants according to Forbes is 15%. With indicators of 20-25%, the project can be considered successful. 10% profitability is a risk zone.

Summary

Let's summarize. To open your own restaurant (50 seats, area - 180 m²) you will need:

at a time- for engineering and technological design, repair, design, purchase of equipment and inventory: 4,259,600 rubles.

The amount is given without taking into account the cost of registration, the latter can be found in the regulatory authorities of your region.

Regularly- 830,000 rubles per month for salaries, 9,000,000 rubles per year for renting premises in the TTK region of Moscow.

Procurement of products will be a plus, this figure entirely depends on the menu of the institution.

The average payback period for a Casual Dining restaurant is 2.5-3 years.

And last advice. Opening a restaurant on your own, relying only on information from the Internet, is extremely risky, and even more so if this is your first establishment. The help of specialists with real experience in HoReCa will be invaluable. Company experts "MAPLE" provide business support at every stage of its construction. Their participation in the project will significantly increase your chances of success.