Cafe business plan: example with calculations. Open a cafe from scratch: sample business plan with calculations

Approximate data:

Initial costs are about 5,000,000 rubles.
Payback period – 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.

Relevance of investment in the project

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

So is it worth investing in a restaurant now and won’t such investments become obviously unprofitable? Let's look at the numbers.

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

Serious numbers. However, novice 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:

Decrease in the cost of renting commercial real estate (as a result of decreased demand)
Adaptation of customers and the market to new prices and smoking bans
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, market knowledge and regular monitoring.

The main milestones and features of opening a viable restaurant are outlined in this article by company 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 the restaurant business! And it is the chosen format that determines the size of the investment, the payback period, and the amount of labor expended.

Let us dwell on the “basic” formats of food 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 expensive (in every sense) interior, exclusive cuisine and service, and elite drinks. The average bill is appropriate - before the crisis, dining without alcohol in such a restaurant cost from 2,000 rubles. Please note that we are not talking about one-off “stars” like “Turandot” or “Pushkin”, but about good, high-quality, but mass-market restaurants.

At first glance, where do clients 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 eyes” 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 their habits.

Casual Dining

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

Implementing and turning a restaurant of this format into a plus is not an easy task.

Opening a high-class establishment with an average bill of 500-1500 rubles is risky, but promising. Casual Dining was growing rapidly in Russia before the crisis, but now it is a format with no room for error. Many poorly thought-out establishments have closed. But those who managed to optimize procurement, technological processes and work with clients collect the cream. The middle class (which, judging by surveys, has also not yet felt the crisis) wants to receive a certain level of comfort for a reasonable price. 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 have tried to take the best from their “parents”:

Waiter service, high-quality interior and an expanded menu from the affordable restaurant segment
Maximum speed of service and low prices from the fast food segment.

There is another reason for the emergence of Fast Casual - the “baiting” 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 to Fast Casual. Ethnic trends are popular in this segment - Japanese, Mediterranean, East Slavic cuisines.

You can open Fast Casual in a small area and using a factory kitchen. This approach will reduce the initial investment and payback period. If you don’t want (or have the opportunity) to work on the concept yourself, choose one of them. Fortunately, there are enough of them on the market.

Fast food

I think it needs no introduction . Fast food enterprises, which originally appeared overseas, have long staked out their share of the market in Russia. Having gone from an exotic novelty to an everyday reality, fast food has become attractive for investment. Especially now, when the habit of eating outside the home has formed, and the population’s income is falling.

Establishments of “higher” formats are moving to Fast food - there are lower costs and more customers. Fast food includes not only single-product projects offering burgers, chicken or noodles, but also canteens, which opened in large numbers in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work in a food court, and flexibility of the concept. To be fair, we note that considering fast food a restaurant began with the suggestion of marketers from a well-known American corporation.

The description of promising formats can be completed with the thought of Anton Tabakov, an actor and recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is false guidelines. The spirit of the establishments of Gilyarovsky’s time, which were the standard of national catering culture, was lost. In its place came “dust in the eyes”; the restaurant became not a place to eat, but a way to show off one’s wealth.

Now the restaurant culture is being restored. And entrepreneurs who create an establishment “for food” have the right to count on success.

Concept

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

Need to create technical task for every aspect of the restaurant:

Positioning - choosing one of the formats of a food establishment:

Idea and theme - what exactly do you offer guests (Pan-Asian restaurant, futuristic project, pancake house)
Service method
Unique selling proposition (difference between the project and analogues)
Determining the target audience

Technological solutions:

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

Assortment policy:

Main menu
Wine and bar lists
Seasonal menu

Design:

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

Price policy:

Work with providers
Basic, seasonal and promotional pricing

Marketing policy:

Programs for bringing the project to 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 us to theoretically test the concept for viability and assess development prospects.

A clearly structured action plan allows you not only to track the stages of work. Thanks to the concept, you can 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, costs appear (or disappear). But a 100% “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. The detail and completeness of the document increasingly depends on this.

Here we present average figures focused on Moscow. It is clear that for each region and even for each project, calculations are individual. To get numbers for your conditions, just replace our values with current information.

Main blocks of a business plan

Project financing

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

Lending terms

The item must be completed if you take out a loan from a bank or other credit institutions.

Premises costs

The status of the premises (rent, ownership, other options), the costs of creating engineering and technological projects, and repairs are indicated here.

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

Renting premises

The nearest Moscow region - 20,000 rubles per m² per year. Amount - 3,600,000 rubles per year.

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

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

Engineering design

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

Explanatory note
Floor plans
Cuts
Installation of partitions, windows and doors
Fastening equipment and pipelines
Insulation of enclosing structures
Interior finishing list
Consumption of materials

Cost - 300 rubles per m² of area. Amount - 54,000 rubles.

Ventilation and air conditioning design is important not only for creating comfortable climatic conditions(even though this is important). During food processing, 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 foreign odors should enter the dining room.

The document includes:

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

Cost - 200 rubles per m² of area. Amount - 36,000 rubles.

Design of water supply and sewerage necessary to fulfill two purposes. The first is the compliance of water with hygienic standards established in the region. The second is to ensure uninterrupted operation of the water supply and sewage system in the kitchen. It is obvious that a restaurant consumes significantly more water than an administrative building, and even more so a domestic building (it can be calculated according to SNiP 2.04.01-85*). Communications must withstand the load.

The document includes:

Admission of SRO to work on the preparation of project documentation
Explanatory note indicating the calculated parameters for water consumption
List of drawings and reference documents
Plan of the premises with the arrangement of technological equipment and places of water supply and sewerage
Axonometric diagram of the cold water and hot water pipelines
Axonometric diagram of an industrial sewerage pipeline
Diagram of the cold water and hot water flow metering unit
Specification of equipment and materials

Cost - 140 rubles per m² of area. Amount - 25,200 rubles.

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

The document includes:

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

Cost - 180 rubles per m² of area. Amount - 32,400 rubles.

Total cost of engineering design- 147,600 rubles.

Process design

This is the creation of an optimal layout of equipment in the room and the development of plans for connecting equipment to communication networks.

Cost - 200 rubles per m² of area. Amount - 36,000 rubles.

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

Design

If cafes or theme pubs can sometimes create 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 implementation

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

A “full set” of design will cost 1,200 rubles per m². Amount - 216,000 rubles.

If funds allow, it’s worth ordering a brand book - then that’s it promotional materials will be implemented in a single concept.

Room decoration

Actually, the embodiment of a design project. Prices are for the work of qualified builders. A mid-level finish (more complex than cosmetic, but not yet VIP) will cost 7,000 rubles excluding materials.

Amount - 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate branch in the hospitality industry, a kind of “state within a state.” Leading manufacturers employ full-fledged scientific departments, 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 the mark.” Equipment that is too powerful and expensive will take years to pay for itself, and cheap models will not cope with the load. In both cases, the restaurateur will suffer losses.

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

Heating equipment:

Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214,307 rubles
Electric stove EPK-47ZhSh four-burner with oven - 70,600 rubles
Pizza oven GAM MD1 - 37,961 rubles
Induction cooker UN-3.5KC-1 tabletop 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:

Refrigeration cabinet POLAIR ШХ-1.4 (CM114-S) - 51,210 rubles
Freezer cabinet POLAIR ShN-0.7 - 51,543 rubles
Cooled table HICOLD GN 11/TN - 78,530 rubles
Ice maker ICEMATIC E21 W - 57,622 rubles
Vertical confectionery display 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
Set of cutting discs for ROBOT COUPE CL30 Bistro - 24,278 rubles

Bar equipment:

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

Technological equipment:

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

Kitchen utensils and equipment - gastronorm containers, frying pans, cauldrons, pots, cutting boards, baking dishes, ladles, colanders, spoons, etc. Cost - 73,500 rubles.

Chef's knives - 31,176 rubles

Serving items - 114,106 rubles

Glass and porcelain dishes, cutlery - 213,960 rubles

Furniture for a restaurant with 50 seats (including a waiter 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 the work of various services and authorities is not the most efficient.

For organizing a restaurant, the optimal form would be (limited liability company).

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

Second, the LLC can hire and appoint a CEO at its discretion. This point will be important if the business begins to expand.

One of the disadvantages of LLC is quite complex reporting, which is better to outsource. Or hire an accountant.

To register a legal entity you will need:

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

Registration certificate

Certificate of TIN assignment

Extract from the Unified Register (USRIP)

Information letter from Rosstat about OKVED codes:

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

Certificates of registration with the Federal Compulsory Medical Insurance Fund, Social Insurance Fund, Pension Fund of Russia

Agreement with the bank on opening an account

Confirmation of registration of cash register equipment (cash register equipment)

Staffing table

Order on the appointment of a manager, 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 the 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 presence necessary equipment and premises
Sanitary passports of the facility and vehicles
License to sell alcohol
Hygienic conclusion on raw materials and ready meals from Rospotrebnadzor
Staff medical examination results

Facility maintenance agreements:

Removal and disposal of solid waste and biological waste
Contract for deratization, disinfection and disinfestation
Contract for cleaning the ventilation system
Contract for washing workwear
Agreement for the removal and disposal of fluorescent lamps

And these are only 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 from specialized companies.

Taxation

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

For the example of a business plan we have chosen, .

Conditions for transition:

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

Tax rate

Enterprises using the simplified tax system do not pay VAT, income and property taxes. Instead, there is one tax payable quarterly. 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 is opening.

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are trained, albeit “piecemeal”, then finding a qualified waiter is a real problem. For the most part, waiters are young people who earn money. Those who remain in the industry eventually move into management and management, again hiring newcomers. And so on in a circle. Suffice it to say that in the 90s in Moscow there were 25 educational institutions that trained professional waiters. Now there are 2 of them.

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

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

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 general cooks. Estimated salary - from 40,000 rubles
2 hall managers. Estimated salary - from 35,000 rubles
6 waiters. Estimated salary - from 25,000 rubles
2 bartenders. 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

Senior and administrative staff work five days a week. Kitchen, service and stewarding on schedule 2/2.

Are common monthly costs for wages: 830,000 rubles.

Markup and profitability

Restaurant costs conventionally consist of three items - rent, wages and food costs.

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - it is precisely due to the correct ratio of the markup to the cost of the product that the profit of the establishment is formed.

The restaurateur approaches this stage with an already developed menu. There is no universal formula for determining the markup. There is a tendency that the mark-up on hot items is the smallest (100-250%), while on soups and coffee the mark-up is the highest (500-1000%). But the cost of each dish is calculated separately.

Things to consider:

- 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? Marketing research of the area in which you work will help you establish this. The resulting parameter is called “perceived price” - the maximum price at which guests will buy the product in the planned quantity.

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

- Foodcost- percentage ratio between the cost of a dish and its selling price. How much of the money you earned did you spend before the dish was served? Acceptable indicators for a restaurant are 25-40%. It is necessary to calculate not the costs of the product according to the technological maps, but the actual consumption. It will include spoilage, compliments to guests, and staff meals.

- Margin- that is, the profit from each dish in rubles. Is your total profit enough?

- Turnover. The restaurant has “top” positions that are in greatest demand. The nation's love for Caesar salad, for example, has long been known. The margin on 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:

One 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 salary, 9,000,000 rubles per year for renting premises in the Moscow Third Transport Ring area.

A plus will be the purchase of products; this figure entirely depends on the menu of the establishment.

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

And one last piece of 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.

How to open your own restaurant from scratch: necessary documents+ selection of necessary equipment + basic methods for promotion + detailed financial calculations.

Capital investments: from 3,800,080 rubles + 655,000 rubles monthly.
Payback period for a restaurant from scratch: 2-3 years.

Usually to the question how to open your own restaurant, come those who are seriously passionate about the culinary arts.

Love for your business is 50% of business success.

The rest depends on the hard work, determination, and dedication of the entrepreneur.

The restaurant business is a tough challenge for beginners.

Competition in it is extremely high.

Moreover, the rivals, as a rule, are “sharks” who have been in business for ten years.

However, even novice entrepreneurs have a chance to succeed.

But to do this, you must understand what needs to be done and in what order.

The article contains basic information that will help you outline a plan for making your dreams come true.

Basic documents for opening your restaurant from scratch

Having decided to open an establishment from scratch, you are stepping on a thorny path.

First of all, this is due to the amount of documentation.

The list of required papers contains dozens of items; moreover, it may vary depending on the place where you decide to open an establishment from scratch.

You will have to pay a considerable amount for mediation.

But possible losses from an incorrectly formed package of documents or fines from inspection authorities can be much greater.

Prepare for the fact that this stage will take six months to a year or even more!

We will look at the basic papers that are needed for the legal operation of a restaurant:

Marketing plan for opening a restaurant

If we consider the industry in general, the area is constantly evolving.

And this trend will continue in the future.

It is worth adding that, according to experts, in 2017-2020 there will be a particularly “fertile” time for those wishing to open an establishment from scratch.

There is already a tendency towards democratization of prices.

Customers are tired of paying crazy prices for tiny restaurant portions.

At the same time, interest in new experiments, tastes, and combinations increases.

Customers come to such establishments to eat, no matter how banal it may sound.

Based on these forecasts, it is possible to draw up a list of competitive advantages for the future restaurant, which allows the establishment to meet the needs of the public at the present time.

Competitive advantages

Parameter	Description
Service	Middle-class restaurants cannot simultaneously pay due attention to the quality of service and set affordable prices for services. Therefore, decent service in a restaurant is already a competitive advantage. The staff must be knowledgeable and polite, and the administration must clearly and quickly respond to problems and conflict situations.
Atmosphere	Restaurants from "party" areas are gradually returning to their original function - a place where you can eat deliciously and comfortably. Competitive advantage will have the establishment where it was created cozy atmosphere. It is worth hiring a designer to develop the desired concept.
New dishes	An interesting assortment of dishes is another secret of success. Experiments do not always mean exoticism, which for Russian people is often fraught with stomach problems. There are millions of recipes and hundreds of types in the world national cuisines. So why do 80% of establishments offer the same thing?

Restaurant promotion methods from scratch

To make a strong statement about yourself in the restaurant business, you need to think through an advertising strategy from the moment you decide to open an establishment.

For each restaurant it is individual and depends on the target audience, theme of the establishment, region of location and other factors.

Basic methods of restaurant promotion:

This is a navigator that, at the end of the journey, should lead a new client to the door to the restaurant.

Use signs, signs, drawings on the asphalt.

This option requires considerable investment, but gives good results.

It is worth opening your own website, which can interest clients with photos of room design, an original menu with affordable prices, and reviews from other visitors.

Instagram is great for restaurants because... beautiful design of dishes is an excellent option for photo content.

It’s important not to skimp on creating videos!

This technique is mainly used by hotels: they place their logo on pens, notepads, and bookmarks.

From a psychological point of view, this cunning move influences the subconscious and forces you to make a choice in favor of your restaurant at the right moment.

How to choose a location to open your restaurant?

Where and how will it be most profitable to open your own restaurant?

The main key to success is in a crowded place.

After all, profit directly depends on the number of visitors.

The most advantageous location will be near office centers, residential areas, and transport interchanges.

But at the same time, it is worth considering that affordable prices should be “at hand” with high traffic.

Of course, opening an establishment in the city center is prestigious and will immediately add “points” to your reputation.

However, few budding entrepreneurs can afford to take such an expensive step.

If you can’t afford to rent a room in the central area, don’t worry.

When an establishment is radically different from its competitors, and customers feel comfortable in it, people will come to the restaurant even in residential areas.

What does it take to open a restaurant from scratch?

1. Client area

To open good restaurant from scratch, you need to think through everything down to the details.

Absolutely everything matters: from the shape of the furniture to the color of the napkins on the tables.

All these aspects must fit together.

Agree, open a restaurant serving Georgian cuisine and decorate the interiors in Japanese style– this is a bit strange. And it disrupts the feeling of comfort and coziness.

To create an interior design project for an establishment from scratch, contact only professional designers.

They will take into account your wishes and also create a 3D sketch of the future restaurant.

2. Equipment

If you safely delegate the design of the customer area to a specialist, then you will decide the issue of kitchen equipment yourself from scratch.

However, there will still be an experienced adviser - the chef of the future establishment.

To open a restaurant from scratch, you need to purchase the following set of equipment:

Name	Price
Total:	RUB 1,600,000
Thermal equipment ( different kinds ovens, hobs)	550 000
Electrical and mechanical equipment (meat grinders, blenders, scales, combines, etc.)	300 000
Different types of refrigeration chambers	400 000
Kitchen furniture (racks, shelves, tables, washbasins)	300 000
Small equipment (cutlery, trays, dishes)	50 000

This is just an approximate list for opening a good restaurant from scratch.

Each of the points can be adjusted depending on the format of the establishment and the number of clients.

One rule can be drawn that is common to all: do not skimp on equipment!

This is the central element of the kitchen. When equipment fails, the process instantly stops, which entails large losses - financial and moral (a stain on the reputation).

To avoid this, buy equipment only from reliable, reputable suppliers.

Moreover, due to high competition, they are ready to offer various bonuses (discounts, promotions, free services).

Required Personnel

Manager.

This person in the restaurant controls absolutely everything and does:

searching for personnel from scratch;
accounting management (can be delegated to specialists);
ideas for modernizing the enterprise;
development of advertising strategy and much more.

In addition to global issues, he solves current issues of the day.

Therefore, when hiring this valuable employee, you need to pay attention to experience in the field.

It’s better to visit your previous place of work - they’ll definitely tell you everything.

Chef.

This person's work must be impeccable.

In addition to classic dishes, the chef must be able to professionally prepare food from the cuisine that your restaurant is aimed at.

The chef also needs to have the makings of a leader, since work in the kitchen must be organized.

Waiters.

Restaurant staff play a huge role in profitability.

Waiters must have good diction, impeccable appearance and accurately navigate the restaurant menu.

Let's consider the salary costs of the entire restaurant team:

Staff salaries	Qty	Amount (RUB/month)*1
Total:	13	385,000 rub./month.
Manager	1	60 000
Chief cook	1	50 000
Sous Chef	1	25 000
Director	1	100 000
Kitchen workers	3	20 000
Service staff	6	15 000

How to find a supplier for a restaurant?

Opening a good restaurant from scratch is not an easy task.

One of the “stumbling blocks” for many entrepreneurs is unstable supplies.

P.S. The kitchen is constantly running out of certain products.

Their late delivery slows down the process.

In addition, the absence of a dish on the menu can disappoint visitors and lower the rating of the establishment.

To avoid incidents, carefully select a supplier.

Evaluate how long it has been on the market, look for reviews from the owners of other establishments.

The choice of a company should be based on the quality of the product, the absence of supply disruptions, and the company’s pricing policy.

Tip: To be on the safe side, it’s worth finding a second supplier!

How to open your own restaurant from scratch: a detailed financial plan

Suppose we want to establish a restaurant with 50 seats, an area of 150–200 m2.

One-time investment to open a restaurant business

Expense item	Per m2	For this project
Total:		RUB 3,800,080
Renting premises		210 000
Preparation of documentation through intermediaries		300 000
Contacting a designer to create a restaurant interior	2000	300 000
Indoor renovation	3000	450 000
Furniture: armchairs, chairs, tables		350 000
Kitchen supplies and equipment		1 600 000
Serving items and dishes		40 000
Primary purchase of food, alcohol		600 000
Staff uniform		80 000

Monthly expenses for opening your own restaurant

The profitability of this business is 25–35%.

This is a fairly high figure.

If you adhere to the specified spending limit, investing revenue in advertising and improving the quality of services, you can pay for the restaurant in 2-3 years.

You will learn about the difficulties that may arise when opening a restaurant from the video:

We have described the main points of what it takes to open a restaurant from scratch.

You will have to develop a detailed strategy for your specific case.

To do this, before implementing the idea, a business plan with calculations and analysis is created.

It must be compiled without errors.

If there are doubts about its correctness, you should seek help from a law firm.

And one more piece of advice: it is almost impossible for one person to cover all the issues related to a restaurant.

Divide the area of responsibility into sectors, assigning a responsible person to each.

This will remove the psychological and physical activity from the founder of the enterprise.

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The restaurant business, just like a century ago, remains a highly profitable investment if you approach this business with all seriousness. This is evidenced by the global and all-Russian tendency to increase the number of such institutions by an average of 3%. And even the crisis, which affected all areas of the economy, only partially reduced the demand for such services. Restaurants having good reputation, were not left without their visitors. The decrease in the value of the average bill occurred only briefly, returning to the pre-crisis values of 2013 within six months. But restaurants, which were not very “afloat” even before the economic situation of 2015-16, at this time closed completely due to lack of profit.

These data indicate that great importance All organizational activities should pay attention to the business plan before opening the restaurant. Only a competent project, including consideration of the production and financial components, and calculation of payback, will give an idea of the prospects of such an idea and determine the steps necessary to achieve the goal.

Difficult to create ready business restaurant plan with calculations that would suit any type of establishment. This can be done either by the owner himself or by a consultant who understands this issue in cooperation with the future owner. It will be sorted out here general example business plan for a restaurant, highlighting the most significant points and calculating payback.

Project implementation plan:

Determine the concept of the restaurant and its target audience;
Conduct a marketing analysis of the market: main competitors, market capacity (how much maximum amount customers can be counted on), the availability of premises in the city or area suitable for your restaurant;
Compose detailed business restaurant plan, including the calculation of initial and future expenses, expected monthly revenue, determining the period when the enterprise will begin to make a profit and the payback time of the restaurant business project;
Based on the concept, decide what will be included in the list of dishes offered, and what additional services can be provided (especially with regard to entertainment);
Develop a pricing policy, the restaurant’s income level (low, medium or high);
Rent or build a building for a restaurant;
Decide in what style the guest room will be decorated;
Carry out repair work;
Complete all required documents;
Recruit staff and organize their training:
Agree with suppliers on regular purchases of ingredients for dishes;
Launch an advertising campaign.

Each of the points includes many subtleties and nuances, which it is advisable to reflect in individual business restaurant plan.

Concept.

Let's start with the most basic thing - the concept; all subsequent steps will depend on its choice. This item is usually referred to as a restaurant marketing plan, an example of which we will look at.

All catering establishments are divided into elite, middle class and budget. They have their own categories within them, for example, high-class establishments (fine-dinning), casual dinning, etc. Having decided what type your restaurant will belong to, it will be easier to choose its variety. It is also now fashionable to open themed establishments specializing in a certain cuisine, for example, Japanese, Italian or one type of dish, the most common of which are pizzerias. This is done to stand out among numerous competitors and find your audience. But such formats work well only in large cities; for small cities, a varied menu is suitable, say, European cuisine. We will focus on this option in our example of a restaurant business plan.

The target audience is people of average and slightly above average income. These could be employed professionals or small and medium-sized businesses.

Place for a restaurant.

When choosing a room, make sure that it is located in an area with a large flow of people; the ideal option is a crowded street or a shopping center where there are no restaurants of a similar design.

The premises for a restaurant can be rented or built independently. The second option is more expensive, but more profitable if there is sufficient investment of your own or there are no suitable areas in a particular city. We will rent the premises for our calculations. To calculate the suitable area, you need to estimate the number of seats and multiply by 5 m2. (in accordance with the legislation of the Russian Federation).

Let's say the establishment is small, with 30 seats. That is, the hall will require 150 m2, plus production premises - at least 100 m2. Additionally, we need more space in the hall to accommodate a small stage. In total, the required area for our restaurant will be 300 m2.

In accordance with the selected target audience, which prefers traditional interior design, the furnishing design will be classic. But there will be no dance floor in the restaurant.

Additional services.

In addition to catering, the establishment, according to a ready-made business plan, will hold corporate events and organize children's parties.

The highlight of the restaurant will be the performance of live classical music; two monitors will also be installed, where it is planned to show old films from world cinema without sound. In our restaurant we plan to have performances by dancers (like a variety show), we can organize fashion shows, and hold competitions on various topics (for example, singing).

Repair work.

According to SES standards, the room must have appropriate finishing, a ventilation and air conditioning system, a sewerage system, hot and cold water supply. All norms required by law can be found in the relevant service. Moreover, without carrying out all the necessary measures, the restaurant will not be able to obtain a sanitary passport, as well as permits from Rospotrebnadzor and the State Fire Service.

The range of repair work includes:

Architectural and design events:
Electrical;
Installation of air conditioning and ventilation systems, hot and cold water supply;
Sewerage installation;
Finishing work;
Installation of television, video surveillance, alarm.

Purchase of equipment and inventory.

To prepare dishes from the menu you will need professional equipment, including stoves, refrigerators, display cases, cutting devices and other specific items, tableware and tea sets for clients, glasses for various drinks, serving items, cooking utensils and other kitchen and household equipment.

Additionally, you need two LCD TVs, video surveillance and alarm equipment, equipment for performing musical compositions (microphones, sound amplifiers, speakers, player, etc.)

Each of the listed equipment must be included in the restaurant business plan with calculations for the expense item.

Staff.

The more elite the establishment is planned, the greater the responsibility for the selection of employees. The number of employees must include:

Administrator (this may also be the owner);
Chef;
Cooks;
Cleaning woman;
Wardrobe attendant;
Waiters.

This is just the bare minimum. As the business develops, it is desirable to increase the number and narrow the specialization. For example, divide the food preparation process into stages from preparation to finished dishes and allocate hotel employees for each. It’s good if the chef has a deputy (sous chef).

When offering specific dishes, say from Japanese or Korean cuisine, it is recommended to provide a separate person who prepares exactly this type of food.

Registration of activities.

To begin with, as in any business, you need to register a legal entity, LLC or individual entrepreneur, and receive a document confirming that the establishment is included in the register.

The next step is to obtain a whole range of permits:

Coordination of a restaurant business project with Rospotrebnadzor and the fire service;
Obtaining a SES passport confirming compliance with all stated standards, a license to sell alcoholic beverages and documents for advertising signs.

If it is necessary to redevelop the premises, you will have to “negotiate” with local architecture, the State Border Service, the Housing Inspectorate and other authorities.

Advertising.

Production of signs and other advertising structures located near the establishment;
Development and printing of brochures with special menus, promotions and inverse offers, and, of course, contacts and directions.

Payback calculation.

Let's move directly to the financial part of our business plan. An example of a calculation for a restaurant will be presented below. But first, let’s define the main routes of commodity and cash flow.

There are only three links in the chain: suppliers, the restaurant itself and customers:

Suppliers organize the sale of their goods to the restaurant;
The cooks of the establishment prepare dishes from the received products; alcoholic drinks are either poured into glasses, or cocktails are additionally mixed from them;
Visitors place an order and pay with money that goes to the restaurant’s account;
Suppliers receive their money for shipped products by transfer from the restaurant.

This simple diagram shows well the principle of operation of a catering establishment.

You need to remember that opening a restaurant is not a quick process. It may take from six months to two or more years. It all depends on your knowledge and the knowledge of your lawyers. Let's calculate the planned initial expenses:

Registration of activities – 300 thousand rubles;
Premises design and technical project – 50 thousand rubles;
Repair of premises and installation of air conditioning and ventilation systems, sewerage and other measures - 1 million rubles;
Purchase of equipment and inventory – 2 million rubles;
Purchase of furniture – 500 thousand rubles;
Purchase of food and alcoholic beverages – 100 thousand rubles;
Signboard – 20 thousand rubles.

Let's put all the data in a table, supplementing the initial investments with working capital for the first two quarters of business.

Current expenses. The main expenses of the enterprise are rent, staff salaries, utility costs, taxes, food and alcohol costs, advertising and other expenses. Others include purchasing detergents, expenses for garbage removal, deratization, disinfection, bank services. When considering this expense item, one should not forget about the norms of operating losses.

Let's move on to determining revenue. There are 30 seats in our restaurant. Let’s say that at first the hall will be occupied 100% at lunch (business lunch) from 12 to 15 o’clock and 50% in the evening from 18 to 22 o’clock; after six months, lunch will be 300%, and evening 100%. Our restaurant's markup is 200%.



Total revenue

By comparing the planned revenue and costs, we will determine the projected net profit.

According to our calculations, in order to launch our restaurant, in addition to the funds listed above for repairs and equipment, working capital in the amount of about 1.7 million rubles will be required. Free working capital will appear only six months after the restaurant is launched.

The payback in our calculations was 17 months.

A few secrets for those who want to get into the restaurant business.

No matter how promising a ready-made restaurant business plan with calculations may look, in each case it is necessary to consider the project separately. Start with an idea and analysis of the market situation, since the characteristics of a particular territory can play a significant role in obtaining the predicted profit.

For example, you can save a lot by not including bar drinks on the menu at all, presenting the restaurant concept as “alcohol-free.” Most likely, this will attract those who resolutely refuse such drinks, including many women, students and the elderly. On the other hand, you will lose the main contingent that prefers to drink a glass of wine with dinner.

It is important not to forget that all profits directly depend on how satisfied the client is. With the right presentation, the establishment in the first days and weeks of opening attracts many visitors who want to see what the new restaurant is all about. And based on their first impression, they will decide whether to become your regular customers and recommend the restaurant to friends, or, on the contrary, to spread “unflattering reviews” about it. Therefore, the level of service, regardless of the circumstances, should always be at its best, as well as the quality of the dishes themselves.

More often than not, it happens that satisfied visitors return to their favorite places quite quickly, that is, the demonstrated example of a restaurant business plan with calculations does not reflect the full picture, but only shows fairly roughly what the minimum and for how long can be expected. There are examples where such projects began to bring good profit already in the first year.

Conclusion. The restaurant business can be a winning or losing business. You can’t open a restaurant based only on your own taste; the market sets its own priorities. Therefore, we remind you once again, study the market, see how your competitors work. When choosing a niche, do not skimp on finishing, equipment, or common areas. Remember the saying - the miser pays twice. In this business, if a client leaves not satisfied with the dirt in the toilet, then he will never return. Last, and probably no less important, is the staff. If your employees are gloomy and reluctant to accept orders, do not know the dishes that are on the menu, are unable to tell you everything deliciously and at the same time, smile friendly, do not treat the client as a long-awaited guest, then no expensive renovations and interior design will not return the client.

Restaurant business plan: general information+ choice of class and type of institution + 9 sections of the document + recommendations for writing a resume + 20 main stages of project implementation + 6 ways to attract audience interest + standard list of equipment + cost and income estimates + 6 risk factors.

The restaurant business first began in the 18th century. The modern catering industry moves with the times, and today more and more investors are ready, after studying the restaurant business plan in detail, to invest their money in this business.

After all, if the establishment is properly organized, a restaurateur will receive a pleasant reward for all his efforts. The same applies to investors who want to receive their profits.

Even if you have enough of your own funds to start and you don’t plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.

What is important to know before opening a restaurant?

The food service business is unlike any other. This is a very labor-intensive, responsible business that cannot be carried out “without one’s sleeves.” Keep in mind – it is characterized by huge risks and unpredictable results.

To be successful, the future restaurateur must be informed in the most different areas, since the restaurant represents a unique economic unit. It is both a trading and manufacturing enterprise and requires its future owner to have knowledge in areas such as design, architecture, cooking, and marketing.

Despite the fact that many tasks are assigned to staff, the entrepreneur must understand financial matters, be able to work with people, control expenses, purchase products, worry about good customer service, and so on.

A large burden of responsibility falls on the shoulders of those who want to open their own restaurant:

Firstly, the restaurant business in Russia is still very young. Only recently has the Russian food services market begun to gain momentum. At the same time, in this field of activity I managed to form high level competition, and only strong players manage to stay afloat.
Secondly, even opening a modest restaurant is a costly business, both financially and in terms of time.

Here are just a few of the responsibilities:

search and rental of premises;
development of a technical plan together with engineers, builders, designers;
preparation of a business plan for the establishment;
purchase of equipment and its installation;
restaurant decoration;
provision of dishes and other paraphernalia;
formation of a staff of hired workers;
concluding agreements with service companies for waste removal, disposal, etc.;
purchasing food and drinks;
menu creation;
financial hassles (invoice statements, wages, etc.);
restaurant maintenance;
payment of rent, utilities, taxes, etc.

The public loves not only tasty and healthy food, but also a pleasant atmosphere. Therefore, the restaurateur also needs to create an atmosphere of cordiality and celebration in the restaurant, so that customers can eat deliciously outside the home and have a good time. Only then will they return to the restaurant again and again.

As we see, without dedication to one's work in restaurant business not enough. However, the reward is worth it. The minimum profitability can be 20-25%, and with effective management reaches 60%.

If you are ready for this, think carefully about the type and class of the restaurant, its location and concept, because this will need to be reflected in the business plan.

1. Select the type, class of restaurant and room.

It is impossible without indicating the distinctive features of the restaurant and its type.

Restaurants may vary in the variety of products they offer. These are specialized establishments where the menu consists exclusively of fish, cheese, meat products and so on. These also include restaurants whose assortment represents national/foreign cuisine. There are also non-specialized catering establishments.

According to location, the division occurs into:

dining cars;
food courts;
"heavenly" restaurants;
hotel restaurants;
landscape restaurants, etc.

Based on the interests of the audience, restaurants are opened healthy eating, clubs, salons and restaurants.

The purpose of the premises and composition determine the type of establishment - mobile, permanent.

Restaurants can be classified both by form and level of service: buffet, catering, when food is delivered to order at a remote location, classic (with waiters).

There are 3 classes of public catering establishments (hereinafter POP):

Lux – elite restaurants with high prices and an appropriate level of service. Such establishments are also characterized by luxury, a rich menu, a wide range of services provided, the specificity of serving dishes, and a corporate style.
Higher – restaurants aimed at visitors with average incomes. They are associated with comfort, a variety of both gourmet and ordinary dishes, the presence of a bar with a large catalog of cocktails and drinks, and original design.
First. In the language of restaurateurs, these are fast foods, where people can order standard dishes at an affordable price. Self-service and simple interiors are typical for fast foods.

Having decided on the type of your restaurant and the class to which it will belong, you need to choose a room. The location to some extent determines the future of the establishment.

If you want to provide your restaurant with a large flow of customers, consider options located in noisy city areas or sites on busy streets. It is best when the restaurant is located in a place where both offices and residential buildings are located. Then the influx of people is guaranteed not only during the day, but also in the evening.

Before purchasing a property or signing a lease, find out what kind of business operated there previously. Try to avoid places where establishments have been declared bankrupt more than once.

The winning criteria for a premises are:

How to prepare a restaurant business plan: mandatory components of the document

Any plan for a particular type of activity describes the project, displaying the goals of the business organization, stages of its implementation, marketing research, analysis of the competitive environment, financial calculations and other necessary information.

He can simultaneously act as a guide to further actions, and assessing the effectiveness of the commercial proposal used during negotiations with creditors to induce investment.

The mandatory components of a restaurant business plan are:

We suggest considering each item separately.

1) Where does a ready-made restaurant business plan begin?

A summary is a “chapter” of a business plan, which represents one of the most important sections of the document. He is the first thing investors pay attention to. However, they write it as a last resort.

This happens because the resume indicates brief information, taken from the entire restaurant plan. The overview section is designed to arouse interest among lenders by displaying the concept of the establishment. The introductory part of the business plan shows how you plan to achieve your goals.

First, the name of the project is written in it. In this case: “Business plan... for a restaurant.” Instead of a pass, the specification of the establishment, for example, a “fish restaurant,” is entered. Next, important information about your future enterprise is indicated, taking into account that their volume should not exceed 10% of all information (1-2 A4 sheets) set out in the plan.

Thus, the following are reported: organizational and legal form, legal address, bank details, number of personnel, goals and mission, advantages of the establishment, financial prospects, the amount required to open a restaurant, sources of its receipt.

When writing a summary of the plan, you should adhere to a business style, keep the paragraphs concise but informative. This section requires a clear statement of goals and an explanation of the essence of the project in language accessible to readers.

The use of graphs and lists is allowed in the introduction, but there is no need to overload the plan with them. When describing your business, focus on what is good about it and why it is worthy of the attention of creditors.

If the summary captivates them, then they are guaranteed to study the entire document. Below you can see a restaurant business plan (an example of writing a resume). By working according to this template, you will simplify your task.

2) What will be the stages of project implementation in the business plan for opening a restaurant?

Usually in this section of the plan they first write: “begins from the moment the investment is received.” After this, you must indicate the end of the period, say 24 months. The stages of business implementation can be outlined separately in the Appendix, which must be mentioned in this paragraph of the plan.

Regardless of the restaurant format, you have to go through the following steps:

All activities are outlined in the plan, indicating the conditions for implementation and the time spent on each action.

3) Basics of drawing up characteristics of an object in a restaurant business plan.

The feature section of the business plan should provide general information about the restaurant. It substantiates the choice of the restaurant segment and the location of the establishment.

In addition, the characteristics of the business plan must include:

price category POP,
determining the type of kitchen and equipment,
provision of basic and additional services.

When outlining the concept of a restaurant, you should describe the range of dishes offered. Eg: “In the Health restaurant, 45 dishes are available to customers: dietary meat, vegetable salads, low-calorie desserts + 20 soft drinks”.

It would not be amiss to mention in the plan the parameters of the premises chosen for the restaurant, its capacity, number of halls, presence/absence of a courtyard, design style. Once you're done, describe your target audience.

Based on this factor, the restaurant’s pricing policy is determined. The establishment’s operating hours are another detail whose inclusion in the business plan is recommended.

And remember: this section helps the future restaurant owner and lenders see what the business will actually look like.

4) The importance of developing a restaurant marketing plan.

A marketing plan reflects all the research you have done on current market trends. Its importance lies in determining the direction of activity.

This section in a restaurant’s business plan consists of the results of an analysis of market conditions, the wishes of visitors, an assessment of the level of competition, and the determination of competitive advantages.

When analyzing the current market situation, an entrepreneur must take into account external factors, including political, legal, technological, social, and cultural. When researching market players, you need to weigh all sides - both strengths and weaknesses, business threats, opportunities.

Similar restaurants located in an area of 500 m can deprive you of 2/3 of your profit by luring away visitors. Therefore, researching local competitors is essential.

Some turn to specialists to analyze the activities of competitors. But the services of professional marketers will cost the restaurant owner a considerable amount. You can obtain the information required for your marketing plan yourself and for free.

To do this, follow the tips in the picture:

If competing establishments are registered as legal entities, the legal way to obtain information about them, including financial statements, is to contact Rosstat.

You will have to pay for the service, and business data may be presented with underestimated income, but this way you will find out the results of competitors’ activities, the average bill for the services of other restaurants and POP.

Information about the market situation can also be found in the public domain. According to statistics over the past years, there are over 30 thousand POPs in the Russian Federation, and the premium segment of the restaurant business is not that busy. If an entrepreneur decides to open a restaurant of this class, where there is no active competition, the investments made in the business will pay off relatively quickly.

Having found out how much Russians are willing to pay for food, services and leisure, you will be convinced that the amount of consumer spending does not exceed 4% (this is more than for healthcare and communications).

And the preferences of the population lead to their increase, therefore, the business of opening and running a restaurant is promising. Pay special attention to analyzing customer potential.

Rosstat will help you find out the turnover of retail trade in food and catering, which is important in business planning.

For 2016-2017 The following picture emerged:

Try to fill your marketing plan with more than just text material. Display numerical values, which you may have a lot of as a result of the work done, in tabular form. The best option There will be a diagram included in the restaurant business plan.

At the end of the marketing plan, state the strategy, i.e. the course you have chosen to achieve high performance results. Business strategy is determined on the basis of various aspects, one of which is the formation of consumer opinion.

Mention in the plan the measures that will be taken to inform about the opening of the restaurant, create an image and attract the target audience:

(signs, bus stops, announcements on transport, radio, television, media), video, audio advertising;
creating your own web resource;
holding social events;
printing and distribution of promotional products (booklets, posters, business cards);
provision of infrastructure;
creating good working conditions.

Write in your marketing plan that you are definitely going to post information about the restaurant on the Internet, for which popular web platforms and a business card website will be used.

5) Development of a restaurant production plan.

The section of the business plan following the marketing one shows the production capacity of the establishment and the characteristics of the premises. It includes calculations of the costs of purchasing the necessary equipment.

For example, the cost of a standard distribution line used in fast foods starts from 750 thousand rubles. If you plan to prepare exclusive dishes, the costs will be appropriate.

It is difficult to unambiguously estimate all costs, but approximate calculations are required. Do not forget to include in the production plan the total funds that will be spent on the purchase of furniture, bar counters, household items and equipment, dishes (dining room, kitchen, main and spare), attributes for sorting restaurant tables, and interior decorations.

In addition, you will have to spend money on an automation program for the control and accounting system. The minimum price for the most advanced computer product, R-Keeper, is about 10 thousand dollars. More cheap option– “Restaurant 2000”. Another budget alternative could be “1C: Public catering”.

The plan's expense item includes the purchase of vehicles used in the future for various restaurant needs.

EPP equipment should be aimed at stimulating productivity growth and comply with safety regulations. Therefore, it is better not to spare money on supplying the restaurant with high-quality and efficient equipment.

The business plan indicates: name, model, quantity and technical specifications devices required for the restaurant.

For example:

electric stoves, ovens;
deep fryers;
microwaves,
refrigerated tables;
thermal showcases;
vegetable cutters, meat grinders or blenders;
coffee machines/coffee makers;
thermopots;
kitchen scales;
racks for dishes;
ice makers;
washing baths, dishwashers;
refrigeration chambers.

Colorfully arrange sorting items in your business plan:

6) What is the organizational plan of a restaurant based on?

The sixth part of the business plan outlines organizational aspects. It talks about the organizational and legal form of the restaurant, management and service personnel (quantitative/qualitative characteristics).

Therefore, the organizational plan answers the following questions:

What specialists need to be recruited?
What will be the conditions and work schedule (permanent, contract, etc.)?
What is the salary, etc.?

The composition and number of personnel are influenced by:

nature of service (combined, self-service, through waiters);
dimensions, specifics and capacity of the restaurant;
% of attendance on weekdays/weekends and holidays;
cost category;
assortment of dishes, etc.

The restaurant staff usually consists of: cooks, manager, hall manager, waiters, bartender (1-2 people), accountant, cleaners, cloakroom attendant, musicians, security.

The business plan also states the job responsibilities of each employee. For a waiter, this means friendliness and respectful, attentive treatment of guests, thorough knowledge of the menu, a neat appearance, correct filling out of the bill, paying guests, etc.

7) The financial part of the restaurant business plan.

The seventh point of the business plan is the least creative. This requires some math and concentration to figure out the cost of the project. The cost estimate contains conditional costs for paperwork, registration, purchase of equipment and other equipment, textiles, tailoring of uniforms, and printing of printed materials.

Also, separate expense items in the restaurant business plan will be:

advertising;
room decoration;
rent and utilities;
salary;
taxes.

The calculation also includes funds spent on the purchase of food and drinks, and other costs of doing business.

After the calculations, your plan should roughly look like this table:

Then they begin to calculate revenue and net profit. When an implementation program is drawn up, the supposedly low threshold of profitability, the plan for production volumes and provision of services for the billing period are considered.

Having created a financial statement of losses and profits, cash flow, you will see a more realistic picture and understand whether you can “pull” the restaurant and how much you need to borrow.

The restaurant business plan describes in detail the sources of financing, the system of guarantees you provide to investors, the projected income structure, and key performance indicators.

Namely:

8) What risks are assessed in the business plan?

Despite all efforts to convince creditors of the reliability of investments in your restaurant, potential risks cannot be avoided. Their detail and objectivity of assessment depends on who you are drawing up a business plan for - yourself or investors.

First, you need to submit a list of the risks themselves. Secondly, describe in your business plan the actions that you are going to take if they actually occur.

Risks may be unexpected When natural disasters occur, fires are not your fault. Then the losses are covered by insurance.

The second group of risks mentioned in the business plan is commercial. Such a threat looms when marketing research is poorly conducted, resulting in underestimation of competitors, shortcomings in the analysis of market conditions, etc., emerge.

The third and fourth types of risks – economic And political, respectively. They can be less predictable, since they are caused by the political situation in the country, crisis, and declining demographics. Poorly selected restaurant staff is another reason for risks.

Serious factors for restaurant bankruptcy or other unfavorable events may include:

In the conclusions of the business plan, its developer must summarize the work done. As a rule, they follow the established rules here, emphasizing that this type of business is high-risk, but at the same time, promising and profitable.

From startup to success: opening a restaurant from A to Z.

How to write a business plan? Step by step guide

Restaurant business plan - example to study

If after reading this article you still have questions, we recommend downloading any ready-made restaurant business plan from the samples provided.

Example No. 1 can be downloaded from the link - http://depositfiles.com/files/4p7c5t40a
Example No. 2 see here - http://depositfiles.com/files/36w26z6xc
Example No. 3 is clearly presented here - http://depositfiles.com/files/bj2rwhgoe

Restaurant business plan– the starting point for an entrepreneur who wants to occupy a niche in the catering industry. If the marketing and pricing policy, the approach to organizing all processes and creating a reputation is correctly chosen, the restaurant will bring the expected profit.

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