How much does it cost to open a culinary business? Step-by-step plan for opening a culinary store

We live in such a “fast-paced” era that we are constantly forced to save not only money, but also time. And on food, too, which is why the markets for fast food and frozen semi-finished products are developing so dynamically. What does this indicate? The fact that if the thought of opening a culinary business came to you, then this idea is at least viable - by definition.

And statistics can help here: sales of semi-finished food products are growing annually at an impressive rate (for example, in 2013 a 35% increase was recorded). True, not everything is so simple with the culinary business in our country: selling food products without sealed packaging on the domestic market is associated with a lot of difficulties, and the success of such a business depends on many factors - various kinds. How can you open your own culinary business so that it generates significant income?

We study the market conditions and choose favorable conditions for starting

To conduct preliminary market monitoring, it is not necessary to contact an expensive marketing agency and study hundreds of pages of the report at the end of the study. It is enough to visit the relevant departments of several large chain supermarkets and hypermarkets and realize that the range of frozen semi-finished products, which only need to be heated in the microwave for two to three minutes before consumption, is more than impressive. This means that it makes no sense at all to think about how to open a culinary business without a production cycle: such an establishment will not withstand competition. For a newly opened culinary store to become successful, customers need to be offered something new that they are not tired of. And, of course, delicious. In a word, just like at home, only very quickly and not too expensive.

So, the concept is outlined: it is necessary to produce. Now, in the best traditions of political economy, we need to figure out what exactly should be produced. There are five possible options here.

So-called homemade food. From the point of view of profitability, such an enterprise is average: it will quickly find a regular clientele and will subsequently develop at a not too intensive pace.
Retro idea. Nostalgia for the canteens (“first, second, and compote”) and luxurious restaurants “for the elite” (with the obligatory solyanka and Kiev cutlet on the menu) of Soviet times will not leave the minds and hearts of Russians for a long time, who saw that historical period.
National cuisine (this is especially true in the relevant regions). If the food is prepared deliciously, as they say, with soul, then the new cuisine will certainly find its admirers.
Implementation ready-made kits- similar to the business lunches offered by many catering establishments (for example, a “lunch” set of cutlets, mashed potatoes, salad and a piece of bread or a “snack” set of herring, boiled potatoes, pickled cucumber and onions).
Unconventional idea. The venture element is welcome in any business, even if we are talking about how to open a culinary business. Here, of course, there can be no specific recommendations: creativity is creativity. If you have a fantasy, you need to use it and make a profit!

After determining the assortment, you need to understand the target audience. In general, the target audience for cooking is people who return home after a hard day’s work. All at approximately the same time. It is during this time period (from 18:00 to 20:00 on weekdays) that you should observe the flow of people. And at the same time, look for the most suitable place - near hostels, large new buildings, inexpensive hotels. It is good to carry out monitoring, marking on the map those microdistricts that could become a good platform for locating future cooking.

When the map is “colored”, you can proceed directly to solving the problem of choosing a specific location for the establishment. If you carry out monitoring correctly, then several of the most successful options will be determined automatically - these are the places where the maximum density of human flow as such and the maximum concentration are recorded target audience simultaneously. Now you need to find a suitable room. Not too big (so as not to overpay for rent) and preferably not next to supermarkets: to each his own.

When several premises have been looked at, it is necessary to contact the landlords and arrange an inspection. It’s good if a local SES specialist is present during this procedure: he can explain what exactly needs to be done with the premises so that it meets all sanitary standards. First, it makes sense to carefully study competitors (especially successful ones) - see how their stores are set up, how trade occurs - in a word, learning from other people's success is even more useful than from other people's mistakes.

Own cooking: business plan and possible income

It is advisable to assess the prospects for a future culinary store in terms of profitability only when the rent amount is known. It is also worth considering the fact that landlords are also interested in maximizing profits (only their own), and therefore charge higher fees for premises located in the most “fishy” places. For example, in the capital one can safely consider good option in a residential area with a monthly rent of 15 thousand rubles per square meter.

What about possible revenue? If the cookery is visited by 100 clients every day, then this will bring about 650 thousand rubles per month. From such a seemingly large amount, you need to immediately deduct taxes, employee wages, rent and utilities. And also - set aside funds for the purchase of products and a small reserve for unforeseen cases. And immediately there will be almost nothing left. Therefore, for cooking to generate a profit worthy of the proud title of “entrepreneur,” you need at least 20 customers per hour (a constantly maintained queue of 1-2 customers). By the way, during “peak” hours (the period when people return from offices) it is worth hiring an additional salesperson, otherwise there is a risk of losing clientele: no one likes to stand in line for a long time. Especially for ready-made food, which, in theory, should save time.

Based on the parameters already calculated, you can estimate the costs of equipment and upcoming repairs of the rented premises. The main thing here is to find the optimum between price and quality, since the range of prices for refrigeration equipment, stoves, and display cases is very large. Offers from equipment sellers need to be studied in great detail. The only thing that can be said with confidence is that it’s better not to buy a used one.

If, after calculating the profitability and payback period of the business, 30% and 2.5 years are obtained, respectively, then opening a culinary business makes sense. If the concept of the establishment is based on the use original idea, then you may be lucky: the payback period will be shorter, and the profitability will be higher. But, unfortunately, there is no direct connection here.

It turns out that a business plan for an establishment such as a culinary establishment can only provide very approximate information. There is a rational reason for this: the market is already saturated, therefore, in order to “promote”, it is necessary to convince the client that “here” is really better than “there”.

One thing is for sure: it doesn’t make sense to enter a business with less than half a million rubles - that’s what the inevitable initial costs are.

A little about the culinary staff

It is better to start dealing with personnel issues at the search stage. suitable premises. It is quite logical that a person with a culinary education should stand at the stove. At least one. Another one (also at a minimum, although, of course, a rotating schedule is preferable here) should be behind the counter.

If you find a hardworking and responsible chef among your friends or relatives, you can take him for a share - then there will be no need for monthly salary transfers, and there will be no problems with motivation. You can also look for a chef among recent graduates of specialized educational institutions– everyone needs experience, and the salary of employees just starting their career is traditionally low.

But responses to a posted vacancy ad should be considered last - only if the search was unsuccessful. True professionals without " dark spots“in their work biography, it is extremely rare that they want to leave a place where they are valued and respected for a new, just starting (with appropriate salary) business. Therefore, potential applicants with a high degree of probability became “victims” of dismissal - and not by chance, but by deed. However, all this is just statistics - the circumstances that force you to look for a new job are different, so you may be lucky with the candidate.

“Bureaucratic stage”: registration and registration

If you understand point by point how to open a culinary business, then collecting the documents necessary to register a business is not so difficult. Moreover, currently there is no need to license food production. But you need a lot more - to perform a series of actions sequentially.

Obtain approval of activities from the state.
Apply for permission to the SES and fire department and obtain one.
Obtain permission from the environmental service for the removal and disposal of industrial waste and solid waste.
Notify the local Rospotrebnadzor about the start of activity by submitting an assortment list (separately for products and semi-finished products) and a list of technological and refrigeration equipment.

The easiest way is to entrust the collection of documents to a specialized law firm: in the case of opening a culinary business, the entrepreneur’s time is much more expensive than 15 thousand rubles (that’s how much you will have to pay a specialist who will do everything himself). And instead of going through the authorities, it’s better to get serious about choosing a suitable premises, developing a menu and finding personnel: all the efforts will pay for themselves many times over.

Well, we can sum it up. If you open a culinary store with a sales area of 25 square meters, then the initial costs will be about half a million rubles (you can meet 470 thousand rubles) - together with the documentary registration of the business. Depending on the region and local conditions, the payback period is from one and a half to three years. After the business gets back on its feet, you can count on net income in the amount of 60 thousand rubles to 200 thousand rubles. What exact meaning it will take also depends on local conditions and the efficiency and luck of the entrepreneur.

Despite the fact that time does not wait, and everyone is running and running, the love of food and the desire to eat delicious food does not leave the minds of even the busiest businessmen on the planet. Unfortunately, we don’t have enough time to cook, so we need some quick culinary help! And you will become one when you open your own cooking business.

Documents for opening a culinary business

To open a culinary business (if you plan to operate in a rented premises rather than at home), you first need to register as entity as an LLC or sole proprietor. In the next article you will learn.

Then you just need to go through the pain:

Request permission to conduct culinary activities from Rospotrebnadzor by submitting Required documents about the range of products, about the availability of appropriate equipment.
When obtaining permission, you need to bypass the SES and fire inspection.
Draw up an agreement for the removal of organic waste.
Draw up an agreement for disinfection work.
Collect documents for all employees regarding medical examination.
If you plan to transport prepared dishes or semi-finished products, you must have a health certificate for the vehicles.
A quality certificate for manufactured products is required.

As a rule, it is used to calculate taxes, and all necessary documentation issues are entrusted to legal organizations, having concluded an agreement with them for the provision of paid services.

Cooking: choosing a place and organizing activities

Cooking is a business that requires careful selection of location, not only in terms of “passage space”, but also in terms of the suitability of the premises for the implementation of a culinary business. The premises will be checked by services that have the right to prevent it from opening at all, so a special approach is needed here:

Needless to say, you need to choose a room initially with the equipment you need for cooking. Finding and “booking” such premises can be very difficult, so the option of a former store with a utility room may also be suitable. Remember, in all other cases, installing all the components to pass the test perfectly will cost a large amount, so it is better to take a more or less suitable place.
It is advisable that the room be divided into two zones: a store area and a eating area: if you have one hall, you can divide it with the help of plasterboard arches, and if the hall is small, then simply set up several tables so that guests can try your delights. This is not necessary, but it is advisable, especially if you want to grow upward in the future.
The location of the cooking area may not be separate; it can be “placed” in a supermarket, in a separate area - here constant influx visitors will be automatically provided to you.

If it is still a free-standing store, this is an excellent location for it:

Market (the coverage of consumers here is very high, from market workers to buyers);
Sleeping areas mostly “crowded” with elite high-rise buildings - if you establish yourself as a manufacturer of excellent and high-quality food, then you will have no end to regular customers;
Places near the station are extremely good, since this territory most often houses not only the station itself (with its employees and regular visitors), but also buildings in which a lot of workers work railway- some advantages for the culinary business!

Before you “take” a space, even if it seems extremely profitable to you, check out your closest competitors, especially if this space also had a culinary place. Contrary to all admonitions, do not be afraid of the nearby supermarket; on the contrary, for you it will be an additional flow of people. Even if there is already a culinary department there, you can give your brainchild such style and comfort that you would want to come to you, and not have a snack while standing at the tables in the supermarket.

Kitchen equipment

Equipment, after rental, is a serious expense item, but also a one-time expense, so it is better to prepare everything you need in advance and figure out what you will need at first:

Refrigerated display cases for finished and raw products, semi-finished products and refrigeration equipment (refrigerators and freezers).
Stoves, ovens and microwave (preferably two). You can save on all equipment if you buy used ones, and you can buy the simplest microwave ovens just for heating food, without additional “bells and whistles.”
Small equipment such as mixers and harvesters, vegetable cutters and grills - you can also take used ones and look at the degree of need and priority.
, scales, tables and chairs - what is necessary for complete cooking and your guests.

Moreover, if you are going to open a culinary store, then you may not need much of the listed equipment, depending on your specialization: semi-finished or ready-made dishes will be a priority.

The culinary business is directly related to catering and therefore, to start, you need to obtain all the necessary permits. The scale of this business can be very diverse, both small and medium-sized.

Experts believe that a culinary business cannot be small or private. It must be adjacent to some large manufacturing facility or supermarket. Of course they are necessary working capital, which you will spend on manufacturing and marketing products.

Nowadays there is no such thing as a shortage, so starting a business from scratch is very difficult. In order to register as a private enterprise, you need to collect a whole bunch of papers. For example, to make one salad, you need to make several versions of it, take it to the organization for testing, and then get permission. This is very long and troublesome. Please also keep in mind that organizing cooking requires certain sanitary standards.

If ten years ago the products of culinary shops were called nothing more than “food for bachelors,” today the mentality has changed. Even women don’t want to spend a lot of time cooking.” It's no surprise that purchase rates for convenience or ready-to-eat foods are on the rise. According to consolidated data from the capital’s supermarkets and stores, the total sales of semi-finished food products and “hot table” dishes prepared in grocery stores increases by 15-20% per year, and the sale of “homemade” dumplings and minced meat doubles during the same time. As market participants themselves note, in the structure of food sales, such food accounts for approximately 7-8% in summer and 12-14% in winter. Beef and chicken cutlets, meatballs, aspic, belyashi and pancakes are favorites in food baskets. More than 56% of buyers resort to the services of store culinary shops at least once a month. Therefore, the chances for culinary shops, even those just entering the market, are quite good.

“If we talk about the production of semi-finished products - chopped cutlets and schnitzels - in the store you need to find a utility room of about 20-25 sq.m. If we are talking about more serious production - salad and “hot” table, then you need more than 40-60 square meters. m., not every store can find such premises on its premises. Therefore, many small shops work with suppliers of culinary products - with large supermarkets.

Former canteens are most in demand for organizing culinary workshops. These premises were originally intended for work with food products Therefore, they comply with basic sanitary standards. True, recently the requirements of sanitary epidemiologists have become more stringent. If previously, to work with food products, it was enough to present painted walls and clean floors, but today increased attention is paid to the absolute serviceability and safety of the water supply, central sewerage, bathrooms, etc. It must be said that not all shops and canteens meet these requirements.

Today, “open” culinary workshops are becoming fashionable - production is located behind glass next to the sales floor, and workshop workers cut meat, cut salads and bake whites in front of customers. The buyer sees that everything in the workshop is clean, polite, and tidy, thus the degree of confidence in the product increases significantly.

As experts and specialists have suggested, the profit of this business for the production and sale of ready-made meals will only grow every year. For example, over the past year the culinary market has grown by 40%, and it will continue to gain momentum. The bulk of buyers in this market are business women, unmarried men who healthy image life or busy girls. As long as the difference in spending on cooking at home and buying food in culinary places is small enough, this business will only prosper and develop and it is worth seriously thinking about opening a culinary shop.

Video - looking for a niche in the culinary business:

Cooking business plan.

For modern man grocery stores have become simple and in an accessible way organizing lunches and dinners. After all, being too busy leaves practically no time for a healthy life; going to restaurants and cafes will soon hit your wallet, and quick snacks will damage your health. That is why culinary shops with a wide selection of food products have increasingly begun to open. This can be the first, second and various desserts of a simple and more refined direction. Food attracts a hungry customer with taste, smell and the ability to take a delicious dinner home.

Opening a culinary business is an excellent solution for those who want to organize their own business. Of course, this type of business will require a lot of investments and permits, but the demand for high-quality and tasty products (especially if there is one) does not depend on seasonality. The main pitfalls in organizing a business will be the procedure for organizing an enterprise and the choice suitable place for work.

Room for work.

Former canteens will do in the best possible way for organizing culinary workshops, since they have an already prepared base and only need to carry out repairs. Also, an excellent solution could be to locate the cooking area on the territory of an existing supermarket, in in this case It’s easier to organize production, and the target audience of buyers will be much closer. Converting a room into a culinary department will be the most expensive pleasure. But, if the premises and its location are really advantageous, then the extended period of return of the initial investment will be calculated by high demand.

There is also the option of organizing the work of the workshop and the sales store separately. You can save money on the first one, because the premises can be located even on the outskirts. But the store should be located exclusively in a favorable location. But it is important to accurately calculate the logistics. And it is still more profitable to organize both rooms together.

TO food production High sanitary standards are always put forward, rules are taken into account fire safety. It's important to note that modern trend when food preparation is carried out clear glass increases sales significantly. Therefore, if you organize production in a space of about 60 square meters, you will need to zonally divide the entire space into a sales and exhibition area, as well as workshops, an area for storing products and administrative premises. It is also important to pay due attention to the interior; it is important to create an almost homely atmosphere.

The rental price will start from $1 thousand.

Equipment.

The purchase of equipment constitutes a significant item of total expenses. Minimum set necessary devices will consist of the following:

Cutting tables - $700;
Stoves - $3-5 thousand;
Ovens- 5 thousand $;
microwaves - 700 $;
Combi oven - $1.5 thousand;
Coffee machine - $500;
Mixers - $150 ;
Grill - $300;
Cutters - $600;
Vegetable cutters - $1.3 thousand;
Tools - from $3 thousand;
Dishes - from $2 thousand;
Washing - from $600;
Freezers- from 5 thousand $;
Cash machine- from $300;
Showcases - from $800;
Work equipment - from $3.5 thousand.

In general, for the minimum provision of workshops, it is necessary to prepare about $40 thousand.
At the same time, one should not forget about organizational issues in the form of purchasing equipment for cleaning premises and transporting products.

Product purchases.

The number of required products will depend on the planned production volumes, as well as on the range presented. But it is important to create a menu with a focus on potential customers. If there are offices nearby, then it would be best to attract clients with something that can serve as a hearty lunch and dinner.

If the premises are located on a busy street, then it is better to offer customers aromatic pastries, which will be useful not only as lunch, but will also become a delicious addition to tea. In any case, it is important to focus on high-quality and fresh products, which are profitable to purchase in bulk from one supplier. Don't take too much at once.

The first few weeks of work will allow you to determine the range and quantity needed. Therefore, it is worth allocating about $2-3 thousand for your first purchases.

Staff.

A small enterprise can be organized with a team of 7 people. These are 2 bakers and cooks. As well as sellers and a security guard. In the future, the staff can be expanded. It is better to choose people not from the old generation, who are guided by Soviet norms. In this case, it is better to hire young people, but only with experience. In general, chefs are chosen based on the quality of their food and their ability to cook. The sales team should consist of friendly and friendly people.

IN In general, it costs about $3-3.5 thousand to pay salaries for staff.

An important part of advertising will be an attractive sign. A sign that is often located in close proximity to the culinary department will also help. You can only post contact information on the Internet. But in order to attract locals, it is worth offering promotions or discount offers - like a “dish of the week”. If you still have the opportunity to invest in advertising, then it’s worth renting a remarkable board.
Branded products will also be part of the marketing - napkins, glasses, plates, bags, and so on. Basically, you should focus on word of mouth, the development of which is facilitated by high-quality and affordable food.

Basic costs.

The basis for creating cooking includes the following:

Premises rental - from $1 thousand;
Equipment - $40 thousand;
Products - 2-3 thousand $;
Staff - 3-3.5 thousand $;
Advertising - $300.

The starting capital for the development of the direction will be $50-55 thousand.

Profit and payback period.

The payback period for the initial investment in a money business stretches from 12 to 14 months. A well-chosen location and the start of work in the spring-autumn period will contribute to shortening the period. Since summer and winter are noticeable by a sharp decline in indicators. If we talk about profit, then the profitability in this business is more than high. The average establishment generates about $10 thousand in revenue per month. Of this, about $7 thousand goes to monthly expenses. And only about $3 thousand goes directly into your hands.

Clients and development options.

The main clients are all working people with income levels at the average level and above. There are plenty of options for development, because there are even more culinary delights. And if the business is successful, then you should strive to create a network. To begin with, in one city, and then beyond its borders and throughout the region.

According to statistics, we spend at least 15 hours a month cooking. And in this case we are talking about an ordinary working person who has only a couple of hours in the evening after work for the process of cooking and eating. Sometimes even less. The thing is that the active rhythm of life of a modern person living in a metropolis takes up a lot of time for moving. Cafes and restaurants can hit your wages hard, because going there for breakfast, lunch and dinner is definitely not possible. Another thing is the culinary departments that offer great solutions for a delicious dinner without problems and wasting time.

Cooking takes its roots from Soviet canteens. But modern departments offer a completely different assortment, and the opportunity to take food home with you. So, the features of modern stores Catering is the quality of food, wide range and homemade taste.

Until now, the culinary business is considered attractive to many buyers. After all, this business pleases with its stability and, with a well-chosen location, good profits. Of course, there are many stumbling blocks on the way to creating such a department. They begin at the stage of paperwork, fairly large investments in the business and the search for suitable premises.

First, you need to choose a form of activity - individual entrepreneur or LLC. To register, you need to select the appropriate OKVED code. And then you need to prepare the relevant sanitary and epidemiological documents: a production control program, a plan for deratization, disinfestation and disinfection, sanitary and epidemiological conclusions, full list manufactured products (range), contracts for the removal and disposal of inorganic and organic waste, an agreement for disinfection work on ventilation and air conditioning systems, quality certificates for manufactured products. In addition, it is important to take care of a number of standard documentation for the fire department and other government services and not forget about the lease agreement.

We choose a room.

The premises themselves must include several requirements at once, namely, be spacious, located in an area of high consumer demand, and meet fire and sanitary safety requirements. It is most profitable to use a dining room to organize a culinary workshop. And if you manage to find just such a room, then you will be able to save a little on initial costs. But most likely even basic set and the features of the former dining room will require renovation. The category of inspections of sanitary services will include the cleanliness of premises, which means that walls and floors must be made of a material that is easy to clean. It is also important that the water supply, sewer and ventilation systems.

The area of the premises for a small culinary store will be about 60 square meters. It is most profitable to rent the first floor of a separate premises. It is beneficial to have offices and business centers nearby. The rental price will depend on many factors. One of which will be the size of the city. So, the minimum rental cost that you can count on is $900-1.1 thousand.

Equipment.

The purchase of equipment for the kitchen and sales area can be called one of the most significant expense items.

IN minimum set devices will include the following:

Tables - from $700;
Stoves - $3-5 thousand;
Ovens - $5 thousand;
Microwave oven - from $650;
Combi oven- $1.5 thousand;
Coffee machine - $400-500;
Mixers - $150;
Grill - $300;
Cutters - $500;
Vegetable cutters - $1.3 thousand;
Tools - 2-3 thousand $;
Dishes - $2 thousand;
Washing - $700;
Cash register - $300;
Refrigeration equipment- from 7 thousand $;
Showcase refrigerators - $5 thousand;
Metal storage trays - $500.

It is better to choose professional equipment that is distinguished by its quality, durability and performance. After all, a household mixer is unlikely to withstand the operating conditions in production. Therefore, it is very important to select high-quality units for building work. So, to equip the entire premises it is necessary to prepare at least $60 thousand. And if large production volumes are planned, then you should count on $100 thousand.

Products and assortment.

The culinary department is most often associated with products homemade. And it is the most profitable to rely on standard dishes, diversifying the products with more unusual dishes, so to speak, for the holiday menu. So, if there are offices nearby, then it is necessary to focus on salads, main dishes, fish and meat dishes. You can’t do without baked goods in the form of pies, desserts, cakes and pastries. It is very important that food always remains fresh. To do this, it is recommended to give a small discount to customers and hold a promotion at lunchtime. And in evening hours, for example, from 8 to 10 pm, prepare a 40% discount to sell out what you prepared for the day.

For food to be of high quality and tasty, you should focus on good products. So, it is important to buy wholesale products from reliable manufacturers. The minimum assortment required for cooking will consist of cereals, vegetables, meat and fish, fruits, dairy products, eggs, spices, flour and the rest. You must allocate at least $4 thousand for the first purchase. In the future, the amount can be adjusted based on demand and needs.

Staff.

The culinary department will work in 2 shifts, each of which will consist of 2 cooks, a baker, an assistant cook and 2 sales consultants. It is necessary to highlight requirements for employees such as work experience and availability of health certificates. Sales consultants must have qualities such as friendliness, the ability to sell and offer goods. The kitchen workers themselves must be careful and attentive to food preparation. Wage should consist of a fixed salary and bonuses due to the fulfillment of company plans. If the team consists of 12 people, then the minimum wage will be about 5-6 thousand $.

As marketing tasks, you should pay attention to the most popular ones:

Website creation and online promotion;
A noticeable sign;
Regular promotions, discounts on evening goods;
Road signs;
Boards on the street;
Distribution of leaflets and business cards.

In any case, if the food is tasty, then all the workers in the area will know about it and will come to you. To attract the first buyers, you can make a bright opening. A promotion to distribute free coffee or a piece of holiday pie to every customer would be sufficient. It is worth taking advantage of the prize distribution campaign, for example, the main gift will be a certificate for a small amount. In total, to organize a marketing company for the culinary department, it is worth preparing at least $1.5 thousand, taking into account the creation of a website and initial investments in printed materials.

Basic costs.

Setting up a culinary department or store will cost the entrepreneur the following expenses:

Rentals - $900-1.1 thousand;
Equipment and equipment - $60-100 thousand;
Purchase of products - $4 thousand;
Staff salary - 5-6 thousand $;
Advertising - from $1.5 thousand.

To create a business and the first stages of development, it is worth preparing at least $80 thousand.

Calculation of profit and payback period.

The amount of fixed monthly costs is $13-15 thousand. This includes rent, raw materials, employee salaries, advertising, utilities and more. The average buyer's check in the culinary industry will be $5. The markup on products is 20-30%. In this case, the planned number of sales per day should exceed 50 people. In this situation, profitability will be close to 50%. Net profit per month will fluctuate around $6 thousand. And the payback will be realized in 12 months. But such success will depend on a well-chosen location and High Quality goods.

Clients and options for development.

Cooking is aimed at the working class with salaries at the average level and above. As a development, it is worth opening networks for a year, then you can operate in nearby settlements and, with 100% success, develop throughout the country. You can consider delivering food to your home or office as additional income. The website will work for this. There, the buyer will be able to order products, pay online and receive fresh food by the specified period.

Additional areas for culinary business development:

A fundamentally important component of success for those who decide to succeed in the field of public catering is the trust of the client and the food culture of the businessman himself, who must be not just an enterprising seeker of great income, but also an esthete. You can develop and implement menus as much as you like Newest technologies, but until there is respect for the consumer, business success will remain elusive. To open a culinary business, you will need a business plan, which is what we suggest focusing on. You can familiarize yourself with this or other options, and, if desired, purchase.

Business Description

The planned enterprise will develop in three main directions:

sales of products directly at the food outlet;
preparing dishes for buffets and outdoor parties;
delivery of ready meals to offices and homes.

Developing a delivery strategy is a fairly relevant and promising area today, since the fast pace of life not only deprives people of the opportunity to cook at home, but sometimes does not allow them to simply get to where they could have a bite to eat.

It is proposed to choose as the main assortment:

baking;
pickles;
salads;
hot dishes;
snacks;
Dessert;
side dishes;
beverages;
cakes and cookies;
weak alcohol;
dishes that will be intended for banquets.

The establishment in question will be designed for the category of consumers who can afford an average bill of 200 rubles daily. According to preliminary estimates, the food outlet will serve about 70 visitors per day, and another 20 will be served to order. Thus, the potential daily income will be 18 thousand rubles or 540 thousand per month, provided that you work seven days a week.

Enterprise registration

A culinary business plan, for example view and purchase, must certainly include the costs of registering a business. It is quite possible to choose an individual entrepreneur as an organizational form. At the same time, do not forget to indicate the corresponding codes in OKVED for the following types of activities:

Production of bread and flour confectionery products, cakes and pastries for non-durable storage;
Production of other products that are not included in other categories;
Restaurant activities and food delivery services.

As for the tax, here you will have to use UTII, not forgetting that a culinary establishment that provides a dining room and one that does not have one have different profitability, which is taken into account when calculating the tax.

Mandatory documents must be permission from the sanitary and epidemiological station and the fire service.

Where to find a room

This issue needs to be given maximum attention, especially if we are talking about a format that involves eating food directly at the food outlet. Options good placement 4 can be distinguished:

Requirements

The design of the future enterprise provides for an area of at least 100 square meters. We must not forget that a culinary establishment with its own production workshop must also fulfill some of the requirements of Rospotrebnadzor:

two entrances;
availability of ventilation, electricity, sewerage, heating, hot and cold water supply;
absence of any kind industrial enterprises Next door;
redecorating.

Presumably, the cost of such premises can range from 40 to 70 thousand rubles per month, depending on the size of the locality and the area chosen in it.

Equipment

The second important expense item is the purchase of equipment. Personnel should have at their disposal:

cutting tables;
refrigerators;
ovens;
pizza oven;
frying surfaces;
coffee maker;
plate;
microwave;
scales;
inventory;
dishes.

To purchase everything necessary for a culinary business plan, you need to include about 1.5 million rubles.

We must not forget about the hall in which visitors will be served. If it involves eating, then you will also need tables and chairs. Regardless of the format, you will also have to purchase display cases, shelving, and sales counters.

It is important to pay attention to the fact that UTII allows you to conduct business without a cash register, and therefore it will be enough to purchase a check printing machine that does not contain a fiscal memory - such a device does not need to be registered in tax service. The device will cost about 6 thousand rubles.

Staff

Business from scratch and how to write a business plan: Video

Every working adult periodically buys food from a grocery store. Even for a small town this is profitable business with constant demand. How to open a culinary business from scratch with production and what is needed for this? Detailed business plan cooking with calculations will help a novice entrepreneur realize himself in the catering industry.

Start

Experts advise that the production of culinary products should be carried out by a person with experience in catering and special education. This will ensure quality and variety of assortment.

There are several ways to open your own kitchen:

Separate retail outlet. A risky undertaking with large investments in premises, equipment, and a wide range of dishes. Potentially successful in a big city with a well-chosen location and active advertising.
Department in the store. The main advantage is that you don’t need to attract buyers. Customers of the store often buy something in the culinary arts when they are hungry after shopping.
Targeted delivery and outbound trade. It is convenient because an entrepreneur can organize the production and packaging of food at home. The main problem is finding clients.

As for the assortment and cuisine, here you need to focus on the target audience. The best option is to include a wide variety of dishes, baked goods, pickles, snacks and drinks in the range.

Business plan

Opening a culinary business as a business must begin by writing instructions for the implementation of the project:

market analysis;
registration of an enterprise and registration of permits;
selection of premises;
purchase of equipment and kitchen utensils;
menu planning;
hiring workers;
organization of an advertising campaign;
compiling a calculation of business investments, planned income and expenses to determine the payback period.

Investments in a culinary idea can be either your own or attracted. In the second case, you will need to provide a business plan in the package of documents for applying for a loan.

You can download the business plan “How to open a culinary store” for free at.

Market analysis

The culinary industry is in a highly competitive market segment. This includes shops, food markets and similar businesses. Therefore, it is important to find a free territory, study the demand and target audience.

In an industrial area, it is appropriate to open an inexpensive cookery with homemade simple food. Not far from a business center with many offices, the economy class menu will be in demand along with expensive dishes. Additional income will be generated by the delivery option.

If all potentially profitable places are occupied by competitors, you can organize catering and home delivery of food.

You need to study prices from competitors and find a “zest” for your business - this could be:

More long time operation of a retail outlet than other establishments.
Varied assortment.
Ecological products.
Unusual names of dishes.
Ready-made sets for different occasions.

For advice on how to open a culinary business from scratch, you can contact a specialized marketing company that will conduct a qualified market analysis and give recommendations on pricing and enterprise strategy.

Registration and permissions

To open a culinary business legally, you need to know what documents are needed for this. It is mandatory to register with supervisory authorities:

Federal Tax Service, why you need to register as individual entrepreneur.
Rospotrebnadzor, SES and fire inspection to obtain a work permit.

You will also need to conclude agreements for waste removal, obtain medical records for workers, a sanitary passport for a delivery vehicle, and undergo product certification.

Room

To open a home cooking business, your business plan does not need to include the cost of renting premises. If a more comprehensive business strategy is chosen, then the choice of location for production and trade is very important.

The best location for a retail outlet is on the path of a large flow of people:

Transport interchanges.
Stations.
Business centers.
Markets.
Shopping and entertainment establishments.
Campuses (in this case, the business will be seasonal - with a break for the summer holidays).

It is desirable that the room be maximally suitable for cooking and comply with sanitary and fire standards. If you have to make repairs and re-equip the territory, it will take a lot of time and money. Also, for reasons of economy, you should not rent large areas.

Basic requirements for a catering establishment:

area from 60 sq. m.;
proper communications (hot and cold water, electricity, heating, sewerage);
availability of a toilet room;
powerful exhaust and ventilation systems;
separate premises for cooking and trading.

When the cooking area is located in apartment building High-quality sound insulation and coordination with residents will also be required.

Equipment

The equipment needed to open a culinary business will depend on the chosen format. To prepare meals at home with subsequent delivery you will need additional refrigerator for storing large quantities of products, packaging materials and transport.

Kitchen and commercial appliances at a stationary location are expensive expenses even on the consignment market. The main list includes equipment for the production workshop, sales of products and location of visitors:

Hobs.
Ovens.
Exhaust technology.
Refrigeration equipment.
Microwaves.
Mixers, combines.
Knives, forks, spoons.
Cutting boards.
Pots, pans, stewpans.
Plates, vessels.
Scales.
Cash machine.
Counters.
Showcases.
Shelves and racks.
Registration and accounting journals, price tags.
Computer equipment and software.
Tables and chairs.
Interior details.

The amount of investment in the technical component of the project can range from several hundred thousand to a million rubles.

Range

The greater the choice of dishes the culinary industry offers, the more buyers she attracts. But in practice, it is unrealistic to satisfy the demand of absolutely the entire target audience. Therefore, you need to focus on one direction and supplement it with several exotic and universal options.

Home cooking includes salads, first courses, side dishes, meat, fish, pies, preserves, compotes. You can expand the menu by adding several options for the same dish, for example, a chicken cutlet, a fish cutlet, a cutlet made from minced pork and beef, steamed, fried, baked with vegetables and cheese.
Cuisine of a narrow focus - Italian, Georgian, Russian, Ukrainian. You can also sell cakes, pastries and desserts here.
Forgotten recipes from old cookbooks - schnitzel, kulebyaka, rasstegai - will add variety to the daily diet of Olivier salad and mashed potatoes.
Healthy eating- dishes for vegetarians, raw foodists, farm products, steam kitchen, fruit.
Lunch boxes for office lunches in a large assortment.

The menu should also include children's dishes - purees, porridge, jelly, soufflé, low-fat baked goods.

It is very important to monitor the quality of food - the ingredients must be fresh, and the cook must maintain everything when cooking technological processes.

Workers

If an entrepreneur plans to prepare culinary dishes himself, then depending on the format of the enterprise, he will need:

For home business: kitchen assistant or courier.
For a retail outlet: salesperson-cashier (2 people) and assistant.

If a businessman will only provide general management, then you need to hire a highly qualified chef in order to produce high-quality products. To bake muffins, it is better to hire a separate worker - a baker.

For kitchen assistants, culinary education is desirable, but not required. Sellers must be able to serve customers in a friendly manner, be polite, and possess complete information about products.

In large production, detailed records must be kept - settlements with suppliers, employees and the budget, cost calculation, accounting of fixed assets. Each dish must be composed routing. An accountant is required for such a business. In smaller establishments, bookkeeping can be handled by a freelancer or the owner himself.

All personnel must have health certificates.

Business promotion

Without advertising techniques, even located in a good location passage place Cooking will bring in small income for a long time. You can attract customers and create a positive impression of your business in a variety of ways:

Colorful and thematic design of signs, external walls, and interior decoration of the kitchen. “Tasty” photographs, decorative elements using dishes, products, and recipes are suitable for these purposes. An original move would be to display part of the production process, for example, decorating cakes or decorating salads.
Come up with a non-trivial name. Among the dozens of establishments under the “Cooking” banner, the sonorous brand will definitely attract attention.
Internet advertising. Considering that most culinary consumers are young people who sometimes live on the Internet, it is necessary to create your own website and engage in SEO promotion. The website will present the assortment in the most profitable way, add a section with customer reviews, a useful culinary calculator, and write a blog about tasty and healthy food. In addition, you can create pages on social networks, organize promotions on them and offer discounts. You cannot ignore large platforms for submitting advertisements, this is especially true for starting a business at home.
Traditional flyers, leaflets and business cards. Distribute both among passers-by and among employees of nearby enterprises.
Set a constant time for sales at reduced prices. This is usually done in the late evening hours when perishable foods are nearing their expiration date.
Offer to clients free shipping in case of purchase for a certain amount.
Conduct culinary master classes for children and adults.

Video: how sausage is prepared in a culinary store.

Financial calculations

How profitable it is to open a culinary business can be determined by making an approximate calculation of all costs and income.

The investment in a stationary cookery with several tables consists of:

Equipment costs can be reduced by purchasing used equipment.

Permanent monthly expenses culinary expenses for operating activities are:

In addition, unforeseen expenses may arise - equipment repairs, payment of fines to inspection organizations, product defects, and others. Average, annual expenses for the functioning of the kitchen is 3,500,000 rubles.

Income is very difficult to predict. One can only take into account the figures given by experts based on statistical data:

The payback of the project depends entirely on the flow of clients. If you manage to attract and retain regular visitors, then even before the end of the first year of operation, the culinary industry will begin to bring good profit, which can be used to develop and expand the business.

Depending on market conditions, ideas may include opening a chain of stores or a culinary studio. It’s easier to build a network, because you already have an operating profitable establishment with a good reputation and a proven business plan. All you need is to choose a location, premises, hire employees, and launch a new point according to ready-made template.

The culinary studio is a creative educational format for European business. Chefs and bartenders from popular restaurants are invited to conduct master classes of various types and levels of complexity. Here you can learn how to cook, set a table, decorate dishes, and mix cocktails. In addition, the studio can host corporate events, birthdays and other celebrations.

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