How to develop your own restaurant. How to open your own restaurant from scratch: financial calculations

The main thing in this business is to clearly understand the future development of the restaurant. Even before opening a restaurant, at the initial stage, you need to decide on the development concept, and also select a promising location for the future restaurant.

To open your own restaurant, you need to have two things - premises and a project concept. If the establishment you are opening is your first steps in the restaurant business, then it is best to start developing a project for the future restaurant, starting from the features of the existing premises. Take the general idea of ​​the business as a basis, over time you will be able to give it the desired features and determine the direction to follow.

Only professionals from the restaurant business can define the concept without having an idea of ​​where the establishment will be located. They are able, without having any idea about the future premises, to determine at the initial stage the most important details, which will subsequently help to accurately implement the idea and choose the premises that meet the requirements.

The first stage when opening a restaurant is developing a restaurant concept; this should not be confused with a business plan, which you will also need if you want to attract investors or get a truly detailed and profitable business.

The concept needs to describe the work of the future restaurant in the smallest detail - the proposed menu, technological chains, restaurant design. In a business plan, you need to evaluate what directly concerns financial costs and expected income, as well as the assessment of competitors, advertising and many other factors that will affect your restaurant business.

You need to decide how you will position yourself; there are several steps from a cheap establishment to an elite temple of taste closed to mere mortals. Many factors need to be taken into account at the planning stage and noted in the concept and business plan.
If you want to use only your own funds to open a restaurant, then these two documents can be combined into one. For a beginner in the restaurant business, it is better to have them written by professionals; you cannot save money on this, because then unaccounted data can cause big troubles with opening a restaurant.

The most reasonable approach, if the future owner does not understand the restaurant business, is to hire an “opener,” a person who has already opened more than one successful establishment. It won’t be cheap, but it will definitely pay for itself; the likelihood of opening an unprofitable restaurant will immediately decrease.

Any businessman planning to open his own restaurant will begin by assessing the prospects of the project and planning. The future owner poses a number of questions: what category of visitors will the future restaurant be designed for and how many clients will there be, what is the average amount of the check, what interior to choose for the opening restaurant, and without fail, how to properly organize the financial part of the business project .

It is imperative to calculate the costs required to open a restaurant, the payback period of the costs and the possible profit from the planned business.
The amount of possible costs and the amount of possible profit directly depend on the category and level of the establishment that is supposed to be opened.

As a rule, interior designers work on the opening of elite restaurants; these restaurants have the highest level of comfort and service, a wide range of dishes: custom, branded and original, as well as the availability of exclusive drinks and, as a result, high prices.

Establishments that are initially designed for visitors with an average level of income offer quite a varied and good menu for lower prices. In fast foods, the set of dishes is standard and self-service is typical for these establishments.

Menu development

The composition of the menu largely depends on the concept of the restaurant. The concept reflects the general direction of the cuisine, recommendations are given on the number of dishes and pricing policy. This information is sufficient to develop a technological project and select equipment.

The final menu is compiled by the restaurant's chef, who must be hired no later than 2 months before the planned opening. In fact, the direction of the kitchen stated in the concept is a technical task for finding a chef and other kitchen staff specializing in this segment.

Equipment purchase

Now in Russia you can find almost any equipment - of varying quality and price level. And without good preparation it is very difficult to understand it. Representatives of trading companies are interested in buying as much equipment as possible from them, and in this sense, their goals contradict the goal of the restaurateur to use resources economically and wisely. Therefore, it is recommended not to choose equipment yourself, but to invite consultants, a chef, or a technologist to help you make the right choice.

Optimizing the composition of equipment with the help of specialists can significantly reduce costs. The only thing you should not do to reduce costs is to buy household equipment, since it is not designed for such intensive use and you will very quickly find yourself having to buy the equipment again.

And yet, it is very important when purchasing equipment to know that not all equipment is available from the supplier directly at the warehouse in your city. This means that your order will take some time to complete. The standard delivery time in Moscow is 75 days; in other cities it may be longer. Therefore, when calculating the timing of opening, this factor must also be taken into account.

Crockery and equipment

It is important to know that special professional tableware is used for cafes, bars and restaurants. This is economically justified, despite the fact that it can be much more expensive than a regular household one, which is not intended for such intensive use. When purchasing professional cookware you get the following benefits:

The dishes retain their original appearance for a long time, because the edges do not chip, the enamel does not crack or darken, and the design does not wear off;

The dishes are more resistant to shocks and falls, and are less likely to break;

you can always buy the missing quantity of the same type.

The same goes for kitchen equipment. After all, you will have a real production and everything in this production should be professional, wear-resistant, convenient, and specially adapted.

In order to choose the right dishes, it is necessary to involve the chef, since the form of serving the dish is his prerogative, which means it is up to him to choose. It is better to calculate the quantity with a consultant and come to the trading company with ready-made calculations, so as not to buy too much. You need to order dishes in advance, as well as equipment.

Recruitment

Recruitment of personnel must begin in advance - for example, it would be correct if key positions are selected in advance and involved in the very early stages of organizing a restaurant (for example, chef, pastry chef, manager). It is also best to staff other personnel some time before opening. This time is necessary to conduct preliminary training.

It is best to entrust staffing to a staffing agency specializing in restaurant staffing.

It must be remembered that if you want to select people from outside your city (in most cases this applies to the position of a chef, less often - a manager), then this may take much longer than expected. In some cases, the search may take 2-3 months. This is especially true for foreign specialists.

In general, if you would like to have foreign personnel on your staff, then it is better to first try to address this issue to Moscow recruitment agencies. There have been many foreigners working in Moscow for a long time who are ready to go to Russian regions or neighboring states. When inviting a foreign chef, you should not expect to get a truly worthy specialist for less than $4-5 thousand.

On average, it takes from 3 to 6 months to open a restaurant, this depends on many factors, the condition of the premises, its square footage, the approval of certain documents by authorities, the professionalism of contractors, the professionalism of the project manager and a well-written business plan restaurant.

Premium class restaurants / from 300 m2/ - from $ 600,000 - to $ ……..

Restaurant - club / from 500m2 / - from $ 750,000 - to $ ……..

Fine dining class restaurants / from 300 m2/ - $ 600,000 - $ 800,000

Restaurants in the democratic segment (sports bars/cafes/coffee shops) / from 200 m2 / - $ 300,000 - $ 500,000

Cafes / Coffee shops from 200 m2 / - $ 300.000 - $ 500.000

We are talking about stationary establishments that have a license to sell alcohol and permission to produce dishes from raw materials and semi-finished products, i.e. full cycle technological processes cooking, simply put, is not summer cafes and restaurants.

Today, the restaurant business is one of the most profitable areas of activity. For example, statistics show that in the United States, almost half of the country's active population visits at least one restaurant every day...

Essentially, you become the owner of a small or medium-sized business. On what data is this statement based?

Firstly, 9 out of 10 restaurants employ less than 50 people;
Secondly, the annual profit of 2 out of 3 restaurants is approximately $500,000;
Third, 45% of the total number of restaurants are owned by one person;
Fourthly, 3 out of 4 restaurants are independent units.

The success of introducing a restaurant business depends on the same factors that affect small or medium-sized businesses in any other field.

However, studies show that in the case of restaurants, in the first year of operation, one third of them disappear from the market, unable to withstand fierce competition.

Of the remaining, only 60% will celebrate their second anniversary. Starting in the third year, the chances of survival increase significantly: more than 65% celebrate the tenth anniversary of their opening.

The restaurant's third year is critical. Those restaurants that have managed to maintain their place in the market have a real chance of surviving for decades, while bringing considerable profit to their owners.

Based on the above, we can conclude that when deciding to purchase a restaurant, it is better to give preference to a restaurant that has been opening its doors to visitors for at least three years. In the case of restaurants operating on a franchise basis, things are much better: only 10% go bankrupt in the first year of their existence, and 85% continue to operate successfully after 10 years.

The success of any business depends on how the owner of the enterprise prefers to conduct business and what personal qualities he possesses. Of great importance is the level of his motivation, perseverance, ability to foresee the situation, predict changes in market conditions, etc. Not everyone is able to keep up with the times.

The restaurant business is a very complex business that involves considerable risk. To minimize the risk as much as possible, it is recommended to spend at least one year preparing for the opening of a new restaurant.

This period of time will be enough to collect the necessary information material, analyze the market situation, make all calculations and, if necessary, make changes to the original action plan.

In addition, you will have enough time to eliminate significant marketing errors or shortcomings, for example, lack of cash, choosing an inappropriate location for a future restaurant, etc.

Do not hurry. It would be ideal to work in a restaurant for some time, which would allow you to gain experience and understand the essence of the business.

In addition to the fact that you will be able to gain knowledge about how a restaurant is administered and what problems you encounter most often, you will have the opportunity to assess your strengths and skills and, based on this, make a balanced, informed decision on the advisability of investing in this field of activity.

If you do decide to open your own restaurant, be prepared to work 24 hours a day, 7 days a week, 365 days a year.

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Quite recently, I came across an article that talked about various creative ideas for the restaurant business. The article was long, but read in one sitting. I got the impression that it was written specifically for me, for my dreams and desires. After reading, I decided to study this issue in more detail, to find some more ideas for the restaurant business that do not require financial investments and special costs. It’s clear that when opening your own restaurant, everyone wants to achieve maximum effect at minimal expense.
In this article I will talk about 6 of the easiest, but at the same time interesting ideas for the restaurant business, which each of you can start implementing today. Believe me, everything ingenious is incredibly simple, and after reading the article to the end, you will understand that in the restaurant business this rule is more relevant than anywhere else.

Restaurant business: 6 creative ideas and solutions

Why have I always been attracted to the restaurant business? Perhaps because I felt there was unlimited potential that could be realized in this area. Your restaurant is like a blank canvas. Draw how you want, draw what you want. There are no clear rules, no restrictions. You yourself are free to choose the path of development of your restaurant; you yourself can determine what is important and what is not. It was this kind of freedom that attracted me. It is difficult to find identical restaurants in the world (if it is not a chain), because each next one is not similar to the previous one, it reflects the inner world of its owner, his experiences and emotions.
So, we got a little distracted, but let’s move on to ideas for the restaurant business. Well, you can do it today without investing a penny.

1. Know your regular customers
The example of Barista Brava and Starbucks coffee shops shows us that if you know your regular customers by name, remember their preferences, then this is not just a plus, it is a huge plus for your establishment.
When a person comes to a cafe, he doesn’t just want to eat and drink tea, he also comes for comfort, coziness, and service. It’s very nice when friendly waiters smile at you, call you by name and offer you what you usually order. “They remember me by appreciating me,” these are the thoughts that appear in your head.
Believe me, a person will be happy to come to your cafe, will spend more money there, and spend more time. And if friends ask for advice on where to spend the evening, he will definitely tell you about your establishment.

I have experienced this effect firsthand. I had to live in an industrial city for several months. I didn’t know anyone there, and I had no idea where to have lunch. Along the streets of the city, I went into an inconspicuous cafe, which was nestled in the depths of the courtyard. The waiter greeted me with a smile, cordially accepted my order, chatted, found out how I was in my mood, and recommended the dish. I won’t talk for a long time, but for the entire 3 months that I spent in this town, I had lunch in this particular cafe. And that feeling when they meet you and know what you love and prefer is indescribable.
Is it so difficult to achieve this? Absolutely not. But the effect will be incredible.

2. The bartender is the best advisor
The owner of one of the bars in California noticed that many of his visitors communicate with bartenders on various topics, ask them for advice, discuss the problem and try to find a solution. Then it occurred to him interesting idea. He began inviting various specialists to play the role of bartenders: lawyers, accountants, economists, and sales representatives. The bar has gone from ordinary to exclusive. Now everyone could receive qualified advice from a certified specialist while drinking beer with him. In turn, the invited “bartenders” acquired new contacts and potential clients. Everyone got their benefit.

3. Use all the possibilities of the Internet
We live in the information age, when in order to achieve maximum effect we need to try to use all the possibilities of the Internet. This is exactly what one restaurateur from California thought about, who every morning sends out a new me by email to his clients, offering various discounts, promotions and interesting offers. Also, each client can order food via email, and upon arriving at the restaurant everything will be ready.
Enough interesting way advertising. You also need to take into account the fact that everyone who leaves their email receives discounts at the restaurant, and special offers are not available to other visitors.

4. Awards and promotions
Gaming is something that you can successfully use in your restaurant business. Involve visitors in the game so that every visit to your restaurant is not just an excuse to dine, but is perceived as part of a quest, part of a big game for which the visitor ultimately receives a reward.
How is this possible, you ask? Another bar owner in the United States introduced a system of ratings and rewards in his establishment. For example, one of the visitors who drank ten different types of beer in a month received the title of Master of Beer. To confirm this title, he was given a branded T-shirt and a diploma. Quite an interesting solution that motivates a person to come again. It seems like nothing special, but why not get some kind of reward for what you already do every day.
So you think about how you can use game elements in your establishment. Maybe he can come up with some kind of rating, a point system. Involve people, make going to your cafe not an ordinary thing for them, but something desirable, something interesting. You can also create a system on your website where you can monitor the results of the “game” online. In general, there is room for improvement with this idea; you just need to think a little about the “game” system itself.

5. Competition and the desire to be the best
This idea is very suitable if you have a cafe or restaurant in a resort town. The owner of a bar in one popular resort organized a kind of “battle of the countries.” He placed a large sign behind the bar and daily recorded how much alcohol representatives of a particular country drank. Thus, a kind of ranking of the most fun and promenading countries was formed. It is clear that after a few days everyone on the coast knew about this rating and wanted to make their country a leader. Crowds of young guys and seasoned men poured into the bar, drinking gallons of beer trying to be better than their closest pursuers.
This is how a creative idea and the use of gaming can make your establishment the most popular on the coast.

6. Politeness and emotional connection
It is very important to establish an emotional connection with clients. Your bartenders and waiters should always smile, listen and hear all the wishes and preferences of the visitor. An experiment was conducted in one of the New York restaurants. The waiters addressed visitors as "you", were friendly, smiled sweetly, listened to all the wishes, and if a person could not decide on the order, they found out about his preferences and offered the best dishes. From the first days of this experiment, tips increased by 20%. People love when they are treated not just with respect, but also with kindness. Take this fact into account.

* The calculations use average data for Russia

Number of catering establishments in the Russian Federation (2018)

Share of restaurants in public catering (2017)

Number of restaurants in million-plus cities (2018)

Growth dynamics of restaurants in million-plus cities (2018)

The restaurant business is the leader in the number of bankruptcies. Not everyone can create a successful restaurant. And all because there are many pitfalls, subtleties and features in this matter.

This article contains ten key challenges in the restaurant business and recommendations on how to successfully overcome them. For some, the points we have presented may seem obvious enough to be called “pitfalls.” Maybe. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to join the list of losers.

1. Blindness to competitors

In the field Catering competition is very high. So before choosing stylish plates and inviting chefs, be sure to research the market. What should you pay attention to?

identify the main market participants, study where they are located in order to choose appropriate place;

visit your competitors' establishments to scout out the situation and find out how others' businesses operate. Study the menu - this will help you evaluate the offer on the market and develop your own, unique one;

draw up a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and their needs. Based on this, it will be easier to solve many issues;

Explore trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from abroad. There you can spy on fresh concepts - and become a pioneer in a new format.

Keep in mind that the more information you collect, the more accurate conclusions you can draw. From this data, real work on the project will begin: business plan, general concept, menu development, restaurant design, etc.

Market research should be the foundation on which you build your business. If you abandon this stage, then even the most original concept, exquisite menu from the chef and stylish design will not succeed in your project.

2. Concept? No, have not heard

It is important to decide on the concept of the establishment at the initial stage. And that's why:

As part of your marketing research, pay attention to how exactly your segment lives. Because everything depends on him: from the choice of location to the advertising policy. And you need to immediately understand the specifics of the establishment in order to properly plan all processes. It would seem, what is the difference? There is a kitchen - they cook in it, there is a hall - they eat in it. But it's not that simple. A pizzeria and a Chinese restaurant will have different target audiences, menus, and lists. necessary equipment and even the number of staff.

30% of the success of an enterprise is determined by a competent analysis of marketing research;

it is the concept that determines how the further implementation of the project occurs.

In a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one has ever offered before. And here we are not necessarily talking about an exotic menu or spectacular decorations. You can “hook” a client with a convenient service, a trick in the presentation, advantageous offers, and additional services.

Now that we've explained why it's so important to choose a concept at the start, let's take a closer look at this process.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then look for a suitable premises to implement your idea;

First, find a comfortable room that suits all parameters (from location to price per sq.m.), and then select a cafe format for it.

When you formulate a concept, ask yourself three questions:

Who will visit your restaurant?

Where is the restaurant located?

How will it attract your target audience?

Clear answers to these questions are three pillars for the concept of the establishment.

To make it easier for you to imagine the variety of options among which you need to look for yours, we suggest that you familiarize yourself with the classification of establishments.

According to the concept, cafes and restaurants are divided into:

Menu specifics. It can be highly specialized: a coffee shop, pizzeria, burger shop, etc. Or it is focused on a specific national cuisine: Russian, Chinese, Italian, Caucasian, etc.

Specifics of the target audience. The menu in your establishment should correspond to the preferences of your target audience. For example, if this is a cafe-canteen near a university (i.e., the target audience is students), then the prices there should be affordable, and the dishes should be satisfying. If this is a children's cafe, then the menu should consist of simple dishes with an interesting, “childish” presentation. In addition to the menu, it is important to provide a playing area in such a cafe. If the restaurant is for business class, this requires both an exquisite menu and a presentable interior. Therefore, you need to clearly understand the audience you want to see in your establishment - and create suitable conditions for it.

The format of the room, its location. Here you need to consider where the establishment is located: in a residential, private or public building. For example, in a residential building you cannot open a cafe that will be open after 23:00. For example, a pub or night bar It will not be possible to open on the ground floor of a residential building. If you open in mall, then its operating time should be taken into account.

According to seasonality. There are cafes that operate only in the warm season - the so-called summer cafes. And there are establishments that operate all year round, regardless of weather conditions, and have a heating and air conditioning system.

By the static nature and scale of the room. This classification divides establishments into mobile (for example, a trailer on wheels) or stationary.

Understanding how cafes are classified makes it easier to decide on the concept.

Some tips for choosing a concept:

Keep in mind that your personal tastes and preferences are secondary. In the first place comes the opinion of restaurant marketing experts and the real situation on the market.

In recent years, fast food establishments have become popular. Even during a crisis, they are actively developing. Today democratic cafes and restaurants make money.

When choosing a concept, focus on consumer demand. What is missing in a particular city or microdistrict? What is your city missing that is already popular in similar cities? What establishments are most popular among city residents?

So, the concept of the restaurant is as important as the food you offer. Along with the choice of concept, it is necessary to determine the format and corporate style of the establishment, draw up a work plan, and develop technological, engineering and design projects. At this stage, the restaurant owner should have an understanding of how the project will work. The concept, corporate style and “tricks” are necessary in order to distinguish an establishment from many others. The concept should answer the main question: why should a visitor choose your restaurant?

If you can't come up with something original, explore what the foreign market has to offer. Collect ideas, combine them - and you will definitely find a concept that will make your restaurant unique. However, the concept alone cannot pull off the project. So don't relax. The next steps are no less important.

The problem that scares future restaurateurs is the preparation of all the necessary documentation. It must be admitted that fears are not groundless. A restaurant is one of the most difficult types of business in terms of collecting documents. In order to legalize a restaurant business, you will need to collect an impressive list of papers. Therefore, in order to save time and effort, entrepreneurs often turn to companies that prepare the necessary turnkey documentation. The price for such services varies from 20 to 40 thousand rubles.

First you need to register your business with government agencies. The most convenient and common form for restaurants is considered to be the “LLC” form. Type of activity for a restaurant project according to OKVED-2 classification:

56.10 “Activities of restaurants and food delivery services”

56.10.1 “Activities of restaurants and cafes with full restaurant service, cafeterias, restaurants fast food and self-service."

Once you have collected a complete package of constituent documents and a lease agreement (or certificate of ownership of the premises), you can proceed to the next stages of approval.

Ready ideas for your business

To avoid problems with government agencies when opening a restaurant, you should complete all permitting documentation. Before providing the list, please note that it may differ in different regions. The table provides a list of documents required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

Having collected this impressive list of papers, you can be calm. This is almost half of the completed project. We covered the topic of collecting permits for opening a restaurant in more detail in this article.

Some useful tips that will be useful when resolving a legal issue:

• even if you plan to collect all the papers yourself, be sure to include expenses of about 20 thousand rubles in your budget.

Decide immediately for how long you plan to obtain a license to sell alcohol. Its cost will depend on this. A license for a year will cost you 65 thousand rubles. Please keep in mind that the license is issued for no more than 5 years. Another important nuance: You may be denied a license if you do not take care of the security of the establishment. To avoid any problems with this, provide: an agreement for the installation and maintenance of an alarm system and panic button, as well as a security agreement;

Pay attention to the requirements listed in the permitting documentation. This information will help you when choosing a room. It is recommended to immediately fulfill all requirements so that you do not have to redo inconsistencies and waste money on it.

Finding a suitable area for a restaurant can take a lot of time, so it is better to take care of this in advance. When choosing, you should consider two key parameters: the location and the condition of the room itself.

The location for the future restaurant is selected based on the concept. For example, it is better to place a youth cafe near educational institutions and entertainment centers; an expensive restaurant in the city center, and family cafe- in a residential neighborhood.

An incorrectly selected location can leave a restaurant without visitors. First, if you locate in an area with low foot traffic, you are depriving yourself of a powerful advertising tool. How can people guess that there is a wonderful cafe around the corner? Secondly, you need to be located where your target audience is concentrated. Otherwise, those passing by will not be interested in your offer. Thirdly, the location of the restaurant affects the business reputation. Most likely, a cafe on the outskirts of the city, overlooking an industrial area, is unlikely to inspire confidence in visitors. Fourthly, the location must have convenient transport accessibility and parking. Fifth, you must evaluate the location from a competitive perspective. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to evaluate the location of a restaurant premises:

1. Determine the location of competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide parking and convenient access;

Assess foot traffic. This can be entrusted to a special company that will conduct the research. The cost of such services will be from 3 thousand rubles. Or you can take simple measurements yourself. To do this you need:

within 15 minutes, count the number of people passing by. For example, in 15 minutes you counted 200 people. We multiply this number by 4 and get pedestrian traffic: 800 people per hour. But these are indications with errors. How to get closer to the most accurate average of passing traffic?

conduct a study for 4 days in a row and find the average value;

count traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the presence of the target audience in the stream.

Note: according to the rules and regulations, only non-residential premises can be used for catering establishments. These include the first floors of residential buildings. The kitchen and client room should have natural light. Now let's move on to assessing the premises itself.

Basic requirements for the restaurant premises:

area approximately 100 sq. m.;

availability of communications: sewerage, hot and cold water, electricity, gas, artificial and natural ventilation;

the presence of additional premises for a warehouse, staff room, bathroom (or the possibility of redevelopment. Please note that the redevelopment must be legalized);

As a standard, 40% of the total area must be allocated for the kitchen and warehouse, and the remaining 60% will be occupied by the hall for visitors.

More detailed requirements for the premises are set out in SanPiN.

Also, be sure to pay attention to the functionality of the room: does the layout allow you to re-equip the room for your project, is there the necessary capacity that will ensure the uninterrupted operation of food equipment).

Try to find a room where there used to be a catering establishment. In this case, it will be possible not only to simplify obtaining permits, but also to save on some costs, as well as speed up the preparation process. Such premises “with a good legacy” usually have a ventilation system, convenient division into functional zones and repairs. All you have to do is move in with your furniture and equipment.

Ready ideas for your business

How much does a restaurant space cost? The amount of rent may depend on many factors: the city, district, pedestrian traffic, advantageous proximity to others are important. public institutions. On average, you will have to pay 80-150 thousand rubles monthly for renting a premises. Experienced restaurateurs advise paying rent six months in advance - then by the time you pay the next payment, you will have time to develop yourself and gain financial stability. In the lease agreement, you will need to not only clearly state the rate, but also the frequency of its increase. Having looked at the success of the restaurant, the landlord often begins to demand an increase in rent, arguing that it is a good location. In general, when concluding a contract, it is better to use the services of a lawyer. Proceed from the principle that good premises are rarely empty. Perhaps the reason for the previous tenant's move out lies precisely in problems with the landlord.

Another important parameter that should be taken into account when choosing a room is renovation. A common problem with options in the center is that they belong to the old foundation, and this can mean rotten beams, crumbling walls and rotted communications. Pay attention to the allocated electrical power: it can be very difficult to get electricity in the center even for a lot of money. The total power consumption of even a small cafe (with no more than 30 seats) is no less than 45-50 kW. It is better to choose a room that does not require major repairs, communications wiring, etc. Repairs are not only financial, but also time-consuming. And these are resources that every entrepreneur should value and save. The longer you take to solve problems with preparing the room, the more opportunities you will miss.

It should be noted that modern interiors in establishments require less and less finishing. The design is played with furniture and decor - something that can be quickly transported from one object to another. You can often come across an amateurish point of view that the design of a room is a determining factor for future success. However, experienced restaurateurs have a different opinion: it turns out that the interior is far from the first place for visitors. This is especially true for budget cafes. Still, the main task of the restaurant interior is to create the right atmosphere in which it is pleasant to be.

Purchasing high-quality kitchen equipment is one of the key stages of opening a restaurant. The quality of equipment and tools determines the production capacity of the kitchen, the organization of the work process, and even the taste of the dishes. That is why you need to make your choice responsibly. Read in advance the experience of other restaurateurs and their reviews of this technique. Explore various commercial offers from kitchen equipment suppliers. Select several options and compare the price-quality ratio. Excessive savings are of no use, however, purchasing the most expensive equipment is not a guarantee of success.

Pay special attention to such a parameter as warranty service and from what point it is calculated. If from the moment of sale, then you risk losing those few warranty months when the equipment actually sits idle while you resolve paper issues and delay opening. Naturally, such equipment will fail exactly after the expiration of the free repair period.

You can reduce equipment costs by purchasing used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a good deal on the market when an almost new set of kitchen equipment is sold by restaurateurs whose business has failed. Therefore, study the advertisements on the sites.

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The list of required equipment may vary depending on the menu. For example, if you are planning to open a pizzeria, you will need special oven equipment. However, we can distinguish the main categories of kitchen equipment that will be useful to any restaurant:

heat treatment equipment: oven and fryer, oven, induction cooker, deep fryer, etc.;

electrical devices: mixer, blender, food processor;

storage equipment: fridge, freezer, vacuum packers for food storage, refrigerated display case. The choice of the appropriate model of refrigeration equipment depends on the layout of the kitchen and the volume of stored products. You should also purchase a special refrigerated table. It keeps all products that lie on its surface cool.

Dishwasher to automate the process of disinfecting dishes;

equipment for preparing drinks: juicer, coffee machine;

kitchen utensils and other small equipment(knives, food containers, stands, containers, etc.);

test equipment: dough mixer, sheeter, etc.

Ideally, you need to collect as many offers as possible from supplier companies and agree on a list of equipment with the chef. By enlisting the help of a chef, you shift some of the responsibility for selecting equipment and the issue of its arrangement to him. In the future, this will allow you to avoid unnecessary reproaches and scandals that “everything is wrong” and “is not worth it.”

To reduce the list of equipment and reduce costs, you can simplify the production cycle. This can be done if you purchase ready-made semi-finished products. For example, bakery products can be purchased from a bakery. And equip your kitchen only with the equipment necessary for preparing main dishes.

Don’t forget to include other equipment in the list of costs: bar counter, cash register, cashless payment terminal, air conditioning system, ventilation and alarm system, if there are none in the premises. The next stage is to purchase furniture and decorative items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your establishment. For example, a bar will definitely need a bar counter, and a self-service cafe will need an individual distribution line.

For the average restaurant, the main elements of the interior are tables, chairs and cushioned furniture. It is also worth equipping the hall with a bar counter, which is both a seating area for guests, a bartender’s workplace, and a showcase that stimulates sales. alcoholic products. Don’t forget about staff furniture: waiter stations, cabinets, utility tables, etc. Another mandatory element in the interior is the wardrobe. This could be a full-fledged wardrobe with hangers and staff, or it could just be hangers installed in the hall. And finally, restaurants use various partitions and screens to zone space.

The nuances of choosing furniture for a restaurant:

• consider the comfort of the furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable in use, resistant to dry cleaning and disinfectants;

furniture should support the format and concept of the establishment, be in the same style and be in harmony with the interior;

take into account the layout of the hall and the features of the room;

the main criteria for choosing furniture: small dimensions and versatility;

standard set: square or rectangular table, chairs without armrests;

To simplify the process of purchasing furniture, try to find a comprehensive supplier who can provide your restaurant with furniture, tableware, and textiles.

The main mistake of novice restaurateurs is their desire to include their favorite dishes on the menu. But the preferences of the restaurateur and the tastes of the target audience can vary significantly. The menu depends not only on someone’s tastes, but also on the concept of the establishment. It is worth adding that even a narrow focus does not determine the composition of the menu 100%. Today in any restaurant you can find classic dishes that are in demand in any establishment. For example, pizza, Caesar salad, etc.

Also, when creating a menu, you need to pay attention to the price of the dishes. It must match the format and concept. If you position yourself as a student cafe, then high prices will definitely scare off your target audience. But if in a fashionable restaurant you install low prices for exotic dishes, you may not be able to cover the cost of preparing them. Thus, you need to compare the cost of food and the profit you want to get from it.

When creating a menu, consider the following nuances:

• Periodically add new dishes or special offers to the menu to retain your customer base.

For each dish on the menu, make a technological map, indicating the consumption of products per serving and the volume of this serving. This information will be required to obtain permission from the SES, as well as to calculate the need for purchasing products;

update the menu in accordance with the taste preferences of visitors. Regularly monitor orders to identify unclaimed dishes. It is better to replace such items or completely exclude them from the menu.

When creating a menu, follow the principle of complete and variable use of products. This will reduce the risk of food spoilage if a particular dish is unpopular.

One of the preparatory stages is the search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. Supply disruptions can disrupt the work of a restaurant, since the absence of many dishes from the menu is unlikely to appeal to visitors. That's why it's so important to always have fresh ingredients in the kitchen.

All products used must comply with GOST requirements. To understand how much ingredients you need to buy, you will need routing and sales forecast. It is quite difficult to calculate the exact purchase volume. You won’t be able to predict the choice of visitors – especially at the start. Over time, thanks to the analysis of orders, you will understand what dishes and in what quantities your guests choose. And at first, you should rely on the experience of other restaurateurs and approximate calculations. We recommend making your first purchase of products in small quantities to reduce the risk of food spoilage. Also, when purchasing for the first time, split your order into small quantities from different suppliers. This way you can compare the quality of products, be able to evaluate the terms of cooperation and choose the most profitable option.

By individual categories for supplies that provide the main menu, it is better to enter into exclusive contracts with one reliable supplier. It is recommended to make purchases frequently and in small quantities - this will increase delivery costs, but will reduce the risk of product spoilage and simplify their storage. When signing the contract, read all the terms and conditions of cooperation. Please note that transportation costs for the supply of ingredients are the responsibility of the restaurateurs. Therefore, choose suppliers based on geographical proximity; then you will save on shipping.

Consider the risk of food spoilage. Why this could happen:

low demand for individual menu items;

procurement planning errors;

breakdown of storage equipment;

violations of storage rules.

You can minimize the risk with the help of competent planning and sales forecast, monitoring orders and excluding unprofitable dishes from the menu. It is also necessary to establish control over the maintenance of equipment to avoid breakdowns, and the work of personnel to avoid storage errors.

People come to a restaurant not only for delicious food. They want to relax in a comfortable environment. And comfort is created not only by the interior, atmosphere, but also by service. Therefore, it is important to provide quality service in a restaurant.

Finding qualified employees is not as easy as it might seem at first glance. Strict selection is applied not only to the chef, but also to his assistants and waiters.

How to find a decent chef for a restaurant

Let's start with a simple truth: a good cook never sits idle. Therefore, it is useless to advertise and wait for the culinary genius to respond. You need to look for a chef purposefully: in other establishments, at professional conferences, master classes, or through a restaurant recruitment agency.

So, the action plan for finding a chef looks like this:

visit restaurants similar to yours. For example, if you are going to open a sushi bar, then you should look for a chef in an establishment that offers Japanese cuisine;

visit thematic exhibitions, competitions, conferences;

use the services of a restaurant recruitment agency;

place vacancy announcements on thematic portals;

An equally serious choice is made when looking for waiters. Experienced restaurateurs assure: good waiters should be trained themselves, training and educational events should be conducted for them, and they should be motivated for results with a reward system.

If you don’t take care of this and decide to save on employee salaries, then be prepared for staff turnover. Without proper motivation, the quality of service also decreases. All this will lead to an outflow of visitors, which can be a road to failure for the restaurant business.

How to deal with employee theft

Another pitfall in the restaurant business is staff theft. The problem is old, but still relevant. According to experts, theft in the restaurant industry can range from 10 to... 60% of revenue! And the amount by which the restaurateur will be “punished” by employees largely depends on the organization of control and production process, wages, motivation, etc.

The easiest way is to choose your employees carefully. Although the method is rather dubious, since it is impossible to predict the behavior of the staff and rely only on their decency. In order to minimize this risk, it will be necessary to apply a whole range of measures:

automation system;

CCTV;

inventory;

• staff motivation;

  secret guest;

  control over the conclusion of contracts (kitchen, bar);

  DDS control (current account, client bank, cash);

  bar control system.

For these measures to be effective, the implementation stage requires the direct participation of administrative staff and the owner of the establishment.

Before talking about advertising tools, let's figure it out: what determines the popularity of a restaurant? First of all, on the level of service and cuisine, as well as prices. Secondly, from the interior, atmosphere and “chips” of the establishment. In order to properly declare yourself, you should reveal your main advantages and features in advertising.

We will not list banal and long-considered methods of promotion. Outdoor advertising, decorated display window, development in in social networks And so on. But the tips below are relevant for each advertising tool. So, what should be taken into account in a restaurant’s advertising policy?

A simplified scheme for calculating the effectiveness of an advertising tool looks something like this. You ordered 1,000 flyers from a printing house for 3,000 rubles and another 2,000 to a promoter, who distributed the flyers to passers-by. As a result of this promotion: 30 people visited the establishment and received the free coffee promised in the advertisement. The cost of the “promotional” coffee was 1000 rubles. The total cost will be 6,000 rubles. At the same time, visitors who came via flyers made additional orders totaling 15,000 rubles. Those. the proceeds will be 9,000 rubles. It turns out that in this case the restaurant not only covered the advertising costs, but also made money from it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, while others can be assessed only based on advertising results. There is no ready-made formula for promoting a restaurant. An advertising strategy can only be determined in practice.

2. Give preference to low-cost tools

Expensive does not mean effective. Thoughtful advertising using flyers can be several times better than expensive advertising in popular media or on the radio. Start with low-cost methods - the cost of error will be lower.

Spending money thoughtlessly on promotion is wrong, but you shouldn’t skimp on this cost item either. A new establishment needs a competent advertising company to make itself known and attract its first visitors. Without promotion, you will get lost among your competitors. Therefore, an advertising campaign should be planned even before the restaurant opens.

4. Know your audience

Different audiences need different advertising. Effective advertising is one that fully meets the needs of the audience. For example, if the cafe is aimed at young people, advertising on social networks will do. It is important to know the interests of your audience not only in order to choose advertising methods, but also to design the advertising material itself: text, video, flyers, etc. Try to make advertising useful for customers: gifts, free tastings, promotions, interesting information materials.

How to attract restaurant visitors

Discounts on menus during certain hours stimulate off-hour sales;

Special promotions on certain days of the week (usually weekdays) will help increase sales at less popular times;

Gifts and discounts for birthday people will increase the number of large, banquet orders;

Special offers for big companies will increase the average check per table;

Holding events will attract new customers.

The list goes on. There are many ways to interest visitors, so proceed from your capabilities and visitors’ requests. Analyze results, test different variants promotion. Over time, you will understand which features really work and which ones should be abandoned.

5. Experiment with venues

Try different things, don't get stuck on the same thing. Advertising has taken over everything, and people are tired of the same type of ads. For your ad to be noticed, it must stand out and attract attention. That’s why it’s so important to come up with something new and original. The world does not stand still: what worked great yesterday does not arouse such interest today.

How to find new promotion tools and methods

Today there are many opportunities to find new marketing techniques: specialized literature, the Internet, master classes. You can also look for ideas in other businesses. Try to adapt what worked in another segment to your project. Sometimes this way you can derive a formula for effective advertising that none of your competitors have yet thought of.

Let's summarize. A promotion plan may include various advertising tools; their use depends on the budget you are willing to spend. In order to immediately attract the attention of consumers, it is necessary to conduct an active advertising campaign even before the establishment opens, and spend most of the budget in the first months of operation. This way, within a short time, you will be able to gain a client base and achieve payback. But don’t forget that the best advertising for a restaurant is a quality product and service. If the consumer likes the taste of the dishes and the service, he will return to you and recommend your establishment to his friends.

10. Unprepared for the unexpected

The main pitfalls of the restaurant business, knowledge of which in 90% of cases will allow you to save your business, have been discussed, but the pitfalls themselves, as you understand, are much larger. And you should always be prepared for any surprises. Accept that you can’t take absolutely everything into account; you can only minimize the risks. Therefore, finally, there are a few more nuances that are useful to take into account.

Equipment used in the operation of the restaurant. And he tends to break down. Danger can lurk in any direction: from the stove in the kitchen to the cash register. You must always be prepared for such developments. So make sure you have an engineer available to fix minor breakdowns and all emergency numbers for more serious situations. It is advisable to stock up on the numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday evenings. At the same time, cash register tape, credit card terminal tape and printer cartridges are running low. Therefore, it is always a good idea to have an emergency supply of consumables.

Experienced restaurateurs advise the owner to actively participate in management. Especially in the first months of work. If left to chance, a new business can quickly fail without achieving profitable results. And profit should be expected in a year, or even two. A restaurant as a business requires considerable investment, which will pay off on average in 1-1.5 years. The practice of restaurants also suggests that already in the third month of work in an establishment, the personnel composition changes by 2/3, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners advise not to invest too zealously in training the first staff and immediately hire experienced business trainers, knowing that most of these employees will probably “not catch on” and will go to competitors.

During the first year, the budget will have to “feed” the project with cash investments. You must have reserve capital to quickly resolve issues. Be sure to include in the starting capital an amount that can cover all expenses at the initial (often unprofitable) stage. After all, even if you work at a loss, you will still have to pay rent, staff salaries, etc.

When opening a restaurant, it is always wiser to target the middle class. This means that your establishment must guarantee good quality at affordable prices. A great option There will be a mass menu with an original presentation.

« Open kitchens”, which allow customers to personally observe the cooking process, significantly increase the level of trust in the establishment. The costs of creating such a kitchen are small, but the effect is quite significant.

There are many pitfalls awaiting you in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can achieve success. Draw up a business plan, carry out marketing research, plan all your actions. If you work hard and put your soul into what you love, it will definitely give results.

Get current calculations for your business plan

You will need

• concept of a future restaurant, business plan, marketing plan, premises, equipment, products, personnel.

Instructions

Choose a room that will match the format of the establishment. The main selection criteria are the availability of client flows and a suitable internal one. It should also be possible to divide the area into three main parts: production, office and hall. Many beginning restaurateurs at this stage make one irreparable mistake. In an effort to place the maximum number of seats in the hall, they “rob” production areas, combine hot and cold workshops, and reduce the number of utility rooms. As a result, regulatory authorities do not issue permission to open an establishment, everything has to be redone.

Invite a designer, draw up a technical plan, which will indicate the main utilities that are tied to the technological equipment. Be sure to provide a good exhaust hood - without it it is extremely difficult to work in a hot shop, and the room is not entirely comfortable.

Purchase technological and commercial equipment. The first group includes refrigeration, thermal, mechanical. The second includes coffee making and beer dispensing. Also, be sure to purchase an automation system. Which program to choose depends on your capabilities, as well as on the planned throughput. As a rule, specialists who install the automated control system will also help with training to work with it.

Get permits Rospotrebnadzor and fire inspection. If an enterprise operated in the premises before you, as a rule, no special problems arise with the supervisory authorities. But if you change your profile, they are very possible. In this case, you should carefully listen to the requirements, correct the shortcomings and reapply for consideration of your issue.

Create a staffing schedule. If your restaurant is small cafe, some positions can be combined. For example, a bartender can also be an administrator, and a chef can also be a manager. However, everything is very individual and depends not only on the specifics of the establishment, but also on the personalities of certain employees. To avoid hiring unscrupulous personnel, take the selection process responsibly. Write job descriptions, ask workers to sign them. Draw up employment contracts that clearly state the rights and responsibilities of staff.

Develop a menu. It can be small: three or four positions in each section is quite enough. A large menu is difficult to execute and also requires large inventories, which will inevitably lead to serious write-offs. Submit documents to obtain a license. 40 restaurant revenue business And the kitchen does it and 60 percent does the bar, so alcoholic drinks will come in very handy.

note

With insufficient investment, there is a risk that you will not have enough for something very important, for example, promotion.

Helpful advice

For a restaurant business to be successful, you need to start by writing a concept, that is, a business plan for the future restaurant.

Related article

Everyone loves to eat, and food is even more delicious, and it doesn’t matter what country we’re talking about. Public catering facilities were and are always in demand. This is probably why the restaurant business in our country is quite widely represented and quite prosperous.

Investing in the restaurant business is quite profitable. Official statistics show that profitability levels range from 20 to 60%. Nowadays, restaurants can be divided into three categories: elite, middle-class restaurants, and the so-called. fast foods.

In order to start your own restaurant business, you can use one of two options. First, you are investing in a restaurant from scratch. Second, you buy a ready-made restaurant. In any case, first the idea itself is created, and only then a room is found for it.

In fact, opening a restaurant is far from being as simple as it might seem at first glance. Both your ardent desire and dedication are, of course, a lot, but far from enough. It requires a huge amount of effort and time; on average, opening a restaurant can take about six months.

Let's start with the fact that certain funds are needed, and their amount is directly proportional to the type of restaurant that you ultimately want to get. If this is an “average” restaurant, then it will require less capital investment than an elite class restaurant.

Be prepared for what you will have to do a large number of a variety of documentation. Design and engineering are very important. After all, it is necessary that your restaurant is as cozy as possible, creating an atmosphere of warmth and tranquility. Today there are a huge number of restaurants on offer, and your task is to create such an atmosphere so that the client wants to come to you, and not just come, but become a regular customer.

That is why successful design is one of the components of successful restaurant operation in the future. And in order to make such a project as successful as possible, some kind of original idea, concept and, of course, its phased, targeted implementation. You need to create your own unique “zest” that will make your restaurant stand out from the general list.

It could be a non-standard design or a unique kitchen, or exclusive furniture, such as sliding wardrobes, or anything else that your imagination suggests. Restaurant design involves not only the interior design of the hall for visitors, but also all its premises, i.e. creating a general concept for the entire establishment.

Needless to say, the best option would be to contact a company whose specialization is design, designing restaurants, cafes, bars. Here you will receive fully qualified assistance in in full. The concept of your establishment will be developed, space-planning solutions, ventilation and air conditioning projects and much more will be developed, which involves a restaurant design project. And you, based on this project, can purchase all the necessary technological equipment, as well as custom-made furniture for the interior.

Not everyone is still accustomed to the word “consulting,” but a lot of phrases formed with its help have already appeared. For example, environmental consulting, IT consulting. This article is devoted to restaurant consulting, its essence and goals.

The Russian restaurant market is growing at a fairly rapid pace. The annual growth rate is about thirty percent. Despite the huge competition, you can see a decent queue in almost every restaurant in the evening. Therefore, after opening your own restaurant, profit and satisfaction from success should not be long in coming. Let's consider below the basic steps that you need to follow to open your own restaurant. business.