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How and what kind of street fast food can be opened. How to open a street fast food? Services for opening a fast food restaurant

Openingfast foodA- the most profitable and quite profitable type of business, especially for people who do not have large finances to start. Fast food establishments have long been in high demand, especially among urban residents, whose employment does not allow them to devote too much time to their food.

Important questions for opening a profitable fast food business

Small cafe, stall or fast food with hot food are available on every corner in the modern city. How to become competitive among this abundance, quickly make a profit? Developing your own concept, a well-chosen menu, regular market analysis, and a responsible approach to solving tasks will help you achieve positive results.

Fast food from scratch: real?

Given the difficult economic environment, every aspiring entrepreneur dreams of quick profits with minimal investment. It is difficult to implement such tasks without minimal investment. But if there is a great desire, then open fast food Today you can use the services of a franchise company. As a rule, such companies offer participation in the business structure of an already promoted, well-recognized brand.

Business plan for the future of fast food

This issue must be given maximum time to become the most successful among hundreds of pizzerias, bakeries, fast food cafes. Such a plan should include the most important issues, among which it is worth noting:

Description of the company, enterprise and its legal form. The solution of this item will require registration of entrepreneurial activities in the field of catering, obtaining permission from the sanitary and epidemiological station, registration with the tax office. At first, it is best to choose a simplified taxation system.
Location of the enterprise. It is necessary to find a suitable room for rent in the busiest place. It can be railway stations, city parks, schools, universities, places of mass gatherings of people.
Services to be provided fast food. These are hot pies, pancakes, sandwiches, drinks. The choice of the appropriate equipment will depend on the approximate menu.
Detailed analysis of the competitive market. When choosing a busy place, you need to remember about high competition. It is necessary to analyze the activities and pricing policy of competitors in order to become the best. If the solution to this issue seems difficult, then it is better to think about changing the location.
Promotion. Cooking delicious meals is not enough. It is necessary to loudly declare them, this is already advertising. Mandatory outdoor in the form of billboards indicating the menu and prices, flyers, leaflets. The presentation system on the opening day works great.
production tasks. Having a rough start menu, you can decide on equipment and personnel. At the first stages, to open fast food, you can limit yourself to a microwave oven, a converter oven, a meat grinder, refrigeration equipment, a pancake maker or a cheburechnik. You will also need a coffee machine, a display case, disposable tableware.
Financial questions. They affect the acquisition of the necessary equipment, the repair and rental of premises, the remuneration of employees, advertising digging, the purchase of raw materials and the resolution of issues how to open fast food in government structures.
Attendance. It is not worth betting on too much attendance. At the very beginning, it is ideal if about a hundred people visit the establishment every day and buy at least one pie. But where there is coffee and hot delicious pastries, this amount is guaranteed to be higher. You can change this item in the business plan at any time.
Income. Having an accurate business plan, you can calculate the estimated income. If the first month shows a big profit, it is easy to change the plan by adding new items to it at your discretion.
Risks or force majeure situations. This is something that is difficult to predict. But the solution of such problems must always have a certain amount of money.

Format and type of future fast food

The solution to this problem depends on the amount of starting capital. It can be a large network of mini-cafes or a small hot bakery near the bus station.

Important! If the question is, how to open fast food, it is safe to say that it will be a profitable venture. Few people will be satisfied with the aroma of hot pastries and coffee. But whether the person will return again depends only on you.

For this to happen in this way, you should not be limited to the range. Even in a small space, you can offer several options for pastries and a large assortment of coffee.

Fast food equipment

wondering how to open fast food, it is necessary to think not only about its opening, but also about the constant expansion. This forces them to purchase more equipment and hire new employees. Such a positive trend is possible if these issues were thought out at the first stages. The larger the range of dishes, the greater the flow of visitors and turnover. Therefore, to start, it is important to purchase:

coffee machine;
converter oven for baking;
grill;
fryer;
pancake;
juicer;
vegetable cutters;
potato peeler;
meat grinder;
refrigeration and preferably heating equipment.

It makes no sense to explain the purpose of each type of such equipment. One has only to recall the thermal equipment that will help demonstrate to visitors the process of cooking. The sight of a beautiful crisp on a chicken carcass or bright baked pies will leave few people indifferent. This is the advice of leading marketers, which is actively used by successful fast food businesses.

Choosing equipment is not difficult, but it is advisable to do this after a carefully thought-out menu. So the entrepreneur can independently decide what he needs first of all to carry out his activities.

Recruitment

An equally important issue that requires attention. Well, if the future fast food should be a family business. So, the first month, you can not count on the salary for the staff. But if you have to recruit people just from the street, then this must be done very carefully. It is desirable that before opening a fast food business, an entrepreneur already has a person with relevant experience. Such people help with very wise advice.

Important! It is better to hire workers with experience. Teaching beginners at the first stage is extremely unprofitable

In addition to experience, these should be people who can be completely trusted with the enterprise. The basis of a successful restaurant business is:

established technology;
quality equipment;
rich assortment and high quality of products;
close-knit, friendly team.

Failing to implement these important points, count on the success of the future fast food do not have to. It can simply collapse without starting, bringing the entrepreneur complete disappointment and big losses.

In a small, zest is important

Any entrepreneur wants as many people as possible to know about his business. Therefore, a chain of cafes or a small fast food must have some flair. This can be an original exclusive dish or a bright, recognizable logo. But it is most beneficial to implement these two tasks.

If designing a logo is a difficult task, then you can seek help from marketers or an advertising company. A bright, recognizable logo should be present on the menu, on advertising flyers, on price tags, on napkins, on packaging and even on dishes. This is all difficult to foresee in the first month, but later such a marketing plan will significantly increase profits.

Exclusive dish. If a person with extensive professional experience is hired as a cook, he will help to realize this task. These can be pies with a unique filling, pancakes that cannot be found in any establishment, a dessert whose taste can surprise the client. There are many ideas, and the more successful it will be fast food, the more of them will appear in the head of the entrepreneur.

Force Majeure

An unpredictable event that can destroy any business can happen in any enterprise. Let this never happen, but it is worth insuring your enterprise against a possible unforeseen circumstance. To protect yourself from possible troubles, you can simply take out insurance. The contract must specify which situations should be considered force majeure. This:

fire;
flood;
disaster;
quarantine;
sanctions.

Discuss all points of the future contract with the insurance company and take into account the most important points, best with an experienced lawyer who is not an employee of the selected insurer. Fast food is provided with a large amount of expensive equipment that can cause damage due to another power surge or simply burn. To restore knowledge, equipment, return money to the business, postpone payment obligations for a while, it is precisely a well-thought-out contract with both an insurance company and suppliers of raw materials that will help.

Documentary Issues

These are the points that need to be addressed before how to open fast food. The list is quite impressive, but without its implementation it is simply impossible to carry out one's activities.

Entrepreneurial and tax certificates.
Official lease agreement for premises, kiosk with a copy of the technical passport attached.
Contract for services with utilities (electricity, gas, water).
Permission for this type of activity or passport for MAF from the sanitary station.
Certificates for the supplied raw materials indicating technical conditions and GOSTs.
Documentation and certificates for equipment.
Sanitary records for all employees.
Permit from the fire department.

Many entrepreneurs do not just ignore some of these points before open fast food. In the future, this approach will lead to unexpected costs in the form of fines or to the closure of the enterprise. It is clear that the solution of many of them will entail some financial costs, but this guarantees the smooth implementation of their activities. It is best to resolve this before the opening of the enterprise. Then no inspection body will have claims to this type of activity.

Business seasonality

Most experienced restaurateurs are sure that fast food is a seasonal business. There is a perfectly reasonable explanation for this. With the onset of cold weather, sales may decline. These are difficulties to be considered. For example, for the summer period, you can increase the range of ice cream and cold drinks, in winter - expand the number of hot dishes. And then your business will not have losses, making a profit at any time of the year.

If you experience difficulties, you can consider the service of delivering hot meals to offices, to your home. It will require a little more money, but such a service justifies itself. An additional vehicle and a corresponding employee are to be purchased. Also, if the delivery service is mastered during the implementation of activities, then it can be promoted in social networks or through advertising.

* Calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to create a mini-network of street fast food (shawarma). The production of the finished product and its sale is carried out in stationary pavilions located in places with the highest pedestrian traffic. The geographical location of the project is Voronezh. Trademark - "Shaurma-Show" (hereinafter - "SHSH").

The investment attractiveness of the project is due to high performance indicators (Table 1). The level of competition is relatively low, the demand for products of this kind is growing, and the investment costs of the project are low.

Table 1. Main indicators of the project

2. COMPANY AND INDUSTRY DESCRIPTION

From the point of view of the project, the industry can be segmented as follows (by narrowing the niche):

public catering in general (cafes, restaurants, canteens, fast food);

fast food (cafes, stationary and non-stationary points of sale);

street fast food.

The industry as a whole in the country is in a rather difficult situation. According to experts, in many large cities only in 2015, up to 30% of large players left the market. First of all, this is due to the decline in the solvency of the population. Attendance at cafes and restaurants also decreased by about a third. The second problem for the industry is the rise in food prices associated with Western sanctions, as well as import restrictions. According to Rosstat, the turnover in the catering sector in 2015 decreased by 6% compared to 2014. Nevertheless, even against this background, some regions show a stable growth in turnover: the Tula and Voronezh regions, as well as the republics of Mordovia and Khakassia. This information confirms the expediency of choosing the location of the enterprise.

Experts also note the steady growth of some segments of public catering against the background of the global stagnation of the industry. This applies primarily to fast food. In second place is pizza delivery. These two segments have an increase in turnover in 2015 of 10% and 6% respectively.

The most notable trends include the following:

orientation in the purchase of food products to domestic suppliers;

rejection of unreasonably expensive (“status”) establishments in favor of more democratic, but with good cuisine;

distribution of monospecialization (for example, on grilled meats, steaks or burgers)

the revival of interest in Russian cuisine or the cuisine of certain regions of Russia;

an increase in the share of vegetarian dishes in the menu of most establishments.

It is advisable to consider the segment of street fast food not at the level of the geographical sales region. Today, stationary pavilions with street food prevail: pies and other pastries, pancakes with fillings, shawarma, hot dogs. Shawarma is estimated to rank first in demand among all types of street fast food. However, there are also constraints to demand growth: many potential consumers are afraid to purchase this type of product due to uncertainty about the origin and quality of the original ingredients, as well as due to the potential lack of proper sanitary conditions in the pavilions when preparing the product.

3. DESCRIPTION OF GOODS AND SERVICES

The main product of the ShSh project is shawarma, presented in several variations. Shawarma (shawarma, shawarma, shuarma) is a Middle Eastern dish of Arab origin made from pita or pita bread stuffed with grilled and then finely chopped meat (lamb, chicken, veal, turkey) with the addition of fresh vegetables, spices and seasonings.

Only high quality fresh vegetables and quality seasonings and spices are used for the ShSh project. 4 out of 5 points of sale use only chicken meat; for a point located in the pedestrian zone (the most traffic of all five points), it is advisable to use lamb as well (small grill).

Ingredients are purchased from local producers. Copies of certificates and supply contracts are placed at points of sale so that buyers can see them while waiting; also available on hand at the request of buyers.

Table 2. Range of outlets

Name	Description	Ingredients
Shawarma "classic"	Classic oriental shawarma in lavash with fresh vegetables	chicken meat tomatoes white sauce
Shawarma "Lamb"	Classic oriental lamb shawarma in lavash with fresh vegetables	lamb meat tomatoes white sauce
Shawarma Fajitos	Shawarma with hints of Mexican cuisine for lovers of spicy food	chicken meat tomatoes corn spicy sauce
Shawarma in pita "Summer"	Shawarma in pita with a lot of fresh vegetables with a light summer flavor	chicken meat tomatoes lettuce White cabbage bell pepper light white sauce
Shawarma "Krevedko"	Exotic shawarma in pita bread with shrimp and avocado	grilled shrimp tomatoes natural yogurt lemon juice
Shawarma "Insatiable"	Shawarma with lots of meat and bacon	chicken meat tomatoes fried bacon bell pepper white sauce

Table 3. Cost and selling price

PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
Shawarma "Classic"
Shawarma "Lamb"
Shawarma "Fahjitos"
Shawarma in pita "Summer"
Shawarma "Krevedko"
Shawarma "Insatiable"
Black tea
Instant black coffee
Mineral water

4. SALES AND MARKETING

The marketing mix is developed taking into account industry and regional factors.

Target audience "ShSh" - men (mainly) and women aged 14 to 35 years; pupils, students and working people. For different points of sale, the main target audience is different.

The product policy is reflected in Section 2 of this business plan. It is assumed that the assortment includes 6 types of main products and 3 types of secondary products (drinks). Range expansion is not expected. The limitation is due to the simplification of warehouse logistics (in the field of purchasing and storing ingredients). ShSh products are positioned as high-quality, produced exclusively from fresh, high-quality food products in conditions that meet all sanitary standards.

For 4 out of 5 points of sale, an assortment using only chicken meat is used due to the need to purchase additional equipment for the second type of meat, which is not economically feasible. Lamb meat is used only for the point in the pedestrian zone.

The pricing policy assumes product positioning in the "Standard" and "Standard+" segments. Prices are the same for all points of sale. A loyalty program is provided: cards in the business card format, on which the “ShSh” stamp is affixed with each purchase; after filling six cells, the seventh shawarma is free.

The promotion is based primarily on the bright design of the pavilions, which draws primary attention to the "SHSH". At the next level, attracting the attention of customers is carried out by holding a show on the principle of a "bartender show" by the staff in the process of preparing shawarma with juggling objects, ingredients, etc. Brand promotion in social networks is also used: there is a group in vk.com, ok.ru, Instagram (priority).

The production of shawarma from pre-prepared ingredients and its sale is carried out directly in the pavilions (the location is indicated in Section 2 of this business plan).

The staff is formed from people with a culinary education who have received a sanitary book. Training in the basics of a bartender show is carried out before taking office (the costs of training are borne by the enterprise, they are included in the investment costs). The appearance of the staff is as neat as possible, designed in the corporate style of "SHSH".

The service process has three main priorities:

quality of preparation of products in accordance with the existing recipe;

speed - the waiting time by the client should not be more than 6 minutes;

attracting the attention of the client, his entertainment in the process of waiting.

The considered type of business is subject to the influence of seasonality: in summer, demand is significantly higher in walking areas, lower - near educational institutions. In other locations (station, market) demand is more uniform. The planned sales volume is given in Table. 4. Sales forecast is given in App. 1 to this business plan.

Table 4. Total planned sales volume

PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
Shawarma "Classic"
Shawarma "Lamb"
Shawarma "Fahjitos"
Shawarma in pita "Summer"
Shawarma "Krevedko"
Shawarma "Insatiable"
Black tea
Instant black coffee
Mineral water

		Total:	2 031 803

All fast food establishments located in the immediate vicinity of the ShSh pavilions are considered as competitors. Analysis of competitors is given in Table. 5. Ratings are made on the basis of the conducted market analysis on a 10-point scale, where 10 is the highest rating.

Table 5. Analysis of competitors

Name	Description	Price	Range
Burger Burger	Cafe with a wide range of burgers. Nice room, average service.
Hens-mura	Cafe specializing in chicken dishes. Poor location, little traffic
China town	Pavilions with Chinese noodles. Good traffic, limited stock, decent service
Delicious, damn	Pavilions with pancakes with various fillings. Wide range, very long waiting times
IP Pitomets S. G.	A pavilion with fast food (hot dogs, hamburgers and semi-finished pizza) and pastries (patties, chebureks, khachapuri). Very poor quality and service
Spoon and bowl	Dining room self-service. High traffic, unfurnished premises, low quality products
Donald Duck	A network of fast food cafes with a worldwide reputation. Favorable location, well-known brand, fast service.

The main and key competitors include the institutions "Kura-mura", "Vkusno, pancake" and "Burger Burger". At the same time, none of these competitors offers a show during the service, which will positively affect the image of "SHSH".

5. PRODUCTION PLAN

Equipment for production is purchased from one of the largest suppliers of equipment for catering establishments. Delivery and installation of equipment are included in the price. The supplier conducts commissioning and training of personnel. Delivery time - 10 working days from the date of payment. The term of installation and training is 7 calendar days.

Raw materials are purchased from local suppliers - manufacturers and wholesalers. Storage of raw materials is carried out directly in the pavilions, in specially equipped refrigerators. Warehouse stock is designed for 3-4 days of work. All processing of ingredients and preparation of products is carried out on site, in the trade pavilion.

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Finished products are packed in a thermal envelope that keeps the temperature of the product for a long time. The thermal envelope is suitable both for the use of the product "on the go", and for long-term transportation and storage.

The production plan corresponds to the sales plan, is subject to the influence of seasonality and is reflected in App. 1 to this business plan.

6. ORGANIZATIONAL PLAN

All main management and administrative functions in the project are performed by an individual entrepreneur - the initiator of the project. The initiator of the project has all the necessary knowledge and skills, has experience in entrepreneurial activity and a number of successfully implemented projects, including those in the field of public catering. The entrepreneur also performs the functions of a supply organizer and marketer.

The organizational structure of the enterprise is linear, all employees are directly subordinate to the individual entrepreneur.

Since one of the main competitive advantages is the show component, particularly stringent requirements are imposed on the staff of retail outlets: work experience in a similar position for at least 1 year, a health certificate, courtesy and a neat appearance. All personnel must undergo training at the bartending school on a mandatory basis upon taking office according to a program specially developed for the project.

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Of the five outlets, 3 are equipped with shifts consisting of 2 people - a cook and an assistant; 2 points with the least traffic - shifts of 1 person. Hours of work vary, 2/2 from 10.00 to 22.00.

Table 6. Staffing and payroll

	Job title	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
Industrial

	cook assistant

	Total:				RUB 358,000.00
	Social Security contributions:				RUB 107,400.00
	Total with deductions:				$465,400.00

7. FINANCIAL PLAN

The financial plan is designed for a five-year period, and takes into account all items of income and expenses for the project. Investment costs amount to 3.27 million rubles, of which 1.8 million are the acquisition of fixed assets. 900,000 rubles were used to cover the shortage of working capital until the project reaches payback. At the same time, the volume of own funds of the project initiator is 1.7 million rubles. The remaining amount is planned to be attracted in the form of a bank loan for a period of 36 months at a rate of 18% per annum. Loan repayment is carried out by annuity payments, credit holidays - 3 months.

Table 7. Investment costs

	NAME	AMOUNT, rub.
Real estate
	Production of pavilions (5 pcs.)
Equipment
	Equipment set (5 pcs.)
Intangible assets
	Development of interior and exterior design
	Initial staff training

working capital
	working capital

	Total:	3 270 000 ₽
	Own funds:	RUB 1,700,000.00
	Required borrowings:	1 570 000 ₽
	Bid:
	Term, months:

Variable costs per unit of production are given in Table. 3. Fixed costs include depreciation of fixed assets and intangible assets. The amount of depreciation deductions is calculated using the straight-line method. The life of fixed assets is 5 years.

Table 8. Fixed costs

A detailed financial plan is given in App. 2. Organizational and legal form of the enterprise - IP. Taxation system - UTII, Basic income form - "Providing catering services through a catering facility that does not have a customer service hall." The physical indicator is the number of employees (16 people). Net profit of the first year - 3.9 million rubles, the second and subsequent - 6.16 million rubles.

8. PERFORMANCE INDICATORS

The effectiveness of the project is evaluated on the basis of simple and integral performance indicators. To calculate some indicators, the discounting method is used. The discount rate is taken at the level of 6%, since the market is in the development stage, the product and production technology are known to the market.

The simple and discounted payback period of the project is 8 months, which indicates high profitability. Net present value (NPV) – RUB 3,931,083 The return on investment ratio (ARR) is 15.97%, the internal rate of return (IRR) is 11.89%, and the profitability index (PI) is 1.2 (>0). All these indicators indicate that the project is effective and attractive for investment. The main performance indicators are given in Table. 1.

9. WARRANTIES AND RISKS

All project risks can be divided into internal and external.

The internal ones include: shortfall in profit due to low sales volume, as well as low product quality due to insufficient staff qualification, which can also lead to a drop in demand. It is required to carry out a careful selection of candidates, form a personnel reserve and constantly monitor the quality of production and customer service.

External risks usually include: economic, political, demographic, social and other risks. In this case, the economic crisis is rather a success factor for the enterprise, since many people refuse to visit cafes and restaurants, but the need for food must still be satisfied. For this reason, more and more people are choosing relatively inexpensive street fast food without losing quality (compared to cafes and restaurants).

APPENDIX 1 and APPENDIX 2

Denis Miroshnichenko
(c) - portal of business plans and guides for starting a small business

How to open fast food and build your business on catering services.

In this article, we will consider the option of opening a small street fast food outlet in the takeaway format with placement in a mobile stall or in a stationary kiosk, pavilion. As practice shows, this is the most profitable format of the institution with relatively small financial investments.

Fast food as a business.

Street fast food has always been and is one of the most profitable types of catering business. A quick and inexpensive snack for a student, office worker, and any person who is in a hurry is just a necessity, fast food is an opportunity to eat almost on the go. Therefore, if you place such a catering point near a university, office center, market, or other busy crowded place, you can count on a quick return on investment and making a profit.

The fast food business is certainly profitable, but such street outlets are not very welcome by the SES, and it is not easy to obtain official permission to operate. The main reason for the refusal is the lack of a centralized water supply and sewage system in the stall, and where does it come from, so it turns out a vicious circle.

But this is only at first glance, quite often you can see street fast foods quietly working without running water and sewerage. The issue of water supply can be solved by installing a water tank with a built-in heater and a sink with a storage tank for draining. This option is used by most street fast foods, in this case it is a way out of the situation.

If we talk about the presence of a toilet for the seller, then this option is possible, if there is a toilet nearby, for example, on the territory of a market, a food base, then this option can also suit SES.

Most street fast foods operate with an incomplete set of documents (SES), it is quite difficult to get all the permits right away. But in order to avoid problems and possible fines, from the very beginning of the opening, it is necessary for the SES to comply with all sanitary standards, make a technological map, be sure to have sanitary books for sellers and a work uniform, certificates for purchased products, other documents can be issued already in the process of work.

According to the law, after the opening, you notify Rospotrebnadzor (SES) of the opening, and work calmly. If you comply with sanitary standards, and none of the clients writes a complaint against you, then the SES will not check anything for the first time. During subsequent checks, if there are minor violations, you will get off with a small fine, with significant violations, the point can simply be closed.

Fast food equipment.

The set of equipment depends on what you plan to trade. For french fries you will need a deep fryer, for various big macs, cheeseburgers, hamburgers - a stove for heating semi-finished meat products and a stove for heating buns.

If you plan to sell mini pizzas, you will need an oven to heat up frozen pizzas.

For shawarma, you need a skewer with a shade, for pancakes - a pancake maker, for hot sandwiches - a microwave, etc.

Refrigerator showcase for soft drinks, coffee machine and kettle for making tea.

Since vegetables and meat can only be stored in separate refrigerators, you will need two refrigerators, for cutting vegetables and meat you will need separate tables and, accordingly, a separate cutting board for each table.

New equipment is not cheap, so it would be quite justified at first to purchase a used one.

So, the fast food opening sequence.

Registration of sole proprietorship or LLC.

Rent or purchase of premises - a kiosk, pavilion or basement.

Necessary repair of the premises (painting, installation of signs, etc.).

Installation and configuration of equipment.

Installation of cash registers (may not be necessary, depending on the taxation system).

Menu compilation.

Making a shopping list of groceries.

Conclusion of agreements with product suppliers and obtaining certificates for products from suppliers.

Hiring two sales assistants to work in shifts schedule 2/2.

Beginning of work.

How to open fast food: documentation and permissions.

You can register a business as an individual entrepreneur or LLC, the taxation system is preferably UTII (a fixed tax and a cash register are not needed).

OKVED codes for catering establishments - 52.11, 52.12, 52.27, 51.70, 51.39, 55.30, 55.40, 63.12.

After the conclusion of the lease agreement for the premises, it is necessary to register the object with the tax office within 10 days.

You will need to obtain permission from Rospotrebnadzor (SES) and Rospozharnadzor.

We receive a sanitary and epidemiological conclusion from Rospotrebnadzor, for this you need to provide the following package of documents:

Copies of the state certificate Registration of individual entrepreneurs, certificates of tax registration (TIN).
Extract from the Unified State Register of Legal Entities.
A contract for the lease of premises or a certificate of ownership.
Technological map of production.
Equipment list.
Project documentation, BTI plan, (not always required).
Contract for garbage collection, deratization and disinfection.
Product range.

When opening a fast food outlet, there should always be photocopies of documents, a book of complaints and suggestions, a labor code, and mandatory sanitary books for sellers. In sanitary books, seals must be updated every 3 months.

As for the firefighters, if the premises have already been used as a retail outlet, then all issues with the fire inspectorate have usually already been settled. Periodically, 1 - 2 times a year, they will visit you, if there are no gross violations, then the issues that have arisen can be resolved on the spot.

Fast food business profitability.

At the moment, there is a fairly large variety of so-called fast food - hot dogs, hamburgers, big macs, sandwiches, cheeseburgers, chicken burgers, shawarma, sandwiches, french fries, noodles, mini pizza, pizza horn, spring rolls and without, omelettes with bacon, salads, desserts, drinks. Food is served in a paper bag or in a cardboard box, you can serve it in disposable dishes, a paper napkin comes in addition.

You need to select several positions and focus on them, you should not grab everything at once, especially since you will need a lot of equipment that requires a place to place it. Suppose for a start, it will be quite enough to cook several varieties of burgers and sandwiches, french fries, in addition to tea, coffee and chilled drinks.

For the preparation of fast food, semi-finished products are used, which are quickly prepared, some require only heating. For example, to cook a hamburger, you need to heat up a bun, heat up a beef patty, add pickled cucumber, mustard and ketchup. Ready, the hamburger must be served to the client in a paper bag and put a paper napkin.

The cost of preparing burgers is usually half of the selling price, the cost of french fries, pancakes, omelettes is about a third of the final cost, the markup is quite good and this is the appeal of fast food.

You can talk about the profitability of a business only if the point is located in a good crowded place - near a university, market, train station, near the embankment, in an amusement park in various crowded places. If you open fast food in such places, then you will always have customers, and the business will be profitable.

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The field of street fast food consists of many directions. It is impossible to cover everything in one mobile point, however, as well as in a stationary one. That is why the organization of a business must begin with the choice of a concept. The list of specializations is extensive. Most requested:

pizza;
grilled chickens;
hot dogs;
shawarma;
hot sandwiches, sandwiches;
hot baked or deep-fried potatoes;
pancakes;
donuts;
pies;
salads;
cotton candy;
popcorn.

Choosing a direction should be based on several factors. Culinary education and work experience in a particular specialty is important, but not the most important. Demand in a particular locality is decisive. Take, for example, the sale of salads. In the metropolis, which is characterized by a fast pace of life and a constant rush, many have a snack on the go and prefer to buy ready-made salads. In a small provincial town with an unhurried rhythm, relatively low purchasing power and the presence of summer cottages for most families, this type of fast food will not bring tangible profits.

Analyzing the characteristics of the market, it is worth considering the competition. The complete absence of outlets in your chosen specialization in a particular area may indicate good prospects or serve as a signal that there is no consumer demand.

After collecting and analyzing the data, choosing a concept, start drawing up a business plan. It is necessary even for a small outlet. Try to enter the most reliable data, this will help identify potentially dangerous moments and correct them in advance.

Main risks

Most fast food outlets close due to typical rookie mistakes. In the first place is the lack of clear calculations, this happens with a formal attitude to the preparation of a business plan. The hope that everything will work out along the way and be decided depending on the development of events is unacceptable for business. Even with deep analysis and diligent miscalculation of possible risks, unforeseen situations arise. But there are much fewer of them, and preliminary preparation helps to cope with difficulties with the least losses.

In second place among the reasons for failures is the poor quality of service and non-compliance with sanitary standards. Fast food does not have a very good reputation precisely because of the irresponsibility of specific entrepreneurs. High-quality ingredients, perfect purity and adherence to cooking technology will help to avoid fines, and in case of regular violations, complete closure. Customer reviews also play a huge role. If the service suits them, they will recommend you to friends and become regular customers themselves, but if there is an ugly service, word of mouth will spread the word about your shortcomings very quickly.

Some areas are characterized by a certain dependence on the season. But it is not critical, and if properly organized, it will not greatly affect profitability.

Location

For fast food street vendors, the choice is clear - the most crowded places with heavy traffic. First of all, one should consider the central streets, public transport stops and the metro. Worthy of close attention are areas near railway stations, bus stations and airports, large markets, office centers and educational institutions.

If there is too much competition on the central streets, it is worth considering places on busy highways in the suburbs near ring roads, gas stations or large shopping centers.

When choosing a place for trading, you should study the plans of the city administration for the development, reconstruction and improvement of a certain area. Perhaps a seemingly unpromising area will soon become a very profitable place, or vice versa, a vacant lot you like will soon be built up. Also, be sure to analyze the crime situation in the area - you should stay away from dangerous areas.

Equipment

The choice and cost of equipment depends on the specialization. There are a lot of offers on the market. Manufacturers offer fully equipped mobile points. There are options for executing a leasing agreement or renting an equipped van.

Personnel

As a rule, at the initial stage, two sellers are hired, who work in shifts. At the beginning of the activity, it is desirable for the entrepreneur to also take part in the preparation of dishes and serving customers. This will allow you to personally see the shortcomings in the organization and objectively test the business idea.

Recruitment can be carried out personally or entrusted with the selection process of applicants to the agency. In addition to skills in working with equipment and conscientiousness, courtesy and dexterity are important. The peculiarity of fast food is fast food preparation. If the buyer has to wait a long time or communicate with an unfriendly seller, he will never come to your establishment again.

It is desirable to calculate wages from the rate and an additional percentage of revenue. Such a system encourages employees to work more actively to increase sales.

Financial and tax reporting can be outsourced. But if you decide to expand and open new outlets, you should hire a full-time accountant.

Documents and licenses

The most optimal variant of the registration form for a fast food point is an individual entrepreneur. The following documents are submitted to the tax service:

A completed application form.
Information on selected types of activities (OKVED - 55.30; 52.62; 52.63).
Receipt of payment of state duty.
Passport.
Original and photocopy of TIN.
Information about the chosen taxation system and an application for entering your company in the register of payers.

The choice of taxation system should be chosen after a thorough analysis of the features of each of them. For fast food UTII or PSN (patent taxation system). The second option has different nuances depending on the region of activity, since the limit value of the potential income of an individual entrepreneur is set at the local level. In many cases, PSN is more profitable than UTII, but it is very important to calculate and compare the amount of tax in both systems. It makes sense to hire a specialist for this work.

After completing the documents in the tax office and registration, you should purchase and register a cash register. For an individual entrepreneur, opening a current account is not necessary, but if your work is associated with a large turnover, you will not be able to do without it. It is mandatory for an LLC to have a checking account.

Since the mobile fast food point belongs to catering establishments, the SES requirements are high. They are contained in clause 16 of SanPiN 2.3.6.1079-01. Before starting the organization and in the process of choosing a location, at least the main points should be considered:

If there is no access to a centralized water supply, it is necessary to ensure the uninterrupted supply of water of similar quality.
Food and drinks are prepared using bottled water.
It is necessary to have a toilet for employees within a radius of 100 m from the location of the outlet.
A refrigerator is required for perishable food, drinks and ice cream.
Only disposable tableware may be used.
Personnel must have health books.
Mandatory sanitization according to established rules with certified means.
It is necessary to ensure the availability of containers for collecting waste and garbage and timely removal.

You must have the technical conditions for cooking, recipes and certificates for all ingredients - they are provided by suppliers.

Registration of the lease of the site takes place in the local administration. The procedure can take about 3 months, because according to the law, the site must be put up for tender and offered to the entrepreneur who proposed the most attractive project. In the case of renting a plot from a private owner, everything goes much faster and easier.

Marketing

For fast food, only outdoor advertising installed directly near the outlet is effective. Order the manufacture of a remote structure (shtenter). Also of great importance is the design of a mobile van. The brand name and logo should be developed as early as possible. Registering a trademark takes a long time and requires investment, but if you plan to work further and develop a positive brand image, this is a must.

Order the production of packaging materials, bags, containers with your brand logo. This is a very effective marketing technique.

Profitability

Each specialization has a different number. But fast food is one of the areas that are characterized by high profitability. Much depends on the location and quality of service.

Summary

Street fast food is a very promising direction. In Russia, this niche is not yet highly competitive. According to experts, the demand for fast food will grow, and there are many opportunities for a newbie to get off to a good start.

Catering, and even more so quick service, is a very profitable business. After all, with the modern rhythm, eating outside the home has long become the norm. Fast food means providing the population with delicious food with prompt service.

With the right approach, a fast food cafe will be a good way to invest. Despite the lengthy process of registering a business, lengthy preparations for opening, high competition, opening a cafe of this type can be called a very profitable business.

Market analysis

Before starting, you need to analyze the market and identify the target audience. The more accurately potential customers are identified, competitors are analyzed and a strategy for the development of the institution is developed, the faster the business will begin to generate income.

You can monitor competitors on your own, simply by visiting their cafe and studying the range of dishes and prices. Compile a comparative table with evaluation parameters (advantages and disadvantages of the cafe, what is missing).

Another option is to conduct a survey of the target audience. This can be done on the street or via the Internet, in various forums and groups.

The target audience of the cafe-bistro is young people aged 17-25, students, office workers, taxi drivers, couriers. If the client likes the food and service, then the next day you can count on a whole group of his friends, colleagues, classmates who came on the recommendation.

Based on the analysis, you need to prepare a list of criteria for choosing a cafe. The main advantages of this type of institution are:

close proximity to work or school;
speed of service;
assortment of dishes;
acceptable cost.

Basic principles of work

The bistro cafe is a small establishment with an extensive selection of dishes at a low price and very fast service. The initial capital for a bistro needs much less than for other cafes. It will also take a little time to prepare the institution for opening, and the first income can be received within 2-3 months after the start.

For the fastest payback, the cafe should work actively from the first day and serve as many visitors as possible. Success in this business depends on a large turnover.

The bistro must meet the following requirements:

Various dishes. It is important to develop the right menu with a variety of dishes and drinks.
Operational service. Employees must quickly serve the visitor, if necessary, provide assistance in choosing dishes, place an order and receive payment.
Delicious, prepared in compliance with all the rules. "Fast food" is no longer considered an eatery. To maximize profits, customers need to offer only quality food.
Low cost meals. Savings do not occur through the use of low-quality and cheap products. In such cafes there are no waiters and extra staff.

Where to begin?

First you need to resolve the issue with the format of the institution. It could be:

Franchise, that is, the purchase of an already well-known brand with proven technologies for opening a business, rules for making dishes.
Own business idea.

Both options have their merits. When buying a well-known brand, you do not need to spend time and money on developing a unique menu, corporate style and promotion. The brand is recognizable and trusted. Creativity is excluded here, you must strictly follow the rules that are developed by the franchise owners.

Your own business idea is already a creative approach. The owner himself makes the menu, develops a corporate style, but you will also have to promote the establishment on your own. Only time will tell how profitable the new idea will be, and it will only be possible to sum up the result in a year.

It may take a lot of time to start a business from scratch, but in the end you will be able to make much more profit than with a franchise, because you do not have to share with anyone.

Legalization of business

Different cafe formats will require different registration forms. For a small establishment, you need to prepare documents, submit them to the local branch of the tax authority, and in a few days receive the status of an individual entrepreneur. Next, you need to register the cash register and you can get to work.

It is worth considering the following points:

Individual entrepreneurs are not entitled to sell strong alcohol, only beer, cider, poire, mead. The license for stronger spirits is issued only to legal entities.
Registration is easier and cheaper. An individual entrepreneur can use the patent taxation system, provided that the cafe premises are no more than 50 sq. m and employs no more than 15 people. Such a system exempts from filing a tax return, which simplifies business.

To get started, an entrepreneur must have:

lease agreement for the premises where the cafe will be located;
approval of the cafe project in state institutions.

Business Features

Every business has its pros and cons, which should always be followed. This will allow you to understand whether this activity option is suitable or if you need to focus on something else.

Among the advantages of a bistro cafe are:

high profitability;
quick payback;
constant demand among residents.

There are also disadvantages:

high competition;
serious initial investment;
human factor;
high costs for rent and purchase of equipment.

room

In the room where the cafe will be located, there should be a kitchen and a hall. Depending on the task, it can be either a small pavilion with an area of 30 sq.m. or a room of about 150 sq.m. A room of about 40 sq.m., located in a shopping center, is suitable.

The premises must meet certain conditions:

the cafe should have several zones (warehouse, kitchen, hall, utility room);
the entrance to the cooking area is separate from the main one;
There are emergency exits in case of fire.

The interior should be simple with the expectation of a mass visitor, but comfortable and cozy. The color scheme should increase appetite.

The furniture is selected simple, but beautiful and modern. Do not buy cheap plastic furniture. There are attractive posters and menu signs on the walls.

Cafe assortment

Delicious and inexpensive food is offered to customers. Among the main dishes - light salads, hot sandwiches, pastries, drinks. The institution is designed for a wide audience, the main visitors are the middle class.

The menu can include Russian and European cuisine, as well as several popular oriental dishes (noodles, sushi):

Kitchen equipment

For a fast food outlet, high-quality professional equipment is essential. The kitchen should have all the necessary appliances and devices for operational work. The equipment is selected depending on the dishes offered in the cafe. It is advisable to purchase the following devices:

electric stove - 55 thousand rubles;
refrigerator - 40 thousand rubles;
deep fryer - 5 thousand rubles;
refrigerated showcase - 5 thousand rubles;
dishwasher - 7 thousand rubles;
a device for cutting vegetables - 3 thousand rubles;
potato peeler - 2.5 thousand rubles;
washing - 3 thousand rubles;
scales - 2.5 thousand rubles;
water filter - 1.5 thousand rubles;
electric kettle - 1.5 thousand rubles;
microwave oven - 3.5 thousand rubles;

TOTAL 130 thousand rubles

Thus, the purchase of equipment for a medium-sized cafe will require 130,000 rubles. The estimate should also include the cost of dishes, trays, food packaging that customers will take with them, furniture and textiles. It will still take about 100,000 rubles.

Depending on the menu, the kitchen can be equipped with a crepe maker, waffle maker, juicer. You will also need detergents, disposable gloves. To prepare drinks, it will not be superfluous to buy a coffee machine, a juice cooler, a thermo pot. A cash register must be installed in the trading floor. Investments in the purchase of equipment for cafes will average 230 thousand rubles.

Employees

For a small cafe, many employees are not required. 5 people will be enough:

manager;
auxiliary worker;
cook;
seller-cashier;
cleaning woman.

To account for expenses, salary indicators will be required. Let's take the average salaries for the regions.

The staff will be 9 employees with a shift schedule. Salary expenses will amount to 80 thousand per month. Additional costs will be the cost of legalizing the business, rent, menu development, purchase of products, payment for designer services. On average, the cost of this will amount to 250,000 rubles.

The total total amount of initial capital for opening a bistro cafe is 500,000 rubles. and 89,000 rubles. to pay employees for the first month. These investments should pay off in 2-3 months.

Video. How to open a fast food cafe

Summing up

The main tasks facing the future owner of the cafe are to organize the preparation of delicious, varied, inexpensive food and quick service for visitors. Pupils, office workers, students become clients of this type of catering. It is advisable to locate a cafe in a shopping center with good traffic, student campuses.

To advertise the institution, you can use the budget method - distribute leaflets next to the cafe. The most important thing is to attract a large number of visitors, fast and high-quality service, high-quality delicious dishes. If you manage to leave a good impression about yourself, then customers will come more than once.