Canteen business plan. How to open a canteen

27Jun

Approximate data of the dining room business plan:

• Initial costs - about 1,500,000 rubles.
• Payback - 1-1.5 years.
• 50 seats, area - 180 m².

Note: This business plan, like all others in the section , contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled a detailed business plan for a canteen with calculations.

State and development of the market

The restaurant industry is one of the first to take the hit of the economic crisis. People are less likely to eat out, deny themselves the traditional Friday-Saturday entertainment, minimize solemn trips to restaurants. Considering all this, does it make sense to start your business in HoReCa now? We answer: "Yes!".

How the market has changed

- Simple establishments designed for a wide audience began to open. The dining room is a great example of this.

— Interesting projects now come to the target audience themselves. They are located not so much in the center as "scattered" in different areas.

— The opening of a food outlet was taken more seriously and thoughtfully. Beginning entrepreneurs use the services of expert consultants, turn to specialized companies for complex equipment of enterprises, and are afraid of entering the market on their own without the support of professionals.

Arguments for opening a canteen

- The corporate catering industry is practically not covered at the moment. Catering in kindergartens, schools, camps, hospitals is not loaded with competitors and has excellent development prospects.

- Canteens are well known to consumers, they do not need to be introduced to the format.

— The menu in canteens is designed for a wide audience.

— Average check - 200 rubles. and a large selection of dishes - at least 50 a day, make the dining room affordable and attractive for students, the working population, and retirees.

- Canteens always have the possibility of additional income - banquets, catering, work for a client "from the street".

Where to start opening a dining room? Format selection

If earlier the canteen was associated with a certain institution (factories, educational institutions) and was closed to the mass consumer, now this format is close to a cafe, but relies on low prices, simple dishes and drinks, and unpretentious design.

Dining room available in different versions

City canteen. Provides catering services for any visitor. Located near major organizations and educational institutions. Holds banquets and catering.

Dining room in the business center. Located in the corporate catering segment. Serves employees and at certain hours visitors "from the street". Serves as a place for corporate parties and business negotiations.

Canteen in an administrative, medical or educational institution. Works for a limited audience.

Canteen in the shopping center. It is part of the food court or food court. It occupies a larger area than other operators, designed for 40-50 seats.

For example canteen business plan we will take the city format for 50 seats - this is 400 people per shift. Area - 180 m². Such a canteen operates on the open market, provides catering and banquet services.

Motivation for visiting the city canteen

• Natural Hunger Satisfaction
• Lunch break
• Family dinner or friendly meeting
• Business conversation
• Solemn event

Concept

This is a document that presents every step of opening a canteen. The concept answers the following questions:

Where will the facility be located?

• Choice of location and premises
• Assessment of cross-country ability, transport accessibility, visibility from the street and the carriageway
• Assessment of the condition of the premises, utilities, sanitary conditions
• Design and equipment

What target audience will it be intended for?

• Client characteristic
• Audience Needs
• Channels of communication with the audience

Features of the location area

• Infrastructure
• Competitors
• Availability near office centers, universities, streets with shops

staffing

• Self-service or waiter service
• Work with semi-finished products or own production
• Recruiting and staff training

What additional services to provide?

• Banquet menu development
• Catering opportunities
• Organization of food delivery and packaging of takeaway dishes

Canteen business plan

If the concept answers the question of how and what to do, then the business plan shows how much it will all cost.

Consulting

This is the professional assistance of a restaurant expert or a specialized company in opening a business. The consultant performs the following tasks:

• Carrying out marketing research
• Development of the concept and business plan
• Search for a place and premises
• Recruitment
• Menu development
• Preparing for the opening

The list of services may be supplemented or shortened. The average price for the work of an expert is 90,000 rubles.

Dining room

Renting is the most common way to get the chosen premises for use. The cost of rent depends on the territorial features. The Moscow region asks from 10,000 rubles. per m², and in the area of ​​the Third Ring Road the price will rise to 50,000 per m².

For the dining room, we advise you to choose a room in which a catering or a store has already been located. Given the area - 180 m² - major repairs and decoration will result in a round sum. For the repair of the VIP category, the brigades ask from 15,000 rubles. per m², and cosmetic will cost only 1500 per m².

1. Engineering and design

Technological and engineering design prepare the premises for full-fledged work. What is included in the list of works?

Engineering design involves the development of projects for all communications - ventilation + air conditioning, water supply + sewerage, electricity, as well as an architectural project. Again, if the room is for a specialized purpose, you can save money on an engineering project. If not, then pay at least 60,000 rubles for a set of works.

Technological design is the selection of professional equipment for production tasks, the development of a scheme for its installation and linking to engineering networks. It is impossible to do without this type of design. Cost - 200 rubles. per m². Company " MAPLE» gives a technological project to its customers when ordering equipment.

The design project of the premises includes the development of a design concept and 3D visualization, the selection of materials and decor, the design of the facade and architectural supervision at the facility. A complete design project, including the design of the surrounding area, will cost at least 200,000 rubles. Reduced - 150-160,000 rubles.

1. Corporate identity and outdoor advertising

The visual image of the dining room is created using corporate identity. This is especially true for corporate projects. The standard package of services includes: logo design, selection of corporate colors and fonts, development of style-forming elements, development of corporate elements using the example of 3 positions, Logobook layout - a guide to using the logo. Cost - 50,000 rubles.

Dining room equipment

For a dining room for 50 people you will need (prices are in rubles):

Distribution line "Patsha", Chuvashtorgtekhnika (ABAT)

• Cutlery counter - 25 200
• Counter-showcase refrigerated - 153 900
• Food warmer counter for first courses - 48 200
• Food warmer for second courses - 70 300
• Hot drinks counter - 33 900
• Rotary module - 28 700
• Cash cabin - 33 100
• Bain-marie first courses "Convito" - 4 896

Equipment

• Four-burner electric stove with oven - 55 900
• Grill surface (contact grill) ERGO - 39 600
• Frying pan electric tilting - 79 900
• Electric cooker - 85 000
• Rice cooker ERGO - 2 376
• Pancake maker ERGO single burner - 14 760
• Microwave oven "Convito" - 14 184
• Boiler "Convito" jellied type - 7 560
• Chill cabinet ARIADA - 45 602
• Freezer ARIADA - 53 724
• Bread slicer AHM-300T - 65 000
• Mixer ROBOT COUPE Mini - 21 420
• Blender ERGO - 12 240
• Mixer KITCHEN AID - 54 900
• MOK-300M potato peeler - 38 500
• Meat grinder ERGO - 21 240
• Single-section washing bath (5 pcs.) - 19 540
• Two-section washing bath - 7 348
• Industrial wall table - 4 044
• Hairpin trolley (2 pcs.) - 26 864
• Rack with solid shelves (2 pcs.) - 17 010
• Solid wall shelf (2 pcs.) - 3 626
• Wall shelf for drying dishes - 2 469
• Exhaust umbrella - 9 846
• Touch dryer ERGO - 2 807
• Washing bath (washstand) (5 pcs.) - 26 250

Kitchenware and utensils

• Gastroyemkost Luxstahl stainless steel GN 1/1 (4 pcs.) - 2 492
• Frying pan Luxstahl aluminum (2 pcs.) - 1 990
• Cast iron frying pan with wooden handle Luxstahl - 1 080
• Boiler 25 l professional Luxstahl (3 pcs.) - 11 232
• Tray deep 600x400x48 mm (3 pcs.) - 1 944
• Chef's knife 200 mm Profi Luxstahl - 590
• Utility knife 145 mm Profi Luxstahl (2 pcs.) - 666
• Vegetable knife 75 mm Profi Luxstahl (2 pcs.) - 530
• Chopping board polypropylene (2 pcs.) - 2 686
• Chopping board beech (3 pcs.) - 1 410
• Form for baking / laying out a side dish or salad "Square" (2 pcs.) - 268
• Ladle 250 ml Luxstahl (2 pcs.) - 548
• Universal tongs 300 mm (2 pcs.) - 182
• Culinary bamboo angular spatula (2 pcs.) - 118
• Grater four-sided combined large - 94
• Whisk 280 mm - 220
• Table tray made of polypropylene 490x360 mm black (40 pcs.) - 3 400
• Set for spices "Family" (salt, pepper) Luxstahl (25 pcs.) - 4 325
• Apron "Moskvichka" red (6 pcs.) - 2 928
• White paper napkin 250x250 mm 400 pcs (10 packs) - 660

Crockery and cutlery (50 pcs.)

• Small round plate "Collage" 200 mm - 2 500
• Deep round plate "Collage" 250 ml - 2 500
• Salad bowl round "Collage" 300 ml - 2 900
• Mug for tea and coffee 200 ml - 1 700
• Highball glass 200 ml - 650
• Dinner fork "Solo" Luxstahl - 2 250
• Table knife "Solo" Luxstahl - 3 550
• Tablespoon "Solo" Luxstahl - 2 250
• Teaspoon "Solo" Luxstahl - 1 500

Furniture

• Chair "Viennese" with a soft seat (50 pieces) - 44 000
• Table ST 5 with chipboard top, plastic coated (20 pcs.) - 45 900
• Table ST 6 with chipboard top, plastic coated (20 pcs.) - 63,000

The cost of the kit is 1,339,969 rubles. More information about the project can be found on the company's website " MAPLE»

Recruitment for the dining room

Recruitment for the dining room begins with a cook-technologist and a production manager. This must be done at the stage of developing the concept and menu of the enterprise. A week before the opening, the staff must be fully staffed and trained.

Canteen staff and approximate salary

• Director - from 70,000 rubles.
• Production manager - from 65,000 rubles.
• Chief accountant - from 60,000 rubles.
• Accountant-calculator - from 40,000 rubles.
• Forwarding driver - from 35,000 rubles.
• Cook-technologist - from 45,000 rubles.
• 2 universal chefs - from 40,000 rubles.
• 2 employees on the distribution line - from 25,000 rubles.
• Cashier - from 25,000 rubles.
• 2 cleaners - from 15,000 rubles.
• 2 dishwashers - from 15,000 rubles.

Salary costs every month - from 435,000 rubles.

Registration

The first step is to choose the form of ownership: or . For a canteen where the sale of alcoholic beverages is not provided - and this is one of the key factors for catering - the IP form is quite suitable.

In Moscow, an individual entrepreneur is registered in a single body - MIFNS No. 46 for Moscow. Before you start preparing documents for registering an individual entrepreneur, you need to obtain a taxpayer identification number (TIN). This can be done in advance or at the time of application for registration.

To register an IP, you need

1. A copy of the passport of a citizen of the Russian Federation.

IP features

• Registration at the place of residence;
• Registration for one person only;
• Charter, authorized capital, settlement account are not required;
• A person is liable for obligations with all his property even after the closure of the IP;
• No need to account for the equipment used in the business;
• You can freely dispose of funds on;
• IP cannot be sold or re-registered, it is only possible to create something new in its place;
• Business decisions are not recorded;
• No need to pay used in business.

OKEVD codes for the dining room

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.51 Activities of canteens at enterprises and institutions
• 55.52 Supply of catering products

To obtain an activity permit, a number of documents should be prepared for Rospotrebnadzor and Gospozhnadzor.

Documents in Rospotrebnadzor for the dining room

1. IP registration certificate
2. Certificate of registration with the IFTS
3. Premises lease agreement
4. Production control program
5. Medical books of employees
6. Product Certificates
7. Agreements for the removal of garbage, solid waste, etc.

Documents in the State Fire Supervision for the dining room

1. Certificate of entry into the Unified State Register of Legal Entities (OGRN)
2. (EGRIP)
3. Information letter on registration in the Statregister of Rosstat
4. Organization card, with contacts, tel./fax.
5. Lease contract
6. Explication of the premises
7. Documents confirming the installation of fire alarms
8. Fire alarm maintenance contract
9. Fire safety training certificate
10. Order on the appointment of an employee responsible for fire safety

Taxation

For a dining area of ​​​​180 m² in the form of an individual entrepreneur, a simplified taxation system is suitable -. If UTII can be applied in your city, then this special regime is also suitable. In Moscow, it is not applicable, so we will further consider the USN.

USN works in two versions

• First- 6% from income. In this case, 6% is paid from all the proceeds that passed through the cash desk or current account.
• Second- 15% of the difference between income and expenses.

The use of the simplified tax system allows you not to pay VAT and corporate income tax.

What other payments are due?

1. Insurance contributions to social funds

With an employee's salary of less than 711,000 rubles. paid annually: 22% to the Pension Fund, 2.9% to the Social Insurance Fund, 5.1% to the Compulsory Medical Insurance Fund.

With an employee's salary of more than 711,000 rubles. 10% of the excess amount is paid to the Pension Fund.

1. Contribution to the Social Insurance Fund against industrial accidents and occupational diseases.

Is 0.2% for catering

1. Personal income tax - 13%.
2. Fixed contributions of individual entrepreneurs "for themselves".

Profitability and payback

The maximum payback period for a canteen is 1-1.5 years. If during this time you have not reached payback, there are a number of problems:

• The chosen place does not match the concept
• Poor management
• Personnel theft
• Poor quality of food

The mark-up for meals in the canteen ranges from 150 to 300%. This is a low figure, since they rely on the cross-country ability and turnover of the seat.

The company's specialists MAPLE” presented an exemplary business plan for a canteen. In order to enter the market without extra costs and gain a foothold in your niche, contact us with a specific project. You will be provided with a range of services for opening, equipping, promoting and developing a business.

Important: Remember that you can write a business plan for your business on your own. To do this, read the articles:

Twenty years ago, most canteens worked inside large industrial facilities, government agencies, schools or universities. These were secure facilities that no outsider could get into. Now the situation has changed - canteens are becoming more "folk". This is a popular and inexpensive way to have a normal lunch or hold some kind of event for the whole team. And it is also quite an interesting business, which is becoming more and more relevant due to the outbreak of the crisis.

Types of canteens

Dining room opening is a difficult but profitable business, which, with the right approach, fully pays for itself in a year and a half.

Canteen is a profitable and profitable white business

Canteens are divided into two types:

1. Closed.
2. Open.

Closed canteens work to provide food for a certain team. The option is interesting, but it is not easy to launch such an institution. Open dining rooms serve a large number of incoming visitors. This is the most dynamic way of working.

Also, catering establishments are classified according to:

• location (office, school, hospital, freestanding);
• principle of operation (closed type, on semi-finished products, pre-cooking kitchen);

• type of customer service (waiters, self-service, distribution line);
• payment type (non-cash, cash, credit cards).

Note:in most cities there is an acute shortage of quality canteens. Many people would not mind having a full lunch or breakfast in a cozy place at an affordable price.

Bankers almost always positively consider the decision to provide a loan to open a canteen, since this is a completely transparent, legal and profitable business.

Dining room pros and cons

The canteen operates on a simple principle - to provide a large flow of people with quality food in the shortest possible time. On average, a person spends no more than 15 minutes in the dining room, while the average bill is 200 rubles.

This speed is achieved through a set menu: visitors are offered a choice of several first, second and third courses, already prepared by the chef. This solution has certain advantages:

1. High throughput, no queues.
2. The minimum number of staff (savings in wages and taxes).
3. Predictability and “planning” of cooking.
4. An easy way to pay visitors.
5. Practical use of free space and equipment.

A small dining room requires a minimum of staff and investments

It also has one serious drawback: the lack of a wide range of dishes. The visitor can order only what is available - they will not cook separately, as in a cafe.

The most suitable job

The most convenient type of dining room is considered to be the classic free-flow with the acceptance of bank cards and cash. Free flow is self service. Ready-made dishes are displayed in showcases, and the visitor, passing by them, chooses the ones he likes and goes to the checkout. At the checkout, he literally pays off in a few seconds and goes to the hall to have lunch. This is a very practical mode - no one imposes a choice of dishes on the client, waiters are not needed for such work, the calculation is instantaneous. No queues, delays or misunderstandings.

Note:the dining room differs from cafes and restaurants in its format. People come here to eat, not to relax.

Step-by-step instruction

So, how to open a dining room: where to start? First of all, a business plan is drawn up, a suitable premises, employees are searched for, and a market analysis is carried out. Canteens are recommended to be opened near office buildings, business centers, large enterprises, near key public transport stops and in other crowded places. After that, you need to do the following steps:

1. Concept development. Think about how much space the dining room should occupy, in what style you will decorate it, draw yourself a portrait of the average visitor to study his needs and opportunities.
2. Find a supplier of canteen equipment. Often, large suppliers also offer the service of designing premises.
3. Develop a design project according to your concept. Clearly define the purpose of the various premises, the location of the kitchen, equipment, bathroom.
4. Based on the design project, it is necessary to create a working project, which includes all engineering systems.
5. Based on the completed projects, a general estimate is made.
6. Find a good contractor to take on your project.
7. Coordinate the available documentation with the relevant authorities. You will have to obtain permission from the SES, UGPS, Technical Supervision, Property Management Committee.
8. After agreement, you can start repairing the premises and connecting engineering systems.
9. While the repair is underway, you need to purchase everything you need to work. You will need a cash register, accounting and warehouse accounting systems.
10. After the completion of the repair, the premises are rented to various commissions.
11. Supply of equipment and furniture for the dining room. It is most practical to buy it in one place and on a turnkey basis. This will solve the problem with the warranty and maintenance of the equipment, as well as reduce the overall estimate.
12. Buy crockery and cutlery.
13. Hire staff.
14. Open up.

The set menu is not very varied, but nutritious and tasty

Some nuances

Before opening, you should develop a work scheme: how many cooks work, how many employees serve food on the distribution line, what time your establishment works. In parallel with this, you should do advertising - you will need a sign, banners, flyers, streamers and other outdoor advertising. Also, be sure to provide the cashier with a terminal for paying with cards - now more than 80% of the active population use them, and not cash.

It should be understood that this is only general information about how to open a canteen from scratch. In the process, you will have to do many more small tasks: train staff, obtain permits for cash registers, coordinate the menu. But all this is a routine that is done once - you will not return to this again.

Equipment selection

The equipment in the dining room plays a key role - it determines the cost of opening and the number of customers served. For a small dining room for 10-20 people at the same time, you can get by with a classic cafe kitchen. If you are visited by 30-50 or more people at the same time, then you will need a good kitchenette with showcases. If there are more than a hundred customers, then you need a full-fledged kitchen and a distribution line that allows you to serve ready-made meals to people.

Of the mandatory equipment in a catering establishment, there must be:

1. Tilting boilers of suitable size.
2. Refrigerated tables.
3. Electric stoves.
4. Powerful grinders.
5. Convection ovens.
6. Vegetable cutters.
7. Several refrigerators.
8. Good dishwasher.
9. Scales.
10. Production tables.

Kitchen utensils are purchased separately: you will need a set of frying pans, pots, pots, knives, graters, rolling pins, bowls and other small items.

Your dining room should be cozy and beautiful - keep order and cleanliness

Business plan

Now let's look at the indicative canteen business plan Of course, everything strongly depends on its location and other factors, but we use average figures for megacities (St. Petersburg, Moscow, Novosibirsk) for a canteen with a capacity of up to 40 people at a time.

Expenditure part:

1. Room rent and utilities will cost you about 1.5 million a year.
2. A complete set of equipment, utensils, furniture - 1 million rubles.
3. Staff salaries, taxes - 2 million a year.
4. Other expenses - 500,000 per year.

In total, you will need about 2.5 million to open, the cost for the year will be 5 million rubles.

* Calculations use average data for Russia

The catering industry is of great interest to entrepreneurs and investors. The number of cafes and restaurants is increasing every year. Of course, this industry is very profitable and promising. However, the competition in this market is so great that within a year after opening, almost half of the catering establishments are closed. The reasons for most failures in this business are related to the high level of competition, the wrong location and the specialization of the institution. Experts are confident that even under such conditions, new players have every chance of success with proper positioning.

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Of all catering establishments in our country, cafes, restaurants and eateries predominate. However, there is another format of establishments that is familiar to each of us, has a century-long history and is undeservedly ignored today. We're talking about canteens. As a matter of fact, this public catering system, established by one of the first decrees of the Soviet government in 1917, has no analogues in the world. Although during the time of perestroika, almost all canteens were closed along with the enterprises on the basis of which they worked, this format of catering establishments did not cease to exist at all. So far, relatively few modern canteens belong to the corporate catering segment, the potential of which, according to experts, is very high. But gradually there are canteens that are designed for dining out and work and compete (sometimes very successfully) with the usual cafes and restaurants.

So, modern canteens are divided according to the target audience into closed and open. Closed canteens are designed for corporate catering for organized groups (enterprise employees, students, etc.), while open canteens accept all visitors. Canteens can be located on the territory of a particular institution or complex (school, hospital, rest home, manufacturing plant, office center). They also differ in terms of technology. There are full-cycle establishments where dishes are prepared from scratch, and canteens, in the kitchen of which dishes only go through the last stage of preparation or even just warm up. Canteens also differ in the form of service: with a distribution line, with service by waiters or free-flo (“free movement”). The latter option involves the absence of waiters and the presence of an open kitchen, when cooking takes place right in front of the visitors of the institution.

The main principles of a real dining room are: a not very varied menu, which usually includes a first course, a second course, snacks and soft drinks; maximum use of space (compact tables and chairs, no partitions); ascetic decoration of the hall. In order to decide on the format of the dining room, you need to take into account several factors at once: the budget, the location of the future institution, the price category. Getting into the corporate sector is possible, but difficult. This market already has its leaders - the largest corporate catering operators. To get around such competitors, you need a lot of investment. But a catering point, even with a small capacity - for fifty seats, has every chance of success. However, if you choose this option, carefully choose the location of the dining room and the target audience. For example, it is most profitable to open a cheap canteen in the industrial zone of the city, where there are large manufacturing enterprises, close to universities and institutes. A win-win option is to open a canteen near a student campus, but the option with office centers is much more risky. Although the dining room format evokes nostalgia for the Soviet past in adults, it does not give the impression of respectability.

Of course, such establishments are not suitable for holding business meetings, but ordinary office clerks would prefer to go “for lunch” not to the canteen, but to the cafe. Experts also do not advise organizing a dining room on the territory or near large shopping centers. In any of these centers, as a rule, there are chain cafes, pizzerias, sushi bars. Only people working in the shopping center will eat in the canteen, but one cannot count on high attendance.

First you need to choose the legal form of your business and draw up all the necessary documents. To open a canteen, you can register as an individual entrepreneur or a legal entity (LLC). If the business is small, then the most suitable form is IP.

Simultaneously (or better in advance) with the execution of all the necessary documents, start looking for a place for a dining room. It must meet the following requirements: have a good location and preferably a minimum of competitors nearby. Direct competitors include other canteens, cafes, restaurants, stalls and shops that sell ready-made food and even semi-finished products. It is advisable to visit the nearest of them (within walking distance from the chosen place), see the interior, study the menu, observe the visitors. In the process, note the shortcomings of competitors in order to prevent them in your institution. These may include a monotonous menu, poor taste of dishes, dirty dishes, uncomfortable furniture, lack of signs and other identification marks, etc.

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The dining room is subject to the same requirements as other catering establishments. All these norms can be found in the following documents: Civil Code of the Russian Federation (retail trade); Law on Consumer Protection; Decree of the Government of the Russian Federation of August 15, 1997 N 1036 On approval of the rules for the provision of public catering services; SanPiN 2.3.6.959-00 "Sanitary and epidemiological requirements for public catering organizations, production and turnover capacity of food raw materials and food products", approved by the Chief State Sanitary Doctor of the Russian Federation on February 25, 2000

The next step is to decide what you need to purchase. First of all, you will need gas or electric ovens, cooking and frying cabinets, cutting and production tables, sinks, tables and chairs for visitors, dishes, cutlery, various tools and containers for cooking. Do not forget about textiles (curtains). Unlike a restaurant or cafe, the interior of the dining room is as simple and no frills as possible. You can stylize it in Soviet times (for establishments located near factories) or make the interior in a modern style (for student canteens). If possible, do not skimp on the designer. A good specialist will give your establishment a special atmosphere, which will subsequently attract new customers to you.

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By the way, for the preparation of the menu, the help of a professional also does not hurt. Many canteens prefer "home-cooked" dishes prepared according to classic Soviet recipes. The menu for the day may include a small number of dishes within one category (for example, one or two types of soup, several salads, etc.), but this set must be changed every day. This is not as difficult as it seems, because, firstly, canteens often work only five or six days a week on a reduced schedule (for example, from 8 to 17 hours). Secondly, since visitors to the dining room cannot wait long for the order to be ready, all dishes are prepared in advance, and then they are only heated and poured / laid out on plates. The most difficult thing is to calculate the number of servings per day. Subsequently, when you get data on dining room attendance and shopping preferences, you can determine with relatively high accuracy how much and what kind of food you need to cook on a given day. In addition to preparing and selling breakfasts, lunches and dinners, canteens also provide their customers with the opportunity to take food to go, as well as serve corporate parties and various celebrations. Consider courier delivery of food to your home. This will increase your costs, but it can be a highly requested service.

Decide in advance on your pricing policy. Nevertheless, despite all the tricks of the owners, the canteens are designed primarily for clients with an average (aspiring to low) income level, for whom it turns out to be too expensive to dine in a restaurant or even a cafe every day. Prices also vary by region and by competitors. However, out of the desire to reduce the cost of dishes, it is not worth degrading their quality. Better make the portions a little smaller. Dumping is also not the best solution, which leads only to price races, but adversely affects all rivals and negatively affects the loyalty of visitors.

Finally, your people play an important role in the success of your entire enterprise. There are no high demands placed on him. You don't need chefs who specialize in complex exotic dishes. As a rule, any cook can cook hodgepodge or buckwheat porridge with meatballs. The main criteria for selecting personnel are conscientiousness, efficiency of work (this applies to both waiters and cooks who work “on a stream”) and courtesy. A small canteen will require a manager (you can take on these functions, at least for the first time of work), two cooks working in shifts, two kitchen workers to help the cook, a dishwasher, a handyman, a cashier (salesperson), cleaners, waiters ( if the format of the dining room suggests their presence).

With a favorable location of the dining room, it does not require special advertising, except perhaps for an attention-grabbing sign, signs (if your establishment is located in courtyards) and announcements about the opening of a new establishment, hung around the area. A slightly more expensive, but effective way to attract new customers is to distribute leaflets or booklets with information about your dining room, examples of dishes from the menu with prices and address.

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So, let's try to calculate the cost of opening a small canteen for fifty seats in the industrial zone of your city. Renting a room will cost from 900 thousand rubles per year, but if repairs are necessary, the total amount will increase significantly. At least 450 thousand rubles will be required for all the necessary equipment, furniture, inventory and utensils. Another 200,000 rubles will be used to pay salaries to the staff for the first period of work. Overhead costs range from 150 thousand rubles. Thus, the opening of a small dining room requires from 2-2.5 million rubles. Under the most favorable circumstances, it is possible to recoup all expenses by the end of the first year of operation. However, two years seems more realistic. As a further development of the business, it is worth considering the possibility of opening a whole network of canteens and creating your own franchise.

Sysoeva Lilia

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One of the promising areas for creating a business today is the organization of small catering facilities, more precisely student or canteens located at the enterprise, designed for 50-100 people. In this article, we will try to offer a full-fledged business plan for a canteen for 50-100 seats with a calculation of approximate costs for starting a startup, as well as valuable advice on how to run such a business in Russian reality.

After perestroika, funding for state canteens ceased. Therefore, many enterprises have closed, and people have nowhere to eat cheaply and tasty. Almost the only way to have a good lunch time was to go to a restaurant, which is accessible to very few.

Prerequisites for starting a business

Given the modern pace of life, the citizens have little time left to cook food at home and take it with them to work. Therefore, during lunch at enterprises, people need to find opportunities to eat, preferably quickly and economically enough, and the only chance to do this is to have a bite to eat at a shawarma or buy a hot dog. Therefore, the creation of a small canteen for 50-100 seats is a fairly promising project that can fill the existing niche in the market.

But before you open a small business, you need to create a business plan for opening a canteen. If you're new to entrepreneurship, it can be intimidating to do some serious planning, but it's really just a matter of making a list of activities and purchases that are vital to keeping your business going.

An example of a ready-made company development plan

As an example, consider a ready-made business plan for opening a canteen. It can be taken as a basis, and then reworked to fit the desired size of the institution, as well as the specifics of the realities existing in your region.

First of all, it is necessary to analyze the already existing market. The closest competitor, firmly settled in the catering niche, are fast food establishments, hot dog stalls, shawarma shops and restaurants. But the dining room is different in format from all of the above.

Fast food is a quick snack in a very limited time, which of course brings satiety, but along with it, digestion and health problems. The Russians, who became dependent on this Western invention in the early 2000s, are now beginning to understand the dangers of such nutrition for a long time.

Restaurants, on the other hand, guarantee a high quality of service and serve quite healthy food. But such prices are available only to the management staff - quite wealthy and wealthy people. The niche of inexpensive, but healthy and satisfying food is still empty and, perhaps, it is up to you to expand it.

After analyzing the competitors existing on the market, you can proceed to consider the business plan itself for a cafe or canteen, designed for 50-100 seats.

Company registration

To begin with, it is necessary to deal with the registration of activities in state bodies. The best option is to register an individual entrepreneurship, since there is no need to create a legal entity to create a small business with a small turnover. This will save you both money and time.

Definition of pricing policy

After you need to go to the definition of pricing policy. Since the audience is with an average income, the prices on the menu should be attractive enough for the consumer. In order to set the right price, you can try to analyze student scholarships: you just have to take the average scholarship amount in your city, divide it by thirty days and three meals. The amount received should become a guideline for setting the price. In addition, you can focus on the existing market prices of competitors and dump them - deliberately reduce the price to attract customers. The main thing is that the revenue is greater than the costs.

When setting prices, it is worth considering the services that you will provide to the consumer. For example:

1. Preparation and sale of dishes designed for three meals.
2. Organization of corporate parties, weddings, birthdays and other events.
3. Possibility to take food with you.

Studying the characteristics of the market and competitors

Before opening an institution, it is worth understanding which cafes and restaurants, stalls, and other food outlets you will have to compete with. Are they far from you? Are they targeting the same population group? After that, it is worth studying all the existing mistakes of competitors, their range, and then try to avoid them in your enterprise.

An important step before opening an establishment is establishing a good relationship with a government official who will oversee your business. This can help in the future when solving various legal issues.

Production plan

First, you should find a room to place your dining room there. A good location would be any business center, industrial area, or streets close to universities and student life centers. It will be beneficial to place a dining room next to a large shopping center under construction, and if you open in advance, then many of the builders and future employees will get used to having dinner at your place. This will help to look at the functioning of the enterprise in advance and debug existing inaccuracies. And, of course, any tourist area of ​​the city, the very center, where mass festivities are constantly held, excursions are organized, will be the ideal location for the dining room.

But the room you have chosen should not only be located in a favorable location, but also be suitable for all existing standards (for example, the presence of two exits, dividing into a kitchen and a hall). It is also worth considering the requirements for the size of the area, the height of the ceilings, the presence of ventilation, and so on.

The next important step that needs to be considered is the purchase of the equipment necessary for the enterprise. Now in the market of industrial units there are quite a lot of models of different brands with different characteristics. Due to their high price, it is necessary to carefully approach the choice of equipment and avoid mistakes.

The minimum set consists of:

• Gas, wood or electric stove;
• Cooking and frying cabinet;
• Cutting and production tables;
• Sinks or dishwashers;
• Tables, chairs for visitors, and other furniture;
• A set of all necessary utensils for cooking and serving;
• Other inventory.

Employees

Separately, it is worth thinking about the personnel, without which the functioning of the enterprise is impossible. So, it is the skill level of chefs that will directly affect the quality of service, and hence the profit. Therefore, the selection of personnel should be approached wisely.

It can be said that at a public catering enterprise designed for 50-100 places, the following should work:

• Manager;
• Two chefs, or more - if the starting capital allows;
• Several kitchen workers;
• Cashier;
• Cleaning lady and dishwasher;
• Handyman.

The next step is menu planning. It should include popular Russian dishes, as well as the most common recipes in your region. As an example, a list like this might work:

• Borscht and several other traditional Russian first courses;
• Several options for potato dishes (mashed potatoes, potato pancakes, etc.);
• Meat dishes;
• A variety of salads (olivier, vinaigrette, etc.).

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Dining room structure financial plan

• The rent is about 1,000,000 rubles per year.
• Equipment - about 500,000 rubles.
• The annual salary of employees is 2,000,000 rubles.
• Overhead costs and other expenses - 100,000 rubles.

The total initial investment is 3,600,000 rubles.

Given the average payback rate for such a business, with such an investment, the canteen should pay off in a maximum of a year and a half.

As we can see, the organization of a dining room is a fairly simple and at the same time profitable business that is relevant in our country. And while this niche remains free - do not miss your chance!

Restaurants, cafes and similar establishments in each city are presented in large numbers and varied assortment. The situation is exactly the same with fast food stalls: Plantains, Potato Crumbs and Pancakes are located on almost every corner. But with canteens, things are much worse. In areas with a large concentration of offices, having a normal and inexpensive lunch is generally a problem. Not everyone will agree to pay about $ 10 for a sandwich and tea.
So, if people want to eat, you need to feed them: tasty, inexpensive and fast. To open a mini-dining room, you need to decide on a client, calculate costs and reveal your hidden opportunities. It is worth noting that we are calculating a business plan for a mini-dining room, which will not require gigantic investments.

Dining room business plan

CLIENTS

Who are the main customers of canteens? People who, due to work, study or other employment, cannot eat at home. This applies to students, business travelers, office workers and those who do not like to cook. Before opening a canteen, it is necessary to monitor all establishments present in the area. This is a simple step, but not everyone remembers it.
So, you can open a mini-dining room in the areas:
the largest concentration of offices - not everyone earns a lot to afford to eat in a cafe;
on campuses - one canteen may already be open here, but you can always lure a few dozen young people with delicious, inexpensive and healthy food, pastries;
in industrial areas - Soviet canteens have safely sunk into the past, along with coupons for free meals and milk.
Preliminary calculations made in small towns show that more than 38% of the profits are brought by people under 25 years old, another 30% are employees of offices, workshops, and the remaining 32% are casual visitors who drop in to eat or those who do not want to cook at home at all . Based on these facts, a mini-dining room can work almost anywhere, except for very quiet "sleeping" areas.
Another very interesting market segment: the end points of urban transport. In some cities, the termini are located in very busy places, which means that there are always people there. Why not go to a warm, clean room for 15-20 minutes, have a salad and take a couple of sandwiches with you? This is especially true during the summer season. Yes, and drivers also will not refuse a cup of hot tea, portions of manti or pies.
For such a mini-dining room, a small room will be quite enough, for 4-5 tables, where no more than 4 people can sit at each. During the day, the throughput will be at least 60-70 people. And this is only according to the most conservative estimates. So you need space.

ROOM for dining room

You can choose any room for a mini-dining room: a separate building at the final stop, where the control room used to be, a couple of rooms on the ground floor of a student dormitory, a small office in an office building, or a tightly closed former dining room on campus. In general, this is the best way out: all communications are connected, equipment may remain, a well-thought-out layout, and the place is very good.
The room should have four zones:
1) visitor reception area: at least 16 squares; 4 tables for 4 people - it should not be very crowded here. You can set up high tables and invite visitors to eat standing up, but this is not the most convenient option;
2) food preparation area: at least 9-10 squares, a good stove, a large refrigerator, a cutting table, sinks and cabinets should fit;
3) a recreation area for staff combined with a utility room: supplies are stored here, there is a small sofa and other trifles;
4) sanitary unit - it is small.
So, you need a room of at least 32-35 square meters. In addition, the following parameters are important:
constant and uninterrupted power supply of at least 20-40 kV;
supply and exhaust ventilation;
cold and hot water, heating and utilities.

EQUIPMENT for the dining room

The dining room, like any home, begins with the kitchen. Complex canteen equipment, although it includes almost everything you need, is very expensive. And therefore, for a small institution, you need to build on your capabilities. So:

A good stove with a built-in oven - you should not save on it, it is better to take it on credit (about 30,000 rubles);
two or three microwaves for quick heating - another 15,000 rubles;
refrigerator - at least 40,000 rubles;
dishes, cabinets, household items - about another 50,000 rubles;
a room for clients requires tables, chairs - about another 30,000 rubles;
cash settlement equipment will cost another 20,000 rubles (cashier's place, apparatus and its maintenance).
Total, not less than 150,000 rubles. For equipment only. It should be noted that it is extremely profitable to consider offers for the purchase of used equipment. Often, furniture, a visitor's counter, kitchen utensils, and other small items are sold at a very large discount. Such savings will come in handy.

WORKING SCHEDULE of the canteen, STAFF

If you need a good profit, then you will have to forget about the weekend. At least at the initial stage. The mini-dining room is open all week and from 7.00 to 21.00. Only in this way can you achieve recognition. Such an early start will allow workers, students and managers to have time to have breakfast before work, and a late closure to buy home a salad, a second or a pastry.
Employees need to be hired. Although a small dining room does not require large expenses, it is advisable to recruit more employees:
cook - 4 people;
auxiliary worker - 4 people;
cashier - 2 people.
You can reduce the number a little if there is one head chef and three assistants. So you can take people out to work 8 hours a day, not pay processing, and the food will always be fresh and tasty. In addition, you can take on the work of an auxiliary worker.
Payment should be charged in the average price category in the city. To offer low prices is obviously to lose in the quality of products, customer service. As for the staff, we can take Western-style family businesses as a model: no more than 4-5 people for the entire large restaurant.

Mini Dining Menu

Here you should immediately decide how and what you will feed. Tip: don't forget about salad bars and cooking. At the heart of a small-budget enterprise should be accessibility for any client. It is worth considering all options to reduce the cost of food, but at the same time feed varied and tasty. No expired products, only fresh.
This is where vendors come in handy. They are extremely profitable to work with wholesalers. Reduced prices, always fresh products and the possibility of daily deliveries in small quantities - just what you need. The range of offers of your dining room should be very diverse. Here are some options:
Salads: there should be at least 7-8 of them. Seasonal fruits and vegetables are excellent. Adding poultry meat will make them even more satisfying. Fresh vegetables such as cabbage, carrots, beets are available all year round. And all visitors love vinaigrettes, “vitamin” salad, a variety of canned snacks, herring, stuffed eggs and other budget and tasty dishes.
Soups: a little, two names. Solyanka, borscht, summer okroshka and cold drinks are perfect. Any housewife can cook soup, and there are many recipes for very inexpensive, tasty, but unusual soups: mashed potatoes, cheese, mushroom and dressing.
The second hot dish is a mass of budget options: manti, goulash, dumplings, poultry meat cutlets, fish stew and other easy-to-cook dishes.
Garnish - to choose from 2-3;
Drink: compotes, jelly, tea - all this is so cheap that you don’t even have to think about it - it’s profitable and tasty.
Baking: the most important and profitable section. Baking is a great place to make money. Pies, pies, buns and whites. You should not hire a confectioner, a good hostess will cope with such work. Baking should always be on the menu. Let no more than 5-6 species, but fresh.
Don't forget a very important point: all your food can be taken away! Taking care of dense boxes (they are sold in bulk for literally a penny), where you can put food, you will greatly expand your capabilities.
What can not be cooked! These are: pizzas with "yesterday's leftovers", pies made from bad meat and frozen potatoes. Clean, tasty and inexpensive - just like that! The attached menu “pulls out” an average of 150 rubles per person: 20 rubles. - salad; 15 p. - soup; 50 - 70 rubles. - the second; 20-45 p. - bakery. This is very little! Anyone can afford to eat for that kind of money. And cooking will bring additional income.

PRODUCTS AND CONSUMABLES

You can’t feed anyone without food, and therefore, before compiling a menu, you should look at all possible options for reducing costs. There can be several suppliers of products:
1) Direct producers are meat, milk, vegetables,
2) small bakeries - pastries (if there is no cook);
3) a factory of semi-finished products - cutlets, meatballs;
4) village farmers - a huge field: milk, eggs, meat, vegetables and fruits;
5) wholesale depots: pasta, spices, sugar, salt;
6) bakeries - fresh bread daily.
Another completely forgotten option is domestic workers. This is a real Klondike! They will bake and roast you any number of buns, pies and cakes for every taste. The prices are extremely low, and the quality is beyond praise.
In addition, you need soap detergents, which can also be bought at wholesale depots, shops from manufacturers and large hypermarkets.

canteen ADVERTISING

Here are some possibilities to consider:
posting ads;
advertising in the media;
promotions: lunch hours, discounted prices for evening purchases, birthday dinners or pleasant sales.
By hiring three students, you will provide flyers for the entire neighborhood. Do not skimp on the initial investment in advertising - it will quickly turn into a resounding profit.

PROJECT IMPLEMENTATION STAGES

1) Monitor and find premises, employees
2) Purchase equipment
3) Make repairs and start an advertising campaign
4) Delivery of equipment and testing of its working qualities
5) Start receiving visitors!

Dining room investment

REVENUE of the canteen:

At one time, your mini-dining room can accommodate up to 16 people. Time for lunch is allocated no more than 1 hour, and therefore the permeability of your premises per day is at least 150 people. The value of each check does not exceed 150 rubles. On average, daily revenue will be about 22 thousand rubles. For a month, this amount will be about 675 thousand rubles. Considering that you also sell takeaway meals, sell pies and pancakes, the revenue will be no less.
At the same time, the cost of monthly expenses:
products - 100,000 rubles;
salary - 100,000 rubles;
communications - 5,000 rubles;
rent - 40,000 rubles;
payment to an accountant, cash desk maintenance - 10,000 rubles;
advertising - 6000 rubles;
consumables - 6000 rubles.
Total, the cost per month is about 267,000 rubles. Of course, here it is necessary to include the costs of all sorts of checks and commissions (nowhere without them), about 10% of monthly revenue. It is also worth considering seasonal declines and rises, we subtract another 10%. In total, it turns out that the net profit per month will be about 300 thousand rubles! The profitability of the enterprise is more than 40%, full cost recovery will come after 12 months of work.
Of course, you might think that "since it's so good, why are there so few mini-canteens." But the thing is, it needs to start! Don't be afraid to invest and work. The mini-business market is covered very poorly, and therefore, with your small catering enterprise, you can occupy a niche that has not been tested at all before you. Franchise fast food stalls have not been distinguished by quality and variety for a long time, which is why your business has every opportunity to flourish. People always want to eat. Feed the hungry - tasty and inexpensive - and people will reach out to you!