The best option is to open an IP It's fast and inexpensive. A significant plus is simplified bookkeeping.

OKVED code 55.30.- Activities of restaurants and cafes.

The following permissions are required when:

• The conclusion of the SES on the compliance of the institution with sanitary standards is issued for five years, then extended. Check out the requirements to get it. SanPiN 2.3.6.959-00;
• Permission from Rospotrebnadzor to open a cafe in the selected location;
• Help from Rospozharnadzor. Fire protection system, evacuation plan and emergency exit are required.

Each employee needs a medical book and certificates of basic tests in order to obtain permission to work in the catering sector.

If you plan to sell alcoholic beverages (very important for such an establishment), you will need to obtain a license for the sale of alcoholic beverages in the Federal Service for Regulation of the Alcohol Market. Requirements for the enterprise are given in Law No. 171-FZ.

The cost of obtaining all permits ranges from $ 900-1000.

Menu and delivery

The main product is barbecue. Kebabs from pork neck, salmon, lamb, chicken, red fish are popular. It is important to include side dishes, sauces, salads, desserts, bread products in the menu..

Additional customers bring home delivery when ordering for a certain amount (for example, from 1000 rubles).

Barbecue room

The best places to stay are on the highway, on the banks of the river or the sea, near the park. The barbecue business should be located in a busy place - near the roadway, where people stop to rest and eat, or in places for recreation. The room must meet the requirements of SP 2.3.6.1079-01 and SNiP 2.04.01-85.

Required area– 90 square meters: 40 sq. m - hall for 10 tables, 30 - kitchen, 10 - bathroom, 10 - utility rooms.

For the warm season, organize a summer playground in front of the establishment.

The cost of rent is 1000-1100 dollars per month. It will take about a thousand dollars to repair and conduct communications.

Basic requirements for the premises

1. Plumbing (hot and cold water) and sewerage, ventilation system;
2. Availability of a bathroom;
3. Floor with non-slip coating;
4. Kitchen walls are tiled to a height of at least 1.7 m;
5. When placed in a residential building, the entrance to and the emergency exit are isolated from the residential part. Reception of products is organized from the side of the building, where the minimum number of windows goes.

Barbecue Equipment

What equipment is needed to open a barbecue? Prices are in dollars.

• Barbecue with a roof for frying in the summer on the street - $ 250-300. Good manufacturers - "Style Forge", "Ogorodnik";
• Electric barbecue for indoor cooking - $ 140-200. Quality firms - Sterlingg, Gastrorag;
• Exhaust ventilation hood - $ 200-300. Iterma, EuroVentGroup, HiCold;
• Industrial wash - $ 70-100. RADA, HESSEN;
• Two cutting tables - $ 100-150. ATESY, Hicold, Cryspi;
• Dishwasher - $ 400-500. Smeg, Bosch, Mach, ABAT;
• Two refrigerated cabinets - about $ 1000. Polair, Astra, Ariada;
• Kitchen utensils (pots, pans, etc.), skewers, small utensils (chopping boards, measuring utensils, knives, graters, etc.) - $ 800. Merxteam, TECNOEKA, Luxstahl, MAC.PAN, APS, BOK, Westmark;
• Two racks for dishes - $ 120-160. Cryspi, ATESY;
• 15 sets of dishes for visitors - $ 500-600. Baltic, Twist. For the sale of takeaway barbecue, disposable tableware is suitable;
• 11 wooden tables - $ 800-900. Equivalent, Delacosa;
• 40 chairs or 20 wooden benches with backs - $ 900-1000. Equivalent, Delacosa, PremierDecor.

Total equipment for a barbecue requires investments in the amount of 5-6 thousand dollars.

Raw materials

All products must have quality certificates. Many establishments buy already soaked meat to save time and resources.

But the main dish in the barbecue should form the corporate identity, many visitors come back for their favorite taste.

Therefore, develop your own marinade recipe and soak the raw materials yourself. You will need 2000-3000 kg of meat per month.

Staff

A small establishment will need two waiters, two grillers, a cook, and a cleaner. We outsource bookkeeping. Salary fund - 2000-2500 dollars per month.

Costs and profits

How much does it cost to open a barbecue? Approximately 18 thousand dollars, taking into account the rent of the premises for three months in advance and the purchase of raw materials for a month. Monthly expenses - 10 thousand dollars. Average bill - 15 $. Monthly revenue - from $ 15,000, that is, the company will earn at least 5 thousand net per month.

Properly organized barbecue is relevant in any city, it will quickly pay off and will bring good income.

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1.Project summary

Objective of the project– opening of a barbecue house in Rostov-on-Don, operating in the format of a mini-cafe and takeaway. Barbecue is a small establishment with an area of ​​30 square meters. meters offering barbecue as the main dish. The target audience of the institution are residents of the Aleksandrovka microdistrict and the city of Rostov-on-Don, as well as guests of the city. The main services of the kebab shop are: takeaway kebab, mini-cafe and summer cafe services, delivery services. Menu establishments include:

1. Pork skewers;

2. Lamb shish kebab;

3. Beef shish kebab;

4. Chicken barbecue;

5. Salads;

6. Snacks;

7. Drinks;

The cost of opening a barbecue will amount to 1,101,700 rubles. The main investments will require the construction of a barbecue building and the purchase of equipment - 811,700 rubles. The launch of the project is planned to be carried out at the expense of own funds. The payback period of the project from the start of sales will be 14 months.

*during peak months

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It is planned to complete the construction and decoration of the premises, as well as the design of the necessary institutions within 5 months. The opening of the barbecue is scheduled for June 2016.

2. Description of the industry and company

The goal of the project is to open a barbecue house in the city of Rostov-on-Don. At its core, a kebab house will represent a “one-dish establishment” - a kebab. As a format of work, it was decided to choose two directions - the format of a self-service mini-cafe for 12 seats and the "takeaway" format. In the period from April to early October, it is planned to double the number of seats by adding summer tables. Thanks to this, it is supposed to use the facilities of the institution to the fullest extent in the warm season, when shish kebab is in the greatest demand among Rostovites and guests of the city.

Barbecue is located on one of the busiest streets of the city - the prospect of the 40th anniversary of the Victory (microdistrict Aleksandrovka), on the first line of houses. The distance from the city center (Teatralnaya Square) is 5 km, the distance from the federal highway M-4 Don is 3 km.

An individual entrepreneur with a simplified taxation system (6% of income received) was chosen as the form of ownership. The management structure of the institution is extremely simple. The project is managed by an individual entrepreneur, the functions of receiving clients and fulfilling orders are performed by two full-time employees working in shifts. In the warm season, due to the growth in sales and the opening of a summer cafe, it is possible to attract hired personnel. Hired employees are also involved in the provision of delivery services.

3.Description of goods and services

The main dish of the kebab house is kebab from various types of meat: pork, beef, lamb, poultry. A detailed price list for barbecue products can be seen in Table. 1 of this business plan. The main advantage of the barbecue will be the quality of meat, which is purchased from a local peasant farm, and the individual entrepreneur himself, who has many years of experience in cooking barbecue and grilled dishes, as well as two full-time employees, is directly involved in cooking. The quality of the barbecue will also contribute to the timely delivery of meat and compliance with storage conditions, methods of marinating and roasting worked out from personal experience. Barbecue and other dishes for it can be ordered without visiting the barbecue: the institution provides delivery services. At the time of writing this business plan, the project is at the initial stage: the site has been transferred from the status of individual housing construction to commercial real estate, design estimates have been developed, and a preliminary agreement has been concluded for the supply of meat with one of the peasant farms.

Table 1. Price for products sold

To provide the services described above, registration as an individual entrepreneur (IP) with the OKVED code 55.30 “Restaurant and cafe activities” is required. The activity of a barbecue house will require a sanitary and epidemiological conclusion, registration of medical books, permission to locate a catering establishment, confirming that a barbecue house can be equipped in this place. The following is a complete list of documents that will need to be submitted to Rospotrebnadzor:

1. Evidence of the rights to the property of the premises;

2. Design conclusion for the catering facility (or the project itself, if the conclusion was not issued);

3. Calculation of the amount of food waste depending on the capacity of the enterprise;

4. Permission on the possibility of placement;

5. A copy of the BTI plan with an explication for the catering enterprise;

6. Copy of the general plan of the territory;

7. Scheme of communications (ventilation, water supply, sewerage);

8. Scheme of arrangement of technological equipment;

9. A copy of the current agreement with Vodokanal;

10. Passports for existing ventilation units and air conditioning systems;

11. Act of revision, cleaning and disinfection of ventilation, sewerage systems, checks of thermal and refrigeration equipment in the catering department;

12. Contract for the maintenance of ventilation and air conditioning systems, incl. disinfection;

13. Copy of bacteriological and chemical analysis of drinking water;

14. A copy of the certificate of state registration of a barbecue.

15. Copy of certificate of tax registration;

16. Bank details (in full), certified by the director's signature and seal;

17. Copies of orders on the appointment of responsible persons for the PC (production control);

assortment list of products;

18. Copies of contracts for the disposal of waste: solid waste, food, mercury-containing and fluorescent lamps;

19. Copies of contracts for the supply of food and food raw materials;

20. A copy of the contract for carrying out deratization, pest control and disinfection work (+license);

21. A copy of the contract for periodic medical examinations (+ license);

sanitary passport for the object (issued in the disinfection service);

22. Decorated corner of the consumer;

23. Journal of accounting and expenditure of disinfectants with an approved calculation;

issued medical books of employees.

Almost all categories of the population who love this dish and are not indifferent to meat are buyers of the barbecue. It should be noted that in recent years, meat consumption in Russia has begun to grow. The decline of the early 1990s, which lasted until the early 2000s, when meat consumption per capita fell by a third, has passed. According to the Federal State Statistics Service, according to the results of 2014, meat consumption in Russia amounted to 74 kg per capita. At the same time, meat consumption in the Southern Federal District is traditionally higher than the average for Russia and today is about 78 kg.

The main requirements of barbecue buyers are the taste of meat. The kebab should be soft, juicy and it is desirable to get on the table "piping hot". An almost obligatory attribute of barbecue is sauce, fried vegetables, snacks, salads. In the south of Russia, shish kebab is most often served with lavash.

In general, in Rostov you can count about a hundred establishments where you can find barbecue as one of the dishes. At the same time, the barbecue format is less common - about 20-30 barbecue units operate in the city. Basically, such establishments offer takeaway services, including hot second courses of Caucasian cuisine and salads. Less common are establishments operating in the format of a mini-cafe or restaurant. Despite the abundance of barbecue places, there are not so many really popular establishments. Only 5-6 institutions of the city can boast of "people's love" and a large proportion of regular customers. As an additional service, most establishments include free barbecue delivery. Among the direct competitors, located close to the kebab house, we can distinguish two establishments that cook kebabs to go and have positive customer reviews. One of the most common remarks about barbecue, in addition to complaints about the quality of barbecue, is the low speed of service and cooking, low level of service, "body kit" of customers.

Barbecue is sold directly at the establishment (takeaway) and via delivery. In the warm season (from April to early October), the barbecue works in the format of a summer cafe. Barbecue and salads are served to cafe clients on disposable tableware. Ready-to-go barbecue is packed in special disposable containers. The client can order salads, drinks and snacks from the menu. The barbecue is open daily from 10.00 to 23.00.

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To attract customers, an outdoor sign with three-dimensional letters glowing at night is used. The distribution of business cards, leaflets with menus, contacts and a barbecue delivery phone number is also used. Barbecue prices are set based on the average prices in the city, as well as taking into account the cost of production.

5.Production plan

It was decided to locate the barbecue house in the Proletarsky district of the city of Rostov-on-Don, on the street of the 40th anniversary of the Victory in the Aleksandrovka microdistrict, in close proximity to the owner's house. The population of the Proletarsky district, according to data for 2015, is 119 thousand people. At least half of this population lives in the Aleksandrovka microdistrict, and there are many high-rise residential buildings in the area. Since the barbecue is located near the roadway, this location is the best in terms of the visibility of the establishment for those passing by. The avenue is the key artery of the city, connecting the federal highway M-4 "Don" with the center of Rostov-on-Don. In this regard, potential customers can be not only residents of this microdistrict and the city, but also guests of the city.

The cost of building a barbeque area of ​​30 sq. turnkey meters will require 540,000 thousand rubles at the rate of 18,000 rubles. per sq. area meter. The equipment of the premises will require the attraction of another 311,700 rubles. In total, 851,700 thousand rubles will be invested in real estate.

Table 2 Equipment Costs

The main duties for taking orders and cooking are carried out by two employees of the barbecue house, working in shifts (see Table 3). Hired personnel are mainly involved in the organization of delivery, as well as in the warm season for auxiliary work with an increase in the flow of customers.

Table 3. Staffing and payroll

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For 1 working day, a mini-cafe barbecue can fry up to 50 kg of raw meat, that is, the output will be about 37.5 kg. Accordingly, the maximum volume of finished products per month will be 1140 kg. Taking into account sales of other products, the monthly revenue of a barbecue house can reach 1.2 million rubles. The main costs of the main period are the purchase of meat and other products. Meat for barbecue is purchased from one of the peasant farms. The cost of a kilogram of pork is 190 rubles, beef - 210 rubles, lamb - 230 rubles. Chicken wings are purchased at a price of 90 rubles. per kg, chicken fillet for barbecue - for 175 rubles. The production consumables are charcoal and disposable tableware. Among other expenses, we can mention the services of hired personnel (mainly delivery) - 7,000 rubles, the cost of utilities and electricity - 5 thousand rubles, printing business cards and leaflets - 5 thousand rubles, as well as depreciation of fixed assets - 2.6 thousand rubles taking into account the useful life - 10 years.

6. Organizational plan

The project implementation period, taking into account the construction, equipment and execution of the necessary documents, will be 5 months. Responsibilities for the general management of the barbecue remain with the owner. Staff and hired employees are directly subordinated to him. The process of receiving and serving customers is carried out by two employees of the barbecue house, working in shifts. There are no strict requirements for the qualifications and education of staff. Training in the technology of work and cooking is undertaken by an individual entrepreneur.

7. Financial plan

The financial indicators of the project, including revenue, cash flow, variable and fixed costs, are presented in Appendix 1. Calculations are made for a five-year period, taking into account seasonality indicators and growing load indicators up to 67% due to an increase in the recognition of the barbecue and an increase in the number of regular customers.

8. Evaluation of the effectiveness of the project

The project to open a barbecue house is distinguished by low initial investments and high profitability. The costs of the preparatory period, including the costs of construction, equipment, decoration, etc., will amount to 1,101,700 rubles. When reaching the planned sales figures, the payback of the institution can be expected for 14 months from the start of work. The discounted payback period is 14 months. Project performance indicators are given in Table. four.

Table 4. Project performance indicators

*during peak months

9.Risks and warranties

Barbecue is a low-risk business. Starting investments are minimal, and the technology of production and sales is extremely simple. Since the price segment of the institution is average, the risks of payback and profitability of the project are minimized. The successful implementation of the idea and contributes to finding the property in the property. In Table. 5 of this business plan provides an analysis of the possible risks of opening and operating an institution.

Under the worst-case development scenario, the bankruptcy of the enterprise is not possible, since investments are made in a liquid tangible asset. In particular, it is possible to sell a ready-made business, or rent it out.

Table 5. Assessment of project risks and measures to prevent their occurrence or their consequences

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450 000 ₽

Minimum starting capital

20 %

Profitability

From 12 months

Payback

From 650 000 ₽

Net profit

Barbecue houses are becoming very popular - public catering establishments, in the menu of which the leading place is occupied by grilled meat (shish kebab). Such specialized cafes are most relevant in big cities, where multi-storey buildings predominate and where many people do not have the opportunity to cook barbecue on their own. This business is highly profitable and does not require large expenses for organization.

How to register a barbecue and issue permits

As in the case of any other catering establishment, a number of documents must be issued to open a barbecue. To begin with, you need to choose the appropriate legal form for running such a business. In this case, there are only two options - register as an individual entrepreneur or open a limited liability company. The form of IP is considered the most preferable, even if you think big and plan to eventually create a whole network of barbecues in your city (or even beyond).

In the future, you can always open an LLC if necessary, and starting your business as an individual entrepreneur will save time and money. The cost of registering an individual entrepreneur is several times lower than the cost of organizing an LLC. When registering with the tax authorities, in the list of OKVED codes, indicate code 55.30 “Activities of restaurants and cafes”. Decide in advance on the form of taxation and notify the tax office about it. The simplified form with a rate of 15% is considered optimal.

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Among other necessary documents for conducting such activities, you will need a sanitary and epidemiological conclusion (or a hygiene certificate) and a placement permit, which are issued by Rospotrebnadzor after checking your establishment. The validity of the sanitary-epidemiological conclusion can be from 1 to 5 years, depending on the location of the barbecue and the result of the checks.

In principle, you can deal with obtaining a certificate and permit (collection and preparation of all necessary documents) on your own. All this will take about two months. If you do not have experience in preparing documents and working with the relevant authorities, then it is better to seek help from intermediaries. The costs in this case will be higher, but you will save a lot of your own time and effort. In addition, each of your employees who is related to the supply of raw materials, disposal of production waste or directly to the production process must have a medical book.

The procedure for issuing a personal medical book, undergoing hygiene training, certification and medical examinations are regulated by the following documents: Federal Law No. 52 "On the sanitary and epidemiological well-being of the population", Federal Law No. 29 "On the quality and safety of food products", Order of the Ministry of Health of Russia No. 229 dated 06/29/00 "On professional hygienic training and certification of officials and employees of organizations", Order of the Ministry of Health of Russia No. 122 of 04/14/00 "On a personal medical book and a sanitary passport for vehicles for transporting food products", as well as regional regulations.

You can apply for a medical book on your own. In this case the cost of issuing a medical book will not exceed 700 rubles. You can also use the services of intermediaries or issue medical books through the organization, calling all the specialists to undergo a medical examination on the territory of the employer.

How to choose a format for a barbecue

Before you start writing a business plan and, moreover, organizing a cafe, you should decide on the format of your barbecue. Until recently, such establishments worked mainly in the format of a seasonal cafe. Like other similar catering establishments, barbecue houses worked only in summer. Moreover, they did not need a stationary room to open them. The principle of organizing such a barbecue is similar to the principle of opening an ordinary cafe. It is usually located in a tent, next to which a barbecue is installed. However, now the most popular are "stationary" kebab houses that work throughout the year. Previously, such establishments were located mainly on highways, along the roadway. Now they have begun to open in cities, mainly in residential areas.

The format of a stationary cafe has undoubted advantages: its work does not depend on the season. Moreover, with year-round work, the seasonal factor is partially leveled, which makes it difficult for summer cafes to work. Summer kebab houses are suitable for working as a cafe, but takeaway orders are rarely made in them.

In addition, when working in this format, you need to take care of the availability of a toilet or open your own cafe close to others with all the amenities. Renting a toilet will cost from 5 thousand rubles a month. For any format of work you choose, the barbecue should be located in a place with high traffic. It is best if it is a residential area, close to shopping centers and markets or at the entrance / exit to the city.

What equipment is needed for a barbecue

To operate a barbecue, you will need certain equipment. The main one is a brazier with a large number of skewers, a showcase plus a counter, which on the one hand divides the room into two parts - for taking orders and the kitchen, on the other hand, allows you to put up for sale related products, a refrigerator for storing meat, as well as chairs. The latter are needed not only if you work as a cafe, but also when you cook takeaway barbecue. Your customers can safely wait until their order is ready. Grilled meat is one of those dishes that should be eaten immediately after preparation.

During cooling and subsequent heating, it loses a number of its taste qualities, so experts recommend considering the packaging for the finished dish. As a rule, disposable containers are used to transport barbecue, but they do not retain heat well and require additional wrapping (for example, in paper). You will also need the products themselves for making kebabs - meat, spices, onions, as well as charcoal for the barbecue. Meat is best purchased in small wholesale in retail chains or bases. Ideally, of course, it would be desirable to establish supplies directly from the farm.

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In addition to meat itself, include a number of additional products in your assortment. In the hot season, you can sell soft drinks and light snacks, and in the cold season (if you have a stationary barbecue, and not a summer cafe) - hot tea, coffee, pastries, etc. In addition to barbecue, you can also make other dishes with meat content, such as shawarma. But such an expansion of the range is associated with additional costs.

What you need to open a barbecue

To open a barbecue number 1, you will need an area of ​​60 sq. meters (when working to take away) or from 100 sq. meters, if seating is provided. From the equipment you will need a barbecue, a refrigerator, a microwave oven, an oven, inventory, dishes, etc. The total cost of all this will be about 150 thousand rubles.. Furniture can be made independently or purchased second-hand. In addition, you will need to purchase disposable tableware, order packaging, overalls for grillers and sellers, etc.

This will take another 200 thousand rubles. To work in a small barbecue, you will need about five people - two grillers, a cook for marinades, a cleaning lady, and a seller. The accountant can be visiting. The average salary will be from 15 thousand rubles per person (the exact amount depends on the region). Fixed monthly expenses will be from 120 thousand rubles, including the cost of rent.

Profit depends on the mode of operation and assortment. One person in one shift (8-12 hours) can make about 150 servings of barbecue. Vacation barbecue prices are from 650 rubles per kilogram. The profitability of such an institution is estimated at 20%. Payback periods are from one year. But they can be reduced by offering, for example, ready-made shish kebab delivery services around the city (according to the principle of pizzerias). Thus, you will be able to cover not only the small area where your barbecue is located, but almost the entire city. True, the organization of such a delivery service will require additional costs.

Barbecue

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Kebabs are in great demand, especially from late spring to early autumn. People like to spend time in cozy cafes eating delicious meat dishes cooked on the grill or grill.

• payment of registration and permit documents;
• purchase of equipment;
• repair and arrangement of the premises;
• purchase of uniforms for staff.

In total, spending is usually do not exceed 300,000 rubles.

Monthly expenses include:

• rent payment;
• utilities;
• employee benefits;

Average monthly cost will be about 100,000 rubles.

Procurement of products is carried out as needed - daily(especially during the "hot" season) or weekly.

Every day a barbecue can cook 45 to 50 kg barbecue, what is 150-170 servings- this is the norm for sale per day in the warm season.

But, it should be borne in mind that from October to April, attendance is significantly reduced. With a serving cost of 150 rubles or more, you can earn 1,000,000 rubles per year by selling barbecue, additional dishes from the menu and drinks.

Based on such data, the profitability of the barbecue is 21%, and the catering company will pay off in 2 years.

Market analysis and competitiveness

Barbecue is not a unique catering enterprise, competition in this business area is high. To succeed, you need to highlight the strengths of the business you are opening, which will attract potential customers.

The easiest way to grab the attention of customers is to:

• advertising barbecue in the media, the Internet, on bulletin boards;
• carrying out promotions and discounts (this is especially true when opening and during the cold season, when the client flow is minimal).

In order for guests, having once visited the barbecue, to return again and recommend it to their friends, it is necessary to organize high-quality service, create a pleasant atmosphere inside the cafe and on its territory, and cook exceptionally delicious dishes for visitors.

Permits for barbecue

The first step in opening a barbecue is the tax registration of the enterprise. If you open one or two catering establishments, then it is advisable, for this you will need to submit to the tax office:

• passport and its photocopy;
• statement;

comes with a number of challenges, including:

• the need to contribute the authorized capital;
• decor
• the need to hire an accountant and others.

After registering an IP, you need to choose the form of taxation and notify the tax office of your decision. For such a business area, it is recommended because the basis for calculating contributions is formed from the difference between income received and expenses.

For the official work of the barbecue, you also need:

1. SES conclusion. A document confirming compliance with the sanitary standards of the premises, transport, storage and preparation of products is issued for a period of up to 5 years. After this time, a re-examination will be required. The cost of the service is determined by the company representing it.
2. Medical books for each employee. Passing an annual medical examination is mandatory for every person working in the field of public catering.
3. Permission from Rospotrebnadzor to place your barbecue in a specific place.

Where to open a barbecue?

A place for a barbecue should be selected taking into account the specifics of the institution. To provide a barbecue with customers, the place must have a large traffic, for this, the following are suitable:

• busy highways where many truckers, summer residents and tourists pass (here you should take care of a parking place so that both trucks and cars can stop);
• near railway stations (there are a lot of people who want a quick and tasty snack before the road);
• near shopping centers (customers tired of shopping are happy to relax in barbecue houses);
• in country residences.

The correct location of the barbecue house, together with affordable prices for delicious food, will make the enterprise visited and profitable.

Barbecue Equipment

For the full functioning of the barbecue will require the purchase of equipment:

• brazier;
• skewer;
• refrigerator for storing meat and other products;
• a counter for issuing orders to guests;
• chairs and tables according to the number of seats and for staff;
• oven and microwave;
• tableware.

The room also needs to be equipped with running water and a sanitary room. For a barbecue, the use of dry closets is allowed, since most of these establishments are located away from communications.

The interior of the institution plays an important role in equipping the barbecue - if the guests are pleased to be inside the premises, then the likelihood of their repeated return increases.

Recruitment

The most important thing when recruiting staff is to choose a chef who knows how to cook shish kebab at the highest level.

It is important that the person invited to the position has the appropriate education, work experience and communicative character are desirable. Other employees should also have these characteristics, then you will be able to create a friendly team.

To work in a barbecue you need:

• waitress;
• cleaning woman;
• dishwasher;
• security guard.

You can organize the work of a barbecue house in the form of a family business, when each of the family members combines certain positions. For example:

• the owner is responsible for the purchase of products, works as a cook;
• the owner's wife washes the dishes, cleans the hall and other rooms;
• the son acts as a guard;
• daughter is a waitress.

Features of the organization of the work of a public catering enterprise

As it is clear from the name of the institution, The main dish served to guests is shish kebab. Although it has one name, it can be prepared from a variety of products, and therefore it is worth taking care of compiling the most diverse menu.

Barbecue can be prepared from:

• pork;
• birds;
• seafood;
• beef;
• bread with cheese;
• vegetables;
• fruit or marshmallows - for dessert.

The number of options for preparing barbecue marinade further increases the possible range. And if the chef is a fan of a certain type of marinating and barbecue, then such a dish can be declared as a signature dish, served only in your barbecue.

Additional dishes on the menu consistently bring up to 35% of the total profit. Carbonated drinks, salads, cuts, desserts, juices, herbs, coffee, sauces, herbs - all this will delight guests and increase the profit of the establishment.

For barbecue, traditionally adult visitors purchase alcoholic products - wines, beer, cognac, cocktails. You should order alcohol only from official suppliers who provide certification documents for imported products.

You can also buy the main product for dishes (meat) only from official suppliers and manufacturers. The most profitable is the conclusion of a contract for the supply of meat in a certain amount with a novice farmer who raises livestock and poultry on his own.

The most important thing is that any product must comply with veterinary and sanitary standards and be liked by guests when ready.

Complexities and features of the barbecue business

Even at the stage of preparing a barbecue for opening, many entrepreneurs are faced with the impossibility of obtaining all permits in a short time. Unfortunately, there's nothing you can do about it, so you'll just have to wait.

Be prepared for the fact that the institution will regularly visit various inspections and conduct checks in it, so always keep all documents and certificates in order.

It is important to have cash with you, as unforeseen circumstances may arise related to late delivery of products. Then you will have to urgently order and pay for goods from another manufacturer (supplier).

Many people associate shish kebab with rest in a friendly company, fun pastime and comfort. Thanks to such an association and a huge number of meat lovers, opening a barbecue can be a great way to earn money.

Shashlik is a meat dish cooked on the grill. Although this delicacy is not considered a dietary food, there are a lot of meat lovers with smoke. The customers of the barbecue are people of different ages and social status. This democratic institution can be visited by both students and businessmen. Thanks to such an alternative concept, a barbecue is a very profitable type of business that is guaranteed to bring you income and, with a competent approach, will pay back all investments in one season. Therefore, I will undoubtedly recommend to people who are looking for to take a closer look at the idea of ​​\u200b\u200bopening their own barbecue.

Features and business format

Barbecue is a one-dish themed establishment. This cafe prepares and serves exclusively grilled dishes. Basically, this is meat of various types and methods of preparation, from traditional barbecue to steak with blood. In addition, smoky sausages and sausages, as well as seasonal grilled vegetables, are often on the barbecue menu.

Before you open such an institution, you need to decide on the format. Traditionally, barbecue houses are divided into two types: open-type establishments and closed ones.

Summer barbecue on the track

This place is usually a small portable tent with an outdoor kitchen and outdoor tables for visitors. Here everyone can fully enjoy the atmosphere, feel all the delights of outdoor recreation. As a rule, barbecue and other dishes are cooked right on the street, and each visitor can watch the process of cooking.

Most of these establishments are located along the highway, outside the city. Most often, visitors to roadside barbecues are motorists passing by, truckers, as well as people who decide to relax in nature. As a rule, these cafes provide customers not only with the opportunity to buy takeaway barbecue, but also relax in comfortable gazebos or summer tents.

The only disadvantage of the summer barbecue is the seasonality of this type of income.

Stationary barbecue indoors

The second option for opening this thematic catering establishment involves renting a room with a specially equipped kitchen for cooking, as well as a place of rest for visitors to the barbecue cafe. This option is more profitable, because it is possible to sell grilled meat dishes all year round. But as a rule, the demand for such food in winter drops significantly, and not every novice entrepreneur can afford the opening of a stationary establishment. Therefore, for beginners on a limited budget, I recommend opening a summer barbecue on the street.

Business registration

Before you start implementing the idea of ​​​​opening a catering establishment, you should deal with organizational issues. First of all, it is necessary to submit the relevant documents for registration of activities. You have the opportunity to choose the form of activity: IP or LLC. Naturally, the procedure for registering individual entrepreneurship is much simpler, faster and less costly in material terms. But it is only suitable for establishments that do not plan to sell alcoholic beverages. It is worth noting that a license is not needed for beer, and these are the most popular drinks in the warm season. Therefore, you can safely limit yourself to selling exclusively non-alcoholic and low-alcohol drinks in your establishment.

In the case when, you initially plan an extensive menu for your catering establishment, which involves the sale of alcohol, then you should register a legal entity (LLC).

Necessary documents for the legal activity of a barbecue

• Coordination of the location of the barbecue with Rospotrebnadzor. You do not have the right to place a catering establishment or a retail outlet in any place convenient for you. It is necessary to coordinate this with the local authorities, which will issue the appropriate permission to open an institution.
• The conclusion of the sanitary and epidemiological service on the compliance of food products, food preparation technology, norms and quality standards.
• Fire department permits. This is another instance, on the conclusion of which the possibility of opening and operating a retail outlet depends. The premises of a barbecue, coffee shop, pizzeria or any other catering establishment must comply with fire safety standards. Namely, a fire alarm system should be installed on the territory of the institution, there should be both a main and an emergency exit in case of need to evacuate people.
• The availability of health books for employees of the institution. Catering employees are required to have proof of their health status. To do this, they must provide a sanitary book, which indicates the passage of a scheduled medical examination.

Barbecue Equipment

Depending on the chosen format of the institution, you will need to purchase the appropriate equipment for cooking barbecue and other dishes presented on the menu of your cafe.

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Necessary equipment for a summer barbecue on the street

• Barbecue and skewers for cooking meat and vegetables on the fire;
• Microwave oven for heating food;
• Refrigerator and freezer;
• Cutting table;
• Washbasin, dishwasher, plumbing and sewerage, in case you do not use disposable dishes for serving ready meals. But as a rule, roadside barbecues use disposable utensils and cutlery, so there is no need for extra waste;
• Kitchen utensils (knives, plates, glasses, cutting boards, dishes, etc.);
• Furniture for the rest of visitors. As an option, most often, roadside cafes use plastic chairs and tables with sun umbrellas. Sometimes barbecue houses equip pavilions for guests of the establishment. You can choose any option that is more affordable for you financially.

Menu and food delivery

The main feature of any barbecue is high-quality grilled meat. Consider the preferences of customers and try to diversify the menu as much as possible. For example, some religions forbid the consumption of pork, so in order not to lose customers, you can offer them tender chicken skewers.

In the menu of the establishment, there should be types of barbecue from meat of different varieties. For example, you can offer visitors a traditional pork or lamb shish kebab, tender grilled beef, baked chicken drumsticks, and even an exclusive sea composition of salmon, shrimp or snail meat. Meat is also served with vegetables. You can cook them very tasty on the grill and serve as a side dish for barbecue.

Desserts. In any institution, even in a barbecue, you can offer visitors the opportunity to taste something sweet. Traditional desserts in the warm season are ice cream with various fillings and syrups, fruit salad and chocolate-covered fruit cuts.

Don't forget about drinks too. It is advisable to sell both alcoholic and non-alcoholic drinks, so that each visitor can choose the one that suits his taste. The menu should contain juices, fruit drinks, coffee, tea, as well as alcoholic and low-alcohol drinks, for example,.

I recommend that you don't get too carried away and create an extensive menu. The fact is that meat and vegetables in the warm season deteriorate very quickly. And the use of frozen foods significantly affects the taste and appearance of food. Therefore, it is better to have main dishes on the menu, but always from fresh products, which will be delivered several times a week.

Delivery of products

Opening a kebab house involves selling home-made dishes, for which you need to purchase the appropriate ingredients.

It is quite possible to conclude profitable contracts with vegetable and meat shops. The only recommendation, do not see the low cost of meat, always ask for certificates confirming its quality. Otherwise, you risk the lives of your visitors, because meat poisoning is very easy.

Want to save? Look for farmers and buy goods directly without intermediaries. With the same success, you can open a home, pigs, sheep, and then the problem with the supply of products will be solved.

Search for personnel to work in a barbecue

It should be understood that the attendance of the institution, and, accordingly, its profitability, depends on the qualifications of the staff and the quality of service. Therefore, take the selection of staff with all responsibility.

To work in a barbecue you will need:

1. Cook. If the institution is small, then at the initial stage, one person is quite enough;
2. Assistant cook - 1-2 people to work in shifts;
3. Waiters. Depending on the area and attendance of the institution, recruit qualified waiters. A minimum of 4 people will be required to work in shifts. There are no special requirements for the position, the main thing is that the person be attentive, friendly to the visitor, punctual, honest and responsible. It is desirable to have work experience, but it is quite possible to accept a person without experience with a probationary period.
4. Cleaning woman. It doesn’t matter what kind of catering establishment you open, whether it’s an elite coffee shop or a roadside barbecue, cleanliness in the premises is the key to success. Agree that few people will visit an institution that smells dirty and tasteless. Hire someone to clean and keep things clean.

Barbecue business plan

To avoid mistakes and distribute the available start-up capital efficiently, I recommend that you draw up and stick to a clear business plan.

A business plan for a barbecue should consist of the following steps:

1. Choosing the format of the institution (stationary cafe or mobile tent);
2. Business registration, obtaining permits and licenses;
3. Rent a place for a barbecue;
4. Purchase of equipment;
5. Recruitment;
6. Calculation of costs for the implementation of the idea, assessment of profit and payback period of the project;

Barbecue business: pros and cons

It is worth noting that opening a food business is always a profitable business, despite serious competition. As for the barbecue specifically, here, like in any other field of activity, there are advantages and disadvantages. The main disadvantage is the seasonality of the business, in the case of opening a summer barbecue. As for the pluses, there are many more: the theme of the institution, small investments, high demand and the possibility of further development in the chosen direction.