Drawing up a business plan for a cafe sample. Pancake cafe business plan. Growth is expected due to several factors

Restaurant business plan: general information + choice of class and type of establishment + 9 sections of the document + recommendations for compiling a resume + 20 main stages of project implementation + 6 ways to attract audience interest + a typical list of equipment + cost and income estimates + 6 risk factors.

Back in the 18th century, the restaurant business was born for the first time. The modern catering industry is moving with the times, and today more and more investors are ready, after studying the restaurant business plan in detail, to invest their money in this business.

After all, a restaurateur, with the correct organization of the institution, expects a pleasant reward for all the efforts made. The same applies to investors who want to get their profit.

Even if you have enough own funds to start and you do not plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.

What is important to know before opening a restaurant?

The catering business is unlike any other. This is a very labor-intensive, responsible business that cannot be done “loose-sleeved”. Keep in mind - it is characterized by huge risks and unpredictable results.

To be successful, the future restaurateur must be informed in a variety of areas, since the restaurant is a unique economic unit. It is both a trade and a manufacturing enterprise at the same time, it requires knowledge from its future owner in such areas as design, architecture, cooking, and marketing.

Despite the fact that many tasks are assigned to the staff, an entrepreneur must understand financial issues, be able to work with people, control spending, purchase products, worry about good customer service, and so on.

A great burden of responsibility rests on the shoulders of those who wish to open their own restaurant:

• Firstly, the restaurant business in Russia is still very young. Only recently the Russian market of catering services began to gain momentum. At the same time, a high level of competition has managed to form in this field of activity, and only strong players manage to stay afloat.
• Secondly, even opening a modest restaurant is a costly business, both financially and in terms of time.

Here are just a few of the responsibilities:

• search and rent of premises;
• development of a technical plan together with engineers, builders, designers;
• preparation of a business plan for the institution;
• purchase of equipment and its installation;
• restaurant design;
• provision of dishes and other paraphernalia;
• formation of a staff of employees;
• conclusion of contracts with service companies for the removal, disposal of garbage, etc.;
• purchase of food, drinks;
• menu creation;
• financial troubles (billing, wages, etc.);
• restaurant maintenance;
• payment of rent, utilities, taxes, etc.

The public loves not only tasty and healthy food, but also a pleasant environment. Therefore, the restaurateur also needs to create an atmosphere of cordiality, a holiday in the restaurant, so that customers can eat deliciously outside the home and have a good time. Only then will they return to the restaurant again and again.

As you can see, you cannot do without devotion to your work in the restaurant business. However, the reward is worth it. The minimum profitability can be 20-25%, and with effective management it reaches 60%.

If you are ready for this, think carefully about the type and class of the restaurant, its location and concept, because this will need to be reflected in the business plan.

1. Choose the type, class of the restaurant and the room.

Impossible without indicating the hallmarks of the restaurant and its type.

Restaurants may differ in the range of products offered. These are specialized establishments where the menu is made up exclusively of fish, cheese, meat products, etc. They also include restaurants, the range of which represents national/foreign cuisine. There are also non-specialized catering establishments.

According to the location, the division occurs into:

• dining cars;
• food courts;
• "heavenly" restaurants;
• hotel restaurants;
• landscape restaurants, etc.

Based on the interests of the audience, they open healthy food restaurants, clubs, salon-restaurants.

The purpose of the premises and the composition determine their type of establishments - mobile, permanent.

Restaurants can be classified both in terms of form and level of service: buffet, catering, when food is delivered to order in a remote place, classic (with the presence of waiters).

There are 3 classes of catering establishments (hereinafter POP):

• Lux - elite restaurants with high prices and an appropriate level of service. Such establishments are also characterized by luxury, a rich menu, a wide range of services, the specifics of serving dishes, and corporate identity.
• Higher - restaurants aimed at visitors with average incomes. They are associated with comfort, a variety of both gourmet and ordinary dishes, the presence of a bar with a large catalog of cocktails and drinks, originality of design.
• The first. In the language of restaurateurs, these are fast foods, where people can order standard food options at an affordable price. Typical for fast foods are self-service, simplicity of the interior.

Having decided on the type of your restaurant and the class to which it will belong, you need to choose a room. The location to some extent determines the future of the institution.

If you want to provide a restaurant with a large flow of customers, consider options located in noisy urban areas, sites on busy streets. It is best when the restaurant is located in a place where both offices and residential buildings are located. Then the influx of people is guaranteed not only during the day, but also in the evening.

Before buying a room or signing a lease, find out which company operated here before. Try to avoid places where establishments have repeatedly been declared bankrupt.

The winning criteria for the premises are:

How to prepare a business plan for a restaurant: obligatory components of the document

Any plan of this or that kind of activity describes the project, displaying the goals of the business organization, the stages of its implementation, marketing research, analysis of the competitive environment, financial calculations and other necessary information.

It can simultaneously act as a guide to further actions, and an assessment of the effectiveness of a commercial proposal used during negotiations with creditors to encourage investment.

The essential components of a restaurant business plan are:

We propose to consider each item separately.

1) Where does a ready-made restaurant business plan begin?

The executive summary is the “chapter” of the business plan and is one of the most important sections of the document. It is the first thing that investors pay attention to. However, they write it last.

This happens because the summary contains brief information taken from the entire plan of the restaurant. The overview section is designed to arouse interest among creditors by displaying the concept of the institution. The introductory part of the business plan shows how you are going to achieve your goals.

First, write the name of the project in it. In this case: "Business plan ... for a restaurant." Instead of a pass, the specification of the establishment, for example, "fish restaurant", is entered. Further, important information about your future enterprise is indicated, given that their volume should not exceed 10% of all information (1-2 sheets of A4 format) set out in the plan.

So, it is reported: legal form, legal address, bank details, number of staff, goals and mission, advantages of the institution, financial prospects, the amount needed to open a restaurant, sources of its receipt.

When writing a summary of the plan, you should adhere to a business style, make paragraphs concise, but informative. This section requires a clear statement of goals and an explanation of the essence of the project in a language that is accessible to readers.

In the introduction, the use of graphs and lists is allowed, but it is not necessary to overload the plan with them. When describing your business, focus on what makes it good, why it deserves the attention of creditors.

If the summary captivates them, then they are guaranteed to study the entire document. Below you can see a business plan for a restaurant (an example of a resume). By working on this pattern, you will simplify your task.

2) What will be the stages of the project in the business plan for opening a restaurant?

Usually, in this section of the plan, they first write: “starts from the moment the investment is received.” After that, you must specify the end of the period, say 24 months. The stages of business implementation can be set out separately in the Appendix, which must be mentioned in this paragraph of the plan.

Regardless of the format of the restaurant, you have to go through the following steps:

All activities are signed in the plan indicating the conditions for implementation and the time spent on each action.

3) The basics of drawing up the characteristics of the object in the business plan of the restaurant.

The feature section of the business plan should provide general information about the restaurant. It substantiates the choice of the restaurant segment and the location of the institution.

In addition, the description of the business plan should include:

• POP price category,
• determining the type of kitchen and equipment,
• provision of basic and additional services.

Outlining the concept of the restaurant, you should paint the proposed range of dishes. For example: “In the Health restaurant, 45 dishes are available to customers: dietary meat, vegetable salads, low-calorie desserts + 20 soft drinks”.

It would not be superfluous to mention in the plan the parameters of the room chosen for the restaurant, its capacity, the number of halls, the presence / absence of a courtyard, and the design style. Once you're done, describe your target audience.

Based on this factor, the pricing policy of the restaurant is determined. The mode of operation of the institution is another detail, the inclusion of which in the business plan is recommended.

And remember: this section helps the future restaurant owner and lenders see what the business will look like in practice.

4) The importance of developing a restaurant marketing plan.

The marketing plan displays all the research you have done on current market trends. Its importance lies in determining the direction of activity.

This section in the business plan of the restaurant is made up of the results of an analysis of the market situation, the wishes of visitors, an assessment of the level of competition, and the determination of competitive advantages.

In the course of analyzing the current market situation, an entrepreneur must take into account external factors, including political, legal, technological, social, and cultural ones. When exploring market players, you need to weigh all sides - both strong and weak, business threats, opportunities.

Similar restaurants located in the area of ​​500 m can deprive you of 2/3 of your profits by luring visitors to them. Therefore, it is essential to study local competitors.

Some turn to experts for analysis of competitors. But the services of professional marketers will cost the restaurant owner a considerable amount. The information required for a marketing plan can be obtained independently and free of charge.

To do this, follow the instructions in the picture:

If competing establishments are registered as legal entities, the legal way to obtain information about them, including financial statements, is to contact Rosstat.

You will have to pay for the service, and business data may be presented with underestimated revenues, but this way you will know the performance of competitors, the average check for services of other restaurants and EPP.

Also in the public domain you can find information about the market situation. According to statistics over the past years, there are more than 30,000 POPs in the Russian Federation, and the premium-class segment of the restaurant business is not that busy. If an entrepreneur decides to open a restaurant of this class, where there is no active competition, the investment invested in the business will pay off relatively quickly.

Finding out how much Russians are willing to pay for food, services and leisure, you will see that the value of consumer spending does not exceed 4% (more than for health care and communications).

And the preferences of the population lead to their increase, therefore, the business of opening and maintaining a restaurant is promising. Pay special attention to the analysis of the potential of customers.

Rosstat will help you find out the turnover of food retail and catering, which is important in business planning.

For 2016-2017 the following picture emerged:

Try to fill the marketing plan not only with textual material. Numeric values, which as a result of the work done, you may have a lot, display in tabular form. The best option would be to include diagrams in the business plan of the restaurant.

At the end of the marketing plan, indicate the strategy, i.e. the course you have chosen to achieve high performance. Business strategy is determined on the basis of various aspects, one of which is the formation of consumer opinion.

Mention in the plan the measures that will be taken to publicize the opening of the restaurant, create an image and attract the target audience:

• (signboards, stops, announcements on transport, radio, television, mass media), video, audio advertising;
• creating your own web resource;
• holding social events;
• printing and distribution of promotional products (booklets, posters, business cards);
• provision of infrastructure;
• creation of good working conditions.

Write in the marketing plan that you are definitely going to place information about the restaurant on the Internet, for which popular web sites and a business card site will be involved.

5) Development of a production plan for the restaurant.

The section of the business plan, following the marketing one, shows the production capacity of the institution, the characteristics of the premises. It includes calculations of the costs of purchasing the necessary equipment.

For example, the cost of a standard distribution line used in fast foods starts at 750,000 rubles. If you plan to prepare exclusive dishes, the costs will be appropriate.

It is difficult to unambiguously estimate all costs, but approximate calculations are required. Do not forget to enter in the production plan the total funds that will be spent on the purchase of furniture, bar counters, household items and equipment, utensils (dining room, kitchen, main and spare), attributes for sorting restaurant tables, interior decorations.

In addition, you will have to spend money on a program to automate the control and accounting system. The minimum price for the most advanced computer product, R-Keeper, is about $10,000. A cheaper option is Restaurant 2000. Another budget alternative could be "1C: Catering".

The expense item of the plan includes the purchase of vehicles used in the future for various needs of the restaurant.

The equipment of the PPP should be aimed at stimulating productivity growth and comply with safety regulations. Therefore, it is better not to spare money for supplying the restaurant with high-quality and efficient equipment.

The business plan indicates: the name, model, quantity and technical parameters of the devices required for the restaurant.

For example:

• electric stoves, ovens;
• fryers;
• microwaves,
• refrigerated tables;
• thermal showcases;
• vegetable cutters, meat grinders or blenders;
• coffee machines / coffee makers;
• thermopots;
• kitchen scales;
• racks for dishes;
• ice generators;
• washing bathtubs, dishwashers;
• refrigerating chambers.

Colorfully arrange the sorting items in the business plan:

6) What is the organizational plan of the restaurant based on?

The sixth part of the business plan outlines organizational issues. It deals with the organizational and legal form of the restaurant, managerial and service personnel (quantitative / qualitative characteristics).

Therefore, the organizational plan answers the following questions:

• What specialists need to be recruited?
• What will be the conditions and schedule of work (permanent, contract, etc.)?
• What is the salary and so on?

The composition and number of personnel are affected by:

• the nature of the service (combined, self-service, through waiters);
• dimensions, specifics and capacity of the restaurant;
• % attendance on weekdays/weekends and holidays;
• value category;
• assortment of dishes, etc.

Restaurant staff usually consists of: cooks, manager, hall manager, waiters, bartender (1-2 people), accountant, cleaners, cloakroom attendant, musicians, security.

The business plan also outlines the job responsibilities of each employee. For a waiter, this means friendliness and respectful, attentive treatment of guests, a thorough knowledge of the menu, a neat appearance, correct filling of the bill, paying guests, etc.

7) The financial part of the business plan of the restaurant.

The seventh point of the business plan is the least creative. It requires mathematical calculations and concentration to find out the cost of the project. The cost estimate contains conditional costs for paperwork, registration, purchase of equipment and other equipment, textiles, tailoring of uniforms, printing of printed materials.

Also, separate items of expenditure in the business plan of the restaurant will be:

• advertising;
• decoration of the premises;
• rent and utilities;
• salary;
• taxes.

The calculation also includes funds spent on the purchase of food and drinks, and other expenses for doing business.

After the calculations, you should have something like this table in your plan:

Then proceed to the calculation of revenue, net profit. When an implementation program is drawn up, the supposedly low profitability threshold, the plan for production volumes and the provision of services for the billing period are considered.

Having formed a financial report on losses and profits, cash flow, you will see a more realistic picture and understand whether you can “pull” the restaurant, how much you need to borrow.

The sources of financing are described in detail in the restaurant's business plan, the system of guarantees provided by you to investors, the predicted income structure, and key performance indicators are given.

Namely:

8) What risks are assessed in the business plan?

No matter how hard you try to convince lenders that your restaurant is safe, there are potential risks involved. Their detail and objectivity of the assessment depends on who you are preparing a business plan for - yourself or investors.

First, you need to submit a list of the risks themselves. Secondly, describe in the business plan the actions that you are going to take if they actually occur.

Risks may be unforeseen when natural disasters occur, fires are not your fault. Then the losses are covered by insurance.

The second group of risks mentioned in the business plan is − commercial. Such a threat looms when marketing research is poorly conducted, as a result of which competitors are underestimated, shortcomings emerge in the analysis of market factors, etc.

The third and fourth types of risks - economic and political, respectively. They can be predictable to a lesser extent, since they are caused by the political situation in the country, the crisis, and the decline in demographics. Poorly selected restaurant staff is another reason for the risks.

Serious factors in the bankruptcy of a restaurant or other adverse events can be:

In the conclusions of the business plan, its developer should summarize the work done. As a rule, here they go along the thumb, emphasizing that this kind of business is highly risky, but at the same time, promising and profitable.

From startup to success: opening a restaurant from A to Z.

How to write a business plan? Walkthrough

Restaurant business plan - an example to study

If after reading this article you still have questions, we recommend downloading any ready-made restaurant business plan from the proposed samples.

Example #1 can be downloaded from the link - https://depositfiles.com/files/4p7c5t40a
Example #2 see here - https://depositfiles.com/files/36w26z6xc
Example number 3 is clearly presented here - https://depositfiles.com/files/bj2rwhgoe

Restaurant business plan- the starting point of an entrepreneur who wants to occupy a niche in the field of catering. If the marketing and pricing policies are correctly built, the approach to organizing all processes and creating a reputation is correctly chosen, the restaurant will bring the expected profit.

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There are situations when there is an idea of ​​organizing your enterprise, a desire and the ability to implement it, and for practical implementation you need only a suitable scheme for organizing a business. In such cases, you can focus on the cafe business plan. An example with calculations will help you determine the initial data necessary to open your own business and predict the end result that it can potentially lead to. Ready-made examples can orient you in the trends of a rapidly changing market, offer non-standard and in-demand activities. Also, a high-quality cafe business plan, an example with calculations of initial investment, profit and payback period will help attract an investor for a planned project.

Summary

The culture of coffee consumption has changed from decade to decade. Now it is not just a stimulating drink, but a companion for a pleasant pastime with friends and acquaintances, colleagues and loved ones. Why not make coffee an occasion to enjoy the contemplation of contemporary art creations?

Among other things, the creation of a coffee house is a business that is not only successful and profitable, but also has great potential for development. Various varieties, manner of presentation and ways of accompaniment, a lot of activities that can diversify the usual pastime.

The original interior, friendly and creative staff, exhibitions and creative evenings will create a special atmosphere and culture that will attract visitors for a pleasant stay and spiritual development.

In case of successful implementation, the project can develop in various directions. It is possible to create highly specialized branches of the network - a literary cafe, a theater cafe, a coffee house for artists, a coffee house with live jazz music, etc.

By adapting a business plan, a sample with calculations to specific external and internal conditions, certain initial values, you can organize a successful business, take your competitive position in time and use all the invested potential. However, the example contains those descriptions and calculations that would be common to most potential markets. In order to fully describe the specifics, certain conditions of existence, the document must be supplemented with an analysis of competition, edited prices for raw materials and fixed assets that are relevant for the region in which the ready-made cafe business plan will be applied.

Product description

The project aims to create a literary coffee house "Murakami", which is intended to become a "cultural island". The main goals that are laid down in the ready-made cafe business plan are to instill in young people a love of literature and interest in contemporary art, support young talents and contribute to the formation of a cultural society.

Coffee service range:

• High quality coffee and coffee-containing drinks.
• Holding photo exhibitions.
• Literary Evenings.
• Crossbooking.

Clients of the coffee shop will be able to enjoy high-quality coffee and coffee-containing drinks to the accompaniment of relaxing lounge music, literary evenings, mini-performances, photo exhibitions or art expositions of contemporary avant-garde artists will be held three times a week, which will allow young talents to express themselves, and coffee shop clients to get acquainted with modern trends in art. These activities do not provide for any profit or cost.

The coffee house also invites its customers to take part in a social movement - cross-booking, which involves the exchange of read books. The coffee shop is equipped with original shelving, on which everyone can leave a book they have read and take in return someone else left it there. The laid-back calm atmosphere of the coffee shop provides conditions for comfortable reading.

Types of coffee and coffee-containing drinks, recipe and price:

The main competitive advantage of the coffee house lies in its specialization, since such thematic establishments are not sufficiently developed in provincial cities. This cafe business plan can be considered original (an example with calculations). Takeaway coffee can also be included in the range of coffee shop services.

The cost of production with an increase in volumes will reduce both fixed unit costs and variable costs due to bulk purchases of raw materials. The pricing concept of the coffee house is based on a costly method with a trade margin, taking into account the originality of the establishment. The emphasis is on the creative atmosphere and originality of events.

SWOT analysis

The target audience

The company is focused on an audience with low and medium incomes, in particular:

• for creative youth and university students (17-25 years old);
• for middle-aged clients interested in contemporary art (26-45 years old).

The potential client of our coffee shop is a creative person who is looking for himself, interested in trends in art, looking for inspiration, like-minded people or a cozy retreat.

Location of the coffee shop

The location of the coffee shop is supposed to be in a shopping center near the city center, not far from educational institutions, in a crowded area. The premises under the contract will be leased for a period of 5 years. The rental price is 180 thousand rubles. in year.

Sales promotion

Customer incentives will be carried out in the following ways:

The cafe business plan (sample with calculations) offers basic options that can be varied in every possible way by calculating the costs and profits in the financial part.

Pricing policy

Prices for products will be calculated based on the volume of potential demand, costs and profits. The principles of pricing, the percentage of the premium is set by the enterprise itself. They differ from each other in different enterprises, whether it is a Unido cafe business plan (an example with calculations), a fast food cafe or any other restaurant business enterprise.

The volume of sales and pricing at the enterprise will be calculated as follows:

Advertising

One of the primary issues when opening an enterprise is informing the public (in particular, its potential customers) about the opening and subsequently about news, events and promotions.

• inside - 1;
• outside - 1;
• around the city - 3.

The cost of placing a banner is 2 thousand rubles.

1*2=2 thousand (rubles per year)

Production plan

Capital investments for the purchase of equipment for the project

The annual amount of expenses for repair, operation of equipment - 2% of the cost of equipment.

The list of necessary equipment varies from different types of restaurant enterprises. Therefore, for example, in order to implement a business plan for a fast food cafe, it is necessary to calculate the costs of a completely different list of fixed assets.

Project investment has the following structure:

Capital investments - 290.72 thousand rubles.

Investments in current assets - 114.40 thousand rubles.

The total amount of necessary investments for the project is 405.12 thousand rubles.

Capital investments will be made at the expense of credit resources, investments in current assets - at the expense of own funds.

Production capacity

Using the existing equipment, the enterprise can sell per day:

Expenditure items are basically similar at restaurant enterprises, regardless of the features and range of services offered. Planning expenses for similar items can be applied and calculated a business plan for a children's cafe.

Depreciation at the enterprise is calculated by reducing the residual value

organizational plan

The management of the enterprise is entrusted to the director, who concurrently performs since the enterprise is just emerging, the turnover at first will be insignificant, there are no funds and the need to include an accountant in the staff.

As a director, the head is a financially responsible person, represents the interests of the enterprise in the authorities, draws up a bank account, draws up contracts and other documents, issues orders, orders the hiring and dismissal of employees, the application of incentives or penalties.

As an accountant, the director is responsible for the operations of receiving, accounting, issuing and storing funds. He also maintains accounting records, checks the accuracy of the information received, monitors compliance with the legal framework when spending resources. Higher education, knowledge of accounting at the enterprise of the restaurant business.

The number of production personnel will be determined based on functional expediency. The payroll system is built on the basis of official salaries, allowances and bonuses depend on the actual development and achievement of final results. Upon reaching the results, the wage system may change and include a percentage of the sale of drinks in its structure. The calculation of the number of staff is made on the assumption that the coffee shop will be located on the periphery or closer to the center, if the location of the enterprise involves a large flow of customers, then the number of employees needs to be expanded. For example, if you plan to implement a cafe business plan (an example with calculations) for an employment center on the highway.

Opening hours of the coffee shop: From 10:00 to 22:00. Daily.

Financial plan

Cafe (example with calculations) makes it possible to assess the ability of the project to ensure the flow of funds in sufficient volume to service credit resources, taking into account profit and payback period. The term for calculating the business plan is 5 years.

The company plans to purchase all fixed assets at the expense of credit resources. The bank offers a loan at 18% per annum. It is assumed that the entrepreneur plans to open a cafe calculated on the fact that there are no stocks and financial results from past activities.

Calculation of payment of interest on a loan:

The amount of overpayment for the use of credit resources is 65.27 thousand rubles.

Running a coffee shop is a costly business. The share of variable costs in the price of products without VAT is 80%. Taking into account the planned revenue, we can say that the business will have a large margin of economic stability, since it is quite low. If the customer or investor is not satisfied with the indicators presented in this business plan, he can, based on an example and regulatory documents, do such work on his own, adapting it to practical reality, for example, calculate the business plan of a roadside cafe. The calculation example is for guidance only.

Planned sales revenue:

The business plan of the cafe with calculations of the projected profit for the investment project demonstrates the following resulting indicators:

Calculation of discounted cash flow and payback period

The calculation of the payback period suggests that, taking into account discounting, the project will pay off in 7 years and 7 months. The period that the cafe business plan offers (a sample with calculations) exceeds the calculated one and is very long for restaurant enterprises, however, it must be taken into account that profit is not the main goal of creating an enterprise, the main goal is to educate culturally enlightened youth and develop contemporary art.

Every third entrepreneur dreams of opening his own cafe. And this is not surprising, since owning a cafe is a very interesting and profitable business.

Dozens of new offices appear every month, huge ones are built, retail space is rented out. Office workers daily need to solve the problem of nutrition. The organization of a cafe is a profitable and promising type of business. And having a business plan for opening a cafe in your hands, it immediately becomes clear what and how to do.

A cafe is a place for meeting friends, for negotiations and romantic dates. More and more consumers are willing to pay for this service. That is why new cafes, coffee houses, pizzerias and restaurants are growing at every step like mushrooms after rain.

Before you open an institution, you need to have an idea of ​​\u200b\u200bhow to draw up a business plan for a cafe.

Type of institution and its location

Let's start with the most important - define the market segment. You can open a cafe:

• elite type;
• cafe for the middle class;
• evening cafe, etc.

You can purchase an extended cafe business plan for only 490 rubles. Learn more

Competitor analysis and troubleshooting

The business plan for opening a cafe involves a detailed description of the market for such establishments in a given locality, it is necessary to establish the level of competition, identify mistakes and the slightest shortcomings of competitors in order to prevent them in your business.

When you think over all the nuances of the location of the institution, you can proceed to the description of the enterprise. Think about the capacity of the hall, what time of the establishment will be optimal, for example, from 8.00 to 00.00, or from 10.00 to 02.00.

Think about the main service of your cafe, what kind of cuisine you will offer:

• national;
• European;
• eastern;
• or it could be a mixed cuisine.

Buying, building or renting a property

The premises can be rented, bought or built. It all depends on the availability of funds, desire and time available to the businessman. It should be borne in mind that the area of ​​​​the cafe must be consistent with the requirements of the legislation at the local level. For example, you can choose a cafe with 50 seats on an area of ​​280 square meters.

The name of the cafe should be memorable, the interior should be pleasant, and the cuisine should be delicious.

Name and interior - the general concept of the institution

Carefully consider the design of your premises, it also depends on whether the cafe will appeal to the audience. You may want to arrange a themed establishment, cafe-bar, pizzeria (), sushi bar, coffee shop or children's cafe. It is worth keeping abreast of events - check out the offers of competitors in your segment. This will allow you to choose a unique design of furniture, the room itself, choose an unusual way of servicing.

Read also: An example of a business plan for opening a restaurant

It is desirable that the name of the institution and its design somehow correlate with each other. The interior should reflect the concept of the cafe.

It is best to come up with your own "trick", something that will make you recognizable in the market and attract potential customers.

Contact designers, florists, decorators if you have enough funds for this. One secret - fresh flowers on the tables will always attract the attention of visitors. Inexpensive and win-win trick!

Naturally, the interior design should correspond to the direction you have chosen, here are a few options:

Traditional

The tables are in rows, it is possible to combine a zone with tables and a separate zone with sofas. Service by waiters. Prices are above average. This format is often used to organize coffee houses. The coffee shop's menu includes coffee, cocoa, hot chocolate, and a large selection of desserts.

"Russian format"

The menu includes alcoholic drinks, salads and main courses. The cafe resembles a restaurant with its wide range of dishes and strong drinks. The format is in demand and relevant.

"Fast food"

A business plan for a fast food cafe is a separate topic, because self-service saves enough money on staff. The format of the cafe involves "food on the run", disposable tableware (production of disposable tableware), food is prepared in the shortest possible time. In parking lots, train stations, in the catering area of ​​supermarkets, this format of a cafe is in great demand.

Equipment installation

As soon as you decide on the thematic and general focus of your establishment, you can begin the installation of production equipment and its installation. The development of a cafe business plan involves a detailed coverage of all the details.

For an ordinary cafe you will need:

• plates;
• grill;
• ovens and cookers;
• sinks;
• refrigerators;
• tableware;
• production tables;
• tables for visitors;
• chairs, etc.

Cooking equipment should be of high quality and convenient, it is best to give preference to an imported manufacturer.

We select qualified personnel

When all of the above points are implemented, it is necessary to start searching for personnel. Interchangeability is the most important factor in selecting and hiring cafe staff. It is risky to hire only one or two experienced waiters, and other workers who are completely unqualified. If you plan to work in two shifts for an average cafe, you will need 2-4 cooks, 2 administrators, 6-8 waiters, 2 bartenders, 2-4 auxiliary workers.

The key to the prosperity of any cafe is the professionalism, culture and qualifications of the establishment's staff. You can contact a professional agency that will help you find qualified employees or do the search yourself.

It all depends on how much time and money you have. Drawing up a business plan involves discussing the salaries of employees. You should prepare for the fact that you will have to pay salaries monthly, as well as make contributions to the social fund. These items of expenditure will become permanent.

Pay attention to the taxation system, with the right choice, these expenses will reduce the overall tax base.

Working out the menu in detail

The next item in the business plan for organizing a cafe is a detailed study of the menu. Visitors to your establishment should have a fairly wide choice. Each of your customers should be able to choose a dish to their liking. The menu should be varied, ideally it should include first and second courses, dishes of national, European and oriental cuisine, etc.

In order for the cafe you opened to work not in the "minus", it is necessary at the stage of thinking through the business to draw up a business plan for the cafe with calculations. Having a financial and marketing plan will allow you to more clearly understand all the costs, see the "pitfalls", in addition, having a plan will make you more competitive.

Description of the business plan - what should be in it?

When describing the plan, it is necessary to indicate the following:

• Type of opened cafe, its location.
• The area of ​​the future premises, the number of seats.
• List of required equipment for the work, technique.
• Features of hiring staff - what kind of specialists you will need.

It is important to note that if the work will be carried out in one shift, then you need to hire at least one administrator, cook, waiter. If the schedule is shifted, the number of staff is doubled.

Some send their business plan to grant companies. In this case, it is necessary to prescribe the relevance of such a business, what benefits it can bring to the population, financial performance, and the possibility of opening new jobs. When drawing up a plan for investors, be sure to clearly state all expenses and incomes, profitability, payback periods.

Analyzing the market before opening a cafe

An obligatory step before opening any business is an analysis of the market, competitors, which will determine which type of business will be most in demand in a given region. When making calculations, the following must be taken into account:

• The number of inhabitants.
• their income level.
• Location of educational institutions, offices, etc.
• Service demand.

Thanks to such an analysis, you will be able to determine an approximate pricing policy, the type of cafe, and develop a menu that will be in demand. The next step is competitor analysis. It is important that your cafe has some kind of "zest" that would make it different from other catering places in the area.

Today it is very popular and profitable to open such types of establishments as:

• Internet cafe.
• Children's Cafe.
• Sushi bars.
• Anti-cafe (where people pay for the time spent).

The profit of your establishment will largely depend on the chosen location, so try to rent or buy premises in densely populated areas.

That is why many establishments will not use millet in small towns, such as anti-cafes or Internet cafes.

It is important that there are parking lots, a train station, stops nearby, good access, shopping centers - any places where there are always a lot of people. For example, when opening a children's cafe, it is worth considering that it is best to locate it near children's amusement parks; if you are going to open a cafe for a youth audience, make sure that there are institutes, shopping and entertainment centers, etc. nearby.

While the client is waiting for his order to be prepared, you can offer him salads, light snacks that are prepared within 5-10 minutes. You can diversify the proposed menu with light Italian desserts. We should not forget about drinks - there should be a lot of them on the menu.

These are both hot (tea, coffee) and cold (juices, mineral water, etc.). Depending on the type of cuisine, you can add some zest. For example, if it is an "Italian" cafe, you can offer customers the opportunity to make their own ingredients for pizza or pie, the same applies to American cuisine - you can add various ingredients to hamburgers, etc.

Be sure to add various fruits, meats, cheeses, marinated products, different types of breads, sauces, etc. to the menu so that the client has a large selection of dishes.

How to register your business and what documents do you need?

To proceed with the registration, you first need to understand in which room the cafe will be located - not only the area, but also the location plays a role here. If you open an institution in a separate building, you will need to draw up more documents than when renting a separate room in a shopping center - there the owners already have documents from the SES, confirmations from fire services, approved documents from architects. All that is needed is to simply draw up a lease agreement, register business activities and notify the district administration.

One of the most convenient and fastest options is to open an LLC and work on the simplified tax system, paying only 6% of the cafe's income. If you don’t like overpriced rent, don’t rush to give up your idea, because the main advantage of shopping centers is a huge flow of people, and they are your potential customers, you also don’t need to spend a lot of money on advertising, which will save you money when carrying out marketing activities.

You can make a small calculation: for example, you rented a room of 60 square meters to open a cafe, the rent per month is about 130 thousand rubles. The attendance of the institution on weekdays is about 50 people, on weekends - up to 90-100. Eventually. Then there will be at least 1,700 customers per month. With an average cost of a check of 500 rubles and in the case of an extra charge of about 300%, the monthly revenue will be at least 900 thousand rubles.

We develop a financial business plan wisely

The minimum initial investment when opening your cafe will be 1.8 million rubles, which already includes all organizational and marketing expenses.

The most expensive expense item is the purchase of all the necessary equipment, but you should not save on it, because the quality of the dishes served in the cafe depends on the quality of the equipment and the speed of its operation.

Do not forget not only stoves, refrigerators, cooking equipment, but also such small but important equipment as vegetable cutters, cheese cutters, knives, coffee makers, etc.

We develop a marketing plan according to all the rules

In the city, where about 500 thousand people live, the competition in the field of catering is very high. That is why your advertising campaign should be interesting, truly attractive to future customers. When planning marketing activities, be sure to consider:

• The age of their clients (students, office workers, young people, etc.).
• Possibility of carrying out advertising campaigns in shopping centers.
• Pay attention to social networks to attract new customers.

Before opening a cafe, you can distribute leaflets, launch a project on social networks (open an Instagram channel, open a group on VKontakte), launch outdoor advertising, banners, hold a presentation in a shopping center, talk about prices, menus, and conduct a tasting.

On the opening day, he can also invite everyone to a tasting, offer the first customers a discount, be sure to hang banners and advertising banners a couple of days before the opening. In the future, you just need to analyze promotional activities, abandoning those that do not bring you new customers.

But it is worth remembering that the success of any cafe does not depend on the quality of advertising campaigns, but on the taste of dishes, the speed and quality of service, and comfort. Therefore, be sure to work out ways to improve relations with customers - in this case, they will transfer information about your institution to their acquaintances, friends, word of mouth will begin to operate.

Instructions for opening a cafe - step by step

An important point when opening your own cafe is the solution of all legal issues. The sequence of actions will be as follows:

1. Registration with the tax authorities as an LLC or individual entrepreneur.
2. Registration of cash equipment.
3. Notice to the pension fund.
4. Definition of the taxation system.
5. Drafting a lease or sale agreement.
6. Obtaining all permits.

An important point - when choosing to open a cafe as an individual entrepreneur or LLC, be guided by whether you will sell alcoholic products, since in Russia only legal entities can carry out such activities.

When choosing a room for a cafe, you need to pay attention to the following:

1. Rent price.
2. Layout, condition of the premises.
3. Number of inputs.
4. The presence of public transport stops nearby, convenient access for cars.

The design of the cafe is also important, which must fully correspond to its name and type. It is better to entrust design development to specialists in this field. It is better not to save on design - if everything is done correctly and wisely, then the costs will quickly pay off. As we have already said, you should not save on the equipment itself, which is required for cooking. The "classic set" of technology is:

1. Cookers - gas or electric.
2. Refrigerators, freezers.
3. Kitchen appliances.
4. Tableware.
5. This should also include furniture for guests, plumbing, and other interior items.

Approach responsibly to the choice of staff - it is better to immediately hire professionals, because unskilled and slow cooks or waiters will quickly lead to a decrease in the flow of visitors.

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