I want to open a cafe canteen. Your own business: how to open a canteen

Canteens, cafes, stalls selling fast food - today you can find it at every step. However, starting your own business is not as easy as it might seem. More than 70% of new establishments cannot withstand the competition and are closed within several years without having paid for themselves. In addition to the large number of competitors, there are several other nuances that put the business at risk. A business plan for how to open a cafeteria will help you avoid critical mistakes, which will provide an opportunity for growth and a quick return on investment.

A little about the market

This industry takes on the first all the consequences of the crisis and the decline in the welfare of citizens. People are increasingly staying at home, preparing containers with food for work, trying not to visit institutions where they have to spend money. Therefore, every entrepreneur faces the question: "Is it necessary to open your own canteen at all in difficult times?" The answer to this question is quite positive, because if you wait for an opportunity, you can miss possible prospects and profits. The worse the state of the market, the higher the chances of standing out, surpassing competitors in quality, in ideas, in relation to customers.

The dining room is the segment that is designed for all categories of citizens. The main thing is to choose the right place and concept. As statistics show, such institutions are visited by businessmen to ordinary students, i.e. people who do not have enough energy or time for home cooking. There will be no problems with audience analysis.

There are several pros for opening a canteen, not a cafe or a small restaurant:

1. The dining room format is more familiar to the consumer.
2. If you design the menu correctly, you can reach a large audience. It is worth noting that today it is difficult to meet a person who is in good health. If you put a little emphasis on this part and choose the right list of dishes, there will be no end of customers.
3. Low check - the amount for lunch, dinner or tomorrow does not hit the consumer's pocket. Sometimes it is cheaper to go out to eat in such an establishment than to spend hours at the stove at home.
4. You can always find additional income. How strange, but many still celebrate weddings, corporate parties, birthdays in canteens. It is inexpensive, fun, the main thing is that the square allows it.

The payback of the project is pretty fast. If you do everything right at the beginning, then the investment in the interior and concept will pay off within 9-12 months. The establishment will bring a steady and good income. Prioritizing will help business plan for the dining room for 50 seats.

Where to start a business

Before an entrepreneur begins to collect a package of documents for opening his own dining room, you need to take care of the initial details. In this section, you can get acquainted with examples of the concept, with the selection of ideas, with funding.

What will the future dining room be like?

The flow of clients depends on the correct choice. There are several winning options to get a quick return on your investment:

1. City cafeteria - located next to large business centers, universities, colleges and large enterprises. Even if there is already a similar establishment within reach, you should not be afraid. There will be enough people flow for everyone.
2. Dining room for the business center. It is conditioned by the corporate meals of the employees. If you find an interested partner in the person of the building owner or director, you can earn very good money. For the second, it will be beneficial that employees do not waste time on trips to neighboring buildings and being late. Moreover, if the course of "proper nutrition" or healthy lifestyle is progressing in the company, then the emphasis can be made on the preparation of just such dishes.
3. Canteen in government offices. Strange as it may seem, but not all municipal institutions have their own kitchen.
4. Catering in the shopping center. The idea may not seem very profitable, because the shopping center already has whole food courts that offer cheap and hearty food. However, it should be understood that not all employees and employees of nearby establishments want to eat fatty and unhealthy foods. If we equate the check with competitors and serve healthy salads, juices and homemade food instead of burgers and cola, the client base will gather impressive.

Even if you open a small canteen with 50 seats, the daily traffic will be about 400 people. The average check is 200-250 rubles, for the regions it can be lower - 150-200 rubles. After a small calculation, it turns out - 70-100 thousand rubles a day. If we subtract all costs in the form of purchasing products, depreciation, wages, etc., the net profit will be approximately 10-15 thousand. For a small urban canteen on a weekday, this is the average.

Project concept

In order not to miscalculate, you need to answer a few questions. After all, success depends on the little things and nuances.

Who is the dining room for:

1. If it is a school, university, college, then the pricing policy should be lower than that offered by neighboring institutions. It is worth noting that students and schoolchildren have an extremely limited budget. A business plan for a canteen for 100 seats will help to take into account all the mistakes and difficulties.
2. Determine the main characteristics of customers. Their income, preference, lifestyle, etc.
3. The needs of the visitors. Most often they are associated with the presence of outlets, the Internet, a bathroom, and so on.
4. Communication channels - how to submit your case so that even passers-by are interested in it. Distribution of leaflets is good, however, as practice shows, it is not as effective as we would like. In the first stages, it is better to hire an animator, make a corporate costume, etc.

Nuances of the area where the building will be located:

1. Infrastructure - is there a residential complex, is commerce well developed, etc.
2. Competitors - even if they are, you should not be afraid to discover something new. Before that, you must definitely visit them, fix the pros and cons.

Regular work:

1. Schedule.
2. Will the waiters work or will the clients serve themselves?
3. What products will be used: fresh or offal.

Additional services:

1. Will the banquet work?
2. Home delivery.
3. Own production of products to order - usually baked goods.

All these questions need to be answered even before the collection of documents takes place. Each nuance must be studied in detail, since the success of the future project depends on it. Business plan opening a canteen will help to properly allocate personal resources.

Business plan for opening

When opening an institution in a big city, where there are canteens, cafes, restaurants at every step, you cannot do without an expert in this matter. The main mistake of entrepreneurs is to rely on their own strengths, saving on what is not worth doing. All expenses can be included in future depreciation, which co-opts all expenses and brings them together into one most important amount to be recouped in a short time.

Business Consulting

It is better to contact the company that has been opening and recovering from the crisis for many years. If you don't have the strength to develop your own, you can use a franchise, but it also requires a lot of funding. To work for someone or for himself, everyone decides for himself.

What is included in the consulting:

1. Development of the menu that will be interesting to the masses.
2. Concept development.
3. Selection of professional staff.
4. Search for premises and location.
5. Preparing for the opening.

Important! The average cost of assistance is 90-100 thousand rubles. After the entrepreneur saves time and sees the occupied places after the opening, there will be no questions about what was paid for.

Indeed, in fact, if you do everything on your own, you can lose your health, since you simply have to manage to get into 2 places at the same time, and also not meet your own expectations. To fill the hall on the first day, it is not enough to go out and hand out invitations at a discount. You can additionally consider business plan for the canteen at the base of the enterprise.

Independent choice of premises for business

The best option is rent. For a start, even that will be enough. Buying your own property may not be worth it. Speaking about the pricing policy, we can single out an approximate value:

1. Moscow - 10-12 thousand rubles per 1 sq.
2. TTK - 50 thousand rubles for 1 square.
3. In the regions, the amount can even drop to 3 thousand rubles per 1 sq. meter.

If we take an average value of 180 sq. meters in order to be able to hold banquets in the future, you need to prepare the amount at once for several months.

As for the repair and preparatory work, the contractor will have to pay about 1,500 rubles per square meter if cosmetic work is carried out and 15 thousand rubles if everything is completely redone.

Design of the future dining room

Catering has its own rules that are best observed. Independent solution - will cause a lot of questions from the inspection services. There will be a lot of them in the first month.

It is better to start with a professional engineering design: where the hood will be located, drainage, and so on. It is impossible to take everything into account without the intervention of specialists. Well, if the area was previously used for dedicated purposes, this will greatly facilitate the task.

Style also has to be dealt with.

Important! Visitors love themed destinations. The dining room can even be decorated in the style of the USSR, which will significantly increase the influx of customers, even from tourists.

Here the entrepreneur can give free rein to his own imagination. A canteen business plan can even be made with a budding designer. If you do not experiment, and immediately contact an experienced specialist, a project with visualization will cost 200 thousand rubles.

Corporate identity for business

If an entrepreneur plans to expand and deliver ready-made meals to home or office, then it is impossible without a corporate identity. This nuance ensures the client's trust, distinguishes it from competitors. The cost for individual packaging of devices, costumes for staff, the site can be included in the finished dish. If there are a lot of clients and there are orders on an ongoing basis, you can not be afraid to gradually raise the cost of services.

The layout will cost 50 thousand rubles. Printing, packaging paper, containers - vary by region. It is better to conclude an agreement with a regular supplier on individual terms, it will be 20% cheaper if you constantly cooperate with different ones.

Equipment for the future dining room

If we are talking about 50 seats, then the following devices and equipment can be distinguished that may be needed:

1. The counter - 25 thousand rubles.
2. Refrigerated display counter - 120 thousand rubles.
3. The counter for the first courses - 20 thousand rubles.
4. Swivel module - 15 thousand.
5. Bain-marie for main courses - 70 thousand rubles.
6. Checkout booth - 50 thousand rubles.

You can save on this if you find thrift stores or a branch for seized goods in the city. Very often in second place, you can buy everything you need for a business in good and even new condition for 40% cheaper.

As for the kitchen equipment:

1. Professional stove - at least 50 thousand rubles.
2. Brazier - 30 thousand.
3. Frying pans - 100 thousand.
4. Boilers - 10 thousand.
5. Refrigerated cabinet - 70 thousand.
6. Freezer - 90 thousand.
7. Carts - 20 thousand.
8. Tables - 20 thousand.
9. Household appliances for cooking - 200 thousand rubles, it all depends on the menu.

Additionally, one can highlight the presence of boilers, pans, dishes, knives, etc. Small expenses will take about 100 thousand rubles. Furniture can be made independently, using even the pallet version. However, if the project is drawn up by a designer, then at least 200 thousand rubles will have to be prepared.

Canteen staff

The number of seats does not matter here, whether there are 50 or 100, the chef in the kitchen will not notice much difference. However, the team is needed in any case. What you have to pay for:

1. Manager - you won't be able to keep track of everything on your own, there should always be a person on the spot who takes responsibility for what is happening. The average pay is 70 thousand rubles.
2. Accountant - 60 thousand rubles.
3. Employees on the distribution line - at least 4 people, 25 thousand rubles each.
4. Kitchen - chef - from 50 thousand rubles, station wagon - 35 thousand rubles, dishwasher - 15-20 thousand rubles, assistants - 25 thousand rubles.
5. The waiter - at least one still has to stay in the hall - 25 thousand rubles.
6. Cleaning ladies - 2 on an ongoing basis - 15-20 thousand rubles.

If you take it to a minimum. In the best case, a production technologist should be present, but a part of his work can be performed by the chief. Dining room plan- will help to take into account all the nuances associated with serving the establishment.

Canteen workflow

The simplest thing is to register your business as an individual entrepreneur. Registration does not take much time and effort; in addition, the tax burden for this industry is reduced. The entrepreneur can independently choose the system. You can even submit documents through the MFC "one window".

Additionally, you will have to deal with Rospotrebnadzor and Gospoznadzor. Both structures very scrupulously check the documentation, so you can additionally contact a lawyer who will take over the vast majority of the work.

For Rospotrebnadzor:

1. Registration of individual entrepreneurs.
2. Certificate of being registered with the Federal Tax Service Inspectorate.
3. Rent contract.
4. Production control is a program.
5. Honey books.
6. Product certification.
7. Collateral agreements - garbage collection, etc.

For the State Fire Inspection:

1. Certificate of passing sanitary and fire inspection.
2. Signaling service agreement.
3. Rent contract.

This is not the entire list to be provided. The full one can be found on the official resource, the provisions are constantly changing, so they should be watched.

Summing up for the opening of the dining room

If opened in cities with a population of over one million, 10 million rubles may not be enough. However, the income of these establishments sometimes shows very good results. In Moscow alone, there are more than a thousand establishments that have been operating for many years.

If you open a dining room in your small town, you can cope for 3 million rubles, taking into account the rent and the purchase of everything you need. Sometimes it is even profitable to buy a ready-made business where the entrepreneur could not cope with the load.

To begin with, you can try to consider a business plan for organizing a canteen at an enterprise. . Even speaking of a large city, cooperation with an entire plant or production can significantly reduce opening costs. The profit will be permanent, but it will have to be shared with the management. Despite these nuances, you can quickly recoup your investment and enter the open market.

27June

Approximate data of the canteen business plan:

• Initial costs - about 1,500,000 rubles.
• The payback period is 1-1.5 years.
• 50 seats, area - 180 m².

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

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

Market condition and development

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

How the market has changed

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

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

- They began to treat the opening of a food outlet more seriously and thoughtfully. Beginning entrepreneurs use the services of expert consultants, turn to specialized companies for complex equipping of enterprises, they are afraid of entering the market independently without the support of professionals.

Arguments for opening a canteen

- The corporate catering industry is practically not covered at this time. The organization of catering in kindergartens, schools, camps, hospitals is not loaded with competitors and has excellent development prospects.

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

- The menu in the canteens is designed for a wide audience.

- Average bill - 200 rubles. and a large selection of dishes - at least 50 per day, make the dining room accessible and attractive for students, working people, and retirees.

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

How to start opening a canteen? Format selection

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

The dining room is available in different versions

City canteen. Provides catering services for any visitor. Located next to large organizations and educational institutions. Conducts banquets and catering.

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

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

Shopping mall dining room. Part of a food court or food court. It occupies a larger area than other operators and is designed for 40-50 seats.

For an example of a canteen business plan we will take an urban format for 50 seats - that's 400 people per shift. Area - 180 m². This canteen operates on the open market, provides catering and banquet services.

Motivation to visit the city canteen

• Satisfy your hunger naturally
• Lunch break
• Family lunch or friendly meeting
• Business conversation
• Solemn event

Concept

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

Where will the establishment be located?

• Choosing a place and premises
• Assessment of cross-country ability, transport accessibility, view from the side of the street and carriageway
• Assessment of the condition of the premises, utilities, sanitary conditions
• Design and equipment

What target audience will you target?

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

Features of the location area

• Infrastructure
• Competitors
• The presence of a number of office centers, universities, streets with shops

Staffing table

• Self-service or work of waiters
• Working with semi-finished products or own production
• Recruiting and training staff

What additional services to provide?

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

Dining room business plan

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

Consulting

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

• Marketing research
• Concept and business plan development
• Search for a place and premises
• Staff recruitment
• Menu development
• Preparation for opening

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

Dining room

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

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

1. Engineering and design

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

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

Technological design is the selection of professional equipment for production tasks, the development of a scheme for its installation and connection to utility networks. You cannot do without this type of design. Cost - 200 rubles. per m². Company " MAPLE»Presents a technological project to its customers when ordering equipment.

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

1. Corporate identity and outdoor advertising

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

Dining room equipment

For a dining room with 50 seats, you will need (prices are in rubles):

Patsha distribution line, Chuvashtorgtekhnika (ABAT)

• Cutlery counter - 25 200
• Refrigerated display-cabinet - 153 900
• Bain-marie counter for first courses - 48 200
• Bain-marie for second courses - 70 300
• Hot drinks counter - 33 900
• Rotary module - 28 700
• Checkout booth - 33 100
• Bain-marie for the first courses "Convito" - 4 896

Equipment

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

Kitchen utensils and utensils

• GN 1/1 stainless steel GN container Luxstahl (4 pcs.) - 2 492
• Frying pan Luxstahl aluminum (2 pcs.) - 1 990
• Cast iron frying pan with wooden handle Luxstahl - 1 080
• Boiler 25 l professional Luxstahl (3 pcs.) - 11 232
• Deep tray 600х400х48 mm (3 pcs.) - 1 944
• Chef's knife 200 mm Profi Luxstahl - 590
• Universal knife 145 mm Profi Luxstahl (2 pcs.) - 666
• Vegetable knife 75 mm Profi Luxstahl (2 pcs.) - 530
• Polypropylene cutting board (2 pcs.) - 2 686
• Beech chopping board (3 pcs.) - 1 410
• Form for baking / laying out garnish or salad "Square" (2 pcs.) - 268
• Ladle 250 ml Luxstahl (2 pcs.) - 548
• Universal pliers 300 mm (2 pcs.) - 182
• Culinary bamboo angular spatula (2 pcs.) - 118
• Large four-sided grater - 94
• Whisk 280 mm - 220
• Table tray made of polypropylene 490x360 mm black (40 pcs.) - 3 400
• Set for spices "Family" (salt, pepper) Luxstahl (25 pcs.) - 4 325
• Apron "Moskvichka" red (6 pcs.) - 2 928
• White paper napkin 250x250 mm 400 pcs (10 packs) - 660

Crockery and cutlery (50 pcs.)

• Small round plate "Collage" 200 mm - 2 500
• Deep round plate "Collage" 250 ml - 2 500
• Round salad bowl "Collage" 300 ml - 2 900
• Mug for tea-coffee 200 ml - 1700
• Highball glass 200 ml - 650
• Dinner fork "Solo" Luxstahl - 2 250
• Table knife "Solo" Luxstahl - 3 550
• Table spoon "Solo" Luxstahl - 2 250
• Tea spoon "Solo" Luxstahl - 1 500

Furniture

• Chair "Vienna" with an upholstered seat (50 pcs.) - 44,000
• Table CT 5 with chipboard top, plastic faced (20 pcs.) - 45 900
• Table CT 6 with a chipboard top, plastic faced (20 pcs.) - 63,000

The cost of the set is 1,339,969 rubles. You can familiarize yourself with the project in more detail on the company's website " MAPLE»

Staff recruitment for the canteen

The selection of personnel for the canteen begins with a cook-technologist and a production manager. This must be done at the stage of developing the concept and menu of the enterprise. The staff must be fully staffed and trained one week prior to opening.

Canteen staff and estimated salary

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

Salary costs every month - from 435,000 rubles.

registration

The first step is to choose the form of ownership: or. For a canteen where there is no provision for the sale of alcoholic beverages - and this is one of the key factors for catering - the form of IP is quite suitable.

In Moscow, an individual entrepreneur is registered with a single authority - MIFNS No. 46 in Moscow. Before starting the preparation of documents for registration of an individual entrepreneur, you need to obtain a taxpayer identification number (TIN). This can be done in advance or during the application for registration.

To register an individual entrepreneur, you must

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

IP features

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

OKEVD codes for the dining room

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

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

Documents to Rospotrebnadzor for the dining room

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

Documents to the State Fire Inspection for the dining room

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

Taxation

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

STS works in two versions

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

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

What other payments are coming

1. Insurance contributions to social funds

If the employee's salary is less than 711,000 rubles. paid per year: 22% to the Pension Fund, 2.9% to the Social Insurance Fund, 5.1% to the Compulsory Medical Insurance Fund.

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

1. Contribution to the Social Insurance Fund against Industrial Accidents and Occupational Diseases.

0.2% for catering

1. Personal income tax - 13%.
2. Fixed contributions of individual entrepreneur "for yourself".

Profitability and return on investment

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

• The chosen location does not fit the concept
• Poor management
• Theft of staff
• Poor food quality

The markup for meals in the dining room ranges from 150 to 300%. This is a low figure, since the bet is made on the cross-country ability and turnover of the seat.

The specialists of the company " MAPLE»Presented an approximate business plan for the canteen. In order to enter the market at no extra cost and gain a foothold in your niche, contact us with a specific project. You will be provided with a range of services for opening, equipping, promoting and developing your business.

Important: Remember that you can independently draw up a business plan specifically for your business. To do this, read the articles:

Hello

1. Could you please tell me what regulatory legal acts regulate the organization of catering at the enterprise?

Federal Law of the Russian Federation "On Protection of Consumer Rights";

Federal Law of March 30, 1999 No. 52-FZ "On the sanitary and epidemiological well-being of the population."

Federal Law dated 01.02.2000 No. 29 "On the quality and safety of food products."

"Sanitary and Epidemiological Requirements for Public Organizations
nutrition, manufacturing and handling of food products in them and
food raw materials. SP 2.3.6.1079-01 ".

“Hygienic Requirements for Safety and Nutritional Value of Food Products. SanPiN 2.3.2.1078-01 ".

“Hygienic requirements for the shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03 ".

"Organization and implementation of production control over compliance
sanitary rules and the implementation of sanitary and anti-epidemiological
(preventive) measures. Sanitary rules SP 1.1.1058-01 ".

Rules for the provision of catering services, approved by the Government of the Russian Federation of 15.08.97, No. 1036;
GOST R 50764-95 “Catering services. General requirements",
approved by the Resolution of the State Standard of the Russian Federation dated 05.04.95, No. 200;

Decree of the Government of the Russian Federation of 08/15/1997. No. 1036 "On approval of the Rules for the provision of public catering services."

GOST R 50764-95 “Catering services. General requirements".

GOST R 50763-95 “Public catering. Culinary products sold to the population ”.

GOST R 50762-95 “Public catering. Classification of enterprises ".

GOST R 50935-96 “Public catering. Requirements for service personnel ".

2.What do you need to know when organizing meals, including reduced price meals?

Sanpin, federal laws

3.What should you start with?

It is necessary to equip the premises, install equipment, furniture.

4. Is it necessary to have a type of activity related to food in the Charter of the enterprise? Where is it written?

There is no such need

5. What standards must be observed (Sanpin, fire, etc.)?

It is necessary to observe the sanpins, which I indicated above.

As well as fire safety measures

An enterprise providing catering services requires the following regulatory documents:

instructions on fire safety measures;

order
the head on the appointment of persons responsible for ensuring the fire
security. In the absence of such an order, responsibility for
fire safety is the responsibility of the manager
enterprises;

certificate
about training in a specialized educational institution in the field
fire safety of persons responsible for ensuring fire
security at the enterprise;

fire safety briefing log for workers;

administrative document on the establishment of a fire regime at the enterprise;

contract
for the maintenance of fire control systems with
a specialized organization licensed to carry out
this type of activity;

scheme
evacuation of people in case of fire (while being in
room for more than 10 people) and instructions that determine the actions
personnel to ensure safety and rapid evacuation of people (on
objects with a mass stay of more than 50 people).

It is also necessary to install a cash register and keep appropriate records.

6. Is it necessary to have a license to organize this type of activity?

No, this activity is not licensed

7. Where is it necessary to register, submit information that the company has organized public catering?

Submit your regular reporting to the tax office. There is no need to get up specially for registration.

Notify Rospotrebnadzor about the start of activities.

If it's not difficult, tell me where to look for answers to all these questions, in which legislative acts?

Home / Opening a catering / All the necessary documents for opening a catering enterprise

Download the FREE Chef's Handbook 1800 Pages of Recipe Editions by TSTOP ⭐⭐⭐⭐⭐. Enter your e-mail:

Guidelines for obtaining a sanitary and epidemiological conclusion

1. To open trade, catering, low-power enterprises, it is necessary to obtain a sanitary and epidemiological conclusion for trade, food services in the territorial administration of the Federal Service for Supervision of Consumer Rights Protection and Human Protection according to _________________. For this:

1.1 An application of a certain form is submitted to the TU "Rospotrebnadzor" to obtain
a sanitary and epidemiological conclusion on the possibility of locating an enterprise, or allotting a land plot for construction.
The following package of documents is attached to this application:
Certificate of legal entity

What documents do you need to open your canteen?

persons or individual entrepreneurs;
Land lease or title deed;
Those. passport;
Layout of the land plot.

1.2 After receiving a sanitary and epidemiological conclusion on the possibility
placement, design estimates are being developed
(Design and estimate documentation) for the placement, reconstruction or construction of an object.

1.3 Design and estimate documentation, upon application, is handed over to TU "Rospotrebnadzor in ____".
FGUZ "TsGiE in ___" conducts an examination of the project with the issuance of a sanitary and epidemiological examination on the basis of instructions from TU "Rospotrebnadzor in ____".
Based on the sanitary and epidemiological examination approved by the chief physician of the FGUZ "TsGiE in _____", TU "Rospotrebnadzor in __________" issues a sanitary and epidemiological conclusion on the design and estimate documentation.

1.4. In accordance with the design and estimate documentation agreed with all services, the construction or reconstruction of the enterprise is being carried out in accordance with the procedure established by law.

2. To obtain a sanitary and epidemiological conclusion for the type of activity
(opening of an object) in TU "Rospotrebnadzor in ________" an application of a certain
sample.
After that, on the basis of the order, the dignity specialists. The service conducts a sanitary and epidemiological examination of the facility for compliance with its sanitary standards and rules with the registration of a sanitary and epidemiological examination.

3. When products are manufactured outside the enterprise, it is necessary to obtain a sanitary and epidemiological examination for the products.
The certification bodies receive a license for the type of activity, and then a certificate of conformity for the manufactured products.

3. When opening the facility, there must be the following package of documents:

1) a sanitary and epidemiological conclusion on the possibility of placement;
2) sanitary and epidemiological conclusion on design documentation;
3) lease agreement or certificate of ownership;
4) a contract for centralized garbage collection;
5) an agreement with prof. department of the disinfection station for carrying out deratization and

insects);
6) upon receipt of products from another enterprise, have a supply agreement
products;
7) the register of controlling organizations;
8) marriage log;
9) journal of pustular diseases;
10) a journal for recording the quality of deep-frying fats according to the point system;
11) a logbook for recording the operation of refrigeration equipment;
12) a logbook for recording the operation of refrigeration equipment;
13) a list of employees with an indication of their position;
14) the production control program approved by the head of TU "Rospotrebnadzor in _____";
15) an agreement with FGUZ "TsGiE in ______" for instrumental measurements
microclimate, illumination at workplaces, noise; laboratory
testing of food raw materials and food products. To the agreement
attached schedule of instrumental measurements and laboratory tests.
16) measurements of microclimate and illumination at workplaces;
17) passport for the ventilation system with measurements for the efficiency of its work;
18) medical books with marks of passing honey. inspections;
19) conducting hygienic training with certification of the level of knowledge based on
educational center FGUZ "TsGiE in _____________";
20) sanitary passport for vehicles for transporting food products;

4. When commissioning the facility, the following measures must be taken:
1) all production and cleaning equipment is marked and completed;
2) purchased detergents and disinfectants;
3) posted instructions for washing dining room and kitchen utensils, instructions for
processing of raw eggs, preparation of des. solutions.
4) purchased items of personal hygiene, dignity. and special clothes.
5) cassettes are installed in each production area for storing cutting boards and knives;
6) all cutting equipment (cutting boards and knives) is marked according to the purpose;
7) a bucket for collecting garbage with a pedal device is installed in the bathrooms,
kwacha with saturated dez. solution, soap, electric towel;
8) faucets with devices are installed above the sinks for washing hands
excluding re-contamination of hands after washing;
9) production and washing baths are connected to the sewerage system with
compliance with 20 mm. air gap;
10) purchase dishes with lids for storing workpieces in refrigerators;
11) in cream production, install disinfection barriers in front of the entrances (mats
impregnated with disinfectants. solutions);
12) purchase thermometers to determine the temperature of 1 and 2 dishes at the distribution;
13) purchase a "first aid kit";
14) in case of accidents on the water supply and sewerage network, suspend
operation of the enterprise and notify TU "Rospotrebnadzor at ________" about it;
15) requirements for interior decoration:
in production facilities and breccia corridors;
walls in industrial premises tiles,
In other cases, the finish is chosen by the manager in accordance with the requirements of sanitary norms and rules.

Note: when changing a legal entity, the opening of an enterprise is carried out in the same sequence

Cafe, pizzeria, sushi bar, restaurant are very popular areas of business. They can bring considerable profits, but in the conditions of the current drop in demand for their services, the competition will have to face frenzied. The dining room will require less investment, and such an establishment may be in high demand at the present time.

The main thing is to choose the right format.

If you are thinking about how to open a canteen from scratch, then you should first carefully plan the format of your enterprise. The dining room is where people go to eat. In this case, the visitors do not have the task of "passing the time." Potential customers want to get tasty food quickly and inexpensively. Quickly, because the lunch break is limited, and inexpensive, since for most, lunch in the canteen is a regular event that has a lot of influence on the personal budget. It is from this that one must proceed when developing a business model for a canteen.

Canteens can be conditionally divided into closed and open. In the first case, we are talking about a catering establishment available to employees of any one enterprise and operating on the territory of this enterprise. The obvious disadvantage of this business model is its dependence on relationships with the management of a particular firm. For those who do not plan to organize a chain of canteens, it is wiser to think about opening an open-type canteen.

An important tip for entrepreneurs: don't waste your time, even on simple, routine tasks that can be delegated. Transfer them to the freelancers "Execute.ru". A guarantee of quality work on time or a refund. Prices even for website development start at 500 rubles.

In the dining room menu, emphasis should be placed on "home" cuisine. 2-3 first courses, 3-4 second courses and 3-4 salads will be quite enough. It is important that the range of dishes on offer changes slightly throughout the week.

Business Idea - How to Open a Canteen

Do not forget that most of the customers of the dining room will visit it regularly, and the monotony will greatly reduce the attractiveness of the institution.

The canteen is normally open 5 days a week, from 8:00 to 17:00. You can increase the workload of the establishment by offering your clients budget banquets, weddings, commemorations. This will require slightly expanding the menu, but this task is solvable.

By the way, it is advisable to involve a professional to develop the menu. The services of this specialist are inexpensive. In the provinces, a qualified technologist will train your cooks in 2-3 days, asking for no more than 5,000 rubles. Once every six months, adjustments should be made to the weekly menu.

The correct choice of location is something without which success is impossible

If you are going to open a canteen and are thinking of where to start, then it would be most reasonable to complete the paperwork required for work simultaneously with the search for premises. Please note that you need a room that can accommodate about 50 people at a time.

An ideal place is an industrial area or a zone near the educational buildings of universities. If you decide to open near office centers, then you need to pay attention to the design of the premises. In times of crisis, clerks are ready to leave expensive sushi bars, but neither the interior nor the name of your establishment should remind you of Soviet-era canteens. For white collars, this is unacceptable from the point of view of their view of the "lifestyle".

Having found a suitable place, study the work of your potential competitors who are within a radius of 15-20 minutes walking distance. In this case, you can not pay much attention to the restaurants. You should be concerned about inexpensive cafes, other eateries, street food outlets, and convenience stores. It is important to find what will become your competitive advantage. Better food, faster service, and even just clean tables and a tidy room - all this can attract regular customers to you.

When thinking about how to start a cafeteria from scratch and attract customers, you don't have to worry about advertising. All you need is a good signboard and 2-3 hundreds of leaflets posted around the area. If the entrance to the premises is in the courtyard, a signpost may also be required.

Equipment and personnel

Small dining room staff should include:

• manager,
• two cooks,
• dishwasher,
• auxiliary worker,
• two kitchen workers capable of serving as waiters if necessary,
• cleaning lady.

You also need the services of an accountant.

The minimum set of equipment for a dining room consists of:

• stoves for cooking hot meals,
• desktops,
• sinks,
• roasting and cooking cabinets,
• refrigerating chamber,
• the necessary set of dishes for serving dishes,
• tables and chairs for clients,
• distribution lines,
• cash register.

In the initial costs, you also need to take into account the initial purchase of products.

Thinking about what it takes to open a dining room, do not forget the possible costs of redecorating and minimal decoration of the hall itself, as well as an annual advance payment for renting the premises.

The rental price depends on the region, and the listed equipment will cost about 1.5 million rubles. Please note that in the first two months of work, your earnings may not even cover the current costs of staff salaries. Because of this, it will be necessary to lay a reserve for working capital. It is better to start work in the fall, in the summer, the demand for canteen services falls, and it is somewhat more difficult to start.

The format of the canteen's work assumes that the dishes are prepared in advance, and then reheated and laid out on plates. For this reason, at first, some of your products will remain unclaimed, which means additional costs.

Thus, the correct answer to the question of how much it costs to open a canteen may sound like 2.5-3.5 million rubles.

Your staff may be the bearer of the bad habits of the old Soviet canteens. It is possible that at the initial stages you will have to control the consumption of products and strictly suppress theft or inappropriate behavior towards customers. It will be very good if in the first year of the canteen's operation you personally begin to act as a manager.

The average payback period for such projects is 2 years. In the future, a small canteen can generate a profit of about 1.5 million rubles a year.

What documents are needed to open the dining room

To organize the work of a small canteen, the optimal organizational and legal form is an individual entrepreneur. A larger business may require registration of a legal entity (LLC).

Organization of the canteen's work will require the following documents:

• a program for organizing and monitoring compliance with sanitary standards when working with food (agreed with Rospotrebnadzor),
• quality certificates for products,
• permission of Rospotrebnadzor for the placement of the dining room and its sanitary and epidemiological conclusion on the compliance of the premises with the necessary standards,
• a contract for the disinfection of the ventilation system,
• contract for the disposal and removal of solid waste.

We develop business

The most popular direction for expanding such a business is the delivery of hot meals. This will require an increase in staff, the purchase of vehicles and additional permits related to the delivery procedure itself.

Another promising event is the organization of a mini-bakery. It will be difficult to compete with bread producers, but pies, pies and pizzas may turn out to be in demand. Their production can be really set up in the evening, and the sale is carried out through grocery stores operating in the “convenience store” format.

The success of this approach can be based on the fact that these additional types of business do not require the cost of renting premises, which will increase their profitability.

What documents are needed to open a cafe? What documents are needed to open a canteen

Good afternoon! As I understand, your premises are already ready for use?

Below is a basic list of documents.

1-Constituent documents

Currently, to open a catering enterprise, you need:

1) Register as an individual entrepreneur or a legal entity (you choose the organizational and legal form yourself).

To register as an individual entrepreneur, you need to submit the following documents to the IFTS:

- application for state registration (form Р21001);

- copy of the passport;

- a receipt for payment of the state duty (800 rubles).

To register a legal entity:

- application for state registration (form P11001);

- the decision to create a legal entity in the form of a protocol, agreement or other document;

- constituent documents (originals or notarized copies);

- a document confirming the payment of the state fee (4000 rubles).

The simplest way to organize work is an individual entrepreneur, but, despite the seeming prostate, the tax authorities are more careful about checking this form of a legal entity.

2-Documents for the right to use the premises

In your case, a lease agreement

3-Permits and documents

A production control plan, which is made by the enterprise itself (that is, by you yourself). The plan should indicate actions to comply with sanitary standards during the operation of the canteen. The plan will need to be provided when applying for notifications and conclusions to the SES.

Registration of cash registers at the state tax inspection at the location of the enterprise;

Registration of a passport for the sign of the object;

Obtaining a sanitary and epidemiological conclusion on compliance with sanitary rules of economic and other activities, works, services;

Registration of a sanitary passport for specially designed or specially equipped vehicles for transporting food products;

Registration of personal medical books for employees with a note on the results of preliminary (upon admission to work), periodic (once a year) medical examinations and hygienic certification;

Conclusion of an agreement with a specialized organization for the removal of solid household waste;

Contract with prof. department of the disinfection station for carrying out deratization and

desensitization measures (to combat rodents and flying

insects);

When receiving products from another enterprise, have a supply agreement

products;

If my answer was helpful to you, please leave your positive feedback. Thank you

In the article, we will consider such a promising business area as the creation of catering points, namely a canteen, student or located at an enterprise, it is not important, the main thing is small size, so there are 50 places. We will try to provide you with a ready-made canteen business plan with approximate prices for some consumables and with specific advice on how to do business correctly in modern Russian realities.

Please note that the number of canteens available to the broad masses is quite small, even in the capital, even in the provinces. Why is this happening, after all, under the Soviet Union, every school and every enterprise had its own catering points? And lunches in the student canteen are remembered with gratitude by all people who graduated from universities in those blessed times when our great Motherland had not yet collapsed due to the intrigues of the West.

Then funding for state canteens stopped, businesses closed and, as a result, there was nowhere to eat cheap and tasty. Around there are some restaurants for the elite, where ordinary people go only on holidays, and even then not always.

Prerequisites for starting a business

And people who do not have enough time for self-cooking at home, for example, business travelers or workers have to snack on shawarma and hot dogs during their lunch break. Consequently, such a mini-business as opening a dining room with 50 seats is very promising, both in the capital and in the regions.

But, before starting this business, you need to draw up a business plan for opening your own mini-dining room or cafe with 50 seats. A beginner in entrepreneurship may be intimidated by this word, but, in fact, it means a list of actions and purchases that must be made in order to ensure your business with everything necessary for its normal functioning.

Ready-made development plan for the company

Let's take a look at a ready-made example of a quick business plan for opening a cafeteria. You can take it as a basis, and then, at your leisure, sit, read, think and adjust it to the size of your future cafe, as well as to the specifics of local realities.

The closest competitors, which have long and firmly occupied the public catering niche, are fast food establishments such as McDonald's, hot dog stands and the like, as well as restaurants. But the dining room is quite different from both.

Fast food is such a quick snack of dry water, the consequences of which are not only satiety, but also digestive problems. People who, in the early years of capitalism, pounced on this curiosity, gradually begin to see clearly and understand what health problems frequent visits to such places can bring.

Restaurants serve, of course, mostly more or less healthy food, but prices are affordable only for the management staff of enterprises. And the niche of inexpensive, healthy food will have to be mastered and expanded, perhaps just for you.

So let's take a look at the business plan for a cafe or canteen, with about 50 seats.

First of all, it is necessary to legally correctly formalize its activities in registration, regulatory and fiscal authorities.

Company registration

The best registration option is individual entrepreneurship. You can, of course, open a legal entity, but this is more troublesome and expensive, and it makes no sense for a relatively low turnover of a cafe or a canteen with 50 seats.

Price policy

Since the business plan provides for serving middle-income customers, then the prices on the menu should be appropriate. Here you can give an example of a student canteen, remember the amount of the scholarship, divide it by 30 days, and then into three more meals and draw a conclusion. You can focus on the already established prices of competitors and dump them whenever possible.

A cafe or cafeteria should provide some standard set of services expected by potential customers from such places:

1. Production and sale of hot breakfasts, lunches and dinners;
2. Preparation and holding of corporate events, weddings, memorial services, birthdays, alumni meetings and the like;
3. Take away food.

Local market and competitor research

This item should include all canteens, cafes, restaurants, stalls that sell ready-made food, fast food establishments, and the like of your locality.

1. Determine which of them will have to compete with, and which are either far away or are in a very different price niche;
2. Study everyone's mistakes and do everything to prevent them from happening in your enterprise;
3. Find out as much as possible about those who will directly control your institution from government agencies, get to know them and try to improve human relations. This can do a good job in the future.

The plan of the production part of the institution

The first step is to find a room to open the dining room. This place should be located in a business district with many offices, or in an industrial area, but near such factories that do not have their own canteens, or in places of concentration of student life, near universities, or with places where students take practical classes.

It will also be good to locate your office in some new large trade enterprise - a supermarket or a shopping and entertainment center. Moreover, it is better to start before its opening, since hundreds of builders are involved in its construction, and they will all be fed with you. Yes, besides, there will be time before the massive influx of customers to debug the production process. And, of course, if you find an empty room, which is very difficult, in the center of the city, places of mass festivities of people, and so on.

When choosing a room, you should be guided by those norms that you must comply with by law.

Example: the presence of two exits, dividing the room into two parts - the kitchen and the hall, area, ceiling height, ventilation, and the like. Everything must comply with the requirements of the regulatory authorities.

The next very important aspect is the equipment procurement plan. It is rather difficult to compose it, since the choice of industrial units is a responsible decision. They are very expensive and, in case of an error, you will have to look for a rather significant amount to correct it.

An example of the minimum set of equipment to be included in a plan is as follows:

• Gas, wood or electric stoves, depending on local conditions;
• Cooking and roasting cabinets;
• Cutting and production tables;
• Sinks;
• Tables and chairs for visitors;
• A complete set of utensils and accessories for cooking and serving.

Employees

A separate conversation should be held about the personnel, because your profit depends on the professionalism and speed of the people. Therefore, the selection of employees should be approached with great responsibility. Chefs should be able to cook dishes of various cuisines, but, first of all, Russian.

In such a public catering enterprise as a canteen with 50 seats, at least the following should work:

1. One manager;
2. A couple of cooks;
3. A couple of kitchen workers;
4. Dishwasher;
5. Handyman;
6. Cashier;
7. Cleaning woman.

It is equally important to make the right menu, which should include the most popular dishes in your area.

As an example, which is suitable for most regions of our country, we can offer the following list:

• Borsch;
• Several types of soups;
• Several options for potato dishes;
• Solyanka;
• Meat dishes;
• Various salads.

Advertising company and the opening itself

If the location of the dining room is well chosen, then no large-scale action timed to coincide with its opening will be needed. It will be quite enough to focus attention on the building and the entrance to it with the help of a garland of balls.

At any checkpoints, front entrances to hostels and institutes, you should hang colorful announcements about the start of work. You should also hire several people to distribute advertising brochures for at least one week, with a diagram of the passage to the dining room, give an example of some dishes with prices for them.

All necessary documents for opening a catering establishment

Canteen financial plan

This includes expenses and estimated income, based on which, it should be concluded about the average payback period of the establishment.

Nesting structure:

• Rent - on average, about 1,000,000 rubles per year;
• Purchase of equipment - about 500,000 rubles;
• Annual salary of personnel - 2,000,000 rubles;
• Overhead costs - 100,000 rubles.

Total 3,600,000 rubles - initial investment.

The income structure is highly dependent on local realities and is calculated individually.

The average payback rate for such a business is from a year to one and a half. A well-chosen place can start generating income even earlier. The business is worthwhile and there is still enough free space in this niche. Do not miss your chance!

The opening of a canteen is a real opportunity to successfully invest in a low-budget anti-crisis enterprise. The reason is the high market demand for inexpensive but high-quality catering services. At the same time, it is important to know the requirements for the organization of the dining room and follow them from the very beginning.

Catering has already become a part of our life. Everyday life of a modern city cannot be imagined without business lunches and rest after a hard day with a cup of coffee. Among the various formats, one of the most popular is the canteen. Reasons: democracy (visitors are ready for full or partial self-service "in exchange" for a low cost of meals), demand (more and more people prefer to dine outside the office), a good alternative to fast food. But before you open a canteen, you need to choose the format of the institution, find out the requirements from the regulatory authorities, take into account your risks and opportunities.

In order not to be mistaken when drawing up a business plan, you need not only to present your business in detail, but also to predict its profitability. To do this, you should start by analyzing the prospects.

Prospects for opening a canteen during the crisis

In recent years, the catering sector has developed especially vigorously in large industrial centers. According to VTsIOM data from 2014, 62% of the urban population uses catering services. In the first half of 2014, the growth compared to the same period in 2013 was about 9%. However, many megacities still lag significantly behind Western European cities in terms of the number of seats in public catering establishments. According to www.aif-nn.ru, there are 120 people per catering point in the United States, 300 in Europe, and about 2,000 in Russia.

Here are the statistics provided by the deputy mayor of Moscow A. Sharonov (see Table 1)

* 2013 data

Since the purchasing power of the population has decreased, and the habit of dining in catering establishments has remained, canteens are becoming more and more in demand.

GOST 31985-2013 defines a canteen as a public catering enterprise, publicly available or serving a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu that is varied on days of the week.

Canteen formats have their own characteristics (see Table 2)

		Location	Range
Canteen at the enterprise	Closed	On the territory of a plant, factory, organization
Dietary	Public	In a residential, office, shopping center	Special: the sale of home-made products according to a special recipe for dietary food
Student (school)	Closed	On the territory of the educational institution	General: the sale of finished products of other public catering establishments
Network (by franchise)	Public	On the territory of a shopping and entertainment center, in a residential or detached building, etc.	Special: implementation of a branded assortment, which can be represented by semi-finished products of a high degree of readiness
Public	Public	In an industrial zone, in a residential or detached building and near enterprises and office centers	General: sales of self-made products

The profit of an institution directly depends on the quantity and quality of the services provided.

Documents for a cafe, restaurant, canteen (catering)

However, the service lineup also depends on the concept. Let's compare the capabilities of the three most popular canteen formats (see Table 3)

* In the canteen at the enterprise, it is possible to hold banquets for third-party organizations, if there is permission from the management and a collective reception of guests is organized through the checkpoint. The order of culinary products is available only for employees (or additional points of sale outside the territory of the enterprise are organized)

Summary: The greatest freedom for the development of different directions is given by the formats of a public canteen and a network (by franchise). This is due to their territorial accessibility and democratic prices.

How to raise additional funds for the opening?

Although, in general, opening a canteen from scratch requires less initial investment than a cafe or restaurant, in times of crisis it can be difficult to manage with personal funds. Given this circumstance, many banks offer start-up entrepreneurs to open a franchise or a ready-made business plan. In particular, www.forbes.ru tells about the project of Sberbank, which has developed a credit product "Business-start" in cooperation with the leading consulting firm CJSC "Gorislavtsev and K. Audit". Within the framework of the project, clients are offered not only an attractive interest on a loan, but also support at all stages of building a business. There are similar offers in other banks.

Choice of organizational and legal form

Canteen owners often focus on the organizational form of an individual entrepreneur. State duties and fines in this case are lower than under LLC, but the entrepreneur is responsible for all violations, incidents and debts with all his property, even those that do not participate in business (dacha, apartment, etc.).

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered to be the most profitable and easiest to record, but many entrepreneurs choose STS income reduced by the amount of expenses.

What are the requirements for a canteen?

You have decided to open a dining room. Where to begin? Study the legal requirements for public catering and carry out the necessary approvals.

Coordination with Rospotrebnadzor

The selected premises must be agreed with Rospotrebnadzor in a notification procedure. This means that the use of the dining room does not require the prior approval of this regulatory organization. However, the requirements of Rospotrebnadzor need to be known, because non-compliance during verification in the future threatens with serious fines and even suspension of activities. Since January 1, 2016, GOST 30389-2013 has been in effect, recommended for use by catering enterprises as a national standard.

Important! According to Federal Law 532-FZ of December 31, 2014, as amended, from January 23, 2015, Rospotrebnadzor received the right to inspect catering establishments without prior notice (previously, it had to warn the entrepreneur about his visit a day in advance).

According to the current requirements for the dining room (recommended by Appendix B to GOST 30389-2013), it must contain

• signboard
• entrance for guests, separate from the service entrance for staff
• hangers in the hall or lobby (hall)
• service hall
• toilet room (private or shared with the enterprise where the dining room is located)

Requirements for technical equipment (coordination with the State Fire Service of the Ministry of Emergency Situations):

• stationary generator or batteries to provide emergency lighting
• hot and cold water supply
• heating (for catering establishments the recommended temperature regime is 19-23 ° С)
• ventilation system that ensures acceptable temperature and humidity parameters
• fire extinguishing system
• security alarm
• availability of fire extinguishing means (fire insulation, fire extinguishers)
• light plates with indicators of outputs
• if the dining room is located in a living area, sound insulation must be provided (permissible noise level less than 35 dB)
• toilets should be equipped with booths, washbasins with mirrors, electrical outlets, toilet paper, soap or a dispenser with liquid soap, paper towels or electric towels, clothes hooks, waste baskets

Important! To obtain a permit for the operation of the selected premises from the State Fire Service of the Ministry of Emergency Situations of Russia, it is necessary to study the requirements for equipment on the part of this authority in advance and bring the premises in line with them.

Personnel requirements

In accordance with the Order of the Ministry of Health and Social Development of Russia of 12.04.2011 N 302n, the personnel of a catering company must undergo medical examinations both before hiring and periodically (once a year).

By complying with the requirements of the law when opening a business, you save your future profits, as this will help you avoid sanctions from the regulatory authorities.

Output

The catering market in Russia is far from saturation. During a crisis, a canteen as a business with a competent organization can bring a stable income due to a constant audience and high traffic. However, at the initial stage, the enterprise will require investments in equipment, rental of premises. With the correct organization of activities, a good location of the enterprise and high-quality service, you can achieve a good payback in a short time. For a quick start-up, you can use a franchise and preferential lending programs from banks.

Questions and answers on the topic

No questions have been asked about the material yet, you have the opportunity to do it first

Global trends in the development of canteens

TOP-10 options, formats and "chips" that will turn any dining room into the most progressive establishment

1. HEALTHY FOOD

Lunch is now not only about food, but also about health. Everything has changed: now the guests want to improve their health. Some of the new corporate canteens are staffed by full-time nutritionists, and chain establishments are organizing special projects in conjunction with the best clinics.

2. "CREATE YOURSELF"

Organization of catering at the enterprise. How do I open the dining room?

3. COFFEE HOUSES AND CHILAUTS

In corporate, student and even school canteens, zones are organized where you can relax with a cup of coffee or hold negotiations. For chillouts, separate zones are organized with a special pacifying design and even special audio branding.

4. VENDING

Some business centers and campuses abandon the human factor and organize meals from gastromats. There are still fewer options for gastromats than for humans, but it is much cheaper, more reliable and faster.

5. PROCESSING OF PRODUCTS

Today's consumers value lean producers. Resource-saving stories are becoming one of the most popular marketing gimmicks.

In canteens, bread pies and other traditional leftover dishes are introduced to the menu, and some smart chefs invite trendy chefs to develop breakfasts with casseroles made from yesterday's bread and buns.

6. BREAKFAST FULL DAY

Porridge, omelets and scrambled eggs all day? Yes! McDonald’s has proven that guests want breakfast menus not only in the morning, but also in the afternoon and evening. And after the fast food giants, corporate catering also entered the game.

7. CUSTOMIZATION

Salads, burgers, woks have only basic ingredients (and even then not always). And then the guests collect the dish, which is ideal in their mind, from the proposed ingredients. We know this practice in the fast casual segment - and today canteens are borrowing the best "chips" of the restaurant business.

8. INDIVIDUAL MENU

The simple set "first, second and compote" is no longer suitable even for soldiers' canteens. Restaurateurs try to please as many guests as possible with the most varied and even quirky tastes. For this, special polls are even conducted in closed canteens in order to take into account all the religious and ideological characteristics of the audience.

9. AUTOMATION OF PROCESSES

In the fight against queues, all means are good: mobile payments, automatic queues, service by subscription and service passes are being introduced in canteens.

10. PREPARATION. ALL DAY LONG

The work and life hours of new consumers have changed dramatically, and a good canteen is no longer empty in the evenings and even at night. For guests in a hurry, it is worth considering the possibility to pack takeaway food.

Adapted from Eater.com, National Restaurants News, canteen.com

• 1 Making a dining room project
• 2 Market analysis for drawing up a canteen business plan
• 3 Organization of the dining room: choose the format
• 4 Dining room concept
  • 4.1 Location of the establishment:
  • 4.2 Target audience:
  • 4.3 Location:
  • 4.4 Staffing:
  • 4.5 Additional services
  • 4.6 Dining room menu plan
  • 4.7 Choosing a dining room
  • 4.8 Repairs
• 5 Technological and engineering design of the canteen
• 6 Dining room interior
• 7 Marketing campaign
• 8 Dining room equipment
  • 8.1 Dispensing line
  • 8.2 Kitchen utensils and utensils
  • 8.3 Crockery and cutlery (50 pieces each)
  • 8.4 Furniture
• 9 Recruiting
• 10 Dining room menu: sample
• 11 Registration of the dining room
• 12 Specified OKEVD codes for the dining room
• 13 Documentation required by Rospotrebnadzor
• 14 Required documents to the State Fire Inspection
• 15 Taxes and other payments
• 16 Options for the USN
  • 16.1 Profitability
  • 16.2 If you have not managed to recoup your business over the years, start thinking more about:

How to open a canteen that will be profitable? It's simple - make a business plan competently, calculate all items of expenses and income, think over the concept and take care of advertising.

Why canteen? Because the dining room is always relevant for a wide audience. The main guarantor of the stable operation of the canteen is the correct price / quality ratio and the correct location.

Making a dining room project

Starting to think over the project of the dining room, approach the calculations with all responsibility. Below we provide a sample canteen business plan based on averaged values. When making your business plan, use only numbers that are relevant to yourself.

Here are some rough numbers to guide you:

• 1 million rubles is needed to cover the initial costs;
• 1 - 1.5 years of business payback;
• Calculations will be made for an area of ​​180 sq. m. (these are 50 seats).

The dining room business plan will include:

• market analysis,
• description of the format and concept of the dining room,
• description of the room,
• interior description,
• canteen advertising and marketing campaign,
• dining room equipment,
• canteen staff,
• analysis of all costs
• analysis of estimated income,
• determination of the break-even point, the level of profitability, expected net income and other financial indicators.

Market analysis for drawing up a canteen business plan

Any crises in the market first of all hit the catering, but the canteen,unlike a cafe and restaurants, financial difficulties will affect the least. There will always be a demand for inexpensive, but tasty food for students, office workers, employees of enterprises.

What other arguments "for" the opening of the dining room:

• Poor development of the corporate catering industry. Far away, each enterprise has its own canteen, and eating in restaurants and cafes every day is expensive for most people.
• Every potential client knows well what a canteen is. This is a simple and straightforward catering format;
• Menu. The menu is the trump card of canteens, because it is designed for a wide range of visitors. Let there be no fashionable sushi, but there will always be borscht and cutlets;
• Excellent combination of "price / quality". On average, the cost of lunch in the canteen is 250 rubles. At the same time, the number of dishes is huge - up to 50. This, in fact, makes the dining room attractive for different segments of the population: students, working people and pensioners;
• In addition to traditional service, in canteens you can hold banquets, organize catering (delivery of dishes, remote service of events) and just work for a client "from the street". And all these are additional items of income.

You do not have to "run after clients" - if the canteen is well located and there is tasty food, the clients will soon find you themselves.

Today, all areas of cities are actively developing and improving, and not just the center. The main thing is to focus on crowds of people (shopping centers, organizations and enterprises, etc.).

Opening a new business, let alone a food outlet, is not easy. For this reason, aspiring entrepreneurs often resort to the services of specialists: expert consultants, specialized companies. You can also use their services, although the very format of your enterprise allows you to do it yourself.

Organization of the dining room: choose the format

Not so long ago, canteens worked exclusively for the organization to which it belonged, and the canteen of the enterprise was closed for the mass consumer. Today canteens are hardly inferior to cafes, except that the prices are lower, the dishes are a little simpler and the design is a little more modest.

There are several options for organizing canteens:

• Urban... Any audience. As a rule, a city cafeteria is located near a large enterprise or organization, and perhaps an educational institution. The list of services provided includes banquets and catering.
• On the territory of the business center. This canteen will be part of the corporate catering segment. Mainly focused on serving employees of the selected organization, but also a certain percentage of visitors "from the street". It may well be a venue for corporate events or business negotiations.
• A canteen of a budgetary institution, for example, a student... Location - administration, hospital, school (or other educational institution), etc. works exclusively for the audience that is in this room. The sample canteen menu contains dishes for workers or students.
• Dining room in the mall. It can be part of a large food court / food court. It is important to be in the lead in terms of area so that it is possible to accommodate about 40-50 seats.

We will write a business plan for a canteen of an urban format, which can accommodate at least 200 visitors per shift (this is about 50 seats). Our future canteen is oriented towards the open market, providing catering services and organizing banquets.

Dining room concept

The concept is a document that details each section of the opening of the canteen. To get a good concept, set goals:

Location of the institution:

• Choose a room;
• Assess the location in terms of transport accessibility. Whether the establishment will be visible from the side of the street or roadway;
• What is the condition of the premises: engineering communications, sanitary conditions;
• Design and equipment issues.

The target audience:

• Describe your client;
• Assess the needs of the potential audience;
• Means of communication with visitors;
• Determine the customer's price expectations.

Location area:

• Assess the infrastructure;
• Think about potential competitors;
• Are there business centers, educational institutions, shopping centers, small shops nearby.

Staffing table:

• Serving by waiters or by clients on their own;
• Semi-finished products or our own production;
• Recruiting employees or training at your own expense.

Additional services

Banquet menu;

• Catering work;
• Food delivery or the ability to pack the dish with you.

Dining room menu plan

The dining room menu plan includes:

• Several types of salads (5-10)
• Several types of soups (2-5)
• Several types of main dishes (meat, chicken, fish - up to 10),
• Several types of side dishes (5-7),
• Several types of desserts and sweets (2-10),
• Several types of drinks (water, juice, compote, tea, coffee, cocoa).

Choosing a room for a dining room

Most often, an area is rented for their own business. The rent depends on the territorial characteristics. For example, in the Moscow region the rental price is 10,000 rubles per square meter. The area of ​​the Third Transport Ring dictates the price already at 50,000 rubles per square meter.

The best room for a dining room will be the one in the common area of ​​which there is already a store or catering.

Repair

The estimated area of ​​the premises is 180 sq.m. Major repairs of the premises and cosmetic finishing are required. VIP repairs cost 15,000 per square meter, for cosmetic work teams of workers charge 1,500 per square meter.

Here's everything you need to know about your business premises.

Canteen technological and engineering project

When it comes to design, we mean two types of it: technological and engineering. They will fully prepare the premises for work. We provide you with a list of required project work.

Let's start with engineering design - this is the development of communication projects:

• Ventilation and air conditioning;
• Sewerage and water supply;
• Power supply;
• Architectural project.

Keep in mind that if the room is immediately provided for organizing a dining room in it, then you can save a lot on engineering design. If a major overhaul is required for re-profiling, the complex of works will cost you at least 60 thousand rubles.

Technological design is a selection of professional equipment for performing production tasks, as well as the development of schemes for its installation and interaction with engineering networks. Technological design is mandatory and cannot be ruled out.

The cost is about 200 rubles per square meter. But, here's a little advice: some companies donate technology projects to their customers when ordering equipment from them. Study the market, try to find a suitable option for yourself.

Catering canteen interior

The interior of the catering canteen allows you to be creative, because it should nominally be a canteen, but in fact - resemble a cafe. The design project of the dining room is the development of the design concept, 3D visualization, the choice of materials, the selection of decor, the development of the facade project, as well as the implementation of architectural supervision at the facility.

Choosing a full package of a design project, which includes, among other things, the design of the nearby territory, expect a cost of 200 thousand rubles. Choose an abbreviated design project, the cost will drop to 150-160 thousand rubles.

When choosing an interior, you should also choose a corporate identity - this is a visual image of your future dining room, which is especially important for a corporate project. The cost of developing and creating a corporate identity for our dining room will be 50,000 rubles. What is it about:

1. Logo creation;
2. Selection of color and font by style and color;
3. The choice of style-forming elements;
4. Development of three positions of examples of branded elements;
5. Layout of Logobook.

Marketing campaign

Advertisers work today individually for each customer. But if the dining room is well located, you can get by with a good sign and handing out flyers. You also need to create a page on social networks and promote it.

Dining room equipment

How much should you invest in a business? Let's count. The calculations are carried out for a dining room with 50 seats. We indicate prices in rubles.

Distribution line

Name	Cost, rub.
Cutlery counter	25200
Refrigerator showcase	153900
Bain-marie for the first courses of the "Convito" type	4869
Bain-marie counter for soups	48200
Hot counter (second courses)	70300
Tea / coffee counter	33900
Swivel module	28700
Checkout booth	33100

Dining room equipment

NAME	MANUFACTURER'S BRAND	PRICE
Electric 4-burner hob with oven	"ERGO"	56000
Contact grill (fry top)	"ERGO"	40000
Tilting electric frying pan	"ERGO"	80000
Electric cooker	"ERGO"	85000
rice cooker	"ERGO"	2400
Single burner crepe maker	"ERGO"	14700
Microwave	"Convito"	14200
Filling boiler	"Convito"	7500
Refrigerator cabinet	"Ariada"	45600
Freezer cabinet	"Ariada"	53700
Bread slicer	AHM-300T	65000
Mixer	COUPE Mini	21400
Blender	"ERGO"	12200
Mixer	KITCHER AIT	55000
Potato peeler	MOK-300M	38500
Meat grinder	"ERGO"	21200
Single-section washing bath (5 pcs.)		19500
Washing two-section bath		7300
Production wall table		4000
Shelving unit with solid shelves (2 pcs)		26800
Solid wall shelf (2 pcs)		1700
Wall shelf for drying dishes		3600
Exhaust umbrella		2500
Touch-sensitive hand dryer	"ERGO"	9800
Washstand (5 pcs.)		26200
Total		713600

Kitchen utensils and dishes

Name	Quantity, pcs	Price
GN container "Luxstahl" made of stainless steel GN 1/1	4	2500
Aluminum frying pan"Luxstahl"	2	2000
Cast iron pan with wooden handle"Luxstahl"	1	2000
Professional boiler 25 liters"Luxstahl"	3	11200
Deep tray 600/400/48 mm	3	2000
Chef knife 200 mm"Profi Luxstahl"	2	600
Utility knife 145 mm	2	700
Vegetable knife "Profi Luxstahl" 75 mm	2	500
Polypropylene cutting board	2	2600
Beech cutting board	3	1400
Square baking dish	2	270
Ladle 250 ml	2	550
Universal pliers 300 mm	2	180
Bamboo Angled Cooking Spatula	2	120
Combined large grater on 4 sides	1	100
Whisk 280 mm	1	220
Table tray made of polypropylene 490/360	40	3400
Set for spices (salt and pepper)	25	4300
Apron	6	3000
Total		37640

Crockery and cutlery (50 pieces each)

Name	Volume / size	Price
Shallow round plate	200 mm	2500
Deep round plate	250 ml	2500
Round salad bowl	300 ml	3000
Mug for hot drink	200 ml	1700
Highball glass	200 ml	650
Table fork		2200
Table-knife		3550
Tablespoon		2250
Tea spoon		1500
Total		19850

Furniture

Thus, the total cost of the equipment required for the canteen is 957,190 rubles. For a small dining room, you can get by with a smaller amount. You can also save money by buying used refrigerators and other equipment.

Staff recruitment

The employees of the canteen must necessarily be professionals in their field, the profit of the institution depends on this. Recruiting should start with specialists such as a cook-technologist and production manager.

Moreover, you should start looking for employees even during the development of the concept and approval of the dining room menu. An important rule is that seven days before the start of the work of the canteen, the staff must not only be absolutely staffed, but also well trained.

Who should be on the staff and what salary should the employee receive?

Position	Salary, rubles
Production director	50 000
Accountant	40 000
Forwarding driver	25 000
Cook-technologist	40 000
All-rounder	30 000
Working on the distribution line	25 000
Cashier	20 000
Cleaning woman	15 000
Dishwasher	15 000

We summarize and get a figure of 260,000 rubles - the total cost of monthly payments to the payroll.

Dining room menu: sample

The following dishes can be offered as a sample of the dining room menu. You can edit prices and assortment at your discretion. For example, different salads and hot dishes (or all dishes in general) can be changed in the menu depending on the day of the week.

Such dishes are suitable as a canteen menu for workers, but it can also be used for students and retirees. For office workers, it is recommended to expand the menu - these are more paying clients who usually want to see a variety of dishes in the dining room.

Name of the dish	Price
Fresh cabbage salad	100
Salad "Carrot with sour cream"	90
April salad	100
Salad "Men's Dreams"	100
Salad "Herring under a fur coat"	100
Josephine salad	100
Millet porridge	200
Omelette	100
Cheesecakes with sour cream	120
Borsch	250
Rassolnik "Leningradsky"	250
Okroshka meat	250
Meat "Appetizing"	120
Roast beef	50
Pork pilaf	50
Chicken fillet with cheese crust	100
Cabbage rolls with meat and rice	100
Manty	120
Boiled dumplings	200
Dumplings with potatoes	200
Fried potato	150
Buckwheat porridge with vegetables	150
Steamed vegetables (vegetable stew)	150
Tea with sugar and lemon.	200
Coffee 3 * 1	200
Fresh berry compote	200
Kissel	200
Kefir	200
Sour cream	100
Flour culinary products
Pancakes with butter	100
Thin pancakes in assortment.	100
Pancakes stuffed with apples	100
Pancakes stuffed with meat and eggs	100
Pancakes stuffed with cabbage and mushrooms	100
Kurnik	150
Sweet pie	140
Butter pie with cabbage and egg	60
Patties with potatoes	60
Pies with cabbage	60
Belyashi	100
Chebureks	110
Baked pies with onions and eggs	75
Baked pies with apples and berries	75
Sour cream	100
Cabbage and egg pie	100
Milk bun	50
Bread	20

Canteen registration

First of all, you need to choose the preferred form of ownership: ... It should be noted that if alcoholic beverages will not be sold in your canteen, you can safely choose an individual entrepreneur. By the way, the sale of alcohol or its absence is a key factor in the work of a catering enterprise.

In the city of Moscow, the only place of registration of an individual entrepreneur is MIFNS No. 46. Before you look at them, you will receive a TIN (taxpayer identification number).

To register an individual entrepreneur you will need:

• Application for state registration of an individual as an individual entrepreneur;
• A copy of your passport (you are a citizen of the Russian Federation);
• Check for payment of the state fee (the last is 800 rubles).

Here's another thing to know about IP:

• Registration at the place of residence is required;
• Registration of an individual entrepreneur is possible only for one citizen;
• You can do without the charter, as well as the authorized capital and current account;
• An individual entrepreneur is responsible for all obligations of the existing property, even if the individual entrepreneur is closed.
• There is no need to account for the use of equipment in business;
• The funds in the current account are freely available;
• IP is not sold or reissued. Only closing, and then, in its place, you can open something new;
• All household items do not need to be logged;
• There is no tax on property used in business.

Specified OKEVD codes for the dining room

• 55.30 Work of restaurants and cafes;
• 55.40 Work of bars;
• 55.51 Work of canteens at institutions / enterprises;
• 55.52 Supply of catering products.

Among other things, in order for you to be issued a permit for entrepreneurial activity, take care of the preparation in advance for organizations such as Rospotrebnadzor and Gospoznadzor. Let's talk about it.

Documentation required by Rospotrebnadzor

1. IP registration certificate;
2. Certificate of registration with the IFTS;
3. Premises lease agreement;
4. Production control program;
5. Availability and data of medical records of employees;
6. Certificates for all products;
7. Waste collection contracts.

Required documents to the State Fire Inspection

1. OGRN or certificate of entry into the Unified State Register of Legal Entities;
2. EGRIP, she is an extract from the Unified State Register of Legal Entities;
3. Individual tax number;
4. Information letter on registration with the Statregister of Rosstat;
5. Organization card, in which contacts will be indicated (phone, fax, address);
6. Premises lease agreement;
7. Explication of the premises;
8. Documents according to which data on the installation of a fire alarm is known;
9. Signaling maintenance contract;
10. Evidence that the fire safety officer has completed the required training;
11. The presence of an order on the appointment of a separate employee who will be responsible for fire safety.

Taxes and other payments

The dining room, the approximate area of ​​which is approximately 180 square meters, created in the form of an individual entrepreneur, can be taxed according to a simplified taxation system. In addition, if in your city it is possible to apply UTII (Unified Tax on Imputed Income), you can do this and pay a fixed amount of tax. On the territory of Moscow, this special regime is excluded.

Operations of the simplified tax system

1. Pay 6% of all proceeds that were posted to the cashier or current account;
2. Pay 15% of the difference between income and expenses.

If you use the simplified tax system, you can not pay VAT, as well as corporate income tax.

In addition to taxes, you will need to make insurance contributions to your social fund accounts. This is also a kind of expense. So, if your employee's salary is less than 711 thousand rubles per year, you need to contribute 22% to the Pension Fund, 2.9% - to the account of the Social Insurance Fund, 5.1% - to the Obligatory Medical Insurance Fund.

If the employee's salary is more than the above amount, then 10% of the excess amount will need to be transferred to the Pension Fund of Russia.

The contribution to the social insurance fund for catering from industrial accidents and occupational diseases will be 0.2%.

Personal income tax is 13%.

Among other things, do not forget about the tariffication of utilities. For our canteen, light, gas and water can cost about 50 thousand rubles.

Profitability

We have already said that you will be able to recoup all the expenses for the dining room in about a year and a half.

The markup for meals in the dining room is usually between 150 and 300%. This is not a very high indicator, because the emphasis is on the permeability of the seat and its turnover. But nevertheless, think over well the plan of the dining room menu - after all, first of all, they will come to you for a delicious meal. And if your visitors like it, they will definitely tell their friends about a high-quality dining room.

If we talk about bare numbers, then the average bill for visiting the dining room will be somewhere around 250-300 rubles. Cross-country capacity, given the capacity and location, is 200 people per day. With an average check of 250 rubles, we get a revenue of 50,000 per day, or 1.5 million per month. Of these, about 500,000 rubles will go to food, 260,000 - to the wages fund, another 300,000 - to pay rent, utilities, taxes. Net income can be up to 500,000 rubles, but this is with good traffic in the canteen.

Weddings, corporate events, catering can give another 500 thousand. In this case, it is quite possible to get a net profit of 500,000 - 600,000 rubles a month.

If you haven't managed to recoup your business in years, start thinking more about:

• Poor management;
• Wrong concept;
• The honesty of the staff;
• Poor quality of the food served,

Incorrect dining room layout.

A catering business can be very profitable, especially when it comes to dining. If you think over all the details, correctly assess the demand and open a canteen with delicious dishes in a place with good traffic, this business will bring a good income.

Read other food service business ideas:delivery of meals to the office, discoveries pizza delivery services and healthy food cafe.