Business plan for a canteen at an enterprise. An example of a business plan for opening a canteen. Strengths of the project

Regardless of whether your city is densely populated or not, there are probably few eateries in it. What is the reason? Everything is extremely simple - the younger generation believes that the dining room is something old-fashioned and associated with the times of the USSR. And every modern businessman, seeking to attract visitors to his establishment, tries to call it as fashionable as possible, for example, a restaurant.

The result is a discrepancy: on the one hand, this is an interesting innovation, and on the other hand, the same dish, just poured with a different sauce.

Project Summary

The canteen is a catering establishment that offers visitors the usual dishes and drinks that are most often present on the home menu. Its main feature is affordability. the average price of one order is only 150 rubles. Thanks to this, it can compete with other similar organizations.

When developing a document, materials from actually working institutions should be used. The main goal is to successfully implement the project and provide the entrepreneur with the opportunity to achieve the maximum level of profit.

The business plan should set out the following points: financial calculation, organizational issues, optimal staffing, factors affecting business development, an effective marketing campaign, as well as the level of profitability and payback period.

It should be designed in such a way that it can be used in various parts of the country and even for a novice entrepreneur who does not have any special knowledge.

Market and possible competition analysis

To make a business plan truly effective, you need to carefully analyze the existing market.

If there are employees near the location of the new canteen who need a hot lunch, or if a new high-rise office center is planned to open in the near future, or all nearby cafes are not affordable, or one single canteen cannot accommodate everyone, then this type of success activity is guaranteed.

The menu of a successful establishment should include a wide range of dishes: various salads, several first courses, side dishes, drinks and dairy products.

Financial plan

This paragraph usually includes a description of the points related to income and expenses, because only based on these data can one assess the payback of such an institution.

Opening a mini-dining room usually requires the following expenses:

• rent - 900 thousand rubles. in year;
• equipping the premises with the necessary equipment - 550 thousand rubles;
• payment of wages - 2000 thousand rubles. in year;
• other overhead costs - 100 thousand rubles. in year.

In general, the amount of capital investment required to start is equal to RUB 3,550 thousand in year.

Income can include:

• sale of hot food;
• provision of products for banquet and corporate parties.

Interesting information on how to open a catering business is presented in the following video:

Effective advertising campaign

This moment is quite problematic, since mass advertising of a canteen is a rather complicated process, and ordinary advertising is of little use.

With the help of the following methods, you can achieve the desired progress:

• Placement of a colorful inviting sign. If the location of the point cannot be called profitable, then the results of this kind of advertising can only be assessed with a “C grade”, but if the catering organization is located in the central part of the city, then this marketing ploy is the best - a large flow of visitors is provided.
• Production and installation of a pavement sign in front of the establishment, which will be able to attract an additional number of visitors.
• Distribution of colorful leaflets on the territory of the nearest enterprises, universities, offices and business centers.

organizational plan

The entire opening procedure can be represented in the form of a table:

Stage name	Planned implementation period
State registration of the organization	September 2016
Carrying out cosmetic repairs	September-October 2016
Installation of systems responsible for air conditioning and ventilation	October-November 2016
Obtaining all required permits	November 2016
Installation of systems that provide video surveillance and are responsible for fire extinguishing	November 2016
Dining room furniture, crockery, kitchen utensils	November 2016
Recruitment	November-December 2016
Conducting an advertising campaign	December 2016 - January 2017
Selection of suppliers and conclusion of contracts with them	January 2017
Opening an institution	January 2017

It is obvious that it is possible to carry out all the preparatory work and open quickly enough - within 5 months.

Equipment deserves special attention. Now there are a huge number of organizations on the market that are ready to equip the institution with the necessary kit. It all depends on price and quality.

Approximate list of necessary equipment:

• a stove on which hot dishes will be prepared;
• frying and cooking cabinets;
• production and cutting table;
• washing;
• tables and chairs for visitors;
• utensils in which dishes will be prepared and served.

Staff

The preparation of each business plan involves the presence of such an important item as the necessary staff. So, the dining room will not be able to function normally without:

• director (someone must organize the activities of the entire team);
• a specialist with knowledge in the field of food technology;
• chefs, one or more, it all depends on the scale of the institution;
• assistant cook;
• cashier.

The food technologist requires special attention. This specialist must:

• determine the required volume of products and control the level of their quality;
• ensure the safety of these products;
• track the correctness of the preparation of each dish offered to visitors;
• control the optimal consumption of products;
• make a list of equipment that is necessary for the normal functioning of the institution;
• develop a menu.

The cook and his assistants should be engaged exclusively in cooking. The duties of an assistant may also include customer service and maintaining order in the room.

A cleaning lady and an accountant are also not superfluous, but they can not be hired, but hired by signing an agreement with an organization providing services of this nature.

Of course, this list is not exhaustive, and if necessary, it can be adjusted. But the most basic positions are outlined in it.

Remember that the main difficulty is finding a good food technologist. This area cannot boast of a large number of good specialists, therefore, this process can take quite a long time.

Project payback

Opening a canteen requires an average of 60 thousand dollars. as start-up capital. Approximately 15 thousand dollars. will be needed for rent, 9 thousand for equipping with special equipment, 30 thousand for staff salaries, 6 thousand for transport, advertising and marketing campaigns and other overhead costs.

All of the above costs include an annual period.

The revenue part depends on the number of products sold and on how many solemn, corporate and banquet events were held.

If we take into account that the average customer flow will be 190-230 people, the average bill will be 130-160 rubles, and in addition to the main activity, there will be a practice of holding weddings, birthdays, corporate parties and other events, then you can safely claim that the business payback within 1.5 years.

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

Types of canteens

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

Canteen is a profitable and profitable white business

Canteens are divided into two types:

1. Closed.
2. Open.

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

Also, catering establishments are classified according to:

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

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

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

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

Dining room pros and cons

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

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

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

A small dining room requires a minimum of staff and investments

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

The most suitable job

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

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

Step-by-step instruction

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

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

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

Some nuances

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

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

Equipment selection

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

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

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

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

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

Business plan

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

Expenditure part:

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

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

Canteen business plan: registering a business with the Federal Tax Service + looking for a room for a canteen + hiring staff + purchasing the necessary equipment + where to look for food suppliers + an approximate canteen menu + public catering advertising + when the canteen pays off in full.

In Soviet times, canteens were located only on the territory of state institutions - factories, schools, colleges, etc. Today, everyone can eat tasty, home-style, and most importantly not expensive, because catering is no longer tied to a place.

We invite you to consider a dining room business plan and think about how to create your own successful business.

How to register a canteen with the Federal Tax Service?

First of all, in the business plan, include a clause on how to register your business with the Tax Service at the place where the canteen is opened. You have two options: become a legal entity or an individual entrepreneur.

As a rule, alcohol is not sold in canteens, so you do not need to obtain additional licenses. This means that the legal form of an individual entrepreneur is an ideal option to register your business venture.

What documents do you need to bring with you to the tax office?

1. Passport and TIN.
2. Fill out an application in the form No. Р21001. Here, indicate the code of activity according to OKVED, depending on the format of the institution you have chosen.
3. Pay the state fee (800 rubles) at any bank and provide a receipt for the transfer to the tax inspector.
4. Write a statement about the desire to pay tax under the simplified system. Without this appeal, you will automatically be transferred to a single tax, and this is very unprofitable.

In 5 days you will have in your hands a certificate of registration of an individual entrepreneur, an extract from the USRIP.

The collection of documents for the opening of the dining room does not end there. The most difficult thing is ahead - to obtain permission from Rospotrebnadzor and the fire inspectorate.

In addition to restoring perfect order and cleanliness in the dining room, you must prepare the following documents for the inspection authorities:

Rospotrebnadzor	Fire Inspectorate
Agreement for the lease of premises or its purchase and sale.	Business documents (extract from the USRIP, OGRN, certificate of registration of an individual entrepreneur with the Federal Tax Service).
Agreement with BTI, SES and MSW.	Agreement for the lease or purchase of premises.
Medical books with completed commission for all employees of the canteen.	Fire protection system installation documentation.
Certificate of registration of IP, extract from USRIP.	Order on the appointment of a specific person responsible for fire safety. The same person must receive a document stating that he has completed a course of lectures on the topic “Fire Safety in Enterprises”.
Production control plan.	Extract from Rosstat.
Quality certificate from product suppliers.	Plan of the premises with explanations and plan for evacuation.

As you can see, the list of documents for opening a canteen is large; it takes about 2-3 months to obtain all permits. The premises must always be in perfect order, meet the requirements of the SES. You will have to disinfect frequently.

An inspection from the SES or the fire inspectorate can come at any time, you must be prepared for this.

Dining room business plan - room rental

Look for a dining room that will be close to walkable places. For example, near universities, offices, government agencies, factories, etc.

It must be located in a non-residential building or on the first floor of a high-rise building. True, in the latter case, you may have problems with obtaining permission for such premises rarely meet all legal requirements (for example, they do not have an emergency exit).

It’s good if the hall is already renovated and divided into several rooms:

• hall for service and banquets (100 m2);
• dining room kitchen (40 m2);
• bathroom (15 m2);
• storage room (10 m2).

Ideally, your dining room should have a total area of ​​at least 165 sq.m., have all the benefits of civilization - electricity, gas, water. For visitors, you need to install a free Wi-Fi zone. For renting such a room, and even in the city center, you will have to pay about 80 thousand rubles for 1 month.

If you have such an opportunity, then it is best to buy this room, and not overpay for rent. Consider both options in your business plan.

Think about the design of the hall for serving people. Although the dining room is designed for clients with low or medium incomes, nevertheless, try to move away from the standard version with white walls, and decorate the room with beautiful wallpapers, paintings, and buy tulle.

Be sure to include the “Repair” item in the business plan and write down the estimated costs. Most likely, these will be additional costs in the amount of about 100,000 rubles.

We are hiring employees for our cafeteria

Consider in your business plan what the dining room will be like. Usually it corresponds to the schedule of all enterprises and higher educational institutions - from 8.00 to 17.00.

Of course, chefs must arrive earlier so that all the dishes are ready for the opening, and they can be released from work at 16.00, immediately after the last batch of food is taken out to the hall.

You can make a day off for the canteen workers on Sunday, because. there will be practically no visitors on this day, so you should not transfer products and overpay money for wages and utility bills.

Let's list all those without whom the canteen simply cannot work, and also name the approximate amount to pay wages for all employees:

№	Vacancy	Quantity	Salary (rubles/month)
TOTAL:			230 000 rubles/month
1.	Technologist	1	35 000
2.	Chef	1	40 000
3.	Universal Chef	2	50 000
4.	support worker	1	15 000
5.	Food line worker	2	40 000
6.	Cashier	1	20 000
7.	dishwasher	1	15 000
8.	Cleaning woman	1	15 000

Accounting can be done independently, order tax reporting from a specialist - then you can pay only for a specific separate type of work. This will greatly reduce your costs.

If things go up and you just can't keep up with all the responsibilities, then hire an assistant or a part-time accountant.

Purchase of the necessary equipment

The biggest expense item in creating a business plan and organizing a dining room itself is the purchase of equipment for the kitchen and banquet hall.

We roughly calculated how much it would cost to purchase everything needed for catering with a seating capacity of 50 people:

№	Kitchen equipment	Kitchen equipment	Price, rub.)
TOTAL:			446 900 rubles
1.	Cooking surface.	2	60 000
2.	Refrigerator for storage of raw materials.	1	40 000
3.	Refrigerator for storage of finished products with separate compartments (fish, meat, milk).	1	40 000
4.	Freezer cabinet.	1	30 000
5.	Oven.	2	25 000
6.	Industrial tables.	3	27 000
7.	Washing.	4	24 000
8.	Meat grinder.	1	15 000
9.	Kitchen Scales.	3	900
10.	A counter for serving hot meals to staff.	1	5 000
11.	Food processor.	2	90 000
12.	Knives, whisks, spatulas, bowls, cooking containers and other kitchen utensils.	-	50 000
13.	A set of uniforms for staff, 2 sets each (hat, bathrobe, gloves, aprons).	-	20 000
14.	Hood.	2	20 000

Equipment can be purchased used, but it is only important to check that it is in good condition, has no damage, malfunctions.

Now let's add to the business plan what you need to purchase for the banquet hall.

Suppose we are ready to accept a maximum of 50 people. We will buy a little more dishes and cutlery, in case something breaks or the hall is overcrowded.

№	Equipment	Quantity	Price, rub.)
TOTAL:			281 700 rubles
1.	tables	12	42 000
2.	Chairs	60	48 000
3.	Small plates	60	4 500
4.	Deep plates	60	5 000
5.	Plates for dessert	60	4 500
6.	salad bowls	60	4 000
8.	Cutlery (soup and dessert spoons, forks, knives)		10 000
9.	Tablecloth on tables	12	12 000
10.	Napkin holders	15	3 000
11.	Napkins	100 pack.	1 500
12.	glasses	60	3 000
13.	Cups for tea or coffee	60	4 200
14.	cash machine	1	20 000
15.	Dispensing line	1	120 000

During the purchase, you will understand what you can refuse, and what, on the contrary, still needs to be bought. It is impossible to take everything into account in an average business plan, since everyone builds a business according to their own personal reasoning and views.

What will be included in the dining menu?

An ordinary canteen always counts on a client with an average income, who will not require oysters or mussels from the establishment.

The dining room menu usually consists of classic Russian dishes. You can deviate from the standards from time to time and spend, but only if you are sure that people will buy your new signature soup or salad.

For now, we list in our business plan a standard list of dishes from the dining room menu:

1. First courses - borscht, fish soup, hodgepodge, okroshka, vegetable soup, etc.
2. Salads - vegetable, "Olivier", "Fur coat", "Caesar", "Mimosa", "Crab sticks", etc.
3. Main dishes - cutlet, fried meat, fish, liver.
4. Garnish - potatoes of various cooking methods, cereals, vegetable stew.
5. Drinks - tea, coffee, cappuccino, hot chocolate, juices, compotes.
6. For dessert - cakes, buns, Napoleon cakes (optional item).

Meals must be prepared before the arrival of customers. They need to be warmed up throughout the day. It is better not to cook many servings at once, cook for about 20 people. With every day of work, you will see how many people go to the dining room, when there are most visitors, what they prefer to eat.

Agree on the supply of products with vegetable bases, butcher shops that can provide you with products in bulk and at low prices. Allocate approximately 60,000 rubles for the first batch of raw material purchases.

№	Ingredients	Weight (kg)	Price, rub.)
TOTAL:			60 200 rubles
1.	Meat (pork)	50	12 500
2.	Meat (chicken)	50	7 000
3.	hake fish	50	4 500
4.	Potatoes	100	12 000
5.	cereals	50	2 000
6.	Sugar	20	610
7.	Salt and other spices	-	400
8.	Sausage	50	10 000
9.	Vegetables (tomatoes, onions, cabbage, cucumbers)	100	3 000
10.	Mayonnaise, sour cream	10 l	2 000
11.	Sunflower oil	50 l	3 500
12.	Flour	20	350
13.	Eggs	200 pcs.	840
14.	Sunflower oil	-	1000
15.	Purchase of bakery products	-	500

You should choose a supplier with a technologist and a chef. Check the product documentation with all your partners.

Purchase for the dining room is best done only 1-2 times a week, in small batches, so that the goods do not deteriorate.

Dining room advertisement

Any business plan includes such an item as marketing strategies and advertising. Since your dining room will be located in a place with high traffic, your main task is to make a bright sign, preferably with backlighting, as well as order a pillar with a list of main dishes in the dining room and prices.

№.	Type of advertising	Price, rub.)
TOTAL:		31 500 rubles
1.	Signboard (3 meters long).	25 000
2.	pillar	4 500
3.	Business cards 1 thousand pieces.	2 000

Do not waste money on leaflets and flyers. The main method of advertising for the dining room is delicious dishes and affordable prices. If your establishment meets these parameters, then word will quickly spread around the city about where you can now find the best meals.

Although we may think that such a business is useless, it is still worth creating a Vkontakte work profile. Invite residents of your locality as friends. Take photos of lunches, a banquet hall, accept complaints and suggestions for improving the work of the dining room.

This method is absolutely free, but it will help you find and attract new visitors.

From the video, you will learn how to open a canteen from scratch.

How much income does homemade food bring? Profitable business idea.

Canteen financial plan

To estimate how long it will take for the full payback of the dining room, it is necessary to calculate the costs, as well as the estimated income from the business.

In any business plan, it is necessary to specifically prescribe how much money will have to be spent on opening a canteen:

№	Item of expenses	Amount (rub.)
TOTAL:		1 310 300 rubles
1.	Hall rental + payment of utility bills	150 000
2.	Purchase of equipment	728 600
3.	Purchase of products for 1 week of the canteen	60 200
4.	Paperwork	10 000
5.	Advertising	31 500
6.	Wage	230 000
7.	Dining room renovation	100 000

In total, to open a dining room, you need an order 1.5 million rubles.

Now let's move on to such a point in the dining room business plan as profit calculation:

1. The dining room has 50 seats.
2. On average, the price for lunch (hot dish, main course, salad, bread and drinks) will be about 200 rubles.
3. During the day at the first stages of work, you will have no more than 70 visitors, and even then, in the case of a successful location of the dining room. It turns out that in one day revenue up to 14,000 rubles is possible.
4. In 25 working days, you can make a profit in the amount of 350 thousand rubles.
5. From this amount you need to subtract monthly expenses - for rent, paying taxes, purchasing products.
6. We expect that more people will learn about the canteen in the second month of operation, and the number of visitors per day will increase to 100-200 people. Accordingly, monthly income will increase to 1 million rubles.
7. After deducting monthly expenses, we will have a profit in the region of 350 thousand rubles, of which 15% tax must be paid.
8. According to our approximate calculations, the payback with such indicators will come at least after 8-10 months of productive work.

The calculations are all conditional, because everything depends on attendance, the cost of buying products, rent payments can vary significantly depending on the region, etc. In addition, if the number of customers increases, then you should consider hiring more workers, buying more furniture and increasing the number of seats.

The business plan of the canteen showed that opening a catering business is a profitable business, but you will have to invest a lot of capital in the early stages of the establishment. The business will fully pay off and begin to make a profit pretty soon - after a year of successful work.

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Any catering establishment with a competent organization of business is able to bring excellent profits to its owner. Below we will give a completely realistic and workable business plan for a canteen that will require a minimum of expenses.

A little about design

First, you need to create an initial concept plan of the dining room, determine the general ideas for its development, requirements, calculate the footage of the premises, propose an initial menu and “draw” a general portrait of the visitor, highlighting his main preferences. Immediately think about how to name the dining room. The name must be original and unhackneyed.

Where to coordinate the main documentation for the dining room?

An enterprise plan drawn up independently or purchased from a design organization must be coordinated in the following organizations without fail:

• SSES (sanitary and epidemiological surveillance);
• UGPS (fire service);
• KUGI (state property management service);
• technical supervision service;
• GIOP (committee for the protection and maintenance of historical and cultural monuments).

Location Requirements

Your dining room business plan must take into account its location. Needless to say, it should definitely be located close to large factories, offices and other places that can provide you with a reliable layer of anchor customers.

An excellent option is to rent a former dining room. Immediately ask local power engineers if there are any restrictions on the power consumption of electricity.

It should be noted that in recent years, inspection organizations have a very negative attitude towards canteens, which are located on the first floors of residential buildings.

room

When choosing a suitable room, pay attention to the presence of a sufficiently spacious hall for receiving visitors, a kitchen and utility rooms, as well as rooms for accounting. The walls in those rooms where direct cooking will be carried out should be lined with ceramic tiles or plastic. These materials are easy to clean and disinfect, resistant to chemicals.

The dining room must have water supply and sewerage, gas and electricity supply. The wiring must withstand the connection of 380 V equipment. After completing all construction and repair work, you will need to draw up an acceptance certificate certified by all of the above organizations (UGPS, GSEN, KUGI, GIOP, Tekhnadzor).

Cash and accounting equipment

Do not forget about bureaucracy: you will need to purchase automated systems and software for automated warehouse and accounting. Performance depends on your needs and the size of the dining room itself. It is best to buy cash registers with the possibility of paying for orders with plastic cards. This is especially important for cities where the population has little cash on hand.

Kitchen equipment

Any business plan for a dining room should fully disclose this question. As a rule, most of this kind of product runs on electricity, but it is much more economical to buy gas modifications. This is also due to the fact that not in all settlements the electrical network and the local substation will generally be able to "pull" the required power.

The minimum required includes the following equipment:

• Powerful extractors.
• Industrial dishwashers.
• Ovens, ovens and convection ovens.
• Cutting and production tables.
• Sufficient number of cabinets and racks for storing kitchen tools.
• A set of all necessary utensils (with a 20% margin).
• Refrigerating chambers of sufficient capacity for storage of raw materials and semi-finished products.
• Mixers, blenders, meat grinders, etc.

It is advisable to buy equipment from those suppliers who offer full service. Do not try to save money by buying household models: if your dining room becomes famous, then even a household electric meat grinder simply cannot withstand the loads.

Furniture for production and utility rooms

For utility rooms, you will need shelving, work tables, as well as lockers for changing clothes for workers.

With the dining room itself, the situation is somewhat more complicated. It is impossible to randomly approach the purchase of furniture, since tables and chairs must be in harmony with the overall design project. By the way, it is preferable to order chairs with rigid and angular shapes, on which visitors will not be able to sit for several hours. In the end, you open a canteen, but not a cafe.

Experts say that it is desirable to buy 20% more furniture than was included in the project. So you will be protected from unpleasant moments associated with its lack.

Equipment for the distribution complex

At this point, special attention should be paid, since the distribution complex should be quite convenient, not interfere with visitors. It is necessary to purchase counters with cells for ready meals, refrigeration equipment for first courses and desserts, as well as a belt conveyor.

Note that all of the above is desirable to buy only new, as used equipment for distribution will negatively affect your reputation with customers.

What staff will you need?

It will be necessary to hire not only technologists and cooks, but also administrative workers. Specifically, you will need a canteen director and at least one accountant.

The working staff includes:

• cooks for hot and cold production shops;
• workers who will stand on the distribution line;
• the required number of cashiers;
• employees responsible for washing dishes;
• auxiliary workers, among whom must be mechanics.

If your dining room is not very big, spending money on your own accounting service is somewhat unwise. It will be cheaper to hire a company that will provide accounting support for your canteen business.

Remember to make badges for all employees who interact directly with customers.

Professional technologists advise to create such a menu so that repetitions of dishes in it occur no more than a couple of times a month. Be sure to include in the daily diet of meat and fish, poultry, as well as vegetarian dishes. Given the specifics of our cuisine, it does not hurt to diversify the range of soups and pastries. In addition to traditional tea and coffee, customers should be offered mineral water, juices or compotes.

It should not be mentioned that all dishes must be fresh and tasty, otherwise you can not count on the loyal attitude of visitors. After the final preparation of the menu, you need to certify it in the SSES.

What documents will be required?

You need to complete the following documents to open a canteen:

• Develop technological regulations for the manufacture of food and its sale, for the implementation of technological measures (disinfection of premises, deratization).
• Conclude and sign contracts for the delivery of raw materials, for the removal of garbage and liquid household waste.
• Draw up all contracts related to the service maintenance of the equipment you have installed.
• Draw up and certify all agreements with the bank, open your own account for payment by plastic cards.
• Register the cash register. This is done by the local tax office.

In addition, you must obtain permission to operate from Roskomnadzor, SES, as well as other organizations that we talked about at the very beginning of the article.

Total costs

The purchase of equipment can take from 600 thousand to 6 million rubles. Finishing and repairing the entire premises, carrying out all the necessary communications, concluding contracts and other bureaucratic procedures can take the same amount. In large cities, the cost of organizing a catering enterprise can reach thousands of dollars per square meter.

Despite this, the profitability of the canteen is about 40%.

other services

Forget about the fact that the dining room is the place where you only eat. When you get enough promotion, start organizing holidays, social events - this attracts people.

You can take contracts for the supply of dishes to large organizations. When holding holidays, even ordinary citizens often need a large number of high-quality and tasty dishes. The school canteen business is very promising when you deliver food to school institutions.

If you don't set sky-high prices, you can make great money on it.

In general, organizing your own dining room is not only profitable, but also allows you to expand your production almost limitlessly, constantly increasing the amount of profits received.

Here's what you need to open a dining room!

The modern catering market is a rather complex business area. Today there is a return to Soviet self-service formats. On the one hand, people refuse American-style fast food, and on the other hand, cafes with a higher level of service cannot always satisfy their needs. An intermediate link between these two lines of business is occupied by self-service canteens.

This business plan was developed for a cafe-dining room, which is developing on the basis of a former factory canteen. All calculations are carried out in Microsoft Excel, the data are common to this business area, so they can be easily adapted to the conditions of your business.

Summary

The purpose of the project: opening a canteen providing catering services.

The objectives of the business plan: to show the possibility of payback and return on investment in the field of catering using the example of a canteen.

Initiator of the project

An entrepreneur with experience in the catering industry who wants to invest in a catering business (canteen).

Investment costs

Capital investments: 2396.1 thousand rubles.

• documents and registration: 30 thousand rubles.
• rental fee: 70 thousand rubles.
• preparation of the premises: 656 thousand rubles.
• production equipment and furniture: 1233.1 thousand rubles.
• purchase of raw materials and products to start production: 120 thousand rubles.
• Advertising: 37 thousand rubles.
• Additional expenses not included in the general list: 250 thousand rubles.

Working premises: the building of the former canteen at the factory with an area of ​​120 m 2, next to the suburban railway station.

Project financing

The total investment will amount to 2.65 million rubles, of which:

Bank loan - 2 million, taken from 14% per annum with a deferred payment for 2 months. Annuity payment. Monthly interest payments - 68.7 thousand rubles. A bank loan is secured by a dacha owned by the initiator of the business.

The investor's personal funds - 650 thousand rubles, are paid within 1.5 years after the repayment of the bank loan.

Project payback

• The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
• At the time of payback NPV IRR 189% per annum

Suppliers and contractors

The preparation of the premises is carried out by a team of builders under a contract for the performance of construction work.

Equipment for the hot shop is supplied by the manufacturer. Refrigeration equipment is purchased through an intermediary company, which is the official dealer of the manufacturer.

Furniture and equipment for the trading floor is made to order by a local manufacturing company.

Procurement of food products, as well as consumables, is carried out from the warehouses of distribution centers of manufacturing companies.

Deliveries of soft drinks, ice cream are carried out under an agreement with a dealer of the manufacturer's company. What is a special contract for? Under the terms of the contract, exhibition refrigeration equipment (open refrigerators and chests) is provided to the company producing ice cream and soft drinks.

A license to sell beer will be obtained. A license for the sale of strong alcoholic beverages will not be obtained.

Services

Canteen products:

• Cold appetizers and salads
• Hot snack
• Complex breakfasts
• Complex lunches (business lunches)
• First meal
• Main dishes
• side dishes
• cooking
• Soft drinks

When ordering a complex lunch, in agreement with the administration of the plant, beer is not sold.

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Investment plan

Investment size

Initial organizational and capital investments in the amount of 2.4 million rubles. (2,396.1 thousand rubles):

Name of expense items	Quantity	Price	Price
Documents and registration
Founding documents LLC
fire protection
Providing rent for 2 months.
Room preparation
Building and finishing materials
Plumbing
Expenses for repair and finishing works
Ventilation equipment and hood
Air conditioner
entrance sign
Production equipment and furniture			1 233 100
Industrial mixer
Drum potato peeler
Industrial vegetable peeler universal
Refrigerators
freezer
Heating frying surface
Container set
Industrial meat grinder
Cutting table
Food Plank Packer
Electric stove for 8 units. heating elements
Dishwasher
dishwasher
Racks for dishes and products
Countertop with steam heating
coffee machine
Draft beer stand
Kitchen appliances (knives, cutting boards, ladles, etc.)
Checkpoint with the possibility of accepting bank cards
Dining tables
Chairs for visitors
Sofa for visitors
TV wall
Music center
Cutlery for visitors (in assortment)
Tableware for visitors (in assortment)
Purchase of raw materials and products to start production
Additional costs not included in the general list
Investment total			2 396 100

Investment work plan

Preparation of the dining room for the start of work will take 2 months. All work is carried out according to the schedule starting from the 7th month.

room

Premises for 100 sq.m. located on the first floor of the building belonging to the plant. Previously, the premises housed the canteen of the factory, the size of the sales area was 60 sq.m, including the plumbing unit, the size of the kitchen and utility rooms was 40 sq.m. The room is located on the first floor and has an entrance from the street from the territory of the plant. Utility rooms have access to the courtyard of the plant.

Below are floor plans:

Equipment

The equipment is supplied under a supply contract from a manufacturing equipment dealer company for public catering establishments. Installation included in the purchase price.

Installation of exhaust equipment and air conditioners is carried out by a team of installers of the supplier.

Furniture for the sales area and production equipment for hot and cold shops will be received from the manufacturing company under a sales contract with the conclusion of a contract for the subsequent maintenance of production equipment. The possibility of obtaining equipment under a leasing agreement is being considered in agreement with the creditor bank or through a specialized leasing company.

The supply of food products for the canteen is carried out from the distribution center (base) of the company, which works directly with food manufacturers. The distribution center works with products of both domestic and foreign food manufacturers. The city specializes in working in the HoReCa segment and partly in wholesale deliveries to retail trade.

For the sale of ice cream, soft drinks and beer, a supply contract is concluded with the manufacturer. The manufacturer also guarantees the delivery of its products, the installation of exhibition refrigeration equipment and the transfer of POST materials.

Working hours

Schedule: 9.00-21.00. Breaks and days off are not included.

Process of production and provision of services

Planned number of seats in the hall: 70.

Production:

• analysis of the availability of products in stock;
• ordering products and raw materials;
• receipt and unloading of delivered products;
• primary processing of raw materials for production;
• preparation of products for production;
• production of semi-finished products for the subsequent production of dishes;
• cooling of semi-finished products for subsequent production;
• production of dishes according to the recipe.

• preparation of the sales area for the reception of customers
• pouring, laying out and packing dishes according to the requirements of the client;
• servicing and receiving payment from the client;
• cleaning the trading floor in the process of customer service: wiping tables, cleaning the remaining dishes.
• cleaning the bathroom according to the cleaning schedule;
• washing dirty dishes coming from the trading floor;

At the end of the working day:

• withdrawal of the cash register and verification of the correspondence of the received money and released trading positions;
• packaging of the remaining products of semi-finished products and ready meals and placing them in refrigeration equipment;
• shop floor cleaning
• cleaning hot surfaces, cutting tables and the production hall as a whole.

Production cost

The cost of production includes:

• the cost of products for the production of dishes;
• equipment depreciation.

Salary, rent, accounting and legal support costs, advertising costs are shown separately and are included in selling expenses and management expenses.

Marketing plan

Since the canteen is focused on serving the workers of the plant and "external" visitors, there will be no special mass advertising campaign. The main advertising channel will be: distribution of leaflets near the location of the canteen and outdoor advertising inviting people "from the street" to visit the canteen.

The target audience

People aged 30 and over who have an average income or below the average for a city that focuses on inexpensive home-style food, and who also want to purchase ready-made meals and takeaway food.

Competition and location

The dining room is located in the area of ​​the old outskirts of the city. There are a number of (3) industrial enterprises nearby and there is a busy road, on the other side of which there are a suburban bus station and a railway station.

The main competitors in this area are stalls with traditional fast food: selling pies and shawarma. There are no "American" fast food outlets nearby. There are also two cafes with a full cycle of service (waiter service and sale of spirits).

Product range

Features of the business model allows you to take into account the dynamics of sales on weekdays and weekends. Why a special table was developed:

The monthly sales structure (in financial terms) is presented taking into account the dynamics of the structure on working (22 days) and weekends (8 days) days, taking into account the sales schedule during the day:

Price policy

The prices of the dishes sold are guided by the prices of competitors. They should be higher than the price of similar dishes at fast food outlets at the station, but cheaper than the prices of similar dishes in a row of nearby cafes. The company has set a strict condition that the price of complex meals for employees of the enterprise should not exceed 180, and for complex breakfasts 100 rubles.

Volume of sales

Sales are significantly affected by seasonality, in summer sales partly fall due to the fact that most of the staff go on vacation and the departure of some "external" visitors out of town.

Below is a graph of reaching 100% sales volume:

SWOT analysis

Let's analyze the solution based on the SWOT matrix

	Strengths: there is a client base (plant workers) located in a walk-through place (near the bus station) own food production wide range of	Weak sides: dependence on the plant (rental and customer base) seasonal factor product vendor dependency
Opportunities: takeaway sale expansion of the culinary range use of space for events	introduce as a mandatory service sale of packaged culinary products Holding the New Year, February 23 and other holidays for the children of employees and those who wish. Invitation of animators	search for new suppliers. Identify opportunities to reach out to local agricultural enterprises Seasonal discounts Granting preferences to factory workers
Difficulties: Attracting "new external" customers; low income and rising prices decrease in the purchasing power of the population Restriction on the use of advertising	Participation in charitable programs of the City Government (PR) Discounts on individual items	The impossibility of using Internet advertising, reduces the advertising budget Use discounts

Advertising strategy

Restriction on the ability to use advertising. The target audience does not use the Internet as a source of information. The main direction of advertising (advertising posters / outdoor advertising) on ​​the territory of the enterprise and next to the building in the canteen. Distribution of leaflets about the opening and work in the canteen, as well as promotions held at this or the near future. It is possible to advertise in the city newspaper.

organizational plan

Business form

Canteen is an object of small business legal form of doing business limited liability company.

Beginning of the investment period July. During July-August, repairs are carried out in the canteen, equipment is installed, during the last 2 weeks of August, an advertising campaign begins, which takes place at the factory and next to the building in the canteen.

Personnel and staff structure

The structure of the canteen staff is presented in the table:

Position	Quantity	Salary, (thousand roubles.)	Prize		Total
			bid	base
CEO				from income
Chef				from salary
				from salary
Hot shop workers				from salary
Hall worker (issue)				from salary
				from salary
Technician (dishwasher)				from salary
Total		223 000,00			361 000,00

The CEO has no set work schedule. Main responsibilities include:

• work with contracts (suppliers, contractors, contractors, etc.);
• control of accounting reports;
• sighting of accounting documents;
• transfer of primary accounting documents to an invited accountant for verification and reporting;
• receiving information from the chef and cook about the presence of leftover products for the production of dishes,
• obtaining information from the cashier about cash;
• collection and control of financial resources at the end of the work shift;
• monitoring the results of the canteen;
• auditing the balance of products in the warehouse;
• participation in the inventory.

The rest of the employees work according to schedule 2 in 2 days.

Functional duties of the chef and cook:

• production load planning during the working day;
• control of the availability of raw materials, semi-finished products, finished products;
• transfer of information on the availability of raw materials and semi-finished products to the General Director;
• transfer of information about the cooking time and the number of ready-made dishes for delivery;
• organization of the production process, production of dishes, control of compliance with the recipe;
• control of hot and cold shops for compliance with sanitary standards;
• control of the state of dishes on issue;
• conducting a daily inventory of raw materials, semi-finished products and finished product residues at the end of the working day;

Extras for the chef:

• preparation of a menu for a certain period of work (week, month)
• coordination of the menu for events;
• preparation of technological maps for the production of dishes;
• development of a costing sheet for calculating the cost of selling prices;
• transfer and coordination of information on the production of dishes for the current future period with the General Director;
• training of production workers;
• drawing up a work schedule for a substitute cook.

Requirements for a chef and cook: special (secondary special) education, knowledge of 1C programs (warehouse, accounting, restaurant) and MS Office, work experience for a cook from 1 year, for a chef from 3 years.

Functional responsibilities of a hot shop employee:

• assistance in unloading products;
• receiving products from storage and transferring them to production;
• notifying the chef / chef about the presence or absence of products in stock;
• work with products, semi-finished products according to the technological map for the production of dishes;
• used containers, cooking utensils and industrial utensils for sanitization;
• cleaning of the workplace;
• if necessary, participation in the sanitation and commercial production facilities.

Functional responsibilities of the employee of the trading floor at the issue:

• receiving ready-made dishes from storage or a hot shop;
• arrangement of ready meals according to requirements;
• placing price tags on dishes;
• customer service (consultation on dishes, the formation of standard portions, the issuance of dishes by the client);
• control of the availability of dishes on delivery;
• transfer of information about the availability of dishes to the chef or cook;
• at the end of the working day, packing the leftovers of ready-made dishes and transferring them to storage;
• cleaning the ready-made food counter and your workplace.
• Participation in the sanitization of production facilities and the trading floor.

Functional duties of the cashier:

• receiving information from the chef / chef about today's menu and pricing for the current day;
• printing of the menu for the current day in 2 copies (one copy is placed on the counter in front of the distribution rack, the second remains at the checkout);
• customer service acceptance of payment for selected dishes;
• control over the sale of beer to customers (has the right to single-handedly refuse to sell beer);
• before the start of the working day acceptance of the cash desk;
• at the end of the working day, the delivery of the cash desk;
• participation in the calculation of menu dishes together with the chef;
• Clean up your work area at the end of the working day.

Functional duties of a technical worker:

• cleaning (industrial, retail, warehouse and technical) premises according to the schedule and as needed;
• sanitization of (industrial, retail, warehouse and technical) premises together with employees of the hot shop and trading floor;
• washing dishes;
• assistance in receiving the goods;
• cleaning and removal of garbage and food waste.

Financial plan

Project financing

The total investment will amount to 2.65 million rubles, of which 2 million is a bank loan taken from 14% per annum with a deferred payment for 2 months, annuity payment, monthly interest payments - 68.7 thousand rubles. A bank loan is given on the security of a dacha owned by the initiator of the business.

The entire amount goes to capital expenditures and the purchase of raw materials to start production. Since the landlord (factory) orients the work of the canteen "for himself", the canteen has a significant initial clientele. This makes it possible to reduce the amount of additional working capital to 10% of the total capital investment of 250 thousand rubles, which is contributed by the project initiator.

The loan will be repaid 44 months from the start of the project implementation period.

Project payback indicators

Accounting is kept according to the general system of taxation.

• The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
• At the time of payback, NPV is planned in the amount of 22.5 million rubles, IRR 189% per annum

Risk Analysis

Main risks:

1. Link to the landlord. The plant is the owner of the area and is the supplier of the bulk of the clientele. Any violations in relations with the management of the enterprise will translate to the fact that the canteen may have organizational and financial problems, compensation, which will be impossible.
2. The target audience. Most of the employees are over the age of 30. The demographic social indicators of this audience allow us to say that it does not actively use Internet communications as a source of information about self-service catering outlets, i.e. they can actively look for a cafe or restaurant, places where they can relax, but they will not always look for exactly the place where they can eat quickly, inexpensively and comfortably.
3. Low purchasing power. The target audience seeks to save on everything, including everyday nutrition.
4. Legislative and other risks associated with the activities of state authorities. This type of risk refers to sanitary and epidemiological standards, compliance with fire requirements, and so on. In this case, the management of the dining room should have a certain amount of funds necessary to carry out relevant activities to quickly meet the changing requirements of government agencies.
5. Advertising. Taking into account the specifics of the business, the management of canteens cannot conduct active forms of advertising campaigns. On the one hand, this is a positive fact because it dramatically reduces the amount of advertising costs. On the other hand, it does not allow to increase the sales of canteen services. A solution for expanding the service promotion system in the canteen is to provide the possibility of organizing evening hours or weekend events on the territory of canteens, which can be reported using current advertising channels: outdoor advertising and distribution of leaflets. One of the options for expanding the advertising channel is to participate in volunteer events that are held under the auspices of the city administration. For example, catering for children from orphanages during sightseeing trips around the city or catering for the poor in the morning, which are partially paid by the budget.

conclusions

The analysis carried out allows us to say that the implementation of the project in the canteen is working. The business plan proved the possibility of paying back this project in an acceptable time from all funds to the Bank within 3 years and the full repayment of investments to the project initiator. The minus of the project is the relationship with the administration of the enterprise.