The main thing in this business is to clearly understand the future development of the restaurant. Even before opening a restaurant, at the initial stage, you need to decide on the development concept, and also select a promising location for the future restaurant.

To open your own restaurant, you need to have two things - premises and a project concept. If the establishment you are opening is your first steps in the restaurant business, then it is best to start developing a project for the future restaurant, starting from the features of the existing premises. Take the general idea of ​​the business as a basis, over time you will be able to give it the desired features and determine the direction to follow.

Only professionals from the restaurant business can define the concept without having an idea of ​​where the establishment will be located. They are able, without having any idea about the future premises, to determine at the initial stage the most important details, which will subsequently help you accurately implement the idea and choose a room that meets the requirements.

The first stage when opening a restaurant is developing a restaurant concept; this should not be confused with a business plan, which you will also need if you want to attract investors or get a truly detailed and profitable business.

The concept needs to describe the work of the future restaurant in the smallest detail - the proposed menu, technological chains, restaurant design. In a business plan, you need to evaluate what directly concerns financial costs and expected income, as well as the assessment of competitors, advertising and many other factors that will affect your restaurant business.

You need to decide how you will position yourself; there are several steps from a cheap establishment to an elite temple of taste closed to mere mortals. Many factors need to be taken into account at the planning stage and noted in the concept and business plan.
If you want to use only your own funds to open a restaurant, then these two documents can be combined into one. For a beginner in the restaurant business, it is better to have them written by professionals; you cannot save money on this, because then unaccounted data can cause big troubles with opening a restaurant.

The most reasonable approach, if the future owner does not understand the restaurant business, is to hire an “opener,” a person who has already opened more than one successful establishment. It won’t be cheap, but it will definitely pay for itself; the likelihood of opening an unprofitable restaurant will immediately decrease.

Any businessman planning to open his own restaurant will begin by assessing the prospects of the project and planning. The future owner poses a number of questions: what category of visitors will the future restaurant be designed for and how many clients will there be, what is the average amount of the check, what interior to choose for the opening restaurant, and without fail, how to properly organize the financial part of the business project .

It is imperative to calculate the costs required to open a restaurant, the payback period of the costs and the possible profit from the planned business.
The amount of possible costs and the amount of possible profit directly depend on the category and level of the establishment that is supposed to be opened.

As a rule, interior designers work on the opening of elite restaurants; these restaurants have the highest level of comfort and service, a wide range of dishes: custom, branded and original, as well as the availability of exclusive drinks and, as a result, high prices.

Establishments that are initially designed for visitors with an average level of income offer quite a varied and good menu for lower prices. In fast foods, the set of dishes is standard and self-service is typical for these establishments.

Menu development

The composition of the menu largely depends on the concept of the restaurant. The concept reflects the general direction of the cuisine, recommendations are given on the number of dishes and pricing policy. This information is sufficient to develop a technological project and select equipment.

The final menu is compiled by the restaurant's chef, who must be hired no later than 2 months before the planned opening. In fact, the direction of the kitchen stated in the concept is a technical task for finding a chef and other kitchen staff specializing in this segment.

Equipment purchase

Now in Russia you can find almost any equipment - of varying quality and price level. And without good preparation it is very difficult to understand it. Representatives of trading companies are interested in buying as much equipment as possible from them, and in this sense, their goals contradict the goal of the restaurateur to use resources economically and wisely. Therefore, it is recommended not to choose equipment yourself, but to invite consultants, a chef, or a technologist to help you make the right choice.

Optimizing the composition of equipment with the help of specialists can significantly reduce costs. The only thing you should not do to reduce costs is to buy household equipment, since it is not designed for such intensive use and you will very quickly find yourself having to buy the equipment again.

And yet, it is very important when purchasing equipment to know that not all equipment is available from the supplier directly at the warehouse in your city. This means that your order will take some time to complete. The standard delivery time in Moscow is 75 days; in other cities it may be longer. Therefore, when calculating the timing of opening, this factor must also be taken into account.

Crockery and equipment

It is important to know that special professional tableware is used for cafes, bars and restaurants. This is economically justified, despite the fact that it can be much more expensive than a regular household one, which is not intended for such intensive use. When purchasing professional cookware you get the following benefits:

The dishes retain their original appearance for a long time, because the edges do not chip, the enamel does not crack or darken, and the design does not wear off;

The dishes are more resistant to shocks and falls, and are less likely to break;

you can always buy the missing quantity of the same type.

Same thing with kitchen equipment. After all, you will have a real production and everything in this production should be professional, wear-resistant, convenient, and specially adapted.

In order to choose the right dishes, it is necessary to involve the chef, since the form of serving the dish is his prerogative, which means it is up to him to choose. It is better to calculate the quantity with a consultant and come to the trading company with ready-made calculations, so as not to buy too much. You need to order dishes in advance, as well as equipment.

Recruitment

Recruitment of personnel must begin in advance - for example, it would be correct if key positions are selected in advance and involved in the very early stages of organizing a restaurant (for example, chef, pastry chef, manager). It is also best to staff other personnel some time before opening. This time is necessary to conduct preliminary training.

It is best to entrust staffing to a staffing agency specializing in restaurant staffing.

It must be remembered that if you want to select people from outside your city (in most cases this applies to the position of a chef, less often - a manager), then this may take much longer than expected. In some cases, the search may take 2-3 months. This is especially true for foreign specialists.

In general, if you would like to have foreign personnel on your staff, then it is better to first try to address this issue to Moscow recruitment agencies. There have been many foreigners working in Moscow for a long time who are ready to go to Russian regions or neighboring states. When inviting a foreign chef, you should not expect to get a truly worthy specialist for less than $4-5 thousand.

On average, it takes from 3 to 6 months to open a restaurant, this depends on many factors, the condition of the premises, its square footage, the approval of certain documents by authorities, the professionalism of contractors, the professionalism of the project manager and a well-written business plan restaurant.

Premium class restaurants / from 300 m2/ - from $ 600,000 - to $ ……..

Restaurant - club / from 500m2 / - from $ 750,000 - to $ ……..

Fine dining class restaurants / from 300 m2/ - $ 600,000 - $ 800,000

Restaurants in the democratic segment (sports bars/cafes/coffee shops) / from 200 m2 / - $ 300,000 - $ 500,000

Cafes / Coffee shops from 200 m2 / - $ 300.000 - $ 500.000

We are talking about stationary establishments that have a license to sell alcohol and permission to produce dishes from raw materials and semi-finished products, i.e. full cycle technological processes cooking, simply put, is not summer cafes and restaurants.

Many people call the restaurant business the most competitive and difficult field of activity.

But this does not mean that it is so big and inaccessible that an absolute beginner cannot cope with it. The main thing is to be systematic and accurate in your actions.

Nowadays, even small towns are ready to delight visitors huge variety small and large restaurants. A young establishment will be able to compete with them only if it has a very narrow focus. For example, if it is delicious to cook Chinese, French or Italian food.

In addition, according to experienced businessmen, the success of work is strongly influenced by the literacy and determination of the owner. But if this business is something new and unknown for you, then it is better not to resort to drastic and drastic measures, but to start monitoring the reaction of visitors to the introduction of this or that additional service.

The success of an establishment largely depends on:

• from a good professional chef;
• from the zest specific to your establishment;
• from a good location.

The danger of bankruptcy frightens many novice businessmen, and for good reason, because such an outcome is far from uncommon.

Interesting material on how to properly engage in such activities is presented in the following video:

Where to begin? Required documents

Before you begin inspections and collecting documents, you need to provide yourself with a premises ready for use.

Company Catering usually . The constituent documents of such a legal entity must consist of:

• decisions of the founders on creation;
• certificate of registration of a legal entity;
• order on the appointment of a director;
• charter;
• certificates of receipt of TIN;
• letters with statistical codes (OKVED, OKPO, OKFS, etc.);
• certificates of registration with the Compulsory Medical Insurance Fund;
• certificate of registration with the Pension Fund;
• agreement for opening a current account.

If a form such as CJSC or OJSC was chosen, then additionally you need to attach documents about the shares. The simplest organizational form is an individual entrepreneur, but at the same time it attracts very close attention from the tax inspectorate.

As for the premises, there must be documentary evidence that it is owned or officially rented.

The concept of the establishment

The basis of the restaurant should be an interesting idea. But even if it is not there, this should not be an obstacle to starting your own business. The main thing is to have a detailed concept in stock, consisting of:

• restaurant positioning;
• distinctive features of the business project;
• organizational and staffing management structures;
• effectively organized zoning and maximum functionality of the premises;
• detailed instructions on maintenance methods;
• legends and original name;
• menu project;
• competitive analysis;
• list of basic and additional services;
• recommendations regarding advertising and promotion.

Selecting a suitable location, renovation and furnishings

The choice of premises is one of the most complex issues, because great technical requirements are placed on it.

There are not many premises suitable for a restaurant, even in large cities, and those that exist are occupied very quickly. Of course, you can do construction, but usually restaurateurs do not resort to such an expensive method. If you have enough money, it is better to buy a room - this is the most profitable option.

If you plan to rent, you need to immediately sign an agreement for several years. This will allow you to calculate expenses, because its cost for a given period will be fixed.

The size and shape of the room are only a matter of your preference, but there are things that you need to pay attention to:

• communications (water supply, electricity, sewerage) must be in perfect condition;
• additional sound insulation and ventilation if the establishment is located in a residential building;
• the general condition of the premises, because unsuitable finishing will result in large financial costs.

The most proven option, especially for beginners, is to rent a premises that has previously housed a restaurant.

When arranging a point, you need to pay attention to the combination of furniture with walls and floors, chandeliers with other lighting fixtures and other points on which the presentable appearance of the room and the formed opinion depend. Another important point– this is the cash desk and cloakroom located nearby.

No restaurant ambiance can't do without a focal point– a fountain, a huge aquarium, an original bar counter, a stage, etc. This is the main landmark for all the tables located in the hall. By the way, the correct arrangement of tables can have both a positive and negative impact on the reputation of the establishment. Visitors value unobtrusive service most of all, and this can only be achieved if there is a large distance between tables.

Carrying out repairs or redevelopment requires compliance with sanitary and epidemiological rules:

• the height of the room is at least 3 meters to allow the installation of exhaust zones;
• the presence of all utilities, alarms, as well as a service entrance;
• correct distribution of space, for example, the kitchen should occupy at least 50% of the total area;
• mandatory presence in the kitchen of a dispensing room, cold and hot shops;
• rational arrangement: the refrigeration unit should not be adjacent to an oven or deep fryer;
• carefully organized flow of raw materials and products.

Equipment needed for the kitchen and living room

Regardless of the type of establishment, its focus and size, the modern level of equipment provides for the presence of:

• thermal equipment - stoves, frying surfaces, deep fryers, ovens, water heaters, convection ovens, etc.;
• electromechanical equipment – ​​vegetable cutters, fish peelers, potato peelers, meat grinders, packaging machines;
• dishwashers;
• refrigeration equipment;
• technological equipment and furniture made of stainless steel;
• equipped bar;
• equipment for the hall - chairs, tables, audio systems, air conditioners;
• plumbing products and industrial shelving;
• computers and cash registers.

The choice of one or another equipment largely depends on the quality, warranty period, level and period of service, cost and country of origin.

The predominance of exclusively imported equipment on the market has given way to the emergence of high-quality equipment from domestic manufacturers that can compete with German, French or Italian analogues.

Staff

Any restaurant cannot do without:

• Bartender. For a small establishment, 1 person is enough, but if there is a large attendance or a wide range of cocktails, then you can hire an assistant.
• Barista, which can surprise visitors with excellent coffee.
• Waiters. Optimal quantity visitors for one employee – 15 people.
• Head waiter. This vacancy is typical for a large institution. His responsibilities include the welcoming part, initial ordering and coordinating the work of waiters.
• Manager, whose job responsibilities include solving organizational issues, drawing up menus, recruiting personnel and determining work schedules.
• Kitchen workers: chefs and cooks.

Most often, restaurants use time-based wages. To assign a shift time for a particular employee, there is a special schedule, the preparation of which should be based on:

• required number of employees;
• number of visitors;
• personnel qualifications;
• interests of employees (combining several jobs or students).

In addition, it is necessary to take into account everyday circumstances, which sometimes lead to the fact that an employee cannot go to work.

Procurement of products, menu development

The new restaurant can count on workload is 10-15% Therefore, the chef will be able to independently determine the required amount of products.

The initial stock of the bar is, of course, known to the bartender, but since most alcoholic products It is expensive, the director prefers to control its consumption and the remainder.

IN good restaurant There should always be a so-called “shelf” bottle of cognac costing at least 1 thousand dollars, which someone will definitely buy at least once a year. And the assortment of the wine list should range from 50 to 70 items.

The menu of an establishment characterized by an average pricing policy should include the following main items:

• hot dishes: at least 6 pieces from meat and fish, at least 3 from poultry;
• several low-calorie dishes (salads), which are usually preferred by women.

Restaurant menus are usually focused on maximizing profitability, so the restaurateur must monitor items that are not popular and get rid of them.

Advertising of the establishment

Any kind of promotion pursues a goal that is more or less related to stimulating demand. The path of promotion depends on various factors: the direction of the kitchen, pricing policy, design trading floor or quality of service.

The main types of promotion include advertising, publicity and personal selling.

Highlight:

• Outdoor advertising- a sign, which is also a mandatory requirement of local authorities for each restaurant. To attract customers they also use panels, brackets or plastic figures of people.
• Internal advertising, often presented with all kinds of booklets and leaflets that contain information about the establishment and planned or possible events.
• Internet. A properly organized and promoted website is very effective method attracting a potential guest. The most important thing is to strictly monitor the menu - the visitor must know about every change.
• mass media. An extraordinary and bright layout is an excellent advertising move.
• Souvenir products, for example, matches, lighters, toothpicks, glasses, etc.
• Discounts for business lunch, set lunch, daily special, etc.

How much does it cost?

There are many options for opening such a business, and it is almost impossible to describe the costs of each. Let's focus on the option that involves renting a ready-made room that has all the necessary equipment:

• 15,000 rubles - registration of an LLC;
• 6,500 - payment for the work of a SES employee who will take measurements of lighting and noise for compliance with standards;
• 50,000 – purchase of various small items: tablecloths, spoons, knives, rags, buckets, etc.;
• 300,000 - the cost of a license giving the right to trade in alcoholic beverages;
• 144,000 - employee salaries:
  • chef - 25,000 rubles;
  • hot shop cook (2 people) - 20,000 rubles;
  • cold shop cook - 8,000 rubles;
  • root woman - 5,000 rubles;
  • cleaning lady - 5,000 rubles;
  • dishwasher - 5,000 rubles;
  • accountant - 8,000 rubles.

  We multiply this entire amount (except for the accountant’s salary) by 2, since the establishment’s operating hours are on average 16 hours.

• 100,000 - food products;
• rent at the rate of 1000 rubles per 1 sq. m.;
• Payment of utility services;
• advertising.

Payback period and approximate profit

The payback period and level of profitability of an establishment are influenced by various factors: location (the most successful option is a large microdistrict with a large number of offices), demanded quality food, a wide range and a beautifully designed menu.

Subject to these simple rules the restaurant will be able to pay for itself in 2-2.5 years.

The profitability of a business almost entirely depends on the restaurateur, who must effectively organize the process, develop regular customers and constantly engage in attracting new ones.

Selection of a worthy qualified personnel, providing impeccable service, a competent approach to menu creation, arranging an exquisite interior and organizing competent management allows you to count on a profitability of 30 to 50%.

How to open a restaurant from scratch and how much money do you need? Step by step instructions

Despite its vast territory, our country lags significantly behind the countries of Eastern and Western Europe in terms of the number of public catering outlets. For example, in Poland the number of such establishments is almost twice as large, and in Spain - almost six. According to experts, even despite the unstable economic situation, Russian market public catering has a high rate of development and is one of the most promising for business. Thus, the average payback in this segment is considered to be 1–3 years, which is an excellent indicator.

In this regard, many of our fellow citizens are thinking about opening their own catering establishment. In this article we will try to answer questions about how to open your own restaurant, cafe or bar, where to start and what stages you need to go through to realize this goal.

I want to open a restaurant: where to start?

It’s worth deciding what type of establishment (at least approximately) you are going to open:

• By format. Bar, canteen, fast food, family cafe, a fashionable restaurant, an establishment “for your own” - the choice is wide. As practice shows, novice businessmen most often “succeed” in classic city cafes, without the difficulties and features inherent in all target establishments.
• By price level. This criterion is often, but not always, dependent on the previous one. Usually, one of the significant limitations here is the budget of a beginning restaurateur: the higher the level of the establishment, the higher the costs of opening it will be. Experts do not recommend that business beginners start with expensive restaurants- the public is very demanding, investments and risks are too great. The optimal solution would be to open a democratic casual establishment.
• By type of cuisine. Usually, both the interior and the desired location of the establishment depend on the type of kitchen. Japanese, Russian, Italian, Georgian or maybe exotic Peruvian? Here experts recommend not to complicate your task and choose one that you understand: the concepts of Russian or simple European cuisine are good for beginners.
• By maximum number guests. The cost of furnishing an establishment is directly proportional to the number of seats. No matter how great the temptation to open a large restaurant at once, it is better to limit yourself to a room for 30–80 guests.

The Russian public catering market, despite the crises, continues to develop. Thus, in 2014 its volume increased by 8.3%, and turnover reached 1.2 trillion rubles. Despite a slight decline in 2015, experts talk about the inevitable further growth of indicators and reaching a turnover of 2 trillion rubles by 2017.

So on this moment Almost all experienced restaurateurs recommend that newcomers open establishments in the format of a “democratic” cafe or restaurant, serving local, European or mixed cuisine and alcohol. The hall should be designed for an average number of visitors.

It should be remembered that circumstances can make the most unexpected adjustments to plans: after calculations, the expected costs will exceed possibilities, the rented premises will not fit the original concept, but will be ideal in everything else. Therefore, it is optimal to think through several suitable concepts for the style of the establishment and the type of cuisine and be ready to make some changes to the planned menu and pricing policy.

How much does it cost to open a restaurant?

The answer to the question about the cost of opening a restaurant from scratch will directly depend on its features, defined in the previous section.

The total amount consists of several points:

• rent/purchase/construction of premises. If we consider an establishment with 50 seats, then renting a room (presumably 150–200 m?) will cost from 200,000 rubles per month. In this case, you will have to immediately pay at least two months plus a deposit, that is, from 600,000 thousand rubles. In the central areas of megacities and in large shopping centers, the amount can increase by 3–10 times. Construction or purchase of premises, of course, will cost significantly more, but do not forget that these will not be fixed costs;
• paperwork- from 300,000 rubles, depending on the specifics of the establishment, when constructing a building for a restaurant - several times higher;
• design and engineering on average they will cost about 2,000 rubles per square meter, that is, from 300,000 rubles for our premises;
• repair- costs will depend on the complexity of the design and the initial condition of the room. On average, about 3,000 rubles per m2, which means from 450,000 rubles for the calculated area;
• furniture - minimum required chairs, tables, sofas, as well as a waiter station and a bar counter will cost from 300,000 rubles;
• kitchen equipment and supplies- to supply the establishment required quantity high-quality professional tools, equipment and utensils for storing, preparing and serving dishes, as well as for washing the above, you will need an amount of 1,500,000 rubles;
• dishes and serving items designed to serve 50 guests will cost from 350,000 rubles;
• primary purchase of food and alcohol usually costs from 200,000 rubles;
• staff uniform- an optional, but desirable element, part of the corporate identity. When purchasing a minimum set of clothes for waiters and cooks, you should expect an amount of 50,000 rubles.

In total, the total amount of all payments will be about 4,000,000 rubles. If you add to this the cost of special software, installing terminals for waiters (R-Keeper), printing menus, creating a company website, conducting advertising campaigns, you can count on an amount of 4,500,000 or more.

In addition to one-time expenses, the restaurateur faces ongoing expenses:

• rent (if the premises are rented);
• wage;
• communal payments;
• telephony, Internet;
• buying food, alcohol;
• advertising expenses.

What documents are needed to open a restaurant?

Organizing a catering establishment is one of the most complex species business from the point of view of collecting documents. The list of papers required for the legal operation of a restaurant includes more than a hundred items, and the list of required permits may differ in different regions. Therefore, most entrepreneurs, in order to save time and money, prefer to contact companies that prepare the necessary turnkey documentation.

The first step when opening any type of establishment is to register a legal entity. The “LLC” form is rightfully considered the most popular and convenient for restaurants. Availability of complete package of constituent documents And lease agreement(or certificate of ownership of the premises) is mandatory at all stages of further approval.

To open an establishment you will also need:

• conclusion of the SES on the establishment’s compliance with sanitary standards;
• conclusion of the Ministry of Emergency Situations on compliance with fire safety standards;
• presence of a registered cash register;
• contracts for disinfestation, deratization and garbage removal;
• security agreement, security alarm connection(to obtain a license to sell alcohol).

And this is just the basic package necessary documents. The owner of the establishment should remember about many nuances, without which the activity of the establishment may be unlawful.

Business plan development: stage 1

As you know, when opening a new business, including a restaurant, you need to draw up a business plan from scratch. This is a kind of “scheme” for creating a future enterprise with calculation of planned costs and income, analysis of profitability and other indicators.

Typically, there are two types of business planning: for external and internal use.

The first is required for those who are going to attract borrowed funds to their enterprise - a loan or investment. In this case, the best choice would be to turn to special organizations: it is quite difficult for a non-professional to convince investors or banking organizations of the return on investment. Those who are still planning to create a document on their own should take into account that it is better to do this after having already received data on the premises, the number of staff and the size of the salary fund, traffic, as well as having finally approved the concept of the establishment.

Another thing is an internal business plan, which is necessary for any entrepreneur to understand the prospects for creating a business. Typically the document contains the following chapters:

• name and general description project: planned concept, room area, number of staff, type of kitchen and pricing policy;
• approximate product range;
• preliminary estimate of opening costs;
• estimated monthly expenses (rent including utilities and communications, salary fund, purchasing expenses);
• calculation of time costs for each stage before the opening of the establishment;
• planned financial indicators;
• calculation of return on investment.

It makes sense to draw up an initial business plan at the very early stage of opening a restaurant - by analyzing the market as a whole, competitors of a similar format, as well as statistical data. Then the indicators will need to be adjusted in accordance with realities.

Selection and renovation of premises: stage 2

Finding premises for a future restaurant often becomes a headache. Experts recommend approaching this issue with the utmost care, often citing a quote from the Italian restaurateur and chef Marziano Palli: “In first place is place, in second place is place, in third place is place, in fourth place is place, in fifth place - kitchen".

The general rule of profitability is: the lower average bill cafe, the higher its attendance should be. If the most expensive establishments in the world can afford to be located far from civilization, good gastronomic restaurants - in the courtyards of the central districts of the city, then middle-class cafes should choose busy streets, and fast food should look for places in large shopping centers and train stations.

However, not only traffic is important, but also the compliance of the potential audience with the level of the establishment. This applies to both pricing policy and cuisine features. For example, vegetarian cafe it is appropriate to locate near a large yoga center, and budget restaurant Pan-Asian cuisine - near the market. Because of all these subtleties, experienced entrepreneurs begin creating a restaurant concept after renting a premises: there are not many suitable sites in any city, and an establishment of any format can be successful, provided there is demand.

After renting, the question of repairs and often redevelopment inevitably arises. Here it is better to trust experienced designers and planners - this will help you avoid many mistakes common to beginners. There is no need to remind you that the style of a restaurant must correspond to its concept, and it is extremely rare to create an ideal interior without the help of a specialist.

Purchase of equipment, furniture and utensils: stage 3

As a rule, all equipment for the kitchen area is selected in agreement with the chef: it is he who orders the tools and equipment necessary for the work, taking into account the intended menu. Furniture and serving utensils are chosen according to the general concept of the style. The number of dishes usually corresponds to the maximum number of seats multiplied by 2 or even 3 - that is, for 50 guests there should be 100–150 plates, cutlery and glasses of each type.

It is better to buy equipment in specialized stores supplying equipment for restaurants: firstly, here all tools and utensils can be purchased at wholesale prices, secondly, such organizations provide installation and warranty repair services for equipment, and thirdly, in the event of loss or damage to serving items, you can problems to buy similar ones.

When arranging furniture, it is better to turn to professionals - designers or suppliers - they will offer a competent and beautiful solution.

Computerization: stage 4

Hard to imagine modern restaurant without production and accounting programs, personnel control. You can develop your own software, but there are a sufficient number of ready-made packages on the market.

The most popular of them: R-Keeper, 1C: Public catering, POS Sector. They completely coordinate the work in the establishment: the waiter sends the order through the terminal to the kitchen, the cook sees the list of dishes for preparation on a special monitor, after payment all ingredients are written off from the warehouse according to calculation card, income and expenses are recorded for accounting purposes. And this is only a small part of the possible functions of such software: in addition, many programs are capable of accepting orders directly from customers’ smartphones, collecting and storing the purchase history of discount card holders, using special controllers to record the number of drinks poured in a bar... In short, the costs of programs for a restaurant completely justify themselves, and a novice businessman simply cannot do without special software.

Recruitment: stage 5

Of course, to hire the right people, it is better to turn to specialized agencies, but if you have a limited budget, you can do it yourself. When recruiting dishwashers and cleaners, an interview is usually enough, but when hiring buyers, waiters and administrators, it is worth studying their work experience and recommendations, but it is advisable to verify the skills of the chef, cooks and bartenders personally. Chef , as a rule, is selected at the stage of approval of the final concept of the establishment. A significant part of success will depend on this employee. Not only culinary talents are important, but also an understanding of the target audience and the key idea of ​​the restaurant. Candidates for the position cooks most often selected personally by the chef.

How many workers are needed for the normal functioning of the establishment? The answer will depend on the size and format of the establishment. Since we are focusing on a small restaurant of a democratic level, sample list frames will be like this:

• Chef;
• cook (for 50 guests per shift, 2–5 cooks will be enough);
• bartender/barista (for small restaurants, one per shift is sufficient;
• dishwasher;
• buyer;
• administrator/hostess;
• waiters - as a rule, one waiter can serve up to 10–15 guests (accordingly, our establishment should have 3–5 such employees per shift);
• cleaning woman;
• accountant (you can limit yourself to “coming”).

A common mistake of novice entrepreneurs is to try to embody their own ideal picture of the enterprise in business: in the case of a restaurant - service, interior and cuisine. You shouldn’t be guided by your own tastes - after all, not only you and your friends will visit cafes and restaurants.

Menu creation and supplier selection: stage 6

The menu development stage coincides in time with the stage of final approval of the concept. Typically, one of the main participants in this process is the chef: he creates a list of planned dishes, and the owner or manager evaluates them in terms of attractiveness, taste and cost of ingredients.

The selection of suppliers is carried out by the restaurant manager or purchasing manager: they analyze the product market, choosing the best companies in each segment in terms of price-quality-reliability. Almost no establishment is limited to one supplier, usually there are 7–10 of them: firstly, the conditions for each group of products must be considered separately, and secondly, it is better to provide some kind of “backup” source, especially for rare ingredients.

Advertising: stage 7

To convey information about their establishment to customers, entrepreneurs usually use a set of measures:

• ordering a sign that reflects the type and concept of the establishment;
• placement of billboards and signs;
• website creation and promotion;
• registration on various specialized portals (Afisha, etc.) and opening accounts on social networks;
• advertising in the press;
• distribution of leaflets, booklets, etc.

The launch of an advertising campaign occurs shortly before the opening of the restaurant or immediately after. The set of activities is selected depending on the intended target audience: for casual establishments, distributing leaflets and PR on the Internet is well suited; for high-end restaurants, posting information in specialized publications.

Opening a catering establishment is an extremely difficult task. It is especially difficult for beginners: they have to take into account a lot of nuances and make many mistakes before they begin to understand the “kitchen” of the kitchen. Therefore, many beginning restaurateurs turn to specialists for help - companies that are ready to help in creating a successful establishment.

INTRODUCTION

I chose the topic of my course work “Restaurant Business” because I believe that this topic is relevant in the service market in Russia and around the world. Activities related to the organization and provision of public catering services occupy one of the leading places in the service sector. The Russian restaurant business is growing by about 20% per year. The impressive volume of operations carried out by public catering enterprises suggests that it is possible to talk about public catering enterprises as the most important sector of the Russian economy. Entrepreneurial activity in public catering is characterized by features that are based on the satisfaction of a person’s biological need for food, so the relevance of the topic of the course work is difficult to overestimate.

The purpose of the course work is to study the directions of development of the restaurant business in accordance with the set goal, the following tasks are solved:

Explore the place of the restaurant business in the food industry;

Explore the principles of organizing a restaurant business;

Explore the features of restaurant business management.

Structurally, the work consists of: introduction; two chapters that address the above issues; and conclusions.

When preparing the course work, scientific textbooks on the topic of the course work were used, the results marketing research various companies, periodical publications.

CHAPTER 1. RESTAURANT BUSINESS.

1.1. Why the restaurant business?

Have you decided to open your own business, but can’t finally decide which field of activity to choose? Try yourself in the restaurant business. If you are an extraordinary person and have creative potential, then you have a direct path to becoming a restaurateur.

What is so good about the restaurant business? What are its advantages?

The thing is that although this market segment is quite saturated, with a professional approach it is possible to find your niche in this business and take a leading position in it. Special attention It’s worth paying attention to the middle price category, by showing imagination and coming up with a way to stand out from others, with your style, cuisine and other attributes you can ensure the success of your restaurant.

Not long ago the situation in our country changed somewhat. If previously only wealthy people could afford to go to restaurants without a special reason, recently middle-class people have become addicted to dining out. And the target audience is very important for successful business promotion.

In this regard, among professional investors, interest in the restaurant business is becoming greater and greater every year. This trend is only approaching its peak, because... The dynamics of the restaurant market averages 20% per year, which is a very good indicator. Analysts believe that such high dynamics will continue for at least 5 years.

Conclusion: By approaching the organization of your restaurant business competently and professionally, you can achieve high results and become a successful restaurateur.

To all this we can also add that the restaurant business is quite a profitable business. The minimum is 20% profitability, and under favorable circumstances, this figure can reach 40-50%.

1.2. Restaurant business for professionals.

Opening a restaurant is a serious business and we advise you to approach it responsibly. One of the first useful actions for you will be to attend courses for restaurateurs, where they will explain to you in detail all the pros and cons of this business, and tell you what the restaurant business is like “from the inside.”

One of the main issues of concern to a novice restaurateur is financial. How much will the restaurant cost? This largely depends on the size. Experts think so - the area is multiplied by the price per square meter. For Russia, the cost of a restaurant ranges from 300 thousand euros in large cities and up to 700-800 thousand euros in Moscow. However, there are known cases of much greater costs. But these figures can be used as a guide when planning costs. As practice shows, with proper business organization, an establishment pays for itself in 3-5 years.

Choosing premises for a restaurant is a very important and responsible step. The room determines what kind of opinion visitors will have about the restaurant, and reputation is sometimes more important than the level of service and the range of dishes offered. After choosing a premises, you will need to obtain permission from regulatory authorities, develop a restaurant concept, and decide on the design and interior.

Only after the technical issues have been resolved can the selection and training of personnel begin. Pay special attention to the chef. Finding a qualified specialist is not so easy, but the result is worth the effort. The selection of waiters can be entrusted to a recruitment agency with a good reputation. After this, even before launching the restaurant, you will need to purchase equipment and conclude contracts for the supply of products.

Conclusion: The work ahead is serious and long. But the efforts spent will definitely bear fruit.

1.3. History of the restaurant business.

The history of the development of the restaurant business has its roots in the distant past. Ivan IV the Terrible can be considered the founder of the restaurant business in Russia. To prevent drunkenness from flourishing in Rus', he banned the sale of alcoholic beverages. From that moment on, all alcohol was allowed to be sold only in the Tsar's taverns, and these taverns brought considerable profit.

In the mid-19th century, taverns were renamed into drinking houses, and they ceased to be only the prerogative of the state. At this time, many drinking houses began to sell hot dishes, snacks, pies and tea along with booze.

Later, drinking houses were replaced by taverns, the main purpose of which was to provide people with drinks and food. Their distinctive feature It was Russian national cuisine. Taverns became increasingly famous and popular. Restaurants at that time could be counted on one hand, and they were designed for the select elite.

At the end of the 19th century, all kinds of tea, coffee, and taverns began to appear, and at the same time the first non-elite restaurants appeared.

At the beginning of the 20th century, restaurants in St. Petersburg and Moscow gradually began to replace taverns. Due to the increase in the number of restaurants, their classification begins. Restaurants appear various categories, and country restaurants are also developing. The restaurants opened at this time were owned mainly by Germans and French.

After the revolution, most restaurants were closed, considering that now was not the time for fun. Restaurants received their further development in the early 50s and flourished until the 70s, experiencing significant difficulties in the 80s, during a period of general shortage.

Conclusion: The collapse of the Soviet Union and perestroika contributed to the emergence of the first non-state restaurants. From that moment on, the restaurant business began to develop more dynamically.

1.4. Profitability.

All over the world, the restaurant business is recognized as a risky type of investment, since its profitability directly depends on the income of the population. But, despite this, with a well-developed business concept, all risks can be minimized.

If you approach restaurant management competently, then within six months after opening, the turnover of funds will begin to increase, and after its payback, profitability will begin to grow accordingly. The average profitability of the restaurant business is 25-30%. Its minimum is 20%, and its maximum can reach 50-60%.

Attracting investment in the restaurant business and obtaining loans if necessary, if available high level restaurant profitability. How can you increase it?

One of the most common mistakes that leads to low profitability is a business plan that restaurateurs ignore. If it is not drafted or drafted incorrectly, it will subsequently lead to the inability to make rational management decisions.

Particular attention should be paid to cost items; a smart solution would be to divide the restaurant’s technological processes into several sectors, each of which should have a financially responsible employee.

It is best to do this at the very beginning of business development, despite the fact that it will take additional time. But after carrying out such work, the restaurateur will only have to monitor the implementation of the assigned tasks and compare the actual indicators with those that were planned. It would also be advisable to carefully consider the system of discounts. You should not thoughtlessly hand out discount cards to every visitor; this can ultimately also lead to a decrease in profitability.

1.5. Investments - how much money to prepare.

Having decided to organize your own restaurant business, you need to decide on one of the main issues. How much money will it take to open your own restaurant? You also need to seriously think about how best to manage this money in order to provide your business with maximum income.

Experts suggest calculating future investments in the restaurant business, preliminary, at the rate of $1000 per 1 sq. m. m of proposed restaurant space. In this case, with a professional approach to business, success is guaranteed.

Also, in many ways, the size of the upcoming investments depends on how large the business is planned to be. Will it be elite restaurant, a restaurant for the middle class or classic fast food.

So, to make the picture of the necessary investments more clear, let’s consider them according to their classification. Then everyone will be able to determine for themselves how much money needs to be invested in order to get this or that amount of profit.

We will focus on the fact that no mistakes were made in positioning and choosing the location of the establishment.

Restaurant business is a complex field of activity, since when opening your own establishment you need to take into account a lot of features, from choosing a direction to creating a menu and choosing. In this article we will look at how this area developed, current development trends and prospects for this niche today.

Do you plow all day long, but there are no results? Maybe you're doing something wrong? The only way out is to hire a successful restaurateur. This should be the “opening” person who has made more than one establishment successful. The pleasure is not cheap, but believe me, the result is worth the money spent. The costs are recouped within 4-6 months.

There is a lot of literature on this topic. Famous book - Georgy Iosifovich Mtvralashvili. Profitable restaurant.
Advice for owners and managers.

Golden triangle rule

According to the advice of Georgy Iosifovich Mtvralashvili, the rule of the golden triangle applies in the restaurant business.

The first peak is the name.

“Whatever you name a yacht, that’s how it will float”! Remember this expression? The name of the establishment should be flashy and easy to remember. The promotion of a restaurant depends 30% on this. The name should match the style, cuisine, interior, location and other factors.

The second peak is the kitchen.

Don't skimp on the project. The kitchen should be comfortable and have the necessary equipment. Get into the details. Expand your activities. Hire famous chef. By the way, it is better to coordinate the project with the chef. If the food is not tasty, even a dancing bear with a balalaika in the center of the hall will not attract customers.

Delicious food and quality service are the main factors for success in the restaurant business. The establishment should be harmonious - the design of furniture and dishes, music, color palette, waiters' uniforms, names of dishes.

Third peak - interior, design and decor. These components must be one whole, and the details flow into one another. You must clearly answer the guest’s question: why did you decorate your establishment in this style?

Webinar: How to stand out among restaurants

Increase staff productivity

The soul of any restaurant is the attitude of the staff and the atmosphere in the team. Our success and income are our guests. A lot depends on the quality of their service. A talented restaurateur must assemble a friendly team of like-minded people who greet visitors with a smile and enjoy their work.

How to make team work productive?

1. Set goals. Every person has a goal towards which he is moving. For example, the goal of waiters is to get a promotion and increase in salary.

2. Distribute roles. Each team member must know what they are doing. This is why they are carried out.

3. Encourage leaders. The administrator sees the leaders of each group of people communicating with each other. An informal leader can become an excellent shift leader.

4. Encourage mutual aid. It’s good if the business owner leads by example. If the director cleans the fish or carries the plates, the employees will probably appreciate it.

5. Build trust. You should not be treated as a boss, but as a friend who can always be turned to for help.

6. Establish contact between different departments. People should know each other. It’s very good if the cook helps the waiter clear the visitor’s table.

Trends

Here is a list of global trends in the field of public catering (restaurants, cafes, pizzerias, etc.) that are relevant this year.

1. Increasing popularity of chicken food among visitors, as it is fashionable, tasty and reasonable.

2. A significant increase in the share of vegetarian cuisine, the use of steamed dishes.

3. Increased use healthy food prepared from grain crops.

4. Increasing the share of the total sales volume of various soups and drinks.

5. Bonuses (card bonuses, certificates, discounts, etc.) are becoming increasingly important.

6. Increasing attention to gourmets (preparing soups, side dishes, etc., with non-standard recipes).

7. The formation of a constant flow of customers is influenced by the availability specialties and snacks.

8. The popularity of foods whose main ingredient is noodles. They prepare quickly, are not expensive, and taste qualities no worse than expensive masterpieces.

9. Increasing popularity national dishes South America (alcoholic cocktail caipirinha, their dish raw fish ceviche and others.

10. Increase in visits to outlets fast food– fast casual (combination of restaurant and ).

How to achieve heights?

Development prospects

1. Small coffee shops and pubs.

Today, the popularity of casual dining is growing, and their number is increasing from year to year. Directions of this segment: coffee shops, cafes of national cuisine (Italian, Japanese and others), steakhouses and beer restaurants. The reason for the success of beer restaurants lies in the clarity and familiarity of this format for consumers.

As for the spread of coffee shops and sushi bars, restaurateurs believe that this is due to the ease of launching them. Establishments of such formats practically do not have a kitchen (desserts sold in coffee shops are often prepared by third-party companies, and to prepare sushi you only need frozen fish and a rice cooker). Consequently, there is no need to invest in expensive equipment, which significantly reduces the cost of opening an establishment.

2. Japanese cuisine.

Due to the absence of a kitchen workshop, the search is simplified and the requirements for premises are reduced, which is very important for the markets of large cities (Moscow, St. Petersburg). Despite the fact that the culture of Japanese cuisine has been instilled in Russia for a long time, active promotion and low prices have made sushi bars incredibly popular.

3. Caucasian cuisine.

Very promising in Russia Caucasian kitchen, since the population was familiar with this direction back in Soviet time. Naturally, many citizens, after consuming exotic dishes returning to national cuisine. But this does not mean that it has good potential for development. This is explained by the reluctance of people to pay high sums for simple and familiar delicacies that can be prepared at home.

Story

Since ancient times, the main human need that ensures the existence of people has been the consumption of food. With the development of mankind, the ritual of eating has undergone significant changes. In ancient times, it was eating raw or fried meat with your hands without using any utensils. In ancient and Middle Ages, cutlery appeared.

When the “New Time” came, everything changed, especially the culture of eating. People are no longer embarrassed to use cutlery and invent sophisticated tools for eating dishes.

In Russia, Ivan the Terrible is considered the founder of the restaurant business. To prevent drunkenness from flourishing in Rus', there was a ban on the sale of alcohol; these drinks were sold only in the tsar's taverns. In the middle of the 19th century, these establishments received the name drinking houses, and could no longer be state-owned. The drinking houses sold not only booze, but also snacks, hot dishes, and even tea and pies.

Later, taverns appeared where delicacies of Russian national cuisine were served. At that time, taverns were very popular, but not many people visited restaurants, since they catered only to the elite.

At the end of the 19th century, various tea and coffee shops and the first restaurants appeared, not intended for people with average incomes. At the beginning of the twentieth century in Moscow, St. Petersburg and other large cities, they replaced many taverns. A classification of establishments by categories has appeared.

The first non-state restaurants arose during the collapse of the Soviet Union and perestroika. This is the time that is considered the beginning of the dynamic and stable development of large networks.