Step-by-step instructions: how to open a shawarma and what you need for this

Business format

There are two formats for doing business: a mobile van or a regular stall. In any case, water and gas supplies must be connected there.

The advantage of a trailer or trailer is its mobility and ability to move. This is especially important during folk festivals. Using it, you can quickly find yourself in a place where there is a maximum concentration of people. Such a stall can be bought or rented.

You can buy a stall with all the necessary communications inexpensively, for about 150 thousand rubles. But the location of the tracker must be agreed upon with the city administration, and this is not always easy. Sometimes it is more profitable to buy a stall with an approved location, or sublease the place.

The main fans of fast food are students and young people. They prefer to eat on a budget and quickly, so a good location option would be the proximity of any educational institution or hostel. For the same reason, it is important to decorate your outlet in a modern style. It is important that it is visible, in an area with good pedestrian traffic. You can also locate it near a train station and shopping center, in a business center or near a park.

The stall should have windows through which customers can watch the shawarma preparation process. You need to think about good lighting for the dark. In case of vandalism, it is better to insure the stall and all property inside.

Business relevance

This type of business is attractive for its relative simplicity and speed of creation.
The initial investment is quite modest and, if the circumstances are successful, will quickly pay off. The variability of the final form of the establishment is enormous; you can open either a small kiosk specializing exclusively in selling food, or a larger room where visitors can comfortably eat at tables.

The street food format fits perfectly into the atmosphere of a bustling metropolis, and with proper positioning, your business will exist for many years.

Recently, the spread of shawarma stalls has decreased somewhat due to increasing competition from numerous mobile fast food outlets. The downside of starting in this field is its low prestige; most people believe that this type of business is exclusively for emigrants. Most establishments are very similar to each other, and if you give yours a unique twist, consumers will notice it, and income will certainly increase.

Cost of shawarma

Naturally, after reading just one article, you will not be able to immediately sit down and create a full-fledged business plan. However, you will already have a general idea of ​​what exactly you need to do to open such an establishment, and you will also have an idea of ​​what kind of money you will need to invest in it and what kind of return you will receive from it. And the first question that needs to be considered is the cost of shawarma. Naturally, you shouldn't use the result you get now as a standard - it's just an approximate example, because all the ingredients may vary slightly in price.

Shawarma business equipment

The main equipment for the production of shawarma is a grill machine. Choosing the right model should not be difficult, as there is a wide range of grills on the market from various manufacturers. At the initial stage, it is possible to purchase used equipment or from Chinese manufacturers. The price range varies from 15 to 30 thousand rubles; Chinese manufacturers provide equipment from $300. In addition to the grill, you also need to purchase a refrigerator, various kitchen utensils, a water heater, a washstand, a microwave oven and a double-sided grill to give the finished shawarma a golden brown crust.

How is the cost calculated?

So, the cost of one shawarma includes the cost of products such as meat, pita bread in which it is wrapped, vegetables that are added to the shawarma, sauces, packaging, and napkins. Also, of course, the electricity that is used to prepare it is taken into account.

If you calculate the average cost of all these elements, the average cost of one serving of shawarma is 37-40 rubles, which is not very much. Now you need to look at what prices sellers set for shawarma. What you see may make you very happy. The fact is that you are unlikely to find shawarma cheaper than 70 rubles per piece, and in some cases its price can reach 100-120 rubles.

So you will get twice as much from one serving as you spend on creating it. As you can see, this activity can be quite profitable, so you may be interested in it. And if this is indeed the case, and you are starting to consider the possibility of opening your own outlet, you should familiarize yourself with the advice that this article can offer you. After reading it, you will already have the outline of a business plan in your head, thanks to which the transition from hired labor to your own business can take place much faster.

Purchasing ingredients

Many inexperienced businessmen do not know how to open a shawarma stand or where to buy ingredients for this business. In order for the stall to attract a large number of customers, it is necessary to use only high-quality products for preparing dishes. In any city there are suppliers who specialize in delivering ingredients to small catering outlets.

It is necessary to try to choose the most conscientious company that also has attractive prices for its products. If you order products from the same place all the time, then sooner or later the businessman will receive a discount. However, ideally it is recommended to have several suppliers in reserve in case of unforeseen circumstances.

It is best to purchase products frequently, but in small quantities. Fresh ingredients have a more positive effect on the taste of shawarma. This can also help you save on storage space. This point must be taken into account when drawing up a business plan for opening a shawarma shop.

Shawarma as a business - profitable or not?

Today's shawarma is considered a universal type of dish that has historical roots, but at the same time instantly adapts to the needs of modern times, changing the design and filling ingredients.

At some points, fitness shawarma is sold, which does not contain meat, and the filling consists exclusively of vegetables. In European countries, the product is often served with pork, which generally contradicts all the origins of the dish, but fully satisfies the buyer’s demand. Large chains of fast food restaurants offer so-called rolls stuffed with meat, which are wrapped in a flatbread made from wheat flour.

As you can see, shawarma easily changes ingredients, satisfying market demand and preserving its main advantages - unique taste, rapid satisfaction of hunger, unnecessary cutlery and budget cost.

Consequently, this is an extremely profitable business niche that does not require large investments for a successful start. All that remains is to figure out how to start selling shawarma.

Format options

All options for the point format can be divided into stationary and mobile (“on wheels”):

• The advantage of mobile establishments is their fast transportation during City Day celebrations and other public events, when the need for fast food is greatest.
• At the same time, permanent premises may have more efficient equipment, comfortable tables and other amenities. Most often, stationary points are opened on the first floors of buildings; corner placement will only enhance the recognition of the establishment. Quite often they use ready-made small architectural forms. The range of such kiosks is huge, and they have basic communications for further configuration. It is advisable to give your own point a unique appearance in order to stand out among the many faceless competitors.

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Subtleties of production

The cost of shawarma can vary dramatically depending on the season. Thus, in summer prices for vegetables are much lower than in winter. And, as you know, one of the main components of delicious shawarma is cabbage, tomato, cucumber and greens. The approximate weight of the dish is 440 grams. 80 grams is meat, the rest is vegetables, Korean carrots, sauces and mayonnaise. Various meats are used for shawarma, including lamb and turkey. The most popular is chicken, as it is the most affordable in terms of price. The cooking principle for each type of meat is the same: the meat is cut into fillets, slightly beaten and marinated for 12 hours.

The marinade contains cinnamon, cloves, coriander, black pepper, red vinegar, olive oil and parsley. In the classic version, the meat is cooked over an open fire, but some also use a regular frying pan. The juiciness of the dish is given by the orange, which is placed over the meat on a spit. The juice flows down and evenly saturates the meat. One of the basic rules is that pita bread must be absolutely fresh. Leftover pita breads tend to crack, which is why all the components of the shawarma can crawl out. The client will definitely not be happy with such a surprise. So you need to pay special attention to finding a stable supply of pita bread, since almost every city has similar mini-productions.

OKVED code

As an organizational form for one or two points, a regular individual entrepreneur is more often registered. OKVED you can choose either 55.30 “Activities of restaurants and cafes”, or 52.22.2 “Retail trade in meat and poultry products”. More precise advice on this issue will be provided by the tax service where the business will be registered. The most suitable taxation system: UTII (imputation) or simplified tax system, depending on the region. You can also look at the patent system, which is considered the most profitable and hassle-free in terms of reporting - pay once and “forget”.

How much money do you need to start a business?

At first glance, it may seem that large investments are not required here. However, a quick calculation shows that even with modest calculations, the investment to open one shawarma kiosk exceeds half a million. Approximate investment calculation:

• Trade stall/pavilion – 250,000 rub. with installation
• Approvals and permits, electricity supply - 80,000 rubles.
• Commercial and refrigeration equipment, grill, coffee machine, etc. – 100,000 rub.
• Purchase of products, ingredients and assortment of goods – 25,000 rubles.
• Business registration and other expenses – 20,000 rubles.
• Reserve capital for unforeseen expenses - 50,000 rubles.

Total – 525,000 rub. If you add design elements to the point, such as a wooden-style pavilion, a bright sign, good lighting and tables for snacking, the initial investment will approach a million. Those who are not interested in this business can choose another direction. For example, engage in profitable investments in cars or make money on real estate.

Shawarma business - choose the format!

The most common format in the shawarma trade is the installation of a kiosk or small pavilion in high-traffic areas. The most popular of which are: public transport stops, metro exits, markets, bus and railway stations, airports, universities and technical schools, shopping and entertainment centers, city beaches, cinemas, central streets of the city. Locations on busy roads are also profitable. You can open a shawarma shop even in a small village if there is a federal highway passing through it. In this case, every truck driver and tourist is a potential client of the establishment. Most often, all responsibilities are handled on site by one employee who prepares the dish and accepts payment. The second person (administrator or supplier) monitors the availability of ingredients and consumables and supplies them on time.

Where to find the best place for a point

A variety of people visit the shawarma kiosk: students, middle office staff, tourists, drivers who always save time and try to have lunch “on the go.” As with any fast food, the main condition for success in this business is location, and again location. It is with his search that you need to start the business. Of course, it should be passable, but that's not all. You need to take a closer look in advance and calculate who will make up the core of regular customers:

• On beaches and in parks, street food is bought spontaneously: hungry vacationers are attracted by the delicious smell, attractive appearance of the food and the shopping pavilion itself. Such shawarma points have peak sales in the summer, and are often empty in the winter.
• Ring roads, suburban roads, bus stops, metro stations. There should be traffic on them throughout the day. Those that are filled only in the evening, when people leave from work, are not suitable - they are in the mood for a home-cooked dinner. Local law may set restrictions on the distance from the stop (in Moscow no closer than 25 m).
• Ideal for shawarma: train stations, gas stations, markets, clusters of offices and educational institutions. However, it is difficult to fit into such densely populated places. At the same time, it is desirable that there is no budget canteen within walking distance. But the presence of a large construction site nearby will be beneficial.

Neighborhood with other types of fast food is not so dangerous. Regardless, consumers will choose food according to their taste. Shawarma is a complete meal for 100–200 rubles. There is little that can compete with hot meat and warm bread, and even with a fresh salad. In addition, shawarma as a dish can easily be adapted to suit any taste: by changing the sauce recipe and the composition of the vegetable cuts.

Place

When choosing a place, first of all you need to pay attention to the cost of rent. At the initial stage, it is better to choose a cheaper option, even if the average traffic is 2-3 thousand people (a smaller number of people should not even be considered).

The best option is to rent 50-70 thousand rubles per place with a traffic of 10,000 people. Approximately 3% of passersby will definitely visit the establishment. This is enough to reach the break-even point.

In addition to analyzing the retail space by rental cost and traffic, the following is of great importance:

• The position of the point relative to the building. It is best for it to be on the corner and not at the end.
• The absence of pillars, large trees and other stalls nearby - so that the sign is clearly visible.
• The presence of large public places nearby - shopping centers, banks, administrative buildings, public transport stops with high traffic.
• There is parking directly next to the outlet or within walking distance. Parking is free and easy to get into.
• There is a speed limit on the road - moving slowly ensures that drivers will notice the stall and want to grab a bite to eat.

You should be wary of places where only budgetary institutions (foundations, schools, local governments, etc.) or business centers with fixed opening hours are located nearby. On weekdays, after 17:00 there will be no more buyers, and on weekends the point will not bring profit at all.

What to choose: stall, food truck, food court?

There are no restrictions in this regard; a shawarma point can be opened in any format. It all depends on financial capabilities at the initial stage, location and planned sales volume. Legal registration will be different for stationary and non-stationary objects.

The first includes premises on the first floors of office buildings, in shopping arcades. Theoretically, döner can be opened in the food court of an entertainment center or in a residential building. However, in the latter case it will be difficult to avoid complaints from residents. And if you plan to cook shawarma on coals, this is almost impossible even with the best hood.

The vast majority of shawarma retail outlets are non-stationary objects, and we will consider them in more detail. The main feature of such structures is the lack of a strong connection with the ground, regardless of whether they are connected to public utility networks or not. If necessary, they can be easily moved to another place. It is believed that if the shawarma shop works negatively for the first 2-3 months, then it definitely needs to be changed.

Stall, kiosk, tent and pavilion

The first three concepts actually mean the same thing. A tent traditionally means a summer collapsible structure covered with an awning. However, in Moscow this is the name for any kiosk or pavilion where they sell food or groceries. In St. Petersburg they often say stall (historically established name). By the way, the name shawarma took root there. Unlike Moscow, where shawarma and döner are more common. Differences in dialects and habits.

“Legal” definitions of all concepts are deciphered in GOST R 51303-2013, and their essence boils down to the following:

• kiosk - a non-stationary object for trade with one workplace for the seller;
• trade pavilion - has a hall for visitors, and sometimes a warehouse for storage.

In practice, stalls, as a rule, have an area of ​​5 to 20 m2; shawarma is sold through the window. Pavilions are naturally larger, with an area of ​​25 m2 or more; several plastic tables and chairs can already be placed. It is more convenient for visitors even without the provision of seating, especially in winter. If the spot is busy, there will be a decent queue at lunchtime. The significant difference is how much a kiosk costs and how much a shopping pavilion costs. Many companies offer the production of non-stationary shawarma rooms according to individual sizes, the cost is 14–18 thousand rubles/sq.m.

What's better: a stall or renting a space?

Renting a premises for shawarma, already equipped for catering services, is quite expensive. So, in the north of Moscow, an 11m2 corner in a building with a Magnit store costs 100 thousand rubles per month, and, for example, a point on a street food court near the Turgenevskaya metro station will already cost 590 thousand per month. Building owners are generally reluctant to rent out premises for shawarma trading; finding a suitable one with a small area will not be easy.

Buying a shawarma kiosk is much cheaper, it’s easier to change the location if trade doesn’t go well. There are two disadvantages here. It is difficult to comply with sanitary and hygienic rules and requirements - they are the same for all catering establishments, regardless of location (GOST 30524-2013). We'll tell you more about this below. Risks depend on the activity of Rospotrebnadzor. And, of course, on the quality of the product. There will be no complaints - there will be no inspections.

The situation is more complicated with the design of space for a stall. Each municipality annually draws up a scheme for the placement of non-stationary facilities. To obtain permission to open your own shawarma point, you need to contact the administration, presenting a project (scheme) for placing the object on the land plot, indicating its purpose. Each region has its own detailed list of required documents.

Recently, municipalities of some cities have begun to organize tenders for the right to lease plots of city land and set requirements for the external design of kiosks, which has made it difficult for shawarma and other street businesses. In such places it is easier to negotiate with private owners to sublease premises in a permanent building or install a kiosk with shawarma on their land.

Location scheme, conditions and cost of renting plots for non-stationary objects on the official website of the Moscow Mayor

Mobile van

The big advantage of a food truck is the ability to travel to the locations of large corporate and city events. Festivals, holidays, and rental of private plots adjacent to large shopping centers allow you to earn up to 450–500 thousand rubles in one working day if the supply is well organized, and business profitability reaches 60%. Organizing a mobile shawarma outlet is complicated by two circumstances.

1. Significant investment at the start.
2. Difficulty in obtaining a lease.

The cost of a van, including its modification with designer decoration, ranges from 700 thousand rubles. In addition, monthly expenses increase: gasoline, garage, driver’s salary. You can’t park your car wherever you want either. Federal legislation currently does not regulate mobile commerce in any way. Many federal subjects, for example, Moscow, include vans and food trucks in the general list of non-stationary objects, along with kiosks and pavilions (Post. Regulation No. 26PP dated 02/03/2011).

This means that you need to apply for a tender to rent a plot on municipal land. But without permission, outbound trade is allowed at venues where sports, cultural and other public events are held. Therefore, in fact, selling shawarma, coffee and other food there is quite possible even without a lease agreement.

What documents and permits do you need to obtain?

For most entrepreneurs, legal registration of a shawarma stall does not cause any particular difficulties. Once a suitable location has been found, you need to proceed in the following order.

1. Register as an individual entrepreneur, choose the tax system UTII or PSN.
   The latter is especially profitable: one patent can open several outlets. The main thing is to meet the limiting indicators. For example, the total area of ​​stalls should not exceed 50 square meters. m., and the number of employees is no more than 3 people.
2. Sign a lease agreement for the place with the private owner or the district administration.
   This was discussed in detail above. In some regions, it is enough to obtain permission to locate a non-stationary object.
3. Send a notification to Rospotrebnadzor about the start of activities.
   You can do this through the State Services website. Within a year, usually in a month or two, an inspector will come to check that sanitary requirements are being met.
4. Send a letter to the territorial department of the Ministry of Emergency Situations with a request for the issuance of a GPN opinion on the safety of the facility.
   Firefighters will conduct an inspection. Requirements for kiosks with an area of ​​up to 20 square meters. m. are defined by NPB 103-95.

The most difficult relationships, as a rule, develop with Rospotrebnadzor. The catering industry is regulated by a huge number of documents, from which it is imperative to study the “Sanitary Rules” introduced by the Post. No. 31 dated November 8, 2001. You need to focus on Chapter XVI - about temporary catering organizations. Primary requirements:

• all shawarma workers must have a medical certificate;
• you need to work with shawarma in special clothing and gloves;
• drinks are prepared from bottled water (in the absence of a centralized supply);
• the staff toilet should be no further than 100 m (usually an agreement is concluded with the nearest store);
• garbage bins must have disposable bags;
• All information about the individual entrepreneur should be displayed in a visible place.

Firefighters' requirements boil down to the presence of at least 2 fire extinguishers in the stall, compliance of electrical equipment with PUE, heating equipment must only be factory-made, and incandescent lamps must be covered with shades. There must be a log of employee briefings with their signatures, instructions on what to do during a fire, and an order appointing a responsible person.

List of equipment for preparing shawarma

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The entire process of preparing shawarma takes place in front of customers. To do this, you need a special apparatus with a meat skewer (vertical grill), on which pieces of meat for shawarma are placed. It rotates around an axis, heating occurs from the wall on which the heating elements are installed. Actually, this is where one of its names comes from (“doner” is translated from Turkish as: to spin). There are three types of shawarma machines:

• On coals - a device with one cast-iron charcoal chamber is designed for 10 kg of meat, with three sections - for 30 kg. There is no doubt: shawarma on coals turns out juicy and tasty, with a pleasant smoky aroma. However, in a residential building, as we previously noted, residents are unlikely to like this. True, there are reliable structures that easily pass fire safety tests even in the food court of a shopping center.

• Gas appliances are the most economical option for shawarma, especially if you can connect to a public network. They usually use cylinders, and this is very convenient at outdoor events. For a stationary premises, approval from gas workers will be required.
• Electric devices are universal and easy to use; they are used for preparing shawarma more often than others. The only negative: high electricity consumption, and you can only connect to someone else’s “outlet” when the consumption does not exceed 10 kW. With a higher load, you will have to run a separate line, and, accordingly, draw up an agreement with power engineers.

The number of heating coils (heating elements) is of great importance for shawarma. The more of them, the more evenly the meat is fried. The grill spit can be manual or automatic. The first is suitable only for experienced workers; it is often specially installed in high-end cafes to emphasize style. It is desirable that it be height adjustable, especially on a device with 4 heating elements, and have a speed switch. This makes it easier to adjust it to different types of meat, if, for example, shawarma is prepared with beef and chicken.

Prices for vertical grills

Units of Italian, Turkish, Russian and Chinese production are now available for sale. According to most reviews, the best vertical shawarma grills are made in Italy. Domestic shawarma machines cost half as much and are of good quality. Chinese equipment has a drawback: with equal power consumption, their productivity is significantly lower.

When purchasing a shawarma machine, you need to calculate the optimal parameters for energy consumption and performance. When producing up to 50 servings per day (140 g of meat), a grill for 10 kg of meat and a power of up to 3 kW will be sufficient. When selling 70–100 pieces of shawarma, increased power will be required (20 kg, 5-6 kW). This is the maximum work density per person. If the quantity of shawarma sold is larger, a second worker will be required, a machine with a capacity of at least 30 kg (10 kW) or more.

How to choose the optimal grill?

Shawarma business - where to start this project? The very first and most important thing is to select a grill that is high-quality and at the same time adequate in terms of cost. You should immediately decide on the type of heating element, since there are gas and electric models that are quite similar in operating principle, but the first option looks a little more advantageous due to the fact that it can work autonomously even when the electricity is turned off. If we discard all these nuances, then you should choose according to several key parameters:

• Power. The gold standard is considered to be devices that consume about 5 kW/hour. They allow you to produce about 10-12 servings of shawarma per hour, which is generally sufficient even at the peak loads at the outlet. Models with a power of 3 to 5 kW are also quite good and can produce up to 50 servings of street food per day, which is perfect for kiosks with moderate traffic. Less productive devices do not justify the acquisition costs at all, so they are not suitable for commercial use.
• Capacity. The apparatus for making shawarma is designed in such a way that it allows you to select the optimal option for loading meat depending on the level of demand. There are a variety of models on the market with capacities ranging from 10 to 30 kg or more. For a successful start of a business, the best option would be a model with a loading capacity of 20 kg, which can be easily replaced with a more spacious one as demand grows.
• Number of skewers. This tool allows you to fry meat more efficiently, as well as simultaneously process various types of meat - chicken, beef, lamb, etc. In this case, the choice of the number of skewers must be taken into account from the point of view of economic feasibility.
• Drive for rotation. The more automated the process, the better, so if possible, you should give preference to models with an automated drive for rotating the grill. They significantly simplify the chef’s work and allow him to pay more attention to customers, thereby increasing the reputation of the outlet, which directly affects the efficiency of doing business.

Optional equipment

The list of equipment for shawarma includes not only a vertical grill, but also many other devices. Without them, it is impossible to organize a fast and uninterrupted workflow. The specific set, and, accordingly, the costs, depend on how many different types of döner are planned on the menu, what kind of pita bread (pita) to use, and what accompanying drinks you offer to visitors.

Hot bread, of course, is certainly more attractive, but for a small shawarma stall the idea is unrealistic. It will take a lot of time, a dough sheeter, and a special oven. Buying ready-made lavash and bringing it to condition on the spot doubles the productivity of the shawarma shop. Additional units included in the list of culinary and technological equipment for shawarma and their prices are shown in Table 2. At first, it is not necessary to buy everything new; used ones will cost 40–60% less.

Table 3. List of basic and additional equipment required for preparing döner (shawarma).

Type of devicePrice, rub.Purpose, featuresBasic culinary equipmentAdditional equipment (if necessary)Auxiliary equipment

Equipment

Experienced businessmen who have already gone through all the stages and know how to open a shawarma from scratch advise buying only new equipment, even on a limited budget.

In the future, such a solution will eliminate problems with repair and replacement of equipment. It is better to give preference to proven, reliable manufacturers. Cheap Chinese equipment is not the best option. It is worth paying attention to Russian, Turkish or German brands. Basic set of equipment with estimated cost:

• Preparing table – 20,000 rubles.
• Automatically cooled table for cutting salads – RUB 60,000.
• Vertical grill with meat spit – RUB 30,000.
• Refrigerator with freezer for storing food supplies – RUB 40,000.
• Refrigerator for drinks (can be provided free of charge by the supplier) – RUB 30,000.
• Microwave oven for hot sandwiches, toast – 10,000 rubles.
• Coffee machine – 50,000 rub.
• Deep fryer -5,000 rub.
• Electric kettle – 5,000 rubles.
• Grill with bread press – 20,000 rubles.
• Electric knife for thin slicing of meat – RUB 15,000.
• Washing – 10,000 rub.
• Kitchen utensils – RUB 25,000.
• Miscellaneous – 20,000 rub.

Total: 340,000 rubles to equip one point.

The listed list of equipment is not required for immediate purchase. For example, a refrigerator for drinks or ice cream can be purchased when the business begins to bear its first fruits. Or put off buying a microwave, coffee machine and deep fryer. But the wider the range of products, the faster the break-even point will be reached. It is worth considering that shawarma is always bought along with drinks. In winter it’s tea, coffee, hot chocolate. In summer - soft drinks.

And if the outlet cannot offer a complete set, then the client will go elsewhere - there is a lot of competition in that industry.

Purchasing meat and lavash from suppliers

The most important thing when organizing a shawarma stall is to find reliable and inexpensive suppliers. If an establishment opens in a permanent building, a kitchen or cutting shop is usually equipped there. Owners of small shawarma stalls prefer to buy semi-finished marinated meat products and pita bread from wholesalers. According to the law, at non-stationary points the product must only be brought to readiness. Wholesale suppliers offer ready-made shawarma portions on disposable reels, packaged in plastic cling film. Everyone has their own secret marinades, different spices.

Table 4. Cost of semi-finished products for shawarma in Moscow

Type of semi-finished product Packaging weight, kgPrice, rub/kg

Naturally, meat products must have a manufacturer’s declaration of conformity and veterinary certificates. The shelf life depends on the production technology and preparation of shawarma and must comply with the manufacturer’s recommendations. Rospotrebnadzor conducts scheduled inspections no more than once every three years, and when a complaint is received, upon receipt. First of all, they will check the quality and freshness of the meat.

Description of business, product or service

Shawarma (shawarma) is an oriental dish that is prepared as follows: grilled meat is chopped into small pieces, fresh vegetables and herbs are added to it, as well as sauce, after which the filling is wrapped in pita bread, pita bread or flatbread. All ingredients are prepared in advance, so the shawarma itself is prepared in 5-10 minutes. Use it hot and without utensils.

The price of a dish that has an original taste and easily satisfies hunger varies from 100 to 200 rubles, depending on the filling. The above advantages make shawarma one of the most popular fast food trends.

The shawarma kiosk must be located in a place with high traffic. Room area - 10-15 m2. Today there is a large selection of kiosks on the market, so finding the right one will be quite easy.

Shawarma range:

• Chicken;
• Meat;
• Cheese;
• Vegetarian;
• Dietary.

To generate additional profit, you can offer related products - drinks, baked goods, desserts.

Beverages:

• Chilled juices;
• Lemonades and sparkling water;
• Coffee;
• Tea.

Other baked goods:

• Samsa;
• Pizza;
• Hot dogs;
• Sandwiches.

Dessert:

• Ice cream;
• Milkshakes;
• Signature cakes;
• Chocolate bars.

Opening hours: 9:00 – 21:00.

Documentation

Opening a shawarma shop is not difficult, but you will have to collect a lot of documents and permits . First you need to register an individual entrepreneur and register with the tax authority. A single tax on imputed income is usually applied to such establishments, but in Moscow it is the simplified tax system or the OSN (the simplified tax system is more profitable). An individual entrepreneur is registered at the place of registration, and not at the place of activity. You can set up a kiosk anywhere in the Russian Federation, having agreed with local authorities. Next you will need to collect the following package of documents:

• Permission for the production and trade of shawarma (municipal authority).
• Permission to open a retail outlet in a certain territory (Rospotrebnadzor).
• Certificate of sanitary and epidemiological status (Rospotrebnadzor).
• List of manufactured products (Rospotrebnadzor).
• Agreement with laundry and dry cleaning services for washing uniforms.
• Quality certificates.
• Agreement on disinfection, deratization, disinfestation.
• Ventilation cleaning contract.
• Agreement for the removal and disposal of fluorescent lamps.
• Agreement for waste removal (household and organic).
• Staff medical records.

In addition, it is required to draw up a production control program (PPC), which should include items on laboratory tests, visual monitoring of compliance with sanitary and epidemiological standards, organization of measures to eliminate inconsistencies, etc. Permission from the fire service and SES is required. Medical records must have unexpired notes on examinations by specialists.

Documentation and required permissions

Before registering a business, you need to decide what documents you need to have to open a shawarma shop. Having collected all the documentation, you need to register as an individual entrepreneur or LLC. The first is preferable due to saving money and time. If you want to sell alcoholic products together with the sale of shawarma, it is better to register as a limited liability company.

Having decided on the location of the future business, it is necessary to obtain permits from the SES and fire service, confirming the fulfillment of all regulatory requirements. You will have to pre-conclude a service agreement with these government agencies. Failure to meet all the conditions for obtaining permits entails lengthy paperwork, which can delay the opening of your own business for many months.

Before visiting the sanitary and epidemiological station, it is imperative to check the conditions under which the products used for making dishes are stored. The entire list can be provided by the SES upon personal contact. Before inspection, you must pay a state fee. It is necessary to obtain permission from the environmental service. If you meet all the requirements, it takes a small amount of time to complete the documents.

Workers

For mass production of shawarma (shawarma), not many workers will be needed, which can be considered an integral advantage of opening this type of business. So, at the shawarma point you will need only one person - a cook who will treat people with delicious and satisfying shawarma. In order to save the amount of starting capital, you can perform the functions of a cook yourself if you have the appropriate skills. It must be remembered that in any of the options, a person who will have access to food must have a completed health certificate.

You can also conduct all accounting matters yourself or contact a specialized outstaffing company.

Business Features

Opening a shawarma shop is an interesting business idea. It often attracts budding entrepreneurs because:

• investments are small - up to 350-500 thousand rubles;
• you can achieve payback within 2-3 months (on average 6-8);
• minimal knowledge and skills required;
• you can open your own outlet or work as a franchise;
• In the future, you can create your own network.

However, this sector is highly competitive and there are also risks associated with product quality and the work of chefs . To avoid unpleasant situations, you must:

1. Determine the area and carefully select a specific location.
2. Analyze the market and competitors.
3. Identify the potential strengths of your shawarma restaurant.
4. Draw up a detailed business plan.
5. Reserve funds for unexpected expenses.

Advertising a shawarma stall

A serious advantage of this business is that you do not need to spend a lot of money on an advertising campaign.

In fact, the best advertisement for a shawarma stall is a satisfied customer who is fed tasty and inexpensive food.

If you implement this minimum program, then you don’t have to do anything else.

You can insure your business at first:

• distributing advertising flyers in crowded places;
• by registering on social networks and on the city forum under the guise of a satisfied customer who was delighted with the shawarma that he was fed at your stall.

But you shouldn’t order commercials on radio or television, since this expensive pleasure will not bring the desired results.

Tips for beginners

I have never been a businessman and took my first steps on my own, taking into account the experience of others and my own mistakes. I can say with confidence that any fast food is a very profitable and promising business. Any good outlet can grow into a chain, and a good local chain into a large franchise.

Fast food does not require huge expenses and any aspiring entrepreneur can afford it. Here I shared my own experience and showed by my example that you can start a business with a small investment by purchasing partially used equipment.

There are areas of fast food that you can master with 100,000 rubles in your pocket.

This, for example, is the production and sale of corn dogs. I will develop this area in 2020 and install such points in shopping centers.

The cost of organizing this business is small, but the profitability is high. This business does not require special knowledge and skills. Everything can be mastered in a short time. Try it and you will succeed!

What kind of shawarma is in demand?

There are many recipes for making shawarma, and here you need to rely on reviews, of which there are many on the Internet. There are entire communities of döner lovers, where lovers describe in detail what “convolutions” they respect and why. By the way, in France the Arabic hamburger is called durum (from the Turkish “wrapped”).

All this can be found in the popular mobile application “Where is the shawarma” and social networks. The secret of popularity is in the quality of ingredients and balance. If the combination is successful, the dish works. Let us briefly list the signs of good shawarma:

1. juicy (not dry!) ​​meat, and there is more of it than vegetables;
2. the wrapped sandwich does not fall apart;
3. thin flatbread with a crispy, crispy crust;
4. when biting, the sauce does not leak onto your clothes;
5. the optimal set of spices to suit the taste of local lovers.

The European version of shawarma almost always contains cabbage, which is not present in classic Arabic recipes. Other vegetables: tomatoes, cucumbers, jalapeno peppers. In Israel, “shvarma” is prepared with fried eggplant, hummus, tahini, pickled cucumber and hot pickled pepper.

There are versions of shawarma with French fries; in the purely Arabic version, only lamb or veal are present, and garlic is always added. It’s expensive to hire a good chef, so many novice entrepreneurs simply find a job somewhere where they can “peep” the secrets of a popular recipe and learn how to cook shawarma themselves.

Shawarma or hot Arabic burger

Shawarma (shawarma), doner kebab or simply doner is a favorite snack dish for many. This is classic street food, street food that is consumed without cutlery. Sometimes they eat it at a table, often on the go, or buy it to have a quiet lunch in the car or at work. Shawarma outlets have all the typical features of fast food:

• narrow specialization;
• small investment;
• reasonable price of the dish;
• low average check;
• high profitability;
• flexibility, mobility.

Today, a stall with shawarma can be seen in Moscow, St. Petersburg, Sochi, Novosibirsk and even in almost any small city. In Russia, this eastern variety of fast food appeared only about 15 years ago, while European countries became familiar with it a long time ago. For example, in Germany, where the Turks brought it, according to the Association of Turkish Shawarma Producers, 2 million servings of this dish are sold daily. In Berlin it is offered by about 4 thousand shopping pavilions (more than in Istanbul).

Why has this simple street snack become so popular? The answer is simple: it's fast, tasty and satisfying. The three main ingredients of shawarma are: spit-fried meat, soft flatbread (pita, pita bread) and fresh, finely chopped vegetables. In the classic version, spices and a special sauce are added. New shawarma recipes often contain mayonnaise and ketchup, which many experts consider unacceptable.

How to make shawarma for sale as profitably as possible?

First of all, you should make your business legal and safe. This requires registration of a legal entity, coordination of sanitary and fire standards, as well as the provision of a package of documents that allow engaging in a specific type of activity. Without this, it is pointless to count on any profits, since without all the necessary documents, even just starting your business becomes impossible.

The second important aspect is the correct selection of personnel. It has long been known that most often people buy street food not where it is cheaper, but where the staff are more welcoming and friendly. At the same time, you should monitor employees’ compliance with cleanliness and hygiene standards, and ideally even develop your own corporate uniform style. This will allow you to effectively stand out in a fairly saturated market and attract a large audience.

Whether selling shawarma as a business is profitable or not also depends on how correctly all the preliminary calculations were carried out and the price for the final finished product was set. Here it is important to correctly calculate the likely potential of a specific location of a retail outlet, as well as correctly identify the target audience. First of all, this concerns her solvency, tastes and preferences.

If the entire analysis was carried out correctly, then within six months each stall will fully recoup all costs and begin to make a profit. In this case, it will be possible to think about expanding the business, which is possible in two main directions at once - a franchise with a high level of brand recognition or expanding your own network within the city, district and even region.

How much can you earn from shawarma?

It is impossible to name the exact income of such a point, since many factors influence the final profit. For example, the location of the point, the range of goods, the presence of competitors, etc. One person can spend 50 thousand on rent, and another – 250 thousand. By the way, we recommend reading the article “How to conclude a lease agreement correctly.” To increase turnover, in addition to classic shawarma, the organizers include related products in the assortment: coffee, tea, chocolate, cold drinks, smoked meats, salads and grill.

Depending on the location, there is an emphasis on either shawarma or grilling at certain times. For example, people may come for grilled chicken purposefully in the evening (after work), while shawarma is more often purchased spontaneously by people passing by during their lunch break. The sale of related products allows you to cover the costs of rent, utility bills, taxes, fuel and lubricants, while shawarma and grill bring the main profit to the point. In some cities there are popular “fast food” places where dozens of shawarma points are located on the same line. And everyone, you know, lives well. No one is closing, there are enough clients for everyone, and the place can only be bought for crazy money. One serving sells for an average of 190 rubles, and the average bill is 250 rubles. (due to the purchase of coffee, tea, etc.) Preparing one shawarma takes 1.5 - 2 minutes. The most successful outlets sell 300 servings per day, making revenue between 60 and 100 thousand rubles. Net profit per month reaches 250 thousand rubles. and more. And this is from just one point in a kiosk format. Some organizers create a network of 5–10 similar objects and live very well. Real queue for shawarma:

True, as in any business, there is an important economic component. Because even the presence of clients cannot guarantee the profitability of a business. The main expenses of a shawarma point are rent and wages for the shawarma chef. Rent in a more or less advantageous location in Moscow costs at least 50 thousand rubles. And in especially busy places, for example near the metro, you will have to shell out more than 250 thousand rubles for rent. per month. A shawarma player’s visit to the point costs an average of 1,500 rubles. Plus, to motivate employees, it is customary to pay bonuses. For example, for each portion sold, the cook may be paid 10-15 rubles. Some workers manage to sell 250 units per day, thereby earning an additional 2,500 rubles.

Is it profitable to open

Let's calculate whether it is profitable to open a shawarma . To do this, let’s make a list of expenses and income for a month in a rented kiosk without selling alcoholic beverages, subject to an average flow of visitors. Expenses and income for products are very relative, since everything depends on turnover and assortment.

Expenses

• Kiosk rental - 20,000 rubles.
• UND tax - 6,000 rubles.
• Insurance premiums for employees - 2,000 rubles.
• Food and drinks - 50,000 rubles.
• Garbage removal, laundry, utility bills - 5,000 rubles.
• Disposable tableware, napkins, bags, etc. - 2,000 rubles.
• Employee salary is 30,000 rubles.

Total: 115,000 rubles.

Income

What matters here is the enterprise's pricing policy , which includes the level of purchase prices, product category, markup amount, and price level for shawarma in the region. In Moscow or St. Petersburg, such a dish will cost 1.5 times more than in small cities. On average, shawarma costs 120 rubles. If you sell 20 servings of shawarma in 1 day, you get 2,400 rubles, that is, 72,000 rubles per month. Together with the rest of the minimum range of products we get:

• Shawarma - 72,000 rubles.
• Drinks - 70,000 rubles.
• Toasts, rolls, chips - 30,000 rubles.
• Ice cream - 38,000 rubles.

Total: 210,000 rubles.

Thus, on average, net income from one point with the simplest assortment is about 100,000 rubles per month.

The enterprise can be confidently called profitable, since the net profit for the month is more than 80% of the monthly investment. Given the correct location, it can be argued that there is no particular seasonality in this business. Shawarma is bought both in hot and cold weather. Having an assortment of hot tea and ice cream, you can attract people in any weather, receiving additional income from related products.

Types of stalls

So, you have decided to become the owner of a shawarma shop, and have already drawn up a business plan and a checklist of tasks.

What's next? — Choose a workplace format. This could be a small stall, pavilion or mobile van. You can rent, buy a ready-made premises or build it yourself, it all depends on the initial capital that the future entrepreneur is ready to invest in his own business.

In numbers it looks like this:

• Rent a stall – 20-50 thousand rubles per month. The cost depends entirely on the size of the city. In a metropolis, rent will cost more; in the periphery you can find a stall for 10-15 thousand rubles/month.
• Purchase of a ready-made premises or mobile van – from 1 million rubles. You can buy a used van, it will cost 200-300 thousand less. As a rule, used special vehicles in good condition cost 20% less than a new counterpart. As for a stationary pavilion, it all depends on the area of ​​the room and location. For example, a point at a railway station will cost the most and, conversely, in a residential area it will be cheaper.
• Construction of a pavilion - from 1.5 million rubles, taking into account building materials, registration of permits and the work of specialists, regardless of location.

The design of a stall is an important indicator of the success of future trade. The room should have large panoramic windows. Buyers see the cooking process, and this inspires confidence. In the evening, a well-lit kiosk attracts attention, therefore, there are more buyers. A simple marketing technique is especially effective with proper design of the premises and display case. Beautiful display, impeccable equipment, cleanliness, decorative items - the aesthetic appearance induces purchase.

Opening checklist

• Registration of IP.
• Registration of permits.
• Finding a suitable location.
• Coordination of the opening of the point with the municipal authority (if the point is new).
• Rent or purchase of a kiosk (trailer).
• Purchase and placement of equipment.
• Kiosk design (internal and external).
• Setting an opening date.
• Distribution of advertising.
• Hiring.
• Drawing up a work schedule.
• Conducting a conversation with employees.
• Purchase of products.
• Shawarma opening.

Conclusion

To open a shawarma shop and quickly achieve profitability, you need to take seriously the choice of location for a retail outlet, recruitment of personnel, and search for suppliers. Location is the key to trafficability and attracting new customers. Employees are 70% of the success of an enterprise. Suppliers are the guarantor of product freshness and timely deliveries. If everything is organized correctly, then shawarma will bring the desired profit already on the first day of operation of the stall.

Sources

• https://dvayarda.ru/business/kak-otkryt-shaurmu/
• https://moybiznes.org/shawarma
• https://www.beboss.ru/bplans/91-shaurma
• https://ZnayDelo.ru/biznes/idei/kak-otkryt-shaurmu.html
• https://www.beboss.ru/start/53-shaurma
• https://ZarabotayDengi.com/biznes-po-prodazhe-shaurmy-moj-opyt/
• https://biztolk.ru/biznes-idei/pitanie/biznes-plan-kak-otkryt-larek-s-shaurmoj.html

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Tips and tricks

When opening a new business, you should not lose sight of the following concepts:

• seasonality of the store;
• level of competition;
• advantageous location.

In order to increase profits and reduce the payback period of a business, you can diversify the range of products offered, for example, sell delicious fresh juices, juices, tea, coffee, etc. to the consumer.

If the location of the stall allows, you can place several tables with chairs nearby or make a counter so that the buyer can comfortably eat shawarma. This way you can stand out from your competitors much more profitably and attract more customers.

After the first kiosk begins to generate considerable profit, you can resort to opening a second outlet or a whole series of shops to increase your monthly income.

Advertising and Marketing

The main way to promote a shawarma shop is to choose the right location and an attractive appearance. It includes the following components:

• fully glazed walls;
• bright sign;
• memorable logo;
• original name;
• pleasant lighting.

From time to time, you can conduct additional promotions - at first, handing out flyers with real discounts works well. After this, you can implement a loyalty program - a loyalty card. Even a small discount of 1-2% always attracts customers.

Reviews from business owners selling shawarma

Pavel, Crimea:

A business idea for selling shawarma is extremely profitable. I developed my point in literally a month and a half, paid for it in 4 months , and after six months I received about 100 satisfied regular customers . The only condition is that you don’t have to make a “mockery” out of the product; you don’t have to assume that you’re about to throw a bunch of ingredients onto a flatbread and get 100 rubles . Shawarma should be truly tasty and nutritious. Only then can you count on regular income and regular customers. I read how to open a shawarma on the Internet.

Olga, St. Petersburg:

My husband and I opened our first location at the beginning of 2014. At first they suffered losses, hired an unqualified specialist, and people complained about the quality of the food. Soon they changed the seller to a native Caucasian and things went well. Our location began to be recognized, people began to come to us for lunch. In general, we paid for ourselves in the shortest possible time.

Sergey, Izhevsk:

There are very few fast food outlets like this in our city. I was among the top ten who opened a kiosk selling shawarma. For the first four months there was no profit at all , people didn’t trust us, they weren’t used to eating on the street. Over time, students began to come - after all, it was cheap and satisfying. Thanks to them, people began to trust me and come to me for a meal. Today I sell about 70-80 servings a day . Not bad for my city!

What is shawarma?

The popular Levantine dish shawarma (shawarma, doner, shawarma) became a national treasure of Russia with the easy serving of numerous guests from the East.

It was in places where ethnic diasporas lived that the first kiosks selling delicacies began to appear. Lavash with minced meat and sauce, similar to a huge pancake, quickly won the love of the population and not only due to its gastronomic characteristics. Now everyone can not only buy the famous dish, but also open a shawarma with their own ideas and alternative recipes.

In the original version, only lamb is used to prepare shawarma. But in adapted versions you can make the filling from any type of meat - chicken, beef, veal, turkey. In non-Muslim countries, pork is ubiquitous. Using a special technology (on a vertical grill), the meat is fried until crispy, then carefully cut and finely chopped.

The filling is wrapped in thin bread (lavash, pita bread, flatbread), poured over with sauce (tomato, garlic, kefir), then fresh vegetables and salads are added to taste. The entire “twisting” process takes at most 5 minutes, taking into account that all the ingredients are prepared in advance.

As can be understood from the general description, shawarma is easy to adapt to the taste preferences of most people. It is enough to change the ingredients and now several items are added to the menu. The opportunity to quickly and inexpensively have a snack is always in demand, especially with a familiar, tasty dish. Therefore, opening a shawarma is definitely profitable.

Possible risks

If you have opened your own shawarma business, you, like other entrepreneurs, are not immune to risks. What factors can cause you to “burn out”:

• low-quality goods – the main thing is the trust and health of the buyer;
• bad cook - food should not only be fresh, but also tasty;
• bad attitude towards the client - a smile never hurts, even in a shawarma;
• wrong location;
• lack of competitiveness;
• inflated prices - shawarma is food for poor people, this point must be taken into account.

Sources

• https://lifeha.ru/obzornye-stati-po-biznesu/biznes-plan-shaurma.html
• https://FB.ru/article/307940/kak-rasschitat-sebestoimost-shaurmyi-i-otkryit-larek
• https://bsnss.net/ideas/pitanie/shaurma-kak-biznes.html
• https://abcbiznes.ru/biznes-idei/678-biznes-na-shaurme-prinosit-bolee-250-tysyach-chistymi.html
• https://moybiznes.org/shawarma
• https://foodbay.com/wiki/it_is_interesting/2019/05/31/kak-prevratit-proizvodstvo-shaurmy-v-vygodnyy-biznes
• https://www.beboss.ru/start/53-shaurma
• https://to-biz.ru/otkryvaem-larek-s-shaurmoj-shavermoj/
• https://biznesprost.com/otkryt-biznes/kak-otkryt-shaurmu.html
• https://Bizneslab.com/kak-otkrit-shaurmu/

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Risk factors

Before opening a shawarma business, you need to study information about possible difficulties that you may encounter in the process of activity.

1. High level of competition.
2. Difficulties in recruiting personnel.
3. Responsibility for selling a low-quality product.
4. Price increases by suppliers.

Shawarma is a food for poor people, so the cost of one product should not be high. To reduce costs, you need to carefully think through the entire work process.

The cook must be responsible. If the buyer is poisoned due to improper adherence to the technological process, the owner will be responsible for the consequences.

If your business plan for opening a shawarma shop was successful, then in a couple of years you can acquire several more outlets and become the owner of an entire chain.

With each new discovery, costs are reduced as experience accumulates.

Selling food from wheels: all the pros and cons

A food truck is when catering goes to the client. More precisely, he is going. Many of us have bought something from such a mobile “establishment” at least once in our lives. Most often it is edible, which means it is necessary for everyone, every day, at any time of the year. Coffee and tea, hamburgers and hot dogs, ice cream and cocktails, as well as pizza, sushi and shawarma. Mobile auto shops can be a compact “heel”, or they can be an entire house on wheels, but the essence is still the same: to be exactly where the buyer needs it, offering a sought-after product. At first glance, a mobile gastronomic outlet is an affordable way to start a small business, necessary and useful in an urban environment. However, not everything is so simple and rosy. In this article, we will look at the Russian food truck from different angles and understand how easy it is to realize your bold dream and become a chef on wheels.

Vans, from which they have been selling street food for five to ten years, are considered a fashionable business in the capital and large cities, where many open-air festivals, large-scale city holidays and the like take place. The parks received modern amenities, and a “gastronomic revolution” took place in them with the participation of food trucks. Although the idea of ​​selling food from wheels is not new. This has been an ever-in-demand service since the days of Soviet yellow barrels of kvass or beer.

Where to begin?

Many people dream of becoming a chef on wheels, but usually everything is limited to scrolling through beautiful pictures and bold startup ideas. If you want to move from words to action, answer the first question: what to trade? Have you chosen your drinks? You can get by with a heel. Have you decided to open a full-fledged kitchen with blackjack and hamburgers? Then look for a full-size minivan, but with a high ceiling, so as not to hit your head. The menu ultimately determines the choice of equipment that will need to be integrated into the future food truck. That is, you first need to decide on a business model and look for a vehicle for it, and not vice versa.

Although there are many examples when this business started with a car. But these are often spontaneous decisions, provoked by a dream, and not by sober calculation. Let's say a student sees an old Soviet RAF, immediately draws a cool plan in his imagination, runs to his friends, collects money, buys and... The minibus remains out of work because the issues of the menu, kitchen, refurbishment, and location have not been worked out. And there is simply no money for all this. After all, the cost of equipment can reach 50-70% of the budget of the entire project. Therefore, the kitchen comes first.

What's the easiest way to start? Perhaps with drinks: tea, coffee. Next come burgers, sandwiches, hot dogs, grill. Seasonal option: ice cream, cocktails. You can risk trying yourself in a niche segment such as Asian cuisine or confectionery. The market mainly offers mixed options offering drinks and fast food.

The menu should be developed taking into account the future location of the food truck (more on this below). The main thing is to realistically calculate the cost of equipment and assess your capabilities.

Now you can scour automobile ad sites in search of a base for a food truck. Usually these are old German minibuses Volkswagen and Mercedes, the most common and affordable. Representatives of the American automobile industry are found less frequently and are more expensive. In Siberia and the Far East, Japanese Suzuki kei cars, converted into mobile coffee shops, are often used. You can also try domestic models: ErAZ, RAF and even UAZ “Bukhanka” in the right hands can be transformed and become attractive food trucks. Any imported heel-type car with hinged rear doors (VW, Citroen, Peugeot) is suitable for mobile drink outlets.

There are three scenarios for buying such a car.

1. Take an ordinary van and independently bring it to the desired condition (technique, body, design, equipment). An ancient rydvan can be found for 50,000–100,000 rubles. This path is the most thorny, it can require a lot of money and time. The budget for a mobile coffee shop is 600,000–900,000 rubles. For a full-fledged food truck, the numbers start from a million and above.

Boris from Krasnoyarsk bought his 1980 Mercedes minibus in early autumn and expected to get it done in a couple of months. As a result, the construction of the auto shop lasted almost a year and he barely made it in time for the next season.

2. Buy a prepared base for a food truck. For example, in Novosibirsk a blank in the form of a 1984 Ford minibus is sold, on the basis of which a variety of projects can be carried out. The car has been completely overhauled and painted, electrical wiring has been installed inside, a sink with a faucet has been installed, the interior is made of natural wood, and the floor has been heated. In a word, all that remains is to install the equipment - and you can start working. The cost of the car is 600,000 rubles.

3. Purchase an already operating food truck, in fact, a ready-made business with a menu, staff, design, and established food supplies. In this case, you will have to accept the author’s concept or make purely cosmetic changes to it, say, expand the menu or lower prices. The advantage of such a purchase is that you are essentially acquiring a ready-made business with space and the invaluable experience of the previous owner. True, you will have to pay the entire amount at once. However, if you calculate the costs of the first two scenarios, the amount may turn out to be about the same, plus you will have to spend a lot of time. And then - come ready and work!

Should we be afraid of competition in this segment? At the moment, it’s more likely no than yes, even in the capitals. In their environment, food trucks are like-minded friends who form a club of similar interests. But for Akhmet from the shawarma kiosk, you are definitely a competitor. Therefore, when placing yourself near markets or establishments with oriental cuisine, ask yourself the question: “Will they be happy with such a neighborhood?”

But the overall picture is this: in the regions there are only a few food trucks, so there is room to expand there.

In general, the domestic food-on-wheels industry is still at a very young age. It all started just a few years ago, so there is a great opportunity to communicate with the pioneers of this industry “hot on the heels”.

An example from life: the capital's shawarma masters Durum Durum bought their first food truck in 2013. The guys decided to “test” this type of trading, not wanting to invest in an expensive stationary outlet.

Ivan Oliynik (founder of the public Food Truck Russia. Food Trucks with street food) took a Mercedes van for the future project. “The idea came as a logical continuation of one of the first mobile coffee shops in St. Petersburg, which we built in 2013. Later it became clear that the pronounced seasonality of mobile coffee shops does not allow us to fully engage in this area. In addition, there was a request from people for nutritious food. Therefore, after studying foreign experience, we opened the first food truck in St. Petersburg,” recalls Ivan.

“We built our ForestCamp project on the basis of a Mercedes van from the German postal service, completely re-equipping it to suit our needs. We found this wonderful little car in Vladimir, we drove at our own risk, without ever seeing the car in person. Fortunately, our hopes were not disappointed and our feet did not fall through the rusty floor; the car was well-maintained and in good technical condition for its year. But there was still a huge amount of work ahead to re-equip the van. After construction, we were faced with an even more difficult task. We need to prepare something delicious, something that will make people come back to us again and again. Soon we learned how to make superb burgers with marbled beef patties, juicy sausages on charcoal, not to mention excellent coffee, which we have known a lot about for a long time.”

Investments, risks, profits

According to experienced entrepreneurs, the minimum cost for a coffee car will be from 500,000 rubles for the full implementation of a turnkey project. If everything is done correctly, you can pay for this type of business in one season. Of course, if you don’t get the format right, you can end up in a deep minus. For a food truck with food and a full-fledged kitchen, you should budget 1,000,000–1,500,000 rubles.

As an example, here is a list of equipment of the Krasnoyarsk food truck “Jacques Cousteau”, which offers guests Hong Kong waffles, coffee, tea and cold drinks:

• coffee machine Nuova Simonelli Appia II 2 Gr;
• Nuova Simonelli MDX coffee grinder;
• mixer for making milkshakes;
• waffle irons for making Hong Kong waffles;
• sink for washing dishes;
• gas stove;
• power plant (generator) 8.5 kW;
• two Biryusa refrigerators;
• tablet with catering automation program and the ability to manage your business remotely.

Such a van has been in a good place for two years now and brings a stable profit of 50,000–70,000 net rubles per month. Unfortunately, some projects operate at a stable loss and are sold at the end of the season. Every year, food trucks come on sale that were built with big ambitions but fail to live up to expectations. The first season, as a rule, will entail considerable difficulties and many mistakes.

“The profitability of a food truck depends on many factors. One of the main ones is the correct positioning and concept. Over time, the base of regular customers increases, experience in working at events accumulates, and, as a result, we already know where to go and where we can lose money. With the right actions, the profitability of a food truck can be at a quite good level for the catering market, around 15–25%, comments Ivan Oliynik. “We opened up a mobile coffee shop in a season, and a ForestCamp food truck in two and a half, but on the truck we were the first to go and paid more for our experience with our profits than those who are opening now. And the audience now perceives food trucks much better.”

You may have to work in the kitchen yourself at first. This will allow you to debug all processes, understand customer requests, and receive feedback. This approach also helps increase profits by saving on salaries. Some people make food trucking their full-time job. For example, young married couples. Otherwise, you need to find a couple of employees who can resolve the personnel issue by working in shifts. In addition to the standard requirements, applicants must be familiar with the kitchen and maintain cleanliness and order inside the truck.

Of course, the mentality of a Soviet seller, working on the principle “there are many of you, I am alone,” is out of place here. A mandatory condition is a smile and friendliness.

In addition to the capitals, this craft is definitely worth practicing in large regional ones. If the town is small, you need to carefully look at the income level of the population, climate, tourist flow and other factors. Starting in the regions, on the one hand, is difficult, since solvency is usually lower, the number of holidays and festivals is small, and local bureaucrats may be cool towards such undertakings. On the other hand, a bright, unusual, interesting food truck can literally explode the local sleepy kingdom, fill the urban space with new colors and attract enormous consumer interest. Even if it’s Siberia, winter, cold.

And one more piece of advice from Ivan: “It is profitable to trade in high-quality products in which costs and production costs are well calculated. Any product with a competent concept, good service and, most importantly, pleasant organoleptic properties will lead your business to success. Another thing is that different concepts require different investments. Starting with coffee and simple accompanying items is cheaper than starting with a full kitchen.”

A place under the sun

Let's say you built a cool van, learned how to make cool burgers and thought out an advertising campaign. All that’s left to do is get to the desired destination and start trading. But this approach is extremely short-sighted: you should not hope for chance and general admiration, which will open any doors to the offices of local authorities and organizers of street events. Many who have tried themselves in the field of food trucks advise you to first answer the banal question “where will I sell?”, and only then dive into the creative process. Otherwise, the Russian legislative framework will force us to quickly take off our rose-colored glasses and look at the world around us in a completely different way.

It’s important to clearly define your niche and target audience. If you find a place near the business center, then you are targeting office workers - this is definitely coffee and drinks. There is an option to “attach” to the university and sell inexpensive burgers, whites, and fries. The location in the promenade area on the embankment or in the park implies drinks, cocktails, ice cream.

There are two options for work: in-patient and on-site. You can combine it: stay “on point” on weekdays, weighing anchor on weekends for the sake of good profit and new experiences. In summer it is profitable to travel to festivals, holidays, open airs and concerts. In Moscow and St. Petersburg, the organizers themselves invite food trucks, setting the rental price, which depends on the scale of the event and the appetites of the organizers. Let’s say that a festival of a well-known social network once asked for “only” 250 thousand rubles for two days of work (!), so no one went there. We will have to show more initiative with the regions, especially at the first stage. First you need to find information about public events (New Year holidays, Maslenitsa, May 9, Russia Day, City/District Day, fairs, etc.), and then contact the administration, offering your services. In 90% of cases, they will meet you halfway and invite you to the event, since the food truck format is much more interesting than a banal boring “kebab”.

The profit plan can be preliminarily calculated based on the expected number of guests and the audience’s compliance with your concept. Although the weather can make its own adjustments. After a couple of seasons, you should have a clear idea of ​​the profitability of certain venues and events. It is very important to “fight” for an advantageous place in the busiest areas of the holiday. The photo below shows a chic food trailer that was idle on Maslenitsa due to its unfortunate location away from the main traffic.

By the way, as many as three entrepreneurs from the “Food Truck Russia” community managed to work at the last World Cup. The vans arrived at the fan sites and were able to get a pretty big deal. True, some points remained empty, since they asked for rent in the amount of several hundred thousand rubles. As they say, neither for yourself nor for people.

How much should you pay for a place?

Consider the option of permanent placement at one point. The most convenient way is to negotiate with business centers and rental departments of shopping centers regarding the operation of a food truck in the adjacent territory. The average rental rate is 3000–5000 rubles per month + electricity by meter. Using a similar template, you can negotiate with universities, enterprises, and organizations. As for municipal land, it all depends on the region. In some places everything is very complicated; in others you can rent out a piece of land for a year for a non-stationary retail facility by contacting the district administration.

Many people are mistaken in thinking that a drive-thru is a kind of Elusive Joe, who can easily change location if inconvenient questions arise. They say that if an inspection came, you just took it, started it and moved to a new place. Such cat and mouse will work for the time being, and besides, it will be a shame to lose the feeding place.

What checks might come? If you just stood on the first spot you came across, then sooner or later the land owner or a representative of the local administration will ask questions.

With the tax authorities, everything is simple: you register an individual entrepreneur or LLC, register a cash register and then proceed as in any other retail trade.

Another thing is the sanitary and epidemiological station. Everyone who sells food is reasonably afraid of inspections by the SES. However, among our respondents there was only one entrepreneur who recalled a visit from guests from this structure. And even then the whole “attack” was expressed in the question “where is your trash can?” We bought the bin within an hour at the nearest hypermarket - the problem was solved. But seriously speaking, sellers must have health certificates, and the products supplied must have certificates.

Kitchen ingredients

Let's take coffee for example. You need to find trusted suppliers. If there are none in the city, look at other regions. Of course, no one demands exquisite varieties from Colombian plantations from a street coffee truck, but they won’t sell cheap varieties of coffee either. Sooner or later, the client will see through the scheme and go elsewhere.

If you decide to get into food, you will have to experiment for a long time to get, say, the perfect burger: tasty and inexpensive. Explore the local market for semi-finished products, make friends in catering, trade, and food production. If you are going to go to a hospital in a busy place, take care of the uninterrupted supply of quality ingredients. Therefore, first, work at one-time events and trips, trying out the entire menu. It's annoying when there are no clients. But it’s doubly offensive when there’s a line waiting for you and the kitchen is out of food.

Legalization of car conversion

A common thing during the construction of a food truck is radical body work, for example, increasing the height of the ceiling, a complete repaint, or a new engine. Such manipulations, in theory, should subsequently be reflected on paper. However, in reality, there are two extremes: either official re-registration by the State Traffic Safety Inspectorate with the inclusion in the PTS and STS of the mark “Special vehicle for the sale of fast food and drinks,” or complete disregard for these requirements.

One of our interlocutors proposed the following scheme: when re-registering a truck at the traffic police, all equipment should be dismantled out of harm’s way. If you decide to buy a ready-made food truck, it's up to you. But at a minimum, it is necessary to pay attention to the category of the vehicle in the title, so as not to have problems with movement. Of course, you shouldn’t provoke the law by driving under a “brick” or standing under a “No Stopping” sign.

At the moment, the food truck industry is in a legal vacuum due to the lack of sane legislation, and the planned bills contain traces of the lobby of domestic van manufacturers, which will make the entry threshold too high for small businesses. After all, a domestic food truck based on a GAZelle will cost around 4,000,000 rubles without heating equipment.

I would like to end on an optimistic note. For those especially interested, we recommend watching the film “Cook on Wheels” (USA, 2014). Take a look at your leisure and see how such a dream can easily become a reality if favorable legislation is in place and comfortable conditions are created for entrepreneurs. In our country this is still a very risky business. However, like anyone else.

Photo bonus: Russian food trucks (Moscow, St. Petersburg, Crimea, Nsk, Omsk, Krasnoyarsk)