How to open a canteen from scratch - step-by-step instructions

Making a dining room project

When starting to think through your dining room project, approach your calculations responsibly. Below we provide a sample business plan for a canteen based on average values. When making your business plan, use only the numbers that are relevant to you.

Here are approximate numbers to guide you by:

• 1 million rubles are needed to cover initial costs;
• 1 – 1.5 years of business payback;

Calculations will be made for an area of ​​180 square meters. m. (this is 50 seats).

The canteen business plan will include:

1. market analysis,
2. description of the format and concept of the dining room,
3. description of the premises,
4. interior description,
5. advertising and marketing campaign for the canteen,
6. canteen equipment,
7. canteen staff,
8. analysis of all costs
9. analysis of expected income,
10. determining the break-even point, profitability level, expected net income and other financial indicators.

Financial plan

To learn how to create a financial section, read the article on the structure of the financial plan of a business plan.

Project financing

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

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

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

Project payback indicators

Accounting is carried out according to the general taxation system.

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

Risk analysis

Main risks:

1. Link to the landlord. The plant owns the area and is the supplier of the bulk of the clientele. Any violations in relations with the management of the enterprise will lead to the fact that the canteen may have organizational and financial problems, compensation for which will be impossible.
2. The target audience. The bulk are enterprise employees aged 30 years and older. The demographic social indicators of this audience allow us to say that they do not actively use Internet communications as a source of information about self-service catering outlets, i.e. they can actively look for a cafe or restaurant, a place where they can relax, but they will not always look for a place where they can eat quickly, inexpensively and comfortably.
3. Low purchasing power. The target audience strives to save on everything, including everyday food.
4. Legislative and other risks associated with the activities of government authorities. This type of risk relates to sanitary and epidemiological standards, compliance with fire requirements, and so on. In this case, the management of the canteen should have a certain amount of funds necessary for carrying out relevant activities to quickly meet the changing requirements of government institutions.
5. Advertising. Considering the specifics of the business, canteen management cannot conduct active forms of advertising campaigns. On the one hand, this is a positive fact because it sharply reduces advertising costs. On the other hand, it does not allow increasing the sales volume of canteen services. An option for expanding the system for promoting services in the canteen is to ensure the possibility of organizing events on the territory of the canteens in the evening hours or on weekends, which can be communicated using current advertising channels: external advertising and distribution of leaflets. One of the options for expanding the advertising channel is to participate in volunteer events that are held under the auspices of the city administration. For example, organizing meals for children in orphanages during excursion trips around the city or organizing meals for the poor in the morning, which are partially paid for by the budget.

Market analysis for drawing up a canteen business plan

Any crisis in the market first hits the public catering industry, but the dining room, unlike cafes and restaurants, is least affected by financial difficulties. There will always be a demand for inexpensive but tasty food for students, office workers, and enterprise employees.

What other arguments are in favor of opening a canteen:

• Poor development of the corporate catering industry. Far from every enterprise has its own canteen, and eating in restaurants and cafes every day is expensive for most people.
• Every potential client knows well what a canteen is. This is a simple and understandable catering format;
• Menu. The menu is the trump card of dining rooms, because it is designed for a wide range of visitors. There may not be fancy sushi there, but there will always be borscht and cutlets;
• Excellent combination of price/quality. On average, the cost of lunch in the canteen is 250 rubles. At the same time, the number of dishes is huge - up to 50. This, in fact, makes the dining room attractive to different segments of the population: students, working people and retirees;
• In addition to traditional service, canteens can host banquets, organize catering (delivery of dishes, remote catering for events) and simply work for a client “from the street.” And all this is additional income.

You don’t have to “run after clients” - if the canteen is well located and the food is delicious, clients will soon find you.

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

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

Conclusion

Opening a canteen, like any other business, is not an easy, responsible task and includes a large number of issues that need to be resolved. All the nuances are difficult to resolve only at the initial stage, because in the future you will not have to buy equipment again, choose a location, etc.

The return on investment of such establishments, even despite the low prices, is quite high with a relatively simple organization - we eliminate the complexity of choosing a design (unlike a restaurant), problems with the number of staff, and more. A canteen is quite simple, profitable and fast. These three words become the motto for both its organizer and the client: eat simply, profitably, quickly.

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Author of the article Pavel Glebovich Entrepreneur

Organizing a dining room: choosing a format

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

There are several options for organizing canteens:

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

We will be writing a business plan for an urban canteen that can accommodate 200 visitors per shift (this is approximately 50 seats). Our future canteen is focused on working in the open market, providing food services and organizing banquets.

Investment plan

To learn how to create an investment section, read the article on the structure of the investment plan of a business plan.

Investment size

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

Investment work plan

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

Dining concept

The concept is a document that describes in detail each section of opening a dining room. To create a competent concept, set your goals:

Location of the establishment:

• Select a room;
• Assess the location in terms of transport accessibility. Will the establishment be visible from the street or roadway?
• What is the condition of the premises: utilities, sanitary conditions;
• Design and equipment issues.

The target audience:

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

Location area:

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

Staffing:

• Service by waiters or clients themselves;
• Semi-finished products or own production;
• Recruiting employees or training at your own expense.

Additional services:

• Availability of a banquet menu;
• Catering work;
• Food delivery or the ability to pack a dish with you.

Dining room menu plan

The dining room menu plan includes:

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

Choosing a dining room

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

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

Repair

The estimated area of ​​the premises is 180 sq.m. The premises need major renovations and cosmetic finishing. Repair work in the VIP category costs 15,000 per square meter; for cosmetic work, teams of workers charge 1,500 per square meter.

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

Types of canteens

There is still a prejudice that the dining room is the same in shape, and they are the same everywhere. Of course, the common features of all such establishments are a focus on low prices, easy-to-prepare dishes and drinks, and simple design and decoration of the premises. But modern canteens have gone beyond the scope of “factory” food centers tied to one enterprise, office, or educational institution. They have opened for the mass consumer, and since their tastes are wide and varied, they are opening canteens that are also very different.

Public canteen. It is located in the city close to large organizations, office buildings or educational institutions. It is open to any visitor, is not tied to one company, and therefore has great freedom. Sells its own products.

The canteen can provide services for holding and organizing holidays, anniversaries, banquets, renting out for celebrations and serving on-site. Depending on the point of the organization, its permeability can be medium or high.

Public canteen:

• investments - from 1.6 million rubles;
• average bill - 200-400 rubles;
• earnings from 200 thousand rubles to 800 thousand rubles;
• payback of one year and two months.

Dining room in the business center. It can be classified as a semi-closed establishment - it primarily serves the center's employees. However, at the request of the owner, it can be opened to other visitors in a certain mode.

The business canteen becomes a place for negotiations, official events and corporate events.

Dining room in the business center:

• investments - from 1.7 million rubles;
• average bill - 400-1000 rubles;
• earnings from 300 thousand rubles to 1 million rubles;
• payback in one year.

A canteen in any institution (schools, universities, hospitals, enterprises, etc.).

Responsible to the organization in whose territory it sells its services and is located directly in its building. Sells dietary products that are regulated by law. Open to visitors of the organization and their employees. Has limited freedom in personnel selection, menu and design. Works closely with the management of the institution.

In this case, earnings come not from markups, but from traffic.

Canteen in institutions:

• investments - from 1.6 million rubles;
• average bill - 200-350 rubles;
• earnings from 150 thousand rubles to 600 thousand. rubles;
• payback of one year and one month.

Franchising. This is a network public establishment. It is most profitable to locate them in a shopping center, on the first floors of residential buildings or office buildings close to the shopping center, in separate buildings in the city center, etc. The issues of assortment selection and design choice practically do not arise before the organizer, since all this is determined by the franchisor.

In order to open a canteen under a franchise, you will have to pay lump sum fees, which, depending on the size of the canteen and the franchise itself, can range from 100 thousand rubles to 2 million rubles. The advantage is that marketing will already work “before” you, you will be able to open a canteen that people already know.

Franchise dining room:

• investments - from 2 million rubles;
• average bill - depends on the franchise;
• earnings from 200 thousand rubles;
• payback depends on the chosen franchise.

Canteens can differ not only in format, but also in assortment. What to focus on when opening a canteen depends on the organizer. Home cooking, simple hearty dishes? A health food establishment in the middle of a sea of ​​junk food? Trendy vegetarian place? The choice should be based not only on the personal preferences of the entrepreneur, but also on the circumstances of the situation. You will have to assess the state of the market, the demands of the mass audience, estimate the location and flow of people, payback, etc. Calculations can be made independently or with the help of specialist consultants.

Technological and engineering design of the dining room

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

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

1. Ventilation and air conditioning;
2. Sewerage and water supply;
3. Electricity supply;
4. Architectural project.

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

Process design is the selection of professional equipment to perform production tasks, as well as the development of schemes for its installation and interaction with utility networks. Technological design is mandatory and cannot be excluded.

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

Increasing profitability and profitability from the dining room

There are several ways to increase profits from your snack bar:

• deliver food to offices;
• hold banquets and events;
• open a franchise.

The first option will be attractive if you agree with direct companies on corporate lunches, then you will be in the black and delivery will pay for itself. If no more than 10 people use this service per month, then you will spend more on the services of a courier or a special delivery service.

Holding banquets and events is profitable in any case, because the profit will be much greater, but the staff will have to pay extra.

To create a franchise from your place, you must already be as popular as possible and have a profit of at least 2 million. To do this, you will have to develop detailed instructions for opening such a canteen, hire a lawyer to do the paperwork, and register yourself on the portals.

We hope we helped you find out where to start to open a canteen or snack bar, we wish you good luck in your endeavors.

Catering canteen interior

The interior of a catering canteen allows you to be creative, because it should nominally be a canteen, but in fact it should resemble a cafe. A design project for a dining room includes the development of a design concept, 3D visualization, selection of materials, selection of decor, development of a facade project, as well as on-site supervision.

When choosing a complete design project package, which includes the design of the surrounding area, expect a cost of 200 thousand rubles. If you choose a shortened design project, the cost will drop to 150-160 thousand rubles.

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

• Logo creation;
• Selection of color and font according to style and color;
• Selection of style-forming elements;
• Development of three position examples of branded elements;
• Logobook layout.

Canteen services and opening hours

To achieve high profitability of the canteen, you should not specialize only in selling ready-made meals at lunchtime. The list of services of such an institution may look like this:

• Production and sale of breakfasts and lunches.
• Carrying out ceremonial events.

If the canteen’s activities will be carried out in this format, then it is advisable to establish the following work schedule:

• 10.00-15.00 – for the sale of ready-made dishes.
• 15.00-24.00 – work as a banquet hall.

If you have free space and financial resources, you can equip your own confectionery shop to make your own buns and cakes. Such products are in great demand among visitors, and their sale can become another source of income. Additionally, you can organize the process of preparing semi-finished products and organize the delivery of ready-made meals.

Canteen equipment

How much should you invest in your business? Let's count. Calculations are carried out for a canteen with 50 seats. Prices are indicated in rubles.

Distribution line

Dining room equipment

Kitchen equipment and dishes

Crockery and cutlery (50 pieces each)

Furniture

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

Menu

The dining room menu is a set of familiar, traditional dishes for the average citizen. But it should not be monotonous, and when compiling it, it is important to take into account the different preferences of consumers. The optimal menu for a dining room is one that includes the following items:

• solyanka;
• several different types of soups;
• cabbage soup;
• dishes with potatoes (mashed potatoes, stewed or baked potatoes, etc.);
• dumplings;
• meat dishes (chops, cutlets, beef stroganoff, etc.);
• salads from seasonal vegetables with various dressings;
• pancakes;
• dairy products;
• bakery.

Drinks you can offer are tea, coffee, cocoa, juices, jelly and compotes.

Recruitment

Canteen employees must be professionals in their field; the profit of the establishment depends on this. Personnel selection should begin with such specialists as a chef-technologist and production manager.

Moreover, you should start looking for employees when developing the concept and approving the canteen menu. An important rule is that seven days before the start of the canteen, the staff must not only be fully staffed, but also thoroughly trained.

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

Let's sum it up and get a figure of 260,000 rubles - the total cost of monthly payments to the payroll fund.

Repair and interior

If you use a room for the dining room that has not previously been used for such purposes, then it is better to entrust the renovation to a professional with extensive experience and good recommendations. Such a specialist will not only plan communications correctly and install them in compliance with current legislation, but will also select high-quality materials that are not afraid of high temperatures, dirt and grease.

The interior of the dining room is best done in a minimalist style. Following sanitary standards, you will have to equip two bathrooms: one for clients, the other for employees. But for convenience, you can additionally install a washbasin and a large mirror at the entrance to the room so that every visitor can wash their hands.

It is better to choose finishing materials in light shades, which will visually expand the space. But the most important criterion that any catering establishment must meet is ideal cleanliness, the absence of rodents and insects that contribute to the spread of dangerous diseases. If canteen clients begin to complain to the SES about non-compliance with sanitation standards, this may become grounds for an unscheduled inspection or closure of the business.

Important! If you do not take into account all the nuances when performing repair work, problems may arise with obtaining permission from the SES.

Dining room menu: sample

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

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

Pros and cons of a canteen as a business if you open it yourself from scratch

Catering tries to provide food to a large number of people in a minimum amount of time. In the canteen, visitors are offered pre-prepared menus (first, second, third course), because of this, the rest of the employees can only hand out and prepare quick salads, teas, and compotes.

Pros:

• high cross-country ability;
• minimal queues;
• small number of staff;
• growing demand;
• simple organization of space.

Minuses:

• You may not be able to guess the location (it is advisable to open near business centers, factories, enterprises);
• lack of a wide range.

Canteen registration

First of all, you need to choose your preferred form of ownership: individual entrepreneurship or limited liability company. Please note that if your canteen does not sell alcoholic beverages, you can safely choose an individual entrepreneur. By the way, the sale of alcohol or its absence is a key factor in the operation of a public catering enterprise.

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

To register an individual entrepreneur you will need:

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

Here's more you should know about IP:

1. Registration at the place of residence is required;
2. Registration of individual entrepreneurs is possible only for one citizen;
3. You can do without a charter, as well as authorized capital and current account;
4. An individual entrepreneur is responsible for all obligations with existing property, even if the individual entrepreneur closes.
5. There is no need to report for the use of equipment in business activities;
6. Funds in the current account are freely available;
7. IP is not for sale and is not re-registered. Only closure, and then in its place something new can be opened;
8. All economic activities need not be recorded;
9. There is no tax on property used in business.

Organizational plan

To learn how to create an organizational section, read the article on the structure of the organizational plan of a business plan.

Form of doing business

The canteen is a small business; the organizational and legal form of doing business is a limited liability company.

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

Personnel and staffing structure

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

The CEO's work schedule is not standardized. Main responsibilities include:

• work with contracts (suppliers, contractors, counterparties, etc.);
• control of accounting reports;
• endorsement of accounting documents;
• transfer of primary accounting documents to an invited accountant for verification and reporting;
• receiving information from the chef and cook about the availability of leftover products for the production of dishes,
• receiving information from the cashier about cash funds;
• Conducting collection and control of funds at the end of the work shift;
• monitoring the results of the canteen's work;
• conducting an audit of product balances in the warehouse;
• participation in inventory.

The remaining employees work on schedule 2 every 2 days.

Functional responsibilities of the chef and cook:

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

Additionally for the chef:

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

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

Functional responsibilities of a hot shop worker:

• assistance in unloading products;
• receiving products from storage and transferring them to production;
• notification to the chef/cook about the presence or absence of products in the warehouse;
• work with products and semi-finished products according to the technological map for food production;
• used containers, cooking utensils and industrial utensils for sanitary treatment;
• cleaning the workplace;
• if necessary, participation in the sanitization of commercial production premises.

Functional responsibilities of a retail outlet employee:

• receiving ready-made dishes from storage or hot shop;
• arrangement of ready-made dishes according to requirements;
• placing price tags on dishes;
• customer service (consultation on dishes, formation of standard portions, delivery of dishes to the client);
• control of the availability of dishes on delivery;
• transmitting information about the availability of dishes to the chef or cook;
• at the end of the working day, packing leftover prepared dishes and transferring them for storage;
• cleaning the ready-to-eat food counter and your workplace.
• Participation in sanitary processing of production premises and sales area.

Functional responsibilities of the cashier:

• receiving information from the chef/cook about today's menu and calculating prices for the current day;
• printing the menu for the current day in 2 copies (one copy is placed on the counter in front of the distribution rack, the second remains at the checkout);
• serving visitors, accepting payment for selected dishes;
• control of beer sales to customers (has the right to unilaterally refuse to sell beer);
• before the start of the working day, accepting the cash register;
• at the end of the working day, handing over the cash register;
• together with the chef, participation in the calculation of menu dishes;
• At the end of the working day, cleaning your workplace.

Functional responsibilities of a technical worker:

• cleaning (industrial, commercial, warehouse and technical) premises according to schedule and as necessary;
• sanitary treatment of (production, retail, warehouse and technical) premises together with employees of the hot shop and sales area;
• washing dishes;
• assistance in receiving goods;
• cleaning and removing garbage and food waste.

Required documents for Gospozhnadzor

1. OGRN or certificate of entry into the Unified State Register of Legal Entities;
2. Unified State Register of Individual Entrepreneurs, also known as an extract from the Unified State Register of Legal Entities;
3. Individual tax number;
4. Information letter about registration with the Statregister of Rosstat;
5. An organization card containing contacts (telephone, fax, address);
6. Premises rental agreement;
7. Explication of the premises;
8. Documents according to which data on the installation of fire alarms is known;
9. Alarm maintenance contract;
10. Certificate that the person responsible for fire safety has completed the necessary training;
11. Availability of an order appointing a separate employee who will be responsible for fire safety.

How to advertise a canteen

People will know that a new canteen has opened by a new noticeable sign. And for this you need to try to make it as attractive as possible. Not far from the entrance you can put up a sign with information about the menu and prices. It would be nice to organize days or hours with promotions, then the whole district will quickly know about the establishment. For example, on Thursdays there is a fish day with a discount on corresponding dishes.

You shouldn’t invest in too expensive advertising. Before opening the canteen, it is enough to order a certain number of booklets or leaflets in print and distribute them in public places, educational institutions, offices, and place them on bulletin boards. You can indicate in the text that there will be a big promotion on the opening day.

This move will attract many curious visitors. But this will only work at the start. Further, everything will depend on the establishment itself. If on the very first day people appreciate the quality of preparation, the interesting menu, and reasonable prices, then a start has been made, and in the future the first visitors will become regular customers.

Taxes and other payments

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

Canteen staff

The profitability of a canteen and any catering business directly depends on the qualifications of the staff. In particular, if cooks cook tasteless dishes and dishwashers wash dishes poorly, then customers will stop using the services and go to competitors. In this regard, it is important to take care of selecting highly qualified employees who will be friendly and courteous to visitors.

A mandatory condition for employment is the presence of a health certificate with all the necessary marks. If for some reason the applicant cannot provide such a document, you should not waste time interviewing him.

For a dining room of 300 sq. m. for 150 seats the following staff will be required:

• Cook – 3 people.
• Kitchen worker (handyman) – 4 people.
• Manager – 1 person.
• Cashier – 1 person.
• Cleaner – 1 person.
• Handyman – 2 people.
• Dishwasher – 2 people.

To reduce monthly expenses, it is better to outsource an accountant to prepare accounting and tax reports.

Options for the simplified tax system

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

If you use the simplified tax system, you don’t have to pay VAT, as well as corporate income tax.

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

If the employee’s salary is more than the amount indicated above, then 10% of the excess amount will need to be transferred to the Pension Fund. The contribution to the social insurance fund for public catering against accidents at work and occupational diseases will be 0.2%. Personal income tax is 13%.

Among other things, do not forget about utility tariffs. For our dining room, electricity, gas and water can cost approximately 50 thousand rubles.

Canteen profitability and initial costs

Calculating the exact cost depends on specific factors and characteristics of your establishment. On average, it costs about 1.5 million rubles to open a canteen. To make it easier for you to make your own calculations, we will indicate cost items that you should not forget about. For initial investment you will need:

1. Registration of legal form -20,000;
2. Repair of the premises, installation of engineering systems for the location - 1.26 million rubles;
3. Purchase of equipment and furniture – from 1400 thousand.

Regular monthly expenses include:

1. Rent of premises in Moscow will be about 750 thousand;
2. Utilities – 88 thousand;
3. Remuneration of employees - from 400,000 rubles;
4. Taxes and insurance contributions – from 200,000;
5. Weekly purchase of products – 150 thousand;
6. Other expenses – 90,000.

The most profitable period for starting a business can be considered autumn, since at this time most workers return from vacation, and students resume their studies.

Payback of costs is achieved after 2-2.5 years.

Advertising and promotion of the canteen

Competent pricing and effective management are not all the tools for promoting a canteen. It is worth using any available methods of advertising your services, which will help increase traffic and increase the profit of the canteen. As a rule, such a business is promoted in the following ways:

• Colorful facade design if the room is located on a crowded street.
• Bright sign. It is worth installing even if the dining room is located in a shopping or office center.
• A clean showcase through which the guest room is visible. If there are a lot of visitors there, this will contribute to the influx of new customers.
• Advertising boards, banners, pillars near the entrance to the premises.
• Distributing leaflets in crowded places.
• Discount or savings cards to increase your customer base and stimulate increased sales.

Due to low efficiency, you should not spend money on:

• High quality printed products. The form in which catering establishments operate does not provide for the use of image advertising.
• Promotion in the media, advertising on radio, television.
• Advertising on the Internet.
• Advertising in elevators and public transport, since these places do not always have the required target audience.

Taxation for canteen

In the case of a canteen regarding taxation, the answer is ambiguous and requires calculations for the best choice.

The following special tax regimes are best suited for a canteen:

1. UTII (single tax on imputed income). If the area of ​​the hall for visitors is not too large, up to 50 sq.m., then you should choose the UTII tax, provided that you serve individuals;
2. STS (simplified taxation system). If the size of the hall for serving visitors is more than 50 sq.m. or you serve legal entities (kindergartens, schools, enterprises), then you will have to choose the simplified tax system. Which system is more profitable: simplified tax system 6% or simplified tax system 15% can only be determined by calculations.

What kind of staff will you need?

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

The working personnel include:

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

Unless your dining room is large, spending money on your own accounting service is somewhat unreasonable. It will be cheaper to hire a company that will provide your canteen business with accounting support.

Do not forget about the need to produce badges for all employees who directly interact with customers.

Dining room

The location of your canteen will play a decisive role in the development and profitability of your business:

1. I would recommend (if, of course, you can find such places) to open a canteen near some business center, perhaps opening near an office center;
2. A good option would be to open your own dining room in a new shopping center that has just opened, naturally on the ground floor;
3. A good location for a canteen would be next to a large manufacturing enterprise (it’s not a big deal even if it’s in an industrial zone);
4. You can also place a canteen near train stations;
5. Educational institutions can also be considered as a location for your canteen;
6. A major transport intersection is also a good place to locate a canteen.

The premises of the production hall and the visitor service hall must be separated from each other.

The dining room must comply with all SNiPs (building standards) - for SES, as well as 2 exits (fire inspection requirements). You can read in detail about what a dining room should be like in my article “Dining Room”

Payback period of investment

According to the business plan, the payback period for investments in a catering enterprise in the form of a canteen will be from 3 to 5 years.

Business plan for opening a catering canteen for 50 seats from scratch with calculations

The business plan has a clear structure, contains detailed financial calculations, and the financial model allows you to flexibly change any business parameter. This is the optimal solution for those who plan to attract investments, want to get a loan or have a ready-made template for developing their business plan.

The structure of the canteen financial model

A financial model is a separate file in MS Excel format - essentially it is a separate product designed for business planning and calculation of all its indicators. Each of the parameters of the financial model can be changed manually. There are no macros in the financial model. All formulas are transparent and changeable.

Detailed calculation of investments for opening a canteen

While working on a business plan, we look at dozens of different sources of information. This includes data from equipment suppliers, industry portals, interviews with market experts, and official statistics - such systematic data analysis provides a complete picture of all project parameters: prices, equipment costs, premises costs, costs, etc. .

Business income plan

A necessary component of a full-fledged business plan is a flexible sales plan. It is important, on the one hand, to have a forecast for the business as a whole, and on the other hand, to be able to look at profitability in the context of a separate profit center or even a separate product.

Cash flow forecast when opening a canteen

The cash flow statement is the most important document in any business plan. Contains comprehensive information about the company's operating, investment and financial inflows and outflows, and also allows you to evaluate the overall picture of the company's performance.

Equipment for the dispensing complex

You need to pay special attention to this point, since the dispensing complex should be quite convenient and not disturb visitors. It is necessary to purchase counters with compartments for ready-made dishes, refrigeration equipment for first courses and desserts, as well as a conveyor belt.

Let us note that it is advisable to buy all of the above only new, since used equipment for distribution will have a negative effect on your reputation with clients.

Obtaining permits for opening a catering establishment

the business plan, the main difficulty when opening a canteen from scratch is obtaining permits and ensuring compliance with all norms and legal requirements.

To legally conduct business, you will first need to register as a legal entity or individual entrepreneur, register for tax purposes and choose a taxation system.

After equipping the canteen in accordance with all sanitary and epidemiological requirements, according to the business plan, it is necessary to issue a conclusion from Rospotrebnadzor and the fire inspection.

To do this, each employee must have a medical record, a garbage removal agreement will be required, as well as certificates for all products used for cooking.

Marketing and advertising of a public canteen

The advertising campaign for the canteen has its own specifics. Mass advertising methods do not give the desired result. In addition, they are complex and require considerable costs.

Therefore, effective promotion of the canteen comes down to simple methods:

• Installing a colorful sign.
• Ordering a mobile advertising structure - a pillar (passing). It is displayed in front of the establishment.
• Distributing leaflets at nearby factories, offices, and so on.

This is quite enough for the initial stage. In the future, the first satisfied visitors will join the advertising - the “word of mouth” effect always produces amazing results.