How to open a summer cafe from scratch: where to start and what you need to open a cafe

A summer cafe or seasonal venue is one of the most inexpensive and profitable types of restaurant business. For most establishments on the coast or in city parks, the active period is from May to September. This year the good time to start the season has already passed. But in order to open a summer cafe on time for the season, it is advisable to start preparing documents in the fall. That's why we decided to publish the article now so that you can prepare in advance. If you want to open an establishment in the city, then according to the law, the work of a seasonal establishment can only be registered from April to November inclusive.

It’s worth making the most of it and trying to work for all seven months. Don’t forget about autumn and spring, when the time for summer holidays has not yet come and many people prefer open areas to stuffy rooms. If you are lucky with the weather and it will be warm in early spring and late autumn, then your income for the season will increase significantly.

Specifically for this article, we asked our clients questions:

• Ekaterina Litvishkova, owner of a resort cafe in Koblevo.
• Yuri Zelenin, owner of a summer bar in St. Petersburg.

Types of summer cafes

When figuring out how to open a summer cafe, it is important to decide on the format and design of the establishment, since planning a building from scratch requires approval from the relevant authorities.

Conventionally, all summer establishments can be divided into types.

• Closed establishments. These include tent pavilions, tents and pagodas with windows. The main advantage of such structures is complete independence from the weather. Such an establishment will be comfortable both during rain and wind, and at the height of a sunny day, when it is unbearable to be under the scorching sun. In addition, installation of such pavilions takes a minimum of time, and modern versions of tents look very attractive. The disadvantage of this type is the desire of visitors to be outdoors in good weather, so it makes sense to use combined structures with a terrace.
• Partially open cafes and bars. Establishments have verandas with a pitched roof or awning. The canopy protects from rain and sun, and if necessary, the open parts can be covered with special oilcloth roller shutters. The fences of such establishments can be wooden, glass or metal, depending on the concept of the establishment. The disadvantage of verandas is exposure to the wind.
• Open areas and terraces. In this kind of establishment, only the kitchen and service areas are closed, and the seating for guests is located in the open air. Outdoor furniture is installed on the terraces, and umbrellas or special membrane covers are used to protect from the sun. The latter option, although significantly more expensive, adds prestige to the establishment. An undoubted advantage of terraces is the minimal investment in arrangement, but in bad weather it will be impossible to be in such a cafe.
• Beach bars. Terrace structures are most often installed on beaches, since they can be quickly assembled for the season and just as quickly stored for storage in the fall or mothballed. There is always a large flow of people on the banks of reservoirs during the season, so such cafes do not have problems with a lack of customers, but difficulties may arise with access to clean water.

Business profitability

Prices in places of this kind are considered to be overpriced, which is justified by high seasonal demand. Clients, of course, are not happy with this fact, but the owners of the outlets significantly increase their own profits. The markup on small goods such as chewing gum can be a maximum of 30%. Beer is selling for 55% - 70% more than its regular price. On average, the remaining drinks are charged 90% -150%. Food carries the winning figure up to 1000% depending on the dish.

Experts say that the enterprise should pay for itself in one or two seasons. It is difficult to make accurate forecasts in this business due to risk factors that do not depend on the organizational abilities of the owner. We are talking about weather conditions, which are a counter to full working days for an establishment. If during the season the number of clear days exceeds 30%, then everything will go well.

Seasonal establishment as a successful business model

Tell us about the format of your establishment and how you came to this business model.

We have a rooftop bar in the city center with a view of the botanical garden and the roofs of old St. Petersburg. And next to us there is a TV tower, which at night sparkles brighter than Ostankino. The view from our rooftop is amazing! We came to catering two years ago and simply decided to further develop in this direction and purchased this bar.

Yuri Zelenin, owner of the Botaniqe bar

We are a family cafe, we are open from May 1 to September 15. The cafe operates at a hotel by the sea, right on the coastline. In such a short period of time, we get maximum profit due to the large number of tourists and the high turnover of one seat.

Ekaterina Litvishkova, owner of the Admiral cafe

What does it take to open a summer cafe?

Small seasonal establishments usually pay for themselves within the first season, and with good preparation and setup of all processes - even before its end. The size of the investment depends on the cost of rent, food prices and personnel costs. If this is a family cafe, it is a little easier, since it will be much easier for you to train staff, and you will also seriously save on the initial costs of salaries and training.

But this is only true for very small establishments, because if you have a cafe with breakfast, lunch and an evening program, then during the peak season 2 or 3 people on a shift, as a rule, have difficulty coping with the flow of visitors, and you need to work 7 days a week. a week for 15–16 hours. Let us repeat once again: only by making the most of the season can you earn money and quickly recoup your initial investment.

The profitability of a cafe directly depends on:

1. Location of the establishment. These are places where people relax in the summer: resorts, parks, beaches, squares, piers and any recreation areas.
2. Number of seats and pricing policy.
3. Availability of parking spaces, playgrounds, attractions and other entertainment near the establishment.
4. Competitors nearby. There are plenty of different types of establishments in the resort areas, but if yours has something special that others don’t have, it will give you an advantage and a higher occupancy rate. For example, a specialty dish for vegetarians, a room for children or many tables for two.

Competitors

Despite the saturation of the market, there are plenty of niches there. However, it is worth remembering and being aware that if you are located in a park or on the shore of a lake, you will be surrounded by competitors from all sides. The administration issues permits to almost everyone who wants it, the main thing is that there is enough territory. It is easier to control establishments when they are all collected in plain sight. And yet, if you rely on the experience of your predecessors and carefully approach all the preparatory stages, you will easily acquire your own audience. But in such massive concentrations of entertainment establishments, it’s still worth coming up with your own “zest.”

Menu for a summer cafe

A business plan for opening a summer cafe includes a well-developed menu for the establishment, based on which you can predict profits and think through the interior.

Recently, the popularity of themed establishments with cuisine of a certain format has been growing, which largely follows the trends of ordinary all-season urban establishments. Each of them has its own main product.

• Italian - with an assortment of pizza and pasta;
• Japanese - with a variety of sushi, rolls and seafood dishes;
• Vegetarian - samosa with vegetables, falafel;
• Georgian - shish kebab, khachapuri.

During the warm season, most guests prefer light dishes and refreshing drinks, especially food cooked over an open fire.

Here is a small top of popular dishes and drinks in the summer:

1. Cold soups (beetroot soup, okroshka);
2. Fresh salads;
3. All kinds of cold appetizers;
4. Fish, seafood (mussels, brine, shrimp);
5. Fast food (hot dogs, burgers, French fries);
6. Shish kebab, grilled vegetables, grilled fish;
7. Ice cream and fruit salads;
8. Cold beer and a variety of alcoholic and non-alcoholic cocktails (mojito, sangria).

It is worth remembering the seasonality and location of the cafe. To store perishable food and ice for drinks, you need powerful refrigeration equipment, and you also need to constantly monitor their freshness.

In general, for summer cafes it is not recommended to create long and complex menus with many items in order to optimally calculate the stock of refrigerators.

Defining the concept of the cafe, planning the assortment and menu

The most profitable option for a summer cafe idea would be an establishment that offers visitors food freshly cooked over an open fire. In this case, kebabs and grilled vegetables are simply irreplaceable dishes.

Points selling alcoholic drinks will always be popular. Most of the audience of such a cafe, as a rule, consists of young people. Their income level is average or less than average.

When developing a pricing policy, take into account the solvency of your target audience. The average bill for a client should not be higher than 400–700 rubles.

Establishments offering food to visitors from an open fire are never empty

The meaning of the interior

The concept of the cafe is necessarily reflected in its design. The style is selected depending on the degree of openness of the structure.

The two main laws of a successful room look are:

• all components of the interior decoration should be interconnected in the minds of the guests of the establishment - this creates integrity of perception and positive emotions;
• color can change the mood, increasing or decreasing the activity of visitors.

Proper use of color design will help the owner adapt his wishes to the mood of the guests.

The color red stimulates appetite and stimulates unplanned decisions. For example, allow yourself to order an expensive dish. But there shouldn’t be too much of this color.

Orange can also give a burst of energy, but in large quantities it is scary.

The color orange whets the appetite and stimulates consumer activity, but there should not be too much of it

And under the influence of blue, gray and lilac, visitors stay in the establishment longer, choose dishes more calmly and think less about costs.

The most natural colors - beige, brown, green - most accurately convey the natural colors of nature, calming and giving a feeling of reliability.

Natural colors in the interior are associated with natural landscapes - this has a calming effect on visitors

The color brown inspires a feeling of strength and thorough durability. However, its excess will bring gloomy thoughts, so it needs bright color accents.

It has been noticed that people with low incomes like rich colors, so inexpensive catering establishments often use bright interiors.

Optimal assortment

The chosen concept of a summer cafe also implies a suitable menu option:

• kebab of all types of meat on an open fire;
• grilled meat and vegetables;
• grilled fish;
• many side dishes from vegetables and cereals;
• french fries;
• vegetable salads;
• additions to beer: crackers, chips, cheese;
• any alcohol.

It is important that the food in your establishment is delicious.

Shish kebab of all types of meat with vegetables is always in demand among visitors

Drawing up a financial plan

The cafe is expected to be busiest in the evenings and on weekends. For a hall with 45–55 seats with at least 75% occupancy in the evenings, the approximate number of clients per day will be about 135 people. In a month it will already amount to 4 thousand orders.

Let’s assume that the average check per visitor is at least 450–550 rubles. Then the monthly revenue will be about 2 million rubles.

Having determined the approximate amount of your income and subtracting the necessary costs, it is easy to calculate the profit indicator.

Table: calculations of the establishment’s profit per month of operation

Plan item	Costs, thousand rubles per month
Starting investments	1100
Revenue	2000
Variable costs (up to a third of revenue)	600
Fixed costs (utilities, employee salaries, rent, taxes)	500
Profit	900

The results show that the first work experience gives a good profit. But how to calculate the effectiveness of the project as a whole, since it will operate for at least 4.5–5 months?

Table: business performance

Parameter	Parameter value
Starting investments, rub.	1100
Revenue for 5 months, thousand rubles.	10000
Costs for 5 months, thousand rubles.	5500
Profit for 5 months, thousand rubles.	4500
Payback period	1.3 months
Profitability of work	45%

The calculation results clearly show that even a medium-sized summer cafe pays for itself already in the second month of operation.

How to choose an interior design for a summer cafe

Opening a summer cafe requires a detailed design study, because an attractive interior can play a key role and make the future establishment stand out from its competitors. And there are usually a lot of them, especially if you open at a resort.

For those who are thinking about how to open a summer cafe at a restaurant, there will be only one option, since the interior must match the style of the main establishment. If a seasonal restaurant is organized from scratch, various design options are possible:

1. Loft - a popular urban style requires minimal investment, as you can leave pipes, ventilation and even brickwork exposed. Furniture made from pallets will look great in such an interior, and garlands of light bulbs will create a romantic mood in the evening. This design is ideal for cafes located on the roof of a building or in a park. The menu may include burgers, steaks, and grilled dishes.
2. Hawaii is a great design option for an establishment located on the beach. To implement it, it is enough to decorate a wooden terrace with garlands of flowers, and serve dishes and cocktails with bright decorations.
3. Marine themes are welcome in fish, beer and beach establishments. Using candles, ship steering wheels, ropes and sails in the decor will help set the desired tone for the cafe and attract visitors. An aquarium with live fish and crayfish, which can be ordered from the menu, will perfectly complement the decor.
4. Viennese romance - bright establishments with white walls and furniture, and living plants will undoubtedly attract visitors, especially if the site is located in a park or city. Small bouquets on tables, airy tablecloths, beautiful furniture and flickering candles in the evening will attract visitors to have a cup of coffee or a glass of wine with a delicious snack.

Main aspects of a cafe business plan in the park

To calculate the business plan, the following assumptions were used:

• the summer cafe is located in a public area in a medium-sized city;
• from May to September the weather is favorable for full customer service on the street;
• The occupied area is about 70 square meters. m., cafe capacity - 50 people.

A popular option for opening a summer cafe: area - 50–80 square meters. m. for 40–60 people

What documents are needed to open a summer cafe?

Registration of summer cafes begins long before the start of the season and provides for:

1. Obtaining an expert opinion on the fire safety condition of the site.
2. Registration of a declaration of compliance of the material and technical base with established requirements in the state service for emergency situations (if the cafe will operate at night, accommodate more than 100 people, or is located in a building that is an architectural monument).
3. Registration of cafe facilities, including vehicles for transporting products with the State Food and Consumer Service (recently replaced by SES).
4. Obtaining a license to sell alcoholic beverages and tobacco products (valid for 1 year from the date of issue, issued by the fiscal service separately for each cash register).
5. Checking/concluding contracts for the supply of electricity, water, waste removal.
6. Concluding an agreement to rent a site for a cafe;
7. Design design for coordination of its installation with local authorities.

A more complete list of documents is available in our separate article “Documents for cafes and restaurants.”

If you start dealing with the necessary paperwork in advance, registration should not be too difficult. A controversial point may be the approval of the design if the architecture department considers that it does not fit into the surrounding landscape.

Documents and permits for opening an establishment

The most difficult stage in organizing a summer cafe is preparing and agreeing on the necessary documents. You should start dealing with this issue in November, then by May you will have time to complete the preparatory activities and already during the May holidays you will begin to earn money.

First, you need to decide on the form of the legal entity and the taxation procedure. Most entrepreneurs recommend registering as an individual entrepreneur, and in terms of the form of taxation, choosing UTII (single tax on imputed income). The amount of tax paid in this case will depend on the area of ​​the establishment.

Secondly, it is necessary to resolve issues related to the registration of the establishment’s location itself. Almost any public place where the sale of alcohol is allowed is suitable as a platform.

Collecting documents for opening a cafe is the most difficult stage of creating a business

If the land plot belongs to a private individual or company, then after reaching an agreement with the owner, you need to conclude a lease agreement and begin organizing the activities of the facility.

When the site is under the jurisdiction of government authorities, you should contact the city (municipal) property management committee with an application for the provision of a land plot. The decision to allocate a site is made on a competitive basis.

Then you have to do the following:

1. Prepare documents characterizing the trade object (area, layout, list of products sold, etc.).
2. Obtain licenses for the right to sell alcoholic beverages.
3. Coordinate the project with the city improvement committee and the traffic police.
4. Receive an order for the allocation of a land plot (if the property is under state or municipal jurisdiction), on the basis of which you can conclude a lease agreement.
5. Obtain permission from Rospotrebnadzor to comply with all requirements for a public catering facility.

Equipment for a summer cafe

The easiest and free option is advertising inventory from brewing companies. When you sign a contract for seasonal supplies, you will be given branded tables, chairs and umbrellas, perhaps even refrigerators for drinks, but there may be other conditions. Yes, this is not the most attractive equipment, but it will already allow you to earn money.

If you are planning a full-fledged kitchen, then the costs will not differ much from a regular cafe. But there is still the option of renting or installments, which significantly reduces the threshold for entering this type of restaurant business.

A more detailed step-by-step plan for opening a cafe can be found in our article “How to open a cafe.”

Market analysis: target audience, competition assessment

Before opening a cafe, you should analyze all the popular places in the city and conduct a comparative analysis of competitors. The algorithm of actions is as follows:

• searching for a potentially good location;
• determining the number of operating establishments;
• comparison of points by type of activity and volume of services provided;
• comparison of indicators and selection of the most successful location.

Help: it is likely that an analysis of competitors will show several identical establishments by type of work, but located in different parts of the city. In this case, you need to focus on high traffic volumes.

What budget is needed for a seasonal cafe?

Having figured out how to organize a summer cafe, you can move on to calculating the budget required to open your own establishment. The main expense items will be:

• Rent of land, premises or site;
• Purchase of a pavilion and construction of a terrace;
• Purchasing furniture. From $100 for plastic, from $300 for a wooden set and from $500 for rattan products);
• Purchase of equipment. Depends on the menu and the number of seats.

On average, to open a small area with 10 tables (40 seats) you will need an amount in the range of $10,000–$15,000.

To minimize costs, you should not come up with complex designs and interiors for your establishment, or purchase too expensive furniture, since it will still deteriorate in the open air.

You can make a cafe attractive and stand out from competitors using inexpensive but original details, and even better, choose a place for a summer area where there are few or no similar establishments at all.

Summary

The presented project is a business plan for organizing a summer cafe (hereinafter referred to as the Cafe) with a payback period of one and a half years.

Project goals:

• organization of a highly profitable enterprise;
• obtaining a stable profit during the implementation of the project;
• meeting consumer demand for catering services in the summer.

This summer cafe business plan with calculations is a guide for future business owners and managers who are able to make independent decisions in the chosen direction to ensure effective management.

Source of project financing: own funds or bank loan

Total cost of the project: 1-1.15 million rubles

Loan interest rate: depends on the chosen bank (see business plan)

Project payback period: 1.5 years

Investor profit: depends on interest rate

Payments of borrowed funds and interest on the loan will begin from the first month of project implementation.

Preparing for the season

Tell us how you prepare for the season, when it begins and ends.

Preparations begin a month before the opening, approximately April 1st. During this time, we recruit staff, contact musicians, oh, because everything gets very dirty during the winter, buy food and work on a new menu.

Yuri Zelenin, owner of the Botaniqe bar

A week before the opening, we prepare everything, launch it, clean it up and train it. We also close a week in advance: some of the equipment is taken to a warehouse, we try to sell out the products as much as possible, minimizing the remaining food and goods before the season closes.

Ekaterina Litvishkova, owner of the Admiral cafe

What to do in the off season?

If you spend all your profits during the winter period and again reach a payback only in the middle of the new season, you should reconsider your business model or focus the attention of potential visitors on certain features of your establishment - to distinguish it from competitors.

With the money earned during the season, you can try to open a small establishment in another place, which will bring, although not so much, a stable income, which, by the way, is what most seasonal restaurateurs come to.

Does your establishment operate differently during the off-season?

The bar is not open, but next to it on the same floor we have a hookah bar that is open all year round. By the way, the summer terrace really encourages people to come to our hookah bar.

Yuri Zelenin, owner of the Botaniqe bar

In the off-season, I am the manager of a banquet hall and cafe in Nikolaev.

Ekaterina Litvishkova, owner of the Admiral cafe

Business Features

If the tent is taken from a brewing company or its representative, then only that brand of beer can be sold. You can cheat, but then you have to prepare for hefty fines. This is monitored by representatives of the company that provided the tent. A special trick is the mystery shopper. Therefore, if an agreement with a company is drawn up, it should be fulfilled.

A summer cafe is a place where there should be sterility in food preparation. If poisoning occurs in your establishment, then notoriety cannot be avoided. Due to the negligence of sellers, you can lose a significant group of visitors. And sometimes, if cases of poisoning are not isolated, then you will lose your business completely - the administration will simply close it.

Pros and cons of seasonal establishments

The main disadvantage of seasonal establishments is their dependence on the season and weather. A couple of rainy weeks - and the monthly income will cover only the costs of rent and staff. If you do not have blankets and heaters on site, then early autumn with cold evenings will also significantly reduce profits. Seasonal business comes with risks that you need to be prepared for. It is important to consider not only how to cope with a large influx of visitors, but also how to attract them if the weather is not on your side.

What do you think are the pros and cons of seasonal establishments?

A big plus is that people automatically switch to this format and come only to us in good weather. In our city, this is available to them only 4 months a year. And the main disadvantage is that it is almost impossible to work in the rain.

Yuri Zelenin, owner of the Botaniqe bar

In addition to the main disadvantages with the weather and the late start or early end of the season, there is a lack of time for training staff, paying for accommodation and food for all staff. Another big disadvantage of a cafe by the sea is that the equipment quickly becomes unusable due to salty running water; before each season we completely change the plumbing.

Ekaterina Litvishkova, owner of the Admiral cafe

Advantages and disadvantages

The advantages of such a business are obvious - fabulous profits. Proper organization, good assortment, fast service (including table cleaning) are the key to making your establishment popular among city residents.

Disadvantages, of course, are also present. So, if the weather is bad, you shouldn’t expect an influx of visitors, and therefore no revenue. The fact that tents have been chosen as cafes can save the situation a little. It’s still comfortable to relax there in the rain or wind. Another disadvantage is that the summer cafe is a seasonal business. If your establishment is popular, it may work until mid-autumn, but no more. Sometimes it’s worth thinking about opening a simple cafe with an outdoor seating area.

Staff for seasonal establishments

Hiring staff only for the season remains a separate problem. It’s good if you already have a proven team that regularly goes to work in the new season, but more often than not, especially if your establishment is located in a resort area, employees have to be hired and trained anew each time.

You need to take care of hiring in advance; by the beginning of the season, you should already have the entire team completed. You can find additional waiters later, but ready-to-work shifts of cooks and bartenders are something that should definitely be available when launching a seasonal establishment.

What are your requirements for seasonal staff? Are you having trouble typing?

Our staff requirements are the same as in a regular establishment, nothing special. There are no problems, everyone wants to work with us, all you have to do is advertise on the Internet. Of course, there is turnover, but it’s small. These are not accountants who work in one place for 20 years. The guys are all young, constantly looking for development.

Yuri Zelenin, owner of the Botaniqe bar

I am a very demanding leader: anyone who does not meet our standards and ignores the rules will not stay on the team. The staff must be hardy, polite, clean, and most importantly, organized and happy. We remind you of this every five minutes. We often face the problem that young people who want to work in resorts think more about entertainment than about work. But we notice this very quickly and begin to look for a new person.

Ekaterina Litvishkova, owner of the Admiral cafe

The staff is the face of the company

Even if the client was satisfied with the quality of the dishes, an unpleasant waiter will undo everything that you tried so hard to create. On the contrary, if the food or drinks do not bring the visitor proper pleasure, responsive and sociable staff can cause repeated visits.

You should recruit young people to work, as they will speak the same language with the audience of your bar. Waiters are required to look neat, have work experience (or have all the necessary training data), and be moderately sociable and attentive. It is through them that the connection with your guests passes, and the outcome of conflict situations will depend on them. Therefore, it is better to approach the issue of recruiting a team very carefully.

You will also need a cook, dishwasher and cleaner. Waiters must clearly understand and fulfill their powers and responsibilities. Each worker needs to be assigned to the bar in shifts, so that everyone can replace each other in case of unforeseen circumstances. The advantage is the presence of a stylized uniform for employees, so that they are not confused with visitors and guests always know who to turn to for help.

Personnel require ongoing monitoring and supervision. It is necessary to carry out re-inventory of goods daily , otherwise you may lose profit. Bartenders often practice under-filling alcohol for customers, which can ultimately develop into a significant shortage. In the worst case scenario, rumors will spread about your bar, which tend to become overgrown with details. It is easier to maintain a good reputation than to spend effort on restoring it. Such an oversight can completely ruin the entire working season.

Your employees, like your location, will be seasonal. The problem is that such employees do not value their position as much as ordinary employees. Here you will need attentiveness and organizational skills. And yet, before each opening you will have to reassemble the team.

How do you advertise your establishment?

We advertise only via the Internet. During my short period of ownership of the establishment, I learned how to work with targeted advertising, thanks to which many people learn about us. We are also placed in all directories dedicated to bar topics, on a paid and free basis. Instagram also brings us the lion's share of clients. I believe that these are the two most effective platforms right now. And word of mouth, where would we be without it!

Yuri Zelenin, owner of the Botaniqe bar

It is very important for us to place boards on the highway, at the entrance to the resort area. In addition, we also distribute flyers with our advertising and maintain pages on social networks. And, of course, word of mouth - from guest to guest.

Ekaterina Litvishkova, owner of the Admiral cafe

Automation

In a seasonal business, every minute is valuable; you need to speed up all processes as much as possible in order to use precious time as efficiently as possible. Automation of a summer cafe or bar is what Poster’s clients came to.

How quickly did you come to the conclusion that it was necessary to introduce an accounting system into the work of the establishment? And how does the automation system help you?

I realized this when the flow of clients grew and the staff expanded. The Poster cafe automation system helps to keep track of goods. This is an indispensable tool in our business, otherwise there would be complete chaos! This system is easy to use. It is easy to teach both bartenders and administrators. And with its help it is very easy to control everything yourself. Two years ago I was faced with a choice: which automation system to choose? I tried several and came to the conclusion that Poster is the most convenient and inexpensive. That’s why I’m connecting all our other establishments to Poster.

Yuri Zelenin, owner of the Botaniqe bar

We worked without automation for the first three years, and it was just terrible! Every day my head was swollen from all the information, and my hands were swollen from writing checks. It's good that this is a long time ago. This year we also began to implement warehouse accounting. This is very convenient: previously, cooks during peak hours did not have time to keep track of the stock in the warehouse, but now we have the “Poster” program for this.

Ekaterina Litvishkova, owner of the Admiral cafe

You can try the accounting system for restaurants and cafes Poster for free for 15 days.

Summer cafes: rules for placing seasonal structures and features of work

Alexander Popov, director of the State Public Institution "Moscow Control and Monitoring Center for Real Estate"

Seasonal (summer) cafes and non-stationary retail facilities are managed by the State Inspectorate for Control over the Use of Real Estate Objects of the City of Moscow. The requirements for summer cafes are determined by the Decree of the Moscow Government dated March 6, 2015 No. 102-PP “On the placement of seasonal (summer) cafes at stationary public catering establishments.” The main thing is that a summer cafe is considered to be that which is located at a stationary cafe. What appears as two tables and two chairs next to a shawarma tent is a violation; it is not considered a summer cafe, and no one will give permission.

In the Moscow region, you can rent land for a summer cafe. In the capital, sites are provided free of charge - the entrepreneur does not pay anything for the use of a plot of land next to the cafe. But there are a lot of requirements for a summer cafe.

To open a seasonal cafe you need:

• submit an application to the prefecture for the provision of a public service to include a seasonal cafe in the accommodation scheme;
• create a project for hosting a seasonal cafe;
• receive a positive decision at the meeting.

The period for consideration of the application is no more than 30 working days.

Who can intervene? Firstly, Moskomarkhitektura - they check whether there is a pipeline under you or not, whether a gas pipeline has been laid, and the like. Even ice cream cannot be sold in a mobile cart if there is a gas pipeline under the platform. If the interests of third parties are affected, the Moskomarkhitektura does not approve the summer construction - this year, four restaurateurs were denied the placement of summer cafes because they were planned under the windows of neighboring offices.

Secondly, placement is often not agreed upon by the municipal assembly - deputies easily find reasons for refusal. For example, “residents are against placing a summer cafe” or “we know in advance that it will be crowded for pedestrians.”

Third, smells, music and lighting may cause people to complain. Active citizens can report violations using the “Our City” information resource.

If there are no obstacles to the placement of a summer cafe, the Moscow Architecture Committee prepares documents: an explanatory note, situational and general plans, photographs.

Location of seasonal summer cafes:

• installation - no earlier than March 15;
• operating period: from April 1 to November 1;
• dismantling - no later than November 15.

Requirements for placing seasonal cafes

• The seasonal summer cafe is located in accordance with the boundaries and area provided for by the layout. If the document indicates 200 square meters, then you cannot occupy 201;
• at a distance of no more than 5 meters from the entrance to a stationary restaurant (measured in a straight line from the entrance). If the distance is 6 meters, this is already a violation;
• at a distance of at least 25 meters from station lobbies and underground pedestrian crossings of the metro; at least 10 meters from ground transport stops; at least 5 meters from the entrance to the underground pedestrian crossing;
• over ground surfaces, over grass - only on technological flooring. After use, the restaurateur must restore the damaged grass cover;
• on sidewalks, the distance from the outermost elements of the summer cafe to the edge of the roadway should ensure free pedestrian traffic;
• the area of ​​a summer cafe should not be larger than the area of ​​a stationary cafe;
• Placement in arches of buildings, flower beds, children's/sports grounds, and parking lots is prohibited.

For compact placements, permission is not required: if guests are sitting on window sills or tables and chairs do not protrude onto the sidewalk by more than 50 centimeters.

Moscow has very strict requirements for uniformity, color schemes and materials. So, if several seasonal cafes are located on the territory of one building, then they should all be in the same architectural and artistic style.

Not allowed:

• use of bricks, building blocks and slabs, monolithic concrete, reinforced concrete, steel profiled sheets, banner fabric;
• filling the space between equipment elements using window and door units (frame glazing), solid metal panels, siding panels and glazing;
• use of polymer films, tiles, metal tiles, metal, as well as roofing felt, asbestos-cement slabs for cladding elements of cafe equipment and canopies;
• use of tents.

Allowed:

• deepening of equipment fastening elements up to 0.3 meters;
• use of both single-dome and multi-dome umbrellas. Installation of pergola awnings - without fastening to the facade. The height of umbrellas and pergolas is no higher than the first floor. The overhang of the side and end surfaces of the pergola awning should not exceed 0.5 meters;
• the height of decorative fences is not less than 0.6 meters (except for cases of installing containers for landscaping) and not more than 0.9 meters;
• placement of summer cafes on the external surfaces of buildings - balconies, used roofs, stylobates. If on the ground coordination with the Ministry of Emergency Situations is not necessary, then on the roofs of houses it will be necessary. The city is looking into these issues.

Responsibility for hosting illegal seasonal cafes

Monitors compliance with the requirements for the arrangement and operation of a summer cafe by the Association of Administrative and Technical Inspections of the city. If earlier the inspector immediately issued a fine, now the restaurateur is first warned: a violation has been recorded, then a warning and a request to bring it into compliance. If after two days it is not corrected, then an inspector comes and fines you.

This year there were a lot of violations: many establishments wanted to make money during the 2018 World Cup and installed illegal structures.

Fines

• for violation of the requirements for the placement of seasonal cafes (Part 1 of Article 6.13 of the Code of Administrative Offenses of Moscow): for legal entities in the amount of 50 to 150 thousand rubles; for officials from 30 to 50 thousand rubles;
• for failure to comply with the legal requirements of the authorized executive body of Moscow (Part 2 of Article 6.13 of the Code of Administrative Offenses of Moscow): for legal entities in the amount of 100 to 300 thousand rubles; for officials from 30 to 50 thousand rubles.

The fines are considerable, and the inspectorate punishes both officials and individuals. But the worst thing for an entrepreneur is dismantling.

The procedure for dismantling illegally placed non-permanent buildings is regulated by Decree of the Moscow Government of November 2, 2012 No. 614-PP. If a summer cafe is installed with violations, this entails exclusion from the placement scheme - and voluntary or forced dismantling. Within two days, the inspector or district government draws up a report on illegal placement and sends the information to the prefecture. The district commission considers the issue within five working days and then gives a command to the State Budgetary Institution “Highways”: within three days after the decision is made, all equipment will be taken to a specially equipped site for storing the elements.

Nikita Tataev, General Director of the Tkemali restaurant

Obtaining permission for a veranda and adding it to the deployment is not an easy procedure. This work must be done once and then a renewal notice must be submitted every year. When you first contact the prefecture, you need to make a design for the veranda itself, take into account the set of rules for its design and take into account the characteristics of the street on which it is planned to be located. If a street is included, for example, in the “My Street” program, then its appearance is strictly regulated, including verandas: all the rules are spelled out, including the possibility of applying logos to shop windows.

Recently, inspectors have become much more active in patrolling the streets. Most often, violations are detected immediately after a visual inspection of the veranda. The area of ​​the veranda and advertising signs are checked with special care.

Veranda “Tkemali”: retractable awnings, upholstered and wicker furniture, ash wooden tables, Georgian pottery and flower beds with thujas

A summer cafe can serve for a long time, at least four to five seasons, it all depends on storage conditions and timely restoration. Furniture is stored in a specially rented heated warehouse in the near Moscow region. The greenery on the verandas requires special attention. You can deposit it in specialized companies, but this is not cheap; it happens that buying new plants costs the same. We keep our plants in the backyard and with proper care they can survive the winter and beautify the porch next year.

A beautiful summer veranda increases restaurant sales by an average of 20 to 40%. With the arrival of cold weather, the popularity of verandas decreases, unless they are equipped with additional heat sources (gas burners, electric and infrared heaters). The dismantling of verandas usually occurs at the beginning of October.

Pavel Khanin, manager of The Mad Cook and NiJi restaurants (holding by MaximVolkov)

If everything is done in advance and in accordance with the standards, requirements and architectural design, then there are no difficulties: permission is given on time. The speed of obtaining permission is also affected by location. On federal highways and roads guarded by the FSO and FSB, it is necessary to renew permission from the special services for the installation and operation of summer cafes every year.

Inspectors come with inspections - as a rule, they evaluate the dimensions, the correctness of the structures, the height of the decking and fences. Pergola structures or umbrellas are now permitted. If non-compliance with the rules is discovered, as a rule, the first time they issue an order for correction and a fine in the amount of 30 to 50 thousand rubles. If everything is corrected on time, the issue is resolved. If not, then the structure is dismantled.

There are different options for verandas: modular, prefabricated and complex-built. The price is the same to make a veranda from both wood and metal structures. The most expensive thing is the roof, outdoor and pergola structures and decorative elements. On average, building an inexpensive concept costs from 700 thousand to 1.5 million rubles (including furniture).

A summer cafe, of course, is needed during the warm season, when people want to be in the sun and fresh air - the veranda will allow you not to lose the flow of guests. The structure can be assembled and disassembled in advance, two to three weeks, by notifying the relevant authorities.

The verandas are open until October 15. The autumn months, unfortunately, are rarely warm - blankets and burners help here.

Final advice

If you want to attract more guests, invite musicians, other artists, and arrange a movie screening in the late evenings. It is not necessary to do this every evening, but the very concept of open summer establishments in general implies a cozy atmosphere with live music. As practice shows, if there are two places nearby: one with loud music from a local radio station and the second with an acoustic concert, then people will most likely go to the second one to see who is playing there, and then everything depends on your service.