People will always eat. And for lack of time or not wanting to spend it on cooking, visit catering establishments. That is why cafes and restaurants are constantly opening and, as a rule, are always in demand.
But such places are more suitable for a substantial and leisurely meal, usually spent in company and while talking. But for a quick snack, it’s better to look into some cafeteria, bistro or fast food, where you will be served promptly, and you can also quickly satisfy your crept hunger.
There are also many such establishments today, and more and more often they specialize in a particular dish, offering it in different variations of preparation and serving. Opening a small “themed” cafeteria is much easier than a full-fledged cafe; it requires less investment, less time, and pays off faster. Therefore, more and more often, novice entrepreneurs are thinking about how to open a fast food cafe and make it a profitable business. The article below will help you navigate this business.
Why now? About relevance and timeliness
Fashion always comes back. And this applies not only to clothing, but also to food. In Soviet times, establishments such as cheburek, pirozhkova, pancake and similar places were popular in our country. Today they are back, again winning the interest of an already sophisticated public wanting something simple and tasty.
Now is the time to open a cheburek or, say, dumplings shop, while the competition is not so great, and the idea has not become boring and boring. It’s best to start with a small point, which can gradually grow into a whole network of similar cafes throughout the city. Next, we will look at the main points that you should pay special attention to before opening a fast food cafe.
Where to open?
When choosing a location for a cafeteria, it is important to first identify your potential audience. Who will you have? As a rule, fast food cafes are visited by students and schoolchildren, and often by their teachers, office employees and staff of nearby establishments: shops, hairdressers, studios, etc. That is, you need to focus on proximity to a large concentration of students and working people. It doesn’t have to be the city center, the main thing is that the place should be lively.
How to equip?
Firstly, the room should be small but roomy. Along the perimeter along the walls, you can arrange long tables at which you can have a snack either sitting (then you will need high chairs) or standing. This will allow visitors to quickly eat their order without staying in the cafe for a long time and freeing up space for the next hungry people. This is exactly what the interior of your establishment should be designed for: simple, tasteful and with minimal decoration.
As for the kitchen, it should be equipped with the necessary equipment for preparing the main dish:
- apparatus for pasties;
- donut fryer;
- oven for pies or pancake maker for pancakes.
You will also need refrigerators, meat grinders, various utensils, cutting boards, a mixer or dough mixer (when making any baked goods from dough), and so on. The specific equipment depends on what you plan to offer your guests. Among the most promising areas that will certainly be in demand are dumplings, cheburek, pirozhkova or mini-pizzerias. You can also think about how to open a broth room. Such a place will be especially in demand at lunchtime, because many in our country are accustomed to eating first thing for lunch.
Requirements for documentation for the sale of beer
Regardless of which form of taxation is chosen by the simplified tax system or UTII, the reporting rules are the same for everyone.
Absolutely every market participant involved in the beer product must keep a log of sales of products. You need to fill it out every day. The deadline is the next working day until the evening. Control is carried out for any volume.
Penalties for failure to maintain this record include:
- 10-15000 for a private entrepreneur;
- from 150 to 200,000 for a legal entity.
In addition, a declared report on the turnover of malt drinks at the enterprise is submitted quarterly. The date of provision is until the 20th day following the tenth day of the month.
Changes in the work of an individual entrepreneur
The sale of beer in 2020 according to the new rules for individual entrepreneurs indicates that private businessmen in the current reporting period have the right to sell malt products and similar goods, both in wholesale and retail volumes.
Work must be carried out using registered cash register equipment (KKS). With decoding according to KVED codes.
Individual entrepreneurs are prohibited from selling products with an alcohol content above 7.
Changes affecting retail business
Retail beer trade is permitted according to the rules for all forms of legal ownership. It is important to carry out accounting procedures on time and register purchases in Unified State Automated Information System.
EGAIS
It is prohibited to display plastic bottles of intoxicating drinks with a volume of more than one and a half liters on display.
Places of sale must be observed, taking into account the restrictions prescribed in Federal Law No. 171.
Wholesale sales of beer products by legal entities
Starting this year, malt drinks for wholesalers were equal to other types of alcohol. To work with large volumes, a license is required. The authorized capital for companies that produce malt drinks is at least 10 million rubles.
Rules for beer stores, brewers and consumers
Taxation should be on a general basis; if previously activities were carried out according to a simplified system, then it is necessary to change the form of payments at the local Federal Tax Service.
The sales addresses must match those originally specified in the license. Moving a production facility or retail outlet to a new location without making changes to the relevant document may result in the revocation of the permit to work with wholesale sales.
Assortment of fast cafes
We talked about the fact that today specialized cafes with one product are beginning to become especially popular. But even in such establishments a varied assortment is possible - due to fillings and sauces. So, you can open a cheburek shop, which, in addition to traditional meat ones, will offer cheese, mushroom, vegetable vegetarian chebureks and mixes (cheese + mushrooms, for example). This will allow, without significant additional costs, to significantly expand the offer and, as a result, attract more visitors.
You can do the same with other dishes: pancakes with various fillings and sauces, dumplings and dumplings with different fillings, etc. Naturally, do not forget about related products: drinks (tea, coffee), bread (if it is broth, for example) , sauces, vegetables and more. For all this you need to purchase high-quality disposable tableware, napkins, and bags.
List of new basic requirements for the operation of a cafe/restaurant
"Input filter" for workers
Catering point staff should be met at the entrance to the establishment before the start of the working day. In this case you need:
- measure the temperature;
- ask about health status;
- find out the possibility of contact with persons infected with COVID-19 during the non-working time that elapsed from the end of the previous shift until the current report to work.
Employees showing signs of illness are not allowed to enter the workplace and are suspended from work.
For more information, see “Procedure and conditions for removal from work, including quarantine due to coronavirus.”
Providing workers with personal protective equipment (PPE)
The employer should provide all employees at the entrance (after passing the filter):
- skin antiseptics;
- disinfectants;
Containers with antiseptics (disinfectants) must have a dispenser. They need to be placed at the entrance. It is acceptable to use disinfectant wipes instead of liquid products.
- reusable respirators with replaceable filters or medical masks at the rate of 1 pc. for 3 hours (reuse of a disposable mask is unacceptable ).
Please note that the Recommendations do not mention disposable gloves for personnel. This can be explained, firstly, by the fact that for operations involving serving and portioning dishes, the presence of gloves (separate for each dish) is provided for by the Sanitary Rules for Catering Organization SP 2.3.6.1079-01, clause 9.7. Based on this, gloves should, in principle, be present in a catering establishment. And the employer .
Secondly, no matter what they say about gloves now, the developers of sanitary rules for public catering proceeded from other principles. Apart from the mentioned case with serving, not a single sanitary food standard requires workers to wear gloves. The explanation is simple: constantly wearing gloves is much less hygienic than proper regular hand washing and disinfection. After just 30 minutes of using gloves in, for example, a kitchen, the number of microorganisms on their surface increases significantly (due to frequent contact with a large number of products and objects). At the same time, gloves cannot - this disrupts the structure of the material from which they are made and makes it permeable.
When wearing gloves for more than 60 minutes, secretions of sweat and sebaceous glands from the employee’s skin begin to accumulate inside. These secretions are an excellent environment for the development of microorganisms that get on gloves. As a result, such a glove does not contribute to hygiene, but on the contrary, it becomes an excellent carrier of the entire variety of microcosms found on products.
This may be why the Rospotrebnadzor rules for catering include masks, but no gloves.
Disposal of used PPE
The employer should also ensure that used PPE is properly disposed of. That means:
- organizing the collection of used PPE;
- placing them in sealed packaging (possibly in a double plastic bag);
- placement of PPE after packaging in a waste collection container.
Separation of human flows
Access to the site by unauthorized persons should be limited. The exception is workers who come to perform maintenance and repair of equipment. It must be assumed that by “facility” they mean the service premises of a restaurant or cafe.
Tables for guests must be placed at a distance of at least 1.5 meters from each other. Here, apparently, they wanted to say that the tables should be placed so that the guests sitting at them were at a distance of 1.5 meters from each other.
We recommend taking into account that a guest sitting on a chair at the table is usually at a distance of 40-60 cm from the edge of the table, or even more (if the guest is of a very respectable build). So, if you arrange the tables at a distance of 1.5 meters from the edge of one to the edge of the other, then the people sitting at them will be closer to each other than the required social distance of 1.5 meters.
Maintaining cleanliness and disinfection
At the end of each shift, wet cleaning of office and public areas is required.
Disinfection of all contact surfaces (door handles, switches, table surfaces, etc.) should be carried out every 2-4 hours .
Washbasins with soap and antiseptics (in dispensers) must also be placed in public places of a cafe or restaurant.
You need to purchase and use disinfectants:
- approved for use in public catering;
- In the instructions for use, which indicate the disinfection regime for viral infections.
Note that this task is not the easiest. Chlorine-containing and chloroactive agents are primarily effective against viral infections, which are NOT recommended by the same Rospotrebnadzor for use in catering establishments (due to their potential danger to human health).
It can be recommended to immediately look for alcohol disinfectants, which can be used in different concentrations for both surfaces and skin.
IMPORTANT!
The supply of antiseptics and disinfectants must be for at least 5 days of work.
Usage of cookware
Before opening a catering outlet, you should take an inventory of the available dishes and means for washing them.
It is forbidden to use dishes with chips, cracks, or damaged enamel (everything will have to be thrown away).
If dishes are cleaned in a dishwasher, the latter should have a disinfectant effect.
If the dishes in the establishment are washed by hand, it is necessary to organize their treatment with disinfectants.
When it is not possible to follow the technology of washing dishes by hand and there is no dishwasher, it is necessary to use disposable tableware during a pandemic.
Next, using a direct link, you can view and download the full text of Rospotrebnadzor’s Methodological Recommendations on Coronavirus for Public Catering and Trade Enterprises 2020.
RECOMMENDATIONS OF ROSPOTREBNADZOR ON CORONAVIRUS FOR CATERING
Staff in a fast food cafe
A small catering outlet does not require a large staff. It can be just two people - the cook and the cashier. If you use a lot of dishes that need to be washed while preparing a dish, you will also need a dishwasher. As for serving ready-made dishes, disposable utensils should be used.
Often visitors want to take a dish with them, and in this case service will be much simpler: once you eat, you throw away the plate/cup. If necessary, hire a cleaner - he can come only at the end of the shift, which will reduce the cost of paying staff.
Cafe premises
It is cost-effective for a cafe owner, without own real estate, to rent premises in which a similar establishment was previously opened.
Advantages of this position:
- reducing the time required to prepare technical documentation and bring the premises in accordance with the conditions;
- saving money.
Having rented a premises, they receive permits from the landlord and carry out organizational work. Visit government agencies and renegotiate agreements and renew permits. The negative side of renting premises is the limitation when choosing a cafe concept. When opening a cafe in a room not intended for this purpose, the owner will spend more money and time. Obtaining permits is accompanied by payment of a fee. Connection to utility systems is also subject to payment. The cost of renovations to achieve the desired look of the interior. These points are previously discussed with the owner of the premises.
Advertising: how to attract visitors
As a rule, fast food establishments quickly become popular and visited. But for greater confidence, you can first organize the distribution of leaflets with information about your cafe and assortment. They can be given to passers-by directly at the catering point, as well as near the nearest stops and metro exits.
A sign will also serve as an advertisement, instantly attracting the attention of passers-by. When looking at it, it should be clearly clear what kind of place this is and what menu you offer. For example, “Cheburechnaya at home” is a good option, but “Cafe Lastochka” is not so much.
Requirements for selling beer in public catering
In catering organizations, beer production is allowed to be combined with its sale. According to the rules, restaurants, summer cafes, and night entertainment establishments are allowed to sell alcohol-containing products after 11 p.m.
Please note: in catering establishments, the volume of alcohol sold should be no more than 16.5% of the total turnover. You should understand the difference between a place where alcohol is sold and an establishment that combines the production and sale of food, as well as alcohol on tap.
Sale of beer to go
In some regions, local self-regulatory bodies have introduced an additional clause for distributors of draft beer. This provision indicates the mandatory presence of a toilet and sink near the point of sale.
An already opened bottle is sold to the client. When issuing unopened containers to the consumer, sales will be qualified as retail, and, accordingly, other requirements will apply to the seller.
How to register the activities of a bistro cafe?
Before opening a catering outlet, you need to solve the main issue that poses the main difficulty for many entrepreneurs - collecting all the necessary documentation. The catering establishment must convince Rospotrebnadzor and other authorities that its activities and products meet all sanitary standards, the premises meet safety requirements, and the equipment and products have quality certificates.
Let's start with the location of the cafe. If it is a closed type (not just a stall), then you will need the following documents:
- premises rental agreement;
- fire inspection permit;
- coordination with the local administration.
In addition, any room must be equipped with a sewerage system, an exhaust hood, refrigerators, trash cans and containers for production products.
The products themselves, as well as the raw materials for their production and equipment, are subject to special control. According to the requirements of the SES, it is necessary to obtain:
- certificate of veterinary service (for production products);
- equipment conformity certificates;
- technological map - includes a description of all stages of production and sales of products.
Without collecting a complete set of all required documents, don’t even dream about opening a fast food cafe. Otherwise, expect huge fines and prompt closure of an establishment that has barely started operating. Failure to comply with SES requirements often becomes a bump that inexperienced entrepreneurs stumble over.
SES permit for catering
If you plan to engage in the catering industry, then you must have permission from the SES for catering; for this you need to provide a package of documents:
- a copy of the certificate of state registration of individual entrepreneur or legal entity. persons (OGRN);
- extract from the Unified State Register of Legal Entities or Unified State Register of Individual Entrepreneurs;
- a copy of the tax registration certificate (TIN);
- a lease agreement for premises or a certificate of ownership of it;
- previous conclusion of the SES for the implementation of this type of activity (if it was issued);
- production flow chart, facility capacity, list of installed and proposed for installation equipment;
- design documentation (if there were changes), also a design of ventilation communications (passport for the ventilation system);
- floor explication of premises and BTI plan;
- conclusion of the SES on the compliance of the design documentation (if available).
- agreement on garbage removal (if necessary).
If all this documentation is available, the SES of public catering is checked and, on the basis of this, a sanitary and epidemiological conclusion is issued.
Cafe financing: how much to invest
Let's look at the investments that will be required to open a catering service using the example of Cheburek. The main expenses will be the following items:
- rent of premises (20-30 sq. meters) - about 30 thousand rubles;
- purchase of equipment and the first batch of raw materials - 200-400 thousand rubles;
- hiring employees (2-3 people) - 40-60 thousand rubles;
- advertising (signboard) - about 20 thousand rubles.
On average, it will take about 500 thousand rubles to organize one catering outlet, in our version - cheburechnaya. At the same time, the cost of a cheburek, depending on the specific filling, will be about 10-15 rubles, while its selling price is approximately 3 times higher - 30-40 rubles.
Depending on the foot traffic of the place per day, the sales volume can be approximately 300-500 pieces (chebureks, pancakes, pies). Under favorable conditions, this business will pay off within a year.
Opening a cafe as an individual entrepreneur
When registering a business idea on your own, the following algorithm of actions is performed:
- Decide on the name of the cafe. When it is not used for work, it does not need to be registered.
- Indicate the registration address as the location of the individual entrepreneur.
- Select the correct OKVED. If this is a cafe - 10/56/01.
- Prepare an application.
- Pay the state registration fee.
- Choose a tax system. Practice shows that individual entrepreneurs work according to a simplified system at a rate of 15%.
- Sign the prepared documents necessary for opening.
- Contact the state registrar and obtain a certificate.
On average, the procedure takes three days. If all actions are performed by a third party, first issue a notarized power of attorney.
Next, the person performs the following actions:
- Register with the Pension Fund, Social Service.
- Obtain an extract from government statistics bodies.
- Make a seal.
- Open an account at a banking institution.
- Hire workers.
- Obtain licenses if necessary.
- Purchase and install a cash register.
- Provide the cafe with accounting.
- Find partners for product delivery and enter into agreements with them.
At this time, the procedure for concluding an agreement for waste removal, cleaning the premises, and carrying out disinfection measures is being carried out.
In addition, you need to install a ventilation system. Consider the moments of washing employees’ work clothes and undergoing a medical examination.
