When holding holidays, birthdays, weddings, corporate parties, you always want the event to be bright and memorable for everyone. And of course, so that it was tasty - “you will lick your fingers”! Of course, you can set the tables with dishes, invite animators who will take care of entertainment, decorate the premises with flowers, balls, arrange a grand fireworks display. But if you add a chocolate fountain to the holiday, then joy and heyPhoria from being at your festive event will definitely be for all your guests, and even the hosts themselves.

A holiday with a fountain will be remembered by everyone for a long time. What is a chocolate fountain? High multi-tiered metal structure, which is powered by an electrical outlet. Only instead of water, liquid chocolate flows in cascades. The cascade is installed in a special tray, and while the fountain is running, liquid chocolate is constantly circulating. I think you can imagine the smell in the room! The smell of chocolate and vanilla alone will instantly set all guests in a festive mood. Arrange sliced ​​fruit and small forks or skewers on beautiful dishes around the fountain. I think everyone from young to old loves this activity. Everyone will enjoy dipping fruit in a chocolate fountain.

What is the essence of the proposed business idea? You can buy several fountains of different sizes and rent them out for all kinds of holidays and celebrations. Or you can install a point with a fountain in a shopping or entertainment center.

The production of chocolate fountains has been established in many countries of the world. The height of the fountains can vary from 0.5 meters to 2 meters. Fountains can be from three-tiered to seven-tiered. The fountains are constructed from stainless steel, strong and durable, so there is no need to worry about breakage and repair costs. In accordance with the size and the country of manufacture, the price of a fountain varies from 3,000 to 20,000–25,000 rubles. In order for the fountain to work at full capacity, you need from 5 to 15 kg. chocolate. The type of chocolate is chosen by the customer. You can choose from white to dark chocolate. For weddings, a cascade of white chocolate will look more beautiful and symbolic, although again it all depends on the personal taste of each customer. And for a children's holiday, it is always better to use milk chocolate, because not all children perceive the white color of chocolate, they have a clear idea in their minds that chocolate is brown. You can diversify the color scheme of liquid chocolate by adding safe food coloring to white chocolate. The colors are soft pastel.

The payback of this business directly depends on the region, and on the number of orders. You can pay back in the first two weeks, you can in two months. In metropolitan agencies, the cost of renting a chocolate fountain varies from 5,000 rubles to 15,000 rubles (meaning a large, two-meter fountain for 120-150 people). In fact, each fountain can be recouped in two or three rentals. The fountain takes up little space, so if we consider this type of business as unstable, then you can make good money on it. And if you rent a point in the entertainment center and install a fountain there, then the equipment will bring you a steady income. Serve fruits with skewers on them on disposable small plates. The price for a plate, depending on the number of pieces and the presence of exotic fruits, can be from $ 2 to $ 5. Subtract from the income received the rent of the point, the cost of fruit and chocolate, and you will get a net profit that is many times more than the amount spent on the business. And when a large customer appears, nothing will stop you from renting the same fountain for a day or two.

When you feel that they already know about you and the business is on the rise, then you can buy fountains for champagne, wine or juices to chocolate fountains. Believe that these fountains will always be the center of attention at any gala event and will become a kind of highlight that will be remembered by everyone.

What else is good about this business? In order to buy a fountain and put things on stream, you do not need to have special knowledge and skills. At the initial stage, it will be necessary to advertise in a newspaper or local magazine, preferably with a photograph - this will attract the attention of customers. If opportunities allow, then you can make a short commercial for outdoor LED advertising screens - chocolate fountains always look very spectacular and will definitely attract attention.

And one more nuance: all your home holidays will be the most delicious, and guests will always strive to get to them, especially children!

Currently, the entertainment industry, including the restaurant business and all kinds of holiday agencies, is experiencing natural difficulties associated with the crisis. That is why the search for new ideas that could attract or at least save client traffic at the same level, as relevant as ever. “In this regard, a non-standard approach that evokes strong associations with a holiday, with a bright taste and an alluring aroma, may be of interest,” advises Igor Malyugin, an expert on startups. “If you ask yourself which product in this regard is a win-win, then the easiest answer is chocolate.”

In this regard, according to the analyst, a fairly simple and at the same time effective solution is to include chocolate fountains in the restaurant menu or in the list of various services. Representing cascades of bowls up to one meter high, chocolate fountains fully reflect their name. We will tell you about how the entertainment business can get additional income with their help.

Russian interest

Before you do any business, including attracting additional customers through chocolate fountains, it would be right to think about whether there will be a demand. It is clear that it would be unreasonable for the director of a restaurant, for example, for two hundred tables, to order a special study on this topic. As they say, the game is not worth the candle. But looking at the various forums where this issue is discussed is not so difficult, which we will do.

Kuzina Ksenia Eduardovna (23 years old): “... I have never seen a chocolate fountain and have not tried it, I heard only admiring reviews. But we also ordered a chocolate fountain, I hope that at our wedding we will at least take a peek at this beauty ... and if we're lucky, we'll also try it.

Lydia Slavnaya (28 years old): “When I saw the chocolate fountain for the first time, somehow it sunk into my soul, well, I really, really like chocolate.”

Kuritsyna (Kozlova) Anna Alexandrovna even posted a photo on the Wedding Services forum ( on right), where guests enjoy a chocolate fountain.

JustMarried_: “We had a chocolate fountain at the buffet while the guests were gathering, and according to the plans it was supposed to be the whole evening ... then we were told that everyone liked it so much that when it was turned off, the guests scooped up chocolate from below.”

There are a lot of posts like this. As you can see, most of the population chocolate fountains cause nothing but delight. And the demand for this product can be much higher than it seems initially.

Moscow-based restaurateur Roman Yashin, who was one of the first to include chocolate fountains on his establishment's menu, says the highlight of this spin-off business is the indirect benefit. “When I was offered a chocolate fountain, I immediately refused,” says the businessman. - He said, they say, customers get dirty, especially children, not to mention the tablecloths and floors. Meanwhile, when I thought about it and calculated the indirect benefit that would definitely “overpower” these possible troubles, I immediately agreed with the proposal.

Indeed, selling fruits and biscuits dipped into falling hot chocolate with skewers can add a quarter to an evening's income. By the way, chocolate fountain equipment can be profitably rented. So, in a post written by forum member sarahs-sweet-fountains on the ebay portal, there are events where this equipment is most often asked:

• weddings;
• bachelorette parties;
• stag parties;
• barmitsva - coming of age celebrations;
• birthdays;
• parties;
• Exhibitions;
• children holidays;
• presentations.

However, chocolate fountains are of the main interest precisely for entertainment and as a source of additional income. “For example, after buying a three-tiered nine-cascade machine JM Posner Cascade for approximately six thousand rubles in general, my income increased by two hundred thousand rubles for the year,” explains Roman Yashin. - My calculation was based on an increase in the average cost of the check of the tables being served. It cannot be said that chocolate fountains bring priority profits, but that they are a good help, that's for sure.

First of all wedding

Expert Jan Komarovski says that this business has good prospects, especially in wedding feast service. He believes that the best clue to whom to offer a "chocolate fountain" is a list of upcoming marriages. In many countries, this information is public and posted on the relevant websites. “In Russia, bridal salons can become such a source of information,” advises Igor Malyugin. “Agree with the managers of these stores, and they will show your equipment for a certain margin.”

According to statistics, in Russia in 2013, 1,225,501 marriages were registered, approximately one celebration per hundred people. Obviously, in some cities people get married more often than in others. At the same time, as some average indicators, these data may well be taken into account when calculating the profitability from the purchase of a chocolate fountain by a particular restaurant. “If one hundred thousand people live in the city, then you can roughly count on a thousand weddings a year,” Malyugin calculates. - At the same time, each restaurant occupies its own niche. Most often, these are two celebrations a week, since, as a rule, the entire hall is rented.

For an average provincial town, a restaurant check for a wedding of a hundred guests is about 200-250 thousand rubles, so adding a chocolate fountain to the menu with a price tag of one to four thousand rubles does not significantly change the customer's spending. Thus, one hundred weddings (two per week) will bring the restaurateur two hundred thousand rubles at a service cost of two thousand.

There are many ways to make a beautiful chocolate fountain. Although it is interesting in itself and attracts people, businessmen still try to show additional options.

“Put a table with a fountain near the wall, which should be draped with a beautiful white tablecloth with lace,” explains designer Sveta Mizintseva. - Against the background of her fountain will look brighter than in the middle of the room. Keep the fabric clean and change it if necessary.

“Think of lighting so that the fountain shimmers in a dimly lit room,” says Chef Ilya from Moscow. - Then you can look at it for as long as you like, like at a burning fire. This means that customers will come to him more often. ”

"Don't forget flowers and fruits as a great fountain decoration," writes sarahs-sweet-fountains. - The taste of flowing chocolate is in perfect harmony with marshmallows and strawberries. Sometimes it is reasonable to install two cars. One with dark and one with white chocolate.

Information for thought

As we have already said, you can earn on chocolate fountains as a separate business- Selling and leasing. Specialized portals for those who want to open such firms publish detailed instructions - from registration to local marketing policies. “A small but tasty-smelling office, dealer agreements with manufacturers of chocolate fountain equipment, equipment exposition and your personal charm - that's what you need to succeed in a small town,” they write in the article “Startup named chocolate miracle”. “But you should remember that in order for the business to generate income, you need to regularly arrange presentations.”

It is clear that business is business, and no one can predict 100% success. However, you can always find some average estimates that apply to one or another. “According to expert estimates, the break-even point of the company engaged in the lease of chocolate fountains, on average, pass for six months,” says Igor Malyugin. - In a crisis, it will most likely take more time. A plus can be considered an inexpensive start, about 100-150 thousand rubles. The money will be used to rent an office and purchase a small batch of equipment, such as CCF200DT (at a price of 6,500 rubles).”

In addition, you can turn your attention to the fact that a review of the market for the proposals of this device states the absence of fountains of domestic production, although this product has a high potential for demand from Russian restaurants and holiday agencies. All this, of course, may be of interest to our (real or potential) in terms of the development and production of domestic analogues.

HOW MANY DISPUTES WAS IN CBOE TIME 0 ON THE BENEFITS AND HARMS OF CHOCOLATE. BUT NOW IT'S SCIENTIFICLY PROVEN THAT CHOCOLATE IS HEALTHY! THE WORLD'S INTEREST IN CHOCOLATE IS NOT RANDOM, AS COCOA BEANS CONTAIN POLYPHENOLS. THEY ARE ANTIOXIDANTS. HAVE ANTIBACTERIAL PROPERTIES, ANTI-INFLAMMATORY EFFECT. IN ADDITION, CHOCOLATE IS A GREAT REMEDY FOR DEPRESSION.

fl avanol, which is found in dark chocolate, increases the oxygen content in brain cells, slows down the aging process, fights chronic fatigue and sleep disorders. Hot chocolate is very useful, with a certain composition of cocoa powder, cocoa butter and cocoa beans.
In connection with the increased interest in hot chocolate, its new form appeared - a chocolate fountain, where instead of

water flowing chocolate. Such fountains are very popular in Europe. Recently, they began to appear with us.

Chocolate fountains are appropriate for almost any

event. They can be used at weddings and anniversaries, corporate parties and children's parties. For those who see it for the first time, this is an unforgettable experience, in

circle of the fountain are laid out on plates of various fruits, confectionery, which are dipped in chocolate. This is a delicious and original dessert, as well as an amazing show. If you decide to organize such an interesting and unusual business, then using a chocolate fountain will bring you not only profit, but also a lot of positive emotions.

Now about the general characteristics of the chocolate fountain. It is a metal structure consisting of several tiers. The power supply of the structure comes from the mains. Cascades are installed on a special container that melts chocolate to a liquid state. Chocolate circulates continuously, and what an aroma is in the room!
In most cases, 53% black chocolate is used for the fountain, containing a large amount of cocoa butter. Such chocolate melts at a lower temperature and is also less viscous. Chocolate can be used from different manufacturers: Swiss, Belgian, French, Ukrainian. Chocolate can be not only white or dark, but also colored. For this, various fruit extracts are used. As already mentioned, chocolate is served with various berries, fruits,

very sweet, then their taste will go well with dark chocolate, but if the fruit has a sweet and sour taste, then it is better to use milk or white chocolate.

Fountains are produced in England, USA, Switzerland, France and China. To open such a business, you do not have to conclude contracts with foreign suppliers. There are already representatives of manufacturing companies in several cities of Ukraine. Designs of fountains are different, as well as their sizes. The height usually varies from 0.5 to 1.5 meters. The fountain works continuously - as much as you wish. To start the fountain, no special skills are needed, everything is extremely simple. It takes about two hours to prepare it for work.
Organization of business ideas
There are two possible uses for this business idea.
Install a fountain in a hotel lobby, bar, restaurant or cinema.
Rent out for various events (weddings, anniversaries, parties, etc.). The rental price will include delivery, installation, setting up the fountain and its maintenance.
Let's calculate the approximate income from the business.

As an example, let's take a small fountain, which is designed for 50 people. Ha one load will require 2.5 kg. chocolate and about 7 kg of fruit. On chocolate you will spend about 300 hryvnia, 7 kg of fruit - 80-200 hryvnia, T,e. expenses will not exceed 500 UAH. The rental fee can be 1400-1600 UAH,
The income will be
900-1100 hryvnia,
The payback period for a chocolate fountain is one month.

When calculating the profit for the first version of the business idea, it is necessary to take into account the cost of rent. Ho, one fountain is enough for its execution, and for the second option, at least two are needed. Fountains are installed indoors or in a tent.
Advertising is important for any new business. You can arrange a paid demo show to make it easier to determine demand and prices.
Christina Litvina

In Russia, the chocolate market is developing rapidly. From 2013 to 2019, chocolate consumption increased from 6 to 8 kg per person per year. Despite the trend towards proper nutrition and a healthy lifestyle, people continue to buy sweets and candies: for themselves and their families, as a gift for the holidays. The chocolate production business pays off in a matter of months and brings stable profits to the owners.

Chocolate Making Business Ideas

There are two models of the organization of the technological process: home or industrial production of chocolate.

By choosing the first option, you can start a business at home in the kitchen, investing a minimum of money in equipment. But it will not be possible to officially register such a business, so the responsibility for working without registration with the Federal Tax Service and paying taxes will lie with you.

In the second case, you will have to comply with the requirements of the inspection authorities, rent and prepare a workshop, hire employees and set up a streaming production of chocolate products.

Making handmade chocolate

"Chocolate boutique" is a concept that came to Russia in 2016. The boutique sells elite handmade chocolate made according to home recipes. The owners of such establishments rely on the uniqueness of products, yielding to large workshops in production volumes.

The range of chocolate boutique includes:

• dark, white and milk chocolate bars;
• chocolate with fillers - fruit and berry;
• truffles;
• sweets with non-standard fillings;
• gift sets of different types of chocolate.

Customers can order custom sets, chocolate fountains and even engraved sweets.

The fashion trend of gourmet boutiques is a combination of incongruous tastes. High-end chocolate manufacturers offer ginger, chili, candied fruit, and even bacon as fillings. They sell fragrant sweets exclusively in original packaging.

Handmade chocolate is a joy for gourmets, so it will always find its buyer

Making fruits in chocolate

Strawberries, apples and bananas are fruits that are in demand all year round. Combined with chocolate, they form a unique delicacy. The advantage of the fruit-covered chocolate business is the minimal competition in the Russian market. The disadvantage is a pronounced seasonality. In winter, the cost of fruit increases, and the demand of buyers falls.

A possible way out of the situation is to rent an area in a city shopping center in order to work even in the cold season, in a place with maximum traffic. In advertising, you can focus on the saturation of products with vitamins.

There is nothing tastier than fruits in chocolate: neither children nor adults can resist this delicacy

Making figurines from chocolate

The technology for making chocolate figures is simple - hot chocolate is poured into the molds, then cooled until hardened and the halves are taken out. The edges of each are carefully heated and glued together. Cakes and pastries are decorated with figurines, they are given for holidays to children and adults.

To prepare a chocolate butterfly or openwork lace, you need:

• melted chocolate;
• glass bowl for heating;
• Silicone forms.

Instead of molds, you can use any objects: cups, stacks, spoons, paper sheets and others. Combining different types of chocolate and adding food coloring, confectioners give the figurines a unique design. Show your imagination and an unprecedented result will not keep you waiting.

Chocolate figurines are ordered to decorate wedding and anniversary cakes.

Where to start: registering a business

Chocolate production belongs to the food industry, so be prepared for numerous checks by the SES and Rospotrebnadzor. Register a business before starting work by choosing one of the forms - LLC or IP.

Advantages of the status of an individual entrepreneur:

• registration within 5 working days;
• minimum state duty when registering a business;
• minimum documents.

The main disadvantage of IP is the responsibility to creditors with all property. If you own an apartment, and your business has accumulated debts, be prepared for the property to be put up for sale.

Advantages of opening an LLC:

• financial responsibility within the authorized capital;
• a participant in a legal entity can withdraw from it by alienating a share of the company;
• the company can be sold or donated if necessary;
• in case of suspension of activities, the organization does not transfer contributions to pension and insurance funds.

The disadvantages of an LLC are a complicated registration procedure and the need to deposit an authorized capital of 10 thousand rubles, as well as a state duty of 4 thousand rubles. for setting up a company.

When registering, choose the tax system that is comfortable for you. Small businesses should consider a simplified regime (USN 6 or 15%). When planning to open a large-scale production, think about UTII (fixed tax on imputed income). The amount and procedure for paying taxes depends on the system chosen.

Table: comparison of tax regimes

Obtain permits from Rospotrebnadzor and Pozhnadzor, as well as the conclusion of the SES on the possibility of starting work. Issue a health book, even if you make sweets in minimal quantities.

Organization of home production of chocolate

An exclusive home confectionery can compete with large-scale productions due to the quality of products, the use of natural ingredients and proven chocolate recipes. When working on your own, pay close attention to the quality of the product. Experiment with flavor combinations, offer customers a variety of products. The disadvantage of a home business is the inability to officially register a company. This is due to the fact that the kitchen must be removed from the housing stock in order to organize food production in it. All the risks associated with informal entrepreneurship, in this case, you take on yourself.

Recipe and manufacturing technology

Follow the recipe and the technological process in the manufacture of chocolate - the taste and shelf life of the finished product depends on this.

The simplest chocolate recipe at home:

1. Mix 5 tbsp. spoons of cocoa, 7 tbsp. spoons of sugar and 150 ml of milk in a bowl. Bring the mixture to a boil over low heat, stirring constantly.
2. Gradually add 1 teaspoon flour and 50 g butter. Continue to stir the composition until a homogeneous mass.
3. Pour hot chocolate into molds, after pouring the filling into it (wafer crumbs, nuts, raisins).

When choosing chocolate, customers first of all pay attention to the appearance and taste.

Once the chocolate has cooled, it can be eaten. You can store homemade sweets for 2-6 months at temperatures up to 17 degrees. Transportation of chocolate is allowed only in vehicles equipped with cooling systems.

The weight of the candy should not exceed 3–6 g, so that the client can put it in his mouth as a whole and taste it without biting.

Requirements for the premises

Technical conditions for the production of chocolate are determined by GOST 31721–2012. In the document you will find information on the quantity of ingredients for the manufacture of various types of cocoa-based products, as well as requirements for equipment and workshop. Despite the lack of registration and checks, try to comply with the maximum requirements of the standard. The room should be ventilated, with an artificial temperature regime and a low level of humidity. The optimum temperature for storing chocolate is up to 17 degrees.

Purchase of equipment and raw materials

A home bakery can be opened with minimal investment if you work to order and use kitchen equipment. Purchase raw materials for chocolate production:

• chocolate mass or cocoa;
• cacao butter;
• sugar;
• vanilla;
• emulsifiers;
• milk or cream.

Buy quality ingredients. To save money, replacing cocoa butter with palm, and cocoa with carob, you risk the taste of future chocolate.

At home, use a coffee grinder to grind cocoa beans into powder.

As your business develops, start purchasing professional equipment:

• high power juicer for cocoa butter;
• grinder to remove excess moisture;
• tamper for quick crystallization of chocolate;
• various shapes and stencils.

The cost of a home kit for the production of elite sweets does not exceed 150 thousand rubles.

Sales and advertising company

At first, sell candy directly to customers. To do this, create groups on social networks, take attractive product photos and place ads. Invite friends and acquaintances to groups, set up targeted advertising for members of competing groups.

When you develop the business and open a kitchen outside the home, having received permits from the SES, negotiate with retail chains and coffee houses that do not have cooking and supply sweets for sale. The main thing is to comply with the terms of delivery and storage of goods.

Financial calculations

Home production does not require special costs and pays off within a few months.

Table: business start-up costs

Table: systematic costs

Planned income

The cost of one bar of exclusive handmade chocolate is 200 rubles, the cost of its production is 25–35 rubles, depending on the filling. On average, 200 tiles can be sold per month, the total income is 40 thousand rubles. Net profit per month - 15 thousand rubles, the payback period for a home business is 5 months.

Business plan for the production of chocolate on an industrial scale

Industrial production is different from domestic production. You will not be able to cope with the volume of production alone, you will need to attract employees. Equipment for a full-fledged workshop costs dozens of times more, and manufacturing technology is more complicated than homemade.

First of all, hire a technologist for the enterprise. He will be responsible for the process of making chocolate and working out recipes. Buy raw materials only after working out each recipe.

To obtain chocolate, cocoa beans are roasted, ground and mixed with the remaining ingredients in a conche machine, and then cooled and formed into bars.

The process of making chocolate in the workshop is automated and includes the following steps:

• dosing of components;
• initial mixing;
• mixing in a conche machine up to 3 days;
• heating the chocolate mass to 50 degrees;
• filling in forms;
• cooling to 33 degrees and holding for 40 minutes;

The production of different varieties of chocolate differs in the initial set of ingredients and technology adjustments. To make aerated chocolate, it is enough to add air when loading raw materials for conching, and for bitter one, you will have to use more cocoa powder.

Room selection

To organize a chocolate shop, a room with an area of ​​60 sq. m. Requirements for the workshop:

• not part of the housing stock;
• equipped with ventilation;
• there are sinks with cold and hot water;
• the walls are tiled up to 1.5 m from the floor;
• the rest of the walls are painted.

To make tiles and sweets perfectly even, buy a molding machine in the workshop

Indoors, equip a place for a product warehouse with an optimal temperature, as well as an office and a workshop with equipment directly.

Purchase of equipment

The cost of purchasing equipment ranges from 1 to 10 million rubles. Industrial equipment for the chocolate shop:

• ball mill for mixing ingredients;
• boiler for kindling oil;
• conche mixing machine;
• refrigeration equipment;
• tamper for crystallization of chocolate.

In conche machines, the chocolate mass is kept under constant stirring for 24–72 hours.

Auxiliary equipment:

• conveyors;
• ventilation system;
• thermostats;
• planetary pumps;
• hoods;
• molding equipment;
• packaging unit;
• printing press for wrapping.

Purchase of raw materials

Chocolate is made from cocoa beans, which can be purchased in Africa, Australia, and Asia. There are three varieties of beans suitable for chocolate production:

• "Creole" - selected beans of the highest class;
• "Foreigner" - medium quality;
• "Pumpkin" - low-grade beans.

Cocoa beans go through three stages before turning into powder:

• frying at a temperature of 150 degrees;
• separation of liquid and husks;
• grinding into powder.

In addition to the powder, buy cocoa butter, sugar and milk, as well as filling ingredients if you plan to make candies.

Do not save on ingredients: the more natural ingredients, the higher the quality of chocolate

Recruitment

For the normal functioning of the workshop, hire employees. Make sure everyone has a valid health book.

Composition of employees:

• manager;
• accountant;
• technologist;
• confectioners;
• driver;
• cleaner.

Sign non-disclosure agreements with the company's recipes with employees.

Formation of the assortment

Large confectionery factories use a similar recipe, and their production volumes do not allow producing exclusive chocolate in small batches. In a small workshop, you can make chocolate according to original recipes, varying the composition of the components and fillings.

Together with the technologist, evaluate the possibilities of production, calculate the expected volumes of output. Develop your own specifications. Based on the planned purchases of raw materials, make a menu. Design them and post them on the company's website or in a group in social networks.

The range of high-end chocolate boutiques usually includes handmade sweets and cakes, as well as beautifully packaged gift sets.

Possible distribution channels and advertising

Chocolate lovers (82%) buy their favorite product in supermarkets at the same time they buy other goods. At the same time, 21% of them are ready to specifically go to the store for chocolate. More often than others, milk tiles are chosen, less often - bitter ones. Only 4% of consumers love white chocolate. Gaining momentum "chocolate boutiques" with exclusive varieties of your favorite product.

Possible sales channels for products:

• supermarkets;
• grocery stores outside the chains;
• stalls, tents;
• coffee houses, cafes;
• fairs, exhibitions.

• shops, coffee houses;
• Internet, social networks;
• city ​​magazines;
• issue of own catalogues;
• sponsoring events.

So that your product does not get lost on the shelves of the store, do not skimp on the original packaging and catchy advertising.

Business calculations

The calculations are given on the example of a workshop with an area of ​​60 sq. m., equipped with everything necessary and operating under a license.

Table: opening costs

Table: recurring costs

Expected income

The cost of one chocolate bar is 100 rubles, the cost of making it is 20–35 rubles. On average, only through retail chains per month you can sell 5200 tiles, the total income is 520 thousand rubles. Net profit per month - 260 thousand rubles, the payback period for a home business is 2 years.

Business profitability reaches 200% even when using natural ingredients. If you replace cocoa powder and cocoa butter with cheap analogues, it will increase by another 1.5 times.

Franchise or own brand

You will need an impressive amount of capital to start your chocolate business from scratch. There is an exit. If you doubt your abilities, buy a franchise. Notable franchised chocolate factories:

• "Chantimel";
• Podarilli;
• Frade.

Franchise Benefits:

• work under a well-known brand;
• proven production technology;
• the opportunity to buy equipment at a discount/leasing;
• consulting assistance;
• business mechanics;
• feeling of teamwork.

Franchising Disadvantages:

• the need to pay the franchise seller a monthly remuneration - royalties;
• high cost of business;
• excessive requirements for the incoming partner;
• the need to comply with the conditions of the franchisor.

A franchise buyer always runs the risk of running into an unscrupulous company that, instead of the existing mechanisms for effective work, gives only a couple of instructions for doing business.

Franchise "Konfael" allows you to ensure stable turnover and gives you the opportunity to get higher profitability compared to a business created from scratch

Rookie Mistakes

Beginners in the chocolate business often make mistakes. The key problem is the underestimation of consumer requests. Manufacturers in small towns are especially guilty of this. They rely on the uniqueness of the product, not paying attention to consumer qualities. As a result, the client receives an exclusive candy in an expensive package, but it turns out to be obscene in taste. Naturally, the client does not come again. In general, in provincial towns, people make excessive demands on the quality of food products, compliance with which is the key task of an entrepreneur.

Having decided to start a chocolate production business and having enough funds, do not hesitate. Assess the market in your city, analyze the demand of potential buyers. Calculate your expenses and income and get started. If you doubt your abilities, choose a popular franchise and follow the proven methods of professionals.

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I have been involved in chocolate fountains for more than three years and I constantly receive questions from colleagues on this topic. So I decided to collect the answers to most of them in one place, so as not to be repeated J
This information is intended more for those who are interested in fountains from a professional point of view, but if you want to rent a fountain, then I think you will also find a lot of interesting things for yourself.

I'll try in order J

How to set up a business with chocolate fountains? For me, this is a difficult question, since fountains are not our only business, and not even the main part of it. Definitely issue an IP, from the documents you need certificates for chocolate and medical books for employees. But on taxes, OKVED and other things - seek advice from accountants, pliz. You can also try to contact the local Rospotrebnadzor to advise on the nuances of work, and, as it turned out, they have their own in each region J

Which fountain to start with? We started with a household fountain CF-0401S 55cm high. The reason for the choice was simple: they didn’t want to risk money by immediately purchasing a professional fountain, at first they wanted to try whether it would work, since at that time this service was practically not offered in Samara. However, just a couple of months later we already bought a 60cm professional fountain, and then we reached 80cm. The advantages of this approach are obvious if the market is not formed, there is not much money to start and you want to practice first. If the competition is high, then I would recommend starting immediately with professional ones, since household models have a lot of disadvantages (they overheat quickly, chocolate does not flow very nicely). And we were completely “lucky” with the first fountain, on the one hand we had to refine it by increasing the degree of heating, since the temperature of the chocolate turned out to be insufficient, and on the other hand, to mount an additional fan so that the fountain would not overheat after 20 minutesJAlthough, to the credit of this fountain, I can say that it is more than 3 years old, and it continues to be used and works great. Here are our fountains:

Which model and from which manufacturer is better to choose? We work with Chocolazi fountains (China), which turned out to be quite reliable equipment. We have 3 professional fountains, they were not bought at the same time, but all of them have been in operation for more than 2 years and there were no problems with them. One immediately had to be soldered, the wiring fell off, but this can happen with any technique. There were no more problems. I can't say anything about other manufacturers, as I have not come across.

Which chocolate to choose?You need to take professional chocolate, you can’t use chocolate in bars! There are too many cocoa butter substitutes in bar chocolate, it burns strongly and curls up into lumps. Professional chocolate can be special for fountains, it's more convenient. It comes in dark, milky and white. If you need colored chocolate, then there are Belgian orange, green and pink. In it, as in any other chocolate not originally intended for fountains, you need to add cocoa butter to increase fluidity. Cocoa butter needs 10% by weight of chocolate. Other colors can be obtained by adding fat-soluble gel coloring to white chocolate, but keep in mind that you need to add enough coloring to get a rich color.

Can sunflower oil be added to increase the flow of chocolate? I highly recommend not doing this. Of course, it is cheap, and at the same time, sunflower oil makes chocolate more liquid, it flows better, but at the same time its taste and, in some cases, its appearance are significantly spoiled. That is, not only does your reputation and the general attitude of customers towards chocolate fountains suffer, but sunflower oil also cokes the details of the fountain and after a certain period of such operation, the fountain engine simply burns out. I am often approached with the question that the fountain stopped working for no reason, and my first question “Do you use sunflower oil?” 80% of the time I get a positive response. Friends, do not save on customers, because everyone knows that a miser pays twice.

How much chocolate does it take to start a fountain? It all depends on the size of the bowl and tower of your fountain. We must not forget that in order for the fountain to flow and completely cover the tower, it needs to fill the tower inside + cover it outside + a little more. Calculate, of course, based on your fountain, but the minimum that, in my experience, is needed is 1kg (well, if you don’t consider crumb fountains at all). In our fountains, we take a minimum of 60cm - 2kg, 80cm - 4kg (although you can start with 3kg). Please, while working, do not forget that as soon as customers start to treat themselves from the fountain, the volume of chocolate decreases and if you run the fountain at a very minimum limit, then the chocolate will begin to flow badly very quickly.

How much chocolate can be loaded into the fountain? Again, it all depends on the specific model. The maximum is easier to determine: pour a full bowl so that the chocolate does not reach the top rim by 1-2 cm. Usually the maximum is about 2 times the minimum load. In our fountains, a maximum of 60cm - 4kg, 80cm - 6kg.

How to heat up chocolate? It is best to heat the chocolate in advance and do it in the microwave (take it out and stir it regularly and nothing will burn). If you correctly calculate the time, then it is quite possible to heat the chocolate up to about 50 degrees, pour it into a container (we use plastic ones) and for about an hour and a half, or even two, if it’s hot, it will still be ready to be launched into the fountain. During this time, you can travel far enough, collect and start the fountain. If you need to wait before the start of your event, then chocolate can be poured into the fountain and heated in it, stirring occasionally. This, of course, in the warm season. If it is cold outside, then we wrap the container with chocolate well and pack it in a thermo-box. The advantages of this approach are that you don’t need to negotiate with the restaurant kitchen to let you heat chocolate (they don’t always let you), you don’t need to bring a microwave or other devices with you to heat chocolate, and it’s very important that you don’t need to heat chocolate in a fountain. (this is very long, and not very useful for the fountain).

Can you heat chocolate in a water bath? I do not recommend it very much, since condensate, getting into chocolate, can lead to undesirable consequences. If solid particles, such as sand, can simply form in dark chocolate, then chocolate with milk fats (white, milk, color) can completely curl up, sticking together into a lump. If this happens, the chocolate is spoiled and it can be thrown away, and the question is not the quality of the chocolate, but the water getting into it.

How long does it take to heat up chocolate? It depends on the amount of chocolate, the power of the microwave and how often you stir the chocolate. One kilogram can be warmed up in 5 minutes, or in 15 J

How to start the fountain? It's very simple: set the temperature switch to the middle position, wait 3-5 minutes for the bowl to heat up, then pour the chocolate. If the chocolate is colder than 30 degrees, then you can increase the heat and heat the chocolate in the fountain, remembering to stir, only then return the switch to the middle position. Is the temperature of the chocolate right? Turn on auger. Use the legs to level the fountain so that the chocolate flows evenly, if done correctly, the tower should be visible.

Why doesn't chocolate flow well? There can be quite a few reasons:
- low flow of chocolate initially (if you did not add or did not add enough cocoa butter). Solution: add more oil, it is most convenient in this case to use Mikrio cocoa butter, it can be poured directly into a running fountain, but, of course, this is an extreme option, it is better to correctly calculate the amount of oil in advance.
- low chocolate temperature. If you had to wait for the launch and the chocolate has cooled down, then it must be warmed up in the fountain before the start. If the chocolate flows too cold, it will stick to the tower and a good flow will no longer work. There is no way to fix it on the spot, so check the temperature of the chocolate before starting the fountain. The temperature of chocolate should be at least 30-32 degrees. The ideal way to do this is to use a non-contact infrared thermometer (pyrometer)
- low ambient temperature. If you are working outside and the temperature is close to 20 degrees, then the chocolate will cool too quickly and flow poorly. The solution is simple - do not work in such conditions, but if this option is not considered - set the heating of the fountain to the maximum, this will partially save the situation
- There is little chocolate left in the fountain. As soon as the chocolate in the fountain becomes less than the required minimum (it is corny eaten J ) the tower of the fountain becomes visible, more and more, and then it stops flowing altogether. This does not mean that the chocolate is completely over, if the holiday needs to be continued, then you can turn off the auger, the chocolate from the tower will fall into the bowl and after that you can continue to use it as fondue. Well, or the second option: carry a supply of chocolate with you and warm it up in the kitchen of the cafe or restaurant where you work. Although this situation usually occurs if the amount of chocolate is initially calculated incorrectly.
- there is another interesting option, if you know for sure that the chocolate is suitable for the fountain, the temperature is sufficient, you start the chocolate, but it barely flows or is very uneven, most likely the air in the tower prevents the flow. The treatment is simple: turn off the fountain, wait for the chocolate to drain and start again, sometimes you need to do this a couple of times in a row.

In the photo: the chocolate is over, the fountain is crooked, but I didn’t find it too thick :)

How to calculate the required amount of chocolate? There are different versions, according to our experience, the average formula is simple: if a buffet table is supposed with a minimum number of snacks or only with a fountain, then the calculation is about 60g per person, if it is a banquet, where the fountain is an additional delicacy, then about 35-40g per person

How much chocolate is left and what to do with it? The amount of remaining chocolate depends on the activity of the guests. In our experience, they ate everything and had to turn off the tower so that they could lick the bowl, but it also happened that at a wedding where there were 200 guests, they ate only half a kilo of chocolate. Although some amount of chocolate always remains, we pour it into disposable containers that we bring with us and give to customers, in my opinion this is the most honest approach. If you want, you can, of course, take it away, but I do not recommend reusing it in the fountain, since particles of juice and fruit give garbage that is absolutely not needed in your next fountain. Such chocolate can be eaten or used in some dish.

Which fruits to choose? And this is the simplest question - any J For my taste, sour ones are more pleasant, but many people like sweet ones like bananas. The only thing I do not recommend is oranges (their slices need to be cut and the pieces start to fly into chocolate) and fruits with stones.

How to prepare fruit for the fountain? Fruit must be cut into pieces of approximately 1.5 * 1.5 cm, that is, so that you can put it entirely in your mouth and do not have to bite. It is very sad to watch when the fruit is prepared by a restaurant or cafe, cut into huge pieces, and then the guests bite them and everyone gets dirty with chocolate. Why spoil the mood and clothes of the guests? In such cases, we ourselves, if we have time, cut the fruit in the restaurant, but, unfortunately, such an opportunity does not always happen. Therefore, I highly recommend discussing this issue with customers in advance, focusing on its importance, so that they talk in advance with those who will prepare the fruit. By the way, if you want - offer the service of preparing fruits yourself, then definitely prepare them the way you need to use them with a fountain. I draw your attention to the fact that fruit compositions and bouquets for use with a fountain also need to be prepared in a special way. It is clear that fruits in large pieces look better in compositions and bouquets, but see above about large pieces and a fountain. For example, it looks chic like this, but it is not applicable with a fountain.

What can be used with the fountain besides fruit? What do you want J Usually additionally use marshmallow, ordinary marshmallow, marmalade. We also had such guests who used cheese, though everyone usually comes to sausage and bacon only in words J But I wouldn’t recommend cookies, biscuits and other crumbly products, crumbs fly into chocolate and spoil the whole picture.

How to decorate the fountain? At first, we did not decorate with anything, but then we realized that the bottom of the fountain, draped with fabric, looks much more beautiful. At first, I was advised to tuck the fabric with a regular clothesline, but I didn’t like it, as this design began to slip. Then we sewed special covers, they are sewn on the principle of an ordinary skirt, only it is better to use a wide elastic band. If you yourself know how to sew or have a budget to order -you can sew special covers for the Bride and Groom (stylization for outfits).From the fabric, you can use satin, crepe satin, rayon, they all fit beautifully and wash well. In a hurry, you can drape with organza and tie with a ribbon.
Only when you close the bottom of the fountain, try to leave the ventilation holes free so that the fountain does not overheat.
Just a selection from the internet:

How to determine the pricing policy? An interesting question and there is no clear answer to it. I would recommend that you first analyze the market in your city, then calculate the costs and make a decision based on these two points.

How is the issue with the restaurant where you have to work solved? In general, it is not solved in any way, that is, we come and work. It is assumed that the customer warned the restaurant in advance and took care to prepare a place for your work. The only complaint that restaurants have is dirty tablecloths. You can decide simply - bring your own tablecloths or at least a thin oilcloth, which in case of such difficulties can be put on top of a restaurant tablecloth. Although usually there are no problems, since chocolate is not at all more difficult to remove from tablecloths than wine or tomato, with which guests decorate tablecloths at the main table.

How long can a chocolate fountain run? Professional fountains with proper operation can work day and night. But if you want to work with homework, it’s already more difficult. They usually overheat after an hour or two of operation.

Why do you need a person accompanying the fountain? Many customers ask if we can put a fountain and not stand next to it, thenthere will be no need to pay the attendant. Usually we refuse such a question, and here the question is not greed. For yourself finding withfountain nearby - this is a guarantee that nothing has happened to the unit cheat Xia, but in fact, support is more needed for customers, even though they dream of saving money on it. The fact is that, firstly, not all guests know what to do with the fountain, some come up, look and do not dare to try. In this case, a specialist standing next to you will offer to come up (and many really need a special invitation), show, prompt, explain what to do. The second reason is obvious, but not for everyone. J Chocolate is liquid and if you just dip the fruit and immediately pull it into your mouth, there will be drops that can get not only on the table, but also on clothes. We stand and give out a napkin to everyone who comes up to carry fruit over it. You find it funny? But in vain, many also refuse, and then get upset that they got dirty. There is a third, very important point. Do you think if you put an urn next to it, then guests will throw used napkins and skewers there? It was not there, usually they are thrown simply on the table. After some time, the table with the fountain begins to resemble a garbage can L And if you think that the waiters of the restaurant will clean it, then it is very doubtful, because the chocolate fountain is not their responsibility. I will illustrate this with a photo from a holiday where I was a guest and there was just a chocolate fountain.

Can the chocolate fountain be used outdoors? You can, if you have a special windproof cap. Without it, I really do not recommend it, since the chocolate is liquid and, with any gust of wind, flies anywhere, on guests, on you, on the table. Not only does the chocolate not remain in the fountain, but the whole district is in it. There is also such a nuance as insects, leaves and dust, all this gets into chocolate and swims in it very unappetizingly.

How to advertise and find customers? It all depends on your budget. If it is not there, post your offer on all available free classifieds boards, forums, city sites, there are a lot of places where this can be done for free. Deal with social networks, start groups and administer them yourself. Make special offers for holiday agencies and restaurants, walk around and talk. All this takes a lot of time, but it's free. J If you have an advertising budget, then you can already make a website, place ads on paid sites, in wedding magazines, in city newspapers, and participate in wedding exhibitions. In general, in this regard, it's up to you to decide. We started by giving a coupon for a 50% discount, this is absolutely unprofitable, but work for the portfolio. In addition, as you know, word of mouth is the best advertisement. J

What else should be discussed with customers? If everything is well organized,It takes literally 5-7 minutes to start the fountain. And for this you need not so much: a table and a socketJLittle things? It wasn't there. Somehow, not everyone thinks that a chocolate fountain is an electrical device that runs on a power outlet. We always carry an extension cord with us, but it also needs to be connected somewhere. Unfortunately, there is an original approach that a certain place is allotted for the fountain, but there are no sockets in the immediate environment and you have to move everything abruptly and the tables are not where they were intended or entangle the entire neighborhood with extension cords that are under your feet.
The most amusing situation in our practice was when the wedding coordinator waved her hand at the clearing, where they set up a buffet table and poured champagne so that we would put a fountain there, but she ran away, not up to us. As a result, we ourselves were looking for where to find electricity in nature.JIn general, it seems that this is such a trifle, but it often results in serious losses of energy and time, so focus on this when discussing an order.

I tried to collect as many questions as possible, but I must have forgotten something. If there are more, ask and I'll try to answer.J