Restaurants

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For three years now I have been traveling to Moscow every month. Look. I understand that there is a lot here that I will not see in St. Petersburg or other cities. Or I will see it, but in 2-3-4 years. I repeated many times: Petersburg lags behind Moscow by 2-3-4 years. How? Relevance. What is popular now, kitchens, formats, "chips", if you open an analogue in St. Petersburg, but there are no special problems, it is easier to copy, all the same, nothing will work. And only in 2-3-4 years, the market will be ready to accept this very “new”, and such a restaurant will “go”. Well, second, anticipating ... explaining your choice! The attitude is different, different formats ... That is why I decided to commit a crime - to tell about a city that I do not know. Opens seven places a week, and I watch only four a month - this is far from a "picture". BUT there is a picture in that it is possible to single out unique projects, what is worth spending time in the capital, to gain some new experience. After all, we are going to Paris not for the sake of McDonald's, but for the sake of what is not in the other, the very the best city... Louvre and Eiffel Tower. To warm up, a couple of quotes from an interview with dog.ru. July 2016.

“... Moscow now has a slightly different attitude towards restaurants, now I'm talking about new projects. People went to talk negotiations in "Chaikhana No. 1", and they do. So many new places are opening, 5-7-9 per week. Maybe not so much by the number of residents, but an individual "enthusiast" who follows the topic has five options for spending free time every week! The cycle. A new restaurant, a new one every time - a photo of the first "spectators", a post, I forgot, tomorrow a new one ... How to go to the cinema or to an exhibition. EXACTLY THE SAME, in fact, a TYPE of pastime. This is all important only in how it defines the attitude towards the restaurant. The restaurant is like a movie. I looked, while the new one, will post a photo, WHILE FASHIONABLE and friends are interesting, and that's it! His role is over, his life is short. As premieres - perhaps for years a restaurant, who can argue. But they go to premieres, not movies. Petersburg - look at the reviews - this is not a movie by role, it is ... a shirt and an iron. In relation to. "Nice restaurant, LET'S WALK." This is how they evaluate. And I watched the "movie", great, spent time, entertained, and that's good. Another attitude, other texts. Moscow colleagues write about new restaurant as about the event of a particular day, it is extremely rare to find out about the basics, which determines whether other thoughts will survive ... ”.

The review will include both old restaurants that have not lost their relevance, and new ones - after all, few people travel for the first time, and you don't want to forget Muscovites. Well, the number - to advise a dozen - not to advise anything. Therefore, six, and with clear positioning - WHY is it.

The best fish, which I know of no analogue neither in Moscow, nor in St. Petersburg, nor in the rest of Russia. And besides that, to look at the magic of Rappoport - as if from a "corpse", both the art of public catering and a successful commercial project are being made. Yes, I understand, now there are constant notices and just a wild walk, with a large menu and an extremely small kitchen, the prospects would be called into question. Quality preservation perspectives. The cooks leave, one, the other ... Will there be a replacement for them? Anyway, now, in August 2016, I boldly say: the best fishing place in Moscow. And what will happen next, we will see. Travel and see. Large menu, so it is difficult to recommend specific dishes, but pay attention to crudo - raw. With such a sinking, you can not be afraid to take products in their natural state. Well, you can also recommend booking - a rare place where "refusals" are not marketing stupidity.

Peruvian cuisine, which is not in other cities, but it will be. We are waiting. Whether it is a wave, a fashion, or by separate points is not so important. But come on, arm yourself with knowledge! Novinsky passage is not the best place for me, but the good thing is that if you didn't like it ... or liked it very much, but there are no places for everyone at once, there are several very good alternatives nearby. The interior is "universal", there are not so many ethnic groups - I call them "priotelnik", where they brought bamboo and paintings. The menu is half or even 60%, a real sushi bar with dim sum. The more PR, the more everyone imagined. So, I recommend taking the Peruvian part of the menu. The average score will be about 2700. Time has passed, and now I don't mind the Japanese "guests" so much. Anyway, a great restaurant. Unique. For this, one must love.

A new and definitely the most fashionable restaurant this summer - so far in the form of a veranda. The location, of course, for me is a complete Achtung. Not yet another "Varenichnaya" was built, but the most serious place with intentions. Not some Lobster Hunt that closed as soon as it opened. Serious, because building a "thematic institution" is easy, but building it on the foundation of your own supply chain is difficult. Not just keeping the prices of "AX", one and a half - two times lower than expected from such freshness and volume expensive product in a dish, but also tracking the entire chain, I control from catching and packing, to correct reception valuable goods in the Capital. In autumn, I hope, the main hall of the restaurant will open, probably, the menu will also change - we will discuss it with estimates. But I see no reason to wait - a dozen tempting dishes, in addition to the "product by weight", of which I tasted seven. It is equally good for those who understand the difference between six or seven types of crab, and for those who just buy rum baba, gazpacho, porridge, dumplings, of course, all with crab meat, and will even receive a Parcel with Of the Far East... Even the butter for the free bread basket, here is crab. Well, do not ignore the shrimps - it's a miracle how good they are almost raw. There are not many places where you can afford it. Both in terms of cost and freshness guarantees.

The famous English restaurateur Terence Conran warns that with the first success it is too early to relax: the "novelty" of your establishment will disappear by itself within a month, and a new establishment will open nearby at the most inopportune moment, which will pull your streams of people to itself. Conran gives wise advice for those who want to have constant, stable success: the restaurateur should focus on attracting loyal customers who will always be "loyal" to your establishment, no matter what the circumstances. Therefore, it is important not only to attract the guest, but also to keep it. And how to do this, now we will help you figure it out.

1. Restaurant concept

Before opening own restaurant, it is necessary to develop the concept of the institution. We can say that the concept is the key to the success of any restaurant. Having developed the concept, you will be able to choose the right equipment, draw up an appropriate menu and choose an interior. Opening a restaurant without a definite concept, so to speak, a restaurant without a face, you risk getting an institution that will not stand out from many others. A restaurant can be kept in the spirit of a certain time - primitive times, the Middle Ages, etc., be national, or food-oriented - a fish or meat restaurant, a confectionery restaurant, etc. After the direction of the institution has been chosen, you should stick to this topic. Everything should correspond to the theme of the restaurant - the names of the dishes on the menu, the interior, the uniform of the employees, and even the design of the official website of the restaurant.

1. Professional equipment

Equipment for restaurants or other food service establishments must be reliable and professional. Catering equipment is an integral complex that ensures a full and high-quality work of the institution. Professional equipment for establishments Catering presented in the following main categories:

thermal (stoves, ovens, grills, ovens for various purposes);
bar (coffee machines, coffee makers, cocktail mixers, juicers, ice makers, coffee grinders);
refrigeration (refrigerated tables, freezers, wine storage equipment);
neutral (production tables, racks, hanging shelves, serving trolleys, exhaust umbrellas);
food distribution lines (refrigerated display cases, food warmers, cutlery racks, refrigerated counters).

Professional equipment for restaurants is distinguished, first of all, by the quality of materials for its manufacture. It must withstand heavy loads and impact high temperatures, and be designed for long-term operation. Professional equipment is produced using innovative technologies, which significantly help to improve the quality of his work. Several factors must be taken into account: the size of the room, the number of visitors served at the same time, and the range of dishes. The taste of drinks and all hot dishes directly depends on the technological characteristics and quality of heating equipment.

Therefore, the purchase of equipment for restaurants or other catering establishments should be treated carefully and responsibly. Successfully designed equipment, which takes into account all the needs of the institution, will enable the staff to perform their duties at a high level.

1. Quality dishes

One of the main components of such an establishment is the dishes. The serving of dishes always remains in the memory of customers, and experienced restaurant critics claim that food tastes much better on certain dishes. And if a visitor likes how the table is decorated and the food is served, he will definitely come back to you and even recommend the restaurant to his friends.

Dishes for cafes and restaurants should be of high quality, beautiful and durable. As practice shows, nowhere do the dishes break so much as in a public place. If the restaurant owner uses glass, porcelain or earthenware, then he needs to replenish the supply of dishes so that they can be replaced in case someone accidentally breaks one or more of the sets.

Most dishes require special devices for serving. For example, if the menu contains fish dishes, then you need to buy oval plates designed for fish. The focus of the restaurant also greatly influences the total quantity and variety of tableware. For example, in a beer bar, you don't need a lot of dessert dishes. V family restaurant utensils for both adults and children should be available.

The design of the cookware is also extremely important in order to make a good impression on the customer. In terms of design, dishes for restaurants and cafes are very different from those used at home. As a rule, this is a laconic product without drawings and other details. It is only possible to put a logo or corporate color on white cups and saucers.

1. Chef

It is this person who will help make your restaurant successful. After you have invited a chef, you need to offer him a decent salary, because hiring cheap workers in a restaurant is not the right way.

Chef training is the key to success. A true professional should study at the school in the direction of which your restaurant will work. Gaining the skills and understanding of the characteristics of a particular cuisine will lead to success.

The chef of your restaurant must understand the economy, run a good housekeeping, and coordinate with the owner of the restaurant all the dishes presented on the menu. This person must know what products they have in the kitchen, where they can be bought, and at what price. It is clear that the chef will not drive around the city and make purchases all the time, but he must have an assistant, whom he himself trained. At the same time, the restaurant owner should in no case influence the choice of the chef in favor of one or another supplier. Nevertheless, it is necessary to monitor its work.

1. Kitchen

In choosing a cuisine for a restaurant, much, of course, depends on the location of the establishment - in Konkovo, for example, it hardly makes sense to offer people a gourmet restaurant. To attract customers to your restaurant, you need to offer something that is not in the restaurant opposite, something original. If you do tasty soup that will not be similar to those served in other restaurants, you will be visited for this soup.

1. The menu is the face of your restaurant

The approach to menu design should be very serious, because the menu is the face of your restaurant. Everything is important here - the design of the folder, the type and color of the font, the quotes that accompany each dish. The menu should be easy to read and intuitive. The design of the folder should correspond to the level of the institution - if your restaurant has an average check of $ 30, then a folder made of crocodile skin will clearly be inappropriate.

It is worth making sure that the restaurant has children's menu, the names of dishes in which would be associated with fairy tales or cartoons: "Little boy" or "Dinner for young gentlemen officers." It's also good if you have a so-called ladies' menu - a menu where prices are not indicated. This is done so that the loved one does not even think about the cost of the dish he is ordering.

1. Fresh food

The success of a restaurant depends on many factors, but the basis of its activity is the products on which the taste of the dishes depends. It is difficult to disagree that they should be fresh, tasty and of high quality. restaurant kitchen everyday.

Some chefs prefer the products of the region where the establishment is located, showing support for national producers. Having agreements with local vegetable enterprises, farms, the kitchen will always have fresh dairy products, vegetables, and meat available.

For specific products that can only be brought from other countries or regions, you cannot do without reliable suppliers. The ingredients that define the dish, but are not always on hand, are: seafood (squid, lobster, shrimp, Tiger chrimp and others), sea fish, truffles, spices and seasonings, special sauces and various vinegars, high-quality olive oil, cheeses and more.

It is not enough to decorate a dish on fashionable dishes, because all this can be done at home. The solemnity and atmosphere of the holiday is delivered precisely by the atmosphere, therefore restaurants try to decorate the interior interior as comfortably and attractively as possible. After all, we go to restaurants precisely for this, for the sake of a festive atmosphere, for spending the evening in comfort and beauty.

Almost every cafe has its own unique look, for example, chain catering establishments, which, thanks to their internal and external design, are easily recognizable in any country.

The main direction in which the room will be executed is determined by the kitchen itself. For restaurant French cuisine the rich color of red wine and natural stone are suitable. For Italian dishes traditionally, a bright and sunny interior is suitable. Japanese cuisine is combined only with minimalistic design. The main element of decoration for Russian cuisine should be wood. The main colors of this interior are red and gold.

Cutlery, textiles on furniture, curtains - everything must be decorated in the same style, color harmony and compliance with the general theme must be carefully observed.

1. Purity

1. Service

Careless and careless treatment of the staff to visitors can never be compensated for either by the location of the restaurant, or by its design and image, or by the range and quality of dishes, or even by prices. That is why a restaurant that can provide visitors with excellent service will have undeniable competitive advantages before the rest.

1. Automation system

Today, along with all the above conditions, customers of various establishments highly appreciate the speed of service, which, first of all, depends on automation. It is also important that the manager needs to have a complete picture of the visitors, customers of his institution and of the restaurant, in general, who is the most experienced of the staff, which dish is not in demand and can be withdrawn from production, and what new items have appeared in the food industry. As you can see, there are many questions, and it is a difficult task to put them together and analyze them. This is why Jowi restaurant automation is needed, which helps to speed up the process of customer service, efficient and profitable management of the establishment and, of course, suppress abuse by staff.

1. Musical arrangement of the restaurant- the key to the success and profitability of your establishment!

Many people catch themselves thinking that going to a restaurant, they want to enjoy the melodies that sound right here. Musical arrangement plays one of critical roles in attracting visitors. People come to the restaurant in order to relax in a comfortable, relaxing environment, enjoy excellent service and excellent cuisine. And the musical design complements the harmony of taste and sensations with a finishing touch, immersing visitors in an atmosphere of bliss and bliss. By creating a pleasant musical setting, you will take care of your customers, and they, in turn, will pay you with frequent visits to the restaurant and solid orders!

The secret of a successful restaurant

What is the main difference between a successful restaurant

What is the main difference between a successful restaurant and a restaurant that is sliding towards closing? In my opinion, successful restaurant, is distinguished by the clarity of the concept, and its impeccable implementation. And, on the contrary, restaurants that are on the verge of closing (I exclude cases when a restaurant closes due to a rent that has increased several times or by the decision of the owners) are often faceless restaurants made “like everyone else” with a vague concept. In calm times, this is somehow not particularly striking. Well, it's worth a restaurant, the name is nice, the kitchen is marked, it seems there are guests. Some people like it, some don't. So what? More than once I have heard from investors discussing the concept of a restaurant the following logical calculations: “There are dozens of Italian restaurants... So Muscovites love Italian cuisine and another restaurant has a place in the sun. We need to open up quickly - guests will come. The main thing is to choose the right location ”. Or: “And what is Arkady Novikov discovering? Come on and we too. " And, surprisingly, this strategy worked for a while.

Increased competition

However, the aggravation of competition between restaurants against the background of the decline in the consumer activity index caused by the crisis inevitably leads to a decrease in the influx of guests to a restaurant whose services do not have a clear addressee. This is because the number of "casual" guests inclined to have lunch, breakfast or dinner outside the home has dropped dramatically. And advanced users of restaurant services choose the best restaurants... How many of them are there, just restaurants, Russian, Italian, or, so-called, European cuisine who try to play either on the location of the restaurant (shopping malls; near the metro) or on copying the concepts of the leaders restaurant business... However, in order to survive in a crisis, one must become the best in the struggle for the consumer.

Conditions of work and employment of an employee:

What is the concept of "restaurant concept" in terms of content? The most intelligible definition, in my opinion, can be found on the Restcon website. Here it is: “A concept is a technical task, or step-by-step instruction creation of your restaurant as a business, with a detailed development of all its components. To develop a detailed concept of a restaurant means to once again check the consistency of a restaurant idea, to form a holistic view of the activities of all restaurant services... The designed concept allows you to get at the output exactly that product in the form ready-made restaurant that is conceived. The concept allows coordinating the work of all participants in the process of creating a restaurant - from designers to designers and equipment suppliers. " Thanks to them, because many business consultants limited themselves to listing the sections included in the concept.

Most of the companies that offer their services for the development of restaurant concepts agree that the concept should include the following points (sections):

• Restaurant brand
• Restaurant visitors
• Exterior and interior design
• Service
• Staff and salaries
• Kitchen equipment
• Furniture and tableware
• Additional services
• Attraction of clients
• Financial plan

Professional elaboration of the concept

As a rule, almost all points of the concept are worked out very professionally and, first of all, because specialists are invited for this. Brand, interior design, furniture, tableware, technological equipment, a financial plan and even a menu - specialists are a dime a dozen. It's just an invitation.

Restaurant visitors

However, from my point of view, traditionally the “restaurant visitors” section and the “menu” section, which is inextricably linked with it, looks unsatisfactory in the restaurant concept. The point is not that there is no one to develop the menu. The menu should be tailored for the expected guest. Here, I'm more interested in how clearly this link is spelled out in the concept: guest - menu. This connection should be built not only on knowing the answer to the question of what kind of food the consumer wants, but also on understanding what other needs, in addition to satisfying hunger, are satisfied by the guest going to the restaurant. That is, we are talking about a wide cultural and socio-psychological context. After all, a restaurant, like a theater or a museum, is a cultural object. In detail, the socio-psychological mechanisms of interaction between a guest and a restaurant as an object of culture, fashion, see here:

The target audience

Unfortunately, I am not aware of cases when for the description target group consumers - (“restaurant patrons”) would invite narrow specialists such as psychologists or sociologists. But I may be ill-informed. Although - psychology is a secular science and each person is his own psychologist. In my opinion, these specialists should work closely with the chef / technologist in order to prepare a realistic and highly targeted proposal together and immediately present the economic component to investors. Why is it very important point? Because a restaurant cannot be made profitable by cutting costs alone. It is necessary that the guests come to the restaurant, bring their money to it and be satisfied with the price and quality of the dishes.

Restaurant business idea

But the situation is even worse with such a section as "justification of the business idea of ​​a restaurant." Rather, it simply does not exist in the proposed paragraphs of the concepts. This is partly due to the fact that often investors come up with a ready-made idea - somewhere they saw while traveling, or invented on their own, based on the assumption that it will work. Well, who will undertake to dissuade the investor? He pays - he also "calls the tune."

Analogy

For a business idea, I will give the following analogy. In the old days, mills were built on rivers in suitable places. The idea of ​​the business was simple: there are many peasants producing rye or wheat, and there is the energy of the river, converting which, into the rotation of the millstones, flour can be obtained - required product for personal consumption or exchange (sale). It was assumed that the river would flow for centuries, and there would always be a demand for grinding, because bread was the most important product for life.

Own "river"

Every restaurateur must find his own "river". This is a proposal, a menu that consumers (guests) will come to. And the idea should be simple and obvious to those for whom you are opening your cafe or restaurant. If you open a gastronomic restaurant, then it should be the best of them all - like the Bolshoi Theater, like a work of art. Then they will come to you, regardless of the price. This will gastronomic feast... This will not be a restaurant for every day, but if you are the best, there will be no less queues to you than to the Bolshoi Theater.

Obvious proposal

If you open an establishment within walking distance, relying on the fact that people will have breakfast, lunch and dinner at your place every day, you should make an offer that is obvious in its simplicity, understandable, familiar and affordable for everyday demand. And if you think that a virtuoso chef is not needed for this, you are deeply mistaken. Once, Arkady Novikov asked me to help find a chef for a fast food concept. The idea was to make a home-style menu. Fried potatoes, cabbage rolls, cutlets, fish - everything is at home: simple and tasty. We reviewed 20 venerable chefs. And only one could convey homemade taste, which Arkady Anatolyevich was looking for.

Who do you want to feed?

If you want to feed the youth, then you have to cook trendy food. Young people are drawn to everything modern, prestigious and baked potatoes or fried chicken will most likely not be eaten. Give them something in return for sushi and rolls and they are yours.

The secret of success

The secret of the restaurant's success depends on how accurately its managers succeed in building an invisible bridge from the plate with the offered food to the “consumer's head”, how accurately they will be able to integrate into a single whole his expectations, ideas about food worthy for a particular occasion, his olfactory and taste sensations, his hunger as a complex of emotions and subsequent satiety. And do not forget to also think about how to make the guest experience emotions of joy about affordable price for such Tasty food! Then he will definitely come again, since there will be positive reinforcement. The bridge between the consumer and the supply - each has its own. Do not hurry. Check its reliability, conduct expert assessments! The more accurate the portrait of the consumer, the more targeted your service will be.

The chefs are not to blame for the crisis

And lastly, gentlemen restaurateurs, please do not rush to lay off qualified chefs to reduce the payroll. They are not to blame for the crisis. The best part is the pros. It is they who will make the menu that guests will go to and go to. Just give them a clear and well-founded idea and let them get creative. Everything will work out. Only together.

candidate of psychological sciences,

General Director of the Arsenal Group Company.

The restaurant business is rightfully considered one of the most profitable, provided it is opened in a large city like our capital. A date, lunch, business negotiations, a holiday, but you never know reasons to visit a good restaurant, the main thing is that the atmosphere there is cozy, the food is delicious, and the service is of high quality.

2. Find a suitable place.

3. Purchase equipment and furniture.

5. Attract customers.

Each item separately and will be discussed in more detail below.

Registration of business activities

To legitimize your activities, you must register or. To do this, you will need to collect certain documents and submit them to the tax office along with

When choosing a legal form, it is worth considering that if you are planning an IP option, it will not suit you. Individual entrepreneurs are allowed to sell only low-alcohol products, and in restaurants, as you know, customers sometimes prefer to taste stronger drinks.

How to choose the OKVED code?

When choosing, you must specify 55.30 as the main, 55.40, 55.25, 55.52 as additional. If you are not going to sell alcohol or deliver food at the initial stage, it is still better to indicate these codes in advance so that in the future you do not have to spend money and make changes to the constituent documents.

How to get permission from the SES and a license to sell alcohol?

Once you have found a suitable location, you will need to obtain permission to place the restaurant in it before the start of renovation work. You need to present to receive it at the SES:

• registration certificate;
• the results of the medical examination of workers;
• conclusion on raw materials and GP (finished products).

Then you will need to obtain a license for the sale of alcohol, a patent for trading activities (from the administration), an agreement for the maintenance of the facility and register the cash register with the tax authorities.

Finding a place to equip a restaurant and renovation work

The right place for the location of the future restaurant is half the battle. It is important to find a room that you will pass by every day. a large number of of people. The most suitable options are ground or basement floors, shopping centers, detached buildings.

Before looking for a suitable area, you need to decide what kind of contingent you are counting on.... Status is important for wealthy people, which means that the restaurant should be located in the center of Moscow or in any of its prestigious areas.

A budget restaurant where you want to see middle-income citizens, students, office workers can be built in any area, as long as it is a busy street with large shopping and business centers, universities, schools, etc. located nearby.

It is not recommended to open a restaurant near other similar establishments, which can significantly hinder the development of your business. It is desirable to have a convenient entrance, parking and stop of route vehicles nearby.

Conditions that must be met to open a restaurant:

• the presence of a service entrance and systems of water supply, ventilation, sewerage;
• not less than three meters ceiling height;
• most of the square meters should be allocated for the kitchen.

Renovation and redevelopment

The optimal size of the premises for a restaurant is 300 sq. m., 140 of which are for the kitchen, 120 - the hall, 40 - utility and office premises.

It is necessary to carry out repair work in the room and carry out redevelopment, if this was not done earlier. In the kitchen area, you will need to locate workshops - hot and cold, dispensing, washing. Workshops should not be located next to each other, and refrigeration units are not recommended to be installed near the grill and deep fryers.

How to open a restaurant in Moscow from scratch: purchasing equipment and furniture

For the normal functioning of the restaurant and comfortable accommodation of customers, you will need to purchase:

1. Kitchen equipment: refrigerator, dishes, tables for cutting, cooking, hoods, stoves, etc.

2. Accounting equipment: computers, cash register, software.

3. Furniture and equipment for the hall: tables, chairs, audio system, air conditioners, TVs, etc.

4. Utility room equipment: plumbing, shelving.

In the hall, furniture must be placed so that visitors do not interfere with each other, placing tables do not need to try to accommodate as many of them as possible, the emphasis should be placed on the comfort and spaciousness of the establishment.

The restaurant must be decorated in the same interior, you can ask the designer for help. Appearance as important as delicious food.

Zoning space by means of screens, partitions is now very welcome. Various paintings, flowers, lanterns, author's graffiti on the walls or any other stylish accents will add zest to the establishment and make it stand out from other restaurants.

Hiring staff to work in a restaurant

If a good location is half the success of the restaurant business, then the second part is a qualified chef. Also, special attention should be paid to the candidate for managing director.

The success of the restaurant will depend on the taste of the food prepared in it and the personal qualities of the manager, who decides on the vital important questions associated with the institution. Having decided on those who will take these two main positions, you can start looking for the remaining employees: assistants to the chief cook, waiters, cooks for workshops, cleaners, dishwashers.

Each employee must undergo a medical examination, and for cooks a prerequisite is also the presence of work experience in the culinary field. If the reputation of the establishment is important to you, the staff should be experienced.

Ways to attract customers

In order to find out about your restaurant, you will need to invest a lot of money.

Street banners, media announcements, mailing lists social networks will help to convey to the public information about the emergence of a new restaurant in the city. It is important not only to hang up posters, but also to print on them something that can distinguish your restaurant from thousands of others, interest people, make them come to you.

Business plan for a successful restaurant with calculations

To predict the loss ratio or you need to calculate the approximate expenses and income:

• Legalization of activities and obtaining a license for about 300,000 rubles.
• Rent of premises from 200,000 rubles.
• Purchase of equipment from 900,000 rubles.
• Repair work and redevelopment from 750,000 rubles.
• Purchase of furniture and interior items from 500,000 rubles.
• Advertising costs from 60,000 rubles.

Initial costs will be from 2,500,000 rubles.

In the course of work, additional costs will appear:(200,000 rubles), operating costs (about 50,000 rubles), rent, etc.

Monthly income can be about 600,000 rubles, provided that the average check amount is about 2,000, and there are at least 10 visitors per day. For Moscow, this is not much, but it is important to settle in the right place and work in such a way that people would like to return to you.

The profitability of your own restaurant in Moscow

The profitability of a restaurant can reach 50%, but you need to remember about such indicators as seasonality, average bill, restaurant occupancy, location, etc. With successful business management and a good flow of customers, income can be increased to 1,000,000 and the restaurant will pay off in 2-3 years.

Possible problems associated with opening a restaurant in Moscow

Such establishments are regularly checked by various authorities, therefore, it is necessary to comply with all sanitary standards - rules for storing food, labeling, expiration dates and provisions related to catering. Usually, restaurants are guided by GOSTs, technological cards and recipe books.

Another problem can be the irresponsibility of suppliers. Delayed products or poor quality semi-finished products can also affect the work of the institution. The choice of suppliers should be taken seriously.

It is quite difficult to open your own restaurant in Moscow, because of the high competition and the high cost of renting premises. To implement a business, large financial investments will be required, but with the right approach the restaurant will pay off in a few years and will bring a stable income.

Experienced cook, high organizational skills of the manager, smiling and tidy waiters will help to do and contribute to its prosperity.

How to open your own restaurant? Business plan and recommendations in the following video tutorial: