How to open your restaurant from scratch: the necessary documents + choice necessary equipment+ basic methods for promotion + detailed financial calculations.

Capital investments: from 3,800,080 rubles + 655,000 rubles per month.
Payback of a restaurant from scratch: 2-3 years.

Usually to the question, how to open your restaurant, come those who are seriously passionate about the culinary arts.

Love for your work - 50% of business success.

The rest depends on the hard work, dedication, dedication of the entrepreneur.

The sphere of the restaurant business is an ordeal for beginners.

The competition is extremely high.

Moreover, rivals, as a rule, are "sharks" who have been doing business for ten years.

However, even aspiring entrepreneurs have a chance to succeed.

But for this you must understand what and in what order you need to do it.

The article contains basic information that will help you outline a plan to make your dreams come true.

Basic documents for opening your restaurant from scratch

Having decided to open an institution from scratch, you step on a thorny path.

First of all, this is due to the amount of documentation.

The list of required papers contains dozens of items, moreover, it may vary depending on the place where you decided to open an institution from scratch.

For mediation, you will have to pay a rather large amount.

But the possible losses from an incorrectly formed package of documents or fines from the inspection authorities can be much greater.

Get ready for the fact that this stage will take six months or a year or even more!

We will consider the main papers that are needed for the legal operation of a restaurant:

Marketing plan for opening a restaurant

If we look at the industry in general, the sphere is constantly evolving.

And this trend will continue in the future.

It is worth adding that, according to experts, in 2017-2020 there will come a particularly “fertile” time for those wishing to open an institution from scratch.

There is already a tendency towards democratization of prices.

Customers are tired of paying crazy money for tiny restaurant portions.

At the same time, interest in new experiments, tastes, and combinations increases.

Customers come to these establishments to eat, no matter how trite it may sound.

Based on these forecasts, it is possible to compile a list of competitive advantages for the future restaurant, which allows the establishment to meet the needs of the public at present.

Competitive advantages

Methods for promoting a restaurant from scratch

In order to make a big name for yourself in the restaurant business, you need to think over an advertising strategy from the moment you decide to open a restaurant.

It is individual for each restaurant and depends on the target audience, the subject of the institution, the region of its location and other factors.

The main methods of promoting restaurants:

This is a navigator that at the end of the journey must lead a new customer to the door of the restaurant.

Use signs, signs, drawings on the asphalt.

This option requires a lot of investment, but it gives a good result.

It is worth opening your own website, which will be able to interest customers with a photo of the design of the premises, an original menu with affordable prices, reviews from other visitors.

Instagram is great for restaurants, because beautiful design dishes is a great option for photo content.

It is important not to skimp on creating videos!

This technique is used mainly by hotels: they place their logo on pens, notebooks, bookmarks.

From the point of view of psychology, this tricky move affects the subconscious and forces you to make a choice in favor of your restaurant at the right time.

How to choose a location to open your restaurant?

Where and how will it be most profitable to open your own restaurant?

The main guarantee of success is in a crowded place.

After all, the profit directly depends on the number of visitors.

The most advantageous location will be near office centers, residential areas, transport interchanges.

But at the same time, it should be borne in mind that democratic prices should go “arm in arm” with high traffic.

Of course, opening an institution in the city center is prestigious and will immediately add "points" to your reputation.

However, few aspiring entrepreneurs can afford to take such an expensive step.

If you can't afford to rent a space in a central area, don't be upset.

When an institution is radically different from its competitors, and customers feel comfortable in it, they will even come to the restaurant in sleeping areas.

What does it take to open a restaurant from scratch?

1. Customer area

To open good restaurant from scratch, you need to think through everything to the details.

Everything matters: from the shape of the furniture to the color of the napkins on the tables.

All these aspects must be combined with each other.

Agree to open a restaurant Georgian cuisine and decorate interiors in japanese style- it's weird. And it breaks the feeling of comfort, coziness.

To create a restaurant interior project from scratch, contact only professional designers.

They will take into account the wishes and create a 3D sketch of the future restaurant.

2. Equipment

If you boldly delegate the design of the client area to a specialist, then you will decide the issue of kitchen equipment yourself from scratch.

However, an experienced advisor will still be - the chef of the future establishment.

To open a restaurant from scratch, you need to purchase the following set of equipment:

Name	Price
Total:	RUB 1,600,000
Heating equipment ( different kinds ovens, hobs)	550 000
Electrical and mechanical equipment (meat grinders, blenders, scales, combines, etc.)	300 000
Different types of refrigeration chambers	400 000
Kitchen furniture (shelves, shelves, tables, washstands)	300 000
Small equipment (cutlery, trays, dishes)	50 000

This is just a rough list for starting a good restaurant from scratch.

Each of the points can be adjusted, depending on the format of the establishment and the number of customers.

You can deduce one rule common to all: do not skimp on equipment!

It is the centerpiece of the kitchen. When a technique fails, the process instantly stops, which entails great losses - financial and moral (a stain on the reputation).

To avoid this, buy equipment only from reliable, reputable suppliers.

Moreover, in view of the high competition, they are ready to offer various bonuses (discounts, promotions, free service).

Required staff

Manager.

This person in the restaurant controls absolutely everything and is engaged in:

• personnel search from scratch;
• accounting (can be delegated by specialists);
• ideas for the modernization of the enterprise;
• development of an advertising strategy and much more.

In addition to global issues, he solves the current issues of the day.

Therefore, when hiring this valuable employee, it is necessary to pay attention to the experience in the field.

And it is better to visit the past place of work - they will tell you everything for sure.

Chef.

This person's work must be flawless.

In addition to classic dishes, the chef should be able to professionally prepare food for the cuisine that your restaurant is focused on.

Also, the chef needs to have the makings of a leader, since the work in the kitchen must be organized.

Waiters.

Restaurant staff play a huge role in profitability.

Waiters must have good diction, impeccable appearance and faultlessly navigate the restaurant menu.

Consider the salary costs of the entire restaurant staff:

How to find a supplier for a restaurant?

Opening a good restaurant from scratch is not an easy task.

One of the "stumbling blocks" for many entrepreneurs is unstable supplies.

P.S. The kitchen is constantly running out of certain products.

Their late delivery slows down the process.

In addition, the lack of a dish on the menu can disappoint visitors and reduce the rating of the institution.

In order to avoid incidents, be careful when choosing a supplier.

Evaluate how long it has been on the market, look for reviews from owners of other establishments.

The choice of a company should be based on the quality of the product, the absence of supply disruptions, and the company's pricing policy.

Tip: Find a second supplier as a safety net!

How to open your restaurant from scratch: a detailed financial plan

Let's say we want to start a restaurant at 50 seats, with an area of ​​150-200 m 2.

One-time investments to open a restaurant business

Expenditure item	Per m2	For this project
Total:		RUB 3 800 080
Premises for rent		210 000
Documentation through intermediaries		300 000
Turning to a designer to create a restaurant interior	2000	300 000
Indoor renovation	3000	450 000
Furniture: armchairs, chairs, tables		350 000
Kitchen inventory and equipment		1 600 000
Serving items and dishes		40 000
Primary purchase of food, alcohol		600 000
Staff uniform		80 000

Monthly expenses for opening your restaurant

The profitability of this business is 25–35%.

This is a fairly high figure.

If you adhere to the specified cost limit, investing revenue in advertising and improving the quality of services, you can recoup a restaurant in 2-3 years.

You will learn about the difficulties that may arise when opening a restaurant from the video:

We have described the main points of what it takes to open a restaurant from scratch.

You have to develop a detailed strategy for your specific case.

For this, before the implementation of the idea, a business plan is created with calculations and analysis.

It must be written correctly.

If there are doubts about its correctness, it is worth contacting a law firm for help.

And one more piece of advice: it is almost impossible for one person to grasp all the questions related to a restaurant.

Divide the area of ​​responsibility into sectors, assigning a responsible person to each.

This will remove the psychological and physical stress from the founder of the enterprise.

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* Calculations use average data for Russia

The number of catering establishments in the Russian Federation (2018)

Share of restaurants in public catering (2017)

The number of restaurants in a million (2018)

Growth dynamics of restaurants in millionaires (2018)

The restaurant business is the leader in the number of bankruptcies. Not everyone succeeds in creating a successful restaurant. And all because in this business there are many pitfalls, subtleties and features.

This article has collected ten key challenges in the restaurant business and tips on how to successfully overcome them. For some, the points given by us may seem obvious enough to be called “pitfalls”. Perhaps. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to add to the list of losers.

1. Blindness in relation to competitors

In the sphere Catering the competition is very high. So be sure to research the market before picking out stylish plates and drumming up the chefs. What should you pay attention to?

identify the main market participants, study where they are located in order to choose a suitable place;

visit your competitors' establishments to scout the situation and find out how others do business. Study the menu - this will help you evaluate the offer on the market and develop your own, unique;

compose a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and its needs. Based on this, it will be easier to solve many issues;

study trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from abroad. There you can spy on fresh concepts and become a pioneer in a new format.

Keep in mind that the more information you collect, the more accurate your conclusions will be. From this data, the real work on the project will begin: business plan, general concept, menu development, restaurant design, etc.

Market research should be the foundation on which you will build your business. If you abandon this stage, then even the most original concept, exquisite menu from the chef and stylish design will not stretch your project.

2. Concept? No, have not heard

It is important to decide on the concept of the establishment at the initial stage. And that's why:

as part of marketing research, pay attention to how your segment lives. Because everything depends on him: from the choice of location to advertising policy. And you need to immediately understand the specifics of the institution in order to properly plan all the processes. It would seem, what is the difference? There is a kitchen - they cook on it, there is a hall - they eat in it. But not everything is so simple. A pizzeria and a Chinese restaurant will have different target audience, menu, list of required equipment and even the number of staff.

the success of the enterprise is determined by a competent analysis of marketing research by 30%;

it is the concept that determines how the further implementation of the project takes place.

in a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one else has offered. And here we are not necessarily talking about an exotic menu or spectacular decorations. You can "hook" a client with a convenient service, and a trick in the presentation, and advantageous offers, and additional services.

Now that we have explained why it is so important to choose a concept at the start, we will take a closer look at this process.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then look for a suitable room to implement your idea;

First, find a comfortable room that is suitable in all respects (from location to price per sq.m.), and then choose the format of a cafe for it.

As you formulate a concept, ask yourself three questions:

Who will be the visitor to your restaurant?

Where is the restaurant located?

How will it attract your target audience?

Clear answers to these questions are three pillars for the concept of an institution.

To make it easier for you to present all the variety of options among which you need to look for your own, we suggest that you familiarize yourself with the classification of establishments.

According to the concept, cafes and restaurants are divided according to:

Menu specifics... It can be highly specialized: coffee shop, pizzeria, burger, etc. Or focused on a specific national cuisine: Russian, Chinese, Italian, Caucasian and others.

Specificity of the target audience. The menu in your establishment should match the preferences of your target audience. For example, if this is a cafe - a canteen next to a university (i.e., the target audience is students), then the prices there should be democratic, and the dishes should be satisfying. If this children's Cafe, then the menu should consist of simple dishes with an interesting, "childish" presentation. In addition to the menu, it is important to provide a playing area in such a cafe. If the restaurant is for business class, this requires both an exquisite menu and a presentable interior. Therefore, you need to clearly understand the audience that you want to see in your institution - and create suitable conditions for it.

The format of the room, its location... Here you need to consider where the institution is located: in a residential, separate or public space. For example, a cafe cannot be opened in a residential area, which will be open after 23:00. For example, a pub or a night bar cannot be opened on the ground floor of a residential building. If you open in a shopping center, you should take into account the opening hours.

Seasonality... There are cafes that function only in the warm season - the so-called summer cafes... And there are establishments that work all year round regardless of weather conditions, have a heating and air conditioning system.

By the static and large scale of the room. This classification divides establishments into mobile (for example, a trailer on wheels) or stationary.

By understanding how cafes are classified, it is easier to decide on the concept.

A few tips for choosing a concept:

Keep in mind that your personal tastes and preferences are secondary. In the first place is the opinion of experts in restaurant marketing and the real situation on the market.

Fast food establishments have been popular in recent years. Even during a crisis, they are actively developing. Democratic cafes and restaurants make money today.

When choosing a concept, be guided by consumer demand. What is missing in a particular city, microdistrict? What does your city lack, what is already successful in similar cities? What establishments are the most popular among city residents?

So, the concept of the restaurant is as important as the food you offer. Together with the choice of the concept, you should determine the format and corporate identity of the institution, draw up a work plan, develop technological, engineering and design projects. At this stage, the restaurant owner should have an understanding of how the project will work. The concept, corporate identity and "chips" are necessary in order to distinguish the institution from many others. The concept should answer the main question: why should a visitor choose your restaurant?

If you can't come up with something original, study what the foreign market has to offer. Collect ideas, combine them - and you will surely find “invent” such a concept that will make your restaurant unique. Nevertheless, the project alone will not be able to pull out the concept. So don't be relaxed. The next steps are just as important.

The problem that scares future restaurateurs is the preparation of all the necessary documentation. It must be admitted that the fears are not unfounded. A restaurant is one of the most difficult types of business in terms of collecting documents. In order to legalize the restaurant business, you need to collect an impressive list of papers. Therefore, in order to save time and effort, entrepreneurs often turn to companies that draw up the necessary documentation on a turnkey basis. The price for such services varies from 20 to 40 thousand rubles.

First, you need to register your business with government agencies. The most convenient and common form for restaurants is the "LLC" form. Type of activity for a restaurant project according to the OKVED-2 classification:

56.10 "Activities of restaurants and food delivery services"

56.10.1 "Activities of restaurants and cafes with full catering, cafeterias, fast food and self-service restaurants ”.

When you have collected a complete package of constituent documents and a lease agreement (or certificate of ownership of the premises), you can proceed to the next stages of approval.

Ready-made ideas for your business

To exclude problems with government agencies when opening a restaurant, you should complete all permits. Before providing the list, please note that it may differ in different regions. The table provides a list of documents that are required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

By collecting this impressive list papers, you can be calm. This is almost half of the completed project. We covered in more detail the topic of collecting permits for opening a restaurant in this article.

Here are some useful tips that will come in handy when solving a legal issue:

• even if you plan to collect all the papers on your own, be sure to include expenses of about 20 thousand rubles in the budget.

immediately decide for how long you plan to issue a license to sell alcohol. Its cost will depend on this. A license for a year will cost you 65 thousand rubles. Keep in mind that the license is valid for no more than 5 years. One more important nuance: you may be denied a license if you do not take care of the security of the institution. To avoid any problems with this, provide: a contract for the installation and maintenance of an alarm and a panic button, as well as a contract for protection;

pay attention to the requirements that are listed in the permits. This information will help you when choosing a room. It is recommended to immediately fulfill all the requirements so that you do not have to redo the inconsistencies and spend money on it.

Finding a suitable space for a restaurant can take a long time, so it is best to take care of this in advance. When choosing, it is worth considering two key parameters: the location and the very state of the room.

The place for the future restaurant is chosen based on the concept. For example, a youth cafe is best placed near educational institutions and entertainment centers; an expensive restaurant is in the city center, and a family cafe is in a residential neighborhood.

An incorrectly selected location can leave a restaurant without visitors. First, if you place yourself in a location with low pedestrian traffic, you will deprive yourself of a powerful advertising tool. How can people guess that there is a wonderful cafe around the corner? Secondly, you need to be located where your target audience is concentrated. Otherwise, those passing by will not be interested in your offer. Thirdly, the location of the restaurant affects the business reputation. Most likely, a cafe on the outskirts of the city, overlooking the industrial zone, is unlikely to inspire confidence in visitors. Fourth, the location should have convenient transport accessibility and parking. Fifth, you must evaluate the location in terms of competition. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to assess the location of the restaurant premises:

1. Determine the location of competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide for the availability of parking, convenient access;

Assess pedestrian traffic. This can be entrusted to a special firm that will conduct the research. The cost of such services will be from 3 thousand rubles. Or you can take simple measurements yourself. For this you need:

within 15 minutes, count the number of people passing by. For example, in 15 minutes you have counted 200 people. We multiply this number by 4 and we get pedestrian traffic: 800 people per hour. But these are readings with errors. How do you get closer to the most accurate average of traffic flowing through?

do the research 4 days in a row and find the average;

count traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the presence of the target audience in the stream.

Note: according to the rules and regulations, only non-residential premises can be used for catering establishments. These include the first floors of residential buildings. The kitchen and client area must have natural light. Now let's move on to assessing the premises itself.

Basic requirements for the restaurant premises:

area of ​​about 100 sq. m .;

availability of communications: sewerage, hot and cold water, electricity, gas, artificial and natural ventilation;

availability of additional premises for warehouse, rooms for staff, a bathroom, (or the possibility of redevelopment. Please note that redevelopment must be legalized);

as a standard, 40% of the total area must be allocated for the kitchen and warehouse, and the remaining 60% will be occupied by a hall for visitors.

More detailed requirements for the premises are set out in SanPiN.

Also, be sure to pay attention to functionality premises: does the layout allow you to re-equip the premises for your project, are there the necessary capacities that will ensure the smooth operation of food equipment).

Try to find a room where there was a catering establishment before. In this case, it will be possible not only to simplify obtaining permits, but also to save on some costs, as well as speed up the preparation process. In such premises "with a good legacy", the ventilation system, convenient division into functional zones and repairs usually remain. You just have to move in with your furniture and equipment.

Ready-made ideas for your business

How much does a restaurant space cost? The amount of rent can depend on many factors: the city, the district, pedestrian traffic, and favorable proximity to other public institutions matter. On average, you will have to pay 80-150 thousand rubles a month for renting premises. Experienced restaurateurs advise paying rent six months in advance - then by the time you pay the next payment, you will have time to unwind and gain financial stability. In the lease agreement, you will need to not only clearly state the rate, but also the frequency of its increase. Having looked at the success of the restaurant, the landlord often begins to demand an increase in payment, arguing this with a good place. In general, when concluding a contract, it is better to use the services of a lawyer. Consider the principle that good premises are rarely empty. Perhaps the reason for the departure of the previous tenant lies precisely in the problems with the landlord.

Another important parameter that should be considered when choosing a room is renovation. A common problem with options in the center is that they belong to the old foundation, which can mean rotten beams, crumbling walls and decayed communications. Pay attention to the allocated electric power: it can be very difficult to get electricity in the center even for big money. The total power consumption of even a small cafe (with no more than 30 seats) is no less than 45-50 kW. It is better to choose a room that does not require major repairs, wiring communications, etc. Repair is not only financial, but also time-consuming. And these are resources that every entrepreneur should value and save. The longer you solve problems with the preparation of the room, the more opportunities you will miss.

It should be noted that modern interiors in establishments require less and less finishing. The design is played up with furniture and decor - so that you can quickly transport from one object to another. You can often come across the amateurish point of view that the design of the premises is the determining factor for future success. However, experienced restaurateurs have a different opinion: it turns out that the interior is far from being in the first place for visitors. This is especially true for budget cafes. Still, the main task of the restaurant's interior is to create the right atmosphere in which it is pleasant to be.

Purchasing quality kitchen equipment is one of the key stages in opening a restaurant. The production capacity of the kitchen, the organization of the workflow and even the taste of dishes depend on the quality of equipment and tools. That is why you need to take a responsible approach to the choice. Check out the experiences of other restaurateurs and their feedback on this technique in advance. Explore the various commercial offers from kitchen equipment suppliers. Pick up several options and compare value for money. Excessive savings are useless, however, buying the most expensive equipment is not a guarantee of success.

Pay special attention to such a parameter as warranty service, and from what moment it is calculated. If from the moment of sale, then you risk losing those few warranty months when the equipment is actually idle, while you solve paperwork and delay the opening. Naturally, such equipment will fail exactly after the expiration of the free repair period.

It is possible to reduce the cost of equipment by purchasing used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a lucrative offer on the market when an almost new set of kitchen equipment is sold by restaurateurs whose business has failed. Therefore, study the ads on the sites.

Ready-made ideas for your business

The list of required equipment may vary depending on the menu. For example, if you are planning to open a pizzeria, you will need special oven equipment. Nevertheless, there are main categories of kitchen equipment that will be useful to any restaurant:

heat treatment equipment: oven and roaster, oven, induction hob, deep fryer, etc .;

electrical devices: mixer, blender, harvester;

storage equipment: refrigerator, freezer, vacuum sealers for food storage, refrigerated display case. The choice of a suitable model of refrigeration equipment depends on the layout of the kitchen and the volume of products stored. You should also purchase a special refrigerated table. It keeps in a cool state all the products that lie on its surface.

Dishwasher to automate the process of dish disinfection;

equipment for preparing drinks: juicer, coffee machine;

kitchen utensils and other small equipment(knives, food containers, stands, containers, etc.);

test equipment: kneader, rolling device, etc.

Ideally, you need to collect as many offers from suppliers as possible and coordinate the list of equipment with the chef. By hiring a chef for help, you shift the responsibility for the selection of equipment and the issue of its placement onto it. In the future, this will allow you to avoid unnecessary reproaches and scandals that “everything is wrong” and “is not so”.

To reduce the inventory and reduce costs, you can simplify the production cycle. This can be done by purchasing ready-made semi-finished products... For example, baked goods can be purchased from a bakery. And equip your kitchen only with the equipment that is necessary for the preparation of main dishes.

Do not forget to include other equipment in the list of costs: a bar counter, a cash register, a cashless payment terminal, an air conditioning system, ventilation and alarm systems, if there are none in the room. The next step is to purchase furniture and decor items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your establishment. For example, a bar will definitely need a bar counter, and a self-service cafe will need an individual distribution line.

For an average restaurant, the main elements of the interior are tables, chairs and upholstered furniture. It is also worth equipping the hall with a bar counter, which is both a seating area for guests, a bartender's workplace, and a showcase that stimulates sales. alcoholic beverages... Do not forget about the furniture for the staff: waiters' stations, side tables, side tables, etc. Another must-have element in the interior is the wardrobe. It can be like a full-fledged wardrobe with hangers and service personnel, or it can be just hangers installed in the hall. And, finally, in restaurants, various partitions and screens are used for space zoning.

The nuances of choosing furniture for a restaurant:

• consider the convenience of furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable in use, are not afraid of dry cleaning and disinfectants;

furniture should support the format and concept of the institution, be in the same style and be in harmony with the interior;

take into account the layout of the hall and the features of the room;

the main criteria for choosing furniture: small dimensions and versatility;

standard set: square or rectangular table, chairs without armrests;

To simplify the furniture procurement process, try to find a comprehensive supplier who can provide your restaurant with furniture, tableware, and textiles.

The main mistake of novice restaurateurs is their desire to include their favorite dishes on the menu. But the preferences of the restaurateur and the tastes of the target audience can differ significantly. The menu depends not only on someone's tastes, but also on the concept of the establishment. It should be added that even a narrow focus does not determine the composition of the menu 100%. Today in any restaurant you can find classic dishes that are in demand in any institution. For example, pizza, Caesar salad, etc.

Also, when forming a menu, you need to pay attention to the price of dishes. It should be consistent with the format and concept. If you position yourself as a student cafe, then high prices will definitely scare away the target audience. But if you set low prices for exotic dishes in a fashionable restaurant, then you can not cover the costs of their preparation. Thus, it is necessary to compare the cost of dishes and the profit that you want to get from this.

When drawing up the menu, consider the following nuances:

• periodically add new dishes to the menu or make special offers to keep the customer base.

for each dish from the menu, draw up a technological chart, indicating the consumption of products per serving and the volume of this portion. This information will be required to obtain permission from the SES, as well as to calculate the need for the procurement of products;

update the menu according to taste preferences visitors. Monitor orders regularly to identify unclaimed items. It is better to replace such items or even exclude them from the menu.

when compiling the menu, observe the principle of full and variable use of products. This will reduce the risk of food spoilage if a dish is unpopular.

One of the preparatory stages is the search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. Supply disruptions can disrupt restaurant operations, as the lack of many dishes from the menu is unlikely to please visitors. Therefore, it is so important that fresh ingredients are always present in the kitchen.

All products used must comply with the requirements of GOST. To understand how much ingredients you need to buy, you need a flow chart and a sales forecast. It is rather difficult to calculate the exact volume of purchases. You will not be able to predict the choice of visitors - especially at the start. Over time, thanks to the analysis of orders, you will understand which dishes and in what quantity are chosen by your guests. And at first, you should rely on the experience of other restaurateurs and approximate calculations. We advise you to make the first purchase of food in a small volume in order to reduce the risk of food spoilage. Also, when purchasing for the first time, split the order into small batches from different suppliers. So you will compare the quality of the products, you will be able to evaluate the terms of cooperation and choose the most profitable option.

For certain categories of supplies that provide the main menu, it is better to conclude exclusive contracts with one reliable supplier. It is recommended to purchase frequently and in small batches - this will increase delivery costs, but reduce the risk of product spoilage and simplify storage. When signing the contract, read all the terms of cooperation. Please note that the shipping costs for the supply of ingredients are borne by the restaurateurs. Therefore, choose suppliers based on territorial proximity; then save on shipping.

Consider the risk of food spoilage. Because of what this can happen:

low demand for certain items in the menu;

procurement planning errors;

storage equipment breakdowns;

violation of storage rules.

You can minimize the risk with the help of competent planning and forecasting of sales, monitoring orders and excluding unprofitable dishes from the menu. It is also necessary to establish control over the maintenance of equipment to avoid breakdowns, and the work of personnel to avoid storage errors.

People come to a restaurant not only for delicious food... They want to relax in a comfortable environment. And comfort is created not only by the interior, atmosphere, but also by the service. Therefore, it is important to provide quality service in the restaurant.

Finding qualified employees is not as easy as it might seem at first glance. Rigorous selection is applied not only to the chef, but also to his assistants, as well as waiters.

How to find a decent chef in a restaurant

Let's start with a simple truth: good cook never sits idle. It is therefore useless to advertise and wait for the culinary genius to respond. You need to look for a chef purposefully: in other institutions, at professional conferences, master classes or through a restaurant recruiting agency.

So, the action plan for finding a chef looks like this:

visit restaurants similar to yours in focus. For example, if you are going to open a sushi bar, then look for a chef in an institution where they offer Japanese cuisine;

visit thematic exhibitions, competitions, conferences;

use the services of a restaurant recruiting agency;

post vacancy announcements on thematic portals;

An equally serious choice is when looking for waiters. Experienced restaurateurs assure: good waiters should be educated by themselves, conduct trainings and educational events for them, and be motivated for the result by a reward system.

If you don't take care of this and decide to save on employee salaries, then be prepared for staff turnover. Without proper motivation, the quality of service also decreases. All this will lead to an outflow of visitors, which can be a road to failure for the restaurant business.

How to deal with staff theft

Another pitfall in the restaurant business is staff theft. The problem is old, but still relevant. According to experts, theft in the restaurant industry can range from 10 to ... 60% of the proceeds! And the amount for which the restaurateur will be "punished" by the employees depends largely on the organization of control and the production process, wages, motivation, etc.

Most easy way- choose employees carefully. Although the method is rather dubious, since it is impossible to predict the behavior of the staff and rely only on their decency. In order to minimize this risk, you will need to apply whole complex measures:

automation system;

CCTV;

inventory;

• staff motivation;

  secret guest;

  control over the conclusion of contracts (kitchen, bar);

  DDS control (current account, bank client, cash);

  bar control system.

For these measures to be effective, during the implementation phase, the direct involvement of the administrative staff and the owner of the establishment is required.

Before talking about advertising tools, let's figure it out: what determines the popularity of a restaurant? First of all, on the level of service and cuisine, as well as prices. In the second - from the interior, atmosphere and "chips" of the institution. To correctly declare yourself, you should disclose your main advantages and features in advertising.

We will not list the banal and long-considered promotion methods. Outdoor advertising, decorated showcase window, development in social networks etc. But for every advertising tool, the tips below are relevant. So, what should be taken into account in the advertising policy of the restaurant?

A simplified scheme for calculating the effectiveness of an advertising tool looks like this. You ordered 1000 flyers from the printing house for 3000 rubles and another 2000 to the promoter, who handed out flyers to passers-by. As a result of this action: the establishment was visited by 30 people who received the coffee promised in the advertisement for free. The prime cost of the "promotional" coffee was 1000 rubles. The total cost will be 6,000 rubles. At the same time, visitors who came by flyers made additional orders for a total of 15,000 rubles. Those. revenue will amount to 9,000 rubles. It turns out that in this case, the restaurant not only covered advertising costs, but also made money on it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, some can be estimated only based on the results of advertising. There is no ready-made formula for promoting a restaurant. Determining an advertising strategy can only be done in practice.

2. Give preference to low-cost tools

Expensive doesn't mean effective. Well-thought-out flyer advertising can be several times better than expensive media or radio advertising. Start with low-cost methods - the cost of error will be lower.

It is wrong to mindlessly spend money on promotion, but it is also not worth saving on this item of costs harshly. A competent advertising campaign is needed for a new establishment to make itself known and attract the first visitors. Without promotion, you will get lost among competitors. Therefore, you should plan an advertising campaign even before opening a restaurant.

4. Know your audience

Different audiences need different ads. An effective advertisement is one that fully meets the needs of the audience. For example, if a café is targeted at young people, social media advertising would work. It is important to know the interests of your audience not only in order to choose advertising methods, but also for the design of the advertising material itself: text, video, flyers, etc. Try to make advertising useful for clients: gifts, free tastings, promotions, interesting information materials.

How you can attract restaurant visitors

Discounts on the menu at certain hours stimulate sales during the “dead hours”;

Special promotions on certain days of the week (usually weekdays) will help increase sales during less popular times;

Gifts and discounts for birthday people will increase the number of large, banquet orders;

Special offers for large companies, they will increase the average check per table;

Events will attract new clients.

The list goes on. There are many ways to interest visitors, so proceed from your capabilities and visitors' requests. Analyze results, test different variants promotion. Over time, you will understand which chips really work and which ones should be discarded.

5. Experiment with pads

Try different things, don't get hung up on the same thing. Advertising has flooded everything, and people are tired of the same type of ads. For your ad to be noticed, it needs to stand out and grab attention. Therefore, it is so important to come up with something new, original. The world does not stand still: what worked perfectly yesterday does not arouse such interest today.

How to find new promotion tools and methods

Today there are many opportunities to find new marketing techniques: specialized literature, the Internet, master classes. You can also spy on ideas in other businesses. Try to adapt to your project what worked in another segment. Sometimes it is possible to derive a formula for effective advertising, which none of the competitors have yet thought of.

Let's summarize. The promotion plan can include various advertising tools, their application depends on the budget that you are willing to spend. To immediately attract the attention of consumers, it is necessary to conduct an active advertising campaign even before the opening of the establishment, and spend most of the budget in the first months of operation. This way, within a short time, you will be able to gain a client base and reach a payback. But don't forget that the best restaurant advertisement is quality product and service. If the consumer likes the taste of the dishes and the service, he will come back to you and advise your acquaintances about your establishment.

10. Unpreparedness for the unexpected

The main underwater rocks of the restaurant business, knowledge of which in 90% of cases will allow you to keep your business, have been considered, but the pitfalls themselves, as you understand, are much more. And you always need to be prepared for any surprises. Accept that absolutely everything cannot be taken into account, you can only minimize the risks. Therefore, in the end, there are a few more nuances that are useful to take into account.

Equipment used in the work of the restaurant... And he tends to break. Danger can lurk in any direction: from the stove in the kitchen to the cash register. You must always be ready for such a development of events. Therefore, make sure that you have an engineer who will fix minor breakdowns and a telephone number for all emergency services for more serious situations. It is advisable to stock up on the numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday nights. At the same time, the cash register tape, the tape for the credit card terminal and the printer cartridges run out. So it's always a good idea to have emergency ration consumables.

Experienced restaurateurs advise the owner to actively participate in the management... Especially in the first months of work. If left to chance, a new business can quickly fail without achieving profitable targets. And the profit should be expected in a year, or even two. A restaurant as a business requires a lot of investment, which will pay off in an average of 1-1.5 years. The practice of restaurants also suggests that already in the third month of work in the institution, the staff changes by 2/3, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners advise not to invest too zealously in the training of the first staff and immediately hire experienced business coaches, knowing that most of these employees will probably “not take root” and go to competitors.

During the first year, the budget will have to "feed" the project with cash investments... You must have a reserve capital to quickly resolve issues. Be sure to include in the start-up capital an amount that can cover all costs at the initial (often unprofitable) stage. After all, even if you work at a loss, you still have to pay rent, staff salaries, etc.

When opening a restaurant, it is always prudent to target the middle class... This means that your establishment must guarantee good quality at affordable prices. An excellent option will become a massive menu with author's presentation.

"Open kitchens" that allow customers to personally observe the cooking process, significantly increase the level of trust in the institution. The cost of creating such a kitchen is small, but the effect is very significant.

There are many pitfalls in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can achieve success. Make a business plan, conduct market research, plan all actions. If you work hard and put your soul into your favorite business, this will definitely give a result.

Get up-to-date calculations for a business plan

The main thing in this business is to clearly understand the future development of the restaurant. Even before the opening of a restaurant, at the initial stage, you need to decide on a development concept, and then choose a promising place for the future restaurant.

To open your own restaurant, you need to have two things - the premises and the concept of the project. If the opened establishment is your first steps in the restaurant business, then it is best to start developing the project of the future restaurant, starting from the characteristics of the existing premises. Take as a basis the general idea of ​​the business, over time you will be able to give it the desired features and determine the direction to follow.

Only professionals from the restaurant business can define the concept without knowing where the establishment will be located. They are able, not having an idea of ​​the future room, to determine at the initial stage the most important details, which later will help to accurately implement the idea and choose the room that meets the requirements.

The first stage when opening a restaurant is the development of a restaurant concept; you should not confuse it with a business plan, which you also need if you want to attract investors or get a really calculated and profitable business.

The concept needs to describe the work of the future restaurant in the smallest details - the proposed menu, technological chains, restaurant design. In a business plan, you need to evaluate what directly relates to financial costs and estimated income, as well as the assessment of competitors, advertising and many other factors that will affect your restaurant business.

It is necessary to decide how you will position yourself; there are several steps from a cheap establishment to an elite temple of taste that is closed to mere mortals. Many factors need to be taken into account at the planning stage and noted in the concept and business plan.
If you want to use only your own funds to open a restaurant, then these two documents can be combined into one. It is better for a beginner in the restaurant business to order their writing to professionals, you cannot save on this, because then unaccounted data can cause big troubles with the opening of a restaurant.

The most sensible approach, if the future owner does not understand the restaurant business, is to hire an "opener", a person who has already discovered more than one successful establishment... It will not be cheap, but it will certainly pay for itself; the likelihood of opening a unprofitable restaurant is immediately reduced.

Any businessman planning to open his own restaurant will start by assessing the prospects of the project and planning. The future owner poses a number of questions: what category of visitors will the future restaurant be designed for and how many customers there will be, how much on average the check should be, what interior to choose for the opening restaurant, and, without fail, how to properly organize the financial part of the business project ...

It is imperative to calculate the costs required to open a restaurant, the payback period and the possible profit from the planned business.
The amount of possible costs and the amount of possible profit directly depend on the category and level of the establishment that is supposed to open.

Interior designers usually work on the opening of elite restaurants; these restaurants offer the highest level of comfort and service, wide range of dishes: customized, branded and original, as well as the availability of exclusive drinks and, as a result, high prices.

The establishments, which were originally designed for visitors with an average income level, offer quite a varied and good menu for lower prices. Fast foods have a standard set of dishes and self-service is typical for these establishments.

Menu development

The composition of the menu largely depends on the concept of the restaurant. The concept reflects the general direction of the kitchen, gives recommendations on the number of dishes, pricing policy. This information is sufficient for the development of a technological project and the selection of equipment.

The final menu is drawn up by the restaurant's chef, who must be hired no later than 2 months before the planned opening. In fact, the direction of the kitchen declared in the concept is a technical task for finding a chef and other kitchen personnel specializing in this segment.

Equipment purchase

Now in Russia you can find almost any equipment - of different quality and price level. And without good preparation it is very difficult to understand it. Representatives of trading companies are interested in buying from them as much equipment as possible, and in this sense, their goals contradict the goal of the restaurateur to use resources sparingly and wisely. Therefore, it is recommended not to choose equipment on your own, but to invite consultants, a chef, a technologist for this, who will help you make the right choice.

Optimization of the equipment composition with the help of specialists can significantly reduce costs. The only thing that should not be done to reduce costs is to buy household equipment, as it is not designed for such intensive use and you will very quickly find yourself having to buy the equipment again.

And yet, when purchasing equipment, it is very important to know that not all equipment is available from a supplier directly at a warehouse in your city. This means that your order will be completed for some time. Standard delivery time in Moscow is 75 days, in other cities it can be longer. Therefore, when calculating the opening dates, this factor must also be taken into account.

Dishes and equipment

It is important to know that special professional tableware is used for cafes, bars, restaurants. This is economically justified, despite the fact that it can be significantly more expensive than a regular household appliance that is not designed for such intensive use. When buying professional cookware, you get the following benefits:

the dishes retain their original appearance for a long time, because the edges do not chip off, the enamel does not crack or darken, the pattern is not erased;

the dishes are more resistant to impacts and drops, less often breaks;

you can always buy the missing quantity of the same type.

It's the same with kitchen utensils. After all, you will have the most real production and everything in this production should be professional, wear-resistant, convenient, specially adapted.

In order to choose the right dishes, it is necessary to involve the chef, since the form of serving the dish is his prerogative, so it is up to him to choose. It is better to calculate the quantity with a consultant and come to the trading company with ready-made calculations so as not to buy too much. You need to order dishes in advance, as well as equipment.

Staff recruitment

Recruitment should be started in advance - for example, it will be right if key positions are selected in advance and are connected at the earliest stages of restaurant organization (for example, a chef, pastry chef, manager). Other personnel are also best staffed some time before opening. This time is required in order to carry out the preliminary training.

Your best bet is to outsource staffing to a recruiting agency that specializes in restaurant personnel.

It must be remembered that if you want to pick up people not from your city (in most cases this refers to the position of the chef, less often - the manager), then this can take much longer than expected. In some cases, the search may take 2-3 months. This is especially true for foreign specialists.

In general, if you would like to have foreign staff on your staff, it is better to first try to contact Moscow recruiting agencies with this question. Many foreigners have been working in Moscow for a long time who are ready to leave for the Russian regions, or neighboring states. When inviting a foreign chef, you should not hope to get a really worthy specialist for less than $ 4-5 thousand.

On average, it takes from 3 to 6 months to open a restaurant, it depends on many factors, the condition of the premises, its footage, the approval of certain documents in the authorities, the professionalism of the contractors, the professionalism of the project manager and a well-written business plan restaurant.

Premium class restaurants / from 300 m2 / - from $ 600,000 - up to $ …… ..

Restaurant - club / from 500m2 / - from $ 750,000 - up to $ …… ..

Fine dining class restaurants / from 300 m2 / - $ 600,000 - $ 800,000

Restaurants of the democratic segment (sports bars / cafes / coffee houses) / from 200 m2 / - $ 300,000 - $ 500,000

Cafe / Coffee shops from 200 m2 / - $ 300.000 - $ 500.000

We are talking about stationary establishments licensed to trade in alcohol and a permit for the production of dishes from raw materials and semi-finished products, i.e. a full cycle of technological processes of cooking, in other words, not summer cafes and restaurants.

Our small top will be of interest primarily to novice restaurateurs. These are the best books about the restaurant business, according to Poster, the minimum set of useful literature that will help you avoid many problems at the start and after opening a restaurant. We tried to select the most recent publications with the most relevant information and the correct display of the modern restaurant business market.

"New restaurant: 365 days after opening", Alexander Zatulivetrov

Year of publication: 2013

This book is a continuation of Zatulivetrov's bestseller “Restaurant in 180 days. A Practical Guide to Opening ", which came out a year earlier. More than 20 restaurants in different countries the world were discovered with the participation of the author. Book for managers of restaurants, cafes " New restaurant: 365 days after opening ”- a useful guide for owners and managers of new projects in the field of catering and restaurant business. Thanks to this book, you will learn how to rationally solve problems in various areas of the institution's activities, find a way out of difficult situations with minimal losses and overcome the most difficult period in the life of the restaurant - the first year of its operation.

Zatulivetrov's book is written in a simple and understandable language. This is not a set of instructions with diagrams and tables, but rather a friendly conversation with the reader. The author is happy to share his personal experience and at the same time gives the reader the opportunity to disagree with his statements. The book is saturated with stories from life and stories with real examples. The atmosphere of the book really looks like an interesting conversation at a table in a good restaurant.

Each restaurant project is individual, however, in the first months of the establishment's operation, all owners, as a rule, face similar problems. Many of them may seem completely insoluble for novice restaurateurs. The rich experience of Alexander Zatulivetrov, collected in this publication, will help them avoid such difficulties.

"333 Tricks of the Restaurant Business", Oleg Nazarov

Year of publication: 2015

Oleg Nazarov is perhaps the most prolific author of books for restaurateurs in the CIS. Among them: "How to promote a restaurant" and "How to promote a restaurant - 2", "How to ruin a restaurant" and "The best restaurant chips in the world", which are also very useful to read. But we chose exactly "333 Tricks", an excellent collection of life hacks for a restaurateur. For 4 years, Nazarov traveled with seminars and lectures more than 250,000 km and visited almost 2,000 restaurants, thanks to which he collected in this book a unique experience of operating restaurants. If you want to turn your establishment into a successful restaurant, then this book will definitely help you!

The book is written in an accessible way, a little in an ironic manner for a more contrasting perception of information by the reader. Nazarov tried to cover the most important points in the life of a restaurant and tell novice restaurateurs sometimes obvious things (like the same one), but which many do not notice at close range.

The stories and tricks described are something to look out for when serving customers in any business, not just catering. Some advice, especially about the level of service, is not so obvious for retail managers, but it will be very important for restaurateurs, where every service mistake is a real loss of profit. This mainly concerns the atmosphere in the institution and the staff: how the institution looks in the eyes of visitors, how your employees communicate and how they show attention.

Restaurant Management, 3rd Edition, Robert Mill

Year of publication: 2015

This book on restaurant management is the most Full description the intricacies of managing the establishment. Here's what a restaurant manager needs to know in order to manage it effectively. In addition to the dry theory, the material is supplemented with real life examples, and most of the recommendations are supported by experience famous restaurants and the success stories of restaurant executives and administrators.

In this book, you will learn about the problems of restaurant marketing and promotion, about why some establishments incur losses even a year after launch, while others are flourishing after a couple of months. You will learn how to develop a marketing plan that can respond to changing trends and industry challenges. And you will also learn how to make the right menu to increase the average check and stimulate sales and whom to entrust.

Mill talks about how to improve the organization of service and kitchen operation, sourcing, acceptance and storage of products. The main text of the book is abundantly supplemented with practical tests that introduce the reader to the realities of the modern catering industry. The book will be useful not only for novice restaurateurs, but also for restaurant professionals.

Interesting and understandable - everything about the restaurant in one book. Examples are given mainly from the practice of restaurants in the USA, and what was relevant there 5 years ago is now coming to the domestic market.

“It's not about coffee. Starbucks Corporate Culture ", Howard Behar

Year of publication: 2015

“If you raise people, they will grow a business. This is the essence, this is the highest priority "... Howard Behar *

The main message of Behar's book is that you should view staff and customers as individuals, and not as a tool. In this case, success will come to the institution itself. If a manager or owner treats employees as partners, and not as a labor force, a resource, then they will be able to achieve more significant results. And in clients you should see not a source of income, but people to whom you provide a service, so that they return to you again.

The book's author Howard Behar is not only a talented manager, but also the main ideologist of Starbucks. The book details aspects of the company's internal culture that cannot be found in any manual. Behar, in his book, shares with readers the ten main principles of a leader that helped him to achieve such success.

This is an understandable and useful book for anyone who realizes that service is the main trump card of any catering company. If you want to achieve outstanding results and learn how to inspire your team, then this book is for you. We add it unconditionally to our must-read list.

* Howard Behar, President of Starbucks International, was the head of the Starbucks chain for 17 years.

“The book of a successful manager. Partners. Staff. Guests. ", Natalia Bogatova

Year of publication: 2013

And the last on our list is a new book from Natalia Bogatova, the author of The Book of a Successful Manager. You will learn how to conduct successful negotiations with partners, suppliers, tax authorities and other people on whom the work of the establishment depends.

The book will help you conduct a constructive dialogue using persuasion techniques, teach you to identify the traps of opponents and behave correctly in all conflict situations. You will understand how to find common ground with different types of interlocutors in order to achieve your goals.

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 a 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 does 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 is just 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 set it apart 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.

Banners on the streets, announcements in the media, mailings in 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 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.

Supplier irresponsibility can be another problem. 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. For the implementation of the 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: