I want to open a canteen where to start. Technological maps of dishes for the canteen

Restaurants, cafes and similar establishments in every city are presented in large numbers and with a varied assortment. The situation is exactly the same with fast food stalls: “Podorozhniki”, “Kroshki-potatoes” and “pancakes” are located on almost every corner. But with canteens the situation is much worse. In areas with a large concentration of offices, having lunch normally and inexpensively is generally a problem. Not everyone will agree to pay about $10 for a sandwich and tea.
So, if people want to eat, we need to feed them: tasty, inexpensive and fast. To open a mini-canteen you need to decide on a client, calculate costs and identify your hidden possibilities. It is worth noting that we are calculating a business plan for a mini-canteen, which will not require huge investments.

Canteen business plan

CLIENTS

Who are the main clients of the canteens? People who, due to work, study or other employment, cannot eat at home. This applies to students, business travelers, office workers and those who do not like to cook. Before opening a canteen, you need to monitor all establishments present in the area. This is a simple step, but not everyone remembers this.
So, you can open a mini-canteen in the following areas:
the largest concentration of offices - not everyone earns enough to afford to eat in a cafe;
in college towns - one canteen may already be open here, but you can always lure several dozen young people with tasty, inexpensive and healthy food and baked goods;
in industrial areas, Soviet canteens are happily a thing of the past, along with coupons for free lunches and milk.
Preliminary calculations made in small towns, show that more than 38% of the profits come from people under 25 years of age, another 30% are office and workshop workers, and the remaining 32% are casual visitors who drop in for a bite to eat or those who don’t feel like cooking at home. Based on these facts, a mini-dining room can work in almost any place, except for very quiet “sleeping” areas.
Another very interesting market segment: urban transport terminals. In some cities, the final stops are located in very busy places, which means there are always people there. Why not go into a warm, clean room for 15-20 minutes, have a salad and take a couple of sandwiches with you? This especially works during the summer season. And drivers also won’t refuse a cup of hot tea, a portion of manti or pies.
For such a mini-dining room, a small room with 4-5 tables, each seating no more than 4 people, will be quite enough. Per day throughput will be at least 60-70 people. And this is only according to the most conservative estimates. So, we need a room.

ROOM for dining room

You can choose any room for a mini-canteen: a separate building at the final stop, where the control center used to be located, a couple of rooms on the ground floor of a student dormitory, a small office in an office building, or a tightly closed former canteen on campus. This is generally the optimal solution: all communications are connected, there may be equipment left, a well-thought-out layout, and the location is very good.
The room should have four zones:
1) visitor reception area: at least 16 square meters; 4 tables for 4 people – it shouldn’t be too crowded. You can put high tables and invite visitors to eat while standing, but this is not the most convenient option;
2) food preparation area: at least 9-10 square meters, a good stove, a large refrigerator, a cutting table, sinks and cabinets should fit;
3) a staff rest area combined with a utility room: supplies are stored here, there is a small sofa and other small items;
4) sanitary facility - it is small.
So, you need a room of at least 32-35 square meters. In addition, it is important to fulfill the following parameters:
constant and uninterrupted supply of electricity of at least 20-40 kV;
supply and exhaust ventilation;
cold and hot water, heating and utilities.

EQUIPMENT for canteen

The dining room, like any home, begins with the kitchen. Complete canteen equipment, although it includes almost everything you need, is very expensive. Therefore, for a small establishment you need to build on your capabilities. So:

A good stove with a built-in oven - you shouldn’t skimp on it, it’s better to take a loan (about 30,000 rubles);
two or three microwaves for quick heating – another 15,000 rubles;
refrigerator – at least 40,000 rubles;
dishes, cabinets, household supplies - about another 50,000 rubles;
premises for clients require tables and chairs - another approximately 30,000 rubles;
cash register equipment will cost another 20,000 rubles (cashier station, machine and its maintenance).
Total, at least 150,000 rubles. Only for equipment. It is worth noting that it is extremely profitable to consider offers to buy used equipment. Often furniture, a counter for visitors, kitchen utensils and other small items are sold at a very large discount. Such savings will come in handy.

Canteen OPENING SCHEDULE, STAFF

If you need a good profit, then you will have to forget about the weekend. At least initially. The mini-canteen is open full week and from 7.00 to 21.00. This is the only way you can achieve recognition. Such an early start will allow workers, students and managers to have time to have breakfast before work, and a later closing will allow them to buy a salad, main course or pastries for home.
Employees need to be hired. Although a small dining room does not require high costs, but it is advisable to recruit more employees:
cook – 4 people;
auxiliary worker – 4 people;
cashier – 2 people.
You can reduce the number a little if there is one main cook and three assistants. This way you can get people to work 8 hours a day, without paying overtime, and the food will always be fresh and tasty. In addition, you will be able to take on the work of an auxiliary worker.
Payment should be calculated in the average price category for the city. Suggest low prices– obviously lose in the quality of products and customer service. As for the staff, we can take Western-style family businesses as a model: no more than 4-5 people for the entire large restaurant.

Mini-dining room menu

Here you should immediately decide how and what you will feed. Tip: Don't forget the salad bars and deli. The basis of a low-budget enterprise should be accessibility for any client. It is worth considering all options for reducing food costs, while still providing varied and tasty food. No expired products, only fresh ones.
Manufacturer suppliers will provide excellent assistance here. It is extremely profitable for them to work with wholesalers. Reduced prices, always fresh products and the possibility of daily deliveries in small quantities - exactly what you need. Your dining room should have a wide variety of offerings. Here are some options:
Salads: there should be at least 7-8 pieces. Seasonal vegetables and fruits have proven themselves to be excellent. Adding poultry will make them even more filling. Fresh vegetables such as cabbage, carrots, beets are available all year round. And all visitors love vinaigrettes, “vitamin” salad, a variety of canned snacks, herring, deviled eggs and other inexpensive and tasty dishes.
Soups: not much, two names. Solyanka, borscht, summer okroshka and kholodniki are excellent. Any housewife can cook soup, and there are many recipes for very inexpensive, tasty, but unusual soups: puree, cheese, mushroom and dressing.
Second hot dish - massa budget options: manti, goulash, dumplings, steamed poultry cutlets, fish casserole and other easy-to-prepare dishes.
Garnish – 2-3 to choose from;
Drink: compotes, jelly, tea - all this is so cheap that you don’t even have to think about it - it’s profitable and tasty.
Baking: the most important and profitable section. You can make great money from baking. Pies, pies, buns and whites. There is no need to hire a pastry chef; a good housewife can handle this kind of work. Baking should always be on the menu. Let no more than 5-6 types, but fresh.
Don't forget about the very important point: All your food can be taken out! By taking care of tight boxes (they are sold in bulk for literally pennies) where you can put food, you will greatly expand your capabilities.
What you can't cook! These are: pizzas with “yesterday’s leftovers”, pies made from bad meat and frozen potatoes. Clean, tasty and inexpensive - that’s the only way! The attached menu costs an average of 150 rubles per person: 20 rubles. - salad; 15 rub. - soup; 50 – 70 rub. – second; 20-45 rub. - bakery. This is very little! Absolutely anyone can afford to eat for that kind of money. And cooking will bring additional income.

PRODUCTS AND CONSUMABLES

Without food, you can’t feed anyone, and therefore, before creating a menu, it’s worth looking at all possible options for reducing costs. There may be several product suppliers:
1) Direct producers are meat, milk, vegetables,
2) small bakeries – baked goods (if they don’t have their own cook);
3) a factory of semi-finished products - cutlets, meatballs;
4) village farmers - a huge field: milk, eggs, meat, vegetables and fruits;
5) wholesale warehouses: pasta, spices, sugar, salt;
6) bakeries - fresh bread daily.
Another completely forgotten option is domestic workers. This is a real Klondike! They will bake and fry you any number of buns, pies and cakes for every taste. The prices are extremely minimal, and the quality is beyond praise.
In addition, you need soap detergents, which can also be bought at wholesale stores, manufacturers' stores and large hypermarkets.

ADVERTISING canteen

Here you need to take into account any possibilities:
posting advertisements;
advertising in the media;
promotions: lunch hours, reduced prices for evening shopping, birthday lunches or nice sales.
By hiring three students, you will provide the entire neighborhood with leaflets. You should not skimp on the initial investment in advertising - this will quickly turn into a clear profit.

PROJECT IMPLEMENTATION STAGES

1) Monitor and find premises and employees
2) Purchase equipment
3) Make repairs and start an advertising campaign
4) Import of equipment and testing of its performance qualities
5) Start receiving visitors!

Investing in a dining room

REVENUE of the canteen:

Your mini-dining room can accommodate up to 16 people at a time. The time allocated for lunch is no more than 1 hour, and therefore the traffic of your premises per day is at least 150 people. Moreover, the cost of each check does not exceed 150 rubles. On average, daily revenue will be about 22 thousand rubles. For a month this amount will be about 675 thousand rubles. Considering that you also sell takeaway lunches, sell pies and pancakes, the revenue will be no less.
In this case, the cost of monthly expenses:
products – 100,000 rubles;
salary – 100,000 rubles;
communications – 5,000 rub.;
rent – 40,000 rub.;
payment to an accountant, cash desk service – 10,000 rubles;
advertising – 6000 rub.;
consumables – 6000 rub.
In total, monthly costs are about 267,000 rubles. Of course, here you need to include the costs of all sorts of checks and commissions (nowhere without them), about 10% of monthly revenue. It is also worth taking into account seasonal declines and rises, let’s subtract another 10%. In total, it turns out that the net profit per month will be about 300 thousand rubles! The profitability of the enterprise is more than 40%, full recoupment of costs will occur after 12 months of operation.
Of course, one might think that “if it’s so good, then why are there not enough mini-canteens.” But the point is that it needs to start! Don't be afraid to invest money and work. The mini-business market is very poorly covered, and therefore with your small catering enterprise you can occupy a niche that has not been tried before. Franchise fast food stalls have long been lacking in quality and variety, which is why your business has every opportunity to prosper. People always want to eat. Feed the hungry – tasty and inexpensive – and people will come to you!

A good canteen is a competent menu, quality products, friendly service and reasonable prices, for which consumers value it. Dining room like profitable business– inexpensive, convenient premises, profitable deals with food suppliers and reliable staff. How to combine these two systems of requirements into one successful project that would satisfy consumer needs and provide high business profits? In this article we answer this question and tell you how to open a canteen from scratch for a beginner.

Market overview and development prospects

Trade in this segment catering has experienced great financial difficulties in recent years. The market fell almost 5%. The main reason for the decline is the increase in the number of restaurants and cafes with budget menus and cheap business lunches.

Analysis of this information will allow you to correctly determine the starting points of your entrepreneurial strategy and open not just another unprofitable canteen that can barely breathe and only bring headaches to its owners, but initially organize a successful enterprise with financial and production potential.

Direct competitors will be:

city cafes and restaurants;
industrial canteens of large industrial enterprises;
canteens of large office, administrative and educational centers;
local fast food and street food outlets.

According to all-Russian statistics over the past few years, for each specified group of catering establishments, profits have only grown. But this does not mean that businesses that may become direct competitors to your business are necessarily successful.

To get a complete picture of the presence of similar services on the market, it is necessary to evaluate the work of each competitor. You should find their weak and strengths and offer a higher quality service that is relevant to the consumer.

Arguments for and against opening a canteen

As can be seen from the review of the catering market, there are many arguments against opening a canteen.

The first group of arguments against are arguments related to the loss of relevance of this business.

Experts say canteens are a relic of the past that do not meet the requirements modern society. In their opinion, the majority of the active working population today chooses comfort, a modern atmosphere, interesting design and style solutions in interior design and serving dishes. In order for a canteen to compete and delight customers with novelty, it is necessary to increase start-up and operating costs, which is not always affordable for a novice entrepreneur.

The second disadvantage is significant restrictions in pricing policy.

To be competitive, the canteen must keep a low markup, which is not always enough to cover the cost part. For example, the average markup in a canteen is 150%, in a restaurant – 350%.

The third disadvantage is the lack of qualified personnel in the labor market and limitations on the number of employees.

An entrepreneur who is at the planning stage of a future enterprise must understand that each staff unit costs at least 50 thousand rubles in current expenses. The minimum staff for a canteen is 4 people (cook, purchasing manager, distribution worker and cleaner). Earning 200 thousand rubles for staff salaries is a difficult task, so often an entrepreneur has to actively fill two or three vacancies and work on distribution, cleaning and purchasing himself.

Arguments for:

a canteen is the simplest format of a catering establishment and requires a minimum of start-up capital;
the aspiring entrepreneur will gain invaluable practical experience;
this is a good platform for business expansion (experiments with formats, building a network, selling franchises, etc.).

Step by step instructions

The main purpose of the step-by-step instructions is to enable a beginner to assess the amount of work he has to do and help him estimate the amount of start-up costs for the project.

We will give step by step instructions, how to open a canteen, taking into account the maximum amount of work and costs. It is possible that some steps can be discarded at the execution stage, but in the beginning it is better to have a complete picture of the necessary actions.

So, step by step plan:

marketing research (assessment of competitors and basic consumer needs);
search for premises;
drawing up a professional business plan for the existing premises;
conclusion of a preliminary lease agreement for premises for a dining room;
registration entrepreneurial activity(IP or LLC);
drawing up a project for the reconstruction of a room for a dining room (performed by a design organization);
renovation of premises and purchase of equipment;
personnel selection;
certification production premises in Rospotrebnadzor and obtaining permission to operate a canteen;
drawing up menus and technological maps for dishes;
purchasing products;
advertising campaign;
grand opening.

How to open a canteen from scratch

Where to start? WITH marketing research. Order this work from a professional consulting firm that is well established in your city. This step will cost about 30 thousand rubles, but the benefit from the information is disproportionately greater. A marketer’s report will help you avoid unnecessary expenses and choose the right strategy for your future enterprise.

Formation of the concept

This is one of the most important steps at the preparatory stage.

Based on the chosen concept, you will search for premises, develop a design, create a menu and customer service protocol. The concept should respond to consumer requests as much as possible.

For example, in a large administrative center a vegetarian canteen is unlikely to be successful, but near shopping centers And sports complexes such a catering establishment will receive a sufficient number of customers.

Options for dining room concepts:

traditional (distribution counter, wide range dishes, minimum costs for repairs, equipment and design);
modern (self-service, large assortment, additional design and technological solutions);
highly specialized (school, social, vegetarian, industrial, etc.).

Once the concept has been outlined, it’s time to draw up a portrait of the target audience.

Target Audience

Her main characteristics are age, gender, nationality and profession. The typical target audience of canteens is men from 40 to 60 years old, working professions, as well as lower and middle management.

If the premises you have chosen are located in a place where there are few representatives of the typical target audience, then you need to deviate from the typical course and look for your visitor.

When educational institutions (secondary specialized, higher) are within walking distance of your canteen, then it is necessary to orient the design and menu to the needs of young people. If there are a large number of administrative buildings near you, where many women work, then attention to the canteen will be attracted by a menu that is interesting for women (low-calorie, vegetarian, etc.).

Location

The optimal place for a canteen is the shopping, administrative, and educational areas of the city. The entrance must be visible from main roads. It is advisable to have convenient access and parking area.

There is no need to place the canteen near bus stops and major transport interchanges - such a location does not provide any additional advantage.

Pros of accommodation:

proximity to food markets, markets and food producers;
additional premises for possible expansion;
location in the city center.

Locations on the ground floors of high-rise buildings, along major city highways, as well as in shopping and entertainment centers are considered unfavorable.

Format selection

The choice of format for a future establishment depends on its location and correctly predicted preferences of future customers. It is also important to understand what competitors are already offering to visitors.

City canteen

This is a traditional catering establishment that is open to the public. Any client from the street can visit it.

Features of the city canteen: menu of simple traditional dishes, self-service in the hall, distribution from the counter, higher markup than in specialized canteens.

Requirements for the premises - compliance with sanitary standards, rules for organizing the food preparation process and serving visitors in the hall.

Dining room in the business center (open/closed)

Organizing a canteen in a business center is a more complex, but also promising task.

A dining room in a business center as a type of business requires a cozy modern interior, high demands to the menu, food design and serving, as well as constant monitoring of customer wishes. Compliance with requirements increases consumable part project.

Another important aspect: business centers have high rental rates. To survive in such conditions and make a profit, canteen owners enter into agreements with the owners of companies located in business centers for partial or full payment for canteen services for the employees of these companies. As practice shows, this is the most profitable format for operating a canteen.

Most business centers are closed institutions with access control.

This circumstance will narrow the circle of potential visitors, and will also make it impossible to cater for weddings and other special events, but will add clients to corporate events, presentations and buffets.

Canteen in a government institution (open/closed)

Opening a canteen in a government institution is one of the most difficult tasks. The main difficulty is the lack of areas that comply with SanPiN standards, which can easily be converted into small production capacity with energy saving mode.

Most profitable option catering for a government institution - a canteen with an incomplete (pre-cooking) production cycle.

As part of this cycle, the canteen is delivered finished products, which only needs to be reheated before serving to the buyer.

Buffet

For catering establishments with a pre-cooking cycle, the buffet or cafeteria format is most suitable. It is enough to rent a small ready-made room with an area of up to 50 m2. In this area it is necessary to organize a warehouse, a utility room, a display case with a counter and 10-15 tables for visitors. The barmaid prepares dishes for visitors, and she also takes payment. The buffet format allows for the sale of goods to take away.

Selection by form of customer service (dispensing line, waiters, free flow)

The traditional format of customer service in a canteen is a distribution line, where a distributor works, and a cashier accepts payments from customers. But this scheme is not considered unshakable - in pursuit of clients, modern canteens offer other forms of service.

Canteens with waiters is a format that is more suitable for closed canteens at business centers and government institutions.

To ensure the comfort of employees during lunch, corporations and firms can pay extra to the owners and management of canteens for waiter services.

Free flow – implementation in Russian catering of American and European ideas. In this format, customers have the opportunity to choose their own dishes and create portions. The dining room is equipped with several serving tables on which all dishes from the menu are displayed, as well as utensils (plates). Customers choose a plate and fill it with prepared dishes themselves. Payment takes place at the checkout by weight, quantity or volume.

Canteen business plan with approximate calculations

The business plan of a canteen depends entirely on its format. But to make it more convenient for a novice entrepreneur to draw up his calculations, we will calculate a business plan for a small canteen with 40 seats.

Main costs:

rental payments for the year (50 thousand rubles x 12 months) – 600 thousand rubles.;
cost of reconstruction and repair – 600 thousand rubles.;
purchase of equipment – 500 thousand rubles.;
salary for 5 employees – 3 million rub. per year.

The average markup for a canteen is 150% of the cost of food.

To receive a profit of at least 100 thousand rubles per month, an entrepreneur must earn 500 thousand rubles. Of this amount, 115 thousand rubles. – purchase of products, 285 thousand rubles. - current expenses and 100 thousand rubles - profit.

The average check of the canteen is 200 rubles. To earn money 500 thousand rubles, you will need to sell 2,500 servings. If you divide this number of servings over 30 days, it turns out that on average the canteen should serve about 80 people per day.

Project financing

Minimum starting capital to open a canteen from scratch in rented premises - about 1.5 million rubles. Approximately the same amount of funds should be available for the period of promotion and formation of a stable commodity-money turnover. Where can I get this money?

This is one of the safest ways to open a canteen - to invest your own savings in the business. Yes, an entrepreneur may lose some of his funds if the project fails, but he will avoid troubles and penalties from creditors.

This volume cash can be obtained from the sale of real estate. If there is nothing to sell and there are no savings, then you will have to borrow money.

The safest and cheap way borrow money - take out a bank loan. Banks are most willing to give loans to those entrepreneurs who pledge their property (apartment, car, etc.). But you can only take such risks if you have made thorough calculations, you have good place under the canteen and lucrative contracts with suppliers and clients are outlined.

To get a loan from a bank, you need to have a professional canteen business plan.

Investors

The most dangerous way to finance a commercial project is cooperation with private investors: huge interest rates, lack of a clear and logical financing scheme, possible threats and lack of loyalty to debtors.

If you decide to borrow money from a private owner, then offer him a share of participation in your enterprise - let the co-founder also bear the burden of responsibility for the financial success of the canteen.

A method of financing in which the interests of the entrepreneur are protected as much as possible. You are required to spend about 1.5 million rubles (this is the average price of profitable and interesting canteen franchises in Russian market). For this money the entrepreneur receives:

optimal business plan for the enterprise;
project for reconstruction and decoration of premises;
technological maps;
employee training;
promotional products and marketing plan;
contracts with suppliers of equipment and products.

The disadvantage of this work scheme is the need to pay a monthly percentage of income to the franchisor.

Premises requirements

The canteen must have equipped production, retail, warehouse and administrative premises. Each type of premises has its own requirements.

Production premises of the canteen:

cannot be placed in the basement and basement parts of the building;
they should contain both artificial and natural lighting;
area - based on about 6 m2 for each working employee (excluding equipment);
ceiling height – from 3 m to 4 m;
supply and exhaust ventilation;
the walls are closing ceramic tiles up to a height of 1.8 m, the ceiling is painted with light colors.

Water supply, sewerage, heating, ventilation and electrical networks must be in good condition, the design capacity must exceed the planned loads.

Documents for the premises

The main document that defines the rights and obligations of the tenant of the dining room premises is the lease agreement. We advise you to carefully approach the development of the project and the conclusion of this agreement. You should not download a sample rental agreement from the Internet. The most the right decision- engage a lawyer. This step will entail additional costs at the initial stage, but will avoid many troubles in the future.

In addition to the contract, the tenant must have:

plan diagram of the premises that were leased to him;
copies of documents confirming the right to use land;
copies of communication diagrams and statements of balance sheet ownership of communication equipment;
books for meters.

Documents must be current. To confirm their authenticity, the lessor is required to certify the copies with his seal.

Engineering and design

A project for the reconstruction of premises for a dining room is a document on the basis of which the tenant must make repairs, lay networks and install equipment.

If the premises have already been used as a dining room, and the tenant has no ideas regarding redevelopment or refurbishment, then the project does not need to be ordered.

When even minor changes in the design of premises or an increase in network capacity are planned, then a project cannot be avoided.

Today, most designers additionally offer clients design solutions. But this needs to be agreed upon at the stage of preliminary negotiations and agreeing on the price of design work.

The canteen project undergoes mandatory sanitary and epidemiological examination.

Dining room equipment

A full-service canteen must have the following production facilities and equipment:

professional plates;
proofers (for your own baking);
deep fryers;
refrigerators and freezers;
complete distribution line;
planetary mixers;
meat grinders;
dough mixers;
bread slicers;
vegetable cutters;
set of dishes;
dishwashing equipment;
display cases and refrigerated counters;
furniture for the hall (tables and chairs).

At the initial stage, you can purchase many pieces of equipment as used. There is also the option of purchasing equipment on lease (payment in installments).

Registration of a canteen as a business and permitting documentation

Registration of permits for a canteen must be done already at the stage when there are preliminary agreements on renting premises and a business plan, and sources of financing are known.

State registration and obtaining taxpayer status

The easiest, fastest and cheapest stage. It will take several days and about 3 thousand rubles to implement it. Documents are submitted to the Federal Tax Service at the location of the canteen or the registration of its founder (if the owner of the canteen is an individual entrepreneur).

Coordination of activities in state supervisory authorities

After passing state registration, completion of reconstruction and installation of equipment, the entrepreneur can apply to supervisory structures for permission to begin work.

The main permitting document is the sanitary and epidemiological conclusion of Rospotrebnadzor.

It is issued after the entrepreneur has collected and provided the following documentation:

a document confirming the right to use the premises (lease agreement);
sanitary and epidemiological conclusion;
waste removal agreement;
agreements for the supply of products;
certificates for the ventilation system;
medical records of employees.

This is a sample list - more detailed information can be obtained from the regional office of Rospotrebnadzor.

Selecting the form of payment with visitors (cash, non-cash, credit cards)

The best option is to provide customers with the opportunity to pay using methods convenient for them. The simplest, most reliable and cheapest payment method is cash. The lounge must be open to accept cash. cash register. If the tax system allows you to work without it, you must approve the form of the check that will be issued to the client when paying for the service.

Staff

70% of the success of a canteen is the correct selection of personnel. An experienced, neat and conscientious cook, an active purchasing manager, an efficient cleaning lady, friendly employees in the hall - without the daily contribution of these employees, the canteen cannot exist.

Staffing table

This is a document that reflects the organization of remuneration at the enterprise. The schedule must include all positions that are necessary to ensure the operation of the enterprise. This document indicates official salaries, which must correspond to the wage conditions agreed upon with the employee upon hiring.

Working hours and labor protection

The regime is approved by the head of the enterprise. Information about the establishment's opening hours is posted at the entrance to the dining room. No additional approvals are required for the canteen's opening hours.

Typical working hours of the canteen: from 8 to 15.00 on weekdays, on weekends - banquet service.

If the canteen operates in several shifts, then the administration is obliged to comply with employee production standards. So, working near the stove in production workshop is considered to have hazardous working conditions, and in some cases this workplace must pass certification.

Organization of the technological process in the canteen

The distinctive feature of the dining room is a simple, familiar menu with dishes made from inexpensive ingredients.

Typical menu:

borsch;
two types of soup;
two types of cereals;
five salads;
four types of meat products;
three types of processed vegetables;
tea, coffee, milk and fruit drinks;
sauces and seasonings.

The menu is drawn up by the cook or production manager in the canteen and submits it to the director for approval. No other approvals are required.

Technological maps of dishes for the canteen

A technological map of a dish is a recipe that specifies the food costs for preparing the dish, modes and processing time, final portion yield and calorie content.

All dishes served in the dining room must have recipe cards available.

If the cook deviates from these cards, the product should not be allowed on the dining room counter.

Technological maps technologies are being developed food industry. Samples of these cards are freely available online, but the canteen can order individual ones.

How to work with suppliers

To receive fresh, high-quality and inexpensive products from suppliers, you need to order large quantities of goods from them and pay your bills on time. It is better to look for suppliers close to the canteen so that transportation does not affect the quality of the products and is not expensive.

The best option is to work with wholesale warehouses and direct producers of agricultural products. In the canteen, supply issues should be decided by the purchasing manager.

Advertising and Marketing

How to be remembered by the client? Marketers give a simple answer - come up with your own trick.

You can give free rein to your imagination, but within the planned budget. Some canteens offer customers free sauces, others give away every fifth meal, and still others provide free access to a coffee machine and Wi-Fi.

In the business environment, it is considered a justified measure when up to 10% of the monthly budget is allocated for marketing and advertising activities.

Calculation of profitability and payback schedule

With a competent start and verified financing of the project, you need to wait for it to reach self-sufficiency no earlier than in a year and a half.

An approximate calculation of how a small canteen can achieve self-sufficiency:

starting investments – 1.5 million rubles;
monthly costs – 400 thousand rubles;
monthly income – 480 thousand rubles;
monthly profit – 80 thousand rubles.

With such indicators, the initial investment will gradually pay off in 19 months.

* The calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to create a catering establishment, category “canteen”, on the territory of the Zapadny business park in Rostov-on-Don. Price segment – “economy”; public name – “Sit-Eat”. Prerequisites for creating a project are:

Active development of the business park and attraction of tenants;

Features of the territorial location of the business park and access control;

Absence of a significant level of competition in the local market (the local market refers to the territory of the business park).

The enterprise is equipped with a new modern equipment, allowing to ensure high line productivity and high quality dishes. Special attention is paid to personnel selection, which will also have a positive impact on productivity and quality. These factors, as well as an affordable price, are the main competitive advantages of the enterprise.

Table 1. Integral indicators of project effectiveness

2. DESCRIPTION OF THE COMPANY AND INDUSTRY

The appearance of the enterprise is determined, first of all, by its location. Business Park (BP) "Zapadny" is located on the western outskirts of Rostov-on-Don and is the territory of the largest manufacturing enterprise of Soviet times. The total area of the territory is about 500,000 m2, on which production and office premises, warehouses, garages, has its own railway dead end. Since 2010s The territory is actively developing as a rental property: reconstruction and modernization of the territory and buildings is being carried out. The greatest activity in modernizing fixed assets occurred in 2015; about 10 thousand square meters of production premises were renovated. At the same time, the rental price is at a fairly low level compared to similar business parks in the city, which, given the difficult economic situation in the country, can attract not only newly opened enterprises, but also cause an influx of tenants from other business parks and production complexes for rent.

The territory of the BP is fenced with a brick fence. Access to the territory is strictly by passes through two pedestrian checkpoints and one transport checkpoint. The nearest store or catering facility is approximately a 10-minute walk from any entrance. In addition, the PSU is located at a sufficient distance from residential areas, which means that it is impossible for workers, even those living closest to the PSU, to dine at home. On the other hand, these restrictions do not allow attracting visitors from office buildings located outside the territory of the BP, however, it is assumed that the internal flow is quite capable of providing the project with a sufficient level of revenue.

4. SALES AND MARKETING

Sales of all products are carried out directly in the service hall, from the distribution line. Each line is served by two cooks and one cashier. Food is consumed in the customer service area at the dining tables.

The number of tables in the hall is 15, each with 4 seats. Table turnover is 2 times per hour. When lunch time is from 12.00 to 14.00 (at various organizations there may be different work schedules), the number of visitors will be 15*4*2*2=240; about 20% of visitors will come outside of lunchtime, so a total of 240 + 20% * 22 = 6336 people per month will visit the dining room. Since 70% of the total number of employees in BP are production workers with a relatively low level of income, the main focus when developing the menu is on them. The average bill for them is 200 rubles. For other visitors – 250 rubles.

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At the beginning of the serving line there is a cabinet with trays on which visitors can place plates and cutlery. Along the serving line, dishes are arranged in the following order: trays, cutlery, bread, salads, first, second and side dishes, desserts, drinks. At the end of the line there are two cashiers who count the cost of the order and accept payment from the visitor.

The visitor who has paid for the order sits at a table in the service hall. After finishing the meal, he takes the tray to the dishwasher window. At lunchtime, the cleanliness of the hall is maintained by one dishwasher and an administrator. If necessary, one of the junior cooks may be involved.

Large-scale costs for promotional activities are not required. Since the business park is, in a certain sense, a closed society, information about the canteen will be distributed among all employees of tenant organizations within a month. It is necessary to ensure that there are signs throughout the business park and signs above the entrances to the cafeteria.

The only competitor located on the territory of the business park, in fact, has no competitive advantages, in addition to the opportunity to dine in the silence of an empty hall, however, you will have to pay much more for this than at “Sit-Eat”: the average bill there is approximately 300 rubles.

5. PRODUCTION PLAN

Equipment for the canteen is purchased from the company “Everything for your canteen,” which offers specialized solutions for catering establishments. The cost of the line is 1.5 million rubles, which includes the distribution line, kitchen equipment, as well as dishes and cutlery. The equipment supplier installs equipment and trains personnel. Delivery time is 10 working days from the date of payment. Installation and training are carried out within 5 working days.

Suppliers of products and semi-finished products are selected based on the range of products offered, price and quality. It is advisable to consolidate the maximum volume of orders from one supplier to obtain the most favorable price. In addition, this will reduce logistics costs. To avoid supply disruptions due to the fault of the main supplier, a database of alternative suppliers is created.

All products are labeled and stored in accordance with the requirements of regulations applicable to public catering organizations. Storage periods are observed with special care. At the beginning and end of the shift, the kitchen area is thoroughly cleaned.

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The menu is compiled by the chef and approved by the owner. Once a season, the menu is revised in order to optimize costs, as well as to ensure greater consumer appeal.

Meal production begins at the start of the shift with the goal of having a full selection by 12:00. Ready meals are placed in steam tables on the serving line to maintain the required temperature. Some of the desserts and pastries are made independently, some are purchased from the supplier.

Demand does not have a pronounced seasonality. Some decline occurs in the summer months, when some workers are on vacation.

Table 4. Variable costs and calculation of the cost of the average bill

6. ORGANIZATIONAL PLAN

Strategic and operational management is carried out by the owner. Organizational structure is quite simple: the accountant, chef and administrator are directly subordinate to the owner; subordinate to the chef - cooks, junior cooks and dishwashers; Subordinate to the administrator are cashiers.

For effective management, the owner has all the necessary knowledge, has business experience. Special requirements are placed on the chef, who must have at least 10 years of experience in the relevant position and have leadership skills.

The responsibilities of the administrator include ensuring order and cleanliness in the service area and effective work with clients. If necessary, the administrator can get involved in cleaning the hall. During the period from 12.00 to 14.00, the distribution line is served by cooks and junior cooks.

Table 5. Staffing table and wage fund

7. FINANCIAL PLAN

Financial model enterprises is calculated on the basis of the Unified Tax on Imputed Income (UTII). Basic profitability – 1000 rubles. per square meter of service hall area. For the most favorable taxation scheme, the enterprise is registered as “Canteens at organizations and institutions that provide access control, with the exception of public ones that do not sell alcoholic beverages and beer.” Thanks to this, the k2 coefficient is reduced from 1.0 to 0.6, which significantly increases the profitability of the enterprise.

The financial plan is designed for a five-year perspective, but the project is not limited in time. All costs are taken into account in the calculation. Depreciation is calculated on a straight-line basis over a period of 5 years. The required investment costs are 2.62 million rubles, of which 1.0 million are own funds. The remaining amount is raised in the form of bank loan for a period of 3 years at 18% per annum. The loan is repaid in monthly fixed payments, starting from the third month.

The establishment is scheduled to reach its planned attendance starting from the 6th month of operation, which coincides with the low season. The company reaches 100% attendance from the 9th month of operation. The financial model and cash flow statement are given in Appendix 1. The list of monthly fixed costs is given in Table. 6.

Table 6. Fixed costs enterprises

8. EVALUATION OF EFFECTIVENESS

The project's effectiveness is assessed based on the calculation of integral performance indicators accepted in world practice. The discount rate is taken at 5%, since the product is not innovative, the field of activity is well known in world and domestic practice. The payback period is 16 months. Efficiency indicators are given in Table. 1. Analyzing the data obtained, we can say that the project is of interest to the investor. Net profit for 5 years will be 14.48 million rubles.

9. RISKS AND GUARANTEES

Despite the fact that the market and product are well known, the level of competition is low, which allows us to make the assumption that the project is low-risk, it is necessary to provide a number of measures to eliminate the most likely risks associated with the project. The main factors and measures to prevent them and eliminate possible consequences are given in Table. 7.

Table 7. Risk factors and measures to prevent them

10.APPLICATIONS

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According to analysts, based on an analysis of the necessary indicators, business activities related to the opening of a canteen are considered very successful. What does it take to open a catering canteen from scratch? What documents and permits are on the list of required ones? How much money will it take to organize a catering canteen from scratch?

Opening a public canteen: business features

The Russian catering industry is replete with restaurants, cafes, and snack bars. However, cafeteria-style establishments are somewhat forgotten. Although everyone knows about them. Canteens have a centuries-old history. Its countdown began in 1917. It was the Soviet government that established a unique catering system that has no analogues in other countries. During the perestroika period, there was a widespread closure of such food outlets. How could it be otherwise if the enterprises that served as the basis for their functioning ceased operation.

However, on modern market Russian canteens remain; they are divided into two types:

Closed - For corporate services. Employees of enterprises, school students, and so on eat there. Such a catering point is located directly at a factory, school, hospital, that is, within a particular institution.
Open – to receive everyone who does not want to eat at home or at work. Sometimes they are competitors of restaurants and cafes.

Further differences may relate to the process cycle:

With a full cycle - cooking dishes from scratch.
With the last stage of cooking or with the usual heating of the finished dish.

If you look at the form of service, there are differences here too:

Availability of a distribution line.
The service is performed by waiters.
Free-Flo, the so-called “free movement” option - there are no waiters, and the kitchen is open to the eyes of visitors. Customers can see how food is prepared.

What is special about canteens, or what are their basic operating principles:

The menu is not very diverse. Clients are treated to first and second courses, snacks and soft drinks.
The space of the room is used to the maximum - the arrangement of furniture (tables, chairs) is compact, there is a complete absence of any partitions.
The hall is decorated modestly and ascetically.

To begin with, the entrepreneur needs to choose the format of the future canteen, based on several parameters: budget, location of the planned catering outlet, price category.

Organizing a catering canteen: where to start?

They start with choosing the organizational and legal form of business and registration necessary documents.

What documents are needed to open a canteen?

The option is quite suitable for a small business. So you should visit tax office and design future activities accordingly. It is also necessary to register with the Pension and Social Funds. The next stage is concluding an agreement to rent the premises or purchase it.

A separate list for sanitary and epidemiological documents.

It contains:

A program that involves organizing and conducting production control regarding sanitation standards. The developed document is sent to Rospotrebnadzor.
Sanitary and epidemiological conclusion from Rospotrebnadzor on the compliance of the premises with sanitary standards.
Quality certificate for manufactured products.
Contract for cleaning and disinfection of air conditioners and ventilation systems.
Contracts for deratization, pest control and disinfection work throughout the canteen.
Internal documents of the establishment (list of services and others).
A logbook in which each waste removal is recorded.
Agreement with organizations involved in the removal and disposal of various types of waste.
Relations with dry cleaners and laundry services, which wash and clean work clothes, are also formalized by agreement.
If there are vehicles exporting products, sanitary documentation for the vehicle is required.

Permits and requirements of the sanitary and epidemiological station

The final permit, which gives the entrepreneur the right to organize a canteen and carry out its activities, is issued by Rospotrebnadzor. Naturally, after receiving permits from the sanitary and epidemiological station and the fire service. By the way, you don’t need to obtain any licenses.

Very often, a businessman who opens a catering establishment strives to equip it according to his own understanding - make a large-capacity hall, minimize the size of the catering unit, and so on. Don't rush with organizational issues, without familiarizing yourself with the standards called SANPIN - rules and regulations of the sanitary and epidemiological aspect. This document was adopted at the legislative level and is mandatory for all catering establishments, canteens are no exception.

SANPIN contains a set of requirements and standards for the territory and premises, water supply and sanitation, lighting and indoor microclimate, equipment maintenance, personal hygiene of employees and other standards.

Attention . Deviations from the rules may result in fines and sanctions, including the closure of the canteen until the violations are eliminated. Therefore, you should not wait for a special check; it is better to immediately work in accordance with the established requirements.

Where is the best place to open a catering canteen: location

It is quite difficult to gain a foothold in the corporate segment, where large operators dominate. Although such a possibility still exists. However, competition will involve large initial investments. There are more chances to succeed in opening a dining room with a small number of seats (up to fifty). True, the success of this option depends on a well-chosen location.

Where is the most profitable place to open:

Next door to a business center, office center, large enterprise, student dormitory.
Close to a train station or major transport interchange.
In the building of a new shopping complex. The most promising is the first floor.

Any place that is visited daily will do potential clients interested in nutritious, inexpensive nutrition. The main thing here is to take into account the presence of competition. For example, large business centers often have their own canteens, but in industrial zones, as a rule, there are few or no such establishments.

List of furniture and equipment for a catering canteen:

Type of equipment	List of main positions
For the hall	Furniture sets (tables and chairs) Table on which trays are placed Showcase for collecting dirty dishes
For dispensing line	Counters for placing dishes Refrigerated display cases in which salads, desserts, and drinks are displayed Cash register
Kitchen	Production and cutting tables Refrigeration and freezer cabinets Ovens for cooking and frying Electric stoves Electric type frying pans Automatic dishwashers A variety of utensils that help cut, chop, fillet and cook food Kitchenware sets Furniture for storing towels, beds and other utensils

Advice . It is important to consider equipment as one of the main tools successful business. The business law says: when purchasing equipment, you should not save money; its convenience and reliability are the key to high employee productivity.

Requirements for premises for a catering canteen

The entire dining area is divided into two parts. One is for visitors. It is called the dining area. The other is necessary for production needs - placement of a kitchen, household and technical rooms, and a warehouse. Each type of premises has its own requirements.

The recommended size of the hall for visitors is 50 square meters. A smaller area complicates the work process - queues are created, which does not encourage repeat visits, which means you can’t count on a regular clientele. It is acceptable to decorate the hall without any frills, with inexpensive textiles on the tables. The main condition is cleanliness and comfort.

With regard to the kitchen and other utility rooms, not everything is so simple. Their compliance is important building regulations and rules (SNiP). These requirements are provided by the SES. It is important to know them before entering into a lease. If you ignore the norms and rent space according to your own understanding, then there is a high probability of receiving a refusal to open a canteen from the regulatory authorities. You should study and take into account the requirements of SNiP so that there is no disappointment later.

Assortment in a catering canteen: which SANPIN principles must be followed when storing and selling products?

Although the dining room menu does not strive for restaurant abundance, a variety of dishes should still be present:

First things first at least three types of soups. They are usually represented by solyanka, kharcho soup, and borscht.
On the second – choice of side dishes. Let's say it will be spaghetti, boiled potatoes or mashed potatoes, buckwheat.
For garnish a fish and meat assortment of cutlets, fried fish and meat, and stewed liver is offered.
In a row of salads As a rule, there is Olivier salad, chopped fresh vegetables, vinaigrette, and so on.
Drinks included juices (preferably natural), compotes, teas (black, green), coffee (with and without milk).

One of the options is presented above as an example. It is recommended to update the menu periodically.

SANPIN has established rules that must be followed when storing and selling products.

Here are just a few of them:

Manufacturer's containers (barrels, flasks, cans, etc.) are used to store products. If there is a production need, the products must be transferred to clean, smaller containers and labeled.
Unpackaged product is weighed using containers or clean paper to avoid direct contact with the scales.
Each type of product is stored separately. Dry goods (flour, cereals, sugar and others) have their place, bread has a different place, and so on. This arrangement is also applied to meat, fish, milk and fat, gastronomic foods, fruits, and vegetables.
A separate refrigerator is required to store raw materials. A similar requirement applies to ready-made meals. When storing them together for short periods, separate shelves are used.
The commodity neighborhood has special rules containing storage standards, expiration dates, and conditions under which storage occurs. For example, there are products whose smell is very specific (herring or spices). Others are very sensitive to foreign odors. These include cheeses, tea, butter and others.
Particular attention to perishable products. They are subject to special hygienic requirements, terms and conditions.

Recruitment of staff for a public canteen

The employee selection process is, of course, a serious step. Future profits depend on the well-coordinated work of the team. To speed up the action and get a high-quality result, you can involve one of the recruitment agencies.

Who should be on the staff of a small canteen:

Cooks (2-4 people) are experienced professionals who know how to prepare traditional Russian dishes.
Chef's assistants. Two employees are enough here.
Dishwasher, cleaner, two auxiliary workers.
One person to manage the enterprise.
One person to serve at the checkout.

Accounting can be entrusted to an outsourcing company.

Marketing and advertising of a public canteen

Therefore, effective promotion of the canteen comes down to simple methods:

Installing a colorful sign.
Order mobile advertising design– pillar (passing). It is displayed in front of the establishment.
Distributing leaflets at nearby factories, offices, and so on.

This is quite enough for the initial stage. In the future, the first satisfied visitors will join the advertising - the “word of mouth” effect always produces amazing results.

Ready-made business plan for organizing a catering canteen from scratch with calculations

The accuracy of income and expense calculations is one of the difficult tasks for any business activity. There are many parameters that influence future profitability: the area of the canteen, its location, work schedule, cost of purchased equipment, etc.

Let's try to draw up a business plan based on the following data:

The establishment is located in the building of a shopping complex.
Area 80 m².
Working hours: 11.00-15.00 functions as a regular dining room, 16.00-23.00 the hall is available for various celebrations.
The number of employees is 8 people.

One-time costs:

Monthly expenses:

As a result of the calculations, it is easy to determine the amount that must be available to open an establishment. It is equal to 2,275,000 rubles. By the way, the capital's canteen will require more significant investments - twice as much as indicated.

Income from hot lunches:

Let’s say that 190 people will have lunch in the canteen per day.
The average bill is 180 rubles.
Daily income will be 34,200 rubles, monthly - 1,026,000 rubles.

Income from celebrations cannot be called constant. And yet, one solemn event per week will definitely be held. Its cost is on average 75,000 rubles. We multiply this amount by four, we get 300,000 rubles per month.

The total monthly revenue of the canteen is 1,326,000 rubles. Net income for the month after deducting monthly expenses is 221,000 rubles. When calculated, the investment pays off in 5-6 months. However, in practice this takes a year and a half.

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* The calculations use average data for Russia

The catering industry is of great interest to entrepreneurs and investors. The number of cafes and restaurants increases every year. Of course, this industry is very profitable and promising. However, competition in this market is so great that already a year after opening, almost half of the catering establishments close. The reasons for most failures in this business are related to the high level of competition, the wrong location and the specialization of the establishment. Experts are confident that even under such conditions, new players have every chance of success with proper positioning.

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