Cafe timetable is an example. Employees must be

Every third entrepreneur dreams of opening his own cafe. And this is not surprising, since your own cafe is a very interesting and profitable business.

Dozens of new offices appear every month, huge retail space is built, and leased. Office workers need nutritional solutions on a daily basis. Organization of a cafe is a profitable and promising business. And having in hand a business plan for opening a cafe, it immediately becomes clear what and how to do.

A cafe is a place for meeting friends, for negotiations and romantic dates. More and more consumers are willing to pay for this service. That is why new cafes, coffee shops, pizzerias and restaurants are growing at every step like mushrooms after rain.

Before opening an establishment, you need to have an idea of ​​how to draw up a business plan for a cafe.

Facility type and location

Let's start with the most important thing - let's define the market segment. You can open a cafe:

• elite type;
• a cafe for the middle class;
• evening cafe, etc.

You can purchase an extended business plan for the cafe for only 490 rubles. Learn more

Analysis of competitors and work on errors

The business plan for opening a cafe involves a detailed description of the market for such establishments in a given locality, the level of competition should be established, mistakes and the slightest shortcomings of competitors should be identified in order to prevent them in their business.

When you think over all the nuances of the location of the establishment, you can proceed to the description of the company. Think about the capacity of the hall, what working hours of the establishment will be optimal, for example, from 8.00 to 00.00, or from 10.00 to 02.00.

Think about the main service of your cafe, what kind of cuisine you will offer:

• national;
• European;
• eastern;
• or it can be a mixed kitchen.

We buy premises, build or rent

The premises can be rented, purchased or built. It all depends on the availability of funds, desire and time at the disposal of a businessman. It should be borne in mind that the area of ​​the cafe must be consistent with the requirements of the legislation at the local level. For example, you can choose a cafe with 50 seats on an area of ​​280 square meters.

The name of the cafe should be memorable, the interior is pleasant, and the cuisine is delicious.

The name and interior are the general concept of the establishment

Think carefully about the design of your premises, it also depends on whether the audience will like the cafe. You might want to set up a themed establishment, cafe bar, pizzeria (), sushi bar, coffee shop or children's cafe. It is worth keeping abreast of developments - check out the offers of competitors in your segment. This will allow you to choose a unique design of furniture, the room itself, to choose an unusual way of service.

Read also: Drawing up a business plan for a small gift shop

It is desirable that the name of the establishment and its design somehow correlate with each other. The interior should reflect the concept of the cafe.

It is best to come up with your own "chip", something that will make you recognizable in the market and attract potential customers.

Contact designers, florists, decorators if you have enough funds for this. One secret - fresh flowers on the tables will always attract the attention of visitors. An inexpensive and win-win gimmick!

Naturally, the interior design should correspond to the direction you have chosen, here are several options:

Traditional

The tables are arranged in rows, it is possible to combine a zone with tables and a separate zone with sofas. Service by waiters. Prices are above average. This format is often used for organizing coffee shops. The coffee shop menu includes coffee, cocoa, hot chocolate, a large selection of desserts.

"Russian format"

The menu includes alcoholic drinks, salads and main courses. The cafe resembles a restaurant with its wide assortment of dishes and strong drinks. The format is in demand and relevant.

"Fast food"

Cafe business plan fast food- a separate topic, because self-service saves enough money on staff. The format of the cafe assumes "food on the run", disposable tableware (production of disposable tableware), food is prepared in the shortest possible time. At parking lots, train stations, in the catering area of ​​supermarkets, this cafe format is in great demand.

Equipment installation

Once you have decided on the thematic and general focus of your institution, you can start installing production equipment and assembling it. The development of a business plan for a cafe involves a detailed coverage of all the details.

For an ordinary cafe you will need:

• plates;
• grill;
• roasting and cooking cabinets;
• sinks;
• refrigerators;
• tableware;
• production tables;
• tables for visitors;
• chairs, etc.

Equipment for cooking should be of high quality and convenient, it is best to give preference to an imported manufacturer.

We select qualified personnel

When all of the above points are implemented, you need to start looking for personnel. Interchangeability is the most important factor in the selection and hiring of staff for a cafe. It is risky to hire only one or two experienced waiters, while other employees are completely unskilled. If you intend to work in two shifts for an average cafe, you will need 2-4 cooks, 2 administrators, 6-8 waiters, 2 bartenders, 2-4 auxiliary workers.

The key to the prosperity of any cafe is the professionalism, culture and qualifications of the staff of the institution. You can contact professional agency, which will help you find qualified employees or start searching on your own.

It all depends on your time and money. Drawing up a business plan involves discussing employee salaries. You should prepare yourself for the fact that you will have to pay salaries on a monthly basis, as well as make contributions to the social fund. These items of expenditure will become permanent.

Pay attention to the taxation system, with the right choice, these spending will lower the overall tax base.

Working out the menu in detail

The next item in the business plan for organizing a cafe is a detailed study of the menu. Visitors to your establishment should have a wide variety of choices. Each of your clients should be able to choose a dish to their liking. The menu should be varied, ideally there should be first and second courses, dishes of national, European and oriental cuisine, etc.

1. Introductory part
2. Industry market analysis
3. Statement of the essence of the project
4. Justification of the production plan
5. Marketing plan
6. Organizational plan
7. Assessment of project implementation risks
8. Financial plan

Applications

1. Introductory part

Research has shown that more and more people are eating at fast food outlets to save time, and while their overall share is still small, it is growing.

The project is designed for large restaurants that expect to diversify their activities and organize fast food cafes.

Thus, the goal of the project is - this is the opening of a fast food cafe, aimed at middle class visitors. The cafe has a capacity of 50 seats. The total total area of ​​all premises is no more than 250 square meters.

The fast food cafe we ​​are developing is aimed at middle class customers. The café's services are based on mixed cuisine. The way of serving customers is a system of waiters.

Fast food cafe "Mercury" is created to meet the needs of visitors by providing cold or hot snacks and soft drinks. The cafe is created on the basis of a restaurant with the aim of expanding activities in a fast food subsidiary.

Nowadays, the pace of life has changed, and many workers and employees go to lunch at the nearest cafe during lunchtime, saving as much time as possible. Thus, the Mercury fast-food cafe is responsible for creating a varied assortment and high quality products.

On weekdays and weekends, the main visitors to the cafe will be employees of nearby organizations. Cozy interior, friendly staff and quick service will form the basis of the tactics for attracting customers.

2. Analysis of the industry market

Consumer habits today are largely determined by the time factor, the general acceleration of the pace and rhythm of our life. Today's consumer is much more dynamic than a few years ago.

He increasingly seeks or is forced to keep track of constant changes in the market, proposals for something new and unique. As a rule, this happens unconsciously, we do not notice how we are chasing an emerging market.

According to research, in order to save time, Russians are increasingly trying to shop in one place, once a week, to buy ready-made or frozen foods, the share of which has grown several times since 2001. And more and more people eat at fast food outlets, and their share is growing every year.

Half of the population prefers food that is easy to prepare. Thus, one of the modern consumer habits can be described as "haste".

There is a separate class of such consumers called "spontaneous consumers". These are people without pronounced consumer habits, except for one - haste. The time factor is the determining factor for them in everything: in purchases of clothes, food, equipment, nutrition. They buy what lies in their path without straying to the side. They are the most active visitors to fast food cafes.

Eating habits

Over the years, there have been changes in the structure and eating habits of Russians. In the structure of consumption, the share of dairy products, fruits, vegetables, and meat increased, while the share of bread and potatoes decreased, which indicates an improvement in the quality of nutrition.

The importance of subsidiary farming as a source of food products, primarily vegetables and fruits, has decreased. If in 2001 61% of families grew vegetables and fruits, then in 2012 their share dropped to 50%. At the same time, the share of Russians who consider subsidiary farming as the main source of food has significantly decreased.

More and more Russians eat out of their homes, visiting restaurants and cafes, although in general their share remains relatively low.

Table 1

Competitive factors

Factors	Cafe "Mercury" "	Competitors
		Cafe "Natasha"	"World of Pizza"	"Puff pastry"
Quality	Always warm, fresh, delicious products	The food is not always fresh and of good quality.	Imported pizza, semi-finished products	Pies are always delicious
Location	One of the central streets of the city, close to the bus stop, a busy place. There is a parking place.	Busy place, city center, close to the bus stop ..	Not a very busy place, there is a parking place.	Directly at the bus stop.
Price level		Above average	Above average
Exclusivity of goods	Not common in the market	Common	Common
Range	10-15 types.	Not a very wide range	Wide range of	10-15 kinds
Firm reputation	The firm is new	Dubious		Well-known, regular customers.

More and more people are discovering the cuisines of other countries of the world, whose lovers in 2012 accounted for 39% of the total population of Russia.

Thus, changing eating habits are not only based on income, variety of foods and establishments. Catering but also a change in lifestyle.

Currently, there are a large number of snack bars, restaurants, cafes and roadside cafes on the territory of Moscow. But there are not so many high-quality fast food items. According to the survey, visitors are not satisfied with either high prices or low-quality food.

The main competitors in the industry are City Pizza, McDonald's, Il Patio, etc.

Since the external and internal environment changes under the influence of the activities of the enterprise and other factors, it is necessary to identify the limitations, strengths and weaknesses of the enterprise in a changing environment. And based on the results obtained, the company must make changes to the chosen strategy. The threat-opportunity matrix will help to identify and correlate the limitations and opportunities, strengths and weaknesses of the enterprise.

So, from table 2 it can be seen that the main competitive advantages This project is the opening of a cafe, which will represent a wide range of products, additional services, an individual approach to the needs of each client.

For the effective functioning of the Mercury cafe, we will analyze the activities of the fast food cafe using modern strategic planning tools.

PEST analysis

The name is an abbreviation of the first letters of the words policy (P), economy (E), society (S), technology (technology - T).

table 2

Threat-Opportunity Matrix

	Competitor 1 "Il Patio"	Competitor 2 "City-Pizza"	Competitor 3 "Little potato"	Own company
Strengths	Convenient geographical location, a fairly wide range of products, regular customers	Availability financial resources, wide popularity, management efficiency, wide assortment,	Good reputation with buyers, effective sales policy, wide assortment, convenient geographic location.	Modern equipment, convenient geographical location, wide assortment, high quality goods, low prices, individual approach to the needs of each client
Weaknesses	High prices, outdated equipment, average product quality, poor advertising	High prices, worsening competitive position, in assortment mostly pizza.	Lack of qualified workers, deteriorating competitive position, rather high prices.	Insufficient managerial experience, not yet formed image of the cafe.
Opportunities	Improve product quality, replace equipment, conduct an advertising campaign	Expansion of the assortment, opening of new cafes.	Transition to more efficient strategies, preferential taxation.	Introduction of additional services, attraction of investors, regular suppliers.
	The possibility of the emergence of new competitors, customer dissatisfaction with the quality of products, a decrease in the general level of purchasing power, unfavorable government policy.	Increasing competitive pressure, unfavorable demographic changes, a decrease in the general level of purchasing power, unfavorable government policies.	Changes in consumer preferences, customer dissatisfaction with product quality, customer dissatisfaction with product quality, a decrease in the general level of purchasing power, unfavorable government policy.	Unfavorable demographic changes, rising inflation, a decrease in the general level of purchasing power, unfavorable government policy.

Moscow fast food cafes sell mainly hot hamburgers, pancakes, pies, at about the same price - 35 rubles apiece. The assortment of each includes 3 types of each product. You can also buy a hamburger, pie or pizza from competitors, but there are no pancakes in these cafes.

The stronger the positive or negative influence of each factor on the business, the more points it is assigned. A positive impact is indicated by a "+" sign, a negative one - by a "-" sign (Table 3).

Table 3

PEST analysis for cafe "Mercury"

		(on a five-point scale)
	P (politics)
A new city program of educational support for small businesses is being introduced
	E (economics)
	S (society)
Migration from the regions to Moscow continues, which increases the number of potential buyers
	T (technology)
The range of equipment for small cafes is expanding

Now, based on the SWOT analysis, we will find out the strengths and weaknesses of the fast food cafe "Mercury".

SWOT analysis

Strengths internal environment(strength - S), weaknesses of the internal environment (weakness - W), opportunities of the external environment (opportunities - O), threats of the external environment (threats - T). From the name you can see the essence of the technique. It is a combination of PEST analysis with analysis of strengths and weaknesses your business. SWOT analysis should be done periodically. For example, every six months.

In the fast food cafe under consideration, it is planned to use new equipment, a fairly wide range of fast food at reasonable prices, but the design of the cafe is not bright, so it can get lost among other catering points.

Let's draw up a SWOT analysis table (Table 4), which reflects only the most important factors (received more than 3 points), as well as the most significant advantages and disadvantages of the cafe.

Table 4

Fast food SWOT analysis

Opportunities of the external environment	Business strengths
A new city program of educational support for small businesses is being introduced (ISO training, etc.)	New equipment
The pace of life is increasing, which increases the role of fast food outlets	Wide range of products
Introduced tax incentives for small businesses	Acceptable prices
Environmental threats	Business weaknesses
Sanitary standards for food outlets, shops are being tightened	Many competitors
Increased competition due to favorable conditions for small businesses	Cafe design

So, based on the SWOT table, we can conclude that a faceless design can lead to a decrease in the flow of buyers, therefore, the building that is supposed to be located in the cafe needs to be renovated and create a cafe design to give it style.

3. Statement of the essence of the project of organizing a public catering enterprise

Objective of the project - the opening of a fast food cafe for middle-class visitors.

Concept - a cafe of a democratic type, located in a fairly lively place.

Project characteristics: the cafe is designed for 50 seats. The total total area of ​​all premises is no more than 250 square meters.

Description of the concept: a fast food cafe is aimed at middle class customers. The café's services are based on mixed cuisine. The way of serving customers is a system of waiters.

Necessary equipment for cooking: stoves, ovens, ovens, grills.

Necessary household equipment: production tables, sinks.

Average check: 300 rubles.

At the moment, opening a café of a democratic type is the most attractive option in terms of investment.

Competition in this market segment is rather weak, despite the fairly large number of establishments of this type.

The demand for services in this sector is growing every year.
It must be remembered that the area of ​​the cafe must comply with the requirements of Russian legislation. In our case (50 seats) it is 250 square meters.

The next step is recruiting. The staff includes 1 cook, 1 administrator, 3 waiters, 2 auxiliary workers. Fund wages- 240,000 rubles per month.

A quick service cafe can sell purchased goods and products of its own preparation. The income of such a cafe may include amounts from the sale of goods, home-made products, works and services.

Income from sales of products is the difference between the selling price at which the product is sold and the cost price.

In this business plan, a project is planned that will implement a large restaurant for the organization of a subsidiary catering enterprise.

To organize a fast food cafe, you must have the following documents:

1. A photocopy of the certificate of state. registration legal entity(OGRN) (for the parent company).
2. A photocopy of the certificate of tax registration of a legal entity (TIN) (for the founder company).
3. A photocopy of the passport and the position of the head of the parent company.
4. Selected taxation system.
5. Data to the address of the location of the future organization.
6. The list of OKVED codes corresponding to the main types of activities of an individual entrepreneur - section 52.2 (retail food, including drinks and tobacco in specialized stores);

It was decided to organize the cafe "Mercury" in the form of a limited liability company.

Fast food cafes should display the following consumer information:

1. information on state registration and the name of the body that registered it;
2. list of services and conditions for their provision;
3. prices and terms of payment for services;
4. the brand name of the products offered;
5. information about the weight (volume) of portions of ready meals;
6. information about certification of services;
7. the text of the RF Law "On Protection of Consumer Rights";
8. book of reviews and suggestions.

The contractor is obliged to provide the consumer with services, the quality of which corresponds to mandatory requirements normative documents and the terms of the order within the time frame agreed with the consumer.

Rice. 1. Scheme of the investment project mechanism

So, to organize the activities of the cafe "Mercury", we will draw up a plan for the mechanism for the implementation of the investment project.

1. The decision to establish a cafe "Mercury" by the founders of LLC "Lakomka".
2. State registration of an enterprise as an LLC.
3. Implementation of the business plan for the fast food cafe "Mercury":

Assessment of the feasibility of an investment project;

Grade economic efficiency project.

Let us present the mechanism for the implementation of the investment project in the diagram (Fig. 1).

4. Justification of the production plan

The assortment of the fast food cafe "Mercury" will include first courses, second courses (cold and hot snacks), drinks, flour and confectionery products.

Industrial premises of the cafe "Mercury": hot shop, cold shop, pantry, sink.

Commercial premises: dining room, lobby.

The cold shop will prepare cold meals and snacks, sandwiches, sweet dishes and cold soups. Since here a significant number of dishes and products are not subjected to heat treatment, it is necessary to observe sanitary regulations when organizing technological process... Windows in a cold shop should face north or northwest. All cold dishes and snacks are prepared just before the consumer is dispensed. The cold shop is located in such a way that the shortest possible connection with the washing tableware is achieved.

The vegetable shop will process raw materials and prepare semi-finished products. The vegetable shop is located so that it has convenient communication with the cold shop.

The meat shop will cut meat, fish and raw meat products.

The hot shop will prepare hot snacks, second courses, hot drinks, flour confectionery, hot sandwiches. The hot shop room should have an exhaust hood, ventilation, air conditioners. Safety and sanitary requirements must be observed.

Enterprise and catering machines can be subdivided into the following groups:

a) mechanical equipment (machines for processing vegetables, machines for processing meat and fish, machines for making dough, machines for slicing bread and gastronomic products, universal machines),

b) heating equipment,

c) refrigeration equipment.

Potato peeler MOK-250. After checking, water is supplied to the chamber, the machine is turned on and potatoes are loaded to approximately 50% of the chamber volume. Potatoes must be clean, otherwise abrasives wear out quickly, and potatoes must be the same size, otherwise the amount of waste will increase, cleaning on average lasts 2 - 4 minutes, while the waste must be no more than 20%. At the end of the work, we rinse the machine at idle, do not rinse it from above with a hose, because water can enter the electric motor.

Electric meat grinder MIM-500. The meat, cut into pieces, is fed into the chamber, where it is captured by a rotating auger, moves to the cutting knives, which chop the products. After that, the meat is pressed through the auger through the opening of the grates.

The meat must be free from bones and tendons, idling, grinding of rusks and spices are not allowed. Push mode towards the auger, which leads to wear of the working tools. The bait nut is finally screwed on. When the electric motor is turned on, there is a slight increase in noise in the gearbox. After finishing work, knives, grates and auger are removed with a special hook, washed with hot water and dried, but not on hot surfaces.

Dough mixer TMM-1M. Bowl loading should be no more than 50% for tough dough and 80 to 90% for batter. The bowl is rolled onto the slab with the raised kneading arm and baffles. To fasten the bowl to the drive, turn it all the way, and then lower the lever and shields. During kneading, it is forbidden to bend over the bowl, and take a sample. After finishing work and turning off the machine, use the handwheel to bring the lever to the upper position, raise the fence and press the pedal to roll the bowl.

Microwave microwave oven (ultra high frequency). Heat treatment in an electric machine field. Microwave refers to volumetric processing methods in which heating occurs throughout the entire volume of the product. In the microwave, the current of frequency is 50 hertz, the higher the frequency, the greater the release of heat. Electromagnetic waves enter the chamber, where a microwave magnetic field is formed, which causes the product molecules to vibrate. Vibration leads to mutual friction in large quantities. The peculiarity of cooking is that the heat arises in the product itself.

Electric boiler KNE-100M. Open the valve on the water supply, check the water level in the overflow pipe / from 6 to 8 cm below the edge of the pipe /. Check the operation of the float, during operation, regularly disassemble the boiling water, the first 3-5 minutes. drained because water may not be boiled. Watch out for the signal tube; cold water flows out - the valve gasket is worn out and the feed box is overfilled, hot water flows out - the boiling water tank is overfilled. the electron turned off the tens.

Food warmer MEP-60 is intended for portioning first courses. It is included in the set of equipment for mechanized distribution lines and consists of a welded frame with linings. The frame has a chassis equipped with two pairs of wheels.

When working on electric food for the first courses, the operating rules are observed, similar to the rules for working on electric food.

Before starting work on the bain-marie for the second courses, I check the reliability of the grounding, the state of the equipment start-up and the sanitary state of the apparatus. The operation of the pressure switch is checked by first closing the water valve and plugging the device into the network. In this case, after a while the signal lamp "no water" should light up. Fill the steam generator with water and check the operation of the float valve. Then they turn on the shades of the steam generator, the heating cabinet, and after 40 minutes they fill the bain-marie bowls. The storage time of dishes in bain-marie should not exceed 2 hours. At the end of the work, the food warmers are turned off from the network and, with the float device removed, thoroughly rinse the pallet, the steam generator, the bain-marie, then the float device is installed in place, the steam generator is filled with water, the outer surface is wiped with a napkin.

Refrigerating chamber SOESM - 2. Used in cold and hot workshops. They represent a refrigerated cabinet, the upper surface of which is a table for preparing and cutting food.

Refrigeration units should be located in dry, well-lit rooms, away from heating appliances. The installation must be grounded. Control and monitoring devices must be in good condition. There should be no oil stains at the joints of the pipes. It is necessary to observe the food storage regime. In refrigeration units that do not have automatic defrosting of the snow coat from the evaporator, it is necessary to disconnect from the mains for thawing with a coat thickness of 5-6 mm. The unit should be turned on after the evaporator surface has completely dried. In case of any malfunctions, turn off the installation, call a mechanic.

Cash register Mini 600. The machine is designed for mechanization cash transactions accounting of cash receipts and control under the specified operations.

The machine without a pedestal has removable keys for starting the machine, and provides independent work of four cashiers. They register the amount in 4 totalizing counters and counters of private totals, calculate the amount of orders, print check tape and cut it, print a control tape.

Electric stove PESM - 4ShB. After checking, turn on the stove with a common trigger, and each burner with an individual switch. The cooking zones should only be switched on after they have been loaded. On the the highest degree heating / 450-470 degrees /. Turn on to the highest degree of heating only to warm them up, and then switch to medium or low degree of heating. To save energy, it is necessary to ensure that the bottom of the cookware is firmly pressed against the burners, and they should be turned off a few minutes before the end of work. Up to 80% of its volume is filled on plate dishes, because splashing liquid onto the cooking zones may crack.

At the end of the work, set all handles to zero, disconnect from the mains.

Electric coffee maker KVE-7. Before starting work, check the sanitary condition. 7 liters of water are poured into the vessel, and the packet switch is set to the "boiling" position. 5 minutes before the end, remove the lid of the welding vessel and ground coffee is evenly poured onto the filter at the rate. 3-5 minutes after boiling, the drink is ready to drink. After that, the coffee maker is switched to the "heating" mode, while the temperature of the drink is maintained at 60-80 degrees. For the secondary preparation of the drink, the coffee maker is turned off, and the filter is freed from the coffee grounds and washed. After the end of the work, the switch is set to the "off" position and the coffee maker is disconnected from the network.

This is the basic list of equipment used in the cafe.

In connection with the sanitary requirements and the requirements of the technological process, universal workplaces were organized in the workshop:

1 Workplace- intended for the preparation of soups and broths, it uses an electric stove, an electric frying pan and a production table with a washing bath. To maintain the desired temperature before dispensing dishes, a hot plate is used.

2 Workplace - for preparing second courses, side dishes, sauces. Use: oven cabinet, electric stove, production table with VNTs-2 scales

3 Workplace - for preparing hot drinks: boiler, production table.

4 Workplace - for the design and delivery of dishes to the visitor - a table with a refrigerated volume and a slide.

A refrigerated cabinet is used for storing food.

Therefore, the equipment required for the main production will include:

• electric stove with grill;
• pull out drobe;
• microwave;
• air conditioner;
• mixer;
• kettle;
• a set of pots;
• cutting table;
• knives;
• coffee maker;
• vegetable cutter.

But, since any activity requires costs, the costs will be subdivided into one-time and regular ones. One-time costs include:

• a package of documents required for the design of a cafe;
• renovation of the premises;
• purchase of equipment;
• purchase of furniture;
• purchase of vehicles;

Regular costs include:

• purchase of raw materials and supplies;
• tax deductions;
• wage;
• contributions to off-budget funds;
• Communal expenses;
• disposable tableware.

5. Marketing plan

Fast food cafe "Mercury" will be engaged in the sale of purchased goods and homemade products. The assortment will include first courses, second courses (cold and hot snacks), drinks, flour and confectionery products. It is planned to provide the “take-away” service.

Currently, there are many cafes on the service market that provide similar services, however, the main disadvantages of such cafes from competitors are high prices and low quality products. Therefore, the advantage of the offered assortment lies in high-quality raw materials, semi-finished products, finished products and reasonable prices. The proposed menu can be found in (Appendix 1).

To achieve success in its field: to expand the range of products and services offered, to attract new customers, a cafe needs to create a positive image, which will be based on the ratio of price and quality of products. To do this, it is not necessary to carry out an advertising campaign on radio or television, you can limit yourself to billboards and distributing ads to nearby organizations. A bright exterior design with a memorable sign is planned, while the interior design of the cafe can be seen in (Appendix 2).

It is also necessary to find out the desires and needs of customers. For this, marketing research was carried out, 30 people were interviewed on the streets of Moscow: men and women aged 20 to 55 with an average monthly salary of 35,000 rubles. The survey results can be seen in Table 5.

Table 5

Results of a survey of men and women aged 20 to 55

Do you go to a cafe?
Are the prices for the cafe?
How many times a week do you go to a cafe?
Do you like the assortment of cafes?
The remoteness of the cafe from (school, university, work)
Are you served quickly?		Slowly		Slowly	Slowly	Slowly
		Slowly	Slowly		Slowly
	Slowly
	Slowly		Slowly			Slowly
		Slowly		Slowly	Slowly

Based on the data obtained, it can be concluded that out of 100% of the respondents:

Fast food cafes are visited - 80%;

Not satisfied with the prices - 50%;

On average, they visit cafes - 2 times a week;

Not satisfied with the assortment - 43%;

The cafe is far away - 40%;

Serving slowly - 46%.

Analysis of the data in Table 5 showed that the desires and needs of customers for high-quality and fast service at affordable prices are not being met.

The main goal of the projected enterprise is market penetration and subsequent expansion of the market share. The main strategy of the enterprise should be a comprehensive strategy to provide products of higher quality and more low prices, as well as expanding the range of products. Based on this, the marketing strategy selects a strategy for expanding demand by stimulating sales, pricing policy and non-price factors of competition, creating positive image Cafe.

Based on the goals and strategy of marketing, as well as taking into account the elasticity of demand, prices will be set using the cost + profit method, taking into account the magnitude of the expected demand and the behavior of competitors. Food prices will be calculated based on the level of demand and costs and profit targets.

At the moment, we set ourselves the following main goals:

• Maximum Possible Profit.
• Provision and welfare of workers.
• Market position.
• Maximum productivity.
• Product development, production and technology update.
• Implementation of additional production units.

All this should contribute to the rapid growth of the enterprise.

Let's dwell on each of the above points in more detail:

1. The maximum possible profit is the main goal for which the enterprise is created. The maximum possible is understood as such a profit that is obtained with the full use of all production and human resources.
2. By hiring workers, the company takes responsibility for their standard of living. Accordingly, the higher this level, the more significant the organization seems. Therefore, it is in our interests to provide our workers, first of all, with a competitive salary, as well as other possible benefits. The image of a successful company inspires confidence in others, which means that they will have a desire to visit this particular cafe.
3. Market position is the second most important target. It includes the conquest of a significant share of the public catering market in Moscow.
4. The profit of an enterprise is directly proportional to its productivity, therefore, only with maximum productivity and, moreover, with the use of all production resources, you can achieve maximum profit.
5. Only with the introduction of new modern technologies by constantly improving the quality of products and expanding the list of products, the company can achieve success.
6. This point is directly related to the previous one. In the future (in about 5 years) it is planned to open 3 of the same cafes in different districts of Moscow.

Achievement of these goals is possible only with the rapid development of production. For this, the enterprise has sufficient initial capital, as well as favorable conditions for this. Everything else depends on the management of the company, on the ability to properly use the resources available to the company, on the precise control of the processes taking place in the company.

It is planned to distribute the manufactured food products only in its cafe. It is planned, with an increase in sales, to arrange delivery of products to home and office.

The enterprise is faced with the task of entering the public catering market in Moscow. It is planned to sell products according to the "1 + 1" scheme within a week from the opening day of the cafe: it will be possible to take two for the price of one dish, or dine together for the amount of one check. One of the levers can be the strengthening of the advertising campaign and the use of the following marketing technique: each visitor can be provided with the possibility of a 5% discount within 2 days from the day of the last visit to the cafe.

Thus, from all of the above, we can conclude that the Mercury cafe has a rather promising marketing opportunity to enter the public catering market.

To achieve the set goals, it is planned to deploy a large-scale advertising campaign in order to familiarize consumers with the products and their prices.

Table 6

Marketing channels

Marketing expenses are planned to be financed from the production development fund. Consider the estimated sales volumes of products depending on changes in the market.

The estimated sales volumes are based on the average attendance of this type of cafe and the average order per person.

Table 7

Sales forecast

Projected sales volume
		Per month (port.)	year (port.)
Complex lunch	Maximum
	Minimum
Only the second	Maximum
	Minimum
Pancakes, hamburger pies	Maximum
	Minimum

The functions of the marketing department in the cafe will be performed by the director. His competence includes:

Market analysis;

Study of consumer demand, customer desires;

Sales issues;

Conclusion of cooperation agreements;

Service quality issues, etc.

The enterprise will conduct work on the study of consumer demand. The work is carried out by establishing personal contacts, by questioning guests, as well as by the method of constant observation.

For a cafe, the marketing process includes the following stages (Fig. 2):

Figure 2. Preparatory steps for opening a cafe

The first step is to decide what the business is and what it can offer customers. Will it be a warm and friendly place, a family home, a place for formal meetings, a place worth seeing or a place to retire? Both management and employees should have a clear understanding of what the cafe is and what it offers.

It is necessary to ensure that the client understands what he needs and stimulate his demand.

This is the traditional role of the marketing department: advertising, sales and sales promotion.

Everything that the public sees helps to understand the need to make a purchase, for example, images contribute to this, generated by advertising... Does the public see a harmonious symphony of signals or a jumble of different meanings, styles of symbols that distorts the image of what the cafe is and what it has to offer?

Proposal of the cafe services.

After stimulating demand, it is necessary to answer the question: "How to offer cafe services to customers?" It is necessary to monitor what the sales departments representing the interests of the company offer to customers.

Keeping records of services rendered.

Offering cafe services and keeping records of services rendered are two different things.

This should be obvious, but it is often confusing. All sales support programs are aimed at instilling skills in keeping records of services rendered. Flexible guidelines should be established that can be easily adjusted to the conditions of expected demand and supply at each market segment.

Preparing the cafe.

After carrying out the results of the provision of services, the cafe should be prepared. Forecasting is part of the marketing process. Just like a quantitative forecast, a qualitative forecast is important, i.e. it is important not only the number of people served in the cafe, but also who they are and what services they expect. The question of who these customers are, what do they expect is just as important for the preparation of the cafe as the question of how many are these customers? These questions are an integral part of marketing.

Meeting desires, needs and expectations.

And now the process moves on to meeting the client's needs, i.e. the actual work begins. Receiving guests, placing them at tables, maintaining the means by which customers sit, eat and relax - all parts of this mechanism play a role in the marketing process. In fact, their role is enormous, since the people who are in the cafe now are likely to generate income in the future. What employees do with guests and for guests is not only that they are good at it, but that they understand well why they are doing it, i.e. they are aware of what the client or guest wants, needs and expects from them. When employees become aware of themselves as part of the marketing process, they want to know who the customer is and what they expect. When they are interested in and sympathetic to the customer, then the chances of turning the customer into someone who is loyal to the cafe and is always ready to ask for help is quoted high.

Good CEOs everyone knows this. It is important to take care of the employee, who, in turn, will take care of the client. But few CEOs use the power of their marketing department in this process. The marketing department should be asked to discuss the promotional program at employee meetings, discuss market research and competition research with them, and encourage employees to talk about cafe business in their social environment... Every employee should be given the right to be a part of the marketing process, and not just do this or that job.

Measuring customer satisfaction and evaluating performance.

Every organization needs a scorecard: not just a financial statement, but an objective assessment of how they have performed to meet the wants, needs and expectations of customers. There are many ways to do this: reviews, complaint cards, review cards, and other means. Improvements must be judged, encouraged, analyzed, and decided where to make the change and how to improve performance.

The reason for this analysis is that nothing remains the same. Desires, needs, expectations evolve and change. Markets change as a result of recessions, booms and depending on the season. Competition conditions are always changing. The real value of measuring performance is in deciding who to be and what to offer next time.

In other words, the marketing process is not linear, but a circular, never-ending process that repeats over and over again. And the more intense the competition in the market, the faster the team must move through the stages of the process.

The challenge for management is to lead this process so that the cafe evokes a sense of satisfaction and warm support from the employees, as well as satisfaction and commitment from the customers. The impact of this efficiency and genuine culture in the relationship between employees and customers on gross operating margins is enormous.

Service strategy is the beacon that guides profitable business in the wake of customers' needs. It is the basis for all relationships between the company and the customer.

Is there a need for a different strategy than providing "quality service"? Since quality service is made up of many components and depends on the mass of people, in such a large farm you cannot do without a strategy. Businesses should have a well-designed, consistent service strategy that is aligned with all organizational structures.

In order to create a service strategy, the management of the enterprise should first of all understand what the market environment in which it has to work is, and what place does the enterprise occupy in this environment? A well-designed strategy should also answer the following questions:

What customer needs do we serve?

Do we have the knowledge and experience to serve better than anyone else?

How should we serve in order to have an income that allows us to be competitive for a long time and receive sufficient return on invested capital?

A service strategy affects three main components of any service business:

1 Customer needs;

2 The ability of the company to meet these needs;

3 Long-term profitability of the company.

Consumers have their own specific needs, which can vary considerably depending on the situation.

Business industry organizations must create their service strategies in order to meet the specific needs of the market in which they are targeting a particular segment.

One of the most important questions that management should ask themselves before embarking on a service strategy is: "How do you determine which of the services envisioned as a café will have an advantage in the eyes of the consumer?"

Long gone is the time when businesses and organizations in the cafe business were run by amateurs. Now the market is no longer the same, and only professionals survive on it.

The policy of the company's management is to ensure the efficient work of the personnel, who must serve the visitors with exceptional professionalism, restraint, and a manifestation of good nature. Service must be first class down to the last detail.

Much attention should be paid to the issues of personnel management, training, advanced training of employees, their involvement in the overall service process. Of no small importance for ensuring the reception of foreign tourists is the training of personnel at a level that meets international standards.

Also, you need to pay great attention to the organization of advertising and promotion of the cafe, which is within the competence of the department dealing with marketing, more targeted research of market conditions, needs and desires of customers. Pay great attention to an individual approach to service.

An important and responsible task for a cafe is to create a reputation for high quality service. No advertising, no matter how sophisticated it may be, can change the image that the consumer actually develops as a result of his communication with the cafe staff in the process of serving. The growth of the company's popularity is facilitated by its high-quality work.

6. Organizational plan

As an organizational - legal status the form of ownership is selected - a limited liability company with the following organizational structure, as shown in Fig. 3.

Rice. 3. Organizational structure of the cafe "Mercury"

The number of staff will be 9 people:

1. director-administrator;
2. accountant;
3. loader driver;
4. Cook;
5. cashier-waiter;
6. 2 waiters;
7. security guard;
8. cleaning woman.

This management structure is linear-functional or linear-staff. Under her, line managers are the one-man managers, and they are assisted by functional bodies. It is in this management structure, through a rigid control system, that the precise work of each subsystem and the organization as a whole is ensured.

The equipment and nature of the work determines the following qualification requirements to employees, which are presented in table 7.

Employees will be hired on a competitive basis, taking into account personal qualities and work experience.

Table 7

Qualification requirements for catering cafe employees

Position	Education	Qualities	experience
Waiter	Secondary vocational or courses	honesty, decency, conscientiousness, good, knowledge of a computer, cash register.
Accountant	Higher or special	honesty, decency, conscientiousness, computer knowledge, 1: From accounting, cash register.
	Specialized secondary	honesty, decency, conscientiousness, the ability to cook deliciously and quickly.	Mandatory, at least 5 years
Driver		honesty, decency, conscientiousness	Mandatory, at least 5 years

Director:

• organizes all the work of the enterprise
• bears full responsibility for his condition and the condition of the work collective
• represents the company in all institutions and organizations
• disposes of the property of the enterprise
• concludes contracts
• search for material suppliers
• sales of products (i.e. searching for customers)
• issues orders for the enterprise in accordance with labor legislation, hires and dismisses employees
• applies incentive measures and imposes penalties on employees of the enterprise
• opens company accounts in banks

Responsible for:

• production of high quality products and their improvement
• development of new types of products
• organizes control over the quality of raw materials, materials, semi-finished products, etc. supplied to the enterprise, since the quality of products is decisive in overall assessment the results of the workforce.

Accountant:

He is also the Deputy Director for Economic Affairs;

• supervises the work on planning and economic incentives at the enterprise, increasing labor productivity, identifying and using production reserves, improving the organization of production, labor and wages
• develops standards for the formation of economic incentive funds
• conducts a comprehensive analysis of the results of the enterprise
• develops measures to reduce the cost and increase the profitability of the enterprise, improve the use of production assets, identify and use reserves at the enterprise
• keeps records of enterprise funds and business transactions with material and monetary resources
• establishes the results of the financial and economic activities of the enterprise
• produces financial calculations with customers and suppliers related to the sale of finished products, the acquisition of the necessary raw materials, in its tasks also obtaining loans from the bank, timely repayment of loans, relationship with the state budget.

The use of collective responsibility leads to a significant reduction in the loss of working time, staff turnover.

Table 8

The staffing table of the cafe "Mercury"

Position	Number of workers		Annual payroll, thousand rubles
Director
Accountant
Driver
Security guard
Waiter
Cleaning woman

The salary of employees directly depends on the profit. With an increase in profits, bonuses are issued. The average age of employees will be 30 years.

7. Assessment of risks of project implementation

The catering business in Russia is considered one of the most risky - high costs, competition, etc. Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the 2-year start date. According to the Dun & Bradstreet World Bankruptcy Directory, the restaurant business is ranked 4th on the list of bankruptcies after ready-to-wear, furniture and photography stores.

Not a single business is complete without losses, no one is insured from them, most often they arise at the most inopportune moment. The causes of losses can be both expected and unexpected. Expected losses, as a rule, arise due to incorrect calculations, gross or minor errors, and can appear immediately, or after a while. When writing only one business plan, you can make many mistakes, both in the descriptive part and in the calculated one. Any error in the calculation part can result in a certain amount in the future, which not only endangers the existence of the entire project, but can lead to the formation of a crisis situation or large debts.

The main risks that hinder the commissioning of the project and its further existence include:

Political risks: associated with the instability of economic, tax, banking, land and other legislation in the Russian Federation, lack of support or opposition from the government, etc.

Risk mitigation measures:

• improvement of tax legislation;
• formation of the business environment (partners, networks, financial and industrial groups);
• active participation of founders in interaction with government agencies.

Legal risks: associated with imperfect legislation, unclear documents.

Risk mitigation measures:

• clear and unambiguous wording of the relevant articles in the documents;
• attracting specialists who have practical experience in this area.

Production risks: associated with the possibility of delays in the commissioning of new technical means and insufficiently high quality of the services provided.

Risk mitigation measures:

• clear scheduling and management of project implementation;
• development and use of a service quality control system;
• justification and allocation of sufficient financial resources for the purchase of high-quality equipment;
• training of qualified personnel.

Internal socio-psychological risk: social tension in the team, shortage or turnover of professional staff.

Risk mitigation measures:

• selection of professional staff (including testing), if necessary - training;
• development of a mechanism to stimulate employees, including participation in the results of the firm's activities;
• a system of end-to-end multilevel awareness of workers and employees;
• development of an effective approach to the formation and distribution of the wage fund.

Marketing risks: associated with possible delays in entering the market, wrong (not taking into account market needs) set of services, wrong choice marketing strategy and pricing policy. Delays in market entry can be due to, for example, production and technical reasons.

Risk mitigation measures:

• development of a marketing strategy;
• development and implementation of a marketing program;
• full complex marketing research etc.

Financial risks: the absence or insignificant amount of income, depending primarily on advertising and the quality of products or services.

Risk mitigation measures:

• urgent research of the requirements of consumers of services;
• justification and allocation of sufficient financial resources for the creation and purchase of high-quality equipment;
• entering the stock market;
• the variety of proposed financing schemes for the project;
• development of an investment and financial strategy;
• carrying out a set of measures to find investment and credit resources.

The project risk corrections are determined according to the data in Table 9.

Table 9

Dependence of the risk rate on the goal of the project

The discount factor, taking into account the risks in the implementation of projects, is determined by the formula:

d = d i + P / 100 (1)

d i - discount rate;

P / 100 - risk adjustment.

Proceeding from the fact that now the economic crisis is affecting the activities of all organizations - within the framework of the low value of the riskiness of investments, we will choose the highest risk rate - 5%.

Let's calculate the risk adjustment:

d = 0.18 + 0.05 = 0.23 = 23% - risk-adjusted discount rate.

8. Financial plan

To implement the project, investment costs in the amount of 1,768,650 rubles are required.

The funds are spent on one-time costs for creating a cafe (Table 10) and for the purchase of equipment and fixed assets (Table 11):

342900 (one-time costs of table. 10) + 1425750 (production equipment of table. 11) = 1,768,650 rubles. - investments.

Table 10

One-time costs when creating a cafe

	One-time costs:
	Certificate from the agency of technical inventory
	Renovation and design
Total:

Table 11

Production equipment and fixed assets costs

	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner
	Compressor
	Coffee maker
	Vegetable cutter
	Dial scales
	electronic scales
	Production table
	Refrigerator
	Computer
	Knife set
	Set of pots
Continuation of table. eleven
	Cash register
	Dining table
	Hob
	Fan
	Entrance door
	Windy door
	Sink
	Bar counter
	Car (Gazelle)
	Lamp
	Overalls
	Other costs
Total:

Based on the previous sections, an investment cost plan has been drawn up, which includes a list of the main stages of the project implementation and the needs for financial resources.

An investment cost plan is a part of a plan of receipts and payments, the main task of which is to plan receipts and expenditures Money in such a way as to maintain the current solvency.

When creating a cafe "Mercury", we will take into account the following types of costs in the cost price, which will amount to a one-time payment - 1,768,650 rubles.

Let's calculate the estimated annual cash receipts from the activities of the cafe "Mercury".

It is planned that the average cost of one check will be 300 rubles. The cafe has a capacity of 50 seats. For the day, the estimated attendance of the institution is 200 people. Revenue per day is assumed to be 60,000 rubles:

300 × 200 = 60,000 rubles. - estimated daily revenue.

30 × 60,000 = 1,800,000 rubles. - revenue per month.

12 × 1,800,000 = 21,600,000 rubles. - revenue per year.

The estimated payback period of the project is less than a year.

Let's calculate the payback period for investments in the Mercury cafe.

For the analysis of investments, we use the indicator of the payback period PPM - the length of time during which the projected cash flows discounted at the end of the investment are equal to the amount of the investment. In other words, it is the sum of the years required to recover the initial investment:

where R k n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

R k = 21.6 million rubles;

IC = 1 768 650 rub.;

i = 18%.

21,600,000 / (1 + 0.18) = 18,305,085 rubles. - discounted annual income.

The payback period can be defined as the expected number of years using a simplified formula:

n ok= Number of years to payback year + (Non-recovered value at the beginning of payback year / Cash flow during payback year).

This indicator determines the period during which investments will be "frozen", since real income from an investment project will begin to flow only after the payback period expires.

n ok= 1,768,650 / 21,600,000 = 0.08 years - payback period.

0.08 years = 0.08 × 365 = 29.2 days - the payback period of the project.

Thus, the period actually required to recover the invested amount will be 0.08 years or 30 days. Those. NPV = 0.

So, already from the second month of operation, the cafe "Mercury" will start to make a profit.

When evaluating an investment project, we also use the method of calculating net present value, which provides for discounting cash flows: all income and costs are brought to one point in time.

The central indicator in the considered method is NPV - the present value of cash flows minus the present value of cash outflows. This is a generalized final result of investment activity in absolute terms.

With an investment project of a cafe, the investment will be a one-time investment, therefore, the calculation of the net present value can be represented by the following formula:

where R k- annual cash receipts during n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

An important point is the choice of the discount rate, which should reflect the expected average lending rate in the financial market. To determine the effectiveness of an investment project by an individual firm, the weighted average price of capital used by the firm to finance this investment project is used as the discount rate.

Let's calculate the net present value for our project for one year:

R k = 21.6 million rubles;

IC = 1 768 650 rub.;

i = 18%.

NPV = 21,600,000 / (1 + 0.18) - 1,768,650 = 16,536,435 rubles. - net present value from the investment project in the first year, excluding monthly costs.

Let us present in table 12 the calculated indicators of the project payback.

Table 12

Payback indicators of the investment project cafe "Mercury"

For the purpose of assessing economic effect taking into account the monthly costs, we will calculate the monthly net profit for the first year of operation of the fast food cafe "Mercury".

As you know, the estimated monthly revenue (if average cost check RUB 300 and attendance - 200 people. per day) will be 1,800,000 rubles. Let's present the monthly costs in the form of table 13.

Table 13

Monthly costs of the cafe "Mercury" (rub.)

	Regular costs
	Raw materials and materials (average prices for Moscow are indicated): Meat (500 kg × 250 rubles) Fish (500 kg × 200 rubles) Bird (500 kg × 120 rubles) Vegetables (400 kg × 100 rubles) Fruit (300 kg × 150 rubles) Flour (500 kg × 16 rubles) Sugar, salt Condiments
	Communal expenses: Light (3.02 rubles / kW × 3000 kW) Gas (1.704 rubles / m 3 × 3000 m 3) Cold water (installed) Hot water (installed)
	Salary (calculation in table 3.5)
	Contributions to extrabudgetary funds
	Fuels and lubricants (260 km × 20 rubles)
	Garbage removal
Total:

Based on the calculations, we see that the amount of monthly costs will be 812,417 rubles.

Let's present these costs in the form of a diagram (Fig. 4).

Rice. 4. Estimated monthly costs in the cafe "Mercury"

Taking into account the discount rate of 18% and the one-time costs of the investment project, we calculate the monthly net profit of the cafe "Mercury" (in this case, the discount rate will be 1.5% per month).

1 month of work:

1,800,000 / (1 + 0.015) = 1,773,399 rubles. - discounted earnings for the month of the cafe "Mercury".

1,773,399 - 1,768,650 - 812,417 = -807,667 rubles. - loss in the first month of work.

1 773 399 - 812 417 - 807 667 = 153 315 rubles. - profit of the second month of work.

3 month and subsequent:

1 773 399 - 812 417 = 960 982 rubles. - the monthly profit of the cafe "Mercury".

Let's make a table of the annual net profit of the cafe "Mercury" (tab. 14).

Table 14

Annual net profit cafe "Mercury" by months

Month (2014)	Amount, rub.
September

Let's calculate the profitability of an investment project using the formula:

Where P is the profit of the enterprise,

B - revenue.

R = 8 955 468/16 536 435 = 0.54 or 54% - the level of profitability of the cafe "Mercury"

So, based on the calculations, we see that the investment project of the cafe "Mercury" is economically justified, viable and profitable. The cafe can bring profit to the investor in the form of 8 955 468 rubles. in year. The payback period of the project is only 1 month - 30 days.

The level of profitability of the investment project is 54%. This is a fairly high figure, therefore, the fast food company, Cafe Mercury, can be called highly profitable.

Annex 1

Mercury cafe menu

Appendix 2

Interior design model of the cafe "Mercury"

	Appendix 3
	One-time costs
	One-time costs:
	Preparation of documents for registration of LLC
	Document preparation costs
	Trade certificate (license)
	Certificate from the agency of technical inventory
	Contract with private security for 1 year
	Conclusion of the fire service
	Fire alarm installation
	Sanitary Epidemiological Station Permit
	Renovation and design

	Other one-time costs:
	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner
	Refrigerator (for storing drinks)
	Compressor
	Coffee maker
	Vegetable cutter
	Dial scales
	electronic scales
	Production table
	Refrigerator
	Computer
	Knife set
	Set of pots
Continuation of Appendix 3
	Cash register
	Dining table
	Hob
	Fan
	Entrance door
	Windy door
	Sink
	Bar counter
	Car (Gazelle)
	Lamp
	Overalls
	Other costs

A cozy cafe can become a favorite meeting place for many people. Despite the abundance of such establishments in megalopolises, not all find their regular customers and many are forced to cease to exist. Obviously, their owners made serious mistakes during the planning stage. When developing a business plan for opening a cafe from scratch, it is important to consider all the nuances in as much detail as possible and think over several solutions for each controversial issue. Of course, a cafe does not require the fulfillment of as many requirements as a restaurant, but being a catering establishment, it must comply with sanitary standards. Experts recommend developing a project taking into account sanitary standards rather than trying to fit a half-finished establishment to fit them.

Drawing up a detailed business plan

You should start drawing up a business plan by looking for a non-standard format of an institution, because a profitable cafe is not easy 3 tables and an ice cream counter. The cost of rent, the need to order the services of a designer, furniture and equipment depends on the chosen concept. For example, if a cafeteria is located in an office center or educational institution, it should have a sufficient number of seating and a wide range of snacks suitable for potential customers, but the design of such an institution can be discreet and even modest. And the opening of a thematic institution, for example, a cafe for book lovers, will require much more investments related to the design of the premises.

Before opening a roadside cafe from scratch, you will have to carry out a large-scale analytical work and identify a good location, a set of dishes and drinks that will be in demand among travelers who decide to visit a diner by the road.

In order to figure out how to open a children's cafe from scratch, you need to have information about current trends in children's world entertainment, as well as be aware of which superheroes are now held in high esteem, in order to properly decorate the hall. In addition, increased requirements are imposed on the children's menu, and the main set of dishes and drinks should be expanded, taking into account the fact that children usually rest accompanied by adults. Before you open a family cafe from scratch, you should choose a room near places where families spend their time en masse and make sure that those who are resting in the cafe are not bothered by lovers of strong alcoholic drinks and noisy pastime.

Drawing up a detailed business plan is a mandatory item in step-by-step instructions on how to open a cafe from scratch. The business plan should include the following:

• Detailed descriptions of the format of the establishment, its location, premises for a cafe, organizational structure, work schedule;
• Analysis of the market and closest competitors;
• Marketing plan;
• The pricing policy of the institution;
• Equipment;
• Suppliers;
• Financial expenses;
• Profit calculation and risk assessment.

How to start opening a cafe? - With a clear understanding of exactly what it will be. The basis of the business plan will be a detailed description of the very idea of ​​the establishment based on what will be selected: location, design of the premises and the necessary equipment. The format of the institution will also determine the number of employees, the requirements for them and the appropriate work schedule.

It is necessary to analyze the market in order to better understand current trends and assess the competitiveness of the future cafe. Familiarization with the activities of the closest competitors will help make the institution unique and build the right pricing policy. The marketing plan is designed to promote the café everywhere and should be drawn up for the long term. The choice of equipment in the business plan is prescribed taking into account the format of the institution, but in the future, some positions may be changed. It is also better to take care of the suppliers of products in advance, not forgetting to prescribe backup options in case of force majeure. Financial investments, estimated profit and possible risks will make it possible to imagine how the institution will look from a financial point of view even at the planning stage. Therefore, "Make a business plan" is the first point of a comprehensive answer to the question: "I want to open a cafe, what is needed for this?"

Activity registration

Before starting the activity registration process, it is necessary to determine legal form business. To open a mini cafe from scratch, it is more profitable to register as individual entrepreneur, but in this case, the sale of alcohol in the institution will be impossible. IP is suitable for small eateries, mini coffee shops located in educational institutions or office centers.

The legal form of LLC is chosen if it is planned to open a cafe where alcoholic beverages will be sold.

Before registration:

• The authorized capital is paid;
• A legal address is organized;
• Certified by a notary of the signature in the application for registration;
• The state duty is paid;
• A seal is being produced;
• A bank account is opened;
• The OKVED code is selected (56.10);
• The charter is being drafted;
• An application is filled out in the form of P11001.

After registering an LLC, it is necessary to obtain permits for the premises, a license for trading activities in a cafe, licenses for the sale of alcohol and tobacco products, and for employees - the results of a medical examination.

The list of permits for the premises includes the following items:

• Lease contract;
• SES permit;
• Conclusion of the fire safety authority;
• Garbage collection and sanitation contracts.

The implementation of the following points for opening a cafe should be started only with all permits and licenses. In addition, you must first register with the tax authority at the place of business.

Choice of taxation system

Registration of an enterprise for tax accounting is carried out at the stage of registration of an individual entrepreneur or LLC, at the same time a system is selected according to which taxes will be deducted. For cafes, in cases where UTII (single tax on imputed income) cannot be applied (it depends on the region), choose the simplified tax system (simplified taxation system) with a rate of 15% (income minus expenses).

The right location is half the battle

The selection of a place where the opening institution will be located is an important item in the list of what you need to open a cafe. The place must have a lot of traffic, otherwise the establishment will be idle without clients. In many ways, his choice depends on the format of the establishment and the intended categories of visitors. For example, a detached building in the center of a large sleeping area or in a large park next to a residential area is exactly what you need to open a cafe bar. During the day, in such an institution, the sale of coffee and confectionery products for mothers walking with children will flourish, and in the evenings, visitors will be residents of nearby houses who want to relax after a hard day.

Premises with an area of ​​250-270 sq. m. - that's what you need to open a cafe from scratch with 50 seats. Based on these parameters, as well as the requirements of the sanitary and epidemiological service, it is necessary to select a room in a place where the permeability of people is high enough. If at first your cafe will serve up to 50 people per day, which is considered a fairly low workload, and average check each visitor will be 200 rubles, the profit will be 200,000 rubles. per month., and this is a pretty good indicator.

Arrangement and search for design solutions for the premises

It is unlikely that it will be possible to avoid the stage of renovating the premises before opening a fast food cafe from scratch. But before calling a team of workers, it is also necessary to think over what the interior of the future institution will be and find appropriate design solutions. To do this, you can order the services of professional designers, or you can sketch out a preliminary plan yourself and set specific tasks for the masters, and they will tell you how to properly implement them.

For example, a calm atmosphere, the illusion of privacy is important for small cafes; student eateries do not require exquisite furniture, but should attract young people with some unusual, catchy and memorable interior details. It is more difficult with thematic establishments, their arrangement will require more skill and considerable financial investments, which, most likely, will pay off precisely due to the unusualness of the cafe. The cost of opening a cafe from scratch will largely depend on the direction of the establishment. Experienced restaurateurs are advised to definitely place a bar counter in establishments selling alcohol.

Equipment for cafes

List standard set equipment that you need to open a cafe from scratch consists of the following points:

• Plate;
• Grill;
• Frying and cooking cabinet;
• Refrigerators;
• Production tables;
• Sinks;
• Tableware;
• Furniture sets for visitors.

The purchase of equipment is a significant part of the cost of opening a small cafe from scratch. The approximate amount of expenses is 600,000 rubles. The equipment is usually purchased from Russia, the dishes are imported. Furniture for the hall can be made to order if there are no ready-made sets on sale that fit the interior of your cafe.

Place advertisement

At the stage of thinking over the idea of ​​how to open your cafe and where to start, you should take care of a memorable and self-promoting name for the future establishment. Before the opening, the advertising campaign is taken over by a beautiful and bright sign that attracts attention and arouses interest. This is what you need to know to open your own cafe. In the future, the sign should be a reference point by which the establishment will be recognizable. Therefore, do not spare funds for the development of design and production of software. last word high-quality signage techniques.

The marketing plan should be drawn up for the long term and include a list of regular promotions and actions that draw attention to the institution. The answer to the question: "How much money does it take to open a cafe?" must take into account the costs associated with advertising.

"Happy hours", discounts on banquet menus, corporate cards - any methods of attracting visitors are good in the fight for regular customers for those who want to open a cafe.

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Calculation of financial investments

When deciding to go about his business, an entrepreneur must estimate how much money is needed to open a cafe. Costs may differ depending on the region and size of the community where you plan to start a business. The cost of opening a cafe from scratch can be calculated by the main items of expenditure at the initial stage: registration of activities (10,000 rubles), rent of premises (300,000 rubles), repair and arrangement, purchase of equipment (600,000 rubles) and food (200,000 rubles), advertising (60,000 rubles). Monthly expenses will include: rent, utility bills, tax deductions, employee salaries, grocery purchases, advertising costs. Thus, the answer to the question of how much it costs to open a cafe from scratch will be the approximate amount of 1,200,000 rubles.

Profitability and return on investment

Having calculated how much it costs to open a cafe, an entrepreneur can estimate the profitability of such a business and its payback period. If you follow the outlined business plan, choose the right place for the establishment, then the cafe, even by the most conservative estimates, will pay off in a year. A well-chosen and well-implemented concept is what you need to open a cafe, the profitability of which will be 20-25%.

Business advantages and disadvantages

Question " ?" very relevant and many are looking for an answer to it. Opening your own cafe is a good answer to a question of interest to enterprising citizens. The present time is called successful for entering the business. The advantages of starting a business now are still low rents, a lot of vacant premises in busy places and a gradual exit from austerity. However, before you open a cafe, you should familiarize yourself with the nuances of running restaurant business to avoid annoying blunders. For example, you need to be ready to suppress the theft of food and alcoholic beverages by unscrupulous employees, and also make sure that your cafe keeps its brand and does not turn into an ordinary eatery. Those who want to open a cafe and are thinking about where to start are willing to check the work of their establishment every day and personally control all the processes.

A cafe is a very promising business option. A pizzeria, coffee shop, fast food in a mall or a special place for children - any of these options can provide a steady income. It is important to accurately calculate the prospects of the business, choose the right premises, the right concept and the best prices.

The business is highly competitive, but there will always be niches in the restaurant market that a beginner should take. How to open a cafe from scratch? Step-by-step instruction contained in our new publication!

The main difference between a cafe and a restaurant is a more democratic format. Prices are more affordable here, which attracts visitors with different income levels.

How to open a restaurant in Moscow and other Russian cities from scratch and draw up a competent business plan? The answer is

For an entrepreneur, the café format is attractive because of the absence of strict regulations. This type of establishment may not have the wardrobe required for a restaurant. Service by waiters or serving food at the counter is possible. The cafe can have an extensive kitchen and prepare all meals on site or reheat semi-finished products.

Future restaurateurs can choose any cafe concept. Institutions with mono-dishes reflected in the name are very popular: cafes-pastry shops, ice-cream cafes, coffee shops, sandwiches, dumplings. Institutions with national cuisine are no less in demand: Russian, Italian, Japanese, Mexican, French, American.

Specialized places include art cafes, establishments aimed at children, students, youth. This category includes those who rely on communication.

How to open a cafe: where to start, step by step instructions

Having decided to open a cafe, it is important to think over a whole list of questions:

• The work begins with defining the concept of the future establishment. The future owner needs to determine whether the cafe will prepare food on its own or will rely on semi-finished products. A combined option is also possible. For example, in a cafe, snacks, soups and hot dishes are prepared, and desserts are ordered on the side.
• Find a suitable room. It depends on the concept, price level and other factors. For example, it is better to open a fashionable cafe with a rather high price tag in the city center, a children's cafe is more convenient to place next to a park, an inexpensive fast food can be opened at a food court of a large shopping center.

Usually the premises are rented out. It is good if there is a possibility of a subsequent redemption.

• Register a legal entity. Usually catering establishments, this applies even to large chains. This form of registration allows you to significantly save on taxes.
• Take care of permits. It is easier to obtain it for the premises in which the catering establishment was already located. A separate important topic is the alcohol license. If you plan to limit yourself to selling beer, you do not need a license. It can be obtained even after the opening of the cafe. Separate documents are also needed for the opening of the summer area.
• The next step is the purchase of equipment. You will need cutting tables, electric stoves and sinks, combi steamers and refrigerated chests. The hall needs to be equipped with showcases, both horizontal and vertical. The better the layout of the dishes, the higher the sales.

• Hire staff. A cafe needs waiters, cashiers, baristas, dishwashers, cooks, pastry chefs, cleaning ladies. Some positions can be combined. A hall manager is required, who monitors the work of the cafe, resolves conflict situations.
• Design the menu and determine the prices. Do not overuse discounts that reduce profits. Various culinary festivals, dishes of the month, special lenten menus, children's, summer or holiday menus will help to make the menu more diverse.
• Get involved in advertising. You can promote your cafe in the press, through blogs and social networks... This is the most affordable opportunity to tell about your establishment. By communicating with potential and real guests, you can better find out their preferences and make adjustments to the work of the cafe.

How to open a coffee shop from scratch and what documents are required for this - read

How to open a fast food cafe from scratch: mistakes of aspiring entrepreneurs

Many novice restaurateurs make mistakes that bring significant losses to the company and hinder the normal development of the company. These include:

• blurry concept;
• too cramped room, which does not make it possible to accommodate the required number of guests;
• extensive menu. The shorter the list of dishes, the easier it is to control their quality;
• poor placement of the cafe;
• insufficient personnel control.

Cafe business plan: an example with calculations

A business plan is a visual diagram of expenses and income. The more detailed this document is, the easier it is to determine the profitability of a business. The plan is necessary for entrepreneurs who are going to receive loans, subsidies, attract investors and partners.

But even if you plan to run a business on your own and invest exclusively own funds, you can't do without a business plan.

For example, consider the layout of a small city cafe. The enterprise is located on the first floor of the building, the total area of ​​the premises is 250 sq. m. It is assumed that half of the premises will be used as a sales area, the second will be occupied by the kitchen and utility rooms.

The menu is based on Russian cuisine. Take-away trade is supposed, part of the desserts is purchased in a large confectionery, baked goods are prepared on the spot from semi-finished products. Business lunches are not provided, at lunchtime there is a 20% discount.

You can learn how to correctly draw up a business plan for a pastry shop and download a sample of it.

What equipment is required?

• bar counter;
• professional coffee machine;
• 2 refrigerated display cases for the hall;
• Refrigerated chest;
• combi steamer;
• 2 electric stoves;
• 2 freezers;
• cutting tables;
• pancake maker;
• grill;
• juice cooler;
• chipboard tables and chairs;
• hangers-stands for the hall;
• furniture for a children's corner;
• wooden screens for hall zoning.

Total equipment costs: 3,000,000 rubles. Part of used equipment.

The cafe business plan presented below covers in detail the choice and concept of the establishment, obtaining the necessary and requirements for the premises. In general, this is about how to open a cafe from scratch. The article also describes what equipment needs to be purchased for a cafe, and how much investment will be needed. Hope that this business plan will help you understand the specifics of the business associated with.

• Investments: 1,486,000 rubles
• Average monthly revenue: 1,045,000 rubles
• Net profit: 234 850 rubles
• Payback: 6.2 months

Objective of the project:
Determination of the economic feasibility and effectiveness of investments in opening a cafe. The business plan provides for the creation of a new establishment that meets the standards of qualified high-class service.

The restaurant business, which includes cafes, eateries, and similar establishments, is always a profitable business. Of course, if it is organized correctly. Creation of a restaurant itself is a very complex and costly project, and sometimes even unprofitable. But opening a small cafe will require significantly less effort, time and investment. In addition, the risks will also be significantly lower.

The cafe and its business plan involves the opening of a democratic type enterprise. The establishment will be designed for visitors of middle and low income level. Many customers are expected to be attracted by the affordable menu prices. Office workers and young people will become potential visitors. In the evening, the contingent can significantly expand at the expense of those people who make appointments in a cafe or just stop by to have a bite to eat or relax.

1. How to open a cafe, where to start?

What is a cafe and how exactly it differs from other catering establishments, you can find out from Gosstandart R 50762-2007. According to the specified document, the cafe is an enterprise that organizes rest and meals for visitors. The range of products is rather limited. The menu contains specialties, alcoholic and non-alcoholic drinks.

Unlike a cafe, the restaurant offers a wider assortment of dishes that are complex from a culinary point of view. Here the best choice alcoholic beverages, elevated level service, the rest of visitors is combined with their entertainment. Cafes are classified according to the following basic criteria:

• By product range... There may be specialized establishments (for example, a pancake, ice cream parlor, pizzeria, pastry cafe) and non-specialized ones. This category also includes establishments with national cuisines.
• By location: in residential or public buildings, recreation areas, hotels, sports clubs, etc.
• By orientation to the audience, for example, art or, club, children's, anti-cafe, etc.
• Seasonality of work: permanent and seasonal.
• By type of service: with the presence of waiters or self-service.
• By mobility: stationary and mobile (cafe on wheels).

As you can see, there are a lot of types of cafes. The main thing is to choose the format of the establishment that will meet the set goals and give the desired result.

1.1. How to choose a cafe concept

The creation of the concept of the establishment is closely related to the classification of the cafe.

Firstly, you need to determine which visitors it will target (children, youth or older visitors), what cuisine or menu you are ready to offer, where you plan to open your outlet.

Secondly, think about how your cafe will differ (of course, for the better) from many other establishments. In other words, you need to find a "zest", a way to stand out from the crowd, to interest customers.

According to experienced restaurateurs, all the costs and efforts to create a cafe concept can fail if the premises found later do not harmonize with it in terms of engineering, design or other parameters. Therefore, if your start-up capital is limited, first select the premises, and only after that start developing the concept.

Also, do not forget that the menu and price policy should be consistent with the style, design and format of the cafe. For example, if you are planning to open an institution for students and young people, it is inappropriate to make a conservative design or include expensive drinks and dishes in the menu.

1.2. How to choose the room and location of the cafe

The success of the restaurant business largely depends on a good location. Sometimes this factor becomes the main one in terms of the profitability of the business. They are especially dependent on the location of the economy-category cafes, with extremely affordable prices.

A small establishment can fit on an area of ​​70-200 m 2. Experts advise, when choosing a room for a cafe, based on the following principles:

1.3. Requirements for the premises of the cafe

Basic requirements for catering establishments:

1. The premises should be located so that the connections between them are minimal.
2. The layout of the premises should take into account the system of exits / entrances. The entrance to the sales areas can be from the street, and the warehouse and production areas - from the yard. At the same time, production and storage areas are not made passable.
3. Zoning should be such as to ensure rapid evacuation of people in the event of a fire.

The full set of requirements can be found by reading SNiP 2.3.6.1079-01. The characteristics of the premises for the cafe must comply with the specified document, as well as fire safety standards.

1.4. Equipment for cafes

All the necessary equipment for a cafe can be divided into the following basic groups:

Thermal: pits, ovens, food warmers, cabinets, shashlik makers, crepe makers, deep fryers, thermal display cases, boilers, etc.

Electromechanical: bread slicers, mixers, slicers, washing machines for vegetables and dishes, vegetable cutters, potato peelers, etc.

Refrigeration: refrigeration chambers / cabinets, wine display cases, bathtubs, bar refrigerators, refrigerated tables, etc.

Barnoe: blenders, coffee makers and coffee grinders, combines, toasters, ice makers, mixers, juicers, etc.

General: trash cans, tables, shelves, carts, ventilation hoods, cabinets, washing baths, etc.

For meat processing: saws, tops, sausage syringes, meat mixers, cutlet-forming machines, etc.

Bakery: flour sifters, dispensers, kneaders, dividers, dough machines, etc.

Miscellaneous equipment: water softeners and filters, dispensing lines, scales, salad bars.

In total, the purchase of basic equipment for a small cafe will have to spend at least 300,000 rubles. It should be borne in mind that you will need to purchase an air conditioner, dishes, kitchen utensils, textiles, office equipment and furniture, which will require at least 120,000 rubles.

In this way, general investment in cafe equipment will amount to about 420,000 rubles.

1.5. Documents and permits for opening a cafe

To open an institution of this type, you need to issue the following permits:

• Agreement the project of the room. In the case of redevelopment, you will need a technological design, technical conclusion, projects for reorganization, water supply / sewerage, communications (heating, air conditioning, ventilation, power supply) and facade reconstruction. These documents must be made by a design organization that has an appropriate license. Then they will be coordinated at the SES, fire service, DEZ, at the architect and in the prefecture.
• Notification about the beginning of the activity. Provided to the territorial service of Rospotrebnadzor. If necessary, the recipe for the dishes is agreed in the same place.
• License for the retail trade of alcohol.

1.6. Recruiting staff for a cafe

Nice staff - important aspect successful operation of the cafe. The staff of a small institution, taking into account the shift, consists of:

• chef;
• 2 cooks;
• 2 administrators;
• 4 waiters;
• cleaning ladies;
• dishwashers.

In our case, it is planned that 11 people will work in the cafe.

Name	Quantity	Salary	Total, rub.
Chef	1	30 000	30 000
Cook	2	20 000	40 000
Administrator	2	15 000	30 000
Waiter	4	10 000	40 000
Dishwasher	1	8 000	8 000
Cleaning woman	1	8 000	8 000
Total	11	---	156 000

The number of employees depends on the size and concept of the establishment. At first, overly large staff can lead to unnecessary costs. Cafe staff must have sanctioned books ... Next, you should choose the optimal one. In our case, it is advisable to dwell on, but in some cases, you can choose and labor.

1.7. Cafe interior and design

Most people think of a cafe as a place where you can eat delicious food and have a good time. Therefore, it is important not only to provide excellent cuisine, but also to take care of an attractive design. Appearance plays a significant role in attracting customers. In fact, the stylish interior design of the cafe is 50% of the success of the establishment.

Conceptual interior solutions should be approached with the utmost responsibility and thought over absolutely everything, down to the smallest details from menu design to design of windows and bathrooms in the establishment. The term "design" here means the aesthetic appearance of the cafe, and the convenient layout of work areas, and a place for free movement of staff around the establishment, and comfortable areas where customers will rest.

Practice shows that establishments with separate recreation areas (for non-smokers and smokers) are very popular. If a cafe is located, for example, in a business center, its interior should correspond to the design of the entire building or be in harmony with it.

The first thing that a person sees when entering somewhere is a sign. It also needs to be designed in accordance with the concept of the institution and the interior design of the cafe. Otherwise, many visitors may experience disappointment, entering, for example, a high-tech establishment, and entering a baroque-style hall.

Below are interesting in "our opinion" interior designs of cafes, bars, restaurants (photos are clickable, for viewing in full size):

Remember that only a harmonious combination of lighting and shading solutions, furniture, decorative elements can create a cozy atmosphere. You should get a cohesive, attractive picture.

You should definitely pay attention to this point, since the original design of the cafe is able to retain the client and attract new ones through viral marketing.

2. Assessment of the feasibility of opening a cafe

• Activity type- cafe-bar (catering establishment).
• Location- in the business district of the city.
• The target audience- people with low and middle income.
• Average check amount- 600 rubles.

2.1. Capital expenditures (investments)

Expenditure item	Amount of expenses, rub.
Premises rental + utilities	135 000
Renovation and decor of the premises	150 000
Purchase and installation of equipment	420 000
Furniture	210 000
Purchase of goods	360 000
Advertising	30 000
Wage fund	156 000
other expenses	25 000
Total	1 486 000

To open a cafe, you need to invest about 1.5 million rubles.

The largest costs (up to 29%) need to be invested in the purchase and installation of equipment.

2.2. Income (profit) of the cafe

The restaurant business is characterized by seasonality. So, on weekends and holidays, incomes grow at times, on weekdays, profits fall. Having calculated the approximate monthly income, we determine the average monthly revenue. It is approximately 1.045 million rubles.

2.3. Calculation of the profitability of the cafe

We turn to the assessment and calculation of the profitability of the future enterprise.

2.4. Payback period of the cafe

Then we calculate the payback period of the cafe.

It can be seen from the calculations that under the most successful coincidence of circumstances payback period of the cafe will be about 6.2 months .

3. Organizational issues

3.1. Choosing an organizational form

You can open your cafe by registering as LLC or. When choosing an organizational form, you must remember about the following features:

1. Individual entrepreneurs cannot trade in alcohol, with the exception of cider, mead, Poiret, beer and drinks based on it. This is stated in FZ-171, dated November 22, 1995. If you intend to include other alcoholic beverages in the menu, you need to register an LLC.
2. Opening a catering establishment is more profitable and easier for individual entrepreneurs, especially if you choose.

As exit from the described situation you can use this option. Register a cafe on an individual entrepreneur, and arrange a bar as an LLC for the sale of alcohol. The business activity of a catering establishment can be described by the following OKVED codes:

• 55.30 - activities of cafes and restaurants;
• 55.40 - the functioning of the bars;
• 52.25 - trade (retail) of alcohol and other beverages;
• 52.63 - retail sale of other goods outside the store.

3.2. Tax system

If the cafe is registered as an LLC, the most optimal taxation scheme is UTII. But the service hall should have an area of ​​up to 150 m 2. This is considered an area for leisure and / or eating. It is important to constructively separate this space from other premises, and its area should be legally fixed in the inventory documents of title. Otherwise, problems may arise with the tax authorities regarding the unlawful use of UTII.

For individual entrepreneurs, the most profitable are PSN (patent system) and UTII. The first scheme can be used if the area of ​​the service hall does not exceed 50 m 2. For such establishments, the cost of a patent will be 180 thousand rubles. annually. If there are several similar cafes in the same building with separate halls up to 50 m 2, then only 1 patent is needed.

3.3. Accounting

Keeping your own accountant on staff is too expensive. It is advisable to keep accounting on your own (if you have the relevant knowledge) or entrust this function to an outsourcing company specializing in accounting. The latter option is preferable because it allows you to streamline reporting documentation for relatively little money and free the business owner from paperwork.

4. Marketing strategy

First of all, marketing plan includes the original design of the establishment, beautifully decorated showcases and a signboard. It is desirable to place advertisements in the press, on the Internet, on television and radio. It also does not hurt to inform employees of the nearby enterprises about the opening of the cafe, to organize promotions... It is possible to conclude long-term contracts with the heads of companies to service their employees.

5. Cafe franchise

The cafe can also be opened under a franchise. It is about creating an institution operating under the brand name of a popular chain brand. Today you can buy a franchise from Shokoladnitsa, Baskin Robbins, Subway and others.

The advantage of such a business is that the franchise provides a perfectly calculated and verified model of the establishment. Consequently, the enterprise is guaranteed to be successful. The disadvantage of working on a franchise is the presence of additional costs in the form of regular royalties, one-time contributions, deductions to funds, etc.

Opening a cafe under a franchise will be much more expensive, the cost of catering establishments franchises starts from 1,000,000 rubles, but using a ready-made brand has more chances of success!

Also, there is no opportunity to make changes to the business scheme, guided by their own opinion and taste. Therefore, before purchasing a franchise for a cafe, carefully weigh all the nuances and possible consequences in order to determine whether this form of activity is right for you.

6. Conclusion

The financial and economic analysis of this project allows us to conclude that the business plan of the cafe can be implemented with a high level of efficiency. The general background of threats to business is favorable. The demand for the offered products is permanently high.

If the establishment satisfies the high-quality and emotional needs of the customers, quantitative factors the risk is very low. This allows you to count on a steady demand for the products of the new enterprise, an increase in profits as the establishment develops and the range of services expands.

7. Download the ready-made business plan for the cafe

Our instructions for opening a cafe covered the key points required for a future enterprise. A selection of materials on this topic, in which smaller details of this business are also sorted out, can also help you. You can download the business plan for free at the link below, we hope that the information provided will help you when opening your own catering establishment.

From the presented article, you learned about how to open a cafe and what is needed for this. Please note that all calculations in the article are approximate and vary greatly depending on the region of business activity and other related factors. Others can be viewed in the corresponding