Business plan sample with calculations for a restaurant. We decide on the clientele. Sales promotion methods

Date of: 27.06.2023

Ready-made business plan for a cafe: types of establishments + analysis of the catering sector. How to write a summary of a ready-made business plan? Premises for a cafe and characteristics of services, list of equipment + cost calculation.

Capital expenditures: 1,438,000 rubles.
Payback period: 1.5 years.

Before you get a ready-made cafe business plan, there is a need to figure out what kind of establishment this is, what are its main differences from a restaurant, club and other places.

Understanding the basic concept of this place will lead to an understanding of the stages involved in creating your own cozy corner that everyone will want to visit.

The main difference between a cafe business plan and a restaurant business plan is that a cafe may offer a less wide range of products, sometimes even self-service. Consequently – lower costs and a wider target audience.

But, nevertheless, a cafe should always have a cozy and tidy atmosphere. This can be either a place for a business lunch with a business partner or a place to relax with friends.

1. What types of cafes are there?

To determine the main points of a ready-made cafe business plan, it is important to decide what it should all look like or what it could look like at all?

There are the following types of catering establishments:

Bistro- a place whose purpose is not an atmosphere for communication and high culinary delights, but the opportunity to come in and have a snack in a short period of time, without waiting half an hour for your dishes.

But still, nothing prevents you from making its atmosphere more adapted to having a pleasant time outside the home.

coffee house— the name itself suggests that the main highlight of this place is a warming and aromatic drink, namely coffee.

But don’t go overboard, remember: a resume is just a short introductory part that gives a general idea of the business. All details will be disclosed in the remaining parts of the business plan for opening a cafe.

4. Premises for opening a cafe

The choice of premises depends on several main points. Since we are talking about a catering establishment, you will have to rely on established sanitary standards.

The development of a ready-made business plan for a cafe should be entirely based on a document such as the “State Sanitary and Epidemiological Standards of the Russian Federation,” namely “SanPiN2.3.6.1079-01.”

You can familiarize yourself with them in more detail: https://www.ideibiznesa.org/wp-content/uploads/SanPin_2_3_6_1079_01.pdf

When choosing a room, you should pay special attention to the following points:

The placement, as the cafe is located, must be in a suitable place.
If we are talking about a residential area, then it is worth doing everything so that it does not disturb the surrounding order.
The presence of water supply is very important in any activity, but for a catering establishment it is something without which full-fledged work is simply impossible.

Possibility of food production and storage.

Namely, the availability of space to put all the necessary equipment.

In addition to a place to install all the equipment, you need to provide a power supply system that will be quite safe.
Powerful ventilation so that processes and odors from the kitchen area do not reach the hall where visitors are located.
No pests, rodents or insects, as this needs to be taken care of before setting up a cafe.

For a business plan for an average cafe, you can choose a room with the following parameters:

Plan for a small roadside cafe

In addition to renting, you can also think about purchasing premises. There are a number of positive aspects to this decision, such as:

Purchasing a property is much more profitable than renting it in the long term.
There are no special restrictions regarding repairs.
There will be no problems with the owner of the building.
There are no unexpected expenses if the market price of rent rises.

5. Services, products and their characteristics in a business plan

The average range of products sold in a standard cafe is:

first meal;
cold and hot snacks;
Dessert;
drinks (cold and hot).

This can be not only your own kitchen, but also the sale of semi-finished products, custom-made bakery products, etc.

In any case, even if we are talking about semi-finished products, the market needs a truly high-quality product. And this means high-quality raw materials, equipment and service.

The menu depends on the theme of the establishment, but it must be taken into account in the business plan. Obviously, positions will change as the cafe operates. However, it is important to display its main assortment as much as possible.

If any positions are running out, they are added to the stop list and the waiters are informed. Adjustments are made to the menu only if you decide to give up this dish forever.

6. Equipment for opening a cafe

In order to organize production, you need to determine what equipment your cafe needs to be provided with.

Equipment	Cost (in rubles)
Total:	551,000 rubles
Electric stove	60,000
Hood	50,000
Microwave	24,000
Coffee machine	120,000
Professional mixer	22,000
Grill	15,000
Additional equipment (pots, knives, kettles, etc.	80,000
Refrigerator cabinet (possibly several)	From 180,000 (total)

In addition to the main working equipment, you will need cutting tables, air conditioners, etc.

The exact amount depends on what equipment to buy (new or used). But for a room of 25-35 square meters the amount will be from 450,000 rubles.

In some cases, if we are talking about renting premises that are intended for a catering establishment, some landlords offer the use of their equipment for an additional fee.

It will cost much less than buying new or used. But if the lease agreement is terminated, you are left with nothing - don’t forget about it.

7. Staff for opening a cafe

The most convenient organizational structure will be where the director himself will perform the duties of an administrator. Hiring a large number of employees at first is an extremely unprofitable investment.

In addition to the administrator you will need:

Since restaurants are a more complex structure, the chef in them serves as the organizer of the kitchen process. But a chef in a small cafe is a person who, in addition to the main work on his shift, will help in compiling the menu and creating some “specialty” dishes.

Requirements for personnel are drawn up based on how the entrepreneur sees the future establishment. This can be either secondary specialized education or the presence of a complete secondary education + special courses.

8. Capital costs and expenses for opening a cafe

Calculation of capital investments

Calculation of monthly expenses

Capital costs can also include expenses for the first 2 months of operation, since, on average, the enterprise will begin to make a profit only from the third month.

As a result, the cost of opening a cafe from scratch will be 1,438,000 rubles.

In order for the opening of a cafe to pay for itself in 1.5 years, the profit must be at least 80,000 rubles per month. Taking into account the amount of monthly expenses, the expected revenue will be from 444,000 rubles per month.

Secrets on how to open a coffee shop from scratch and which one you need to create

business plan for its implementation, in this video:

Conclusion about what a ready-made business plan for a cafe consists of

More detailed calculations and conclusions in order to to create a ready-made business plan for a cafe, can only be done after marketing research has been carried out specifically at the location of the planned opening, as well as taking into account the theme of the establishment.

As was written earlier, capital costs can be significantly reduced if the equipment is rented along with the premises. Also, in this case, if it was originally intended for a public catering place, it will be possible to save on major repairs and installation of hoods.

There are also monthly expense items, the amount of which will vary. For example, for a more detailed analysis of the project, it is worth determining which item is the most costly.

The largest expense will be spent on such an item of a ready-made cafe business plan as raw materials (implies the purchase of food, drinks and various disposable materials - napkins, etc.).

It is worth considering that in certain seasons the cost of certain products will fall. Also, as work progresses, purchases of raw materials will be commensurate with their consumption.

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* The calculations use average data for Russia

1.Project summary

The goal of the project is to open a fast food establishment in the business center of a city with a population of 400 thousand people. The enterprise's activities will be aimed at providing catering services for people with average income.

The project will be based on such a popular product in Russia as pancakes. The pancake café will offer visitors pancakes of various flavors, both as main and dessert dishes, as well as a variety of hot and cold drinks. The advantage of the project is the development of a poorly covered niche in the catering industry. In the city you can mainly find fast food such as hamburgers, hot dogs, pizza and other things, but such a product as pancakes is practically not represented. The pancake café's products will cost no more than the burgers familiar to city residents, while the taste qualities will be equal to and superior to competitors' products.

Investments in the Cafe-Pancake House project will amount to RUB 1,254,000. Own funds will be used as a source of investment. The payback period is planned to be reached after 5 months of operation.

2.Description of the industry and company

The pancake cafe is a new project in the city catering market. Fast food establishments in the city are mainly represented by pavilion-type establishments engaged in small-scale trade in hot dogs, pies, donuts, etc., as well as fast food restaurants, whose products include hamburgers, pizza, etc. At the same time, such a traditional product for our country as pancakes is a practically untapped niche. Blinis are present in two Russian restaurants and in some cafes in the city as one of the menu items. However, the potential of pancakes as a fast food seems to have not been tapped, which is clearly demonstrated by the experience of other cities in the country where entire chains of pancake cafes exist. Thus, the goal of the project is to fill this gap in the fast food market.

The advantages of the project, in addition to the absence of direct competitors, include the ease of preparing pancakes. To do this, chefs do not need to study for a long time or have special talents. In turn, the client does not have to wait long for orders to be completed - pancakes are prepared within a couple of minutes. Considering the variety of types of pancakes and excellent taste, this product will undoubtedly find its regular customers. At the same time, as a plus, it is worth noting the low cost of producing pancakes, thanks to which you can set a high markup of up to 300%. So, the short-term perspective of the project is the creation of a competitive catering establishment that consistently generates profit and has regular customers. In the long term, it is planned to open several catering outlets and create a network of pancake cafes in the city.

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The organizational and legal form of activity is a limited liability company. The simplified taxation system (simplified system, object of taxation is 6% income) was chosen as the taxation system. Code according to the OKVED classifier – 53.30 Activities of restaurants and cafes.

3.Description of services

The main difference between a pancake cafe and many catering establishments will be that pancakes will be baked in the presence of the client using special pancake machines. The visitor will be able to see with his own eyes that the cooks are making a new pancake, rather than reheating an old one, adding only natural fresh products and maintaining hygiene when cooking. After cooking, the pancake will be packed in a special paper package. Thanks to this, if desired, the finished product can be consumed both in a cafe, in the office, or on the go, without fear of getting dirty or burned.

The products will be targeted at middle-income buyers. The pancake shop's assortment will include pancakes served as both main courses and dessert. The savory menu will consist of hearty pancakes for those who are very hungry and light pancakes for those who are not very hungry. Customers will also be able to purchase salads, hot or cold drinks. The list of products is given in Table. 1.

Table 1. Product range

Name	Description		Cost, rub.
Pancake Grill		Pancake with grilled chicken (hearty)
Pancake Meat		Pancake with pork meat (hearty)
Pancake Morskoy		Pancake with seafood (hearty)
Pancake with cheese		Pancake with cheese (light)
Pancake with sausage		Pancake with sausage (light)
Pancake with salami		Pancake with salami (light)
		Salads (3 types), 100 g.
Caramel pancake		Pancake with caramel filling
Strawberry pancake		Pancake with strawberry filling
Currant pancake		Pancake with currant filling
Apple pancake		Apple pancake
Fruit juice		Fruit juice (6 types), 0.3 l
Sparkling water		Sparkling water, 0.3 l.
Black tea		Black tea, 0.2 l
Green tea		Green tea, 0.2 l
		Coffee (espresso, Americano)

The provision of the described services will not require licensing, however, activities in the field of catering will require coordination with Rospotrebnadzor and the fire inspectorate (Gospozhnadzor).

4.Sales and marketing

In the area chosen for opening a pancake cafe, there is a pronounced need for catering establishments. The area has a large number of office buildings, banks, small firms, whose employees have breakfast, lunch and dinner somewhere every day. However, existing establishments do not fully satisfy the need not only for quick, but also for tasty traditional food, which is pancakes.

The concept of promoting a pancake shop on the market will include a set of actions aimed at an effective pricing and assortment policy and a high level of service. The café's assortment will be tailored to different taste preferences of customers, different wallets and even different degrees of hunger of customers. The pricing policy will be formed on the basis of demand and prices of competitive catering establishments.

The pancake cafe's competitors include four catering establishments located close to the planned location. It is worth noting that none of the clients offers such products as pancakes, so the niche is free. In Table. 2 we analyzed the main indicators of competitors, as well as their advantages and disadvantages.

Table 2. Key indicators of the pancake cafe’s competitors

Index	Competitor 1	Competitor 2	Competitor 3	Competitor 4
	Fast food cafe 70 sq. m.	pavilion 4 sq. m.	Restaurant 300 sq. m.	Cafe-dumplings 40 sq. meters
Schedule	Every day, from 9.00-19.00	Mon.-Fri. from 8.30-17.00	Every day, from 10.00-22.00	Mon. –Sat. 9.00-18.00
Range	Wide (burgers, ice cream, shakes)	narrow (shawarma, hot dogs, drinks)	Wide (first, second courses, desserts, several types of cuisines)	medium (dumplings, dumplings, drinks)
Price level
Service level
Advantages	possibility of accommodating visitors, delicious food	quick cooking	Delicious food, large room, waiters	Possibility of accommodating visitors
Flaws	Long queues, crowded	small selection, lack of seating for visitors, long queues, need to pre-order	Expensive menu	Poor reputation of the owner, “an establishment for his own people”, frequent complaints about the quality of meat
Reputation

As can be seen from Table 2, competitor No. 3 is a restaurant that will not be a direct competitor to the pancake cafe due to its format. Consumers have a rather negative impression of another establishment (a dumpling cafe), which is why its services are practically not in demand. Consequently, there are two main competitors left - a fast food cafe and a hot dog pavilion. Compared to the latter, the pancake shop will be able to offer a wide range of products. In addition, customers will not have to wait outside for their order. Unlike the first cafe, the pancake shop will be able to offer a different assortment, which will undoubtedly find its fans and lure some customers. The larger area will also be a plus.

Since the pancake cafe will be located in a busy area of the city, the startup advertising campaign will not require major investments. At the initial stage, POS materials will be used to attract customers, which will inform about the opening of the cafe. Also, on the first day of opening, every tenth client of the establishment will receive a free pancake as a gift. Further in the process, leaflets and flyers will inform customers about menu updates, and colorful posters will also be used on the windows of the establishment. They will depict products that arouse appetite and the desire to make a purchase. In the long term, if new outlets are opened and the marketing budget is increased, it is possible to hold holiday promotions for Maslenitsa, New Year and other holidays, as well as use other methods to increase customer loyalty.

5.Production plan

The technology for making pancakes is quite simple. To prepare them, special pancake baking machines will be used. Devices for making pancakes have a non-stick coating, so they come out golden brown, but do not burn. The raw materials are put into the pancakes by hand. After this, the chef packs each pancake in a special convenient package. The cooking time for one pancake is about a minute.

If we take the most popular grilled pancake as a basis for calculations, then the calculation of the production cost of one pancake will look like this (see Table 3).

Table 3. Calculation of production costs

Ingredient	Raw material consumption	Price for 1 kg rub.	Price rub.




Vegetable oil
Butter




White sauce
Total:

Thus, taking into account the cost of packaging (2 rubles), the cost of a “basic” pancake will be 37 rubles. In the future, calculations will be made taking this value into account. It is expected to sell 9,120 pancakes per month or 300 pancakes per day. In addition to the above costs, the current costs of the pancake cafe will include: utilities and electricity, transportation costs, rent, wages, security, consumables, etc.

To open a pancake shop, a former dining room with an area of 100 square meters will be rented. meters, located in a busy area of the city with a population of 400 thousand people. During the renovation, an agreement was reached with the landlord on a rent holiday. The cost of the work will be 5 thousand rubles. per sq. meter of area. Equipping a cafe with equipment will require raising 389 thousand rubles. The list of what is required is given in Table. 4.

Table 4. Equipment costs

	Name	price, rub.	Quantity, pcs.	Cost, rub.
	Pancake machine
	Contact grill
	Fridge
	Distribution stand
	Coffee maker
	Electric kettle


	Wall panel
	Fire extinguishing means and security alarms (including installation)
	Kitchen utensils and dishes

	Cash register equipment

Total:				389 000

The staff of the pancake cafe will be represented by 11 employees. The wage fund and staffing table are shown in Table. 5. There is also a delivery driver on staff who delivers raw materials to the cafe.

The cafe will be open daily from 09:00 to 20:00. The work of cooks, cashiers and cleaners will be organized in shifts. The key requirements when selecting personnel will be: availability of professional training and qualifications in the specialty, experience in the catering industry, integrity, responsibility, honesty.

Table 5. Staffing and wage fund

№	Job title	Number, persons	Payroll, rub.
	CEO
	Administrator
	Chief Accountant

	Salesman-cashier		25 000

Total:			291 000
Deductions:
Total with deductions:

6.Organizational plan

A limited liability company (LLC) was chosen as the legal status of the pancake cafe. The preparatory period of the project will include the following types of work:

1.Registration of a legal entity.

2. Concluding a rental agreement for premises.

3. Concluding an agreement for the purchase of necessary equipment.

4.Repair of premises.

5.Equipment installation.

6. Hiring staff.

7.Obtaining permission to provide catering services.

The start of sales is scheduled for September 2016. The deadline for achieving planned volumes is set at two months.

The organizational structure of the pancake cafe will include an administrative level (general director and cafe administrator), a production level (cooks), a sales level (sales clerks), accounting (chief accountant) and support staff (cleaners). The head of the cafe is the general director. The administrator-manager of the cafe directly reports to him, who in turn supervises the cooks, sales assistants, cashiers and cleaners, and the chief accountant.

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The General Director provides general management of the cafe. He controls the financial activities of the establishment, negotiates with suppliers, the landlord, and is involved in personnel selection. The chief accountant is responsible for maintaining the financial activities of the institution. His responsibilities include keeping records of income and expenses, timely transfer of taxes, and issuing salaries. The administrator of the pancake cafe coordinates the work of the staff, works with personnel, organizes the supply of products, is responsible for marketing, and resolves controversial issues and conflict situations with visitors. The cook prepares orders: prepares ingredients and dough for pancakes, adds filling, and ensures food storage. Sales cashiers take orders from visitors and pay customers.

7.Financial plan

Investments in opening a pancake cafe will amount to RUB 1,254,000. Funds for opening the establishment will be taken from our own sources without borrowing funds. Starting cost items are given in Table. 6. Appendix 1 shows financial calculations for cash flow, costs and net profit. The estimated duration of the project is 3 years. Reaching the planned sales volume (9,120 pancakes per month) – 3 months. The calculations take into account seasonality indicators with a decrease in demand for pancakes during the holiday season (from June to the end of August) by 30%.

Table 6. Investment costs

	Cost item	Amount, rub.
Investments in real estate
	Room renovation
Room equipment
	Equipment purchase
Intangible assets
	Registration procedures (SES, firefighters)

Working capital
	Working capital	250 000
Total:		1 254 000

8.Evaluation of project effectiveness

In Table. 7 presents the key performance indicators of the project.

Table 7. Project performance indicators

9.Risks and guarantees

In Table. 8 the main risks for the implementation of the “Café-Pancake House” project are considered.

Table 8. Assessment of project risks and measures to prevent their occurrence or their consequences

Risk	Probability of occurrence	Severity of consequences	Prevention measures
Lack of constant demand	extremely low		Contact with potential clients at the pre-opening stage, distribution of advertising
Emergence of new competitors			Focus on the specifics of the cuisine, expanding the range, working to increase customer loyalty
Low purchasing power			Review of pricing policy during operations, cost reduction
Unplanned rent increase			Legally correctly drawn up lease agreement, long-term agreement with a fixed rate in rubles
Emergency			Installation of fire and security alarms, following safety instructions

10.Applications

ANNEX 1

Production plan and main financial indicators of the project in a three-year perspective

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Restaurant business plan: general information + choice of class and type of establishment + 9 sections of the document + recommendations for drawing up a resume + 20 main stages of project implementation + 6 ways to attract audience interest + standard list of equipment + cost and income estimates + 6 risk factors.

The restaurant business first began in the 18th century. The modern catering industry moves with the times, and today more and more investors are ready, after studying the restaurant business plan in detail, to invest their money in this business.

After all, if the establishment is properly organized, a restaurateur will receive a pleasant reward for all his efforts. The same applies to investors who want to receive their profits.

Even if you have enough of your own funds to start and you don’t plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.

What is important to know before opening a restaurant?

The food service business is unlike any other. This is a very labor-intensive, responsible business that cannot be carried out “without one’s sleeves.” Keep in mind – it is characterized by huge risks and unpredictable results.

To be successful, the future restaurateur must be informed in a variety of areas, since the restaurant is a unique economic unit. It is both a trading and manufacturing enterprise and requires its future owner to have knowledge in areas such as design, architecture, cooking, and marketing.

Despite the fact that many tasks are assigned to staff, an entrepreneur must understand financial issues, be able to work with people, control expenses, purchase products, worry about good service to their customers, and so on.

A large burden of responsibility falls on the shoulders of those who want to open their own restaurant:

Firstly, the restaurant business in Russia is still very young. Only recently has the Russian food service market begun to gain momentum. At the same time, a high level of competition has already formed in this field of activity, and only strong players manage to stay afloat.
Secondly, even opening a modest restaurant is a costly business, both financially and in terms of time.

Here are just a few of the responsibilities:

search and rental of premises;
development of a technical plan together with engineers, builders, designers;
preparation of a business plan for the establishment;
purchase of equipment and its installation;
restaurant decoration;
provision of dishes and other paraphernalia;
formation of a staff of hired workers;
concluding agreements with service companies for waste removal, disposal, etc.;
purchasing food and drinks;
menu creation;
financial hassles (invoice statements, wages, etc.);
restaurant maintenance;
payment of rent, utilities, taxes, etc.

The public loves not only tasty and healthy food, but also a pleasant atmosphere. Therefore, the restaurateur also needs to create an atmosphere of cordiality and celebration in the restaurant, so that customers can eat deliciously outside the home and have a good time. Only then will they return to the restaurant again and again.

As you can see, you can’t do without dedication to your business in the restaurant business. However, the reward is worth it. The minimum profitability can be 20-25%, and with effective management reaches 60%.

If you are ready for this, think carefully about the type and class of the restaurant, its location and concept, because this will need to be reflected in the business plan.

1. Select the type, class of restaurant and room.

It is impossible without indicating the distinctive features of the restaurant and its type.

Restaurants may vary in the variety of products they offer. These are specialized establishments where the menu is made up exclusively of fish, cheese, meat products, etc. These also include restaurants whose assortment represents national/foreign cuisine. There are also non-specialized catering establishments.

According to location, the division occurs into:

dining cars;
food courts;
"heavenly" restaurants;
hotel restaurants;
landscape restaurants, etc.

Based on the interests of the audience, healthy food restaurants, clubs, and salon restaurants are opened.

The purpose of the premises and composition determine the type of establishment - mobile, permanent.

Restaurants can be classified both by form and level of service: buffet, catering, when food is delivered to order at a remote location, classic (with waiters).

There are 3 classes of public catering establishments (hereinafter POP):

Luxury – elite restaurants with high prices and an appropriate level of service. Such establishments are also characterized by luxury, a rich menu, a wide range of services provided, the specificity of serving dishes, and a corporate style.
Higher – restaurants aimed at visitors with average incomes. They are associated with comfort, a variety of both gourmet and ordinary dishes, the presence of a bar with a large catalog of cocktails and drinks, and original design.
First. In the language of restaurateurs, these are fast foods, where people can order standard dishes at an affordable price. Self-service and simple interiors are typical for fast foods.

Having decided on the type of your restaurant and the class to which it will belong, you need to choose a room. The location to some extent determines the future of the establishment.

If you want to provide your restaurant with a large flow of customers, consider options located in noisy city areas or sites on busy streets. It is best when the restaurant is located in a place where both offices and residential buildings are located. Then the influx of people is guaranteed not only during the day, but also in the evening.

Before purchasing a property or signing a lease, find out what kind of business operated there previously. Try to avoid places where establishments have been declared bankrupt more than once.

The winning criteria for a premises are:

How to prepare a restaurant business plan: mandatory components of the document

Any plan for one or another type of activity describes the project, displaying the goals of the business organization, stages of its implementation, marketing research, analysis of the competitive environment, financial calculations and other necessary information.

It can simultaneously act as both a guide to further action and an assessment of the effectiveness of the commercial proposal used during negotiations with creditors to encourage investment.

The mandatory components of a restaurant business plan are:

We suggest considering each item separately.

1) Where does a ready-made restaurant business plan begin?

A summary is a “chapter” of a business plan, which represents one of the most important sections of the document. He is the first thing investors pay attention to. However, they write it as a last resort.

This happens because the summary contains brief information taken from the entire restaurant plan. The overview section is designed to arouse interest among lenders by displaying the concept of the establishment. The introductory part of the business plan shows how you plan to achieve your goals.

First, the name of the project is written in it. In this case: “Business plan... for a restaurant.” Instead of a pass, the specification of the establishment, for example, a “fish restaurant,” is entered. Next, important information about your future enterprise is indicated, taking into account that their volume should not exceed 10% of all information (1-2 A4 sheets) set out in the plan.

Thus, the following are reported: organizational and legal form, legal address, bank details, number of personnel, goals and mission, advantages of the establishment, financial prospects, the amount required to open a restaurant, sources of its receipt.

When writing a summary of the plan, you should adhere to a business style, keep the paragraphs concise but informative. This section requires a clear statement of goals and an explanation of the essence of the project in language accessible to readers.

The use of graphs and lists is allowed in the introduction, but there is no need to overload the plan with them. When describing your business, focus on what is good about it and why it is worthy of the attention of creditors.

If the summary captivates them, then they are guaranteed to study the entire document. Below you can see a restaurant business plan (an example of writing a resume). By working according to this template, you will simplify your task.

2) What will be the stages of project implementation in the business plan for opening a restaurant?

Usually in this section of the plan they first write: “begins from the moment the investment is received.” After this, you must indicate the end of the period, say 24 months. The stages of business implementation can be outlined separately in the Appendix, which must be mentioned in this paragraph of the plan.

Regardless of the restaurant format, you have to go through the following stages:

All activities are outlined in the plan, indicating the conditions for implementation and the time spent on each action.

3) Basics of drawing up characteristics of an object in a restaurant business plan.

The feature section of the business plan should provide general information about the restaurant. It substantiates the choice of the restaurant segment and the location of the establishment.

In addition, the characteristics of the business plan must include:

price category POP,
determining the type of kitchen and equipment,
provision of basic and additional services.

When outlining the concept of a restaurant, you should describe the range of dishes offered. Eg: “In the Health restaurant, 45 dishes are available to customers: dietary meat, vegetable salads, low-calorie desserts + 20 soft drinks”.

It would not be amiss to mention in the plan the parameters of the premises chosen for the restaurant, its capacity, number of halls, presence/absence of a courtyard, design style. Once you're done, describe your target audience.

Based on this factor, the restaurant’s pricing policy is determined. The establishment’s operating hours are another detail whose inclusion in the business plan is recommended.

And remember: this section helps the future restaurant owner and lenders see what the business will actually look like.

4) The importance of developing a restaurant marketing plan.

A marketing plan reflects all the research you have done on current market trends. Its importance lies in determining the direction of activity.

This section in a restaurant’s business plan consists of the results of an analysis of market conditions, the wishes of visitors, an assessment of the level of competition, and the determination of competitive advantages.

When analyzing the current market situation, an entrepreneur must take into account external factors, including political, legal, technological, social, and cultural. When researching market players, you need to weigh all sides - both strengths and weaknesses, business threats, opportunities.

Similar restaurants located in an area of 500 m can deprive you of 2/3 of your profit by luring away visitors. Therefore, researching local competitors is essential.

Some turn to specialists to analyze the activities of competitors. But the services of professional marketers will cost the restaurant owner a considerable amount. You can obtain the information required for your marketing plan yourself and for free.

To do this, follow the tips in the picture:

If competing establishments are registered as legal entities, the legal way to obtain information about them, including financial statements, is to contact Rosstat.

You will have to pay for the service, and business data may be presented with underestimated income, but this way you will find out the results of competitors’ activities, the average bill for the services of other restaurants and POP.

Information about the market situation can also be found in the public domain. According to statistics over the past years, there are over 30 thousand POPs in the Russian Federation, and the premium segment of the restaurant business is not that busy. If an entrepreneur decides to open a restaurant of this class, where there is no active competition, the investments made in the business will pay off relatively quickly.

Having found out how much Russians are willing to pay for food, services and leisure, you will be convinced that the amount of consumer spending does not exceed 4% (this is more than for healthcare and communications).

And the preferences of the population lead to their increase, therefore, the business of opening and running a restaurant is promising. Pay special attention to analyzing customer potential.

Rosstat will help you find out the turnover of retail trade in food and catering, which is important in business planning.

For 2016-2017 The following picture emerged:

Try to fill your marketing plan with more than just text material. Display numerical values, which you may have a lot of as a result of the work done, in tabular form. The best option would be to include a diagram in your restaurant business plan.

At the end of the marketing plan, state the strategy, i.e. the course you have chosen to achieve high performance results. Business strategy is determined on the basis of various aspects, one of which is the formation of consumer opinion.

Mention in the plan the measures that will be taken to inform about the opening of the restaurant, create an image and attract the target audience:

(signs, bus stops, announcements on transport, radio, television, media), video, audio advertising;
creating your own web resource;
holding social events;
printing and distribution of promotional products (booklets, posters, business cards);
provision of infrastructure;
creating good working conditions.

Write in your marketing plan that you are definitely going to post information about the restaurant on the Internet, for which popular web platforms and a business card website will be used.

5) Development of a restaurant production plan.

The section of the business plan following the marketing one shows the production capacity of the establishment and the characteristics of the premises. It includes calculations of the costs of purchasing the necessary equipment.

For example, the cost of a standard distribution line used in fast foods starts from 750 thousand rubles. If you plan to prepare exclusive dishes, the costs will be appropriate.

It is difficult to unambiguously estimate all costs, but approximate calculations are required. Do not forget to include in the production plan the total funds that will be spent on the purchase of furniture, bar counters, household items and equipment, dishes (dining room, kitchen, main and spare), attributes for sorting restaurant tables, and interior decorations.

In addition, you will have to spend money on an automation program for the control and accounting system. The minimum price for the most advanced computer product, R-Keeper, is about 10 thousand dollars. A cheaper option is “Restaurant 2000”. Another budget alternative could be “1C: Public catering”.

The plan's expense item includes the purchase of vehicles used in the future for various restaurant needs.

EPP equipment should be aimed at stimulating productivity growth and comply with safety regulations. Therefore, it is better not to spare money on supplying the restaurant with high-quality and efficient equipment.

The business plan indicates: name, model, quantity and technical parameters of the devices required for the restaurant.

For example:

electric stoves, ovens;
deep fryers;
microwaves,
refrigerated tables;
thermal showcases;
vegetable cutters, meat grinders or blenders;
coffee machines/coffee makers;
thermopots;
kitchen scales;
racks for dishes;
ice makers;
washing baths, dishwashers;
refrigeration chambers.

Colorfully arrange sorting items in your business plan:

6) What is the organizational plan of a restaurant based on?

The sixth part of the business plan outlines organizational aspects. It talks about the organizational and legal form of the restaurant, management and service personnel (quantitative/qualitative characteristics).

Therefore, the organizational plan answers the following questions:

What specialists need to be recruited?
What will be the conditions and work schedule (permanent, contract, etc.)?
What is the salary, etc.?

The composition and number of personnel are influenced by:

nature of service (combined, self-service, through waiters);
dimensions, specifics and capacity of the restaurant;
% of attendance on weekdays/weekends and holidays;
cost category;
assortment of dishes, etc.

The restaurant staff usually consists of: cooks, manager, hall manager, waiters, bartender (1-2 people), accountant, cleaners, cloakroom attendant, musicians, security.

The business plan also states the job responsibilities of each employee. For a waiter, this means friendliness and respectful, attentive treatment of guests, thorough knowledge of the menu, a neat appearance, correct filling out of the bill, paying guests, etc.

7) The financial part of the restaurant business plan.

The seventh point of the business plan is the least creative. This requires some math and concentration to figure out the cost of the project. The cost estimate contains conditional costs for paperwork, registration, purchase of equipment and other equipment, textiles, tailoring of uniforms, and printing of printed materials.

Also, separate expense items in the restaurant business plan will be:

advertising;
room decoration;
rent and utilities;
salary;
taxes.

The calculation also includes funds spent on the purchase of food and drinks, and other costs of doing business.

After the calculations, your plan should roughly look like this table:

Then they begin to calculate revenue and net profit. When an implementation program is drawn up, the supposedly low threshold of profitability, the plan for production volumes and provision of services for the billing period are considered.

Having created a financial statement of losses and profits, cash flow, you will see a more realistic picture and understand whether you can “pull” the restaurant and how much you need to borrow.

The restaurant business plan describes in detail the sources of financing, the system of guarantees you provide to investors, the projected income structure, and key performance indicators.

Namely:

8) What risks are assessed in the business plan?

Despite all efforts to convince creditors of the reliability of investments in your restaurant, potential risks cannot be avoided. Their detail and objectivity of assessment depends on who you are drawing up a business plan for - yourself or investors.

First, you need to submit a list of the risks themselves. Secondly, describe in your business plan the actions that you are going to take if they actually occur.

Risks may be unexpected When natural disasters occur, fires are not your fault. Then the losses are covered by insurance.

The second group of risks mentioned in the business plan is commercial. Such a threat looms when marketing research is poorly conducted, resulting in underestimation of competitors, shortcomings in the analysis of market conditions, etc., emerge.

The third and fourth types of risks – economic And political, respectively. They can be less predictable, since they are caused by the political situation in the country, crisis, and declining demographics. Poorly selected restaurant staff is another reason for risks.

Serious factors for restaurant bankruptcy or other unfavorable events may include:

In the conclusions of the business plan, its developer must summarize the work done. As a rule, they follow the established rules here, emphasizing that this type of business is high-risk, but at the same time, promising and profitable.

From startup to success: opening a restaurant from A to Z.

How to write a business plan? Step by step guide

Restaurant business plan - example to study

If after reading this article you still have questions, we recommend downloading any ready-made restaurant business plan from the samples provided.

Example No. 1 can be downloaded from the link - https://depositfiles.com/files/4p7c5t40a
Example No. 2 see here - https://depositfiles.com/files/36w26z6xc
Example No. 3 is clearly presented here - https://depositfiles.com/files/bj2rwhgoe

Restaurant business plan– the starting point for an entrepreneur who wants to occupy a niche in the catering industry. If the marketing and pricing policies are correctly structured, the approach to organizing all processes and creating a reputation is chosen correctly, the restaurant will bring the expected profit.

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For a long time, we can observe that more and more new catering establishments are opening, be it cafes or restaurants. According to statistics, many of them close in the first year of existence.

The reasons may vary. These include poor quality services and improper management. Therefore, it is important to draw up and approach this matter responsibly even at the planning stage. Let’s draw up a financial plan, but first we’ll look at the features inherent in this document.

Project Description

IN project description business plan indicates:

type of cafe, its location, address;
room area, number of seats;
a complete list of equipment and inventory that needs to be purchased is determined;
staff. When carrying out activities in 1 shift, you will need: an administrator, a cook, a waiter, a cleaner. With shifts, the number of personnel will be doubled.

If a business plan is drawn up to receive a grant, it is necessary to take into account the relevance and benefit to the population, socio-economic indicators, and the possibility of creating new jobs.

When drawing up a plan for investors, it is important to make accurate estimated calculations of costs, income, profitability and payback time of the project. Private investors are primarily interested in these components.

Market analysis and choice of cafe type

In preparation for the opening, you need to carry out market and competition analysis. It will help determine what type of cafe will be in demand in a particular city or area.

Wherein determine:

standard of living and income of the population;
number of residents (ratio of youth, working-age population and elderly);
division of cafes into categories;
location of such establishments;
demand for services of this kind.

Having carried out such an analysis, it will be possible to implement a pricing policy, determine the type of cafe, and select a menu.

The next step will be analysis of competitors' activities. Having identified mistakes in the activities of competitors, the main thing is to prevent them from appearing at home. It is important to add some “zest”.

The costs of opening a cafe are determined type of establishment. Today the following are considered relevant and in demand:

children's cafes;
Internet cafe;
anti cafe;
sushi bars;
pancakes

The features of various types of cafes and examples of their opening are discussed in the following video:

The success of a cafe largely depends on its competent location. Focusing on a wide audience, you need to make sure that the establishment is located in a busy, densely populated area. Thus, today’s mega-popular Internet cafes and anti-cafes are unlikely to be particularly in demand in cities with small populations; they are most popular in megacities.

Important principles are considered:

convenient access roads and parking;
being “in plain sight”, near train stations, bus stops, and in shopping centers.

When opening, for example, a youth or children's cafe, it is advisable to make sure that it is located in the city center, park, near entertainment clubs, an institute, etc. Accordingly, the rental price will be much higher.

Providing such a service as a business lunch will be more in demand near business centers.

If you have not yet registered an organization, then easiest way This can be done using online services that will help you generate all the necessary documents for free: If you already have an organization and you are thinking about how to simplify and automate accounting and reporting, then the following online services will come to the rescue and will completely replace an accountant at your enterprise and will save a lot of money and time. All reporting is generated automatically, signed electronically and sent automatically online. It is ideal for individual entrepreneurs or LLCs on the simplified tax system, UTII, PSN, TS, OSNO.
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Menu development

To work, you need to develop a cafe menu. It is advisable to prepare the usual everyday and festive (banquet) items.

The menu should match the type of cafe.

What will attract visitors to the establishment is not only the quality of the prepared dishes, but also their names. It is recommended to avoid banal names. You can make some originality both in the description and name of the dishes.

When creating a menu, it is important to determine at this stage exactly where groceries will be purchased for their preparation, select responsible suppliers.

The classic menu includes no more than 40-50 dishes and 30-40 drinks. You can update the list of dishes for the holidays (New Year, Easter, March 8).

Financial plan

So, using an example, you can determine the volume of approximate investments, profitability and calculate profitability.

Target: opening of a children's cafe.

Description of the project. It was decided to open a children's cafe with 50 seats in a busy place in Kazanso with an average bill of 500 rubles per person. In addition to the hall there will be utility rooms and a kitchen.

The target audience: children, mothers or grandmothers, couples with children.

Schedule: from 9.00 to 21.00.

Market analysis: The premises for the cafe were chosen not far from a place where people relax - a park. There are catering establishments in this area of the city, but there are no children's cafes among them.

Competitive advantages compared to other establishments: the presence of a bright design, a system of discounts for regular visitors, an entertainment program for children.

Marketing policy. It is planned to conduct an advertising campaign at the initial stage. Further customer acquisition is based on advertising on social networks and distribution of leaflets.

Equipment. Conclude contracts for the supply of production equipment and furniture:

Staff. At the initial stage, it is planned to hire: an administrator, 2 cooks, 4 waiters, 2 cleaners. Accounting services will be performed by a freelance accountant.

Calculation of profits and expenses

Opening costs will be:

Rent of premises - 25,000 rubles/month.
Renovation of the premises - 150,000 rubles.
Purchase of decorations and designer services - 150,000 rubles.
Advertising campaign - 20,000 rub.
Purchase of furniture and equipment RUB 350,000.
Salary per month - 180,000 rubles.
Purchase of food: 100,000 rub.

Budget cafe: We have our own funds to open a cafe. Planned get a grant from the Ministry of Economy in the amount of 200,000 rubles under the program to support young entrepreneurs.

For a cafe to operate at break-even, the average bill should be at least 500-600 rubles. Then pay off business will be able to do so in a year.

Tips for starting such a business are outlined in this video:

Marketing plan

Events will help attract visitors advertising campaign. Here you can use both free and paid methods.

It is advisable to conduct such campaigns not only at the initial stage, but also regularly thereafter.

Let's introduce some ways to conduct an advertising campaign:

posters;
business cards;
radio advertising;
partner exchange (for example, a taxi driver can distribute business cards among his clients in exchange for advertising of his services by employees of a new cafe);
create a page on social networks and advertise your services in this way.

It is also important to provide Additional services in the cafe price list. Holding fun children's parties, corporate events, and weddings will bring additional income. It would be good if a separate hall, prepared specifically for these celebrations, would be used for these purposes.

Sequence of actions to open this business

To organize a business, it is important to resolve legal issues at this stage:

IMPORTANT. When choosing a method for carrying out the activities of an individual entrepreneur or LLC, you need to proceed from whether you plan to sell alcoholic beverages in a cafe, since only legal entities (LLC) can obtain permission to sell. Licenses are not issued to individual entrepreneurs.

At selection of premises it is important to pay attention to:

rent price;
room layout, condition;
number of inputs and outputs;
availability of public transport stops, remoteness;
how the room was previously used;
Does it comply with fire and sanitary safety standards?

It is advisable, when choosing premises for a cafe, to give preference to those located on the first floors.

Cafe design very important. It must reflect its name and match the type. In this case, it is advisable to contact professional florists and designers. You should not save your budget, because with a competent approach to the design of the establishment, all investments will easily pay off.

Equipment costs depend on what kind of dishes you plan to prepare. They must be specified in the business plan. There must be equipment for both storing food and preparing it.

So, classic set of equipment can be called:

This list should also include the necessary furniture for the hall and utility rooms, plumbing fixtures, interior items, lamps, etc.).

In a business plan, it is preferable to divide the purchased equipment into categories.

It is no less responsible to approach the selection personnel. There is no need to hope that over time they will learn everything. It's better to hire professionals. Unqualified, rude staff and tasteless food are ready to deprive the cafe of visitors once and for all.

Creating a cafe is not easy and expensive, but with the right approach, the money invested can easily be returned back.