Business plan sample cafe bar. Profit before tax. Type of establishment and its location

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.

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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:

1. Rent of premises - 25,000 rubles/month.
2. Renovation of the premises - 150,000 rubles.
3. Purchase of decorations and designer services - 150,000 rubles.
4. Advertising campaign - 20,000 rub.
5. Purchase of furniture and equipment RUB 350,000.
6. Salary per month - 180,000 rubles.
7. 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:

1. posters;
2. business cards;
3. radio advertising;
4. 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);
5. 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.

• Description of products and services
• Marketing plan
• Financial plan
• • • • Similar business ideas:

We present to your attention a standard business plan for opening a restaurant in a city with a population of 500 thousand people. Serves as an example when drawing up a feasibility study of a project for approval of a bank loan

We present to your attention a standard business plan for opening a restaurant in a city with a population of 500 thousand people. Serves as an example when drawing up a feasibility study for a project for approval of a loan from a bank.

How much money do you need to open a restaurant?

General information of the business plan:

• City population: 500 thousand people;
• Object location: 1st floor of an apartment building.
• Type of property: rent, 90 thousand rubles. per month.
• Area (177m2): kitchen - 45m2, visitors' hall - 90m2, wardrobe - 12m2, utility room - 15m2, staff room - 10m2, restroom - 5m2;
• Capacity: 50 seats;
• Opening hours: 11:00 - 23:00;
• Number of jobs: 10 people;
• Sources of financing: own funds - 640 thousand rubles, borrowed funds (bank loan) - 1,400 thousand rubles;
• Total cost of the project: 2.04 million rubles.

Indicators of economic efficiency of project implementation:

• Net profit for the year = 1,263,100 rubles;
• Bar profitability = 21.5%;
• Project payback = 20 months.

Social indicators of the project implementation:

1. Registration of a new public catering establishment;
2. Creation of additional jobs;
3. Assistance in the development of the city’s public catering infrastructure;
4. Receipt of additional tax payments into the city budget.

Which tax system to choose for a restaurant

The organizational and legal form of the organization will be Limited Liability Company. The choice of this OPF is due to a number of advantages, including the possibility of acquiring a license to sell alcoholic beverages.

It is planned to use the simplified taxation system (STS) as a taxation system. The tax rate will be 15% of the restaurant’s profit (the most favorable taxation option).

The restaurant's operating hours are planned to be from 11:00 to 23:00.

At the moment, practical activities have begun to implement the project:

1. The LLC was registered with the local Federal Tax Service; the registration date was March 2014.
2. A preliminary lease agreement was concluded for non-residential premises with a total area of ​​177 m2 in a multi-storey building.
3. A restaurant design project has been prepared and a preliminary search for equipment suppliers has been carried out. The procedure for preparing permits is currently underway.

Description of products and services

The main concept of our establishment will be based on traditional Russian cuisine. In the price segment, the restaurant is designed for average and lower average income levels. That is, for a wide range of consumers.

The restaurant menu will include:

• lunches;
• cold snacks;
• hot appetizers;
• salads;
• soups;
• hot dishes;
• dishes cooked over an open fire;
• side dishes;
• menu for children;
• Dessert;
• ice cream and sorbets.

Most of the dishes will be familiar to visitors, as such dishes are prepared at home. The average markup on goods in a restaurant will be about 250%.

The average check of the establishment will be about 400 rubles.

The restaurant management will carefully select food suppliers. At least 3 suppliers will be allocated for each product group.

Download restaurant business plan

Marketing plan

The area in which the establishment will be located is home to about 50 thousand residents. Plus there are several large office and shopping centers. The potential circle of clients is people aged 22 to 60 years with an average and lower average income. As a percentage, the number of residents who meet the above criteria is about 15% or 7,500 residents of the district. Of this number of residents, about 20% or 1500 people visit such establishments at least once a week.

Taking into account the fact that in addition to our restaurant there are 2 more serious competitors within a radius of 500 meters, our restaurant can count on 30% of the catering market in the area. In numerical terms, this is about 500 regular visitors per week or 2000 people per month.

Since the estimated average bill of our establishment will be 400 rubles. Projected monthly revenue will be: 400 rubles. * 2000 people = 800,000 rubles.

However, taking into account the fact that a newly opened restaurant requires promotion and the development of regular customers, the establishment will reach this income level only after 6 months of operation:

The planned annual revenue will be 7,350,000 rubles.

• Development of an advertising sign (banner);
• Distribution of leaflets, flyers;
• Website creation - business cards with a description of the establishment’s menu and operating hours;
• Advertising in print media, magazines;
• Carrying out promotions, using coupons.

Choosing premises for a restaurant

The premises in which it is planned to open a Russian cuisine restaurant comply with all SES standards and fire safety standards. The design will be made in light colors, creating a pleasant atmosphere and comfort for visitors.

What equipment to choose for a restaurant

Major equipment will include:

• Heating equipment (convection oven, combi oven, pizza oven, stove, oven, etc.);
• Refrigeration equipment (refrigerator, ice maker, blast freezer);
• Technological equipment (mixer, vegetable cutter, meat grinder, blender, juicer, coffee machine, etc.);
• Neutral equipment (cutting and production table, exhaust hoods);
• Dishwasher;
• Scales.

In addition, kitchen utensils (gastronomy containers, frying pans, pots) and kitchen utensils (cutting boards, ladles, measuring utensils, spatulas, etc.) will be purchased.

It is planned to conclude a contract for the provision of services for a fee with the accountant and cleaner or engage a third-party company (outsourcing) for these purposes. Estimated monthly costs for these purposes are 12 thousand rubles. The restaurant manager will be the individual entrepreneur himself. Be sure to read the article: “ How to hire an employee - step-by-step instructions»!

In addition, it is planned to conclude agreements with suppliers of products and services:

1. To ensure the safety of the restaurant, an agreement will be concluded with a security company and a “panic button” will be installed (5 thousand rubles);
2. Food and alcohol products will be supplied under contracts with wholesale organizations and manufacturers;
3. It is planned to conclude an agreement for garbage and solid waste removal with a commercial company (5 thousand rubles).

Financial plan

Opening the establishment will require an investment of 2.04 million rubles. Of these, own funds amount to 640 thousand rubles and borrowed funds (bank loan) 1,400 thousand rubles.

The main monthly expenses of the restaurant will be labor costs (35%). In addition to wages, a significant expense for the enterprise will be rent - 26% of all fixed expenses. In third place in terms of expenses will be insurance contributions for employees to extra-budgetary funds (PFR and Social Insurance Fund).

The sales break-even point with an average trade margin of 250% will be 485,800 rubles per month:

A list of all costs, including calculation of gross and net profit, is presented in the table - forecast of income and expenses:

How much can you earn by opening a restaurant?

The restaurant's net profit for the first year of operation will be 1,263,100 rubles. In the future, profits will only increase, as the number of regular customers of the establishment will also grow. The establishment's estimated net profit for the second year of operation will be about 3,500,000 rubles.

The profitability of the restaurant according to business plan calculations is 21.5%. The payback for the project will occur after 20 months of operation of the establishment, which is a good indicator for such a business.

We recommend download restaurant business plan, from our partners, with a quality guarantee. This is a full-fledged, ready-made project that you will not find in the public domain. Contents of the business plan: 1. Confidentiality 2. Summary 3. Stages of project implementation 4. Characteristics of the object 5. Marketing plan 6. Technical and economic data of the equipment 7. Financial plan 8. Risk assessment 9. Financial and economic justification of investments 10. Conclusions

Step-by-step plan for opening a restaurant

A business project for opening a restaurant consists of the following stages:

• Conducting marketing research.
• Drawing up a business plan (including financial issues, the company’s marketing policy and options for solving force majeure problems).
• LLC registration.
• Searching for premises, carrying out repair work and decorating the hall.
• Personnel selection.
• Purchase of furniture and equipment.
• Signing employment contracts.
• Drawing up contracts with suppliers, security companies, utility and service companies.

Important point! In a restaurant, it is necessary to organize a consumer corner with a book of reviews and suggestions, as well as information for customers of the establishment (telephone numbers of government agencies that control the activities of cafes and restaurants, legislative acts, etc.).

Which OKVED code to indicate when registering a business providing restaurant services

According to the all-Russian classifier of types of commercial activities, this line of business belongs to the category of enterprises with OKVED 55.30 (operation of cafes and restaurants).

What documents are needed to open a restaurant?

Legal operation of a restaurant in our country is possible only if the following documentation is available:

• Certificates of registering a business with the tax office, state funds and Rosstat.
• Licenses for the sale of strong alcoholic beverages.
• Premises rental agreements.
• Coordination with SES and fire inspection.
• Local administration permits.
• Contracts with personnel.
• Agreements with suppliers and service companies.
• Certificates and invoices for food products.

In addition, employees of the establishment working in the kitchen and common room must have health certificates.

Do you need a permit to open a restaurant?

It is impossible to even imagine the line of commercial activity under consideration without the sale of vodka, whiskey, wine and other alcoholic products. According to the legislation of the Russian Federation, an appropriate license is required for its sale. Read also a very useful article

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 services 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 a particular 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 steps:

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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In practice, it has been shown that the demand for catering establishments is increasing, regardless of whether it is fast food or an expensive restaurant. There are several reasons: the growing welfare of the population, the desire for a better life, the development of tourism. The market for restaurant services is always free and awaits the attraction of private entrepreneurs.

Any idea has the right to life and will be successfully implemented in the form of one or another business if you properly invest your soul and money into it. And one more thing: if you reflect your desire to work in a properly drawn up business plan.

Practice shows that the catering segment on the domestic market remains relatively free. And this despite the fact that cafes and restaurants are opening in the tens and hundreds. True, they are closing in approximately the same numbers, however, their number remains quite impressive, and the fact of the existing fierce competition must be taken into account when drawing up a business plan for your cafe.

One should also take into account the indisputable fact that each of the existing cafes has its own visitors, even regular visitors, even fans. But how to win the heart of a casual visitor and turn him into a regular one is a little lower.

Now we invite you to consider several reasons for the strong popularity of cafes as a type of entrepreneurial activity among newly minted businessmen:

• the welfare of the population is increasing, and people strive for a European lifestyle, an integral element of which is visiting pleasant places to eat;
• organization of new offices, business centers and trading floors- an excellent reason to open a new cafe, where their employees will happily have lunch or drink coffee;
• cafe is an ideal place for romantic dates, friendly and business meetings. People are willing to pay for the possibility of such communication;
• Among the abundance of already existing children's cafes, young tireless visitors never tire of looking for something more interesting and tastier.

Planning as the basis for success

If you have chosen the difficult path of a businessman for yourself, remember one simple truth: the result is formed from the minute when, taking a pen and a calculator, you begin (to the smallest detail!) to plan your business.

Time, scope and budget. These three components are the foundation of your successful business. How long should your cafe last, how much money are you willing to invest in it, how big will it be? If you can already answer these questions, it means that your project not only has the right to be implemented, it will generate income for you.

A prerequisite for a quality business plan is accurate calculation and forecast planning.

Market and competition analysis

Before you start implementing your business idea, study all your competitors who are engaged in a similar business. Analyze their pros and cons in their work, improve their best ideas and developments, bring something of your own - and use it in your establishment. An improved idea is not considered plagiarism.

Also study the shortcomings of competing cafes in detail to avoid them in your work.

Choosing the type of establishment

What kind of cafe are you planning to open? Choose the most suitable type of establishment for yourself, and, based on this, plan your budget, location, and target audience.

From all types of cafes the most relevant:

• elite;
• children's;
• cafe for the middle class;
• evening;
• Internet cafe.

Whichever of these types of establishments you plan to open, you need to clearly know the differences between a cafe and a restaurant, a cafe and a bar, a cafe and a canteen, so that elements of the functioning of other catering establishments do not overlap with your cafe.

Branded markings on the cutlery, the obligatory presence of two signature dishes, and pretentious design—this is a restaurant style that a café owner should not pursue. Although the uniqueness of the interior and some “zest” in the menu are quite welcome.

Choosing a cafe location

When planning to open an establishment for a wide audience, take care of its location, which will be convenient for the visitor and profitable for you. The location should be:

1. Crowded. Many rely on the central streets of the city, but overlook business zones and office buildings.

2. With availability transport entrances and parking.

3. Conducive to rest. Closer to park areas, away from busy highways.

Premises, name, interior of the restaurant

Cafe premises can be rented, purchased or built, depending on the owner’s funds and desires. The main thing is that the area of ​​the room and the number of seats you are counting on comply with legal requirements - the best option is 280 m² of space for 50 seats.

When working on the concept of the establishment, make sure that the name of the cafe and its interior “echo” each other. If the cafe is themed, then the theme should be visible in everything: from the paintings on the walls to the uniforms of the waiters. This largely determines how much a random passer-by who happens to look into your cafe will want to come here again and again.

Allocate a sufficient amount of funds from the general budget for decoration: if a guest, according to the proverb, is greeted by his clothes, then he is also picky, and will not stay long in an uncomfortable, ugly, untidy room.

Equipment for cafes and restaurants

For a catering place you will need a standard set of equipment:

• slabs;
• grill;
• refrigerators (keep in mind that different types of food must be stored separately in different refrigerators);
• frying and cooking cabinets;
• sinks;
• production tables;
• dishes;
• tables and chairs for visitors.

Cafe staff

A young, barely opened establishment should not risk its reputation from the first days, even if it has not yet been established, and hire unqualified people as employees with the hope that they will learn all the intricacies of the profession directly on the job.

Employees must be:

• professional;
• cultural in dealing with visitors;
• neat and healthy (this is catering!);
• interchangeable.

If you plan to operate your cafe in two shifts, then the staff should consist of 2-4 cooks, 2 administrators, 2 bartenders, 6-8 waiters and 2-4 support workers, whose salaries and mandatory deductions you should take into account when drawing up a business plan .

We create a menu for a cafe or restaurant

The wider the range of dishes and the more varied they are, the better for the image of the cafe and the, accordingly, the wider the circle of its visitors. The guest should have a choice and a guarantee that the dish is prepared from fresh ingredients in compliance with all sanitary standards. Choose suppliers exclusively from proven ones or based on recommendations, refuse random purchases, even if the price is very attractive.

Work through the menu in detail. Try to avoid commonplace dishes or at least change their names. The original name attracts the visitor - a dish with a sonorous or unusual “name” definitely wants to be tried.

40 dishes on the menu, including desserts and snacks - quite a sufficient number for a cafe, plus at least 50 drink items, including alcohol and traditional tea and coffee.

Advertising and PR cafe

The costs of these components MUST be included in the business plan as a separate item. Of course, you have the right to choose and the right to save money and conduct a one-time advertising campaign. But constant advertising of an establishment, when it is already operating, and when its name already says something to potential visitors, gives a greater effect.

What should be a business plan for organizing a cafe?

The popularity of a cafe directly depends on the correct development of a business idea. You need to choose the orientation of your establishment: whether it will be a children's cafe or a fast food place or an ice cream parlour, whether you will open a bar or whether it will be a pastry shop - it's up to you to decide. But you also need to take into account that the cafe must have a good location, depending on the population density and financial condition of the citizens. It is necessary to consider this in as much detail as possible in the business plan.

When drawing up your business plan, you can use the help of qualified specialists or draw it up yourself, based on research into the work of similar cafes. If you choose the first one, you will receive a very effective business plan, but you will also pay a lot to a specialist. And in the second case, getting by with the most meager costs, there is a possibility of encountering certain difficulties; Plus, you may never get your business plan to work. In any case, you must be aware of the what and what of your business plan.

Cafe business plan with calculations

When conducting marketing analysis, first of all, pay attention to the main trends that are currently present in the market, the ratio of supply and demand, and form a circle of main competitors.

When analyzing competing establishments, study in detail their assortment, location and pricing policy.

In the production part of the business plan, describe your project in as much detail as possible: how many dining rooms you have planned in the cafe, how many seats each is designed for, how much space is allocated for the dining area, and how much for the kitchen. The brighter and more detailed the image of the future cafe is described in the business plan, the more understandable it will be for the investor.

Fixed assets (equipment and furniture), menu, number of personnel should also be included in this section.

When budgeting a project, it is most reasonable to group the expected expenses by type:

• rent;
• salary for staff;
• payments by ;
• purchase of goods;
• utility bills, etc.

The “Project Profitability” section is very important for investors. They focus on forecasting the payback period, so calculate it as accurately as possible (usually this period is a little more than a year). The profitability of the cafe in the subsequent period, optimistic and pessimistic scenarios for the development of your business should also be present in the business plan as mandatory items.

Be sure to indicate the average cost of one order.

Profitability of a cafe or restaurant

The profitability of each type of catering establishment depends on factors that differ slightly from each other.

A children's cafe will work profitably with a staff of 15-20 employees who provide quality service to visitors (this is the main criterion). Having a full-time pastry chef and a playground for children can increase the profitability of an establishment by another 30%.

The profitability of a fast food cafe is influenced by location, work schedule, and personnel qualifications. The interior and the comfort of the furniture can play an important role.

Not long ago, they took their place in the niche segment of the Internet cafe segment, and even old-timers in the market can envy their profitability - according to analysts, it is about 100%. These types of cafes are becoming more and more popular, but such high profitability can only be maintained in a big city, and not in a provincial village.

To make it easier for you to work on a business plan for your cafe, we provide an example of a ready-made - “ripe” and completed plan.

Even a non-professional can draw up such a business plan. The establishment for which the project was drawn up is quite simple, but in certain circles it can gain popularity.

Business plan for opening a “Little Cafe”

Target: open than a small compact cafe in a residential area of ​​the city N.

Summary: investments - 40,000 USD per month

Projected return on investment— from 12 to 15 months;

Projected net profit (monthly)— from 3,000 to 4,500 USD

Project description: the name is “Small Cafe” with one hall with 40 seats and one kitchen hall.

The establishment will be located in rented premises on the ground floor of a residential building in a former apartment converted into a catering establishment.

The cafe is supposed to serve snacks and drinks from semi-finished products, which will significantly reduce the cost of purchasing food, and, as a result, the amount of start-up capital, as well as save on kitchen equipment and the number of personnel, namely cooks.

“Little Cafe” will be positioned as an establishment in the lower price category. The average price of a check in a cafe will be 5.5 USD..

Subject analysis: The issue of organizing public catering in residential areas of cities remains quite relevant. There are not many places where you can organize a meeting with friends, have a snack at lunchtime, sit in a group and have a drink. The cafe expects to receive its main income from the sale of alcoholic beverages.

In order to diversify the menu and be able to offer guests not only dishes from semi-finished products, there is a prospect of attracting pensioners and housewives living in the neighborhood to work at the establishment: they can provide the cafe with home-cooked food at affordable prices.

Analysis and characteristics of the target audience: potential visitors to the “Little Cafe” may well be representatives of unemployed youth, employees of companies “X” and “Z” located nearby, as well as housewives living in the area.

Market analysis. Competition: for the “Little Cafe” such establishments of the middle or higher price category do not constitute competition, but old cafes with cheap prices can pose a threat. Having studied their work schedule, menu and pricing policy, we can conclude that you can really win if you extend the opening hours of the establishment, reduce prices for the same dishes served by 5% and introduce home-cooked dishes to the menu.

Prospects: After some time, you can equip the kitchen with new equipment, introduce dishes of national cuisines into the menu and, thus, repurpose the cafe.

Advantages of innovations: Regular customers will remain and new ones will come, the average price of a check will double.

Minuses: costs will double.

Risks: personnel will be recruited from residents of the area; there is no guarantee of high qualifications. And the reputation of such small establishments begins with the quality of service.

Equipment: refrigerators (2), bar counter, microwave oven, production table, tables for visitors (10), chairs for visitors (40).

Staff: administrator, bartender, waiter, accountant (visiting).

Feasibility study and implementation features (averaged figures are used):

• rent - 2,000 USD per month;
• redecoration of the premises - 2,000 USD per month;
• equipment - 7,000 USD;
• furniture - 5,000 USD;
• utility bills - 1,000 USD per month;
• purchase of food and alcohol - 3,000 USD per month;
• advertising campaigns - 1000 USD;
• wage fund - 3,000 USD per month (including deductions).

Schedule. Revenue: the opening hours of the “Little Cafe” are from 10.00 to 22.00. The planned income can be obtained with a 50% load of 7 tables.

Conclusions: such a business plan is considered as a guide to creating a family business.

The above procedure is suitable for fast food cafes, mini-cafes, summer or roadside cafes. The calculations can also be applied to organizing an ice cream parlor or confectionery shop.

You can download a sample cafe business plan for free - use it.

Thus, with the right approach, opening a cafe is not a very difficult task, the implementation of which will be accompanied by investments and the search for investors.

Useful articles

Today, one of the most promising and rapidly growing areas of business is catering. This industry has a dynamically growing turnover and generally positive dynamics.

In 2016, compared to 2015, the restaurant market showed slight growth and exceeded 1,350 billion rubles, according to the Unified Interdepartmental Information and Statistical System (EMISS), which is supervised by Rosstat. Growth continues in 2017. At the same time, the Russian public catering market remains far from saturation, especially in regions remote from Moscow and St. Petersburg.

Therefore, today opening a cafe is a feasible and promising business. Before starting a project, you need to conduct a thorough analysis and draw up a business plan.

As part of this work, we will analyze a family cafe with Italian cuisine, where it is pleasant for both children and parents to relax.

Success Factors:

• Affordable prices
• Family format
• Fast service
• Convenient location
• Modern interior
• Nice atmosphere

The initial investment amount is 3 170 000 rubles

The break-even point is reached at 3 month of work.

The payback period is from 12 months.

Average net monthly profit 366 000 rubles

Return on sales 21 % .

2. Description of the business, product or service

3. Description of the sales market

Every year the demographic situation in our country is improving: the number of families is growing, the birth rate is increasing. In the current rhythm of life, it is becoming increasingly difficult for parents and children to find time to spend evenings together. And the diversity of taste preferences creates additional obstacles. Thus, the relevance of this project cannot be overestimated.

The target audience mostly represents families with children.

In an unstable economic situation, there is a redistribution of clients from one segment to another. Thus, people who previously visited expensive restaurants are moving to establishments with a lower price category. And the habit of eating in public places remains among the population at any time. If the optimal balance between price and quality is observed, it is possible to capture a large piece of the market.

4. Sales and marketing

5. Production plan

The goal of the project is to open a family format cafe.

Business registration

Organizing a cafe requires solving the following issues:

• obtaining permits from the fire service and SES;
• registration of health certificates for all employees;

• collection of documents (lease agreement; permission to place a catering establishment in a specific premises; results of a medical examination by personnel);
• registering a cash register;
• concluding contracts for: garbage removal, fire inspection, fire alarm, panic button (security), deratization and disinfection, accounting support;
• signing contracts for the supply of products.

Selecting a location

Large shopping center in any area of ​​the city.

Large shopping centers provide rental holidays for the first 1-2 months. That is, during the preparation of the premises you will be exempt from paying for the premises.

Characteristics of the premises

• Area: kitchen - 40 m2, hall for visitors - 100 m2, games room - 60 m2;
• Availability of water and electricity supply to the kitchen;
• Ventilation, air conditioning, sewerage;
• Capacity: hall - 60 seats, playroom - 15 children.

The interior of the room is in soft colors with bright elements. Clear zoning of the main hall and the children's room.

You can choose both mobile and tabletop games. For active people, you can install a sports complex or playground with soft surfaces, swings, labyrinths and slides. Among board games, puzzles, mosaics, and construction sets are perfect.

6. Organizational structure

For organizing any type of business, one of the most important factors is personnel. This project requires a team of 13 people:

• Manager;
• Cooks - 2 people;
• Waiters - 4 people;
• Administrator - 2 people;
• Nannies/animators - 2 people;
• Kitchen workers for washing dishes and cleaning - 2 people.

Accounting will be outsourced.

It is especially important to pay attention to the selection of chefs, because the kitchen is the calling card of a catering establishment. Also pay attention to the selection of personnel to work with children. They must have experience, be especially sensitive, attentive and friendly. After all, the quality of rest, and, accordingly, the perception of your cafe by parents depends on the child’s mood.

The main goal of the employees is to cultivate in customers the desire to return to your establishment again and again.

Basic requirements for personnel:

• Availability of a medical record;
• Experience;
• Neatness;
• Accuracy;
• Honesty;
• Hard work;
• Responsiveness;
• Friendliness.

All employees, except the administrator and manager, are paid a fixed salary. The bonus part of the manager's salary is 2%, the administrator's is 1%. Waiters receive tips.

A detailed calculation of the payroll, taking into account the bonus part and insurance premiums for 24 months, is presented in the financial model.

7. Financial plan

A detailed sales plan for 24 months, financial results and forecast of economic indicators of business performance are presented in the financial model.

8. Risk factors

Despite all the obvious advantages, a family cafe, like any type of business activity, has its risks.