Business plan for opening a canteen. Recommendations for opening a canteen

* The calculations use average data for Russia

1. PROJECT SUMMARY

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

Active development of the business park and attraction of tenants;

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

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

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

Table 1. Integral indicators of project effectiveness

2. DESCRIPTION OF THE COMPANY AND INDUSTRY

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

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

4. SALES AND MARKETING

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

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

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

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

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

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

5. PRODUCTION PLAN

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

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

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

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

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

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

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

6. ORGANIZATIONAL PLAN

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

To effectively carry out management, the owner has all the necessary knowledge and experience in entrepreneurial activity. Special requirements are placed on the chef, who must have at least 10 years of experience in the relevant position and have leadership skills.

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

Table 5. Staffing and wage fund

7. FINANCIAL PLAN

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

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

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

Table 6. Fixed costs of the enterprise

8. EVALUATION OF EFFECTIVENESS

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

9. RISKS AND GUARANTEES

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

Table 7. Risk factors and measures to prevent them

10.APPLICATIONS

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Opening a canteen is a real opportunity to successfully invest money in a low-budget anti-crisis enterprise. The reason is the high market demand for inexpensive but high-quality catering services. At the same time, it is important to know the requirements for organizing a dining room and follow them from the very beginning.

Catering has already become a part of our lives. Everyday life in a modern city cannot be imagined without business lunches and relaxation after a hard day with a cup of coffee. Among the various formats, one of the most popular is the dining room. Reasons: democracy (visitors are ready for full or partial self-service “in exchange” for the low cost of dishes), demand (more and more people prefer to dine outside the office), a good alternative to fast food. But before opening a canteen, you need to choose the format of the establishment, find out the requirements from regulatory authorities, and take into account your risks and opportunities.

In order not to make mistakes when drawing up a business plan, you need to not only present your business in detail, but also predict its profitability. To do this, you should start by analyzing the prospects.

Prospects for opening a canteen during a crisis

In recent years, the catering industry has developed especially vigorously in large industrial centers. According to VTsIOM data from 2014, 62% of the urban population uses catering services. In the first half of 2014, growth compared to the same period in 2013 was about 9%. However, many megacities still lag significantly behind the cities of Western Europe in terms of the number of seats in public catering establishments. According to www.aif-nn.ru, there are 120 people per catering outlet in the USA, 300 in Europe, and about 2,000 in Russia.

Here are the statistics provided by Deputy Mayor of Moscow A. Sharonov (see Table 1)

*Data 2013

Since the purchasing power of the population has decreased, but the habit of dining in public catering establishments has remained, canteens are becoming more and more in demand.

GOST 31985-2013 defines a canteen as a public catering establishment, open to the public or serving a specific group of consumers, producing and selling dishes and culinary products in accordance with a menu varied by day of the week.

Canteen formats have their own characteristics (see Table 2)

Table 2. Format by type, location and assortment*

		Location	Range
Canteen at the enterprise	Closed	On the territory of a plant, factory, organization
Dietary	Public	In a residential, office, shopping center	Special: sales of home-made products according to a special recipe for dietary nutrition
Student (school)	Closed	On the territory of the educational institution	General: sales of finished products from other catering establishments
Network (franchise)	Public	On the territory of a shopping and entertainment center, in a residential or separate building, etc.	Special: sales of branded assortment, which can be represented by semi-finished products of a high degree of readiness
Public	Public	In an industrial zone, in a residential or detached building and near enterprises and office centers	General: sales of self-made products

The profit of the establishment directly depends on the quantity and quality of services provided. However, the service line also depends on the concept. Let's compare the capabilities of the three most popular dining room formats (see Table 3)

*In the canteen at the enterprise it is possible to hold banquets for third parties, if there is permission from management and a collective reception of guests through the entrance is organized. Ordering culinary products is available only to employees (or additional sales points are organized outside the enterprise)

Summary: The greatest freedom for the development of different directions is provided by the public canteen and network (franchise) formats. This is due to their territorial accessibility and affordable prices.

How to attract additional funds for opening?

Although in general opening a canteen from scratch requires less initial investment than a cafe or restaurant, in a crisis it can be difficult to get by with personal funds. Considering this circumstance, many banks offer budding entrepreneurs to open a franchise or a ready-made business plan. In particular, www.forbes.ru talks about the project of Sberbank, which developed the credit product “Business Start” together with the leading consulting firm ZAO Gorislavtsev and K. Audit. As part of the project, clients are offered not only an attractive loan interest rate, but also support at all stages of building a business. There are similar offers in other banks.

Choice of legal form

Owners of canteens often choose the organizational form of individual entrepreneurs. State duties and fines in this case are lower than with an LLC, but the entrepreneur is responsible for all violations, incidents and debts with all his property, even those that are not involved in the business (dacha, apartment, etc.).

In accordance with the organizational and legal form, the taxation regime is selected. UTII is considered the most profitable and easiest to account for, but many entrepreneurs choose the simplified tax system for income reduced by the amount of expenses.

What requirements must a canteen meet?

You have decided to open a canteen. Where to begin? Study the legal requirements for public catering and carry out the necessary approvals.

Coordination with Rospotrebnadzor

The selected premises must be approved by Rospotrebnadzor in a notification manner. This means that the use of the premises as a dining room does not require prior permission from this regulatory organization. However, you need to know the requirements of Rospotrebnadzor, because non-compliance during inspection in the future threatens with serious fines and even suspension of activities. Since January 1, 2016, GOST 30389-2013 has been in force, recommended for use by catering enterprises as a national standard.

Important! According to Federal Law 532-FZ of December 31, 2014, as amended, from January 23, 2015, Rospotrebnadzor received the right to inspect public catering establishments without prior notice (previously, it had to notify the entrepreneur about his visit 24 hours in advance).

According to the current requirements for the canteen (recommended by Appendix B to GOST 30389-2013), it must have

signboard
entrance for guests, separate from the service entrance for staff
hangers in the hall or vestibule (hall)
service hall
toilet room (own or shared with the enterprise where the canteen is located)

Requirements for technical equipment (coordination with the State Fire Service of the Ministry of Emergency Situations):

stationary generator or batteries to provide emergency lighting
hot and cold water supply
heating (for catering establishments, the recommended temperature range is 19-23°C)
ventilation system providing acceptable temperature and humidity parameters
fire extinguishing system
security alarm
Availability of fire extinguishing means (fire insulation, fire extinguishers)
Illuminated exit signs
if the dining room is located in a residential area, sound insulation must be provided (permissible noise level less than 35 dB)
toilets should be equipped with cubicles, washbasins with a mirror, electrical sockets, toilet paper, soap or liquid soap dispenser, paper towels or electric towels, coat hooks, waste baskets

Important! To obtain permission to operate the selected premises from the State Fire Service of the Ministry of Emergency Situations of Russia, it is necessary to study in advance the requirements for equipment from this authority and bring the premises into compliance with them.

Personnel requirements

In accordance with Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 N 302n, catering establishment personnel must undergo medical examinations both before hiring and periodically (once a year).

By complying with legal requirements when opening a business, you save your future profits, as this will help you avoid sanctions from regulatory authorities.

Conclusion

The catering market in Russia is far from saturated. During a crisis, a canteen as a business, if properly organized, can generate stable income due to a regular audience and high traffic. However, at the initial stage, the enterprise will require investments in equipment and rental premises. With proper organization of activities, a good location of the enterprise and high-quality service, you can achieve a good payback in a short time. For a quick start-up, you can take advantage of franchises and preferential lending programs from banks.

A canteen is an affordable catering establishment that serves a specific target audience of consumers, produces and sells various menu dishes in accordance with the days of the week. Canteens are gaining in popularity every year, especially in the midst of an economic crisis and recession. The main reasons why visitors choose canteens are: firstly, democracy (people are ready for self-service, while receiving low-cost meals), and secondly, demand (more and more people dine outside the office and prefer not to cook at home) , thirdly, an excellent alternative to fast food (“fast food”). Also, canteens are well known to consumers for their format (canteens were common in Soviet times) and they are designed for a wide audience. The decisive factor in deciding to open a canteen is its location. It is more profitable to open a canteen in areas where the target audience accumulates. These can be business centers, large enterprises, universities, educational centers, and other places where people gather who need nutritious food during working hours.

Before opening the dining room, you need to determine its location and, thereby, its appearance. Canteens can be classified as follows:

Urban, open to all dining room . Provides food services to a wide range of people. As a rule, it is located in the city center or near large organizations. Additionally, it provides banquet events and catering services.
Dining room in the business center. Serves employees of enterprises, as well as visitors who come “from the street.” Sometimes such a canteen offers corporate parties and business negotiations.
Canteen in government institutions (administrative, medical, educational and others). Works for a specific limited audience. Canteens of government institutions are also open to outside visitors. Most often this happens when a company goes bankrupt and the premises are rented out. They are moving into the commercial corporate catering segment.
Canteen in a shopping center, in entertainment complexes. It is part of a “food court”, located next to other operators, but occupies a larger area than the others. The number of seats is usually up to fifty.

According to the form of service, canteens can be divided into “free-flow” canteens, which means “free movement”, through a serving line and with waiters who will serve visitors.

The most popular are canteens with a serving line. Firstly, the distribution line occupies a small area of the total area of the establishment, and secondly, portions are served by an employee of the distribution line, who does this faster than the visitor.

The process of opening a canteen is quite expensive; the main costs will be associated with the purchase of equipment, repairs, and obtaining all permits from government authorities. Also, from the very beginning of the canteen's operation, it is necessary to recruit staff.

After opening, it is important to quickly gain a customer base, because most of them are people who dine every day and can become regular customers. In order for a visitor to choose your dining room, it is necessary to focus on the quality and taste of the dishes.

Given the ratio: the average price for portions in the city and the good quality of the dishes, the canteen can quickly become profitable.

The initial investment amount is 2 757 000 rubles

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

The payback period is from 1 5 months.

Average net monthly profit 200 000 rubles

2. Description of the business, product or service

The dining room menu is based on traditional Russian cuisine with the addition of local dishes (national, for example), using products such as fish, meat, poultry, side dishes from cereals, pasta, as well as vegetables and fruits. The daily menu uses the same ingredients in different dishes.

Thus, the menu is different every day depending on the day of the week; each day one of the ingredients is used - meat, chicken or fish, dishes from which make up up to 70% of the main menu.

The dining room can also include flour products and homemade cakes of its own production in the menu. This will increase the average customer check.

Sales of all products take place on the distribution line, which is located in the service hall. There are two employees behind the distribution counter and one cashier at the end of the line.

The serving line begins with a table with trays on which visitors can place cutlery and napkins. Next, various dishes are arranged in a certain order. The distribution line begins with salads and fruit drinks, followed by first and second courses, as well as side dishes, then desserts and hot drinks. The serving line employees help visitors with their choice and serve portions. The distribution line ends with a cash register, which calculates the cost of the order and accepts payment.

The dining room's opening hours are on weekdays and Saturdays from 8-00 to 20-00, closed on Sundays. The main load of the hall is from 12-00 to 15-00 at lunchtime on weekdays. On Saturday, the main workload is from 11:30 to 14:00 at lunchtime for university students. Also from 8-00 to 10-00 the canteen serves breakfast, and from 18-00 to 20-00 dinners. Lunchtime accounts for 70% of visitors, breakfast 10% of visitors, dinner 15%.

3. Description of the sales market

If we talk about city canteens, the target audience is representatives of the middle class with salaries of up to 35,000 rubles on average in Russia, as well as students whose scholarships, earnings and help from parents total an average of 25,000 rubles.

The average check should be from 150 to 200 rubles, since then, with daily lunches on weekdays, a representative of the target audience will spend 170 * 5 days * 4 weeks = 3,400 rubles, which is only from 9.7% to 13.6% of his monthly income.

In addition, a full meal prepared at home will cost approximately the same amount.

In factory and production canteens, the average check should be approximately the same level, taking into account the fact that the average wage of workers is 30,000 rubles.

In the canteens of business centers, the cost of lunch can be much higher and amount to 200-250 rubles, taking into account the fact that the average salary of office employees is 35,000 rubles.

Canteens in the city center and in business centers have quite a lot of competition in the market. The competitors are the same canteens offering a similar range of dishes, as well as other establishments that offer visitors business lunches costing from 200 rubles from 12-00 to 16-00. Set lunches delivered to the office are also gaining popularity.

In order for a canteen to stand out, it is necessary to sell high-quality and tasty dishes made from natural ingredients from trusted suppliers. To attract an additional audience, you can add vegetarian dishes and “healthy nutrition” dishes with low calorie content to the menu.

In order for visitors to constantly choose your dining room, you can introduce a bonus system where, for example, every tenth meal can be paid for with a 50% discount.

Factory canteens and canteens in production areas usually have a maximum of one competitor on the territory. The price of lunch should not be much higher than the price of a home-cooked lunch.

The advantages and disadvantages of the project are shown in the table:

Strengths of the project:	Weaknesses of the project:
Varied menu Advantageous location Fast service Low price for complete meals	Low quality products due to low cost “Downtime” during “non-travelling times” Visitors cannot dine in silence
Project capabilities:	Project threats:
Development of a network of canteens throughout the city and region Organization of lunch delivery service to offices Organization of franchises in neighboring regions Banquet organization	High competition in the market Increased food and energy prices Rent increases and lease termination

4. Sales and marketing

5. Production plan

6. Organizational structure

At the head of the organizational structure is the owner, who performs strategic and operational management. Some of the employees are directly subordinate to him - these are an accountant, a chef and a manager; the remaining employees are subordinate to local managers. So, subordinate to the chef are the senior cook, cooks, junior cooks and dishwashers; Subordinate to the manager are cashiers, staff on the distribution line and cleaners. The staff work is organized in two shifts.

Thus, for the canteen to operate fully, it will be necessary to recruit staff for the following vacancies:

Manager. Manages the activities of the service room, as well as the economic activities of the dining room kitchen. Organizes the work of staff and the effective interaction of the kitchen and the service room, thereby directing all the activities of the dining room to ensure a high level of preparation of dishes and a high level of service to visitors. Organizes, together with the chef, the timely provision of the canteen with food and the necessary equipment for the efficient operation of the canteen. Recruits and trains cashiers and distribution line employees.
Chef. The main responsibility is to supervise the kitchen staff and supervise the preparation of food and timely delivery to tables or the serving line. The chef creates the menu, trains and trains the staff under his supervision, and ensures the smooth operation of the kitchen.
Senior cook. Reports to the chef and replaces him during his absence. Assists in staff training, menu development, and prepares main dishes.
Cook. There are four cooks on staff, with two cooks in the kitchen per shift. They prepare the main dishes from ingredients and serve them from the kitchen.
Junior cook. There are two chefs on staff, and one junior cook is in the kitchen per shift. Responsibilities include preparing preparations, simple dishes and any assistance to cooks.
Dishwasher. There are two dishwashers on staff, with one dishwasher in the kitchen per shift. Cleans dishes from food debris and places dishes in the dishwasher, delivers clean dishes to serving tables.
Distribution line employee. There are four employees on staff, two are in the hall during one shift.
Cleaning woman. The responsibility includes timely cleaning of the hall, kitchen, entrance to the dining room and other premises related to the dining room. One cleaner works per shift.
Accountant. Maintains primary accounting, submits accounting reports, issues wages, sets up and controls the operation of the cash register. Working hours: from 9.00 to 18.00 on weekdays.

All personnel, except for the accountant and manager, work in shifts according to the work schedule: 2 working days after 2 days off, Sunday is a day off. Employees' wages are in the form of a salary.

Fixed expenses	Salary	The number of employees	Sum
Manager
Chef

Junior Chef
Distribution line employee

The modern public catering market is a rather complex business area. Today there is a return to Soviet self-service formats. On the one hand, people are refusing American-style fast food, and on the other hand, cafes with a higher level of service cannot always satisfy their needs. An intermediate link between these two lines of business are self-service canteens.

This business plan was developed for a cafe-canteen, which is being developed on the basis of a former factory canteen. All calculations were carried out in Microsoft Excel; the data is common to this area of business, so they can easily be adapted to the conditions of your business.

Summary

Project goal: opening a canteen providing catering services.

Objectives of the business plan: to show the possibility of payback and return on investment in the catering industry using the example of a canteen.

Initiator of the project

An entrepreneur with experience in the catering services sector who wants to invest in a catering company (canteen).

Investment costs

Capital investments: 2396.1 thousand rubles.

documents and registration: 30 thousand rubles.
rental security fee: 70 thousand rubles.
preparation of the premises: 656 thousand rubles.
production equipment and furniture: 1233.1 thousand rubles.
purchase of raw materials and products to start production: 120 thousand rubles.
Advertising: 37 thousand rubles.
Additional expenses not included in the general list: 250 thousand rubles.

Work space: the building of the former factory canteen with an area of 120 m2, next to the suburban station.

Project financing

The total investment will be 2.65 million rubles, of which:

Bank loan - 2 million, taken from 14% per annum with deferred payments for 2 months. Annuity payment. Monthly interest payments - 68.7 thousand rubles. A bank loan is given on the security of a dacha owned by the business initiator.

The investor's personal funds - 650 thousand rubles, are paid within 1.5 years after repayment of the bank loan.

Project payback

The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
At the time of payback NPV IRR 189% per annum

Suppliers and contractors

The preparation of the premises is carried out by a team of builders under a contract for construction work.

Equipment for the hot shop is supplied by the manufacturer. Refrigeration equipment is purchased through an intermediary company, which is the official dealer of the manufacturer.

Furniture and equipment for the sales area are made to order by a local manufacturing company.

Purchases of food products, as well as consumables, are made from the warehouses of distribution centers of manufacturing companies.

The supply of soft drinks and ice cream is carried out under an agreement with the dealer of the manufacturer. Why is a special contract concluded? Under the terms of the contract, exhibition refrigeration equipment (open refrigerators and chests) is provided to companies producing ice cream and soft drinks.

A license to sell beer will be obtained. A license for the sale of strong alcoholic beverages will not be obtained.

Services

Canteen products:

Cold appetizers and salads
Hot appetizers
Set breakfasts
Set lunches (business lunches)
First meal
Second courses
Side dishes
Cooking
Soft drinks

When ordering a set lunch, in agreement with the administration of the plant, beer is not sold.

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Investment plan

Investment size

Initial organizational and capital investments in the amount of 2.4 million rubles. (RUB 2,396.1 thousand):

Name of expense items	Quantity	Price	Price
Documents and registration
Founding documents of LLC

Fire protection
Securing rent for 2 months.
Preparing the premises
Construction and finishing materials
Plumbing
Expenses for repair and finishing work
Ventilation equipment and hood
Air conditioner
Entrance sign
Production equipment and furniture			1 233 100
Industrial dough mixer
Drum potato peeler
Universal industrial vegetable peeler
Refrigerators
Freezer
Heating frying surface
Set of containers
Industrial meat grinder
Cutting table
Food Bar Packer
Electric stove for 8 units. heating elements

Dishwasher
Dishwasher
Racks for dishes and products
Steam heated counter

Coffee machine
Stand for draft beer
Kitchen utensils (knives, cutting boards, ladles, etc.)
Checkpoint with the ability to accept bank cards
Dining tables
Chairs for visitors
Sofa for visitors
TV wall
Music Center
Cutlery for visitors (assorted)
Tableware for visitors (in assortment)
Purchase of raw materials and products to start production



Additional costs not included in the general list
Investments total			2 396 100

Investment work plan

Preparing the dining room for the start of work will take 2 months. All work is carried out according to schedule starting from the 7th month.

Room

Room of 100 sq.m. located on the first floor of a building owned by the plant. Previously, the premises housed a factory canteen; the size of the sales area was 60 sq.m., including a plumbing unit; the size of the kitchen and utility rooms was 40 sq.m. The room is located on the ground floor and has an entrance from the street from the plant territory. The utility rooms have access to the factory courtyard.

Below are the floor plans:

Equipment

The equipment is supplied under a supply agreement from a company that is a dealer of production equipment for public catering establishments. Installation is included in the purchase price.

Installation of exhaust equipment and air conditioners is carried out by a team of installers from the supplier.

Furniture for the sales area and production equipment for hot and cold shops will be received from the manufacturing company under a sales contract with the conclusion of an agreement for subsequent maintenance of production equipment. The possibility of obtaining equipment under a leasing agreement is being considered in agreement with the creditor bank or through a specialized leasing company.

Food supplies for the canteen are carried out from the company's distribution center (base), which works directly with food manufacturers. The distribution center works with products from both domestic and foreign food manufacturers. In the city, it specializes in working in the HoReCa segment and partially in wholesale deliveries to retail trade.

For the sale of ice cream, soft drinks and beer, a supply agreement is concluded with the manufacturer. The manufacturer also guarantees the delivery of its products, installation of exhibition refrigeration equipment and transfer of POST materials.

Working hours

Schedule: 9.00-21.00. There are no breaks or days off.

Process of production and provision of services

Planned number of seats in the hall: 70.

Production:

analysis of product availability in warehouse;
ordering products and raw materials;
receiving and unloading delivered products;
primary processing of raw materials for production;
preparing products for production;
production of semi-finished products for subsequent production of dishes;
cooling of semi-finished products for subsequent production;
production of dishes according to recipes.

preparing the sales area for receiving customers
pouring, laying out and packaging dishes according to customer requirements;
servicing and accepting payment from the client;
cleaning the sales area during customer service: wiping tables, removing remaining dishes.
cleaning the bathroom according to the cleaning schedule;
washing dirty dishes coming from the sales area;

At the end of the working day:

withdrawing the cash register and checking the correspondence of the money received and the trading positions released;
packaging of remaining semi-finished products and ready meals and placing them in refrigeration equipment;
cleaning the sales area
cleaning hot surfaces, cutting tables and the production room in general.

Production cost

Product cost includes:

cost of products for food production;
depreciation of equipment.

Salaries, rent, accounting and legal expenses, advertising expenses are included in separate lines and are included in commercial expenses and management expenses.

Marketing plan

Since the canteen is focused on serving plant workers and “external” visitors, there will be no special mass advertising campaign. The main advertising channel will be: distribution of leaflets near the location of the canteen and outdoor advertising inviting people “from the street” to visit the canteen.

The target audience

People aged 30 years and older, with an average income and below the city average, who are focused on inexpensive food, close to home, and also want to purchase ready-made meals and take-out cooking.

Competition and location

The dining room is located in the old outskirts of the city. There are a number of (3) industrial enterprises nearby and a busy road, on the other side of which there is a suburban bus station and a railway station.

The main competitors in this area are stalls with traditional fast food: selling pies and shawarma. There are no "American" fast food outlets nearby. There are also two full-service cafes (waiter service and sale of spirits).

Product range

Features of the business model allow us to take into account the dynamics of sales on weekdays and weekends. Why a special table was developed:

The monthly sales structure (in financial indicators) is presented taking into account the dynamics of the structure on working (22 days) and weekends (8 days) days, taking into account the sales schedule during the day:

Price policy

The prices for the dishes sold are based on the prices of competitors. They should be higher than the price for similar dishes at fast food points at the station, but cheaper than the prices for similar dishes in a row of nearby cafes. The company set a strict condition that the price for set lunches for the company’s employees should not exceed 180 rubles, and for set breakfasts 100 rubles.

Volume of sales

Sales are significantly influenced by seasonality; in the summer, sales partially fall due to most of the staff going on vacation and the departure of some “external” visitors out of town.

Below is a schedule for achieving 100% sales volume:

SWOT analysis

Let's analyze the solution based on the SWOT matrix

Strengths:

there is a customer base (factory employees)
located in a walk-through location (near the bus station)
own food production
a wide range of

Weak sides:

dependence on the plant (rent and customer base)
seasonality factor
dependence on the product supplier

Possibilities:

takeaway sale
expansion of the culinary range
use of the premises for events

introduce as a mandatory service
sale of packaged culinary products
Holding the New Year, February 23 and other holidays for children of workers and those who wish. Invitation of animators

search for new suppliers. Identify opportunities to reach local agricultural enterprises
Seasonal discounts
Providing preferences to plant employees

Difficulties:

Attracting “new external” clients;
low income and rising prices, decreasing purchasing power of the population
Restrictions on the use of advertising

Participation in charitable programs of the City Government (PR)
Discounts on selected items

The inability to use online advertising reduces the advertising budget
Use discounts

Advertising strategy

Restrictions on the use of advertising. The target audience does not use the Internet as a source of information. The main direction is advertising (advertising posters/Outdoor advertising) on the territory of the enterprise and next to the building in the canteen. Distributing leaflets about the opening and work in the canteen, as well as promotions being held at this or the next time. It is possible to place advertisements in the city newspaper.

Organizational plan

Form of doing business

The canteen is a small business; the organizational and legal form of doing business is a limited liability company.

The investment period begins in July. During July-August, renovations are carried out in the canteen, equipment is installed, and during the last 2 weeks of August, an advertising campaign begins, which takes place at the plant and next to the building in the canteen.

Personnel and staffing structure

The structure of the canteen staff is presented in the table:

Job title	Quantity	Salary, (thousand roubles.)	Prize		Total
Job title	Quantity	Salary, (thousand roubles.)	bid	base
CEO				from income
Chef				from salary
				from salary
Hot shop workers				from salary
Hall worker (dispensing)				from salary
				from salary
Technical worker (dishwasher)				from salary
Total		223 000,00			361 000,00

The CEO's work schedule is not standardized. Main responsibilities include:

work with contracts (suppliers, contractors, counterparties, etc.);
control of accounting reports;
endorsement of accounting documents;
transfer of primary accounting documents to an invited accountant for verification and reporting;
receiving information from the chef and cook about the availability of leftover products for the production of dishes,
receiving information from the cashier about cash funds;
Conducting collection and control of funds at the end of the work shift;
monitoring the results of the canteen's work;
conducting an audit of product balances in the warehouse;
participation in inventory.

The remaining employees work on schedule 2 every 2 days.

Functional responsibilities of the chef and cook:

planning production load during the working day;
control of the availability of raw materials, semi-finished products, finished products;
transfer of information on the availability of raw materials and semi-finished products to the General Director;
transmission of information about cooking time and the number of ready-made dishes for delivery;
organization of the production process, production of dishes, monitoring compliance with recipes;
control of hot and cold shops for compliance with sanitary standards;
monitoring the condition of dishes on delivery;
Conducting a daily inventory of raw materials, semi-finished products and finished product balances at the end of the working day;

Additionally for the chef:

drawing up a menu for a certain period of work (week, month)
coordination of menus for events;
drawing up technological maps for food production;
development of costing sheets for calculating the cost of selling prices;
transfer and coordination of information on the production of dishes for the current future period with the General Director;
training of production workers;
drawing up a work schedule for a substitute cook.

Requirements for a chef and cook: special (specialized secondary) education, knowledge of 1C programs (warehouse, accounting, restaurant) and MS Office, work experience for a cook from 1 year, for a chef from 3 years.

Functional responsibilities of a hot shop worker:

assistance in unloading products;
receiving products from storage and transferring them to production;
notification to the chef/cook about the presence or absence of products in the warehouse;
work with products and semi-finished products according to the technological map for food production;
used containers, cooking utensils and industrial utensils for sanitary treatment;
cleaning the workplace;
if necessary, participation in the sanitization of commercial production premises.

Functional responsibilities of a retail outlet employee:

receiving ready-made dishes from storage or hot shop;
arrangement of ready-made dishes according to requirements;
placing price tags on dishes;
customer service (consultation on dishes, formation of standard portions, delivery of dishes to the client);
control of the availability of dishes on delivery;
transmitting information about the availability of dishes to the chef or cook;
at the end of the working day, packing leftover prepared dishes and transferring them for storage;
cleaning the ready-to-eat food counter and your workplace.
Participation in sanitary processing of production premises and sales area.

Functional responsibilities of the cashier:

receiving information from the chef/cook about today's menu and calculating prices for the current day;
printing the menu for the current day in 2 copies (one copy is placed on the counter in front of the distribution rack, the second remains at the checkout);
serving visitors, accepting payment for selected dishes;
control of beer sales to customers (has the right to unilaterally refuse to sell beer);
before the start of the working day, accepting the cash register;
at the end of the working day, handing over the cash register;
together with the chef, participation in the calculation of menu dishes;
At the end of the working day, cleaning your workplace.

Functional responsibilities of a technical worker:

cleaning (industrial, commercial, warehouse and technical) premises according to schedule and as necessary;
sanitary treatment of (production, retail, warehouse and technical) premises together with employees of the hot shop and sales area;
washing dishes;
assistance in receiving goods;
cleaning and removing garbage and food waste.

Financial plan

Project financing

The total investment volume will be 2.65 million rubles, of which 2 million is a bank loan taken from 14% per annum with deferred payments for 2 months, annuity payment, monthly interest payments - 68.7 thousand rubles. A bank loan is given on the security of a dacha owned by the business initiator.

The entire amount goes towards capital expenditures and the purchase of raw materials to launch production. Since the lessor (factory) orients the work of the canteen “to suit itself,” the canteen has a significant initial clientele. This makes it possible to reduce the amount of additional working capital to 10% of the total capital investment of 250 thousand rubles, which is contributed by the project initiator.

The loan will be repaid 44 months from the start of the project implementation period.

Project payback indicators

Accounting is carried out according to the general taxation system.

The planned payback period will be 17 months, taking into account the discount period of 18 months, i.e. 1.5 years.
At the time of payback, NPV is planned in the amount of 22.5 million rubles, IRR 189% per annum

Risk analysis

Main risks:

Link to the landlord. The plant owns the area and is the supplier of the bulk of the clientele. Any violations in relations with the management of the enterprise will lead to the fact that the canteen may have organizational and financial problems, compensation for which will be impossible.
The target audience. The bulk are enterprise employees aged 30 years and older. The demographic social indicators of this audience allow us to say that they do not actively use Internet communications as a source of information about self-service catering outlets, i.e. they can actively look for a cafe or restaurant, a place where they can relax, but they will not always look for a place where they can eat quickly, inexpensively and comfortably.
Low purchasing power. The target audience strives to save on everything, including everyday food.
Legislative and other risks associated with the activities of government authorities. This type of risk relates to sanitary and epidemiological standards, compliance with fire requirements, and so on. In this case, the management of the canteen should have a certain amount of funds necessary for carrying out relevant activities to quickly meet the changing requirements of government institutions.
Advertising. Considering the specifics of the business, canteen management cannot conduct active forms of advertising campaigns. On the one hand, this is a positive fact because it sharply reduces advertising costs. On the other hand, it does not allow increasing the sales volume of canteen services. An option for expanding the system for promoting services in the canteen is to ensure the possibility of organizing events on the territory of the canteens in the evening hours or on weekends, which can be communicated using current advertising channels: external advertising and distribution of leaflets. One of the options for expanding the advertising channel is to participate in volunteer events that are held under the auspices of the city administration. For example, organizing meals for children in orphanages during excursion trips around the city or organizing meals for the poor in the morning, which are partially paid for by the budget.

conclusions

The analysis carried out allows us to say that the implementation of the project in the canteen is working. The business plan proved the possibility of payback for this project within an acceptable time frame with all funds to the Bank within 3 years and full repayment of investments to the project initiator. The disadvantage of the project remains the relationship with the administration of the enterprise.

Cafe, pizzeria, sushi bar, restaurant - these are very popular areas of business. They can bring in considerable profits, but with the current decline in demand for their services, competition will be fierce. A canteen will require less investment, and such an establishment may currently be in very high demand.

The main thing is to choose the right format

If you are thinking about how to open a canteen from scratch, then you should first carefully plan the format of your enterprise. The dining room is the place where people come to eat. In this case, visitors are not tasked with “spending time.” Potential customers want delicious food quickly and inexpensively. Fast, because the lunch break time is limited, and inexpensive, since for most, lunch in the canteen is a regular event, which has a significant impact on the personal budget. This is exactly what we need to proceed from when developing a business model for a canteen.

Canteens can be divided into closed and open. In the first case, we are talking about a public catering establishment available to employees of a single enterprise and operating on the territory of this enterprise. The obvious disadvantage of this business model is the dependence on relationships with the management of a particular company. For those who are not planning to organize a network of canteens, it is wiser to think about opening an open-type canteen.

The dining room menu should focus on “home” cuisine. 2-3 first courses, 3-4 second courses and 3-4 salads will be enough. It is important that the selection of dishes offered varies slightly throughout the week. Don't forget that most of the cafeteria's customers will visit it regularly, and monotony will greatly reduce the attractiveness of the establishment.

The normal operating hours of the canteen are 5 days a week, from 8:00 to 17:00. You can increase the workload of the establishment by offering your clients budget banquets, weddings, and funerals. This will require expanding the menu somewhat, but this problem can be solved.

By the way, it is advisable to hire a professional to develop the menu. The services of this specialist will not be expensive. In the provinces, a qualified technologist will train your cooks in 2–3 days, asking for no more than 5,000 rubles. Once every six months, adjustments should be made to the weekly menu.

The right choice of location is something without which success is impossible

If you are going to open a canteen and are wondering where to start, then it would be most reasonable to complete the paperwork necessary for work at the same time as searching for premises. Please note that you will need a room that can accommodate about 50 people at a time.

The ideal location is an industrial area or area near university educational buildings. If you decide to open near office centers, then you need to pay attention to the design of the premises. In times of crisis, clerks are ready to leave expensive sushi bars, but neither in the interior nor in the name of your establishment should anything be reminiscent of Soviet-era canteens. For white collar workers, this is unacceptable from the point of view of their view of “lifestyle”.

Once you find a suitable location, study the work of your potential competitors located within a 15-20 minute walk. At the same time, you don’t have to pay much attention to restaurants. You should be concerned about inexpensive cafes, other eateries, street food outlets and shops selling reheatable convenience foods. It is important to find what will become your competitive advantage. Tastier food, faster service, and even just clean tables and a tidy room - all this can attract regular customers to you.

When thinking about how to open a cafeteria from scratch and attract customers, you don’t have to worry about advertising. All you need is a good sign and 2-3 hundred flyers posted around the area. If the entrance to the premises is in a courtyard, a sign may also be required.

Equipment and personnel

The staff of a small canteen should include:

manager,
two cooks,
dishwasher,
auxiliary worker,
two kitchen workers capable of performing the functions of waiters if necessary,
cleaning lady

You will also need the services of an accountant.

The minimum set of equipment for a canteen consists of:

stoves for preparing hot dishes,
desktops,
sinks,
frying and cooking cabinets,
refrigeration chamber,
necessary set of utensils for serving dishes,
tables and chairs for clients,
distribution lines,
cash register.

The initial costs also need to take into account the initial purchase of products.

When thinking about what is needed to open a dining room, do not forget the possible costs of cosmetic repairs and minimal decoration of the hall itself, as well as the annual prepayment for renting the premises.

The rental cost depends on the region, and the listed equipment will cost approximately 1.5 million rubles. Please note that in the first two months of operation, your revenue may not even cover the current costs of staff salaries. Because of this, you will have to lay down a reserve of working capital. It is better to start work in the fall; in the summer, the demand for canteen services drops, and it is somewhat more difficult to start.

The format of the canteen assumes that dishes are prepared in advance, and then heated and placed on plates. For this reason, at first, some of your products will remain unclaimed, which means additional costs.

Thus, the correct answer to the question of how much it costs to open a canteen may sound like 2.5–3.5 million rubles.

Your staff may turn out to be the bearer of the bad habits of old Soviet canteens. It is possible that at the initial stages you will have to control the consumption of products and strictly suppress theft or inappropriate behavior towards customers. It will be very good if in the first year of operation of the canteen you personally begin to act as manager.

The average payback period for such projects is 2 years. In the future, a small canteen can generate a profit of about 1.5 million rubles a year.

What documents are needed to open a canteen?

To organize the work of a small canteen, the optimal organizational and legal form is. A larger enterprise may require registration of a legal entity ().

Organizing the work of a canteen will require the following documents:

program for organizing and monitoring compliance with sanitary standards when working with food products (in agreement with Rospotrebnadzor),
quality certificates for products,
permission from Rospotrebnadzor to accommodate a canteen and its sanitary and epidemiological conclusion on the compliance of the premises with the necessary standards,
contract for work on disinfection of the ventilation system,
contract for recycling and removal of solid waste.

We develop business

The most popular area for expanding such a business is the delivery of hot lunches. This will require an increase in staff, the purchase of vehicles and obtaining additional permits related to the delivery procedure itself.

Another promising event is organizing a mini-bakery. It will be difficult to compete with bread producers, but pies, pies and pizzas may be in demand. It is possible to establish their production in the evening, and sell them through food stores operating in the “convenience store” format.

The success of this approach may be based on the fact that these additional types of business will not require the cost of renting premises, which will increase their profitability.