Opening your own cafe (example of a business plan with calculations of costs and profitability). Ready-made business plan for a cafe

The restaurant business, just like a century ago, remains a highly profitable investment if you approach this business with all seriousness. This is evidenced by the global and all-Russian tendency to increase the number of such institutions by an average of 3%. And even the crisis, which affected all areas of the economy, only partially reduced the demand for such services. Restaurants with a good reputation are not left without their visitors. The decrease in the value of the average bill occurred only briefly, returning to the pre-crisis values of 2013 within six months. But restaurants, which were not very “afloat” even before the economic situation of 2015-16, at this time closed completely due to lack of profit.

Such data suggests that great importance in all organizational activities should be given to a business plan before opening a restaurant. Only a competent project, including consideration of the production and financial components, and calculation of payback, will give an idea of the prospects of such an idea and determine the steps necessary to achieve the goal.

It is difficult to create a ready-made restaurant business plan with calculations that would be suitable for any type of establishment. This can be done either by the owner himself or by a consultant who understands this issue in cooperation with the future owner. A general example of a business plan for a restaurant will also be discussed here, highlighting the most significant points and calculating payback.

Project implementation plan:

Determine the concept of the restaurant and its target audience;
Conduct a marketing analysis of the market: main competitors, market capacity (what is the maximum number of customers you can count on), availability of premises in the city or region suitable for your restaurant;
Draw up a detailed business plan for the restaurant, including calculation of initial and future expenses, expected monthly revenue, determining the period when the enterprise will begin to make a profit and the payback time of the restaurant business project;
Based on the concept, decide what will be included in the list of dishes offered, and what additional services can be provided (especially with regard to entertainment);
Develop a pricing policy, the restaurant’s income level (low, medium or high);
Rent or build a building for a restaurant;
Decide in what style the guest room will be decorated;
Carry out repair work;
Complete all required documents;
Recruit staff and organize their training:
Agree with suppliers on regular purchases of ingredients for dishes;
Launch an advertising campaign.

Each of the points includes many subtleties and nuances, which should preferably be reflected in the restaurant’s individual business plan.

Concept.

Let's start with the most basic thing - the concept; all subsequent steps will depend on its choice. This item is usually referred to as a restaurant marketing plan, an example of which we will look at.

All catering establishments are divided into elite, middle class and budget. They have their own categories within them, for example, high-class establishments (fine-dinning), casual dinning, etc. Having decided what type your restaurant will belong to, it will be easier to choose its variety. It is also now fashionable to open themed establishments specializing in a certain cuisine, for example, Japanese, Italian or one type of dish, the most common of which are pizzerias. This is done to stand out among numerous competitors and find your audience. But such formats work well only in large cities; for small cities, a varied menu is suitable, say, European cuisine. We will focus on this option in our example of a restaurant business plan.

The target audience is people of average and slightly above average income. These could be employed professionals or small and medium-sized businesses.

Place for a restaurant.

When choosing a room, make sure that it is located in an area with a large flow of people; the ideal option is a crowded street or a shopping center where there are no restaurants of a similar design.

The premises for a restaurant can be rented or built independently. The second option is more expensive, but more profitable if there is sufficient investment of your own or there are no suitable areas in a particular city. We will rent the premises for our calculations. To calculate the suitable area, you need to estimate the number of seats and multiply by 5 m2. (in accordance with the legislation of the Russian Federation).

Let's say the establishment is small, with 30 seats. That is, the hall will require 150 m2, plus production premises - at least 100 m2. Additionally, we need more space in the hall to accommodate a small stage. In total, the required area for our restaurant will be 300 m2.

In accordance with the selected target audience, which prefers traditional interior design, the furnishing design will be classic. But there will be no dance floor in the restaurant.

Additional services.

In addition to catering, the establishment, according to a ready-made business plan, will hold corporate events and organize children's parties.

The highlight of the restaurant will be the performance of live classical music; two monitors will also be installed, where it is planned to show old films from world cinema without sound. In our restaurant we plan to have performances by dancers (like a variety show), we can organize fashion shows, and hold competitions on various topics (for example, singing).

Repair work.

According to SES standards, the room must have appropriate finishing, a ventilation and air conditioning system, a sewerage system, hot and cold water supply. All norms required by law can be found in the relevant service. Moreover, without carrying out all the necessary measures, the restaurant will not be able to obtain a sanitary passport, as well as permits from Rospotrebnadzor and the State Fire Service.

The range of repair work includes:

Architectural and design events:
Electrical;
Installation of air conditioning and ventilation systems, hot and cold water supply;
Sewerage installation;
Finishing work;
Installation of television, video surveillance, alarm.

Purchase of equipment and inventory.

To prepare dishes from the menu, you will need professional equipment, including stoves, refrigerators, display cases, cutting devices and other specific items, tableware and tea sets for clients, glasses for various drinks, serving items, cooking utensils and other kitchen and household equipment.

Additionally, you need two LCD TVs, video surveillance and alarm equipment, equipment for performing musical compositions (microphones, sound amplifiers, speakers, player, etc.)

Each of the listed equipment must be included in the restaurant business plan with calculations for the expense item.

Staff.

The more elite the establishment is planned, the greater the responsibility for the selection of employees. The number of employees must include:

Administrator (this may also be the owner);
Chef;
Cooks;
Cleaning woman;
Wardrobe attendant;
Waiters.

This is just the bare minimum. As the business develops, it is desirable to increase the number and narrow the specialization. For example, divide the food preparation process into stages from preparation to finished dishes and allocate hotel employees for each. It’s good if the chef has a deputy (sous chef).

When offering specific dishes, say from Japanese or Korean cuisine, it is recommended to provide a separate person who prepares exactly this type of food.

Registration of activities.

To begin with, as in any business, you need to register a legal entity, LLC or individual entrepreneur, and receive a document confirming that the establishment is included in the register.

The next step is to obtain a whole range of permits:

Coordination of a restaurant business project with Rospotrebnadzor and the fire service;
Obtaining a SES passport confirming compliance with all stated standards, a license to sell alcoholic beverages and documents for advertising signs.

If it is necessary to redevelop the premises, you will have to “negotiate” with local architecture, the State Border Service, the Housing Inspectorate and other authorities.

Advertising.

Production of signs and other advertising structures located near the establishment;
Development and printing of brochures with special menus, promotions and inverse offers, and, of course, contacts and directions.

Payback calculation.

Let's move directly to the financial part of our business plan. An example of a calculation for a restaurant will be presented below. But first, let’s define the main routes of commodity and cash flow.

There are only three links in the chain: suppliers, the restaurant itself and customers:

Suppliers organize the sale of their goods to the restaurant;
The cooks of the establishment prepare dishes from the received products; alcoholic drinks are either poured into glasses, or cocktails are additionally mixed from them;
Visitors place an order and pay with money that goes to the restaurant’s account;
Suppliers receive their money for shipped products by transfer from the restaurant.

This simple diagram shows well the principle of operation of a catering establishment.

You need to remember that opening a restaurant is not a quick process. It may take from six months to two or more years. It all depends on your knowledge and the knowledge of your lawyers. Let's calculate the planned initial expenses:

Registration of activities – 300 thousand rubles;
Premises design and technical project – 50 thousand rubles;
Repair of premises and installation of air conditioning and ventilation systems, sewerage and other measures - 1 million rubles;
Purchase of equipment and inventory – 2 million rubles;
Purchase of furniture – 500 thousand rubles;
Purchase of food and alcoholic beverages – 100 thousand rubles;
Signboard – 20 thousand rubles.

Let's put all the data in a table, supplementing the initial investments with working capital for the first two quarters of business.

Current expenses. The main expenses of the enterprise are rent, staff salaries, utility costs, taxes, food and alcohol costs, advertising and other expenses. Others include the purchase of detergents, costs for garbage removal, deratization, disinfection, and bank services. When considering this expense item, one should not forget about the norms of operating losses.

Let's move on to determining revenue. There are 30 seats in our restaurant. Let's say that at first the hall will be occupied 100% at lunch (business lunch) from 12 to 15 o'clock and 50% in the evening from 18 to 22 o'clock; after six months, lunch will be 300%, and evening 100%. Our restaurant's markup is 200%.



Total revenue

By comparing the planned revenue and costs, we will determine the projected net profit.

According to our calculations, in order to launch our restaurant, in addition to the funds listed above for repairs and equipment, working capital in the amount of about 1.7 million rubles will be required. Free working capital will appear only six months after the restaurant is launched.

The payback in our calculations was 17 months.

A few secrets for those who want to get into the restaurant business.

No matter how promising a ready-made restaurant business plan with calculations may look, in each case it is necessary to consider the project separately. Start with an idea and analysis of the market situation, since the characteristics of a particular territory can play a significant role in obtaining the predicted profit.

For example, you can save a lot by not including bar drinks on the menu at all, presenting the restaurant concept as “alcohol-free.” Most likely, this will attract those who resolutely refuse such drinks, including many women, students and the elderly. On the other hand, you will lose the main contingent that prefers to drink a glass of wine with dinner.

It is important not to forget that all profits directly depend on how satisfied the client is. With the right presentation, the establishment in the first days and weeks of opening attracts many visitors who want to see what the new restaurant is all about. And based on their first impression, they will decide whether to become your regular customers and recommend the restaurant to friends, or, on the contrary, to spread “unflattering reviews” about it. Therefore, the level of service, regardless of the circumstances, should always be at its best, as well as the quality of the dishes themselves.

More often than not, it happens that satisfied visitors return to their favorite places quite quickly, that is, the demonstrated example of a restaurant business plan with calculations does not reflect the full picture, but only shows fairly roughly what the minimum and for how long can be expected. There are examples where such projects began to bring good profits in the first year.

Conclusion. The restaurant business can be a winning or losing business. You can’t open a restaurant based only on your own taste; the market sets its own priorities. Therefore, we remind you once again, study the market, see how your competitors work. When choosing a niche, do not skimp on finishing, equipment, or common areas. Remember the saying - the miser pays twice. In this business, if a client leaves not satisfied with the dirt in the toilet, then he will never return. Last, and probably no less important, is the staff. If your employees are gloomy and reluctant to accept orders, do not know the dishes that are on the menu, are unable to tell you everything deliciously and at the same time, smile friendly, do not treat the client as a long-awaited guest, then no expensive renovations and interior design will not return the client.

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.

In order for the cafe you opened to not work at a disadvantage, you need to draw up a business plan for the cafe with calculations at the stage of thinking through the business. Having a financial and marketing plan will allow you to more clearly understand all expenses, see the pitfalls, and also having a plan will make you more competitive.

Description of the business plan - what should be in it?

When describing the plan, it is necessary to indicate the following:

The type of cafe being opened, its location.
Area of the future premises, number of seats.
List of equipment and machinery required for work.
Features of hiring personnel - what specialists you will need.

It is important to note that if the work will be carried out in one shift, then you need to hire at least one administrator, cook, and waiter. If the schedule is shifting, the number of personnel doubles.

Some people submit their business plan to grant companies. In this case, it must include the relevance of such a business, what benefits it can bring to the population, financial indicators, and the possibility of opening new jobs. When drawing up a plan for investors, be sure to clearly outline all expenses and income, profitability, and payback periods.

We analyze the market before opening a cafe

A mandatory step before opening any business is to analyze the market and competitors, which will allow you to determine what type of business will be most in demand in a given region. When making calculations, be sure to take into account the following:

Number of inhabitants.
Their income level.
Location of educational institutions, offices, etc.
Demand for services.

Thanks to such an analysis, you will be able to determine an approximate pricing policy, the type of cafe, and develop a menu that will be in demand. The next step is competitor analysis. It is important that your cafe has some kind of “zest” that would make it different from other catering places in the area.

Today it is very popular and profitable to open such types of establishments as:

Internet cafe.
Children's Cafe.
Sushi bars.
Anti-cafe (where people pay for their time).

The profit of your establishment will largely depend on the location you choose, so try to rent or buy premises in densely populated areas.

This is why many establishments will not use millet in small towns, for example, anti-cafes or internet cafes.

It is important that there are parking lots, a train station, stops nearby, good access, shopping centers - any places where there are always a lot of people. For example, when opening a children's cafe, it is worth considering that it is best to locate it near children's amusement parks; if you are going to open a cafe for a youth audience, make sure that there are institutes, shopping and entertainment centers, etc. nearby.

While the client is waiting for his order to be prepared, you can offer him salads and light snacks, which are prepared within 5-10 minutes. You can diversify the offered menu with light Italian desserts. Don't forget about drinks - there should be a lot of them on the menu.

These include hot (tea, coffee) and cold (juices, mineral water, etc.). Depending on the type of kitchen, you can add some flair. For example, if this is an “Italian” cafe, you can offer customers the opportunity to make their own ingredients for pizza or pie, the same applies to American cuisine - you can add various ingredients to hamburgers, etc.

Be sure to include a variety of fruits, meats, cheeses, pickled foods, different types of breads, sauces, etc. on the menu so that the client has a wide choice of dishes.

How to register your business and what documents are needed?

To start registering, you first need to understand in which room the cafe will be located - not only the area, but also the location matters here. If you open an establishment in a separate building, you will need to prepare more documents than when renting a separate room in a shopping center - where the owners already have documents from the SES, confirmations from fire services, approved documents from architects. All you need to do is simply draw up a lease agreement, register your business activity and notify the district leadership.

One of the most convenient and fastest options is to open an LLC and work under the simplified tax system, paying only 6% of the cafe’s income. If you don’t like inflated rents, don’t rush to give up your idea, because the main advantage of shopping centers is the huge flow of people, and they are your potential clients; you also don’t need to spend a lot of money on advertising, which will allow you to save money when carrying out marketing activities.

You can give a small calculation: for example, you rented a room with an area of 60 square meters to open a cafe, the monthly rent is about 130 thousand rubles. The attendance of the establishment on weekdays is about 50 people, on weekends – up to 90-100. Eventually. Then there will be at least 1,700 clients per month. With an average cost of a check of 500 rubles and in the case of a markup of about 300%, monthly revenue will be at least 900 thousand rubles.

We develop a financial business plan wisely

The minimum starting investment when opening your own cafe will be 1.8 million rubles, which already includes all organizational and marketing expenses.

The most expensive item of expenditure is the purchase of all the necessary equipment, but you should not save on it, since the quality of the food served in the cafe depends on the quality of the equipment and the speed of its operation.

Don’t forget not only about stoves, refrigerators, cooking equipment, but also about such small but important equipment as vegetable cutters, cheese slicers, knives, coffee makers, etc.

We develop a marketing plan according to all the rules

In a city with a population of about 500 thousand people, competition in the catering industry is very high. That is why your advertising campaign should be interesting, truly attractive to future clients. When planning marketing activities, be sure to consider:

The age of your clients (students, office workers, young people, etc.).
Possibility of carrying out advertising campaigns in shopping centers.
Pay attention to social networks to attract new customers.

Before opening a cafe, you can distribute leaflets, launch a project on social networks (open a channel on Instagram, open a group on VKontakte), launch outdoor advertising, banners, hold a presentation in a shopping center, talking about prices, menus, and conduct a tasting.

On the opening day, he can also invite everyone to a tasting, offer the first customers a discount, and be sure to hang banners and advertising banners a couple of days before the opening. In the future, you just need to analyze advertising activities, abandoning those that do not bring you new customers.

But it is worth remembering that the success of any cafe depends not on the quality of advertising campaigns, but on the taste of the dishes, the speed and quality of service, and comfort. Therefore, be sure to work out ways to improve relationships with clients - in this case, they will pass on information about your establishment to their acquaintances and friends, and word of mouth will begin to operate.

Instructions for opening a cafe - step by step

An important point when opening your own cafe is resolving all legal issues. The sequence of actions will be as follows:

Registration with the tax authorities as an LLC or individual entrepreneur.
Registration of cash register equipment.
Notification to the pension fund.
Definition of the taxation system.
Drawing up a lease or purchase and sale agreement.
Obtaining all permitting documentation.

An important point - when choosing whether to open a cafe as an individual entrepreneur or LLC, focus on whether you will sell alcoholic products, since in Russia only legal entities can carry out such activities.

When choosing a room for a cafe, you need to pay attention to the following:

Rent price.
Layout, condition of the premises.
Number of inputs.
Availability of public transport stops nearby, convenient access for cars.

The design of the cafe is also important, which must fully correspond to its name and type. It is better to entrust the design development to specialists in this field. It’s better not to skimp on design - if everything is done correctly and wisely, the costs will quickly pay off. As we have already said, you should not skimp on the equipment itself that is required for preparing dishes. The “classic set” of equipment is:

Stoves – gas or electric.
Refrigerators, freezers.
Kitchen appliances.
Dishes.
This should also include furniture for guests, plumbing fixtures, and other interior items.

Approach responsibly when choosing staff - it is better to hire professionals right away, because unqualified and slow cooks or waiters will quickly lead to a decrease in the flow of visitors.

In contact with

Attention! The free business plan offered for download below is a sample. A business plan that best suits the conditions of your business must be created with the help of specialists.

Download a ready-made business plan for a cafe with calculations for free

What is a cafeteria, what are the trends in this market segment

We are faced with the task of opening a highly profitable catering establishment in the form of a cafeteria in order to make a profit and meet the demand for catering services.

A cafeteria implies a small outdoor establishment. It is equipped with tables and chairs, often with a bar counter. The assortment includes only simple ready-made snacks, alcoholic, low-alcohol, non-alcoholic and tobacco products.

Of course, the main emphasis of the cafeteria will be on beer and accompanying snacks and ice cream. In the summer, the cafeteria is able to sell up to 2 tons of beer per month.

To successfully implement the project, it is necessary to determine the target audience and wisely choose the location of the cafeteria. The project will pay off faster if there are few public catering establishments in a similar price segment nearby.

The markup on goods is of no small importance.

It depends on what exactly you plan to make money on: the cost of products or their turnover.

The optimal markup on drinks is 100-150%. But on food you can make a markup from 200% to 1000%.

Market analysts claim that such a cafe pays for itself in a season or two.

This market segment is constantly growing.

In 2015, the catering market is projected to increase by another 20%. But even this pace does not fully satisfy demand.

Business plan for opening a cafeteria from scratch

Material and technical base of the cafeteria

The main material and technical equipment of the cafeteria looks like this:

Tent or marquee;
Work furniture;
Refrigeration and commercial equipment;
Tables and chairs;
Disposable tableware.

Another possible option is a trailer for sale with tables and umbrellas.

Estimated Costs

Taking into account one-time expenses and monthly payments, the cafeteria project will cost 1 million rubles. The project implementation plan involves a loan in the amount of the required amount for a period of 24 months.

Consumables include:

Taxes (profit, property, VAT, income tax, social payments) – 71,200 rubles/month;
Salary – 253,980 rubles/month;
Garbage removal, electricity – 5000 rubles/month;
Toilet maintenance – 18,000 rubles/month;
Plot rent – 4000 sq.m.;
Trade equipment – 302,000 rubles.

The purchase of products for sale will cost from 50 thousand rubles.

Estimated Income

The revenue part must be considered based on the duration of the project we take – a year or two. It will be formed due to the cost of products (here we are talking about the markup) and the quantity of goods sold (turnover).

Revenue from the sale of drinks (minimum cost 55 rubles, from 600 orders per month) – from 35 thousand rubles. up to 1 million rubles Revenue from the sale of snacks and main courses (minimum cost - 85 rubles, from 190 orders per month) - from 16 thousand rubles. up to 500 thousand rubles.

The payback period for the project does not exceed 6 months. The profit from the implementation of the project over 24 months amounted to 15 million rubles.

Table No. 1. Potential for consumption of cafeteria services in Russia

Possible risks

It is necessary to realistically assess risk factors when implementing a project. These include administrative obstacles and bureaucracy of the state apparatus, the seasonality of the project, dependence on weather conditions, and high capitalization of investments.

Conclusion

This catering establishment, despite the risks and large initial investments, is profitable and has further growth prospects.

Opening a coffee shop from scratch

When choosing an industry in which to implement a successful business, many entrepreneurs give preference to the catering industry. This is quite reasonable.

Opening a cafe is a great way to start a business.

Such projects usually pay for themselves quickly and bring greater profits in the long term.

That is why all kinds of coffee shops, pizzerias, co-working centers, cafes are appearing at every turn.

Let's figure out what actions need to be taken to open a cafe so that it becomes popular. How to open a cafe? Let’s draw up a rough business plan, but first let’s look at the specifics of this area.

Why cafe

In Russia, the catering segment is considered quite free, despite the demand for such business.

This is because half of the establishments close within a year.

The situation can be explained by a lot of competition, an unsuccessful concept of establishments or low-quality services.

This is why it is so important to write a cafe business plan. Those who approach this responsibly manage to function successfully in the market.

Each new cafe has its own characteristics, which invariably attracts visitors, some of whom become regular customers.

There are plenty of reasons that make such a business in demand among newly minted entrepreneurs:

growth in the well-being of the population;
desire for a modern lifestyle;
the opportunity to communicate in a relaxed, comfortable environment;
development of office centers and shopping and entertainment complexes, whose employees need to eat;
interest in themed establishments;
the existence of lovers of culinary delights, as well as bachelors;
celebration of celebrations.

Planning as the basis for success

It is important to honestly assess your strengths and capabilities at the very beginning.

After all, in order to feed people, it will be necessary to obtain a number of permits (individual entrepreneurs, sanitary and epidemiological service, firefighters).

Subsequently, all standards and norms must be strictly observed. When “laying the foundation,” a competent and attentive approach is important, otherwise additional costs cannot be avoided.

Organizing a cafe should not be a consequence of yesterday’s “insight” of this idea. Any business needs to be calculated down to the smallest detail!

This is the secret of a successful business. The result begins to be formed with the planning of indicators: budget, volumes, timing of launch and implementation of the project.

The success of the enterprise rests on these three pillars. Think about how much capital investment you are willing to make in a cafe, how long will it function and how long will it take for the investment to pay off?

If you are able to answer these and a number of related questions, moreover, you understand the relationship between all processes, then your project to open a cafe will certainly generate significant income.

The level of service provision in a cafe is simplified compared to a restaurant, so there is no need to perform a super task.

Let us consider in detail which issues need to be given maximum attention.

Permits and required documentation

Organizing a cafe requires mandatory resolution of such legal issues:

business registration;
choice of taxation system;
collection of documents (lease agreement; permission to place a catering establishment in a specific premises; results of a medical examination by staff);
licensing (for trading activities, sale of tobacco and alcohol products);
registration of cash registers;
concluding contracts for: garbage removal, fire inspection, fire alarm, panic button (security), deratization and disinfection, accounting support;
obtaining a conclusion from the SES (on the compliance of the selected premises with all sanitary standards);
obtaining permission to carry out activities from fire safety authorities;
signing contracts for the supply of products.

In any case, you will not be able to avoid the documentary component, so use all your efforts and connections to resolve the issues listed.

Planning to open your own cafe should be based solely on sanitary standards. Customizing the project to suit them is not the best solution.

All rules for catering establishments regarding compliance with sanitary standards are reflected in the provisions of “San Pin 2.3.6.1079-01”. Following them is a sign of respect for the clients who provide your income.

Market and competition analysis

Analysis of the catering segment is very important. It will help you figure out which type of cafe is most in demand and which will be a new product. Initially, you need to define the following parameters:

the total number of the population and the share of youth and people of working age in it (they will form the main contingent);
average income level of residents;
breakdown of the number of cafes by niche;
territorial location of establishments;
supply and demand for services;
average check size.

By comparing all these parameters, you will be able to understand the trends inherent in the market, intelligently build a pricing policy, create a menu and select the concept of the establishment.

Then study the activities of similar establishments in your city, analyzing their pros and cons and target audience.

The shortcomings that competitors make are especially important.

Try to avoid them by improving your best practices and introducing your own ideas.

It is important to identify the factors that determine the attendance of an establishment in a particular place. If you have free funds, market analysis can be ordered from consulting agencies.

In this case, a professional assessment of the niche with detailed details and a forecast of industry trends is provided. If the prospects of your idea turn out to be illusory, such companies will select a more profitable project.

Choosing the type of establishment

The budget is planned based on a business plan, based on the type of cafe. Focus both on your own preferences and on the number of similar establishments.

Children's cafe - interior

Today the following cafes are considered promising on the market:

children's;
vegetarian;
Internet cafe;
with karaoke;
hookah bars;
sushi bars;
franchised;
fast foods (provide takeaway food);
anti-cafe (you pay for the time of your stay, not the cost of the dishes on the menu);
thematic (literary, sports, musical, national style, etc.).

Whatever type of establishment you choose, take into account the specifics of establishments. For example, the presence of dishes “from the chef” and branded cutlery are characteristic of an elaborate restaurant style. Don’t chase luxury you don’t need, it will only lead to unnecessary expenses.

But bags of sugar, the packaging of which shows comics from your establishment, will be just right. You can also make napkins with a logo or name, a special uniform for staff, or a compliment from the establishment to regular customers.

Remember, “zest” is always welcome, and no matter where - in the menu, interior or service.

Selecting a location

If you are counting on a wide audience, make sure that the location of the cafe is convenient for people:

was in the first visibility zone;
conducive to relaxation (absence of nearby busy roads and noisy highways);
provided parking and transport access.

The location certainly affects the attendance of the establishment. You need to choose places with high traffic (central squares, walking areas, shopping and entertainment complexes, train stations and metro stations) or focus on the main idea.

The concept is an important factor in determining the location of the establishment. Understanding the target audience will help you choose the right area, street or shopping center. For example, youth cafes can be located near the main places of entertainment in the city, cafes for vegetarians can be located near centers of spiritual practices.

If your main focus is on business lunches, you should choose places near business centers in business districts of the city. In a residential area you can count on banquets, near transport hubs - on quick snacks.

Coffee shops are popular in the city center, because it is convenient to meet there to talk about some business for 15-20 minutes.

Features of the room and interior

The premises for the cafe can be bought, built or rented. When choosing, the following criteria are taken into account:

rent or cost;
room dimensions;
the presence of halls and utility rooms;
layout;
proximity to public transport stops;
distance from automobile and pedestrian traffic;
number of storeys (preferably the first);
availability of entrances and exits (preferably from the street);
“labyrinths” indoors;
window exit (great if the room is located at an intersection and the windows face 2 streets);
view from the window;
availability of ventilation systems;
compliance with the standard (firefighters, SES);
condition of the electrical wiring (what is the maximum load the room can withstand);
previous use of the premises;
the need for repair or restoration.

It is necessary to clearly understand how many halls and seats in them for guests will be needed to implement your idea on a full scale. The optimal option according to the law is an area of 280 m² / 50 seats.

In addition to the area of the dining area, do not forget to calculate the dimensions of the kitchen, toilet rooms, storage areas, staff rooms, accounting, and management. The more accurately you draw a plan, the more understandable it will be for you and investors, and the greater the chances of bringing the project to life in its original form.

The interior design should correspond to the name of the cafe and reflect its concept. Come up with some kind of “trick” that will help attract customers and make the establishment recognizable in the market. Designers, decorators, florists, and marketers can help with this.

We can recommend a win-win trick that will attract the attention of guests - fresh flowers on the tables. It’s not that expensive, but it always “works.” For a themed cafe, the idea should be seen in absolutely everything: from paintings and musical accompaniment to the staff uniform and the names of dishes on the menu. This is a mandatory condition for such establishments.

Don't skimp on your budget to play with the idea. After all, it is this factor that allows you to inflate prices on the menu. Remember, in the right atmosphere the client loses the sense of time and reality, and a feeling of relaxation arises. This can compensate for shortcomings in cuisine and service.

Equipment

The amount of expected costs for the purchase of equipment for the full operation of the cafe depends on the business plan, which sets out the list of dishes that you are going to offer to visitors.

Some products must be stored under certain conditions. This may require additional storage rooms. Others require special processing devices. Evaluate all the nuances of preparing dishes before adding them to the menu.

For a cafe, the standard set of equipment includes:

slabs;
cutting tables;
grill;
refrigerators and freezers;
combi oven;
washing equipment;
dishes;
kitchen equipment (mixers, coffee machine, slicers, microwave ovens, blenders, toasters, etc.).

Also calculate the amount of furniture, lamps, decorative elements, dishes, textiles, equipment and appliances required to decorate the room.

It is advisable to divide the estimate (calculated in the business plan) by type of goods (kitchen equipment, furniture, plumbing, interior elements). This will allow you to receive volume discounts when delivering products.

Staff

It is undesirable for a new establishment to risk its reputation from the first days by hiring unqualified staff. It is foolish to hope that employees will learn everything directly on the job.

Food that doesn’t taste good or doesn’t match its name will drive customers away from you once and for all. Unpolite and awkward staff, dirty dishes, and “stale” rooms do not contribute to popularity.

It is important that employees are:

cultural;
smiling;
professional;
healthy;
neat;
interchangeable.

To operate a small cafe you will need no more than 10 employees working in shifts:

2 cooks;
2 waiters;
2 washers;
1 bartender-cashier;
1 administrator;
1 accountant;
1 cleaning lady.

Making a menu

To work, you need a basic and banquet menu, developed taking into account the specialization of the establishment.

It is important to work out a meal plan:

dietary menu;
children's menu;
business lunches (set lunches);
compliments for guests;
alcohol card.

Try to avoid banal names of dishes. Introduce something unusual or change the names.

The breadth of assortment is welcome. However, it is worth observing moderation. Too many dishes on the menu indicate that they are prepared from semi-finished or stale products in violation of sanitary standards.

In addition, choose only trusted suppliers. Random purchases at low prices can turn into a big problem.

A standard full menu should contain up to 50 dishes and up to 50 items of various drinks. This is quite enough. It is better to update it every quarter, as well as for holidays (Halloween, Easter, New Year, etc.).

Advertising and PR

An advertising campaign can be carried out one-time, but it is better to do it on an ongoing basis (in this case, you need to include these costs in the cafe business plan). When developing your marketing policy, consider two components of a successful campaign:

internal marketing (implies ensuring the maximum level of competence and loyalty of personnel);
external marketing (implies a number of activities to generate demand among potential customers). You can use:
billboards;
posters;
advertising brochures;
business cards;
discount flyers;
radio advertising.

Something can be distributed in shopping malls, office centers, crowded places. Not a bad option for partnerships. You place taxi business cards on your site; on the contrary, they advertise you. At the same time, mutual small discounts on each other’s services will have a double effect.

It is appropriate to create pages and groups on social networks, as well as place information about your cafe in thematic catalogs. Of course, if your budget allows, you can make your own website. But remember that it needs to be promoted. This is costly and quite difficult.

Therefore, it is better to postpone this until the cafe “unwinds”. Think about how to retain your customers. It may be worth introducing loyalty programs for regular customers.

Profitability

The profitability of such establishments depends on:

scale of activity;
location of the object;
theme of the establishment;
working hours;
quality of the “cuisine”;
personnel qualifications;
pricing policy;
amenities and atmosphere;
volume of investments.

For example, nowadays fashionable Internet cafes and anti-cafes have a profitability of about 100%! But they are in demand only in megacities.

The children's cafe has a profitability of about 30%. Equipping a children's playground with animators and hiring a pastry chef can double the profitability of such an establishment.

Cafe business plan with calculations

Here is a brief example of a business plan for opening an Old City cafe.

Target: organizing a compact cafe or pastry shop.

Description of the project. Cafe "Old City" is located in the old part of the city (as reflected in the name) in a rented room with 1 hall (seats 40) and 1 kitchen area.

The premises previously operated as a café, so the cost of purchasing equipment will be reduced.

It is planned to open an establishment with the concept of national cuisine in a low price category.

The average price of a check is expected to be $5.5. Target audience: students, office center employees, tourists. Opening hours: 10-22 daily.

Market analysis. The place is popular for walking among residents and visitors of the city. There are quite a lot of similar establishments, with a similar concept - only one.

Competitive advantages will be obtained by extending the cafe’s opening hours by an hour, holding “dish of the day” promotions, and reducing prices by 5%.

Marketing policy. Large-scale advertising will be carried out one-time. Next, it is planned to advertise through social networks, sell booklets, discount coupons and business cards.

Equipment. Most of the equipment in the room is (in good condition). Need to purchase:

refrigerators – 2 pcs.;
microwave oven – 1 pc.;
bar counter – 1 piece;
production table – 1 pc.;
new tables for visitors – 10 pcs.;
chairs in the hall – 40 pcs.;
hangers – 2 pcs.

Staff. According to the plan, it is planned to hire 6 employees: administrator, cook, waiter, bartender, washer/cleaner, accountant (visiting).

Financial indicators. Costs will be:

rent – 2 thousand $/month;
purchase of products (including alcohol) – $3 thousand / month;
utility bills – 1 thousand $/month;
redecoration of the premises – $2 thousand;
furniture – $5 thousand;
equipment – $7 thousand;
advertising – $1 thousand;
wage fund – 3 thousand $/month. (including deductions).

Investments in the amount of $40 thousand/month are expected. Projected net profit – 3-4.5 thousand $/month. The return on investment period is 1-1.5 years. The planned income is possible at 50% load. The profitability of the cafe is 30-40%.

Summary

Many of us visit cafes. Some want to have a snack, others want to celebrate a joyful event, others want to meet with friends, and others want to conduct business negotiations.

For city residents this is the norm of life, and for entrepreneurs it is an interesting and promising type of business.

Stylish cafe – opening

Organizing a cafe seems quite expensive, but the efforts and investments will be more than repaid if you approach this issue correctly and carefully.

The most important component is a detailed business plan with all the necessary calculations.