Business plan for a shawarma kiosk step by step. Shawarma Trading - Some Tips for Starting a Business. Choosing the right place to open a shawarma stall

Modern people constantly have to hurry somewhere. In the daily routine, it is difficult to find time for a full meal, and therefore fast food comes to the rescue for many.

Shawarma is a famous dish originally from Turkey, consisting of a mixture of vegetables and grilled pieces of meat, which are wrapped in thin pita bread. The demand for this dish is extremely high.

The current shawarma is ranked among the dishes of a universal type that have historical roots, but at the same time they instantly adapt to the needs of modern times, changing the design and ingredients of the filling.

At some points, fitness shawarma is sold, which does not contain meat, and the filling consists exclusively of vegetables. In European countries, a product with pork is often served, which generally contradicts all the origins of the dish, but fully satisfies the demand of the buyer. Large chains of fast food restaurants offer to taste the so-called rolls stuffed with meat, which are wrapped in a flat cake made of wheat flour.

As you can see, shawarma easily changes ingredients, satisfying market demand and preserving the main advantages - uniqueness of taste, rapid satisfaction of hunger, unnecessary cutlery and budget cost.

Therefore, this is an extremely profitable business niche that does not require large investments for a successful start. It remains to understand how to open the sale of shawarma.

Initially, you need to determine the location of the stall. Such a decision is of great importance, since making a mistake with a choice can be left without profit. For the implementation of shawarma, it is better to choose places of intersection of streets, at public transport stops, or not far from educational institutions. In large cities, it would be logical to install a stall near the metro station. A walk-through place for a kiosk is the first step so that the “shawarma” business idea does not burn out.

You will also need to conclude an agreement for the lease of space for trade. For a stationary stall, the rental amount can be from 15 to 20 thousand rubles... In addition to renting a place, you will need to take care of obtaining permits from the SES authorities and fire authorities. Registration of such a package of documents will cost about 10,000 rubles.

The next step is the purchase of the required equipment:

Grill gas or electric type - the cost ranges from 35-45 thousand rubles.
Grill burner - price equals RUB 5,000
Refrigeration equipment - the cost is at least 20 thousand rubles.
Cooker hood - price fluctuates within 5-8 thousand rubles.
Contact type grill (product heating) - from 3000 rubles.
Dishes - not less than 2,500 rubles.
Washstand - the cost is about 2,000 rubles.
Production tables - the price is equal to 12-15 thousand rubles per unit.

Important!The above prices are approximate. The cost of the necessary equipment can be significantly reduced when buying Chinese products, or significantly increased when buying high-quality branded equipment. The price directly depends on the country of origin.

The last step is to decide whether you will trade yourself or hire a qualified salesperson. If it is planned to hire an employee, then his salary must also be included in the associated costs - at least 30 thousand rubles... Also, do not forget about paying for electricity - about 4000 rubles per month.

So it turns out that in order to open your own business for the sale of shawarma at the first stage, you will need about 130 thousand rubles (the seller's salary is not included). This amount will be much higher if you buy products for shawarma in batches, and not purchase them daily.

Also, the amount of initial costs will need to include the cost of legalizing a business, that is, opening an individual entrepreneur or LLC. Here everyone decides for himself.

It should be noted that the payback of such a business is quite fast - with the correct organization of the business all costs will pay off in 3-5 months.

How much it costs to open a shawarma is roughly understandable! You can roughly calculate the payback period. When the kiosk is operational, for example, 12 hours a day, selling 10 units of shawarma per hour with a price tag of 70 rubles, daily profit will be equal to 8400... Will remain clean 6500-7000 rubles (deduction for spent products)... You will earn 195 thousand rubles a month. Of these, you will need to pay taxes, rent a place or premises, an invoice for consumed electricity, a salary to the seller, purchase a new batch of products and leave a certain amount at the kiosk cash desk (for unforeseen situations and delivery of change to buyers). The net owner will remain about 100 thousand rubles.

The amount of net income can be reduced if the owner rents the stall or took it out on credit.

At the first stage, it is necessary to legalize the business of selling shawarma. For this case, the most appropriate option is opening an individual entrepreneur will cost the owner only 800 rubles for the payment of a state fee.

You can also open an LLC, it will cost a little cheaper, but it will take at least 2 times more time to open it. It is recommended to open an LLC when you are planning a serious expansion of your business, which implies attracting third parties - investors to open a whole network of stalls.

Important! For a business selling shawarma, it is recommended to use the UTII taxation system, it is extremely simple and transparent.

After registration of the organizational and legal form, you need to conclude an agreement for the lease of a place for trade or premises. At the next stage, permits are obtained from the SES authorities and the fire service.

A good income can be brought by a shawarma stall. The business plan shows it. To open such a business in 2017, the following documents are required:

Business license.
Company details.
Certificate of tax registration.
A contract for the lease of a place or premises.
SES permitting documents.
Permitting documentation from fire departments.
The seller's medical record (in the absence of one, own).

As mentioned above, at first you can open a shawarma stall for cheap. Subject to the purchase of Chinese or used equipment, without buying a new kiosk (used rental) and without hiring employees. In this case, opening a point will cost about 130 thousand rubles.

If the seller is hired, this amount will increase. for 30-35 thousand rubles., subject to the purchase of a new or refurbished stall - 300-350 thousand rubles., and when buying high-quality branded equipment for another 100-140 thousand rubles.

Plus, this will need to include the opening of the organizational and legal form and the payment of taxes for the first month of activity. For a place near an educational institution, shawarma will be an excellent product. Starting a business from scratch will not work, there are costs.

Open shawarma the task is not easy, it takes a lot of effort, but no one said that it would be easy. Most of all, the documentation is occupied:

Permissions.
Trade documents from the sanitary-epidemiological and fire services.
A document that confirms the assortment.
Product quality certificates.

In order to open the shawarma, purchase a pavilion, or another design, but for this, contact your local authorities for appropriate recommendations. Develop the concept of the menu, then it will be clear which gradients are needed and how many are needed for normal operation. Buy already pickled raw materials, but keep it for a long time, it will deteriorate, especially in summer, immediately prepare a dish from it. If you know what the turnover is, then it will be easier to arrange supplies. It is best to buy and pickle it yourself, but not all at once, in parts, depending on the number of customers. There are different designs in which food is sold.

Advantages of stalls in trade:

Detached building.
Land lease from the administration.
The check will take place only after a year, or if you have received a complaint.
If you register a stall on wheels, it is a vehicle.

Decide where you will sell the product. The wrong choice of location will lead to the collapse. Before concluding a contract, ask to show the contract with the city government.

The cost of equipment depends on the country of manufacture, foreign is more expensive, ours is an order of magnitude less. Having agreed with the suppliers, having received all the permits, having set up a stall, recruit workers. Check the work of the chef, try the dishes, and only then, make an opening, invite customers.

What you need to open shawarma

To start selling shawarma, finance is required. In order to understand whether to take out a loan for you, and how much capital is required in what amount, calculate approximately on paper, how much and what you need. Nobody will be able to answer exactly how much money it will take to open a shawarma, because it all depends on the city of sale, competition, where you will place sales and many other factors.

You can get money to open a shawarma stall:

Get a bank loan. When signing the contract, read it very carefully, if you know a lawyer, call him with you.
Investment. Finding an investor who will invest is not easy. An excellent business partner option.
State aid.

As the owner, you must understand what will be placed in the stall or kiosk, how the kitchen will work, the equipment how it works, observe the work of the vendors and the cook, whether they are doing everything correctly, whether they violate the technological process, whether they observe safety precautions. For a novice businessman, it is important to understand what kind of design it will be. It is best to choose a place where there are many educational institutions, business centers.

When thinking about opening a shawarma, make it so that, for example, in the summer you can put tables near the stall for convenience in the summer, and if you work in the winter, the room should be prepared for this.

A more important component for any business is new customers. Shawarma is the food that people most often buy for a snack or to feast on. A good option would be to make a website for your products so that your customers can learn about it, get acquainted with the assortment. You don't need a lot of staff, a few chefs and an accountant will suffice.

For normal operation, purchase equipment:
Grill on which meat is fried.
Refrigerator in which you will store food.
Work surface for the seller;
Sink with washbasin.
Cashbox.
Microwave.
Bedside tables for storing inventory.

Connect your retail space to electricity and water supply.

How to open shawarma

You eat shawarma, but you don't like where it is prepared, in what conditions, and where is it sold? There is only one way out - start making shawarma yourself. So you will be able to control the entire process, you will monitor the quality of products, select a team of chefs, and be confident in the products you sell.

Do you want to sell shawarma? This product is delicious when prepared with fresh ingredients in new equipment and in premises that comply with safety procedures. To open shawarma, draw up a rough plan for the implementation of your project. You have a clear understanding of where you will be producing the product, who will be your customers.

To identify your competitors, you can simply walk near metro stations and see how it is prepared. They do it not always well, and in violation of all possible norms. Shawarma or shawarma is a popular product that came to us from the Near East. Quite inconspicuous beef with vegetables, rolled into a cake, began to be in demand. The secret of success is delicious, comfortable and possibly eating on the go.

For the dish, choose only fresh pita bread. If it is stale, it will no longer work. Will explode and burst. By the way, in order for him to stay longer, as it turned out, he needed to be frozen! Before cooking, remove from the freezer and put in the refrigerator so that it thaws there. The sauce makes a lot of sense. Naturally, mayonnaise or ketchup is used. But in case you have time - make sauces yourself.

For cooking, use 2 sauces - snow-white garlic and spicy scarlet. Wrap the filling correctly then the shawarma will not fall apart! Straighten a sheet of pita bread, slightly moisten a little with water and lemon juice. Grease in the middle with snow-white sauce, put vegetables on top. Pour the sauce and lay out the meat. Top everything with ketchup. First, cover the filling with short edges and then roll up like a roll. If the shawarma is cold, then do not heat it up, it will flow and stick. Heat in a skillet without oil.

Open shawarma, if you really want to make a business on this and make a profit, you will have to delve into all the processes. Let's take a look at how to prepare shawarma. From the very beginning it was called “Shawarma”. It was prepared exclusively from calf and lamb meat, but the Turks introduced chicken into the traditional recipe. The main ingredients are spiced meat. It is being prepared on special equipment that rotates.

The meat is marinated and overlapped on a roasting needle. Shawarma cooked on charcoal is the most delicious. Take the meat from the hip part, sprinkle it with spices, marinate for several hours. The main spice is turmeric and paprika, you can add cardamom, pepper or curry. This is a popular dish in our country.

The main dish should be tasty because the profitability of the business depends on it. You can diversify the list of dishes by making it with different tastes, from different types of meat, seasoned with different tastes at the request of the client. Buy only fresh meat, which will not sit in the refrigerator for a long time, but will immediately go for cooking.

Equipment for making shawarma:

Electric grill.
Refrigerator for storing meat.
Microwave.
A burner for your grill.

Select staff carefully, preferably with experience in restaurants. The head chef must cook shawarma quickly and deliciously. Read more: How to open a healthy food cafe.

What you need to open shawarma

Open a shawarma stall At first glance, it is simple, but the most difficult thing is to get permission from the fire, sanitary, tax services. The most important document for opening is permits from the Sanitary and Epidemiological Service and Fire Safety. At the end of the check, start purchasing equipment and recruiting personnel.

First, find a good spot. The main mistake of most businessmen is to find or pay money for renting an area in a business center or other premises. The disadvantages of this approach are the high cost of rent, you will need to obtain permission from the SES and fire service employees. It is best to install a stall on a land plot, renting it, or buy a mobile structure, it is much more profitable and cheaper.

Next, you draw up a range of products, a list of raw materials, and plan out processes. Make the filling different, so you have a great variety. There are many options for the filling. You can buy meat and cut and marinate it yourself, it will be much more profitable and cheaper. You need to buy a refrigerator, or refrigerator, grill, kitchen utensils, microwave.

The production of the product should be handled by a chef who loves to do it, because tasty is the key to good sales.

Cooking technology includes the following stages:

Cut the meat into thin slices.

Overlap on a skewer.

Cut the meat into small pieces.

Put all ingredients on pita bread.

Fry everything in oil.

Sell your product in branded bags. This will be very convenient for you and your clients.

How much does it cost to open shawarma

Starting your own business project requires a capital investment. The initial investment cost depends on where you will open the sale of shawarma, how long it will take to register, whether you will pay for the leased land, what equipment you buy, and many other nuances.

Advantages:

Small investment to start.
Find a chef for shawarma.
Easy registration.

Disadvantages:

Big competition.
The products are made from perishable products.

Features of opening a stall with shawarma

For lovers of oriental cuisine, the opening of a stall selling shawarma is a real treat. But, they will only buy a product from you if it is made from fresh meat and is very tasty.

A feature of the development of such a business is the time spent on paperwork. A good location, delicious shawarma and a reasonable price are the main components of success.

For business success you need:

Selected location
Great service.
For success:
Quality products.
Diverse assortment.
Purity.
Conscientiousness.
Discounts.
Good prices.

The main feature of trade is the success of the business, which depends on the flow of people.

Shawarma business plan

Shawarma business plan- this is a clear understanding of how much money and what will be spent. The approximate time for launching such a project is 3 months. To speed up the time, you can hire a lawyer who will deal with the registration of permits from the authorities. It will take you 2 months to buy a stall, rent land and invite staff.

This document describes:

Targets and goals.
A short summary of the entire document.
Analysis of the market for services for the sale of shawarma can be characterized both in the city and in the country.

To highlight your competitors, it is also advisable to make a brief description of their negative aspects in work, how and how they attract buyers, due to what. To do this, it is advisable to look into some of them, eat, see how the cook works, evaluate how shawarma is made, view the menu, mark important dishes for yourself.

Very well, he will ask a question when ordering: what would you recommend to me, or with what filling you have the most delicious shawarma, how long does it take to cook. The most important factor in buying is whether the seller has change.

Development strategy:

Shawarma price. Calculate the approximate cost of products with different fillings. Make it slightly lower than elsewhere.
Product.

Make a menu, add variety to it. In addition to the main one - shawarma, sell juices, mineral water, soft drinks, so you will have more customers. For example, while a customer is waiting for an order, give him a questionnaire with a number of questions:

You like our products.
For you to add to the assortment.
What fillings would you like to try shawarma with.
You are satisfied with the location of our stall.
Where would you like our stall to open yet.
Would it be convenient for you if we launched the delivery of shawarma.
By asking such questions, you will be able to identify the needs of customers, make the business work according to the needs of your customers.

Sales. Set the working hours and days off, if any. How many people do you need to work.
Advertising. How will you inform existing and potential consumers of products about your new products, promotions, etc. This is very economical, because when opening such a business, you do not need to do an advertising campaign. The client will do it himself, coming for shawarma the next time. If you want to use advertising methods, here are the main ones:

a) Distribution of flyers.
b) A group in social networks, filling it with information, holding sweepstakes.
Make financial calculations (the cost of rent, equipment, staff salaries, the cost of paperwork, as well as an approximate miscalculation of the price, advertising costs).

Stages of implementing shawarma business plan:

Register businesses and obtain permits.
Rent a stall.
Purchase equipment and furniture.
Recruit staff.
Open the stall.

Stages of a business plan for opening shawarma:

You need to register as a private entrepreneur and think about which taxation system is better to choose. You can also blow through soft drinks and other food items. You will be entered into a single register and registered.

Place for sale

To sell shawarma, you can buy a ready-made stall and put it up, or pay for an existing one. The second option is much easier, because you do not need permission from the local government, the owner already has it.

Permissions

The fire department will inspect the premises and issue their recommendations on safety precautions. Read more: What is a franchise.

Choose the city center.
Near educational institutions.
Close to markets and bazaars.
In the vicinity of parks, and places of entertainment of a large number of peoples

Equipment

For a delicious shawarma, you need high-quality equipment.

Grill. A gas grill is more economical, but a permit from the gas service is required to use it. It is also recommended to use an electric one.
Grill burners
Fridge. It is mandatory, since without it you will not receive a SES permit.

Staff recruitment

In order to determine what kind of staff you need, first determine the schedule of their work. Staff for the sale of shawarma:

Cook.
Seller (1-2).
Accountant.
Cleaning woman.

For all employees, issue sanitary certificates, inspect for safety. Friendly service is a guarantee of good performance and a positive image.

An important factor is the appearance of the stall, or kiosk. They can be very comfortable and functional. The sign should be visible from all sides, but make sure that it does not look too provocative. It will be warm in winter and not hot in summer. The cost of a shopping kiosk is significantly less than building your own store.

You can also buy a shopping stall and it will be delivered to the site immediately, or you can develop an individual project, then this will take time. The cost is less than what you will rebuild. Depending on the size of the building, total area and internal content. According to its functional purpose, it can be mobile and stationary. By the type of outer skin and metal frame.

The price may vary. A stall is a building that mainly consists of 1 floor, and everything you need is inside: a kitchen, a toilet, a storage room, etc. The cost depends on many factors, mainly the materials used and the internal content. You can see the approximate cost on the companies' websites. The area, the complexity of the design, all this affects the price. The standard size of the structure does not change and, accordingly, the price for different companies is almost the same.

For the sale of shawarma, the price of an ordinary stall will be much less than if you order it for work in the winter, because then the cost will depend on whether there is heating there, whether it is insulated.

Practicality, durability and versatility of use, comfort, due to this, they have a long service life. The production time is not less than two weeks, it all depends on the area, the number of windows, construction. It can be placed in a small area, and at the same time it is comfortable to work in it.

An excellent option is a pavilion for trade. You can also trade shawarma in it. It is much more profitable to install a premise already purchased in advance than renting square meters in a shopping center. When developing a model, you can choose the size, wall thickness, color, insulation. The most important thing in the construction process is to make the conditions for the working personnel comfortable.

When choosing a shawarma stall, pay attention to companies that have their own production. An enterprise that is reliable regardless of its contractors. He will never have problems with materials, and the order is made on time. The main leaving will be a huge choice and an individual approach to the client.

Stalls are standard in size, and it takes from several days to a week or two to make them. There is thermal insulation inside, the walls are upholstered with clapboard, a moisture-resistant floor and electrical wiring. Considering all these nuances, you can safely purchase premises, sell your products every year, regardless of the weather conditions, be it frost, wind, or heat.

Shawarma business- it is very popular now. The investment pays off due to the highest demand. The high degree of competition at this stage provides the key to generating revenue. Plan in which to include costs for all items.

Street food around the planet is represented by a great variety of options. A huge number of dishes of this direction are known in Russia. One of its brightest representatives can be called shawarma.

Reasons for the popularity of shawarma and business features

The dish itself came to us from Turkey. Born on the shores of the Black Sea, it is particularly easy to prepare. It combines delicious meat, fresh vegetables, lavash and sauce. Such healthy, simple and at the same time inexpensive food could not go unnoticed by entrepreneurs. In order to put up a stall with shawarma, a complicated business plan is not needed, since the simplicity of creating a dish is miraculously combined with the absence of any difficulties in creating your own business.

Another reason for the popularity of this dish is the increased calorie content. So, one serving of shawarma can easily replace a full meal.

Depending on the region, the dish may have certain differences. These include:

Replacing Armenian lavash with tortilla;

Sauce options (from tomato to balsamic);

Various meats (there are recipes from pork, lamb, beef, chicken).

So, in order to open shawarma, the business plan must include the peculiarities of the taste preferences of the selected region. This is a prerequisite.

How to draw up a primary shawarma business plan with calculations

The first step is to designate the area in which the product will be sold. It should be understood that we are talking about a dish that they prefer to use as a substitute for a full meal. Consequently, the optimal place for implementation will be sites with a large concentration of people streams. For example, in large cities it can be:

Squares near educational institutions;

Squares and embankments;

Crowded places, the way of work of which implies the frequent purchase of fast food (final bus stops, and so on);

Playgrounds near any sports facilities.

Having chosen a place, we add it to a ready-made business plan, for which shawarma is the basis for further calculations. The next step is to analyze the flow of people - this will help determine the possible daily profit. Please note that trade in some locations may be seasonal. So, for example, the embankment will be the most relevant place of sale in the spring and summer.

If you are thinking about how to open a shawarma, a business plan, the costs of which must be strictly planned, should include the rent or purchase of premises. Most of the already existing points of sale make support for the implementation of the activity in the stall. Its design allows you to create compliance with the SanPIN requirements, as well as intelligently use the space, minimizing the cost of renting the area.

The next stage is equipment

How to draw up an up-to-date shawarma business plan? The sample, on the basis of which, by making various adjustments, a calculation can be made based on the characteristics of each area, will always include several main points. However, it should be clarified: the equipment will be standard in almost all cases.

The main list includes:

- A spit for frying meat. This equipment, although it is highly specialized, is available for purchase in all cities. There are spits from different manufacturers, but the principle of this type of stove is always the same.

- Waffle iron... This conditional term is a device with the help of which the finished shawarma is pressed with subsequent frying. The ribbed surface of the waffle iron creates a signature grill-like pattern on the pita bread.

- Fridge... The refrigerator will store meat, vegetables, sauces, etc. It is necessary to clarify the possibility that, from the point of view of the correct storage of products, the inspection authorities do not have any questions. If it is necessary to create a demarcation, it will be necessary to purchase two refrigerators.

and inventory

All of the above equipment is not sufficient to draw up a complete business plan for a shawarma tent. In addition, the following cooking utensils should be added:

Plates;

Cutting boards;

Storage containers;

You should also consider the method of filing. In most cases, it occurs by packaging in a disposable plastic bag, which is supplemented with a napkin. In other cases, the finished dish is served on a plate. It should be understood that a full-fledged serving will be impossible, since we are talking about a dish, the use of which occurs mainly on the go.

Communication and creation of conditions

To prepare shawarma, in addition to the simplest equipment and a few accompanying equipment, you only need electricity. Other communications are connected at will. Speaking of a full-fledged production process, one should take into account water supply - without it, it will not be possible to work with food on the spot. Fortunately, in the modern world, building communications is a fairly simple matter. Connecting electricity, of course, is much faster than connecting the water supply, but both manipulations are performed at fairly budget prices and in a short time.

Design features

Since the main direction that the business plan adheres to is shawarma, you should rely on stimulating appetite. If we consider this issue from the point of view of psychology, the color red has an amazing effect on perception. It makes you feel hungry by increasing the urge to shop. No wonder the word "red" means "beautiful"!

A little tip: in no case should you copy brands already known in this field. In addition to foolishly trying to live up to someone else's ideals, you can get sued for using someone else's work for your own personal gain. Since the only consideration in our business plan is shawarma, it would be appropriate to create an attractive sign that demonstrates the delicious product being sold in a given location. It is worth hiring a team of professional photographers and designers to create your own style - such costs will pay off completely, since its further fate will depend on the initial external attractiveness of the business you are presenting.

Drawing up a list of expenses

So, a business plan (shawarma is a product that we will produce and sell) consists of the above parts, the cost analysis of which can reveal the secret of the full list of costs for the implementation of the business. The main parts of the standard calculation will be as follows:

Rent of a stall - 10-50 thousand rubles per month, depending on the location;

Purchase of a stall - 130-250 thousand, depending on the area, as well as the place of trade;

Land lease - 2-5 thousand rubles per month;

Acquisition of basic equipment: oven for frying - 100 thousand, waffle iron - 35 thousand, refrigerator - 30 thousand, kitchen equipment - 5 thousand;

Additionally, you may need to purchase furniture (tabletops, chairs), the average cost of which varies from 10 to 40 thousand rubles;

Carrying out communications - 5-10 thousand rubles.

Additional costs may be:
- design creation - from 5 to 50 thousand rubles, depending on the complexity of the idea being implemented.

You should immediately be ready to purchase the necessary raw materials (about 5 thousand rubles). If you plan to hire personnel, you should take care of the upcoming salary (about 20 thousand rubles) in advance, since the first month of work will take place in test mode and, most likely, the profit will be insufficient to fully cover the costs.

Thus, the most budgetary opening plan implies expenses of 227 thousand rubles. The maximum option, which includes not rent, but the purchase of a stall, will include 600 thousand rubles.

Payback

Calculating ROI is a daunting task, as everything is tied to providing up-to-date data regarding the possible level of popularity of a business. As an assessment criterion, you can take as a basis an already existing business in this area, operating for a certain period of time in a place whose traffic is similar to yours. When calculating, you should remove about 20 percent, since this amount is a profit from regular customers. The new business will accumulate them for about a year.

Output

The effectiveness of this business depends entirely on an integrated approach. Its implementation will be successful only if the calculations for the creation of the start are guaranteed, as well as if the quality standards are met. If you produce really tasty shawarma, customers will turn a blind eye to the not entirely thought out design, as well as flaws in the interior of the stall. Act wisely and you will succeed!

Thus, a fast food shawarma dish can be a brilliant start for creating an amazingly productive business. As for the prospects, in the future it is possible to open a network of kitchens in which shawarma, which has already become popular with many, will be produced. And by adding a zest to your dish, you can truly win the hearts of lovers of this oriental dish, which takes its roots from the distant shores of the Black Sea.

Simple but convenient fast food outlets - shawarma kiosks - have become widely spread.

They can be found in any big city and at the same time starting a similar own business is not as difficult as it seems at first glance.

This type of business is attractive for its relative simplicity and speed of creation. The initial investment is quite modest and, if the circumstances are right, it will pay off quickly.

The variability of the final form of the institution is enormous, you can open both a small kiosk specializing exclusively in the sale of food, and a larger room where visitors can comfortably eat at the tables.

The street food format fits perfectly into the atmosphere of a bustling metropolis, and with proper positioning, your business will exist for many years.

Recently, the spread of shawarma stalls has slightly decreased due to increasing competition from numerous mobile fast food outlets. The disadvantage of starting in this area is its low prestige, most believe that this type of business is the lot of emigrants exclusively. Most establishments are very similar to each other, and if you give your own unique flavor, then consumers will notice it, and income will certainly grow.

What documents and permissions are needed

The required package of documents is quite large, and it takes some effort and a lot of time to get everything. Most entrepreneurs arrange such a business, but if it is planned to sell not only shawarma and soft drinks, but also alcohol, then it is necessary.

You will also need the following:

After successfully searching for the location of the stall and concluding a lease agreement, you need to obtain permission from Rospotrebnadzor to install a retail outlet in a specific location. In fact, this document confirms that in the event of fires and other emergencies, your kiosk will not create obstacles in the evacuation of people.
Additionally, the same authority issues a sanitary and epidemiological conclusion that the production process meets all standards.
Rospotrebnadzor does not stop at this and still requires a production control program, which, in theory, should be a tool for constant monitoring of product quality.
All the offered assortment must be issued with certificates of conformity to the requirements of standards.
It is forbidden to wash the staff uniform at home, you need to conclude a contract on the use of laundry services.
Even if the sanitary situation in the room is impeccable, government agencies will still require an agreement on disinfection, disinsection, deratization of surfaces and ventilation systems.
Employees must be registered in accordance with labor law and have properly completed medical books, which are admission to work with food.

Bureaucratic red tape is the most tiring process when starting a business, and many use the intermediary services of agencies that, for a reasonable price, will save you hours spent in queues.

It is also not recommended to get involved in bribery when applying for permits, regulators like to conduct numerous checks, during which it is easy to identify obvious violations. It is best to initially do everything in accordance with legal requirements.

Format options

All point format options can be divided into stationary and mobile("on wheels"):

The advantage of mobile establishments is their fast transportation when celebrating City Day and other public events when the need for fast food is maximum.
At the same time, fixed premises may have more efficient equipment, comfortable tables and other amenities. Most often, stationary points are opened on the first floors of buildings; angular placement will only enhance the recognizability of the institution. Ready-made small architectural forms are often used. The range of such kiosks is huge, while they have basic communications for further equipment. It is advisable to give your own point a unique appearance in order to advantageously differ among the many faceless competitors.

Location selection

Perhaps this nuance is the most important for the profitability of the future enterprise. Of course, you can cook the best shawarma in the city for a reasonable price, have a very attractive exterior, but without a constant human flow, all your efforts will be useless.

The next factor is the potential demand for street fast food in this place. For example, often near metro stations there are 2 or even 3 points for the sale of shawarma, and the next establishment of such a plan is unlikely to pay off quickly, and in the face of competitors you will become a true enemy, because of which their incomes fell.

The ideal option would be a crowded place, but so that similar points are not visible on the horizon. Many people buy shawarma spontaneously, just by seeing a kiosk with enticing aromas nearby, and your outlet should become just such a choice for customers.

Point equipment

Cooking shawarma is a simple process, and special devices are not needed here. The following devices are basic:

grill;
burners;
fridge;
cash machine.

The grill is the main place for food preparation, and there is no great difference between gas and electric models. Everything is based solely on the required performance and financial capabilities.

Grill burners require more careful attention when purchasing. When purchasing a simple grill, the quality of the product will in no way suffer, but if you choose an unreliable burner, you can lose customer preferences.

With a refrigerator, everything is very simple, it must contain all the necessary ingredients. But it is very difficult to accurately plan this parameter in theory, everything will become clear only in the first months of work. Therefore, you should not purchase refrigeration equipment of small capacity, it is easier to buy a large device at once than to buy another one later to meet the growing demand.

Since it is preferable to operate completely legally, the simplest cash register will be an excellent proof of the legitimate origin of income.

You can carefully study the cooking process in the following video:

Required staff

The staff is the face of the enterprise, it is worth hiring people of appropriate appearance, the presence of charisma is only welcome. Cooking shawarma is very simple, and it is irrational to require a cook's education. With the proper skill, even the most hopeless employee will become a virtuoso of product preparation in a matter of days.

Obligatory is the absence of venus-dermatological diseases and a correctly filled out health book. Staff turnover in this business is significant and it is always worth having a reliable employee in stock.

Purchase of raw materials

The ingredients for shawarma (meat and fresh vegetables) are perishable, so it is necessary to constantly analyze the level of sales in order not to overstay the expiration date. After reaching a certain level of predictability of implementation, it is worth thinking about the quality of the products.

It is ideal if a farmer is found who supplies consistently high-quality products at reasonable prices.

The use of such components will strikingly distinguish your product from the product of competitors who purchase factory raw materials at wholesale sites. In negotiations regarding the cost of raw materials, it is worth insisting on progressive discounts on the volume of purchases. This will serve as an additional incentive for the development of the enterprise.

Advertisement of the establishment

Traditional advertising channels are poorly suited to popularize shawarma establishments. The overwhelming majority of customers know that this particular shawarma is delicious, or they just make a purchase, because this outlet turned out to be closer than others.

But this does not mean that advertising for your business is unnecessary. Many people create whole networks from many points, and if you are thinking about perspective, then it is recommended to take participation in all kinds of festivals street food, periodically offer shares, for example, when buying shawarma - tea is free. Also high quality, conspicuous and unique sign is one of the best advertising media that must attract attention.

Project costs and profitability

All business expenses, in addition to the initial investment, should be divided for further analysis by constants and variables... Depending on the size of the business, the start-up investment may be from 3 to 10 thousand dollars.

The lion's share of fixed costs will be rent and wages. Direct costs for raw materials, electricity and so on are relatively low and there is no need to cut them.

It is important not to forget that making a profit is not the initial task of the business, the primary need is to recoup the money invested at the start.

This type of business is considered one of the most promising among small businesses. The main difficulty lies in the fact that there are no specially developed rules and regulations governing this type of activity. And when opening and operating a kiosk for the preparation and sale of shawarma, you will have to be guided by the requirements of catering. Although even the auditing structures recognize that it is practically impossible to comply with all the requirements for an enterprise of this size and focus.

Normative acts

PP RF No. 322 of 06/30/2004 (as amended on 09/20/17) - a resolution considering the protection of consumer rights.
ЗоЗПП №2300-1 - the law on these rights.
No. 294-ФЗ dated 26.12.08 - on the rights of legal entities and individual entrepreneurs.
SP 2.3.6.1079-01 (amended for 2016) - requirements for catering organizations.

With regard to the latter document, the sanitary services recommend following clause 16, which describes the requirements for temporary catering establishments.

Requirements for fast food organizations

Before opening your own business, make sure that there is no SanPiN in your region that regulates the work of fast food organizations at the local level. If not, discuss with the auditing structures whether it will be sufficient for your organization to clearly comply with the requirements of SP 2.3.6.1079-01 (paragraph 16). This is usually enough.

The requirements are as follows, availability:

a toilet room or a toilet for staff no further than within a radius of 0.1 km from your outlet;
containers with lids for garbage collection;
agreements on waste disposal and measures to ensure the epidemiological well-being of the outlet (deratization, disinfection, disinsection);
refrigeration equipment for storing food that can quickly deteriorate;
cutlery and tableware for clients must be disposable;
beverages can be prepared from bottled water of appropriate quality.

For points of such a scale, it is allowed to do without a central water supply and a tie-in to a centralized sewer network. But water must be supplied uninterruptedly. The staff of your outlet must strictly follow the LH (personal hygiene) rules.

According to P 2.3.6.1079-01 chapter II, your stall can be mounted as a free-standing modular temporary structure. According to the requirements of SP 2.3.6.2867-11, supplementing the specified document, modern equipment should be used. This means that hood emissions should not affect the living conditions of the population in the houses adjacent to your stall for the worse. These are the main points that sanitary services pay attention to during inspections.

Like any catering organization, a shawarma kiosk should have a consumer's corner.

Requirements for employees

Your employees are required to have health records, to undergo a medical examination both upon admission to work and in the process. The medical books should contain the conclusions of the medical board and certification information about the knowledge of each worker on sanitary standards and hygiene. Shawarma sellers should work in disposable gloves when preparing dishes.

State Fire Supervision Requirements

According to the documentation of the fire inspectorate, kiosks include structures up to 20 m 2. If your company is planned in this size, you can appeal to NPB 103-95. These standards apply to free-standing structures.

Basic standards

SNiP 2.01.02-85 * (PP norms);
SNiP 31-05-2003 (public buildings);
SP 42.1330.2011 / SNiP 31-06-2009 (urban planning).

Kiosk requirements

Fire resistance for kiosks of 20 m 2 is not described in the regulations. The distance from your enterprise to the nearest structure is taken in accordance with town planning standards.

If there is waste that can burn, the places of their collection and temporary storage will be stirred 15 m from the kiosk (not closer). Your kiosk should have a place for storing containers and packaging, it is allowed to allocate up to 5 m 2.

Electrical equipment and lamps

The equipment connected to the mains, which you install in your kiosk, must be brought in accordance with the PUE.

Luminaires are used:

in the case of ordinary "Ilyich bulbs" under special caps that protect personnel and food from being damaged by shrapnel;
or starterless options.

The kiosk shutdown device is mounted on a solid, non-combustible base.

Fire alarm and extinguishing agents

All kiosks are equipped with an APS with a sound signal (siren) output to the front of the structure (facade) or inside the kiosk. Each such establishment is equipped with at least two fire extinguishers.

Fire extinguishers must be valid, attorneys (as evidenced by the tag on each of them). Fire extinguishers are provided with instructions.

Staff

Employees must comply with safety measures, know your instructions on these measures, be able to use fire extinguishers and know what to do in case of fire. All employees of your kiosk should be instructed about the safety rules, about which entries should be made in the briefing log. When checking by the GPS (fire inspection), an inspection log must be available.

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