How can you open a profitable pizzeria from scratch? A pizzeria is a win-win business idea How to build a pizzeria

A pizzeria is considered a profitable business due to the popularity of the dish among people of different social statuses and its low cost. Despite the fact that the number of restaurants of this direction is only increasing every year, the market in many cities is not 100% full. How to open a pizzeria? This type of business is considered quite profitable, but the organization of the process requires consistency. Drawing up a business plan "Opening a pizzeria" will allow you to get an idea of \u200b\u200bthe initial amount of investment, expenses and costs.

Competitor analysis

This market sector is characterized by rather high competition, the entrepreneur must take into account the availability and location of catering places of the same price segment. On average, the pizzeria market is growing annually by 25%, already in 2007 the market volume reached 160-175 million dollars, while in subsequent years there was a steady upward trend.

Today, pizza is sold both in specially equipped pizzerias and in large restaurants, the number of stationary establishments in Moscow exceeds 350. The share of each of the large companies does not exceed 5% of the market, which indicates a fairly high relevance. Experts predict further growth in the segment of fast-food pizzerias with home or office delivery.

According to experts, the market in Moscow and St. Petersburg is occupied only by 50%, in the regions - by 30%. This factor makes this type of business a very promising direction, so the answer to the question “Is it profitable to open a pizzeria?” unambiguously yes.

What pizzeria to open from scratch?

Pizza is in demand among people of different incomes and social status; dishes are prepared in elite restaurants and fast food chains. The choice of the type of institution depends on the amount of financial investments, the rate of turnover of funds and payback.

There are two formats:

Italian restaurant;
fast food pizzeria.

Italian restaurant

The first option is the most expensive, but also the most cost-effective and quick payback. The main costs in this case are for rent or construction of premises (300 thousand - 3.5 million), another 170 thousand will be required for the purchase of equipment, monthly staff salary costs will amount to 170-200 thousand rubles. The monthly income is planned at the level of 350 thousand, the payback period is 1 year. The menu includes a wide range of dishes, many types of pizza. The competition in this niche is not very high, classic pizzerias quickly gain regular customers.

How much does it cost to open a fast food pizzeria?

An establishment of this type specializes mainly in pizza, in this case it requires less investment, but the competition in this segment is much higher. In order to reduce costs, it is recommended to rent a small area of the hall in the shopping center and organize a pizza selling point there. This format requires a small number of staff, the cost of interior space is also reduced.

The cost of renting premises for a pizzeria is 15-100 thousand, for equipment - from 100 thousand, for staff salaries - 30 thousand. The profitability of a pizzeria is 100 thousand monthly in this case, the payback period is 1-2 years.

Registration and taxation of a pizzeria

When organizing a pizzeria, any organizational and legal form can be chosen, it can take a lot of time to collect all the conclusions and confirmations.

What does it take to open a pizzeria? The following documents are required for registration:

permission from the sanitary station;
the conclusion of the fire service;
confirmation of the conclusion of contracts for garbage collection, deratization, disinfection, cleaning of ventilation systems, disposal of mercury lamps;
sanitary passport for the premises;
confirmation of the conclusion of a contract for the installation of a fire alarm and an alarm button;
confirmation of registration of the cash register;
liquor license.

The most profitable option for a pizzeria is - in this case, the amount payable to the budget is lower than with simplified taxation and OSNO (the main taxation system). Issues related to UTII are regulated by municipalities, the possibility of switching to it should be clarified at the place of registration of the enterprise and the place of business. The number of employees in this case should not exceed 100 people.

As an alternative, a simplified taxation system () can be considered.

Location selection

Despite the rather large concentration of pizzerias, the demand for them is still high. Buying and renting premises in the central areas of the city is quite expensive, many entrepreneurs prefer sleeping areas. They are home to a large number of residents, many prefer to visit nearby restaurants.

Good pizzerias very quickly acquire regular customers who regularly visit them with their whole families. The pizzeria can also be located in places where offices and educational institutions are concentrated - in this case, the main visitors are students and office employees who will regularly come here for lunch and dinner.

The costs in this case are formed depending on the type of institution and the district of the city. To begin with, it is recommended to rent 50 sq.m. - this will allow you to open a small institution with an average flow of customers. If you need to expand your business, you can always rent or buy another hall nearby or open another pizzeria with the same name in another area. Costs depending on the city, district, area of the premises vary within 15 thousand rubles. - 3.5 million rubles.

Pizzeria space

When choosing a room, it is also necessary to comply with certain requirements: sewerage, water supply and ventilation (exhaust) must be connected to it.

It is forbidden to place a pizzeria in the basement; due to increased noise, it may be difficult to organize an establishment on the ground floor of a residential building.

A detached building or a house with an area of 100 m is ideal, the third part of which should be occupied by the kitchen.

Equipment

The cost of equipment also depends on the type of institution, with any financial possibilities, it is necessary to pay attention to its quality. With small volumes of production, equipment that requires manual labor should be purchased.

Necessary equipment for pizza production:

refrigerators (the room must be equipped with refrigerators for storing food and drinks, it is recommended to purchase a separate refrigerator for seafood);
specialized oven (tiered, (exclusively for pizza), conveyor).

In restaurant-type pizzerias, the technology of cooking pizza on wood is often found - Italian pizza is prepared in this way.

In addition to the basic equipment, other equipment is also required: a pizza table, pizza molds, gravy boats, knives, etc. The cost of equipment depends on the brand and model, the price can vary between 100 - 300 thousand rubles.

Staff, pizza delivery

To serve a small pizzeria, a cook and a waiter are enough - their professionalism largely determines the success of the business. The taste and quality of pizza depends on the experience and conscientious attitude of the chef. To acquire good culinary skills, a chef must complete at least 6 months of training. Some restaurants hire staff from Italy or train themselves.

The salary of employees of a restaurant and a pizzeria such as fast food is also different, it is formed from the salary, percentage of sales and tips. As the business develops, the need for staff will increase, you will have to hire employees to deliver pizza, the pizzeria can switch to round-the-clock operation.

How to open a pizzeria with delivery? Pizza delivery is a great way to increase the profitability of an establishment, which is why many companies rely on it at the initial stage. Some entrepreneurs come to this idea after a certain time.

When orienting a pizzeria for delivery, it should be taken into account that Italian pizza cools faster, so the restaurant should have American pizza in the assortment.

Range

To make pizza, you need yeast dough, tomato sauce, olive oil, basil and mozzarella cheese. The last ingredient plays an important role. It is usually made from buffalo milk and soaked in whey, which adds flavor to the whole dish. A set of other components (ham, mushrooms, seafood, fruits, etc.) is formed by the chef, taking into account the preferences of customers.

As practice shows, the assortment should include from five types of pizza. Raw materials for production can be domestic or imported. In most restaurant-type pizzerias, a combined option is used, since the cost of pizza made exclusively from Italian products is very high. The minimum cost of a dish is 5 rubles.

Summary

The business plan "How to open a pizzeria" consists of several sections: market analysis, format selection, collection of necessary documents, choice of location and premises, purchase of equipment, menu preparation. The payback period is usually 1-2 years.

My first attempt was not entirely successful. Having rented a ready-made cafe, fully equipped with all necessary kitchen equipment, furniture and utensils, I did not take into account a number of factors, ignoring which led to the closure of the enterprise.

I want to note right away that the organization of this business will require certain financial costs, and the return on investment should be expected no earlier than in a year.

The first miscalculation was the incorrectly chosen format of the institution.

Since the rented premises were located in the depths of a sleeping area, which was decently removed from the central part of the city, I bet that it would be a family cafe-pizzeria.

Another plus, I considered the complete absence of competitors nearby. But after working for a couple of months, I came to a sad conclusion - that, having increased the flow of visitors even three times, the income received would not be enough to cover all existing costs.

Due to the fact that the cafe was located away from the main car traffic, it was not possible to attract additional visitors.

In this regard, the idea arose of delivering pizza to order, to the address of the buyer. But then the second mistake was revealed - an unsuccessful choice of the location of the cafe. Logistics costs, when delivered to other areas of the city, "ate" all the profits, and an increase in the cost of delivery made the product not competitive in relation to other offers on the market.

Having curtailed the work of the cafe, I did not want to give up the idea of organizing a pizza delivery business. And I started all over again, taking into account earlier mistakes.

Format selection

Based on previous experience, I have already formed an image of how the institution should look like.

This is a small trading floor (up to 40 sq.m.), equipped with a bar counter for receiving and issuing orders.

Four or five high, round tables, where you can sit standing or sitting on a bar stool.

On the walls, it was supposed to place small, framed paintings, something positive about the kitchen theme.

Guests could watch the pizza preparation process from their seats - the oven is located behind the counter, in full view. And, approximately the same in size, I saw a service room, in which the procurement workshop, a dressing room and a bathroom are located.

Room search

Initially, having decided that the main income is planned to be received from delivery, I needed to find a room, small in area, and equidistant from other areas of the city.

Due to the high selling price of the premises, only proposals for rent in the non-residential fund, where catering facilities had already been located, were considered.

This was due to the fact that in the future, it would not be necessary to order project documentation and installation of ventilation and fire extinguishing systems. The fulfillment of these conditions significantly reduced the size of the initial investment, and could also save time for coordination and commissioning of the facility.

Soon, such a room was found. Located, almost in the very center of the city, integrated into the public transport stop complex. Previously, this room housed a buffet selling burgers and hot dogs.

We managed to agree with the previous tenants that they would not dismantle two large sinks, but would leave the electric stove, hoods in the sales area and in the kitchen. For all this I had to pay 30,000 rubles.

Another 10,000 rubles was spent on cosmetic repairs of the premises. This amount, landlords included in the rental price for the first month.

The rental price at the time of signing the contract was 25,000 rubles + utility bills for counters(another approximately 20,000 rubles).

Cooking technology

There are several ways to make pizza. There is a fully automated process, but with small volumes of production, this option is unacceptable, since it will never pay off the funds invested in it.

There is an option, pre-preparation of semi-finished pizzas. In this case, the dough is rolled out with a rolling pin, which is laid out on a metal mold, smeared with sauce, filled with various additives, depending on the name of the pizza, and covered with cheese. Further, it is all covered with cling film, stickered and sent for storage in the refrigerator.

And so, several pieces of each type. If there is an order for such a pizza, the pizzeolla takes it out of the refrigerator, sends it to the oven, and after 7-10 minutes the pizza is ready. If no one ordered such a pizza during the shift, then the pizzeolla takes it out of the refrigerator and sends it to the trash can, because. the shelf life of such semi-finished products is very small.

And the next day, history repeats itself.

I didn't like either of these options.

I chose a less expensive way of cooking. It looks like this.

Portions of yeast dough are stored in the refrigerator, from which pizzas with a diameter of 30 and 40 centimeters can be prepared. Two types of sauce are prepared - red and white, which is also stored in the refrigerator.

Every day, or as needed, chicken fillet and beef tenderloin are baked in the oven. These two additives are stored in large pieces and cut, only as needed.

Cuts are made of three or four types of sausage, ham and champignon mushrooms, which are stored in gastronorm containers installed in a refrigerated display case.

Fresh tomatoes and green onions, cut directly at the order. Upon receiving an order, the pizziolla looks at what types of pizzas and what sizes it needs to make. He takes the dough for the right size, rolls it out on the work table, spreads it with sauce, puts the necessary additives, the quantity and weight of which are indicated in the technological map, which is constantly in front of his eyes.

Then all this falls asleep with the necessary amount of grated mozzarella. Then, with the help of a special shovel, he loads the raw pizza into the oven. There it is baked for about 10 minutes. The baking process must be constantly monitored.

If baking is not even, the pizza is rotated or moved a little. The finished pizza is pulled out of the oven with a shovel, and placed on a stand, or immediately in a box, the bottom of which is lined with a piece of parchment.

The finished pizza is cut with a special knife into six or eight equal parts, depending on its size. Sprinkle with green onions or oregano if needed. The whole process of preparing one pizza from start to readiness takes 12-15 minutes.

Main Components

Any pizza consists of a base, which is rolled from dough. Sauce, red or white, with which the base is spread. And mozzarella cheese, which is placed on top of the rest of the additives.

These three components are the constant components of any pizza. It depends only on them what the taste of your baking will be. If at least one of them turns out to be unsuccessful, no other additives can no longer affect the improvement in taste.

Flour for making dough should be only the highest grade. When loading into a dough mixer, it must be sieved.

Care must be taken to ensure that the yeast is fresh. After completion of the kneading process, which lasts 10-15 minutes, the dough is immediately removed from the mixer.

In no case should it be allowed to change in heat.

Since this can lead to the appearance of grains and loss of elasticity, the dough will begin to tear, stick, and will not hold the required shape.

Using scales, the dough is divided into portions of 300 and 600 grams. Each portion is shaped into a ball, which is placed in a separate plastic bag and sent to the refrigerator.

There the dough “fits” for at least two hours. Cooks must ensure that there is a constant supply of "risen" dough. Otherwise, downtime may occur, which sometimes happens when there are a large number of orders in a short period of time.

It is also impossible to make a large supply of dough for use, because after a day, it begins to deteriorate and lose its properties.

Pizzas with a diameter of 30 centimeters are made from three-hundred-gram blanks, and 40-centimeter pizzas, respectively, from large blanks.

According to my statistics, about sixty percent of sales come from pizzas with a diameter of 30 centimeters. Based on this logic, the number of blanks is made in the ratio of 60 to 40.

If during the cycle the ratio of orders has changed, then a large workpiece can be divided in half, or vice versa - two small ones can be folded.

The whole process of rolling out the dough takes place only by hand, without the use of rolling pins. The speed of pizza production, the accuracy of its dimensions, the thickness of the dough and the height of the sides depend on the skill of the pizzeoll.

In the manufacture of pizza, red sauce is mainly used. You can buy it ready-to-use, or make your own.

To do this, you will need canned tomatoes in their own juice, tomato paste, oregano and salt. If the sauce is runny, you can thicken it with corn starch. All this is whipped with a blender.

A frequent source of problems when making pizza is the unstable quality of mozzarella cheese. It is very important to find a supplier who can provide an uninterrupted supply of this product.

Cheese should not be salty, but you should not take fresh cheese, because pizza will also be fresh. It should melt well in the oven, but at the same time, not be too soft, because very soft cheese cannot be grated with a cheese grater.

In general, you need to be prepared for the fact that some time may be spent experimenting with cheese.

The choice of equipment for the kitchen

The oven turned out to be the first item on the equipment purchase list. With all the variety of types and models, the technical conditions of the rented premises did not leave much room for maneuver.

The choice was made in favor of a hearth stove (the bottom of the stove is made of solid stone), electric, two-chamber, made in Italy.

Something like this:

The width and depth of the furnace should be at least 700 mm, and even better if it is 900x900 mm.

This size makes it possible to simultaneously put two pizzas with a diameter of 40 cm into the chamber, or four pizzas of 30 cm each.

During peak hours, this is very important, because with a large influx of orders, you have to bake up to twenty-five pizzas per hour.

And in the morning, when there are few orders, one oven can be easily turned off, which can significantly save energy costs.

The price of a new furnace from a dealer was more than 130,000 rubles, so the search for used ones began, on free classifieds sites.

I managed to find a stove in good condition for 65,000 rubles, along with a stand.

The second important element of any pizzeria is a cooling pizza table.

The top of such a table is made of stone or stainless steel, and is cooled from below. Thus, the rolled out dough sticks to the surface less.

Such tables are equipped with a refrigerated add-on display case, in which gastronorm containers are installed for storing cuts of sausages, cheeses, vegetables and other toppings used in the preparation of pizza.

The cost of such tables starts from 45,000 rubles., depending on the size, volume and manufacturer. I managed to buy a good, three-section table with a showcase for 40,000 rubles.

The next most important element is the dough mixer.

For this type of equipment, there is not much to say. I bought a 20 liter used dough mixer, made in China, with a non-removable bowl, for 15,000 rubles.

This unit is used for uniform cutting of sausages and cheeses, with the possibility of adjusting the thickness of the cut pieces. Usually the thickness of the slices is 2-3 mm.

The process of cutting with a slicer is much faster than a chef would do it with a knife by hand. Such a mechanism cost me 6,000 rubles..

The cheese grater is also used to intensify the technological processes performed by kitchen workers in the preparation of semi-finished products.

In the manufacture of one pizza, the consumption of mozzarella cheese is from 150 to 400 grams, depending on the diameter of the pizza. And during the shift, the worker has to rub up to 30 kg of cheese.

A new cheese grater cost me 5,000 rubles.

The kitchen should be equipped with a freezer and at least two large refrigerators for storing dough, raw sausage products, fresh vegetables and mushrooms.

I use an ordinary household freezer with a volume of 150 liters, this is quite enough.

Refrigerators are used commercial, with glass doors. To store dough, cheese and sausages, there is a double-leaf cabinet with a volume of 1200 liters.

For vegetables and mushrooms - a single-door 600 liter refrigerator.

I didn’t have to pay money for refrigeration equipment, everything was left from my previous business.

All refrigeration equipment can be estimated at 35,000 rubles.

Well, the last of the electromechanical assistants will be a hand blender. It is used to make sauces. Its cost was 1,000 rubles.

In the kitchen, without fail, there must be at least one scale. This is another 3000 rubles.

Also, the kitchen had to be equipped with three stainless cutting tables, 5000 rubles each.

Each of the cutting tables is used to process a certain type of product. One table for sifting flour, and then for weighing and packaging the kneaded dough.

The second is for cutting sausages, bacon and cheeses. The third table stands near the sink and is used as an auxiliary one.

It will take at least three, I have four, metal chrome racks, 5,000 rubles per unit.

Each of them has its own purpose. One holds pizza delivery boxes, lined parchment in the boxes, promotional printing, and more.

On the other, clean dishes. Wooden coasters for serving pizza to visitors in the hall.

The third one stores sugar, vegetable oil, containers with drinking water.

The fourth is used to store empty containers, beverage packages and other goods.

Also, you will need at least two shovels 30 and 40 cm wide to load and unload pizzas from the oven.

Two knives for cutting ready-made pizzas.

And two metal screens, also 30 and 40 cm in size, which are periodically used for baking.

There are times when the dough starts to stick to the bottom of the oven, and there is no time to wash it and put it on “spitting out”. Then the raw pizza is placed on the screen and baked on it.

In my pizzeria, all used utensils for visitors are disposable. Durable dishes are only wooden pizza boards, which also come in two sizes 30 and 40 cm.

They must have at least six pieces of each type. Their cost is 300 and 400 rubles respectively for each.

Also, the kitchen uses four cutting boards. Three five-liter stainless steel bowls for storing sauces. Several pots ranging in size from three to six liters.

A large number of plastic food containers of different sizes, which are used to store cut food in the refrigerator. Several knives of different sizes. Metal tongs, forks, spoons and other small things.

The choice of equipment for the trading floor

The area of the trading floor used by me is 32 sq.m. Of these, 18 square meters are reserved for the accommodation of visitors, and the rest of the area is the workplace of two pizzeolls and an administrator.

On three sides from the street, there is continuous glazing. Into the room, there is only one blank wall with a door and a distributing window, which separates the sales area from the kitchen and other service premises, the total area of which is 35 sq.m.

Based on this architecture, I decided to make tables for visitors, cut to size, kitchen worktops. The back of which was fixed to the metal-plastic frames of the window sashes, at a level of 110 cm from the floor, and the front, with the help of a fifty-millimeter furniture pipe and flanges, was fixed to the floor.

Since I have some experience in manufacturing and assembling cabinet furniture, therefore, I performed all the work related to this type of commercial equipment myself.

Having made drawings of the furniture I needed, I went to a warehouse store selling chipboard and accessories. I chose and paid for four three-meter countertops, and two sheets of laminated furniture board, the color I needed.

The sales manager made a sheet cutting map, and I indicated on it which parts should be edged. Picked up the parts the next day.

Here I also bought the necessary accessories for assembly. From the finished parts, with the help of a drill, a screwdriver and one assistant, in two days I assembled a bar counter, a cabinet under the sink and other small things, for the convenience of visitors on the trading floor.

All this cost a little more than 30,000 rubles.

In the center of the hall, I put two high tables, with round tops and 14 bar stools, evenly placed under the tables. The chairs cost me 1,500 rubles apiece, and the bar tables 1850 rubles each.

From the electrical equipment for the trading floor, I had to purchase a 4-liter thermal pot, for 3500 rubles.

I already had a router, a laptop and a cash register.

In order for orders to be delivered to customers hot, you will need thermal bags. Four small ones, and at least three large ones.

The cost of small bags was 1200 rubles apiece, and large 1800 rubles for each.

Also, thermal bags are used to store pizzas, which are made according to pre-orders by a certain time.

Pizzas are packed in boxes of two sizes, 30 and 40 centimeters. The manufacturer of the boxes releases them in packs of 100 pieces each.

The cost of packs is 890 rubles for small ones, and 1780 rubles for large ones.

Equipment for rent

Some commercial equipment can be rented virtually for free, for a symbolic 1 ruble per year.

And if your outlet occupies a favorable location, some companies will be willing to pay you extra for using their branded equipment, selling their own goods.

I was given a machine for making coffee from beans for free on the condition that I would buy at least two kilograms of coffee from this company every month.

Together with every kilogram of coffee, the company brings me 120 paper cups, 170 grams in volume, sugar stirrers and one kilogram of sugar in sticks.

Since I happened to work for several years in the department of commercial and advertising equipment, in one large distribution company for the sale of beer and drinks, I know very well the principles of work of sales representatives in the territory entrusted to them, and what kind of competition is going on between them , for each client.

I knew that when connecting a new client, companies used various motivational tools - for example: free first shipment of goods to a new outlet, free distribution of branded dishes and clothes for the staff of the establishment, work through a “retrobonus” (monthly return of part of the money in cash, depending from the agreed percentage), as well as a marketing agreement, with the possibility of receiving cash payments for the placement of advertising materials on its trading platform. Etc.

Using my experience, I arranged a kind of tender between five large beer suppliers. Just getting a refrigerator and a bottling plant from them, I thought, was not enough.

Therefore, after listening to the proposals of each representative, I promised to think, and at the next meeting I talked about what conditions his competitors offer me, slightly embellishing them. It is important not to go too far here, because many sales representatives from different companies communicate with each other in one way or another, and obvious lies will be revealed very quickly.

As a result, I managed to get for rent a new single-door refrigerator for drinks in the trading floor, a three-crane bottling plant, two 4x4 meter umbrellas for a summer terrace and six sets of wooden furniture for them.

Well, the icing on the cake was a marketing agreement under which the company undertook to pay me 60,000 rubles a year.

I would like to note that the payout amounts can be many times greater, and depend on the location of your outlet, the ability to position yourself and negotiate.

Outdoor advertising and signage

In view of the extremely limited budget, the cost of outdoor advertising was very modest. No glowing letters and neon lights were even planned.

The base on which the film and flat letters were glued was made from the cheapest “composite”. This material is much better tolerated by direct exposure to sunlight, and is not deformed by temperature changes, unlike PVC plastic.

Having called several companies selling materials for outdoor advertising, I found out which of them had “out of condition” (the presence of scuffs on the front painted part, or not suitable for milling), I purchased such sheets at a significant discount, because. their appearance did not matter to me, because it was planned to completely roll it up with a film, over the entire surface.

All outdoor advertising was made in two colors - red background and yellow text with the logo and name of the institution, as well as phone numbers for pre-order and delivery. It took three days to manufacture and install outdoor advertising planes, and 18,000 rubles.

They also ordered five banner extensions 0.5x3 m in size, for 2000 rubles. These streamers were arbitrarily placed on fences along the road, in places with a large flow of cars. They did not hang there for long, but the effect of them was.

Interior signboards depicting pizzas, their names, ingredients and prices were made full-color, and rolled onto 5 mm thick PVC plastic, which was fixed with rings under the ceiling above the bar counter. It took more 2,500 rubles.

On the tables and on the bar, they laid out the menu, full-color A3 sheets with envelope lamination. For ten pieces they took 1500 rubles.

Website development and printing costs

On the site you can place an order and see the full cost of this order, including the cost of delivery to the specified address.

Together with the registration of a domain name and hosting for a year, the contractor was paid 12,000 rubles.

At first, the site did not work correctly, I had to contact the developer several times, now everything seems to be working properly.

For customer feedback, we created four accounts in the most popular social networks. Whether there is any positive advertising effect from their existence, I don’t know, but if someone was served wrong, information about it promptly appears on these pages.

Printing expenses were next in importance.

Produced 15,000 full-color business cards for 3 600 rubles. Business cards, on their own, carried them to mailboxes in neighboring houses, and also agreed with a large number of various beauty salons, sports clubs and training centers, which agreed to place them at their reception desks.

And 2,000 A4 booklets, folded three times, that cost 1200 rubles. Their distribution channels were the same as in the first case.

Control bodies

I would like to say separately that the work of private entrepreneurs in the field of public catering is very tightly controlled by all possible authorities.

Three structures cause the most problems - these are the SES, the fire department and the trade department.

If you do not enlist someone's support, there is a risk that you may not even open up. Therefore, before investing money, evaluate all the possible risks that are associated with it.

I will say this from my experience - very lucky. I received invaluable help from my new landlords. But this is a completely different story, which is more suitable for the heading “Man and Law”.

Staff

Recruitment was carried out through the placement of job advertisements, and search through acquaintances.

Piceall was looking for someone with work experience, because there was no one to train them.

The staff at the first stage looked like this:

two pizzeollas were engaged in the preparation of pizzas, the preparation of cuts and the preparation of dough;
a courier driver with his car, was engaged in delivering orders to addresses, carried out small orders, went to purchase goods
the administrator-cashier took orders by phone and on the website, prepared tea, coffee, dispensed drinks to visitors and carried out settlements with customers on the trading floor, sent couriers with delivery to addresses, determined the sequence of orders
technician, was engaged in cleaning the premises in the morning, three times a week

At the moment, everything has remained the same, only now there are two couriers per shift, and a purveyor chef is constantly working in the kitchen so as not to distract the pizzeoll for auxiliary work.

Operating procedure

The pizzeria is open daily from 10.30 to 22.00. Reception of orders is carried out until 21.00, and after 21.30 the service of visitors stops, cleaning of premises and workplaces begins.

The working day of the driver starts at 8.30. Every morning, except Sunday, we go with him to buy goods in the markets or wholesale centers. Some suppliers bring goods themselves during the day.

Administrator duties include:
– control over the observance of labor discipline by the employees of the pizzeria,
- monitor the sanitary condition of workers and maintain cleanliness in the trading floor,
– keeps a record of the remaining products in the warehouse, monitors the norms of their consumption and the timing of the sale,
- keeps cash records of funds, pays wages to employees at the end of each work shift.

Also, duties are divided between two administrators - one is engaged in accounting, goes to the bank and submits reports to the tax office. Another performs the work of a moderator on the site and in social networks, is engaged in advertising.

About money

The total cost of opening a pizzeria amounted to approximately 400,000 rubles.

The first two months of work were unprofitable. Rent costs, partly had to be paid out of pocket.

It pulled, for about another 50,000 rubles.

On the third month of work it was possible to go to zero.

By this time, a circle of regular customers had already begun to form, advertising and word of mouth began to work. In the sixth month, we managed to reach indicators that provide a small profit. Invested money. managed to return only after a year of work.

Currently, the assortment includes 25 types of pizzas in two sizes.

The cost of a small pizza, depending on the filling, ranges from 200 to 340 rubles, a large one from 370 to 600 rubles.

The cost of delivery to the client's address is 17 rubles per kilometer, if the distance is less than a kilometer, then 20 rubles.

The cost of food spent on cooking pizza is approximately 35%. The income received from the sale is distributed as follows:

– production costs 35%,
– the cost of rent and utility bills is about 10%,
– the cost of wages of employees 15-20%,
– the cost of delivery and payment of couriers is approximately 10%,
– communication costs, Internet and taxes 5-8%.

There are still unforeseen expenses associated with an unexpected breakdown of equipment, unscheduled arrival of inspection bodies, advertising costs and other troubles.

Running such a business becomes profitable when a minimum daily revenue of 15,000 rubles is reached.

As of today, my current average is 21,000 rubles a day. This allows me to receive about 120,000 rubles of net profit per month.

The record revenue per shift amounted to 52,000 rubles, which allows me to look to the future with optimism.

Of course, pizza is becoming more and more popular, especially among young people.

That is why many are interested in the question of how to open a pizzeria in a small town.

What paperwork will need to be done? What equipment should be purchased? Will such a business be profitable and what determines its success?

What should a pizzeria look like?

Of course, before opening such an enterprise, it is worth deciding what format your pizzeria should be. For example, many businessmen open so-called Italian restaurants - the main dish here is classic Italian pizza, but there are other dishes on the menu, as well as a wide range of drinks and cocktails.

A traditional pizzeria is somewhat reminiscent of fast food. The main target category here are young people and children. Therefore, the menu in such an institution can be reduced, but the speed and quality of service, on the contrary, can be increased.

In addition, in a small town, it would be appropriate to open food delivery. In such cases, the production of pizza, as a rule, takes place in a specially rented premises or even at home - the dish will be delivered directly to customers' homes or work. You don’t have to rent a cafe space, add new dishes and drinks to the menu, hire service personnel, etc. This is the least expensive type of business, but at the same time, the profit here is appropriate.

Therefore, first of all, you should decide what exactly you are going to open, and what category of the population will become your regular customers - in accordance with this, you will need to rent and design a room, make a menu, etc.

How to open a pizzeria in a small town? Required package of documents

Of course, you will have to register with the tax office and go through some other authorities. What does it take to open a pizzeria? First of all, register as a sole trader or open a limited liability company.

If you plan to sell alcohol or tobacco products, then you will need an appropriate license. In addition, the pizzeria must obtain permission from the sanitary and epidemiological station, the fire service and the labor protection service.

Where is the best place to locate an establishment?

If you are interested in questions about how to open a pizzeria in a small town, then you should know that location plays an important role. You should not rent a room near restaurants, bars and other catering establishments. It is best to open a pizzeria either in a busy part of the town (for example, in the center) or in a densely populated residential area (in such cases, the majority of customers will visit the establishment in the evenings and weekends).

It should be noted that there are certain requirements for the premises used as a catering establishment. In particular, there should be a fully equipped kitchen, as well as a hall for clients, a cloakroom, a locker room for staff, and a room for washing dishes.

An uninterrupted supply of electricity and water is a must. In addition, you will need a ventilation and air conditioning system.

Choose an interesting style for decorating the hall, select the appropriate furniture and other decorative elements. The main thing is that visitors feel comfortable and cozy.

The required amount of equipment for a pizzeria

Naturally, in order to prepare food and receive visitors, you need to prepare. How much pizzeria equipment do you need? For example, it will be necessary to purchase refrigerators for storing raw materials.

You will definitely need ovens for a pizzeria. In most of these establishments, they are placed right in the hall, behind the bar - so visitors have the opportunity to watch the preparation of their dish, and the aroma of freshly baked pizza becomes the best advertisement.

If you are going to serve other meals at pizzerias, then you will need a kitchen with appropriate equipment, in particular, refrigerators and freezers, a microwave, a stove (it is desirable to have both electric and gas), and an oven. Do not forget about the necessary kitchen utensils and other accessories.

As for the hall, you will need a bar counter, as well as an electric kettle for making tea and some other hot drinks. It is also worth buying a coffee machine, as many visitors love this drink.

It is best to purchase a computer with the appropriate software - this will make it easier to place orders, keep track of expenses, etc. You can hang a plasma TV in the hall - this move will appeal to regular visitors. In addition, you can arrange viewings of important events, such as football matches.

Other necessary materials and raw materials

Naturally, for cooking you will need products. Most likely, there are companies in your city or somewhere close to it that will gladly provide you with the raw materials you need for cooking, such as flour, sugar, ice cream, alcoholic beverages, etc. It is unlikely that finding products will be a problem for you. It is quite another thing - fresh vegetables and other ingredients that are not subject to long-term storage.

If you are going to be engaged in the delivery of pizza, then you should worry about disposable tableware. And even if you don't intend to deliver meals, some customers are much more willing to take them home or to work with them - not everyone has the time or desire to eat in a public place. Do not forget about the special wooden boards on which it is customary to serve pizza. And, of course, you should have enough tableware, glasses, wine glasses, mugs, cutlery, etc.

Everyone at least once looked in the direction of the culinary business - profitability clouds the eyes of future businessmen. At the same time, the business of opening a pizzeria is popular. Depending on the competition in the market, you can decide on the format of the case, and then draw up a step-by-step plan with an expense item.

Is it worth it to open a pizzeria?

As a rule, even if you live in a small town, there are pizzerias, and they are "monopolists" in their own way: a small network opens, which expands over time and takes the lion's share of the market. But it is important to understand that over time, heavily advertised brands get bored, and besides, they can significantly lose quality, so a new promising pizzeria with proper marketing has a good chance of being promoted.

Even if the monopoly pizzeria is on everyone's lips and, let's say, remains on top in terms of product quality, no one has canceled your opportunity to act as a "breath of fresh air" through additional promotions, advertising or mobility in the "pizza on wheels" format. All in your hands!

Pizzeria Format

It is important to analyze the options for opening a pizzeria, and there are enough of them for any "purse":

Arrange pizza delivery . You can cook it at home, of course, word of mouth works perfectly, and if you have a good assortment for home conditions, your own zest or novelty, then, taking into account the resulting profit, you will be able to discover new horizons in this business.
Pizza on wheels or moving van . In such a van, you can sell whole pizzas, as well as slices. In any case, this is a profitable business, as you can change your location and attend the most cash places in a day!
not very popular in the CIS countries. Outwardly, it resembles a roll, although it is a wrapped pizza that will be easy to eat on the go. If you are looking for something original for your establishment, then Kono Pizza is the perfect option.

Kiosk pizzeria (pizza shop, food court) in a large hypermarket or shopping center, or a “prefix” to a culinary or dining room or cafe - all these are also quite profitable business products, but you need to have time to “seize” a place in the sun. Or choose it in advance during construction.
small pizzeria , for example, for 15 seats with an equipped kitchen - this is already a costly business, not only due to rent, but also due to equipment. But if you have a starting capital of a million, it is quite possible to start.
- the most expensive option that requires considerable investments, since in addition to rent and wages, the purchase of equipment, additional cost items for delivery, support service, etc. are added. As a rule, delivery is free of charge, which is a big plus in an advertising company, but a minus regarding an expense item.

So if you want to start a business, but there is not enough capital for a pizzeria, delay the delivery. You can even start with a small pizza on wheels, win over customers, gain experience and gradually expand.

Activity registration

You can register your activity as an LLC or an individual entrepreneur (if delivery or a small initial production is expected). It will help to choose between IP and LLC. The tax regime that meets your expectations in this business vein is, but the OSNOs will be more costly.

In addition to registering with the tax office, you will need the following documents:

A permit document from Rospotrebnadzor, which the entire catering business faces;
Permission from the sanitary and epidemiological station and the fire service on the safety of the premises and the possibility of its operation for industrial purposes of cooking;
Documents on the agreed removal and disposal of organic waste;
Contracts for the provision of laundry and dry cleaning services;
Contract for disinfection of ventilation and air conditioning systems.

If you are planning a production with pizza delivery, then you must have an agreement on the disinfection of vehicles at the disposal of the pizzeria.

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