Design of catering establishments. Application restaurant Project plans for a cafe for 50 seats

APP "RESTAURANT FOR 50 SEATS"

(adopted a semi-finished restaurant with waiter service)

Master plan requirements

The master plan should be functionally zoned. A production area should be located on the site, with a utility site with access roads for trucks and an unloading area adjacent to the group of storage facilities of the building, a garbage collector; a zone for visitors with a platform for placing tables in the summer with a canopy (or without) and a green zone (recreation area) with trees and shrubs, artificial lighting, as well as parking for personal vehicles.

Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways in the presence of special loading rooms.

The project also needs to provide for the creation of conditions for the comfortable movement of people with disabilities and people with limited mobility.

When designing driveways and pedestrian paths, it is necessary to ensure the possibility of fire trucks passing to residential and public buildings.

The distance from the edge of the passage to the wall of the building, as a rule, should be taken 5 - 8 m for buildings up to 10 floors inclusive. Distances between buildings of I and II degrees of fire resistance 6 m. Distance from windows and doors of the premises of the enterprise Catering there must be at least 20m to the site with the garbage collector.

The master plan should include:

The situation with the display of existing buildings, streets, driveways.

Designed object (dedicated attached part of the building)

Area for seasonal placement of additional tables in the open air

Parking (parking space 2.5x5.5 m in size) at the rate of 1 car / m for 5-7 visitors.

Container site for garbage collection.

Production area for unloading and transporting products.

Green spaces (trees, lawns, shrubs, flower plantings and decorative compositions).

Small architectural forms (benches, trash cans, fences, parking bollards, flower girls, sculptures, lighting elements).

Planning solution requirements

A functional solution should provide for the flow of the cooking process, exclude oncoming flows of raw materials (semi-finished products) and finished products, used and clean dishes, as well as to exclude the intersection of the movement of visitors and staff.

Enterprises designed on two or more levels, including those with underground space, must be equipped with freight elevators;

Entrances to the catering building and stairs for visitors and staff should be designed autonomous.

The height of the premises of the catering establishment to the bottom of the protruding structures and suspended ceilings must be at least 3 m

From the second floor, provide for the possibility of fire evacuation. (2 evacuation ladders are required, one can be external)

Functional groups of premises

All types of catering establishments include five main functional groups of premises:

1. A group of premises for visitors;

2. Group for receiving and storing products;

3. Group of industrial premises;

4. Group of service and amenity premises

5. Group of technical premises.

Visitor facilities

The premises for visitors are divided into 2 functional subgroups: a dining hall, including a stage, an entrance hall, etc., and ancillary premises - a vestibule, a cloakroom, and toilets.

In catering establishments associated with recreation, they organize zones of spectacles and entertainment. These are stages and dance floors. Such zones can be the compositional center of the room, which is facilitated by their location, as well as a complex of decorative, plastic, color and lighting techniques for their solutions. These zones are different in location (wall, corner and island), size and shape.

The width of the passage in the hall of the cafe / restaurant is 1.2 / 1.5 m (the width of the passage is determined between the backs of the chairs, from the back of the chair to the table 0.5 m)

Fig. 1. Scheme of functional connections of premises for visitors.

Premises for receiving and storing products

Food storage rooms should be directly connected to unloading and should not be walk-through.

Separate storage of products should be provided for: dry (flour, sugar, cereals, pasta); bread; meat; fish; dairy; gastronomic; vegetables.

Premises for receiving (loading) and storage of products (refrigerated and uncooled pantries) must be designed as a single block - a functional area that has a direct connection with freight elevators and communication with other premises through production corridors.

In enterprises with a smaller number of places, as a rule, unloading platforms with lifting and lowering mechanisms are provided.

Premises for food storage are not allowed to be placed under washing and sanitary facilities, as well as under production facilities with ladders.

The width of the corridors in the warehouse, production, service and household group of premises - 1.3 m

Fig. 2 Scheme of functional relationships of premises for receiving and storing products.

Industrial premises

A group of industrial premises, as a rule, should be planned to be placed in a single functional area in order to maintain the continuity of production processes.

The placement of production workshops, as a rule, is provided for in separate rooms. At the same time, in enterprises with up to 50 places working on semi-finished products, hot, cold, pre-cooking shops, and in enterprises working on raw materials - hot and cold shops, it is allowed to place in one room.

The placement of workshops in the structure of the building should ensure the sequence of product processing with a minimum length of functional connections and the absence of intersection of technological and transport flows.

Industrial premises in which people constantly work should have natural lighting.

Distribution areas and buffets in enterprises with waiter service are located on the areas of industrial premises

The distribution room in enterprises with waiter service is located in such a way that through the technological and doorways it has a direct connection with the hot and cold shops, the room for cutting bread, the service, washing utensils and the buffet.

If these premises are located on one side of the distribution room, then the distribution room is designed with a width of at least 2 m. If these premises are located on two or more sides of the distribution room - at least 3 m.

Fig. 3. Scheme of functional relationships of industrial premises

Service and amenity premises

In catering establishments, it is recommended to design a group of service and amenity premises in a single zone (block), functionally connecting it with groups of other premises by production corridors.

The entrance for personnel in enterprises with up to 100 seats may be designed through the acceptance rooms.

Fig. 4. Scheme of functional relationships of service and amenity premises

Fig. 5. Scheme of functional connections of the restaurant premises.

The composition of the premises of the cafe / restaurant

The minimum specific indicators of the total area of the restaurant / cafe (per seat in the hall) - 9.2 / 5.6 m2:

Group of premises for visitors restaurant / cafe for 50 seats:

Minimum specific indicators of the total area of premises for visitors restaurant / cafe - 140 / 70m2

hall 100 m2 (1.8-2m2 per visitor) with a bar counter and a place for dancing;

banquet hall 30m2 (15 persons)

artistic 2x 6m2

lobby 10-15m2

with wardrobe 8m2

toilets - 2 public

Group of premises for the reception and storage of food restaurant / cafe for 50 seats:

The minimum required area of premises for the reception and storage of food restaurant / cafe - 70 / 25m2

Estimated composition of the group:

loading - 12m2

pantry of dry products-9m2

pantry meat, fish, gastronomy, milk -30m2 (refrigerators can be in the same room)

drinks pantry - 7m2

pantry and washing containers - 6m2

Production group of premises restaurant / cafe for 50 seats:

the minimum size of the production premises is 7m2, with reconstruction 5m2; minimum area of industrial premises restaurant/cafe -100/70m2

Estimated composition of the group:

pre-preparation shop-10m2

distribution -9m2

bread cutting room -10m2

washing kitchen, tableware -15m2

service room -5m2

head of production-6m2

Group of office and amenity premises restaurant / cafe for 50 seats:

The minimum required area of service and amenity premises restaurant / cafe - 50 / 35m2

Estimated composition of the group:

office space -10m2

room for waiters, bartenders -6m2

showers - 2 for men, 2 for women

toilets - male, female

staff rest rooms, wardrobe -10m2

linen -5m2

storage room for cleaning equipment -4m2

Group of technical rooms:

Estimated composition of the group:

ventilation chamber - 8m2

switchboard -7m2

water meter - 7m2

Designing production workshops based on the concept, structural features, SanPiN norms and other indicators (technological design) is a very important and crucial stage in creating an enterprise in the HoReCa segment.

A well-designed plan for a cafe or a restaurant project (plan) will help to avoid problems with approvals in various instances, as well as save quite a lot of money when choosing equipment. Calculation and consulting is carried out by the Chef with more than 15 years of experience, an engineer of machines and apparatuses food production, Konstantin Tryasukha.

Together with the project of the restaurant (public catering enterprise) and the specification of the really necessary equipment, we, as a rule, hold a tender for equipping the enterprise with equipment among several major regional suppliers.

Remember that mistakes in layout projects and the inclusion of excess catering equipment in the project can result in unjustified costs, the amounts of which often amount to millions of rubles! If you do not plan to invite a chef during the construction phase, we can draw up a plan for arranging equipment and eliminate your unjustified costs.

Basically, we do projects for arranging kitchen equipment remotely, without going to a catering company. You will only need a plan of the room with dimensions and technical parameters (water, electricity ...), and the concept of the future kitchen.

Design includes the following steps:

Drawing up a sketch of the project, taking into account the technical characteristics of the premises. The following factors are taken into account: The size of the premises and specifications, The concept and the future menu of the enterprise, The number of seats, Electricity restrictions, The presence of a gas pipeline, Features of the distribution of water supply and sewerage ...
Coordination of the sketch with the customer
Provision to the customer finished project with the necessary connection points for electrical, water, sewerage and ventilation
Providing the customer with the specification of the necessary equipment

Examples of projects for arranging kitchen equipment for a restaurant, cafe

Selection of the necessary equipment for catering.

As a rule, the selection of equipment is carried out in conjunction with the design of production workshops, however, the selection can be made for an already finished project.

The selection of the necessary equipment for catering includes the following steps:

Determination with the customer of the price and quality characteristics of the necessary equipment
Holding a tender for equipment among equipment suppliers, choosing the most optimal equipment option

The cost of developing a project for a catering enterprise with the selection of the necessary equipment is from 25,000 rubles, depending on the complexity of the project. Project completion time - from 7 calendar days. Terms of payment and the possibility of departure of a specialist to the object are negotiated individually with each customer. We carry out many projects remotely, without visiting your company.

How we saved $42,456 when purchasing equipment for a small cafe

Back in 2009, we conducted a technical project analysis for one small (60 seats) restaurant in the south of Russia. After adjustments and removing everything superfluous, $42,456 was saved!!! At the same time, we did not save on the quality of equipment. A Rational SCC combi steamer, Fagor refrigerated counters, Robot Coupe processor and other reliable and well-known equipment were installed.

In the initial offer of a well-known supplier, the amount was 3,037,520 rubles ()
After changing the technological project, the contract amount was 1,691,654 rubles ()
Thus, the savings amounted to 1,345,866 rubles (at the dollar exchange rate at that time (31.7 rubles) = $42,456)

This is just one of many cases that happen all the time.

Analysis of the finished technological project

Very often, our clients order a technological project from an equipment supplier. As a rule, the supplier makes a technical project free of charge, provided that you purchase equipment from the same organization. This is very tempting, but in this case, the following risks are quite likely:

The developer will not take into account the basic sanitary standards, and you will receive an enterprise that does not comply with the Technical Regulations. Crossing flows, the wrong number of wash basins or ventilation hoods, the lack of necessary production areas (workshops) - such mistakes are very often made by designers ... As a result, after the first check, you will have to rebuild the kitchen, which is not always possible, and very expensive.
Your technological project will have extra equipment, or equipment with much more productivity (and, as a result, cost) than you need. As practice shows, when drawing up equipment projects, some equipment suppliers are guided, first of all, by their material interests, and only then - by the interests of the customer.
The developer's technologist will literally come to understand the Sanitary Rules, and will design production to the fullest extent of the law. As a result, you will receive 30 sq. m. trading floor at 70 sq. m. Kitchen. We know how to make the kitchen of a catering enterprise in small areas, comfortable and in accordance with all basic standards. Because we have been doing this for over 15 years.

The cost of analyzing a technological project for a restaurant, cafe, bar, canteen ... ranges from 5,000 to 20,000 rubles, depending on the state of the original technical project, and the complexity of the task. Either way, it usually always pays off.

Cafe for 100 villages places (Moscow region). Russian cuisine.
Poster 1 shows general plan plot, with an image and show what is shown, zones and objects. From the side of the household yard there is a convenient passage of vehicles for receiving products.
Facade of the building - a grid of columns, window openings and elevation points are indicated.
Poster 2 shows a plan of the enterprise on a scale of 1:100 with the arrangement of equipment.
The main functional groups of the cafe are production and storage facilities.
The structure of the enterprise is a workshop: hot, cold and pre-cooking workshops. For continuous production process must be properly positioned industrial premises so that they can communicate easily with each other.
In each workshop, production sites are organized, equipped with the necessary equipment for a specific technological process, as well as inventory and tools.
The warehouses of the designed restaurant include: a loading room, a pantry for dry products and wine and vodka products, cooled chambers for - and you list the purpose, a pantry for containers and inventory, a pantry for inventory, a pantry and washing containers, a storekeeper's room. Warehouses are designed from the side of the utility yard. They serve for the acceptance of products coming from suppliers, semi-finished products, their short-term storage and release to production. The layout of storage facilities is made in the direction of movement of products while ensuring the most rational implementation warehouse operations and loading and unloading operations.
The central place in the catering establishment is occupied by a hot shop. It completes the technological process of cooking: heat treatment of products, preparation of soups, side dishes, hot drinks. From the hot shop ready meals They go directly to the distribution room, and from there the waiters take the order to the visitors. Hot shop has a good relationship with warehouses, the relationship with the cold shop, distribution, sales area and washing kitchen utensils.
For the convenience of organizing the processes of preparing hot dishes, the equipment in the hot shop is installed in an island way. Imported equipment from the Zanussi 900 series, made in Italy, was installed: a stove, an electric boiler, an electric frying pan, insert sections, a Rational SCC 61 combi steamer for 6 GN 1/1 gastronorm containers.
Above the heat island, I installed an exhaust hood VC 24/20. In addition, in the hot shop there is a KNE-50 boiler, a ShKh-0.7 refrigerating cabinet, a VM-1 washing bath, an LP-54 sink, a rack, SBP-1200 production tables, an SBP-1500 table, a UKM was installed by means of mechanical processing ( universal kitchen machine).
Poster 3 shows the mounting connection of the hot shop equipment, indicating the entry points of the main communications - electricity and water supply, drainage to the sewer. Their distances from the main building structures - walls and columns are determined.
Poster 4 shows a plan, a section of refrigeration chambers.
Poster 5 presents Technology system dishes (tell the technology).
Show technological flows on poster 6, justify - there will be a dialogue.
Main economic indicators economic activity cafes are presented on poster 7. Gross income is 60.8% of the turnover, production and distribution costs - 50.2%. Profitability -%.

Approximate data:

Initial costs - about 5,000,000 rubles.
Payback - 2.5 - 3 years.
50 seats, area - 180 m².

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled detailed business plan restaurants with detailed calculations.

The relevance of investment in the project

We have already touched on part of this issue in an article about. about the difficult situation Russian market hospitality was heard, perhaps, even by those who do not go to restaurants at all and do not live in hotels. First, the smoking ban hit the industry, and then the general economic situation in the country became, to put it mildly, not ideal.

So is it worth investing in a restaurant now and will such investments become obviously unprofitable? Let's turn to the numbers.

According to RBC, the number of visitors to food establishments in 2010-14 amounted to 107.5 million people. The value of the market for this period increased by 74.1% and reached an impressive figure of 727.8 billion rubles.

Serious numbers. However, start-up entrepreneurs may have objections - the indicators are taken for “well-fed”, pre-crisis years, the dynamics of the following years may be negative.

According to the same source, in 2015-19, the annual increase in market volume will be 11.6%. And by 2019 it will reach 1261 billion rubles.

Growth is expected due to several factors:

Reducing the cost of renting commercial real estate (as a result of reduced demand)
Adaptation of customers and the market to new prices and the ban on smoking
Insufficient market saturation (the number of restaurants per thousand population, even in Moscow, is 4 times lower than Western European standards)
"Survival" of effective players

The last point is worth mentioning. Special attention. On the restaurant market can be earned in almost any economic situation. The conditions are the same as in other areas of business - competent planning, knowledge of the market and regular monitoring.

The main milestones and features of opening a viable restaurant are outlined in this article by the company's specialists. "MAPLE".

Where to begin? Format selection

"Restaurant" is a rather capacious concept. The essence of business is one - to feed people for money, forgive me for such a simplification. But there are many ways, types, directions of restaurant business! And it is on the chosen format that the size of investments, the payback period, and the amount of labor expended depend.

Let's dwell on the "basic" formats of catering establishments that have prospects in the Russian market.

fine dining

Premium class with all its attributes. According to GOST, such establishments are classified as "luxury". Fine Dining restaurants offer an expensive (in every sense) interior, exclusive cuisine and serving, elite drinks. The average check is appropriate - before the crisis, to dine without alcohol in such a restaurant cost from 2000 rubles. Note that we are not talking about piece "stars" like "Turandot" or "Pushkin", but about good, well-made, but massive restaurants.

At first glance, where do customers get the money for such luxury? But statistics show that the premium class of restaurants is still doing well. Only those visitors who visited expensive establishments for the sake of "dust in the eye" left. The backbone, for whom visiting Fine Dining is a way of life, did not feel the trends of the crisis and did not change his habits.

Casual Dining

A concept that combines premium service and cuisine with accessibility for a mass segment of customers. For a reasonable price, the guest receives a well-designed, well-composed menu (most often, multi-product), professional service.

Implementation and bringing a restaurant of this format to the plus is not an easy task.

Opening a high-class establishment with an average check of 500-1500 rubles is risky, but promising. Casual Dining was booming in Russia before the crisis, but now it is a format with no room for error. A lot of poorly thought-out establishments have closed. But those who managed to optimize purchases, technological processes and customer service - collect the cream. The middle class (which, judging by the polls, has not yet felt the crisis either) wants to get a certain level of comfort for reasonable money. So there will be demand for Casual Dining.

Fast Casual

As they like to write in numerous reviews, this is a “transitional” format between Casual Dining and Fast F. Restaurants of this type tried to take the best from their “parents”:

Waiter service, high-quality interior and an extended menu from the segment of democratic restaurants
The maximum speed of service and low prices from the fast food segment.

There is another reason for the appearance of Fast Casual - "bullying", which the media and adherents healthy lifestyle lives arranged for fast food. Yes, it worked - public opinion does not perceive fast food chains in the best light. And even major fast food players are gradually moving into Fast Casual. Ethnic trends are popular in this segment - Japanese, Mediterranean, East Slavic cuisines.

You can open Fast Casual in a small area and with the use of a kitchen factory. This approach will reduce the initial investment and payback period. If there is no desire (or opportunity) to work on the concept yourself, choose one of the . Fortunately, there are enough of them on the market.

fast food

Doesn't seem to need an introduction . Fast food companies, which originally appeared overseas, have long staked out their part of the market in Russia. Having gone from an exotic novelty to an everyday reality, fast food has become an attractive investment. Especially now, when the habit of eating out is formed, and the incomes of the population are falling.

Establishments of "superior" formats are leaving for Fast food - here the costs are lower and there are more customers. TO fast food can include not only single-product projects offering burgers, chicken or noodles, but also canteens, which were opened in many in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work at a food court, and concept flexibility. In fairness, we note that they began to consider fast food a restaurant with the filing of marketers by a well-known American corporation.

The description of promising formats can be completed with the thought of Anton Tabakov, an actor and a recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is false reference points. The spirit of the establishments of the times of Gilyarovsky, which were the standard of the national catering culture, was lost. In its place came "dust in the eye", the restaurant became not a place where people eat, but a way to show off their well-being.

Now restaurant culture is recovering. And entrepreneurs who make an institution "for food" have the right to count on success.

Concept

This concept means a kind of "road map" of an entrepreneur launching a project in the HoReCa area (Hotel, Restaurant, Cafe). Concept - if not step-by-step instruction, then certainly a set of guidelines that will help the restaurateur meet the deadlines and launch the establishment without any problems.

Need to create technical task for every aspect of the restaurant operation:

Positioning - the choice of one of the formats of the catering establishment:

Idea and theme - what exactly do you offer guests (pan-Asian restaurant, futuristic project, pancake)
Maintenance method
Unique trade offer(the difference between the project and analogues)
Definition of the target audience

Technological solutions:

Requirements for premises and location
Requirements for communication systems (electricity, plumbing, ventilation)
Zoning of the dining room and kitchen

Assortment policy:

Main menu
Wine and bar cards
Seasonal menu

Design:

Design project of the interior, facade and surrounding area (if necessary)
Corporate identity (brand book)
Furniture equipment

Price policy:

Work with providers
Basic, seasonal and promotional pricing

Marketing policy:

Programs for bringing the project to the market and subsequent promotion
PR events
Loyalty programs
Targeted events for different groups of visitors

Work on the concept begins after analyzing the market, demand and competitors. The data obtained will allow in theory to test the concept for viability and evaluate development prospects.

A clearly structured action plan allows you to not only track the stages of work. Thanks to the concept, it is possible to coordinate the work of all employed specialists and reduce costs.

Business plan

If drawing up a restaurant concept gives an entrepreneur an understanding of what exactly to do, then a business plan answers the questions of how much it will cost and when it will pay off. It is clear that it is impossible to achieve absolute accuracy - the state of the market changes, expenses appear (or disappear). But one hundred percent "hit" is not required, the task of a business plan is to present a detailed financial picture of the project.

This document can be drawn up for yourself, for investors and partners, or for credit institutions. From this, incrementally, depends on the detail and completeness of the document.

Here we will give the average figures focused on Moscow. It is clear that for each region and even for each project, the calculations are individual. To get numbers for your conditions, it is enough to replace our values with actual information.

The main blocks of a business plan

Project financing

Capital may consist of own, borrowed and mixed funds. Budget shares are indicated as a percentage.

Lending terms

The item is filled in if you take a loan from a bank or other credit organizations.

Accommodation costs

It indicates the status of the premises (rent, ownership, other options), the cost of creating engineering and technological projects, repairs.

For a restaurant with 50 seats covering an area of 180 m², the budget would look like this:

Premises for rent

The nearest suburbs - 20,000 rubles per m² per year. The amount is 3,600,000 rubles per year.

The area of the third transport ring - 50,000 rubles per m² per year. Amount - 9,000,000 per year.

Center of Moscow - 100,000 rubles per m² per year. Amount - 18,000,000 per year.

Engineering design

Architectural project necessary for carrying out construction works or reconstruction. The document includes:

Explanatory note
floor plans
cuts
Installation of partitions, windows and doors
Fastening of equipment and pipelines
Insulation of enclosing structures
Room finishing list
Consumption of materials

The cost is 300 rubles per m² of area. The amount is 54,000 rubles.

Ventilation and air conditioning design is important not only for creating comfortable climatic conditions(although this is important). During the processing of products, a large amount of odors, sometimes fumes, smoke and other contaminants, are released into the air. Powerful air conditioning systems are a matter of personnel safety. And, of course, no extraneous odors should enter the dining room.

The document includes:

Admission of the SRO to work on the preparation of project documentation
Explanatory note indicating the calculated parameters for the air in the Premises
Plan of the general ventilation system with indication of the calculated air parameters on the ventilation grilles
Axonometric diagram of the general ventilation system
Plan and axonometric diagram of technological ventilation (if provided)
Plan of the air conditioning system showing the locations of the refrigeration and drainage pipelines, as well as the piping unit for air conditioners

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

Design of water supply and sewerage necessary for two purposes. The first is the compliance of water with hygiene standards established in the region. The second is to ensure the uninterrupted operation of plumbing and sewerage in the kitchen. It is obvious that a restaurant consumes much more water than an administrative, and even more so domestic building (you can calculate according to SNiP 2.04.01-85 *). Communications must withstand the load.

The document includes:

Admission of the SRO to work on the preparation of project documentation
Explanatory note indicating the design parameters for water consumption
List of drawings and reference documents
Floor plan with layout technological equipment and places of supply of water and sewerage
Axonometric diagram of cold water and hot water pipelines
Axonometric diagram of the industrial sewerage pipeline
Scheme of the metering unit for the consumption of cold water and hot water
Specification of equipment and materials

The cost is 140 rubles per m² of area. The amount is 25,200 rubles.

Power supply design. Modern food establishments use a large number of equipment that runs on electricity. Moreover, both from 220 V and from 380 V. A reliable wiring project that can work with high loads should be created only by professionals.

The document includes:

Admission of the SRO to work on the preparation of project documentation
Explanatory note
List of drawings and reference documents
Single-line electrical diagram of the input distribution board indicating the group number and brand of the input cable (according to the electrical design of the Base Building)
Shield wiring diagram
Lighting network plans (indicating group numbers, brand and cable section)
Power and socket network plan (indicating group numbers, brand and cable section)
Schematic diagram of electrical control (in the case of automatic control circuits)
Plan for laying cable communications indicating the installation locations of junction boxes
Specification of equipment and materials

The cost is 180 rubles per m² of area. The amount is 32,400 rubles.

Total Engineering Design Cost- 147,600 rubles.

Technological design

This is the creation of an optimal scheme for arranging equipment in a room and the development of plans for linking equipment to communication networks.

The cost is 200 rubles per m² of area. The amount is 36,000 rubles.

When ordering a set of equipment in the company "MAPLE" you get technological design for free.

Design

If cafes or themed pubs can sometimes create a visual design on their own, then restaurant projects should turn to the services of professionals.

Turnkey design is:

Development of a design solution within the framework of the concept
Creating a 3D visualization of the project
Selection of materials and furniture equipment, arrangement
Facade design
Author's supervision of the implementation

An important aspect is that even if you completely rely on the professionalism of the hired designers, it is worthwhile to carry out regular approvals and participate in the process to a reasonable extent.

A "complete set" of design will cost 1200 rubles per m². The amount is 216,000 rubles.

If funds allow, it is worth ordering a brand book - then everything promotional materials will be implemented in a single concept.

Room decoration

Actually, the embodiment of the design project. Prices are for the work of qualified builders. Finishing the middle level (more difficult than cosmetic, but still not VIP) will cost 7,000 rubles, excluding materials.

The amount is 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate branch in the hospitality industry, a kind of "state within a state". The leading manufacturers employ full-fledged scientific departments, creating not only more advanced technology, but also fundamentally new ways of processing products.

When choosing equipment, you should turn to professionals, otherwise there is a risk of “missing”. Too powerful and expensive equipment will pay off for years, and cheap models will not cope with the load. In both cases, the restaurateur will suffer losses.

Below is the equipment of the restaurant for 50 seats with classic cuisine.

Thermal equipment:

Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214 307 rubles
Four-burner electric stove EPK-47ZhSh with an oven - 70,600 rubles
Pizza oven GAM MD1 - 37 961 rubles
Induction cooker UN-3,5KC-1 desktop wok - 16 971 rubles
Frying surface (contact processing apparatus) AKO-80N - 55,500 rubles
Rice cooker ERGO CFXB 50-70x - 3 366 rubles
Boiler ERGO KSY-30 - 11 169 rubles

Refrigeration equipment:

Chill cabinet POLAIR ШХ-1.4 (CM114-S) - 51,210 rubles
Freezer cabinet POLAIR ШН-0,7 - 51 543 rubles
Refrigerated table HICOLD GN 11/TN - 78 530 rubles
Ice generator ICEMATIC E21 W - 57 622 rubles
Show-window confectionery vertical with rotation HICOLD VRC 350 RI - 108 190 rubles

Mixer KITCHEN AID 5KSM150PSEWH - 60 990 rubles
Mixer ROBOT COUPE Mini MP 190 Combi - 37 384 rubles
Meat grinder FAMA TS 22 (FTS 117UT) - 57,093 rubles
Slicer "Convito" HBS-220JS - 20 043 rubles
Vegetable cutter ROBOT COUPE CL30 Bistro - 65 121 rubles
A set of cutting discs for ROBOT COUPE CL30 Bistro - 24,278 rubles

Bar equipment:

Juicer QUAMAR T94 for citrus fruits - 34 634 rubles
FUTURMAT Rimini A / 1 coffee machine - 156,653 rubles

Technological equipment:

2 single-section washing baths BM 1/630 - 16,788 rubles
Two-section washing bath VM 2/630 - 17,017 rubles
2 production wall tables SRP 1200/600 / SRPTS E - 13,510 rubles
2 tables for island workers SRC 1200/600 / SRC E - 12,540 rubles
4 racks with solid shelves SK 1200/400 - 45,060 rubles
2 wall exhaust umbrellas MVO-0.8 MSV - 24,724 rubles
2 exhaust umbrellas ZVO 12 * 10 - 31,504 rubles
4 shelves wall solid PC 600/300 - 9 544 rubles
Island table for waste collection SPS-111/900 - 8 674 rubles

Kitchen utensils and utensils - gastronorm containers, frying pans, boilers, pans, cutting boards, baking dishes, ladles, colanders, spoons, etc. The cost is 73,500 rubles.

Chef's knives - 31,176 rubles

Serving items - 114 106 rubles

Glass and porcelain dishes, cutlery - 213,960 rubles

Restaurant furniture for 50 seats (including waiter's station) - 762,725 rubles

Thus, all the equipment of the restaurant will cost 2,600,000 rubles.

registration

Obtaining permits and registering a business is a stage that can drink more blood than all the others combined. And not because of excessive complexity, but because of not the most efficient work of various services and authorities.

For organizing a restaurant, the form (limited liability companies) will be optimal.

First, the founders legal entity, Unlike individual entrepreneur are only liable to the extent authorized capital. Business has risks, and it is worth protecting yourself from possible failure.

Second, the LLC can hire and appoint CEO at your discretion. This point will be important if the business starts to expand.

Of the minuses of LLC - rather complicated reporting, which is better to outsource. Or hire an accountant.

To register a legal entity, you will need:

Minutes of the meeting of the founders, which confirms the creation of the LLC

Registration certificate

Certificate of assignment of TIN

Extract from unified registry( , EGRIP)

Rosstat information letter on OKVED codes:

55.30 Activities of restaurants and cafes
55.40 Bar activities
55.52 Supply of catering products. This includes the activities of catering enterprises for the production of catering products, their delivery
If the restaurant is supposed to have billiards or karaoke, add the appropriate codes from the classifier (for example, 92.72)

Certificates of registration with the MHIF, FSS, PFR

Bank account opening agreement

Confirmation of registration of cash registers (cash registers)

staffing

Order on the appointment of the head, chief accountant, cashier-operator

Audit trail and complaint book

For premises:

Confirmation of the right to use the premises (lease agreement or certificate of ownership)
BTI passport with floor plans and explication
Engineering projects (see above)
Conclusions on projects issued by GAPU and MVK
Evacuation plan and fire instructions
Alarm service contract

Permissions:

Production and technical control plan agreed with SES
Certificate of examination for compliance with sanitary standards
Conclusion of the Ministry of Emergency Situations on fire safety
Conclusion of the SES on the availability of the necessary equipment and premises
Sanitary passports of the object and vehicles
Liquor license
Hygienic conclusion for raw materials and ready meals from Rospotrebnadzor
The results of the medical examination of personnel

Facilities maintenance contracts:

Removal and disposal of solid waste and biological waste
Contract for deratization, disinfection and disinfestation
Contract for cleaning the ventilation system
Laundry agreement
Contract for the export and disposal of fluorescent lamps

And these are just general documents that do not take into account the legislation of a particular region. As practice shows, it is easier to order registration and collection of permits for specialized companies.

Taxation

Most regional restaurateurs prefer to work on UTII ( single tax on imputed income). But this system of taxation does not work for Moscow. In addition, there is a limitation on the area - up to 150 m².

For the example of a business plan we have chosen, it is more suitable.

Conditions for the transition:

Up to 100 employees
Annual income up to 60 million rubles
It is impossible to have branches and representative offices (this item is not important for a starting project)
You cannot use the simplified tax system if the participation in the LLC of other organizations is more than 25%
Submission of an application for the transition to the simplified tax system within 30 days from the date of registration

tax rate

Enterprises on the simplified tax system do not pay VAT, income and property taxes. Instead, a single quarterly tax is introduced. You can pay it according to one of two calculation schemes - from income or from the difference between income and expenses. In the first case, 6% is deducted, in the second - 15%. Regional authorities can change the rates at their discretion, you can find out the exact values in the region where the restaurant opens.

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are prepared, albeit “piecewise”, then finding a qualified waiter is a real problem. For the most part, the waiters are part-time youth. Those who remain in the industry, over time, move into managers and managers, again hiring newcomers. And so in a circle. Suffice it to say that in the 1990s there were 25 educational institutions in Moscow that trained professional waiters. Now there are 2.

A full-fledged and qualified staff is formed in two ways:

You can "grow" your own specialists from scratch
Or "buy" the right people from competitors (however, they may later be bought from you)

The staff of the restaurant includes:

Director. Estimated salary - from 70 000 rubles
Chef. Estimated salary - from 70 000 rubles
2 sous chefs. Estimated salary - from 50 000 rubles
4 generalist chefs. Estimated salary - from 40 000 rubles
2 room managers. Estimated salary - from 35 000 rubles
6 waiters. Estimated salary - from 25 000 rubles
2 barmen. Estimated salary - from 30 000 rubles
Delivery driver. Estimated salary - from 35 000 rubles
Storekeeper. Estimated salary - from 35 000 rubles
2 cleaners. Estimated salary - from 20 000 rubles
2 dishwashers. Estimated salary - from 20 000 rubles

The higher and administrative structures work on a five-day basis. Cuisine, service and stewarding on schedule 2/2.

Total monthly salary costs: 830,000 rubles.

Markup and profitability

Restaurant costs conditionally consist of three items - rent, wages and cost of products.

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - just due to the competent ratio of the margin to the cost of the product, the profit of the establishment is formed.

The restaurateur approaches this stage with an already developed menu. There is no universal formula for determining markup. There is a trend that the hottest markup is the smallest (100-250%), soups and coffee - the largest (500-1000%). But the cost of each dish is calculated separately.

Things to consider:

- The solvency of the target audience. As mentioned above, restaurant formats can vary dramatically. How much are your customers willing to pay for this or that dish? It will help to install marketing research the area in which you work. The resulting parameter is called the "perceived price" - the maximum price at which guests will buy the product in the planned quantity.

- Competition. Advertising and even the high quality of dishes, alas, will not work if a restaurant around the corner offers a similar (albeit only in name) dish for a third cheaper. You have to focus on the market. This rule does not apply to exclusive offers.

- Foodcost- the percentage of the cost of a dish and its selling price. What part of the earned money did you spend even before serving the dish. Acceptable rates for a restaurant are 25-40%. It is necessary to consider not the costs of the product according to technological maps, but the actual consumption. It will include spoilage, compliments to guests, and staff food.

- Margin- that is, the profit from each dish in rubles. Do you have enough total profit?

- Turnover. The restaurant has "top" positions that enjoy most in demand. The popular love for Caesar salad, for example, has long been known. The margin for such dishes can be reduced and profits can be made through large sales.

The chef should be directly involved in pricing, since theoretical calculations have significant discrepancies with the actual process of working in the kitchen.

The average profitability of restaurants according to Forbes is 15%. With indicators of 20-25%, the project can be considered successful. 10% profitability is a risk zone.

Summary

Let's summarize. To open your own restaurant (50 seats, area - 180 m²) you will need:

at a time- for engineering and technological design, repair, design, purchase of equipment and inventory: 4,259,600 rubles.

The amount is given without taking into account the cost of registration, the latter can be found in the regulatory authorities of your region.

Regularly- 830,000 rubles per month for salaries, 9,000,000 rubles per year for renting premises in the TTK region of Moscow.

Procurement of products will be a plus, this figure entirely depends on the menu of the institution.

The average payback period for a Casual Dining restaurant is 2.5-3 years.

And last advice. Opening a restaurant on your own, relying only on information from the Internet, is extremely risky, and even more so if this is your first establishment. The help of specialists with real experience in HoReCa will be invaluable. Company experts "MAPLE" provide business support at every stage of its construction. Their participation in the project will significantly increase your chances of success.

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