How to open cooking: step-by-step business plan. Two mistresses in one studio How to conduct cooking lessons at home

This is a story of a pretty small business. In the Studio Compote, two directors are two equal partners, Oksana Kim-flyosk and Zausamira Abiseva. They put out the idea independently of each other: one - in Nice (Oksana's husband - French), the other - in Almaty. When the idea was ripe, with the difference in several days came with their business plans to Ascaru Baitasov, managing the director of AB Restaurants (the largest restaurant company in the Republic of Kazakhstan, the group includes more than 20 institutions, including the Del Papa restaurant chain, "Barrel ", Augustin, coffee shop" Coffeeman ", Cafeteria). Mr. Baitasov offered girls to meet and look at each other, "sniffy", as the Zausamir themselves say with Oksana. They "sniffed" and decided to work on the implementation of ideas together. Therefore, this is also the history of compromises.

Share luck

Cooking is one of the trends of modernity. The creatorists of the culinary studio say that they felt intuitively, and then, when developing the idea, they understood that they got into a jet. "This is first the idea came, and when you go to Google and you see that this is a huge trend, everyone is crazy about cooking, then you understand that cooking food, gather around the table - it's fashionable," recalls Zaizamir. The appearance of the idea does not mean its implementation; But here, as the Directors of Compote, "Our idea is lucky": Trend noticed not only they, but also Askar Baitasov, who spoke by an investor of a new business.

Two business plans were combined, and the creator of the studio does not focus on the fact that something had to be refused. On the contrary, they indicate that the best of each business plan was taken. Zaizamir Abisheva laughs: "Oksana paid more attention to the professional side, technical, and I focused on a social component: to drink wine, to communicate together. There were funny moments when we calculated every occupation, since the investor demanded not only ideas from us, but also numbers. And when we calculated, Oksana with Askar said: "Why the wine, it is led by the class." I said: "No, I need wine. This is a social lubricant. "

From the jokes to the case were switched quickly: after three to four weeks after Askar Baitasov saw business plans for creating a culinary studio, he found a place for her. In the very center of Almaty. "Seeing the room, at first we thought that it was very, very small, 2 times less than we wanted - we were calculated on 80 square meters at a minimum. Askar did not insist, it was possible to look for something else, but we decided: let it be so. And it turned out even well. The fact that the studio has become a chamber, influenced the format. That is, if it were big, the format would be different: we initially assumed that the table would be two - for one we prepare, after another, eat, rest. But it shares people: can someone move away, sit down on the sidelines and so on. And here we have one center, followed by all people - it combines, "says Oksana.

For the opening of the culinary studio, there was half a year and about eighty thousand dollars (at a stusting sixty). In addition, in this amount, the internal resources of AB Restaurants used in creating Compote are not taken: for example, the help of lawyers who know all the requirements of regulating this instance market, tips from cooks who know the technical part perfectly - from what kind of refrigerators and the dishes to buy , Before you put convectomat. "Some processes occurred automatically, we in them, in fact, did not even take part, and if it were not for an investor and a non-established system of work in AB Restaurants, we would be much more complicated," the director of the company is recognized.

Culinary Studio Compote opened in September last year. "It was possible to pull a couple of months - with construction always. But we all put a rigid framework: they called for the opening of the famous Russian chef Alexey Zimin. And he clearly called the date when he can come. By the way, we remember him with gratitude - it is clear that he is a star, he has a frantic fee. We arrived with Zimin to the studio in the evening on the eve of the opening. And we seem to be all right, but some more paint smells, the clock on the windowsill stand - they did not hang; It is not clear where what kind of frying pan is now we know, with closed eyes, and then there were no systems yet. In the road - a bunch of products for tomorrow's opening: meat, vegetables, seasonings. We run with Oksana, do not know for what grabbing, and at some point I go to the back, I see Zimin: I calmly choose my products, not a word, not clearly, understanding what we have before the discovery, "- Zaizamir Abiseva is divided by emotional Memories and adds that the first three months of the studio work were very tense.

Food as entertainment

In the Culinary Studio Compote oriented on those who are interested in as a topic, and not as a physiological need, and who is ready to spend money so that everyday life becomes brighter. The cost of classical master classes lasting a duration of 3 hours is about 10-14 thousand tenge, an open kitchen format activities - a little cheaper, 7-8 thousand. What classic master classes differ from Open Social Cooking? Oksana explains: "The classic master class leads a practicing chef who explains everything, and for each of the participants a set of products is prepared, and everyone prepares its. As for the "Open Kitchen" format, this means: a group of people prepares one dinner at all. One of the "open kitchen" informats when they are prepared including specially invited famous people, athletes or musicians, and with them in the process you can easily chat. " Zaizamir adds: "Open kitchen" - it can be lunch, and dinner, and this is a more informal event. Operations are divided as if it's your kitchen, you cook with friends: one cleans carrots, another cuts. That is, operations are divided at all. And in the class goal - to teach a person so that he completely mastered the process of cooking this dish. "

Directions of activity at the culinary studio a lot. In addition to master classes and "open cuisine" classes for children, private master classes and closed culinary holidays, corporate events with culinary topics. It can be said that the culinary studio offers to purchase not so much the possibility of obtaining skills on cooking (although they are, of course, too), how much atmosphere and mood created by a stylish interior, welcoming hostesses, a couple of wine glasses, and, of course, delicious food. COMPOTE Directors say that their expectations were justified: the most income culinary studio receives from those who come there for the sake of entertainment - on corporate and just parties, birthdays, family holidays, presentations.

The audience on which the bet in Compote is people from twenty-five and older. However, the main backbone of visitors is still in the age range of thirty-forty. For the most part, these are already consistent enough people. To the question, whether a peculiar price filter is made specifically for the audience, Ms. Abisheva notes that "he is not overstated specifically, but we could slightly reduce prices on regular open classes - as this is not the main source of income for us. The main source is still corporate customers with events, but we are not consciously doing this. Because at the beginning of our activity, when classes were 5-6 thousand tenge, different people came, asked vodka to pour. And what is happening here - they didn't care about them. " Now, Compote is celebrated such a tendency that people who cannot walk on fairly expensive culinary workshops constantly, use these events to mark some significant event for them: "For example, you invite a girl to celebrate the anniversary of the beginning of the relationship."

Culinary amateurs

Zaizamir Abiseva draws attention to another moment, why the culinary studio attracts customers: "People who work in offices often do not see such a result of their work that can be felt by hand. And when they come to us, it can be seen! Male steak fries - he is already a root over him - no one come together, I will fry this steak! Or a young guy makes any cheesecake - and sees that he is an ideal form, the cream is good. People have a certain feeling of completeness - that they are doing all their hands. This is very important in fact. Not to mention the fact that it is really tasty. "

At once, the culinary studio can take 13, in a rare case 14 people, if it is a classic master class, and man 16 - if an event in the format "Open kitchen". The entry for events in Compote is not closed until the last moment, despite the fact that the purchase of products is done per day or two. "We know that if the class of meat is the probability of 80%, that it is all collected, even at the last moment. Therefore, we buy 13 servings by 13 people, in the worst case, two sets of products will remain. If other classes, then we purchase 2-3 portions plus to the discharged. And if at the last moment people turn, we always have an opportunity for another 2-3 people add, "explains Zaizamir, and Oksana adds:" We work now according to the scheme - a prepayment of 50% at least per day. Previously, postpact was paid, but practice has shown that there are people who are recorded and do not come. We keep the place for them, carry damages. I had to go to another scheme. "

If the first time at the studio master classes and meetings in the "open kitchen format" almost the entire week was occupied, now the classes are less than, and the rest of the days, as they say in Compote, "are busy with parties." If you estimate the total number of participants as master classes and corporate events, it turns out that since the opening of the culinary studio, about 3 thousand people visited it. 20-30% of them became regular customers. "We have passed every more than 20 classes for sure. We have now thought about some kind of loyalty system, it's time. This is really loyal to our studio. People: if they are recorded, we are 100% sure that they will come, and we do not require prepayment from them. And if we know - a person goes on this cook always, we call him themselves and talk about it - maybe he did not have time to see our new schedule. By the way, something like club cards also want parents, because for children's culinary classes (the average age in these classes - 5-6 years) we return about half of children, "say the director of the studio.

Cooking with stars kitchen

At first, Compote strongly supported the brand-chefs of AB Restaurants: "These are strong chefs, mostly foreigners - we needed to start with something. Because if we immediately started paying some big fees, it would be difficult to put a commercial side of the case. And so we had a Fora within a few months. Plus, we still agreed with other chefs, not from AB Restaurants, such as Georgio Palazzi, the founder and chef of Pomodoro restaurants. And it should be noted, Askar Baitasov took it completely normal, "says Ms. Abiseva.

There are no problems with the invitation of cooks to public master classes in the studio: "We already know us," ascertain in Compote. Despite the fact that in such classes of fees from cooks or purely symbolic, or there is no no. Public master classes are predominantly the image load, are promo for restaurants in which the cooks work. But if the cooks are invited to a private event (and the scheme usually looks like this: the client came to an open master class, he liked it, he brought his company or department to Tim Building. And, as a rule, says: "I was at such a cook, I want it to "), then here the fee will be very tangible - up to 150-200 thousand tenge.

Course on domestic reserves

Culinary Studio Compote has become a pretty fashionable place in Almaty - which, of course, and sought her creator. Using your work experience in advertising, they actively use social networks - Thoroughly thinking what kind of photos, lay out that customers wanted to return to them. "And here we have symbiosis: Oksana is responsible for the photo, and I write a lot of texts," says Zausemar. Advertising for money Compote did not do at all: "In the establishments of AB Restaurants, we set Table tokeners that such a culinary studio. And now there is an exposure to our schedule. Otherwise, the main advertising tool is social networks, we do everything there. " In addition to two directors in the studio, 5 more employees: executive manager, two assistant master classes and two technical workers who are engaged in room cleaning.

According to Oksana Kim-Flyosk and Zausamira Abishva, they chose a successful business model: they don't need a permanent state of waiters, do not need a warehouse of products: they made a schedule - purchased. Of course, there are permanent expenses - such as rental, utility payments, staff, but the studio has not only reached self-sufficiency, but also brings income. And yet expanding its presence in the Almaty market by opening another Studio Oksana and Zauseir are not going - they are confident that their project covers almost all the requests of the southern capital. "Perhaps we will expand the operating room, we have a lot of things to expand the business itself - it can be gastronomic tours, and away some events, picnics and so on ..." - shares the ideas of Oksana. "We, of course, would like to invite stars to invite - Jimi Oliver, Belonik, Vysotskaya - not because we are ambitious in this regard. We just know - it is necessary to our audience, "adds Zausamir.

At the stage of discussion, when creating a culinary studio, Askar Baitasov said to two future directors: "Consider a business plan in the usual scenario and in an optimistic." Then Oksana and Zausamir seemed that the optimistic scenario was the limit of dreams. The real compote turned out to be better than dreams of him - the optimistic scenario is already exceeded by 50%.

How to open cooking - step-by-step business Plan: Financial section, top 3 competitive advantages, calculation of the cost of opening and business development.

Capital investments: 300 000 rubles.
Business payback: from 12 months.

To think about the organization of business on the manufacture of dishes can not only an experienced entrepreneur, but also a woman-housewife.

In the first case, it can attract the potential for the development of this niche and high demand.

And for the beautiful floor, this is usually the opportunity to self-realize and just do things for the soul.

In any case, it will be necessary to compile business Plan Cooking.

Only serious planning will make it possible to create a firm that will work consistently and flourish.

The development platform really exists an impressive.

A large percentage of people does not have a desire or time to cook.

This is especially true for workaholics, although the need for tasty food is inherent in each.

Nevertheless, some favorable conditions for success are not enough.

We'll figure it out what else is needed to open a culinary business.

Analysis of the target audience for business planning plan

The target audience of cooking is very extensive.

Nevertheless, in business terms, this data is important to specify.

After all, it is from the portrait of the average client depends advertising campaign, placement, format.

For institutions that sell ready-made dishes, the main target audience will be people, a lot of time spent at work.

They will visit trade point After a working day.

As a rule, this period from Monday to Friday after 17.00.

Men will attend a culinary shop at any time.

But for cooking, which prepares dishes for catering, the Central Asian will be different.

These are various firms that order business lunches in the office and lunchtime.

And people who are engaged in the organization of the holidays.

Possible Opening Formats Cooking

There are several possible options, how to open a business on the manufacture of dishes.

They differ not only in the format, but also in size of attachments, payback periods and other indicators.

Cooking formats:

Separate shopping point.

This format is practically not found.

Predict the potential of development in this case is difficult.

In order for the culinary point to pay off by itself, it is necessary to choose a location very well and successfully.

Department of cooking in the supermarket.

The opening of the sales department of finished dishes in the supermarket entails several bonuses: allows you to sell goods with "suitable" expiration rates, expand the range, attract additional customers.

Catering.

So called the field service of events, meetings.

it a good option For novice entrepreneurs who only "prove the soil."

But also Catering can be an option for scaling ordinary institution.

It is impossible to say that some format of the organization is better than the other. Each of them has its own characteristics.

The entrepreneur chooses the option that it is more convenient and potentially profitable.

Competitive advantages in business cookeline

Niche culinary business risky is because the competition level is high enough.

And allocate weighty competitive advantages is not easy.

Let's try to identify three factors that can make customers contact you.

Advantage	Description
Naturalness	Environmental and natural goods are always in fashion. But last years, the Eco prefix allows you to raise the demand at times. Use this trend is very simple, because products and so home cooking. Emphasize it in advertising booklets or packaging dishes (if you cook for removal).
Working hours	Not all representatives target audience Work up to 6-7 pm. If you can postpone the closing time of the point until 10-11 pm, increase coverage. Accordingly, get an advantage.
Range	As polls show, customers prefer to have a wider range of dishes for choice. When it is not possible to cook on your own, the same types of food have come. Try to experiment with the assortment. You can also carry out thematic weeks and prepare dishes of certain countries.

What should be the advertisement of cooking?

Cooking is a very specific business industry in terms of advertising.

That is why to open the institution "solo", in a separate room, quite risky.

Cooking promotion methods:

Dot design.

Use the room as an additional advertising area.

Be sure to order a bright sign, you can put banners on the external walls.

If the places of cluster of people are aside, install some pointers (pillar, graffiti on asphalt).

Booklets and flyers.

Since Culinary Clients usually become a territorial sign, a good result gives the spread of advertising leaflets.

They can be decomposed into the postal boxes of the nearest homes.

Or, hide promoters for distribution in crowded places nearby.

On ready-made dishes that have a small shelf life, often arrange discounts in the evening.

It attracts customers and allows you to realize the products that otherwise would have to write off.

Where to open cooking?

If you are interested in business ideas not for the first time, you know: a competently selected location is half the success of the case.

For cooking it is of particular importance.

After all, ready food is not the goods behind which customers will be ready to get into a specific place.

If, of course, your cooking is not focused on catering.

So, spaces are considered successful for the placement of cooking near:

business centers;
educational institutions;
markets;
train stations;
in shopping centers and supermarkets.

It is important not to forget that the SES, as well as the fire inspection, will also be for the premises.

If you rent a place in the shopping center or supermarket, the solution of these issues is shifted to the administration.

Personnel selection to open cooking

Sellers in cooking may not have extensive work experience, although it will undoubtedly be a serious bonus.

But for cooking this requirement is necessary.

As well as the availability of sanitary books from each employee of cooking.

Do not save on training workers.

These investments in the future will bring an increase in profits to the institution.

In addition, the presence of bonuses for the team will reduce frames of personnel.

If you intend to expand production in the future, you may also need a baker.

This moment is also worth noting in the business plan of cooking.

Calendar Opening Cooking Plan

The business plan of cooking also includes a calendar plan.

It demonstrates what time it is necessary to open an institution.

Event	1 month	2 months	3 months
Registration and registration of documents
Conclusion of the rental agreement
Purchase and installation of equipment
Personnel search
Running an advertising campaign
Creating a grocery stock
Getting started cooking

Financial section Business Plan Cooking

The cost of implementing the idea to open cooking is resting in several factors: format, location, size, other.

Below are the estimated expenditures on which you can navigate.

How much money do you need to open cooking?

Regular attachments in cooking

Profitability and payback of cooking

"Business aimed at satisfying whose needs is usually successful; A business aimed at making a profit is rarely successful. "
Nicholas Butler

The payback period of cooking, as well as the opening costs, depends on many factors.

Homemade production of dishes for delivery to offices can be cost-effective by 100%.

A more serious organization is to pay off 12-18 months.

Experts advise not to count on the fact that the invested funds will be able to pay off quickly.

After all, in this business, the stability of profits is seriously achieved.

Competent planning allows you to increase the chances of success.

Positive news is that the niche of trading in finished dishes is developing steadily.

It is believed that in the near future, the market will grow to an impressive 30%!

Therefore, businessmen with ambitions are over what to work.

For entrepreneurs who want to open their cooking, I recommend to view the following video:

Reduced business costs in many articles, but, in no case cannot save on the quality of the products!
Sarafan radio is best Method Promotions, but rather cunning.
A satisfied client may not hurry to leave a good feedback.
And the one who came across the stable or tasteless food is practically guaranteed to resort your reputation.
Or worse - your client may be on a hospital bed, and this is already very serious.
Good move - to open a small cafe when cooking.
It is enough to install several tables, microwave and purchase disposable dishes.
People will be able to quickly have a snack "without departing from the box office."
It is powerful competitive advantage And in front of ordinary shops, and more expensive in this plane of the cafe.
Moreover, how to open cookingIt is worth thinking about further business development.
For a major city, it will be more appropriate to open a few small points in different areas.
This will cover a wider audience.
In small cities, such a step is not appropriate, it is better to develop one point.

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27.10.2017

Female business. How to create a culinary studio and learning to cook adults and children

Aliya Mahambetova, 36 years old native city - Astana, Entrepreneur, Owner and Culinary Studio Director

How started a culinary studio

Studio appeared in 2015.By education I am a specialist information technologies And since 2001 he worked on this specialty. But over the years I realized that it does not bring pleasure. At that time, the children had already grown, and I wanted to realize my potential, to do what I was interested. Well, of course, that this brings income. Just then went wave that everyone began the furnace cakes to order. I also thought about it, but did not come to this. Then, everyone who bakes to order, filmed restaurants and kitchens and conducted master classes with cooks there. And every time it was different kitchens. I saw himself several times, heard the reviews, sometimes negative, because the event did not always justify the desire of those who visited it. Restaurant cuisine has its own life and here this group is broken, which wants to teach housewives to cook and also make money. So it was not always clean, not always in good conditions. At that time, I had a thought of creating such a space that could be leased. That is, the kitchen where you can come, watch the equipment, bring your chef and organize a master class.

At that time I did not even know that in Kazakhstan there is something like that, but I knew that there is a famous cuisine Yulia Vysotsky in Russia. At that time I had a goal - just surrender. Then I started to close the kitchen, learn what, where and how. So it was born, ideas appeared that you can teach both children and adults, and conduct culinary parties.

That is, the kitchen where you can come, view the equipment, bring your chef and organize a master class

What is JAM

At first we were simply called "Culinary Workshop."This is a space where it was possible to do everything that concerns cooking, but then the culinary workshop became more positioned as a culinary studio, and there was no name. It should have been concisely to be quickly remembered and easily uttered. I myself was looking for a long time and found the name - Jam. It can be different, with different additives, from different berries, fruits.

We have peace and worry about the service, about each client. I hear a lot of gratitude after every master class, a large course, which people come from different cities of Kazakhstan: from Almaty, Aktau, Karaganda, Pavlodar, Uralsk. We have a rather extensive geography, we came to us even from Turkmenistan. Many do not want to leave, some cry. Interestingly, then in groups of girls begin to be friends, communicate.

We carefully approach the selection of masters who come to us. We bring professional professionals. It is not easy to engage in the organization, because all people are different, everyone needs an individual approach. Before people come to us, you need to spend your colossal work with them. About a year I worked alone, then I could not stand it, I decided to take someone to help. Now I have two girls. And one more, which is harvested, washes dishes. Our customers are not about to worry about: they come and rest, drink with energy, inspiration, go hurried and baked cakes, please their customers or just relatives.

We conduct workshops and courses for both adults and children, organize culinary parties, birthdays, babesnishers in a culinary workshop format

We carry out master classes and courses, both for adults and for children, organize culinary parties, birthdays, baboons in the format of culinary master class. This is such a relaxed atmosphere, in which guests are preparing with a chef. They get pleasure from it, eat delicious food, learn to cook and can repeat it at home.

The shortest master class lasts about three hours. They mainly come to housewives or just women who want to learn to be delicious. The minimum price for the master class is 6000 tenge.Often girls are addressed to us before getting married. They have literally two months on everything and they need to learn how to cook.

We have teenage groups from 10 to 17 years old, this is a five-day course, classes last 3-4 hours a day that the child is not hard. They learn to prepare breakfasts, hot dishes, soups and baking. We try to conduct such master classes on vacation, because children can not always do this while studying. We have already trained about 40 kids. In the summer, one girl said that he did not like the okrochka when she was prepared. And then she said that she had never tried her in his life and, it turned out that she loves the okroshka. There were many such cases when, for example, a child does not eat porridge. And then it looks that everyone eats, and he prepared it with her own hands, and also wants to try and begins to eat. The most important thing is what they are preparing at home, we give them confidence that they will have to prepare this dish.

Often girls are addressed to us, before getting married

Complexities of modern business

All the difficulties with which I encountered small.For example, let down the contractors, did not bring the table on time. With the products in the city there are no problems, now a large assortment.

All on my female fragile shoulders, but everything feasible and solved, just need to work a lot

Every day is a permanent job. We must offer to people something new, something different from competitors. All on my female fragile shoulders, but everything is feasible and solved, just need to work a lot. It will not work out the studio so that she worked in itself. I put a lot of work, strength, time and money. Somewhere new curtains hang so that it is beautiful, or the equipment fails and you have to buy something.

About plans

On these holidays, we want to make a special course for girls, it will be more devoted to baking.It will be pies, buns, biscuit cake so that the girl has already had any skills when married.

We also plan to take a nanny on day master classes, so that those moms who sit at home with children could leave them and calmly learn to cook. We think that we will take the kids of four or seven years old, because you can't hold the kids at all.

We also plan to take a nanny on day master classes, so that those moms who sit at home with children could leave them and calmly learn to cook

Because of the next month, we want to launch confectionery courses with the issuance of confirmer qualifications.Now I agree with one of the leading confirars in Kazakhstan, so that she comes to us and spent six-week courses, from Azov to modern confectionery skills. Courses will be developed according to curriculum Ministry of Education RK. Pupils will receive theory, practice, homework, take the exam at the end of the course and will be confiras. It is created for those who want to change their activities, or who has no education, but he likes to cook and he is ready to become a confectioner, to get a specialty and get a job.

I want to open a pastry shop.As one person said: "You went with a black entrance." We now have a good base. We know that people like people, we know how to make it beautiful, tasty and so I want to open a pastry shop to feed people with delicious desserts.

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Production plan
Monthly store costs
Which OKVED must specify for cooking

Sample business plan for opening a cookery store with self-catering (food to order)

How much money is needed to open the cooking store

According to preliminary calculations, the opening of the business will require an investment of about 1,958,800 rubles:

Step-by-step plan for opening a cooking store

The opening of cooking will be accompanied by a clear execution of the plan, which includes the following sequential steps:

Search for sources of project financing
Search for premises
Business registration and lease agreement
Cosmetic repair, coordination with regulatory authorities
Acquisition of commercial and kitchen equipment and households. Inventory
Personnel search
Purchase of products and ingredients
Development of an advertising company
Opening of the institution

Cooking store product range

Our cooking will earn in three main areas: trade directly in the store (sales of retail customers). Delivery of finished dishes to order (in offices, at home, etc.).

The demand for ready-made food is growing from year to year, especially in major cities, so we will send additional funds for the development of delivery. The development of such a service will contribute to the successful location of our point (near many offices and elite areas of new buildings)

Performing major food acquisition orders for festive buffets, banquets and other events. In this area, we will work with the banquet halls of the city, which do not have their own kitchen. The main range of cooking will include:

Baking (Pies, Pizza, Belyashi)
Salads.
Pickles
Snacks
Hot dishes
Rangers and pasta
desserts
Cakes and cookies
Drinks (tea, coffee, juices)
Banquet dishes
Alcohol, with the exception of strong drinks

How much can you earn by opening the cooking store

The average trading check of our institution, according to preliminary calculations, will be 200 p. The average number of visitors in the retail department will be 70 people, more than 20 people. Culinary products will be purchased.

Potential day revenue is 18 000 r., Monthly (22 working days) - 396 000 r. It is also worth considering profits from large orders for banquets. We all plan to serve up to three similar orders per month, for a total amount of 100 000 r.

Download the Cooking Plan, from our partners, with a guarantee of quality.

Production plan

Since our cooking will have their own kitchen, it will require the fulfillment of the appropriate room requirements from Rospotrebnadzor. We have selected room containing two entrances, with good ventilation and all the necessary communications, including water supply, heating, electricity (sufficient power) and sewage system.

The room does not border any industrial production and translated into an appropriate type of permitted use. Repair requires only cosmetic. The size of the leased area is 74 square meters. m., rent - 44,400 p. per month.

What equipment must be selected for cooking store

All necessary kitchen equipment will be purchased: cutting table, refrigerator, convection oven, pizza oven, frying surface, stove, coffee maker, microwave, dishes and inventory. About 1.4 million rubles will be spent on these purposes.

Also will be appropriately equipped with a hall for receiving visitors (trading room). Here will be installed trade showcase, racks, seller rack. Some high tables will also be installed to quickly eat.

Ingredients and food cooking products will be purchased from local suppliers and farms. Some products are planned to be purchased on wholesale bases of our city, as well as bakery organizations.

Monthly store costs

Supply Manager with Personal Auto -20 000 r. per month
Senior cook - 25 000 r. per month
Assistant chef - 18 000 r. per month
Administrator (managing) - 25,000 rubles. per month .

An accountant and a cleaner are planned to be arranged under an outsourcing agreement. The overall payment fund per month will be 120,000 p. In the FIU and FSS (extrabudgetary funds) will be considered 40,000 rubles. monthly.

What taxation system to choose for cooking store

As an organizational and legal form, it is planned to register LLC - Society with limited liability As part of the two founders. Taxation system - USN, 15% of profits. The cash register will be installed.

Marketing and Cookery Promotion

The main plus of our cooking is that it will work in a rather favorable place. Nearby there are many large office buildings where hundreds of enterprises of different profiles are working. Office workers Some of the main clients (forever occupied people).

It is also worth noting the presence in close proximity (200 m.) Of the highest educational institution. Special marketing techniques for business promotion will be applied only with regard to food delivery. For this, on business plan, we plan to use the media, the Internet and banner advertising.

To attract the same retail buyers It will be enough to post a bright advertising sign over the entrance and distribute flyers from nearby office buildings.

Financial Plan (best result)

Let us turn to the calculation of the main economic indicators of the business. Monthly expenses Cooking

Total - 397 400 p. Revenue per month: 496 000 r.

Profit before tax: 496 000 - 397 400 \u003d 98 600 p. USN, 15% of profits: 14,790 p.

Net profit: 98 600 - 14 790 \u003d 83 810 p. per month.

Profitability of business is 21%. With such indicators of investments in the business pay off for 24 months of work of cooking.

This is a full, ready-made project that you will not find in free access.

1. Confined value

3. Stages of project implementation

4. Characteristics of the facility

5. Marketing Plan

6. Technical and Economic Equipment Data

7. Financial plan

8. Risk assessment

9. Financial and Economic Justification of Investments

10. Conclusions

Which OKVED must specify for cooking

Any business entity, regardless of the organizational and legal form (individual entrepreneur, entity) when submitting documents for registration in necessary documents Must specify the code of activity that will be engaged.

To open the cooking, we indicate as the main code 56, which according to the OKVED corresponds to the activity related to the provision of beverages and various foods. Next, depending on the specific direction, additional codes are indicated.

What documents are needed to open

To open the cooking, you will need to register. If you initially build big business, I register a legal entity in the form of a limited liability company. When opening a small cooking, it is enough to make an individual entrepreneurship. For LLC, the following documents are submitted:

application for registration and charter of the company;
decision of the meeting of shareholders and information about the Director, the Chief Accountant;
legal address and receipt on the payment of state duty;
become accounting to state authorities and get appropriate permits;
open in any bank a current account.

For individual entrepreneur For II, a simplified registration procedure is provided. There is enough statements and a document on the payment of state duty, photocopies of the passport and receiving permits, to be accounting and obtaining a current account in the bank.

Professional business plans on the topic:

Cooking Business Plan (42 sheets) - Download ⬇
Business Plan Dining Room (42 Sheet) - Download ⬇
Pizzeria Business Plan (46 sheets) - Download ⬇

Do I need permission to open

This activity is associated with a number of permits:

to make culinary activities we obtain permission in Rospotrebnadzor. To obtain it, you will need to assemble a certain package of documents, which includes not only an assortment list, but also requires education;
having received permission from the state-owned state body, we follow permissions in SanEpidemstation and fire inspection.

In addition to the above permits, it is necessary to conclude contracts for:

export of waste and other garbage;
carrying out work on disinfection of premises;
documents on passing by all employees of the object of medical examination;
in cases of delivery of finished dishes, semi-finished products will need to get on vehicle sanitary passport;
pass certification and get relevant documents for the quality of the prepared dishes.

Maria Sorokina - about why her small business is more important and more interesting high-paying work in hiring

Muscovite Maria Sorokina teaches other people fun and tasty cook. She organized a culinary master classes Pinch of Cinnamon ("pinching cinnamon"), leaving for his own business. high-paying profession Management consultant. About the choice of Maria does not regret, because now she devotes all the time to his hobby cook, earns on it, and this is for her "real life".

Maria Sorokina, 30 years old, founder and leading culinary workshops Pinch of Cinnamon. Born in Moscow, graduated from the Higher School of Economics in the specialty "Economics and Finance of the Company". He worked as a financial auditor and management consultant. MBA has been trained in the InSead Business School, after which in 2012 she changed the scope of activities and organized their own culinary courses. Now Maria holds master classes together with his spouse Andrey Bugaysky. In 2015, Maria Sorokina's book was published "How to wake up from a career and start living."

Thrust for change

Muscovite Mary Sorokina is already at the end Higher School Economy began to develop successful career. From the fourth year, she worked in large companies to the auditor, and then the management consultant. The salary gave her the opportunity to not think about money - their girl always earned more than it was required for life.

But financial progress was taken hard, as they demanded almost a complete abandon from the "normal" life. "I worked for 12 hours a day, sometimes on weekends. In the profession it is normal, everyone lives. There is no time not that on a hobby or personal life, it lacks him even for sleep. The work eats absolutely all the time, you are constantly tired. And if this job is sincerely interesting to you, then, despite the salary, you are an unfortunate person, "recalls Maria Sorokina.

In 2010, she decided to go to MBA training in Insead Business School. The study was designed for one year, and shortly before departure to France Maria resigned from the company with the intention to return to the profession after graduation. But after the very first month of normal sleep and rest, she laughed out that he would want to do the same. And then Maria remembered that she once loved to cook.

From consultants - in cooking

On the course of MBA, where Maria Sorokina studied, about 400 people from 80 countries gathered. The business school had many clubs in interest, but there was no culinary. On the advice of Father, Maria decided to organize a culinary party.

The first event was conceived simply as a familiarity. Maria invited classmates to gather in the lobby of the house, which they filmed together, and bring any dish from those that they prepare in their homeland. About 12 people came. The French brought a baguette from Fu-Gra (pate from duck liver), a young man from Japan brought several salads, fellow students from China - Spring Rolls. Maria itself joked pancakes with red caviar, which brought from the house.

The event was liked by all the participants that inspired Maria for further actions. During the semester, she organized a series of "culinary meetings" in the campus, as well as several walks at the famous Paris café and confectionery. After 2 months, her club attended about 120 people, that is, more than a quarter of the course.

Maria says that in that period she was rather the "steel" or the organizer, and other people played the main "culinary" roles.

"Preparing I knew not so many dishes, but I could find people who know how to do anything interesting in this area. I organized a platform for them, called guests, when necessary, collected financing. You can say, "At the first level" I learned all this exactly there. "

Especially useful became for Mary experience "promotion" of their activities through the community in Facebook. With it, she announced the events and collected participants on them.

Having finished studying, Maria Sorokina returned to Moscow and settled in the specialty in international Component. "How to make money on cooking, I have not thought up at that time. At the same time, I had a loan for training with the amount of about 80 thousand euros, which it was necessary to repay for 5 years. Then I thought that in my new company I could again love my profession and stay in her. But very quickly I began to understand that this is not the most best idea. I had to go back to the former lifestyle, which did not suit me at all - without any hobbies or hobbies, "says Maria.

At the very beginning of 2012, during the New Year holiday, Maria began to go to different culinary workshops in Moscow studios, which were not very much at that time. One of them was held in a small Studio Taste of Russia. During a conversation with her mistress, it turned out that the studio could be rented for a little money.

Maria decided to take advantage of the chance, and took off the studio for the culinary master class. She invited friends through Facebook, also announced the program and the cost of participation. The price of Maria installed low - 1500 rubles to recoup rental and products. On that occupation, it was pretty simple in cooking dish - Spanish donuts and hot chocolate to them. Six people came to the first master class Mary: her girlfriends, mom and mother's girlfriends. All of them were satisfied with what happened.

A week later, another master class took place, this time on the topic of Spanish Paelle. Already ten people came, and it became the first commercially successful culinary lesson by Sorokina. She immediately announced the next lesson. By that time, her vacation was over, and she went to work with the intention to quit. On the loan at that time she was already calculated. "I was ready to leave" with zero "in my pocket for the sake of opportunity to fully engage in my new culinary law," remembers Maria.

In cooking - with head

After the dismissal of Mary once a week, culinary master classes spent in the same small studio Taste of Russia. First, the groups consisted of 12 people, but soon they rose to 16-18 people. It commercially improved the situation, but with such a number of participants in the studio it became closely. At the end of 2012, Maria began to look for a new room.

By that time, the master classes menu expanded: now instead of one or two dishes prepared four to six. Maria When choosing the topic of classes, I tried to pick up such dishes that would be fun to cook, and which guests wanted (and were able) to repeat at home. At cooking left for about two hours, after which all participants sat down at the table and dinner together. Themes were chosen mainly "geographical". For example, if the main dish is Catalan, then snacks and desserts - too.

In the first months, a lot of time left to prepare for master classes. After drawing up the menu, it was necessary to write recipes and choose the necessary products. Make purchases on 6 dishes from 20 servings was not easy, especially in the absence of a car. Some products were ordered in online stores with delivery, some needed to go to the supermarket or market. On the day of classes, it was necessary to bring everything purchased to the studio by taxi.

Immediately before the master class, Maria Sorokina prepared the ingredients (soap and cleaned vegetables, pickled meat, cooked broth), and also picked up a pan, pans and other inventories. Cooking some dishes needed to "train" at home. In addition, the "commercial" part of the work remained: Write an announcement, pick up a photo, post everything to the site and on Facebook, after which lead and track the record. Preparation for each master class occupied three full days.

The most difficult thing was with a set of groups. Maria used only Facebook for this, where she created a group Pinch of Cinnamon . For each master class, she did an event in this group and sent invitations to friends and acquaintances. Since then the record was carried out without a prepayment, many of those who recorded through Facebook simply did not come and did not warn about it Maria. As a result, places were disappeared in classes, which led to losses. Maria has become written to confirm the entry with each participant, and then additionally call everyone before the event.

"It is impossible to just declare a master class and wait for what will happen next. If two come - this is a loss, if 30 people - they do not have enough space, says Maria. - Thanks to the call, it was possible to reduce the factor of unpredictability. But unpleasant surprises still happened. Many potential clientsDespite our reminders, just forgot about what they wrote down to the class. The problem was solved by introducing an electronic prepayment system. "

Partners

Search for a new room at the end of 2012 led Maria to the newly culinary studio at that time Cleverlocated in Danilovskaya Manufactory. "Soon after the opening of the home of the studio, they invited me to see the premises. For me it was something incredible. There was as many places, dishes, plates - it was a paradise on Earth. In my opinion, she still remains one of best Studies in Moscow. But I have a petty-budget enterprise. And I understood that I was just not affordable to rent a studio at an ordinary price, "says Maria.

Nevertheless, the owners of the studio went to meet her. Due to the fact that its master classes were regularly and "led" regular customers, Mary managed to agree on acceptable rental. It remained only to make sure whether Pinch of Cinnamon will enjoy there, and whether it will be convenient for them. Maria announced a trial occupation in Clever. "I still remember, as guests entered the studio, looked around, after which they said that they wanted to stay here forever. Of course, we stayed, and since then we work there, "says Maria.

About a year later - in early 2014 - Maria and Clever Studio moved to closer cooperation and began to mutually promote each other. The studio has taken entries and receiving payment, part of procurement and cleaning, as well as the provision of personnel necessary for conducting classes in a large group (administrators, assistants, waiters). Pinch of Cinnamon classes have become announced on the Clever Studio website. "Thus, attendance of master classes has grown, and it became much easier to work. Finance we moved from rental to more logical in this case to partnerships, in which we just divide the profit from joint events"," Says Maria.

The audience

The classes for Maria Sorokina come mainly middle-aged people. About 80% of visitors - women. First, the participants of the classes became the former colleagues of Mary - employees of banks, consulting and audit companies. Now people come to her completely different professions who want to have fun and tasty evening. Basically, they love and already know how to cook.

Since people themselves decide to come to the master class and pay a rather high price for him, it is rare when you can meet a person who is not interested in what is happening.

"It happens that in the first half an hour people find it difficult to relax. But then everyone gets acquainted, the tension leaves, the mood rises, and the atmosphere becomes much more fun. "

In class All participants in one degree or another are occupied by cooking dishes. It happens that those who came from some tasks refuse. For example, someone does not want to cut onions, or someone wants to do only something definite or just watch the process. In such cases, no one is forced to do what he does not want. Each occupation is completed by a joint dinner "with wine and conversations." Maria notes that this is a mandatory and very important element of the master class program.

Many participants of open classes are then returned to order a private master class - for example, corporate teams, birthday or bachelorette party. "This is very good format "Much more fun than just sitting in a restaurant," the founder of the culinary master classes Pinch of Cinnamon is sure.

To promote Mary from the very beginning used only Facebook. and shed radio. She has its own website, but he rather plays the role " business card", Through it is almost not recorded on master classes. Now Mary's classes are very recognized through Clever Studio.

Budget

Maria Sorokina says her business did not require any financial investments. She did not take long-term rent. The room was not inserted into repair or equipment, never spent on advertising. All its costs are the rental studio for the evening, buying products and transport - paid off by revenue from each master class. At the beginning of the activity, Maria considered the possibility of organizing the studio in his own premises. But then she would have to practice administrative work almost all the time.

"When you find yourself the master of the room, you need to think about its fill. There will be no time to keep events, it does not have enough time, and even interest from customers. We'll have to hire employees, search for tenants. To engage in accounting, to solve issues with instances, to live under the threat of damages from the "unworthy" lease. I love to cook, not administer, and threw good work Not in order to engage in unloved business. "

As a result of transition to own business Maria's income fell 5-6 times. The cost of classes in 2012 was 2,000 rubles from her. If 20 people came to the master class, then the revenue was 40,000 thousand rubles. After deducting the rent, the cost of taxi and products, 15-20 thousand rubles remained. If 10 people came, zero remained. Classes were held four times a month. Now, three years later, the cost of participation is 3,900 rubles per person, but also expenses increased significantly. The master classes program, studio equipment and service level in it are incomparable with what was at the first occupations in the old studio. So the final earnings practically did not change.

Nevertheless, there is no regrets about the "missed benefit" in Marya Sorokina. "I was afraid to part with a high salary, but as soon as it happened, I became much better. And for me it was a discovery. It turned out I don't have a lot of money for happiness. It is much more important to me that I have a full life and your favorite activity, "Maria is recognized.

Parents supported her desire to work for themselves. "Although if they were not satisfied with the fact that their daughter throws a brilliant career and goes nowhere, I would understand them," the girl notes.

Permanent learning

Special culinary education Maria did not receive. "I'm not a cook. I like simple home food. I study prepare everywhere, where I turn out, all interesting people come across. In restaurants, on foreign master classes or at a party, I always pay attention, if some kind of dish gets good. I try to figure out all the details about the dish stakeholder. If you can - I go to the kitchen, I help or watch the process. When I am going on a trip, I walk around cafes, restaurants, markets and master classes around the clock. It gives an incredible number of ideas and knowledge, "she says.

As a student of the Higher School of Economics, Maria went to classes in the Culinary School of the magazine "Gastronomy". At first she was a listener of the course, and then several months worked as an assistant teacher. Then, during the summer vacation, he worked as a confectioner in the coffee shop chaise "Coffee House". She received this work, showing when interviewing photographs of cakes that baked on the birthdays of her younger brother. "At first it was interesting, but somewhere in a month I climbed the wall from the routine. In addition, the work was really physically severe, and I am not from the most endless people, "explains Maria.

Then she attended culinary workshops everywhere where it was possible. While studying in a business school, the lessons of Indian cuisine at the wife of one of the fellow students. In Singapore, where there was one of the business school campuses, Maria was compiled by the basics of Malay and Thai cuisine in a large culinary academy. Upon returning to Moscow, she was lucky to get acquainted with the chef confectioner of the coffee shop Upside Down Cake bitches Maman. He taught it a variety of confectionery recipes for English cuisine, and also gave advice on making a culinary blog.

But faster than the learning process went after the start of your own master classes. "When you spend something from the morning to the evening, you inevitably learn very quickly. The difference between how I prepared at the beginning of this venture, and how I cook now even difficult to describe, "Maria is recognized.

Perspectives

In 2014, Maria Sorokina married Andrei Bugai, a culinary blogger and TV presenter, who also led his master classes at that time. "After some time we united and began to lead master classes together. It greatly expanded opportunities in terms of dishes and topics. It is much more confidently drawn meat, fish, any cutting, cooking broths and soups. I am more competent in the pastryke. More men began to come to classes, although the main audience remains female, "says Maria.

Now Maria and Andrey began an additional series of master classes in a new format. Instead of geographical topics and purely entertainment "filing" there is a serious conversation about the main techniques and food cooking technologies. Visitors explain how to choose and separate meat, how to cook without looking back at recipes. This direction of the couple will develop further.

Since mid-2015, spouses are arranged home dinners. They are collected in the evenings at home at home 8-10 guests (also through Facebook) and some thematic menu are prepared for them. Guests are not prepared, they just rest, eat and having fun. However, at will, they always receive recipes with all the necessary explanations. Dinner (about six dishes) costs 2500 rubles per person. "We always strive for food to be more than enough. If you prepare too much - we distribute it with you. It is much better than if there was not enough food, "said Maria.

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