Restaurant Business Plan

Restaurant Business Plan
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What information should contain a business plan for a restaurant?

Summary of the business plan for opening a restaurant business plan from scratch

This project - a plan for the creation of a private enterprise for the organization of the restaurant business plan for 24 of the month. First of all, list the key points of the process of creating a business plan for the launch of the restaurant business plan from scratch.

In the first place there is the project idea, and objectives of the project, such as:

  1. Creation of an enterprise with high level of profitability.
  2. Receiving a profit legal way, indicating the legal address, Head of passport data and project founder, Employee Information.
  3. Satisfaction of consumers demand to fill a niche catering.
  4. Enabling the institution to organize catering from scratch and completely take over the responsibility for the quality of services provided.
  5. Finding and conclusion of contracts with investors.
  6. Project cost: 5 072 817 rub.
  7. financing of the project: By obtaining a commercial loan in the amount of 5 072 817 rub.
  8. To implement the project the company needs to take out a loan in the amount of RUR 24 settlement months discount rate 17, 5%.
  9. payback period: 2 of the year.
  10. the investor's income will be 384 953,34 rubles.
  11. Payment of interest on the loan starting from the first month of this project.
  12. Repayment begins with the first month of the project. This fact is entered in this business plan to facilitate understanding of the structure for calculating the flow regulation discounted cash flow and. Repayment begins with the first month of the project. This fact is entered in this business plan to facilitate understanding of the structure for calculating the flow regulation discounted cash flow and.
  13. Implicit interest rate on borrowings 14 %. Should be considered, that at present banks are reviewing the rate of interest for investment projects downward.
  14. The total amount of accrued interest will be 384 953,34 rubles.
  15. The payback period from the beginning of the project 6 months.
  16. Payback period with discounting 2 of the year.
  17. The overall economic benefits of the project for the life cycle of a conditional 118 558 875,85 rub.

Stages of the project business plan restaurant

stages of the project Test conditions Deadlines
Home project 1-2 of the year
The conclusion of the investment agreement 1 project of the month 1-30 banking days
Getting credit Having a proper set of documents 01 month
Adding yusreestr, registration with the administrative and tax oryunah The conclusion of the investment agreement 1-30 calendar days
Selection of locations and documentation preliminary work 01 month
Buying equipment The conclusion of the investment agreement 1-30 calendar days
Equipment installation Obtaining investment funds 1-30 calendar days
recruitment production activity 1-30 calendar days
Training The end stage of the production process 1-30 calendar days
Conducting marketing company 360 calendar days 1-360 calendar days
End of project 12 – 24 of the month

General The restaurant business plan
General The restaurant business plan

algorithms action, prescribed in the business plan of the restaurant

In the business plan of the restaurant are registered the following actions to start a business algorithms:

  1. The methods and techniques of analysis target audience, drawing up a portrait of the ideal customer, its solvency ratio.
  2. Business Registration in the state regulatory and tax authorities.
  3. Hiring qualified employees, able to fulfill customer wishes and be ready to work. Another item of expenditure considered hiring employees. Specialists will take the vacant positions on a competitive basis, As employees of the total, maintenance and temporary nature with a decent competitive pay. Nominations applicants for the position will be reviewed within 30 calendar days.
  4. services, now rendered.
  5. The choice of the enterprise size.

Step by step guide to open a restaurant

  1. Market research, designation the concept of the restaurant, which will be popular in the city and will not have as many direct / indirect competitors
  2. Designation of the main problems of the target audience, ways and methods of their solutions.
  3. Search premises under the general settings, regulated norms of SES and other oversight agencies.
  4. Definition of the concept and its basic parameters. Creating a brand beech.
  5. Projecting future business.

Please note when planning for business:

  1. The priority here is the product, you want to offer a potential client. The product is designed to improve the quality of life for residents of the city and become part of the solution to their problems.
  2. To choose the desired format, which will be the most efficient way to implement the selected product. In this format should be correlated with the needs of the target groups.
  3. Brand-platform, naming, game on associations, branding, awareness - about the institution are to remember at every opportunity: information about it should be fixed in the minds of consumers.
  4. Calculation of the potential gains and costs, building financial model: calculation of lease expenses and determination of costs, are not allowed to start a business - calculation of the required amount of seed capital.
  5. Selection of premises - the target groups there needs to be comfortable and at the same rent should be beneficial to you.
  6. Plan planting guests and engineering plan for renovation in the room. To a business plan adopted and approved for the loan it is important to, each item corresponds to the selected format before. It is also worth pay attention to the calculations of the flow of customers - the institution should deal with it completely when fully seated guests.
  7. Experienced entrepreneurs are advised to rely on their understanding of the business mission rigorous calculation and reliable quality analyst. Just so begins the company can be scaled and profitable wrapping borrowed capital.
Restaurant business plan
Restaurant business plan

The relevance of business at the opening of the restaurant

More and more people gravitate to the choice of healthy food. The customer has become more demanding and exacting, therefore it is necessary to follow the fashion trends and give people exactly, what they need most of all at this particular point in time.

Today the client pays attention not only on the quality of service and the taste of food served, but also to a greater extent to the aesthetic component supply and interior design of the restaurant. In Europe, the fashion trends are today soup bars, salad bars and other establishments, a concept which focuses on the preparation of a particular dish in many variations. Significantly increased the percentage of specialized institutions for raw foodists, vegetarians and vegans. If you plan to open a catering point shirokopetsializirovannuyu, it is useful to pay attention to the inclusion in the menu of dishes, consisting solely of vegetables and other products, not prohibited for use in the human environment, leading a healthy lifestyle and that act categorically against violence against living beings.

Visitors are also attracted to the open kitchen, which allow to follow the process of preparation of various dishes. However, in order to avoid problems with the sanitary and epidemiological stations and other services, better arrange the open space for cooking grill, cooking crown dish places (eg, a large cauldron with pilau brand over an open fire or branded pancakes).

crisis processes, one way or another affect the standard of living potential customers of the restaurant, led to, what:

  1. increased competition, and the struggle for loyal customers - in these conditions institutions are forced to raise the bar and offer really high-quality product at an affordable price.
  2. The highest level of sulfur Service.
  3. Allowing the client to pay not only for the great food and atmosphere, but also for the positive emotions.
  4. The urgency of the opening of the restaurant in the city.

on the video: How to open a bar from scratch. Figures and advice from the co-owner of the cult bar.

Drinks and menu item format "kraft"

Policy of import substitution led to, many restaurateurs have revised their menus to replace imported products by domestic. the crisis is over, but the fashion for such products has remained and has become a token of some institutions. This measure also makes it possible to significantly reduce prices, It has a positive effect on a visit to the restaurant customers.

Remember, crafting that alcohol also is now at the peak of popularity. However, in order, to sell beer, tinctures, whiskey and gin own making, you must purchase a license, authorizing sale of alcoholic beverages.

National cuisine and specialties from the known color

Niche of the restaurant do not hand positions popularity, and the right to choose the direction to attract the flow of patrons. Particular attention in these institutions people pay it is the quality of the dishes, so the chef - it places the person and his employment is to approach more thoroughly.

Restaurants for veyperov

Specialized institutions, which can be in addition to delicious food, Weipa enjoy smoking devices directly at the table, will be relevant to young people and fans of all trendy and new. To be able to get extra income, We can offer exclusive liquid smoking and smoking themselves Virgo, and crafting their own production of liquid. The main target audience will be young people with high earnings, so from the first days of take care of the impeccable reputation of an institution.

The restaurant on wheels

It enables quick snack useful hot meal, It is an excellent alternative for festivals and outdoor events. Itself fudtrak be advertising their services. before, you open a business, you need to carefully examine the requirements of the city administration regarding the paid parking spaces and prohibiting parking signs.

The crisis of 2014 has reduced the number of restaurants in the capital 35%. And these were the places "middle" . This year He showed gains stores on 25%. The overall industry fell, but on the other hand, some formats, gaining popularity points among customers. Profitability well planned restaurant may be from 11% to 30%.


Restaurant business plan from scratch
Restaurant business plan from scratch

Expenditure to open a restaurant

Another significant expenditure article will automate the process of your institution. Online showcase for ordering online format with the subsequent delivery of dishes, as well as systems, ce control key processes work the restaurant and save ourselves from the actions of unscrupulous employees and other force majeure

Advancement and promotion of the restaurant

Today, the consumer is informed about products and services from the Internet. Nobody wants to waste their time - so the presence of the real feedback from visitors and communicating with them will bring many benefits and allow almost nothing to promote business. Encourage users to feedback on the site and on the pages in social networks.

Key Success Factors:

  1. Elaborate design places the website.
  2. The presence of a simple, useful and enjoyable content.
  3. The opportunity to win prizes and gifts.

Useful tips from current business beginners

Do not skimp on the food supply. You can save on design, some equipment and other parameters, However, products must be always fresh, quality and stored according to the technology. Supplier farmer - a chance to get an exclusive quality product at a competitive price. Besides, support such supplier stimulate the country's economy and provides an additional opportunity for the development of agricultural areas. Also worth noting, that farm products often different environmentally-friendly quality and affordable price. Food products with a relatively low cost will not affect the quality of the finished product, but it will help significantly to save on the purchase of raw materials. Vegetables can be ordered on vegetable bases, and meat - slaughterhouses. Speculators "steal" a large part of the investments, and reasonable economy is very important, especially at the start of business.

The main taxes paid

Name base Period Rate
Tax on profits Profit Month 20%
NDS added

cost of

Month 18%
Property tax value of property According to the schedule of payments 2,2 %
podhodnyh tax wages fund month 13%
Social payments wages fund month 30%


If you are staying on the author's concept of cuisine or dishes specific geographic region, Think it over, and what wages you offer your chef, and how competitive it will be.

Usually the chief wage - a percentage of the average check, and it is equal to 60-90 000 rubles per month. author's cuisine restaurant can earn good money, hiring young professional cooking school. Which can make the author's usual menu of every resident of the RF products at the lowest possible price without sacrificing quality. Pay attention to the fact, often in the cost of the finished dishes are laid not only on maintenance costs, but also rents. Therefore, rent of premises on the conditions, beneficial to both parties to the contract. Design can develop and implement a team of young professionals. They only brings ever your portfolio, but for qualified waiters can not be their saving can only be three, rather than six, as it is often made, but the level of training should be on the ball.

Costs and expenses of the restaurant business plan

The basic algorithm for profit:

  1. Purchase of raw materials. The share of purchase price of the finished dish called fudkost. Typically calculated using the formula Product Cost / the amount of revenue) * 100.
  2. Preparation and implementation of ready meals. The institution shall make an appropriate mark-up allowed by the legislation on food, vychityvaya fudkost, and the rest of the proceeds goes to maintenance of work places and the running costs. Cook and sell ready-made meals. Institution implements them in its prices, subtracts fudkost and the remaining money is already providing work places. The list of fixed costs also include salary cooks and other staff, lease of premises, its content, utility bills, tax deductions and marketing programs. Also broken crockery may be included in the list of contingencies. The size of the cost is highly dependent on the chosen work format.
  3. Coffeehouses will get even more profit, since this format is working to minimize risks in the crisis.
  4. fast food restaurant is also the format of public catering, but here combined conveyor and restaurant. Streaming allows you to get the necessary income, and increases brand loyalty and stabilizes its position and reputation in the market.
  5. Marketing costs are necessary, customers served by the same, even with small excusable errors. However, the crisis - a chance to win a place in the market, having to rent or probresti the most profitable place to put their establishments.
  6. The flux density is directly dependent check fudkosta. Feed makes it possible to buy raw materials more profitable.

Prices of equipment for restaurants

project costs (in rubles.)

Name expenditure cost of
Qty (SG) per month in year One-time purchase Total costs per year
lease of premises (purchase, building construction) from 100 m. 1 100 000 13 200 000 110 000 110 000
Buying ka equipped and I 10 488 343 488 343
Buying cookware 1 25 000 300 000 230 000 530 000
Buying a car 1 1 350 000 1 350 000
Purchase of computer equipment 1 120 000 120 000
Create site, payment hosting 1 120 000 120 000
Constant advertising costs 12 75 000 900 000 900 000
Salary 12 1 212 640 14 551 680 14 551 680
including. taxes 12 364 640 4 375 680 4 375 680
Unexpected expenses 241 834 241834
in total: 2 412 640 28 951 680 2 660 177 18 411 857

on the video: 18 stages of opening a restaurant. Restaurant from scratch.

The target audience

Every customer wants, to find him approach. Some experts say, approach that may vary from individual to standardized.

The approach will depend on the decoration of the room to the customer, the price of the equipment and its quality. These factors also influence the choice of the leased premises and the costs of life embodied in the items of the marketing plan of the restaurant business plan.

If we imagine, that all existing catering establishments operate only 2 formats – in the form of fast food and luxury restaurants, we can distinguish the following trends:

More to expensive restaurants More to the conveyer
The cost price increases cost is reduced
CA narrows CA expanded
CA wealth grows Prosperity Central Asia plays, everyone wants and everyone can
High demands on employees, money in expensive training, high standards. There is a peg to the individual (Chef, award-winning bartender) Low requirements for employees, privzyaka not available to the person. Standardized everything from recruitment to adapt.
The closer to the expensive restaurants in the higher clocked. Excess flow is not, and wrapping all this makes the highest service possible, turning to the art of catering. The margin is not great, since a large flow. Flow due to profitability.
Investment in awareness in some circles bear fruit, since high markup. Tasting titled brands, performances of world-class chefs, gastronomic yesterday, culinary delights. Gigantic investments in awareness, social advertisement, charity, World media coverage.
Appreciated the quality and uniqueness Valued number and continuity
individual approach, This value standardized approach, This ensures the continuity
The closer to an expensive restaurant, the equipment more personal, Some chefs knives cost hundreds of thousands. Striving for conveyor involves the purchase of a large amount of equipment, designed for specific tasks. Process manufacturing.

on the video: How to open a BAR from scratch and promote it without a budget? Chalet breeze

During the crisis, remained afloat restaurants premium and US fast food franchise. The main costs can and should compensate the individual business models. As an example, compounds of the success stories 2 models here can be called Dodo pizza. Dear institution familiar to consumers, Similarly,, as well as fast food. Authors Dodo put their investment on the conveyor and fast business model. As a result, the business idea shot. Also, the crisis had little effect on the network of public catering establishments. These formats can not afford to buy raw materials in large bulk orders, and control the amount of average check upwards.

Standardization and optimization provide a large number of analytical data, cash investments in marketing produce brand awareness, but due to the vast number of outlets, all clients will be served. In the network institutions more money is spent on staff maintenance, however, these costs enable institutions to regain its market share.

business risks

What public catering at risk to close, not existed for a year

  1. Cafe with no concept, understandable to the consumer.
  2. Due to its small purchases of raw material cost increases, earnings with the average ticket turns extremely small, and the system is prepared to increase the number of checks themselves. It is necessary to pay for the work of staff and utilities.
  3. Restaurants, is unable to cover the demand in full and does not enjoy the business location advantage due to high check (eg, hookah opposite the University). There open a single product would be beneficial.

Major mistakes and risks:

Curiosities institution or incorrectly picked up the concept and its implementation.

Solvency of the audience will not go to places, open in the basement and the basement. Costs to fight expensive dishes entail negative changes in the interior and the purchase of unnecessary equipment.


  1. About licensing
  2. Review of major changes in the tax laws 2018
  3. Federal-Law-of-22.07.2008-N-123-FL-red.-by-29.07.2017-1
  4. Federal-Law-on-08.08.2001-N-129 FZ-red.-of-31.12.2017

Making of documents for long-term lease also requires mandatory registration at Moscow Registration Committee. This requires additional documents:

  • registration certificate of enterprise registration in the Commercial Register,
  • registration of a license for the retail sale of alcoholic beverages,
  • permission from the SEC to open a restaurant. Given the approval of plans of the organization and control of the kitchen ready for use,
  • permit for outdoor advertising sign,
  • fire safety coordination,
  • Agreement for the various utilities,
  • coordination with the Department of Architecture to redevelop the premises. Another agreement with numerous other organizations in withstanding various standards: SES, Moskgorekspertiza, Death, MBC, etc.. If the room is in an apartment building, it will be necessary permission Zhilinspektsii. It is undesirable to take the rent in buildings, which relate to the monuments.

List of useful documents:

  1. Basic Documentation for the opening activities.
  2. Federal-Law-on-08.08.2001-N-129 FZ-red.-of-31.12.2017
  3. Federal-Law-on-04.05.2011-N-99-FZ-red.-of-31.12.2017.
  4. Federal Law of 03.07.2016 N 290-FZ (row. from 27.11.2017.
  5. About licensing.

on the video: Igor Suhomlin: How to open a restaurant? Restaurant business from scratch

Documentation required for the provision of inspection of Rospotrebnadzor

Resolution on the type of activity

Key documents, concerning the start of business in the entertainment sector, you can see here: Basic Documentation for the opening activities


  • The contract for the provision of municipal solid waste disposal services;
  • – for removal of mercury waste, Washing / dry cleaning uniforms;
  • – for works pest control, exterminating, disinfecting ventilation and air conditioning systems;
  • Other.


  • Scan Logs legal entity
  • -schedule of general cleanings
  • taking into account the receipts and disbursement of disinfectants
  • taking into account the work carried out cleaning and disinfection of ventilation and air conditioning systems
  • Brakerazhny Journal entering the catering department products
  • Other.

Orders and instructions

  • Writs of sanitary Day.
  • – the appointment of a responsible for compliance with production control program.
  • – the appointment of a responsible for hygiene training for staff.

Every private company is required to have a number of permits, Rospotrebnadzor inspectors confirmed. This supervisory authority keeps a record of the sanitary condition of facilities, as well as their documentation.

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