Business plan dining area

What information should contain a business plan dining area?

Summary of business plan to open a business plan to the dining room from scratch

This project is a plan for creating a private enterprise to organize a business plan for a canteen for 24 of the month. First of all, list the key points of the process of creating a business plan for the launch dining 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: 7 120 405 rubles.
7. financing of the project: By obtaining a commercial loan in the amount of 7 120 405 rubles. rub.
8. To implement the project the company needs to take out a loan in the amount of RUR 24 settlement months discount rate 14%.
9. payback period: 4 of the year.
10. the investor's income will be 541 506,77 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 541 506,77 rubles.
15. The payback period from the beginning of the project 20 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 19 249 372,37 rub.

stages of the project

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	30 calendar days
Adding to the state register, registration with the administrator and negative tax authorities	The conclusion of the investment agreement	1 -30 calendar days
Selection of locations and documentation	preliminary work	01 month
Buying equipment	Conclusion of an 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 monthA

algorithms action, prescribed in the business plan

The business plan dining prescribed the following algorithms for starting business activities:

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.

The urgency of the opening of public catering in the city

The crisis phenomena in the economy of our country led to, that the gourmet and premium dining segment has significantly reduced their number. Moreover, against their background, fast foods and coffee shops showed small increase, as well as catering establishments economy- and middle price class. Due to the self-service dining room can afford to reduce the price of products without reducing the quality of food served and the menu items without cutting.

direct competition: Cafe, fast food, pancakes and restaurants, located within the city, canteens, organized at large office and industrial enterprises, catering points at higher educational institutions, as well as street trading points Pirozhkova and selling shawarma.

The opinions of experts today undressed: some believe, that the generation of millennials with middle and upper middle incomes will prefer a more advanced level of service, interesting design and advanced catering point menu, more than conservative establishment, even with delicious cuisine. Another part of the experts insists that, that canteens have not lost their popularity among the older population today, which, above all, pays attention to the quality of the menu and the taste of the dishes served.

When planning the opening of a dining room, it is important to consider the fact, that restaurants have the right to charge up to 350%, the canteen markup in this case will be no more 150 percent.

The main advantages of opening a canteen are considered to be the relative simplicity of the format and the relatively small start-up capital..

What format to choose the dining room work

Traditional dining room, with distribution counter, a wide range of home-cooked meals, minimum design treatment facilities. Canteen, adapted to the modern consumer, which combines the self-service, extensive menu item and the careful design concept places. Uzkoprofilnye - Dinner at schools, social, vegetarian and other.

You can also organize canteen at some institutions - in this case, lightweight formats like a canteen with an incomplete (preproduction) production cycle. In organizing the dining room of this size need only supply the finished product, you only need to warm up to the buyer to the direct consumption. For this approach the buffet room is not more 50 quarter. m.

Dining room with waiters require large investments, However, the flow of visitors will also show a stable growth.

Fri-flow - the dining format involves adapting to the realities of Russian ideas diners from the US and Europe. This format implies the possibility of a customer selecting a set of dishes and the formation of the number of meals per serving. Requires several distribution tables, and shelves for all positions of the menu dishes, and a set of plates of different sizes, so customers can choose a dish and the dish. The calculation for the selected set is made on weight box office, the number and volume of selected dishes.

Dining - this place is catering for different target audiences, characterized by affordable prices and home cooking.

According to the complexity of launching this kind of business at the opening of public catering is considered the average, start-up capital amount is usually high, while the level of payback is at an average level. Besides, the canteen is difficult to manage and monitor all the necessary business processes, and it is also worth considering the high competition, which includes indirect competitors in the form of catering establishments and any grocery stores, selling prepared food take-out and furnished their own cooking (kitchen). dining customers can become as a family with children, and office workers, who have the opportunity to eat at lunchtime a hot dish, as well as students. Income and time, when business will reach the level of self-sufficiency, and will be bringing its first profit, largely depends on the location of the dining room. So, placing dining room near the railway stations, business centers with the lack of direct and indirect competitors, as well as around schools, can get about 100 000 rubles profit per month.

Additional income can be brought by cooking to-go, as well as organization of celebrations - weddings and birthdays.

 

business Registration

activity code of NACE should choose 55.30.

1. IP (individual entrepreneur).
2. JSC (Open Joint Stock Company).
3. EVIL (Closed Joint-Stock Company).
4. Ltd (Limited Liability Company).
5. NOW (Additional Liability Company).

 

room

requirements, which should take into account the founders of the dining room:

1. Ceiling height should not be less than two meters, room should have two exits, fire alarm, ventilation and air conditioning.
2. Area small dining room, calculated on 50 visitors, enough 80-100 quarter. m.
3. It is also necessary at the stage of repairs to bring all the necessary communication and connect the equipment, as well as to share a dining area and a kitchen for guests. The kitchen area must meet all the requirements of the supervisory authorities, on construction, sanitation and the right to be connected to the city-wide communication systems.

Staff

To ensure the smooth operation of the dining room at the start need the following staff:

1. Administrator, menu developer, technologist (the first stages of operation of the business founder can take these functions over).
2. Accountant (work on outsourcing).
3. cooks.
4. Cashier.
5. cleaning woman.

 

Advertising and promotion institutions

The quality of your kitchen will mainly work on your reputation, and word of mouth. As a method of outdoor advertising, you can choose banners and a bright memorable sign..

The calculation of earnings dining

Average check amount in the canteen, located in a prime location in the city, reaches 200-300 rubles. The traffic per day can be up to three hundred visitors.

Setting the pricing of your catering establishment, try, so that the price remains affordable without losing the quality of raw materials. Consider the amount of production capacity when planning your business - too much influx of visitors can lead to, that some of them will leave the institution, not finding free space, or not finding your favorite dish on the menu due to the lack of necessary ingredients in the kitchen.

The secret of the success of a catering establishment - a canteen, simple enough. It is necessary to strictly observe the technological standards for storing ready-made meals and raw materials., and also use fresh products from trusted suppliers.

on the video: Canteen operation overview, customer wishes

 

The main taxes paid

Name	base	Period	Rate
Tax on profits	Profit	Month	20%
NDS	added value	Month	18%
Property tax	value of property	According to the schedule of payments	2,2 %
Income tax	wages fund	month	13%
Social payments	wages fund	month	30%

Documentation

The package of documents for Rospotrebnadzor should contain:

• Resolution on bar activities.
• The license for the sale of alcoholic beverages.
• License to trade in tobacco products.
• Permission to conduct trade in the retail.
• Confirmed patent for doing business.

Work catering establishments in the Russian Federation is regulated by the Civil Code of the Russian Federation, Russian law "On protection of consumers» N 2300-1 from 07.02.1992 g. (current version of 01.09.2013 city), as well as a number of Government decisions and settlements SNIP. It is also required to study "Rules of rendering catering services" (approved. the Russian Government 15 August 1997 g. № 1036).

These documents should be read before the start of activities in order to avoid the appearance of problems at the stage of repairs to the selected room.

• Federal-Law-on-08.08.2001-N-129 FZ-red.-of-31.12.2017
• Federal-Law-of-22.07.2008-N-123-FL-red.-by-29.07.2017-1
• Review of major changes in the tax laws 2018
• About licensing
• ABOUThe main-documentation-on-opening-activity

on the video: Catering business plan

Plan manufacturing production volumes and service billing period

Period	type service name	The volume of production and sales	price	Revenues from sales (rub.)
1-12 month investment	Production and sale of food	300 people. in a day	from 150 rubles	from 112 500 to 1 350 000 rub.
1-12 month investment	Organization of banquets, evenings, etc.	from 4 events per month	from 19 656 rubles	from 78 624 rub.
13-24 month functioningBani	Production and sale of food	300 people. in a day	from 175 rubles	from 361 179 to 157 000 rub.
13-24 month functioning	Organization of banquets, evenings, etc.	from 6 events per month	from 23 000 rubles	from 138 000 rub.

Equipment for dining

The dining room usually serves three sets of dishes: first, second and third, as well as drinks. The more assortment will be served in the dining room, the wider the list of required equipment will be. The basic set of equipment consists of equipment, which is necessary for preparing hot meals, refrigeration equipment, technological equipment and commercial equipment for self-service. You will also need neutral equipment, the use of which is mandatory by the norms of SES - hoods, ventilation and air conditioning systems, and fire safety systems.

Besides, furniture will be needed, decorative inventory, serving items and uniform for staff. the main thing, what you need to pay attention to when buying equipment is the correlation of the power of the equipment set with the recommended load on the electrical network of the premises, which you rented or bought, as well as the degree of wear of used equipment. Equipment size and performance are also paramount when starting a business..

Spending on business plan dining area

Name expenditure	cost of
	Qty (PC)	per month	in year	One-time purchase	Total costs per year
lease of premises	from 80 m.	1 120 000	13 440 000	224 000	13 664 000
Repair of premises	from 80 m			880 000	880 000
Buying equipment	1			1 410 394	1 410 394
car purchase	1			600 000	600 000
Fixed costs for the purchase of food and raw materials for the kitchen	12	500 000	6 000 000	1 000 000	7 000 000
Overheads, transport	1	100 000	1 200 000	120 000	1 320 000
Constant advertising costs	12	75 000	900 000		900 000
Salary	12	667 571,67	8 010 860		8 010 860
including. taxes	12	200738,33	2 408 860		2 408 860
Unexpected expenses				423 439	423 439
in total:		2 462 571,67	29 550 860	4 657 833	34 208 693

on the video: Options for developing a menu for a canteen and other catering establishments