Business plan dining area

Business plan dining area
Business plan dining area for free
Business plan dining area for free

What information should contain a business plan dining area?

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

Данный проект – это план создания частного предприятия по организации бизнес план столовой за 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 Заключение инвестиционого договора 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 месяцА

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

Кризисные явления в экономике нашей страны привели к тому, что сегмент высокой кухни и премиум-рестораны значительно сократили свое количество. При этом на их фоне фаст-фуды и кофейни показали небольшой прирост, равно как и заведения общепита эконом- и среднего ценового класса. 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, блинные и рестораны, расположенные в черте города, столовые, организованные при крупных офисных и производственных предприятиях, точки общепита при высших учебных заведениях, as well as street trading points Pirozhkova and selling shawarma.

The opinions of experts today undressed: some believe, что поколение миллениалов с доходом средним и выше среднего предпочтут более продвинутый уровень сервиса, интересный дизайн и продвинутое меню точки общепита, чем более консервативное заведение, пусть даже со вкусной кухней. Другая часть специалистов настаивает на том, что столовые и сегодня не утратили своей популярности среди более старшего населения, которое прежде всего обращает внимание на качество меню и вкусовые качества подаваемых блюд.

При планировании открытия столовой важно учитывать тот факт, что рестораны имеют право устанавливать наценку размером до 350%, наценка столовой в данном случае составит не более 150 percent.

Основными преимуществами открытия столовой считается относительная простота формата и сравнительно небольшой стартовый капитал.

What format to choose the dining room work

Традиционная столовая, с прилавком-раздачей, 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.

Также можно организовать столовую при некоторых учреждениях – в этом случае подойдут форматы облегчённого типа вроде столовой с неполным (доготовочным) производственным циклом. 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, при этом уровень окупаемости находится на среднем уровне. Besides, столовой сложно управлять и следить за всеми необходимыми бизнес-процессами, а также стоит учесть высокую конкуренцию, 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, можно получить около 100 000 рублей прибыли в месяц.

Дополнительный доход может принести приготовление блюд на вынос, а также организация торжеств – свадеб и дней рождения.

 

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.

 

staff canteen
staff canteen

Advertising and promotion institutions

На вашу репутацию будет в основном работать качество вашей кухни, и сарафанное радио. В качестве метода наружной рекламы можно выбрать баннеры и яркую запоминающуюся вывеску.

The calculation of earnings dining

Сумма среднего чека в столовой, расположенной в выгодном месте города, reaches 200-300 rubles. Проходимость в сутки может составлять до трехсот посетителей.

Устанавливая ценообразование своего заведения общепита, постарайтесь, чтобы цена оставалась доступной без потери качества сырья. Учитывайте объем производственных мощностей при планировании бизнеса – слишком большой наплыв посетителей может привести к тому, что часть из них покинет заведение, не найдя свободного места, или не найдя в меню любимого блюда по причине отсутствия на кухне необходимых ингредиентов.

Секрет успеха заведения общественного питания – столовой, достаточно прост. Необходимо строго соблюдать технологические нормы хранения готовых блюд и сырья, а также использовать свежую продукцию от проверенных поставщиков.

on the video: Обзор работы столовой, пожелания клиентов

 

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.

on the video: Бизнес план заведения общепита

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

Изготовление и реализация питания 300 people. in a day from 150 rubles from 112 500 to 1 350 000 rub.
1-12 month

investment

Организация банкетов, вечеров и т.д. from 4 мероприятий в месяц from 19 656 rubles from 78 624 rub.
13-24 month functioningBani

 

Изготовление и реализация питания 300 people. in a day from 175 rubles from 361 179 to 157 000 rub.
13-24 month

functioning

Организация банкетов, вечеров и т.д. from 6 мероприятий в месяц from 23 000 rubles from 138 000 rub.

Equipment for dining

Business plan dining area
Business plan dining area

В столовой обычно подается три набора блюд: first, второе и третье, а также напитки. Чем больше ассортимента будет подаваться в столовой, тем шире будет список необходимого оборудования. Базовый набор оборудования состоит из оборудования, которое необходимо для приготовления горячих блюд, холодильного оборудования, технологического оборудования и торгового оборудования для самообслуживания. Также понадобится нейтральное оборудование, использование которого обязательно нормами СЭС – вытяжки, ventilation and air conditioning systems, и системы противопожарной безопасности.

Besides, необходима будет мебель, декоративный инвентарь, предметы сервировки и форма для персонала. the main thing, на что нужно обращать внимание при покупке оборудование – это соотнесение мощности комплекта оборудования с рекомендуемой нагрузкой на электросети помещения, которое вы арендовали или выкупили, а также степень износа бывшего в употреблении оборудования. Параметры размеров и производительности оборудования также имеют первостепенное значение на старте бизнеса.

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
Постоянные расходы на приобретение продуктов и сырья для кухни 12 500 000 6 000 000 1 000 000 7 000 000
Накладные расходы, транспорт 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: Варианты разработки меню столовой и другого заведения общепита

 

 

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