Top best food businesses. Catering

At present, all over the world, including Russia, such a branch of the economy as large and small business is developing at a rapid pace. The latter has filled almost all spheres of activity. It's hard to imagine modern world without cafes, restaurants, cinemas, beauty salons, hairdressers. Most of them are owned by private entrepreneurs and often bring them a good income. Business is a rather broad concept. Entrepreneurship can be done in almost any field of activity. The most demanded and promising are the sphere of trade, service and farming. Separately, it is necessary to highlight the business associated with the production and sale of food products.

Ideas to create your own catering are very promising, since food is an integral component of the life of any person. Every day, thousands of tons of various products are produced in Russia, which are fully sold on the market. Most young people prefer to visit cafes, bars, restaurants, which are also catering. Such a business can bring good profits, but it will also take a lot of money to create it. initial capital. Let us consider in more detail how to organize a catering business plan, what is the profitability of this business.

Types of catering establishments

Before starting a business, you will need to draw up a clear business plan for the enterprise, which should include the following points: choosing a location for a future establishment, collecting the necessary documentation and permits, renting or building, purchasing equipment, inventory, recruiting staff, calculating basic expenses and possible income, establishing a client base. To open a catering business, you first need to decide what kind of enterprise you want to organize. There are many options here. According to GOST R 50762 - 2007 "Services Catering", there are several types of catering establishments.

This list includes: enterprises for the production of food products with possible delivery to the consumer (preparation factories, workshops for the production of semi-finished products), catering enterprises for the production and sale of products with its consumption on the spot or takeaway and possible delivery to the consumer (cafes, restaurants, bars, coffee shops, eateries). This also includes establishments with possible on-site consumption of products. These are shops, buffets, cafeterias. The fourth category consists of field service enterprises. And, finally, the fifth type is enterprises that sell products in the rooms of hotels, inns and other similar establishments.

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Registration and collection of necessary documentation

The business plan of a public catering enterprise necessarily includes registration. To do this, a novice businessman needs to register with a local tax office as individual entrepreneur or LLC. The first option is the simplest and most convenient. In addition, in this case, you can save time and money. But these ideas contain one big drawback. In this case, it will be possible to carry out transactions only with individuals, while when registering as an LLC, it is possible to establish client relations with legal entities, that is various organizations and companies.

The business plan of a public catering enterprise also includes the collection of necessary documentation. Firstly, in order to open a public catering, you need to obtain permission from the sanitary and epidemiological service (Rospotrebnadzor). In addition, you will need permission from the fire department and territorial administration property. If the enterprise will work on raw materials, then a conclusion is required veterinary service for meat products. During further work for each batch of goods sold, documents certifying quality and safety must be provided. If the premises for public catering are rented, then the permission of the fire inspectorate is not needed, all responsibility rests with the landlord.

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Sanitary and epidemiological supervision

The business plan for a food service business is very complex. It all depends on its capacity, the range of goods and the complexity of its manufacture or sale. Such ideas are not within the power of every businessman.

Restaurants, coffee houses, bars, eateries, factories and plants for the production and sale of food products are subject to constant supervision by the sanitary and epidemiological service.

Its purpose is to assess compliance with sanitary legislation, to identify possible violations. Supervisory activities are carried out at the design stage and in the course of work. At the stage of design and commissioning, they are called preventive sanitary supervision. At present, this concept has gone out of terminology and practically does not exist.

But current supervision remains. It can be planned and unscheduled. The first one is carried out every 3 years, with a complete inspection of a public catering establishment, starting from its location and ending with the conditions for the sale of food products. Unscheduled activities are carried out in the presence of complaints from citizens about low-quality products, in the event of food poisoning, both individual and mass. Checks can be documentary and field.

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Requirements for the location of catering establishments

Ideas to organize your catering include the rational location of the enterprise. This provision must be included in the business plan. Any businessman should know when organizing his activities that, according to SP 2. 3. 6.1079 - 01, catering establishments are located in a separate area. They can be built-in, attached to residential and public buildings, or it can be a separate building. During the work of a public catering enterprise, the working and rest conditions of people living in this territory should not be violated.

It is forbidden to place enterprises near industrial and chemically hazardous facilities in order to avoid contamination of products and raw materials. Public catering is built in such a way that the maximum permissible levels of noise, vibration, and concentration of chemicals are not exceeded on the site. In addition, the distance to residential and public buildings must be observed.

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Purchase of equipment

Ideas for starting a business include the development of a material and technical base. First of all, in order for the catering to be able to work, it will be necessary to carry out all the necessary communications: hot and cold water supply, heating, electricity, ventilation, sewerage and waste disposal, air conditioning (as needed). It is not advisable to build a public catering from scratch, because it will take a lot of time and money. It is best to place it by renting a room. A business plan for a catering establishment must necessarily include the purchase of equipment. The range depends on the type of enterprise.

Factories and factories will require expensive equipment, including entire lines. These can be semi-automatic or automatic. Automatic machines are much more expensive, but this allows you to save time and effort of workers, reduce the number of manual operations, which, in turn, will increase labor productivity. To open a coffee shop, you will need to purchase a counter, a microwave oven, a stove, a coffee maker, a kettle, tables, chairs, a mirror, hangers for customers' clothes, cutlery, cash register, musical equipment and so on.

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Recruitment

The business plan of a public catering enterprise necessarily includes the attraction of labor. The number of employees is determined by the capacity of the enterprise and its type. For a large factory, dozens of workers will be required, and for only 4-5 people. For a coffee shop, the list of employees includes: a manager, 1 or 2 waiters, a cook, a cleaner, a security guard. For the dining room, this circle will be much wider. Any business ideas related to food take into account that all staff must have special education. It is not required for cleaners, security guards and waiters. All chefs are required to have a document certifying their qualifications. It is desirable that employees have experience in this field of activity.

The catering business plan also includes that all employees undergo periodic and preliminary medical examinations when applying for a job. This point is very important, since very often it is the personnel who are the cause of contamination of raw materials or finished products, resulting in outbreaks infectious diseases. All personnel must work in special clothing. It is not allowed to wear jewelry, hair is taken away. Be sure to follow the rules of personal hygiene. Before visiting the toilet, overalls are removed, hands are washed regularly.

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Organization of the technological process

Ideas for catering are very diverse. The most important stage in organizing such a business is the establishment of a technological process. A business plan for a public catering enterprise cannot be implemented without knowledge of the technology for manufacturing and selling products. The plan depends on the type of institution. The company can work on raw materials or finished products. In the first case, you will need to find a permanent supplier. It can be private entrepreneurs, large outlets, warehouses and factories, nearby farms and so on. When carrying out activities, it is important to know that for the supply of raw materials there must be a separate entrance from the end of the building. This requirement is necessary because one of the main principles of work is the observance of the flow of the technological process.

This means that finished goods and raw materials should not overlap with each other, the same applies to staff and visitors, clean and dirty dishes and the like. For the storage of raw materials, you will need to allocate separate rooms. Refrigeration equipment required. Storage conditions are well described in SP 2. 3. 6. 1079 - 01. The basic rules for transportation, processing of raw materials and finished products and other requirements are also described there.

Without food, a person can last no more than 30 days. We need food like we need air. Gone are the days when a primitive wild man ran through a wild field with a spear in search of food. Now, if he runs, it is only from excess weight gained due to the abuse of these same foods. But, even while running, he eats something to lose weight, after running, he also eats to restore strength. Eating before bed is a nice thing, business coffee with a bun, after a business lunch, before home dinner is a mandatory daily program of abuse. So, demand to you, if you go into business in food, guaranteed.

The topic of the food business is very broad, it cannot even fit in a series of articles. Even on one product name, for example, on pork- you can describe so many types of business that some do not have enough knowledge to count these types on the fingers of both hands. There is a business in the preparation of pork, and a business in the deep processing of pork (canned food, sausage, lard, etc.), and one should not forget the business in the sale and resale of pork. Let's keep silent about raising pigs for slaughter, this is a separate business area, although it is connected with food.

However, we can help you. Even help out, one might say. We know some of the most popular lines of business in the field of food and food. And now we will share with you.

Fast food business. fast food. Public catering points, that is, public catering, even in the most unsightly place make a profit to the owner. This is a business with a minimum markup of 500%. Business in Uzbek or Thai, Chinese, Vietnamese, Japanese, Korean or, as it is now fashionable to call it, Pan-Asian cuisine. European cuisines (Spain, Italy, France, Germany), Russian cuisine are the most popular destinations for opening restaurants and cafes. Even the shawarma business is extremely profitable, although it is more than a dozen years old.

food delivery business. Variety of the first type. Much simplified. In this type of business, there is not even a need to open a restaurant space, a fairly good and clean kitchen. Delivery of ready-made food - sushi, rolls, pizza, khinkali, wok noodles and many other ready-made dishes - is in stable demand among the population. The average check of one order in this business is from 800 rubles.

Baby food business. One of the popular, but not obvious types of business. Baby food has a wide target audience. And in each group of this target audience, the demand is stable. Global manufacturers keep up with demand and produce a wide range of baby food.

These are just three, one of the most popular, areas of food business. There are many more. Follow our rubric - - and you will be aware of all new food business ideas.

You will definitely like it:

Hello dear readers! Today, under the heading “Sharing experience”, the most interesting guest is Konstantin Iglinsky. Constantine is CEO LLC "Technology of nutrition" in St. Petersburg. Today he answered some of my questions about organizing a business in the field of catering. To be honest, I read the answers in one breath and I am sure that you will enjoy the interview.

I didn’t have a photo of Konstantin at the moment (later, maybe I’ll add it), but at the end of the interview I published photos of one of the European canteens that is part of Konstantin’s network. So, let's begin!

Hello Konstantin! Tell us about your business (in this case, about European canteens). Is this your first business or have you done anything before?

Nikolay, hello. our company "Power Technology" is engaged in the development of a network of canteens and cafes in St. Petersburg and the region. At the moment, in our "portfolio" there are two canteens ("Pearl" on Tambasova street, 21 and "Cocoa" on Pilotov street, 38), a cafe, a country restaurant. We are developing a banquet service and delivery of meals to enterprises. A grill bar is at the launch stage and a catering project for a corporate customer is being worked out. In total, every day, we feed about 4,200 people across all facilities. Within a couple of years we are going to open several more establishments in the "Eurocanteen" format.

How profitable is it to open Eurocanteens in Russia (in your case, in St. Petersburg)?

Of all the variety of formats presented on the horeca market, one of the most promising, in my opinion, is the canteen format. But canteens are not of the Soviet type, which are perceived negatively in the minds of many people, but the so-called "Eurocanteens". In essence, according to production process, this is a full cycle canteen, with a distribution line, but with a more modern and high-quality interior, a more "restaurant" range of dishes at an adequate low price. Such a place where not only workers of factories and plants can eat, but managers and other white-collar brethren)). People will not have dinner every day in a restaurant with an average bill of 2-3 thousand rubles without drinks. Not everyone is ready to spend 500-600 rubles for lunch every day. In a modern dining room, a guest can have a tasty lunch with a full three-course dinner for 150-200 rubles.

The profitability of the business in the field of catering, in comparison with other legal businesses, is quite high. Profitability of 25-30% can be considered good. There is a certain VERY CONDITIONAL and simple formula: 25% of the turnover is the cost, 25% is the staff, another 10% are variable and fixed costs, and everything else is profit. But operating profit, excluding capitalization, loans, any financial obligations of the company. As a result, about 15-20% remains. The main art is to reduce the cost and payroll (wage fund), managing purchases, controlling costs and increasing labor efficiency. The mark-up in canteens is very small, so the lack of control over the main indicators and their systematic deviation is fatal for this business. In institutions with a higher margin, this is forgivable and only leads to the fact that the business owner works for the sake of work, without profit)).

Do you remember how the first canteen was opened? Did you have any other business that smoothly grew into European canteens, or was this the idea right away? What was the initial investment?

We opened our first canteen in one of the educational institutions of St. Petersburg. I had no experience in catering, it just happened that way. It was a canteen of the most Soviet type), the format of "Eurocanteens" and cafes came much later, when experience and understanding of how to and how not to do business appeared. In the first year, we made a bunch of textbook mistakes, probably everything you can think of and which are written about in smart books. One of the very first and serious ones is to attract relatives and friends to work. You know, from the series my mother was an accountant, and my sister cooks well - let's take them)). This stage is inevitable if you yourself are trying to develop a business with limited finances at the start, but you should try to get through it as quickly as possible.

Then we learned how to build relationships with suppliers, work with staff, recruit and fire a full team for total theft, learned how to withstand Rospotrebnazor checks and the intrigues of competitors, learned how to make delicious food inexpensively without compromising quality. It was very educational. No course, no book will give as much as at least one month of independent swimming. The main thing is not to despair and not give up. Then, in 2010, they spent about 4 million rubles on opening the first canteen, now opening a “pumped” institution costs one and a half times more, but these are establishments of a different level, with greater efficiency and greater profitability.

Did you start the business alone or do you have a team, partners? If with partners, is there any disagreement? How are responsibilities divided? And how do you work in partnership? (It's just that many are afraid to open a business in partnership because of disagreements in the process)

I work in partnership with my friend Pavel Tsyganenko. Even though we started together. We parted ways with a third partner due to different views on the further development of the company. It's hard. And it hurts. And costly. In order to avoid the bulk of disagreements, it is necessary to divide the areas of responsibility and not interfere with each other to engage in their front of work. Here, in my opinion, lies one of the main problems of the partnership business, especially when partners manage the business themselves. The difficulty is that your companion may be your own subordinate in some matters. You need to be able to explain to him that he is doing something wrong as an employee, without hurting his ambitions as a co-founder. Personally, I do not believe in democracy and collegial decision-making. It will turn out like in a fable about a swan, cancer and a pike. Even if the partners in the business are in equal shares, there must be someone who will represent the sole authority and build a hierarchy of relationships. Democracy in business leads to chaos. The most important thing is to drive the filthy thought out of your head that someone works more, but divides everything in half. Another important point- allocation of funds. From the situation that one co-founder wants to buy a new combi steamer for production, and the other goes on vacation to the Maldives, it is precisely the alignment of the working hierarchy and the presence of a discussed-approved-executed strategic plan that saves. The secret is in this. In a simple way, there is only one advice - it is necessary to negotiate on the shore.

Despite the risks of the affiliate business (yes, they are), having a partner is very cool. Pavel and I went through all the stages of disagreement, got used to each other. As one St. Petersburg restaurateur said: “To conquer the world alone, it seems to me, is difficult and strange. You won him and what? Even discuss with no one. It's quite lonely up there at times. In addition, the process itself is extremely complex, pleasant and all that. And all these hardships and hardships, as well as amenities, are also better to share with someone.

What documents, certificates and other formalities are required to open a canteen? (Beginning entrepreneurs usually face difficulties in this matter, because they are afraid of all sorts of instances such as sanitary epidemics, etc..)

At the moment, Russia has greatly simplified the procedure for opening catering establishments. So to speak, they shifted the responsibility for a quality product onto the shoulders of the entrepreneurs themselves. Mandatory certification was also abolished, leaving the right for entrepreneurs to receive a voluntary quality certificate (which I strongly advise you to do). One of the important changes is that if earlier it was necessary to coordinate the project of a future institution in a sanitary and epidemiological station, now when you open an institution, you only have to notify the Rospotrebnadzor authority that you have opened (of course, the institution must meet sanitary standards). If you work normally, the visitors are happy and do not leave after dinner at your establishment to the hospital, then your establishment can be routinely checked only after three years from the date of notification of the opening. However, if a complaint about your establishment comes to the Rospotrebnadzor body, then wait for the “guests” earlier. When checking, you will be asked to present the program. production control, various journals (pustular diseases, marriage journal, temperature control of refrigerators, etc., etc.), analyzes of product samples, medical records of personnel, etc.

There are indeed a lot of “papers” in the activities of catering establishments, but believe me that the requirement that a catering company have them is quite justified. This is an area where negligence and perhaps can cost a lot both the guests of the establishment and the owners of the business. But, despite the number of norms, it is quite possible to comply with the basic requirements. And advice: do not be afraid of the employees of Rospotrebnadzor - for the most part, adequate and nice people- it is quite possible (and necessary) to make an appointment with a Rospotrebnadzor specialist in the area where you plan to open an object who will tell you about the main sanitary requirements to your future establishment.

We took a more expensive but reliable path - we hired a certified sanitary doctor to the company's staff to monitor compliance with sanitary standards and requirements.

Do your canteens have a feature that sets you apart from your competitors? What is the main guarantee of success in opening a European canteen? (Good location, staff, menu, advertising, etc.) What methods of attracting customers (guests) do you use and which ones work best?

We mainly use traditional advertising methods – outdoor advertising, flyers. Very good results, in terms of feedback, bring communication with our customers through thematic communities in social networks. For each institution we create a page in social network and through it we convey information about us to our held or potential guest and receive feedback.

At the moment we are developing the direction of catering, in connection with which we are mastering contextual advertising in Yandex and targeted advertising in social networks.

It also works very well." word of mouth". There are no special secrets - you need to make understandable, correct and tasty food at reasonable prices. Modern life makes people more responsible about what they consume. This also applies to the catering industry. Our citizens are tired of the dominance of foreign fast food and dubious eateries. Therefore, it is necessary to give people the opportunity to eat normal food, of high quality and inexpensively.

For ourselves, we have defined the mission of the company as follows: to give people the opportunity to fully and efficiently eat out of the house.

Do you think you are driven by passion for your business, interest, or just saw a profitable area and motivated only by money?

Business is undoubtedly my passion, that is, I do not feel it as a job, I am constantly in this process. There is no separation between work and leisure - it's just a way of life. While money is undoubtedly motivating too, it allows you to realize more of your plans, including in business.

What do you pay attention to when choosing staff?

At the moment, in St. Petersburg, the problem of a shortage of professional chefs is really acute. average salary a cook in a cafe or canteen is about 30,000 rubles, which is not so much by the standards of the Northern capital, and accordingly there are not so many who want to master this difficult profession. Another problem is that there are many who want to work as a “cool cook for 80,000 rubles” after a couple of successful attempts to roll sushi)). Our company "Technology of Nutrition" cooperates with several secondary educational institutions of St. Petersburg to train catering specialists. We take the guys to practice - we offer the best to work with us. We are looking for specialists on sites like Rabota.ru and Superjob.

In our company, the turnover is not very high, we try to create normal working conditions for employees - a friendly team, bonuses, vacation pay, the opportunity career development attending trainings and seminars. As for the staff, there is one piece of advice - never flirt (in the broad sense of the word) with your employees. No matter how cynical it may sound, but we must remember - you pay them a salary and they are obliged to do their job efficiently. My opinion is that an employee cannot be encouraged only for the good performance of his duties - it is for their high-quality performance that he receives money, he must a priori do his job well. However, if you want labor exploits from people, then you cannot do without a well-thought-out system of motivation. Everyone is always pleased with the praise and recognition of the boss. Lots of intangible ways motivation of employees - they need to be studied and applied in practice.

It is very important not just to recruit employees, but to create a team that would work smoothly and worry about the overall result. There are people in our team (Manyasha, hello!)), thanks to the selfless work of which we have achieved our success in business.

How do you go about choosing a new space? Are the premises owned or rented?

As they say, the success of a restaurant provides a place, a place and again a place. There are few quality places for catering in St. Petersburg. Whole departments of large network companies, engaged in public catering, are hunting for good places. Search suitable premises sometimes take many months. We are looking for premises ourselves, with a partner - we go to the area, look at the flows of people, conduct reconnaissance of the area. There are not many secrets - it is necessary that people walk by, preferably from target audience. Another issue is the price of rent. I'll tell you about St. Petersburg: rent at a passable place can cost from 3,000 to 10,000 rubles per m2 per month. Also, when choosing a room, it is necessary to pay attention to the amount of allocated electrical power, since professional equipment used in public catering consumes much more household appliances that are familiar to us. So if you or someone you know has a good place- this is another reason to think about whether it's time to do business. For our establishments, we rent premises, and we try to conclude a lease for a long period (3-7 years minimum) with registration with the FRS (registration chamber).

In fact, for each stage of opening a cafe (choosing a format, creating a technological project, choosing, searching and purchasing equipment, finding premises, repairing, recruiting staff, compiling and developing menus, maintaining warehouse and management records, controlling costs and combating theft, compliance sanitary standards, business automation, etc.) you can write a separate large article.

Any plans for expansion? Will you go to the regions or do you still want to thoroughly settle in St. Petersburg? Maybe there is some kind of global goal for the business?

We do not plan to go to the regions yet, we are mastering St. Petersburg and the region, we are engaged in setting up “regular management” in our company, gradually prescribing the main business processes, creating a team, instilling a corporate spirit in employees. Recently, they began to participate in tenders for catering for large corporate clients. We passed the selection of the French company Leroy Merlin (chain of hypermarkets) - God willing, we will feed their employees and visitors. Naturally, you want to create a strong company with large quantity quality facilities and strong team. The business has a global goal - it coincides with the mission of our company.

In your opinion, how difficult is it for a novice entrepreneur from scratch to open a European canteen in his city now? What knowledge or experience is required in your opinion? Would you advise young entrepreneurs to go into catering or is this topic for experienced businessmen with good connections?

To be honest, catering is not the easiest type of business, if we are talking about a full-cycle canteen, cafe or restaurant, and not about buying / reselling ready-made pies. This is a complex, first of all, production and technological process, this is a complex system of warehouse and management accounting, strict control of the estimated cost of dishes, a lot of work with staff. But precisely because of its complexity, this business is very interesting and quite profitable. Of course, opening a gastronomic restaurant or a restaurant of molecular cuisine on 1000 square meters as the first establishment would be reckless. This requires a lot of money and connections and specific knowledge.

There are many formats that beginner entrepreneurs are quite capable of - cafeterias, bakeries, various bagels and eateries. In the process of development, a young entrepreneur will gain experience, hit bumps somewhere and, if it drags him out and captivates him, he will grow to some global projects. I am talking specifically about the restaurateur-entrepreneur, a person who plans to take part in the management of his business himself. If we talk about an investor, then there are no problems - hire a management team, pay money and wait for dividends (you may not wait, because theft in the restaurant business has become a byword - but this is a topic for a separate article))

Maybe a stupid question, but a lot of people ask me. What to do if there is no money? You must have come across this, didn’t you have funds for a business out of nowhere? Should an aspiring entrepreneur work at work first, or should they start small and grow slowly? How was it in your case?

Everyone deals with this issue differently. In our case, these are the partners' own savings and borrowed funds from acquaintances. I can advise you to start somewhere and slowly develop from the turnover. This is undoubtedly a longer way, but you will not have excuses to do nothing. It is better to move slowly but forward than to stagnate or degrade. Another option is to look for partners, invest together. Again, it is better to be a co-owner of 25% of a real and growing business than to be the sole owner of 100% of the company in your dreams. Do not sit still, a better moment will never come, there will always be some “buts”.

Photo of one of the European canteens

When choosing a direction for your own business, pay attention to business ideas for catering. Many service sectors lose their relevance during the crisis, but delicious food, drinks, and home-made products always remain in demand.

Catering Business Ideas 2019

You can open a business and start making money quickly - if you draw up a clear business plan for a catering company. Here are some popular business ideas:

Production of dumplings, dumplings;
Pizzeria or fast food manufacturer;
Brewing, making kvass, lemonade;
Mobile points of sale of hot drinks in the off-season;
Baking pancakes, pancakes, donuts;
Hot baking.

The catering market is full of supply. Perhaps, to create a new unusual enterprise, you will need to buy expensive equipment, hire good chefs to prepare original dishes. Originally decorated delicious food, quality service and affordable prices will help you quickly get used to and strengthen your position in the industry.

Opinion polls confirm that small cozy establishments are popular among middle-income people fast food with an unusual interior and author's cuisine.

Which idea to choose?

Sufficient start-up capital- an important condition for making a profit. Investments can be small when it comes to delivering food to offices or home. Large investments will be required if the business develops in several stages. For example, the opening of a large restaurant, and after - a summer playground nearby.

The choice of direction is impossible without marketing research. The number of offers related to the delivery of pizza, sushi, fast food is simply incredible. However, hot soups, homemade cakes, dumplings or dumplings are in no less demand, and there are not so many outlets offering these products even in large cities.

The cost of organizing a public catering enterprise includes the cost of paying rent, bringing the premises in line with sanitary standards, purchasing equipment and hiring staff.

A catering business plan must be drawn up for a specific category and type of enterprise, in accordance with GOST R 50762-2007 "Catering Services". This allows you to quickly determine the amount of investment required to create the material and technical base of the cafe and collect documents confirming the safety and quality of the products offered.

Catering establishments perform an important social function: provide an opportunity to get fresh, healthy and tasty food for people who do not have the opportunity to eat at home. Since this service is paid, catering is also potentially profitable business, because many of us are away from home cooking up to 12 hours a day. How to open a public catering so that it generates income and does not pose a potential threat to visitors, we will consider in this review.

Ideas for catering establishments

Public catering is a term that combines into one industry all enterprises involved in the production, sale and organization of conditions for the consumption of ready-made culinary specialties. This definition includes bars, cafes, restaurants, eateries, etc. But still, catering is most often associated with a canteen.

The dining room is the most successful format in which you can feed visitors promptly, tasty and for a moderate fee. That is why canteens with a good menu, quality products and skilled chefs have always been valued among the active population of cities. A more successful business idea for catering has not yet been invented.

But in order for your institution to gain popularity, you will have to try both at the initial stage of creating a business, and later, when making important management decisions.

If you understand that you can’t immediately organize a large dining room, then start with small areas. Today, the laws of the Russian Federation do not provide for a limit on the area for canteens, so you can start with a small hall for 10-20 seats.

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How to choose a room and where to buy equipment

The premises and equipment of the dining room are two components of a business project that an entrepreneur should pay maximum attention to. Despite the fact that the sanitary and epidemiological examination of non-specialized public catering facilities is not mandatory for private canteens, the requirements of the SES authorities for public catering must be observed by all entrepreneurs. Otherwise, the canteen will not receive permission from Rospotrebnadzor to work.

The requirements for the premises are set out in the Sanitary Rules and Regulations (SanPiN 2.3.4.1079-01) for the organization of public catering. According to these rules, it is allowed to place canteens:

in multi-storey residential buildings;
built-in and attached premises;
in separate buildings.

It is forbidden to use basements, rooms with one exit for these purposes, as well as commercial areas with access to the courtyards of residential buildings. Thus, a dining room can be organized in a high-rise building, but only if the second exit of this room is not into the courtyard of a residential building.

The rules detail the requirements for sewerage, ventilation, sound insulation, organization production flows and visitor flows. Their observance is mandatory.

Strict sanitary standards are also established for catering equipment. First of all, entrepreneurs who plan to purchase equipment from Chinese manufacturers should pay attention to these requirements.

According to regulations sanitary regulations, only equipment that is certified by SES authorities can be used in canteens. Bactericidal lamps must be installed in rooms where food products are prepared and stored.

Due to the fact that there are many requirements, and all of them must be met by the entrepreneur, experts advise, before the reconstruction and commissioning of the premises, to order a project and an examination of the project in special units of the SES from specialists who know in practice how to properly prepare the premises and equipment for work.

Permits

The list of documents for opening a dining room is small. The first thing you need to open a catering - registration entrepreneurial activity and obtaining the relevant document - Certificate of state. registration. We recommend reading. Each of these organizational and legal forms has its advantages and disadvantages. The main differences are in the costs of registration, the volume of documents, the features of taxation and the responsibility of enterprises.

Before the implementation of any commercial project, a business plan is drawn up. Read about it and you will be able to cope with this task yourself.

The next step is to obtain permission from Rospotrebnadzor to operate a canteen. This is a single document that is issued based on the results of an inspection of the premises by special services (sanitary and epidemiological, fire fighting, etc.) responsible for the safety of visitors. Another binding document for public catering - a program of production control. You can also order it at local authority Rospotrebnadzor.

Depending on the footage commercial premises an entrepreneur can choose the most convenient taxation system. It is necessary to consult the regional branch of the Federal Tax Service about possible benefits and working conditions on a particular system. Read about what are provided today for Russian entrepreneurs.

Advertising and promotion

It is believed that the best advertisement for the dining room - delicious dishes and professional service. However, this is not quite true. No matter how wonderful the dining room is, if it is located far from the active business center, or it is inconvenient to get to it, then there will be very few visitors. Therefore, the most important marketing decision - right choice places.