Restaurant business from scratch: documents, innovations, risks. How to open a bar: step by step instructions The main risks when opening a cafe

Today, in almost every country there is a great variety of such establishments. As a rule, institutions of interest (for example, sports projects) are considered especially popular. In this article, you can find the answer to such an interesting question: how to open a bar from scratch. Step-by-step instructions, useful tips and practical situations - the reader will be able to learn about these and other equally interesting nuances while reading the material.

Bar theme

Of course, for a start it would be advisable to define directly such an obsession "I want to open a bar!" - this is not so bad, but when it comes to practice, there are some difficulties and pitfalls. However, with a great desire and a corresponding aspiration in this life, everything is possible.

So, initially you need to choose one of three mutually exclusive paths:

• An institution of a democratic nature with a small number of dishes in the range (about a dozen) and affordable prices.
• Large assortment of food and drinks at reasonable prices. It is important to add that the cost of dishes in this case is much higher than in the previous version.
• An elite bar, the distinctive features of which will be a great variety of dishes in the assortment and, of course, high prices.

After the issue with the concept of the establishment has been resolved, you need to think about what you need to open a bar? Where do you start? The answer to this question can be found in the next chapter.

Registration type

Opening a bar from scratch is not an easy task. Therefore, in the case of a firm intention to implement this idea, it is necessary to stock up on strength and patience. After the concept has been defined, it is necessary to decide what type of organizational and legal registration would be appropriate in this case. How do I open a bar? Today there are the following registration types that are suitable for such establishments:

• Individual entrepreneurship (IP).
• Open Joint Stock Company (OJSC).
• Closed Joint Stock Company (CJSC).
• Limited Liability Company (LLC).
• Additional Liability Company (ALC).

Immediately after this decision, on which, one way or another, the taxation system (simplified or general) will depend, one can further think about the question of how to open a bar in a small city or a large metropolis.

By the way, experts advise choosing individual entrepreneurship in terms of the organizational and legal type of registration. Why? The fact is that this option allows you to make taxation simpler several times, and therefore, to conduct the actual business in an independent way.

In the case of choosing a limited liability company, personal property complexes will not be included directly in the debt account. How do you open a bar under these kind of circumstances? It is important to note that the considered organizational and legal type of registration significantly complicates the work with the tax service. In addition, the recruiting procedure for accounting is becoming more difficult.

Required documentation

How do I open a bar? After the issues of the concept and type of registration of the institution are resolved, it will be advisable to collect all the necessary documentation, which includes the following papers:

• A special permission document for the opening of the bar. It can be obtained from the Russian Consumer Supervision Authority. To do this, you must provide an opinion related to the supply of raw materials and finished product; certificate confirming the passage of the stage of state registration of the institution; an agreement on the purchase of premises or a document indicating its registration for rent, as well as the results of a medical examination from the relevant specialists.
• bar? Of course, this requires a license to sell alcoholic beverages.
• License for the sale of tobacco products.
• Free retail license.
• How do I open a bar? The last document required for submission to the relevant state bodies is a patent for conducting business. As a rule, this kind of paper is issued by the local administration.

Important comments

Opening a beer bar from scratch or an establishment of a different concept is possible only if all of the above documents are available. It is important to add that this list is complete, but it happens that government agencies additionally require official confirmation of the presence of a safe in the institution.

If the entrepreneur is sure in advance that he will not be able to overcome the procedure for completing the entire package of documentation, then it is advisable to contact specialists in the relevant field. They, one way or another, know about all the nuances of the required procedure. It is important to add that the cost of such a service is approximately equal to five hundred dollars. But you will be able to save a significant period of time for walking around the authorities and your own nerves.

Financial question

How much money is needed to open a bar? It should be noted that absolutely all costs can be classified in accordance with three main categories: key, fixed and variable. Of course, an entrepreneur will in any case need funds to buy out or rent premises, repair and fit out, supply all communications that are not enough or necessary, purchase furniture products, equipment and utensils, organize advertising activities (which has also been worth a lot recently) , and also for registration of the necessary documentation.

The first stage is finding a room

Having considered all the theoretical questions, it will be advisable to move on to practice. The procedure for finding a room is determined by a number of important nuances. One of the most optimal options is the first floor of a non-residential building. The once popular basement bars are now frightening customers, and they pose many additional problems, such as sewerage or air conditioning. In order to make sure that it is advisable to choose a particular room, you need to check the following nuances:

• Convenience and safety in terms of access or approach.
• Quality utilities.
• The possibility of concluding a long term lease for profit.
• The existence of some residual rights of the new owner.
• The presence of additional space directly to bring new ideas to life.

Second stage - recruiting

It is important to note that a bar with 20-25 seats for seating guests needs the following:

• Hall administrator.
• Accountant.
• IT specialist.
• Manager.
• Cashier.
• Several waiters.
• Security guard.
• The two bartenders working, usually in shifts.
• Cleaner.

If there are hot dishes in the restaurant's menu, this list must be supplemented by the chef and several of his assistants. It is important to note that the recruitment procedure should be carried out as thoroughly as possible in order to avoid dishonesty and theft. It should be expected that it will be necessary to periodically conduct training and certification of employees. So, being literate, they will be able to improve the reputation of the institution, and therefore, attract new customers.

Third step - equipment

To open a bar, you will need different categories of equipment, namely:

• Refrigeration equipment (refrigerators, wine display cases,
• Heating equipment (crepe makers, ovens, stoves, heated display cases, barbecue makers, and so on).
• Bar equipment (blenders, coffee grinders, mixers, toasters, juicers, and so on).
• Electromechanical equipment (vegetable cutters, bread slicers, and so on).

Moreover, do not forget about sinks, trash cans, cabinets, umbrellas for ventilation, scales, distribution lines, shelves and so on. In general, the purchase of the listed equipment for a small-scale bar needs to spend about 200,000 rubles.

By the way, this list did not include air conditioners, organizational equipment, and dishes. To purchase these items, you will need about 300,000 rubles. In the case of renting premises, the amount is 60,000. It is worth remembering that absolutely all the nuances depend on the region in which the establishment is planned to be opened. In annual terms, this is approximately 720,000 rubles.

Also, do not forget about the salary of the bar staff, as well as the purchase of alcohol and products. It is important to note that the first month after the opening will serve as a serious reason to spend about 600,000 on these events. At the subsequent stages of the institution's life, about 200,000 rubles will be spent on this.

What risks should be considered when opening a bar?

Like any business, the case in question has its own pitfalls, including:

• A significant level of theft, which often reduces absolutely all efforts of the owner of the establishment to zero. To avoid this, it is necessary to put in order the system of control over the waiters and baristas.
• The presence of high competition, which is growing every year. It is necessary to determine your own advantages and form a creative concept in order for many guests to come to the bar.
• Entertainment or business? The point is that the bar is good entertainment for the clients, but not for the owner. So, you need to take business seriously to ensure big profits.
• Even in the process of renovation, design services should be used so that guests want to visit the bar again and again. It is important to note that the furniture must match the concept. Plus, no one would argue that people don't like cold walls and poor lighting.

2.7. Assessment of risks associated with the opening and operation of a catering establishment and their insurance

Planning your investment in starting a catering business is a very important and complex process. Its complexity lies in the fact that it is necessary to take into account many factors, including unforeseen ones, as well as the degree of investment risk. The importance of this process for the company lies in the fact that by planning investments, thereby laying the foundation for its work for the future. If the investment plan is well planned and organized, the company will work well; if it is bad, it may go bankrupt in the future.

The Russian restaurant business is quite young, but at the same time it belongs to the rapidly developing spheres of the national economy. It includes many characteristic features inherent in other types of business, and, like any other activity, the restaurant business is associated not only with a positive effect (profit), but also with a negative one, that is, it can carry the threat of monetary losses. Thus, in the most general form, risk is understood as the likelihood of losses or loss of income by the catering company.

Service activities are generally less risk-prone than manufacturing activities. It requires less fixed costs, so that the catering company has the ability to react relatively quickly to changes in the competitive environment. However, all over the world, the restaurant business is considered very risky. In the West, despite its stability, only half of the opening establishments survive. Restaurant owners, large or small, prestigious or cheap, original or ordinary, are in business that directly depends on the following factors: supply, demand, competition, fashion, room rates, the state of the country's economy and the weather. Many restaurateurs do not have professional education certificates, they gain their experience in the process of practical work, and after reaching a certain level of confidence, having accumulated money and showing sufficient initiative, they start their own business. Many famous world and Russian restaurateurs began their careers as chefs.

For a restaurant, the risks are the most significant, the forecast of which is difficult due to their conditionality by factors that do not depend on the functioning of the enterprise and the development of its potential, but have a significant (sometimes dominant) influence on its activities. Such risks are called external. It should be noted that the subjects generating these risks are diverse in their essence and scale: nature, the government of a country, a tourist region, the government of other states, etc. It should be borne in mind that the behavior of some subjects is sometimes unpredictable, as a result of which the manifestation of a number of risks is difficult to identify and prevent.

Let's consider the most significant of these risks from the point of view of their impact on the financial stability and overall life of the restaurant.

Industry risks - in a restaurant's activities, they are mainly associated with the danger of heightened competition in the event of an aggressive entry into the market of new restaurants, large restaurant chains, etc., operating in the same market segments. Here, the profitability of the restaurant business is likely to decrease and the volume of investments in new restaurants will decrease (the latter is typical for chain restaurant companies).

Country and regional risks of the restaurant are associated with possible changes in the political and economic situation in the country or region in which the company operates. These risks include the risks of negative changes in the political, economic and social situation in Russia as a whole and its regions. These risks are especially aggravated with the approaching elections of regional and federal parliaments and the elections of the President of the Russian Federation. It cannot be guaranteed that trends in the Russian economy, including an increase in the gross domestic product, the relative stability of the ruble and a decrease in inflation, will continue in the future. In addition, fluctuations in world oil and gas prices, the strengthening of the ruble in real terms against the US dollar, as well as the consequences of a weakening monetary policy or other factors, may in the future have an adverse effect on the Russian economy in general and the restaurant's activities in particular one of the elements of the business.

In addition, there are risks associated with fluctuations in the global economy, which may have negative consequences for the national economy of Russia. It is not immune to market downturns and slowdowns in economic development elsewhere in the world. As has happened in the past, financial problems or heightened perceptions of the risks of investing in emerging economies can reduce foreign investment in Russia and have a negative impact on the Russian economy. In addition, since our country produces and exports large volumes of natural gas and oil, its economy is particularly vulnerable to changes in world prices for natural gas and oil, and falling prices for these resources can slow down or shake its development. These events can adversely affect the purchasing power of the restaurant's consumers.

In large cities and regional centers of Russia, there is a risk of mass protests, unauthorized and unorganized rallies, political provocations and strikes, which can significantly affect restaurant traffic and, as a result, have negative financial consequences.

A striking example of country and regional risks in the restaurant business associated with possible changes in the political and economic situation in the country or the world is the economic global crisis of 2008-2009. Thus, the catering industry was one of the first to react to this unfavorable factor.

For example, the homeland of the world gastronomic culture - France - suffered more than all other countries during the crisis. According to the Association of Restaurateurs of Paris, the turnover of restaurants in France fell by 50%. Between the end of 2008 and April 2009, about 7.5 thousand restaurants, bars and cafes in France were closed (or put up for sale).

The crisis in the British restaurant business threw about 500 thousand industry workers onto the street, although before the crisis there was a shortage of 30-40 thousand qualified chefs in the country.

According to the Spanish Institute of Statistics, sales in Nogesa began to fall in the summer of 2008, with sales declining by 8.2% in December and another 5.2% in January. About 48% of Spaniards sharply cut spending on dining during the crisis.

The food industry in Italy brings to the country's budget about 13% of income, while in the crisis for four months of 2009, about 150 thousand workers in the catering and tourism sector lost their jobs.

In Russia, during the crisis, about 54.6% of citizens reduced their spending on visiting cafes and restaurants, and about 15.6% completely abandoned it.

Natural risks. Some regions of Russia are prone to hurricanes and earthquakes (Far East), severe frosts (Siberia), floods and other unfavorable changes in climatic, seismic and meteorological conditions. Given these features of the regions of Russia, there is a risk that the activities of a restaurant opened in these areas will be damaged as a result of natural disasters and (or) interruption of transport links due to remoteness and inaccessibility. These risks are not fundamentally related and do not depend on human activity, therefore, it is practically impossible to avoid them, it is likely that it will only be possible to reduce the negative consequences that will occur during their implementation.

Financial risks are associated with changes in foreign exchange rates, which can lead to higher restaurant costs, changes in the value of foreign currency denominated monetary assets, difficulties in paying off debts and increased competition. A significant part of the goods and products purchased by the restaurant are of foreign origin, therefore, changes in exchange rates may lead to an increase in purchase prices and a decrease in business profitability.

If a restaurant has liabilities denominated in foreign currency, then changes in the exchange rate can lead to negative consequences for its financial performance. The strengthening of the ruble causes a relative rise in the price of products purchased by the restaurant from national producers in Russia compared to foreign producers. If the establishment is reoriented to the preferential purchase of products from national manufacturers, this can lead to an increase in the cost of services, a decrease in profitability and a loss of competitive advantages.

To reduce currency risks, a restaurant must diversify the types of products used in its activities; purchasing specialists should constantly monitor prices for products of national and foreign manufacturers. A foreign exchange specialist (this position is present exclusively in chain restaurant companies) must also analyze the current trends in currency exchange rates and take appropriate action in a timely manner to minimize the negative consequences for the restaurant.

Legal risks. For example, changes in currency regulation for chain players of the Russian restaurant market with subsidiaries in Europe, currency regulation may affect the procedure for receiving dividends by the issuer, as well as the procedure for granting loans and other transfers of funds between the group companies located in the Russian Federation, and companies of the group located abroad. In addition, current foreign exchange legislation prohibits transactions in foreign currency between residents. This prohibition may have a negative impact on the flexibility of the operating activities of enterprises included in the issuer's network due to the impossibility of issuing loans in foreign currency within the network.

Changes in tax legislation on restaurant operations may be affected by the following changes in the Russian tax system:

Changes or additions to the acts of legislation on taxes and fees related to the increase in tax rates;

Introduction of new types of taxes.

These changes, as well as other changes in tax legislation, may lead to an increase in tax payments and, as a result, to a decrease in the restaurant's net profit.

Changes in the rules of customs control and collection of duties can also have a significant impact on the activities of a restaurant that uses specialized foreign-made equipment in its business. In addition, due to the lack of Russian raw materials, restaurants are heavily dependent on imported raw materials. An increase in import duties, complication of customs procedures or a negative situation in foreign markets can lead to an increase in prices for restaurant suppliers or a decrease in supply volumes, and, consequently, have negative consequences for the financial situation of an enterprise.

Let us consider in more detail those risks that most accurately reflect the practical part of the restaurant business and the possibility of which is very high in the restaurant industry.

1. Risk of inability to renew the license. The main activity of catering enterprises is the provision of catering services. This type of activity is not subject to licensing, however, in the process of providing catering services, catering enterprises carry out retail sale of alcoholic products, which is carried out on the basis of a license (it is obtained within one month from the date of submission of documents to the licensing authority, and before that it is necessary to collect a lot of documents, which can take no less, or even much more time). The impossibility of extending the validity period of existing licenses and obtaining new ones can have a significant negative impact on the activities of catering enterprises.

2. The risk of rising prices for products, default by suppliers of the restaurant. In their activities, restaurants use a large number of product names and have concluded supply contracts with many suppliers of products. The inability to fulfill, non-fulfillment or improper fulfillment by them of the terms of the concluded agreements can significantly affect the cost of meals, the quality and range of products offered in the restaurant, as well as consumer preferences, significantly worsening the financial results of the enterprise. The risk of default by suppliers is especially likely due to changes in the rules for acquiring excise stamps for labeling alcoholic beverages (in 2006, due to the introduction of new excise stamps by the Government of the Russian Federation, many restaurant business enterprises suffered huge losses).

3. Risk associated with a lack of qualified personnel. Considering the development plans of many restaurants, it can be noted that they need to attract new staff at the restaurant level, as well as qualified office staff. Basically, this work is occupied by people aged 18 to 40 years. In connection with the current demographic situation in the country, it is possible that the staffing is untimely or incomplete. Also, the restaurant may face the problem of high turnover, which is typical for the catering industry in general. Changes in the labor market, including an increase in the average wage in the industry, could have a negative impact on the restaurant's financial performance. The impossibility of attracting a sufficient number of personnel, retaining them, as well as providing the institution with highly qualified management personnel may negatively affect the implementation of development plans and the financial performance of the enterprise.

4. Risk of theft at the catering establishment by the employees of the establishment. According to analysts, unplanned losses of this kind (theft) account for three to 30% of the turnover of most establishments in the industry. The consequences of theft are expressed in an increase in prices for the final product with a decrease in its quality, in a decrease in the number of regular customers of the institution and its competitiveness, in a reduction in the restaurateur's profit. Food, alcohol, dishes, cutlery, interior items, equipment, personal belongings of visitors are subject to theft.

The most common restaurant theft is the collusion of several of its employees. For example, the kitchen workers led by the chef can act as the initiators of the theft. It is in their power to violate the technology without reporting certain ingredients to the dishes, steal surplus products formed as a result of improper operation of the supply service, which purchases products with a stock at low prices, and use other methods (put water next to a bag of sugar, dilute red caviar with soda, etc. etc.). Also steal through staff lunches. Many restaurants take on the obligation to provide reduced meals for their employees, and the chef receives a form every day from the accounting department, where he writes down the products that go to the staff. All this is subject to accounting and control, but in practice a cook can write five kilograms, and cook only three.

The second category of theft is when a “partnership” to generate additional revenue from the establishment is established between the chef and the supply manager. Under this scheme, products are purchased at inflated prices or, on the contrary, are accepted as of lower quality and some amount of normal food is spent on "write-off". Quite often, instead of the products indicated in the reports, completely different products end up on the table.

Losses are often the result of a manager's mistake or lack of knowledge. It is only the chef who should determine what products and in what quantities a restaurant needs to be purchased, not the purchasing manager, storekeeper or procurement officer. The purchasing manager must technically place an order with the supplier, but he is not competent in the range of required products.

The third category of risk is associated with the fact that the restaurant business has its own specifics, due to the fact that, unlike most business sectors in catering establishments, consumer money goes to the cashier directly through an intermediary - the waiter. Therefore, service employees are at risk.

In order to steal, waiters use extra menus with their own "arbitrary" prices, present guests with an already used receipt (visitors rarely pay attention to the date and time), print receipts themselves, apply evening discounts in the daytime, and close accounts in the evening, sell "their own" goods (cigarettes, alcohol, red and black caviar, etc.) are negotiated with the cashier and carry out individual dishes past the checkout. As a rule, such activities of waiters are carried out under the guidance of a manager, especially since in many establishments all checks are signed by the latter. At the same time, the computer system (Section 2.3.3) somewhat complicates their life, but if you wish, you can bypass it too. A computer system is a specific algorithm. Accessibility is determined by codes, everyone has access cards to the system, and the accessibility of each employee is limited. For example, a waiter opens an account, but only the cashier closes it, and only the manager can make the cancellation. Accordingly, if any "cunning" waiter comes across, he can increase his access with the help of good computer skills.

Also, with a computerized accounting system installed, service employees may try to negotiate with the managers of the equipment or software company to install an additional code with which you can cancel the last operation. It is not uncommon for waiters to tell customers that the checkout is broken and present a handwritten invoice instead of a check.

The fourth category of theft includes unfair actions of bartenders. As a rule, in the bar the acceptance of the order and the receipt of money is carried out by one person. Consequently, if desired, the bartender can sell goods brought to the hall on his own, or trade in the "surplus" of strong alcoholic drinks and beer, earned by underfilling and diluting them. Not every visitor can distinguish forty milliliters from fifty by eye, and only a very good gourmet will feel the taste of cheap whiskey in expensive cognac. To prevent this type of theft, you need a good bar manager who can use different accounting systems. For example, the risks on bottles that are visible from afar. Let's say that during the shift there were three risks less, which means that three portions were sold. The bar manager can look at the computerized accounting system to see how many portions are actually sold. It is also advisable to remove bar leftovers daily.

The fifth model of theft is the most dangerous abuse option for restaurant business owners. This is a conspiracy of all restaurant services under the direction of the manager. Naturally, such a leader has practically unlimited possibilities. It is in his power to create a situation where most of the employees of the establishment - from waiters and cashier to kitchen employees, purchasing manager and accountant - will earn money at the expense of the restaurant's profits, receiving their own percentage of the stolen food, goods, meals and drinks.

As a rule, theft, if it starts, then from one shift to another, and soon quickly spreads to the entire team. There are also two categories of employees - those who make money themselves, and those who steal and sit on kickbacks.

5. Risk associated with the use of real estate. Many restaurateurs of chain companies rent premises for catering. In some cases, they enter into leases for a period not exceeding one year. The inability to extend the term of lease agreements, conclude them for the next period, as well as the loss of the right to use the premises pose a significant and significant risk of reducing the number of restaurants and reducing the financial results of the chain's economic activities. The network's enterprises are also exposed to the risk of unavailability of lease of real estate objects on commercially favorable terms, which may negatively affect the implementation of its development plans.

6. Production risks. It should be noted that they are quite typical for the objects of the restaurant industry, and due to its rapid development (changes in technologies, the introduction of the results of scientific and technological progress, etc.), they acquire the most urgent importance today. These risks can be expressed by the technical unsuitability of production equipment due to a high level of wear, low level of technological base, insufficiently effective management system, etc.

One of the most significant production risks in the restaurant business can be a fire in production. According to statistics, in most cases, the cause of the loudest fires in restaurants in Russia over the past few years was the thermal kitchen equipment (Fig. 33).

This is due to the fact that over time, grease, dust and dirt accumulate on the surface of kitchen equipment, and especially on air ducts. Therefore, the slightest ignition of this "combustible mixture" is sufficient for a fire to occur. This can be a flash of flame in barbecue ovens, or vertical grinders, or braziers, or ignition of ventilation chambers and air ducts, fat in pans, fat or oil in boilers or pans on stoves with open or closed burners, overheated containers for frying (pots, etc. .). There is always a risk of a serious fire in a kitchen with heating equipment.

Any restaurant kitchen must have a sink, as well as an air duct system, therefore, it can be equated with rooms with wet processes or ventilation chambers, and according to NPB 110-03 ", it is not necessary to protect such rooms with an automatic fire extinguishing installation. grease, dust and dirt accumulate in the air ducts, due to which the flame spreads through it instantly. It is not possible to extinguish such a fire with a conventional fire extinguisher. In some cases, it was necessary to cut the air ducts in order to get to the fire source. This takes precious time, which leads to to the further spread of fire. At the moment the problem of protection of air ducts from fires has not been solved. Russian standards do not provide for local extinguishing of air ducts and heating equipment in the kitchen.

In turn, extinguishing the working surfaces of the plates is complicated due to the fact that the temperature of the burning vegetable oil reaches 363 ° C. Burning oil, for example in a deep fryer, cannot be quickly extinguished with water, even if there is a sink nearby. In this case, water does not have the proper cooling effect and will cause splashing, which can lead to an increase in the fire site and burns. Sprinkler fire extinguishing systems are ineffective for two reasons: firstly, water acts as a fire extinguishing agent, and secondly, the sprinkler will not be able to quickly respond to an increase in temperature, since it is located on the ceiling - far from the working surfaces of the kitchen. Water extinguishing cannot be carried out in a few minutes, as sprinklers provide local fire containment and not necessarily extinguish. Modern kitchens offer higher frying oil temperatures than before, and powerful, slow-cooling appliances such as deep fryers. All this places higher demands on the means of extinguishing a fire.

7. Risk associated with the activities of users (licensees). Some restaurateurs grant the rights to use a set of exclusive rights and trademarks owned by the chain for a fee to independent users on the basis of commercial concession and license agreements. Such users (licensees) independently carry out business activities using trademarks and other objects of intellectual property of the network. Despite the network exercising control over the proper use of intellectual property and maintenance of service standards in licensed catering establishments, there is a risk that users will provide services that differ in quality from those provided by the network, which may negatively affect the image of the restaurant chain as a whole. In addition, in the event of the termination of the activities of licensed enterprises, as well as a significant deterioration in performance in existing restaurants, there is a risk of loss of income (remuneration) from the activities of such enterprises, which may significantly affect the financial performance of the chain's enterprises.

8. Inflation risk - the risk that, with the growth of inflation, the received monetary incomes depreciate in terms of real purchasing power faster than the income of the population grows. For the restaurant business, the manifestation and growth of this risk can be disastrous, as this leads to a decline in demand for food services outside the home. The manifestation of this risk should also be assessed in terms of the impact of tourism (in many restaurants, a significant proportion of visitors are foreign tourists). For example, rising inflation in Finland will reduce the flow of tourists to St. Petersburg, which will reduce cash flows and income from tourism in general.

9. Demand and fashion risk - this is the most common type of risk that needs to be addressed first and foremost in food establishments. This risk includes both the client's solvency and the competitiveness of the enterprise.

It should be noted that the restaurant business ranks fourth on the list of bankruptcies after ready-to-wear, furniture and photography stores. However, it is not entirely correct to compare ready-to-wear shops and restaurants, since shirts do not deteriorate in the same way as salad and fresh fruit. Restaurants also sell services, amenities, a friendly atmosphere, relaxation, entertainment, etc. The main reasons for bankruptcies, according to research by American restaurant experts, are:

General economic situation in the country (not under the control of the restaurateur);

Loss of the market and insolvency of the clientele;

Lack of personal experience (this also includes a haphazard approach and incompetence);

Lack of funds and poor management.

In the modern practice of the restaurant business, there are several main ways (methods) to reduce and insure risks:

1) risk avoidance, that is, simply avoiding the risk-related event. However, the refusal to perform any event means that the catering company does not receive (refuse) a significant amount of profit at times. A clear management decision is needed here;

2) the acquisition of additional information. The acquisition of this information makes it possible to make a more accurate forecast, since the restaurateur often has to make risky decisions when the investment results are not determined and are based on extremely limited information. Therefore, the more complete the information support for the projects (activities) under consideration, the more opportunities there will be to make a better forecast and reduce the amount of possible risk;

3) diversification of the catering enterprise. This method of risk reduction is the process of allocating capital between various investment options (objects) that are isolated from each other and do not have common points of contact. In other words, diversification is the dissipation of risk and one of the most reasonable and relatively less cost-intensive ways to reduce the degree of financial risk. However, it cannot reduce the risk to zero. This is due to the fact that entrepreneurship and investment activities of a catering company are influenced by external factors that are not related to the choice of specific investment objects, and, therefore, they are not affected by diversification.

Thus, diversification allows avoiding some of the risk when allocating capital between various activities. For example, the opening by a restaurateur of three different in concept establishments instead of one increases the likelihood of receiving an average income and, accordingly, reduces the degree of risk (however, this is more typical for large restaurateurs with significant financial resources). In the sphere of the restaurant business, diversification as a method of risk reduction has recently been clearly seen in the aspect of the development of this business, that a large number of restaurants are emerging focused not on one (national) cuisine, but on their aggregate, thus, restaurants of European, mixed cuisine appear. restaurants with catering elements, etc .;

4) limiting is the establishment of a limit, that is, the maximum amount of expenses, credit, etc. By catering enterprises, it is used when determining the amount of capital investment. It should be noted that the limit set by enterprises for certain operations is different for each and depends on a number of factors: the scale of the catering enterprise, its financial stability, etc .;

5) insurance in insurance companies. This is one of the most important and most common risk reduction techniques. Its substantive part is that the food company is willing to give up part of its income in order to avoid risk, that is, it is willing to pay to reduce the degree of risk to zero. Thus, we are talking about insurance of entrepreneurial risk - that is, the risk of not receiving the expected income from the entrepreneurial activity of the enterprise. Under a property insurance contract, the risk of losses from entrepreneurial activity may be insured due to violation of their obligations by counterparties of the catering company or changes in the conditions of this activity, due to circumstances beyond the entrepreneur's control, including the risk of not receiving expected income;

6) self-insurance. This method assumes that the catering company prefers to insure itself rather than buying insurance from an insurance company. Thus, it saves on capital costs for insurance. Self-insurance is a decentralized form of creation of insurance (reserve) funds directly at enterprises, especially for those whose activities are at greatest risk. The main task of self-insurance is to quickly overcome temporary difficulties in the financial and commercial activities of the catering company. In the process of self-insurance, various reserve and insurance funds are created. Reserve funds are intended, first of all, to cover unforeseen expenses of the enterprise, accounts payable, costs of liquidating an economic entity;

7) risk insurance by skillful company management. Consider this method of insurance in relation to the risk of fire at public catering establishments.

To date, global fire statistics have forced the leading manufacturers of fire extinguishing systems in Europe and America to think, and to solve this problem, automatic fire extinguishing systems for kitchen equipment and air ducts have been developed. The experience of installing installations of this type has shown that such systems are effective, perfected, and accentuated. More than 90% of the two hundred best restaurant chains of the Old and New World are already protected by such fire protection systems, and in many cases this is the requirement of insurance companies. But, unfortunately, according to the NPB 110-03 operating in Russia, such systems are not required, which leads to fires of increased complexity, as well as to human casualties.

The fire extinguishing system for kitchen equipment and air ducts is completely autonomous and suppresses the fire by spraying a fire-extinguishing liquid composition onto dust collectors, kitchen surfaces, and also into the exhaust system. High efficiency of fire suppression is achieved due to the targeted installation of spray nozzles on the anticipated fire sites. In the event of a fire, special fusible locks of the detection system react to an increased release of thermal energy, and when the temperature reaches the set level, the fusible lock opens and the mechanism for starting the compressed gas cylinder is triggered. The compressed gas (nitrogen or carbon dioxide) enters the tank with the liquid extinguishing agent and simultaneously into the air cylinder of the shut-off valve, which shuts off the gas supply to the kitchen burners. The system also provides dry contacts for disconnecting electrical equipment and transmitting a signal to the building's fire alarm station. An undeniable advantage of the system is the fact that the storage of the extinguishing agent is provided in stainless steel cylinders not under pressure. The liquid extinguishing agent flows through the pipeline system to the spray nozzles, quickly suppressing the flame. Since the composition is pH neutral, it will not damage kitchen equipment. In order to prevent re-ignition, the composition forms a dense cooling foam coating on the protected surface, preventing further spread of fire.

Such systems are designed individually for each kitchen. Depending on the surface area of \u200b\u200bthe heating equipment, the amount of extinguishing agent is calculated, as well as the number and type of spray nozzles. Optimum nozzle options have been developed for each type of kitchen heating equipment and air ducts. The detection system fusible locks are designed for six response temperatures (Table 32).

Table 32. Types of fusible locks for fire detection systems in restaurant production

Now in Russia, some restaurateurs are already beginning to take care of the safety of their business and the people who participate in it. The cost of the building, the interior design of dining rooms is now so high that fire protection is already becoming a vital necessity and a sign of a quality restaurant business. Fire extinguishing systems for kitchen equipment and air ducts are installed in the Holiday Inn, Hyatt hotel chain. The Arkady Novikov group of companies, as a trendsetter in the metropolitan restaurant business, already uses such systems in equipping kitchens and air ducts of their restaurants. Only a combination of such security systems as an automatic fire alarm, a fire warning system, a video surveillance system, an access control system in combination with a local fire extinguishing system for kitchen equipment and air ducts can give a complete guarantee of the safety of the restaurant business.

Let us consider this method of insurance also in relation to the risk of theft and theft in the restaurant business.

So, here the following methods of risk reduction (insurance) can be distinguished:

Computerization. Most of the functions of chefs, technologists, managers and accountants are automated with the help of a computer. The computer independently evaluates the consumption of raw materials, calculates the cost of ready meals, records the proceeds and performs a lot of other operations based on the data received from employees. All this information is received by the accounting department, which keeps records of the proceeds. To control the data obtained in catering establishments, periodic inventories are carried out;

Taking an inventory is the most effective way to combat abuse. Of course, it is impossible to deduce accounting "by zeros" in the kitchen. For example, after finishing work, the chefs put the meat portion in the freezer until the next shift. In fact, the meat is frozen, and the next day after it is defrosted, some percentage of the weight will be lost. All these data cannot be taken into account, therefore the most important thing is to systematize the process, create an algorithm for deriving acceptable coefficients and determine the parameters of the work of all employees and services. Then you just need to constantly analyze this data and make changes to the computer in accordance with the change in the purchase prices of products. If the pros and cons fit into the system, then everything is fine, if not, it is necessary to count again and look for the cause of the discrepancies;

In addition to inventories, most restaurateurs conduct periodic inspections, use video surveillance of the hall, bar and cash register, service printing (a modern analogue of Soviet vintage women), and some of them go even further - resorting to the services of private security companies and installing internal security. In many restaurants, there is a security guard at the exit, checking employees for "extra" items. A metal detector is used to search for cutlery;

Surprise cross-checks of restaurant employees;

Correct organization of the institution's work. As practice shows, the largest percentage of abuse occurs in restaurants, where management uses harsh disciplinary measures, rudeness, fines, gratuitous layoffs and other similar methods as motivation to keep the collective in constant fear. Theft most often occurs in restaurants where there are no bonuses, career opportunities, and where you can only earn money by stealing;

Recommendations from the previous place, which require employment in many restaurants, somewhat restrain the situation. Today, many chefs and restaurateurs have a lot of "black" lists, which can be used to transfer information about employees who are prone to theft.

In the course of its activities, a project cafe may face the following types of risks:

External risks:

▪ deterioration in the ability to obtain raw materials and various materials;

▪ increase in prices for raw materials and supplies;

▪ changes in consumer requirements;

▪ increased competition;

▪ changes in prices and demand for the company's products;

▪ loss of market positions;

▪ unexpected trends in the development of the industry;

▪ difficulties in obtaining a bank loan;

▪ changes in the general economic situation in the country, including changes in the taxation system, exchange rate, increase or unforeseen decrease in inflation, social instability in the country.

2.internal risks:

▪ disruptions to work plans due to lack of manpower, lack of materials and violation of their delivery dates;

▪ non-fulfillment by customers and contractors of their obligations (for objective and subjective reasons);

▪ mistakes in work planning;

▪ changes in management;

▪ change in technology, deterioration in the quality of products and decrease in labor productivity;

▪ direct damage to property (transport accidents, equipment, materials, property of contractors, destruction, theft or damage of goods during transportation, risk associated with natural disasters), indirect losses associated with dismantling and relocation of damaged property, violation of the work schedule;

▪ financial risk.

Risk management procedures should be aimed at reducing the likelihood of risk situations. The following methods can be used to reduce the level of risk:

v diversification. Assumes the distribution of investment funds between the various activities of the firm. By incurring losses in one type of activity, it can make a profit by developing another activity. This approach is a good basis for ensuring the resilience of the enterprise to changes in the internal and external environment of the company.

v insurance. To reduce the degree of risk, property insurance is used (insurance of the risk of contract construction, insurance of equipment, cargo, etc.), accident insurance (that is, insurance of general civil and professional liability), insurance of the price of goods against risk or an undesirable fall for the manufacturer. , or an increase unfavorable for the consumer (hedging).

v limiting. It involves the establishment of restrictions on the amount of expenses, sales on credit, on capital investments, etc.

v Reserving funds to cover unforeseen expenses. Creation of a fund of funds to cover unforeseen expenses related to the elimination of the consequences of the onset of risk: financing of additional work, compensation for an unforeseen increase in material, financial and labor costs arising in the course of the operation of the enterprise.

v risk distribution. Sharing risk between project participants

v obtaining all the necessary, reliable information about the upcoming choice and results.

In our case, it seems advisable to use insurance and reserve funds to cover unforeseen expenses.

It should also be remembered that it is easier to prevent any situation than to fix it, so that the management of the cafe needs to pay special attention to diversification of production, marketing research of market conditions, the use of letters of credit for the goods, price adjustments, creation of reserve funds, and so on. The more complete and reliable information about the external environment is obtained, the more opportunities there will be to prepare a good forecast and reduce risk.

CONCLUSION

Thus, the aim of the project is to create a thematic children's cafe "Raduga" in the South-West district of the city of Odintsovo (at the intersection of Pushkin and Lenin streets) to serve the residents of the city.

The activity of the enterprise being created is aimed at providing catering services for people with an average income.

The chosen location and theme of the cafe are determined by the increased demand from potential consumers and the absence of direct competitors.

1

This article is devoted to the study of relevant aspects of risk assessment at public catering enterprises in modern conditions, the process of risk design is considered. The turbulent nature of the global economy has caused significant difficulties in the area of \u200b\u200brisk management for domestic enterprises. The public catering sector has remained one of the fastest growing sectors of the Russian economy over the past decades. In the context of the sanctions imposed by a number of states, including the EU countries, which were important suppliers of this industry, the market situation has undergone changes towards an increase in threats, which necessitates a reassessment of the risks associated with entrepreneurial activities in this industry. The article presents an updated logical sequence for assessing the risk of activities of public catering enterprises, and also proposes an optimal risk management mechanism in the modern conditions of the Russian economy.

risk assessment

implementation of the sanctions policy

catering

1. Data of the analytical research RBC.research "Russian network market of public catering 2015" [Electronic resource] - Access mode. - URL: http://marketing.rbc.ru/research/562949996365197.shtml (date of access 03/15/2016).

2. Medvedeva O. V., Shpilevskaya E. V. Comprehensive economic analysis of economic activities. - M., 2010 .-- 154 p.

3. Christmas L.N., Khasanova S.M. Risk Management at Public Catering Enterprises // Russian Journal of Entrepreneurship. - 2011. - No. 8, Issue. 2 (190). - S. 118-124. - URL: http://old.creativeconomy.ru/articles/13241.

4. Savitskaya T.V., Tyukaeva I.K. Proposals for improving the intra-industry grouping of public catering enterprises // Infrastructure industries of the economy: problems and development prospects. - 2014. - No. 5. - P. 142-146.

5. Suslova Yu.Yu., Podachina L.I. Development of public catering services as a factor in improving the quality of life of the population // Problems of modern economics. - 2015. - No. 2 (54). - S. 325–328.

In the economic sense, the category of "risk", according to most economists, assumes possible losses, the probability of which is due to the presence of uncertainty, as well as benefits or profits that can be obtained only in conditions of encumbrance with risks. An important circumstance is that the catering services market is one of the most risky ones.

The Russian economy is experiencing crisis trends associated with the global financial crisis and the imposition of international sanctions on the Russian Federation by the United States, the countries of the European Union, Canada and Australia. In addition to the crisis situation, the problem of imposing retaliatory sanctions by the Russian Federation in relation to the supply of food products from the countries of the European Union has also been added, which affects all segments of this business due to the rise in prices for food products. Suppliers in these conditions increase the selling prices for products, which leads to an increase in the cost of the final product and services in catering establishments. It is quite problematic to solve this problem by simply raising prices, given the decline in real incomes of the population of our country. In turn, the lack of sufficient funds from suppliers can lead to certain difficulties in maintaining the required range. In this regard, procurement problems are exacerbated, which necessitates the modification of the main risks in the management system of public catering enterprises in order to minimize financial losses. Thus, in the current difficult situation, the development of effective measures to manage the risks of public catering enterprises, the formation of an effective risk management system is becoming especially relevant for management.

The public catering market in Russia for a long period has remained a dynamically developing sector of the country's economy; over the past decades, there has been a continuous growth in public catering turnover. Even the financial crisis of 2008-2009. did not restrict the growth of the catering market. Thus, many experts attributed the public catering market in Russia to one of the least affected by the financial crisis of 2008-2009. (picture).

The reasons for this success include favorable conditions in the economy and growth in real incomes of the population. The economic downturn in Russia has led to a gradual decline in the volume of the public catering market from the end of 2014 - beginning of 2015, a similar situation developed in the crisis years of 2008-2009. The crisis has a negative impact on the public catering market due to a decrease in attendance at enterprises.

The biggest drop in traffic was experienced by restaurants with waiters, the attendance of fast food establishments, which so far attract customers with their speed of service and relatively low prices, decreased to a lesser extent.

Economic recession in 2014-2015 requires a reassessment of the main development trends and risks for public catering enterprises as for the social sphere. A reassessment of the main trends in the development of the public catering sector is presented in the form of a SWOT matrix in table. one.

Dynamics of public catering turnover in Russia. Source: research by RBC.research "Russian network market of public catering 2015"

Table 1

Modified SWOT-matrix of the Russian public catering market taking into account the impact of the economic crisis *

Strengths (S)	Weaknesses (W)
1. Confident growth of the market scale. 2. Saturation of the public catering market. 3. The presence of interest from potential investors. 4. Development of infrastructure and innovative forms of providing catering services. 5. The established trend of growth in the availability of public catering enterprises on a territorial basis. 6. Training within the educational programs of specialists in the field of public catering on the basis of educational institutions	1. Lack of cultural traditions of the inhabitants of Russia to constantly use the services of catering enterprises. 2. High entry barriers and corruption component in business organization. 3. Problems with the level of quality for the services of firms. 4. Low level of qualifications of personnel. 5. The concentration of public catering enterprises in the regions is uneven. 6. The presence in business of elements of shadow turnover, illegal schemes for the turnover of cash.
Opportunities (O)	Threats (T)
1. Market potential due to the growing demand for catering services. 2. Improvement of the industry quality system. 3. Improving the assortment policy of catering enterprises. 4. Transformation in the form of a network format in connection with the tightening of competition. 5. State support for small businesses within the framework of national programs. 6. Development of related services (distribution, distance and Internet trade).	3. Decrease in prices by competitors. 5. Increase in taxes and fees. 6. Growth in sales of an alternative product. 8. Lack of working capital. 9. Insufficient level of remuneration of employees.

On the basis of the SWOT matrix, it is possible to identify the main types of risks in the public catering market, which must be reevaluated taking into account the crisis phenomena due to the implementation of the sanctions policy. It should be noted that if in the pre-crisis period the starting period (two years after opening) could not withstand 10-15% of public catering enterprises, now this indicator has increased to 20-30%. Such changes are associated both with an increase in the cost of credit resources and with instability in the market as a whole.

To assess the risks in the public catering sector, the following scale of assessing the probability of risk occurrence was used:

1) the risk will not appear 0 ≤R ≤ 0.05;

2) the risk will most likely not manifest 0.05< R ≤ 0,1;

3) the probability of manifestation and non-manifestation of 0.1< R ≤ 0,5;

4) the risk is likely to manifest 0.5< R ≤ 0,75;

5) the risk is realized 0.75< R ≤ 0,95.

Table 2 presents an expert assessment of the risks of public catering enterprises.

Risk analysis shows that, despite the attempts by the RF Government to restrain price increases, the likelihood of higher food prices in the future is very high. It will stretch over the time interval, but will tend to grow.

So, the insufficient and falling demand of the population, as well as the indicator "Insolvency of consumers of services", will have the most negative impact on the public catering sector, since they threaten to lose the share of customers or move them from one price group to another. The possibility of price reduction by competitors is assessed unlikely, since the market is experiencing shocks and dumping in such difficult conditions is unrealistic.

The President of the country and the Government of the Russian Federation guaranteed a freeze of taxes and fees at the pre-crisis level, but in the event of a further deterioration in the economy, an increase in taxation in the future cannot be ruled out.

The next type of risk "Seasonality" is a factor that has a huge impact even in the pre-crisis period, but earlier it was compensated by imports. In the context of the imposed embargo, this factor was reinforced by the limited import of products, which could lead to higher prices. The lack of working capital is associated with an increase in the cost of a commercial loan. Based on the analysis results, to obtain an assessment of the combined risks, a weighing procedure was performed, the results of which are presented in table. 3.

The procedure for determining the weight was carried out according to the following method:

All simple risks can be ranked in order of importance (prioritized). The risks of the first priority are weighted more than the risks of the second;

Determination of the share of each simple risk in their entire totality - for this, the weight of the group with the lowest priority is set:

where W is the weight of simple risks by priority groups; n is the total number of risks; i - priority group, i \u003d 1, k, k< n; k - количество групп рисков; f - величина, обозначающая отношение весового коэффициента первого приоритета к последнему.

table 2

Food Risk Assessment

	Risk type	Probability		A priority
			currently
	Increase in food prices
	Insufficient and falling demand of the population
	Reduced prices by competitors
	Insolvency of consumers of services
	Increase in taxes and fees
	Seasonality and possible disruption in the supply of products due to the imposed state sanctions
	Lack of working capital
	Insufficient level of remuneration of workers

Table 3

Determining the significance of risks in the field of public catering

	Risk type	Probability	A priority
	Increase in food prices
	Insufficient and falling demand of the population
	Reduced prices by competitors
	Insolvency of consumers of services
	Increase in taxes and fees
	Growth in sales of an alternative fast food product
	Seasonality and possible disruption in the supply of products due to the imposed state sanctions
	Lack of working capital
	Insufficient level of wages of workers

(2)

All risks with the same priority are given equal weight;

Acceptable values \u200b\u200bof probability for low, medium and high risk are accepted (Rlow ≤ 0.3; 0.3 ≤ Rav ≤ 0.6; Rhigh\u003e 0.6);

Acceptable numerical values \u200b\u200bof the factors corresponding to their minimum and maximum;

The value of risk is estimated by the method of expert assessments;

Weights are positive numbers, ranging from 0 to 1;

The total of points is 1, that is

Based on the results of the analysis, it should be concluded that the following risks pose the greatest danger to the public catering sector in modern conditions:

Seasonality and possible disruption in the supply of products due to the implementation of the imposed state sanctions;

Growth in sales of an alternative fast food product;

Insufficient demand from the population;

Insolvency of consumers of services.

One of the main measures in the fight against the risk "Seasonality and possible disruption in the supply of products due to the imposed state sanctions" can be recommended to constantly change the assortment of the proposed menu, possibly introduce budget "business lunches", as well as systematically research the needs of customers, more carefully approach to the choice of services provided, to expand in advance the list of potential exporting suppliers, reorienting to more favorable long-term terms of food supply contracts.

The following types of risks in terms of importance can be designated as threats associated with the general stagnating economic situation in the Russian economy, in the fight against which general anti-crisis measures can be used: the conclusion of long-term contracts, the search for corporate clients for serving complex meals, the introduction of accumulative and bonus programs in order to increase customer loyalty.

It is important that in addition to the above threats in the field of public catering, a deterioration in a number of financial indicators is expected:

Inflation is forecast to rise;

A revision of interest rates stipulated in loan agreements for long-term borrowed funds of a commercial organization is expected;

The state of the external environment will also have a certain impact on the internal rate of return in the direction of its decline;

Decrease in the level of investment attractiveness of the industry;

Due to changes in the structure of invested capital, the share of borrowed sources of financing may significantly decrease.

Taking into account the above, a number of anti-crisis measures can be proposed to manage the risks of public catering enterprises:

1. Reducing the costs of premium segment companies, their transition to domestic raw materials and analogues.

2. Reduction and monitoring of inventory levels in order to optimize them.

3. Taking into account the fall in real incomes of the population, in order to retain customers, it is necessary to temporarily reduce the trade margin to the possible minimum (margin).

4. Development of an alternative "anti-crisis" menu.

6. Revision of the staffing table of enterprises.

7. Improving the efficiency of the system of remuneration and incentives for personnel.

In the current crisis conditions of the implementation of the sanctions policy, the greatest impact on the public catering sector is exerted by such types of risks as "Seasonality and possible failure in the supply of products due to the implementation of the imposed state sanctions" and "Growth in sales of an alternative product in the form of fast food."

Thus, the risk management mechanism for public catering enterprises can be represented as a step-by-step algorithm:

1. Development of a risk management strategy in the context of the implementation of the sanctions policy.

2. Reassessment of possible risks in the current environment.

3. Selection of software for calculating risk assessment.

4. Development of appropriate risk management procedures.

5. Making a decision on the use of internal control for each type of risk with the obligatory development of reporting forms.

6. Separation of responsibilities and separation of duties.

In order to determine the effectiveness of the measures taken to manage risks, it is necessary to provide for the use of scenario analysis: before identifying risks, in the conditions of a company in a risk situation and after assessing risks.

The most likely scenario for the development of the Russian economy in the near future should be considered the stagnation of the public catering market, in this regard, inefficient companies will be forced to leave it. In turn, a well-designed risk management system will allow the management of these enterprises to focus their efforts on optimizing processes within the company and mobilize all available resources to resist negative phenomena in the context of the implementation of the sanctions policy.

Bibliographic reference

Kabanenko M.N., Ugrimova S.N. RISK ASSESSMENT IN THE SPHERE OF PUBLIC FOOD IN THE CONDITIONS OF IMPLEMENTATION OF SANCTIONAL POLICY // Fundamental Research. - 2016. - No. 5-2. - S. 334-338;
URL: http://fundamental-research.ru/ru/article/view?id\u003d40300 (date of access: 03/27/2020). We bring to your attention the journals published by the "Academy of Natural Sciences"

* Calculations use average data for Russia

The number of catering establishments in the Russian Federation (2018)

Share of restaurants in public catering (2017)

The number of restaurants in a million (2018)

Growth dynamics of restaurants in millionaires (2018)

The restaurant business is the leader in the number of bankruptcies. Not everyone succeeds in creating a successful restaurant. And all because in this business there are many pitfalls, subtleties and features.

This article has collected ten key challenges in the restaurant business and tips on how to successfully overcome them. For some, the points given by us may seem obvious enough to be called "pitfalls". Maybe. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to add to the list of losers.

1. Blindness in relation to competitors

In the catering industry, competition is very high. So be sure to research the market before picking out stylish plates and beckoning chefs. What should you pay attention to?

identify the main market participants, study where they are located in order to choose a suitable place;

visit your competitors' establishments to scout the situation and find out how others do business. Study the menu - this will help you evaluate the offer on the market and develop your own, unique;

make a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and its needs. Based on this, it will be easier to solve many issues;

study trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from abroad. There you can spy on fresh concepts and become a pioneer in a new format.

Keep in mind that the more information you collect, the more accurate your conclusions will be. From this data, the real work on the project will begin: a business plan, a general concept, menu development, restaurant design, etc.

Market research should be the foundation on which you will build your business. If you abandon this stage, then even the most original concept, an exquisite menu from the chef and stylish design will not stretch your project.

2. Concept? No, have not heard

It is important to decide on the concept of the establishment at the initial stage. And that's why:

as part of marketing research, pay attention to what exactly your segment is living. Because everything depends on him: from the choice of location to advertising policy. And you need to immediately understand the specifics of the institution in order to properly plan all the processes. It would seem, what's the difference? There is a kitchen - they cook on it, there is a hall - they eat in it. But it's not that simple. A pizzeria and a Chinese restaurant will have different target audience, menu, list of required equipment and even the number of staff.

the success of an enterprise is determined by a competent analysis of marketing research by 30%;

it is the concept that determines how the further implementation of the project takes place.

in a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one else has offered. And here we are not necessarily talking about an exotic menu or spectacular decorations. It is possible to "hook" a client with a convenient service, and a trick in the presentation, and advantageous offers, and additional services.

Now that we have explained why it is so important to choose a concept at the start, let's take a closer look at this process.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then look for a suitable room to implement your idea;

First, find a comfortable room that is suitable in all respects (from location to price per sq.m.), and then choose a cafe format for it.

As you formulate a concept, ask yourself three questions:

Who will be a visitor to your restaurant?

Where is the restaurant located?

How will it attract your target audience?

Clear answers to these questions are three pillars for the concept of an institution.

To make it easier for you to present all the variety of options among which you need to look for your own, we suggest that you familiarize yourself with the classification of establishments.

According to the concept, cafes and restaurants are divided according to:

Menu specifics... It can be highly specialized: a coffee shop, pizzeria, burger, etc. Or it is focused on a specific national cuisine: Russian, Chinese, Italian, Caucasian and so on.

Specificity of the target audience. The menu in your establishment should match the preferences of your target audience. For example, if this is a cafe - a cafeteria next to a university (i.e. the target audience is students), then the prices there should be democratic, and the dishes should be satisfying. If this is a children's cafe, then the menu should consist of simple dishes with an interesting, "childish" presentation. In addition to the menu, it is important to provide a playing area in such a cafe. If the restaurant is for business class, this requires both an exquisite menu and a presentable interior. Therefore, you need to clearly understand the audience you want to see in your establishment - and create suitable conditions for it.

The format of the room, its location... Here you need to consider where the institution is located: in a residential, separate or public space. For example, a cafe cannot be opened in a residential area, which will be open after 23:00. For example, a pub or a night bar cannot be opened on the ground floor of a residential building. If you open in a shopping center, you should consider the opening hours.

Seasonality... There are cafes that function only in the warm season - the so-called summer cafes. And there are establishments that work all year round regardless of weather conditions, have a heating and air conditioning system.

By the static and scale of the room.This classification divides establishments into mobile (for example, a trailer on wheels) or stationary.

By understanding how cafes are classified, it is easier to define the concept.

A few tips for choosing a concept:

Keep in mind that your personal tastes and preferences are secondary. In the first place is the opinion of restaurant marketing experts and the real situation on the market.

Fast food establishments have been popular in recent years. Even during a crisis, they are actively developing. Democratic cafes and restaurants make money today.

When choosing a concept, be guided by consumer demand. What is missing in a particular city, microdistrict? What does your city lack, what is already successful in similar cities? What are the most popular establishments among city residents?

So, the concept of the restaurant is as important as the food you offer. Together with the choice of the concept, the format and corporate identity of the institution should be determined, a work plan should be drawn up, technological, engineering and design projects should be developed. At this stage, the restaurant owner should have an understanding of how the project will work. The concept, corporate identity and "chips" are necessary in order to distinguish the institution from many others. The concept should answer the main question: why should a visitor choose your restaurant?

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If you can't come up with something original, study what the foreign market offers. Collect ideas, combine them - and you will surely find “invent” such a concept that will make your restaurant unique. Nevertheless, the project alone will not be able to pull out the concept. So don't be relaxed. The next steps are just as important.

The problem that scares future restaurateurs is the preparation of all the necessary documentation. It must be admitted that the fears are not unfounded. A restaurant is one of the most difficult types of business in terms of collecting documents. In order to legalize the restaurant business, you will need to collect an impressive list of papers. Therefore, in order to save time and effort, entrepreneurs often turn to companies that draw up the necessary turnkey documentation. The price for such services varies from 20 to 40 thousand rubles.

First, you need to register your business with government agencies. The most convenient and common form for restaurants is the "LLC" form. Type of activity for a restaurant project according to the OKVED-2 classification:

56.10 "Activities of restaurants and food delivery services"

56.10.1 "Activities of full service restaurants and cafes, cafeterias, fast food and self-service restaurants."

When you have collected a complete package of constituent documents and a lease agreement (or certificate of ownership of the premises), you can proceed to the next stages of approval.

In order to exclude problems with government agencies when opening a restaurant, all permits should be drawn up. Before providing the list, please note that it may differ in different regions. The table provides a list of documents that are required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

	Documentation
check in	oGRN certificate; tIN certificate; receipt of payment of state. duties
Restaurant building and premises	tenant agreement
SanPin requirements and Fire supervision	sanitary and epidemiological conclusion (issued by Rospotrebnadzor); contracts with the SES and the fire service; production control program; contracts for scheduled disinfection, deratization and disinsection certificates for finishing with the necessary SES requirements; inspection documents for instrumentation and measuring utensils; a contract with a residential complex for garbage collection; sanitary books of the personnel.
Cash register equipment	the conclusion of the tax inspectorate on registration of cash registers cash register service contract kKM card and passport teller journal
Manufacturing documents	contracts with employees assortment list approved by the SES safety journal; Technological and calculation cards Staffing table
	a license to sell alcohol, if it is supposed to be in the institution

Having collected this impressive list of papers, you can be calm. This is almost half of the completed project. We have covered in more detail the topic of collecting permits for opening a restaurant in this article.

Here are some useful tips that will come in handy when solving a legal issue:

• even if you plan to collect all the papers yourself, be sure to include expenses of about 20 thousand rubles in the budget.

immediately decide for how long you plan to issue a license to sell alcohol. Its cost will depend on this. A license for a year will cost you 65 thousand rubles. Please note that the license is valid for no more than 5 years. Another important nuance: you may be denied a license if you do not take care of the security of the institution. To avoid any problems with this, provide: a contract for the installation and maintenance of an alarm and a panic button, as well as a contract for protection;

pay attention to the requirements that are listed in the permits. This information will help you when choosing a room. It is recommended to immediately fulfill all the requirements so that you do not have to redo the inconsistencies and spend money on it.

Finding a suitable space for a restaurant can take a long time, so it's best to take care of this in advance. When choosing, two key parameters should be considered: the location and the state of the room itself.

The place for the future restaurant is chosen based on the concept. For example, it is better to place a youth cafe near educational institutions and entertainment centers; an expensive restaurant is in the city center, and a family cafe is in a residential neighborhood.

An incorrectly selected location can leave a restaurant without visitors. First, placing yourself in a location with low pedestrian traffic deprives yourself of a powerful advertising tool. How can people guess that there is a wonderful cafe around the corner? Secondly, you need to be located where your target audience is concentrated. Otherwise, passers-by will not be interested in your offer. Thirdly, the location of the restaurant affects the business reputation. Most likely, a cafe on the outskirts of the city, overlooking the industrial zone, is unlikely to inspire confidence in visitors. Fourth, the location should have convenient transport accessibility and parking. Fifth, you must evaluate the location in terms of competition. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to assess the location of the restaurant premises:

1. Determine the location of competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide for the availability of parking, convenient access;

Assess pedestrian traffic. This can be entrusted to a special firm that will conduct the research. The cost of such services will be from 3 thousand rubles. Or you can take simple measurements yourself. For this you need:

within 15 minutes, count the number of people passing by. For example, in 15 minutes you count 200 people. We multiply this number by 4 and we get pedestrian traffic: 800 people per hour. But these are readings with errors. How to get close to the most accurate average of the traffic passing through?

do your research 4 days in a row and find the average;

count traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the presence of the target audience in the stream.

Note: according to the rules and regulations, for catering establishments, only non-residential premises can be used. These include the first floors of residential buildings. The kitchen and client area must have natural light. Now let's move on to assessing the premises itself.

Basic requirements for the restaurant premises:

area of \u200b\u200babout 100 sq. m .;

availability of communications: sewerage, hot and cold water, electricity, gas, artificial and natural ventilation;

the presence of additional premises for a warehouse, a room for staff, a bathroom, (or the possibility of redevelopment. Please note that redevelopment must be legalized);

as a standard, 40% of the total area should be allocated for the kitchen and warehouse, and the remaining 60% will be occupied by the hall for visitors.

More detailed requirements for the premises are set out in SanPiN.

Also, be sure to pay attention to the functionality of the room: does the layout allow you to re-equip the room for your project, are there the necessary capacities that will ensure the smooth operation of food equipment).

Try to find a room where there was a catering establishment before. In this case, it will be possible not only to simplify obtaining permits, but also to save on some costs, as well as speed up the preparation process. In such premises "with a good legacy", the ventilation system, convenient division into functional zones and repairs usually remain. You just have to move in with your furniture and equipment.

How much does a restaurant space cost? The amount of rent can depend on many factors: the city, the district, pedestrian traffic, and favorable proximity to other public institutions matter. On average, you will have to pay 80-150 thousand rubles a month for renting premises. Experienced restaurateurs advise you to pay rent six months in advance - then by the next payment you will have time to unwind and gain financial stability. In the lease agreement, you will need not only to clearly state the rate, but also the frequency of its increase. Having looked at the success of a restaurant, the landlord often begins to demand an increase in payment, arguing that it is a good place. In general, it is better to use the services of a lawyer when concluding a contract. Consider the principle that good premises are rarely empty. Perhaps the reason for the departure of the previous tenant lies precisely in the problems with the landlord.

Another important parameter that should be considered when choosing a room is renovation. A common problem with options in the center is that they belong to the old foundation, and this can mean rotten beams, crumbling walls and decayed communications. Pay attention to the allocated electrical power: it can be very difficult to get electricity in the center, even for big money. The total power consumption of even a small cafe (with no more than 30 seats) is no less than 45-50 kW. It is better to choose a room that does not require major repairs, wiring communications, etc. Repair is not only financial, but also time-consuming. And these are resources that every entrepreneur should value and save. The longer you deal with room preparation problems, the more opportunities you will miss.

It should be noted that modern interiors in establishments require less and less finishing. The design is played up with furniture and decor - so that you can quickly transport from one object to another. You can often come across the amateurish point of view that the design of the premises is the determining factor for future success. However, experienced restaurateurs have a different opinion: it turns out that the interior is far from the first place for visitors. This is especially true for budget cafes. Still, the main task of the restaurant's interior is to create the right atmosphere in which it is pleasant to be.

Purchasing quality kitchen equipment is one of the key stages in opening a restaurant. The production capacity of the kitchen, the organization of the workflow and even the taste of dishes depend on the quality of equipment and tools. That is why you need to take a responsible approach to the choice. Check out the experiences of other restaurateurs and their feedback on this technique in advance. Explore the various commercial offers from kitchen equipment suppliers. Find several options and compare value for money. Excessive savings are useless, however, buying the most expensive equipment is not a guarantee of success.

Pay special attention to such a parameter as warranty service, and from what moment it is calculated. If from the date of sale, then you risk losing those few warranty months when the equipment is actually idle, while you solve paperwork and delay opening. Naturally, such equipment will fail exactly after the expiration of the free repair period.

It is possible to reduce equipment costs by purchasing used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a lucrative offer on the market when an almost new set of kitchen equipment is sold by restaurateurs whose business has failed. Therefore, study the ads on the sites.

Ready ideas for your business

The list of required equipment may vary depending on the menu. For example, if you are planning to open a pizzeria, you will need special oven equipment. Nevertheless, there are main categories of kitchen equipment that will be useful to any restaurant:

heat treatment equipment: oven and oven, oven, induction hob, deep fryer, etc .;

electrical devices: mixer, blender, harvester;

storage equipment: refrigerator, freezer, vacuum sealers for food storage, refrigerated display case. The choice of a suitable refrigeration equipment model depends on the kitchen layout and the volume of stored products. You should also purchase a special refrigerated table. It keeps in a cool state all products that lie on its surface.

dishwasherto automate the process of dish disinfection;

equipment for preparing drinks: juicer, coffee machine;

kitchen utensils and other small equipment (knives, food containers, stands, containers, etc.);

test equipment: kneader, rolling device, etc.

Ideally, you need to collect as many offers from suppliers as possible and agree on a list of equipment with the chef. By hiring a chef, you shift the responsibility for the selection of equipment and the issue of its placement onto it. In the future, this will allow you to avoid unnecessary reproaches and scandals that “everything is wrong” and “is not so”.

To reduce the inventory and reduce costs, you can simplify the production cycle. This can be done by purchasing ready-made semi-finished products. For example, baked goods can be purchased from a bakery. And equip your kitchen only with the equipment that is necessary for preparing the main dishes.

Do not forget to include other equipment in the list of costs: a bar counter, a cash register, a cashless payment terminal, an air conditioning system, ventilation and an alarm, if there are none in the room. The next step is to purchase furniture and decor items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your establishment. For example, a bar will definitely need a bar counter, for a self-service cafe - an individual distribution line.

For an average restaurant, the main elements of the interior are tables, chairs and upholstered furniture. It is also worth equipping the hall with a bar counter, which is both a seating area for guests, a bartender's workplace, and a showcase that stimulates the sale of alcoholic beverages. Do not forget about furniture for the staff: waiters' stations, side tables, side tables, etc. Another must-have element in the interior is the wardrobe. It can be like a full-fledged wardrobe with hangers and service personnel, or it can be just hangers installed in the hall. And finally, in restaurants, various partitions and screens are used for space zoning.

Nuances of choosing furniture for a restaurant:

• consider the convenience of furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable in use, are not afraid of dry cleaning and disinfectants;

furniture should support the format and concept of the institution, be in the same style and be in harmony with the interior;

take into account the layout of the hall and the features of the room;

the main criteria for choosing furniture: small dimensions and versatility;

standard set: square or rectangular table, chairs without armrests;

to simplify the furniture procurement process, try to find a comprehensive supplier who can provide your restaurant with furniture, tableware, and textiles.

The main mistake of novice restaurateurs is their desire to include their favorite dishes on the menu. But the preferences of the restaurateur and the tastes of the target audience can differ significantly. The menu depends not only on someone's tastes, but also on the concept of the establishment. It should be added that even a narrow focus does not determine the composition of the menu 100%. Today in any restaurant you can find classic dishes that are in demand in any institution. For example, pizza, Caesar salad, etc.

Also, when forming a menu, you need to pay attention to the price of dishes. It must be consistent with the format and concept. If you position yourself as a student cafe, then high prices will definitely scare off the target audience. But if you set low prices for exotic dishes in a fashionable restaurant, then you can not cover the costs of their preparation. Thus, it is necessary to compare the cost of dishes and the profit that you want to get from this.

When drawing up the menu, consider the following nuances:

• periodically add new dishes to the menu or make special offers to keep the customer base.

for each dish from the menu, draw up a technological chart, indicating the consumption of products per serving and the volume of this portion. This information will be required to obtain permission from the SES, as well as to calculate the need for the procurement of products;

update the menu in accordance with the taste preferences of visitors. Monitor orders regularly to identify unclaimed meals. It is better to replace such items or even exclude them from the menu.

when compiling the menu, observe the principle of full and variable use of products. This will reduce the risk of food spoilage if a particular dish is unpopular.

One of the preparatory stages is the search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. Supply disruptions can disrupt restaurant operations, as the lack of many dishes from the menu is unlikely to please visitors. That is why it is so important that fresh ingredients are always present in the kitchen.

All products used must comply with the requirements of GOST. To understand how much ingredients you need to buy, you need a flow chart and a sales forecast. It is rather difficult to calculate the exact volume of purchases. You will not be able to predict the choice of visitors - especially at the start. Over time, thanks to the analysis of orders, you will understand which dishes and in what quantity are chosen by your guests. And at first, you should rely on the experience of other restaurateurs and approximate calculations. We advise you to make the first purchase of food in a small volume to reduce the risk of food spoilage. Also, when purchasing for the first time, split the order into small batches from different suppliers. So you will compare the quality of products, be able to evaluate the terms of cooperation and choose the most profitable option.

For certain categories of supplies that provide the main menu, it is better to conclude exclusive contracts with one reliable supplier. It is recommended to purchase frequently and in small batches - this will increase delivery costs, but reduce the risk of product spoilage and simplify storage. When signing the contract, read all the terms of cooperation. Please note that the shipping costs for the supply of ingredients are borne by the restaurateurs. Therefore, choose suppliers based on territorial proximity; then save on shipping.

Consider the risk of food spoilage. Because of what this can happen:

low demand for certain items in the menu;

procurement planning errors;

storage equipment breakdowns;

violation of storage rules.

You can minimize the risk with the help of competent planning and forecasting of sales, monitoring orders and excluding unprofitable dishes from the menu. It is also necessary to establish control over the maintenance of equipment to avoid breakdowns, and the work of personnel to avoid storage errors.

People come to a restaurant not only for delicious food. They want to relax in a comfortable environment. And comfort is created not only by the interior, atmosphere, but also by the service. Therefore, it is important to provide quality service in the restaurant.

Finding qualified employees is not as easy as it might seem at first glance. Rigorous selection is applied not only to the chef, but also to his assistants, as well as waiters.

How to find a decent chef in a restaurant

Let's start with a simple truth: a good cook never sits idle. It is therefore useless to advertise and wait for the culinary genius to respond. You need to look for a chef purposefully: in other institutions, at professional conferences, master classes or through a restaurant recruiting agency.

So, the action plan for finding a chef looks like this:

visit restaurants that are similar to yours in focus. For example, if you are going to open a sushi bar, then look for a chef in an institution that offers Japanese cuisine;

visit thematic exhibitions, competitions, conferences;

use the services of a restaurant recruiting agency;

post vacancy announcements on thematic portals;

An equally serious choice is when looking for waiters. Experienced restaurateurs assure: good waiters should be brought up by themselves, conducted trainings and educational events for them, and motivated for the result by a reward system.

If you don't take care of this and decide to save on employee salaries, then be prepared for staff turnover. Without proper motivation, the quality of service also decreases. All this will lead to an outflow of visitors, which can be a road to failure for the restaurant business.

How to deal with staff theft

Another pitfall in the restaurant business is staff theft. The problem is old, but still relevant. According to experts, theft in the restaurant industry can range from 10 to ... 60% of the proceeds! And the amount for which the restaurateur will be "punished" by the employees depends to a large extent on the organization of control and the production process, wages, motivation, etc.

The easiest way is to choose your employees carefully. Although the method is rather dubious, since it is impossible to predict the behavior of the staff and rely only on their decency. In order to minimize this risk, you will need to apply a whole range of measures:

automation system;

cCTV;

inventory;

• staff motivation;

  secret guest;

  control over the conclusion of contracts (kitchen, bar);

  dDS control (current account, bank client, cash);

  bar control system.

For these measures to be effective, the direct involvement of the administrative staff and the owner of the establishment is required during the implementation phase.

Before talking about advertising tools, let's figure it out: what determines the popularity of a restaurant? First of all, on the level of service and cuisine, as well as prices. In the second - from the interior, atmosphere and "chips" of the institution. To correctly declare yourself, you should disclose your main advantages and features in advertising.

We will not list the banal and long-considered promotion methods. Outdoor advertising, decorated showcase window, development in social networks, and more. But for each advertising tool, the tips below are relevant. So, what should be considered in the advertising policy of the restaurant?

A simplified scheme for calculating the effectiveness of an advertising tool looks like this. You ordered 1000 flyers from the printing house for 3000 rubles and another 2000 to the promoter, who handed out flyers to passers-by. As a result of this action: the establishment was visited by 30 people who received the coffee promised in the advertisement for free. The prime cost of the "promotional" coffee was 1000 rubles. The total cost will be 6,000 rubles. At the same time, visitors who came by flyers made additional orders for a total of 15,000 rubles. Those. revenue will be 9,000 rubles. It turns out that in this case, the restaurant not only covered advertising costs, but also made money on it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, some can only be estimated based on advertising results. There is no ready-made formula for promoting a restaurant. Determining an advertising strategy can only be done in practice.

2. Give preference to low-cost tools

Expensive doesn't mean effective. Well-thought-out advertising using flyers can be several times better than expensive advertising in popular media or on the radio. Start with low-cost methods - the cost of error will be lower.

It is wrong to mindlessly spend money on promotion, but it is also not worth saving on this cost item. A competent advertising campaign is needed for a new establishment to declare itself and attract the first visitors. Without promotion, you will get lost among competitors. Therefore, you should plan an advertising campaign even before opening a restaurant.

4. Know your audience

Different audiences need different ads. An effective advertisement is one that fully meets the needs of the audience. For example, if a café is targeted at young people, social media advertising would work. It is important to know the interests of your audience not only in order to choose advertising methods, but also for the design of the advertising material itself: text, video, flyers, etc. Try to make advertising useful for clients: gifts, free tastings, promotions, interesting information materials.

How you can attract restaurant visitors

Discounts on the menu at certain hours stimulate sales during the dead hours;

Special promotions on certain days of the week (usually weekdays) will help increase sales during less popular times;

Gifts and discounts for birthday people will increase the number of large, banquet orders;

Special offers for large companies will increase the average check per table;

Events will attract new clients.

The list goes on. There are many ways to interest visitors, so proceed from your capabilities and visitors' requests. Analyze the results, test different promotion options. Over time, you will understand which chips really work and which ones should be discarded.

5. Experiment with pads

Try different things, don't dwell on the same thing. Advertising has flooded everything, and people are tired of the same type of ads. For your ad to be noticed, it must stand out and grab attention. Therefore, it is so important to come up with something new, original. The world does not stand still: what worked perfectly yesterday does not arouse such interest today.

How to find new promotion tools and methods

Today there are many opportunities to find new marketing techniques: specialized literature, Internet, master classes. You can also spy on ideas in other businesses. Try to adapt to your project what worked in another segment. Sometimes this can be used to derive a formula for effective advertising that none of the competitors have yet thought of.

Let's summarize. The promotion plan can include various advertising tools, their application depends on the budget that you are willing to spend. To immediately attract the attention of consumers, it is necessary to conduct an active advertising campaign even before the opening of the establishment, and spend most of the budget in the first months of operation. This way, within a short time, you will be able to gain a client base and reach a payback. But don't forget that the best advertisement for a restaurant is a quality product and service. If the consumer likes the taste of the dishes and the service, he will come back to you and recommend your establishment to his friends.

10. Unpreparedness for the unexpected

The main underwater rocks of the restaurant business, knowledge of which in 90% of cases will allow you to maintain your business, have been considered, but the pitfalls themselves, as you understand, are much more. And you always need to be prepared for any surprises. Accept that absolutely everything cannot be taken into account, you can only minimize the risks. Therefore, in the end, there are a few more nuances that are useful to take into account.

Equipment used in the work of the restaurant... And he tends to break. Danger can lurk in any direction: from the stove in the kitchen to the cash register. You must always be ready for such a development of events. Therefore, make sure that you have an engineer to fix minor breakdowns and a telephone number for all emergency services for more serious situations. It is advisable to stock up on the numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday nights. At the same time, the cash register tape, the tape for the credit card terminal and the printer cartridges run out. Therefore, it is always a good idea to have an emergency supply of consumables.

Experienced restaurateurs advise the owner to actively participate in the management... Especially in the first months of work. If left to chance, a new business can quickly fail without achieving profitable targets. And the profit should be expected in a year, or even two. A restaurant as a business requires a lot of investment, which will pay off in an average of 1-1.5 years. The practice of restaurants also suggests that already in the third month of work in the institution, the staff changes by 2/3, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners advise not to invest too zealously in the training of the first personnel and immediately hire experienced business coaches, knowing that most of these employees will probably “not take root” and go to competitors.

During the first year, the budget will have to "feed" the project with cash investments... You must have a reserve capital to quickly resolve issues. Be sure to include in the start-up capital an amount that can cover all costs at the initial (often unprofitable) stage. After all, even if you work at a loss, you still have to pay rent, staff salaries, etc.

When opening a restaurant, it is always prudent to target the middle class... This means that your establishment must guarantee good quality at affordable prices. An excellent option would be a massive menu with author's presentation.

"Open kitchens" that allow customers to personally observe the cooking process, significantly increase the level of trust in the institution. The cost of creating such a kitchen is small, but the effect is very significant.

There are many pitfalls in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can achieve success. Make a business plan, conduct market research, plan all actions. If you work hard and put your soul into your favorite business, this will certainly give a result.

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