Typical project of a cafe for 50 seats drawings. Design of public catering establishments. Calculation of non-mechanical equipment

Cafe for 100 villages places (Moscow region). Russian cuisine.
Poster 1 presents general plan plot, with the image and show what is shown, zones and objects. From the side of the household yard there is a convenient passage of vehicles for receiving products.
Facade of the building - a grid of columns, window openings and elevation points are indicated.
Poster 2 shows a plan of the enterprise on a scale of 1: 100 with the arrangement of equipment.
The main functional groups of the cafe are production and storage facilities.
The structure of the enterprise is shop floor: hot, cold and finishing shops. For a continuous production process, it is necessary to correctly position the production facilities so that they have a convenient connection with each other.
In each workshop, production areas are organized, equipped with the necessary equipment for a certain technological process, as well as inventory and tools.
The warehouses of the projected restaurant include: a loading room, a pantry for dry products and wine and vodka, refrigerated chambers for - and you list the purpose, a pantry for containers and equipment, a pantry for inventory, a pantry and washing containers, a storekeeper's room. Warehouses are designed from the side of the utility yard. They are used to receive incoming products from suppliers, semi-finished products, their short-term storage and release for production. The layout of storage facilities is carried out in the direction of movement of products while ensuring the most rational performance of warehouse operations and loading and unloading operations.
The hot shop occupies the center of the catering enterprise. It completes the technological process of food preparation: heat treatment of food, preparation of soups, side dishes, hot drinks. From the hot shop, ready meals are delivered directly to the dispenser, and from there the waiters take the order to the visitors. The hot shop has a convenient connection with the warehouse, the connection with the cold shop, the distributor, trading floor and washing kitchen utensils.
For the convenience of organizing the processes of preparing hot dishes, the equipment in the hot shop is installed by the island method. The imported equipment of the Zanussi 900 series, made in Italy, was installed: a stove, an electric boiler, an electric frying pan, sections of inserts, a Rational SCC 61 combi steamer for 6 GN 1/1 gastronorm containers.
An exhaust hood VC 24/20 was installed over the heat island. In addition, the hot shop has a KNE-50 boiler, a SHKH-0.7 refrigeration cabinet, a VM-1 washing bath, an LR-54 sink, a rack, SBP-1200 production tables, SBP-1500 table, a UKM ( universal kitchen machine).
Poster 3 shows the installation connection of the hot shop equipment, indicating the points of entry of the main communications - electricity and water supply, drainage to the sewer. Their distances from the main building structures - walls and columns - have been determined.
Poster 4 shows a plan, section of the refrigerating chambers.
Poster 5 presents Technology system dishes (tell the technology).
Show process flows on poster 6, justify - there will be a dialogue.
Key economic indicators economic activity cafes are shown on poster 7. Gross income is 60.8% of the turnover, production and distribution costs - 50.2%. Profitability -%.

APP "50-SEAT RESTAURANT"

(accepted restaurant on semi-finished products with service by waiters)

Requirements for the master plan

The master plan should be functionally zoned. A production area should be located on the site, with an economic site with access roads for trucks and an unloading area adjacent to the group of storage facilities of the building, a waste bin; an area for visitors with a platform for placing tables in summer with a canopy (or without) and a green area (recreation area) with trees and shrubs, artificial lighting and parking for personal vehicles.

Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels from the side of highways in the presence of special loading rooms.

The project also needs to provide for the creation of conditions for comfortable movement of people with disabilities and people with limited mobility.

When designing driveways and pedestrian paths, it is necessary to ensure the ability of fire trucks to pass to residential and public buildings.

The distance from the edge of the passage to the building wall, as a rule, should be taken 5 - 8 m for buildings up to 10 floors inclusive. The distance between buildings of I and II degrees of fire resistance is 6 m. The distance from the windows and doors of the premises of the catering establishment to the site with the waste bin must be at least 20 m.

The master plan should include:

The situation with the display of existing buildings, streets, driveways.

Design object (dedicated add-on part of the building)

Site for seasonal accommodation additional outdoor tables

Parking (parking space 2.5x5.5 m) at the rate of 1m / m for 5-7 visitors.

Waste collection container.

Production area for unloading and transporting products.

Green spaces (trees, lawns, shrubs, flower plantings and decorative compositions).

Small architectural forms (benches, trash cans, fences, parking posts, flower boxes, sculptures, lighting elements).

Requirements for the planning solution

A functional solution should provide for the flow of the cooking process, exclude counter flows of raw materials (semi-finished products) and finished products, used and clean dishes, as well as to exclude the intersection of the movement of visitors and staff.

Enterprises designed in two or more levels, including those with underground space, should be equipped with freight elevators;

The entrances to the catering building and the stairs for visitors and staff should be designed autonomously.

The height of the premises of the catering establishment to the bottom of the protruding structures and suspended ceilings must be at least 3m

Provide for the possibility of fire evacuation from the second floor. (2 escape ladders are required, one can be outdoor)

Functional groups of premises

All types of catering establishments include five main functional groups of premises:

1. A group of rooms for visitors;

2. Group of reception and storage of products;

3. Group industrial premises;

4. A group of service and household premises

5. A group of technical rooms.

Premises for visitors

The premises for visitors are divided into 2 functional subgroups: a dining room with a stage, an advance hall, etc., and auxiliary premises - a lobby, a cloakroom, toilets.

Entertainment and entertainment zones are organized in catering establishments related to recreation. These are stage and dance floors. Such zones can be the compositional center of a room, which is facilitated by their location, as well as a complex of decorative, plastic, color and light techniques for their solutions. These zones are different in location (wall, corner and island), size and shape.

The width of the passage in the cafe / restaurant hall is 1.2 / 1.5 m (the width of the passage is determined between the backs of the chairs, from the back of the chair to the table 0.5 m)

Fig. 1 Scheme of functional connections of premises for visitors.

Premises for receiving and storing food

Food storage rooms should have a direct connection with unloading and should not be walk-through.

Separate storage of products should be provided: dry (flour, sugar, cereals, pasta); bread; meat; fish; dairy; gastronomic; vegetables.

Premises for receiving (loading) and storage of products (refrigerated and uncooled pantries) must be designed as a single unit - a functional area that has a direct connection with freight elevators and communication with other premises through production corridors.

In enterprises with fewer places, as a rule, unloading platforms with lifting and lowering mechanisms are provided.

Premises for storing food are not allowed to be placed under washing and sanitary facilities, as well as under production facilities with ladders.

The width of the corridors in the warehouse, production, service and utility room group - 1.3 m

Fig. 2 Scheme of functional connections of the premises for receiving and storing products.

Industrial premises

A group of industrial premises, as a rule, should be laid out in a single functional area, in order to maintain the continuity of production processes.

Accommodation production workshopsis usually provided in separate rooms. At the same time, in enterprises up to 50 places working on semi-finished products, hot, cold, finishing shops, and in enterprises working on raw materials - hot and cold shops, it is allowed to be placed in one room.

The location of workshops in the structure of the building should ensure the sequence of processing products with a minimum length of functional links and the absence of intersection of technological and transport streams.

Industrial premises in which people constantly work should have natural light.

Dispensing areas and buffets in enterprises with waiter service are located in the industrial premises

The distribution room in enterprises with service by waiters is located in such a way that through the technological and doorways it has a direct connection with the hot and cold shops, the room for cutting bread, service, washing dishes and a buffet.

If these rooms are located on one side of the dispenser, then the dispensing room is designed with a width of at least 2 m.When these rooms are located on two or more sides of the dispenser, at least 3 m.

Fig. 3 Scheme of functional connections of industrial premises

Service premises

In catering establishments, it is recommended to design a group of service and utility rooms in a single zone (block), functionally linking it with groups of other rooms by production corridors.

The entrance for personnel in enterprises with up to 100 places can be designed through the acceptance rooms.

Fig. 4 Diagram of functional connections between office and utility rooms

Fig. 5 A diagram of the functional connections of the restaurant premises.

The composition of the premises of the cafe / restaurant

The minimum specific indicators of the total area of \u200b\u200ba restaurant / cafe (per seat in the hall) - 9.2 / 5.6 m2:

Group of premises for visitors of a restaurant / cafe with 50 seats:

The minimum specific indicators of the total area of \u200b\u200bpremises for visitors to a restaurant / cafe - 140 / 70m2

hall of 100 m2 (1.8-2m2 per visitor) with a bar counter and a place for dancing;

banquet hall 30m2 (15 people)

artistic 2x 6m2

lobby 10-15m2

with wardrobe 8m2

toilets - 2 public

Group of premises for receiving and storing food restaurant / cafe for 50 seats:

The minimum required area of \u200b\u200bthe premises for receiving and storing food in a restaurant / cafe is 70 / 25m2

Approximate composition of the group:

loading - 12m2

pantry of dry products-9m2

pantry meat, fish, gastronomy, milk -30m2 (refrigerated cabinets can be in the same room)

pantry of drinks - 7m2

pantry and washing containers - 6m2

Production group of premises restaurant / cafe for 50 seats:

the minimum size of the industrial premises is 7m2, during reconstruction 5m2; minimum areas of industrial premises restaurant / cafe -100 / 70m2

Approximate composition of the group:

finishing shop-10m2

dispensing -9m2

bread cutting room -10m2

washing kitchen, tableware -15m2

service room -5m2

head of production-6m2

A group of service and household premises restaurant / cafe for 50 seats:

The minimum required area of \u200b\u200bservice and utility rooms for a restaurant / cafe is 50/35 m2

Approximate composition of the group:

office space -10m2

room for waiters, bartenders -6m2

showers - 2 for men, 2 for women

toilets - male, female

rest rooms for staff, wardrobe -10m2

linen -5m2

pantry of cleaning equipment -4m2

Group of technical rooms:

Approximate composition of the group:

ventilation chamber - 8m2

switchboard -7m2

water meter - 7m2

Approximate data:

Initial costs - about 5,000,000 rubles.
The payback period is 2.5 - 3 years.
50 seats, area - 180 m².

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled detailed business plan restaurant with detailed calculations.

The relevance of investment in the project

We have already touched on part of this issue in the article about. About a difficult situation on russian market hospitality was heard, perhaps, even by those who do not go to restaurants and do not live in hotels. First, the industry was hit by the ban on smoking, and then the general economic situation in the country became, to put it mildly, not ideal.

So, is it worth investing in a restaurant now and won't such investments become deliberately unprofitable? Let's turn to the numbers.

According to RBC, the number of visitors to catering establishments in 2010-14 was 107.5 million people. The value of the market during this period increased by 74.1% and reached an impressive figure of 727.8 billion rubles.

Serious numbers. However, aspiring entrepreneurs may have objections - the indicators are taken for "well-fed", pre-crisis years, the dynamics next years may be negative.

According to the same source, in 2015-19, the market will grow by 11.6% annually. And by 2019 it will reach the figure of 1261 billion rubles.

The growth is expected due to several factors:

Decrease in the cost of renting commercial real estate (as a result of a decrease in demand)
Adaptation of customers and the market to new prices and smoking bans
Insufficient market saturation (the number of restaurants per thousand population even in Moscow is 4 times lower than Western European norms)
"Survival" of effective players

The last point is worth paying special attention to. You can make money on the restaurant market in almost any economic situation. The conditions are the same as in other areas of entrepreneurship - competent planning, market knowledge and regular monitoring.

The main milestones and features of opening a viable restaurant are outlined in this article by the company's specialists. "MAPLE".

Where to begin? Format selection

“Restaurant” is a rather capacious concept. The essence of the business is the same - to feed people for money, forgive me for such a simplification. But there are many ways, types, directions of restaurant business! And the size of the investment, the payback period, and the amount of labor expended depend on the chosen format.

Let us dwell on the "basic" formats of catering establishments that have prospects in the Russian market.

Fine Dining

Premium class with all its attributes. According to GOST, such establishments are classified as "luxury". Fine Dining restaurants offer expensive (in every sense) interior, exclusive cuisine and service, elite drinks. The average bill is appropriate - before the crisis it cost 2,000 rubles or more to dine without alcohol in such a restaurant. Note that we are not talking about one-of-a-kind "stars" like Turandot or Pushkin, but about good, well-made, but mass restaurants.

At first glance, where did the clients get the money for such a luxury? But statistics show that premium restaurants are still doing well. Only those visitors who visited expensive establishments for the sake of "dust in the eyes" left. The backbone, for which visiting Fine Dining is a way of life, did not feel the influences of the crisis and did not change habits.

Casual Dining

A concept that combines premium service and cuisine with accessibility to a mass segment of customers. For a reasonable price, the guest receives a well-developed design, a competently composed menu (most often multi-product), professional service.

Embodying and making a restaurant of this format a plus is not an easy task.

Opening a high-class establishment with an average check of 500-1500 rubles is risky, but promising. Casual Dining grew rapidly in Russia before the crisis, but now it is a format with no room for error. Many underdeveloped establishments have closed. But those who have managed to optimize procurement, technological processes and work with clients - they collect the cream. The middle class (which, judging by the polls, has not yet felt the crisis either) wants to get a certain level of comfort for a reasonable price. So there will be demand for Casual Dining.

Fast Casual

As they like to write in numerous reviews, this is a "transitional" format between Casual Dining and Fast F Restaurants of this type tried to take the best from their "parents":

Service by waiters, high-quality interior and an extended menu from the segment of democratic restaurants
Maximum service speed and low prices from the fast food segment.

There is another reason for the emergence of Fast Casual - "bullying", which the media and adherents healthy way life arranged for fast food. Yes, it worked - public opinion does not perceive fast food in the best light. And even the big fast food players are gradually switching to Fast Casual. Ethnic directions are popular in this segment - Japanese, Mediterranean, East Slavic cuisine.

Fast Casual can be opened in a small area and using a factory kitchen. This approach will reduce the initial investment and payback time. If there is no desire (or opportunity) to work on the concept yourself, choose one of the. Fortunately, there are enough of them on the market.

Fast food

It seems that it does not need an introduction . Fast food enterprises that appeared initially overseas have long ago staked out their share of the market in Russia. Having gone from exotic novelty to everyday reality, fast food has become an attractive investment. Especially now, when the habit of eating outside the home has been formed, and the income of the population is falling.

IN Fast food establishments of "higher" formats are leaving - there are lower costs and more clients. Fast food includes not only single-product projects offering burgers, chicken or noodles, but also canteens, many of which opened in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work at a food court, and concept flexibility. For the sake of fairness, we note that they began to consider fast food a restaurant with the submission of marketers to the well-known American corporation.

The description of promising formats may well be completed with the thought of Anton Tabakov, an actor and a recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is in false reference points. The spirit of the institutions of the Gilyarovsky times, which were the standard of the national catering culture, was lost. In its place came "dust in the eyes", the restaurant has become not a place to eat, but a way to boast of wealth.

Now the restaurant culture is recovering. And entrepreneurs who make an institution "for food" have the right to count on success.

Concept

This concept means a kind of "road map" of an entrepreneur who launches a project in the field of HoReCa (Hotel, Restaurant, Cafe). Concept - if not step-by-step instruction, then certainly a set of guidelines that will help the restaurateur meet deadlines and launch an establishment without unnecessary problems.

Need to create technical task for every aspect of the restaurant:

Positioning - selection of one of the catering formats:

Idea and theme - what exactly do you offer guests (pan-Asian restaurant, futuristic project, pancake)
Service method
Unique selling proposition (difference of the project from analogs)
Determining the target audience

Technological solutions:

Requirements for premises and location
Requirements for communication systems (electricity, plumbing, ventilation)
Zoning of the dining room and kitchen

Assortment policy:

Main menu
Wine and bar cards
Seasonal menu

Design:

Design project of the interior, facade and adjacent territory (if necessary)
Corporate identity (brand book)
Furniture fittings

Price policy:

Work with providers
Basic, seasonal and promotional pricing

Marketing policy:

Programs for launching a project to the market and subsequent promotion
PR events
Loyalty programs
Targeted events for different groups visitors

Concept work begins after analyzing the market, demand and competitors. The data obtained will allow already in theory to test the concept for viability and assess the development prospects.

A clearly structured action plan allows you not only to track the stages of work. Thanks to the concept, it is possible to coordinate the work of all employed specialists and reduce costs.

Business plan

If drafting a restaurant concept gives an entrepreneur an understanding of what to do, then a business plan answers the questions of how much it will cost and when it will pay off. It is clear that it is impossible to achieve absolute accuracy - the state of the market changes, costs appear (or disappear). But one hundred percent "hit" is not required, the task of the business plan is to present a detailed financial picture of the project.

This document can be prepared for yourself, for investors and partners, or for credit institutions. The detail and completeness of the document depends on this, incrementally.

Here we give the average figures for Moscow. It is clear that calculations are individual for each region and even for each project. To get the numbers for your conditions, it is enough to replace our values \u200b\u200bwith the actual information.

The main blocks of a business plan

Project financing

Capital can consist of equity, borrowed and mixed funds. Shares of the budget are indicated as a percentage.

Lending terms

The item is filled in if you take a loan from a bank or other credit institutions.

Premises costs

The status of the premises (rent, ownership, other options), the costs of creating engineering and technological projects, and repairs are indicated here.

For a restaurant with 50 seats and an area of \u200b\u200b180 m², the budget would be as follows:

Rent of premises

The nearest Moscow region - 20,000 rubles per m² per year. The amount is 3,600,000 rubles per year.

Area of \u200b\u200bthe third transport ring - 50,000 rubles per m² per year. The amount is 9,000,000 per year.

Center of Moscow - 100,000 rubles per square meter per year. The amount is 18,000,000 per year.

Engineering design

Architectural project required for construction works or reconstruction. The document includes:

Explanatory note
Floor plans
Slits
Arrangement of partitions, windows and doors
Fixing equipment and pipelines
Insulation of enclosing structures
Premises finishing list
Consumption of materials

The cost is 300 rubles per square meter. The amount is 54,000 rubles.

Ventilation and air conditioning design is important not only for creating comfortable climatic conditions (although this is important). During the processing of products, a large amount of odors, sometimes fumes, smoke and other contaminants, are released into the air. Powerful air conditioning systems are a matter of personnel safety. And, of course, no foreign smells should enter the dining room.

The document includes:

SRO admission to work on the preparation of project documentation
Explanatory note indicating the calculated parameters by air in the Premises
General ventilation system plan with design parameters of air on ventilation grilles
Axonometric diagram of the general ventilation system
Plan and axonometric diagram of technological ventilation (if provided)
Air conditioning system plan indicating the locations of the refrigeration supply and drainage pipelines, as well as the piping of air conditioners

The cost is 200 rubles per square meter. The amount is 36,000 rubles.

Water supply and sewerage design is necessary for two purposes. The first is the compliance of water with hygienic standards established in the region. The second is providing smooth operation plumbing and sewerage in the kitchen. It is obvious that a restaurant consumes significantly more water than an administrative building, and even more so a domestic building (you can calculate according to SNiP 2.04.01-85 *). Communications must withstand the load.

The document includes:

SRO admission to work on the preparation of project documentation
Explanatory note indicating the calculated parameters for water consumption
List of drawings and reference documents
Premises plan with placement technological equipment and places of water supply and sewerage
Axonometric diagram of pipelines HV and GW
Axonometric diagram of the industrial sewage pipeline
Scheme of metering unit for consumption of cold water and hot water
Specification of equipment and materials

The cost is 140 rubles per square meter. The amount is 25,200 rubles.

Power supply design... Modern catering establishments use a large number of equipment powered by electricity. Moreover, both from 220 V and from 380 V. A project of reliable wiring capable of working with high loads should be created only by professionals.

The document includes:

SRO admission to work on the preparation of project documentation
Explanatory note
List of drawings and reference documents
Single-line electrical diagram of the lead-in switchboard indicating the group number and brand of the lead-in cable (according to the electrical design of the Basic Building)
Panel wiring diagram
Lighting network plans (indicating group numbers, brand and cable section)
Power and outlet network plan (indicating group numbers, brand and cable section)
Schematic diagram of electrical control (in the case of using automatic control schemes)
Layout of cable communications with an indication of the installation locations of the junction boxes
Specification of equipment and materials

Cost - 180 rubles per square meter. The amount is 32,400 rubles.

Total engineering design cost - 147 600 rubles.

Technological design

This is the creation of an optimal layout of equipment in the room and the development of plans for linking equipment to communication networks.

The cost is 200 rubles per square meter. The amount is 36,000 rubles.

When ordering a set of equipment from the company "MAPLE" you get technological design free of charge.

Design

If cafes or themed pubs can sometimes create a visual design on their own, then restaurant projects should turn to the services of professionals.

Turnkey design is:

Development of a design solution within the concept
Creating a 3D visualization of the project
Selection of materials and furniture equipment, arrangement
Facade design
Designer supervision of the implementation

An important aspect - even if you fully rely on the professionalism of the hired designers, it is worthwhile to carry out regular approvals and participate in the process to a reasonable extent.

A "complete set" of design will cost 1200 rubles per square meter. The amount is 216,000 rubles.

If funds allow, it is worth ordering a brand book - then all advertising materials will be made in a single concept.

Room decoration

Actually, the embodiment of the design project. Prices are for the work of qualified builders. Mid-level finishing (more complicated than cosmetic, but not VIP yet) will cost 7,000 rubles excluding materials.

The amount is 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate industry in the hospitality industry, a kind of "state within a state". Full-fledged scientific departments work for leading manufacturers, creating not only more advanced technology, but also fundamentally new ways of processing products.

When choosing equipment, it is worth contacting professionals, otherwise there is a risk of "overshooting". Too powerful and expensive equipment will pay off for years, and cheap models will not cope with the load. In both cases, the restaurateur will incur losses.

Below is the equipment of the restaurant with 50 seats with classic cuisine.

Heating equipment:

Combi oven TECNOEKA EVOLUTION EKF 711 E UD - 214,307 rubles
Electric stove EPK-47ZhSh four-burner with oven - 70 600 rubles
Pizza oven GAM MD1 - 37 961 rubles
Induction cooker UN-3,5KC-1 desktop VOK - 16 971 rubles
Frying surface (contact processing apparatus) AKO-80N - 55,500 rubles
Rice cooker ERGO CFXB 50-70x - 3 366 rubles
Boiler ERGO KSY-30 - 11 169 rubles

Refrigeration equipment:

Refrigeration cabinet POLAIR ШХ-1,4 (CM114-S) - 51 210 rubles
Freezing cabinet POLAIR ШН-0.7 - 51,543 rubles
Refrigerated table HICOLD GN 11 / TN - 78 530 rubles
Ice maker ICEMATIC E21 W - 57 622 rubles
Vertical confectionery showcase with rotation HICOLD VRC 350 RI - 108 190 rubles

Mixer KITCHEN AID 5KSM150PSEWH - 60,990 rubles
Mixer ROBOT COUPE Mini MP 190 Combi - 37 384 rubles
Meat grinder FAMA TS 22 (FTS 117UT) - 57 093 rubles
Slicer "Convito" HBS-220JS - 20,043 rubles
Vegetable cutter ROBOT COUPE CL30 Bistro - 65 121 rubles
A set of cutting discs for ROBOT COUPE CL30 Bistro - 24 278 rubles

Bar equipment:

Juicer QUAMAR T94 for citrus fruits - 34 634 rubles
FUTURMAT Rimini A / 1 coffee machine - 156 653 rubles

Technological equipment:

2 single-section washing baths VM 1/630 - 16 788 rubles
Two-section washing bath VM 2/630 - 17,017 rubles
2 tables of industrial wall-mounted SRP 1200/600 / SRPTs E - 13 510 rubles
2 tables of workers of the island СРЦ 1200/600 / СРЦЦ Э - 12 540 rubles
4 racks with continuous shelves SK 1200/400 - 45,060 rubles
2 wall-mounted hoods MVO-0.8 МСВ - 24 724 rubles
2 umbrellas for exhaust air cooling zones 12 * 10 - 31,504 rubles
4 shelves wall-mounted solid PC 600/300 - 9 544 rubles
Island table for waste collection SPS-111/900 - 8 674 rubles

Kitchen utensils and utensils - gastronorm containers, pans, boilers, pots, cutting boards, bakeware, ladles, colanders, spoons, etc. The cost is 73,500 rubles.

Chef knives - 31,176 rubles

Serving items - 114 106 rubles

Glass and porcelain dishes, cutlery - 213 960 rubles

Furniture for a restaurant for 50 seats (including the waiter's station) - 762,725 rubles

Thus, all the equipment of the restaurant will cost 2,600,000 rubles.

check in

Receiving permits and business registration is a stage that can drink more blood than all the others combined. And not because of excessive complexity, but because of not the most operational work of all kinds of services and authorities.

For the organization of a restaurant, the optimal form will be (limited liability company).

First, the founders legal entity, Unlike individual entrepreneurare liable only in the amount of the authorized capital. Business has risks, and it is worth protecting yourself from possible failure.

Second, an LLC can hire and appoint general director at your own discretion. This moment will be important if the business starts to expand.

Among the disadvantages of LLC is rather complicated reporting, which is better to be outsourced. Or hire an accountant.

To register a legal entity you will need:

Minutes of the meeting of founders, which confirms the creation of the LLC

Registration certificate

TIN assignment certificate

Extract from Unified register (, EGRIP)

Rosstat information letter on OKVED codes:

55.30 Activities of restaurants and cafes
55.40 Bar activities
55.52 Supply of catering products. This includes the activities of public catering enterprises for the production of public catering products, their delivery
If the restaurant is supposed to have billiards or karaoke, add the appropriate codes from the classifier (for example, 92.72)

Certificates of registration with the MHIF, FSS, Pension Fund

Account opening agreement with the bank

Confirmation of registration of KKT (cash register equipment)

Staffing table

Order on the appointment of the head, chief accountant, cashier-operator

Audit trail and complaint book

For the premises:

Proof of the right to use the premises (lease agreement or certificate of ownership)
BTI passport with floor plans and explication
Engineering projects (see above)
Conclusions on projects issued by GAPU and MVK
Evacuation plan and fire instructions
Signaling service contract

Permissions:

Production and technical control plan agreed with SES
Certificate of passing examinations for compliance with sanitary standards
Conclusion of the Ministry of Emergency Situations on fire safety
SES conclusion on availability necessary equipment and premises
Sanitary passports of the facility and vehicles
Alcohol trade license
Hygienic conclusion for raw materials and ready meals from Rospotrebnadzor
Personnel medical examination results

Object maintenance contracts:

Removal and disposal of solid waste and biological waste
Deratization, disinfection and disinsection contract
Ventilation system cleaning contract
Workwear washing contract
Contract for the removal and disposal of fluorescent lamps

And these are only general documents that do not take into account the legislation of a particular region. As practice shows, it is easier to order registration and collection of permits for specialized companies.

Taxation

Most regional restaurateurs prefer to work on UTII (unified tax on imputed income). But this taxation system does not work for Moscow. In addition, there is a limit on the area - up to 150 m².

For the example we have chosen, a business plan is more suitable.

Conditions for the transition:

Up to 100 employees
Annual income up to 60 million rubles
You cannot have branches and representative offices (for a starting project, this item is unimportant)
You cannot use the simplified tax system if the participation in the LLC of other organizations is more than 25%
Submission of an application for the transition to the simplified tax system within 30 days from the date of registration

Tax rate

Enterprises on the simplified tax system do not pay VAT, income taxes and property taxes. Instead, it introduces one quarterly tax. You can pay it according to one of two calculation schemes - from income or from the difference between income and expenses. In the first case, 6% is deducted, in the second - 15%. Regional authorities can change rates at their discretion, you can find out the exact values \u200b\u200bin the region where the restaurant is opened.

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are trained, albeit “piece by piece”, then finding a qualified waiter is a real problem. For the most part, the waiters are part-time youth. Those who remain in the industry eventually move into managers and managers, hiring new recruits again. And so in a circle. Suffice it to say that in the 90s, there were 25 educational institutions in Moscow that graduated professional waiters. Now there are 2 of them.

A fully-fledged and qualified staff is formed in two ways:

You can “grow” your own specialists from scratch
Or "outbid" the right people from competitors (however, they may later be outbid from you)

The staff of the restaurant includes:

Director. Estimated salary - from 70,000 rubles
Chef. Estimated salary - from 70,000 rubles
2 sous-chefs. Estimated salary - from 50,000 rubles
4 station wagon chefs. Estimated salary - from 40,000 rubles
2 hall managers. Estimated salary - from 35,000 rubles
6 waiters. Estimated salary - from 25,000 rubles
2 bartenders. Estimated salary - from 30,000 rubles
Forwarding driver. Estimated salary - from 35,000 rubles
Storekeeper. Estimated salary - from 35,000 rubles
2 cleaning ladies. Estimated salary - from 20,000 rubles
2 dishwashers. Estimated salary - from 20,000 rubles

The higher and administrative staffs work for five days. Kitchen, service and stewarding on a 2/2 schedule.

Total monthly salary costs: 830,000 rubles.

Margin and profitability

Restaurant costs conditionally consist of three items - rent, wages and the cost of products.

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - just due to the competent ratio of the margin to the cost of the product, the profit of the institution is formed.

The restaurateur approaches this stage with an already developed menu. There is no universal formula for determining the markup. There is a tendency that the markup is the smallest for hot food (100-250%), for soups and coffee - the highest (500-1000%). But the cost of each dish is calculated separately.

Things to consider:

- Solvency of the target audience. As mentioned above, restaurant formats can vary dramatically. How much are your customers willing to give for this or that dish? They will help to establish it marketing research area in which you work. The resulting parameter is called the "perceived price" - the maximum price at which guests will buy the product in the planned quantity.

- Competition. Advertising and even high quality dishes, alas, will not work if the restaurant around the corner offers a similar (albeit only by name) dish for a third cheaper. You will have to focus on the market. This rule does not apply to exclusive offers.

- Foodcost - the percentage of the cost of the dish and its selling price. What part of the money you earned did you spend before serving the dish? Acceptable rates for a restaurant are 25-40%. It is not necessary to count the costs of the product by technological maps, and the actual consumption. It will include spoilage, compliments to guests, and staff food.

- Margin - that is, the profit from each dish in rubles. Do you have enough total profit?

- Turnover. The restaurant has "top" positions that are in the greatest demand. The popular love for the Caesar salad, for example, has long been known. The margins for such dishes can be reduced and profits can be gained through large sales.

The chef should be directly involved in pricing, since the theoretical calculations have significant discrepancies with the real process of working in the kitchen.

Average restaurant profitability, according to Forbes, is 15%. With indicators of 20-25%, the project can be considered successful. 10% profitability is a risk zone.

Summary

Let's summarize. To open your own restaurant (50 seats, area - 180 m²) you will need:

Lump sum- for engineering and technological design, repair, design, purchase of equipment and inventory: 4 259 600 rubles.

The amount is given without taking into account the cost of registration, the latter can be found in the controlling authorities of your region.

Regularly - 830,000 rubles a month for salaries, 9,000,000 rubles a year for renting premises in the Moscow TTK area.

Plus, purchases of food will go, this figure entirely depends on the restaurant's menu.

The average payback period for a Casual Dining restaurant is 2.5-3 years.

And finally, advice. Opening a restaurant on your own, relying only on information from the Internet, is extremely risky, and even more so if this is your first establishment. The help of specialists with real work experience in HoReCa will be invaluable. Company experts "MAPLE"provide business support at every stage of its construction. Their participation in the project will significantly increase your chances of success.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists using the knowledge base in their studies and work will be very grateful to you.

Posted on http:// www. allbest. ru/

COURSE PROJECT

by disciplineDESIGN OF PUBLIC CATERING PLANTS

on the topic ofCafe-diner project for 50 seats

Novosibirsk 2008

Introduction

1. Characteristics of the projected enterprise

2. Characteristics of the hot shop

3. Technological calculations

3.1 Calculation of heating equipment

3.2 Calculation of the number of employees in the hot shop of the cafe design range of services

3.3 Calculation of non-mechanical equipment

3.4 Calculation of the workshop area

4. Organization of work of workers of the hot shop

Introduction

A significant part of public catering enterprises, built decades ago, are no longer able to ensure the production of high-quality products, the required level of equipment operation, normal working conditions for personnel, and the computerization of service and management processes.

General diner cafe type - enterprise public catering with a wide range of dishes, including customized, wine and vodka, tobacco and confectionery; an average level of service in combination with the organization of recreation [GOST R 50762-95].

When determining the type of projected enterprise, the following factors were taken into account:

Determination of the area of \u200b\u200bthe enterprise,

Layout of individual production workshops and premises, ensuring the flow of technological processes,

The work of the enterprise on semi-finished culinary products,

Service methods, for example: work of the enterprise in the evening according to a higher class (in the afternoon - self-service, in the evening - waiter service).

The range of products sold, their variety and complexity of preparation;

Technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, and so on);

Service methods;

Personnel qualifications;

Service quality (comfort, communication ethics, aesthetics, and so on);

The range of services provided to consumers.

The development of the industry will be associated with the restructuring of the forms of organizing food for the population, methods of organizing the production of culinary products, with the introduction of new technologies, equipment, and a radical restructuring of the management structure.

The purpose of this work: calculation and design of a hot shop for a cafe-snack bar for 50 seats. In accordance with the set goal, it is necessary to solve the following tasks:

Give a description of the projected cafe-snack bar,

Describe the hot shop,

Draw up a production program for a cafe-snack bar,

Make a schedule for the hot shop,

Describe the organization in the shop.

1. Characteristics of the projected enterprise

The projected enterprise is a cafe-snack bar with 50 seats. The company operates from 0800 to 2300 hours. Location: Tomsk region, city of Asino. Analysis of the state of the public catering industry in Asino showed that there are not enough cafes and snack bars in this city and the public catering system in general is underdeveloped.

The enterprise is designed as a stand-alone building with a separate entrance. It has convenient access roads, there is a parking lot for visitors.

The flows of visitors, goods and transport are distributed in such a way as to exclude their crossing.

The entrance to the utility yard is designed with an asphalt pavement according to a dead-end scheme. On the sides of the building, there are lawn areas with individual coniferous trees that meet local climatic conditions.

It is supposed to plant greenery on all free areas, as green spaces protect catering establishments from dust. The rest of the plots on the territory are asphalted.

Service footpaths are designed to the entrances to the service premises of the catering enterprise.

Garbage bins are designed 25m away from the walls and have an area of \u200b\u200b6m2. There is a brick fence around the waste bins. The entrance of special vehicles is provided.

Premises of prepackaging enterprises are combined into the following functional groups: for receiving and storing products and semi-finished products; for cold processing of semi-finished products and processing of greens, fruits, berries and vegetables; for the production of culinary products; for consumers; service, household and technical premises.

The composition of the production facilities of the projected enterprise is as follows: a workshop for the completion of semi-finished products and processing of greens (blank), hot, cold (pre-production). Warehouse, container, sanitary facilities.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

The enterprise also has an auxiliary group of premises, a group of premises for visitors, technical, administrative and storage premises.

Service form - in the daytime (from 8 to 14) - self-service, in the evening (from 15-23) - waiter service. As part of the production premises in enterprises with service by waiters, a service set, a linen room, a distributor, which are the waiters' service rooms, are provided.

The projected cafe-snack bar as an organization is a separate unit of the POP of the Asinovsky City Consumer Society (Gorpo).

2. Characteristics of the hot shop

The hot shop is designed at all enterprises, regardless of their capacity, where halls for serving visitors are provided.

The hot shop is intended for the preparation of hot meals served in the halls of the enterprise.

When enterprises operate on semi-finished products and products of a high degree of readiness, the processes of preparing and decorating hot dishes are carried out in one room in separate areas. The hot shop organizes:

area for making soups,

section for preparing second courses,

hot drinks preparation area.

The main requirement for the layout of the workplace is its location, which would minimize the transition of the cook from one type of equipment to another. The procedure for placing jobs on technological lines is of great importance, since the nature of the movement of service personnel depends on this. The shorter this path, the less time and energy of a person will be spent in production process, the more efficiently the equipment will be used. Correctly organized technological lines can reduce unnecessary, involuntary movements of workers, facilitate working conditions and help to increase productivity. When placing the equipment, it is necessary to observe the principle of direct flow so that, when performing work, the cooks do not make involuntary movements in the direction opposite to the technological process. The most rational is the linear arrangement of equipment. In the process of work, cooks move along the line of the equipment and turn no more than 90 °.

For the rational organization of labor at workplaces, it is necessary to complete technological lines, so as not only to comply with the sequence of operations, but also the direction in which the process is conducted. Since the length of technological lines is limited by the overall dimensions of the shops, it is allowed to use the linear-group method of arranging equipment in technological processes. Parallel to the lines of the heating equipment of the hot shop, there are lines auxiliary equipment.

Technological lines can have wall or island location, they are installed in one or two adjacent lines, parallel or perpendicular to the distribution.

The hot shop is located on the ground floors of the building, on the side of the courtyard or side facades of the building, in rooms with natural light, on the same level with the hall.

The hot and cold shops should be conveniently connected to each other by washing canteen and kitchen utensils, rooms for slicing bread, pre-processing and processing of greens, if the enterprise operates on semi-finished products, with a room for receiving and storing raw materials.

3. Technological calculations

Manufacturing program enterprises is a plan for the daily production of products, including the number of dishes sold in the hall of the enterprise.

The initial data for drawing up the production program are: the number of people eating, the coefficient of consumption of dishes, the approximate norms of consumption of individual products, the approximate range of dishes and the percentage of dishes in the range.

The number of meals is determined according to the hall load schedule (Table 3.1), drawn up taking into account the hall's operating mode, the average duration of a meal by one visitor, the approximate hall load factor, at each hour of the enterprise's work.

The total number of visitors is determined by the formula:

Nh \u003d P * Y * X / 100

where Nh is the number of visitors per hour, people,

P - the number of seats in the hall,

Y - turnover of a place in the hall within one hour,

The calculations are summarized in table 3.1.

Table 3.1 Schedule of loading the hall of a cafe-snack bar for 50 seats.

Opening hours	Landings per hour	Number of visitors, people

The number of dishes sold per day is calculated using the formula:

n = N * m,

where N is the total number of visitors,

m - coefficient of food consumption, m \u003d 2.5

n \u003d 512 * 2.5 \u003d 1280 dishes

Table 3.2 Calculation of the number of dishes in the assortment of a cafe-snack bar for 50 seats.

Name	Percentage,%	Number of dishes, portions
	from total	from this species
Cold dishes
Gastronomic products



Second hot dishes

Vegetables, cereals and flour
Egg and curd
Sweet food and hot drinks

The calculation of the number of other purchased products is determined according to consumption rates per visitor and are presented in table 3.3.

Table 3.3 Calculation of other products of a cafe-snack bar for 50 seats.

Name	Unit measurements	Rate for 1 person	Number of products for 512 people

Hot drinks
Cold drinks
Fruit water
Mineral water
Natural juice
Self-made drink
Bread and bakery products

wheaten
Flour confectionery and bakery products of our own production
Sweets, cookies, chocolate

Wine and vodka products

During the opening hours of the cafe-snack bar, self-service is up to 18 hours, from 18 to 23 hours service by waiters.

The calculated menu with a free choice of dishes is a list of names of dishes with an indication of the output of the finished dish and the quantity by type.

Taking into account the type, class, specialization of the enterprise, the seasonality of demand and a collection of recipes for dishes and culinary products for public catering enterprises, the calculated menu of the enterprise is drawn up.

The estimated menu of a cafe-snack bar for 50 seats is presented in table 3.4

Table 3.4 Estimated menu of a cafe-snack bar for 50 seats.

Recipe No.	Name of the dish	Servings
Cold meals and snacks
	Assorted Vegetable Garden
	Assorted Meat
	Kaleidoscope salad
	Vityaz salad
Milk and fermented milk products


	Drinking yoghurt

	Broth with egg
	Broth with dumplings
Second hot dishes
	Pike perch with mayonnaise and rice

	Pork chop with buckwheat
	Stew Vegetable
Sweet dishes
	Lemon mousse
	Banana mousse
	Curd pudding
Hot drinks
	Assorted tea (black, green)
	Black coffee
	Coffee with cream

	Hot chocolate
Cold drinks
	Min. water
	Natural juice
	Lingonberry fruit drink
	Cranberry juice
	Milk shake
	Lemon Kissel
	Kissel from dried fruits
Bakery and flour confectionery
	Wheat bread premium
	Rye bread
	Sesame seed bun
	Poppy seed bun
	Milk cake
	Stolichny Cupcake
	Cheesecake with cherry jam
Sweets, cookies, chocolate
	Assorted sweets
	Rafella sweets


	Oranges
	Grapes
Wine and vodka products

	Ararat three stars
	White stork
Table wines
	Baron Darignac
	Monk Soul
Dessert wines
	Isabel

Sparkling wine
	Champagne Russian p / sl



	Siberian crown

Schedule the hot shop.

The number of dishes sold for each hour of operation of the enterprise is calculated by the formula:

nh = nд * Kch

Cc = Nh / Nd

Based on the loading schedule of the hall, a schedule is drawn up for the hourly sale of dishes in the cafe-snack bar. When scheduling the hourly schedule of hourly sales of dishes, it is taken into account that soups are sold by the enterprise from 8 to 15 hours. Fried dishes are prepared for each hour of sale, boiled for 2 - 3 hours, boiled foods for snacks, cold, sweet dishes 1 - 2 times per shift.

The schedule of hourly sales of dishes is presented in Table 3.5, and the schedule of the hot shop is in Table 3.6.

3.1 Calculation of heating equipment

The calculation of cooking equipment includes determining the volume of cookware for cooking broths, hot drinks, side dishes, products for preparing cold dishes and culinary products.

The volume of cookware for cooking broths is determined by the formulas.

V = Vprod + Vwater - Vprom / K

Vprod \u003d G / p

G \u003d g * n / 1000

Vwater = Vprod * in

To prepare the broth, take a 30 liter pot (diameter \u003d 340 mm). cafe dish menu workshop

The estimated volume of boilers for cooking soups is determined by the formula:

Vc \u003d n * V1 / K

Due to the relatively short cooking time of soups, the boil-off of the liquid is not taken into account when calculating the volume of the boiler. When calculating the volume of boilers, the density of the soup is taken equal to one, the volume of boilers is calculated for 2 hours of the sale of dishes. Calculations are shown in table 3.8

Table 3.8 Calculation of the volume of boilers for cooking soups, drinks.

Name
	Servings per maximum hour of sale, pcs.	Volume of one serving, ml	Estimated volume, dm3	Accepted volume, dm3
Cooking broth				Casserole 3.0
Cooking broth
Dissolving gelatin				Casserole 1.2
Cooking boiling water
Cooking boiling water

For cooking soups, drinks, we accept pots with a capacity of 1.2 liters, 3.0 liters. For the preparation of boiling water for hot drinks and for production needs, we accept an electric boiler KNE-50.

The estimated volume of boilers for cooking swelling products is calculated by the formula:

V \u003d (Vprod + Vc) / K

The amount of water required for cooking swelling products is taken according to the Collection of recipes for dishes, the volume of boilers for cooking side dishes is calculated mainly for 2 hours of sale.

For non-swelling products:

V = 1,15 Vcr / K

All calculations of the volumes of boilers are carried out for the maximum hour of sale from 13 to 14 hours, except for the calculation of the volume of boilers for broth. The calculations are summarized in table 3.9

Table 3.10 Calculation of the frying surface of a frying pan for frying piece products.

In the case of frying products with mass G, the calculated area of \u200b\u200bthe bowl (m2) is found by the formula:

Fr \u003d G / s * w * c

Where G is the mass (net) of the fried product, GC; с - bulk density of the product, kg / dm3; в - thickness of the product layer, (в \u003d 0.5-2); q - turnover of the bowl for the billing period.

The number of pans is calculated using the formula:

n \u003d F / Fst

The frying surface of the plates is calculated separately for each type of product for the maximum hour of loading the hall, which is selected based on the schedule of the workshop (from 13 to 14 hours).

First, we determine the area occupied on the surface of the stove by the dishes necessary for carrying out one separate operation according to the formula:

F = n * f / s

The frying surface of the stove is determined by summing up the areas occupied on the surface of the stove by the utensils necessary for carrying out one separate operation (for the simultaneous carrying out of a technological operation).

Fzh \u003d? Fn

The total frying surface, taking into account leaks and unaccounted for operations, increases by 20-30%:

Ftot = 1,2 * Fzh

Total frying surface of the plate:

Ftot \u003d 1.2 * 0.179 \u003d 0.215 m2

We accept one PE - 051 plate with a frying surface area of \u200b\u200b0.51 sq.m.

The calculation of the oven is carried out according to the formula:

nfrom \u003d ? n r.e / c Fzh

The design of the oven is shown in table 3.13.

Table 3.13 Calculation of the oven.

As a result of calculations, it was found that 3 compartments are needed in the oven. We accept for installation a frying cabinet ШЖЭ - 0.51.

3.2 Calculation of the number of workers in the hot shopcafe design assortment service

Calculation of the number production workers is produced on the basis of the current coefficients of labor intensity for cooking, as well as according to the norms of time per unit of finished product and is determined by the formula:

N1 = ? n* t / 3600* T* l

t = k * 100 sec

Table 3.14 Calculation of the number of production workers.

Name of dishes	Servings pcs.	Labor intensity coefficient n	Labor time t. c	Number of person-days N1

Broth with egg
Broth with dumplings
Pike perch with mayonnaise and rice
Taiga cutlet with garnish (mashed potatoes)
Pork chop with buckwheat
Stew Vegetable
Curd pudding

Black coffee
Coffee with cream

Hot chocolate
Lemon Kissel
Kissel from dried fruits

Number of employees: N \u003d 2,729? 3 persons.

The total number of production workers, including weekends and holidays: N2 \u003d 2.729 * 1.59 \u003d 4.34; list we accept 5 people.

3.3 Calculation of non-mechanical equipment

The calculation of production tables is made by the number of workers employed in the performance of individual operations (according to the calculation of the number of production workers) in accordance with the processing lines of raw materials and the schedule for going to work, as well as with the requirements of the technological process of manufacturing culinary products.

The calculated table length is determined by the formula

3.4 Calculation of the workshop area

Hot area is calculated by the formula:

F = Ftot / s, m2

The total area of \u200b\u200bthe hot shop, taking into account the utilization factor, is 7.91 / 0.3 \u003d 26.27 m2.

4. Organization of work of workers of the hot shop

In the hot shop, the process of cooking is completed: heat treatment of products and semi-finished products, cooking broth, preparation of side dishes, second courses, and also heat treatment of products for cold and sweet dishes is carried out.

Hot shop working hours from 08 to 23 hours.

Raw materials and semi-finished products come from the preparatory shop, dry food storage room, refrigerated chambers. In the period from 8 to 10 o'clock, the products are heat-treated, which are further used for the preparation of cold and hot dishes, snacks.

The workshop has organized sections:

For making soups, broths, drinks;

For cooking hot dishes, side dishes;

Registration of dishes.

The section for the preparation of soups, broths, drinks is equipped with production tables SP-1200, electric stove PE-0.51, frying cabinet ShZhE-0.51, thermal insert VT-500.

The area for serving dishes is equipped with a production table SP-1200.

The shop is equipped with electronic scales VE-15, dishes, tools, inventory.

A refrigerated cabinet Biryusa 520 is installed for storing perishable products.

The workshop is conveniently connected to the cold workshop, washing canteen and kitchenware.

The shop employs cooks of the 5th and 6th categories. The 6th grade cook is the foreman and is responsible for the organization of the technological process, quality and compliance with the output ready meals... He monitors the laying of products, compliance with the technology of cooking.

The 5th grade chef prepares and decorates the dishes that require the most complex culinary processing, prepares the first and second courses, side dishes. This distribution of labor among employees in accordance with their qualifications contributes to an increase in their productivity.

Hardware Specification.

Name equipment	Type, brand of equipment	Quantity, pcs.	Dimensions, mm

Electric stove
Thermal insert
Roasting cabinet
Boiler
Production table
Production table with built-in washing bath
Production table
Refrigerating cabinet	Turquoise 520
Mobile trolley
Sink production
Table scales

Posted on Allbest.ru

...

Typical project of a cafe for 50 seats drawings. Design of public catering establishments. Calculation of non-mechanical equipment

The relevance of investment in the project

Where to begin? Format selection

Fine Dining

Casual Dining

Fast Casual

Fast food

Concept

Business plan

The main blocks of a business plan

Rent of premises

Engineering design

Technological design

Design

Room decoration

Equipment

check in

Taxation

Staff

Margin and profitability

Summary

Send your good work in the knowledge base is simple. Use the form below

Similar documents

Recent

You need to know