An example of a ready-made cafe business plan with calculations: a free sample from business institute experts. Cafe business plan: an example with calculations

13.10.2019

1. Introduction

To save time, research shows that more and more people are eating at fast food outlets, and although their share is still small overall, it is growing.

The project is designed for large restaurants that expect to diversify their activities and organize a fast food cafe.

Thus, the purpose of the project - this is the opening of a fast food cafe designed for middle-class visitors. The cafe has 50 seats. The total total area of all premises - no more than 250 square meters.

The fast food cafe we are developing is aimed at middle-class visitors. The basis of cafe services is mixed cuisine. The way to serve customers is the system of waiters.

Quick Service Cafe "Mercury" is created to meet the needs of visitors by providing cold or hot snacks and soft drinks. A cafe is created on the basis of a restaurant in order to expand activities in a fast food subsidiary.

At present, the pace of life has changed, and many workers and employees go to lunch at the nearest cafe during their lunch break, saving time as much as possible. Thus, the quick service cafe "Mercury" is responsible for creating a diverse range and high quality products.

On weekdays and weekends, the main visitors to the cafe will be employees of nearby organizations. A cozy interior, friendly staff and quick service will form the basis of tactics to attract customers.

2. Industry market analysis

Consumer habits today are largely determined by the time factor, the general acceleration of the pace and rhythm of our lives. The modern consumer is much more dynamic than a few years ago.

He is increasingly striving or forced to monitor the constant changes in the market, offering something new and unique. As a rule, this happens unconsciously, we do not notice how we are chasing an emerging market.

According to studies, in order to save time, Russians are increasingly willing to shop in one place, once a week, to buy ready-made or frozen foods, the share of which has increased several times since 2001. And more and more people eat at fast food outlets and their share is growing every year.

Half of the population prefers easy-to-prepare food. Thus, one of the modern consumer habits can be described as "rush".

There is a separate class of such consumers called "spontaneous consumers". These are people without pronounced consumer habits, except for one - haste. The time factor is decisive for them in everything: in shopping for clothes, food, technology, nutrition. They buy what lies in their path without deviating to the side. They are the most active visitors to fast food cafes.

Eating Habits

Over the years, there have been changes in the structure and eating habits of Russians. In the structure of consumption, the share of dairy products, fruits, vegetables, meat increased, and the share of bread and potatoes decreased, which indicates an improvement in the quality of nutrition.

The importance of subsidiary farming as a source of food products, primarily vegetables and fruits, has decreased. If in 2001 61% of families grew vegetables and fruits, in 2012 their share dropped to 50%. At the same time, the proportion of Russians who consider household plots as the main source of food has significantly decreased.

More and more Russians eat out, visiting restaurants and cafes, although in general their share remains relatively low.

Table 1

Factors of competitiveness

Factors	Cafe "Mercury"»	Competitors
Factors	Cafe "Mercury"»	Cafe "Natasha"	"Pizza World"	"Puff pie"
Quality	Always warm, fresh and delicious	The food is not always fresh and of good quality.	Imported pizza, semi-finished products	Pies are always delicious
Location	One of the central streets of the city, near the bus stop, a busy place. There is a place for parking.	Busy place, city center, close to bus stop..	Not a very busy place, there is a place for parking.	Stop directly.
Price level		above average	above average
Product exclusivity	Not common on the market	Common	Common
Range	10-15 kinds.	Not a very wide range	A wide range of	10-15 kinds
Firm reputation	Firm new	Doubtful		Well-known, regular customers.

More and more people are discovering the cuisines of other countries of the world, whose fans in 2012 made up 39% of the total population of Russia.

Thus, the basis of changing eating habits is not only income, variety of products and catering establishments, but also a change in lifestyle.

Currently, there are a large number of eateries, restaurants, cafes and roadside cafes in Moscow. But there are not so many quality fast food outlets. According to the survey results, visitors are not satisfied either with high prices or low-quality food.

The main competitors in the industry are City Pizza, McDonald's, Il Patio, etc.

Since the external and internal environment change under the influence of the enterprise's activities and other factors, it is necessary to identify the limitations, strengths and weaknesses of the enterprise in a changing environment. And based on the results obtained, the company must make changes to the chosen strategy. The Threat-Opportunity Matrix will help identify and correlate the limitations and opportunities, strengths and weaknesses of the enterprise.

So, Table 2 shows that the main competitive advantages of this project are the opening of a cafe that will present a wide range of products, additional services, and an individual approach to the needs of each client.

For the effective functioning of the Mercury cafe, we will analyze the activities of a fast food cafe using modern strategic planning tools.

PEST analysis

The name is an abbreviation of the first letters of the words politics (policy - P), economics (economy - E), society (society - S), technology (technology - T).

table 2

Threat-Opportunity Matrix

	Competitor 1 "Il Patio"	Competitor 2 City Pizza	Competitor 3 "Baby Potato"	Own company
Strengths	Convenient geographic location, fairly wide range, regular customers	Availability of financial resources, wide popularity, management efficiency, wide range,	Good reputation among buyers, effective sales policy, wide range, convenient geographical location.	Modern equipment, convenient geographical location, wide range, high quality goods, low prices, individual approach to the needs of each client
Weak sides	High prices, outdated equipment, average product quality, bad advertising	High prices, deteriorating competitive position, in assortment mostly pizza.	Lack of skilled workers, deteriorating competitive position, rather high prices.	Insufficient managerial experience, not yet formed image of the cafe.
Possibilities	Improve product quality, equipment replacement, advertising campaign	Expansion of assortment, opening of new cafes.	Transition to more efficient strategies, preferential taxation.	Introduction of additional services, attraction of investors, regular suppliers.
	The possibility of the emergence of new competitors, customer dissatisfaction with product quality, a decrease in the overall level of purchasing power, unfavorable government policy.	Increasing competitive pressures, unfavorable demographic changes, a decrease in the overall level of purchasing power, unfavorable government policies.	Change in consumer preferences, customer dissatisfaction with product quality, customer dissatisfaction with product quality, decrease in the overall level of purchasing power, unfavorable government policy.	Unfavorable demographic changes, inflation growth, decrease in the general level of purchasing power, unfavorable state policy.

In Moscow fast food cafes, mostly hot hamburgers, pancakes, pies are sold, at about the same price - 35 rubles apiece. The range of each includes 3 types of each product. You can also buy a hamburger, patty or pizza from competitors, but there are no pancakes in these cafes.

The stronger the positive or negative impact of each factor on the business, the more points it is assigned. A positive impact is indicated by a "+" sign, a negative one - by a "-" sign (Table 3).

Table 3

PEST-analysis for the cafe "Mercury"

		(on a five-point scale)
	P (politics)
A new city program of educational support for small businesses is being introduced

	E (economy)

	S (society)

Migration from the regions to Moscow continues, which increases the number of potential buyers
	T (technology)
The range of equipment for small cafes is expanding

Now, based on the SWOT analysis, we will find out the strengths and weaknesses of the Mercury fast food cafe.

SWOT analysis

Strengths of the internal environment (strength - S), weaknesses of the internal environment (weakness - W), opportunities of the external environment (opportunities - O), threats of the external environment (threats - T). From the name you can see the essence of the technique. It is a combination of PEST analysis with an analysis of the strengths and weaknesses of your business. SWOT analysis should be carried out periodically. For example, once every six months.

In the fast food cafe under consideration, it is planned to use new equipment, a fairly wide range of fast food at affordable prices, but the design of the cafe is not bright, so it can get lost among other catering outlets.

Let's make a SWOT-analysis table (Table 4), which reflects only the most important factors (which received more than 3 points), as well as the most significant advantages and disadvantages of the cafe.

Table 4

SWOT analysis for a fast food outlet

Possibilities of the external environment	Strengths of the business
A new city program of educational support for small businesses is being introduced (ISO training, etc.)	New equipment
The pace of life is increasing, which increases the role of fast food outlets	Wide range of products
Tax incentives for small businesses are introduced	Acceptable prices
Threats of the external environment	Weaknesses of the business
Sanitary standards are being tightened for food outlets, shops	Many competitors
Increased competition due to favorable conditions for small businesses	Cafe design

So, based on the SWOT table, we can conclude that a faceless design can lead to a decrease in the flow of customers, so the building that is supposed to house the cafe needs to be repaired and a cafe design created to add style.

3. Presentation of the essence of the project of organizing a public catering enterprise

Objective of the project - the opening of a fast food cafe designed for middle-class visitors.

Concept - cafe of a democratic type, located in a fairly busy place.

Characteristics of the project: the cafe is designed for 50 seats. The total total area of all premises - no more than 250 square meters.

Description of the concept: a fast food cafe is aimed at middle-class visitors. The basis of cafe services is mixed cuisine. The way to serve customers is the system of waiters.

Necessary equipment for cooking: stoves, cooking and frying cabinets, grills.

Necessary household equipment: production tables, sinks.

Average check: 300 rubles.

At the moment, opening a cafe of a democratic type is the most attractive option in terms of investment.

Competition in this market segment is rather weak, despite the rather large number of establishments of this type.

The demand for services in this sector is growing every year.
It must be remembered that the cafe area must comply with the requirements of Russian legislation. In our case (50 seats) is 250 square meters.

The next step is recruitment. The composition of the staff - 1 cook, 1 administrator, 3 waiters, 2 auxiliary workers. Payroll fund - 240,000 rubles per month.

A quick service cafe can sell purchased goods and home-made products. The income of such a cafe may include amounts from the sale of goods, home-made products, works and services.

Revenue from the sale of products is the difference between the selling price at which the product is sold and the cost.

In this business plan, a project is planned that implements a large restaurant to organize a subsidiary public catering enterprise.

To organize a fast food cafe, you must have the following documents:

A photocopy of the certificate of state registration of a legal entity (OGRN) (for the company - founder).
A photocopy of the certificate of tax registration of a legal entity (TIN) (for the parent company).
A photocopy of the passport and the position of the head of the parent company.
Selected system of taxation.
Data on the address of the location of the future organization.
List of OKVED codes corresponding to the main activities of an individual entrepreneur - section 52.2 (retail trade in food products, including drinks and tobacco products in specialized stores);

Cafe "Mercury" was decided to be organized in the form of a limited liability company.

Quick service cafes should display the following information for consumers:

information on state registration and the name of the body that registered it;
list of services and conditions for their provision;
prices and terms of payment for services;
brand name of the offered products;
information about the weight (volume) of portions of ready meals;
information about the certification of services;
the text of the Law of the Russian Federation "On Protection of Consumer Rights";
book of reviews and suggestions.

The Contractor is obliged to provide the consumer with services, the quality of which meets the mandatory requirements of regulatory documents and the terms of the order within the terms agreed with the consumer.

Rice. 1. Scheme of the investment project mechanism

So, to organize the activities of the cafe "Mercury" we will draw up a plan for the mechanism for implementing the investment project.

The decision to establish the cafe "Mercury" by the founders of LLC "Lakomka".
State registration of an enterprise as an LLC.
Implementation of the business plan for the quick service cafe "Mercury":

Assessment of the expediency of the investment project;

Evaluation of the economic efficiency of the project.

Let's imagine the mechanism for implementing an investment project in the diagram (Fig. 1).

4. Substantiation of the production plan

The range of quick service cafe "Mercury" will include first courses, second courses (cold and hot appetizers), drinks, flour and confectionery.

Industrial premises of the cafe "Mercury": hot shop, cold shop, pantry, washing.

Commercial premises: dining room, lobby.

The cold shop will prepare cold dishes and snacks, sandwiches, sweet dishes and cold soups. Since here a significant number of dishes and products are not subjected to heat treatment, it is necessary to observe sanitary rules when organizing the technological process. Windows in the cold shop should face north or northwest. All cold dishes and snacks are prepared immediately before being released to the consumer. The cold shop is located in such a way that the shortest connection with the washing tableware is achieved.

The vegetable shop will process raw materials and prepare semi-finished products. The vegetable shop is located so that it has convenient communication with the cold shop.

Meat, fish and raw meat products will be cut in the meat shop.

The hot shop will prepare hot appetizers, main courses, hot drinks, flour confectionery, hot sandwiches. In the room of the hot shop there should be an exhaust hood, ventilation, air conditioners. It is necessary to comply with safety and sanitary requirements.

Enterprise and catering machines can be divided into the following groups:

a) mechanical equipment (machines for processing vegetables, machines for processing meat and fish, machines for preparing dough, machines for cutting bread and gastronomic products, universal machines),

b) heating equipment,

c) refrigeration equipment.

MOK-250 potato peeler. After checking, water is supplied to the chamber, the machine is turned on and potatoes are loaded to approximately 50% of the chamber volume. Potatoes must be clean otherwise abrasives wear out quickly, and potatoes must be the same size, otherwise the amount of waste will increase, cleaning lasts an average of 2 - 4 minutes, while waste should not exceed 20%. At the end of work, we wash the machine at idle, do not rinse from above with a hose, because. water may get on the motor.

Electric meat grinder MIM-500. The meat, cut into pieces, is fed into the chamber, where it is captured by a rotating auger, moves to the cutting knives, which grind the products. After that, the meat is forced by the auger through the opening of the grates.

The meat must be freed from bones and tendons, idling, grinding crackers and spices is not allowed. Pushing mode to the auger, which leads to wear of working tools. The screw nut is finally screwed in. When the electric motor is turned on, there is a slight increase in noise in the gearbox. After finishing work, the knives, grates and auger are removed with a special hook, washed with hot water and dried, but not on hot surfaces.

Dough mixer TMM-1M. The bowl load should be no more than 50% for hard dough and 80 to 90% for batter. The bowl is rolled onto the stove with a raised kneading lever and guards. To fasten the bowl with the drive, turn it all the way, after which the lever and shields are lowered. During kneading, it is forbidden to bend over the bowl, also to take a sample. After finishing work and turning off the machine, use the flywheel to move the lever to the upper position, raise the fence and, by pressing the pedal, roll back the bowl.

Microwave oven microwave (super high frequency). Heat treatment in the electric machine field. Microwaves are volumetric processing methods in which heating occurs throughout the volume of the product. In the microwave, the frequency current is 50 hertz, the higher the frequency, the greater the heat release. Electromagnetic waves enter the chamber, where a microwave magnetic field is formed, which causes the product molecules to vibrate. Vibration leads to mutual friction and in large quantities. A feature of cooking is that heat arises in the product itself.

Electric boiler KNE-100M. Open the valve on the water supply, check the water level in the overflow pipe / from 6 to 8 cm below the edge of the pipe /. Check the operation of the float, in the process of work, regularly disassemble the boiling water, the first 3-5 minutes. drained, because water may not be boiled. Follow the signal tube,; cold water flows out - the valve gasket is worn out and the feed box is full, hot water flows out - the boiling water collector is full because the electron turned off the shadows.

Food warmer MEP-60 is designed for portioning first courses. It is included in the set of equipment for mechanized distribution lines and consists of a welded frame with cladding. The frame has a chassis equipped with two pairs of wheels.

When working on electric food warmers for first courses, they follow the operating rules similar to the rules for working on electric food warmers.

Before starting work on food warmers for second courses, I check the reliability of grounding, the state of equipment start-up and the sanitary condition of the apparatus. The operation of the pressure switch is checked by first closing the water valve and turning on the device in the network. In this case, after a while, the signal lamp "no water" should light up. Fill the steam generator with water and check the operation of the float valve. Then turn on the shadows of the steam generator, the heating cabinet and after 40 minutes fill the food warmers. The storage time of food in food processors should not exceed 2 hours. At the end of work, the food warmers are turned off from the network and, with the float device removed, the tray, steam generator, food warmer are thoroughly washed, then the float device is put in place, the steam generator is filled with water, the outer surface is wiped with a napkin.

Refrigerating chamber SOESM - 2. Used in cold and hot shops. They are a refrigerated cabinet, the upper surface of which is a table for cooking and cutting products.

Refrigeration units should be located in dry, well-lit rooms, away from heating appliances. The installation must be grounded. Control and monitoring devices must be in good condition. There should be no oil stains at the junctions of the tubes. It is necessary to observe the mode of storage of products. In refrigeration units that do not have automatic defrosting of the snow coat from the evaporator, it must be disconnected from the mains for defrosting when the thickness of the snow coat is 5-6 mm. The unit should be switched on after complete drying of the evaporator surface. If any malfunctions appear, turn off the unit, call a mechanic.

Cash register Mini 600. The machine is designed for mechanization of cash transactions accounting for cash receipts and control over these transactions.

The machine without a pedestal has removable keys to start the machine, and provides independent operation of four cashiers. They register the amount in 4 summing counters and counters of partial totals, count the amount of orders, print a check tape and cut it, print a control tape.

Electric stove PESM - 4SHB. After checking, turn on the stove with a common starting device, and each burner with an individual switch. The burners should only be switched on after they have been loaded. At the highest degree of heating /450-470 degrees/. Turn on the highest degree of heating only to warm them up, and then switch to medium or low degree of heating. To save energy, it is necessary to ensure that the bottom of the cookware tightly presses the burners, and also turn them off a few minutes before the end of work. Up to 80% of its volume is filled onto stove-top dishes, because splashing liquid on the burners, they can crack.

At the end of work, set all handles to zero, disconnect from the network.

Electric coffee maker KVE-7. Before starting work, check the sanitary condition. 7 liters of water are poured into the vessel, and the batch switch is placed in the “boiling” position. 5 minutes before the end, the cover of the welding vessel is removed and ground coffee is evenly poured onto the filter according to the norm. 3-5 minutes after boiling, the drink is ready to drink. After that, the coffee maker is transferred to the "heating" mode, while the temperature of the drink is maintained at 60-80 degrees. For the secondary preparation of the drink, the coffee maker is turned off, and the filter is freed from coffee grounds and washed. After the end of work, the switch is set to the “off” position and the coffee maker is disconnected from the mains.

This is the basis of the list of equipment used in the cafe.

In connection with the sanitary requirements and the requirements of the technological process, universal workplaces are organized in the workshop:

1 Workplace - designed for cooking soups and broths, it uses an electric stove, an electric frying pan and an industrial table with a washing bath. To maintain the desired temperature before the release of dishes, a food warmer is used.

2 Workplace - for preparing second courses, side dishes, sauces. Use: oven, electric stove, production table with scales VNTs-2

3 Workplace - for the preparation of hot drinks: boiler, work table.

4 Workplace - for processing and dispensing dishes to the visitor - a table with a refrigerated volume and a slide.

A refrigerator is used for food storage.

Therefore, the equipment required for the main production will include:

electric stove with grill;
pull out drobe;
microwave;
air conditioner;
mixer;
kettle;
a set of pots;
cutting table;
knives;
coffee maker;
vegetable cutter.

But, since any activity requires costs, the costs will be divided into one-time and regular. One-time costs include:

a package of documents required when registering a cafe;
renovation of the premises;
purchase of equipment;
purchase of furniture;
purchase of vehicles;

Regular expenses include:

purchase of raw materials and supplies;
tax deductions;
wage;
contributions to off-budget funds;
Communal expenses;
disposable tableware.

5. Marketing plan

Fast food cafe "Mercury" will be engaged in the sale of purchased goods and home-made products. The assortment will include first courses, second courses (cold and hot appetizers), drinks, flour and confectionery products. It is planned to provide a takeaway service.

Currently, there are many cafes on the service market that provide similar services, however, the main disadvantage of such cafes from competitors is high prices and low quality products. Therefore, the advantage of the proposed assortment lies in high-quality raw materials, semi-finished products, finished products and reasonable prices. The proposed menu can be viewed in (Appendix 1).

In order to succeed in its field: to expand the range of products and services offered, to attract new customers, the cafe needs to create a positive image, which will be based on the ratio of price and quality of products. To do this, it is not necessary to conduct an advertising campaign on radio or television, you can limit yourself to billboards and distribute ads to nearby organizations. A bright exterior design with a memorable sign is planned, while the interior design of the cafe can be seen in (Appendix 2).

It is also necessary to find out the desires and needs of customers. For this, marketing research was carried out, 30 people were surveyed on the streets of Moscow: men and women aged 20 to 55 with an average monthly salary of 35,000 rubles. The survey results can be seen in Table 5.

Table 5

Results of a survey of men and women aged 20 to 55


Do you go to cafes?




Are the cafe prices ok?




How many times a week do you go to a cafe?




Do you like the range of cafes?




Distance of the cafe from (school, university, work)




Are you served quickly?		Slowly		Slowly	Slowly	Slowly
		Slowly	Slowly		Slowly
	Slowly
	Slowly		Slowly			Slowly
		Slowly		Slowly	Slowly

Based on the data obtained, it can be concluded that out of 100% of respondents:

Fast food cafes are visited by 80%;

Not satisfied with the prices - 50%;

On average, they visit a cafe - 2 times a week;

Dissatisfied with the assortment - 43%;

The cafe is far away - 40%;

Slow service - 46%.

An analysis of the data in Table 5 showed that the desires and needs of customers for high-quality and fast service at affordable prices are not satisfied.

The main goal of the projected enterprise is market penetration and subsequent expansion of the market share. The main strategy of the enterprise should be a comprehensive strategy to provide products of higher quality and at lower prices, as well as expanding the range of products. Proceeding from this, the strategy of expanding demand is chosen as a marketing strategy by stimulating sales volume, pricing policy and non-price factors of competition, creating a positive image of the cafe.

Based on the goals and strategy of marketing, as well as taking into account the elasticity of demand, pricing will be carried out using the "cost + profit" method, taking into account the magnitude of the expected demand and the behavior of competitors. Prices for food products will be calculated based on the level of demand and costs and target profit.

At the moment, we set ourselves the following main goals:

The maximum possible profit.
Provision and welfare of workers.
Market position.
Maximum performance.
Development, production of a product and updating of technologies.
Introduction of additional production units.

All this should contribute to the rapid growth of the enterprise.

Let's take a closer look at each of the above points:

The maximum possible profit is the main goal for which the enterprise is created. The maximum possible is understood as such a profit, which is obtained with the full use of all production and human resources.
Hiring workers, the company takes responsibility for their standard of living. Accordingly, the higher this level, the more significant the organization seems. Therefore, it is in our interests to provide our workers, first of all, with competitive wages, as well as other possible benefits. The image of a successful company inspires confidence in others, which means that they will have a desire to visit this particular cafe.
Market position is the second most important of the goals. It includes the conquest of a significant share of the public catering market in Moscow.
The profit of an enterprise is directly proportional to its productivity, therefore, only with maximum productivity and, in addition, with the use of all production resources, it is possible to achieve maximum profit.
Only with the introduction of new modern technologies, constantly improving the quality of products and expanding the list of products, the company can succeed.
This point is directly related to the previous one. In the future (approximately in 5 years) it is planned to open 3 similar cafes in different parts of Moscow.

Achieving these goals is possible only with the rapid development of production. To do this, the company has sufficient initial capital, as well as favorable conditions for this. Everything else depends on the management of the enterprise, on the ability to correctly use the resources available to the company, on the precise control of the processes taking place in the company.

Produced food products are planned to be distributed only in the cafe. With an increase in sales volume, it is planned to arrange delivery of products to homes and offices.

The enterprise is faced with the task of entering the public catering market in Moscow. It is planned to sell products within a week from the opening of the cafe according to the “1 + 1” scheme: it will be possible to take two for the price of one dish or dine together for the amount of one check. One of the levers may be to strengthen the advertising campaign and apply the following marketing technique: each visitor can be provided with a 5% discount within 2 days from the date of the last visit to the cafe.

Thus, from the foregoing, we can conclude that the Mercury cafe has a rather promising marketing opportunity to enter the catering market.

To achieve these goals, it is planned to launch a large-scale advertising campaign to familiarize consumers with products and prices.

Table 6

Marketing channels

Marketing expenses are planned to be financed from the production development fund. Consider the estimated sales volumes of products, depending on changes in the market.

We gave the estimated sales volumes based on the average attendance of this type of cafe and the average order per person.

Table 7

Sales Forecast

Projected sales volume
Projected sales volume		Per month (portion)	year (port.)
Complex lunch	Maximum

	Minimum
Only the second	Maximum

	Minimum
Pancakes, hamburger pies	Maximum

	Minimum

The functions of the marketing department in the cafe will be performed by the director. Its competence includes:

Market situation analysis;

Study of consumer demand, desires of customers;

Sales issues;

Conclusion of cooperation agreements;

Service quality issues, etc.

The company will work to study consumer demand. Work is carried out by establishing personal contacts, by questioning guests, as well as by the method of constant observation.

For a cafe, the marketing process includes the following steps (Figure 2):

Figure 2. Preparatory steps for opening a cafe

The first step is to decide what the company is like and what it can offer customers. Will it be a warm and friendly place, a family hearth, a place for official meetings, a place to look at or a place where you can retire? Both management and employees need to have a clear idea of what a cafe is and what it offers.

It is necessary to ensure that the client realizes what he needs and stimulate his demand.

This is the traditional role of the marketing department: advertising, selling, and promoting sales.

Everything that the public sees helps to realize the need to make a purchase, for example, the images created by advertising contribute to this. Does the public see a harmonious symphony of signals or a hodgepodge of different meanings, styles of symbols that distorts the image of what the cafe is and has to offer?

Proposal of cafe services.

After demand is stimulated, it is necessary to answer the question: “How to offer cafe services to customers?” It is necessary to monitor what sales departments representing the interests of the enterprise offer customers.

Maintain records of services rendered.

Offering cafe services and keeping records of services rendered are two different things.

This should be obvious, but is often confusing. All marketing programs are aimed at developing skills in keeping records of services rendered. Flexible guidelines should be established that can be easily adapted to the conditions of expected demand and supply in each market segment.

Cafe preparation.

After carrying out the results of the provision of services, a cafe should be prepared. Forecasting is part of the marketing process. Just like a quantitative forecast, a qualitative forecast is important, i.e. it is important not only the number of people served in the cafe, but also who they are and what services they expect. The question of who these customers are, what they expect is just as important to the preparation of the cafe as the question of how many of these customers? These questions are an integral part of marketing.

Satisfaction of desires, needs and expectations.

And now the process moves on to satisfying the client's requests, i.e. the actual work begins. Receiving guests, placing them at tables, maintaining the facilities by which customers sit, eat and rest - all parts of this mechanism play a role in the marketing process. In essence, their role is huge, because. the people who are in the cafe now are more likely to generate income in the future. What employees do with and for guests is not only that they are good at it, but that they understand well why they do it, i.e. they are aware of what the client or guest wants, needs and expects from them. When employees recognize themselves as part of the marketing process, they want to know who the customer is and what they expect. When they are interested in and empathetic towards the client, then the chances of turning the client into a person who is devoted to the cafe and is always ready to ask for help are highly quoted.

Good CEOs know all this. It is important to take care of the employee, who, in turn, will take care of the client. But few CEOs use the power of their marketing department in this process. Ask marketing people to discuss the promotional program at employee meetings, discuss market research, competition research, and encourage employees to talk about cafe business in their social environment. Every employee should be given the right to be part of the marketing process and not just do this or that job.

Measuring the degree of customer satisfaction and performance evaluation.

Every organization needs a scorecard: not just a financial statement, but an objective assessment of how they have performed to meet the wants, needs, and expectations of their customers. There are many ways to do this: reviews, complaint cards, feedback cards, and more. Improvements need to be judged, encouraged, reviewed and decided where to make changes and how to improve performance.

The reason for this analysis is that nothing stays the same. Wants, needs, expectations evolve and change. Markets change as a result of recessions, booms and depending on the season. The terms of competition are always changing. The real value of performance measurement is in deciding who to be and what to offer next.

In other words, the marketing process is not linear, but a circular, never-ending process that repeats itself over and over again. And the sharper the competition in the market, the faster the team must run through the stages of the process.

The challenge for management is to lead the process in such a way that the café generates a sense of satisfaction and enthusiastic support from employees, as well as satisfaction and commitment from customers. The impact of such efficiency and genuine culture in employee-customer relationships on gross operating margins is enormous.

The service strategy is the "beacon" that guides a profitable business in the wake of customer needs. It is the basis for all relationships between the enterprise and the customer.

Is there any other strategy than providing “quality service”? Since quality service is made up of many components and depends on the mass of people, a strategy is indispensable in such a large economy. Enterprises must have a well-designed, coherent, appropriate service strategy that is consistent with all organizational structures.

In order to create a service strategy, the management of the enterprise should first of all understand what is the market environment in which they have to work, and what place does the enterprise occupy in this environment? A well-designed strategy should also answer the following questions:

What consumer needs do we serve?

Do we have enough knowledge and experience to serve better than anyone else?

How should we serve in order to have an income that allows us to be competitive for a long time and receive a sufficient return on invested capital?

A service strategy touches on three main components of any service business:

1 Customer needs;

2 The company's ability to meet these needs;

3 Long-term profitability of the company.

Consumers have their own specific needs, which can vary markedly depending on the situation.

Business industry organizations must create their service strategies in order to meet the specific needs of the market in which they have chosen a particular segment for themselves.

One of the most important questions that management should ask themselves before starting to develop a service strategy is: "How to determine which of the types of services envisioned as areas of operation of the cafe will have an advantage in the eyes of the consumer?"

Long gone are the days when businesses and organizations in the coffee business industry were run by amateurs. Now the market is not the same, and only professionals survive on it.

The policy of the management of the enterprise is to ensure the efficient work of the staff, which must serve visitors with exceptional professionalism, restraint, and good nature. Service must be first class to the last detail.

Much attention should be paid to the issues of personnel management, training, advanced training of employees, and their involvement in the overall service process. Of no small importance for ensuring the reception of foreign tourists is the training of personnel at a level that meets international standards.

Also, it is necessary to pay great attention to the organization of advertising and promotion of cafes, which is the responsibility of the marketing department, more targeted research on the market situation, the needs and desires of customers. Much attention is paid to the individual approach to service.

An important responsible task for a cafe is to create a reputation for high quality service. No advertising, no matter how sophisticated, can change the image that the consumer actually develops as a result of his communication with the cafe staff in the service process. The growth of the company's popularity is facilitated by its high-quality work.

6. Organizational plan

As an organizational and legal status, the form of ownership is selected - a limited liability company with the following organizational structure, as shown in fig. 3.

Rice. 3. Organizational structure of the cafe "Mercury"

The number of staff will be 9 people:

director-administrator;
accountant;
loader driver;
cook;
cashier-waiter;
2 waiters;
security guard;
cleaning woman.

This management structure is linear-functional or linear-staff. Under it, line managers are single bosses, and they are assisted by functional bodies. It is in this management structure that a strict control system ensures the smooth operation of each subsystem and the organization as a whole.

The equipment and nature of the work determines the following qualification requirements for employees, which are presented in table 7.

Employees will be accepted on a competitive basis, taking into account personal qualities and work experience.

Table 7

Qualification requirements for catering cafe employees

Job title	Education	Qualities	experience
Waiter	Secondary special or courses	honesty, decency, conscientiousness, good knowledge of computer, cash register.
Accountant	Higher or Special	honesty, decency, conscientiousness, computer knowledge, 1:C accounting, cash register.
	Specialized secondary	honesty, decency, conscientiousness, the ability to cook deliciously and quickly.	Required, at least 5 years
Driver		honesty, integrity, conscientiousness	Required, at least 5 years

Director:

organizes all the work of the enterprise
bears full responsibility for its condition and the condition of the labor collective
represents the company in all institutions and organizations
manages company property
concludes agreements
search for material suppliers
sales of products (i.e. finding customers)
issues orders for the enterprise in accordance with labor legislation, hires and dismisses employees
applies incentive measures and imposes penalties on employees of the enterprise
opens bank accounts for the company

Responsible for:

production of high-quality products and their improvement
development of new types of products
organizes control over the quality of raw materials, semi-finished products, etc., supplied to the enterprise, since the quality of products is decisive in the overall assessment of the results of the work of the workforce.

Accountant:

He is also Deputy Director for Economic Affairs;

directs work on planning and economic stimulation at the enterprise, increasing labor productivity, identifying and using production reserves, improving the organization of production, labor and wages
develops standards for the formation of economic incentive funds
conducts a comprehensive analysis of the results of the enterprise
develops measures to reduce costs and increase the profitability of the enterprise, improve the use of production assets, identify and use reserves at the enterprise
keeps records of the company's funds and business transactions with material and monetary resources
establishes the results of the financial and economic activities of the enterprise
makes financial settlements with customers and suppliers related to the sale of finished products, the acquisition of the necessary raw materials, its tasks are also obtaining bank loans, timely repayment of loans, and relationship with the state budget.

The use of collective responsibility leads to a significant reduction in the loss of working time, staff turnover.

Table 8

The staffing of the cafe "Mercury"

Job title	Number of workers	Annual payroll, thousand rubles
Director
Accountant
Driver
Security guard
Waiter
Cleaning woman

The salary of employees directly depends on profit. As profits increase, bonuses are given. The average age of employees will be 30 years.

7. Risk assessment of project implementation

Catering business in Russia is considered one of the most risky - high costs, competition, etc. Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the starting period of 2 years. According to the Dun & Bradstreet World Directory of Bankruptcies, the restaurant business is consistently ranked 4th on the list of bankruptcies, behind ready-to-wear, furniture and photography stores.

No business can do without losses, no one is immune from them, most often they arise at the most inopportune moment. The causes of losses can be both expected and unexpected. Expected losses arise, as a rule, due to incorrect calculations, gross or minor errors, and may appear immediately, or after some time. When writing only one business plan, you can make many mistakes, both in the descriptive part and in the calculation. Any error in the calculation part may result in a certain amount in the future, which not only jeopardizes the existence of the entire project, but may lead to the formation of a crisis or large debts.

The main risks that impede the commissioning of the project and its further existence include:

Political risks: associated with the instability of economic, tax, banking, land and other legislation in the Russian Federation, lack of support or opposition from the government, etc.

Risk Mitigation Measures:

improvement of tax legislation;
formation of business external environment (partners, networks, financial and industrial groups);
active participation of founders in interaction with power structures.

Legal risks: associated with the imperfection of legislation, unclearly executed documents.

Risk Mitigation Measures:

clear and unambiguous wording of relevant articles in documents;
attracting specialists with practical experience in this field to draw up documents.

Production risks: associated with the possibility of delays in the commissioning of new technical facilities and the insufficiently high quality of the services provided.

Risk Mitigation Measures:

clear scheduling and project implementation management;
development and use of a quality control system for services;
substantiation and allocation of sufficient financial resources for the acquisition of high-quality equipment;
training of qualified personnel.

Internal socio-psychological risk: social tension in the team, shortage or turnover of professional personnel.

Risk Mitigation Measures:

selection of professional personnel (including testing), if necessary - training;
development of a mechanism for stimulating employees, including participation in the results of the company's activities;
a system of end-to-end multi-level awareness of workers and employees;
development of an effective approach to the formation and distribution of the wage fund.

Marketing risks: associated with possible delays in entering the market, incorrect (without taking into account market needs) set of services, erroneous choice of marketing strategy and pricing policy. Delays in entering the market can be caused, for example, by production and technical reasons.

Risk Mitigation Measures:

development of a marketing strategy;
development and implementation of a program of marketing activities;
conducting a full range of marketing research, etc.

Financial risks: the absence or insignificant amount of income, which depends primarily on advertising and the quality of products or services.

Risk Mitigation Measures:

urgent research into the requirements of consumers of services;
substantiation and allocation of sufficient financial resources for the creation and acquisition of high-quality equipment;
entering the stock market;
variety of proposed project financing schemes;
development of investment and financial strategy;
carrying out a set of measures to search for investment and credit resources.

Adjustments for the risk of the project will be determined according to the data in Table 9.

Table 9

Dependence of the risk rate on the purpose of the project

The discount factor that takes into account risks in the implementation of projects is determined by the formula:

d = d i + P/100 (1)

d i - discount rate;

P/100 is the risk adjustment.

Based on the fact that now the economic crisis is affecting the activities of all organizations - within the framework of the low riskiness of investments, we will choose the highest risk rate - 5%.

Calculate the risk adjustment:

d = 0.18 + 0.05 = 0.23 = 23% is the risk-adjusted discount rate.

8. Financial plan

To implement the project, investment costs in the amount of 1,768,650 rubles are required.

The funds are used for one-time costs when creating a cafe (Table 10) and for the purchase of equipment and fixed assets (Table 11):

342900 (one-time costs of table 10) + 1425750 (production equipment of table 11) = 1,768,650 rubles. - investments.

Table 10

One-time costs when creating a cafe

	One-time costs:



	Certificate from the technical inventory agency




	Repair and design
Total:

Table 11

Cost of production equipment and fixed assets


	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner



	Compressor
	Coffee maker
	vegetable cutter
	Dial scales
	electronic scales
	Production table
	Fridge

	Computer
	Knife set
	Pot set
Continuation of the table. eleven

	Cash machine
	Dining table

	hob
	Fan
	entrance door
	windy door


	Sink
	bar counter
	Car (Gazelle)
	Lamp
	Overalls
	Other costs
Total:

On the basis of the previous sections, an investment cost plan was drawn up, which includes a list of the main stages of the project implementation and the need for financial resources.

The investment cost plan is part of the income and payment plan, the main task of which is to plan the receipts and expenditures of funds in such a way as to maintain current solvency.

When creating a cafe "Mercury" in the cost price, we will take into account the following types of costs, which will amount to a lump sum payment - 1,768,650 rubles.

Calculate the estimated annual cash receipts from the activities of the cafe "Mercury".

It is planned that the average cost of one check will be 300 rubles. Cafe capacity - 50 seats. For the day, the estimated attendance of the institution is 200 people. Revenue per day is expected in the amount of 60,000 rubles:

300 × 200 = 60,000 rubles - Estimated daily income.

30 × 60,000 = 1,800,000 rubles - revenue per month.

12 × 1,800,000 = 21,600,000 rubles - revenue per year.

The estimated payback period for the project is less than a year.

Calculate the payback period for investments in the cafe "Mercury".

For the analysis of investments, we use the payback period indicator PPM - the length of time during which the projected cash receipts, discounted at the time of completion of the investment, are equal to the amount of the investment. In other words, this is the sum of the years required to recoup the initial investment:

Where Rk n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

R k \u003d 21,600,000 rubles;

IC = 1 768 650 rub.;

i = 18%.

21,600,000 / (1 + 0.18) \u003d 18,305,085 rubles. - discounted annual income.

The payback period can be defined as the expected number of years using a simplified formula:

n ok= Number of years to the payback year + (Unrecovered value at the beginning of the payback year / Cash flow during the payback year).

This indicator determines the period during which investments will be “frozen”, since the real income from the investment project will begin to flow only after the payback period has expired.

n ok\u003d 1,768,650 / 21,600,000 \u003d 0.08 years - payback period.

0.08 years = 0.08 × 365 = 29.2 days - the payback period of the project.

Thus, the period actually required to recover the invested amount will be 0.08 years or 30 days. Those. NPV = 0.

So, already from the second month of operation, the cafe "Mercury" will begin to make a profit.

When evaluating an investment project, we also use the method of calculating net present value, which provides for discounting cash flows: all income and costs are reduced to one point in time.

The central indicator in the method under consideration is the NPV indicator - the present value of cash flows minus the present value of cash outflows. This is a generalized end result of investment activity in absolute terms.

With an investment project for a cafe, the investment will be a one-time investment, so the calculation of net present value can be represented by the following formula:

Where Rk- annual cash receipts during n years,

k = 1, 2, …, n;

IC- start-up investments;

i- discount rate.

An important point is the choice of the discount rate, which should reflect the expected average level of loan interest in the financial market. To determine the effectiveness of an investment project by an individual firm, the weighted average price of capital used by the firm to finance this investment project is used as the discount rate.

Calculate the net present value for our project for one year:

R k \u003d 21,600,000 rubles;

IC = 1 768 650 rub.;

i = 18%.

NPV \u003d 21,600,000 / (1 + 0.18) - 1,768,650 \u003d 16,536,435 rubles. - net present income from the investment project in the first year, excluding monthly costs.

Let's present in table 12 the calculated indicators for the payback of the project.

Table 12

Payback indicators of the investment project of the cafe "Mercury"

In order to assess the economic effect, taking into account monthly costs, we calculate the monthly net profit during the first year of operation of the Mercury fast food cafe.

As you know, the estimated monthly revenue (with an average check value of 300 rubles and attendance - 200 people per day) will be 1,800,000 rubles. We present the monthly costs in the form of table 13.

Table 13

Monthly expenses of the cafe "Mercury" (rub.)

	Recurring costs
	Raw materials and materials (average prices for Moscow are indicated): Meat (500 kg × 250 rubles) Fish (500 kg × 200 rubles) Bird (500 kg × 120 rubles) Vegetables (400 kg × 100 rubles) Fruit (300 kg × 150 rubles) Flour (500 kg × 16 rubles) Sugar, salt condiments
	Communal expenses: Light (3.02 rubles/kW × 3,000 kW) Gas (1.704 rubles / m 3 × 3,000 m 3) Cold water (installed) Hot water (installed)
	Salary (calculation in Table 3.5)
	Deductions to off-budget funds
	Fuels and lubricants (260 km × 20 rubles)
	Garbage removal

Total:

Based on the calculations, we see that the amount of monthly costs will be 812,417 rubles.

Let's present these costs in the form of a diagram (Fig. 4).

Rice. 4. Estimated monthly costs in the cafe "Mercury"

Taking into account the discount rate of 18% and the one-time costs of the investment project, we calculate the net profit by months of the Mercury cafe (in this case, the discount rate will be 1.5% per month).

1 month of work:

1,800,000 / (1 + 0.015) \u003d 1,773,399 rubles. - discounted revenue for the month of operation of the cafe "Mercury".

1 773 399 - 1 768 650 - 812417 \u003d -807 667 rubles. - loss in the first month of operation.

1 773 399 - 812417 - 807 667 = 153 315 rubles. - profit of the second month of work.

3 month and beyond:

1 773 399 - 812417 = 960 982 rubles. - monthly profit of the cafe "Mercury".

Let's make a table of the annual net profit of the Mercury cafe (Table 14).

Table 14

Annual net profit of the cafe "Mercury" by months

Month (2014)	Amount, rub.








September

Calculate the profitability of an investment project using the formula:

Where P is the profit of the enterprise,

B is revenue.

R \u003d 8,955,468 / 16,536,435 \u003d 0.54 or 54% - the profitability level of the Mercury cafe

So, based on the calculations, we see that the investment project of the cafe "Mercury" is economically justified, viable and profitable. The cafe can bring profit to the investor in the form of 8,955,468 rubles. in year. The payback period of the project is only 1 month - 30 days.

The level of profitability of the investment project is 54%. This is a fairly high figure, so the fast food cafe "Mercury" can be called highly profitable.

Annex 1

Menu cafe "Mercury"

Annex 2

Interior design model of the cafe "Mercury"

	Annex 3
	One-time costs
	One-time costs:
	Preparation of documents for registration of LLC
	Document preparation costs
	Certificate for the right to trade (license)
	Certificate from the technical inventory agency
	Contract with private security for 1 year
	The conclusion of the fire service
	Fire alarm installation
	Permission of the sanitary epidemiological station
	Repair and design

	Other one-time costs:
	Electric stove with grill
	Pull out drobe
	Microwave
	Air conditioner


	Refrigerator (for storing drinks)
	Compressor
	Coffee maker
	vegetable cutter
	Dial scales
	electronic scales
	Production table
	Fridge

	Computer
	Knife set
	Pot set
Continuation of Appendix 3

	Cash machine
	Dining table

	hob
	Fan
	entrance door
	windy door


	Sink
	bar counter
	Car (Gazelle)
	Lamp
	Overalls
	Other costs

Discuss the issues of cooperation between business partners over a cup of coffee, sit and relax with friends from the institute, spend a pleasant day with the family, wanting to get away from the routine and bring a bit of variety to the lives of relatives and friends. Clients have different goals. Therefore, they select a place for their implementation according to their preferences.

The task of a business plan is to take into account all the needs of the target audience and calculate the possible profit from this. Cafe as a business is popular and the evidence of this is the increased demand. Properly organized marketing, design, service, cuisine will make this business profitable, investments in it can pay off in six months.

Project description

Among the advantages of registration as can be called:

Minus: a license to sell alcoholic beverages can not be obtained. Only legal entities can sell alcohol.

May apply a simplified taxation system.

Registration is carried out with the tax authorities.

The next step will be obtaining permits from the sanitary services and the fire inspectorate.

The premises must fully meet the requirements of these services. A detailed list of requirements can be directly clarified with these institutions. It is worth remembering that having a ready-made premises, in order to be allowed to open a cafe, it may have to be radically redone.

What will be the work schedule? This issue should be taken seriously. The answer will depend on the number employees, because with a 12-hour working day, you will have to hire additional waiters and a cook, since their work schedule will be 2/2.

At selection of premises or redevelopment, it should be noted that the cafe will be divided into several zones:

Shopping room.
Kitchen.
Staff room.
Wardrobe.
Bathroom.

In any cafe, you can create additional semi-closed rooms where business clients can discuss issues of interest with partners.

Features of the selection of premises are discussed in the following video:

Equipment for a cafe, depending on the availability and amount of funds, it can be acquired or leased.

Equipment that will be needed in the cafe:

Plates, grill.
Refrigerators.
Washers.
Tables for the kitchen.
Dishes.
Bar counter.
Tables for clients.
Chairs for clients.

The bet must be made on high-quality equipment and utensils.

From institution design a lot depends. As you know, they are greeted by clothes. The same is the case with cafes. The client will get the initial impression during the first visit.

Do not be stingy, and this issue should be discussed with a professional designer. The main thing is that the theme of the cafe should be one with the design. The attendance of the institution in the future largely depends on this.

Staff should be friendly and welcoming. It has been proven that even with the most beautiful design and a good menu, the attendance of catering establishments decreases due to the rudeness of the staff.

The cafe will need the following workers:

Administrator 1.
Cook 3 - 4.
waiter 4.
accountant 1.
Cleaning lady 1 - 2.

The staff is calculated based on the shift work schedule.

The experience of the cook, the quality and quantity of dishes that he can offer as a menu, the beauty of the design of the cooked food are important.

The experience of opening this kind of establishments is described in the following video:

Is it profitable?
In general, any enterprise, the opening of which was approached seriously and wisely, will have the right to life. The question is how successful it will be and how long it will take to gain “universal recognition”. Therefore, when opening your own cafe, you should take into account many factors, most of which we will consider below.
First of all, it is worth thinking about the expediency of this intention as such.

And for this, think about whether there will be a demand for the service you provide (in this case, a cafe)?

As practice shows, despite the existence of a huge number of catering enterprises (existing, opening and, at the same time, closing), this segment in the domestic food industry market is very poorly saturated. This can be explained by the ever-increasing well-being of the population, and its desire for a "Western" way of life, and the development of the tourism business. There are many reasons, but we are more interested in the consequence - the restaurant services market is open to newly minted businessmen.

At the same time, it is worth noting that demand is growing both for fast food enterprises (which have very democratic prices) and for elite restaurants (whose pricing policy is aimed at people with above-average income levels). Therefore, any catering establishment will find its consumer.

Naturally, the popularity of a cafe will largely depend on the level of development of a business idea: a cafe must have a good location, taking into account the population density, it must be of a certain level (depending on the level of prosperity of citizens), etc. All this should be as detailed as possible. considered in the business plan of this project. The development of a business plan for a cafe should take place in each case purely individually. The sample cafe business plan below can help you.

By the way, if you do not have enough funds to open a business on your own, then in the case of a cafe business, you can always find yourself an investor. This is due to the desire for a long-term investment of money.

Thus, we can conclude, first of all, the prospects of opening a restaurant business, as well as the relative ease of implementation of this idea.

Cafe business plan: an example

On your own or with the involvement of an investor, you will open a cafe (whether it be a fast food cafe, a mini-cafe, a cafe in a business center or an ice cream parlor), you will need a detailed objective business plan for the development of the enterprise you are opening.

To write it, you can either involve specialists or independently explore the features of the cafe. However, in the first case, having received a very effective ready-made business plan for a cafe, you will have to pay a lot to the drafting company. In the second case, having managed with minimal costs, you may encounter a very vitally incapacitated “piece of paper”.
However, whether you order a ready-made business plan or do it yourself, in any case, you need to know what's what in this plan. It is for this purpose that an approximate business project plan for opening a cafe, developed by the United Nations, will be given below.

So, the general structure of a cafe business plan should include:

1. Resume. A cafe business plan summary is a kind of business card, looking at which a future investor will decide whether he should delve into the project or should be rejected on the first page. If you do not attract his attention from the first lines, then most likely you can not count on financing the project. Therefore, write the introductory part of your business plan briefly, but at the same time set out the essence of the project as fully as possible. Do not try to invent unrealistic forecasts and promises - only those figures that have real confirmation will attract attention.

2. The idea of the proposed project. This plan item should include general background and data, a description of the service, an assessment of the market, business experience, competitors, a description of customers, and an assessment of one's own strengths and weaknesses relative to competing businesses.

3. Marketing plan. Describes the goals of ongoing marketing, its strategy and financial support.

4. Production plan. It should contain information regarding existing and required production capacities and material factors of production, as well as describe the production process.

5. organizational plan. This paragraph of the business plan should describe the organizational and legal form (OPF) of the property of the opened enterprise, its organizational structure, distribution of responsibilities, labor resources of the company; it should also contain information about the partners of the enterprise and about the members of the management team of the company itself.

6. Financial plan. It is necessary to fully and reliably display the expenditure and income part of the budget, the cash receipts and payments plan, the break-even schedule, the consolidated balance sheet of the company's assets and liabilities, risk assessment, insurance and financing strategy (sources of funds and their use).

7. Application. Here, for the completeness of the presentation of information, tables, graphs, diagrams and drawings are provided, as well as copies of agreements with partners.

Naturally, it is best that each individual item of the business plan be written by a specialized specialist, but this requires either good friends or a lot of money. Deciding to write this document myself, pay attention to the following aspects:

First, think objectively. Adequately evaluate the payback period of this enterprise, do not try to overestimate the forecast data, etc.
secondly, think about what your "business cafe" can stand out from the many similar firms. Pay special attention to business differentiation; for a cafe, it can be an exclusive cuisine, a unique interior, exotic staff or a chef.
thirdly, consider the location of your cafe. At the same time, always focus on the consumer and, of course, on the goals pursued. Consider the wealth of potential customers. Also, when developing a business plan, you should calculate the costs of the initial equipment of the cafe, its cosmetic repairs, etc. Think also about what will be more profitable: buying or renting a building.
Fourth, think about the production equipment. You should think not only about what you need to buy; you should also evaluate the supplier's reputation, calculate how often the purchased equipment will require repairs, etc. And here, again, the specifics of the company being opened should be taken into account: refrigerators should be included in the ice cream parlor business plan, while the bakery cafe business plan will require a description of stoves, ovens and cooking cabinets, etc.
pay special attention to the preparation of the menu. By the way, this should be done at the stage of determining the specifics of the cafe. Few people (both investors and consumers) will be interested in exotic dishes from crocodile or giraffe meat, while the business plan of the cafe-confectionery will be very carefully considered by investors, but there will definitely be no end to consumers.
When starting the calculation part of the business plan, consider both the optimistic and the pessimistic scenario: all costs for groceries, wages, insurance, and equipment must be verified. All calculations must be made a year in advance; At the same time, one should take into account the possible rise in the price of food, electricity, etc. Once again, plan ahead!
don't forget to write a business plan. This instruction is rather advisory in nature, since it is not a prerequisite. However, the aesthetic appearance of a business plan is also important, since a numbered, divided and not very cumbersome text is much easier to perceive and looks more pleasant.

Fast food cafe business plan

As the title of the paragraph of the article already implies, the business plan for a fast food cafe will be given below. So:

Overview section.
The presented business plan provides for the opening of a democratic-type catering cafe designed for a wide range of visitors (middle class). The cafe will be located in a fairly busy place in the immediate vicinity of office buildings or industrial buildings.

OPF of conducting this business is an individual entrepreneur.
The success of the project is assessed as medium-high, but the final assessment of profitability is highly dependent on the location of the cafe and the presence of potential competitors.

Description of the enterprise.
A democratic-type cafe is opened, aimed at middle-class visitors, with a capacity of 50 seats. The basis of cafe services is mixed cuisine. The cafe should present dishes of Russian, Eastern and European cuisine. The way to serve customers is through the system of waiters.

Description of cafe services.
The cafe will specialize in preparing and serving food to its customers through a waiter system. The operating hours of the enterprise are from 11.00 to 2.00.

Market analysis.
A detailed description of the market of similar establishments in your area (settlement) is provided in order to establish the level of competition and detect errors and shortcomings in the conduct of business by potential competitors in order to eliminate them in their business.

Production plan.
Provides for the search and selection of premises for a cafe, a description of the acquisition or lease of premises, etc. Everything here will depend on your financial capabilities. It should be borne in mind that the cafe area must comply with the requirements of Russian legislation: for 50 seats (in our case) it is 250 sq. m.

Next, you should develop the design of the room and its design in accordance with the design project.
Then you can proceed to the purchase and installation of production equipment. The business plan for a fast food cafe should include stoves, production tables, grills, ovens, hobs, sinks, dishes, tables, chairs.

Next, we start developing the menu. First of all, the menu should be varied and versatile, so that visitors can choose and every potential regular customer can satisfy their gastronomic preferences in your establishment.

An approximate menu, ideal for a democratic type of cafe, is given below:

salads - meat, Russian salad, fruit, vinaigrette, vegetable, fresh cabbage, Caesar, mimosa, spicy carrot salad, cheese - 10 types.
snacks - cold cuts, cheese cuts, fruit cuts, vegetable cuts, meat cuts - 5 types.
first courses - borscht, soup, okroshka, hodgepodge, pickle - 5 types.
hot meat dishes - cutlets, chops, meatballs, schnitzel, chicken legs, fried meat - 6 types.
side dishes for meat - boiled potatoes, french fries, fried potatoes, spaghetti, rice - 5 types.
desserts - 10 types.
drinks - alcoholic and non-alcoholic - 50 types.

Financial plan.
It indicates the financial component of this business project with the display of financial flows and "pitfalls" of this business.

The expense part includes:

the cost of the premises (0.5 - 5 million rubles),
equipment cost (0.5 - 1 million rubles),
staff salaries (3 million rubles and more per year) and
marketing expenses (0.1 million rubles per year).

The revenue part cannot be determined so precisely, but it is assumed that the average check in a cafe during the day is 600 rubles, in the evening and at night - 1200 rubles (with a 50% load of the cafe).

An analysis of the operation of existing establishments of this type indicates that the cafe pays off within 9-18 months.

We hope that the above business plan for opening a cafe with calculations will help you organize your own business as efficiently as possible and allow you to do what you love for the benefit of your financial well-being.
Successful business to you!

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The page publishes only useful reviews for others, which indicate that the person had experience in this matter.

Reviews:

After graduating from the university with a degree in Architecture, I, in general, did not live in poverty. There was never any talk of starting a business. A friend pushed me onto the “slippery road” - somehow I helped him with a beauty salon project ... And then he suddenly says that the room he has chosen is ideal for a coffee shop!

Unfortunately, my wife gave us a bunch of homemade cakes, we wanted coffee. After that, the idea of a coffee shop tormented me constantly. To his friend's credit, he helped with the first investment, and we began to think what to do next.
First steps
My first mistake is to take a room for 100 "squares" at once. This is silly. I got too carried away, wanting "everything at once." The second stupidest mistake is to rent a room far from the most accessible place. Thanks to my wife that the project was generally brought to its logical end!

She managed the funds, bought food, building materials, etc., I had a project. By the way, here is another problem - there is not only too little money, but also too much. As of 2013, we had 4 million rubles - half would be more than enough. We just didn’t know what to do with the “excess”, a lot of money was spent on the interior (which is also not very smart).

Of course, we had first-class furniture and everything else, but everything was sad with the staff ... We faced theft and broken expensive dishes. The whirlwind began, I had to look for new people all the time, it took a lot of time. Well, at least everything went well with the cooks, the people were all proven.

The marketing strategy, as it turned out later, was also correct. We tried to sell pastries as cheaply as possible, but on the contrary, we increased the price of coffee and other drinks. The calculation is simple - if a person has eaten a lot of buns, he will definitely want to wash them down with delicious coffee!
And what is the result?
But all this is trifles. I missed something else critical from the very beginning. If you are a "neophyte", opening your business for the first time, and no one knows anything about you, be sure to consider a program to attract visitors. We poured a lot of money into advertising, but the cafe was too boring, officially, people did not stay long. Be sure to try to brighten up the leisure of customers. "Free" Wi-Fi with a password on receipts - why didn't we think of that then?! Of course, it wasn't all that bad. Our service of delivering fresh pastries and coffee to offices brought good dividends.

Let me summarize. Without a clear business plan and strategy, you should not start your own business. You can leave on bare enthusiasm, zeal and “fight for an idea” ... but not far. Here are some tips:

Take a room closer to business centers, student dormitories, etc.
Do not try to immediately rent a hefty mansion - and you will not pull the rent, and you will not be able to use square meters without experience.
Hold promotions, sales - in a word, everything that will attract customers will create a certain image.
Try to have people at hand who can support you in difficult times. Believe me, this is very important!

Now we have switched exclusively to delivery. At the same time we make cakes and other pastries to order. Things are going well, we are trying to develop further. When experience appeared, even if negative, everything is much simpler and clearer. Good luck to everyone who reads!

When I was walking along the winding streets of Polish cities in 2014, the idea came to me of opening a coffee shop in Minsk - a great and, most likely, profitable business. I'll tell you how it was.
Location selection
The largest investment is the purchase of commercial real estate. As a rule, they try to rent a place when it comes to a small cafe. If you plan to open something bigger, it is advisable to buy real estate.

But a cafe is not a computer club, you can’t just arrange furniture and equipment like that. The wrong choice of location can completely cross out the most attractive and competent idea. Since there was money, they planned to either rent a room or buy it. Since not a single attractive option was found, I decided to focus on the option of acquiring a ready-made business.

On Independence Avenue, they found what they were looking for. At first there were residential apartments here, then the area was transferred to commercial real estate, a cafe was opened (with all necessary documents completed) and put up for sale. I must say right away that the finished room is like an apartment with a fine finish. For some, everything will suit, someone will immediately start redoing everything. Here's what I did right after the purchase:

The furniture was completely replaced, the toilet was brought to a sane state.
We made a dressing room, separate workplaces for the working staff.

Currently, the institution is operating at full speed, but the plans still include bringing the cafe “to mind”:

It is necessary to completely redo or replace the bar counter.
In the first hall, I would like to put bar (high) tables.
I also want to completely change the idea and design of the "old hall".
I have so far abandoned the idea of a third hall. I also had to sacrifice a private office, as I needed space for my own kitchen.
What are our competitive advantages?
Our strong point is the constant traffic of pedestrians, our potential customers. We have a metro station nearby, convenient parking nearby. Of course, there is a coffee shop in the immediate vicinity, but it simply does not compete with us. There is also a similar establishment on a parallel street, but there is a completely different contingent, so we do not intersect in any way.

The design of our cafe is also done in such a way that regular customers are drawn to us. Unlike our competitors, we have attractive offers for both young people and older visitors. In addition, many regular visitors are attracted by the interesting combination of cafe and bar. In general, we have a lot based on contrast:

The first hall is designed specifically for youth companies.
In the second hall we have a vintage, refined interior.

Our “chip” is high-quality imported furniture. And no, we are not snobs. They also bought in the usual Ikea, and also ordered samples from an Italian designer. The problem is that we did not find anything suitable in any Minsk store, although nothing extraordinary was required. Absurd, but there were no more than a couple of samples in stock, and they promised to do everything else ... well, in two months. And of course prepaid!

So in the end I had to spend money, hire a truck and go to St. Petersburg. In general, it was originally planned to order chairs in all of the same Poland, but local companies seriously let us down, the desire to cooperate was gone.

Another feature is live music evenings. Of course, they are intended to attract (primarily) married couples and respectable singles, but young people also like them. In addition, our playlists are very diverse, and we are constantly improving them.
Bureaucratic red tape and paperwork
Interesting, but opening a coffee shop is much easier compared to a cafe. In addition, the owners of coffee houses are often cunning, making out according to documents, like a store with a tasting. We need to work as a catering establishment, so the following is assumed:
We produce our own culinary products in the form of cuts, sauces, sandwiches, deep fries and sweets.
Alcohol. This is a very profitable direction, the profit from which fully justifies all the difficulties that arise in the process of obtaining a license. It would have been much easier to set up as a liquor store, but we needed solvent customers who needed to be attracted with wine cards. So it took about four months to complete.

The start of work was marked by a bunch of instructions from supervisory authorities. For example, we had to install parking bollards at our own expense and decorate the facade of the building, decorating it before the New Year. Moreover, we were given only a couple of days to carry out all these works. Often different rules completely contradict each other. Here, for example, we were required to equip a separate salad shop, but according to the rules for equipping a cafe, its placement was simply not provided! What to do is unclear...

You also need to follow the rules for the movement of the components of the dishes so that different products do not come into contact with each other. In principle, if raw meat and vegetables do not “contact” with each other, this is enough. But according to SanPin, this requires premises of sufficient size. In addition, the paths of the waiters should not cross the "routes" of the delivery of raw products.

Another problem. Since we are, in fact, a “tasting shop”, we have the right to offer a lemon for tea or coffee. But everything is not so simple. Firstly, you need a special board and a hotel knife, which must be thoroughly washed after each (!) Client. Simply put, we had to spend a lot of time to fit into the dimensions of the existing premises.
Who are our clients?
Initially, we planned that the average bill would be 120-160,000 Belarusian rubles. Of course, we never planned to become an “elite” cafe, but we didn’t want to stoop to the level of railway station eateries either.

In addition, we are somewhat wary of students - it was not uncommon to see how a whole company of them sat at an empty table almost all day for free Wi-Fi. Our waiters have a simple rule - immediately report such customers. Yes, if there is no queue of normal customers, such situations can be treated calmly, but otherwise such gatherings take away a large part of our profits.

Each client is offered a choice of alcohol, coffee and tea cards. By our order, several branded tea blends were developed. By the way, before the whole story with the cafe, I already had a donut delivery business, which naturally moved here))
About promotion methods
Social media and word of mouth is everything. I especially focus on Facebook, but we are trying to promote Vkontakte, although I personally do not like this social network very much. Plus, Instagram has done a great job, as customers love looking at our coffees and desserts.

We also plan to involve the official media. I also do not forget about outdoor advertising. We need billboards, colorful signs, streamers.
About staff
Since the bar is an important part of our cafe, we constantly need waiters and bartenders. Our requirements are simple - even if a person has no experience, but has a desire to work, we will take him. The only important requirement is knowledge of at least one foreign language. Today there are three bartenders in the cafe and one of my assistants. I am a director and manager in one person. All bookkeeping is outsourced. Marketing and promotion director - in the future.
About costs
I initially invested $30,000 in the project. If you don’t have that kind of money, then it’s pointless to start such an enterprise, as it seems to me. From my own experience, I’ll say that it’s better to immediately focus on the amount of $ 80,000-150,000. A financial reserve for at least three months is required, which later came in very handy for me.
According to my calculations, a simple coffee shop in a business center will cost about $10,000-15,000. Let's calculate how much and what I had to spend.

It took about $1500-4500 for a professional coffee machine. About $500-1000 more had to be spent on an equally high-quality coffee grinder. I warn you right away that in a coffee shop these are the most expensive purchases. Even repairs cost $10,000-15,000.

In 2014, I was asked for €35-60 each square for renting a room, not counting the cost of paying utility bills. Advice - while repairs are underway, do not waste time in vain, deal with administrative issues. I also advise setting aside at least $10,000 for rent for the first three months.

By the way, try to negotiate with your landlord about concessions for at least the first month and a half. My experience shows that, albeit with pronounced reluctance, they still go for it.
About profits
A cup of coffee in our establishment cost about 30,000 old Belarusian rubles. At this price, the return on profitability is the most optimal. This is what the price of the drink offered to customers was based on:

For each kilogram of coffee beans, I had to pay about $50 (which depends on the variety, roasting conditions, etc.).
If you put 7 grams of ground coffee per cup, then its cost is about 35 cents.
It took about 30 cents per liter of water. Thus, an additional 10-15 cents is “thrown” onto the cup.
If you intend to provide a take-away coffee service, include the cost of glasses in your expenses. One cost from 1000 to 3000 rubles. Do not forget to invest in the price of disposable spoons, etc.
About 3-4 kWh is spent by a coffee machine and a coffee grinder. Tariffs are constantly changing, it makes no sense to talk about the final cost.
Finally, the price of a cup of coffee also included the salary of a bartender, which at that time was 30-40 thousand per hour.

Thus, the cost of each cup of aromatic, natural coffee is at least 6-8 thousand old Belarusian rubles. But still, the maximum profit is brought by the sale of alcoholic products:

Being in a decent institution, few clients will be limited to just one glass.
A little bit of strong alcohol - and now a whole glass of cocktail is ready.
Any strong drink stimulates appetite and, accordingly, sales of snacks.

What is more profitable - buying products, or is it still to cook them yourself? I will try to answer this question based on my experience. Everything is simple here - if you are somehow cramped in the area of \u200b\u200bthe room, it is better to purchase everything from third-party suppliers, it is cheaper. High-quality pastries are excellent at quite large margins.

A well-established business can go to zero in about a couple of months, but here you should not forget about force majeure circumstances, which always happen. So, at the very end of December 2014, I had to redeem an already formed order at a cost that was 19% higher than the original rate. So then I had to cut the list of positions. Raising prices is not the best idea, as the client will very badly perceive his favorite dessert that has risen in price by 20-30% at once.

In a word, this business is far from simple, often you have to show loyalty. And then you do everything, which is really great!

Note - the article is devoted to the opening of a cafe, which later became a restaurant))

I have long been “tormented” by the idea of creating my own cafe, but I managed to seriously bring this idea to life only in 2011. I immediately decided to open in the "format" of LLC. After discussing with friends, I realized that preparations should be set aside for at least three months. The most difficult thing was with the premises, but in the end they managed to find it thanks to a site with offers of commercial real estate. We liked the final version because a restaurant had already been located there, that is, all the requirements of regulatory organizations were de facto met. The design, however, had to be radically changed. For the menu - a special thank you to friends: we sat with them for a couple of evenings, made up a suitable option, focusing on our tastes and preferences (the most simple and delicious dishes).
About bureaucracy
From my own experience, I can say that it is very difficult to start a business in our country, since the state system is practically not adapted for this. It is necessary to go through an unimaginable number of instances, and problems arise at almost all stages of this difficult path. The building and architecture committee and the land use committee are the most difficult parts of my desire to open a cafe. Obtaining an "honest" license to sell alcohol is also not easy. To do this, you need to contact the fire department, and until you comply with all fire regulations, in particular, this requires permission from firefighters. It often happens that it takes so much time to obtain one certificate that the old documents are no longer valid. It is possible that now the situation has somehow changed for the better, but in my case it was like this - they applied in the fall, opened next summer.

I don’t know how other entrepreneurs cope with this, but personally, I have repeatedly encountered outright corruption. If you want permission, pay. And it is not a fact that even after that all issues will be resolved quickly.
About the team
It is rather difficult to work with friends, since it is easy to expel a stranger for some flaws, but it is not easy to do this with loved ones. However, it is not uncommon for a situation where a hired person soon becomes your good friend and comrade.
About promotion and advertising
Our most effective promotion is word of mouth. “Newfangled” social networks we began to use relatively recently. If you plan to work on a large scale, then yes, you will need a PR person, but in most cases there is no need for one.
Tips from personal experience
Tip number one - never, under any circumstances, open your cafe with the last money. Especially in our country. The "rules of the game" change so quickly that it's impossible to keep up with them.

The "food" business is definitely not worth taking if this is your first business. Many people think that coffee and cakes are guaranteed profits, but this is far from the case. Even experienced entrepreneurs are happy if they managed to break even at the end of the month. A net profit of 30% is a luxury that few people can afford. However, to whom am I telling this)) Contrary to all my own advice, I acted differently - put all my savings on the line))

But I had a trump card - in our team there is a person who has already gone through the creation of a business. Our friend, in any case, knew exactly when and to what authorities to apply. Now I am firmly convinced that without him nothing would have come of my venture.

I also advise you not to be lazy and calculate the budget in detail. The longer the settlement period, the better. We, despite quite decent planning, in the process of work got out a lot of shortcomings, for the elimination of which we had to invest a lot of money.

Another free tip is to immediately distribute all the responsibilities in the team. We immediately decided who was responsible for what, who to ask in case of failure. Such a decision is well motivated. Finally, some actual numbers:
The team size is 17 people.
The total area of the premises is 45 "squares".
Opening time - 2011.
Business value (invested funds) - 1.5 million rubles.

How to open your own cafe in Kyiv? Until 2014, I only dreamed about it, but then I pulled myself together ... and everything turned out, oddly enough)) Although many people say that a franchise is unprofitable, there are different cases. For example, I decided to buy a ready-made brand, and subsequently did not regret it. Previously, a small restaurant was located on the site of my cafe, so there were much fewer problems with the influx of the first (and then regular) customers than if it had opened “in an open field”.

I’ll note right away that I’m not a beginner, I already had experience in managing a cafe. So in this regard, it was much easier for me than for novice entrepreneurs. So, where did it all start? I borrowed $12,000 to begin with, after all the repairs, rent, etc., I still have $3,000 left. The task, at first glance, was unbearable - due to life circumstances, I needed to open my cafe for some 12 days! What were the circumstances? It's simple - the tax holidays lasted exactly 15 days, and therefore, in order not to pay wasted money, I needed to prepare everything and open at an urgent pace. Three days remained as a reserve time.

Without my wonderful friend, nothing would have happened - she was engaged in design literally on the fly, constantly sending photos of the work done. Thanks to this, the design and decoration were completed in five days. In my cafe there was a lot of vintage furniture, a lot of old, unusual interior items.
About promotion and our "chips"
The methods are standard - "word of mouth" and the ubiquitous social networks. In order to “be in trend” right away, they were not too lazy, they installed card payment terminals - many people simply don’t have cash with them nowadays, and they didn’t want to lose their customers.

Our "trick" is also simple - we try to be as friendly as possible to visitors, the cafe itself is decorated in a simple, homely and very cozy style. People love it. In addition, we immediately tried to navigate the menu - there are no heavy and complex dishes in the cafe. Only light snacks, which are most often bought by people running to or from work.

The difficulties we encountered are standard. The biggest problem is the lack of money. I would like to advise young entrepreneurs to immediately postpone the financial cushion for at least two months. In this case, you can at least pay the rent if things don't go too well. Try to do everything yourself - employees and third-party organizations will “eat up” too much money.

Try not to abuse loans and other types of borrowed funds, especially at first, when even going to zero in profit is perceived as happiness.

* Calculations use average data for Russia

1.Project summary

The goal of the project is to open a fast food restaurant in the business center of the city with a population of 400,000 people. The activity of the enterprise will be aimed at providing services in the field of catering for people with an average income level.

The project will be based on such a popular product in Russia as pancakes. Pancake café will offer visitors pancakes of various flavors both as main and dessert dishes, as well as various hot and cold drinks. The advantage of the project is the development of a poorly covered niche in the field of catering. In the city, you can mainly find fast food like hamburgers, hot dogs, pizza and other things, but such a product as pancakes is practically not represented. The products of the pancake cafe will cost no more than the burgers familiar to the townspeople, while the taste qualities will not yield and surpass the products of competitors.

Investments in the Pancake Cafe project will amount to 1,254,000 rubles. Own funds will be used as a source of investment. The payback period is planned to be reached for 5 months of work.

2. Description of the industry and company

The pancake cafe is a new project in the city catering market. Fast food establishments in the city are mainly represented by pavilion-type establishments engaged in petty trade in hot dogs, pies, donuts and other fast food restaurants, whose products are hamburgers, pizza and so on. At the same time, such a traditional product for our country as pancakes is a practically uncovered niche. Pancakes are present in two restaurants of Russian cuisine and in some cafes of the city as one of the menu dishes. However, the potential of pancakes as fast food does not seem to be revealed, which is clearly demonstrated by the experience of other cities in the country, where there are entire chains of pancake cafes. Thus, the goal of the project is to fill this gap in the fast food market.

The advantages of the project, in addition to the absence of direct competitors, include the simplicity of making pancakes. To do this, chefs do not need to study for a long time or have special talents. In turn, the client does not have to wait a long time for the fulfillment of orders - pancakes are prepared within a couple of minutes. Given the variety of types of pancakes and excellent taste, this product will undoubtedly find its regular customers. At the same time, as a plus, it is worth noting the low cost of producing pancakes, thanks to which you can set a high margin of up to 300%. So, in the short term of the project lies the creation of a competitive catering establishment that consistently generates profits and has regular customers. In the long term, it is planned to open several catering outlets and create a network of pancake cafes in the city.

The organizational and legal form of activity is a limited liability company. The USN was chosen as the taxation system (simplified system, the object of taxation is 6% income). OKVED classifier code - 53.30 Activities of restaurants and cafes.

3.Description of services

The main difference between a pancake cafe and many catering establishments will be that pancakes will be baked in the presence of a client on special pancake machines. The visitor will be able to see for himself that the chefs make a new pancake, and do not warm up the old one, while adding only natural fresh products and observing hygiene when cooking. After cooking, the pancake will be packed in special paper packaging. Thanks to this, if desired, the finished product can be consumed both in a cafe, and in an office or on the go, without fear of getting dirty or burned.

Products will be targeted at middle-income buyers. The assortment of the pancake shop will include pancakes served as main courses and as a dessert. A savory menu will include hearty pancakes for those who are very hungry and light pancakes for those who are not very hungry. Customers can also purchase salads, hot or cold drinks. The list of products is given in Table. 1.

Table 1. Product range

Name	Description		Cost, rub.
Pancake Grill		Pancake with grilled chicken (hearty)
Pancake Meat		Pancake with pork meat (hearty)
Pancake Marine		Pancake with seafood (hearty)
Pancake with cheese		Pancake with cheese (light)
Pancake with sausage		Pancake with sausage (light)
Pancake with salami		Pancake with salami (light)
		Salads (3 types), 100 g
Pancake caramel		Pancake with caramel filling
Pancake strawberry		Pancake with strawberry filling
Currant pancake		Pancake with currant filling
Pancake apple		Pancake apple
fruit juice		Fruit juice (6 types), 0.3 l
Sparkling water		Carbonated water, 0.3 l.
Black tea		Black tea, 0.2 l
Green tea		Green tea, 0.2 l
		Coffee (espresso, americano)

The provision of the described services will not require licensing, however, activities in the field of catering will require coordination with Rospotrebnadzor and the fire inspection (Gospozhnadzor).

4.Sales and marketing

In the area chosen for the establishment of a pancake cafe, there is a pronounced need for catering establishments. The area has a large number of office buildings, banks, small firms, whose employees have breakfast, lunch and dinner somewhere every day. However, the existing establishments do not fully satisfy the need not only for fast, but also for delicious traditional food, which is pancakes.

The concept of pancake promotion on the market will be based on a set of actions aimed at an effective pricing and assortment policy, a high level of service. The assortment of cafes will be adapted to different taste preferences of customers, different wallets and even different degrees of hunger of customers. The pricing policy will be formed on the basis of demand and prices of competitive catering establishments.

Among the competitors of the pancake cafe are four catering establishments located close to the planned location. It should be noted that none of the clients offers such products as pancakes, so the niche is free. In Table. 2, we analyzed the main indicators of competitors, as well as their advantages and disadvantages.

Table 2. Main indicators of competitors of the pancake cafe

Index	Competitor 1	Competitor 2	Competitor 3	Competitor 4
	Fast food cafe 70 sq. m.	pavilion 4 sq. m.	Restaurant 300 sq. m.	Cafe-dumplings 40 sq. meters
Schedule	Daily, from 9.00-19.00	Mon.-Fri. from 8.30-17.00	Daily, from 10.00-22.00	Mon. – Sat. 9.00-18.00
Range	Wide (burgers, ice cream, cocktails)	narrow (shawarma, hot dogs, drinks)	Wide (first, second courses, desserts, several types of cuisines)	medium (dumplings, dumplings, drinks)
Price level
Service Level
Advantages	the possibility of accommodating visitors, delicious food	quick cooking	Delicious food, big room, waiters	Possibility to accommodate visitors
Flaws	Big lines, crowded	small selection, lack of places for visitors, long queues, the need to pre-order	Expensive menu	Bad reputation of the owner, "an institution for its own", frequent complaints about the quality of meat
Reputation

As can be seen from Table 2, competitor #3 is a restaurant that will not be a direct competitor to a pancake shop due to its format. Consumers have a rather negative impression of another establishment (cafe-dumplings), which is why its services are practically not in demand. Consequently, two main competitors remain - a fast food cafe and a hot dog pavilion. Compared to the latter, the pancake shop will be able to offer a wide range of products. In addition, customers will not need to wait for an order on the street. Unlike the first cafe, the pancake shop will be able to offer a different assortment, which, no doubt, will find its fans and lure away some customers. Also, a larger area will be a plus.

Since the pancake cafe will be located in a busy area of the city, the start-up advertising campaign will not require serious investments. At the initial stage, POS materials will be used to attract customers, which will inform about the opening of a cafe. Also, on the first day of opening, every tenth client of the institution will receive a free pancake as a gift. Further in the process of work, leaflets and flyers will inform customers about the menu update, colorful posters will also be used on the windows of the institution. They will depict products that cause appetite and desire to make a purchase. In the long term, in case of opening new outlets and increasing the marketing budget, it is possible to hold holiday promotions for Shrovetide, New Year and other holidays, as well as use other methods to increase customer loyalty.

5.Production plan

The technology for making pancakes is quite simple. For their preparation, special devices for baking pancakes will be used. Pancake makers have a non-stick coating, so they come out ruddy, but do not burn. Raw materials are put into pancakes manually. After that, the chef packs each pancake in a special convenient package. Cooking time for one pancake is about a minute.

If we take the most popular grilled pancake as the basis for calculations, then the calculation of the production cost of one pancake will look like this (see Table 3).

Table 3. Calculation of production cost

Ingredient	Raw material consumption	Price for 1 kg rub.	Price rub.




Vegetable oil
Butter




white sauce
Total:

Thus, taking into account the cost of packaging (2 rubles), the cost of a “basic” pancake will be 37 rubles. In the future, calculations will be made taking into account this value. It is supposed to sell 9,120 pancakes per month, or 300 pancakes a day. In addition to the above costs, the current costs of the pancake cafe will include: utilities and electricity, transportation costs, rent, wages, security, consumables, and so on.

To open a pancake shop, a former dining room with an area of 100 sq. meters, located in a busy area of the city with a population of 400 thousand people. At the time of the repair, an agreement was reached with the landlord on rent vacations. The cost of work will be 5 thousand rubles. per sq. area meter. Equipping the cafe with equipment will require the attraction of 389 thousand rubles. The list of necessary is given in Table. 4.

Table 4 Equipment Costs

	Name	price, rub.	Quantity, pcs.	Cost, rub.
	pancake machine
	Contact grill
	Fridge
	Distribution stand
	Coffee maker
	Electric kettle


	wall panel
	Fire extinguishers and burglar alarms (including installation)
	Kitchen utensils and crockery

	Cash equipment

Total:				389 000

The staff of the pancake cafe will be represented by 11 employees. The wage fund and staffing are given in Table. 5. A forwarding driver also works behind the staff, delivering raw materials to a cafe.

Ready-made ideas for your business

The cafe will be open daily from 09:00 to 20:00. The work of cooks, cashiers and cleaners will be organized in shifts. The key requirements in the selection of personnel will be: the availability of professional training and qualifications in the specialty, experience in the field of public catering, conscientiousness, responsibility, honesty.

Table 5. Staffing and payroll

№	Job title	Quantity, pers.	FOT, rub.
	CEO
	Administrator
	Chief Accountant

	Seller-cashier		25 000

Total:			291 000
Deductions:
Total with deductions:

6. Organizational plan

A limited liability company (LLC) was chosen as the legal status of the pancake cafe. The preparatory period of the project will include the following types of work:

1. Registration of a legal entity.

2.Conclusion of a contract for the lease of premises.

3.Conclusion of a contract for the purchase of the necessary equipment.

4. Renovation of the premises.

5.Installation of equipment.

6. Hiring staff.

7. Obtaining a permit for the provision of services in the field of public catering.

The start of sales is scheduled for September 2016. The deadline for reaching the planned volumes is set at two months.

The organizational structure of the pancake cafe will include an administrative link (general director and administrator of the cafe), a production link (cooks), a trade link (salesmen-cashiers), an accounting department (chief accountant) and support staff (cleaners). The head of the cafe is the general manager. He directly reports to the administrator-manager of the cafe, who in turn manages the cooks, cashiers and cleaners, and the chief accountant.

The CEO is in charge of the overall management of the cafe. He controls the financial activities of the institution, negotiates with suppliers, the landlord, and is engaged in the selection of personnel. The chief accountant is responsible for the management of the financial activities of the institution. His duties include keeping records of income and expenses, timely transfer of taxes, payment of salaries. The administrator of the pancake cafe coordinates the work of the staff, conducts work with personnel, organizes the supply of products, is responsible for marketing, and resolves disputes and conflict situations with visitors. The cook prepares orders: prepares the ingredients and dough for pancakes, lays the filling, and ensures the storage of products. Sellers-cashiers take orders from visitors, pay customers.

7. Financial plan

Investments in the opening of a pancake cafe will amount to 1,254,000 rubles. Funds for the opening of the institution will be taken from its own sources without borrowing. Starting cost items are given in Table. 6. Appendix 1 contains financial calculations for cash flow, costs and net profit. The estimated duration of the project is 3 years. Reaching the planned sales volume (9,120 pancakes per month) - 3 months. The calculations take into account seasonality indicators with a decrease in demand for pancakes during the holiday season (from June to the end of August) by 30%.

Table 6. Investment costs

	Cost item	Amount, rub.
Investments in real estate
	Premises renovation
Room equipment
	Purchase of equipment
Intangible assets
	Procedures for registration, clearance (SES, firefighters)

working capital
	working capital	250 000
Total:		1 254 000

8. Evaluation of the effectiveness of the project

In Table. 7 shows the key performance indicators of the project.

Table 7. Project performance indicators

9.Risks and warranties

In Table. 8 considers the main risks for the implementation of the "Cafe-Pancake" project.

Table 8. Assessment of project risks and measures to prevent their occurrence or their consequences

Risk	Probability of occurrence	The severity of the consequences	Prevention measures
Lack of constant demand	extremely low		Contact with potential customers at the stage of preparation for the opening, distribution of advertising
The emergence of new competitors			Emphasis on the specifics of the cuisine, expanding the range, working to increase customer loyalty
Low solvency of buyers			Revision of pricing policy in the course of activities, cost reduction
Unplanned rent increase			Legally competently drawn up lease agreement, long-term agreement with a fixed rate in rubles
Emergency			Installation of fire and security alarms, following safety instructions

10.Applications

ANNEX 1

Production plan and main financial indicators of the project in a three-year perspective

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In order for the cafe you opened to work not in the "minus", it is necessary at the stage of thinking through the business to draw up a business plan for the cafe with calculations. Having a financial and marketing plan will allow you to more clearly understand all the costs, see the "pitfalls", in addition, having a plan will make you more competitive.

Description of the business plan - what should be in it?

When describing the plan, it is necessary to indicate the following:

Type of opened cafe, its location.
The area of the future premises, the number of seats.
List of required equipment for the work, technique.
Features of hiring staff - what kind of specialists you will need.

It is important to note that if the work will be carried out in one shift, then you need to hire at least one administrator, cook, waiter. If the schedule is shifted, the number of staff is doubled.

Some send their business plan to grant companies. In this case, it is necessary to prescribe the relevance of such a business, what benefits it can bring to the population, financial performance, and the possibility of opening new jobs. When drawing up a plan for investors, be sure to clearly state all expenses and incomes, profitability, payback periods.

Analyzing the market before opening a cafe

An obligatory step before opening any business is an analysis of the market, competitors, which will determine which type of business will be most in demand in a given region. When making calculations, the following must be taken into account:

The number of inhabitants.
their income level.
Location of educational institutions, offices, etc.
Service demand.

Thanks to such an analysis, you will be able to determine an approximate pricing policy, the type of cafe, and develop a menu that will be in demand. The next step is competitor analysis. It is important that your cafe has some kind of "zest" that would make it different from other catering places in the area.

Today it is very popular and profitable to open such types of establishments as:

Internet cafe.
Children's Cafe.
Sushi bars.
Anti-cafe (where people pay for the time spent).

The profit of your establishment will largely depend on the chosen location, so try to rent or buy premises in densely populated areas.

That is why many establishments will not use millet in small towns, such as anti-cafes or Internet cafes.

It is important that there are parking lots, a train station, stops nearby, good access, shopping centers - any places where there are always a lot of people. For example, when opening a children's cafe, it is worth considering that it is best to locate it near children's amusement parks; if you are going to open a cafe for a youth audience, make sure that there are institutes, shopping and entertainment centers, etc. nearby.

While the client is waiting for his order to be prepared, you can offer him salads, light snacks that are prepared within 5-10 minutes. You can diversify the proposed menu with light Italian desserts. We should not forget about drinks - there should be a lot of them on the menu.

These are both hot (tea, coffee) and cold (juices, mineral water, etc.). Depending on the type of cuisine, you can add some zest. For example, if it is an "Italian" cafe, you can offer customers the opportunity to make their own ingredients for pizza or pie, the same applies to American cuisine - you can add various ingredients to hamburgers, etc.

Be sure to add various fruits, meats, cheeses, marinated products, different types of breads, sauces, etc. to the menu so that the client has a large selection of dishes.

How to register your business and what documents do you need?

To proceed with the registration, you first need to understand in which room the cafe will be located - not only the area, but also the location plays a role here. If you open an institution in a separate building, you will need to draw up more documents than when renting a separate room in a shopping center - there the owners already have documents from the SES, confirmations from fire services, approved documents from architects. All that is needed is to simply draw up a lease agreement, register business activities and notify the district administration.

One of the most convenient and fastest options is to open an LLC and work on the simplified tax system, paying only 6% of the cafe's income. If you don’t like overpriced rent, don’t rush to give up your idea, because the main advantage of shopping centers is a huge flow of people, and they are your potential customers, you also don’t need to spend a lot of money on advertising, which will save you money when carrying out marketing activities.

You can make a small calculation: for example, you rented a room of 60 square meters to open a cafe, the rent per month is about 130 thousand rubles. The attendance of the institution on weekdays is about 50 people, on weekends - up to 90-100. Eventually. Then there will be at least 1,700 customers per month. With an average cost of a check of 500 rubles and in the case of an extra charge of about 300%, the monthly revenue will be at least 900 thousand rubles.

We develop a financial business plan wisely

The minimum initial investment when opening your cafe will be 1.8 million rubles, which already includes all organizational and marketing expenses.

The most expensive expense item is the purchase of all the necessary equipment, but you should not save on it, because the quality of the dishes served in the cafe depends on the quality of the equipment and the speed of its operation.

Do not forget not only stoves, refrigerators, cooking equipment, but also such small but important equipment as vegetable cutters, cheese cutters, knives, coffee makers, etc.

We develop a marketing plan according to all the rules

In the city, where about 500 thousand people live, the competition in the field of catering is very high. That is why your advertising campaign should be interesting, truly attractive to future customers. When planning marketing activities, be sure to consider:

The age of their clients (students, office workers, young people, etc.).
Possibility of carrying out advertising campaigns in shopping centers.
Pay attention to social networks to attract new customers.

Before opening a cafe, you can distribute leaflets, launch a project on social networks (open an Instagram channel, open a group on VKontakte), launch outdoor advertising, banners, hold a presentation in a shopping center, talk about prices, menus, and conduct a tasting.

On the opening day, he can also invite everyone to a tasting, offer the first customers a discount, be sure to hang banners and advertising banners a couple of days before the opening. In the future, you just need to analyze promotional activities, abandoning those that do not bring you new customers.

But it is worth remembering that the success of any cafe does not depend on the quality of advertising campaigns, but on the taste of dishes, the speed and quality of service, and comfort. Therefore, be sure to work out ways to improve relations with customers - in this case, they will transfer information about your institution to their acquaintances, friends, word of mouth will begin to operate.

Instructions for opening a cafe - step by step

An important point when opening your own cafe is the solution of all legal issues. The sequence of actions will be as follows:

Registration with the tax authorities as an LLC or individual entrepreneur.
Registration of cash equipment.
Notice to the pension fund.
Definition of the taxation system.
Drafting a lease or sale agreement.
Obtaining all permits.

An important point - when choosing to open a cafe as an individual entrepreneur or LLC, be guided by whether you will sell alcoholic products, since in Russia only legal entities can carry out such activities.

When choosing a room for a cafe, you need to pay attention to the following:

Rent price.
Layout, condition of the premises.
Number of inputs.
The presence of public transport stops nearby, convenient access for cars.

The design of the cafe is also important, which must fully correspond to its name and type. It is better to entrust design development to specialists in this field. It is better not to save on design - if everything is done correctly and wisely, then the costs will quickly pay off. As we have already said, you should not save on the equipment itself, which is required for cooking. The "classic set" of technology is:

Cookers - gas or electric.
Refrigerators, freezers.
Kitchen appliances.
Dishes.
This should also include furniture for guests, plumbing, and other interior items.

Approach responsibly to the choice of staff - it is better to immediately hire professionals, because unskilled and slow cooks or waiters will quickly lead to a decrease in the flow of visitors.

In contact with

An example of a ready-made cafe business plan with calculations: a free sample from business institute experts. Cafe business plan: an example with calculations

Read also

1. Introduction

2. Industry market analysis

3. Presentation of the essence of the project of organizing a public catering enterprise

4. Substantiation of the production plan

5. Marketing plan

6. Organizational plan

7. Risk assessment of project implementation

8. Financial plan

Project description

Cafe business plan: an example

Fast food cafe business plan

Commercial offers

Reviews:

1.Project summary

2. Description of the industry and company

3.Description of services

4.Sales and marketing

5.Production plan

6. Organizational plan

7. Financial plan

8. Evaluation of the effectiveness of the project

9.Risks and warranties

10.Applications

Description of the business plan - what should be in it?

Analyzing the market before opening a cafe

How to register your business and what documents do you need?

We develop a financial business plan wisely

We develop a marketing plan according to all the rules

Instructions for opening a cafe - step by step