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COURSE PROJECT

by disciplineDESIGN OF PUBLIC CATERING ENTERPRISES

on the topicProject of a cafe-snack for 50 seats

Novosibirsk 2008

Introduction

1. Characteristics of the designed enterprise

2. Characteristics of the hot shop

3. Technological calculations

3.1 Calculation of thermal equipment

3.2 Calculation of the number of workers in the hot shop of the cafe design assortment service

3.3 Calculation of non-mechanical equipment

3.4 Calculation of workshop area

4. Labor organization of hot shop workers

Introduction

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

General snack bar type-enterprise catering with a wide range of dishes, including custom-made, wine and vodka, tobacco and confectionery products; average level of service in combination with recreation [GOST R 50762-95].

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

Determination of the area of ​​the enterprise,

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

Work of the enterprise on culinary semi-finished products,

Methods of service, for example: work of the enterprise in the evening at a higher class (in the daytime - self-service, in the evening - service by waiters).

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

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

Maintenance methods;

Personnel qualifications;

Quality of service (comfort, communication ethics, aesthetics, etc.);

The range of services provided to consumers.

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

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

Give a description of the designed cafe-snack bar,

Describe the hot shop

Draw up a production program for a cafe-snack,

Draw up a work schedule for the hot shop,

Describe the organization in the workshop.

1. Characteristics of the designed enterprise

The designed enterprise is a cafe-snack with 50 seats. The operating hours of the enterprise are from 0800 to 2300 hours. Location: Tomsk region, Asino. An analysis of the state of the public catering industry in Asino showed that there are not enough cafes and snack bars in this city and the public catering system in general is not well developed.

The enterprise is designed as a separate building, with a separate entrance. It has convenient access roads and parking for visitors.

The flow of visitors, cargo and transport is distributed in such a way as to prevent their intersection.

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

It is planned to plant all free areas with greenery, as green spaces protect catering establishments from dust. The remaining areas on the territory are paved.

Service pedestrian paths are designed to the entrances to the service premises of the catering establishment.

Garbage bins are designed to be 25m away from the walls and have an area of ​​6m2. There is a brick fence around the garbage bins. Access for special vehicles is provided.

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

The composition of the production premises of the designed enterprise is as follows: a workshop for finalizing semi-finished products and processing greens (preparing), hot, cold (pre-preparing). Warehouse, packaging, sanitary facilities.

The placement of production premises and equipment in them must ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary standards and rules.

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

Form of service - during the daytime (from 8 to 14) - self-service, in the evening (from 15-23) - waiter service. The production premises in enterprises with waiter service include a service room, a linen room, and a distribution room, which are the service premises of the waiters.

The designed café-snack bar as an organization is a separate element of the POP of the Asinovsky City Consumer Society (Gorpo).

2. Characteristics of the hot shop

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

The hot shop is designed for the preparation of hot dishes sold in the halls of the enterprise.

When enterprises operate on semi-finished products and highly prepared products, the processes of preparing and decorating hot dishes are carried out in one room in separate areas. In the hot shop they organize:

soup preparation area,

second course preparation area,

area for preparing hot drinks.

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

For rational organization labor in the workplace, it is necessary to complete the technological lines in such a way as to not only observe the sequence of operations, but also the direction in which the process is carried out. Since the length of technological lines is limited by the overall dimensions of the workshops, it is permissible to use the linear-group method of arranging equipment according to technological processes. Lines are located parallel to the lines of the heating equipment of the hot shop auxiliary equipment.

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

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

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

3. Technological calculations

Manufacturing program enterprise - this is a daily production plan, including the number of dishes sold in the hall of the enterprise.

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

The number of people eating is determined according to the hall load schedule (Table 3.1) drawn up taking into account the operating mode of the hall, the average duration of a meal per visitor, the approximate load factor of the hall, for each hour of operation of the enterprise.

The total number of visitors is determined by the formula:

Nch = P*Y*X / 100

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

P - number of seats in the hall,

Y - turnover of space in the hall within one hour,

The calculations are summarized in table 3.1

Table 3.1 Loading schedule for a cafe-snack hall with 50 seats.

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

n = N * m,

where N is the total number of visitors,

m - food consumption coefficient, m = 2.5

n = 512*2.5 = 1280 dishes

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

The calculation of the quantity of other purchased products is determined by consumption standards per visitor and is presented in table 3.3

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

During the opening hours of the cafe-snack until 18:00 self-service, from 18:00 to 23:00 waiter service.

A billing menu with a free choice of dishes is a list of the names of dishes indicating the yield of the finished dish and the quantity by type.

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

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

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

Drawing up a work schedule for the hot shop.

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

nh = nd * Kch

Kch = Nch / Nd

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

The hourly food sales schedule is presented in Table 3.5, and the hot shop work schedule is presented in Table 3.6

3.1 Calculation of thermal equipment

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

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

V = Vprod + Vwater - Vprom / K

Vprod = G/p

G = g*n / 1000

Vwater = Vprod * V

To prepare the broth, take a 30 liter pan (diameter = 340 mm). cafe dish menu workshop

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

Vc = n*V1 /K

Due to the relatively short cooking time of soups, boiling away of the liquid is not taken into account when calculating the volume of the boiler. When calculating the volume of the boilers, we take the density of the soup equal to one; we calculate the volume of the boilers for 2 hours of selling the dishes. Calculations are given in table 3.8

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

For cooking soups and drinks, we use pots with a capacity of 1.2 l, 3.0 l. To prepare boiling water for hot drinks and for production needs, we use an electric boiler KNE-50.

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

V = (Vprod + Vc) / K

The amount of water required for cooking swelling products is taken according to the Collection of Dish Recipes; the volume of the boilers for cooking side dishes is calculated mainly for 2 hours of sales.

For non-swelling products:

V = 1,15 Vcr / K

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

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

In the case of frying products with mass G, the calculated area of ​​the bowl (m2) is found using the formula:

Fr = G / s*v*ts

Where G is the mass (net) of the fried product, GK; c - volumetric density of the product, kg/dm3; c - thickness of the product layer, (c = 0.5-2); c - bowl feed turnover for the billing period.

The number of pans is calculated using the formula:

n = F / Fst

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

First, we determine the area occupied on the surface of the stove by the utensils necessary to carry out one separate operation using the formula:

F = n *f / h

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

Fzh = ?Fn

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

Ftotal = 1,2 * Fj

Total frying surface of the stove:

Ftot = 1.2 * 0.179 = 0.215 sq.m

We accept one PE-051 plate with a frying surface area of ​​0.51 sq.m.

We calculate the oven according to the formula:

notfrom = ? n r.e. /c Fzh

The calculation of the oven is presented in table 3.13

Table 3.13 Calculation of the oven.

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

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

Number calculation production workers is carried out on the basis of the current labor intensity coefficients for preparing dishes, as well as according to time standards per unit finished products and is determined by the formula:

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

t = k *100 sec

Table 3.14 Calculation of the number of production workers.

Turnout number of workers: N = 2,729? 3 persons.

The total number of production workers, including weekends and holidays: N2 = 2.729*1.59 = 4.34; We accept 5 people on the payroll.

3.3 Calculation of non-mechanical equipment

Calculation of production tables is carried out according to the number of workers involved in individual operations (according to the calculation of the number of production workers) in accordance with the raw material processing lines and the work schedule, as well as with the requirements of the technological process of manufacturing culinary products.

The estimated length of the table is determined by the formula

3.4 Calculation of workshop area

The hot area is calculated by the formula:

F = Ftotal /z, m2

The total area of ​​the hot shop, taking into account the utilization factor, is 7.91 / 0.3 = 26.27 m2.

4. Labor organization of hot shop workers

In the hot shop, the cooking process is completed: food and semi-finished products are cooked, broth is boiled, side dishes and main courses are prepared, and products for cold and sweet dishes are also cooked.

The hot shop hours are from 08:00 to 23:00.

Raw materials and semi-finished products come from the pre-production workshop, dry food pantry, and refrigerated chambers. In the period from 8 to 10 o'clock, food is cooked and subsequently used to prepare cold and hot dishes and snacks.

The following areas are organized in the workshop:

For preparing soups, broths, drinks;

For preparing hot dishes and side dishes;

Decoration of dishes.

The area for preparing soups, broths, and drinks is equipped with production tables SP-1200, an electric stove PE-0.51, a frying cabinet ShZhE-0.51, and a thermal insert VT-500.

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

The workshop is equipped with electronic scales VE-15, utensils, tools, and equipment.

To store perishable products, a Biryusa 520 refrigerated cabinet was installed.

The workshop is conveniently connected to the cold shop, washing table and kitchen utensils.

Chefs of 5th and 6th grades work in the workshop. A 6th category cook is a foreman and is responsible for organizing the technological process, quality and compliance with the yield of finished dishes. He monitors the storage of products and adherence to cooking technology.

A 5th category cook prepares and prepares dishes that require the most complex culinary processing, prepares first and second courses, and side dishes. This distribution of labor among workers in accordance with their qualifications helps to increase productivity.

Hardware Specification.

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APPLICATION “RESTAURANT FOR 50 SEATS”

(accepted semi-finished restaurant with waiter service)

Requirements for the master plan

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

Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.

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

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

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

The master plan should include:

The situation with showing existing buildings, streets, driveways.

Designed object (selected attached part of the building)

Area for seasonal placement of additional outdoor tables

Parking (parking space measuring 2.5 x 5.5 m) at the rate of 1 m/m for 5-7 visitors.

Container site for waste collection.

Production area for unloading and delivery of products.

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

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

Requirements for a planning solution

A functional solution should provide for the flow of the food preparation process, eliminate counter flows of raw materials (semi-finished products) and finished products, used and clean utensils, and also eliminate the intersection of the movement of visitors and staff.

Enterprises designed on two or more levels, including underground space, must be equipped with freight elevators;

Entrances to the catering building and staircases for visitors and staff should be designed as autonomous.

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

From the second floor, provide the possibility of fire evacuation. (2 escape stairs are required, one can be external)

Functional groups of premises

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

1. A group of premises for visitors;

2. Group for receiving and storing products;

3. A group of production premises;

4. Group of service and amenity premises

5. A group of technical premises.

Premises for visitors

Premises for visitors are divided into 2 functional subgroups: a dining room, including a stage, a front hall, etc., and auxiliary premises - a vestibule, a wardrobe, toilets.

In catering establishments associated with recreation, entertainment and entertainment areas are organized. These are stages and dance floors. Such zones can be the compositional center of the room, which is facilitated by their location, as well as a complex of decorative, plastic, color and lighting techniques for their solutions. These zones vary in location (wall, corner and island), size and shape.

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

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

Premises for receiving and storing products

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

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

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

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

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

The width of the corridors in the warehouse, production, service and household group of premises is 1.3 m

Fig. 2 Diagram of functional connections of food reception and storage premises.

Industrial premises

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

Production workshops are usually located in separate premises. At the same time, in enterprises with up to 50 places working on semi-finished products, hot, cold, pre-production shops, and in enterprises working on raw materials - hot and cold shops, are allowed to be located in one room.

The placement of workshops in the structure of the building should ensure the sequence of processing of products with a minimum length of functional connections and the absence of intersection of technological and transport flows.

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

Distribution areas and buffets in enterprises with waiter service are located in the areas of production premises

The serving room in enterprises with waiter service is located in such a way that, through technological and door openings, it has a direct connection with the hot and cold shops, the room for cutting bread, the service area, washing dishes and the buffet.

If the specified premises are located on one side of the distribution room, then the distribution room is designed to be at least 2 m wide. If these rooms are located on two or more sides of the distribution room - at least 3 m wide.

Fig. 3. Diagram of functional connections of production premises

Service premises

In public catering establishments, it is recommended to design a group of service and household premises in a single zone (block), functionally connecting it with groups of other premises through production corridors.

The entrance for personnel in enterprises with up to 100 seats can be designed through reception rooms.

Fig. 4. Diagram of functional connections of office and household premises

Fig. 5. Diagram of functional connections of the restaurant premises.

Composition of cafe/restaurant premises

Minimum specific indicators of the total area of ​​a restaurant/cafe (per one seat in the hall) - 9.2/5.6 m2:

A group of premises for visitors to a restaurant/cafe with 50 seats:

Minimum specific indicators of the total area of ​​premises for restaurant/cafe visitors – 140/70m2

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

banquet hall 30m2 (15 people)

artistic 2x 6m2

lobby 10-15m2

with wardrobe 8m2

toilets - 2 public

A group of food reception and storage premises for a restaurant/cafe with 50 seats:

Minimum required area of ​​premises for receiving and storing food products restaurant/cafe - 70/25m2

Approximate composition of the group:

loading room - 12m2

dry food pantry-9m2

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

drinks storeroom - 7m2

pantry and washing containers - 6m2

Production group of restaurant/cafe premises for 50 seats:

the minimum size of the production premises is 7m2, for reconstruction 5m2; minimum area of ​​production premises restaurant/cafe -100/70m2

Approximate composition of the group:

pre-production workshop-10m2

dispensing room -9m2

bread cutting room -10m2

washing kitchen and tableware - 15m2

service room -5m2

production manager - 6m2

Group of service and amenity premises restaurant/cafe for 50 seats:

Minimum required area of ​​service and amenity premises restaurant/cafe - 50/35m2

Approximate composition of the group:

office space -10m2

premises for waiters and bartenders - 6m2

showers - 2 men's, 2 women's

toilets - men's, women's

staff rest rooms, wardrobe -10m2

linen -5m2

storage room for cleaning equipment - 4m2

Group of technical premises:

Approximate composition of the group:

ventilation chamber - 8m2

electrical panel -7m2

water meter - 7m2

Cafe at 100 village places (Moscow region). The cuisine is Russian.
Poster 1 shows the general plan of the site, with an image and what is shown, zones and objects. On the side of the utility yard there is convenient passage for vehicles to receive products.
Facade of the building - a grid of columns, window openings and marking points is indicated.
Poster 2 shows a plan of the enterprise on a scale of 1:100 with the arrangement of equipment.
The main functional groups of the cafe are production and storage facilities.
The structure of the enterprise is workshop: hot, cold and pre-production shops. For a continuous production process, it is necessary to correctly position industrial premises so that they have a convenient connection with each other.
In each workshop, production areas are organized, equipped with the necessary equipment for a specific technological process, as well as inventory and tools.
The warehouse premises of the designed restaurant include: a loading room, a pantry for dry products and wine and vodka products, refrigerated chambers for - and you list the purpose, a pantry for containers and equipment, a pantry for equipment, a pantry and washing containers, and a storekeeper's room. The warehouse premises are designed on the side of the utility yard. They serve for receiving products and semi-finished products arriving from suppliers, their short-term storage and release for production. The layout of warehouse premises is carried out in the direction of movement of products, ensuring the most efficient performance of warehouse operations and loading and unloading operations.
The hot shop occupies a central place in a catering enterprise. It completes the technological process of cooking: food is cooked, soups, side dishes, and hot drinks are prepared. From the hot shop ready meals go directly to the dispensing room, and from there the waiters take the order to the visitors. The hot shop has a convenient connection with storage facilities, interconnection with the cold shop, dispensing room, trading floor and washing kitchen utensils.
For the convenience of organizing the processes of preparing hot dishes, the equipment in the hot shop is installed in an island manner. Installed imported equipment Zanussi 900 series, made in Italy: stove, electric boiler, electric frying pan, insert sections, Rational SCC 61 combi steamer for 6 GN 1/1 gastronorm containers.
A VTs 24/20 exhaust hood was installed above the heat island. In addition, in the hot shop there is a boiler KNE-50, a refrigeration cabinet ShH-0.7, a washing bath VM-1, a sink LP-54, a rack, production tables SBP-1200, a table SBP-1500, UKM was installed using mechanical processing ( universal kitchen machine).
Poster 3 shows the installation connection of the hot shop equipment, indicating the entry points of the main communications - electricity and water supply, discharge to the sewerage system. Their distances from the main building structures – walls and columns – were determined.
Poster 4 shows a plan and section of the refrigeration chambers.
Poster 5 shows Technology system dishes (tell the technology).
On poster 6 show the technological flows, justify them - there will be a dialogue.
Basic economic indicators economic activity cafes are presented on poster 7. Gross income is 60.8% of turnover, production and distribution costs are 50.2%. Profitability – %.

Approximate data:

• Initial costs are about 5,000,000 rubles.
• Payback period – 2.5 – 3 years.
• 50 seats, area - 180 m².

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

Relevance of investment in the project

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

So is it worth investing in a restaurant now and won’t such investments become obviously unprofitable? Let's look at the numbers.

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

Serious numbers. However, novice entrepreneurs may have objections - the indicators are taken for “well-fed”, pre-crisis years, the dynamics of the following years may be negative.

According to the same source, in 2015-19 the annual increase in market volume will be 11.6%. And by 2019 it will reach 1261 billion rubles.

Growth is expected due to several factors:

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

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

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

Where to begin? Format selection

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

Let us dwell on the “basic” formats of food establishments that have prospects in the Russian market.

Fine Dining

Premium class with all its attributes. According to GOST, such establishments are classified as “luxury”. Fine Dining restaurants offer expensive (in every sense) interior, exclusive cuisine and service, and elite drinks. The average bill is appropriate - before the crisis, dining without alcohol in such a restaurant cost from 2,000 rubles. Please note that we are not talking about one-off “stars” like “Turandot” or “Pushkin”, but about good, high-quality, but mass-market restaurants.

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

Casual Dining

A concept that combines premium service and cuisine with accessibility for the mass customer segment. For a reasonable price, the guest receives a well-designed design, a well-written menu (most often multi-product), and professional service.

Implementing and turning a restaurant of this format into a plus is not an easy task.

Open an establishment high class with an average bill of 500-1500 rubles, it’s risky, but promising. Casual Dining was growing rapidly in Russia before the crisis, but now it is a format with no room for error. Many poorly thought-out establishments have closed. But those who managed to optimize procurement technological processes and working with clients - they collect the cream. The middle class (which, judging by surveys, has also not yet felt the crisis) wants to receive a certain level of comfort for a reasonable price. So there will be demand for casual dining.

Fast Casual

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

• Waiter service, high-quality interior and an expanded menu from the affordable restaurant segment
• Maximum service speed and low prices from the fast food segment.

There is another reason for the emergence of Fast Casual - the “baiting” that the media and adherents of a healthy lifestyle staged for fast food. Yes it worked - public opinion does not perceive fast food chains in the best light. And even major fast food players are gradually moving to Fast Casual. Ethnic trends are popular in this segment - Japanese, Mediterranean, East Slavic cuisines.

You can open Fast Casual in a small area and using a factory kitchen. This approach will reduce the initial investment and payback period. If you don’t want (or have the opportunity) to work on the concept yourself, choose one of them. Fortunately, there are enough of them on the market.

Fast food

I think it needs no introduction . Fast food enterprises, which originally appeared overseas, have long staked out their share of the market in Russia. Having gone from an exotic novelty to an everyday reality, fast food has become attractive for investment. Especially now, when the habit of eating outside the home has formed, and the population’s income is falling.

Establishments of “higher” formats are moving to Fast food - there are lower costs and more customers. Fast food includes not only single-product projects offering burgers, chicken or noodles, but also canteens, which opened in large numbers in 2015.

The advantages of choosing Fast food as a business model are minimal costs, the ability to work in a food court, and flexibility of the concept. To be fair, we note that considering fast food a restaurant began with the suggestion of marketers from a well-known American corporation.

The description of promising formats can be completed with the thought of Anton Tabakov, an actor and recognized Moscow restaurateur. In his opinion, the main problem of domestic restaurants is false guidelines. The spirit of the establishments of Gilyarovsky’s time, which were the standard of national catering culture, was lost. In its place came “dust in the eyes”; the restaurant became not a place to eat, but a way to show off one’s wealth.

Now the restaurant culture is being restored. And entrepreneurs who create an establishment “for food” have the right to count on success.

Concept

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

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

Positioning - choosing one of the formats of a food establishment:

• Idea and theme - what exactly do you offer guests (Pan-Asian restaurant, futuristic project, pancake house)
• Service method
• Unique trade proposal(difference between the project and its analogues)
• Determining the target audience

Technological solutions:

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

Assortment policy:

• Main menu
• Wine and bar lists
• Seasonal menu

Design:

• Design project of the interior, facade and surrounding area (if necessary)
• Corporate style (brand book)
• Furniture equipment

Price policy:

• Work with providers
• Basic, seasonal and promotional pricing

Marketing policy:

• Programs for bringing the project to market and subsequent promotion
• PR events
• Loyalty programs
• Targeted events for different groups of visitors

Work on the concept begins after analyzing the market, demand and competitors. The data obtained will allow us to theoretically test the concept for viability and assess development prospects.

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

Business plan

If drawing up a restaurant concept gives an entrepreneur an understanding of what exactly to do, then a business plan answers the questions of how much it will cost and when it will pay off. It is clear that it is impossible to achieve absolute accuracy - the state of the market changes, costs appear (or disappear). But a 100% “hit” is not required; the task of a business plan is to present a detailed financial picture of the project.

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

Here we present average figures focused on Moscow. It is clear that for each region and even for each project, calculations are individual. To get numbers for your conditions, just replace our values ​​with current information.

Main blocks of a business plan

1. Project financing

Capital may consist of own, borrowed and mixed funds. Budget shares are indicated as percentages.

1. Lending terms

The item must be completed if you take out a loan from a bank or other credit institutions.

1. Premises costs

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

For a restaurant with 50 seats, occupying an area of ​​180 m², the budget would look like this:

Renting premises

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

Area of ​​the third transport ring - 50,000 rubles per m² per year. Amount - 9,000,000 per year.

Moscow center - 100,000 rubles per m² per year. Amount - 18,000,000 per year.

Engineering design

Architectural project necessary for carrying out construction work or reconstruction. The document includes:

• Explanatory note
• Floor plans
• Cuts
• Installation of partitions, windows and doors
• Fastening equipment and pipelines
• Insulation of enclosing structures
• Interior finishing list
• Consumption of materials

Cost - 300 rubles per m² of area. Amount - 54,000 rubles.

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

The document includes:

• Admission of SRO to work on the preparation of project documentation
• Explanatory note indicating the calculated parameters for air in the Premises
• Plan of a general ventilation system indicating the calculated air parameters on the ventilation grilles
• Axonometric diagram of the general ventilation system
• Plan and axonometric diagram of process ventilation (if provided)
• Plan of the air conditioning system indicating the locations of the refrigeration and drainage pipelines, as well as the air conditioner piping unit

Cost - 200 rubles per m² of area. Amount - 36,000 rubles.

Design of water supply and sewerage necessary to fulfill two purposes. The first is the compliance of water with hygienic standards established in the region. The second is to ensure uninterrupted operation of the water supply and sewage system in the kitchen. It is obvious that a restaurant consumes significantly more water than an administrative building, and even more so a domestic building (it can be calculated according to SNiP 2.04.01-85*). Communications must withstand the load.

The document includes:

• Admission of SRO to work on the preparation of project documentation
• Explanatory note indicating the calculated parameters for water consumption
• List of drawings and reference documents
• Floor plan with arrangement technological equipment and places for water supply and sewerage
• Axonometric diagram of the cold water and hot water pipelines
• Axonometric diagram of an industrial sewerage pipeline
• Diagram of the cold water and hot water flow metering unit
• Specification of equipment and materials

Cost - 140 rubles per m² of area. Amount - 25,200 rubles.

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

The document includes:

• Admission of SRO to work on the preparation of project documentation
• Explanatory note
• List of drawings and reference documents
• Single-line electrical diagram of the input distribution board indicating the group number and brand of the input cable (according to the electrical design of the Base building)
• Panel wiring diagram
• Lighting network plans (indicating group numbers, brand and cable cross-section)
• Power and socket network plan (indicating group numbers, brand and cable cross-section)
• Basic electrical control diagram (in case of using automatic control circuits)
• Plan for laying cable communications indicating the installation locations of junction boxes
• Specification of equipment and materials

Cost - 180 rubles per m² of area. Amount - 32,400 rubles.

Total cost of engineering design- 147,600 rubles.

Process design

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

Cost - 200 rubles per m² of area. Amount - 36,000 rubles.

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

Design

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

Turnkey design is:

• Development of a design solution within the framework of the concept
• Creating a 3D visualization of the project
• Selection of materials and furniture equipment, arrangement
• Facade design
• Author's supervision of implementation

An important aspect is that even if you completely rely on the professionalism of the hired designers, it is worth carrying out regular approvals and participating in the process to a reasonable extent.

A “full set” of design will cost 1,200 rubles per m². Amount - 216,000 rubles.

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

Room decoration

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

Amount - 1,260,000 rubles.

Equipment

Modern restaurant equipment is a separate branch in the hospitality industry, a kind of “state within a state.” Leading manufacturers employ full-fledged scientific departments, creating not only more advanced technology, but also fundamentally new ways of processing products.

When choosing equipment, you should turn to professionals, otherwise there is a risk of “missing the mark.” Equipment that is too powerful and expensive will take years to pay for itself, and cheap models will not cope with the load. In both cases, the restaurateur will suffer losses.

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

Heating equipment:

• Combi steamer TECNOEKA EVOLUTION EKF 711 E UD - 214,307 rubles
• Electric stove EPK-47ZhSh four-burner with oven - 70,600 rubles
• Pizza oven GAM MD1 - 37,961 rubles
• Induction cooker UN-3.5KC-1 tabletop WOK - 16,971 rubles
• Frying surface (contact processing apparatus) AKO-80N - 55,500 rubles
• Rice cooker ERGO CFXB 50-70x - 3,366 rubles
• Boiler ERGO KSY-30 - 11,169 rubles

Refrigeration equipment:

• Refrigeration cabinet POLAIR ШХ-1.4 (CM114-S) - 51,210 rubles
• Freezer cabinet POLAIR ShN-0.7 - 51,543 rubles
• Cooled table HICOLD GN 11/TN - 78,530 rubles
• Ice maker ICEMATIC E21 W - 57,622 rubles
• Vertical confectionery display with rotation HICOLD VRC 350 RI - 108,190 rubles

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

Bar equipment:

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

Technological equipment:

• 2 single-section washing baths VM 1/630 - 16,788 rubles
• Two-section washing bath VM 2/630 - 17,017 rubles
• 2 industrial wall-mounted tables SRP 1200/600/SRPTs E - 13,510 rubles
• 2 island work tables SRTs 1200/600/SRTs E - 12,540 rubles
• 4 racks with solid shelves SK 1200/400 - 45,060 rubles
• 2 wall-mounted exhaust hoods MVO-0.8 MSV - 24,724 rubles
• 2 exhaust hoods ZVO 12*10 - 31,504 rubles
• 4 wall-mounted solid PC shelves 600/300 - 9,544 rubles
• Island table for waste collection SPS-111/900 - 8,674 rubles

Kitchen utensils and equipment - gastronorm containers, frying pans, cauldrons, pots, cutting boards, baking dishes, ladles, colanders, spoons, etc. Cost - 73,500 rubles.

Chef's knives - 31,176 rubles

Serving items - 114,106 rubles

Glass and porcelain dishes, cutlery - 213,960 rubles

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

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

Registration

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

For organizing a restaurant, the optimal form would be (limited liability company).

Firstly, the founders of a legal entity, unlike individual entrepreneur, are liable only in the amount of the authorized capital. Business has risks, and it is worth protecting yourself from possible failure.

Second, the LLC may hire and appoint general director at your own discretion. This point will be important if the business begins to expand.

One of the disadvantages of LLC is quite complex reporting, which is better to outsource. Or hire an accountant.

To register a legal entity you will need:

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

Registration certificate

Certificate of TIN assignment

Extract from Unified register(, USRIP)

Information letter from Rosstat about OKVED codes:

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

Certificates of registration with the Federal Compulsory Medical Insurance Fund, Social Insurance Fund, Pension Fund of Russia

Agreement with the bank on opening an account

Confirmation of registration of cash register equipment (cash register equipment)

Staffing table

Order on the appointment of a manager, chief accountant, cashier-operator

Audit trail and complaint book

For premises:

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

Permissions:

• Production and technical control plan agreed with the SES
• Certificate of examination for compliance with sanitary standards
• Conclusion of the Ministry of Emergency Situations on fire safety
• Conclusion of the SES on the availability of the necessary equipment and premises
• Sanitary passports of the facility and vehicles
• License to sell alcohol
• Hygienic conclusion on raw materials and ready meals from Rospotrebnadzor
• Staff medical examination results

Facility maintenance agreements:

• Removal and disposal of solid waste and biological waste
• Contract for deratization, disinfection and disinfestation
• Contract for cleaning the ventilation system
• Contract for washing workwear
• Agreement for the removal and disposal of fluorescent lamps

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

Taxation

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

For the example of a business plan we have chosen, .

Conditions for transition:

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

Tax rate

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

Staff

The issue of personnel for the hospitality industry in Russia is quite acute. If bartenders and cooks are trained, albeit “piecemeal”, then finding a qualified waiter is a real problem. For the most part, waiters are young people who earn money. Those who remain in the industry eventually move into management and management, again hiring newcomers. And so on in a circle. Suffice it to say that in the 90s in Moscow there were 25 educational institutions, producing professional waiters. Now there are 2 of them.

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

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

IN staff restaurant includes:

• Director. Estimated salary - from 70,000 rubles
• Chef. Estimated salary - from 70,000 rubles
• 2 sous-chefs. Estimated salary - from 50,000 rubles
• 4 general cooks. Estimated salary - from 40,000 rubles
• 2 hall managers. Estimated salary - from 35,000 rubles
• 6 waiters. Estimated salary - from 25,000 rubles
• 2 bartenders. Estimated salary - from 30,000 rubles
• Delivery driver. Estimated salary - from 35,000 rubles
• Storekeeper. Estimated salary - from 35,000 rubles
• 2 cleaners. Estimated salary - from 20,000 rubles
• 2 dishwashers. Estimated salary - from 20,000 rubles

Senior and administrative staff work five days a week. Kitchen, service and stewarding on schedule 2/2.

Total monthly wage costs: 830,000 rubles.

Markup and profitability

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

The first two types of expenses are conditionally constant. But you can work with the cost of dishes - it is precisely due to the correct ratio of the markup to the cost of the product that the profit of the establishment is formed.

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

Things to consider:

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

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

- Foodcost- percentage ratio between the cost of a dish and its selling price. How much of the money you earned did you spend before the dish was served? Acceptable indicators for a restaurant are 25-40%. It is not necessary to calculate the costs of the product technological maps, but the actual consumption. It will include spoilage, compliments to guests, and staff meals.

- Margin- that is, the profit from each dish in rubles. Is your total profit enough?

- Turnover. The restaurant has “top” positions that enjoy most in demand. The nation's love for Caesar salad, for example, has long been known. The margin on such dishes can be reduced and profits can be made through large sales.

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

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

Summary

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

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

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

Regularly- 830,000 rubles per month for salary, 9,000,000 rubles per year for renting premises in the Moscow Third Transport Ring area.

A plus will be the purchase of products; this figure entirely depends on the menu of the establishment.

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

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