Restaurant business plan - example and drawing up
The demand for catering services will always, even during periods of crisis, remain at a high level: this is due to the fact that food is a natural human need. With the passage of time, the development of traditions and food culture, the use of food has acquired a special meaning for humans. We bring to your attention a restaurant business plan with calculations, so that you can understand how to open an effective and profitable restaurant in the segment presented.
Relevance and prospects of the investment project
Before considering the idea of opening a restaurant, it is necessary to examine the positive and negative factors. Is it worth opening a restaurant at all - a business that will require a lot of investments and investments from you, will make you face a number of problems as it goes on?
Despite the fact that this segment of the modern market is quite saturated, its share is increasing every year: establishments of different directions and with different price ranges are opening. The pace of a person's life is accelerating, a small amount of free time, a desire to diversify their leisure time, an improvement in loyalty to catering - all these factors force people to abandon meals at home in favor of restaurants and cafes.
It cannot be denied that the restaurant business was hit hard by the crisis in 2021 and is now experiencing a recovery in this segment. In addition, business was hit by two non-economic factors:
- government ban on smoking in public places;
- tightening control over the circulation of ethyl alcohol and products containing it.
In 2021, it was possible to observe a decline in the sector by 18%, but in 2021 the market regained its positions by 6%. To date, positions have recovered almost completely, including due to positive factors:
- strengthening of the ruble;
- slowdown in price growth;
- government support for local production;
- decrease in rental prices for commercial real estate, due to a decrease in demand for it;
- adaptation to negative factors;
- leaving the market of several small and large players and, as a consequence, a decrease in the level of competition.
Thus, with a competent approach, high-quality management organization, an effective marketing strategy, you can expect a quick profit. That is why a well-thought-out business plan for opening a restaurant with calculations is needed.
Many are worried about the issue of large investments. Indeed, opening a restaurant will require attracting financial investments in the amount of one million rubles or more. However, thanks to the large mark-up on meals, which is 100-200%, the investment pays off quite quickly. The main thing is that with large investments, you can expect high turnovers, which means high profits.
Getting started: choosing the format of the institution
Before opening a restaurant or any other business, you need to write a detailed business plan for your undertaking. Today we will analyze how to draw up a restaurant business plan point by point, how much it will cost to open your own food outlet and how to properly arrange a restaurant from a legal point of view.
A business plan is a document that details the idea of a project and all the financial costs that are needed to start. The business plan contains points: analysis of the target audience, audit of competitors, a step-by-step algorithm of actions, a financial plan with an analysis of expenses and income, a marketing plan. Usually such a document is made up for themselves: to determine how promising your idea is. Another option is drawing up a business plan for partners, investors or for the bank where you take out a loan. The plan that is drawn up for potential investors or sponsors is slightly different from the usual version of the document.
- 1 What is the structure and layout of the restaurant
- 2 Business plan of the restaurant
- 3 Design and menu
- 4 Restaurant marketing plan
- 5 How much does it cost to open a restaurant
- 6 Restaurant profitability
- 7 Restaurant legal design
What is the structure and layout of a restaurant
A restaurant project should not be confused with a business plan, which includes an architectural, engineering, design project (including a restaurant layout) and an organizational structure. The organizational structure of a restaurant is a hierarchy and models of interaction of all employees: how many people will work in the restaurant, the responsibilities and work schedule of everyone who will manage them, the functions of the director, etc. It is essential for effective personnel management.
The restaurant layout refers to the interior layout of the kitchen, pantries, take-out area and guest lounge. The scheme is drawn up at the last stages of drawing up a business plan and is needed primarily by investors who are interested in the project. In addition, the restaurant layout will help the room designers you hire to position the furnishings in the right places and adjust the original interior design plan.
Restaurant business plan
The business plan includes the following points:
Describe how you see your restaurant. Include in this paragraph information about dishes, pricing policy, how your endeavor differs from similar food outlets.
- Target audience analysis
Determine who your restaurant's typical customer is. Find the core of your target audience - paying people who suit your menu. Describe the portrait of the target customer, how much he is willing to spend, what he expects from the restaurant when he comes to your restaurant (every day, on weekends or on holidays).
Among all areas of business, the catering industry has been one of the most profitable for many years, therefore, in this article, we will consider a restaurant business plan. Opening an institution of a higher level than a canteen, cafe or bar will require much more investments from the owner, but it also promises him a higher profit from the first months of work. We will tell you how much money is needed to open a restaurant, what classification of establishments is used in Russia, how technological and engineering projects are developed.
Business plan for opening a restaurant
Opening a restaurant is a large-scale job that requires not only investment of money from the owners, but also careful planning. Please note that in this article we will look at restaurants, that is, establishments with a large number of seats, "gourmet cuisine" and a price tag above average.
All calculations and work procedures will be reflected in the business plan. Its detailed content will depend on many factors - the city, location, whether the premises are owned or rented, whether it needs large-scale renovations, what kind of kitchen is planned, etc. Below is a sample business plan with all the calculations, which will need to be edited in accordance with the goals of the entrepreneur.
Choice of organizational and legal form and paperwork
Whatever cuisine the restaurant owner chooses - Russian, Italian, Asian or Caucasian - he cannot do without alcohol on the menu. Therefore, the only legal option for registration would be to open an LLC: in Russia, only legal entities have the right to trade in alcohol. Sometimes a compromise option is used: the institution operates in two organizational and legal forms at once. Food and non-alcoholic beverages are sold through the cashier of an individual entrepreneur, alcohol - through the cashier of a specially created LLC.
It should be noted that if the registration of an individual entrepreneur and a legal entity is ridiculous on the scale of the entire project 800 and 4000 rubles, then a license to trade in alcohol will cost 65 thousand rubles every year.
Like all catering establishments, the restaurant will have to issue a large set of permits. A significant part of the documents can be obtained only when the institution is 100% ready for opening - the inspectors of Rospotrebnadzor and SES simply will not come to the unprepared premises. Therefore, first, the owners invest in renovations and interiors, find staff, then go through checks, and only then open a restaurant and start making money.
List of required documents:
- notification of the beginning of production activities;
- food production control program;
- lease agreement or certificate of ownership of the premises;
- positive conclusion of the fire inspection;
- constituent documentation (charter, order on the appointment of the director, certificate of the State Statistics Committee, extract from the Unified State Register of Legal Entities);
- the schedule of the institution approved by the general director; <
- a positive conclusion of the SES;
- technological and engineering projects;
- a contract for the removal and disposal of waste;
- a contract for the removal of bulky household waste;
- contract for disposal of fluorescent lamps;
- contract with a laundry for washing uniforms and table linen;
- contract for disinfection, deratization and pest control;
- a set of magazines for public catering (accounting for disinfectants and others);
- protocols of laboratory analyzes and measurements (analysis of water, flushes, vibration and noise);
- order on the appointment of responsible for fire safety, chief accountant;
- order to approve prices for a range of products;
- employment contracts with employees;
- medical records of employees;
- sanitary certificate of the object;
- license for the sale of alcohol.
Opening establishments take at least a month to complete the necessary permits. Registration of permits and contracts will require about 100 thousand rubles.
Business plan of the restaurant: general information + choice of class and type of institution + 9 sections of the document + recommendations for drawing up a resume + 20 main stages of project implementation + 6 ways to attract audience interest + a typical list of equipment + cost and income estimates + 6 risk factors.
The restaurant business first appeared in the 18th century. The modern catering industry moves with time, and today more and more investors are ready to invest their money in this business after they have studied in detail the business plan of the restaurant.
After all, the restaurateur, with the proper organization of the institution, will receive a pleasant reward for all the efforts made. The same applies to investors who want to make their own profit.
Even if your own funds are enough to start and you do not plan to attract investors, drawing up a plan for further actions to open a restaurant is the most important task at the first stage.
What is important to know before opening a restaurant?
The catering business is unlike any other. This is a very time-consuming, responsible business, which cannot be carried out “with our sleeves down”. Keep in mind - the restaurant business is characterized by huge risks and unpredictable results.
In order to be successful, a future restaurateur must be informed in a variety of areas, since a restaurant is a unique economic unit. It is both a trade and a manufacturing enterprise, requiring from its future owner knowledge in such areas as design, architecture, cooking, marketing.
Despite the fact that many tasks are entrusted to the staff, an entrepreneur must understand financial matters, be able to work with people, control spending, purchase products, worry about providing good customer service, and more.
A big burden of responsibility rests on the shoulders of those who wish to open their own restaurant:
- First, the restaurant business in Russia is still quite young. Only recently has the Russian food service market started to gain momentum. At the same time, a high level of competition has formed in this field of activity, and only strong players manage to stay afloat.
- Secondly, even opening a modest restaurant is a costly business, both financially and temporarily.
Here are just a few of the responsibilities:
- search and rent of premises;
- development of a technical plan together with engineers, builders, designers;
- preparation of a business plan of the institution;
- purchase of equipment and its installation;
- restaurant decoration;
- provision of dishes and other paraphernalia;
- formation of a staff of employees;
- conclusion of contracts with service companies for the collection, disposal of garbage, etc.;
- purchase of food, drinks;
- menu creation;
- financial troubles (billing, wages, etc.);
- restaurant maintenance;
- payment of rent, utilities, taxes, etc.
The audience loves not only tasty and healthy food, but also a pleasant environment. Therefore, the restaurateur also needs to create an atmosphere of hospitality and celebration in the restaurant, so that customers can have a tasty meal outside the home and have a good time. Only then will they return to the restaurant again and again.
Organization of a restaurant business is considered one of the most attractive types of investment. A business plan of the restaurant with detailed calculations will help to effectively organize this type of activity. Almost every professional chef dreams of opening his own restaurant; such a project contains many creative moments and can bring great pleasure to its owner. In addition, in the restaurant business, profitability is quite high and with a competent organization of the investment process, the investment will quickly pay off. The Moscow restaurant market has tendencies of annual quantitative growth by 3-4%.
Consider an example of a business plan for a mid-range restaurant with European cuisine for 50 seats. When choosing a place for a restaurant, it is necessary to take into account the characteristics of the target audience and the presence of competitors.
- Read also - Cafe business plan, ready-made example.
The finished business plan of the restaurant will include the calculation of the project of a casual dinning establishment with European cuisine, designed for middle-class visitors. The premise will be rented, the stake will be on good cuisine, quality service and reasonable prices. The payback period of the project will be 2.5-3 years.
According to research companies, there are more than 3000 restaurants in Moscow, not counting fast foods, which are about the same. Most of the capital's restaurants are located in the central districts. The level of restaurants also depends on the location - on the outskirts, more economical establishments open, in the center - elite and middle price segment. The main criterion for assessing the quality of a restaurant is the cuisine and quality of service, as well as the interior of the restaurant. The volume of the restaurant services market in Moscow is more than 120 billion rubles per year and there are trends of annual growth by 3-4%.
Data for calculating all parameters - premises, equipment, personnel, etc., determines the concept of the restaurant. According to the state standards of the Russian Federation, restaurants are divided into three classes: luxury, superior and first class. Restaurateurs use a slightly different classification: elite or premium restaurants (fine-dinning), fast food establishments (QSR), fast casual restaurants with free-flow format, democratic casual dinning establishments. There is also a thematic division of focus: home, sports, automobile, hunting, etc. Our project will consider the project of a casual dinning restaurant, designed for middle class visitors. The emphasis will be on European cuisine, the interior will be designed in a strict aristocratic style.