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Running a food business is no easy task. If you are looking for a guide on how to start a restaurant business for dummies, then this article will be helpful for you.

IN Lately restaurant business is gaining more and more popularity. But there are already too many competitors on the market, and in order to earn trust, you need to try.

Like any other business, the development of a restaurant business requires drawing up detailed business plan and not just ideas. It should contain items such as:

• Identify features, analyze the market and competitors.
• Registration of a business, obtaining the necessary permits, during which the relevant documents must be issued.
• Choice of institution format.
• Calculation of expenses and profits to find out the upcoming costs of the restaurant business.
• A plan that describes the production of the establishment.
• Detailed business plan.
• The basic marketing plan that will help to successfully organize this business.
• Stages of opening your own restaurant business.
• Risk analysis, where you need to describe all possible problems.

Opening stages

For those who are just learning the basics of such a business, it is important to follow all the stages of opening their own restaurant business and not forget anything. In the course, you can find out whether you can implement all the ideas, successfully manage the catering alone, or open a family restaurant business.

• The first step is to register your own restaurant business, obtain documents and permits from institutions.
• Then decide on the concept, paint the ideas and features of the future institution.
• Based on the previous paragraph, a room is selected, design ideas appear.
• Hire staff to provide quality service to the establishment.
• Buy everything you need.
• Create a restaurant menu. A variety of cuisines will successfully affect the profit of the institution.
• Set a date for the founding of the restaurant. As an attraction of the first customers, you can organize interesting holiday or show program.

Registering your business

Before carrying out any income-generating activity, it is mandatory to register with tax service. Otherwise, for the conduct of restaurant activities without registration, criminal, tax and administrative liability is threatened.

There are several registration options, but for a small restaurant business, a company with limited liability because IPs are not allowed to sell liquor. You also have the right to choose the form of taxation, the most beneficial will be a simplified scheme in which entity will pay 6% of total income or 15% of net profit. But in addition to registering an LLC, you will need to collect various documents, for permission to open a restaurant business.

If you do not understand at all how to start your restaurant, then you can turn to lawyers for help.

Market and competitor analysis

Before you open a restaurant from scratch, you need to thoroughly study your direct competitors and business features. You need to choose the direction of the restaurant business, calculate its expected profitability, costs, prospects. This will help to find out whether it is profitable to open an institution.

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This article is devoted to the study of topical aspects of risk assessment in enterprises Catering in modern conditions, the risk design process is considered. The turbulent nature of the global economy has created significant risk management challenges domestic enterprises. Over the past decades, the catering sector has remained one of the dynamically developing sectors of the Russian economy. In the context of the sanctions imposed by a number of states, including the EU countries, which were important suppliers to this industry, the market environment has changed in the direction of increasing threats, which necessitates a reassessment of the risks associated with entrepreneurial activity in this industry. The article presents an updated logical sequence of risk assessment of the activities of public catering enterprises, and also proposes an optimal risk management mechanism in modern conditions. Russian economy.

risk assessment

implementation of sanctions policy

catering industry

1. Analytical research data RBC.research "Russian network market of public catering 2015" [Electronic resource] - Access mode. – URL: http://marketing.rbc.ru/research/562949996365197.shtml (accessed 03/15/2016).

2. Medvedeva O.V., Shpilevskaya E.V. Complex economic analysis economic activity. - M., 2010. - 154 p.

3. Rozhdestvenskaya L.N., Khasanova S.M. Risk management in public catering enterprises // Russian entrepreneurship. - 2011. - No. 8, Issue. 2 (190). - S. 118-124. – URL: http://old.creativeconomy.ru/articles/13241.

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

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

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

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

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

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

Restaurants with waiter service experienced the biggest decline in traffic, and fast food establishments, which still attract customers with their speed of service and relatively low prices, have fallen to a lesser extent.

Economic recession in 2014-2015 requires a reassessment of the main development trends and risks for catering enterprises both for social sphere. Reassessment of the main trends in the development of the public catering sector is presented in the form of a SWOT matrix in Table. 1.

Dynamics of turnover of public catering in Russia. Source: RBC.research study "Russian Network Catering Market 2015"

Table 1

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

Strengths (S)	Weaknesses (W)
1. Steady growth of market scale. 2. Saturation of the public catering market. 3. The presence of interest from potential investors. 4. Development of infrastructure and innovative forms of providing public catering services. 5. A well-established trend of increasing the availability of public catering enterprises on a territorial basis. 6. Preparation within educational programs specialists in the field of public catering on the basis of educational institutions	1. Lack of cultural traditions of Russian residents to constantly use the services of public catering establishments. 2. High entry barriers and corruption in business organization. 3. Problems with the level of quality in the services of firms. 4. Low level of personnel qualification. 5. The concentration of public catering enterprises across regions is uneven. 6. The presence in the business of elements of the shadow turnover, illegal schemes for the circulation of cash.
Opportunities (O)	Threats (T)
1. Market potential due to the growing demand for catering services. 2. Improving the quality system of the industry. 3. Improving the assortment policy of catering enterprises. 4. Transformation in the form of a network format due to tightening competition. 5. Governmental support small business in the framework of national programs. 6. Development related services(delivery, remote and Internet trade).	3. Price cuts by competitors. 5. Growth of taxes and fees. 6. Growth in sales of an alternative product. 8. Disadvantage working capital. 9. Insufficient level of remuneration of workers.

Based on the SWOT matrix, it is possible to identify the main types of risks in the catering market that need to be reassessed taking into account the crisis phenomena due to the implementation of the sanctions policy. It should be noted that if in the pre-crisis period the starting period (two years after opening) did not withstand 10-15% of public catering establishments, now this figure has increased to 20-30%. Such changes are associated both with the growth in the cost of credit resources, and with the instability in the market as a whole.

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

1) the risk will not manifest itself 0 ≤R ≤ 0.05;

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

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

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

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

In table. 2 presents the risk assessment of public catering enterprises, obtained by an expert.

Risk analysis shows that, despite attempts by the Government of the Russian Federation to contain price increases, the likelihood of food price increases in the future is very high. It will stretch in the time interval, but will tend to grow.

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

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

The next type of risk "Seasonality" is a factor that had a huge impact even in the pre-crisis period, but earlier it was offset by imports. In the context of the embargo, this factor has been reinforced by limited imports of products, which may lead to higher prices. The lack of working capital is associated with an increase in the cost of a commercial loan. According to the results of the analysis, in order to obtain an assessment of the combined risks, a weighting procedure was carried out, the results of which are presented in Table. 3.

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

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

Definition specific gravity each simple risk in their entirety - for this, the weight of the group with the lowest priority is set:

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

table 2

Risk assessment in the field of catering

	Type of risk	Probability		A priority
			currently
	Increasing food prices
	Insufficient and falling demand of the population
	Price cuts by competitors
	Insolvency of consumers of services
	Increasing taxes and fees
	Seasonality and possible disruption in the supply of products due to the imposed sanctions of the state
	Lack of working capital
	Insufficient level of remuneration of employees

Table 3

Determining the significance of risks in the field of catering

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

(2)

All risks with the same priority are equally weighted;

Acceptable probability values ​​are accepted for low, medium and high risk (Rlow ≤ 0.3; 0.3 ≤ Rav ≤ 0.6; Rhigh > 0.6);

Acceptable numerical values ​​of the factors corresponding to their minimum and maximum are accepted;

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

Weights are positive numbers, ranging from 0 to 1;

The score is equal to 1, that is

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

Seasonality and possible failure in the supply of products in connection with the implementation of the imposed state sanctions;

Growth in sales of an alternative product in the form of fast food;

Insufficient demand of the population;

Insolvency of consumers of services.

One of the main measures to combat the risk of "Seasonality and a possible failure in the supply of products due to the imposed sanctions of the state" can be recommended to constantly change the range of the proposed menu, perhaps introduce budgetary "business lunches", as well as systematically study the needs of customers, more carefully approach to the choice of services provided, to expand the list of potential exporting suppliers in advance, reorienting to more profitable long term conditions food supply contracts.

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

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

Inflation is projected to rise;

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

State external environment will also have a certain impact on the internal rate of return in the direction of its reduction;

Reducing the level of investment attractiveness of the industry;

Due to changes in the structure of invested capital, the share of borrowed sources of financing can be significantly reduced.

In view of the foregoing, a number of anti-crisis measures can be proposed to manage the risks of public catering enterprises:

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

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

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

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

6. Revision of the staffing of enterprises.

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

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

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

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

2. Reassessment of possible risks in the current conditions.

3. Choice software for risk assessment calculations.

4. Development of appropriate risk management procedures.

5. Deciding on the use of internal control for each type of risk with the mandatory development of reporting forms.

6. Separation of responsibility and division of duties.

In order to determine the effectiveness of the risk management measures taken, it is necessary to provide for the use of scenario analysis: before risks are identified, when the company is in a risky situation, and after risk assessment.

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

Bibliographic link

Kabanenko M.N., Ugrimova S.N. RISK ASSESSMENT IN THE SPHERE OF PUBLIC CATERING UNDER THE CONDITIONS OF THE IMPLEMENTATION OF THE SANCTION POLICY // Basic Research. - 2016. - No. 5-2. – P. 334-338;
URL: http://fundamental-research.ru/ru/article/view?id=40300 (date of access: 03/27/2020). We bring to your attention the journals published by the publishing house "Academy of Natural History"

* Calculations use average data for Russia

Number of catering establishments in Russia (2018)

Share of restaurants in catering (2017)

Number of restaurants in the million population (2018)

Growth dynamics of restaurants in millionaires (2018)

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

This article brings together ten key restaurant business challenges and tips on how they can be successfully overcome. For some, the points we have given may seem obvious enough to be called “pitfalls”. Maybe. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to add to the list of losers.

1. Blindness towards competitors

The catering industry is highly competitive. Therefore, before choosing stylish plates and calling on chefs, be sure to research the market. What do you need to pay attention to?

identify the main market participants, study where they are located in order to select appropriate place;

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

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

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

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

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

2. Concept? No, have not heard

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

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

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

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

in a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one else has offered. And here we are not necessarily talking about an exotic menu or spectacular decorations. You can “hook” a client with a convenient service, a chip in the feed, profitable offers, and additional services.

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

Restaurateurs advise two ways when choosing a concept:

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

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

As you formulate a concept, ask yourself three questions:

Who will visit your restaurant?

Where is the restaurant located?

How will it attract your target audience?

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

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

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

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

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

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

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

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

Understanding how cafes are classified, it is easier to decide on the concept.

A few tips for choosing a concept:

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

In recent years, fast food establishments have become popular. Even in a crisis, they are actively developing. Democratic cafes and restaurants are making money today.

In choosing a concept, be guided by consumer demand. What is not in a particular city, microdistrict? What is missing in your city that is already successful in similar cities? What establishments are the most popular among city dwellers?

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

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If you can't come up with something original, explore what the overseas market has to offer. Collect ideas, combine them - and you will definitely find a concept that will make your restaurant unique. However, the project alone will not be able to pull out the concept. So don't relax. The next steps are equally important.

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

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

56.10 Restaurant activities and food delivery services

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

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

To rule out problems with government bodies when opening a restaurant, all permits must be issued. Before providing a list, please note that it may differ in different regions. The table provides a list of documents that are required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

	Documentation
Registration	OGRN certificate; TIN certificate; receipt for payment of state duties
Restaurant building and premises	tenant agreement
SanPina requirements and Fire supervision	sanitary and epidemiological conclusion (issued by Rospotrebnadzor); contracts with SES and fire service; program production control; contracts for planned disinfection, deratization and disinfestation certificates for finishing with the necessary SES requirements; documents for checking instrumentation and measuring utensils; an agreement with the housing complex for garbage collection; health records for staff.
Cash register	conclusion tax office on registration of cash registers service contract cash register KKM card and passport cashier's journal
Production documents	contracts with employees assortment list approved in SEN safety magazine; Technological and costing cards staffing
	a license to sell alcohol, if it is supposed to be in the establishment

Having collected this impressive list of papers, you can be calm. This is almost half of the completed project. More details collection topic permits for opening a restaurant, we have covered in this article.

Some useful tips which will be useful in resolving a legal issue:

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

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

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

Finding the right space for a restaurant can take a long time, so it's best to take care of it in advance. When choosing, it is worth considering two key parameters: the location and the condition of the room itself.

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

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

How to evaluate the location of the restaurant premises:

1. Locate competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide parking, convenient access;

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

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

conduct a study 4 days in a row and find the average value;

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

consider the presence of the target audience in the stream.

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

Basic requirements for the restaurant premises:

an area of ​​approximately 100 sq. m.;

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

additional space for warehouse, rooms for staff, bathrooms, (or the possibility of redevelopment. Please note that redevelopment must be legalized);

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

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

Also, be sure to pay attention to the functionality of the premises: does the layout allow the premises to be converted for your project, are there the necessary capacities that will ensure the uninterrupted operation of food equipment).

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

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

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

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

The acquisition of high-quality kitchen equipment is one of the key stages in opening a restaurant. Depends on the quality of equipment and tools production capacity kitchens, workflow organization and even the taste of dishes. That is why you need to make a responsible choice. Read in advance the experience of other restaurateurs and their feedback on this technique. Explore different commercial offers kitchen equipment suppliers. Choose several options and compare value for money. Excessive savings are useless, however, the purchase of the most expensive equipment is not a guarantee of success.

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

You can reduce the cost of equipment if you buy used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a bargain on the market, when restaurateurs whose business has failed are selling almost a new set of kitchen equipment. Therefore, study the ads on the sites.

Ready-made ideas for your business

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

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

electrical devices: mixer, blender, combine;

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

Dishwasher to automate the process of dish disinfection;

beverage preparation equipment: juicer, coffee machine;

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

test equipment: kneader, sheeter, etc.

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

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

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

What furniture is needed for a restaurant

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

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

The nuances of choosing furniture for a restaurant:

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

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

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

consider the layout of the hall and the features of the room;

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

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

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

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

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

When compiling the menu, consider the following nuances:

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

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

update the menu according to the taste preferences of visitors. Regularly monitor orders to identify unclaimed dishes. Such positions are best replaced or completely excluded from the menu.

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

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

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

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

Consider the risk of food spoilage. What can cause this to happen:

low demand for individual items on the menu;

procurement planning errors;

breakdown of storage equipment;

storage violations.

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

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

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

How to find a decent chef in a restaurant

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

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

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

visit thematic exhibitions, competitions, conferences;

take advantage of restaurant services recruitment agency;

post vacancy announcements on thematic portals;

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

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

How to deal with employee theft

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

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

automation system;

CCTV;

inventory;

• staff motivation;

  secret guest;

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

  control of DDS (settlement account, bank client, cash);

  bar control system.

For these measures to be effective, the implementation phase requires the direct participation of administrative staff and the owner of the establishment.

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

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

A simplified scheme for calculating the effectiveness of an advertising tool looks something like this. You ordered 1,000 flyers from a printing house for 3,000 rubles and another 2,000 to a promoter who handed out flyers to passers-by. As a result of this action: 30 visitors to the establishment, who received the coffee promised in the advertisement for free. The cost of "promotional" coffee was 1000 rubles. The total cost will be 6000 rubles. At the same time, visitors who came by flyers made additional orders for a total of 15,000 rubles. Those. revenue will be 9000 rubles. It turns out that in this case the restaurant not only covered the cost of advertising, but also made money on it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, some can be estimated only by the results of advertising. There is no ready-made formula for promoting a restaurant. It is possible to determine an advertising strategy only in practice.

2. Favor low-cost tools

Expensive does not mean effective. Thoughtful advertising using flyers can be several times better than expensive advertising in the popular media or on radio. Start with low-cost methods - the cost of an error will be lower.

Thoughtlessly spending money on promotion is wrong, but it’s also not worth saving hard on this cost item. A competent advertising campaign is needed for a new institution to make itself known and attract the first visitors. Without promotion, you will be lost among competitors. Therefore, an advertising campaign should be planned even before the opening of the restaurant.

4. Know your audience

Different audiences need different ads. Effective advertising is one that fully meets the needs of the audience. For example, if a cafe is aimed at young people, advertising on social networks is suitable. It is important to know the interests of your audience not only in order to choose advertising methods, but also for the design of the promotional material itself: text, video, flyers, etc. Try to make advertising useful for customers: gifts, free tastings, promotions, interesting informational materials.

How to attract restaurant visitors

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

Special Promotions on certain days of the week (usually weekdays) will help increase sales in less popular time;

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

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

Holding events will attract new customers.

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

5. Experiment with venues

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

How to find new promotion tools and methods

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

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

10. Unprepared for the unexpected

The main pitfalls of the restaurant business, the knowledge of which in 90% of cases will allow you to save your business, have been considered, but the pitfalls themselves, as you understand, are much more. And you should always be prepared for any surprises. Resign yourself to the fact that absolutely everything cannot be taken into account, you can only minimize the risks. Therefore, finally, a few more nuances that are useful to consider.

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

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

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

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

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

There are many pitfalls in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can succeed. Make a business plan marketing research plan all activities. If you work hard and put your soul into your favorite business, it will definitely give a result.

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Project underfunding risk

This risk is one of the most common. The degree of stability of the marketing system of the project is directly proportional to the number of sales points opened and the involvement of individual entrepreneurs in the trade in the products of the kitchen factory. Each of these small projects involves investing in the opening of new outlets. Underfunding in this area will entail the risk of a significant reduction in production volumes, sales volumes and project profitability.

Way to prevent risk: detailed study of the feasibility study of the project, taking into account the development of its own distribution network.

Business competitiveness risk

A decrease in the competitiveness of a business can be caused by one of the following reasons:
– decrease in the quality of products;
– decrease in the purchasing power of the population;
– entry into the market of a larger or professional competitor;

Method of risk prevention: a complex of strategic and operational risks of the project must be constantly monitored by specialists of the Management Company “___________. The functions of the management company are to manage business changes in terms of minimizing risks. If it is impossible to mitigate certain risks by the MC, consultants should be invited to solve the problems.

Risk of loss of brand trust

Loss of trust in a brand can be caused by the following circumstances:
- a sharp deterioration in product quality;
– cases of consumer poisoning;
– malicious information struggle of competitors;

Ways to prevent risk:
– introduction of a program of industrial sanitary control with dedicated staff units(at least 5 for a network of enterprises);
– introduction of a strict system of bonus deductions for production
management in case of violation of the quality system rules;
– continuous work of trainers and masters industrial training(ideological aspects of quality assurance);
– strict laboratory control of the incoming quality of raw materials;
– introduction corporate culture among employees;
– introduction of the institution of mentoring;
– the presence of a program for working with the population, which implies the continuous receipt of all negative reviews and a timely response to these reviews.

Personnel poaching risk

The risk of enticement of personnel lies in the plane of the policy for the formation of material and non-material incentives for personnel. In 90% of cases, poaching of personnel is possible provided:
– the absence of a targeted incentive program at the enterprise career development employees;
- the presence of unfavorable psychological climate a team;
- activities of a disloyal trade union and informal leaders in collectives;
– lack of prospects for wage growth

– development of a career development program for young people;
- creation of a program to maintain the corporate spirit at the enterprise;
– availability of a social package for employees;
– a special system of contractual legal obligations;
– work of an invited psychologist at the enterprise;
- the presence of a mutual assistance fund at the enterprise;
- the action at the enterprise of a "loyal trade union".

The risk of increasing purchase prices for raw materials

The risk of increasing purchase prices for raw materials can be leveled in the following ways:
– introduction of effective mechanisms for managing the cost of production;
- change in the assortment list of products with a large predominance of seasonal products;
– decrease in the volume of bookmarks of products;
– decrease in yields of certain dishes;
- injection of meat products with harmless additives;
– change in the proportions of output volumes (shift of emphasis towards an increase in the volume of output of products of the medium and low price category.

Risk of loss of project control

The risk of loss of project control can be caused by:
– change in the personnel of the management company and the departure of its head;
- change of personnel of production management;
- violations in the work of the automation system of enterprises;
- the emergence of barriers to the transparency of the accounting policies of the enterprise;
– permanent cases of violation of production technologies

Ways to prevent risk:
-creation of a special system of personal motivation for the management of the management company and production management;
- installation of the company's automation system, tested and debugged remotely at any minute of real time;
- the impossibility of deviating from the once established principles of accounting and obtaining operational information at the enterprise;
– introduction of a production control program by the management company.

Risk of abuse

The risk of abuse may be associated with the following circumstances:
- collusion of unreliable employees;
– failures in the work of the security service (collusion with security)
- inefficiently working system of automated accounting at the enterprise.

Ways to prevent risks:
- introduction of a strict security regime and the presence of its own security service;
– installation of video surveillance systems in production;
– implementation of an integrated business automation system of the ERP class

Risk of illegal methods of struggle from competitors

The risk of illegal methods of competition with the use of administrative resources and unscrupulous propaganda is warned:
- contrasting this administrative resource with an equally effective resource;
– negotiations with top officials of competing organizations;
– improving the control regime for the quality of products and services at enterprises

Profitability risk

The risk of a decrease in business profitability may be associated with:
-inefficient policy of purchasing products;
- inefficient work of logistics;
- inefficient mechanisms for managing the material cost of production

These risks are prevented by a timely response to the market situation of the Management Company "__________". Such a response is possible only if there is automated system timely receipt of information for the manager.

Project risks and ways to insure them

Modern business insurance offers make it worthwhile to insure such risks as:
- lost profit;
- the risk of loss of property;
- risk raider capture etc.

Ready documents, Power Point presentations

Alexander Mekhrishvili
Strategic Development Director of PJSC Rosinter Restaurants Holding warns about the main risks at the stage of planning, building and opening a cafe or restaurant

1 HIDDEN DANGERS LOCATION

Even seemingly great locations have hidden dangers. For example, the facade of the future point is located so that people will pass by without seeing your restaurant. Or the place is located in the "deaf" zone of a chic shopping center. To remedy this situation, you will have to seriously consider the navigation and identification of the restaurant. At the same time, the cost of these works may not be comparable with the revenue. It is better to either initially lay down the costs of navigation, or think about whether you need this place.

2 WRONG CONCEPT

3 UNREASONED FINANCIAL OPTIMISM

A novice restaurateur often makes too bold forecasts for revenue or the structure of monthly costs for staff salaries and product costs. It is better to set a more realistic revenue target, achieve it, recoup the investment, repay loans, and then work and develop calmly.

To overcome errors in your own calculations, you will have to “play” with navigation, reduce costs, or even change the concept of an already operating restaurant.

4 ENVIRONMENTAL CHANGES

Keep a close eye on development plans, redevelopment, and everything that happens in the area of ​​a potential discovery: . Information about big projects(opening of shopping centers and construction of transport interchanges) is available many years before the start of construction.

The construction of new transport interchanges or large facilities, the opening or closing of traffic generators significantly change guest flows.

For example, the opening of a large sub-regional shopping center nearby will cause an outflow of visitors. Road and other construction may take away your parking space or limit your access to a restaurant.

Of course, the reverse situation is also possible, when traffic increases due to the development of infrastructure. This will have a positive impact, but you need to be prepared for such a development of events.

5 FEATURES OF THE LEASE

If you are offered to sign a currency agreement, then you should definitely demand the conversion of the currency into rubles. Or fix the currency corridor at which this agreement will work (minimum and maximum rates). In investment models, it is always necessary to set the maximum possible exchange rate under the contract, which will eventually achieve payback.

Long-term contracts for 5 or 10 years can only be terminated by agreement of the parties. In order not to fall into bondage to the landlord, you need to clearly define the conditions for terminating the contract and other options that will reduce the rental load (alienation of part of the premises, subletting the premises, receiving a discount).

Sometimes landlords insist on indexation of service and rental payments. Mortgage everything possible increases payments and form a forecast for 4-5 years ahead. The return on investment may be less, but you need to be sure that the business will remain profitable by this point.

6 HIDDEN COSTS

When opening a restaurant in a shopping mall, don't forget about expenses in addition to rent: operating and marketing payments, payments for signs, cleaning of the premises and garbage disposal. Navigation costs that are not foreseen in advance can also significantly reduce operating profit.

Unforeseen expenses are also possible when the outlet is closed. Sometimes the landlord requires the restoration of the original appearance of the premises, and this is a significant expense.

So carefully and carefully read all the clauses of the lease agreement. Ask uncomfortable questions to the landlord if something is in doubt. If the contract requires the transfer of the premises in the form of Shell & Core, plan cash flow taking into account the fact that after the expiration of the contract may not be renewed and you will have to invest money in the complete dismantling of the establishment.

7 OPERATIONAL SURPRISES

You are running a high-tech restaurant with a focus on internet, good sound quality and video streaming. But at the same time, the quality of communication in this location does not meet the requirements, and the cost of the provider's services (imposed shopping mall) is enormous. Or it is at this point that it is impossible to obtain a license for alcohol due to various limiting factors and current legislation.

To avoid such force majeure, find out what is around: are there pharmacies, children's institutions, are there any plans to open such institutions. Ask questions about contracts for the provision of communication services in this location.

8 OVER BUDGET

Thoroughly recalculate the key costs and budget items needed to open a restaurant. Errors in calculations necessary costs very dangerous: you can find yourself in a situation where the money pledged for the project runs out. Then you will have to urgently attract investments at very high rates or look for quick sources of on-lending. Or - worst case scenario - you won't be able to complete the project.

Be sure to set aside 5-10% of the total amount for contingencies. This is especially important when exchange rates are highly volatile. After all, a large amount of restaurant equipment, lighting and furniture will have to be imported.

9 UNJUSTIFIED SAVINGS

Today you can save, but in 2-3 years you will need to either overhaul, or a change of equipment, which in the end will be much more expensive.

Carefully weigh all the pros and cons, read reviews, look at the warranty period of the equipment, choose reputable contractors, scrupulously accept work from builders and demand that all norms and standards for work be met.

10 A RAPIDLY FORMED TEAM

In no case can you type a command "on the go". Guests who come to your restaurant and encounter poor quality food or service will be very difficult, and sometimes impossible, to return.

Even at the planning stage, it is necessary to think over the formation of a team: recruitment methods, recruiting costs, candidate assessment methods, and a training system. By the time construction is completed, you should have a fully staffed and trained team.

Beginning restaurateurs can use the services consulting companies who will help with recruiting the right team and training.

If you have a network business, then you form an opening team that will help the new restaurant to work efficiently for the first time and will allow you to form a permanent team. You can count on the same support when opening a franchise restaurant.