A milk treat in the form of a cool foamy cocktail is in constant demand. According to statistics, the milkshake is second in popularity only to tea, coffee and juices. This indicates its relevance and the fact that the preparation of milkshakes can become a profitable business.

It is worth starting to organize your business by finding a suitable place for a future outlet. The territory of shopping entertainment centers is perfect, but you can also sell cocktails on the street. However, this will automatically make your business seasonal and only allow you to operate during the summer. To organize one trading place, you will need from 1.5 to 3 sq. m.

It is advisable to decide on the assortment in advance, because the list of necessary equipment will depend on this. You can complement the milkshake menu with freshly squeezed juices or soft ice cream.

Choose equipment based on your range. For milkshakes, you will need: with a high rotation speed - 1000-1500 rpm (the higher the rotation speed, the more airy the cocktail will be and the lower its cost will be);

To make a traditional milkshake (using a mixer), you will need the following components (based on 300 milliliters of the finished drink): 75 grams of milk, 7 grams of syrup (chocolate, vanilla, fruit), 15 grams of ice cream.

For soft ice cream, you will need a freezer, and for freshly squeezed juices, a juicer.

You will also need: a freezer (chest) for storing ice cream and milk, a counter or a sales stand.

Any equipment from this list can be found both domestic and imported

When all the preparations are done, buy products for your mini-production. The shopping list will include: milk, syrups of various flavors, ice cream, disposable cups (paper or plastic), paper cup lids and straws.

As an option, Dally Group of Companies offers UHT liquid mix for milkshakes and soft ice cream in economical TetraPak packaging with a shelf life of 180 days.

COMPETITORS. PRODUCT ANALYSIS

The segment in Russia is divided between the three strongest brands, where the leader is Chudo milkshake (Fig.3) and domestic milkshakes Prostokvashino (Fig.4) Big Mug (Fig.5) and White City (Fig.6). These producers are followed by the foreign company "Parmalate". The rest of the market participants are trying to survive in the competition and expand production capacity through further investment.

Summarizing the above, we can draw the following conclusion: the product being developed will be aimed at young women housewives aged 21 to 35 years with different income levels.

(Fig.3) (Fig.4)

MILK SHAKE: USEFUL PROPERTIES

Helps with gaining muscle mass;

Useful during physiological lack of protein during pregnancy;

Replaces high-calorie foods, helping to lose weight and saturating the body with essential amino acids;

Increases the protective functions of the body;

Indispensable in the prevention of malignant tumors;

It is a good helper in the restoration of bone tissue;

It is prescribed for certain diseases of the cardiovascular and digestive systems.

Saturates the body with essential vitamins and minerals

TECHNOLOGY OF PRODUCTION OF MILKSHAKES

Milk base (Formula)

1. A composition for the production of a milkshake, including a milk base, a sweetener, and a foaming agent, characterized in that it additionally contains a stabilizer, food coloring and a sterile gas agent, a stabilizer is used as a foaming agent, and granulated sugar and / or sugar substitutes are used as a sweetener in the following ratio, wt.%:

Milk base - 80.0 - 95.0

Granulated sugar and/or sugar substitute - 0.05 - 8.0

Foam stabilizer - 0.5 - 2.0

2. The composition according to claim 1, characterized in that whole milk and/or cream and/or skimmed milk with a fat mass fraction of not more than 0.05%, and/or whole milk powder and/or skimmed milk powder and cow butter or dehydrated milk fat, or cream powder are used as the milk base.

3. Composition according to claim 1, characterized in that natural and/or natural-identical fruit and berry flavors are used as a flavoring agent.

4. A method for the production of a milkshake, including heat treatment of a milk base, preparation of a mixture containing a milk base, a sweetener and a foaming agent, bottling and packaging into a container, characterized in that a stabilizer, a food coloring and a sterile gas agent are additionally used in the mixture, a stabilizer is used as a foaming agent, and granulated sugar and / or a sugar substitute is used as a sweetener, the resulting mixture is packaged in a container, filling it for 6/10 - 9 / 10 volume, while the filling and sealing of containers is carried out in a chamber filled with a sterile gas agent under pressure.

acceptance. Upon acceptance, the quantity and quality of fruits are determined by taking an average sample (4-15 kg) for analysis. There are mechanized samplers for fruit selection from the unloading conveyor. The compliance of raw materials with the requirements of GOST is judged by organoleptic and chemical indicators, by the presence of certain defects. juice drink production apple

Washing of raw materials. The fruits coming for processing have surface contamination of mineral or organic origin. A significant part of these contaminants is introduced with dust. The fruit surface abounds with various microorganisms (epiphytic microflora) from the environment and carried by insects. During the washing process, mechanical impurities, microorganisms and pesticides remaining after the chemical treatment of plants should be removed from the surface of the fruit. Fruits are delivered for processing in containers, boxes or in bulk by road transport and unloaded into a receiving hopper filled with 1/3 of water (Fig. 1), where heavy impurities (stones, clods of earth, etc.) are removed if they accidentally get into the raw material.

Storage conditions. Dairy products must be stored in the cold, in a sealed container, in the dark.

It is advisable to use a milkshake on the first day after purchase. Best stored at +30 to +60C

The shelf life of juices and compotes from the date of manufacture at a temperature of 2ºС to 10ºС in consumer containers (bags) made of combined materials based on paper or cardboard, polyethylene film and aluminum foil of the Pure-Pak type is no more than 1 month.

The business of producing and selling milkshakes is a small but consistently profitable business. It also attracts entrepreneurs with its high payback, despite the clearly seasonal nature - the main sales of the drink are in the summer. If you correctly build a plan for the implementation of the idea, choose an assortment, equipment for it, you can get a good source of a small but stable income. The advantage of the direction is that the business can be started both from scratch and through the purchase of a franchise.

First steps to start a business

First of all, you should study the market in which you are going to work. Go around the area where you plan to open a business, study the number of similar points, their range, pricing policy. Don't be afraid of a lot of competition. A niche is interesting because even in a dense competitive environment, you can find something that will make you stand out from the crowd. These can be cocktails with different tastes, original serving, additional services, and more. But to find your chip, you need to know what others offer.

Having decided on the direction, you can register the enterprise. Since the business is small, aimed at retail, it is quite possible to get by with the registration of an individual entrepreneur. It will cost only 800 rubles. state duty. The paperwork process itself will take no more than five working days.

As for the requirements of the sanitary and epidemiological station, it does not require certificates for equipment. But the sanitary book from the seller may well be asked. Therefore, it is best to arrange it in advance.

When registering, it is recommended to switch to a simplified taxation system, which will allow you to independently maintain accounting records. Also, when registering a business, you must specify OKVED 56.10.19 Other catering services.

Business Format

The choice of the sales format largely determines how you will be able to offset the seasonality factor. The largest sales of milkshakes are observed in the summer, so many decide to stop at street trading. Indeed, the device, installed in a busy place near recreation parks, entertainment centers, cinemas, brings a significant income. But only in the period from late spring to early autumn. For the rest of the year, sales go only if production is moved to shopping or entertainment centers, cinemas.

But, firstly, there the price of renting a square meter is much higher. Secondly, as the season approaches, it becomes more difficult to find a free place. Initially, it is unprofitable to place a point of sale of milkshakes in a shopping center - in the summer the sales plan cannot be fulfilled there.

In order to somehow even out the situation, it is possible to organize exclusively the production of milkshakes, and sell them through various cafes. In this case, you do not need to organize a retail outlet, respectively, you do not need the cost of renting and paperwork for the sale.

If the business interests you exclusively as an accompanying one, it is quite possible to limit yourself to a summer point of sale on the street.

Equipment

The advantage of the business is that the required equipment does not take up much space. As a rule, an outlet can quite comfortably fit in an area of ​​1.5-3 sq. m. depending on what range you will offer.

To organize the work of a point for the sale of milkshakes, you will at least need the following equipment:

• mixer or freezer;
• refrigerator;
• optional equipment.

Any equipment of this type can be found both domestic and imported. Of course, buying any domestic device, you can save a lot on starting funds. But you need to understand that you lose a lot in performance. For example, a domestic mixer beats a portion of a drink in three minutes, and one is enough for an imported one. When you have a high flow of visitors, this difference is very noticeable. In addition, domestic equipment breaks more often.

Choosing a mixer

A mixer is a key device in the preparation of milkshakes. Your entire business depends on its quality and speed of preparation of the drink. Domestic equipment at 12 thousand revolutions per minute, which prepares a drink in 3 minutes, costs an average of 5 thousand rubles.

An Italian mixer can not only whip up a milkshake in a minute, but is also capable of preparing three drinks at the same time. American equipment can run at 20,000 rpm. At the same time, its warranty period is 5-7 years. Such equipment costs from 12 thousand rubles. and higher, depending on how many glasses the machine is designed for. By the way, even if you took the equipment for one working cell, it is recommended to purchase a couple more glasses. So you can quickly prepare the desired mixture. The cost of one glass for an imported mixer is about 500 rubles.

freezer

Such equipment helps to fully automate the process of production of milkshakes. A mixer and containers for supplying syrups are built into the apparatus. Depending on which button was pressed for preparation, a certain type of syrup is mixed into the milkshake. Standard freezer models can produce four different drinks at the same time.

They also differ in the type of saturation of the drink with air. It depends on how the cocktail will be whipped. With natural air supply, it is whipped by a maximum of 40%, and with forced air, this figure can reach 100%. Another difference between a freezer and a mixer is that the latter prepares a drink at temperatures from 0 to -3 ° C.

Accordingly, milk drinks prepared in a freezer differ in taste more favorably. They are richer in texture and more like melted ice cream in both appearance and taste. Therefore, these cocktails are often called "soft ice cream". But such equipment costs a little more than a mixer. Depending on the model and manufacturer, its price starts from 15-20 thousand rubles. The productivity of the freezer costs from 2.5 kg per hour. But experts recommend taking it only if at least one hundred servings can be sold per day.

Raw materials for cooking

To prepare milkshakes according to the classical technology using a mixer, you will need the following ingredients:

• milk;
• syrup;
• ice cream.

All this is desirable to purchase from wholesale suppliers. Ice cream and milk must be stored in refrigerators. For syrups, this condition is optional. By the way, syrups must be purchased special for cocktails. They are sold in liter plastic bottles with a convenient dosing cap.

To prepare drinks in a freezer, you will have to include in the business plan the purchase of special powdered milk mixtures and special syrups intended exclusively for the freezer.

The volume of purchases of raw materials is calculated from the fact that 300 milliliters of a cocktail requires 7 grams of syrup, 15 grams of ice cream and 75 grams of milk. Please note that 2/3 cup of the finished drink is occupied by foam, which is why it is so important to have good equipment that can beat it to the desired consistency.

The most popular syrups are vanilla, chocolate and fruit.

Submission of services

As already mentioned, in order for a business to flourish, you need to find something to stand out from your competitors. First of all, it is necessary to present a wide range of flavors. Usually the line expands due to the fruit variety.

Pay attention to the container. You can come up with an original shape or color of cups, tubes, lids, accessories for them. To increase profitability, include related products in your sales plan: nuts, cookies, chewing gum, and more. A new trend in the assortment of cocktails is oxygen cocktails, the foam of which is formed using oxygen.

You can also organize the supply of alcoholic cocktails, but this dramatically increases the number of requirements for the outlet. It should not be located near educational and children's institutions or places where children gather. You will also need to obtain a special license for the sale of alcoholic beverages. In addition, the sale of such cocktails is strictly limited in time by law.

Point staff

At the start of a business, it is quite possible to manage on your own, preparing and selling cocktails on your own at your point. But if you plan to open several outlets and keep selling all week, it is better to hire salespeople. For smooth operation, it is better to have two sales assistants for each point for shift work. Please note that each of them must have a sanitary book. If the future seller does not have it, you must issue it at your own expense.

Financial plan

A mandatory section that any business plan should contain is the financial plan of the enterprise. It calculates in detail all the costs at the start and in the production process, and then compares them with the estimated income. So you can calculate the profitability of the future business.

Expenditure part

If we talk about expenses, then the plan for the cost part will look something like this:

Please note that the cost plan does not include salaries for cocktail vendors. Usually it is formed from an agreed percentage of daily earnings.

Revenue part

The revenue plan is formed on the basis of the estimated sales volume. According to statistics in the summer, a sales plan can be set for about 250 portions of a milkshake per day at a busy point. The cost of one regular serving of 300 ml is an average of 35 rubles, a half-liter - 50 rubles. In this case, the margin on the drink is not less than 200%. As for soft ice cream (a cocktail made in a freezer), its cost is 3.5 rubles. and it is sold at a markup of about 100%. But the final cost of the product depends on the region of sales.

After all the necessary payments have been made and the cost of raw materials has been deducted, the profit, according to various estimates, can range from 200 thousand rubles. per month up to a million rubles. It all depends on where the point is located, and what additional services you offer on it.

Assessing the indicators that the financial plan demonstrates, we can say that the business will pay off in about a year or a little more.

Conditions for business success

Of course, the success of a business depends on many factors, but there are additional specific factors that will ensure the success of milkshake sales. These include the following:

1. Stable high quality drink. In no case should you save on equipment and ingredients that provide the taste and quality of the drink. After all, it is for the sake of taste that buyers come to you. Therefore, the equipment and raw materials must be of the highest quality, the ingredients are added exactly according to the technology.
2. Constantly expand the range. The competition in this area is quite high, so you constantly need to keep the attention of buyers at your point. But keep in mind that the tastes of cocktails buyers are quite conservative. Chocolate, vanilla and fruit flavors are always the most popular. Of the latter, banana, strawberry and raspberry are most often taken. Exotics are best taken in small quantities, checking the preferences of customers. It is recommended to expand the range by offering additional products. For example, oxygen cocktails, freshly squeezed juices, ice cream and more.
3. Some experts recommend turning the drink into a show. This means not only offering it in an original glass and with an unusual tube, but also making the cooking process itself exciting, for which people will come back to you again.

Until recently, ice cream was a luxury treat available only to certain segments of the population. And the production of ice cream was a very expensive and complex technological process that occupied huge plants. Today, manufacturing processes have been simplified so much that production "fits" in one desktop machine, and the ice cream business is considered a very affordable business with little start-up capital.

By the way, mankind, for more than 4000 years, likes the taste of a chilled delicacy. The first prototypes of ice cream, mixed ice and fruit, were a traditional dessert at the court of Chinese emperors. In its modern form, ice cream appeared in Europe in the 18th century.

Modern ice cream, at the production stage, is divided into hardened and soft. The main difference between them is the freezing temperature of the final product. Hardened or hard ice cream is frozen at -25°C. Soft at -4…8°C. In this regard, soft ice cream has a short shelf life, but the ease of production has made this business a business on the spot, that is, soft ice cream is made right in front of the client using simple equipment.

Equipment, ingredients and soft ice cream production technology

The production of soft ice cream requires several initial ingredients and one apparatus - a freezer.

The principle scheme for the production of soft ice cream includes several stages. The ingredients for soft ice cream are mixed with water or milk according to the recipe. The resulting mixture is filtered and pasteurized to remove mechanical impurities and pathogenic microorganisms. Then the mixture is homogenized and pre-cooled to +4°C for ripening, which increases the consumer qualities of ice cream. The use of ready-made dry mixes simplifies the process to one step: the mixture must be diluted with water and loaded into the freezer.

The finished mixture in the freezer is whipped with air, cooled to -8°C and unloaded into a hopper, from which the finished product is poured into single portions, the finished soft ice cream has a temperature of -4°C.

Freezers for soft ice cream are divided into domestic and industrial. The difference between the devices is in the volume of ice cream production, as well as in the presence of additional functions, such as: mixing the finished mixture, pasteurization, the type of treat produced, the ability to add syrups and fillers to ice cream.

Commercial soft ice cream freezers, depending on the ingredients used, can also produce other chilled desserts - sorbetto, granito, frozen yogurt (frozen yogurt), milkshakes and more.

The cost of equipment and dry mixes for soft ice cream

The average cost of a commercial soft ice cream freezer is 140-180 thousand rubles. This is a desktop version of the refrigerator. Such a freezer produces 10-18 liters of ice cream per hour. It usually has 2 containers and 3 dispensers. Accordingly, the freezer can simultaneously produce ice cream of two flavors (2 different mixtures), as well as their combination using a third dispenser. Freezers with one capacity cost 30-50 thousand rubles cheaper. There are also devices with 5 or more containers or increased production capacity up to 50 liters per hour. The price of the freezer is also affected by additional options, the choice of which depends on your capabilities and desires. For example, overnight storage of the finished mixture is a controversial option, but the possibility of producing other chilled desserts, such as milkshakes, is a necessary option, since, according to experts in this business, milkshakes account for up to 70% of sales.

In addition to the freezer, you will need mixes for soft ice cream, fillers, syrups, waffle cones or disposable cups (creamers) for ice cream, as well as cups of various capacities for other desserts, the total cost of the initial volume is 30-100 thousand rubles.

Additional equipment for a point for the production and sale of soft ice cream

In addition to the freezer and counter design, you will need the following equipment.

Refrigerator or refrigerated showcase for storing ready mixes, a set of gastronorm containers, various spatulas, spoons and scrapers for stirring the finished mix and removing ice cream residues from freezer containers and bins.

Also, you will need clean water to prepare the dry powder mixture. It must be purchased from a reliable seller-supplier of drinking water, which is delivered in ordinary containers of 19 liters.

In addition to everything, you need to buy measuring utensils and scales. They will be needed for the correct preparation of dry mixes (usually 1 part of the mixture to 3 parts of water), as well as fitting the finished serving of ice cream to cones and creamers.

But, before you buy all the equipment, you need to decide on other aspects of this business, namely, the place of your trade, the power of your equipment will also depend on it.

Choosing a place to sell soft ice cream

You don't have to be a successful businessman to figure out which ice cream shop can be considered a treat. These are places where hundreds and thousands of people pass every hour. And not just pass, but stare around.

Thus, shopping centers, pedestrian streets, amusement and recreation parks, cinemas and other entertainment centers, as well as places where many people are in standby mode or festive idleness can be considered ideal places for selling ice cream - metro stations, railway stations, airports, public events.

Based on the location, you can calculate the approximate required power of your equipment. For example, a freezer for 10 liters per hour: this is 200 servings of ice cream of 50 grams or 100 servings of milkshake of 100 grams. That is, 2-3 servings of ice cream per minute or 1-2 servings of a cocktail. Adding this to the selection and serving time (3-8 minutes), we get that you can cook a maximum of 30 servings per hour. Imagine that the session at the cinema has ended and a queue of 30 people has lined up for you. Do you think the tail of the queue will wait for its portion for an hour and is this ideal? In practice, 30 servings on weak equipment are cooked in 1.5-2 hours. Therefore, it is better to take equipment with a margin of power, albeit to the detriment of additional options.

Legal and organizational side of the issue of trade in soft ice cream

For the legal existence of an ice cream business, it is enough to register a simple IP, it is quite simple and familiar to many. Moreover, sole proprietors have much less fines than LLCs.

Like any type of catering business, the production and sale of soft ice cream must be coordinated with the SES and Rospotrebnadzor.

Your activity must comply with:

• Sanitary and epidemiological requirements for catering establishments (SP 2.3.6.1079-01), clause 16: Requirements for temporary fast food catering establishments.
• Responsibility for violation of these rules is established in the Code of Administrative Offenses of the Russian Federation Article 6.6.

There will be penalties, we warn you right away. There will be complaints, dissatisfied people and, in general, inspection bodies need statistics. For a complaint, check and fine, a sloppy appearance of a seller or a dirty counter, stale napkins or an unpleasant smell is enough.

Therefore, your employees should always smile, be in uniform, work in disposable gloves, have fresh napkins and smell good :) Do not save on either workers or uniforms with special hygiene products. By the way, in order to avoid an unpleasant smell, make a rule to wash the freezer at least 2 times a week, and preferably 4, taking care of the appearance of the equipment every day.

Also, pay attention to working with suppliers. Suppliers must be accurate, punctual and reliable. They must have a valid certificate for all products supplied.

You must have documents for all equipment (certificates of conformity, specifications, customs documents - if the equipment was imported from abroad), supply contracts, waybills.

In addition, you must have:

• lease agreements and shared use of bathrooms (for shopping centers, cinemas, etc.);
• health books for all your employees who work with products;
• certificates for all your products and ingredients, including water. Strictly follow the expiration dates of all products and labeling. Well, look at Revizzoro, so you know;

Having all the necessary documents in hand, register with the tax office, Rospotrebnadzor, obtain permits from the SES, notify other necessary services (depending on the region of residence, the rules differ).

Video: how soft ice cream is sold in the USA

That's all - successful business to you! Drag the article to your bookmarks or social network, the information is useful, but you can lose it.

• The truth about cocktails
• • • • Similar business ideas:

The most difficult thing in organizing an oxygen cocktail business is not the size of the entrance ticket. To open one point, it is enough to invest no more than 50 thousand rubles. The main difficulty is choosing the location of the bar. For the successful implementation of the project, it is necessary to choose the most passable place, while the audience itself must be sufficiently solvent ...

In this regard, island places in large shopping centers are most often rented to place an oxygen bar. Rent here is very high - from 5,000 rubles per square meter. One thing saves - the bar does not need large areas. All equipment is placed on 3-4 m2. Nevertheless, the monthly rental costs are about 15 - 30 thousand rubles, which still need to be repaid.

Oxygen cocktail manufacturing technology

The price for one serving cannot be less than 50 rubles. Otherwise, it will be extremely difficult to earn. Oxygen cocktails are still not very common and in most cases they are bought according to the principle: "let me try this thing." This is not kvass for you, which you can sell for 10 rubles and earn purely on turnover.

The good news is that the process of preparing oxygen treats is extremely simple. In fact, two main components are needed to make an oxygen cocktail: ordinary packaged juice and foam. Foam is obtained from a foaming powder. Instead of foam, licorice root extract or spum mixtures are sometimes used.

The bar itself is a structure that includes a sales counter, an oxygen concentrator (oxygen station) and a station with aromatic capsules (up to 40 different flavors).

How to start an oxygen cocktail business

An oxygen cocktail business can be started by opening one oxygen bar, while investing no more than 50 thousand rubles. Popular places to place an oxygen bar:

• Shopping centers;
• Health complexes;
• Entertainment centers;
• Fitness centers, swimming pools;
• Beaches;
• Kindergartens and schools (exit bars).

Which OKVED and which taxation system to choose to start a business on oxygen cocktails

1. Register individual entrepreneurship at the local branch of the IFTS (tax). Suitable OKVED: 52.11 "Retail trade in non-specialized stores." Taxation system - USN or UTII;
2. Conclude a lease agreement for the placement of the device. Enough to rent 3-4m2.
3. Obtain permission to trade in a designated place at Rospotrebnadzor (notification).

No licenses or certificates are required to carry out this activity.

What equipment to choose to open an oxygen bar

To open one outlet for the sale of oxygen cocktails, you will need the following equipment:

Such a set of equipment is quite enough to open a small outlet in a shopping center.

Alternative - Mobile Oxygen Bar

There is also the option of selling oxygen cocktails through a mobile sales counter. This is a fully equipped complex, which is able to work in almost any convenient place. The battery charge lasts for 6 hours of continuous operation of all equipment. Due to its compact size, it can be transported in an ordinary car, for example, for shopping in a cinema or even on the beach:

In addition to equipment for preparing oxygen cocktails, you will need to purchase mixtures (SPUM). The price for 200 grams is about 300 rubles. For a serving of a cocktail (500 ml), only 2 grams of the mixture is consumed.

How much can you earn on oxygen cocktails

The cost of manufacturing 1 portion of an oxygen cocktail is about 8 rubles. The selling price of a serving is 50 rubles. Gross profit from one glass (500 ml) is 42 rubles.

If you sell at least 50 servings per day, then the gross profit will be 2,100 rubles per day, per month - 63,000 rubles from one outlet. After payment of wages, rent and taxes, the net profit will be about 40,000 rubles from one outlet.

In order for the business to be more efficient and bring more profit, it is advisable to open a network of at least 5 oxygen bars. Moreover, the cost of opening 5 bars will not exceed 300-400 thousand rubles.

The truth about cocktails

The oxygen cocktail drink is far from new. It was actively used in Soviet times, when there was an active promotion of a healthy lifestyle. Cocktails were given as a prophylaxis in conjunction with other methods of oxygen therapy. With their help, fatigue, hypoxia were treated, and cellular metabolism improved in patients. In schools and kindergartens, this drink was generally required.

Nevertheless, time passed, the crisis of the 90s came. At this time, there was no time for health, so the memory of oxygen cocktails sunk into oblivion. Today, the country is once again trying to reach the right way of life. Talking about health, limiting the sale of alcohol and cigarettes - all this contributes to a greater consumption of oxygen cocktails. This means that entrepreneurs have a chance to tightly occupy their niche in this field.

How much money do you need to start a business

For a business such as a bar selling cocktails, large investments are not required. Let's try to calculate how much funds may be required at the start:

• business registration - 20,000 rubles;
• rent -10,000 rubles;
• raw materials and equipment 75,000 rubles;
• staff wages (2 sellers) - 30,000 rubles.

That is, to start a business, you need 135,000 rubles.

What documents are needed to open a bar selling oxygen cocktails

No special permits are required to open an oxygen bar. You need to register as an individual entrepreneur. Choose a simplified taxation system. The OKVED code for this kind of business is 56.30 - Serving drinks. You also need to have:

• printed certificates for equipment;
• certificate for foaming mixture;
• staff medical book;

You also need to register with Rospotrebnadzor and get the conclusion of the SES.