I want to open a bar where to start. How to open a bar from scratch - step by step instructions, business plan. How to open a beer bar: business registration

Open a bar from scratch - IP or LLC?

A beer bar is a fairly profitable institution. If you choose the right place, assortment and opening hours, you can make a good profit. However, in order for the dream of owning a bar to become a reality, a number of steps will have to be taken.

The first step is the registration of a commercial entity that will operate the bar. Here you can choose 2 options:

In the form of an individual entrepreneur registered to the owner (see: Self-registration of an individual entrepreneur in 2017-2018: how to apply?). The advantage of this method is the ease of registration, the disadvantage is the peculiarity of the IP, according to which the entrepreneur is liable for possible debts not only with the money invested in the business, but with all his property. In addition, it is much more difficult for an individual entrepreneur to obtain a license to trade in alcoholic products. Moreover, in some regions, this is directly prohibited by local legislation (for example, such a ban is in effect in Moscow).
In the shape of legal entity. There may be a variety of options, but for a businessman who plans to deal only with a bar (both alone and with 1-2 partners), it will be easiest to open an LLC.

Thus, it is preferable to register an LLC - it is this option that we will discuss further.

What do you need to register?

To register an LLC, you will need:

Choose the name of the society. With regard to names, the law, in general, gives entrepreneurs almost complete freedom, with rare exceptions. It is impossible, for example, to name a company in the same way as another organization engaged in the same type of activity, or use the words “Russia”, “ Russian Federation” and the names of the authorities - neither full nor abbreviated (for example, it is impossible to register FSB LLC, even if it does not deal with security issues).
Decide on the legal address of the company. You will need a room owned by the founder or rented by him. It is not necessary that this be exactly the place where the bar will be opened, but it should be located in the area of the same IFTS in which registration will be carried out.
Raise money or property to contribute to authorized capital. According to the law, the amount of capital is at least 10,000 rubles (if it is planned to sell alcohol with an ethanol content of more than 15% in a bar, the minimum amount of authorized capital increases to 300,000 rubles). It is important to note that registration requires 10 thousand not from each participant, but from everyone. If there are 2 or more participants, then it will be necessary to reflect in the documents of the LLC their share in the authorized capital - the distribution of income in the future will depend on it.

Also, registering a bar in the form of an LLC will require the following set of documents:

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Statement. Its form (P11001) is officially established. Forms and filling samples can be found on any website of the Federal Tax Service. The application is certified by a notary, and the presence of all the founders, or at least the presence of powers of attorney from those who are absent, is required.
Decision of the founder (with one participant) or protocol on the creation of an LLC (if there are 2 or more of them).
Agreement, if there are more than one founders.
The charter of the created society. You can prepare it yourself, but it is better to order it from a law firm.
Receipt stating that the registration fee has been paid.
Documents confirming the presence of an address for registration: a lease agreement, a copy of a certificate of ownership certified by a notary, etc.
Copies of the founders' passports and CEO(If sole founder did not take over his duties).
Copies of certificates of assignment of the TIN of the founders and director.
Statement on the choice of taxation system. Here the founder should consult with experts in the field of taxation. The fact is that there are several options to choose from, each of which has its own characteristics and conditions of use.

Documents are submitted to the Federal Tax Service, on the territory of which the bar will operate.

After the registration has taken place, all the certificates have been received, the seal has been made, the bank account has been opened, and the director has taken office by order, the actual work on opening the bar begins.

Registration completed - what else do you need?

Having an operating LLC, for the operation of the bar you will need:

Find a room. To open a bar in it, you will need permission from the local municipality. Keep in mind, however, that permission can be denied. The reason may be, for example, excessive proximity to educational institutions.
Pass an inspection by Rospotrebnadzor and the Ministry of Emergency Situations (specifically, the fire service) and obtain appropriate permits.
Register cash machine.
Obtain a license to sell alcohol (if it is supposed to sell alcohol stronger than 5%).
Purchase equipment and goods. Here, no recommendations can be given in advance: who to buy from, at what prices, how to equip the bar, what should be in the bar's assortment - it all depends on the concept of the establishment developed by the owner.
Conclude a contract for garbage collection with the relevant municipal service.
Recruit staff. Here it is important not to forget that beer belongs to the category food products therefore, each employee will need to issue a sanitary book. This can be done in a clinic or a private medical center that has the appropriate permission.

Beer bar from scratch - permission from Rospotrebnadzor

About the receiving process permits it is worth talking in more detail, because if the bar opens from scratch, and is not bought ready-made, the owner of the bar will have to arrange all of them.

To obtain permission from Rospotrebnadzor (it is often referred to as SES in the old fashioned way), you need the following:

LLC registration documents.
Contracts for garbage collection, disinsection (destruction of insects) and deratization (destruction of rodents) in the premises. Here it is better not to save money and make a complete fumigation: after filling the room with poisonous gas or aerosol, pests are guaranteed not to survive. However, this procedure is not possible everywhere.
Technical documentation for the premises.
Certificates for purchased equipment for storing beer and snacks, as well as for pouring drinks. If it is planned not only to sell ready-made beer and snacks, but also to treat visitors to hot dishes, then certificates for kitchen equipment are also needed.
Sanitary books for bartenders, waiters, cooks and other employees who deal with products.

This is an indicative list, it must be specified at the Rospotrebnadzor branch at the bar's place of work. The fact is that the standards change regularly in the direction of tightening, so fresh information is needed.

After the documents are submitted, the premises will be visited by a commission that will draw up an inspection report. It will depend on the content of the act whether you will be given permission or not.

It is important to remember that a license to sell alcohol is not needed if your bar is exclusively a beer bar. If it is planned to sell drinks with an alcohol content of more than 5%, it will be necessary to additionally obtain a license from Rosalkogolregulirovanie. The list of documents must be specified directly there, although, as a rule, the same set is required as for Rospotrebnadzor, supplemented by permission from the Ministry of Emergencies and confirmation of registration of the cash register.

The license is valid for 5 years, it must be renewed no later than 3 months before the expiration date. Its cost is 65,000 rubles for each year (i.e. the total cost of such a license will be 325,000 rubles). Whether it will pay off is up to the owner, but it is the high duty that is usually the reason why small beer bars do not sell strong alcohol.

* Calculations use average data for Russia

From 940 000 ₽

Starting investments

1 170 000 ₽

350 000 ₽

Net profit

6-30 months

Payback period

Dreaming of opening your own bar? We offer you a guide with an analysis of all the key points of opening a dream business that can bring a profit of 4 million rubles per year.

Step 1. Evaluate the market and idea

The first step for any business idea is to evaluate it. Ask yourself questions: is it in demand by the market? What is the level of competition? Why is it necessary to build a business in this direction?

In recent years, culture has been actively developing in Russia Catering. As a result, the rapid growth in the number of establishments and the variety of offers that form the special interest of Russians in eating out. Even during the economic crisis, the population does not refuse to visit catering establishments, although it tries to save on this type of expenditure. According to experts, the domestic catering market has growth prospects, since it is quite capacious. Consequently, the catering industry is still relevant and promising.

No wonder the entertainment and catering industry is so attractive to entrepreneurs. Therefore, there is a lot of competition in the catering market. Lots of burgers, sushi restaurants, coffee houses, pizzerias... You can choose any direction, but why open a bar or pub? Firstly, the very concept of the bar suggests a more informal atmosphere: this is a place where you can gather with friends, relax in the evening after work, eat delicious food and drink alcoholic beverages. Secondly, in bars there are quite high mark-ups on alcohol, which allows for significant profits. Thirdly, bars can be used as venues for various events. Fourthly, opening a bar is much easier than a full-fledged restaurant with original cuisine.

Advantages and disadvantages of opening a bar

ADVANTAGES	FLAWS
high business profitability (up to 50%); fast return on investment; no need for a large staff; narrowly focused, specific niche; high income due to the markup on alcoholic products; high demand for such establishments among the population; a relatively small amount of investment for the industry; business scalability	high level of competition in the market; expensive rent retail space; complexity in business organization; the need to obtain a license to sell alcoholic products; business requires the constant involvement of the entrepreneur

Step 2. Define the concept of the institution

First you need to decide on the concept of the future institution. This will depend on:

definition of the target audience;

choice of premises;

form of customer service;

territorial location.

In addition, a well-chosen concept is a good competitive advantage. When the market offers many different establishments, only those who offer an interesting concept can stand out and attract their customers. Therefore, this stage of opening a bar is so important.

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When defining the concept of an institution, one should understand what target audience it will be aimed at. The concept of the bar also involves the development of a menu, stylistic interior design, customer service methods, musical accompaniment, "chips" of the establishment, pricing policy, and so on. For a clearer understanding of what the bar format can be, let's look at a few examples.

Basic concepts of bars:

classic bar. The hall is divided into two zones: a bar where visitors can order signature drinks, as well as an area equipped with tables and sofas designed to accommodate 4-8 people at the same time. The bar offers a wide range of alcoholic beverages and popular snacks. This format involves the organization of entertainment events: discos, karaoke. Therefore, it is worth considering the dance floor.

bar pub. This format refers to pubs where visitors are offered several types of beer and various snacks. A more expensive variety of such establishments are pubs offering craft beer or mini-breweries. In such establishments, it is recommended to install screens to view popular sports events.

Theme bar. It can be the format of a classic bar or pub, the main feature of which is a pronounced theme. What could it be? A bar dedicated to a certain musical direction, film, director, cars, and so on. You can peep ideas implemented in other cities and even countries.

Depending on the chosen concept, the target audience is determined. For bars, it is wide enough. The main category of consumers are young people aged 18 to 35, regardless of their income level.

Step 3. We are looking for a suitable place, we plan to renovate the premises

For any catering establishment, the right location plays an important role. The search for a room for a bar is determined by a number of important nuances. One of the most common options is non-residential premises, equipped on the ground floor of a multi-storey building. But it should be borne in mind that the nature of the institution can interfere with the residents of the house, so the most suitable option would be a detached non-residential building, on the ground floor of which you can equip a bar. Its location itself is not so important, although it must meet certain requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with the competent organization of the institution itself, the location can be somewhat neglected and save on the cost of rent. The main condition for the location of the bar is the convenience and safety of the entrance or approach to the institution.

But for the very premises of the future bar, there are more requirements, it should be selected especially carefully. Each premises intended for a catering establishment undergoes a thorough inspection by government agencies- sanitary and epidemiological station, Rospotrebnadzor, fire inspection. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with the standards of the working area, finishing materials, organization of food storage, etc. In addition, the functionality of the premises should be assessed - the possibility of redevelopment, the availability of all communications (water supply and sewerage, electricity, gas) that will ensure the smooth operation of the institution. Particular attention should be paid to the power of electricity, since food equipment consumes a lot of electricity. We also recommend that you familiarize yourself with the basic requirements set out in Law No. 171-FZ, which regulates the circulation of alcohol.

Another frequently asked question is whether to buy a room or rent it out. As practice shows, at the initial stage it is not advisable to buy a building. It is better to direct the initial investments into the acquisition of good equipment, the creation of an attractive interior, and the promotion of the institution. However, when drawing up a lease agreement, it is recommended to immediately stipulate the possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will be unprofitable for you to move to another place in a year or two: firstly, you will have to spend a significant amount on moving; secondly, the loss of a "promoted" place can deprive the establishment of a share of the clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

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The area of the room depends on how compactly the clients will be accommodated and on the total capacity. Given the experience of the existence of drinking establishments, 150-200 sq. m is sufficient. Depending on the layout and method of arranging furniture, from 30 to 60 people can freely accommodate in such a room. It should be borne in mind that the entire area is divided into separate rooms: the main hall, kitchen, utility rooms, bathroom. At least 60 sq.m. should be allocated to the kitchen, and 100 sq.m. to the hall for visitors.

The average rent for a normal room for a bar is about 100-150 thousand rubles, depending on the location and features of the room. We advise you to pay attention to the premises in which catering establishments used to be. This will avoid unnecessary expenses and speed up the process of opening a bar. Now there are many options suitable premises in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the hall is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits from them will be greater. It's easier than starting everything from scratch.

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Also, when choosing a room, you should be guided by how the interior of the bar is supposed to be. Different concepts will require different planning solutions. In the process of repair, you need to focus, first of all, on the convenience and comfort for visitors. Tables should be large enough to accommodate 6-8 people, and sofas or chairs should be comfortable. It is desirable that each table be in relative isolation from each other, because the privacy of the company is also a kind of comfort. Renovation costs can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is quite difficult to name the exact amount of repair costs. The average cost of repair and decoration of the premises is about 200 thousand rubles.

Particular attention should be paid to the interior, which creates the right atmosphere and supports the theme of the institution. The interior plays not only an aesthetic role, but also allows you to create "chips" of the institution, memorable form style. This makes the interior an effective tool in promoting the bar. The creation of the interior is better to entrust professional designer. Then it will be possible to create a unique space in the bar where people want to spend time and where they want to return.

Step 4. We draw up documents

Having decided on the premises for the future bar, you need to start collecting all necessary documentation. This process is quite laborious and includes several directions. For convenience, we will consider each separately.

Organization registration. The legal form of the enterprise depends on the format of the institution. If strong alcohol is sold in the bar, then a license is required, which is issued only by LLC. If the bar will only sell beer, then a license is not required for this and you can limit yourself to individual entrepreneurs. As a type of activity, according to the new classification of OKVED, you should choose 56.30

Preparation of documents for the premises

Registration of the cash register and its registration with the tax authorities.

Obtaining permits from the SES and the fire service.

Registration of all necessary documentation in the sanitary and epidemiological station, which is required to start the work of a public catering establishment.

The final stage is obtaining a license to sell alcohol. To do this, you need to provide a list of documents.

Documents required to open a bar

A photocopy of the receipt of payment of the state fee, constituent documentation, papers confirming state registration.

SES conclusion.

Certificate of absence of debts on payment of taxes and penalties.

exhaustive list required documents to obtain a license, you can take it from the local authority that deals with licensing.

The license is issued for a period of 1 year, subject to the following requirements:

a room larger than 50 sq.m;

availability of necessary communications - plumbing, electrical wiring, heating;

distance of at least 100 meters from educational, medical and sports facilities.

The cost of the license will be 70 thousand rubles. We also draw your attention to the fact that since 2016, registration in the Unified State Automated Information System of all those involved in the sale of alcoholic beverages has been a mandatory step. This system was created to combat counterfeit alcohol. The penalty for neglecting registration is a fine of up to 200,000 rubles.

And now once again we briefly list the list of documents that will be needed to open a bar:

Documents about state registration enterprises.

Documentation confirming the right to work in the premises: a lease agreement or a certificate of the owner.

Permission from the SES and the Fire Service.

Contracts for garbage collection, disinfection, sanitary books for staff.

Production control program.

License for the sale of alcoholic products.

Step 5. We buy equipment

To open a bar, you will need various categories of equipment, namely:

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Furniture(tables, sofas, chairs, bar).
Refrigeration equipment(refrigerators, display cases for wine, bar equipment).
Thermal equipment(ovens, stoves, thermal showcases, shish kebabs and so on).
Bar equipment(blenders, coffee grinders, mixers, toasters, juicers and so on).
Electromechanical equipment(vegetable slicers, bread slicers, etc.).

Moreover, do not forget about sinks, trash cans, cabinets, ventilation umbrellas, scales, distribution lines, shelves and so on. IN general plan for the purchase of kitchen equipment for a small-scale bar, you need to spend about 200 thousand rubles.

The list is provided for reference and can be adjusted according to the preferences of the entrepreneur. You should also take into account the cost of furniture for the design of the main hall. For a bar designed for 60 seats, you will need the following set of furniture: 20 double sofas and 8 large tables, 12 chairs and 6 small tables for two, a bar counter and 6 bar stools, as well as racks for alcohol. The cost of furniture and decor of the bar will be from 150 thousand rubles.

Step 6. We compose the menu, organize the supply

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of a dish, you will need a technological map, which is also necessary to obtain permission from the SES. The technological map indicates the consumption of products per serving and the volume of this portion. To determine what to form a menu from, you can study the offers of competitors. It does not make sense to include some complex gourmet dishes in the bar menu. The menu will be based on various drinks and snacks. Nevertheless, it is recommended to provide for the presence of author's cocktails and one signature dish, which can become a "chip" of the institution.

When the menu is ready, you should decide on suppliers and establish supply channels. The main categories of bar suppliers:

supplier of meat and poultry;

supplier of fresh vegetables and herbs;

supplier of alcoholic beverages;

supplier of various snacks (chips, nuts, etc.);

tea/coffee/beverage vendors.

For certain categories of supplies that provide the main menu, it is recommended to conclude exclusive agreements with one proven and reliable supplier. It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the establishment with branded utensils and inventory.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, the transport costs for the supply of ingredients are borne by your production. To reduce this expense item, you should choose suppliers that are closer to your establishment. The required amount of raw materials is determined based on the menu, technological map preparation of products and the expected sales volume. It is important that the recipes of the dishes comply with GOSTs or separately adopted specifications.

Since in restaurant practice there is often a supply agreement with deferred payment terms, the initial investment in working capital should be no more than 30% of total cost dishes of the first billing month.

Step 7. Planning a promotion

One of the important points when opening a bar is the preparation and implementation of an effective marketing strategy. It includes the development of the name of the institution, its logo and corporate identity; organization advertising campaign(promotions, promotion tools).

A bright and memorable name will allow you to distinguish the institution from the many offers on the catering market and emphasize its concept. It is also worth considering the cost of a catchy, attention-grabbing sign. About 30 thousand rubles will have to be spent on this type of cost. So that advertising costs do not eat up a significant part of the budget, promotion channels should be used rationally. The target audience bars are young people between the ages of 18 and 35. Advertising should be placed where potential customers are.

To promote the bar, you can use various marketing tools: promotional videos in the cinema; promotion in the network; sponsorship participation in mass cultural projects; installation billboards and signage; distribution of business cards, flyers or booklets with menus; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on. Not so long ago, there was a fashion for Mind games which are held on the basis of the institution. This is a very effective promotion tool that allows you to attract an additional audience.

Also effective method is advertising in social networks aimed at young people. As part of social networks you can hold a "happy repost" campaign, "competition contest", etc. This tool is aimed at attracting an additional audience. You can also provide for a "happy hour" promotion - the time during which the institution offers discounts, special menu(for example, business lunches), etc. The use of this promotional tool should be subject to the following recommendations:

planning an action for weekdays;

increasing the price of the most popular menu items to cover the difference in costs;

a short and understandable slogan for the action;

one group of drinks or food participating in the promotion;

tracking stock performance.

The use of one or another tool depends on the target audience of the institution and the budget of the project. On average, about 100 thousand rubles should be pledged for promotion in order to quickly gain an audience.

Step 8. Recruitment

For a small bar with 50 seats, you will need to hire:

2 bartenders. Bartenders serve customers at the bar, prepare cocktails, and are responsible for the cash register.

2 chefs. Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, and work at one or more kitchen stations, depending on the distribution of duties.

4 waiters. Waiters take orders in the hall, provide customer service, monitor the cleanliness of the hall, set the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

2 cleaners-dishwashers. Dishwashers are responsible for the use and maintenance of dishwashing equipment, keeping dishes, kitchen and hall clean.

2 guards. The guards are watching public order and quickly resolve emergencies.

Accountant. The accountant keeps financial records of all transactions and works remotely.

Administrator. The administrator organizes the workflow, hires and manages staff, is responsible for marketing policy, monitors the ratio of profit and loss, manages the reception and planning of bookings and pre-orders supervises the work of staff.

Requirements for the staff of a public institution:

all employees must have sanitary books with appropriate marks;

all employees before admission to workplace must be instructed, study the safety instructions for operating the equipment.

To improve the quality of service, it is necessary to regularly conduct certification of personnel and send them to advanced training. To avoid staff turnover, a decent salary should be established. On average, the fund wages will amount to 350 thousand rubles.

Step 9. We draw up a financial plan

On this stage answering the most important question - how much does it cost to open a bar from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a particular region and a particular idea. Speaking abstractly, it will take about 1 million rubles to open a "no frills" bar.

Initial investment to open a bar

	Amount, rub.
Initial rent payment
Premises renovation
Furniture and decor
Equipment
Business registration, preparation of permits

Purchase of raw materials

In addition to the initial costs, the project has monthly costs that should also be planned. Monthly costs are divided into variable and fixed costs. Variable costs consist of the costs of the ingredients used in the preparation of dishes, as well as the payment for the capacities consumed in the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade margin of 250%.

Fixed expenses consist of rent, utilities, payroll, advertising, taxes, and depreciation. The amount of depreciation deductions is determined by the straight-line method, based on the term beneficial use fixed assets in 5 years.

fixed costs

	Name	Amount per month, rub.
	Rent

	Communal payments
	Depreciation

	payroll with deductions

Now let's calculate how much you can earn on the bar. With a capacity of 60 people and a hall occupancy of 65% per month, 1170 visitors can be expected. With an average check of 1,000 rubles per person, the monthly revenue will be 1,170,000 rubles, and the net profit will be approximately 350,000 rubles. With this level of profit, the initial investment can pay off in six months. In this case, the profitability will be 43%. For beer restaurants, pubs, bars, the maximum payback period is 2-2.5 years.

Step 10. Consider the risks

Every type of business has inherent risks. What difficulties can you face when opening your own bar?

Poor choice of location and bar premises. You can easily overestimate traffic or underestimate competitive environment. When choosing a room, some nuances that will appear during work may be missed. Therefore, it is necessary to carefully analyze outlet and take into account various factors;

Rising prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increasing costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all necessary conditions, which provide for the liability of the supplier in case of their violation;

Reaction of competitors. Since the catering market is quite saturated and the competition is high, the behavior of competitors can affect strong influence. To minimize it, you need to create your own client base, conduct constant market monitoring, introduce customer loyalty programs, create competitive advantages and unique offers;

Refusal to provide the lease of premises or increase in the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease and carefully choose the landlord;

The fall in effective demand. This risk can be mitigated by developing effective loyalty programs that include discounts, happy hours, etc.;

Personnel problems, which means low qualification staff turnover, lack of employee motivation. This may lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the institution. The easiest way to reduce this risk is at the stage of recruitment, hiring employees who meet all the requirements. It is also necessary to provide for a system of bonuses for personnel;

Equipment breakdown and production downtime. To mitigate the risk will allow regular maintenance of equipment in order to maintain its performance;

Food spoilage due to low demand, broken storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Food surpluses can arise for two reasons: firstly, due to the low level of sales and the unpopularity of certain dishes; and secondly, due to errors in sales forecasting. It is possible to reduce this risk through competent planning and forecasting, reviewing the assortment, and excluding unprofitable dishes from the menu. Food storage errors, breakdown of refrigeration equipment can lead to food spoilage. It is possible to avoid this threat by training personnel and monitoring their work, as well as regular maintenance equipment;

Decrease in the reputation of the institution among the target audience due to errors in management or a decrease in the quality of services. To avoid this, constant monitoring of product quality, obtaining feedback from the customers of the establishment and taking corrective actions.

By drawing up a detailed business plan, competently organizing work at each stage of the project implementation and foreseeing the main risks, you can build a profitable and promising business in the field of catering.

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Profitability calculator for this business

The main goal of any drinking establishment is to extract commercial benefits through the sale of alcoholic beverages. Opening a bar requires certain organizational skills, as well as knowledge of the specifics of this business. Experience in food service establishments would be a big plus. The main nuances of the organization of the work of the institution contains a sample finished business plan billing bar.

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Services

The main service of the bar is the production and sale of drinks, as well as the creation of conditions for their consumption at the bar or in the hall. Some bars serve hot meals along with drinks. Customer service is led by a bartender, who is behind the bar.

Leisure services include:

organization of musical service;
organization of concerts, variety programs;
broadcasting of sports matches;
display of video programs;
provision of press, board games;
slot machines;
billiards;
karaoke;
hookah.

Other services include:

provision of a free phone;
guaranteed storage of personal belongings (outerwear) of the client;
calling a taxi at the request of the client.

Types and relevance

Classification of bars by type of drinks:

non-alcoholic - the institution serves light snacks and drinks that do not contain alcohol;
wine - the main drink is wine of different types;
cocktail bar - the institution specializes in cocktails, both containing alcohol and non-alcoholic;
coffee bar - mainly hot drinks (tea, coffee) and dessert dishes (cakes, ice cream, etc.) are served here;
milk bar - at the heart of the menu are dairy dishes;
beer bar or pub - the main drink is.

Classification of bars by type of visitors:

biker bar - an institution for bikers;
sports bar with obligatory broadcasting of matches, the main customers are sports fans;
gay bar - an institution focused on the LGBT community;
vega bar - vegetarian dishes, without alcoholic drinks.

Classification of bars by type of service:

a bikini bar with uniformed waitresses;
the lobby bar is located in the hotel lobby;
mobile bar - a mobile institution;
office bar at the office, the main customers are employees of the company;
server bar serves prepaid banquets;
the express bar is characterized by fast service.

Classification of bars by type of music and:

club bar with modern music, usually open at night;
music hall - an institution of the entertainment genre with music;
disco bar with dance music of the 20th century;
juk-joint - a roadside eatery with jukeboxes;
lounge bar - an institution of increased comfort with background music;
dancehall - dance bar.

Classification of bars by type of entertainment:

cinema bar showing films, presentations;
pool bar with swimming pool;
strip bar - a bar with performances by strippers.

Classification of bars by assortment:

snack bar - a snack bar with light meals for a "snack";
tab bar - an institution with a standard range of products without making cocktails with a tote;
phytobar - a department for the sale and consumption of teas and decoctions from medicinal herbs.

In Russia, bars are divided into the following classes according to the level of service and the range of services provided:

"luxury" - an institution of increased comfort with a wide range of services;
"supreme" - a variety of assortment of drinks and cocktails;
"first" - a wide or specialized range of drinks and cocktails, including custom-made and branded ones.

Today, bars are not only drinking establishments, but also entire clubs of interest. Their popularity remains high - people are attracted by the speed of service and affordable prices compared to restaurants. The relevance of choosing the type of bar for the implementation of the project is determined in the business plan based on market analysis and financial calculations.

Description and analysis of the market

The characteristic of the bar business in Russia looks like this:

The survey showed that the maximum number of visits to bars occurs in Moscow and St. Petersburg. Half of the respondents in these cities go to bars.
The number of establishments has increased by 24% over the past 6 years.
Fresh bars are becoming a growing segment of public catering.
The average bill of most bars is 500-1500 rubles.
Bars that broadcast sports matches are most often network format establishments.
The economic situation in the country with the forced savings of the population on the services of drinking establishments has led to increased competition in the catering market.
The share of franchising projects in the total number of chain establishments increased by 4.2% over the past year. This was preceded by a significant decline over the previous three years.
Changes in legislation and the development of the sphere of catering enterprises make their own adjustments to the requirements for employees - profile education is required for work.
Market analysis over the past two years has shown an increase in the number of wine bars in Russia.
Breweries that produce craft beer and promote it to bars are actively developing.
By some estimates, 3 out of 4 bars fail in the first year.

The target audience

The target audience depends on the intended location of the future institution. The potential range of customers of an average non-thematic bar is young people aged 18 to 35 years (30% of the total population). Of these, 85% are men.

To identify potential customers, you need to analyze:

residential buildings in the area;
cars parked in front of buildings;
number of offices in the area and their level.

Competitive advantages

The competitive advantages of catering enterprises include the following points:

a decent level of services provided at a reasonable price;
decent level of service;
additional services provided;
targeting a specific target audience.

Let's define the competitive advantages of the bar:

Good location of the establishment. The presence of parking, a well-marked sign are pluses.
Interactive bar. With its help, the interest of visitors is significantly increased - each contact with such a counter is accompanied by beautiful animation. In addition, such bar counters can be used as information platforms about the company's promotions and discounts.
Having your own corporate identity. It could be original interior targeting a specific customer segment.
Sufficient quantity working capital to cover expenses for the year ahead.
Live music, corresponding to the concept of the institution.
An intriguing title that impresses the target audience. The name serves as an advertisement for the bar.
Coin machines - billiard tables, slot machines.

Advertising campaign

The marketing campaign is carried out with the following goals:

achieve brand recognition;
stimulating a trial purchase;
encouraging repeat purchases;
formation of a circle of guests of the bar.

Branding. Recognition of the institution in order to form a circle of guests. To do this, you should use the services of the media and online advertising. An elegant mini-booklet that tells about the establishment, ads in the bar area are also included in the first step of the company.
Performance. In large cities, bars can count on attracting additional customers through online advertising. A beautifully designed entrance group and an attractive signboard increase the attractiveness of the establishment and are an advertisement in themselves.

Step-by-step instructions for opening

It must be borne in mind that the basis for organizing a successful business is careful planning and costing.

The step-by-step instruction consists of the following items:

Drafting financial plan project.
Registration of documents for the institution.
Rent (purchase) and repair of premises.
Purchase of equipment and inventory that are required for the functioning of the bar.
Hiring qualified employees or training.

Documentation

List of documents to open:

Certificate of registration of a legal entity and selection of OKVED codes (55.40 for a bar). If the bar plans non-alcoholic or low-alcohol drinks, then you can register an individual entrepreneur.
Title papers for the premises (lease agreement or documents confirming ownership).
Design documentation that regulates the characteristics of the premises and the requirements for the communications system.
Permission from Rospotrebnadzor to operate the institution.
Technical documentation, on the basis of which it will be possible to repair the premises and make redevelopment.
Production control program.
License for retail alcohol.

Room and design

It would be a good idea to rent a space for a bar in a youth area with good traffic. It should be noted that the presence of bars and clubs nearby creates high competition.

Basic rules for choosing a place for a bar:

the area of the premises is not less than 70 sq. m;
separate entrance;
the ability to equip a sanitary unit;
free access to the highway;
availability of parking;
the sign must be visible from the street;
Proximity to where clients work, not to their homes.

The design of the bar should not be too aggressive or discreet. The design must match the concept of the institution.

The development of a bar design project includes the following steps:

Formulation of technical specifications.
Definition of the bar concept.
Creation of the project of the interior of the institution and the entrance group.
Technical and building design.
Project implementation.

The video shows the difficulties entrepreneurs face when choosing a space for a bar. Filmed by the channel "Unfiltered Bazaar".

Photo gallery

Fresh bar Coffee bar Lounge bar Pincho bar Beer bar Sports bar Sushi bar Wine bar

Equipment and inventory

Calculation of the need for equipment and inventory:

Name	Estimated prices in rubles
bar counter	200 000
musical equipment	100 000
Induction cooker	20 000
rice cooker	2 000
Juicer	10 000
pizza oven	20 000
Filler type boiler	8 000
Bar mixer	35 000
vegetable cutter	35 000
combi steamer	190 000
fryer	15 000
French fries food warmer	25 000
Showcase for burgers	25 000
Bar refrigerated cabinet	25 000
ice maker	95 000
Juicer	100 000
ice crusher	2 000
Coffee maker	28 000
Hot chocolate maker	24 000
Tables and racks	50 000
Bar inventory	1 000
Furniture	60 000
Crockery and cutlery	80 000
Total	1 150 000

Staff

Bar employees must be honest and obliging. One of essential qualities is the ability to communicate with people - to maintain a conversation or just listen. It depends on whether a random guest becomes regular customer. The main categories of bar workers include: bartender, waiters, barista, barback.

Etiquette rules for employees:

do not conduct abstract conversations with colleagues;
keep a distance when communicating with customers;
respect confidentiality;
be able to send home a drunk visitor without offending him;
take the initiative in controversial situations.

Workers need uniforms to keep clean. The hands of the staff must be clean with neat nails, without jewelry. The face must be clean-shaven.

Before starting work, it is necessary to check and prepare the bar for maintenance. The bartender should take care of the supply of drinks.

Requirements for bar staff:

Job title	Responsibilities	Requirements
Bartender	serve customers at the bar, adhering to the concept of the bar; take into account the needs of customers and increase the profitability of the bar.	GOST 50935-96 “Public catering. Requirements for service personnel” defines the requirements for the bartender: know the nuances of customer service and the basic rules of etiquette; be able to prepare various drinks according to the recipe; arrange and serve cocktails according to the rules; master the skills of serving snacks and dishes; for bars of the highest and deluxe categories, to know the rules of international etiquette and the specifics of servicing foreign visitors; be fluent in English; know the rules of operation of the CCP; Navigate through crockery and cutlery.
Waiter	come to work according to the schedule; work under the guidance of a bartender; wear a uniform and keep a neat appearance; serve customers in accordance with the rules; greet visitors with a smile and seat them at tables; offer menus, bar cards; provide a price list for additional services; fulfill the order as quickly as possible; Recommend branded dishes and drinks to customers; prepare the workplace and tables; control the state of the tables during the shift; do not allow the supply of dishes with defects.	know and organize customer service; carry out table setting; courtesy and caution; know the availability of dishes, drinks in the cards and their prices; navigate the order of serving dishes and the basics of their preparation technology; know foreign language at the conversational level.
Barista	preparing and serving coffee; regulation of the grinding level of coffee depending on the drink being prepared; determining an acceptable temperature for preparing a beverage; whipping foam to the required degree; the correct selection of dishes in which the drink is served; compiling a coffee card, including both classic and barista-created recipes in it, which creates the corporate identity of the bar; creation of images on milk foam (latte art); having artistic qualities, putting on a show that attracts customers.	feel the mood of the visitor; sociability; knowledge of the history of coffee, its composition; know the rules for using a coffee grinder; know the recipes and be able to prepare different types of coffee; be able to set tables for serving drinks.
Barback (assistant bartender)	clean the window and bar counter; collect used and deliver clean dishes; replace ashtrays on the bar counter; prepare equipment and inventory before the opening of the bar and monitor their condition during the work shift.	politeness; performance; responsibility; cleanliness.
Cook	menu planning; quality control of products and dishes; cooking.	high level of cooking skills; calculation of the cost of a dish according to the recipe.

Financial plan

Features of the financial plan:

the population of the city is more than 1 million people;
the population of the area where the bar is located, 50 thousand people;
bar location: first floor of the building entertainment center with a separate entrance;
room area 54m2;
bar capacity - 60 people;
the bar is open from 15:00 to 03:00;
staff of the institution - 5 people.

How much does it cost to open a bar?

An example of a financial plan with calculations contains average prices for Russian cities. A business plan will help determine how much it costs to open your bar from scratch. The one-time fees required to open a bar consist of the cost of the equipment, a pre-advertising campaign and the necessary organizational fees.

Approximate cost estimate for opening a bar:

Recurring costs

Monthly expenses are calculated every month and, if necessary, adjusted:

Income

The maximum visits to the institution are planned for weekends and sporting events (approximately 12 days per month). The number of visitors will be approximately 90 * 12 = 1080 people. On other days, about 30 people per day are expected or 18 days * 30 people. = 540 people. Thus, 1620 people will visit the bar in a month.

With an average check of a visitor of 300 rubles, the profit will be 300 rubles * 1620 people = 486,000 rubles. This indicator of revenue can be reached after about 3 months of work.

Calendar plan

Calendar plan for implementing the business idea of opening a bar:

Stage	1 month	2 months	3 months	4 months	5 months	6 months	7 months
Market analysis	+
Preparation of a bar business plan		+
Registration of a package of documents		+	+	+
Obtaining Additional Permissions				+	+
Construction/rental of premises			+	+
Repair work				+	+
Purchasing and stocking					+	+
Recruitment						+
Opening							+

Risks and payback

Among the main risks of the project are:

Construction risk includes the difficulties that arise during the construction or renovation of an establishment. The risk is low due to the large number of firms that are able to do their job well and meet the deadline.
Technical risk refers to difficulties encountered during the delivery and commissioning of equipment. This risk can be minimized by careful selection of equipment supply companies.
The human risk lies in the low qualification of the staff. To minimize it, you need to work on the popularity of the institution. The demand for the bar will serve as an attractive factor for staff.
Organizational risk includes force majeure situations during the operation of the institution. To minimize this risk, management should only contact highly qualified specialists.
The financial risk is the lack of sufficient Money. To eliminate this risk, you need to look for reliable investors.
Commercial risk - a low level of sales of products at declared prices. The decision factor is to increase the potential audience of the bar and take measures to increase the competitive advantages of the institution.

This 13-point checklist will give you the opportunity to learn the entire process of creating and opening own bar. This article will be the first in a series of "How to open your own bar?". Over the next 2 months, I will tell you about each stage in more detail, but for now, summary what awaits you and a few nice bonuses, for those who are really interested in opening their own bar.

THE FITZ BAr, Odessa (design Denis belenko)

In general, the opening algorithm for a bar is not much different from opening a cafe or restaurant. The steps to be taken are virtually the same. However, in any business format there are subtleties. It is on these subtleties that emphasis will be placed on each of the points. step by step plan. Before we move on to the list of steps, I want to draw your attention to 3 important conditions, without which the application of this plan may not bring a positive result.

The devil is in the details. In this type of business, it's the little things that make the difference.
Build a bar ( implement the idea) can be 2-4 months. But, in order to find a good idea and form the concept of the future institution, it takes much more time.
If you have absolutely no experience in this business, then a simple understanding not enough. Find the time and money to get training, attract consulting to help you understand complex and non-obvious issues. I don’t want to say at all that you are not capable of something, I just make it clear that experience in building such a business greatly increases your chances of a return on investment and reduces risks.

1. Idea.

“When I didn’t have enough money, I sat down to think, and didn’t run to earn money. The idea is the most expensive commodity in the world!”
Steve Jobs

Find a bright idea. Everything has been invented before us, do not reinvent the wheel. But! Remember! Simply copying other people's ideas will not lead you to success. You need to take a sensible approach to this issue and figure out how to adapt the found idea to the realities of your market and the needs of your future guest. It is important that the idea that you decide to implement is simple and understandable. Ideal is when the idea that will form the basis future concept your bar, will be relevant to your target audience. Implementation period: individually.

2. Concept.

"The concept determines the strategy of action."

Based on the idea, develop the concept of the future bar. The concept is what How your bar will be perceived by your guest, what he will see it and Why he will choose it from a variety of options on the market. The concept determines the format of your future bar, the target audience, the size of the average bill, location, interior and exterior, atmosphere and key product that will attract guests. Remember, the concept is the most an important part, this is the "skeleton" of your future business. At this stage, it is very important to focus on actual needs of your future guest. Open a bar from the position “I want just that” You can only if you are clearly sure that your desires coincide with market trends and consumer demand. Otherwise, you will create a project that no one needs. Implementation period: from 7 to 15 days.

3. Product.

"Make a good product and the money will come."
John Ive

There is a belief and even confidence that a good and high-quality product is an important competitive advantage. I hasten to dispel this myth. The quality of your product is a necessary but not sufficient element for success. The time when only the quality of the product could stand out from the competition has inevitably gone. Today, the key advantage of any product for the consumer is the ability of this very product to solve the consumer's problems, satisfy the most important needs, and meet expectations. The consumer usually seeks to satisfy two key needs - rational and emotional. Rational need is connected, first of all, with the need to satisfy hunger and quench thirst. Emotional, these are not dishes or cocktails - these are the sensations that a guest experiences when they get to your bar. The main thing you should remember is that the guest comes to the bar not so much to drink, but to chat and enjoy the atmosphere and service, to attend an event that will leave him fond memories. When creating your bar's core product, you must combine high quality, relevance, presentation format (with an emphasis on the concept) and the best price. This will allow your target audience to notice you and identify you among others. But remember, do exactly what your competitor does, and say - "we are better" is not worth it, just like doing what no one needs. Implementation period: from a week to a month

4. Analysis of competitors.

"Learn from your competitor because he will learn from you."
Jeff O'Leary.

Perhaps the most significant stage of your work. If the market is empty and you do not have direct competitors who own bars, do not flatter yourself. You will compete for the target audience with those players who are already on the market. If you have no competitors, it's too early to rejoice. Do not forget, the consumer is not ready for experiments, it takes time, which means you need to find the shortest path to the heart of your guest. Otherwise, the risks increase many times over. Why do you need this analysis? Most of those who do not understand the answer to this question have remained far in history. You must do an analysis in order to understand how you can set yourself apart from your competitors, in what way you can surpass them, what weak sides you can use which strategy to attract a client can be effective. What should you pay attention to?! I will tell you more about this, in my opinion, the most important stage in building a business, in a separate article. Implementation period A: 7-14 days.

Artesian Bar, London

5. Business model.

“The business model serves to describe the basic principles for creating, developing and successful work organizations."
Yves Peigner

It is the business model that will give you an idea of the main aspects of your future business, will give you an understanding of how your business will function. Describe key species activities, distribution channels, all possible costs and customer segments, figure out what you own, how important it is for your consumer and how you can present it to him. Issues related to building a business model are most often overlooked not only by newcomers coming to catering business, but also often ignored by professionals. You can learn how to fill in the table from the full training course, which will appear closer to the beginning of December. In the meantime, carefully study the template, which is located in this section of the article.

6. Financial model.

“Keeping your money costs more work than getting it.
M. Montaigne

The financial model is fully based on the concept of your future bar. Pay Special attention on word model. In this case, everything you do when calculating the model is a hypothesis that you have to test. It is very important to clearly understand and know what cost items you need to take into account in order to correctly draw up investment plan (click here, useful table), which is part of the financial model. The financial model consists of the following important components:

Break even or zero profit point - the point at which the markup on the cost price covers all expenses (salary, rent, communal payments, taxes, general business calculations, food cost, marketing)
Planned revenue. You need the planned number of your seats, multiply by the rotation coefficient for your format, and then multiply again by the amount of the average check ( key indicators for calculation). The resulting figure will be the estimated average daily revenue of your bar. Now we multiply by the number of working days and get the probable gross revenue per month. We look at whether there is enough revenue to cover the point of zero profit. If not, look for an error in the model, if yes, the model has the right to life, now it has to be tested on a real room that you will rent or buy for a future bar. Implementation period: from 7 to 14 days.

Everything that I wrote above is a preliminary, painstaking and important work, which is the basic foundation of the future business. Let's move on to implementation.

7. Registration of a legal entity and other formalities.

Register a legal entity
Sign an agreement governing the relationship between business partners, or between an investor and a contractor. This agreement should regulate your mutual financial obligations and relationships, clearly describe the sequence of your actions if you decide to break off partnerships, close at a loss, etc.
In the future, after signing the lease, you will need to prepare project documentation for architecture, technological project, a package of documents for placement outdoor advertising and registration of a trademark, a package of documents for obtaining a license, a project for equipping a fire alarm room, a package of documents for Rospotrebnadzor notifying you of the start of your activity. Get an alcohol license. Buy and register a cash register with the Federal Tax Service. Prepare a package of documents for inspections by Rospotrebnadzor and the fire inspectorate (medical books, technical specifications, declarations ...) Specify the list of documents required for starting a catering business on the website of Rospotrebnadzor and other regulatory authorities in your region, since requirements in general may differ. Implementation period: from a month to three.

8. Search and rent/purchase of premises.

Decide on the location and characteristics of the premises for rent. Build on your concept and financial model. Look for a room that will effectively accommodate the number of seats you need, will allow you to implement your format and fit into the fixed and variable costs that you have identified in the financial model. Based on the product and menu, you will understand what equipment you need. Based on the condition of the premises, the requirements of the tenant and the area, you can estimate the size of the future investment. When signing a lease, remember! lease contract must be concluded for a period of at least 5 years, registered in Justice, should protect your interests And not have a clause according to which the landlord can unilaterally evict you, indexing annual rent should not exceed 10%, the contract must be signed in rubles (this is not possible for all regions, so act according to the circumstances), the area of \u200b\u200bthe premises must be at least 60 m2 so that you can obtain a license to sell alcohol. Remember, the future of your business, and therefore the future of your money, depends on how your rights are protected by a lease agreement. We will talk more about this in a separate article. Implementation period: from a week to several months.

9. Design and renovation

“Design cannot dominate people and things. Design should help people, this is its role.”
Dizer Rams, world design guru.

This is perhaps one of the most important moments in the implementation of the future project. The time when design played a key role in the perception of the catering business is gone. But, the value of design today is no less important in the perception of you by your guest. Don't make rash mistakes, don't hire a designer who doesn't have experience in restaurant projects, and even more so, don't take on the design yourself, unless, of course, you are a designer with experience. Remember, the design of the bar space should be based on the concept, not dominate and form an atmosphere that the guest is comfortable with. Design is like a good thing, if dressed to the place - decorates, if not - repels. Repair, another significant event in the future life of the restaurant. Build and repair should be people who know how to work quickly and efficiently. For everything about everything, you have 2-3 months.

10. Equipment.

Usually the list of equipment is based on the concept and product that you plan to produce. When ordering, keep a few things in mind:

you can not save on quality, you will lose more.
it is necessary to take into account the delivery time of some rare pieces of equipment, they can be up to 3 months.
It is impossible to save on non-thermal and refrigeration equipment, constant high risks in case of failure. Your whole business can stop and you will lose money.
Ice and its quality is the main success factor of your product.
The ergonomics of the bar is a key factor in the speed of work, and hence the size of your revenue.

Mootee bar, Johannesburg

11. Marketing.

"People don't buy what you create, but why you create it"
Simon Cynek

Marketing is responsible for the communication between your bar and the guest. With the help of effective marketing, you will be able to convey your idea in an accessible form to the target audience. Marketing is an effective tool in the right hands, it is not "money wasted" as is commonly believed. Although, if money falls into the hands of a fool, it ceases to have any value and benefit. Effective marketing is the most important investment in your future. You can put together the best team, come up with the coolest product, but if no one knows about it, all efforts will be in vain. Use different local marketing tools, experiment with digital, invest wisely in SMM, but remember, if you do not have a strategy for promoting your bar, no tools will help you. Think through what channels you will convey information to guests and who will do it? Implementation period: from a month to two.

12. Team.

"Gather talented people and let them do their job"

Recruit staff in accordance with the format, concept and planned sales volumes, use the financial model. Recruit people who have burning eyes, people in whose hearts, the idea of your bar flared up on fire, the rest can be taught. Recruit and train your employees, establish a dialogue with them. Remember, today line staff (bartenders, waiters, cooks) relies not only on material motivation, but also on other values - a friendly team, the opportunity to gain experience, pleasure and satisfaction from what they do. Develop a system of financial and non-financial motivation, let them realize themselves in those issues in which they are interested. Conduct tastings of all your products for employees - they must not only know the composition, but also imagine the taste, otherwise they will not be able to tell the guest about the product.

13. Opening.

Opening a bar is always an event for the team and your guests, but before making it official, let the team work together, find the best ways to interact with the guest. Open doors to friends and close associates, respectfully listen to criticisms and comments, hold daily meetings and adjust team work. After a while, you won't recognize them. And the guests who come to the official opening will be very pleased. Oh, and also, my experience shows that a good team is the most effective word of mouth. When they like their place of work, they are helpful and valued fairly, they magnetize everyone they know to come and buy what you have to offer.

That's actually all for today. Did you have to read? Well, as you wished. If you need to figure something out, you will have to spend time. I wish you good luck. Stay tuned for a series of articles on each of the 13 points. It will be interesting and, as always, useful!. If you have questions, ask them

A beer bar is a highly profitable (~30-35%) and quickly payback type of business (~7-12 months). Opening such an institution does not require large financial investments and does not require the hiring of highly specialized specialists, cooks. It does this business easy to create, but highly competitive especially in large cities. In the article, we will analyze how to open a beer bar from scratch and give an example of a business plan with calculations.

Advantages and disadvantages of opening a beer bar

Advantages	Flaws
The margin (markup) for products is 100%. High business profitability ~30-35%	Large initial costs for opening a restaurant, high rent in the city center
Fast payback period ~7-12 months	High competition, especially in large cities: Moscow, St. Petersburg, Kazan, Yekaterinburg
A large number of potential visitors to the institution	Lack of workload of the institution during the daytime and working days

Beer is one of the most popular drinks in the world. The most beer nation are Czechs (140 liters per year), Germans and Irish. In Russia, beer consumption is 2.5 times less than in other countries European countries. The main visitors of the beer bar "blue collar" (middle class): managers, office workers aged 25-50 years.

Types of beer bars: comparison

Consider the varieties and features of a beer bar: a pub, a sports bar, a summer tent and a highly specialized bar.

Beer bar view	Peculiarities
Beer restaurant	Emphasis on national cuisine: German, Irish, English + exclusive beers (see.” “). Availability of a banquet hall. Entertainment: live music. The target audience is the premium segment of the population with high solvency: married couples, office workers.
A pub	Focus on the transfer of national flavor in design and beer varieties. Entertainment in the form of sports broadcasts, live music. Target audience: managers, office workers, students
Sports bar	Focus on broadcasting sporting events. Target audience: fans, students, fans
summer tent	Sale of alcoholic beverages in the summer in parks and recreation areas and high traffic. Investment costs for opening are small. General target audience
Highly specialized beer bar	Design in thematic national style: German, English, etc. Requires large financial costs to open. Focus on tourists and wealthy visitors

Stages of opening a beer bar

Consider the main stages of opening a beer bar:

Business registration: choosing a form of ownership, choosing a taxation system, registering an organization, finding a place;
Creating a bar business model: marketing analysis, development of pricing policy, drawing up the concept of the institution, development of a work plan;
Design: creation technological project, assessment of inventory and equipment, development of engineering communications, design of an institution, creation of a signboard and internal advertising;
Equipment of the premises: furniture, bar counters, creation of a unique uniform for staff and administrators, installation of video surveillance cameras;
The final stage: the creation of a personnel training system, the creation of a menu, the installation of equipment and engineering systems, notification of the opening of Rospotrebnadzor, permission from the fire inspectorate, the acquisition of a license to sell alcohol.

Beer bar location

The location of the institution directly determines its profitability and payback period. Location is a key success factor for a beer bar. The optimal location will be the city center with the most convenient access to the bar and high traffic. The first option is located in close proximity to shopping centers, business centers, offices. The proximity of the location to the offices will allow you to take the daytime and organize business lunches for employees. (As a rule, the bar is open from 12:00 to 00:00)

The second option for the location of the bar is areas with large industrial centers: factories, plants and other industries. The purpose of visiting such bars is to relax after work.

The third option is the location near major transport hubs: railway stations, airports and ports. The purpose of the visit is to reduce the waiting time for transit passengers in a pleasant atmosphere.

The bar itself can be located both on the first floor (the first line of houses), and in the basement or basement. The main thing is the visibility of the institution and its availability.

The minimum area of the room is 180 m2. (120 m2 reserved for seats), 40 seats.

Your beer bar can be decorated in the ethnic style of a Ukrainian hut or a Russian village hut, in the spirit of the Soviet era, in the style of a Russian folk hut. Moreover, it is necessary to arrange so that the staff is in clothes corresponding to the design of the bar. When designing a bar, the name of the bar should be the same as its interior design.

For example, if the bar is called "Red Arrow", then branded clothes for waiters and bartenders can be in the form of conductors and conductors or the head of the train. The furniture imitates the furniture in the train, glasses, tablecloths and napkins with the emblems of the Red Arrow. Everything around the bar should create the effect of immersion in the atmosphere of the legendary train.

How to open a beer bar: business registration

Registrations in tax office beer bar (restaurant) is carried out: IP or LLC. In the table below, we will consider the main advantages, as well as the required list of documents for their registration. When registering for OKVED, choose the main activity: 55.4 - “Activity of bars”; additional: 55.3 - “Restaurant activities”; 55.5 - "The activity of canteens and the supply of catering products"; 92.3 - “Other entertainment and entertainment activities” .

Form of business organization

Benefits of using

Documents for registration

IP ( individual entrepreneur)

Used to create a small restaurant type establishment fast food (<50 мест). Количество персонала 3-5 человек

receipt of payment of the state duty (800 rubles);
certified application by a notary in the form No. P21001;
application for the transition to UTII or USN (otherwise it will be OSNO by default);
copy of all pages of the passport.

OOO ( limited liability company)

Used to open a large beer restaurant (>50 seats), attract additional funding, scale up, capital construction

application in the form No. Р11001;
charter of LLC;
a decision to open an LLC or a protocol if there are several founders (partners);
receipt of payment of the state duty (4000 rubles);
copies of the founders' passports certified by a notary;
application for the transition to UTII or USN.

By law, the authorized capital of an LLC cannot be less than 10,000 rubles!

The best choice of taxation system for a restaurant is UTII (single tax on imputed income), in order to switch to this system, there must be a municipal law on the possibility of using UTII (up to 100 staff and the cost of fixed assets up to 100 million rubles). The interest rate is - 15%. If the organization chooses the simplified tax system, then the interest rate of 6% of income will be the best solution.

How to open a bar from scratch?

This video tells the success story of Dmitry Levitsky: how he opened his bar, what difficulties he faced and how he develops his business.

Assortment of the institution

The main goods to be consumed are beer and warm and cold snacks. It is important that, in addition to beer on tap and bottled, accompanying dishes are served: nuts, chips, crackers, smoked wings, squid, snacks, different types of fish: dried, smoked, herring, cheese balls, pork ears. In addition to traditional beer of different strengths, non-alcoholic beer can be offered to visitors.

Organize a business lunch, hot meals to attract visitors during the daytime lunchtime. You can also deliver a business lunch to offices.

Total beer bar costs

Consider the main financial costs of opening a beer bar:

Legal registration ~10 thousand rubles
License for the right to sell beer (issued for 5 years) - 40 thousand rubles
Premises rental - about 300 thousand monthly
Repair, interior design of the premises ~500 thousand sq.
Purchase of equipment (coolers) 10 pcs. - 200 thousand
Gas cylinders 10 pcs. - 32 thousand.
Beer flow meters 10 pcs. - 85 thousand.
Kegs for beer - 36 thousand rubles
Dishes for at least 50 customers - 10 thousand rubles.
Dispensing columns 10 pcs. - 30 thousand
Lamps and furniture - 300 thousand rubles.
Textiles (curtains, tablecloths, napkins) - 40 thousand rubles.
Home theaters 2 pcs. - 50 thousand.
Kitchen utensils and cleaning products - 20 thousand rubles.
Cash desk - 10 thousand rubles
Refrigerator 2 pcs. - 28 thousand
Electric stove - 8 thousand rubles

In total, ~800 thousand rubles will be spent on the purchase of equipment. For the purchase of products ~ 300 thousand rubles. For advertising (signboard, banners, stands, ads in the media and via the Internet) ~ 100 thousand rubles. So, a one-time investment in opening your own beer bar will be ~ 2 million rubles. The current expenses for the beer bar for each month will amount to approximately 400 thousand rubles. The main item of monthly expenses is the rent of the premises! The main current items of expenditure are shown below in the figure:

The daily revenue of the beer bar is ~20,000 rubles. The main revenue falls on the end of the week: Thursday, Friday in the evening from 19:00 to 24:00. Monthly gross income ~600 thousand rubles. Net profit is ~200 thousand rubles per month. Payback of initial investment costs ~ 7 months.

Evaluation of the attractiveness of a business by a magazine website

Business Profitability	(3.7 out of 5)	Business Attractiveness 3.0
Project payback	(3.5 out of 5)
Ease of starting a business	(2.0 out of 5)
A beer bar is a highly profitable business with a quick payback period (~7-12 months), but an extremely risky business. The key success factor is the location of the institution in close proximity to offices, business and shopping centers. The main item of monthly expenses is rent payments. The main share of revenue falls on the evening hours (19.00-24.00) at the end of the week (Thursday, Friday). One of the quickest options for creating a business is to open it as a franchise, which will save time on organization. technological processes, search for suppliers and site clearance.