Presentation on the topic "opening and development of an Italian restaurant." LLC Cafe "White Lilac" This Business Plan is presented to familiarize potential creditors with the market, organizational and financial situation. Presentation on the theme of cafe project
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Typical business plan for opening a restaurant / Typical business plan for opening a restaurant arc en ciel /
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/ Restaurant business, like a century ago, remains a highly profitable investment if you approach this business with all seriousness. This is evidenced by the global and all-Russian tendency to increase the number of such institutions by an average of 3%. And even the crisis, which affected all areas of the economy, only partially reduced the demand for such services. Restaurants with a good reputation are not left without their visitors. The decrease in the value of the average bill occurred only briefly, returning to the pre-crisis values of 2013 within six months. But restaurants, which were not very “afloat” even before the economic situation of 2015-16, at this time closed completely due to lack of profit. Such data suggests that great importance in all organizational activities should be given to a business plan before opening a restaurant. Only a competent project, including consideration of the production and financial components, and calculation of payback, will give an idea of the prospects of such an idea and determine the steps necessary to achieve the goal. It is difficult to create a ready-made restaurant business plan with calculations that would be suitable for any type of establishment. This can be done either by the owner himself or by a consultant who understands this issue in cooperation with the future owner. It will be sorted out here general example business plan for a restaurant, highlighting the most significant points and calculating payback. /
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CONCEPT. Let's start with the most basic thing - the concept; all subsequent steps will depend on its choice. This point is usually referred to as marketing plan restaurant, an example of which we will consider. All companies catering are divided into elite, middle class and budget. They have their own categories, for example, high-class establishments (fine-dinning), casual dinning, etc. Having decided what type your restaurant will belong to, it will be easier to choose its variety. It is also now fashionable to open themed establishments specializing in a certain cuisine, for example, Japanese, Italian or one type of dish, the most common of which are pizzerias. This is done to stand out among numerous competitors and find your audience. But such formats work well only in large cities; for small cities, a varied menu is suitable, say, European cuisine. We will focus on this option in our example of a restaurant business plan. The target audience is people of average and slightly above average income. These could be employed professionals or small and medium-sized businesses. /
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RESTAURANT SPACE. When choosing a room, make sure that it is located in an area with a large flow of people; the ideal option is a crowded street or shopping mall, where there are no restaurants of a similar plan yet. The premises for a restaurant can be rented or built independently. The second option is more expensive, but more profitable if there is sufficient investment of your own or there are no suitable areas in a particular city. We will rent the premises for our calculations. To calculate a suitable area, you need to estimate the number of seats and multiply by 5 m2. (in accordance with the legislation of the Russian Federation). Let's say the establishment is small, with 30 seats. That is, the hall will require 150 m2, plus production premises- at least 100 m2. Additionally, we need more space in the hall to accommodate a small stage. In total, the required area for our restaurant will be 300 m2. In accordance with the selected target audience, which prefers traditional interior design, the furnishing design will be classic. But there will be no dance floor in the restaurant. /
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ADDITIONAL SERVICES. In addition to food, the establishment according to ready-made business plan, will hold corporate events and organize children's parties. The highlight of the restaurant will be the performance of live classical music; two monitors will also be installed, where it is planned to show old films from world cinema without sound. In our restaurant we plan to have dancers perform (like a variety show), we can organize fashion shows, and hold competitions on various topics (for example, singing). REPAIR WORK. According to SES standards, the room must have appropriate finishing, a ventilation and air conditioning system, a sewerage system, hot and cold water supply. All norms required by law can be found in the relevant service. Moreover, without carrying out all the necessary measures, the restaurant will not be able to obtain a sanitary passport, as well as permits from Rospotrebnadzor and the State Fire Service. The range of renovation work includes: Architectural and design activities: Electrical; Installation of air conditioning and ventilation systems, hot and cold water supply; Sewerage installation; Finishing work; Installation of television, video surveillance, alarm.
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PURCHASE OF EQUIPMENT AND INVENTORY. To prepare dishes from the menu, you will need professional equipment, including stoves, refrigerators, display cases, cutting devices and other specific items, tableware and tea sets for clients, glasses for various drinks, serving items, cooking utensils and other kitchen and household equipment. Additionally, two LCD TVs, video surveillance and alarm equipment, and performance equipment are required. musical compositions(microphones, sound amplifiers, speakers, record player, etc.) Each of the listed equipment must be included in the restaurant business plan with calculations for the expense item. STAFF. The more elite the establishment is planned, the greater the responsibility for the selection of employees. The number of employees must include: Administrator (this may also be the owner); Chef; Cooks; Cleaning woman; Wardrobe attendant; Waiters. This is just the bare minimum. As the business develops, it is desirable to increase the number and narrow the specialization. For example, divide the food preparation process into stages from preparation to finished dishes and allocate hotel employees for each. It’s good if the chef has a deputy (sous chef). When offering specific dishes, say from Japanese or Korean cuisine, it is recommended to provide a separate person who prepares exactly this type of food. /
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CALCULATION OF PAYBACK. Let's move directly to the financial part of our business plan. An example of a calculation for a restaurant will be presented below. But first, let’s define the main routes of commodity and cash flow. There are only three links in the chain: suppliers, the restaurant itself and customers: Suppliers organize the sale of their goods to the restaurant; The cooks of the establishment prepare dishes from the received products; alcoholic drinks are either poured into glasses, or cocktails are additionally mixed from them; Visitors place an order and pay with money that goes to the restaurant’s account; Suppliers receive their money for shipped products by transfer from the restaurant. This simple diagram shows well the principle of operation of a catering establishment. You need to remember that opening a restaurant is not a quick process. It may take from six months to two or more years. It all depends on your knowledge and the knowledge of your lawyers. Let's calculate the planned initial expenses: Registration of activities - 300 thousand rubles; Room design and technical project– 50 thousand rubles; Repair of premises and installation of air conditioning and ventilation systems, sewerage and other measures - 1 million rubles; Purchase of equipment and inventory – 2 million rubles; Purchase of furniture – 500 thousand rubles; Purchase of food and alcoholic beverages – 100 thousand rubles; Signboard – 20 thousand rubles. Let's summarize all the data in a table, supplementing the initial investments working capital for the first two quarters of business. /
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Description of the project Customer service in a cafe is very profitable business. Our cafe is located in the city center, so it turns out that large number visitors and this makes a big profit. The cafe is open 7 days a week, 24 hours a day. Serving customers in a cafe is a very profitable business. Our cafe is located in the city center, it receives a large number of visitors and makes a big profit from this. The cafe is open 7 days a week, 24 hours a day. Only we prepare aromatic, refined, rich real coffee and cocoa from selected beans, as well as freshly prepared confectionery. Only we prepare aromatic, refined, rich real coffee and cocoa from selected beans, as well as freshly made confectionery products.
Subject area Our cafe actively uses global network Internet, with which you can place an order at home. We never have a shortage of items or products, since we cooperate with a network of stores where we purchase all the essentials in advance. Our cafe actively uses the global Internet, through which you can place an order at home. We never have a shortage of items or products, since we cooperate with a network of stores where we purchase all the essentials in advance.
Classification and characteristics of the target audience Children, youth and middle-aged people are frequent visitors to our establishment. Children, youth and middle-aged people are frequent visitors to our establishment. The cafe prevails marketing ploy to find yours in the general flow target audience The cafe's marketing strategy is predominant in order to find its target audience in the general flow
Competition In order for us to bypass competition with other establishments, we are trying to expand the range, arrange entertainment activities for visitors (mostly children), regular visitors are given a 15% discount, and various promotions and lotteries are held. In order for us to bypass competition with other establishments, we are trying to expand our range, organize entertainment events for visitors (mainly children), regular visitors are given a 15% discount, and we also hold various promotions and lotteries.
Project prospects We will open other branches in Moscow and St. Petersburg, we will open a special store with the products that we use in our cafe, so that people can prepare such products at home. We will open other branches in Moscow and St. Petersburg, we will open a special store with the products that we use in our cafe, so that people can prepare such products at home.
Risks Risks may arise from the uncertainty of the honest work of employees in the kitchen (so that there is no spoiled food, that sanitary standards are carefully observed and checked, etc.). To do this, you need to hire an experienced director who is well versed in this specific area. Risks may arise from the lack of confidence in the honest work of employees in the kitchen (so that there is no spoiled food, that sanitary standards are carefully observed and checked, etc.). To do this, you need to hire an experienced director who is well versed in this specific area.
Feasibility study and implementation features Opening an enterprise - 170 thousand rubles Renovation of premises - 4 million rubles Outdoor advertising– 200 thousand rubles Rent – 35 thousand rubles/month Equipment – 35 thousand rubles Products – 20 thousand rubles/month Marketing – 10 thousand rubles/month Fund wages– 15 thousand rubles/month
Equipment Dishes Dishes Furniture Furniture Music center Music center Decoration Decoration Cash register Cash register Hygiene products Hygiene products Wardrobe Wardrobe Equipment, which depends on the design of the room Equipment, which depends on the design of the room Attractions. Attractions.
Staff Cleaning lady Cleaning lady Waiter Waiter Sellers Sellers Cooks Cooks Administrator Administrator Advertiser Advertiser General manager General manager Financial Director Financial Director Accountant Accountant Young people to entertain visitors Young people to entertain visitors Cashier (bartender). Cashier (bartender).
