Opening a diner: possible problems and ways to solve them. How to open your own diner

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Often there is not enough time for cooking and many do not have the opportunity to afford a snack in an expensive restaurant, preferring budget establishments. Therefore, coffee shops and small cafes can be an excellent business. To develop a business from scratch, you need to figure out where to start and how to open a diner with minimal investment.

Organization before opening

To establish a diner, you will need to immediately decide on the concept of the institution. First of all, you need to pay attention to the following points:

product range;
location;
target orientation.

To properly build a business, you need to learn the main difference between a diner and other establishments. Here, simple food is prepared that can be consumed on the go. The parameters of the premises do not affect the development of the business. The main thing is accessibility and comfort for visitors. Small cafes are divided into 2 types:

A specialty diner provides for the sale of specific products. Often the names of such establishments come from the assortment sold: dumplings, pasties, homemade.
The bistro of a general type implies a rich selection of dishes.

Business registration

Naturally, it will not be possible to establish a bistro without registration. It is available to choose one of the options: IP or LLC. If the scale of the case is small, opening an IP is ideal. For a novice businessman, this has its advantages:

Financial costs are less than for opening an LLC.
The order of registration does not exceed 7 days.

Subsequently, registration of an individual entrepreneur within 5 working days, you must submit an application for transfer to the tax regime of the simplified tax system or UTII. If such a procedure is not done within a certain period, then the income is taxed according to the classical system.

If it is planned to sell alcoholic beverages when registering a snack bar, then you will have to register an LLC.

Particular attention should be paid to documentation for state. organizations. This is:

Production control program;
Decontamination agreement;
Waste removal;
Sanitary and epidemiological permit;
Journal of reviews and recommendations.

It is required to collect all the necessary documentation and submit it to the appropriate authorities, as a result of which the entrepreneur receives permission to open a business. You can also think about how to open a food truck from scratch. For such an activity, additional permission will be required, depending on the place for direct trading.

Room selection

Before opening an institution, it is necessary to conduct research and choose a promising place for a diner. For a good start, high traffic of people is important. In this area, you should not lose sight of competitors, because you can always be one step ahead. It is necessary to analyze the menu of such establishments and find out the preferences of their visitors. High-quality service and mouth-watering dishes will certainly attract a lot of customers. Delicious food is a guarantee of success. Before opening a diner, you should decide on the menu. To compile it, you need to select dishes that can be prepared quickly and tasty. At the start of your business, you can start activities in a store, a large office center, near universities and bus stations.

Equipment and furniture for the institution

When drawing up a business plan for a diner, you need to enter the cost of interior decoration. Be sure to purchase tables and comfortable chairs for customers. You need to think about the basic set for the diner. This is:

counters;
Refrigerators;
Exhibition stand;
Spacious wardrobes.

If at the start of the opening the financial situation does not allow you to purchase new equipment, then you can rent it or buy used equipment.

Personnel issue

To open a profitable diner from scratch, you need to select a staff. For this type of business, the main personnel are:

Culinary;
Sellers-waiters;
Administrator;
Accountant;
Cleaning woman.

Marketing plan

It is not difficult to understand how to start a culinary business - it is much more important to conduct a competent advertising campaign. It is better to start promoting your business even before the official opening. An effective type of advertising is promotions and distribution of leaflets.

This is the face of the institution, so it should be catchy and informative.

Sometimes a busy person does not have time to eat and is forced to remain hungry or be content with semi-finished products. Help these people enjoy homemade food and profit from it. Learn how to open a diner. Learn important points.

We draw up a business plan for a diner

It is necessary to draw up a business plan in order to understand how successful the business will be and how the enterprise will work. Moreover, such a document will help attract funds from creditors or investors for start-up capital. The business plan includes several sections:

The first section is an overview. Provide a brief description of your business here. But it should be clear from it that the business will be successful, and the services or goods will be in demand. Write the name of the diner, describe the room in which it will be located.
The second section is a detailed description of the business. Tell me all about your diner. Indicate what goals you want to achieve, namely, write that you plan to provide customers with quality and fresh food. Write about how you will achieve your goals.
The third section is a description of the services provided or goods supplied. You can set out the menu of the diner here and list all the dishes that you plan to include in the assortment of the institution.
The fourth section is the marketing plan. Be sure to do market research and analysis. Learn all about your competitors: their advantages and disadvantages, compare your diner with competing establishments. Be sure to study potential customers.
The fifth section is the production plan. Here it is necessary to describe the entire production process. Start with where you will buy products (for example, in a store), how you plan to deliver them to the establishment. Tell us about how food will be prepared and served to customers.
The sixth section is the marketing plan. Tell us about how you plan to attract customers and serve them.
The seventh section is devoted to finance. List all expenses and incomes, calculate them.
The eighth section is a cost-benefit and sustainability assessment. Analyze the position of the enterprise in a particular crisis or difficult situation. Plan ahead to solve problems.
The ninth section is documentary. All acts and laws on which the work of the enterprise is based should be listed here.
The tenth section is applications. You can include a photo of the diner, a menu, a price list, and something else.

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Registration of a snack bar: what documents are needed to open it

So, any business needs to be registered.

To do this, you need to contact the Federal Tax Service of Russia, write an application for registration, provide a notice of the use of a particular taxation scheme and attach some documents (TIN, SNILS, passport and copies thereof). For more information, please contact your tax officer. You will also need to register with the pension fund and the mandatory health insurance fund.

Let us dwell in more detail on the legal form and taxation scheme. As for the legal form, you can choose an individual entrepreneur (individual entrepreneurship) or LLC (limited liability company). But remember that an individual entrepreneur does not have the right to sell alcoholic products, so in this case, stop at an LLC. The tax scheme can be general or simplified. With the general scheme, you need an authorized capital (at least 10 thousand rubles), a cash register and a bank account through which all payments will be made.

Now more about documents. Here is their list:

constituent documents (certificates of state registration and inclusion of the enterprise in the register of business entities);
documents for the right to use the premises (lease agreement or certificate of ownership);
contracts for deratization and disinfestation;
a contract for the removal of waste;
contract for the disposal of fluorescent lamps and other hazardous equipment;
conclusions of the fire and sanitary-epidemiological services;
permission from Rospotrebnadzor;
license for the sale of alcoholic beverages;
certificate of approval of the list of products sold;
book of complaints and suggestions;
the charter of the enterprise and internal documents (job descriptions and so on).

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Choosing a place for a diner

What space is required to open a diner? Its location is important. It is better to place such establishments in places with high traffic of people or near large shopping centers or other organizations with a large number of employees. In this case, there will be enough customers.

As for the area, if the diner is small, then 30-50 square meters will suffice. meters. If the institution is larger, then a large room is required (approximately 70-100 square meters).

And the room must necessarily meet all the requirements of fire and sanitary safety. Otherwise, the institution simply will not be able to work.

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Diner products and menu

First, make a menu. What can it be? It must certainly include delicious soups, second hot dishes (garnishes, meat and fish dishes), salads, desserts and snacks. Don't forget drinks.

Now decide where you will buy the necessary products. This can be done, for example, in a store or at a grocery store. It is better to choose a place closer so as not to go broke on delivery.

In this material:

A snack bar is a public catering establishment characterized by inexpensive and tasty food. For people of the Soviet “hardening”, snack bars are associated with the obligatory use of alcohol and an asocial contingent. In the 21st century, everything has changed, since not everyone can afford restaurants and branded cafes. Many former drinking establishments have changed names, rebranded and become inexpensive places of public consumption, designed for the general population. Despite the simple menu and standard business format, a diner business plan is required with accurate investment calculations, step-by-step organizational actions and calculation of potential profit.

Snack as a business: features and relevance

The main feature of the diner is the possibility of a quick and inexpensive snack. On the basis of this, a daily menu is created from inexpensive products, it is possible to place an order "to go" and even a comfortable stay with a friendly company.

A modern diner is similar to a cafe, but the service is available to everyone, from students to office workers. Public catering often offers set meals at prices that are cheaper than promotional business lunches in well-known restaurants and cafeterias.

The relevance of the diner largely depends on the location. Wanting to save time and money, people prefer a quick and inexpensive meal instead of a trip home for lunch. In this regard, the catering establishment is popular in the area of industrial enterprises, bus and railway stations, in the area of the mall, attractions, parks and squares.

Advantages and disadvantages of the idea

Like any line of business, the project to open a diner has positive and negative sides.

capital turnover - a large number of people regularly visit a catering establishment, so you can earn decent money even on dishes of low cost;
investment - opening a diner does not involve serious investments. The main expenses are rent, repair of premises and purchase of equipment. The purchase of products and ingredients occurs almost daily, so investments at this stage pay off immediately;
employees - restaurants, cafes and sushi bars require specialists with education and work experience. The diner serves the usual dishes that people cook at home every day, so any person who knows how to cook will cope with the profession of a cook;
savings - the opening of a catering facility of this kind does not provide for expensive repairs, an exclusive interior, or a luxurious sign.

long payback period - due to inexpensive dishes and goods with a low margin, the profit of the diner will be significantly less than any other cafe with a higher status;
difficulties in registration - any type of catering provides for compliance with a number of sanitary rules, as well as the mandatory availability of medical books for employees and regular medical examinations;
difficulty in finding places - finding a crowded place without competitors is quite problematic, and opening a diner on the outskirts of the city is unprofitable.

Reference: with the right approach to organizational issues, many negative aspects can be avoided, such as the search for a profitable place. It is necessary to conduct a deep market analysis, study competitors and build your own line of business.

Market analysis

Without analytical data, it is reckless to start organizational actions, guided only by intuition. Even with confidence that the chosen location will be profitable, and the traffic of people will bring a stable income, in practice, an entrepreneur can go bankrupt in the first month.

Diner target audience

Who visits the diner - an unenlightened person will mistakenly answer that only drunkards and the lower working class got drunk for the purpose. This is the biggest misconception, because modern eateries can give odds even to famous cafes and popular eating places.

CA depends on the location:

city center - office workers;
SEC - customers, employees;
railway station - people waiting for transport, or arriving from other settlements;
park area - vacationers.

All categories of visitors to the diner can be combined into one on the basis of a low level of income. These are people of ordinary professions and specialties, receiving an average salary and trying to save money on everything.

Based on this, the field of activity and the assortment of the institution are built - simple, inexpensive dishes from ordinary products at an affordable price. Product quality is an important factor. Customers must understand that it is stupid to demand the supernatural for little money, but at the same time, after eating, they should be satisfied with the food and service.

Competition and risk assessment

The main competitors of the diner are catering establishments of a similar type, called pancake, dumplings, and patties. Even pavilions with fast food and hot tea can lure some visitors because of the favorable price and speed of service.

The evaluation of competitors is as follows:

Determination of the location of the opening of the outlet.
Identification of all the nearest competitors in the field of catering, ranging from fast food tents to cafeterias.
Comparison of pricing policy.
Determination of customer traffic.
Evaluation of popular products or dishes.
Definition of CA.

Based on the data obtained, a prototype of the ideal diner is compiled that meets the majority of consumer requests.

low profit is a criterion characteristic of the initial stage, when there is still no established flow of customers. If low profit is observed for a long time, it is necessary to revise the financial plan;
work in the red is a rare situation for catering. Occurs only with high competition and the wrong location;
complaints about low-quality products - typical for dishonest entrepreneurs who want to save on the health of their visitors. Such business conduct is doomed to bankruptcy;
fines – regular inspections apply to all catering establishments. In order not to pay high fines for non-compliance with working conditions, it is recommended to follow all the instructions of Rospotrebnadzor and work according to the law.

The diner is a unique type of business that is not accompanied by high risks, and the activity is not affected by economic or political moods in the world. Fast food has always been, regardless of external factors.

How to open a diner: organizational plan

Activity registration

The legal form of doing business is an individual entrepreneur or LLC. The choice is not as obvious as it might seem at first glance.

For example, it is planned to open a standard eatery with food served in the hall and selling takeaway, including drinks, sweets, sweets and other products. In this case, IP is fine.

Another example is a snack bar selling draft and bottled beer, as well as strong alcoholic drinks. For activities, it is necessary to establish a limited liability company, because an individual entrepreneur does not have the right to sell vodka, whiskey and other drinks with a strength above 15%.

Registration of entrepreneurial activity in both cases is not difficult - the entrepreneur applies to the Federal Tax Service with a package of documents and waits for a decision for several days. The list of documentation can be obtained directly from the tax service or on the website of the structure.

statement;
passport;
paid state duty (800 rubles).

decision to establish a company;
charter;
capital data;
personal information of the founder;
paid state duty (4,000 rubles).

In the process, a taxation system is selected that matches the preferences of the entrepreneur (most often they choose the simplified tax system or UTII).

OKVED codes:

56.10.1 - activities of restaurants and cafes;
10/56/21 - sale of ready-made takeaway dishes;
56.3 - serving drinks inside the establishment.

Search for premises and repair

For a small diner, an area of 40-50 square meters is enough. m, where 15-20 meters is occupied by the production and trade part, and 30-35 meters - the hall for visitors.

Room requirements:

communications;
ventilation;
fire safety system;
evacuation plan;
consumer corner.

Requirements for the premises of entrepreneurs:

high permeability of people;
convenient location;
visibility from several angles;
the direction of the entrance to the carriageway;
low rent.

In any case, you will have to make repairs if the premises have not previously been used for catering. In addition to cosmetic measures, it is necessary to take care of the redevelopment of the hall - the demolition of partitions (except for the bearing ones), the installation of new double-glazed windows, the equipment of the working area, kitchens, distribution lines, and renovation of plumbing.

Purchase of equipment and inventory

The list of equipment below is designed for all types of eateries. It is likely that you won’t have to buy everything, however, it is these kitchen utensils that are most often used in catering establishments:

showcase, including cooling;
fridge;
electric or gas stoves;
oven;
teapot;
coffee maker;
food processor;
grill;
cabinets;
dishes;
audio system for playing music or radio;
TV set;
racks;
cutting table;
fryer;
pancake;
mixer;
juicer;
microwave;
furniture for visitors;
hangers;
cash register.

Menu planning

Dishes in eateries are the most simple and ordinary. Some of them are prepared on the spot, and some are purchased separately.

Sample menu:

first courses - soup, borsch, pickle, kharcho, cabbage soup;
main courses - porridge, potatoes, pasta with a side dish, meat, vegetables, fish;
drinks - juices, fruit drinks, water, tea, coffee, alcohol;
fast food - from sandwiches to pizza, including hot dogs, pasties, pies;
barbecue - if possible;
salads;
dumplings;
vareniki;
pancakes;
snacks - crackers, chips, nuts;
sweets;
fruits;
ice cream.

The variety of the menu depends only on the format of the institution and the imagination of the owner. On the spot, you can cook the first and second courses, including dumplings and barbecue, and order flour delivery.

On the other hand, there is nothing difficult in the production of hot dogs, chebureks and fast food, but there will always be a fresh and hot delicacy for customers.

Search for food suppliers

Considering that all food for the diner is ordinary ingredients, there will be no problems with the purchase. It is necessary to apply to wholesale bases for the purchase of cereals and pasta in bulk; for meat - to the meat processing shop. The rest of the products are also purchased from wholesalers.

A huge plus is that all the ingredients are located in the region where the outlet operates, so there will be no interruptions in supplies.

Staff

For a diner with a floor area of 50 sq. m. you will need:

1 cook;
1 assistant;
1 cashier.

Waiters, as a rule, do not exist in such establishments.

The main requirements for the cook. Education is welcome, but not required. For example, if a woman has worked for 15 years in a canteen at an enterprise without a diploma, then in any case she understands cooking better than a young girl who has just graduated from a culinary college.

It would be useful to conduct a small casting and test several applicants.

Marketing and Advertising

Wide publicity for the diner is not required, because the institution is designed for a narrow circle of visitors who regularly (for work or other matters) are in the catering area. The probability that someone from the other side of town will go to a snack bar on purpose is zero.

installation of a sign;
installation of pavement signs;
distribution of leaflets;
3-4 billboards in the establishment's work area.

The best way to attract customers is to sell delicious and inexpensive food. Having tasted the food once, people will definitely come back, recommend a new place to their friends, who in turn will spread the information further.

Financial calculations

Investment in the project

Expenses at the stage of preparation for the opening (in rubles):

15,000 - registration of business activities, collection and execution of the necessary documentation;
20,000 - market analysis (remuneration for people who collect information and conduct opinion polls);
35,000 - conclusion of a lease agreement, making an advance payment;
60,000 - repairs;
150,000 - equipment;
25,000 - advertising and signage;
15,000 - additional costs.

Result: 320,000 rubles.

Current expenses

Costs in the first month (in rubles):

35,000 - rent;
100,000 - salary;
12,000 - utilities;
20,000 - unforeseen expenses.

Result: 167,000 rubles.

The costs do not include the cost of products anywhere, because the cost of ingredients is extremely low, and the final product has a margin of almost 500%, and sometimes more. That is why, having purchased the first batch of goods for 10-15 thousand rubles, the entrepreneur sells ready-made dishes for 40-50 thousand. The allocation of funds from this amount for the purchase of new products will become invisible to the overall profit.

Income, profit and profitability of the business

The number of people visiting the diner daily is equal to 60. The average check is 150 rubles. Monthly income will be 270,000 rubles.

This is a dirty profit, from which the mandatory monthly expenses must be deducted.

270,000-167,000 \u003d 103,000 rubles.

After subtracting the tax and the cost of supplying products, the entrepreneur is left with 85,000 rubles for personal use.

Profitability - the ratio of net income to gross, multiplied by 100%.

85 000/270 000*100=31%.

The project will pay off within 3-4 months.

When thinking about organizing a fast food outlet, you should never discount cheap and affordable establishments. Higher requirements are always imposed on cafes and restaurants, so it is extremely difficult to get promoted in the face of fierce competition. Opening a diner involves a minimum of effort and money at all stages, but the business plan of the idea must be mandatory. Otherwise, even such a business may go bankrupt.

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It is quite difficult to open a catering establishment without an impressive start-up capital. Cafes, bars, restaurants require significant investments both for renovation and interior design, and for the maintenance itself. Perhaps the only place that can be opened with a small investment is a diner.

How to open a diner from scratch

As in any business, the first step is to decide on the concept. If you have a good imagination and creativity, bring your idea to life. However, no one forbids to peep it from competitors, combining the most successful moments.

Eateries are divided into two types: specialized and general. The former include establishments that sell a certain type of product:, dumplings,. To the second - public catering with a more varied menu. Which concept is better? It depends on many factors, such as: location, size of start-up capital, competition, etc.

The next step is to find start-up capital. If you do not know where to get money, be sure to read our latest note as. In general, there are the following sources of funding:

Bank loan;
small business government support programs;
attracting investors. To do this, you need to develop a competent business plan;
own money.

It costs about $8-10 thousand to open a diner. Costs include:

renovation of the premises (up to $2,000);
kitchen equipment ($3 thousand);
furniture ($1 thousand);
registration with regulatory authorities and obtaining all permits ($1 thousand);
the first purchase of products ($2 thousand);
transportation costs, advertising ($1-2 thousand).

Search for premises, purchase of equipment, recruitment

When wondering how to open a diner, the first thing we involuntarily think about is where it will be located. For such an institution are best suited:

automobile and railway stations;
places near universities and student hostels;
busy road;
close to shopping and business centers;

The snack bar does not involve renting a large room, 50 sq.m of space is enough.

The main requirement for the premises is compliance with fire safety and SES standards.

The next step is to purchase equipment. This is:

showcases;
refrigeration equipment;
electrical appliances (microwave ovens, multicookers, coffee makers, mixers, toasters);
commercial furniture;
kitchen utensils, special clothing for staff.

The last thing left to do is hire workers. Diner staff includes: cooks, waiters, administrator. In the first couple of business development, the functions of an administrator can be performed independently. You also need an accountant to account for financial activities. It is not necessary to hire a specialist; it is more profitable to use the services of an audit company or accounting outsourcing.

As you can see, opening a diner from scratch is not difficult. The main thing is to carefully calculate all the risks, do a marketing research and develop an attractive concept for the institution.