In a city of any size, there is always at least one kiosk with pies, pasties, shawarma or another dish fast food. Indeed, fast food is considered mainly the food of the townspeople - even if it is relatively harmful, but nevertheless tasty and satisfying. In addition, various hamburgers and hot dogs are inexpensive and ready in a matter of minutes, which is why customers willingly buy them at every opportunity.

Since the question of how to open fast food from scratch is of interest to many aspiring entrepreneurs, in large settlements the segment of cafes, stalls and even mobile eateries is developing rapidly. However, even under active competition it is quite possible to create a successful business in this area - it is enough to find a concept that distinguishes a new institution Catering from the rest: for example, a national cuisine menu, a special dish or an unusual service format.

Business Features

The main feature of fast food is that it is far from a full-fledged catering establishment, most often with the most simplified menu. Unlike cafes and restaurants, such eateries cannot offer visitors a wide range of various dishes. In other words, the main disadvantage of this direction is the inability to meet the needs of absolutely all categories of customers.

On the other hand, the same drawback in certain circumstances turns into a virtue: as a result of standardization production processes cooking is greatly simplified and accelerated, which fully meets both the interests of the business owner and the needs of customers. In addition, opening a small fast food restaurant is also beneficial for other reasons that attract people to it:

• Dishes have a rather pleasant taste;
• Using the services of a snack bar, you can save time;
• Snack prices are quite affordable for most customers;
• Food with energy value allows you to quickly get enough.

However, fast food products cannot be called healthy due to the high concentration of fats, carbohydrates and spices in them. Therefore, some part of the audience, consisting mainly of supporters healthy lifestyle life, such a diet categorically does not accept.

In large cities, the main part of the customers of snack bars is represented by office workers, students and working youth. Therefore, fast food establishments are located mainly in the center, not far from shopping, entertainment and business centers. Outskirts and even densely populated sleeping areas are not suitable for these purposes, since here the level of traffic does not reach the required minimum.

However, to open fast food in small town, you need to use a slightly different strategy. Here, families with children, schoolchildren and young people most often act as visitors to the diner, and therefore the entrepreneur should focus on affordable prices and the design of the premises. In the process of decorating the trading floor, he will have to use all possible artistic techniques to attract the attention of kids and teenagers, install slot machines in the establishment, provide free access on the Internet, invite animators or think over a program of entertaining numbers.

Trade Format

What fast food to open? The question of choosing the optimal format of the institution is primarily of interest to entrepreneurs who want to get the maximum return on the capital invested in the business. Classifying eateries according to the method of trade, you can get the following list:

• Stationary cafe. Most often it is a catering establishment equipped with tables and a distribution counter with a menu located on it. To open a fast food cafe, you need to rent an appropriate room, make repairs in it, divide the space into a kitchen and shopping room. Visitors can be offered hamburgers, various chicken and potato dishes, salads, pancakes, desserts and drinks;
• Cafe in the food court. Many Malls, shopping or entertainment centers they allocate large areas for organizing a food zone, set tables in the center of the hall, and divide the perimeter into boxes and rent it out to entrepreneurs who want to open mini fast food. This format allows you to save on the repair and arrangement of cafes, as well as get a guaranteed flow of customers;
• Street kiosk. Lack of space usually does not allow placing a full set of specialized equipment here, therefore, before opening a fast food stall, it is recommended to choose the main direction (for example, hamburgers, shawarma, pancakes, pizza, hot dogs) and focus on it. The main disadvantage of this option is the complexity of land acquisition and obtaining the necessary permits;
• Trading from a cart. This business format is most popular with start-up entrepreneurs, since you can open street fast food with a capital of 50–75 thousand rubles. The dimensions of the trolley allow you to install only one cooking device, so the range of the outlet is limited to the only dish that does not require complex production - hot dogs, hamburgers, popcorn, cotton candy;
• Mobile diner. To open a mobile fast food on wheels, you should purchase a van, minibus or special trailer, and then equip it necessary equipment: the available area of ​​6-10 m² allows you to place inside not only two or three types of units for making pizza, hamburgers, pancakes and even dumplings, but also refrigerators, production tables, cabinets and a sink. This business format, which is still unusual for the domestic consumer, is of the greatest interest among start-up entrepreneurs.

The documents

Registration of a catering enterprise equipped with production is accompanied by a huge number of certificates, certificates and certificates, so entrepreneurs who consider fast food on wheels as a business need to prepare for the fact that this process will be long and resource-intensive.

First of all, it is necessary to submit to the tax service an application for the creation of a new individual entrepreneur, indicating in it the selected OKVED codes and the preferred form of taxation (UTII, STS or PSN). After receiving the registration certificate, you need to start preparing the rest of the documents - the entrepreneur will be able to open fast food only after obtaining permits and contracts according to the following list:

1. Certificate of registration with the IFTS;
2. Letter with OKVED codes from Roskomstat;
3. Permission of Rospotrebnadzor to conduct activities;
4. Permission to place a non-stationary retail facility;
5. Contracts with municipal water and electricity suppliers;
6. Hygienic certificates for fast food equipment;
7. Permission to conduct activities from the State Fire Supervision;
8. Production control program;
9. Contracts for the implementation of works on disinfection and disinfestation of the facility;
10. Agreement with public utilities on the disposal of solid waste and food waste;
11. Agreement on the regular washing of uniforms;
12. Agreement on the disinfection of ventilation systems;
13. PTS (required when registering a fast food van on wheels);
14. Sanitary passport of the vehicle;
15. Sanitary books of sellers;
16. Quality certificates for raw materials and semi-finished products.

Fast food on wheels is classified by law as temporary catering establishments. The basic requirements for their arrangement, which are contained in the relevant section of SanPiN, suggest that:

• In the absence of a connection to a centralized or stationary water supply and sewerage system, an uninterrupted supply of clean water is required for the operation of a retail outlet;
• The mobile facility should be equipped with refrigerators that provide the storage conditions required for perishable products;
• The sale of food is allowed only with the use of disposable tableware;
• Fast food and hot drinks (coffee, tea, chocolate) can be prepared on the basis of drinking water, packaged in bottles in the factory way;
• It is necessary to install containers for garbage inside and near the outlet, as well as ensure the timely disposal of such waste;
• The mobile object is subject to regular sanitization;
• Personnel during work must observe the basic rules of personal hygiene;
• The toilet must be located within 100 m from the outlet.

Location selection

Buying a fast food car on wheels is only half the battle: without a favorable location, this business is unlikely to be profitable. However, in the process of finding suitable outlets, an entrepreneur will inevitably face the main problem of mobile retail: you can’t just stop at the nearest popular shopping center and start selling hamburgers to people.

Plots in cities according to the form of ownership are divided into private and municipal. In the first case, you need to contact the owner of the land and conclude a lease agreement with him. In the second - to study the legislation governing the placement of non-stationary objects: according to the decree of the Government of the Russian Federation, this issue is dealt with by the local administration, which determines the places for the possible installation of mobile fast food establishments and issues the appropriate permits.

Thus, an entrepreneur who is going to open a fast food business must form a small list of five to six possible options for the location of the outlet. Sites to be preferred:

• On the territory of markets or not far from them, on the way to stops;
• At shopping centers and hypermarkets that do not have their own culinary department;
• At business and office centers;
• At the intersection of traffic flows, at railway stations and near metro stations;
• Near large educational institutions - institutes or universities;
• In places of folk festivals and recreation of citizens;
• On busy streets with heavy traffic.

You can also buy a fast food van on wheels and serve various mass events: organizers of concerts, festivals and city celebrations often offer food truck owners space and access to huge audiences potential clients, charging for this rent in the range of 3–20 thousand rubles per day. Such expenses pay off in full: sometimes the outlets located here fulfill the monthly sales plan in two days.

Range

The menu of a fast food outlet is most directly related to its location, therefore, before opening fast food on wheels, it is necessary to develop an assortment in accordance with possible places for trading. For example, in sleeping areas, dishes are in demand that can complement a full dinner - grilled chicken, sausages, pizza, baked potatoes, sushi. In places with high traffic, where people are in a hurry on business, various pies, pasties, hot dogs and hamburgers are more in demand, with which you can satisfy your hunger literally on the go.

It is impossible to buy all the possible equipment for fast food, therefore, to form the menu of a mobile eatery, they use specialization in any one product and its derivatives (pancakes, potatoes), or include only national dishes (Chinese, Caucasian, Mexican, Italian) in the assortment. What can be found in fast food establishments:

• Grilled dishes - sausages, sausages, chicken carcasses;
• Chicken dishes - wings, chicken legs, nuggets;
• Shawarma from lamb, chicken, pork;
• Hot dogs, corn dogs, sausages in dough;
• Chebureki with various fillings;
• Potato baked in foil with spices and cheese;
• Rustic potatoes;
• French fries;
• Sushi and rolls with fish and seafood;
• Salads from vegetables, meat, fish;
• Pancakes with various fillings;
• Patties with potatoes, meat, rice, eggs, jam;
• Donuts with glaze;
• Pizza classic, cone and mini-pizza;
• Hamburgers, cheeseburgers, fishburgers;
• Sandwiches or hot sandwiches;
• Popcorn with salt or sweet toppings;
• Cotton candy.

The assortment must be supplemented with both hot (coffee, tea, chocolate) and soft drinks (juices, mineral water, kvass, lemonade). In addition, the presence on the menu of some original position will help to attract and interest customers - for example, fish chips (fillet in batter), Mexican tacos and burritos, Greek souvlaki (small skewers on skewers).

The process of making each dish must be standardized so that employees have no doubts about the recipe or the period of exposure in the oven of a particular snack. Therefore, at the stage of developing an assortment, an entrepreneur must contact a specialist who is able to draw up technological maps - detailed instructions for cooks, containing information about the correct dosage of ingredients, temperature conditions and the duration of heat treatment.

Equipment

Understanding how to open a fast food business, an entrepreneur must study the characteristics of various types of production equipment and draw up a complete specification that includes everything necessary to conduct business in the chosen direction. Of course, you should not buy a complete set of units right away: it is better to start with one or two main devices, and then, in accordance with consumer demand, gradually expand the range, including new dishes.

In addition to equipment for fast food on wheels, the shopping list will have to include various equipment (shovels, knives, cutting boards), gastronomic containers for ingredients, water tanks and wastebaskets, staff uniforms.

The basis for a mobile diner can be a full-size minibus, freight car or a trailer equipped in accordance with the requirements for non-stationary fast food outlets: today, suppliers offer entrepreneurs to buy fast food on wheels both in the basic version and fully equipped with a variety of appliances. All units must be securely fastened to the floor to prevent them from moving or being damaged during transport.

Below is indicative list equipment designed for the production and sale of pizza, hamburgers, sandwiches, french fries and other deep-fried dishes, as well as hot drinks, juices and mineral water:

Fast food equipment

Name	price, rub.	Quantity, pcs.	Cost, rub.
Vehicle
Two-axle trailer MZSA 815001	243000	1	243000
Production equipment
Freezer chest	24900	1	24900
Refrigerated table	39800	1	39800
pizza oven	36600	1	36600
frying surface	22600	1	22600
fryer	8900	1	8900
Filling station	136200	1	136200
Slicer	17400	1	17400
electronic scales	10500	1	10500
Wall shelf	2300	2	4600
Production table	4200	3	12600
Umbrella exhaust	16300	1	16300
Multi-tier rack	8100	1	8100
Shelf cabinet	11300	1	11300
coffee machine	36000	1	36000
Small refrigerating cabinet	28800	1	28800
Small proofing cabinet	19800	1	19800
Other equipment
Water heating boiler	8900	1	8900
sink with mixer	3500	1	3500
Clean water tank	1500	1	1500
Dirty water tank	1500	1	1500
Waste tank	1000	1	1000
Pipes and electrical wires	–	–	5000
Inventory
Small gastronomic container	660	12	7920
Large gastronomic container	820	10	8200
Container with lid	700	4	2800
Pizza knife	680	1	680
Knife set	2500	1	2500
Spatula culinary	430	1	430
Furnace brush	1300	1	1300
Cutting board	630	1	630
pizza board	540	1	540
Pizza grid	420	6	2520
Spoon garnish	260	1	260
Juice container	180	6	720
Pepper mill	1600	1	1600
French fries net	300	1	300
A uniform	1250	2	2500
Total:			731700

Staff

One of the main principles of the fast food industry is minimizing the time spent on cooking. Therefore, people working here must be able to quickly and accurately perform the entire technological sequence of operations, from defrosting raw materials to packing the finished product into packaging. Also, in dealing with customers, tact, patience and goodwill are welcome.

To ensure the smooth functioning of the food truck, two employees are required, who alternate every two days. In order to increase motivation, it is better for them to accrue wages according to the principle “rate + percentage of revenue”, but not less than a certain fixed amount.

It is recommended to hire women between the ages of 30 and 55 with some experience in the field of trade or catering. Finding such people is quite difficult, since all experienced specialists are usually employed, but the owner of the diner should try hard - the success of the enterprise directly depends on the qualifications of the workers. In general, requirements for applicants include:

• Availability of relevant professional knowledge;
• At least 2-3 years of experience in the food service industry;
• Ability to communicate with customers;
• Responsibility, decency, diligence;
• Ability to work with fast food equipment.

Also, entrepreneurs pay attention to the remoteness of the candidate's area of ​​residence from the place of work: for those who use two or three types of transport, it is much more difficult to be on time due to traffic jams and other unforeseen circumstances.

Promotion

For building successful business little to know about how to open a fast food point: without actively attracting customers, any kind commercial activities doomed to fail. Fast food customers usually prefer well-known brands, so the main effort of the entrepreneur should be directed to promoting the brand and increasing awareness of it among potential customers.

Implementation marketing strategy First of all, it includes the correct design of the outlet. The appearance of the diner should attract the attention of passers-by, be different from competitors, be unambiguously associated with food and inform customers about the range of dishes on offer. For these purposes, branding is used - a set of measures that includes:

• Development of your own corporate identity - logo, colors, fonts;
• Manufacture and installation of signboards, banners, pavement signs;
• Pasting the car with a decorative film, applying inscriptions and a slogan.

A recognizable corporate identity is a must for the successful promotion of mobile fast food. It is advisable to print the logo and slogan on packaging, napkins and dishes: of course, it is difficult to foresee such trifles at the start, but in the future such publicity stunt will have a significant impact on profits. You can also attract additional visitors with the help of some competitive advantages:

• Adequate pricing policy;
• Larger portion sizes;
• High speed service;
• The presence of an exclusive dish on the menu.

Investments

To determine how much it costs to open a fast food restaurant, an entrepreneur needs to complete some economic calculations independently, since the costs of creating a business in each case depend on the specialization of the outlet and the price category of production equipment. For example, for the pizza and hamburger food truck mentioned above, the list of initial investments would look like this:

Capital investment

So, the first thing you need to open fast food on wheels is a capital of 900 thousand rubles. At the next stage of drawing up a business plan, it is necessary to calculate the cost of maintaining and ensuring the functioning of the enterprise, taking into account all possible overhead and non-production costs - from renting a plot of land to paying for parking:

Monthly expenses

Article	Amount, rub.
Land lease	15000
Electricity	8640
Water	1000
Salary	40000
payroll tax	12000
IP insurance premiums	2300
Raw material	330000
Disposable tableware	12000
Marketing expenses	10000
Administrative expenses	5000
Trailer parking fees	2500
Total:	438440

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Income and profitability

According to statistics, the average check for mobile eateries is 180-250 rubles. To determine the possible number of visitors, you need to count traffic at selected locations of the diner three times a day. In this case, only representatives should be taken into account. target audience- people under the age of 40 with an average level of income.

For example, an entrepreneur determined that 80-85 people passed by the point within an hour. It can be expected that 10% of them will make purchases: accordingly, during the day the enterprise will serve about a hundred people. It should be noted that the minimum allowable attendance level is at the level of 35-40 customers per day - otherwise the diner starts to operate at a loss. However, to solve this problem, it is just advisable to take advantage of the main advantage of mobile fast food - the ability to move to a new place.

Fast food profit

Conclusion

A novice entrepreneur who is about to open fast food should take into account the presence of some seasonal factor in this business: indeed, in the cold season, eating outdoors can hardly be called comfortable. In order to reduce the impact of negative circumstances on the level of sales, the assortment of the outlet needs to be constantly adjusted, adding more hot dishes to it in winter, as well as ice cream and soft drinks in summer.

As a source of additional income, you can offer a hot food delivery service to your home or office. Of course, for this it is necessary to additionally hire a courier with transport and develop an online application for receiving orders, but practice shows that such investments and efforts fully justify themselves: brand awareness increases, additional customers appear, and the entrepreneur’s income grows.

Street food is promising business, which requires a minimum of investment, quickly pays off and is actively developing even in times of crisis. In the article, we have collected 15 ideas on how to open a street food point.

Today, street food is a global gastronomic trend. The street food market is actively developing - only in Moscow it grows by 3-5% annually. The main advantages of street food as a business are that it does not require large investments, pays off quickly and is realized even during economic crisis. Opening a fast food outlet for an aspiring entrepreneur can be the best business option.

There are many directions in this area. Consider possible ideas for street fast food and choose the one that interests you.

Distinctive features of the street food format:

monoproduct specialization;

high speed service;

relatively small range of products;

cooking in the presence of customers;

the importance of location;

difficult conditions for compliance with SES standards.

What are the difficulties of street food

Modern entrepreneurs see street food as a promising business. The number of retail outlets on the streets is growing exponentially, but a large proportion of them close just as quickly.

The problem is high competition and organizational difficulties. Street points are not welcomed by SES, so it is not easy to get official permission to operate. The main reason for refusal is most often the lack of communications that are necessary for catering establishments. The issue of water supply is solved with the help of a container with water and a sink with a storage tank for draining. This option is used by most street food establishments.

To avoid problems, it is necessary to comply with all sanitary standards, issue sanitary books for sellers, have certificates for purchased products and technological map. In fact, the paperwork for opening a street point does not differ from the registration of a standard catering establishment. Read about what documents are needed to open a restaurant. Another difficulty is the high competition in the market. Due to the low entry to the market, there are a lot of participants - and you can only succeed if you take advantage of the location.

How to choose a location

Eating quickly and cheaply is an urgent problem for any person who is in a hurry: a student, office worker etc. Street food allows you to eat almost on the go. Therefore, if you locate such an institution near an office center, market, train station, university or other crowded place, you can count on profit.

Bet not just on crowded places, but on the places of congestion of your target audience. For example, you want to sell seafood rolls. Who can become your buyer? Probably, these are working people who have the opportunity to buy not the most cheap product. So, a good option for accommodation will be the area next to the business center. But if you made a bet on a budget and hearty lunch, which is prepared in 5 minutes, then students will appreciate your offer. Therefore: before looking for a place, decide on your target audience.

An important nuance to consider: the format of the institution. It can be a fixed or mobile point. In general, both stationary and mobile trading are subject to similar requirements. But in practice, unauthorized outlets are often encountered, which can lead to the deprivation of permission to operate and administrative liability.

On what site to locate a street food establishment:

Rent a private area

Rent a municipal lot

For mobile outlets, participation in events is also relevant: festivals, fairs, food festivals, picnics, etc. In this case, the entrepreneur concludes a lease agreement with the organizer. The cost depends on the scale and status of the event.

When choosing a place, study the plans of the city administration for the development, reconstruction and improvement of a certain area. So it is possible to find promising areas or assess the future position of the site you like.

You will have to arrange the lease of the site in the local administration. The whole procedure can take about three months, as all bureaucratic procedures must be followed. Therefore, from the point of view of simplicity and speed of leasing, private plots are more suitable.

Summarize. The choice of location depends on many factors - product, format, target audience and average check. But, as practice shows, the least costly and risky points are markets and food courts.

Which street food format to choose

The choice of location depends on the format in which you intend to work. For street food, the formats of a stall, a small pavilion, an open area, a mobile stall, an island in a shopping center or a place on a food truck are suitable.

How to decide on the format?

Choose the direction of street food. For example, for selling boiled corn, a mobile tray format is suitable. Shawarma is usually sold in stalls. A mini-coffee shop can be opened in the pavilion and put 2-3 tables there. Burger can be placed in a van and drive around the city.

Assess your financial capabilities. Without serious calculations, it is clear that opening a stall will be cheaper than buying a van and equipping it as a mini-cafe.

Based on the parameters of the outlet you have chosen. For example, if you only have 3 sq. m. of retail space, then your format is just a stall. And in the shopping center, you will have to take into account the requirements of the landlord to appearance point of sale.

Evaluate competitor offerings. If one burger on wheels is already driving around the city, then it’s worth considering whether it is necessary to open a second one? Or is it better to bet on something else. Sometimes you can be located next to a competitor, luring customers with a convenient format. For example, if you place a coffee pavilion with three tables and fresh pastries next to a stall selling takeaway coffee, then customers are likely to go to you - because it is more convenient for you.

How to choose a direction

One of the main mistakes of a new entrepreneur in this field is the desire to focus on your product and then try to sell it to everyone. But as practice shows, it is better to start choosing a concept with the question: what is missing for the consumer where you plan to open your business? In this case, you will estimate the demand for products in advance - and customers will be guaranteed to you.

To choose the right direction for street fast food, you should consider various factors:

The level of competition. The absence of competitors in the selected area does not always mean good prospects trade. Perhaps this is due to the lack of consumer demand;

Seasonality. Assess your expectations from a particular business and its capabilities. For example, if you plan to make a monthly profit throughout the year, then it makes no sense to open an ice cream stand that is unlikely to be profitable in cold weather;

Equipment. Different types of fast food require different equipment. Its cost and specifics of work are different. Therefore, be guided not only by the amount of costs, but also by the possibilities of operation (employee skills, available area, working conditions, power requirements, etc.);

Culinary education and work experience. Of course, for most fast food outlets, culinary skills do not play a major role. Usually, fast food is an easy-to-prepare meal. But still, modern fast food is quite diverse, and some areas require certain knowledge and skills of the cook;

Demand in a certain area. For example, in residential areas and business center cities will be in demand for different products.

After collecting and analyzing all the data, choosing the appropriate direction, you can begin to draw up a business plan. It is necessary even for a small outlet. This will help to assess in advance the possibilities and prospects of the idea - and, in particular, its financial side. A business plan is a model of your business: how much money you need to invest in opening, how much you can earn, how to advertise a point of sale, what is the time frame for project implementation, etc. This allows you to identify potentially dangerous moments at the preparatory stage and eliminate them in advance.

Ideas for street food

And now we offer 15 ideas for street food - among them, both market-tested concepts and new options.

Attachments: 100 000 ₽

Corn dogs are a great option for beginners: minimum investment, simple technology, quick payback in 2-3 months. According to experts, the popularity of small fast foods has grown by almost 30% in recent years, so root dog as a business is a very promising direction.

A corn dog is, in fact, an analogue of a sausage in a dough or a hot dog. A corn dog is different in that the dough is made from cornmeal. Served on a wooden stick, which is very convenient for the street food format.

You need a minimum of equipment to get started. The most important thing is the device for making root dogs. It must have a capacity of at least 30 pcs. in hour. You can find Chinese models - this is a more budget option, or European ones - which will last longer, but will cost more. At the start, a Chinese-made device will be enough. Such equipment that supports the simultaneous baking of six root dogs and a capacity of 35-50 pieces. per hour will cost about 25 thousand rubles. In addition, you need a dough mixer - professional models can cost 30-60 thousand rubles. You can find out more about the business in this type of fast food.

Attachments: from 50 thousand rubles

We continue the theme with variations of hot dogs. Not so long ago, twister dogs appeared on the market, which combined the sausage + potato tandem that is familiar to many. It turned out the new kind dishes: potatoes are cut into thin long strips, this potato spiral is wound around a sausage and then deep-fried. To implement this idea, you will need special equipment for spiral chips and a deep fryer.

Konopizza

Attachments: 100 thousand rubles

Everyone loves pizza. It could have become street food if not for the shape. Eating a triangular piece of pizza on the go is not very convenient. But this problem was solved New Product- canopy. This pizza is made for one serving and wrapped in a cone. In Russia, this idea was implemented by a few. So the niche remains free for now. From the equipment you will need a press for forming and baking a cone. An apparatus with a capacity of up to 64 pieces per hour will cost about 40,000 rubles.

Rolls and sushi sandwiches

Attachments: 150 thousand rubles

For ten years now, the demand for Asian cuisine has not subsided in Russia. And if earlier sushi and rolls were found only in restaurants, today it has become a familiar food at the fast food level - rolls from sushi bars are ordered even for work as a business lunch. But you can go further and discover convenient format street food. It's about sushi sandwiches. In fact, this is a portion of rolls, combined in one large roll, which will replace a full-fledged snack. This is a good alternative to burgers, hot dogs, shawarma and regular sandwiches.

Attachments: 70 thousand rubles

Fish and chips is an English fast food that has been eaten since the time of Queen Victoria. But what if a similar idea is implemented outside the UK? Moreover, the combination of potatoes and fish is quite familiar to everyone and is to your liking.

The dish is a fish in batter and deep fried. It is served with french fries and sauce. The recipe uses fish with white meat: cod, flounder, haddock, saithe, etc. For cooking, in fact, you only need a deep fryer.

Ready-made ideas for your business

Attachments: 70 thousand rubles

Original desserts in the fast food format are a win-win option. Such a product will not leave indifferent neither children nor adults. The dessert is fresh fruit on a wooden stick topped with sweet caramel icing.

As a street delicacy, it has long been common, but in Russia it is not yet so popular. There may not be direct competitors in your city at all. The low price will make it possible to successfully implement the project even in a small town. This will require a minimum set of equipment: a caramelizer and a device for planting apples on a stick. These devices allow to produce 80 apples per hour.

Attachments: 100 thousand rubles

In recent years, there has been a popularization of proper nutrition in Russia: a balanced menu, smoothies, gluten-free products, etc. Such establishments are popular with people of different ages and social statuses.

And if earlier fast food was perceived as junk food, today new formats offer the consumer healthy street food. Who will be the clients? Those who are on a diet, watch their diet, adhere to vegetarianism. A separate audience is people with diseases who, according to medical indications give up junk food. In such establishments, you can sell healthy business lunches, salads, soups, sandwiches, sugar-free desserts, tonic drinks, etc.

Attachments: from 100 thousand rubles

The salad bar supports the idea of ​​a healthy diet, which fits perfectly into gastronomy trends. Hearty, balanced, healthy salads can be served ready-made or given the opportunity to assemble the dish yourself.

The target audience of such an institution is people who take care of themselves, adhere to proper nutrition. Salad bar actual to open in office center or near it, near sports clubs. No special equipment for making salads is required. As a rule, they try to cook such dishes with minimal processing. An interesting format if you are preparing salads in the presence of a client. The main thing in such a project is to create the right menu that will meet the needs of the target audience. It may be necessary to involve specialists.

Attachments: from 200 thousand rubles

Attachments: from 200 thousand rubles

Coffee to go is a business that is growing on the wave of coffee consumption in Russia. The “coffee to go” format captured the megacities, but quickly spread throughout the country. Coffee points take root even in small towns.

The cost of opening one outlet is 100-350 thousand rubles, depending on the chosen format and equipment. For example, you can open a coffee shop. Surely, you have noticed on the streets or in underground passages kiosks selling coffee in cups.

A more complex format is the coffee pavilion. In fact, this is something between a coffee kiosk and a mini-cafe. In this format, you can fit not only the seller’s counter and a mini-window with pastries, but also 2-4 small tables where you can take a five-minute break for a glass of coffee. In summer, you can put additional tables outside, diversifying the menu with cold coffee and lemonade.

Under the mobile format, you can adapt various areas of catering. All kinds of fast food will fit perfectly: hamburgers, hot dogs, shawarma and more. You can organize a station with chilled drinks, a cafe, a pastry shop, a smoothie bar. For such ideas, a small van is enough. An example of a business plan for a diner on wheels can be viewed.

The main mistakes and risks of street fast food

Most start-up entrepreneurs who work in the field of street food make typical mistakes and face the same problems.

Lack of clear calculations for the project. Any project, even such a tiny one, needs to be planned in advance: analyze, calculate income and expenses, describe the stages of the idea implementation and time frame. Of course, even the most thorough analysis and calculation of possible risks will not save you from risks. But they will be much less, and preliminary preparation help to cope with unforeseen situations and reduce their consequences.

Poor quality of service and non-compliance with sanitary standards. In the conditions of street trading, it is not easy to ensure that all the requirements of the SES are met. But this does not mean that they should be neglected. You can work with violations for a month or two, but then you will run into a check, pay a fine ... or be forced to close. To avoid such a scenario, initially build a business, observing all the rules and regulations.

Ignore the season. Some street food destinations depend on the season. For example, mobile coffee shops are profitable during the cold season. If your business is seasonal, you must adjust to fluctuating demand and come up with options to keep your outlet selling year-round.

Vandalism. Street stalls are usually not guarded - in fact, nothing prevents vandals from spoiling it. To prevent this, choose to place places with security (for example, the territory of the market is usually guarded), video surveillance nearby. Avoid dysfunctional, criminal areas.

The wrong place. good project opened in the wrong place will burn out easily. Unfortunately, novice entrepreneurs do not always correctly assess the prospects of a retail outlet. And sometimes a site chosen in all respects can turn into an unsuccessful place in the future (transfer of a public transport stop, closing of a large store, etc.). So it's a lottery: lucky or unlucky. It is impossible to completely eliminate risks, even if you constantly work on it.

If you decide to open a business in the field of street food:

to get started, test your idea at city festivals, holidays and fairs. So you can assess whether your product is in demand, whether there is interest in it and whether it is worth investing in it;

make sure that the main product is tasty, satisfying and quickly cooked right in front of customers. This inspires confidence: people will see that the food is prepared in clean conditions and from fresh ingredients;

think over the presentation and packaging in advance. The street food format suggests that it is convenient for people to eat your dishes on the go or outside the conditions of canteens and cafes;

do not chase for a large and varied menu. For the street trade format, 6 types of main products plus drinks will be enough. This will avoid the purchase of a large number of ingredients and will be enough for the assortment to be varied and interesting.

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As you know, food is one of the physiological needs of a person. Everyone loves good food. In any country, regardless of the level of civilization, there is a ready-made food industry, starting with takeaway trade and ending with expensive restaurants.

However, modern life, with huge flows of information and eternal employment dictate their conditions to us. Often we have a snack on the go, and run on about our business, noting with surprise that our snack is both hearty and tasty, and in some cases even successfully replaces a standard lunch.

Fast food kiosks with shawarma, grilled chicken, donuts, chebureks, etc. enjoy special love among the people. Such outlets help people out during lunch breaks, during rush hour during festivities.

People willingly buy such food both during the day and late in the evening. With the owner of several of these outlets, a young entrepreneur, Andrey Korkov, we will talk to find out what the food business is like “from the inside”.

Andrew, please tell us about yourself.

I was born in the city of Zhovti Vody. Studied until the eighth grade in a regular high school. I graduated from the ninth and tenth grades in Dnepropetrovsk in a sports boarding school, because since childhood I have been swimming. Then he entered the Institute of Physical Culture and Sports.

I performed at competitions, won the championships of Ukraine, I am a master of sports. But after an injury, I had to leave professional sports. It's time to start all over from scratch.

Where did your labor activity And how did you come to start your business?

He began his career as a manager at the Korona enterprise. There, in fact, I gained experience in trading. For two more years he worked as a manager in the sale of cigarettes. The accumulated experience prompted me to decide to open my own business. I decided to try my hand at catering.

In 2005, he opened a state of emergency in his last name, rented and opened the first Shawarma outlet. After 7-8 months, I rented another kiosk, and also expanded the assortment (except for shawarma, we started selling donuts and grilled chicken). This expanded the turnover, allowed to receive greater profits. Six months later, I bought my first trading trailer, after 4 months - the second.

I remember that there were problems with the opening of the first own outlet. While the documents were being drawn up, he worked, as they say, "on the bird's rights." By order of the authorities, at one fine moment a tractor arrived and simply took the wagon to the parking lot.

There was a lawsuit that I won. Today all documents are issued legally, there are no problems. There are points where trade is in full swing, there are places, on the contrary, that do not pay for themselves. For this reason, for example, one point had to be closed.

Now there is a huge catering infrastructure. Does this affect your profits?

Of course, there is competition, and this is normal. It would be strange if she didn't exist. However, the system of the food market is so diverse that I think you can always find something new that brings profit.

The key to success, of course, lies, first of all, in the quality of the products provided. All goods pass sanitary and epidemiological control. I myself buy all the products from regular suppliers. Thank God, no troubles happened.

Of great importance is also the external and internal design of the outlet. Everything should be beautiful and clean, pleasing to the eye. Our salespeople are dressed in uniforms that match our brand logo.

Of course, the quality of customer service is of great importance. We are improving in all the above areas, which allows us to work and make a profit.

I would like to note that the gratitude of people helps a lot in the work. You feel that people like the products and you feel the importance of the business you are doing. To make the client come back to you, “feed” him deliciously!

For example, on Lenina Street, we have the only, unfortunately, catering point in the district, which during lunch break, as well as a solid queue lined up during peak hours. How many grateful reviews one hears for the opportunity to have a tasty and inexpensive meal near work. It inspires and inspires strength in the success of your business.

What are the prospects for further development of your business?

In the near future, we plan to engage in industrial purification of drinking water and its sale. I connect my future with improvement in the direction I have already chosen. I want to please people with a diverse assortment of dishes, designed for every taste and budget. In the future, I hope to open a cafe, then a restaurant.

Andrey, thank you very much for the good advice for beginners. I wish you all your dreams come true.

* Calculations use average data for Russia

Probably, there will not be a person who has not heard about fast food. This word (fast food) in translation from English means "fast food". Thus, almost any dish that does not require long preparation, special serving or “thoughtful” consumption can be attributed to fast food. These are dishes that are prepared in cafes or fast food kiosks (french fries, potatoes with fillers, pizza, shawarma, hot dogs, burgers, etc.), foods that can be brought to readiness by simply adding water (soups, porridge, mashed potatoes, instant noodles), and finally, these are various small snacks that are sold in kiosks and grocery stores(crackers, nuts, chips, popcorn, etc.).

So, the concept of fast food is quite broad and includes almost everything that you can eat on the go without looking up from your business. Because of this specificity, fast food has become entrenched bad reputation. It is widely believed that dishes that are hastily prepared not in a stationary establishment, fried in low-quality oil and containing various dubious ingredients (mayonnaise, flavor enhancers, preservatives, dyes, etc.) are very harmful. This opinion has certain grounds. Firstly, fast food dishes are really very high in calories, which is quite understandable. Customers prefer the option of a quick snack when they need to satisfy their hunger, but there is no opportunity for a full leisurely meal. In order to get a feeling of satiety with just one meal, you need to use high-calorie foods with maximum energy value. In terms of calories, one hot dog will completely replace a regular lunch. Secondly, in order for the buyer to return for the next burger or hot dog, the taste of the fast food should be as memorable and attractive as possible. There are several ways to enhance the taste sensations, but the simplest and cheapest way is to add more fat and sugar to the dish. Thus, light dressings based on natural yogurt are replaced by much fatter and cheaper mayonnaise, and natural sweeteners and sweeteners are replaced by sugar and molasses. An excess of calories, of course, does not improve our health, so in the wake of promoting a healthy lifestyle and proper nutrition, fast food has become a symbol of what should be avoided at all costs.

However, the market for fast food and fast food also does not stand still: for any demand, there is always an offer. In our country, this direction is relatively young. The first public catering establishments of this format appeared in Russia in the 90s. McDonald's was the pioneer. Then the number of such institutions began to grow exponentially. New brands appeared and disappeared, the "snack" franchise business was actively promoted, the format and price category changed. It seemed that in this direction it is already difficult to invent something new.

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However, literally 1-2 years ago in the largest Russian cities - Moscow and St. Petersburg, street fast food establishments of a fundamentally new format began to appear. They are not opened by random entrepreneurs who hire workers, but themselves perform exclusively administrative functions that are far from the very essence of the business. New generation fast food outlets are owned by famous chefs, participants in various culinary competitions, successful people who, for whatever reason, decided to leave restaurant business into the field of street fast food and open your own business. True, they themselves are categorically against mixing the concepts of street food and fast food. In their opinion, street food can and should not be inferior in taste and other qualities to restaurant dishes. However, unlike the latter, its use does not require any "rituals", including table setting and the use of cutlery. They equate fast food with “vulgar” hot dogs, shawarma and hamburgers, the purpose of which is to drown out a momentary feeling of hunger to the detriment of their health.

However, one can argue about terminology and views for a long time, but still there is a generally accepted definition of street fast food, which refers to a special format of public catering establishments that are designed for the prompt preparation of dishes from semi-finished products and their sale in street kiosks, pavilions, vans, mobile counters, trolleys, etc. This definition does not refer to the composition of dishes, but it is assumed that the assortment of such outlets includes multi-component fast food dishes. In addition to the main assortment, here you can also purchase related products - snacks, chewing gums, chocolates, juices, water, etc. (but any alcohol is prohibited). The share of related products usually does not exceed 25-30%. Thus, street food outlets (that's what the owners themselves call them) of the new generation can be safely attributed to the fast food direction, with the only difference being that special attention is paid to the quality and composition of their dishes.

Can such a business be called promising? On the one hand, the main advantage of traditional fast food is its low price. When using additional ingredients and increasing the stages of preparing a dish, the cost of production invariably increases, and accordingly, the retail price of the finished product also increases. However, as the experience of pioneers in this business in the capital of our city shows, consumers are willing to overpay up to 50% for high-quality and, most importantly, healthy food. The demand for such products is quite high, but the business itself has certain specifics. If you plan to open such a point in your city, analyze all the pros and cons in advance, consider the format and carefully choose a place for its location.

Legal aspects of opening a catering point

In order to open a hot food point, you need to register an individual entrepreneur or LLC, and then proceed with the paperwork for opening your own street food establishment. You can do the registration yourself or turn to intermediary firms for help. In the latter case, the specialist himself will collect and draw up all the necessary documents for you and advise you on all working issues. However, this comes with additional costs. In general, registering an LLC and, moreover, an individual entrepreneur is not difficult, even if you are not a professional lawyer. But the services of intermediaries will help save time and nerves.

Regardless of the concept of your culinary project, after registering a company, you will have to deal with the design of all required documents to organize a fast food outlet. First of all, you will need to obtain permission to practice entrepreneurial activity and evidence tax office about registration of the payer of taxes. The procedure for obtaining these documents is determined by Federal Law No. 129 "On state registration legal entities and individual entrepreneurs”, the Civil Code of the Russian Federation and various regional regulations. It regularly undergoes some changes, including within the same region, so it is recommended to clarify the list of required documents and the deadlines for their submission in trade department your city or region.

Ready-made ideas for your business

Although street cafes are autonomous and mobile, they can change their location quite easily, but even a mobile point still assumes a certain location on a specially designated retail area. There can be many options for placing it, but we will consider renting an area on the territory shopping center. The pros and cons of this option are discussed below. For the operation of such a point, it is necessary to conclude a lease agreement with the owner of the shopping center (and its territory, since your outlet will be outdoors). In the contract, it is necessary to stipulate in advance the size of the leased area, the cost of rent, the terms of the lease and the terms of its payment.

Since your activity involves the appearance of waste and garbage on the territory of your catering establishment, you need to decide how you will take them out. You can do this yourself by entering into an agreement with a certain organization, or you can use the garbage containers of the shopping center (most likely for a fee or in limited quantities).

The format of street food assumes that food will need to be warmed up before serving (in our case, selling). Accordingly, stipulate all the conditions for connecting and using electrical energy. In this case, you can also either install a separate energy meter by concluding an agreement with the RES, or use a shopping center meter, having agreed in advance on the volume of energy consumption (number of devices and their power).

Ready-made ideas for your business

Regardless of the size and format of work, any public catering enterprise is controlled by the Sanitary and Epidemiological Station, in accordance with Federal Law No. 184-FZ "On Technical Regulation". To open your point, you will need to obtain the appropriate permits and certificates for the provision of such services. Otherwise, you will be fined, and your establishment will be quickly shut down. Please note that you will also need to conduct a sanitary examination of the water used (of course, also at your expense).

All employees in the catering sector (including employees) must issue medical books. This requirement is set out in Labor Code(Article 213), in a number of federal laws and local legislative acts. Design medical book not difficult, but it will also take time, which must be taken into account when planning work.

Fire-dangerous equipment is used for cooking and heating food, so you will need to conclude a fire safety agreement and be instructed without fail.

If you plan to use in your work cash machine then it will need to be registered.

The room where cooking (warming up) of food is carried out must be well ventilated. In addition, you will have to regularly disinfect the premises. The implementation of these requirements is monitored by Rospotrebnadzor.

Finally, to the list binding documents quality certificates are included for all products that you use to prepare your meals. You can get them from your food vendors.

Equipment and basic requirements for enterprises related to public catering establishments are regulated by building codes "Design of public catering establishments" (SNiP 2.08.02-89).

Rospotrebnadzor is responsible for state sanitary and epidemiological supervision, issuance of relevant certificates, passports, results of examinations and conclusions. Its employees carry out their activities on the basis of standards federal law RF "On the sanitary and epidemiological well-being of the population", and are also guided by sanitary and epidemiological rules (including SanPiN 2.3.6.1079-01). According to the “Requirements for temporary fast food catering organizations, in the absence of centralized sewerage and water supply, it is necessary to ensure uninterrupted delivery of water that matches the quality of water from centralized water supply; your trade pavilion should be equipped with refrigeration equipment for perishable food products, ice cream, drinks; it is allowed to use only disposable cutlery and utensils; meals, as well as hot drinks, are allowed to be prepared using drinking bottled water; it is necessary to provide for the availability of containers for collecting garbage and its timely removal; sanitization and observance by the staff of the necessary rules of personal hygiene; it is necessary to have a toilet for personnel within a radius of 100 m from the place of trade.

Opening a street food point: work plan

Organizing and running a catering business is a rather lengthy process. It can be divided into two main stages. The first, rather large-scale stage involves the solution of all organizational issues. This includes choosing the location of your point, taking into account the proximity to the main categories of consumers, the purchase of appropriate equipment, the development of recipes and technologies, the organization of the dynamic work of the catering point (organization of the production of semi-finished products, food products, the search for reliable suppliers, debugging the sales process), business development . The second stage is related to debugging your work after it has begun. It includes actions to improve product quality, expand the range, train staff, etc.

Ready-made ideas for your business

At the first stage, you decide on the concept of your work. Your enterprise can be based on the basis of a stationary institution or a production workshop. In the first case, cooking at the point of sale is not carried out. They are simply warmed up, refined if necessary (added sauce, spices, fresh vegetables, herbs, etc.) and served to customers. In the second case, food is prepared immediately in the trading pavilion. Each option has its pros and cons. In the first case, you do not have to spend money on optional equipment, you save time on cooking and money on the wages of your employees, because in order to warm up and “serve” already prepared food, you do not need any special qualifications or much experience. However, food delivery costs increase (you will need special refrigerated containers, etc.), supply disruptions are possible (for example, in the event of any emergency situations up to traffic jams) or, conversely, there may be surpluses of products (especially in the at the beginning of work, when it is still difficult to accurately predict sales volumes). In addition, the taste of reheated food (and even in a microwave oven) is unlikely to satisfy gourmets.

The second option has the biggest drawback: cooking directly at the point of sale takes quite a lot of time. Your customers will have to wait a few minutes (from 5 to 15) until their order is completed. Even if they are not in a hurry, in winter this expectation will not be very comfortable. There is a third option: in the absence of a base enterprise and its own production workshop, products can be purchased from wholesale suppliers. However, in this case, of course, we are not talking about any high quality of dishes, so this option does not fit new concept street food.

We consider the income and expenses of the street food point

Street catering is distinguished by the most affordable prices and does not require large expenses for opening a point. The latter are estimated in the amount of 450 thousand rubles. At the same time, such modest investments do not limit the possibilities for further expansion of the business. With proper business management, they pay off quickly - within the first 6-9 months of work, depending on the format, location, assortment, pricing policy and other factors. The profitability of a mobile fast food outlet is ten times higher than that of a stationary enterprise.

Unlike a stationary cafe, in the case of street food, rent does not seem to be the biggest expense item. The cost of renting 1 sq. meters in a place with high traffic on the territory of the shopping center is about 3-5 thousand rubles. But keep in mind that before opening, in addition to start-up capital for all expenses, you must have an “insurance reserve” for paying rent for at least six months and the same reserve for wages employees if any.

You will have to spend money on equipment, including its delivery and installation, but these costs will be one-time. The exact list of equipment required for a mobile fast food outlet depends on the format of your work. In any case, you do not need expensive furniture or complex technological equipment. All expenses will range from 100 thousand rubles (in the first option of work - without their own production workshop) and from 300 thousand rubles (in the case of the second option - with the organization of the workshop right at the point of sale). However, in addition to production equipment, you need the fast food kiosk itself. A used commercial trailer such as Kupava, Tonar will cost from 140 thousand rubles and more, depending on the size.

Do not forget about the costs of obtaining permits from firefighters, sanitary and epidemiological stations, etc. According to the experience of other entrepreneurs, it will take about 30-50 thousand rubles to complete all the necessary papers.

You will need employees to work at the point. Even if you plan to work on your own for the first time, you still cannot do without staff for a shift. The salary of such an employee is 10-15 thousand rubles per month (plus various charges that you as an employer will pay). The work schedule is usually irregular and in shifts. If you work on your own or with only one assistant, you can’t do without a day off, but it’s best to do it in the middle of the week (for example, on Tuesday), since the revenue will be significantly higher on Saturdays and Sundays. To service one point, which operates seven days a week from 8-9 am to 19-20 pm, an average of four people will be required. These jobs are best suited for students who can work almost any time for relatively low wages. However, be prepared for high turnover. Even if your cooking technology does not require special training, frequent staff changes are fraught with financial losses, as it will be difficult to control workers on the ground. In order to prevent theft and the passage of money past the cash register, it is worth installing video surveillance on your stationary point.

The issue of advertising and promotion of your services deserves special attention. The best way advertising for any business word of mouth. But it is especially relevant in this case: special offer(high-quality and varied fast food) and the lack of other advertising opportunities, except for outdoor advertising at the location (billboard, pillar) and branding of your shopping kiosk. While no one knows about you, you can run viral advertising on the Internet. Reviewing on a local forum about "super tasty burgers" will help you raise awareness significantly potential buyers about your offer. With a competent approach, advertising costs will not exceed 10 thousand rubles per month. Some entrepreneurs successfully do without investing in promotion at all.

The main production costs include the cost of purchasing semi-finished products and / or products. They range from 100 thousand rubles. At the same time, the standard mark-up in the field of public catering is at least 100-150%.

Monthly expenses for various needs not listed above (for example, the purchase of napkins, packaging bags, etc.) amount to about 10 thousand rubles.

Everything is clear with expenses, but what about income? In general, this business is considered to be quickly paid back and highly profitable. The minimum income of one street food outlet with a standard assortment is about 100 thousand rubles per month. The owners of "conceptual" points do not disclose information about their profit, but according to experts, it is 1.5 times higher than profit ordinary point selling fast food. However, you need to take into account the seasonality factor that is inherent in this business. It is best to open in spring or autumn. But in the coldest winter months- January and February - sales are significantly reduced. It would seem that hot hearty snacks are more relevant in the cold, but people are not ready to wait in the cold for their order to be ready.

Experienced entrepreneurs name several basic conditions for successful business development. These include the competent organization of the work of the point, high level service, rational distribution of labor, which avoids the formation of queues, impeccable product quality and (which is also important) a periodically changing assortment. With all these requirements, your casual customers will quickly turn into regular ones, but even delicious food becomes boring over time. Therefore, do not forget to remove positions from your offer that are not in great demand every three months and add new dishes.

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