Catering. Catering Business ideas in the field of catering

Currently, catering business ideas are considered very popular. Entrepreneurs who do not know where to start their business are looking for interesting ideas in the Internet. We offer an easy-to-find site. The site portal contains a large catalog of business ideas related to catering.

Catering business

Enterprises Catering include different options entrepreneurial activity. The most popular of them:

• anti-cafe, pancake, pastry, burger;
• restaurants, bars, typical cafes;
• pubs, clubs, bakeries;
• food trucks, event services.

There are many pitfalls in the catering business. For example, to implement some ideas, it is required to purchase complex expensive equipment. Only specially trained people can work on it. It also requires a large number of documents and permits. However, despite all the difficulties of the organization, catering is quite a profitable business area. .

Catering Ideas Catalog

In order to find the right business idea for you, you need to explore a lot of Internet sites. The Buy business portal website contains a large number of profitable and original concepts, so finding an option that interests you will not be difficult.

The search for concepts in the field of catering is carried out using the catalog. It contains the following business proposals:

• donut sales;
• anticafe;
• pancake;
• confectionery idea;
• mini-bakery and much more.

Our catalog describes each concept in plain language. All the nuances of its implementation are specified: costs, equipment, personnel, documents, marketing moves. This is done so that in the future the entrepreneur can manage a successful business. .

Do not forget that in order to implement the idea, it is recommended to draw up a competent business plan. On our website you can find examples of various plans that will help reduce the risk when setting up a business.

In catering.

Starting to write an article, as always, I checked the TOP10 articles on the topic of business in catering, in general, the situation is deplorable as always, that they just don’t offer ideas in catering and some truncated business plans, but the specific article that answered this question I and didn't find it.

In general, as always, we start with complete zero and only from my life experience. The first question that needs to be addressed is how to open a business.

It should be noted right away that starting your business in catering, you will have to constantly contact with such a public service as SES.

How to choose a business in catering as a beginner

In fact, there are quite a few options to start a business in catering, let's list the main ones:

• Cooking to order. It can be cakes for weddings, sushi, pizza, takeaway food and drinks, etc., this is the initial stage of a catering business. It is worth noting right away that a bunch of business ideas offering to cook at home are feasible only if you smash your kitchen to bring it to SES standards. So in order to start a catering business, even at the initial level, you should think about renting a small room where you will cook and which will fit all SES requirements. In this business, you receive applications by phone, prepare and deliver them by courier. You can go around the office premises with cooked food at lunchtime, offering to purchase your dishes and drinks;
• Stalls and kiosks without a service hall. This includes various kiosks with grilled chickens, kebabs, belyash, cheburechnye, etc., that is, a person buys food ready to eat from you and takes it with him;
• Service pavilions. As the name suggests, this catering business there are visitor service halls, such pavilions such as bistro or culinary where you can have a bite to eat right on the spot;
• , dumplings, etc.. Separately, there are such premises as dining rooms and dumplings, they are located in capital houses. The premises that are rented for this catering business must comply with all the requirements of the SES;
• Cafes and hookahs. This is already a more serious business in catering, since it takes much more to open these establishments. cash investments, individual design is recommended and a good chef is desirable;
• Nightclubs and restaurants. This is the very top of the catering business and more than tens of millions of rubles should be spent on the implementation of such a business.

In any case, starting a business in catering almost from scratch, you can reach a chain of restaurants and this is quite realistic.

Form of ownership for catering

Starting a business in catering, in addition to the fact that you need to decide on the direction of your activity, of course, it must be officially registered.

The following forms of ownership are suitable for catering:

1. . I’ll note right away that if your catering establishment sells not only beer, but also other alcohol, then an individual entrepreneur is not suitable and you need to open an LLC;
2. . If you have an LLC, then in this case you can open any catering establishment.

Taxation for business in catering

If we consider taxation systems for public catering, then I would recommend, but there are restrictions and if you can’t use UTII, then the option will be (you can ask why STS6% - the fact is that the markup on dishes and alcohol is quite high and STS6% will be more profitable than USN15%).

Although, of course, everything requires calculations, only in this case it is possible to say exactly which tax is more profitable.

I will not even consider other taxation systems.

Business in catering and SES

Highly important question- This is an interaction with the SES. As I said before, in order to start activities in catering, you need to get permission from them. You also need to agree on a list of dishes and drinks. You may be asked to bring food samples to the laboratory for analysis.

In general, before starting a catering business, visiting the SanEpidemStation is a mandatory procedure and already in place, get all the instructions and requirements.

The catering business is actually not the easiest, you will be periodically checked by SES and firefighters (you will take the requirements from the local fire department).

What kind of catering business to start is, of course, up to you, but I would recommend starting this path from the very bottom, so you can identify all possible pitfalls in the direction of this business.

Catering equipment

Depending on what kind of business in catering you will be engaged in, you will of course need equipment. Russian equipment for public catering does not differ in quality, and imported is very expensive.

There is an average option - this is to purchase equipment for catering imported, but used.

If you have enough money, then of course new imported equipment is better.

Catering products

It is necessary to purchase only quality products. This is done by wholesalers, or by firms that trade in small wholesale - it depends on your volumes.

It is necessary to stock up on food with a margin for several days. This applies to both food and beverages alcoholic and non-alcoholic..

Food should be stored in freezers and special cabinets.

In general, that's all I wanted to tell you about the catering business. Despite all the difficulties, this is a fairly profitable area of ​​\u200b\u200bactivity.

That's all! If you have any questions, ask them in the comments or in my group in contact

Hello dear readers! Today, under the heading “Sharing experience”, the most interesting guest is Konstantin Iglinsky. Constantine is CEO LLC "Technology of nutrition" in St. Petersburg. Today he answered some of my questions about organizing a business in the field of catering. To be honest, I read the answers in one breath and I am sure that you will enjoy the interview.

I didn’t have a photo of Konstantin at the moment (later, maybe I’ll add it), but at the end of the interview I published photos of one of the European canteens that is part of Konstantin’s network. So, let's begin!

Hello Konstantin! Tell us about your business (in this case, about European canteens). Is this your first business or have you done anything before?

Nikolay, hello. our company "Power Technology" is engaged in the development of a network of canteens and cafes in St. Petersburg and the region. At the moment, in our "portfolio" there are two canteens ("Pearl" on Tambasova street, 21 and "Cocoa" on Pilotov street, 38), a cafe, a country restaurant. We are developing a banquet service and delivery of meals to enterprises. A grill bar is at the launch stage and a catering project for a corporate customer is being worked out. In total, every day, we feed about 4,200 people across all facilities. Within a couple of years we are going to open several more establishments in the "Eurocanteen" format.

How profitable is it to open Eurocanteens in Russia (in your case, in St. Petersburg)?

Of all the variety of formats presented on the horeca market, one of the most promising, in my opinion, is the canteen format. But canteens are not of the Soviet type, which are perceived negatively in the minds of many people, but the so-called "Eurocanteens". In essence, according to production process, this is a full cycle canteen, with a distribution line, but with a more modern and high-quality interior, a more "restaurant" range of dishes at an adequate low price. Such a place where not only workers of factories and plants can eat, but managers and other white-collar brethren)). People will not have dinner every day in a restaurant with an average bill of 2-3 thousand rubles without drinks. Not everyone is ready to spend 500-600 rubles for lunch every day. In a modern dining room, a guest can have a tasty lunch with a full three-course dinner for 150-200 rubles.

The profitability of the business in the field of catering, in comparison with other legal businesses, is quite high. Profitability of 25-30% can be considered good. There is a certain VERY CONDITIONAL and simple formula: 25% of the turnover is the cost, 25% is the staff, another 10% are variables and fixed costs and everything else is profit. But operating profit, excluding capitalization, loans, any financial obligations of the company. As a result, about 15-20% remains. The main art is to reduce the cost and payroll (wage fund), managing purchases, controlling costs and increasing labor efficiency. The mark-up in canteens is very small, so the lack of control over the main indicators and their systematic deviation is fatal for this business. In institutions with a higher margin, this is forgivable and only leads to the fact that the business owner works for the sake of work, without profit)).

Do you remember how the first canteen was opened? Did you have any other business that smoothly grew into European canteens, or was this the idea right away? What was the initial investment?

We opened our first canteen in one of the educational institutions of St. Petersburg. I had no experience in catering, it just happened that way. It was a canteen of the most Soviet type), they came to the format of "Eurocanteens" and cafes much later, when they gained experience and understanding of how to and how not to do business. In the first year, we made a bunch of textbook mistakes, probably everything you can think of and which are written about in smart books. One of the very first and serious ones is to attract relatives and friends to work. You know, from the series my mother was an accountant, and my sister cooks well - let's take them)). This stage is inevitable if you yourself are trying to develop a business with limited finances at the start, but you should try to get through it as quickly as possible.

Then we learned how to build relationships with suppliers, work with staff, recruit and fire staff in in full force for total theft, learned to withstand the checks of Rospotrebnazor and the intrigues of competitors, learned to make delicious food inexpensively without compromising quality. It was very educational. No course, no book will give as much as at least one month of independent swimming. The main thing is not to despair and not give up. Then, in 2010, they spent about 4 million rubles on opening the first canteen, now opening a “pumped” institution costs one and a half times more, but these are establishments of a different level, with greater efficiency and greater profitability.

Did you start the business alone or do you have a team, partners? If with partners, is there any disagreement? How are responsibilities divided? And how do you work in partnership? (It's just that many are afraid to open a business in partnership because of disagreements in the process)

I work in partnership with my friend Pavel Tsyganenko. Even though we started together. We parted ways with a third partner due to different views on the further development of the company. It's hard. And it hurts. And costly. In order to avoid the bulk of disagreements, it is necessary to divide the areas of responsibility and not interfere with each other to engage in their front of work. Here, in my opinion, lies one of the main problems of the partnership business, especially when partners manage the business themselves. The difficulty is that your companion may be your own subordinate in some matters. You need to be able to explain to him that he is doing something wrong as an employee, without hurting his ambitions as a co-founder. Personally, I do not believe in democracy and collegial decision-making. It will turn out like in a fable about a swan, cancer and a pike. Even if the partners in the business are in equal shares, there must be someone who will represent the sole authority and build a hierarchy of relationships. Democracy in business leads to chaos. The most important thing is to drive the filthy thought out of your head that someone works more, but divides everything in half. Another important point- allocation of funds. From the situation that one co-founder wants to buy a new combi steamer for production, and the other goes on vacation to the Maldives, it is precisely the alignment of the working hierarchy and the existence of a discussed-approved-executed strategic plan. The secret is in this. In a simple way, there is only one advice - it is necessary to negotiate on the shore.

Despite the risks of the affiliate business (yes, they are), having a partner is very cool. Pavel and I went through all the stages of disagreement, got used to each other. As one St. Petersburg restaurateur said: “To conquer the world alone, it seems to me, is difficult and strange. You won him and what? Even discuss with no one. It's quite lonely up there at times. In addition, the process itself is extremely complex, pleasant and all that. And all these hardships and hardships, as well as amenities, are also better to share with someone.

What documents, certificates and other formalities are required to open a canteen? (Beginning entrepreneurs usually face difficulties in this matter, because they are afraid of all sorts of instances such as sanitary epidemics, etc..)

At the moment, Russia has greatly simplified the procedure for opening catering establishments. So to speak, they shifted the responsibility for a quality product onto the shoulders of the entrepreneurs themselves. Mandatory certification was also abolished, leaving the right for entrepreneurs to receive a voluntary quality certificate (which I strongly advise you to do). One of the important changes is that if earlier it was necessary to coordinate the project of a future institution in a sanitary and epidemiological station, now when you open an institution, you only have to notify the Rospotrebnadzor authority that you have opened (naturally, the institution must meet sanitary standards). If you work normally, the visitors are happy and do not leave after dinner at your establishment to the hospital, then your establishment can be routinely checked only after three years from the date of notification of the opening. However, if a complaint about your establishment comes to the Rospotrebnadzor body, then wait for the “guests” earlier. When checking, you will be asked to present the program. production control, various journals (pustular diseases, marriage journal, temperature control of refrigerators, etc., etc.), analyzes of product samples, medical records of personnel, etc.

There are indeed a lot of “papers” in the activities of catering establishments, but believe me that the requirement that a catering company have them is quite justified. This is an area where negligence and perhaps can cost a lot both the guests of the establishment and the owners of the business. But, despite the number of norms, it is quite possible to comply with the basic requirements. And advice: do not be afraid of Rospotrebnadzor employees - for the most part adequate and pleasant people work there - it is quite possible (and necessary) to make an appointment with a Rospotrebnadzor specialist in the area where you plan to open an object that will tell you about the main sanitary requirements to your future establishment.

We took a more expensive but reliable path - we hired a certified sanitary doctor to the company's staff to monitor compliance with sanitary standards and requirements.

Do your canteens have a feature that sets you apart from your competitors? What is the main guarantee of success in opening a European canteen? (Good location, staff, menu, advertising, etc.) What methods of attracting customers (guests) do you use and which ones work best?

We mainly use traditional advertising methods - outdoor advertising, flyers. Very good results, in terms of feedback, bring communication with our customers through thematic communities in social networks. For each institution we create a page in social network and through it we convey information about us to our held or potential guest and receive feedback.

At the moment we are developing the direction of catering, in connection with which we are mastering contextual advertising in Yandex and targeted advertising in social networks.

It also works very well." word of mouth". There are no special secrets - you need to make understandable, correct and tasty food at reasonable prices. Modern life makes people more responsible for what they consume. This also applies to the catering industry. Our citizens are tired of the dominance of foreign fast food and dubious eateries. Therefore, it is necessary to give people the opportunity to eat normal food, of high quality and inexpensively.

For ourselves, we have defined the mission of the company as follows: to give people the opportunity to fully and efficiently eat out of the house.

Do you think you are driven by passion for your business, interest, or just saw a profitable area and motivated only by money?

Business is undoubtedly my passion, that is, I do not feel it as a job, I am constantly in this process. There is no separation between work and leisure - it's just a way of life. While money is undoubtedly motivating too, it allows you to realize more of your plans, including in business.

What do you pay attention to when choosing staff?

At the moment, in St. Petersburg, the problem of a shortage of professional chefs is really acute. The average salary of a cook in a cafe or canteen is about 30,000 rubles, which is not so much by the standards of the Northern capital, and accordingly there are not so many who want to master this difficult profession. Another problem is that there are many who want to work as a “cool cook for 80,000 rubles” after a couple of successful attempts to roll sushi)). Our company "Technology of Nutrition" cooperates with several secondary educational institutions of St. Petersburg to train catering specialists. We take the guys to practice - we offer the best to work with us. We are looking for specialists on sites like Rabota.ru and Superjob.

In our company, the turnover is not very high, we try to create normal working conditions for employees - a friendly team, bonuses, vacation pay, the opportunity career development attending trainings and seminars. As for the staff, there is one piece of advice - never flirt (in the broad sense of the word) with your employees. No matter how cynical it may sound, but we must remember - you pay them a salary and they are obliged to do their job efficiently. My opinion is that an employee cannot be encouraged only for the good performance of his duties - it is for their high-quality performance that he receives money, he must a priori do his job well. However, if you want labor exploits from people, then you cannot do without a well-thought-out system of motivation. Everyone is always pleased with the praise and recognition of the boss. There are a lot of non-material ways to motivate employees - they need to be studied and put into practice.

It is very important not just to recruit employees, but to create a team that would work smoothly and worry about the overall result. There are people in our team (Manyasha, hello!)), thanks to the selfless work of which we have achieved our success in business.

How do you go about choosing a new space? Are the premises owned or rented?

As they say, the success of a restaurant provides a place, a place and again a place. There are few quality places for catering in St. Petersburg. Entire departments of large chain food service companies are on the hunt for good places. The search for a suitable location sometimes takes many months. We are looking for premises ourselves, with a partner - we go to the area, look at the flows of people, conduct reconnaissance of the area. There are not many secrets - it is necessary that people walk by, preferably from target audience. Another issue is the price of rent. I'll tell you about St. Petersburg: rent at a passable place can cost from 3,000 to 10,000 rubles per m2 per month. Also, when choosing a room, it is necessary to pay attention to the amount of allocated electrical power, since professional equipment used in public catering consumes much more household appliances that are familiar to us. So if you or your friends have a good place, this is another reason to think about whether it's time to do business. For our establishments, we rent premises, and we try to conclude a lease for a long period (3-7 years minimum) with registration with the FRS (registration chamber).

In fact, for each stage of opening a cafe (choice of format, creation of a technological project, selection, search and purchase of equipment, search for premises, repairs, recruitment, menu preparation and development, maintenance of warehouse and management accounting, cost control and anti-theft, compliance with sanitary standards, business automation, etc.) you can write a separate large article.

Any plans for expansion? Will you go to the regions or do you still want to thoroughly settle in St. Petersburg? Maybe there is some kind of global goal for the business?

We do not plan to go to the regions yet, we are mastering St. Petersburg and the region, we are engaged in setting up “regular management” in our company, gradually prescribing the main business processes, creating a team, instilling a corporate spirit in employees. Recently, they began to participate in tenders for catering for large corporate clients. We passed the selection of the French company Leroy Merlin (chain of hypermarkets) - God willing, we will feed their employees and visitors. Naturally, you want to create a strong company with a large number of high-quality objects and a strong team. The business has a global goal - it coincides with the mission of our company.

In your opinion, how difficult is it for a novice entrepreneur from scratch to open a European canteen in his city now? What knowledge or experience is required in your opinion? Would you advise young entrepreneurs to go into catering or is this topic for experienced businessmen with good connections?

To be honest, catering is not the easiest type of business, if we are talking about a full-cycle canteen, cafe or restaurant, and not about buying / reselling ready-made pies. This is a complex, first of all, production and technological process, this is a complex system warehouse and management accounting, strict control of the estimated cost of dishes, a lot of work with the staff. But precisely because of its complexity, this business is very interesting and quite profitable. Of course, opening a gastronomic restaurant or a 1000 square meter molecular cuisine restaurant as the first establishment would be reckless. This requires a lot of money and connections and specific knowledge.

There are many formats that beginner entrepreneurs are quite capable of - cafeterias, bakeries, various bagels and eateries. In the process of development, a young entrepreneur will gain experience, hit bumps somewhere and, if it drags him out and captivates him, he will grow to some global projects. I am talking specifically about the restaurateur-entrepreneur, a person who plans to take part in the management of his business himself. If we talk about an investor, then there are no problems - hire a team of managers, pay money and wait for dividends (you may not wait, since theft in restaurant business became the talk of the town - but this is a topic for a separate article))

Maybe a stupid question, but a lot of people ask me. What to do if there is no money? You must have come across this, didn’t you have funds for a business out of nowhere? Should an aspiring entrepreneur work at work first, or should they start small and grow slowly? How was it in your case?

Everyone deals with this issue differently. In our case, these are the partners' own savings and borrowed funds from acquaintances. I can advise you to start somewhere and slowly develop from the turnover. This is undoubtedly a longer way, but you will not have excuses to do nothing. It is better to move slowly but forward than to stagnate or degrade. Another option is to look for partners, invest together. Again, it is better to be a co-owner of 25% of a real and growing business than to be the sole owner of 100% of the company in your dreams. Do not sit still, a better moment will never come, there will always be some “buts”.

Photo of one of the European canteens

Catering business ideas that appear in the USA, Europe, Southeast Asia and Australia, sooner or later reach Russia. In the trends of 2018 - personalized service, automation and environmental friendliness.

Experienced baristas are great at remembering their regular customers and their favorite orders, but with the help of the NoafFace device, this skill can be automated. The facial recognition system began to operate in one of the Sydney coffee shops. Thanks to it, a barista, for example, can immediately offer the client his favorite large latte with individual quantity Sahara. For the most part, customers note that they like such a service, because a visit to a coffee shop becomes a more “warm” and pleasant business for them.

Chick-fil-A, one of the most popular fast food restaurants in the southern US, decided to speed up customer service during peak hours. The institution realized that none modern technology cannot be compared in speed with living people, so the standard drive thru service (order from the car) was supplemented with the Face-to-Face Ordering service, which can be translated as “face-to-face ordering”. Several employees of the institution work near the cars of customers. They quickly take orders from drivers and passengers using work tablets. At the same time, they do not need to run to the restaurant and back, since the order is immediately sent to the kitchen in electronic form.

A robot barista now prepares hot drinks at Henn na Cafe in Tokyo. In 2-4 minutes, a robot named Sawyer will prepare a cup of coffee for you, while managing to serve not only for you, but also for four other customers. To use the services of a barista robot, a visitor needs to go to the terminal and receive a receipt with a QR code. The developers calculated that Sawyer could replace 5 cafe employees and significantly save on staff salaries.

In Toronto, a group of environmentalists created a start-up called The terus, which helps food service establishments reduce unnecessary waste and disposable materials that harm the environment. The team analyzes a restaurant's business model and cuts out unnecessary costs, such as plastic straws and containers. According to CEO Lucy Cullen, one restaurant was advised by the company to move from disposable candles to LEDs, saving the establishment about $1,800 per year. The terus says their efforts have already reduced waste by 61,000 pounds (about 28 tons) and restaurants have been able to save more than $27,000.

Residents of Milan can now sample American cuisine in an unusual place - The Diner Pop-Up, a bar-restaurant created under the arch railway. The menu here is mainly burgers, fries and other fast food, but this is not the main thing. The Rockwell Group, which created this pop-up restaurant, decided to put the interior first, creating an upbeat, lively and fun environment. In the middle of the restaurant is a 14 meter long bar serving craft beer and cocktails.

eSports bars began to appear around the world, but most close-ups by extension has the Kappa Bar chain from Sweden. The first establishments where, in addition to serving guests, broadcast eSports games were opened back in 2016 in Gothenburg and Stockholm, and now the network sells franchises in Norway, Denmark and Finland. The format of esports bars is almost the same as traditional sports bars, but the main difference lies in the broadcasts. Kappa Bars are popular and are designed for a fairly solid flow of guests. The chain's new establishment in Jönköping (a town of 95,000 inhabitants) spreads over 180 square meters and easily accommodates 60 guests.

In Singapore, not far from the central bank, the first cryptocurrency cafe The Ducatus Cafe opened. All payment transactions are carried out by customers without the use of cash - they are replaced by bitcoin and Ducatus' own cryptocurrency. In the cafe you can buy several organic coffees, sandwiches and even eco-cosmetics. It is proposed to pay for the order through an ATM for cryptocurrency payments.

In Japan, you can now have a cup of latte and rent a Toyota in one place. Toyota Japan has opened Drive To Go, which doubles as a cafe and car rental. The rental coffee shop is located in the city of Nagoya, not far from the university, so the main neighboring traffic comes from young people and millennials. The company hopes that by offering students a comfortable space with a relaxing interior and a delicious menu of sandwiches, salads and drinks, they can be set up to rent one of five car models for $10 an hour.

In May 2018, a cafe will open in London using plastic waste as a substitute for money. For bringing recyclable plastic to the establishment, guests will receive food from the vegetarian menu. The pop-up format establishment will work for only two days. The action was started by eco-friendly cleaning products brand Ecover, which decided to draw attention to its eco-bottles, which can be recycled. The makeshift cafe is advertised as "London's first trash cafe".

The vast majority of restaurants, especially in densely populated areas, do not have the opportunity to organize their own drive-in service to serve customers in cars. However, with the FlyBuy app, such establishments located in Seattle, Portland, St. Louis and Minneapolis have a great analogue. Thanks to him, cafe customers can pre-order and indicate the time of their arrival for him. Waiters, in turn, can see the approach of the car on an interactive map and leave with a finished order exactly at the moment when the customer gets to the place.

In Western countries, one of the main trends is to increase the energy efficiency and environmental friendliness of catering establishments. The US Department of Energy aims to improve the energy efficiency of commercial establishments by 20%, and the US restaurant chain fast food Wendy's wants to become one of the leaders in this direction. Recently, the company has introduced a new design standard for its establishments - The Wendy's Smart 2.0. The standard necessarily includes certified low-energy equipment, interior and exterior LED lighting, furniture made from recycled materials, the use of an order counter to reduce the cost of printing menus, and so on.

Tarantula burgers are part of an unusual promotion at Bull City Burger and Brewery in North Carolina, USA, which has decided to offer its guests an “exotic meat menu month”. A roasted giant spider is placed right on top of the beef patty with cheese. The restaurant could only get 18 tarantulas, so the burgers were raffled off. The lucky ones who tasted the menu received a special T-shirt proving that they survived the Tarantula Challenge, that is, the “Test by the Tarantula”.

Kabaq 3D Food invites restaurants to use augmented reality (AR) technology to surprise their customers with an original menu. The platform allows you to create very realistic 3D images of food and drinks, evaluate appearance which you can even before ordering. The technology is already actively working in practice. Kabaq 3D Food recently implemented an AR menu system at New York's Bareburger burger joint.

Visitors to the Perez Museum of Art in Miami now have the opportunity to visit a cafe created using 3D printing technology. The coffee bar is called Cucuyo and is shaped like a cocoon woven from numerous pieces of steel. The café was designed by Berenblum Busch Architecture and 3D printing firm MX3D. To weld the 3D parts, the creators used an industrial robot equipped with a welding machine.

Catering enterprises perform an important social function: they provide an opportunity to get fresh, healthy and tasty food to people who do not have the opportunity to eat at home. Since this service is paid, catering is also potentially profitable business, because many of us are away from home cooking up to 12 hours a day. How to open a public catering so that it generates income and does not pose a potential threat to visitors, we will consider in this review.

Ideas for catering establishments

Public catering is a term that combines into one industry all enterprises involved in the production, sale and organization of conditions for the consumption of ready-made culinary dishes. This definition includes bars, cafes, restaurants, eateries, etc. But still, catering is most often associated with a canteen.

The dining room is the most successful format in which you can feed visitors promptly, tasty and for a moderate fee. That is why canteens with a good menu, quality products and skilled chefs have always been valued among the active population of cities. A more successful business idea for catering has not yet been invented.

But in order for your institution to gain popularity, you will have to try both at the initial stage of creating a business, and later, when making important management decisions.

If you understand that you can’t immediately organize a large dining room, then start with small areas. Today, the laws of the Russian Federation do not provide for a limit on the area for canteens, so you can start with a small hall for 10-20 seats.

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How to choose a room and where to buy equipment

The premises and equipment of the dining room are two components of a business project that an entrepreneur should pay maximum attention to. Despite the fact that the sanitary and epidemiological examination of non-specialized public catering facilities is not mandatory for private canteens, the requirements of the SES authorities for public catering must be observed by all entrepreneurs. Otherwise, the canteen will not receive permission from Rospotrebnadzor to work.

The requirements for the premises are set out in the Sanitary Rules and Regulations (SanPiN 2.3.4.1079-01) for the organization of public catering. According to these rules, it is allowed to place canteens:

• in multi-storey residential buildings;
• built-in and attached premises;
• in separate buildings.

It is forbidden to use basements, rooms with one exit for these purposes, as well as commercial areas with access to the courtyards of residential buildings. Thus, a dining room can be organized in a high-rise building, but only if the second exit of this room is not into the courtyard of a residential building.

The rules describe in detail the requirements for sewerage, ventilation, sound insulation, the organization of production flows and the flow of visitors. Their observance is mandatory.

Strict sanitary standards are also established for catering equipment. First of all, entrepreneurs who plan to purchase equipment from Chinese manufacturers should pay attention to these requirements.

According to the norms of sanitary rules, only equipment that is certified by the SES authorities can be used in canteens. In areas where they are prepared and stored food products bactericidal lamps must be installed.

Due to the fact that there are many requirements, and all of them must be met by the entrepreneur, experts advise, before the reconstruction and commissioning of the premises, to order a project and an examination of the project in special units of the SES from specialists who know in practice how to properly prepare the premises and equipment for work.

Permits

The list of documents for opening a dining room is small. The first thing you need to open a public catering business is registration of entrepreneurial activity and obtaining the appropriate document - a Certificate of State. registration. We recommend reading. Each of these organizational and legal forms has its advantages and disadvantages. The main differences are in the costs of registration, the volume of documents, the features of taxation and the responsibility of enterprises.

Before the implementation of any commercial project, a business plan is drawn up. Read about it and you will be able to cope with this task yourself.

The next step is to obtain permission from Rospotrebnadzor to operate a canteen. This is a single document that is issued based on the results of an inspection of the premises by special services (sanitary and epidemiological, fire fighting, etc.) responsible for the safety of visitors. Another binding document for public catering - a program of production control. You can also order it at local authority Rospotrebnadzor.

Depending on the footage commercial premises an entrepreneur can choose the most convenient taxation system. About possible benefits and working conditions on a particular system, you should consult with regional office FTS. Read about what are provided today for Russian entrepreneurs.

Advertising and promotion

It's believed that the best advertisement for the dining room - delicious dishes and professional service. However, this is not quite true. No matter how wonderful the dining room is, if it is located far from the active business center, or it is inconvenient to get to it, then there will be very few visitors. Therefore, the most important marketing decision - right choice places.