The famous world-wide entrepreneurs are confident that one of the most profitable business areas is the selection of services related to food and the holiday. The organization of the restaurant business attracts both experienced Deltsov and beginner entrepreneurs in all countries of the world.

In Russia, this direction is rapidly developing. The festive nutrition market comes out both network companies and private entrepreneurs - loners.

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What is needed for start

The restaurant is a serious enterprise. Its main advantage is the difference from other such institutions. Consequently, you need to create your idea. It is recommended to think the following:

1. Trademark of the enterprise, that is, a special line.
2. Having pushed out from the raisher (the main differences of the restaurant), you need to develop an interior design.
3. The next stage is the recruitment of personnel. The staff should:
   • correspond to the selected feature of the restaurant;
   • have appropriate qualifications;
   • sometimes even appearance and temperament of people are important.
4. An important step is the selection of dishes (menu generation). The list of treats should be:
   • harmonious;
   • combined with the selected idea;
   • acceptable to customers.
5. The previous stage is associated with suppliers:
   • they need to be found;
   • conclude agreements;
   • develop a style of interaction and other.

Help: All of the above steps together are called the development of the concept of an enterprise.

What are the restaurant business enterprises

Organizations of the gastronomic sense a great set. A novice restaurant needs to be able to stop its choice on one to develop a solid development strategy. Enterprises are such:

1. A restaurant. This is a public catering company that has a feature or individuality. It is different:
   • expensive interior;
   • non-standard designer and gastronomic solutions;
   • high level of service;
   • uniqueness of the atmosphere.
2. Cafe. Institution easier. Customers appreciate the cafe for the possibility of quickly, inexpensively and delicious to eat. Welcome services for the sale of ready-made dishes.
3. Bistro. Such an institution must offer food and drinks, the corresponding time of day. His feature in the unpretentiousness and simplicity of the atmosphere.
4. Coffee house. Small and cozy establishment. Specializes in coffee (by title), tea and desserts.
5. Confectionery. It is about the same as the coffee shop. But the specialization of the institution is aimed at satisfying children's and family queries.
6. Bar. Enterprise aimed at adult clientele. Specialization is associated with a large selection of hot drinks.
7. Fast food. Such a catering establishment is aimed at a large flow of visitors. Dishes should be planned simple, nutritious, inexpensive.
8. Dining room. Such an enterprise is beneficial to discover near educational institutions or large enterprises. The kitchen should be simple, homely.
9. Sushi bar. So called Japanese restaurants. For the discovery of such a sushi cooking specialist.

Tip! The type of establishment must be selected based on the potential clientele.

Criteria Selection Place

For success, the restaurant needs a good room. Experts offer to rely on the following criteria for its selection:

1. Location:
   • in the first line of buildings;
   • at the intersection of streets;
   • next to the potential clientele.
2. Requirements:
   • two inputs (technical necessary for product suppliers);
   • appropriate value;
   • on the first floor or in a separate building;
   • the room must comply with the concept (for the bar, for example, a mixer room is suitable, and for the coffee shop - the ground floor).
3. Methods for acquiring the right to use:
   • purchase (requires large investments);
   • rent (available for some time with the possibility of extension).

Tip: Sold, as a rule, unprofitable rooms. Before the conclusion of the contract of sale, it is desirable to study his story.

Instructions for opening a restaurant business

The opening algorithm can be divided into several important steps:

1. Concept development. On the dann The stage must come up with a highlight of the future institution. It is recommended to make a detailed description of the restaurant with all the subtleties and nuances.
2. Drawing up a business plan. All necessary attachments should be scheduled. Costs need to be correlated with probability income. In their list should include:
   • acquisition of equipment;
   • regular supplies of products corresponding to the menu;
   • staff staff;
   • interior design;
   • repair of the room and the other.
3. Premises selection (described above). The main criterion is potential customers.
4. Creating a design. The setting in the institution should be unique, special, memorable. On the dann The stage is recommended for saving funds. Otherwise, you will have to invest more in a short time.
5. Acquisition of equipment. All devices must be professional, relevant standards of supervisory organizations.
6. Menu development. The list of dishes should be based on the basis of the concept of the institution. The menu is executed on paper:
   • simple language;
   • colorfully;
   • with the description of the ingredients.
7. Recruitment. Specialists should be selected highly qualified, passionate about their profession. If necessary, you can use the services of special agencies.
8. Creating an advertising campaign.

Tip: In the absence of big starting capital, it is necessary to navigate the feature of the idea.

Attracting customers

In order for people to appreciate the restaurant, they need to provide information about the institution. This is the meaning of an advertising campaign that is concluded. Modern technologies provide a wide selection of tools for its holding. But do not forget the usual methods known for many decades.

To attract clients, use such methods:

• posting ads in the media;
• the creation of specialized accounts in social networks (for example, instagram);
• placement of banners and other visual advertising media;
• distribution of invitations in supermarkets;
• developing special offers And alert about them potential visitors.

Tip: The choice of methods for informing customers about the restaurant depends on its main idea and age of potential customers.

REQUIREMENTS OF GUARGANS TO COUNTED COMPANY

The state regulates the activities of all organizations affecting the health of citizens. Healthy is controlled especially strictly. The opening of the institution is associated with receiving such permits:

• a special certificate (issued for a year);
• sanitary passport (issues Rospotrebnadzor);
• licenses for the implementation of alcohol-containing products (if planned);
• others.

To obtain permits to a state institution, you will need to apply and the corresponding set of documents. So, to get a certificate, you should collect such a package:

• charter;
• constituent contract (if available);
• certificate of state registration;
• certificate of tax accounting;
• documents on the premises (lease agreement or property information);
• cONCLUSION OF SES, FIREADZOR;
• print LLC;
• list of employees;
• medical records of all workers;
• certificates for purchased food (taken from suppliers);
• act sampling dishes.

Tip! The work of catering enterprises is associated with a large number of documentation. It is necessary to immediately hire an experienced specialist.

How to simplify the process of creating a restaurant

There are several options for opening a cafe or restaurant:

• purchase of a finished institution;
• creation from scratch;
• franchise - conclusion of a contract with a restaurant network for the opening of the institution under their brand;
• use consulting services.

Restaurant consulting is a special type of business management activities. Consulting implies the provision of such services:

• attracting high-class managers managers;
• analysis of development strategy;
• proposal of changes in the business project and adjust the directions of its implementation;
• consulting support for entrepreneurs;
• trust management business, if necessary.

When choosing an option to purchase a favorable and original restaurant, you should rely on:

• the presence of starting capital (or the absence of such);
• existing entrepreneurial experience;
• the ability to attract specialists to the development of the case.

Look at the video on how to open a restaurant

On the same topic

The restaurant is a special type of enterprise, which combines:

• - production of a wide range of culinary products of complex preparation;
• - high level of service of visitors in special halls. The most important distinguishing feature of the restaurant (in contrast to other food enterprises) is an individual approach to the client of Kryukov R.V. Restaurant: studies. Location. - M.: Prior-Edition, 2006. - C.3-5.

Restaurants perform such basic functions as:

• - organization of high-quality food;
• - Business (holding meetings, presentations);
• - Recreational (rest in a suitable setting: interior of the restaurant, dishes, music, etc.).

Restaurant business is a type of activity in organizing a restaurant and its work. The restaurant business has its pros and cons.

Pluses of the restaurant business:

• - to own a successfully operating restaurant profitably, because Restaurant business is a free type of activity that is constantly expanding and is not subject to the influence of sudden jumps and fashion whims;
• - with the right organization of the case, consistently brings profit;
• - Restaurants become centers of local public life.

Negative sides of the restaurant business are following: there is little free time (the owner is necessary to participate daily in the life of the restaurant); The maximum concentration of attention (the restaurant is distracted all the time from the main case, very tiringly constant switching of attention); Employees of restaurants have to work in those hours when everyone else rest (night hours of work often lead to a common depression); Availability of alcohol and constant observation of drinking people can be a temptation for those who are inclined to drink; Communication with people is a hard work, and it is much harder for the service personnel than for the owner itself.

Required conditions for successful work in the restaurant business:

• - experience in this area;
• - availability of reserves in case of incompleteness of profit during the initial stage of activity;
• - availability of a clear plan for developing business and clear ideas how to attract customers;
• - confidence in the prospects of the selected room, the lack of negative factors associated with the possible redevelopment of the territory or new construction;
• - the real need for a new restaurant in this place;
• - availability of original methods of attracting customers;
• - the ability to flexibly and quickly adapt;
• - knowledge of the local market situation;
• - the ability to hire and dismiss people;
• - strong character;
• - Calm perception of the need for constant contacts with the most different people and adaptations to them.

Restaurates It is important to understand that today they must or give for the same money as yesterday, more services, or - with the same number of services - reduce prices. Successful restaurants regularly update the menu; make changes to the design of the hall; Constantly improve service system. For the success of the restaurant, it is also very important to achieve mutual understanding between the owners of the restaurant, his staff and visitors to Orobeiko E.S., Shredder N.G. Service Organization: restaurants and bars: studies. Location. - M.: Infra-M, 2006. - P. 8-15.

Since the size of the initial capital at the opening of the restaurant is very high, most of the restaurants are usually jointly owned by several people. The partnership also has both its advantages and cons. Pluses are the concentration of capital and the possibility of mutual execution. Cons: the ability to exit some of the participants from the participants, conflicts due to profits, share, etc. If it is difficult to insure the above factors, then one potential problem is often created by the hands of the restaurants themselves. The source of additional conflicts - disputes about the directions of development and organization of business, the distribution of management powers. The danger to the restaurant business is a situation where several people will immediately try to become centers of government in business. Given the increased nervousness of the restaurant business, it often can confuse staff and customers.

For the restaurant case, the network form of the organization (franchising) is very characteristic when not a business is bought entirely, but technology, the right to perform under the trademark. So built network restaurants "McDonald" S ", other restaurants (especially in fast food).

The most common causes of failures in the restaurant business:

• - lack of funds - money can end up before the restaurant will attract a sufficient number of visitors and will become profitable;
• - ineffective management;
• - lack of personal experience as a restaurant;
• - Opening a number of competing restaurant (a significant blow to business. Usually a new restaurant, if it provides the best services and an assortment of dishes for the same cost "leads" a significant part of customers and personnel. A real catastrophe for a restaurant - the opening of a nearby fast food - a place immediately becomes Effective for exquisite customers, crowds of manons, students and other typical visitors of fast food distract attention, destroy the entire entourage and "tap" the road to the "classic" restaurant. Professional restaurant must always have connections in government and local self-government in the territory where it is located His restaurant; Other levers to prevent the emergence of competitors in close proximity);
• - global economic factors that are out of control;
• - change in city transport routes; the beginning of a nearby construction (overlapping of roads, a large number of construction equipment, etc.);
• - Fire (the restaurant is always subject to similar risk for a variety of reasons: wiring, carelessness of personnel, evil intent of ill-wishers, smoking customers and employees. An experienced restaurant must take preventive measures to reduce the indicated factors to a minimum, for example, to ensure proper premium protection, serviceability , observance of safety personnel and other);
• - Internal problems, such as quarrels with partners, care of key employees, conflicts in the team, etc.

Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects are not experiencing a start period of 2 years. According to the data of the World Bankruptcy Bankruptcy Dan and Badstreet, the restaurant business confidently occupies 4th place in the bankruptcy list after the shops of the finished dress; furniture; Phototovarov Orobeiko E.S., Shredder N.G. Service Organization: restaurants and bars: studies. Location. - M.: Infra-M, 2006. - P. 8-15. The restauratetor to save his business should always be ready for surprises (insure property, establish connections in banks, authorities, to know the restaurant specialists in other restaurants, etc.).

Restaurants provide people with the opportunity to eat and chat with each other. In order to succeed, the restaurant must attract the attention of the extensive market, and this can be achieved only when it is located in the right place and offers the necessary food and the atmosphere, and the philosophy of restaurants managers is aimed at polite and skillful attachment of people to delicious food for reasonable price.

This is a popular destination of both the country's training and development. Many are thinking about what kind of education is obtained for successful work in this area. Understand this issue is not as difficult as it seems. In fact, it is enough to know only a few features of learning. But choose the place to obtain the appropriate formation more difficult. A variety of institutions that make it possible to work in a hotel and restaurant business, a lot. And the ignorable person can simply get confused in the choice.

What kind of work

So, first of all it is worth understanding than a citizen who decided to work in the direction called "Hotel-restaurant business". It is not entirely clear what will need to be done in one way or another.

The thing is that, on the issue of this or that place, a person will become a restaurant. Or, as it is also called, a hotel and restaurant manager. The tasks of such an employee are diverse.

Among the main classes are distinguished:

• quality control of work;
• guide to hotels or restaurants;
• establishment of the supply required for business objects;
• marketing planning.

In other words, such a manager is a universal worker in the field of hotel and restaurant business. Most often occurs as an administrator in a particular institution.

Methods of learning

Definition did not scare away? Then it is worth thinking about learning. Where can I master this type of activity as a hotel-restaurant business? Where should a person contact for relevant education? There are a lot of options. Each itself chooses a particular institution to build his career and obtaining education in a hotel and restaurant sphere.

If you briefly list all possible training places, you can allocate the following organizations:

• universities in Russia and outside the country;
• colleges;
• organizations offering retraining;
• private training companies.

Each learning option has their own features. They will be told next. What do you pay attention to this or that? How to become a restaurant without any problems?

Retraining

Perhaps it is worth starting with the least common option of developing events. We are talking about the passage of retraining courses. They are usually organized by either employer, or specialized labor exchanges.

The term of study on average is 2-3 months. No entry tests will be required. By issuing a citizen receives a certificate of retraining in the restaurant. Since then, he will be able to work in the hotel and restaurant business.

Private centers

The following training option is an appeal to private training centers. This is a good way to get additional education, as well as self-development. With the help of specialized courses without any problems, you can master the hotel and restaurant business. It is recommended to ask the programs offered by those or other private educational institutions.

Learn, as a rule, about a year. In rare cases, training is several months or years. After listening to lectures, it is usually necessary to pass the final testing, pass the exam. And after that, a person is issued a certificate that it is now considered a restaurant. The document usually list purchased skills.

Interesting hotel and restaurant business? What subjects to pass will have to study in private centers? No. And it pleases. Opening tests in private educational centers are absent. It is enough just to pay for your education.

Universities

A more serious approach is to study in the universities of the country. Modern universities offer several options for mastering the specialty of the restaurant. You can study at the university on the basis of secondary vocational education or to receive higher. In the first case will be obtained by education. He is not too appreciated by employers. In the second graduate will receive a diploma of higher education. It is he who attracts many employers. Although, as practice shows, the hotel-restaurant business allows you to successfully build a career with a diploma of secondary special education.

Depending on the selected type of learning, you will have to spend either 2 years as a student, or 3, or 4. In the first two cases, we are talking about an average special education based on 9 or 11 class, respectively. Higher mastering 4 years.

A distinctive feature of training in universities and colleges is the presence of entrance tests. For enrollment as a student will need to pass some exams. About them a little later. First you should find out where specifically in Russia can be coming to study on the restaurant.

Universities for learning

There are a lot of higher education institutions in Russia. Where are they taught in the direction of "hotel and restaurant business"? Universities in Russia, which are offered to become restaurateurs, you can select the following:

• plekhanov university;
• RGU;
• MGI SEECHENOVA;
• RGU tourism and service (Moscow).

This is not all educational institutions. In almost every humanitarian university, you can become a restaurant. Only the above places, as students say, are best trained in the selected direction.

College

Interesting hotel and restaurant business? College is the most common option to obtain an appropriate education to start career. Typically, admission to specialized schools after 9 or after grade 11 is usually considered.

Depending on the selected educational institution, entrance tests or there are, or absent. Where exactly go to learn? You can choose a humanitarian technical school. And there see if there is an applicant destiner. As already mentioned, after grade 9, I learn 2 years, after 11 - 3.

Where exactly do it? You can pay attention to:

• management and hotel and restaurant business;
• small Business College No. 48;
• food college in Moscow;
• Krasnodar Trade and Economic College.

All this is just the beginning. You can list for a very long time. Interesting hotel and restaurant business? College in St. Petersburg on the embankment of 154a is considered the most successful choice among residents of St. Petersburg.

Test

What's next? Now it is important to understand which tests will have to go. As already mentioned, the technical schools sometimes take simply by application. It is enough to simply present a certificate of secondary education, an identity card and an application for enrollment.

And if the university will be mastered by the hotel and restaurant business, what to take? Among the mandatory exams are allocated:

• russian language;
• mathematics.

Both items must be counted at the base level. But on the profile will have to give social studies. In some cases, the EGE or GIA in English can also be requested. These are all exams that will have to go. And then to enter a restaurant business college or university will not be difficult.

Restaurant business in Russia today exists in three niches unequal in terms of the volume and number of players - Fast Food, medium price level restaurants and high-kitchen restaurants.

All restauchors, regardless of which niche, they position their establishments, today there is one common problem - personnel hunger. And, if the problem with hiring attendants (waiters, sommelier, hall managers) rests today in a large demand for supply, then in the case of managerial personnel for restaurants everything is much more difficult.

The fact is that the number of competent restaurant managers today is very limited. There is almost no tendency to increase it now - there are no specialized educational institutions in Russia, which would prepare specialists of this level. Restaurant director now predominantly grow from waiters, hall managers, even bartenders; They are little mobile and do not have sufficient opportunities for their further professional development.

As a rule, the owner is already on the step above the director, it is simply impossible to take place. As a rule, the Directors change its place of work extremely reluctant. The fact is that the owners of restaurants are sometimes used to hold competent managers not quite market methods.

The average price niche in Russia is not only not overcoiling, but not to the end is formed, obviously, only the fact that the threshold of entry into it is becoming more and more, but what is happening inside the processes is more interesting.

In our study, we will talk about the establishments of the average price category - coffee shop "Coffee House".

Coffee House is the largest coffee shop network in Russia and Ukraine. This looks like a company description on its official website:

"... We are developing in accordance with the expectations of our guests and shareholders.

We sincerely care about people and make them happy!

Our cafe is always near. They are ideal for meetings with loved ones, friends and business partners.

We are proud of a strong team of employees, which creates an atmosphere of special hospitality, offers a unique coffee of its own roasting and high-quality products prepared according to modern technologies.

Our values: customer focus, respect, professionalism, teamwork, enthusiasm. "

Vladislav Dudakov, one of the most experienced managers in the food industry, heads the largest Russian coffee network "Coffee House".

Opening in 1999 the first coffee shop "Coffee House" in the gallery "Actor" on Tverskaya, Businessman Timur Hyrutdinov hardly assumed that in a few years there are dozens of institutions under this brand. In 2001, he invited Vladislav Dudakov to his company. Heiruddinov did not put in front of the new manager. However, dudakov in a couple of years increased the number of network points of more than ten times and achieved what they were talking about. Competitors began to copy the techniques of "coffee house" - enter the "Drinks and Desserts of the Month" menu, offer coupons for free coffee.

3. The state of current phenomena.

Major Development Trends - Middle Price Level Restaurants

The audience of medium price level restaurants is much higher than the audience of expensive and constitutes a significant percentage of the solvent population of multi-million dollars. Conceptual approaches continue to change: in the period of formation, foreign concepts dominated, 5-6 years ago, the first restaurants with traditionally Russian features appeared.

Each new gastronomic fashion reserves a noticeable mark in the Russian restaurant landscape: "Aztek" and "Santa Fe" remained from the Latin Board, the stormy development is experiencing Japanese cuisine. However, according to some experts, the Japanese boom begins to go in Moscow for a decline - most likely that Chinese cuisine will become the next main restaurant fashion.

It is also interesting that popular medium price level restaurant networks pick up and replicate at a more affordable level of trends of their "older" brothers. Before the appearance of the "Planet of Sushi" and "Yakorye", the sushi was considered an incredible delicacy "for chosen" and was filed in a matter of expensive restaurants for huge money, and before the creation of a "patio-pizza" and its followers, the Italian food of similar quality was considered the privilege of visitors of a kind of "restaurants" -buts »Italian cuisine. It is symbolic in this sense of the roar of the dear (and now no longer existing) restaurant "Tamerlan", on which it was possible for a significant amount of money to prepare a mixture from different types of meat, vegetables and seasonings - now much cheaper it is abundantly separated by the Network "Christmas Trees"

Situation in "Coffee House":

The company's management consistently embodies its vision of the "ideal coffee house". So, let's say, "coffee house" is one of the few networks that offers a strong alcohol to visitors and does not basically enter hot dishes in the menu. Instead, at the end of 2004, the company began to open next to his coffee shops - where the area allows, the area of \u200b\u200bAsian's Asian Cafe's restaurants. Two concepts successfully complemented each other. Revenue some coffee houses "Coffee House", next to which restaurants "Asia Cafe" work, increased by 20%. Most of the guests of the Coffee House "Coffee House" are people who do not live directly in the center, but pass or pass by them.

The "coffee house" has developed common standards for pricing, assortment, quality dishes and maintenance. Created a department of learning new employees. The position of the manager is introduced - a person who is responsible for the work of several coffee shops.

In 2006, a "quality team" which monitors compliance with the established standards. It consists of forty people. If complaints about the poor quality of the product come from any institution, several people leave the team to identify reasons.

Also, the institution has its own confectionery shop. This allows guests to offer exclusive cakes and pastries.

1. Availability of its wording.

Coffee network "Coffee House" is really developing very dynamically.

However, the more popular the coffee shop, the stronger the atmosphere of the institution suffers. It becomes noisy, smoking, and the attendants belong to the guests less carefully.

When selection of personnel, the company is guided by the following criterion: the staff is recruited from students without work experience in the publication. Before starting to work, they pass weekly training.

Personnel service complaints come through the entire time of the existence of this coffee shop network. They are unprofessional communicate with guests: in some cases, not only do not provide due service, but also exhibit rudeness and disrespect in relation to visitors.

The attitude of the staff to visitors largely depends on the Coffee Shop manager, whose main task is just to follow the situation in the hall and level of service.

Consequently, in the "coffee house" one of the most important is the problem of personnel service, its incompetence.

4. Purpose of the study.

The purpose of our study is to determine the requirements for the qualities of the service personnel in the establishment of a secondary price category, in particular, in the coffee houses "Coffee House"

The service personnel of the establishment institution includes: the hall administrator, a waiter, a bartender, a cook, manager - managing staff, a wardrobe, a doorman.

5. Object and subject of research.

The object of the study is the service personnel (Hall Administrator, Waiter, Bartender, Cook, Manager - Human Resources, Wardrobe, Swiss).

The subject of our research is personal and professional qualities of the service personnel.

6. Research tasks.

The work of the service personnel is an important component of the organization's success. Its quality depends on personal and professional personnel data, its competence. Consider the tasks of our study, the disclosure of which will help us determine:

1) professional qualities, mandatory waiter, bartender, manager;

2) personal qualities that he must possess;

3) his psychological portrait.

7. Contents of research.

Professional behavior is formed depending on the psychological qualities of the service personnel and, taking into account the use of knowledge of psychology and rules of etiquette.

The service personnel must have professional abilities, i.e. to be professionally suitable.

Professional suitability for the work of the service personnel is determined by the psychological qualities that he must possess:

1. The ability to communicate with people;

2. Exposure, emotional stability, equilibrium, composure;

3. Observation and memory;

4. The ability to feel the mood of another person, sensitivity;

5. Errudition, expressive speech, rich in words, proper pronunciation;

6. Sensitivity to distinction of shape, color, values;

7. Ability to distribute and switch attention;

8. speed and accuracy of counting;

9. Ability to understand people.

The waiter must be a good psychologist, which will allow him:

1. Understand the behavior of consumers and have a focused impact on them to create optimal maintenance conditions;

2. It is good to understand and deliberately manage your feelings and emotions;

3. It is good to know your colleagues to work and maintain the attitude of the partnership and mutual assistance.

The reaction of consumers to the actions of the waiter largely determine their temperament and character.

* The calculations use average data in Russia

Number of catering establishments in the Russian Federation (2018)

Restaurants in the publication (2017)

The number of restaurants in the million painters (2018)

The growth dynamics of restaurants in the million painters (2018)

Restaurant business is the leader in the number of bankruptcies. Create a successful restaurant is far from everyone. And all because in this case a lot of pitfalls, subtleties and features.

This article contains ten key problems of restaurant business and recommendations on how they can be successfully overcome. For someone, the items given by us may seem quite obvious to be called "pitfalls". Maybe. Our text is rather about the causes of these underwater stones, having understood with whom you are unlikely to replenish the list of losers.

1. blindness in relation to competitors

In the field of public catering, competition is very high. Therefore, before choosing stylish plates and call chefs, be sure to explore the market. What should I pay attention to?

determine the main market participants, read where they are located to choose a suitable place;

visit the establishment of your competitors to integrate the situation and find out how business works for others. Explore the menu - it will help to assess the offer on the market and develop its own, unique;

make a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and its requests. Stripping from it, it will be easier to solve many questions;

examine trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from the abroad. There you can browse the latest concepts - and become the discoverer in a new format.

Keep in mind that the more information you collect, the more accurate conclusions you can do. C these data will begin the real work on the project: business plan, general concept, menu development, restaurant design and so on.

Studying the market should be the foundation where you will build your business. If you refuse this stage, even the most original concept, the exquisite menu from the chef and stylish design will not stretch your project.

2. Concept? No, have not heard

Decide on the concept of the institution is important at the initial stage. And that's why:

as part of the marketing research, pay attention to what your segment lives. Because everything depends on it: from choosing a place before advertising policy. And you need to immediately understand the specifics of the institution in order to properly plan all the processes. It would seem, what's the difference? There is a kitchen - it is prepared on it, there is a hall - it's eating in it. But not everything is so simple. The pizzeria and the Chinese restaurant will have different target audience, a menu, a list of necessary equipment and even the number of personnel.

the success of an enterprise by 30% determines the competent analysis of marketing research;

the concept determines how the further implementation of the project occurs.

under the conditions of tough competition you need to stand out. Your task is to offer visitors what has not yet suggested. And here it is not necessary about the exotic menu or spectacular scenery. You can "hook" a client and a convenient service, and a chip in feed, and advantageous offers, and additional services.

Now that we explained why it is so important to choose a concept at the start, consider this process more.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then to embody your idea to look for a suitable room;

Initially, find a convenient room, suitable in all parameters (from location to the price per sq.m.), and already choose a cafe format under it.

When you formulate a concept, ask yourself three questions:

Who will be the visitor of your restaurant?

Where is the restaurant?

What will he attract your target audience?

Clear answers to these questions - three whales for the concept of the institution.

To make it easier for you to present all the varieties of options, among which you need to look for your own, we suggest familiarizing yourself with the classification of institutions.

The concept of cafes and restaurants are divided by:

The specifics of the menu. It can be highly specialized: coffee shop, pizzeria, burger, etc. Or oriented to a specific national cuisine: Russian, Chinese, Italian, Caucasian, and so on.

The specifics of the target audience. The menu in your institution must match the preferences of your target audience. For example, if this cafe is a dining room next to the university (i.e., the target audience is students), then the prices there must be democratic, and the dishes are satisfied. If this is a children's cafe, then the menu should consist of simple dishes with an interesting, "children's" feed. In addition to the menu, in such a cafe it is important to provide a playing zone. If a restaurant for a business class, this obliges it to the exquisite menu, and the presentable interior. Therefore, it is necessary to clearly submit the audience that you want to see in your institution - and create suitable conditions for it.

Format of the room, its location. Here you need to take into account where the institution is: in a residential, separate or public space. For example, in a residential room you can not open a cafe that will work after 23:00. For example, a pub or night bar open on the first floor of a residential building will not work. If you open in the mall, then the time of its work should be taken into account.

By seasonality. There are cafes that operate only in the warm season - the so-called summer cafes. And there are institutions that work all year round, regardless of weather conditions, have a system of heating and air conditioning.

According to staticness and scale size.This classification divides the establishment on mobile (for example, the wheel trailer) or stationary.

Understanding how the cafe is classified, it is easier to decide on the concept.

Several tips for selecting concepts:

Keep in mind that your personal tastes and preferences are secondary. In the first place is the opinion of the restaurant marketing experts and the real situation in the market.

In recent years, fast food institutions have been popular. Even in the crisis, they are actively developing. Today, democratic cafes and restaurants earn.

In choosing a concept, focus on consumer demand. What is not in a particular city, microdistrict? What is missing to your city, what is already successful in similar cities? What institutions are most popular among residents of the city?

So, the restaurant's concept is important no less than the food you offer. Along with the choice of concept, it is necessary to determine the format and corporate identity style, to make a plan of work, develop technological, engineering and design projects. At this stage, the owner of the restaurant should have an understanding of how the project will work. The concept, corporate identity and "chips" are needed in order to highlight the institution among many others. The concept must be responsible for the main question: why do you need to choose your restaurant?

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If you can't come up with something original, learn that it offers a foreign market. Collect ideas, combine them - and you will definitely find the "invent" such a concept that will make your restaurant unique. Nevertheless, the concept of the project will not be able to stretch. Therefore, do not relax. The following stages are no less important.

The problem that scares future restaurants is to prepare all the necessary documentation. It must be recognized that the concerns are not groundless. Restaurant is one of the most complex types of business in terms of document collection. In order to legalize the restaurant business, you will need to assemble an impressive list of papers. Therefore, entrepreneurs in order to save time and effort are often addressed to the company, which make out the necessary turnkey documentation. The price of such services varies from 20 to 40 thousand rubles.

First you need to register business in government bodies. The most convenient and distributed for restaurants is considered the form "LLC". Type of activity for a restaurant project according to the OKVED-2 classification:

56.10 "The activity of restaurants and services for the delivery of food"

56.10.1 "The activity of restaurants and cafes with full restaurant service, cafeterias, fast food and self-service restaurants."

When you will have a complete package of constituent documents and lease agreement (or certificate of ownership of the premises), you can proceed to the following stages of coordination.

To exclude problems with government agencies when opening a restaurant, all permits should be issued. Before you provide a list, we will pay attention to that in different regions it may differ. The table provides a list of documents that are required to open the restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

	Documentation
check in	certificate of OGRN; certificate INN; receipt of payment of state. duties
Restaurant building and premises	agreement with tenant
Sanpina requirements and fire supervision	sanitary and epidemiological conclusion (issued Rospotrebnadzor); contract with the SES and the fire service; production control program; contracts for planned conduct of disinfection, deratization and disinsection certificates for finishing with the necessary SES requirements; documents inspection of control and measuring instruments and measuring dishes; contract with LCD on garbage collection; personnel sanitary books.
Cash technique	conclusion of the tax inspectorate on registration of cash registers cash Support Service card and passport KKM magazine Cashier Operator
Production documents	contract with employees assortment list approved in SEN safety journal; Technological and Calculation Cards Regular schedule
	license for sale of alcohol, if it is assumed in the institution

By collecting this impressive list of papers, you can be calm. This is almost half of the implemented project. In more detail the topic of collecting permits for the opening of the restaurant, we lit in this article.

Several useful tips that will be useful when solving a legal issue:

• even if you plan to assemble all the papers yourself, be sure to turn on about 20 thousand rubles to the budget.

immediately decide for what time planning to make a license for the sale of alcohol. It will depend on it. The year license will cost you 65 thousand rubles. Keep in mind that the license is issued no more than 5 years. Another important nuance: you may refuse to issue a license if you do not take care of the protection of the institution. So that there are no problems with this, provide: Aging and maintaining alarm and alarm button, as well as an agreement for protection;

pay attention to the requirements that are listed in permits. This information will help you when choosing a room. It is recommended to immediately fulfill all the requirements so that you do not have to redo the inconsistencies and spend money on it.

The search for a suitable area for the restaurant may take a long time, so it is better to take care of it in advance. When choosing it is worth considering two key parameters: the location and the condition of the room.

A place under the future restaurant is chosen based on the concept. For example, youth cafe is better accommodated near educational institutions and entertainment centers; Dear restaurant - in the city center, and a family cafe - in a sleeping microdistrict.

Incorrectly selected location can leave a restaurant without visitors. First, if you lay in place with low pedestrian traffic, then lose yourself a powerful advertising tool. How do people guess what is there, around the angle, is there a wonderful cafe? Secondly, you need to be placed where your target audience is concentrated. Otherwise, passing by will not be interested in your offer. Thirdly, the location of the restaurant affects a business reputation. Most likely, a cafe on the outskirts of the city, overlooking the promonse, is unlikely to confidence visitors. Fourth, the location should have convenient transport accessibility and parking. Fifth, you must assess the location in terms of competition. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to estimate the location of the restaurant's room:

1. We locate competitors using Yandex.Maps type services, Google Cards, 2GIS;

Provide the availability of parking, convenient entrance;

Rate pedestrian traffic. This can be entrusted with a special firm that will conduct a study. The cost of such services will be from 3 thousand rubles. And you can spend simple measurements yourself. For this you need:

for 15 minutes to count the number of people passing by people. For example, in 15 minutes you counted 200 people. We multiply this number 4 and get pedestrian traffic: 800 people per hour. But this is an indication with errors. How to get closer to the most accurate average value of passing traffic?

spend a study 4 days in a row and find the average value;

consider traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the existence of the target audience in the stream.

Note: According to the standards and rules, for public catering institutions, only non-residential premises can be used. These include the first floors of residential buildings. The kitchen and the client hall must have natural lighting. We now turn to the assessment of the room itself.

Basic Restaurant Requirements:

area of \u200b\u200babout 100 square meters. m.;

availability of communications: sewage, hot and cold water, electricity, gas, artificial and natural ventilation;

the presence of additional premises for storage facilities, staff rooms, bathrooms, (or the possibility of redevelopment. Please note that redevelopment must be legalized);

standardly, for the kitchen and warehouse it is necessary to allocate 40% of the entire area, and the remaining 60% will take the hall for visitors.

More detailed requirements for the premises are set forth in Sanpin.

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Also be sure to pay attention to the functionality of the room: whether the planning allows you to re-equip the room under your project, there are the necessary capacities that will ensure the uninterrupted work of food equipment).

Try to find the room where the establishment of catering was before. In this case, it will be possible not only to simplify the receipt of permits, but also save at some costs, as well as speed up the preparation process. In such premises, "with good inheritance" usually remain a system of ventilation, a convenient division into functional zones and repairs. You will only stay to access with your furniture and equipment.

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How much is the room for the restaurant? The amount of rent may depend on the set of factors: the value is of the city, the area, pedestrian traffic, favorable neighborhood with other public institutions. On average, the rental of premises will have to give 80-150 thousand rubles every month. Experienced restaurants advise paying for rent at once every six months - then to pay the next payment you will already have time to unleash and gain financial stability. In the rental agreement you will need not only clearly register a bet, but also the frequency of its increase. Looking at the success of the restaurant, the landlord often begins to demand raising the board, arguing this by a good place. In general, when concluding the contract it is better to use the services of a lawyer. Proceed from the principle that good rooms are rarely empty. Perhaps the reason for the exit of the previous tenant lies just in problems with the landlord.

Another important parameter that should be considered when choosing a room is repairs. A common trouble options in the center is that they belong to the old fund, and this can mean rotten beams, the crumbling walls and rotted communications. Pay attention to the dedicated electrical power: get electricity in the center even for big money is very difficult. The total consumption of the power even a small cafe (with the number of seats is no more than 30) is at least 45-50 kW. It is better to choose a room that does not require serious repair, wiring of communications, etc. Repair is not only financial, but also time costs. And these are the resources that each entrepreneur must appreciate and save. The longer you will solve problems with the preparation of the room, the more opportunities you will miss.

It should be noted that modern interiors in establishments require less finish. The design is played with furniture and decor - the fact that you can quickly transport from one object to another. Often you can meet a dilettanic point of view that the design of the room is a defining factor for future success. However, experienced reservoirs of other opinions: it turns out that the interior for visitors is far from the first place. This is especially true for budget cafes. Still, the main task of the interior of the restaurant is to create the right atmosphere in which it is pleasant to be.

The purchase of high-quality kitchen equipment is one of the key stages of the opening of the restaurant. The quality of equipment and tools depend on the production capacity of the kitchen, the organization of the workflow and even the taste of dishes. That is why it is necessary to accommodate to choose. Check out the experience of other restaurants and their reviews for this technique. Explore various commercial suppliers of kitchen equipment. Pick up a few options and compare the value for money. Excessive savings to anything, however, the purchase of the most expensive equipment is not a guaranteed success.

Special attention is paid to this parameter as warranty service, and from what point it is calculated. If from the moment of sale, then you risk losing those several warranty months when the equipment actually idle while you solve paper questions and delay with the opening. Naturally, such equipment will fail after the expiration of the free repair.

Reduce equipment costs can be used if you purchase used equipment. With this way you need to be careful: you can run into low-quality, broken, defective equipment without any guarantees. Nevertheless, sometimes in the market you can find a profitable offer when almost a new kitchen kitchen set sell restaurateurs, whose business failed. Therefore, examine ads on sites.

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The list of necessary equipment may vary depending on the menu. For example, if you plan to open a pizzeria, you will need special furnace equipment. Nevertheless, you can select the main categories of kitchen equipment, which will be used to any restaurant:

heat processing equipment: brass and frying cabinet, furnace, induction stove, fryer, etc.;

electrical devices: mixer, blender, combine;

storage equipment: Refrigerator, freezer, vacuum packaggers for storing products, refrigerated showcase. The choice of a suitable model of refrigeration equipment depends on the kitchen layout and the volume of stored products. You should also purchase a special cooled table. It holds all the products in the cool state that lie on its surface.

dishwasherto automate the disinfection process of dishes;

equipment for cooking: Juicer, Coffee machine;

kitchen inventory and other small equipment (knives, tanks for products, stands, containers, etc.);

equipment for test: Tests, fooling device, etc.

Ideally, you need to collect as many proposals as possible from suppliers and coordinate the list of equipment with the chef. Attracting the chef to help, you shift the share of the responsibility for the selection of equipment and the question of his arrangement on it. In the future, this will allow you to avoid unnecessary reproaches and scandals that "everything is not" and "worth it."

To shorten the list of equipment and reduce costs, you can simplify the production cycle. This can be done if you buy ready-made semi-finished products. For example, bakery products can be purchased from bakery. And to equip your kitchen only with that technique that is necessary for the preparation of basic dishes.

Do not forget to include in the list of costs and other equipment: Bar rack, cash register, non-cash payment terminal, air conditioning, ventilation and alarm system, if there are no containers in the room. The next stage is to purchase furniture and decor items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your institution. For example, the bar must need a bar counter, for self-service café - the individual distribution line.

For the average restaurant, the main elements of the interior are tables, chairs and upholstered furniture. It is also worth equipping the hall with a bar with a bar, which is also a visa seating area, and a barman workplace, and a showcase, stimulating sale of alcoholic beverages. Do not forget about staff furniture: waiters stations, stands, utility tables, etc. Another mandatory element in the interior is a wardrobe. It can be like a full wardrobe with hangers and service personnel, and maybe just hangers installed in the hall. Well, finally, in restaurants for zoning space, various partitions and shirms are used.

Furniture selection nuances for restaurant:

• consider the convenience of furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable to use, are not afraid of chemical cleaning and disinfection;

furniture must support the format and the concept of the institution, to be in a single style and harmonize with the interior;

take the layout of the hall and the features of the room;

the main criteria for the choice of furniture: small dimensions and versatility;

standard set: square or rectangular table, chairs without armrests;

to simplify the process of purchasing furniture, try to find a comprehensive supplier who can provide your restaurant and furniture, and dishes, and textiles.

The main error of novice restaurants is their desire to include their favorite dishes in the menu. But the preferences of the restaurant and taste of the target audience can vary significantly. The menu depends not only on someone's flavors, but also from the concept of the institution. It is worth adding that even a narrow direction does not define the menu composition by 100%. Today at any restaurant you can find classic dishes that are in demand in any institution. For example, Pizza, Caesar Salad, etc.

Also when generating the menu, you need to pay attention to the price of dishes. It must comply with the format and concept. If you are positioning yourself as a student cafe, then high prices will definitely scare the target audience. But if in a fashionable restaurant, set low prices for exotic dishes, then you can not cover the cost of cooking. Thus, it is necessary to compare the cost of dishes and the profits you want from this to get.

When making a menu, consider the following nuances:

• periodically add new dishes in the menu or make special suggestions to keep the client base.

to each dish from the menu, make a technological map, indicating the consumption of products for the portion and the volume of this portion. This information will be required to obtain a permit from the SES, as well as to calculate the need for procurement of products;

update the menu in accordance with the taste preferences of visitors. Regularly monitor orders to identify unclaimed dishes. Such positions are better to replace or exclude from the menu.

when making a menu, follow the principle of complete and variable use of products. This will reduce the risk of spoiling products in the unpopularity of one or another dish.

One of the preparatory stages is to search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products exactly on time by agreed schedule. Supply failures can disrupt the work of the restaurant, because the absence of many dishes from the menu is hardly to appeal to visitors. Therefore, it is so important that fresh ingredients always attended in the kitchen.

All products used must comply with the requirements of guests. To understand what amount of ingredients need to be bought, you will need a technological map and sales forecast. Calculate the accurate volume of purchases is quite difficult. You will not be able to predict the choice of visitors - especially at the start. Over time, thanks to the analysis of orders, you will understand which dishes and in what quantity your guests are chosen. And at first, it should be reed to experience other restaurants and exemplary calculations. The first purchase of products advise to make a small volume to reduce the risk of product damage. In addition, when you make purchasing for the first time, break the order for small lots from different suppliers. So you compare product quality, you can evaluate the terms of cooperation and choose the most profitable option.

According to certain categories of deliveries, providing the main menu, it is better to conclude exclusive contracts with one reliable supplier. Procurement It is recommended to carry out often and in small batches - this will increase the cost of delivery, but will reduce the risk of product damage and simplify their storage. When signing the contract, familiarize yourself with all the terms of cooperation. Please note that transportation costs for the supply of ingredients fall on restaurants. Therefore, choose suppliers based on territorial proximity; Then save on delivery.

Take into account the risk of product damage. Because of what it can happen:

low demand for separate positions in the menu;

procurement planning errors;

breakdown equipment for storage;

violations of storage rules.

You can minimize the risk using competent planning and forecast of sales, monitoring orders and exclusion from the menu of unprofitable dishes. It is also necessary to establish control of equipment maintenance to avoid breakdowns, and staff work to avoid storage errors.

People come to the restaurant not only delicious food. They want to relax in a comfortable setting. And comfort creates not only the interior, the atmosphere, but also the service. Therefore, it is important to provide quality service in the restaurant.

Finding qualified employees are not as easy as it may seem at first glance. Hard selection is applied not only for the chef, but also for his assistants, as well as waiters.

How to find a worthy chef in a restaurant

Let's start with a simple truth: a good cook never sits idle. Therefore, it is useless to advertise and wait for the culinary genius will respond. It is necessary to seek the chef purposefully: in other institutions, at professional conferences, master classes or through a restaurant recruitment agency.

So, the plan of action to search the chef looks like this:

visit restaurants similar to your direction. For example, if you're going to open a sushi bar, then see the chef stands in the institution, where you offer Japanese cuisine;

visit thematic exhibitions, contests, conferences;

take advantage of the services of a restaurant personnel agency;

place ads about the vacancies on thematic portals;

No less serious choice is in the search for waiters. Experienced restaurants assure: good waiters should be brought up by themselves, conduct training for them and training activities, to motivate the system of encouragement.

If you do not take care of this and decide to save on salary to employees, then be prepared for frame frames. With due motivation, the quality of service is reduced. All this will lead to the outflow of visitors that for the restaurant business can become expensive to failure.

How to deal with theft of personnel

Another underwater stone in the restaurant business is theft of personnel. The problem is old, but still relevant. According to experts, the embezzlement in the restaurant industry can be from 10 to ... 60% of revenue! And the amount of the amount on which the restaurant "will punish" employees largely depends on the organization of control and production process, wages, motivation, etc.

The easiest way is to carefully choose employees. Although the method is pretty dubious because to predict the behavior of the personnel and hope only on their decency - it is impossible. In order to minimize this risk, you will need to apply a whole range of measures:

automation system;

cCTV;

inventory;

• personnel motivation;

  secret guest;

  control of concluding contracts (kitchen, bar);

  control of DDS (current account, bank client, cash);

  bar control system.

So that these measures have been effective, at the implementation stage, the direct participation of administrative staff and the owner of the institution are needed.

Before talking about advertising tools, let's figure it out: what does the popularity of the restaurant depend on? First of all, the level of service and kitchen as well as prices. In the second - from the interior, the atmosphere and the "chips" of the institution. To properly declare yourself, you should reveal its main advantages and features in advertising.

We will not list the banal and long-considered promotion methods. Outdoor advertising, window-showcase, development in social networks and so on. But for each advertising tool, the Tips below are relevant. So, what to take into account in the advertising policy of the restaurant?

The simplified scheme for calculating the efficiency of the advertising tool looks like this. You ordered 1000 flyers in the printing house for 3000 rubles and another 2000 promoter, which distributed flyers passersby. As a result of this promotion: Institution Visitors 30 people who have received free coffee promised in advertising. The cost of "accommodation" coffee amounted to 1000 rubles. Total costs will be 6,000 rubles. At the same time, visitors who came to flyers made additional orders for the total amount of 15,000 rubles. Those. Revenue will be 9,000 rubles. It turns out that in this case the restaurant not just covered advertising costs, but also earned on it.

Analyze every advertising tool for efficiency. Some indicators can be calculated in advance, alternatively only according to the results of advertising. There is no finished formula for the promotion of the restaurant. You can determine the advertising strategy only in practice.

2. give preference to low-cost tools

Expensive - does not mean effectively. Thoughtful advertising using flyers can be several times better than expensive advertising in the promoted media or on the radio. Start with low-cost methods - the error price will be lower.

Though to spend money for promotion - incorrectly, but also hard to save on this article costs either. A competent advertising company needs a new institution to declare themselves and attract the first visitors. Without promotion, you are getting lost among competitors. Therefore, it is necessary to plan an advertising company even before the restaurant is opening.

4. Know your audience

Various audience needs different advertising. Effective advertising is the one that fully meets the requests of the audience. For example, if the cafe is focused on young people, advertising is suitable on social networks. It is important to know the interests of your audience not only to choose advertising methods, but also for the design of the most promotional material: text, video, flyers, etc. Try to make advertising useful for customers: gifts, free tastings, promotions, interesting information materials.

Than you can attract visitors restaurant

Discounts on the menu at certain hours stimulate sales in the "Dead Watch";

Special promotions on certain days of the week (usually, weekly) will help increase sales in a less popular time;

Gifts and Discounts for Birthdays will increase the number of large, banquet orders;

Special offers for large companies will increase the average check from one table;

Events will attract new customers.

The list can be continued. There are many ways to interest visitors, so proceed from our capabilities and visitors' requests. Analyze the results, test different promotion options. Over time, you will understand which chips really work, and from which it is worth refuse.

5. Experiment with platforms

Try different things, do not catch up on the same thing. Advertising flooded everything, and people are tired of the announcements of the same type. To notice your advertising, it should stand out and attract attention. Therefore, it is so important to invent something new, original. The world is not standing on the spot: the fact that yesterday worked perfectly perfectly, today it does not cause such interest.

How to find new tools and promotion methods

Today there are many opportunities to find new marketing techniques: specialized literature, Internet, master classes. You can also be brought to ideas in other businesses. Try to adapt to your project what worked in another segment. Sometimes it is possible to withdraw the formula for effective advertising, to which none of the competitors have never thought.

Summarize. A promotion plan may include various promotional instruments, their application depends on the budget that you are willing to spend. To immediately attract consumer attention, it is necessary to hold an active advertising campaign before the opening of the institution, and most of the budget to spend in the first months of work. So you will be able to score a client base for a short time and get out of payback. But do not forget that the best advertisement of the restaurant is a quality product and service. If the consumer has to do with the taste of dishes and service, he will return to you and will advise your institution familiar.

10. Notepness for surprises

The main underwater cliffs of the restaurant business, the knowledge of which in 90% of cases will allow you to save your business, considered, but the pitfall themselves, as you understand much more. And any surprises always need to be ready. Please accept the fact that it is impossible to fully take into account, you can only minimize the risks. Therefore, finally, some more nuances that are useful to take into account.

Equipment involved in the restaurant. And he tends to break. Danger can be touched in any direction: from the plate in the kitchen to the cash register. You need to be always ready for such developments. Therefore, take care that you have an engineer that will eliminate small breakdowns, and the telephone of all emergency services for more serious situations. It is advisable to stock up and numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday night. At the same time, the cash tape ends, the tape for the credit card terminal and the cartridges for printers. Therefore, it is always nice to have an inviolable stock of consumables.

Experienced restaurants advise the owner to actively participate in management. Especially in the first months of work. If you put it on a samone, a new business can quickly fail, and without reaching profitable indicators. And profit should be waited in a year, or even two. Restaurant as a business requires considerable investments that will pay on average 1-1.5 years. The practice of restaurants also suggests that for the third month of work in the center of 2/3, the personnel composition is changing, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners advise not to invest too zeno in the training of the first personnel and immediately hire experienced business coaches, knowing that most of these employees certainly "does not fit" and go to competitors.

During the first year, the budget will have to "sign" the project with cash investments. You must have a reserve capital for prompt resolution of issues. Be sure to include in the starting capital of the amount that can at the initial (often unprofitable) stage coverage all costs. After all, even if you work at a loss, you still have to pay for rent, salary staff, etc.

Opening a restaurant, always prudence to focus on the middle class. This means that your institution should guarantee good quality with democratic rates. An excellent option will be the massive menu with the author's feed.

"Open kitchens", which allow customers to personally observe the process of cooking, significantly increase the level of confidence in the institution. The cost of creating such a kitchen is small, but the effect is very significant.

In the restaurant business you will have many pitfalls. With the first difficulties you will come back at the stage of creating an idea. However, if you approach everything prepared, you can succeed. Make a business plan, carry out a marketing research, plan all actions. If you work a lot and put the soul into your favorite thing, it will definitely give the result.

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