Business from scratch: cooking. What do you need to open a culinary shop?

* The calculations use average data for Russia

Due to the ever-accelerating pace of life, we have less and less time to complete ordinary household chores, including even such necessary ones as cooking. And this is where cooking comes to the rescue. This format of a store or a special department at a store, canteen or cafe, involving the sale of semi-finished and ready-made dishes, appeared in Soviet times, but still does not lose its relevance.

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If we consider cooking as a business, then its main advantage is its diverse scale. A culinary establishment can be either an independent establishment serving a specific area, or part of a large production facility or supermarket. Of course, you cannot do without investments completely, but in the first and second cases their size will differ significantly. It is most profitable to open a culinary shop if you are already selling certain food products - meat, fish, bread and confectionery, salads, etc. This format will help to significantly expand the range, attract more customers, increase the profitability of the business and your profit.

Modern culinary establishments, despite the preserved (although no longer so common) name, are still noticeably different from Soviet establishments. Over the past twenty years, various metamorphoses have occurred to him. If during the Soviet era, culinary shops sold catering dishes “stylized” as home cooking (and in fact borrowed from canteen menus), then since the mid-90s they have been replaced by various salads and appetizers. Culinaries began to open large stores - super- and hypermarkets, trying to minimize their costs. Culinary shops are usually positioned in the low- and mid-price segment, and the products they offer are considered a “budget substitute” for home-cooked food. However, the price range can be quite significant.

Of course, a culinary department at a supermarket is the most profitable option, since in this case there are no costs for renting premises and organizing the sale of finished products. With a relatively small investment, you can kill several birds with one stone in this way - get rid of products with expiring shelf life, attract additional customers (with the advent of a culinary department, their flow can increase by 30%) and increase the turnover of the entire store. Typically, this direction brings from 2 to 6% of the company’s total revenue, depending on the location and traffic of the store, but an additional factor comes into play here: a person who purposefully enters the culinary department will buy something else from the general assortment in 90% of cases.

The assortment of such a department can amount to several hundred items. Our own workshop allows us to put production on stream. By the way, many supermarkets sell not only their own products, but also goods from other manufacturers, and there is no competition. Thus, large department stores can become an additional distribution channel for your products, although getting onto their shelves will not be easy or cheap. You will have to pay the so-called entry bonus - the amount paid by the manufacturer or supplier of the retail chain for including their product in the retailer's assortment. The size of the “entrance ticket” can range from several tens of thousands of rubles to several hundred. Such expenses are beyond the capabilities of novice entrepreneurs.

Cooking: organizational aspects

First, you need to decide on the legal form. You can choose two options - individual entrepreneur or LLC. There is no consensus on which form is preferable. But for beginners in business who do not plan to work on a large scale and engage in wholesale sales, the best option is an individual entrepreneur. The fundamental difference between these two options is that when debt obligations arise, all the personal property of the entrepreneur - individual entrepreneur - can be called upon to fulfill them. The owner of the LLC is responsible exclusively for the authorized capital of the legal entity, which amounts to 10 thousand rubles (50% of which can be the funds of the project initiator, and the second half - the funds of the attracted investor). In addition, when registering an LLC, it is necessary to have a legal address, which can also be the home address of the founder. In any case, you should not purchase an already existing LLC, otherwise there is a high risk of taking it over with the debts of the former owner. If you do not have experience in registering an individual entrepreneur or LLC, you can turn to an intermediary company for help. However, the procedure for opening an individual entrepreneur does not require a lot of time and money. It is recommended to choose the simplified system (STS) as a form of taxation.

When registering, you will need to select the appropriate OKVED codes for your activity. If you are opening a culinary operation at a restaurant or cafe, then the main code in this case will be code 55.30 Activities of restaurants and cafes. To sell products of your own production, registration of special “trade” OKVED is not required. But if you plan to sell related and other purchased goods, then select the codes corresponding to the product groups from the “Retail” section of the classifier (the first two digits are 52). It would also be useful to indicate the following codes (if in the future you plan to supply your products to other retail outlets): 55.52 Supply of catering products. It is also worth including the codes: 15.89.1 Production of ready-to-eat food products and preparations for their preparation, not included in other groups, 15.81 Production of bread and flour confectionery products for non-durable storage.

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In accordance with the Federal Law “On the Sanitary Welfare of the Population”, as well as the current Sanitary Rules and Standards, in order to open a culinary establishment, regardless of its type and format, it is necessary to obtain the following sanitary and epidemiological documents:

a plan-program for organizing and conducting production control, which is developed to comply with sanitary standards and implement mandatory sanitary and epidemiological measures in the production and sale of culinary products;

contracts for regular preventive measures for deratization, disinfestation and disinfection;

sanitary and epidemiological reports, which are mandatory issued by Rospotrebnadzor and are designed to confirm the enterprise’s compliance with existing state sanitary rules, standards, and regulations;

a complete list of manufactured and (or) sold products (assortment), which, as a rule, is drawn up as an appendix to the sanitary and epidemiological conclusion;

contracts for the removal and disposal of fluorescent lamps, removal of solid waste and organic waste;

contract for disinfection of ventilation and air conditioning systems;

in the case of transportation of products from a culinary establishment - sanitary passports for vehicles;

quality certificates of manufactured products for compliance with current state standards;

agreement on dry cleaning and laundry services for special laundry. collective forms.

Depending on the region and the specifics of the enterprise, other documentation may be required to open a culinary business. So, for example, if you are going to make salads that are familiar to everyone according to a well-known recipe, then first you will need to prepare it in six versions, then take it for examination, then get “Technical Specifications” for it, then add a barcode to this salad. And so on for each item from the assortment. The receipt of each document and the conclusion of all contracts is carried out according to certain procedures. You can do this yourself if you have the time and experience. Or you can turn to one of the many intermediary companies for help. Their services will cost approximately 3 thousand rubles per document.

Cooking room

Former canteens are best suited for organizing culinary workshops. If you are lucky enough to rent or even own such an area, you can save a lot on initial costs. Such premises were originally intended and used for working with food products, so they comply with basic sanitary standards and fire safety requirements. However, if the dining room has been located in this place for a long time, then it still cannot be done without renovation. Requirements for sanitary standards have only become more stringent over the past few years. For example, if previously in a workshop where they work with food products, it was enough to have clean floors and painted walls, now regulatory authorities check even the water supply, central sewerage, bathrooms, etc. for safety and serviceability. Not all catering establishments comply with these requirements, but they cannot be ignored. Be prepared for constant checks, which are carried out at least once a month.

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If you decide to simply open a workshop for the production of ready-made meals and semi-finished products, then there are no special requirements for its location. It can be located even on the outskirts of the city, although logistics costs may be higher. However, if you plan to open your own store, on the territory of which there will be both production and a department for selling finished products, then the requirements become more stringent. Moreover, they will concern not only the area of ​​your point (minimum 60 square meters), but also its location. In any case, this will be the first floor of a separate building. The optimal place to open a culinary business is the city center, close to large business centers. Although a residential neighborhood would also be suitable. The main requirement is a busy street (good traffic, first line) and preferably proximity to shopping and entertainment centers. It’s not worth opening a culinary shop in the courtyards of high-rise buildings - you won’t be able to attract the required number of customers. You will most likely have to do the repairs yourself, but high ceilings and high-quality hood are an additional plus for the option under consideration. Rent depends on the city, area and other additional factors. On average in Russia, rent of premises with an area of ​​60 square meters. meters will cost 40-50 thousand rubles per month. Often, the owners of premises that were previously used for the same purposes as yours are also ready to provide the necessary equipment for an additional fee. At first, this may be preferable and more profitable than purchasing the necessary equipment from scratch.

When planning the premises, take into account the latest fashion for the so-called “open” culinary workshops, when production is located behind glass next to the sales area, and customers can watch how the workshop workers prepare food. This allows you to increase confidence in the quality of the finished product, because your visitors can see for themselves that your workshop meets all requirements. But technically this is not always feasible, because if you are going to produce and sell ready-made dishes from meat and vegetables, you will need several workshops at once - a meat cutting workshop, storage and processing of vegetables, a kitchen, etc.

Whether or not to expose the inner workings of your kitchen to the public is up to you. But if you plan, in addition to standard dishes, to also bake special bread and pita bread, then you can install the used tandoor or tone directly in the sales area on the other side of the counter. A tandoor is a brazier oven, a special type of grill for cooking food among the peoples of Asia. Cooking pita bread in such an oven is a fascinating spectacle in itself. Few people can resist buying delicious-smelling and still hot bread, prepared right before their eyes.

As for the interior, there are no special requirements for it. The main thing is that your store has a cozy, almost homely atmosphere. Arrange shelving and display cases in such a way that visitors can easily view the entire product range. The purchase of commercial equipment will require from 100 thousand rubles (you can save on this expense item if you make some of the shelving yourself).

Kitchen equipment

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A significant cost item for opening a culinary establishment is the purchase of the necessary equipment for the production of finished products. In order to save money, it can be rented, purchased second-hand, or purchased on leasing terms from large companies. All this will reduce the cost of opening a culinary business. Equipment from the standard list will cost at least 100 thousand dollars. This includes tables, stoves, ovens, microwave ovens, combi ovens, coffee machines, mixers, grills, cutters, vegetable cutters, tools, dishes, sinks, etc., depending on the range of products. You can't do without a cash register.

Please note: your production and its entire process must fully comply with the above-mentioned sanitary standards. For example, transportation of culinary, confectionery and semi-finished products should be carried out in metal marked trays with tight-fitting lids, into which certificates indicating the date and hour of production and the period of sale are inserted. Transportation, storage and sale of raw and ready-to-eat products must be carried out separately. To meet this requirement, it is necessary to purchase a sufficient amount of refrigeration equipment. If there are three or more workplaces, refrigerators and freezers are installed.

In addition, special sanitary rules have been approved for culinary shops, which stipulate requirements for the design, equipment and maintenance of shops. Dispensing of food is carried out using equipment (forks, spatulas, etc.), so you will need a sufficient number of cutting boards. Storage and sale of products is carried out in accordance with established storage periods and conditions. Cleaning of premises and washing of equipment must be carried out taking into account the general sanitary requirements for public catering establishments.

Cooking range

Even at the planning stage, decide on the choice of dishes that you will offer to your customers. And this, in turn, depends on the location of the store and workshop. For example, ready-made meals (mainly salads) and grills will work well near office buildings, and in residential areas - semi-finished meat and fish products, marinades, sauces, etc. But baked goods will be in demand always and everywhere. People buy it for lunch at the office and on the way home for evening tea.

Important note: all food you produce must be fresh and of high quality. Any negative review will cause great damage to your reputation, and may even have more unpleasant consequences. Shelf life is key for cooking of any size. In production line production, it is impossible to do without preservatives in the composition of dishes, since they still need to be transported to stores and put on display. They will also not be bought immediately, so such dishes should be stored for up to ten days. Buyers prefer products with a short shelf life, so a small kitchen that is not designed for flow will always have regular customers.

Turn your main disadvantage (low production volume) into an advantage. Offer high-quality and tasty dishes that are as close to home cooking as possible. You can introduce dishes from the national cuisine of different nations into the assortment. Before creating a menu, take a walk around the area where your establishment is located and analyze the possible target audience. The peak of sales during the day directly depends on the location of the kitchen. For example, in office areas, an influx of clients should be expected during lunchtime. If your establishment is located in a residential neighborhood (the so-called “dormitory area”), then the greatest sales will occur in the evening. The opening hours of your store directly depend on this. The workshop usually works until 18-19 hours, and the store can close either at 19-20 hours or at 22-23 in order to have time to sell as many products as possible.

Culinary staff

To work in the culinary department, sales assistants (one or two per shift, depending on the size of the store) and a cook are required. If you are going to produce not only ready-made meals and semi-finished products, but also baked goods, you will also need a baker. The main requirements for all employees are work experience, as well as the availability of valid sanitary records. As a rule, the salaries of grocery store workers are not very high. On average in Russia it is about 15 thousand rubles for sellers and about 20 thousand rubles for cooks. You can retain employees by offering them training (this is especially true, of course, for cooks), as well as an additional bonus - free food. Of course, such incentives only apply to young graduates of culinary colleges, so be prepared for staff turnover. If you can't offer chefs a high enough salary, after training and experience they will most likely leave for other catering establishments, and you will have to look for workers again.

Business specifics

Experts say that you should not count on a quick payback period for a business such as cooking. All expenses for documentation, production adjustment, payment of entrance bonuses and advertising are compensated for several years, subject to the main condition - stable sales of products. At the same time, despite all the negative forecasts of skeptics who predict a short existence for culinary shops, the business in the production and sale of ready-made food will only grow every year, experts are sure. Over the past few years, the Russian culinary market, according to various estimates, has been growing by an average of 30%. In the future, this growth will continue, market participants believe, because the number of people who do not want to cook will also increase. According to statistics, the main clients of culinary shops are working women or unmarried men leading a healthy lifestyle. At the same time, the prices for ready-made and semi-finished products are quite comparable, so it still ends up being not much cheaper to prepare dishes yourself than to buy something tasty in the culinary industry. All this creates the basis for further business development.

An additional area of ​​work is catering services. This is the name of the public catering industry associated with the provision of services at remote locations, including all enterprises and services that provide contract services for organizing catering for employees of companies and individuals on premises and on-site, as well as providing services for events for various purposes and retail sale of ready-made culinary products. products. That is, in everyday life, catering means preparing food and delivering it to the client.

To open a culinary business, you will need an amount of 500 thousand rubles. The payback period for such a business is estimated at 12-14 months. The profitability of this business is quite high, but you need to take into account the seasonality factor: ready-made meals and semi-finished products are in greatest demand in the autumn-winter period, but in the spring and summer there is a noticeable decline in sales.

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Over the past few years, Russian retail has seen the development and growth of small formats, among which culinary cafes, culinary shops, chocolatiers, specialized grocery stores, etc. occupy an important place. Culinary shops are opened both as separate projects and as an additional “anchor” for attracting customers as part of large retail chains.

Quite a lot of interest on the part of consumers is caused by handmade culinary and chocolate products, online stores of culinary masters, the sales volume of whose products has been growing recently. The number of offers in the premium and luxury segments is also increasing.

As a rule, cooking areas have an area of ​​50-250 square meters. m, trading takes place over the counter, self-service is also possible.

The main assortment of culinary items is pastries, pies, and pastries. Salads, semi-finished products, ready-to-eat and packaged meals, drinks, bakery products and other goods can also be sold here.

Cooking facilities can be located either in a separate building or in shopping centers, offices, and various institutions. The number of personnel is about 1-15 people.

If a full-cycle production is organized during cooking, then a premises of at least 40 square meters is required. m and an energy capacity of at least 40 kW.

Equipment for the functioning of cooking

The launch of this promising business is impossible without a technological component - professional equipment for the production of confectionery products.

Today, manufacturers offer a large selection of devices for cooking that automate production processes.

These include modern heating equipment - convection ovens, grills, ovens.

Also, for cooking to operate, refrigeration equipment is needed - these are, shelving,.

Mechanical equipment: vegetable cutters, cutters. Using this type of equipment you can easily and quickly prepare puree, batter, whip meringue, cream, cream, omelettes, make marzipan or curd mass.

If you plan to launch small and medium-sized bakery and confectionery production, you will need machines for working with dough.

How to open a culinary business - step-by-step business plan: financial section, Top 3 competitive advantages, calculation of costs for opening and developing a business.

Capital investments: 300,000 rubles.
Business payback: from 12 months.

Not only an experienced entrepreneur, but also a woman housewife can think about organizing a business producing dishes.

In the first case, the development potential of this niche and high demand may attract.

And for the fair sex, this is, as a rule, an opportunity for self-realization and simply doing something for the soul.

In any case, you will need to create cooking business plan.

Only serious planning will allow you to create a company that will work stably and prosper.

The platform for development really is impressive.

A large percentage of people do not have the desire or time to cook.

This is especially true for workaholics, although the need for tasty food is inherent in everyone.

However, favorable conditions alone are not enough to achieve success.

Let's figure out what else is needed to open a culinary business.

Analysis of the target audience for a culinary business plan

The target audience for cooking is very broad.

However, in business terms it is important to specify this data.

After all, the advertising campaign, placement, and format depend on the portrait of the average client.

For establishments that sell ready-made meals, the main target audience will be people who spend a lot of time at work.

They will visit the retail outlet after a working day.

As a rule, this is from Monday to Friday after 17.00.

Men will visit the culinary store at any time.

But for the culinary industry, which prepares dishes for catering, the target audience will be different.

These are various companies that order business lunches for the office and lunchtime.

And the people who organize holidays.

Possible formats for opening a culinary business

There are several possible options for starting a food manufacturing business.

They differ not only in format, but also in the size of investments, payback periods and other indicators.

Cooking formats:

Separate retail outlet.

This format is practically never found.

It is difficult to predict the development potential in this case.

In order for a culinary outlet to pay for itself, it is necessary to very wisely and successfully choose the location for the outlet.

Cooking department in a supermarket.

Opening a department for selling ready-made meals in a supermarket entails several bonuses: it allows you to sell goods with “suitable” expiration dates, expand the range, and attract additional customers.

Catering.

This is what is called on-site catering for events and meetings.

This is a good option for beginning entrepreneurs who are just testing the waters.

But catering can also be an option for scaling a regular establishment.

It cannot be said that one format of organizing a business is better than another. Each of them has its own characteristics.

The entrepreneur chooses the option that is more convenient and potentially more profitable for him.

Competitive advantages in a culinary business plan

The culinary business niche is risky also because the level of competition is quite high.

And identifying significant competitive advantages is not easy.

Let's try to identify three factors that can force clients to contact you.

Advantage	Description
Naturalness	Ecological and natural products are always in fashion. But in recent years, the prefix “eco” has made it possible to increase demand significantly. It’s very easy to use this trend, because the products are already homemade. Emphasize this in advertising brochures or food packaging (if you are preparing food for takeaway).
Working hours	Not all representatives of the target audience work until 6-7 pm. If you can delay the closing time until 10-11 pm, you will increase your reach. Accordingly, you will get an advantage.
Range	Surveys show that customers prefer to have a wider range of dishes to choose from. When you can’t cook yourself, you get bored with the same types of food. Try to experiment with the assortment. You can also have themed weeks and cook dishes from specific countries.

What should a cooking advertisement be like?

Cooking is a very specific branch of business in terms of advertising.

That is why opening an establishment “solo”, in a separate room, is quite risky.

Cooking promotion methods:

Point design.

Use the room as additional advertising space.

Be sure to order a bright sign; you can place banners on the external walls.

If crowded places are located to the side, install some signs (signposts, graffiti on the asphalt).

Booklets and flyers.

Since culinary clients usually become customers on a territorial basis, distributing advertising leaflets gives a good result.

They can be placed in the mailboxes of nearby houses.

Or hire promoters to distribute in crowded places nearby.

For ready-made meals that have a short shelf life, discounts are often offered in the evening.

This attracts customers and allows us to sell products that would otherwise have to be written off.

Where to open a culinary shop?

If you are interested in business ideas not for the first time, you know: a well-chosen location is half the success of a business.

This is of particular importance for cooking.

After all, ready-made food is not a product for which customers will be willing to travel to a specific place.

Unless, of course, your cooking is focused on catering.

So, places near:

• business centers;
• educational institutions;
• markets;
• train stations;
• in shopping centers and supermarkets.

It is important not to forget that the SES, as well as the fire inspectorate, will have their own requirements for the premises.

If you rent space in a shopping center or supermarket, the resolution of these issues is transferred to the administration.

Selecting personnel to open a deli

Culinary salespeople may not have extensive experience, although it will certainly be a major bonus.

But for a chef this requirement is mandatory.

As well as the presence of sanitary books for each culinary employee.

There is no need to skimp on employee training.

These investments will bring increased profits to the establishment in the future.

In addition, the presence of bonuses for the team will reduce staff turnover.

If you intend to expand your production in the future, you may also need a baker.

This point is also worth noting in the culinary business plan.

Calendar plan for opening a culinary shop

The culinary business plan also includes a calendar plan.

It demonstrates the time frame within which the establishment needs to be opened.

Event	1 month	2 months	3 months
Registration and paperwork
Conclusion of a lease agreement
Purchase and installation of equipment
Personnel search
Launch of an advertising campaign
Creating a food supply
Getting started cooking

Financial section of a culinary business plan

The cost of implementing the idea of ​​opening a culinary shop depends on several factors: format, location, size, and others.

Below are indicative cost items that you can focus on.

How much money do you need to open a culinary business?

Regular investments in cooking

Profitability and payback of cooking

“A business aimed at satisfying someone's needs usually succeeds; a business aimed at making a profit is rarely successful.”
Nicholas Butler

The payback period for cooking, as well as the opening costs, depends on many factors.

Home-made meals for delivery to offices can be 100% cost-effective.

A more serious organization will pay for itself in 12-18 months.

Experts advise not to expect that investments will pay off quickly.

After all, in this business it is difficult and takes a long time to achieve profit stability.

Proper planning can increase your chances of success.

The positive news is that the niche of ready-to-eat food trade is growing steadily.

It is believed that the market will grow by an impressive 30% in the near term!

Therefore, businessmen with ambitions have something to work on.

For entrepreneurs who want to open their own culinary business, I recommend watching the following video:

1. You can reduce business expenses in many areas, but in no case should you skimp on the quality of products!

   Word of mouth is the best method of promotion, but it is quite insidious.

   A satisfied customer may not rush to leave a good review.

   And someone who comes across stale or tasteless food is almost guaranteed to ruin your reputation.

   Or even worse - your client may end up in a hospital bed, and this is already very serious.

2. A good move is to open a small cafe while cooking.

   It is enough to install several tables, a microwave and purchase disposable tableware.

   People will be able to quickly have a snack “without leaving the cash register.”

   This is a powerful competitive advantage over both regular stores and more expensive cafes.

3. Besides, how to open a cookery, it is worth thinking about further business development.

   For a large city, it would be more appropriate to open several small points in different areas.

   This will allow you to reach a wider audience.

   In small towns, such a step is not advisable; it is better to develop one point.

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Previously, people could afford the luxury of preparing home-cooked food. Each had a large kitchen equipped with the necessary equipment, where they could “produce” culinary masterpieces. But everything has changed in the age of speed and information technology. There is practically no time left for yourself, let alone cooking. Many people don't even have a kitchen at home. Due to its uselessness. And even if there is a kitchen, this does not mean that it is actively used. People (especially in big cities) are actively switching to consuming ready-made meals, semi-finished products that can simply be heated in the microwave, or eating in cafes and restaurants (but not everyone can afford this luxury).

As a result, a situation arises when thousands of people almost completely stop consuming tasty, healthy food that they have loved since childhood. Hamburgers, hot dogs, pizza, pies are replacing and displacing mashed potatoes, cabbage rolls, cutlets, various salads, etc. But even the most avid “fast food” eaters at one time or another always have a desire to eat normal home-cooked food.

It would seem that a way out of this situation is possible from two sides. You can somehow organize time for cooking and prepare food in your own kitchen. The second option is to earn more and eat in good cafes or even restaurants. But this method will remain an unattainable dream for most.

How to help these people?

It will help in resolving this issue. This is a kind of ready-made food store where all the food, as a rule, is prepared right on the spot. In front of buyers. Or in the next room, where the kitchen is equipped.

Nowadays, in large cities, culinary shops have become so popular that they are able to compete with ordinary grocery stores. People love the opportunity to buy home-cooked meals. They can simultaneously save their own time and eat tasty, fresh and healthy food.

The good demand for this category of goods makes the business idea of ​​opening a culinary business an excellent opportunity for both beginners and experienced businessmen.

Opening a culinary shop - looking for premises?

Naturally, you should start by finding a suitable premises. Or rather, the most important factor is not the room itself, but its location. It all depends on targeting a particular customer audience. There are two ideal options. The first is business districts, where there are many offices of various companies. The second is sleeping areas. Close to large residential complexes. It is advisable to choose the most elite high-rise buildings. It is their residents who always have a lack of time, which you can compensate for by offering fresh, ready-made meals.

Opening a culinary store next to a large supermarket or hypermarket may also be a good option. But there is one common problem here. Very often, the owners of such retail chains themselves organize culinary departments inside their stores. And, I must say, the food there is often very good. It’s probably not worth opening a ready-meal store next to such retail establishments.

As for the room itself, it is desirable that it consist of at least two rooms. In one you equip the kitchen. The second will have a sales area where your employees will serve customers. If the trading floor is large enough, then you can organize a small “dining room” here. As a rule, high tables are usually placed in such places for express eating while standing. Students (and not only) will be very grateful to you.

Opening a culinary shop - registration and permits

The first step is to register your culinary store with the tax authorities. No one will have any problems with this.

The only difficulty can be in coordinating and obtaining all the necessary permits. After all, you are going to be engaged in the “production” of food products. And here you will have to try hard to ensure that you are given all the necessary papers to carry out your activities. You will most likely be able to get all this, but it will cost either money, time, or good connections. In general, as always.

Opening the culinary industry - creating an assortment

Naturally, the most important factor in the success of any store selling ready-made meals is a properly selected assortment. Your task is to create a list of dishes that your customers are willing to buy daily, in large quantities.

Of course, it will not be possible to immediately provide for all the wishes of clients. Only observations and experiments will help with this. But, nevertheless, there is a certain list of ready-made dishes that are always in demand.

Firstly, these are various potato dishes. Well, what can I say, we love potatoes. Your culinary assortment should include fried, boiled, and baked potatoes. As well as various dishes based on these products.

Secondly, these are all kinds of meat dishes. Chops, cutlets, schnitzels, cabbage rolls, stuffed peppers, empanadas, etc.

Thirdly, fish dishes. Fish cutlets, fish baked with vegetables, fried, steamed, etc.

Fourthly, salads. Start with the usual Olivier salad, crab salad, etc. They are always in fashion. And gradually add something more exotic to them.

And, of course, you should have enough sweets and pastry dishes - pies, buns, cookies, pastries, cakes, etc.

Let's discover cooking - what was not included in the previous paragraphs

Here we will talk about some quite important points that we have not yet covered. Let's start with the packaging. Your clients must somehow deliver the finished dishes to their apartment or office. Therefore, you need to solve the crucial issue of packaging.

Fortunately, today this does not pose any problems. You can always purchase the required number of bags or plastic boxes of various sizes. Moreover, you can order packaging with an individual design, including the name and logo of your cooking.

Since food is sold by weight in culinary stores, you will have to purchase several units of scales. We need high-quality electronic devices that can accurately weigh down to the gram.

As for personnel, everything depends on volumes. But in any case, you will need a chef, assistant cooks and cashiers serving customers. In addition, an administrator is needed who will solve organizational issues and work with dissatisfied clients.

A few words in conclusion

When starting a culinary business, you should remember the two most common mistakes that even experienced players make in this business. Firstly, you shouldn’t skimp on products. Your dishes should be based on high-quality and fresh vegetables, fruits, meat, fish, etc. Believe me, now is not the time when customers are ready to eat low-quality products to save money. And most importantly, any savings you make, sooner or later, will be noticed. And then the client will definitely leave you. This cannot be allowed.

Your goal is completely different. You must ensure that your customers recommend your culinary store to their friends, relatives and acquaintances. Having achieved this, your business will grow and your profits will constantly increase.

And the second important point is to monitor the freshness of the dishes. If the expiration date has expired, you should not try to re-stick the stickers and sell the client a low-quality product. The minimum that can happen is the client leaving. Maximum – serious poisoning. And then you cannot avoid trial and a large fine. It is better to throw away expired salad, but maintain an impeccable reputation. After all, loyal customers are the most important component of this business. And they cannot be neglected. We wish you successful business!

• Selecting a room
• Cooking location
• Creating a range of dishes
• Recruitment
• How much can you earn
• Which equipment to choose
• Which OKVED ID should you indicate when registering your cooking?
• What documents are needed to open
• Do I need permission to open?
• Sales technology
  • • • Similar business ideas:

How to open a cookery? Useful tips when opening a culinary store.

How to start a culinary business

Today, the culinary business is considered a promising area. According to various estimates, annual market growth ranges from 15 to 30%. It would seem that growing demand should contribute to the opening of new enterprises in this area. However, it is not easy for beginner cooks, without serious financial support, to enter the “spoiled” food market. Once upon a time in the 90s everything was much simpler. Now, in order to win the trust of consumers, it is necessary to make non-standard decisions, take into account all the features of the market, and fight for every client.

The fundamental factor when organizing a new culinary business is the presence of competition. The main competitor today is chain hypermarkets, each of which has its own culinary production. They have tightly occupied the main market share and it is not easy to compete with them. The only good news is that in the near future the consumption of ready-made meals by the population will only grow. People, especially those who do not have time to cook at home, are beginning to understand that it is easier to buy a ready-made dish than to stand at the stove for several hours. At the same time, the difference in price is not significant.

It is better for a culinary store to carry out production on its own, at the point of sale, rather than purchasing finished products from a separate manufacturer. Thus, your dishes will always be fresh and at a lower price, and this is greatly appreciated by the buyer. It is not recommended to prepare dishes from semi-finished products, since in this case you will not be different from the same supermarkets, especially since the buyer himself can quickly prepare semi-finished products. It is your delicious cuisine that should make people come to you again and again.

Basic conditions for a successful start of a culinary business:

1. The location of the future store, premises with an “adequate” rent;
2. Absence of serious competitors in close proximity to the culinary store;
3. Own kitchen, experienced chefs;
4. Rich assortment, delicious homemade dishes, reasonable prices;
5. Polite staff, always clean room;
6. Motivation of the workforce, rewards for good work.

Selecting a room

In order to open a culinary shop, which will have its own kitchen and sales department, an area of ​​100 m2 is required. The premises must comply with all SES standards, since there is both production and sale of food products here. You can find out about the required package of documents for opening a culinary business at the regional SES center.

When starting a business with a small start-up capital, the only solution is to rent premises. And this is a very important point. It is better, of course, to rent municipal premises on a competitive basis (the rental price is lower), but there are very few such premises left. In most cases, private premises will be rented, and here, as they say, “the master is the master.” A high rental price per 1 m2 can be very unprofitable for a new kitchen, because the area of ​​the premises will be at least 100 m2. For example, in Moscow, the minimum rental price is 1000 rubles/m2 (not in the center), it turns out that the monthly rent for 100 m2 will be 100,000 rubles, but you still need to pay a fee. fee and tax. For the regions these are astronomical figures. Therefore, an important issue is to find the most profitable premises in terms of rent.

Cooking location

It is important, of course, to take into account the location of the future cooking. It is better to open away from competitors, hypermarkets and supermarkets. The presence of nearby office space, bus and tram routes, and large residential areas is a definite plus for cooking.

How much money do you need to open a culinary business?

Calculating the exact costs of opening a culinary business is not easy. It all depends on many factors: location of the business, condition of the premises, equipment suppliers, etc. Let's imagine the approximate costs of opening a culinary shop, taking into account the rental of premises:

1. Renovation of premises and creation of design, from 200 thousand rubles;
2. Purchase of production and commercial equipment, from 300 thousand rubles;
3. Permitting documentation (SES, firefighters), from 50 thousand rubles;
4. Business registration, from 10 thousand rubles;
5. Other expenses: small equipment, furniture, recipe development, etc., from 150 thousand rubles.

Total: from 600 thousand rubles. This is the minimum cost of opening a small culinary department with its own kitchen.

Which tax system to choose for cooking?

As an organizational and legal form of cooking, both individual entrepreneurs and LLCs are suitable, the taxation system is UTII or simplified tax system.

Creating a range of dishes

The range of small culinary items may include:

• Potato casserole with minced meat;
• Pilaf with pork;
• Lazy cabbage rolls;
• Pork with potatoes;
• Cutlets (chicken, beef);
• Fried legs;
• Fried capelin;
• Salads (Olivier, squid, vinaigrette, Korean carrots, etc.);
• Dumplings and manti;
• Dumplings with potatoes and onions;
• etc.

A mini culinary workshop must produce a large assortment of “homemade” dishes, what people are used to eating at home. Moreover, it is necessary to constantly work to improve the taste of ready-made dishes. This will distinguish you from the nearest supermarkets, which usually consider cooking only as an additional range of goods sold. You must always think about the competitive advantages of your cooking, otherwise the consumer will prefer to buy everything in the supermarket.

In addition to the quality of products, prices also influence culinary attendance. The price level should be kept at a low level, that is, at the level of its closest competitors or even slightly lower. On average, a lunch of first and second courses should cost no more than 140 - 150 rubles.

Recruitment

Talented chefs and polite sellers are half the success of your business. The search for a good chef should be taken with special attention. The best solution would be to hire experienced workers, albeit with higher wages. You will only benefit from this, since young workers need to be trained for a very long time, and culinary revenue is needed from the first days.

To organize daily cooking work (7 days a week), you will need:

1. Cook, minimum 4 people (2 per shift);
2. Seller, minimum 2 people;
3. Accountant, 1 person;
4. Supplier or administrator, 1 person.

Don't neglect bonuses and incentives for excellent work if you value your employees. Working to increase the motivation of the workforce will have a positive impact on business development.