Stopping a modern dining room. Dining room plan with calculations

We are glad to see you again on the portal of the interiors of the rooms.

Not every family has a separate dining room in the house. This article will tell you how to be in this case, and also offer ideas for small interiors for those lucky ones who have free space.

Traditionally, the central object in the dining room is a large dining table. However, this does not mean that all the rest of the space should be focused on it.

Examples Below will help you optimally organize a dining room.

Replace the traditional table to more modern, and you can make a dining room multifunctional: room for creativity, for work.

This is one of the examples of stylistic compliance of the dining area and cooking space.

Most families choose a medium-sized table. In this example, you can see how with the help of the placement of furniture and the use of carpets of different colors visually divided zones of the living room and dining area.

In this room, the dining room is presented as a small dining table, which is well suited for apartments of small sizes, where it is important to benefit from all the space.

Huge pendant luminaires in this room play a more important role than the table, and the focus is attracted to themselves.

Thinking about the option of decorating the dining room in the first place you need to decide how many people will be here often, and who - to appear from time to time.

Small dining tables are great for small premises or can be used in a large house as, for example, tea for tea drinking.

Practice shows that the round table is more often acquired, but oval can become an excellent option.

A simple table in the room with Japanese motifs in the interior can be used not only as dining. Here you can play board games, read, write letters, etc.

Another example of an interior for a spacious dining room, here chairs are replaced by benches.

The ideal option for meetings with your favorite relatives and long-awaited guests.

Despite the large number of free space, the owners decided to acquire a small dining table, and not clutch the dining rooms and furniture.

Transparent chairs on the background of the covered walls - the original modern dining room interior.

Another option of visual distinction of zones, brought to a combination with a beautiful view from huge windows to almost perfection.

White walls and colorful photographic walls create lunch impressions in a quiet cafe on a cozy street.

This room can not be called the dining room. It looks like a conference room, and the exhibited examples of alcoholic beverages suggest that the room belongs to the owner of the corresponding production.

Custom furniture for kitchen perfectly combined with each other and the rest of the interior.

An example of a simple and homely cozy setting. Beautiful choice for the family.

Sometimes imperceptible and minor details attach the most grace and charm, which is not achieved by other ways.

Another example of the perfect combination of all the details of the interior from the chair to the lamp.

The simplicity of simplicity and minimalism of this dining room require space for implementation.

Just admire these chairs! Despite the unusual form, they are very convenient to use.

The dining area, located opposite the windows or glass walls, creates the impressions of the picnic in nature.

The dining room can be performed not only in the monophonic and non-launch palette. In a bright atmosphere and dining more fun.

The fireplace is traditionally positioned in the living room, but why not put it in the dining room?

Again the focus on the chairs. An unusual form supports the design of the entire room.

It is possible to use space, using kitchen furniture, made with the architectural features of your housing, as, for example, in this case.

At first glance, nothing unusual. But look at the table!

Such a contribution to the creation of its own design was decided to make owners.

Excellent use of space. Living room, dining room and kitchen in one room.

Are you used to the dining table in the center of the room? Look at this example. The location in the corner also looks interesting.

Above, we have already talked about the ability to use the dining room not only for food. Look at how others do it.

The dining table can serve as written in his free time.

Make your dining room bright and spacious!

Change the color of one of the walls, and your dining room from the most ordinary will turn into an example of designer skill.

Transparency is the main characteristic of this room.

The combination of elegant interior items and a carefully thought-out color range is the key to the success of this room.

Strict and cubic architectural lines in combination with furniture performed in the same style, do not deprive this room of home comfort.

The highlight of the minimalistic decor of this dining room has become unusual Z-shaped chairs.

This room is comfortable to use a fluffy rug.

Very cheerful room. Bright colors and unusual decor elements raise the mood for the whole day.

Often the combination seem to be incompatible things will be attached to the uniqueness and originality of the room.

In this modern room, everyone chooses, where it is convenient for him to sit out: on a chair, on a bench or in a chair.

How nice can be able to independently create and change the situation in your favorite room using various colors, furniture and interior items.

Very exquisite and calm atmosphere reigns in this room with a fireplace, sofa pillows on wide window sills and a dining table.

The skillful use of the color palette is delivered to the sophistication and chic of this room.

The table with the original base is the main stylish focus in this room.

Sometimes to achieve the perfect result you just need to experiment a little with flowers.

Another option to use the chairs of an unusual shape in the dining room.

An ideal example for a small family. Heat, beautiful and cozy.

Use multicolored chairs - and your dining room will become brighter, funny and interesting.

The original design of your dining room depends only on you and your features.

Decide how you will use this room, how much time will spend on it and with whom.

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27 Jun.

Approximate Dining Room Business Plan:

• The initial costs are about 1,500,000 rubles.
• Payback - 1-1.5 years.
• 50 seats, area - 180 m².

Note: This business plan, like all others in the section , It contains the calculations of the average prices that may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article we made a detailed business plan of the dining room with calculations.

Market condition and development

The restaurant industry is one of the first to hit the economic crisis. People are less likely to eat outside the house, refuse themselves in traditional Friday-Saturday entertainment, minimize solemn trips to restaurants. Given all this, does it make sense to start your business in Horeca now? We answer: "There is!".

How the market has changed

- Open steel places designed for a wide audience. Dining room - an excellent example of this.

- Interesting projects now come to the target audience. They are not so much in the center as "scattered" in different districts.

- To open the power point began to relate more seriously and thoughtfully. Beginner entrepreneurs use the services of expert consultants, contact their profile companies for the integrated equipment of enterprises, are afraid of an independent market entry without supporting professionals.

Opening arguments

- The corporate diet industry is practically not covered at this time. The organization of food in kindergartens, schools, camps, hospitals are not downloaded by competitors and has excellent development prospects.

- Cutlery are well known to consumers, they should not be acquainted with the format.

- The menu in the dining room is designed for a wide audience.

- Middle check - 200 rubles. And a large selection of dishes - at least 50 per day, make a dining room accessible and attractive for students working in the population, pensioners.

- Dining rooms always have the possibility of additional income - banquets, catering, work on the client "from the street".

How to start the opening of the dining room? Format choice

If earlier the dining room was associated with a certain institution (factories, educational institutions) and was closed for the mass consumer, now this format is close to the cafe, but it beta at low prices, simple dishes and drinks, unpretentious design.

Dining room exists in different versions

Urban dining room. Provides food services for any visitor. Located next to large organizations and educational institutions. Conducts banquets and exit services.

Dining room in the business center. Located in the corporate nutrition segment. Serves employees and at certain hours of visitors from the street. Serves as a place for corporate parties and business negotiations.

Dining room in an administrative, medical or educational institution. Works on a limited audience.

Dining room. It is part of a restaurant courtyard or food court. It occupies a large area than other operators, is designed for 40-50 places.

For example, business plan dining We take urban format for 50 seats - this is 400 people in shift. Area - 180 m². This dining room works on the open market, provides food and banquet services.

Motivation at city dining room

• Natural thickening hunger
• Break for lunch
• Family lunch or friendly meeting
• Business conversation
• Solemn event

Concept

This is a document in which each partition opening step is presented. The concept answers the following questions:

Where will the institution be placed?

• Selection of space and premises
• Evaluation of the passability, transport accessibility, view from the street and roadway
• Assessment of the condition of the room, engineering communications, sanitary conditions
• Design and equipment

What target audience will be calculated?

• Customer characteristics
• The needs of the audience
• Communication Channels with Audience

Features of the area of \u200b\u200bplacement

• Infrastructure
• Competitors
• Availability near office centers, universities, streets with shops

Regular schedule

• Self-service or work of waiters
• Work with semi-finished products or own production
• Recruiting and staff training

What additional services to provide?

• Development of a banquet menu
• Catering capabilities
• Organization of delivery of food and packaging dishes for removal

Business Plan Dining Room

If the concept answers the question of how and what to do, then the business plan shows how much it will cost.

Consulting

This is the professional assistance of a restaurant expert or a profile company in the opening of the enterprise. The consultant solves the following tasks:

• Carrying out marketing research
• Development of the Concept and Business Plan
• Search for space and premises
• Personnel search
• Menu development
• Preparation for opening

The list of services can be supplemented or shortened. The average price for the work of the expert is 90,000 rubles.

Dining room

Rent is the most common way to get a selected room for use. The cost of rent depends on the territorial features. The Moscow region asks from 10,000 rubles. For m², and in the third transport ring area, the price will rise to 50,000 per m².

For the dining room we advise you to choose the room in which the public catering has already been located. Considering the area - 180 m² - overhaul and finishing will turn into a round sum. For repair of the category VIP brigades are asked from 15,000 rubles. For m², and cosmetic will cost only 1500 per m².

1. Design and design

Technological and engineering design prepare a room for full work. What is included in the list of works?

Engineering Design involves the development of projects of all communications - ventilation + air conditioning, water supply + sewage, power supply, as well as an architectural project. Again, if the premises of the profile purpose, the engineering project can be saved. If not, then for the complex of work, give at least 60,000 rubles.

Technological design is the selection of professional equipment for the task of production, the development of the scheme of its installation and binding to engineering networks. Without this type of design it is impossible to do. Cost - 200 rubles. per m². Company " MAPLE»Gives a technological project to its customers when ordering equipment.

The design project of the room includes the development of the concept of design and 3D-visualization, selection of materials and decor, the project of the facade and the author's supervision at the facility. A complete design project, including the design of the nearby territory, will cost at least 200,000 rubles. Abbreviated - 150-160,000 rubles.

1. Corporate identity and outdoor advertising

The visual image of the dining room is created using corporate identity. This is especially true for corporate projects. The standard package of services includes: development of a logo, a selection of corporate colors and fonts, development of styrene elements, the development of branded elements on the example of 3 positions, laying Logobook - guidelines for the use of the logo. Cost - 50,000 rubles.

Equipment for dining room

For the dining room, 50 seats will need (prices are indicated in rubles):

Distribution line "Patzha", Chuvashtorgtechnika (ABAT)

• Countertop Countertop - 25,200
• Show-window refrigerator - 153 900
• Fial-marit of first dishes - 48 200
• Marmith second dishes - 70 300
• Hot drink meter - 33 900
• Rotary module - 28,700
• Cash Cab - 33 100
• Marmith first dishes "Convito" - 4 896

Equipment

• Electric four-door plate with frying cabinet - 55 900
• Hot surface (pin grill) ERGO - 39 600
• Frying pan electric tipping - 79 900
• Electrovarka - 85,000
• Risovarka ERGO - 2 376
• Blinnot ERGO single-mounted - 14,760
• Microwave oven "Convito" - 14 184
• Boiler "Convito" of the bay type - 7 560
• Cabinet refrigerator aryad - 45 602
• Cabinet freezer aryad - 53 724
• Harboring AKHM-300T - 65 000
• Mixer Robot Coupe Mini - 21 420
• Blender ERGO - 12 240
• Mixer Kitchen AID - 54 900
• Mok-300m potato - 38,500
• Meat grinder ERGO - 21 240
• Washing bath single-section (5 pcs.) - 19 540
• Washing Bath Two-section - 7 348
• Table production wall - 4 044
• Trolley-stud (2 pcs.) - 26 864
• Rack with solid shelves (2 pcs.) - 17 010
• Wall shelf solid (2 pcs.) - 3 626
• Wall shelf for drying dishes - 2 469
• Exhaust umbrella - 9 846
• Handle Touch Ergo - 2 807
• Washing Bath (Coloring Bath) (5 pcs.) - 26 250

Kitchenware and inventory

• Groatacity Luxstahl stainless steel GN 1/1 (4 pcs.) - 2 492
• Frying pan luxstahl aluminum (2 pcs.) - 1 990
• Cast iron frying pan with wooden handle Luxstahl - 1 080
• Boiler 25 l Professional Luxstahl (3 pcs.) - 11 232
• Tray deep 600x400x48 mm (3 pcs.) - 1 944
• Knife Cook 200mm Profi Luxstahl - 590
• Knife universal 145 mm PROFI LUXSTAHL (2 pcs.) - 666
• Knife vegetable 75 mm PROFI LUXSTAHL (2 pcs.) - 530
• Board cutting polypropylene (2 pcs.) - 2 686
• Board cutting beech (3 pcs.) - 1 410
• Baking / calculating shape or salad "Square" (2 pcs.) - 268
• Galler 250 ml Luxstahl (2 pcs.) - 548
• Universal nippers 300 mm (2 pcs.) - 182
• Vacade Culinary Bamboo Angle (2 pcs.) - 118
• Grater quadrilateral combined large - 94
• Corn 280 mm - 220
• Table tray from polypropylene 490x360 mm black (40 pcs.) - 3 400
• Set for Spices "Family" (salt, pepper) Luxstahl (25 pcs.) - 4 325
• Apron "Muscovite" Red (6 pcs.) - 2 928
• Wipe paper White 250x250mm 400 pcs (10 packs) - 660

Tableware and cutlery (50 pcs.)

• Plate of small round "COLLAGE" 200 mm - 2,500
• A plate of deep round "COLLAGE" 250 ml - 2 500
• Salante Round "COLLAGE" 300 ml - 2 900
• Mug for Tea-Coffee 200 ml - 1 700
• Glass Highball 200 ml - 650
• Fork dining room "Solo" Luxstahl - 2 250
• Knife table "Solo" Luxstahl - 3 550
• Spoon dining room "Solo" Luxstahl - 2 250
• Teas Spoon "Solo" Luxstahl - 1,500

Furniture

• Vienna Chair with Soft Seat (50 pcs.) - 44 000
• Table St 5 with a worktop of chipboard, lined with plastic (20 pcs.) - 45 900
• Table of Article 6 with a tabletop of chipboard, lined with plastic (20 pcs.) - 63 000

Complete value - 1 339 969 rub. More information with the project you can find on the company's website MAPLE»

Dining room recruitment

The recruitment for the dining room starts from the cooking technologist and the workshop. It is necessary to do this at the stage of developing the concept and menu of the enterprise. A week before the opening, the staff should be fully equipped and trained.

Cutting staff and approximate salary

• Director - from 70,000 rubles.
• Manufacturing head - from 65,000 rubles.
• CHHHALLER - from 60,000 rubles.
• Accountant Calculator - from 40,000 rubles.
• Freight driver - from 35,000 rubles.
• Cook technologist - from 45 000 rubles.
• 2 chefs wagon - from 40,000 rubles.
• 2 employees on the distribution line - from 25,000 rubles.
• Cashier - from 25,000 rubles.
• 2 Cleaners - from 15,000 rubles.
• 2 dishwashers - from 15,000 rubles.

Salary costs every month - from 435,000 rubles.

check in

The first step is the choice of ownership: or. For the dining room where the sale of alcoholic beverages is not provided - and this is one of the key factors for catering - the form of the IP is quite suitable.

In Moscow, IP is registered in the only body - MIFNS No. 46 in Moscow. Before you begin preparation of documents for the registration of IP, you need to get the taxpayer identification number (INN). You can do this in advance or during the submission of an application for registration.

For registration of IP required

1. A copy of the passport of a citizen of the Russian Federation.

Features IP

• Registration at the place of residence;
• Registration only per person;
• Not required by the charter, share capital, accounting account;
• The person answers the obligations of all its property even after the closure of the IP;
• No need to report for equipment used in the framework of entrepreneurial activities;
• Can be freely disposed of funds on;
• IP can not be sold or re-reformed, you can only create something new on its place;
• Economic decisions are not logged;
• No need to pay used in business activities.

OKVD codes for dining

• 55.30 Restaurants and Cafe
• 55.40 Barov activity
• 55.51 Country activities under enterprises and institutions
• 55.52 Delivery of public catering

To obtain permission to work, a number of documents should be prepared for Rospotrebnadzor and Mrs.ness.

Documents in Rospotrebnadzor for dining

1. Certificate of registration of IP
2. Certificate of registration in the IFTS
3. Premises lease agreement
4. Production control program
5. Medical books workers
6. Certificates for products
7. Contract for garbage collection, etc., etc.

Documents in Mrs. for Dining Room

1. Certificate of Entry in EGRUL (OGRN)
2. (Jarip)
3. Information letter about accounting in Stateregistra Rosstat
4. Card organization, with contact notes, tel. / Fax.
5. Lease contract
6. Explanation of the room
7. Documents confirming the installation of fire alarm
8. Fire alarm maintenance contract
9. Certificate of passing training responsible for fire safety
10. Order on the appointment of an employee responsible for fire safety

Taxation

For a dining area of \u200b\u200b180 m² in the form of an IP, a simplified taxation system is suitable -. If UNVD can be used in your city, then this special will also fit. In Moscow, it is not applicable, therefore we will consider the FINALLINGS.

USN works in two versions

• First - 6% from income. In this case, 6% is paid from all the revenue, which passed through the cashier or the current account.
• Second - 15% from the difference between income and expenses.

The use of USN allows not to pay VAT and the income tax of organizations.

What other payments are coming

1. Insurance contributions to social funds

With employee salary less than 711,000 rubles. The year is paid: 22% to the Pension Fund, 2.9% in the Social Insurance Fund, 5.1% in the Compulsory Medical Insurance Fund.

With employee salary more than 711,000 rubles. The pension fund pays 10% with the amount of exceeding.

1. Contribution to the Social Insurance Fund on industrial accidents and occupational diseases.

Is 0.2% for catering

1. The tax on income of individuals is 13%.
2. Fixed contributions for themselves.

Profitability and payback

The maximum payback period of the dining room is 1-1.5 years. If during this time you did not go to payback, there are a number of problems:

• The selected place does not match the concept
• Non-quality management
• Theft of personnel
• Poor quality dishes

The mark-up for dishes in the dining room is from 150 to 300%. This is a low indicator, since the bet is made on the passability and the turnover of the planting place.

Specialists of the company " MAPLE»Presented an approximate dining room business plan. In order to enter the market without excess costs and strengthen in your niche, contact us with a specific project. You will have a range of services for the opening, equipping, promotion and business development.

Important: Remember that you can independently create a business plan for your business. To do this, read articles:

When Bernard Shaw was visiting William Morris, he was greatly surprised by the owner with refusal to drink wine. Mrs. Morris was disappointed, as she did not know that the show was simply impressed by their dining room. So that your guests (and you yourself) reacted as vividly to the dining area, we suggest familiarizing yourself with our selection. Perhaps these designated dining projects will inspire you to change.

1. Dining room in classic style

In this interior, the dining group illuminates the elongated chandelier consisting of a variety of threads with crystal suspension.

2. Interior with elements of eco- and industrial style

For the manufacture (Bizzotto), very old wood was used (the roar part) of rare rocks, treated solely manually, covered with bee wax and shellac. With it contrasted transparent Fasem chairs from polycarbonate and Eichholtz lamps.

3. Dining Room in the Spirit Modern Elegance

A composition consisting of a large stone table, platen arm chair metal rods and a massive chandelier of glass droplets, stands against the background of panoramic windows overlooking the Neva.

Table, Draenert. Chairs, Knoll. Chandelier, Ochre. Picture author on the wall - Zurab Tsereteli.

4. Dining room in the style of modern classic

Dining table, Salda. Chairs, Eichholtz. Chandeliers, Anthologie Quartett.

5. Dining room in traditional style

This dining room is designed for solemn techniques. Chandelier and sconces - antique, XIX century, brought from Paris. The walls are decorated with Silkov Moir from Rubelli.

6. Minimalism interior

Modern minimalistic dining room. Dining table, Cattelan Italia. Chairs, Bonaldo. Lamp over the table, Tom Dixon. Kitchen, Leicht. Chair, Vitra.

7. Tea area in rustic style

Impact of centuries at home in Russia were built of wood. This on the banks of the river serves as a good example of the fact that the feeling of goodness, reliability and thoroughness can produce not only architecture, but also internal decoration. The tea zone in such a mansion is especially a pleasant place.

8. Interior in Loft style

This formed a single space of a living-dining room with an open kitchen, it is thanks to this apartment seems very spacious.

9. The interior in the style of shinoisry

The dining room is decorated in with elements of gothic attributes so that the unity of the public zone style is not disturbed. The wall in front of the window is decorated with mirrors in the floor, which visually expand the space.

10. Dining room in a modern respectable style

The walls of this dining room are decorated with simple and corrugated walnut panels, the design of which the authors of the project have developed in support of kitchen furniture from Bamax. The folding dining table was made specifically for this interior in the BAMAX factory according to the drawings of architects. The floor is lined with a marble of a dairy shade. Leather chairs, Longhi. Chandelier, Sigma L2. Stainless steel refrigerator, SUB-ZERO.

11. Interior in the spirit of LUXURY-minimalism

Stylish dining room weathered in calm colors. Dining table, Ulivi Salotti. Chairs, Rolf Benz.

12. Interior in Ecostel

Project Manager: Tatyana Bozovskaya. The authors of the project: Svetlana Glakov, Elena Burdyugova

The theme of nature in the design of the dining room: an exceptionally natural materials are used in the interior, and calm natural tones predominate in the color scheme (mocha, ivory, shades of chocolate, coffee with milk, cognac, honey, dairy, mushroom).

Dmitry Baranov was consistently disappointed in several intellectual professions and decided to make money on a meal. An open network of tables "Tsats" brought more than 30 million rubles. Revenue in 2016

Dmitry Baranov (Photo: Vladislav Shatilo / RBC)

"A man has already come to you, he is hungry, he is ready to spend. Give him a good service, and he will attend your dining room every day, "says the entrepreneur Dmitry Baranov. On the highly competitive metropolitan catering market, he found a profitable and promising niche - dining room educational institutions. Demand is practically guaranteed, rental costs are low, advertising is not needed. The main problem - the food must be cheap. And Barana managed to ensure that the average check for a comprehensive lunch in his dining room is 240 rubles.

For the year with a small Dmitry opened six dining rooms, which brought him 30 million rubles in 2016. Revenues and 6.4 million rubles. arrived.

Cheap and in demand

The format of the dining room is experiencing an increase, the associate professor of the Department of Technology and the Organization of Power Supports by Ra them. G.V. Plakhanova Elena Myasnikova. According to her, in recent years, in Moscow and St. Petersburg, the number of such establishments increased by 2-2.5 times. "The canteens in educational institutions and enterprises is always a profitable business: the constant flow of loyal visitors is provided here," says Meatnikov. Cutlery in commercial, office, business centers and on the central streets of the city are heavier due to high rental rates, but constant traffic can provide business from 10 to 30% of profitability, says co-owner of GK "OG.G." (five dining rooms in Moscow) Dmitry Izkovich.

According to the Consulting Agency "RESTONSALT", in Moscow, 62 organizations operating in the format of canteens are registered. According to 2GIS, 744 tables are open in Moscow. The market divide several large companies - "CorpsGroups", "Concord", Sodex, Fusion Management, OMS - and several dozen IP. Most of them specialize in the services in the commercial sphere - food in business centers, offices, technoparks, at factories, smaller - in the social sphere, that is, he provides medical and school food, says Vladimir Nikitin, head of the Fusion Public Relations Department Management (manages more than a hundred power facilities of different formats).

"Bad PR

Dmitry Baranov was born in the small town of Novosybkov Bryansk region. Entrepreneurial skills, he shown in childhood - collected medicinal herbs, dried in the attic and sold on a pharmacy on the next street, dreaming to buy a car with radio control.

After graduation, he entered the Bryansk Pedagogical University at the Faculty of Foreign Languages. The scholarships were missing, and the Baranov decided to earn a bartender in a nightclub. "It was very fun and very scary - people threw money into me and demanded vodka," he remembers.

The future behind the rack of the rams did not see for himself, but with people to communicate with love. After graduating from the Institute, he moved to Moscow and began working in PR - in Euroset, the Victoria Charitable Fund, the first cargo company and the Biglion service. "To be honest, I sailed, as a log, and I didn't think about the future, I remembers the rams. "For ten years in the profession, I managed to understand that a bad piercer came out of me - I was always disgusting to lie."

In the spring of 2007, Dmitry Baranov came to meet his wife after studying - she studied at the Moscow State Open University - and saw that the buffet on the first floor of the university was clogged. "Then in that area," Kursk ", there was no such number of catering points, it was really nowhere to go," recalls Dmitry. He agreed with the Vice-Rector of the University of Youth Policy, found the first bakery in Yandex, ordered 100 pies and the next day brought them to the foyer. Everyone was repaid in a few minutes. The next day, Baranov ordered 400 pies, took the old military thermos to 20 liters, in which tea poured. This party students also disassembled over one change. "I kept ten thousand rubles in my hands earned in 15 minutes, and thought:" Dima, well, what kind of PR? " - Laughing entrepreneur. Experiments with cakes on this Dmitry finished, but I realized that you can do well on shopping.

And from vacation in Europe, the Baranov brought the idea of \u200b\u200bselling Belgian waffles with fillers to Moscow. Peeling from Biglion, Dmitry purchased several Wafelnitz for 30 thousand rubles. And began selling waffles at city fairs and festivals. Cases not particularly: such events happened every few months, and people preferred to waffles traditional fast food. "I felt like a white raven - people wanted kebabs and beers," recalls Dmitry.

In 2014, he bought a professional brazier, hired a barbecue and found beer suppliers. Worked still at events. The new format brought Baranov in Plus, but he earned a lot less than hired labor - it went about 40 thousand rubles. per month. In the family gave a scandal. "I believed in me is my rabbit," recalls Dmitry. - It was the most difficult period in life. "

Substitute students

Case came to the rescue. A friend of his wife, who taught at the Goethe Institute, told Dmitry that the Institute plans to change the nutritional organizer due to the poor quality of services. In October 2014, Baranov filed an application for participation in the tender and unexpectedly won. "I just offered high-quality food in chargeable prices," he remembers.

Conditions seemed very attractive - preferential rental and lack of competitors. True, the contract with Baranov lay on the shelf one and a half years. Europe just introduced sanctions against Russia, and the Germans decided not to rush with the change of the supplier - it was not clear how the relationship between Germany and Russia would develop.

The Tsats's dining room opened at the Geut Institute only in January 2016. The launch cost an entrepreneur of 1 million rubles., Who managed to find in the form of a loan from a private investor at the StartTrack playground. "In just a couple of days there was a person, a top manager in a large state bank, which was ready to give money to the implementation of the idea," recalls the rams. Investor's name he pledged not to disclose. Busy under 30% per annum, he paid after eight months. It turned out that people who are ready to invest in the urchopitis, a lot.

From the previous dining room in the room there is some equipment, but the main technique is a parokonvelomattomat, washing, refrigerators, a washing machine and a distribution line - I had to buy. This was the main part of the funds. Baranov decided not to hire specialists and sort out everything himself. "It was a big mistake," Dmitry admits. - For example, I decided to launch the delivery of food in the area, without calculating the power of electricity and space. As a result, we just had nowhere to put a stove for pizza. " From the idea I had to refuse.

The first month of work did not meet expectations. "People planned to learn the language during the course of 40 rubles. For the euro, and in the new year they came and saw prices one and a half times higher. Many German was not needed for such money, "says Dmitry. Instead of the expected 200 people per day in the dining room came 50-60.

In order to save on Fot, the rams at first hired chefs from Central Asia. However, they had to refuse them soon - low qualifications and "translation difficulties" prevented. Dmitry recalls how once asked the cook "with a five-year experience": "Carrots Poskkuyuy." "In half an hour I come to the kitchen, the Farida eyes wandered on the walls, in the hands of the carrot ohaper:" Head, the carrots, "Pashinku" did not find, "Dmitry laughs.

The staff is one of the largest dining room owners, confirms Sergey Mironov, the founder of the Restoncalt Consulting Agency and the Network of Restaurants "Meat & Fish". According to him, it is difficult for such points to lure employees with high qualifications - dining rooms are considered an impermined place. But Baranov decided not to save on staff: he pays 20-30% higher than the market.

Photo: Vladislav Shatilo / RBC

"Sell what you eat myself - here is the main task of the dining room owner," says the co-owner of the GC "OG.G." Dmitry Izkovich. According to him, food in the dining room should remind her home, "without delight, but with a variety," and fit into the daily visit of visitors. "Check above 210-220 rubles. Visitors of the canteens usually can no longer "digest" and switch to side dishes and salads, "he says. - In this area, it is wiser to work not on marginality, but on the volume. " In the table "OG." The average check ranges from 130 to 215 rubles., Cost is about 35% of the final price of the dish.

The buyer comes to the dining room every weekday - this feature forms the entire economy of such a company, explains Vladimir Nikitin from Fusion Management: "This is not a trip to a restaurant, where the visitor is ready to spend more than usual. Expenses for a complex lunch client multiplies for 20 days, they are laid in his constant budget. At the same time, the range should not be scarce, so that a person wanted to return to the dining room every day. "

Another feature of the dining room is uneven traffic. "Lunch break is always a massive influx of visitors. The owner must be ready for this, think over the work schedule of cooks and properly organize distribution, "says Elena Myasnikov from Rau them. G.V. Plekhanov.

Check for purity

To open the dining room, you must comply with the requirements of verifying services. First of all, the opening of the dining room must be reported to Rospotrebnadzor and check the fire safety service, Warns Olga Avwakumova, an expert of the "Contour. Elba" service. From planned inspections Small business released until December 31, 2018, on unscheduled visits Rospotrebnadzor, fire service, Rostekhnadzor, Rosselkhoznadzor and others should warn in 24 hours. Checks on consumer statements pass without notifications.

Most often owners of public catering establishments for non-compliance with sanitary and epidemiological norms. It is not only about the quality of products or cooked dishes, but also about the device and the content of the premises, says lawyer Andrei hard men. For violation of the norms, the entrepreneur threatens an administrative penalty up to 50 thousand rubles. If the violation led to a massive disease, poisoning of people or death, then responsibility occurs in accordance with Art. 236 of the Criminal Code of the Russian Federation, which provides for the punishment in the form of imprisonment under five years.

Dmitry Baranov before the opening of each dining room itself invites Rospotrebnadzor to check. "The inspector is interested in the dining room (especially if students are fed there) everything was correct. Believe me - I saved a bunch of money, nerves, "he says. Flexibility in communication with verifying services is very important, confirms the Associate Professor of the Department of Technology and the Organization of Food Enterprises of RAU. G.V. Plekhanova Elena Myasnikova. "According to the rules, a separate place must be allocated for waste disposal. But small companies often do not have the opportunity to dispose through a special chamber. Then in the explanatory note it is worth indicating that the disposal takes place by operating time, in closed containers, and there will be no problems, "she explains.

"One dining room is not a business"

There were no conditions for the placement of the production of a full cycle at the institute of Goethe, so that the workpieces of dishes for the Tsama Baranov ordered in the factory-kitchen. The menu was poor. Such a scheme has eaten about 40% of the margin, which is why the cost of dishes was too high. Baranov understood: To exit in a plus, you need to open a few more points, and then your own shop. "One dining room is not a business and not even a hobby, but a waste of time and strength," says the entrepreneur. The search for a point led it to the Academy of Social Administration when he learned through acquaintances that the leadership of the Academy displeased the operator of the local dining room.

He opened the first point in Asou in March 2016, two more in the branches appeared in April and May. "Getting a place in the university is not easy: most often to feed students, you need to go through the tender procedure," says Baranov. But the game is worth a candle: rental rates in universities are usually lower than in trade, business centers and street points, and customer flow almost does not stop.

But at the same time, sometimes you have to take the most favorable points that are "included" with profitable.

It is one of the dining rooms in Asou, near the Babushkinskaya metro station, became the most profitable Baranov network. Officially, net profit from it amounted to 3.7 million rubles. "I kicked out cockroaches and rats, hired good chefs, and it went," he says. - Crazy traffic: Adult solvent people, teachers from all over the area, which are held in the building are held there. The very first point at the Academy is now working in a small plus (900 thousand rubles. Profit for an incomplete year), the second managed to take it into zero only after the new year. It turned out in a plus and dining room at the Goethe Institute - for 2016, she brought 1.8 million rubles to an entrepreneur. arrived.

Photo: Vladislav Shatilo / RBC

Obtaining a business model on students, Dmitry decided to go beyond the framework of universities and in December 2016 opened two points in business centers - "Peace Park" at the Metro "Alekseevskaya" and in Nizhegorodsky "Taganskaya. Due to the high lease and expensive repair, the start costs a record 3 million and 4 million rubles. Accordingly, the investment was not justified: the traffic was small. Park of the World for two months of work brought 600 thousand rubles. Revenue, mapping the point of the Baranov hopes for the next January. From Nizhny Novgorod, already at the beginning of the new year had to move - the point did not bring profits.

In large shopping and business centers, good permeability, but the costs, first of all, the rent is extremely high, says the head of the Fusion Management Public Relations Department Vladimir Nikitin. "Only closed locations are beneficial, where people spend the whole day and will not look for a cafe on the side," says Dmitry Baranov.

By the beginning of 2017, Baranov found a suitable place to launch its own production - this room at 700 square meters. m in the Russian Academy of Sciences. The purchase of equipment and the organization of the process was engaged in the company's brand-chief Alexander Yastreb. Baranov realized that without professionals could not do. The launch was costing a company of 5 million rubles., This is a profit from the work of already launched canteens (1 million rubles) and loans from private investors, whom Dmitry still searches for the Internet (4 million rubles). Investment entrepreneur plans to return after one and a half or two years.

Now your own factory - the kitchen fully supplies with hot nutrition All tablets "Tsanta" - it saves up to 25% at the cost of dishes. In addition, the production of Baranov serves banquets (three or four orders per month) and in small volumes sells their own baking. According to Dmitry, revenue from the work of the "to the side" is 3-5% of the company's turnover.

Baranov is convinced that he found his golden custody, and it is easily divided by the secret of her successful development: "We have in a catering as usual to think: if you hold the restaurant, guests go to you. If the dining room is cattle. But if you stop seeing cattle in people, they will reach out to you. "

• Pluses of this business
• Technology discovery dining room

Nowadays, the dining rooms have secured in the corporate nutrition market, which is extremely dynamically developing and is very attractive. The organization of food is more like selling products with predicted demand.

In Soviet times, the dining rooms were treated, as a rule, to regime and organized meals exclusively for their employees. Dining rooms of this type are found today, but more and less and mainly in government agencies.

In addition, dining rooms are revived not only in corporate food format, but also as a new opportunity to eat outside the house or work.

Modern classification of tables

• Cutlery closed type (intended for powering collectives).
• Open-type table (serve visitors coming directly from the street).
• Location (dining room at office center, hospital, at factory, holiday home, school canteen).
• Technological principle (dining room with cooking or dining room production (closed) type.
• Customer service form (distribution line, free-flow, with the participation of waiters).
• The form of calculation with visitors (cash, non-cash settlements using credit cards).

The dining room market is today considered extremely attractive for investors: the demand in this market is still significantly superior to the proposal.

Before the dining room designer is the main task - the object must provide the ability to supply a large number of people for a limited time interval. This task helps to solve the principle of the complex menu: the client is offered to choose from two or three types of comprehensive dinners. In compiling such complexes, the nutrient content is taken into account, as well as climatic, age and professional features. The complex menu has both its advantages and cons.

Pluses of this business

• Lack of queues, fast customer service.
• Due to the limited dishes and in the presence of a constant number of visitors, it is possible to accurately make a production plan.
• The number of dining room is small.
• Rational use of equipment.
• Calculations with visitors are very convenient.

Minus one, but very significant: Limited range of dishes, depriving customers of the right of choice.

Modern format of the canteens - Free-Flou. The main principles of this format are affordable prices and self-service. The equipment is placed on the principle of the island, which allows the client to choose the desired dishes themselves, moving from one "island" to another. By choosing what to taste, the visitor goes to the checkout. Such a format significantly reduces the time spent on servicing one client, which helps to get rid of the queues.

The effectiveness of such a format as a dining room is recognized as other segment players - restaurants and classic fast food. Various versions of the canteens are the most promising type of mass catering organization. Moreover, the dining room does not compete for the clientele with restaurants: people go to eat, whereas are sent to the atmosphere.

To open the dining room, it is necessary to follow a certain algorithm, quite complicated and long.

Step-by-step plan for the opening of the dining room from scratch

As you can see, tasks are very much, but there are no unbearable among them. To open the dining room, time is necessary, budget, readiness for certain risks and the charge of optimism.

What equipment to choose for dining

The ordinary dining room may have advantages that allows the institution to successfully compete with cafes and fast food. First of all, this is a location. It is imperative that the dining room is located near his "target audience" - office center, student town, industrial enterprise, etc.

If the dining room is organized with a small enterprise with the number of employees up to ten people, you can do the most simple kitchen appliances. For dining rooms oriented for 30-100 visitors, enough kitchenettes without a distribution line. The dining room with the number of seats Over hundreds, is completed with all kinds of equipment, including distribution lines.

The distribution line is called a specific type of cutlery designed to quickly shipping ready-made dishes to the client.

Basic equipment for dining room: digestive tipper boilers, electric stoves, tables cooled, convection furnaces, parokonomates, meat grinders, vegetable cutters, potatoes, boiled, refrigerators, dishwashers, scales. Neutral equipment include racks, production tables, washers, pallets, etc. Kitchen inventory: Pans, boilers, frying pan, trays, knives, tsatsies, grates, coatlags, skewers, spoons sauce and spill, rolling, nippers, bowls, openers, and so on. For table serving, trays are needed, plates, sets for spices, saucers, cutlery, glasses, glasses and cups.

How much money is needed to open the dining room

The entrepreneur who decided to open the dining room should immediately calculate the profitability of the business. Experts recommend immediately providing main costs:

• Rental of premises - from one to 1.5 million rubles per year (relevant for Moscow and other major cities).
• Equipment - from seven hundred thousand to 1.5 million rubles.
• Personnel spending - from two million per year (for Moscow and St. Petersburg).
• Transportation costs (depend on the region).

How much can you earn at the opening of the dining room

The dining room income is made up of profits from the sale of dishes, from money received for carrying out banquets, weddings and corporate parties. Average, population dining room It happens in one or two years, which is considered an excellent indicator.

The opening of the dining room is associated with certain spending and risks. There is a lot of work in different fields: coordination, repair monitoring, recruitment, work on advertising, etc. It is important to understand that the yield of the dining room depends on its location: in the distance from offices and government agencies, the institution will not pay off. If all factors are achieved successfully, the dining room will be guaranteed to bring a stable income to the owner. After all, the catering market in our country has seriously sinking from Soviet times and people almost forgot what low-cost and high-quality mass meals are.

Which OKVED indicate when registering the dining room

When making a business, you should specify the main OKVED code 55.51, which is used directly for dining rooms and catering. Additional codes are:

• 30 - activities of cafes and restaurants;
• 40 - activity of bars;
• 52 - Supply of catering products.

What taxation system to choose

If the size of the hall does not exceed 150 kV. M When registering the dining room, you can use UHAND or USN. In the event that the dining room has an area of \u200b\u200bmore than 150 square meters. M is only a simplified tax system. In the event that it is planned to supply dinners to offices, even with a small room, the choice is given to USN "Revenues minus costs".

What documents are needed to open

To open the dining room, you will need to place a special package of documentation:

• Drawing up the technological regulations for the manufacture of dishes;
• Contract for the provision of disinfection services, deratization;
• Contracts with utility services for ventilation service, export and disposal of garbage;
• Contract for maintenance of equipment;
• Availability of a bank account;
• Registration of the cash register.

Do I need permission to conduct activities

Special licensing Dining opening does not require. Permissions will have to receive from the SES, fire inspection, Rospotrebnadzor. Also, the availability of quality certificates for raw materials involved in the cooking process must.