For small and medium-sized businesses, catering enterprises do not lose their attractiveness. In places with heavy foot traffic, near educational institutions and offices, the payback period for a fast food kiosk ranges from 2-3 months.

A business plan is preliminarily drawn up and a risk assessment is carried out. It should also take into account the specific food preferences of the population of a particular region. If there is no experience in this area, it is better to hire a specialist, otherwise the savings on calculations may lead to unforeseen expenses.

The whole process step by step

Before opening a kiosk, it is necessary to solve several fundamental issues:

1. Registration in tax office place of residence as individual entrepreneur and registration of the cash register.
2. The choice of premises - it can be a stationary kiosk, pavilion, trailer, tent.
3. Source start-up capital. The best option is to interest a fund that supports small businesses with your business plan. If you take a bank loan, it is advisable to agree on the possibility of deferment for the first months of work.
4. Equipment. For the sale of sandwiches, hot dogs and drinks, you will need a microwave, a kettle, a refrigerator for storing blanks, racks, a showcase, and for cooking meat and poultry dishes, pies and donuts, you will need special equipment.
5. To open a kiosk, you must obtain permission from the city authorities for trade, a certificate from the sanitary and epidemiological service, approval from the construction and architecture department for the placement of small architectural forms, develop technical documentation and financial plan.
6. Recruitment of personnel (to serve a kiosk, it is enough to hire two sellers, and for a more serious establishment, cooks, auxiliary workers, a cleaner, a delivery man, and a manager will be required).
7. Source of energy supply and ensuring compliance with sanitary and hygienic requirements for workers.

Such private business can be opened as your own brand or by ready-made franchise large fast food chain. When buying a franchise, a ready-made production technology, equipment is provided, financial risks are insured.

The minimum area of ​​a fast food kiosk is 4-5 square meters, but be sure to allocate space for waste collection and installation of a heater in the cold season. If possible, it is advisable to open a kiosk in the spring-summer period, since in winter the sales volume decreases.

Important aspects for a successful start

Hot dogs and pastries are consistently the top sellers in the fast food system, while shawarma, grilled chicken, pizza, and pancakes are also popular. If the outlet specializes in certain products, it is advisable to design your kiosk in the appropriate style. An important role is played by the sale of related products - hot coffee and tea, soft drinks. The wider the range and better service, the higher the chances of attracting a buyer.

An important role for the rapid increase in turnover has a pricing policy. Financial plan should minimize the final cost of a portion. Neat uniforms will add respectability to the kiosk and attract discerning consumers. Because in Lately a lot of attention is paid to a healthy lifestyle, it is desirable to fill the menu with vegetables, salads, seafood as much as possible.

For a fast food kiosk, you can provide for the possibility of moving depending on the season. If it is located near an educational institution, then for the summer it is advisable to change the location to a recreation area or traffic intersection. It is also important to take into account food preferences: in the warm season, the demand for soft drinks increases, in the cold months it increases specific gravity hot menu.

If the development plan of the enterprise after 4-6 months of work does not coincide with the actual state, one should not delay the audit so as not to accumulate debts. When the profit from the kiosk is stable, it is worth saving some of the money for development. Over time, you can open another point and create a whole chain of eateries.

Since this business is low-cost and quite profitable, one should not forget about the high level of competition. For each client there is a struggle in the field of pricing policy, speed and convenience of service, the range offered. Before you begin to draw up a plan, it will not be superfluous to study the availability and location of similar outlets, collect information from potential customers and take into account their wishes.

To open a fast food kiosk, you need to think over a strategy, choose the right location, pay attention to the assortment and pricing policy. Many issues will have to be resolved in order to register an enterprise, because catering points must not only meet a number of requirements, but also undergo constant inspections by the SES.

The relevance of the idea

Any entrepreneur will first wonder whether it is profitable or not to open a fast food kiosk? The catering industry is very attractive, as it allows you to get consistently high profits with right approach to organizing your own business.

Today, the format of stalls and kiosks is in great demand, because such a business has a number of advantages over conventional catering points:

• significantly less starting investments(if it takes at least 1,000,000 rubles to open a full-fledged restaurant and cafe, then a stall can cost 2-3 times cheaper);
• quick payback;
• ease of finding a room;
• mobility (with a decrease in demand, a businessman can always move his stall to another part of the city, and more significant costs will be required to move a cafe or restaurant);
• no need to invest a lot of money in advertising (most of the profit of such kiosks is formed from occasional purchases of customers who pass by the point of sale).

You can work in this area independently or through a franchise. The second option is more preferable for those who do not have experience or do not want to engage in strategy development. A franchise is a turnkey solution and work under a well-known brand. Today, catering kiosks are opened according to this scheme under the brands Stardog!s, Shawarma-King, Food, Waffles to Go.

If you plan to open a fast food kiosk from scratch, then the entrepreneur may not know where to start such a business. It is important to assess the attractiveness of a niche, to identify competitors. And only then, having convinced of the expediency of opening a stall, you can proceed to collect the necessary documents.

Registering a business in this area is very important, as non-compliance with the requirements of supervisory services may lead to the closure of the point of sale. You need to act in the following order:

1. Choice legal form. You can work in such a business as an individual entrepreneur or LLC. If you plan to open only one stall, then the IP will be enough.
2. Choice of tax regime. In this case, there are a lot of options - UTII, PSN, USN. All three options can be beneficial. It is better to make approximate calculations in advance, find out about the benefits in your region, and only then make a decision.
3. Registration in the IFTS. For individual entrepreneurs - at the place of residence, for LLC - in accordance with legal address. After the submission of the documents, the certificate of registration is issued within 5 - 7 days.
4. Installation and registration of the cash register. Since the kiosk will work with ordinary individuals, it will not be possible to do without it. In addition, on the USN KKM is mandatory.

At the registration stage, you will also have to decide on the OKVED code. If you open your own kiosk, the following codes can be applied:

• 52.62 - "Retail trade in stalls and markets";
• 52.63 - "Other retail outside the shops";
• 55.30 - "Activity of restaurants and cafes."

You can use several codes at once, so that later you do not have to deal with making additions.

Assortment definition

The key to success will largely depend on the quality and variety of food offered. It is better to work in the middle or low price segment. This will help you attract more buyers. The range can include:

1. full breakfasts and lunches;
2. pastries (hot dogs, pasties, shawarma, pizza and sweet pastries in the form of muffins, pies);
3. main courses (grilled chicken, barbecue);
4. drinks (juices, soft drinks, tea, coffee, cocktails);
5. ice cream;
6. sweets (sweets, cotton candy).

You don't need to include everything at once. It is better to choose the most attractive set of products for people and sell it. Then the tent itself can be decorated in a thematic style, so that people from afar can see what is sold in the kiosk.

For the most part, the level of profit will depend on the quality of the food and the correct placement of the kiosk. It is better to avoid sparsely populated places in sleeping areas. You need to choose places with high traffic. Ideally, if people will often pass by the kiosk from and to work. You can place stalls near:

• stations;
• office centers;
• markets (mainly clothing);
• universities and schools;
• public transport stops.

But to have a kiosk near cafes and restaurants is highly discouraged. This can significantly reduce the amount of possible profit.

The kiosk itself can be quite small. An area of ​​​​5 - 10 m 2 will be enough. The stall can be opened by the following type:

1. stationary kiosk;
2. stall;
3. wooden structure;
4. pavilion;
5. mobile trailer.

In the latter case, the entrepreneur, if necessary, can change the place of sale and reach an even higher level of income.

Purchase of equipment

The quantity and cost of equipment depend on how the kiosk itself will be set up. There may be several options:

1. Sale finished products. In this case, the equipment will require a minimum. It will be enough to buy a refrigerator, microwave, electric kettle and a showcase with shelves.
2. Production and sale of food. In this case, you will additionally need to buy a stove, sink and equip a place to work. You can not do without a table for cooking and packaging products.

It will be mandatory to conduct electricity, water supply to the kiosk. But first you have to spend time getting permission from the city authorities.

The level of customer service and satisfaction will depend on the professionalism of the staff. It is better not to save on personnel and hire responsible and friendly employees with sufficient work experience.

A lot of employees are not required for the functioning of a catering kiosk. You can get by with a salesperson or a salesperson and a cook. In both cases, the staff must have sanitary books on hand. They will not be able to do without timely medical examinations.

Financial results

The financial component is one of the most frequent questions of entrepreneurs. To start such a business, you will need at least 200,000 - 300,000 rubles. If we are talking not about renting, but about buying a stall, then the amount of initial investment will increase significantly.

Payback periods can vary greatly. On average, in 5 - 10 months you can return the invested money. If you place the stall correctly and get a large flow of customers, then the payback will drop to 2-3 months.

The level of profitability in this area depends on the value of the product and its type (whether the entrepreneur will cook or sell finished goods). On average, profitability varies from 20 to 40%.

In a month, such a stall is able to generate income in the amount of 80,000 - 150,000 rubles. In large cities, this value can be several times higher, but there the cost of renting a place is more significant.

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

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

Business Features

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

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

• Dishes have a rather pleasant taste;
• Using the services of a snack bar, you can save time;
• Snack prices are quite affordable for most customers;
• Possessing energy value food makes you feel full quickly.

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

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

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

Trade Format

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

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

Documentation

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

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

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

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

• If there is no connection to centralized or stationary systems water supply and sewerage for the operation of the outlet requires an uninterrupted supply of clean water;
• The mobile facility should be equipped with refrigerators that provide the storage conditions required for perishable products;
• The sale of food is allowed only with the use of disposable tableware;
• Fast food and hot drinks (coffee, tea, chocolate) can be prepared on the basis of drinking water, packaged in bottles in the factory way;
• It is necessary to install containers for garbage inside and near the outlet, as well as ensure the timely disposal of such waste;
• The mobile object is subject to regular sanitization;
• Personnel during work must observe the basic rules of personal hygiene;
• The toilet must be located within 100 m from the outlet.

Location selection

Buying a fast food truck on wheels is only half the battle: no prime location this business unlikely to be profitable. However, in the process of finding suitable outlets, an entrepreneur will inevitably face the main problem of mobile retail: you can’t just stop at the nearest popular shopping center and start selling hamburgers to people.

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

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

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

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

Range

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

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

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

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

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

Equipment

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

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

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

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

Fast food equipment

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

Staff

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

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

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

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

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

Promotion

For building successful business little to know about how to open a fast food point: without active engagement clients of any kind commercial activities doomed to fail. Fast food customers tend to prefer well-known brands, so the main effort of an entrepreneur should be to promote the brand and increase awareness of it among potential customers.

The implementation of a marketing strategy primarily includes the correct design of the outlet. Appearance the diner should attract the attention of passers-by, be different from competitors, be unambiguously associated with food and inform customers about the range of dishes offered. For these purposes, branding is used - a set of measures that includes:

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

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

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

Investments

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

Capital investment

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

Monthly expenses

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

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Income and profitability

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

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

Fast food profit

Conclusion

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

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

The townspeople are always in a hurry and are not averse to having a bite to eat on the run, however, with the demolition of tents, there are fewer places where you can do this. With the advent of warm weather, demand
for such food will become even higher - it will especially worsen in city parks.
They actually started with them. new wave Moscow street food. More
with the permission of Sergei Kapkov, a couple of Frenchmen settled in the Hermitage Garden
with pancakes, food festivals began to be held at the same time, the most successful participants of which began to trade on their own. One example is the tents with Pyan-se steamed buns, which turned from a festival project into urban network. The Village learned from Alexey Semyonushkin, co-founder of the company, how to properly launch such a business.

Advantage:

A popular business that does not require large investments and numerous employees

Alexey Semyonushkin,

general director of the Pyan-se project

Primorskaya network came to Moscow two years ago. During this time, they managed to accustom Muscovites to Korean steamed buns, open several kiosks and cafes. Next month, Pyan-se is planning to open on
food court "Mega" and sell the first franchise in Sochi and Voronezh.

How to open a kiosk
with street food

Step 1.

Registration of a company and registration of a patent for the name

Step 2

Rent of a production hall

Step 3

Purchase of equipment

Step 4

Select Suppliers

Step 5

Find a place for a kiosk

Step 6

Hire employees

Step 1. Registration of a company and registration of a patent for the name

The first thing to do in order to open a street food kiosk is to apply for registration of an individual entrepreneur or LLC. Of the documents, only a passport is useful, in addition you need to pay a state fee. An individual entrepreneur will cost 800 rubles, and an LLC is more expensive - 4 thousand rubles, and more documents are needed for it. It is also better to patent the brand name so as not to get into an unpleasant situation with clone kiosks.

Alexey Semyonushkin: The Pyan-se brand has existed since 1994 in Vladivostok, and its name was patented only three years later. In general, pyan-se -
This is a traditional Korean steamed bun with various fillings. If you ask people from Primorye what they associate
with Vladivostok, then among the listed will definitely be pyan-se. At first, the company existed only in Vladivostok, then they opened a division in Khabarovsk, and in 2014 they came to Moscow. At first, buyers had to talk a lot about an unusual product and explain what was happening. “And when will the bun be browned?” - most frequently asked question which we have heard. The Muscovites looked on in disbelief. But due to the fact that we often participated in various city events (for example, The Village Subbotnik, Lambada Market), we managed to make the product popular. Now we have not only kiosks at VDNH and Sokolniki, but also a small cafe on Tverskaya Street,
as well as a delivery service.

Step 2. Renting a production workshop

Many cook food on site. But the larger the network, the more difficult it is to cope with the human factor: everyone can cook differently, albeit based on the same recipe. In addition, it is not always advisable to buy expensive equipment at each point. Moreover, equipment may simply not fit in some kiosks. Leyla Kantorovich, owner of the Puff Point chain, told The Village about this. By investing in the production hall, the company managed to significantly reduce its costs.

For the production workshop, it is important to take into account all safety rules and coordinate with the SES (sanitary and epidemiological service) all the nuances - lighting, ventilation and the location of exits.

Alexey Semyonushkin: We rent an area of ​​​​about 280 square meters in the Pechatnikov district, which costs us, taking into account the payment of a communal apartment, 210 thousand rubles a month. In general, you can rent a decent workshop in Moscow for 150-300 thousand rubles. After the room is selected, you need to invite the SES to it, so that the inspection makes a project of the workshop and breaks it into different sections - cooking, packaging, storage, and so on. And only after that you can make repairs and arrange equipment. The workshop usually works at night to bring in the morning
in kiosks and cafes fresh semi-finished products.

Step 3. Purchase of equipment

You should not save on equipment: in this case, you will have to spend money on eliminating breakdowns every month. True, taking into account the current exchange rate, looking at the prices of foreign manufacturers has become at least twice as sad.

Alexey Semyonushkin: Those wooden steamers that we have at every point cannot be found in Moscow, so we ordered them in China. In the workshop we have a French vegetable cutter Robot-Coupe, and we bought a meat grinder, refrigerators and a shock freezer Russian production. All this took about
2 million rubles.

Equipment set:

counter, refrigerator, cash register and so on.

Step 4. Select suppliers

Reliable suppliers who can deliver on time right amount products good quality better get it right away. You will have to find them by trial and error.

Alexey Semyonushkin: There were no problems with meat, there are many producers. Now, however, we are going to change suppliers: farmers came to us
from Voronezh, they offered meat of excellent quality and at a low price. We buy cabbage at the Moskvoretskaya vegetable base. But its quality depends
it jumps a lot with the season, and sometimes it is too hard and dry. Then we buy cabbage at the state farm on Dmitrovsky highway. But we could not adapt to some products, among such products are yeast, we carry them from Vladivostok (we buy them in Korea). Dough is made with local yeast
not so airy, with dips. We also buy spices in China, because there are simply no Russian analogues for them.

Step 5. Find a place for a kiosk

If you chose a park as the location of the kiosk, then it makes sense to place it where the most people walk: at the entrance, near the rides or other points of attraction. In the case of opening a kiosk on the streets of the city, it is important to check the documents so as not to rent a place in a building for demolition.

Alexey Semyonushkin: There are three top parks in Moscow: Gorky Park, VDNH and Sokolniki. Moreover, it seems to me that VDNH has already surpassed Sokolniki in terms of attendance and purchasing power. We are not yet in Gorky Park, and it is difficult to enter it, because the sites are all occupied. But we have prepared a kiosk project, we hope that the park management will like it. In order to send your project, you need to wait for the competition, which starts in this park on April 1. The cost for all is approximately the same - about 350 thousand rubles in summer and 150 thousand rubles in winter. True, Sokolniki keeps the same price all year round.

You can also consider small parks, such as the Bauman Garden or the Krasnaya Presnya Park. If it is a separate park, then you need to calculate the logistics. Ideally, put your kiosk at an event that often happens in the summer. And by revenue it will immediately become clear that it is worth taking this place
or not. We had this with Fili, which we decided to abandon.
There are absolutely no people during the day, and on weekends the influx is like in Krasnaya Presnya during the day. Usually in popular parks daily summer revenue is 20-30 thousand rubles,
and in winter ten times less - 3-5 thousand rubles.

If you are going to open a street cafe, then first of all you need to check all the documents so that it does not turn out that the building is being prepared for demolition.
We were demolished twice, one pavilion was on Tsvetnoy Boulevard, which was demolished a week after the opening. You need to take the documents, scan or photograph them and take it all to the head of the trade department in the council.

Renting a place in the park:

350 thousand rubles in summer and 150 thousand rubles in winter

Step 5. Design the menu

When forming the menu, it is important to understand how you will differ from competitors and what is now popular.

Alexey Semyonushkin: At first we had only one kind of pian-se - the classic one. But we decided that we need to take into account all tastes. Therefore, we added another bun with meat filling, but spicier (with kimchi), fish
and vegetarian. Now we will launch Korean dumplings with kimchi, we will serve them in boxes with chopsticks, like noodles. It's a matter of quality control: if someone can do ten kinds of products well, then why
would not?

Step 6. Hire employees

At first, the founders of the company themselves can sell and cook food, but over time, you will have to take care of hiring sellers - it is important to ensure that everyone has medical books.

Alexey Semyonushkin: We brought the chief specialist - technologist
from Vladivostok. The rest were hired in Moscow: now seven people work in the shop, three or four people per shift. An important point - medical books. We have entered into an agreement with a medical company, in which everything at the reception
to work undergo a medical examination. Rate - 2,400 rubles, which is deducted
from the newbie's first salary. Firstly, it is inexpensive, secondly,
so I, as an employer, can be sure that everyone is healthy
and the product is safe.

For those employees who are behind the cash register, be sure to write instructions on how to work with it correctly and what their duties are. Due to lack of assembly, a novice may not break a check for someone, and the tax office is following this very closely. The instruction will not save you from a fine, but if there is one, then the fine will be levied on individual(10-15 thousand rubles), and not from a legal one (from 40 thousand rubles).

State:

chefs, technologists, salesmen

Photos: Yasya Vogelhardt

IN modern world, where everyone is in a hurry, running to do as much as possible, city residents are already accustomed to the opportunity to have a bite to eat on the go. In the warm season, the demand for such a service increases significantly, because the townspeople who relax in parks and squares are also not averse to having a spontaneous picnic. The popularity of street food is growing along with the increasing pace of today's life.

Pancakes and steamed buns, croissants and hot dogs - the assortment of street food stalls today is quite rich, so that everyone can find something to their liking. IQReview found out from Andrey Filatov, one of the founders of the popular city network of street food tents, how to properly organize and launch such a business.

Advantages

The clear advantages of this popular species include relatively small financial investments. In addition, there is no need to recruit and maintain a large staff. At the initial stage, this is perhaps the most important moment business. These advantages allow those people who do not have a lot of money to invest to start their own business.

In addition, the opening of such a kiosk does not take much time. Thus, you can quickly move from organizational issues directly to work. And at the initial stage, this is very important, because it makes it possible to immediately, so to speak, on the go, adapt to the needs of the market, build a development strategy. Yes, and from the point of view of psychology, the first results tend to inspire and push to new ideas. A fairly quick start will allow you to start returning the invested funds at the very beginning. For small business development This is very important, especially in the current economic conditions. This type of business will suit both young people full of ambitions and grandiose plans, as well as older people.

Step 1. Registration of a company and registration of a patent for the name

First of all, in order to open a kiosk, it is necessary to submit documents for registration of an individual entrepreneur or LLC. The registration process itself does not take much time. To register an individual entrepreneur, you will need a passport and payment of state duty. The cost of registration of IP does not exceed a thousand rubles. Opening an LLC will cost a little more, and you will have to collect more documents required for registration. The cost of registering an LLC is 4,000 rubles. In order to avoid unpleasant situations in the future with possible clones, it is better to file a patent for the name of your company.

As we see opening such business- not such a complicated process. The main thing is to initially think over and calculate each of the steps necessary for the formation and development of your business. Listen to the advice of experienced owners of such a business, but do not forget about the competition. It is quite possible that you will have to comprehend most of the secrets and subtleties yourself.

Andrey Filatov: Our company has existed for about twenty years, but we patented the name later, when we had been working for almost three years. We started our work in Vladivostok. Our product is the Korean pian-se bun, which is traditionally steamed. The fillings of this bun can be very different.

In Primorye, for most people, pyan-se is the first association with Vladivostok. Later we opened a branch in Khabarovsk, and in 2014 we brought our business to the capital of Russia. At first, Muscovites were surprised by our product, they had to explain why, for example, the bun was not ruddy. At first, the inhabitants of the capital treated the pyan-se with distrust. We decided to participate in various events and festivals of the city. So we managed to popularize our product. Today, we not only operate in the form of kiosks, but also opened a cozy, small cafe and created a home delivery service.

Step 2. Renting a production workshop

Selling street food in kiosks, some cook directly on the spot. This may be justified in a small network environment. But with the growth of the business, one has to face the problem that in each of the stalls the food can be different. Despite the fact that everyone is preparing according to the same recipe, from the same products, the appearance and taste of the products may be different. This is still a human factor, we must not forget about it. In addition, the purchase of rather expensive equipment for each of the kiosks is an exorbitant expense for a novice businessman. By the way, not every kiosk can fit such equipment. Thus, the lease of production space makes it possible to solve 2 problems at once - significantly reduce the company's costs and guarantee the same products in all places of sale.

street kiosk

When organizing your production workshop, you need to coordinate with the sanitary and epidemiological service all necessary details, including lighting of premises, placement of exits, properly organized ventilation system. Listen carefully to the advice of the inspectorate and follow all their requirements. This will avoid any problems in the future when communicating with the SES. In addition, it will ensure the safety of work in your place for employees.

Andrey Filatov: In Moscow, we rent a room with an area of ​​about 280 meters. In terms of cost, taking into account the payment for housing and communal services, this is about 200 thousand rubles a month. When choosing a location for the production workshop, we focused on the convenience of delivering finished products to all outlets. In addition, it was important that the area of ​​the shop corresponded to all our needs.

After we finally decided on the choice of premises for the workshop, we invited SES employees. The inspectors developed the design of our workshop, it was divided into separate sections for preparation, packaging, storage of products. After agreeing on all the details with the sanitary and epidemiological station, you can begin to repair the premises, purchase and install all the necessary equipment.

Our shop is usually open during the night. This makes it possible to deliver a fresh semi-finished product to all points of sale of products already in the early morning. Many city dwellers, due to the busy work schedule, simply do not have time to have breakfast at home. And it is important for us to provide customers with the opportunity to have a snack in the morning with a hot, fluffy bun.

Step 3. Purchase of equipment

Buying equipment is a matter that needs to be taken very seriously. There is no need to talk about savings here. After all, as a rule, cheap equipment does not differ in quality. As a result, you will have to spend a lot of money on regular repairs. production equipment. Opening your personal business , such as street food vendors, choose the equipment for your stalls wisely. Ultimately, the quality of products will depend on it further, and as a result, respect and popularity among buyers.

Andrey Filatov: Each of our points of sale has special steamers. They are made of wood, this is a very specific equipment that is not easy to find in Moscow. As a result, we decided to order them in China. IN production shop we installed a French vegetable cutting unit, it is of high quality and fully meets all our needs. But we purchased freezers, refrigerators, meat grinders from a domestic manufacturer, we were satisfied with both the quality and the price of this equipment.

For the purchase of everything necessary for the launch of the workshop, we needed about two million rubles. Today, when the exchange rate has risen significantly, it is not at all easy to acquire production equipment European manufacturers. Therefore, it is worth thinking about buying equipment from a domestic manufacturer.

Step 4. Selecting suppliers

You will have to choose a supplier of products for your production by trial and error. This is the only way to find exactly the one who can always deliver the highest quality products to you in a timely manner. When starting to cooperate with a supplier, check the quality not only at the initial stage. Unscrupulous partners can take advantage of excessive trust and reduce the quality of the products supplied to your shop over time. Of course, this will affect the quality of the food. Keep this moment under control and do not hesitate to discuss the quality of the products supplied to your production with the supplier. This will let the supplier know that you are serious and considerate about this issue. It is possible that you will have to change more than one supplier before you select a conscientious and reliable one. But it's worth it. The quality of the products is essential for the preparation of delicious food.

Andrey Filatov: When choosing suppliers, we had practically no problems. There are a lot of manufacturers today. In the near future we plan to change suppliers. We were approached by farmers with a very advantageous offer: high-quality meat at reasonable price. We buy vegetables for production at vegetable bases. But we could not find some ingredients in Moscow. So, for example, in Korea we buy yeast. They are perfect for our buns. In addition, in China, we constantly order spices and seasonings. The fact is that in Russia such seasonings simply do not exist.

Step 5. Find a place for a kiosk

If you decide to open your street food kiosk in a park or square, it is very important to choose the exact place where a lot of people will pass. For such type of business is a very important aspect. good place there may be a central entrance to the park, rides. Look for a place where you can get the maximum number of potential buyers.

If you want to start selling your product in a cafe on a city street, pay attention to the documents of the owner of the premises. So you can avoid renting a retail space in a room that is intended for demolition. You can check the documents in person, or by contacting specialists in this field.

Andrey Filatov: Today there are three most popular parks for citizens to relax in the capital: VDNKh, Sokolniki and Gorky Park. In the latter today it is not so easy to rent a place, everything is occupied. But we do not lose hope, we have already prepared an interesting project. Now we are waiting for the start of the competition, where we can send the project of our kiosk. The cost of a place in all parks is approximately equal, it is about 350 thousand rubles in summer and about 150 thousand rubles in winter. But Sokolniki Park keeps the same price throughout the year.

street food

You can also use small parks. In this case, it is very important to carefully calculate. Another way to understand whether a place in a particular park is profitable for your trade is to participate in any of the city's events. In summer, various festivals and holidays are often held in the city's recreation parks. After working at such an event, you can understand whether this place will bring the desired revenue. We had the experience of choosing a bad location for our kiosk. Now we are more thoughtful approach to this issue.

If you want to try opening a small street cafe, be sure to carefully study and check all documents. It is possible that you will fall on the tenant, and not on the owner. Make copies of the documents and take them to Sales Department district. Specialists will tell you exactly who the owner of the area is.

Step 6. Design the menu

When developing the menu of your kiosk, it is very important to find something that will radically and favorably distinguish you from numerous competitors. Try to find something that will become your signature feature, something that other kiosks and cafes do not offer. This - Right way favorably stand out from the competition. You should also keep track of what is in demand among buyers today, and take all this into account when compiling your branded menu. It’s good if, when making an outdoor advertising menu for your kiosk, you make bright and understandable pictures, as well as a clear description of your dishes. This will attract additional attention of buyers, it will be easy for them to understand the variety of your menu.

Andrey Filatov: We started with just one kind of pian-se - the classic one. And later they added buns with different fillings, for every taste. For example, we now offer both vegetarian and fish buns for customers. We plan to sell special Korean dumplings soon. We are going to serve such food in convenient boxes with chopsticks. It is important to carefully control the quality of food. If you can afford to cook 20 types of quality food, then why not? It all depends on your skill and skill.

Step 7. Hire employees

At the beginning business development, you can prepare and sell your products yourself. It has positive points. In the process of work, you will have a great opportunity to personally track all the trends, tastes of buyers, all kinds of subtleties that may come in handy when building up your network. However, over time, as your company grows, you will still need to hire employees. A necessary condition here will be that each of them has a health book. Growing your network, you will need to hire a production technologist, as well as distributors that will meet your requirements.

Andrey Filatov: It is very important to select good specialists for your network. For example, we brought our technologist from Primorye. We attracted the rest of the employees to work in the capital. For implementers, it is necessary to draw up very detailed instructions what and how they need to do, how to work with cash register. This is especially important for beginners. It is easy for new sellers to hesitate and miss the check. If checked, this may result in fines being imposed. So instruct your employees in detail, explain to them in detail everything that is included in the duties of each. Then you will not have any problems with the team.

Conclusion

Opening a street food kiosk is quite an interesting and not the most difficult type of private business. Relatively small investment at the initial stage, the growing demand for this type of service among urban residents makes it quite popular among those who are just starting their way in business. With a competent approach, this type of activity will allow you not only to earn a comfortable life, but also to keep yourself interesting, people need work.

You can give the ever-hurrying citizens your skills, inspiration and a piece of your soul. Is there anything better for food than the grateful smiles of regular customers?