Owning your own catering establishment, like any other type of business, has its risks. But before dwelling on this in more detail, let us recall the classical definition of this word. A risk is a certain event or condition that can lead to both a loss of the company's reputation and losses in monetary terms. Moreover, the loss of reputation can also be a prerequisite for financial losses.

So, “thanks to what” can a novice restaurateur lose his hard-earned money invested in the business?

1. First of all, due to the lack of a "financial cushion". As practice shows, this problem is faced by a huge number of start-up businessmen who have a very modest initial capital, who are forced to give all their money to open a point and forget to leave a certain part of the money needed to pay off their obligations (rent payments, utilities, staff salaries, etc.) during the first months of operation.

How does this most often happen? An entrepreneur finds a certain amount of money somewhere and starts spending it to run his cafe. In theory, of course, he must draw up a business plan in advance, where all expenses will be accurately described (for opening and operating a point), then the planned income s, calculate the break-even point (the moment when revenue begins to cover all expenses and the next step will be to receive the long-awaited profit), the payback period, etc. But not all novice entrepreneurs order the calculation of a business plan. In addition, even a written business plan cannot give a perfectly accurate picture ....

In real life, the expenses will still be more than those indicated in the business plan ... And thus, having spent all his money on the purchase of equipment, repairs, etc., the restaurateur easily finds himself “goal like a falcon” at the moment of opening and starts impatiently wait for the receipt of money from the client. But no one has yet canceled the payback period. And it is quite natural that it is in the first weeks that the revenue, if not equal to zero, is extremely modest.

Moreover, all the money received has to be rapidly spent on the purchase of new products and on settlements with suppliers who gave their products for sale and came for money a week after the opening. In addition, from the very first day of opening, terrible days of calculation begin to “loom” in front of restaurateurs wages and payment of rent (if there is one, if the institution is open in its own premises, then the risks of losing money are rapidly decreasing, since it is rent that is an extremely heavy burden for beginners), and sometimes even paying a loan ..

Of course, a smart manager begins to set aside money from the daily proceeds for the wages of employees and for the repayment of other obligations. But they (the money received) most likely will not be enough! And it is precisely at these moments (days of settlements) that the entrepreneur must get money from the “financial cushion”, that is, take it from the previously deferred financial resources. The best option to help reduce risks is when, when calculating the budget for opening a cafe, you set aside the amount of money that should be enough to pay off rent, salaries, utility bills and, in the case of a loan to pay off monthly payments, for at least 3-4 months, and even better for six months.

And even if it seems to you during the opening period that it is better to spend this money now, then try to stop your impulse, but still put it aside by forming a “financial pillow”. If you really have few customers in the first months, then you will calmly get the deferred money and fulfill all your obligations, thereby preventing the cafe from going bankrupt at the initial stage. And if things “go with a bang” right away, then the money set aside can always be spent on business development, early repayment of a loan, or for your personal goals.

2 An incorrectly chosen concept of an institution can also cause serious damage to a novice entrepreneur. Therefore, before you start making your dream come true, try to make the most accurate portrait of your potential client, that is, calculate the target audience that you will target.

And even if you have been imagining your wonderful cozy coffee shop in all its details for 3 years already, and there are already 2 active coffee shops located in the area where you have the premises, it is better to abandon your option and come up with something else. Otherwise, you will be upset by the empty tables for a long time. Of course, there is competition everywhere and maybe over time all customers from competitors will gradually “flow” into your coffee shop, but nevertheless, it can take a huge amount of time, and if you took out a loan and rented a room with this money, then it may happen that you go broke before you owe these clients.

Coffee house, pancake shop, cafe, restaurant, cafe fast food, bar, bistro, tavern, pizzeria, tea room, ice cream parlor, etc. - there are a huge number of different formats of catering establishments and each of them has its own client. And your main task is to do everything possible to find the most optimal concept for a catering point in your case.

3. Poor service and food quality. This risk can cause not only loss of reputation, but also financial losses that will occur after customers gradually stop visiting cafes with poor service. It always seems to novice restaurateurs that there is something, but bad service will definitely bypass their establishment. But having opened an institution, they are faced with such a concept as the human factor.

And in order for the staff to always do their job professionally, the manager will have to work hard. And you have to do it constantly. How to do it? Monitor the work of the staff on a daily basis, even if you have a huge "bunch of other things to do." Go into the kitchen, periodically checking the quantity of all the necessary products indicated on the menu of all dishes, and also pay attention to their expiration dates. Constantly try dishes from your menu to evaluate its taste and appearance(beauty). Go out to the hall more often and observe the work of waiters, bartenders and the administrator.

All employees must constantly feel the effect of your presence in order to “not relax”. And only constant control(even over the most experienced and professional staff) can provide a decent level of service and high quality of the dishes served, and thereby reduce the risk of losing the reputation of your beautiful and beloved establishment.

In the course of its activities, the project cafe may encounter the following types risks:

External risks:

▪ deterioration in the possibility of obtaining raw materials and various materials;

▪ increase in prices for raw materials and materials;

▪ changing consumer requirements;

▪ increased competition;

▪ changes in prices and demand for the firm's products;

▪ loss of positions in the market;

▪ unexpected trends in the development of the industry;

▪ difficulties in obtaining a bank loan;

▪ changes in the general economic situation in the country, including changes in the taxation system, exchange rate, increase or unexpected decrease in inflation, social instability in the country.

2. internal risks:

▪ disruption of work plans due to lack of labor force, lack of materials and violation of the terms of their delivery;

▪ non-fulfillment by customers and contractors of their obligations (for objective and subjective reasons);

▪ errors in work planning;

▪ changes in management;

▪ change in technology, deterioration in the quality of manufactured products and a decrease in labor productivity;

▪ direct damage to property (transport accidents, equipment, materials, property of contractors, destruction, theft or damage to goods during transportation, risk associated with natural disasters), indirect losses associated with the dismantling and redeployment of damaged property, violation of the work schedule;

▪ financial risk.

Risk management procedures should be aimed at reducing the likelihood of risk situations. The following methods can be used to reduce the level of risk:

v diversification. Assumes the distribution of investment funds between various types firm's activities. Incurring losses in one type of activity, it can make a profit by developing another activity. This approach is a good basis for ensuring the sustainability of the enterprise to changes in the internal and external environment of the company.

v insurance. To reduce the degree of risk, property insurance is used (insurance of the risk of contract construction, insurance of equipment, cargo, etc.), accident insurance (that is, general civil and professional liability insurance), insurance of the price of goods against the risk or undesirable for the manufacturer of its fall , or an unfavorable increase for the consumer (hedging).

v limitation. It involves setting limits on the amount of expenses, sales volumes on credit, on capital investments, etc.

v reserve funds to cover unforeseen expenses. Creation of a fund of funds to cover unforeseen expenses related to the elimination of the consequences of the onset of risk: financing of additional work, compensation for an unforeseen increase in material, financial and labor costs arising in the course of the enterprise's operation.

v distribution of risk. Sharing risk between project participants

v obtaining all necessary, reliable information about the forthcoming choice and results.

In our case, it seems appropriate to use insurance and reserve funds to cover unforeseen expenses.

It is also necessary to remember that any situation is easier to prevent than correct, so the cafe management needs to pay special attention to the diversification of production, market research of market conditions, the use of letters of credit for goods, price adjustments, the creation of reserve funds and so on. The more complete and reliable information about the external environment is obtained, the more opportunities there will be to prepare a good forecast and reduce the risk.

CONCLUSION

Thus, the goal of the project is to create a themed children's cafe "Rainbow" in the South-Western district of the city of Odintsovo (at the intersection of Pushkin and Lenin streets) to serve the residents of the city.

The activity of the enterprise being created is aimed at providing services in the field of public catering for people with an average income level.

The chosen location and theme of the cafe are determined by the increased demand from potential consumers and the absence of direct competitors.

* Calculations use average data for Russia

From 940 000 ₽

Starting investments

1 170 000 ₽

350 000 ₽

Net profit

6-30 months

Payback period

Dreaming of opening your own bar? We offer you a guide with an analysis of all key points opening a dream business that can bring a profit of 4 million rubles per year.

Step 1. Evaluate the market and idea

The first step for any business idea is to evaluate it. Ask yourself questions: is it in demand by the market? What is the level of competition? Why is it necessary to build a business in this direction?

In recent years, the culture of public catering has been actively developing in Russia. As a result, the rapid growth in the number of establishments and the variety of offers that form the special interest of Russians in eating out. Even during the economic crisis, the population does not refuse to visit catering establishments, although it tries to save on this type of expenditure. According to experts, the domestic catering market has growth prospects, since it is quite capacious. Consequently, the catering industry is still relevant and promising.

No wonder the entertainment and catering industry is so attractive to entrepreneurs. Therefore, there is a lot of competition in the catering market. Lots of burgers, sushi restaurants, coffee houses, pizzerias... You can choose any direction, but why open a bar or pub? Firstly, the very concept of the bar suggests a more informal atmosphere: this is a place where you can gather with friends, relax in the evening after work, eat delicious food and drink alcoholic beverages. Secondly, in bars there are quite high mark-ups on alcohol, which allows for significant profits. Thirdly, bars can be used as venues for various events. Fourthly, opening a bar is much easier than a full-fledged restaurant with original cuisine.

Advantages and disadvantages of opening a bar

ADVANTAGES	FLAWS
high business profitability (up to 50%); fast return on investment; no need for a large staff; narrowly focused, specific niche; high income due to the markup on alcoholic products; high demand for such establishments among the population; a relatively small amount of investment for the industry; business scalability	high level of competition in the market; expensive rent of retail space; complexity in business organization; the need to obtain a license to sell alcoholic products; business requires the constant involvement of the entrepreneur

Step 2. Define the concept of the institution

First you need to decide on the concept of the future institution. This will depend on:

definition target audience;

choice of premises;

form of customer service;

territorial location.

In addition, a well-chosen concept is a good competitive advantage. When the market offers many different establishments, only those who offer an interesting concept can stand out and attract their customers. Therefore, this stage of opening a bar is so important.

Earn up to
200 000 rub. a month, having fun!

2020 trend. Intelligent entertainment business. Minimum investment. No additional deductions or payments. Turnkey training.

When defining the concept of an institution, one should understand what target audience it will be aimed at. The concept of the bar also involves the development of a menu, stylistic interior design, customer service methods, musical accompaniment, "chips" of the establishment, pricing policy, and so on. For a clearer understanding of what the bar format can be, let's look at a few examples.

Basic concepts of bars:

classic bar. The hall is divided into two zones: a bar where visitors can order signature drinks, as well as an area equipped with tables and sofas designed to accommodate 4-8 people at the same time. The bar offers a wide range of alcoholic drinks and popular snacks. This format involves the organization of entertainment events: discos, karaoke. Therefore, it is worth considering the dance floor.

bar pub. This format refers to pubs where visitors are offered several types of beer and various snacks. A more expensive variety of such establishments are pubs offering craft beer or mini-breweries. In such establishments, it is recommended to install screens to watch popular sporting events.

Theme bar. It can be the format of a classic bar or pub, the main feature of which is a pronounced theme. What could it be? A bar dedicated to a certain musical direction, film, director, cars, and so on. You can peep ideas implemented in other cities and even countries.

Depending on the chosen concept, the target audience is determined. For bars, it is wide enough. The main category of consumers are young people aged 18 to 35, regardless of their income level.

Step 3. We are looking for a suitable place, we plan to renovate the premises

For any catering establishment, the right location plays an important role. The search for a room for a bar is determined by a number of important nuances. One of the most common options is non-residential premises, equipped on the ground floor of a multi-storey building. But it should be borne in mind that the nature of the institution can interfere with the residents of the house, so the most suitable option would be a detached non-residential building, on the ground floor of which you can equip a bar. Its location itself is not so important, although it must meet certain requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with the competent organization of the institution itself, the location can be somewhat neglected and save on the cost of rent. The main condition for the location of the bar is the convenience and safety of the entrance or approach to the institution.

But for the very premises of the future bar, there are more requirements, it should be selected especially carefully. Each premises intended for a catering establishment undergoes a thorough inspection by government agencies- sanitary and epidemiological station, Rospotrebnadzor, fire inspection. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with the standards of the working area, finishing materials, organization of food storage, etc. In addition, the functionality of the premises should be assessed - the possibility of redevelopment, the availability of all communications (water supply and sewerage, electricity, gas) that will ensure the smooth operation of the institution. Particular attention should be paid to the power of electricity, since food equipment consumes a lot of electricity. We also recommend that you familiarize yourself with the basic requirements set out in Law No. 171-FZ, which regulates the circulation of alcohol.

Another frequently asked question is whether to buy a room or rent it out. As practice shows, at the initial stage it is not advisable to buy a building. It is better to direct the initial investments into the acquisition of good equipment, the creation of an attractive interior, and the promotion of the institution. However, when drawing up a lease agreement, it is recommended to immediately stipulate the possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will be unprofitable for you to move to another place in a year or two: firstly, you will have to spend a significant amount on moving; secondly, the loss of a "promoted" place can deprive the establishment of a share of the clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

The area of ​​the room depends on how compactly the clients will be accommodated and on the total capacity. Given the experience of the existence of drinking establishments, 150-200 sq. m is sufficient. Depending on the layout and method of arranging furniture, from 30 to 60 people can freely accommodate in such a room. It should be borne in mind that the entire area is divided into separate rooms: the main hall, kitchen, utility rooms, bathroom. At least 60 sq.m. should be allocated to the kitchen, and 100 sq.m. to the hall for visitors.

The average rent for a normal room for a bar is about 100-150 thousand rubles, depending on the location and features of the room. We advise you to pay attention to the premises in which catering establishments used to be. This will avoid unnecessary expenses and speed up the process of opening a bar. Now there are many options suitable premises in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the hall is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits from them will be greater. It's easier than starting everything from scratch.

Also, when choosing a room, you should be guided by how the interior of the bar is supposed to be. Different concepts will require different planning solutions. In the process of repair, you need to focus, first of all, on the convenience and comfort for visitors. Tables should be large enough to accommodate 6-8 people, and sofas or chairs should be comfortable. It is desirable that each table be in relative isolation from each other, because the privacy of the company is also a kind of comfort. Renovation costs can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is quite difficult to name the exact amount of repair costs. The average cost of repair and decoration of the premises is about 200 thousand rubles.

Particular attention should be paid to the interior, which creates the right atmosphere and supports the theme of the institution. The interior plays not only an aesthetic role, but also allows you to create "chips" of the institution, memorable form style. This makes the interior an effective tool in promoting the bar. The creation of the interior is better to entrust professional designer. Then it will be possible to create a unique space in the bar where people want to spend time and where they want to return.

Step 4. We draw up documents

Having decided on the premises for the future bar, you need to start collecting all the necessary documentation. This process is quite laborious and includes several directions. For convenience, we will consider each separately.

Organization registration. The legal form of the enterprise depends on the format of the institution. If strong alcohol is sold in the bar, then a license is required, which is issued only by LLC. If the bar will only sell beer, then a license is not required for this and you can limit yourself to individual entrepreneurs. As a type of activity, according to the new classification of OKVED, you should choose 56.30

Preparation of documents for the premises

Registration cash register and its registration with the tax authorities.

Obtaining permits from the SES and the fire service.

Registration of all necessary documentation in the sanitary and epidemiological station, which is required to start the work of a public catering establishment.

The final stage is obtaining a license to sell alcohol. To do this, you need to provide a list of documents.

Documents required to open a bar

Photocopy of payment receipt state duty, constituent documentation, papers confirming state registration.

SES conclusion.

Certificate of absence of debts on payment of taxes and penalties.

exhaustive list required documents to obtain a license, you can take it from the local authority that deals with licensing.

The license is issued for a period of 1 year, subject to the following requirements:

a room larger than 50 sq.m;

availability of necessary communications - plumbing, electrical wiring, heating;

distance of at least 100 meters from educational, medical and sports facilities.

The cost of the license will be 70 thousand rubles. We also draw your attention to the fact that since 2016, registration in the Unified State Automated Information System of all those involved in the sale of alcoholic beverages has been a mandatory step. This system was created to combat counterfeit alcohol. The penalty for neglecting registration is a fine of up to 200,000 rubles.

And now once again we briefly list the list of documents that will be needed to open a bar:

Documents about state registration enterprises.

Documentation confirming the right to work in the premises: a lease agreement or a certificate of the owner.

Permission from the SES and the Fire Service.

Contracts for garbage collection, disinfection, sanitary books for staff.

Production control program.

License for the sale of alcoholic products.

Step 5. We buy equipment

To open a bar, you will need various categories of equipment, namely:

Ready-made ideas for your business

• Furniture(tables, sofas, chairs, bar).
• Refrigeration equipment(refrigerators, display cases for wine, bar equipment).
• Thermal equipment(ovens, stoves, thermal showcases, shish kebabs and so on).
• Bar equipment(blenders, coffee grinders, mixers, toasters, juicers and so on).
• Electromechanical equipment(vegetable slicers, bread slicers, etc.).

Moreover, do not forget about sinks, trash cans, cabinets, ventilation umbrellas, scales, distribution lines, shelves and so on. In general terms, it is necessary to spend about 200 thousand rubles on the purchase of kitchen equipment for a small-scale bar.

The list is provided for reference and can be adjusted according to the preferences of the entrepreneur. You should also take into account the cost of furniture for the design of the main hall. For a bar designed for 60 seats, you will need the following set of furniture: 20 double sofas and 8 large tables, 12 chairs and 6 small tables for two, a bar counter and 6 bar stools, as well as racks for alcohol. The cost of furniture and decor of the bar will be from 150 thousand rubles.

Step 6. We compose the menu, organize the supply

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of a dish, you will need a technological map, which is also necessary to obtain permission from the SES. The technological map indicates the consumption of products per serving and the volume of this portion. To determine what to form a menu from, you can study the offers of competitors. It does not make sense to include some complex gourmet dishes in the bar menu. The menu will be based on various drinks and snacks. Nevertheless, it is recommended to provide for the presence of author's cocktails and one signature dish, which can become a "chip" of the institution.

When the menu is ready, you should decide on suppliers and establish supply channels. The main categories of bar suppliers:

supplier of meat and poultry;

supplier of fresh vegetables and herbs;

supplier of alcoholic beverages;

supplier of various snacks (chips, nuts, etc.);

tea/coffee/beverage vendors.

By certain categories supplies that provide the main menu, it is recommended to enter into exclusive agreements with one proven and reliable supplier. It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the establishment with branded utensils and inventory.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, the transport costs for the supply of ingredients are borne by your production. To reduce this expense item, you should choose suppliers that are closer to your establishment. The required amount of raw materials is determined based on the menu, the technological map of the preparation of products and the expected sales volume. It is important that the recipes of the dishes comply with GOSTs or separately adopted specifications.

Since in restaurant practice there is often a supply agreement with deferred payment terms, the initial investment in working capital should not exceed 30% of the total cost of dishes of the first billing month.

Step 7. Planning a promotion

One of the important points when opening a bar is the preparation and implementation of an effective marketing strategy. It includes the development of the name of the institution, its logo and corporate identity; organization advertising campaign(promotions, promotion tools).

A bright and memorable name will allow you to distinguish the institution from the many offers on the catering market and emphasize its concept. It is also worth considering the cost of a catchy, attention-grabbing sign. About 30 thousand rubles will have to be spent on this type of cost. So that advertising costs do not eat up a significant part of the budget, promotion channels should be used rationally. The target audience of the bars are young people aged 18 to 35. Advertising should be placed where potential customers are.

To promote the bar, you can use various marketing tools: promotional videos in the cinema; promotion in the network; sponsorship participation in mass cultural projects; installation of billboards and signs; distribution of business cards, flyers or booklets with menus; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on. Not so long ago, there was a fashion for intellectual games that are held on the basis of the institution. This is a very effective promotion tool that allows you to attract an additional audience.

Also an effective method is advertising on social networks targeted at young people. As part of social networks you can hold a "happy repost" campaign, "competition contest", etc. This tool is aimed at attracting an additional audience. You can also provide for a "happy hour" promotion - the time during which the institution offers discounts, a special menu (for example, business lunches), etc. The use of this promotional tool should be subject to the following recommendations:

planning an action for weekdays;

increasing the price of the most popular menu items to cover the difference in costs;

a short and understandable slogan for the action;

one group of drinks or food participating in the promotion;

tracking stock performance.

The use of one or another tool depends on the target audience of the institution and the budget of the project. On average, about 100 thousand rubles should be pledged for promotion in order to quickly gain an audience.

Step 8. Recruitment

For a small bar with 50 seats, you will need to hire:

2 bartenders. Bartenders serve customers at the bar, prepare cocktails, and are responsible for the cash register.

2 chefs. Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, and work at one or more kitchen stations, depending on the distribution of duties.

4 waiters. Waiters take orders in the hall, provide customer service, monitor the cleanliness of the hall, set the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

2 cleaners-dishwashers. Dishwashers are responsible for the use and maintenance of dishwashing equipment, keeping dishes, kitchen and hall clean.

2 guards. Security guards monitor public order and quickly resolve emergencies.

Accountant. The accountant keeps financial records of all transactions and works remotely.

Administrator. The administrator organizes the workflow, hires and manages staff, is responsible for marketing policy, monitors the ratio of profit and loss, accepts and schedules reservations and pre-orders, and supervises the work of staff.

Requirements for the staff of a public institution:

all employees must have sanitary books with appropriate marks;

all employees before admission to workplace must be instructed, study the safety instructions for operating the equipment.

To improve the quality of service, it is necessary to regularly conduct certification of personnel and send them to advanced training. To avoid staff turnover, a decent salary should be established. On average, the payroll will be 350 thousand rubles.

Step 9. We draw up a financial plan

At this stage, we answer the most important question - how much does it cost to open a bar from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a particular region and a particular idea. Speaking abstractly, it will take about 1 million rubles to open a "no frills" bar.

Initial investment to open a bar

	Amount, rub.
Initial rent payment
Premises renovation
Furniture and decor
Equipment
Business registration, preparation of permits
Purchase of raw materials

In addition to the initial costs, the project has monthly costs that should also be planned. Monthly costs are divided into variable and fixed costs. Variable costs consist of the costs of the ingredients used in the preparation of dishes, as well as the payment for the capacities consumed in the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade margin of 250%.

Fixed expenses consist of rent, utilities, payroll, advertising, taxes, and depreciation. The amount of depreciation is determined by the straight-line method, based on the useful life of fixed assets in 5 years.

fixed costs

	Name	Amount per month, rub.
	Rent
	Communal payments
	Depreciation
	payroll with deductions

Now let's calculate how much you can earn on the bar. With a capacity of 60 people and a hall occupancy of 65% per month, 1170 visitors can be expected. With an average check of 1,000 rubles per person, the monthly revenue will be 1,170,000 rubles, and the net profit will be approximately 350,000 rubles. With this level of profit, the initial investment can pay off in six months. In this case, the profitability will be 43%. For beer restaurants, pubs, bars, the maximum payback period is 2-2.5 years.

Step 10. Consider the risks

Every type of business has inherent risks. What difficulties can you face when opening your own bar?

• Poor choice of location and bar premises. You can easily overestimate traffic or underestimate competitive environment. When choosing a room, some nuances that will appear during work may be missed. Therefore, it is necessary to carefully analyze outlet and take into account various factors;

Rising prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increasing costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all the necessary conditions that provide liability supplier in case of their violation;

Reaction of competitors. Since the catering market is quite saturated and the competition is high, the behavior of competitors can have a strong influence. To minimize it, it is necessary to form your own client base, conduct constant market monitoring, introduce customer loyalty programs, create competitive advantages and unique offers;

Refusal to provide the lease of premises or increase in the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease and carefully choose the landlord;

The fall in effective demand. This risk can be mitigated by developing effective loyalty programs that include discounts, happy hours, etc.;

Problems with personnel, which means low qualification, staff turnover, lack of motivation of employees. This may lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the institution. The easiest way to reduce this risk is at the stage of recruitment, hiring employees who meet all the requirements. It is also necessary to provide for a system of bonuses for personnel;

Equipment breakdown and production downtime. To mitigate the risk will allow regular maintenance of equipment in order to maintain its performance;

Food spoilage due to low demand, broken storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Food surpluses can arise for two reasons: firstly, due to the low level of sales and the unpopularity of certain dishes; and secondly, due to errors in sales forecasting. It is possible to reduce this risk through competent planning and forecasting, reviewing the assortment, and excluding unprofitable dishes from the menu. Food storage errors, breakdown of refrigeration equipment can lead to food spoilage. It is possible to avoid this threat by training personnel and monitoring their work, as well as regular maintenance equipment;

Decrease in the reputation of the institution among the target audience due to errors in management or a decrease in the quality of services. To avoid this, constant monitoring of product quality, obtaining feedback from the customers of the establishment and taking corrective actions.

By drawing up a detailed business plan, competently organizing work at each stage of the project implementation and foreseeing the main risks, you can build a profitable and promising business in the field of catering.

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IN modern conditions management, any organization inevitably faces various situations, unplanned or unforeseen events, to which it is necessary to adequately respond in order not to incur losses caused by these phenomena or, conversely, to skillfully take advantage of unexpected advantages. When making any decision, the entrepreneur is usually aware of and tries to calculate the degree of risk that may affect the outcome of the decision. The number and variety of risk factors that weaken the conditions for the stable operation of the company are increasing, so the risk management function is becoming increasingly important and is becoming one of the most important conditions for ensuring economic security organizations.

The problem of business risk management is no longer private, i.e. arising before the management of the organization only from time to time when adopting certain management decisions. The assessment of business risk and the development of programs to reduce it today is part of everyday management work, one of the management functions along with quality management, finance, etc.

Risk management allows entrepreneurial organization:

Identify potential situations associated with an unfavorable development of events for her, i.e. situations associated with risk, the result of which may not be the achievement of goals;

Obtain quantitative characteristics of the possible damage associated with an undesirable development of events;

· in advance, when preparing a decision, plan and, if necessary, implement measures to reduce the risk to an acceptable level;

Take into account the costs associated with the preliminary assessment and risk management when making decisions.

Risk management is a specific area of ​​management that requires knowledge in the theory of the firm, insurance business, analysis economic activity etc. Risk management can be defined as the process of preparing and implementing activities aimed at reducing the risk of wrong decision and reducing possible negative consequences undesirable development of events during the implementation of the decisions taken by the entrepreneur.

Until the risk is identified, it is impossible to take any measures to minimize it, so the first stage in risk management is the identification of probable risks. The identification of risks and factors can be carried out in a variety of ways, from purely intuitive guesses to complex probabilistic analysis of operation research models.

In order to develop a program to minimize business risks, it is necessary to first identify potential risks and assess their level. Classify the risks arising in the process production activities, can be based on various features. The greatest difficulties, as a rule, arise in the classification of internal business risks, since external risks affect almost all organizations.

A significant place in the process of business risk management is occupied by the analysis and forecasting of possible losses of resources in the course of business activities. This does not mean the expenditure of resources, objectively determined by the nature and scale of entrepreneurial activity, but random, unforeseen, but potentially possible losses arising from the deviation real move entrepreneurial activity from the planned.

When evaluating the risk that an entrepreneurial organization is able to take on, and developing methods for minimizing the risk, it is necessary to proceed, first of all, from the profile of its activity, the availability of the necessary resources for the implementation of the financing program possible consequences risk, relationships with partners and consumers, as well as take into account its strategy and main goals.

An important step in managing entrepreneurial risk is monitoring the results of implementing a risk management strategy, which often plays a decisive role in a rapidly changing market situation, helping, if necessary, to adjust the risk minimization program in a timely manner and avoid additional risks in the activities of an entrepreneurial organization.

It is possible to distinguish such characteristics external environment like complexity, mobility, uncertainty.

The complexity of the external environment refers to the variability of the factors to which the organization must respond.

Mobility of the environment - the speed with which changes occur in the environment of the organization. Many researchers and managers note that in modern conditions the environment of organizations is changing at an increasing speed, and there are organizations around which the external environment is especially mobile.

The uncertainty of the external environment is a function of the amount of information that the organization has about a particular factor, as well as confidence in the reliability of this information. If there is little information or there are some inaccuracies, doubts about its origin, then the environment becomes more uncertain than in a situation where there is adequate information and there are reasons to consider it reasonable, highly reliable.

When considering the influence of the external environment on the organization, one should take into account the characteristics of interconnectedness, complexity, mobility and uncertainty, which describe factors of both direct and indirect influence.

Any organization is part of a national and international structure. Some companies are more involved, others less so. international conditions market, but all of them, to one degree or another, are forced to take into account certain conditions of the macro environment. These conditions include the laws of consumption, the culture of those countries where or from where goods are exported. The above factors of the external environment, both direct and indirect impact, to one degree or another, affect the entire organization of the environment of organizations operating at the international level, it is characterized by increased complexity.

Efficiency of Existence open organization depends on how well established internal and external communications between all its elements.

Entrepreneurial interaction can be defined as a kind of economic relations based on joint actions and efforts of the parties, united by a common interest, aimed at achieving their specific goals.

Catering business - entrepreneurial activity at the expense of own or borrowed funds at your own risk and responsibility, in the field of restaurant business.

Technologies for the correct setting of the restaurant business are, first of all, marketing technologies. Simply put, the restaurant, as a market entity, is entirely dependent on it, and the success of the restaurant depends on the chosen market niche. Moreover, the technology of determining one's place in the market is more important than the selection of equipment and professional staff, since there will be no one to serve and no one to cook if the institution does not have its own audience.

The success of any restaurant lies in its customers. Therefore, before launching your project, you need to carefully study and analyze the potential client market in terms of priorities, taste and solvency. This will help in placing accents according to the taste preferences of your customers in order to meet their expectations and not shame the “reputation of your apron!” Only by determining the tastes and preferences of customers, knowing what they expect from a new restaurant, and based on the results obtained, it is possible to competently start a successful restaurant business.

The design and design of the new restaurant should be practical and in line with the tastes and preferences of the particular society it focuses on. For example, a restaurant for middle-income segments of the population should not be decorated in a frilly style by the most expensive and fashionable designer. The style and content of the interior should be appropriate for visitors, i.e. be on the same level as them. You can, of course, take bold decisions and spectacular developments, but they should not be reflected in any way in prices or other indicators that can hit the client's pride. These simple solutions will help you win the hearts of your customers, who will not only visit you, but visit your establishment with pleasure.

Now that you have won recognition and a place in the hearts of your customers, you need to do whatever it takes to please them, meet their expectations, and most importantly, keep them.

For example, if a restaurant is planned to be made citywide, then automatically all establishments of this city of the corresponding type and price category become its competitors. Therefore, the future institution will need to somehow stand out against their background (interior, kitchen, special offers. However, you need to know what factor is decisive for future visitors when choosing an institution: it can be, for example, the interior, or the quality of cooking, or musical accompaniment.

For example, if the price category of the establishment is high enough, then it should be combined with waiter service, rich or original interior and a good level of cuisine. When any of the links falls out, for example, in an institution a poor interior or cheap-looking furniture, a weak ventilation system, then the visitor will have a fair doubt about the expediency of high prices on the menu.

The choice of the location of the restaurant is characterized by great responsibility. It is the location of the future institution that is one of the most important, and often the dominant factor in the success of a business in this industry. Moreover, if the place was initially chosen unsuccessfully, then correcting the mistake is a non-trivial task, most often embodied only through the “reopening” of the restaurant in another place with a huge amount of costs.

The main principle of choosing a place for a restaurant is to bring it as close as possible to the consumer. That is, the premises should be located near the potential consumer's habitats (near the house, next to work, when walking around the city, etc.), it should be transportable and easy to find.

There are situations when the developed concept of the restaurant, based on the results of its implementation, did not justify itself, or after some time it simply became outdated, then it needs to be changed. (because interest in the institution may approach zero)

Sometimes a change of concept is the only solution that allows a restaurant to stay afloat. In a sense, it will be a different restaurant. It will contain new idea, a new concept has been developed for it. Sometimes, apart from the location, little is left of the restaurant. And this is a significant problem. Whether the restaurant was successful or not, it has already become known to a certain circle of potential visitors. Those who have visited it, or heard of its existence, have certain ideas about it. In this case, in order not to lose regular customers, it is not necessary to change everything cardinally. First you need to first find out what actually needs to be changed in an existing concept. Successful restaurants regularly update the menu, make changes to the design of the hall, and constantly improve the service system.)

You can come up with some zest for the restaurant. Moreover, so strong that they wrote about it, talked about it. In addition, in the future, it can continue to work for a long time, attracting more and more new customers. Until saturation sets in, as from any product. In any case, in order for the new image of the restaurant to work as quickly as possible, it is necessary to actively introduce it into the minds of future visitors.

enjoys great popularity souvenir products: branded matches, lighters, glasses, decorated in the style of your restaurant, etc. Naturally, each item should have a brand name of the establishment.

A variety of restaurants, menus and other factors may result in the loss of regular guests for your establishment. (The risk of losing customers).

1. The competitiveness of the enterprise is ensured by the high professional level of employees. The desire to get the best or at least high-class chefs, waiters, bartenders is the sharpest weapon of competition in the restaurant business.

2. Work with regular customers. A system of accumulative bonuses and discounts with the use of plastic cards is widely used. The rules are simple: the "honored guest card" is credited with 10 percent of the bill in the form of bonuses, and when enough points are accumulated, the card can be used to pay for lunch. Or, the client is given a permanent ten percent discount, for example, for a "big bill". It is possible to develop so-called marketing questionnaires: the guest leaves his date of birth, postal address, food preferences, etc., and the establishment, in turn, sends personal invitations to parties, wishes you a happy birthday, etc.

3. Diversity of cuisine is also a kind of strong point in the active policy of attracting and retaining visitors. It is possible to provide a business lunch service, offering several periodically changing set menu options that can satisfy requests. different categories guests that are very popular with the regulars of restaurants. Sales of business lunches can be up to 40% of the total revenue of the establishment.

Like any other business, a restaurant requires a business plan, management, marketing research and developing your own strategy.

Taking into account potential visitors, a restaurant profile is being developed. The profile of a restaurant is determined by its concept, which characterizes its image associated with a certain market segment: casual, children's, ethnic, etc. The concept must meet the specifics of a particular area, which determines the design of the institution, the menu and more.

Of course, for the successful functioning of a restaurant establishment, the quality of food, menu, level of service, price, atmosphere, management are important, but the most significant is the location. Among the main criteria by which a place is chosen for a restaurant, the following categories can be indicated:

Demographics - how many people live or come to a given area (a microdistrict that is within the service radius of the institution);

The average level of income of such population;

Is the given area a developing area, or, conversely, is in decline, affecting its infrastructural provision (sewerage, drainage, etc.);

Convenience and accessibility in terms of transport connections and parking opportunities;

Flashiness - is it easy to see and distinguish the restaurant from other similar establishments;

Attractiveness - how hospitable the institution will seem to passersby and travelers;

Location - how pleasant the surrounding facilities seem to be.

At proper organization The activity of the enterprise is capable of generating considerable income. To do this, when organizing this kind of business, it is necessary to take into account a number of specific features. These include:

1. Supply and demand. Before creating your institution, you should carefully study the market, analyze the activities of competitors, evaluate the feasibility of your ideas. It is not very reasonable to open too spacious hotels in places of low demand (small towns, countryside, etc.). The services offered should be proportionate to the interest of potential consumers.

2. Quite significant start-up capital. At the initial stage, the organization of such activities requires serious financial investments, this is due to the amount of costs for the construction or purchase of premises, its repair, furnishing, purchase necessary equipment, accessories and products, recruitment and training of personnel, advertising campaign.

3. Uneven demand for services. Hotels enjoy increased popularity during events in the region mass events, such as sports competitions, concerts, large-scale city holidays, etc. If the hotel is a resort type, then there is a seasonality of visitors' interest. The largest influx of customers in this case is expected at the height of the holiday season.

4. Direct dependence on reputation. Undoubtedly, the reputation in this business to a large extent creates demand, which develops into profit. Reputation is built on the basis of the work of the staff and is stimulated by advertising.

5. Influence of the level of service provision on the pricing policy of the enterprise. Depending on the level of quality of the services provided, accommodation and catering enterprises are assigned a certain category, for each of which there are price norms. Adequacy of prices is one of the keys to the success of the restaurant business.

Among the mechanisms for increasing demand, the following can be distinguished:

2. Discounts and promotions (for regular customers, groups, etc.).

3. Possibility of booking seats, tables on favorable terms for the client. Impersonal booking of rooms or tables increases the comfort for customers when working with your firm.

4. Accrual of bonus points to visitors. Not a bad move - opening a bonus account for each visitor in the company's database. He can later use bonus points from this account to pay for the services of your company in further cooperation with it. At the same time, the client creates a feeling of owning something material, and in the future, when choosing a provider of such services, he will have an incentive to contact you again.

5. Increasing the quality of the enterprise. If the quality of service does not meet the expectations of the visitor, then all the above activities may not give a result, and the money, time and effort spent on them will turn into dust.

Based on the foregoing, it can be argued that the priority in restaurant business it is necessary to determine the maximum possible level of services provided, which in the future will bring reputation and profit.

The main risk of any business from the service sector is poor quality service. Neither mass advertising, not laudatory odes of acquaintances are not able to return a person to the restaurant where he was poorly served. Conversely, a person is more likely to return for a pleasant service even to a place where the kitchen made a mistake in the dish, but the service staff smoothed the situation.

Let's see why people come to a cafe / restaurant? Relax and talk, have a tasty meal, change the environment (each person has his own priorities, but these are the main goals). Therefore, for a restaurant guest it is important:

1) feeling of comfort,

2) high-quality and tasty food.

This is where the main risks lie. The human factor can be fatal for any restaurant: the waiter is not in the mood for bad service, the cook with a low salary is offended by the owner and cooks without interest and soul, the inattentive administrator did not bother to replace the employee who went on sick leave and as a result the staff can not cope, guests waiting and anxious.

Therefore, it is important that each of your employees be interested in the overall success, love their job and hold on to their workplace.

The second risk is high competition in the niche. The consumer has become capricious, he chooses from numerous offers, and your task is to constantly monitor the interests of your guests, surprise them, and offer new products.

The third, no less dangerous risk is dependence on raw material suppliers. Even a talented chef will not be able to prepare a high-quality dish from low-quality products, so you will need to regularly monitor the market, get acquainted with producers, and look for good products.

The restaurant business is an area of ​​business where sales can only be guaranteed high quality product, and we remember that the product of a restaurant is atmosphere, service and cuisine.

Only when all three of these components are at a high level (not to be confused with expensive ones, since even an economy class pizzeria should not have flaws), success is guaranteed.

The crisis overtakes the restaurant business not immediately, but in waves. Still, going to restaurants is to a large extent a matter of habit, and even financial problems people will support it for a while. Expensive restaurants will be the first to feel the impact of the crisis. Still, the issue of money for customers will come first and they will simply eat at cheaper establishments. In addition, even wealthy clients who do not want to give up visiting elite establishments are likely to significantly reduce their spending in them, and begin to treat expensive delicacies with more restraint.

The wave to restaurants of the middle and budget price range will come a little later. The beginning of the crisis in the restaurant business for them will be compensated by the fact that some of the customers from expensive restaurants will spread to them. But if the crisis turns out to be protracted, then bad times will soon await establishments in this category - people will simply refuse to visit any restaurants.

Fast food establishments have the least risk during a crisis. Cheap food will be in demand almost always. And given that there will be layoffs at many enterprises and the unemployed will appear in the city, who will need to eat somewhere quickly, fast foods will even experience a slight rise for a certain period.

Another important issue for the restaurant business is the price of food. Suppliers, trying to compensate for their crisis losses, will be forced to sell products more expensive. And restaurants will simply have nowhere to go from this. At the same time, in order to compensate for their losses, establishments will be forced to raise prices for their dishes, which will only alienate all customers from them.

At the same time, it cannot be said that the crisis brings only losses to the restaurant business. It will also be a kind of cleanser. Weaker and less popular establishments will lose their customers almost instantly, as well as the staff. As a result, other market players will have the opportunity not only to win back the audience, but also to acquire valuable personnel.

Measures for the rehabilitation of the restaurant business during the crisis:

Marketing overhaul. With due desire, any restaurant can be transferred to a lower price category. First of all, this concerns elite restaurants, which will feel the crisis very first. They can simply move to the middle category by replacing some of their dishes. The process is painful, and old customers simply won’t understand this - but if there is no other way out, then this is the only way to somehow stay afloat.

Number optimization. See if you have duplicate positions and, if necessary, reduce useless ones. Also, you can always cut the staff of waiters.

Menu adjustments. What has already been mentioned above. More expensive dishes should be replaced with cheaper ones. It is also necessary to remove dishes from the menu, the products for the preparation of which may soon simply disappear from the market. To do this, you should talk with suppliers and clarify the situation.

Prices. Make sure that the cost of products is at the highest level. And this applies not only to the main types - meat, potatoes, but also to secondary consumables - sunflower oil, greens, etc.

Closing. As soon as your establishment ceases to be profitable, it is better to close it. There is no point in continuing to work. After all, closing a restaurant due to lack of profit is much better than closing it due to bankruptcy. Moreover, when the crisis passes, no one will prevent you from opening the doors of the restaurant again, just sitting out the hard places aside. The main thing is that you have a reserve of money to sit out.

And the most important thing in the restaurant business during a crisis is to group. Nothing can be done about the constantly shrinking market. But you can survive the crisis in the usual stagnation, or you can suffer losses.

The main goal of any drinking establishment is to extract commercial advantage through the sale of alcoholic beverages. Opening a bar requires certain organizational skills, as well as knowledge of the specifics of this business. Experience in food service establishments would be a big plus. The main nuances of the organization of the work of the institution contains a sample finished business plan billing bar.

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Services

The main service of the bar is the production and sale of drinks, as well as the creation of conditions for their consumption at the bar or in the hall. Some bars serve hot meals along with drinks. Customer service is led by a bartender, who is behind the bar.

Leisure services include:

• organization of musical service;
• organization of concerts, variety programs;
• broadcasting of sports matches;
• display of video programs;
• provision of press, board games;
• slot machines;
• billiards;
• karaoke;
• hookah.

Other services include:

• provision of a free phone;
• guaranteed storage of personal belongings (outerwear) of the client;
• calling a taxi at the request of the client.

Types and relevance

Classification of bars by type of drinks:

• non-alcoholic - the institution serves light snacks and drinks that do not contain alcohol;
• wine - the main drink is wine of different types;
• cocktail bar - the institution specializes in cocktails, both containing alcohol and non-alcoholic;
• coffee bar - mainly hot drinks (tea, coffee) and dessert dishes (cakes, ice cream, etc.) are served here;
• milk bar - at the heart of the menu are dairy dishes;
• beer bar or pub - the main drink is.

Classification of bars by type of visitors:

• biker bar - an institution for bikers;
• sports bar with obligatory broadcasting of matches, the main customers are sports fans;
• gay bar - an institution focused on the LGBT community;
• vega bar - vegetarian dishes, without alcoholic drinks.

Classification of bars by type of service:

• a bikini bar with uniformed waitresses;
• the lobby bar is located in the hotel lobby;
• mobile bar - a mobile institution;
• office bar at the office, the main customers are employees of the company;
• server bar serves prepaid banquets;
• the express bar is characterized by fast service.

Classification of bars by type of music and:

• club bar with modern music, usually open at night;
• music hall - an institution of the entertainment genre with music;
• disco bar with dance music of the 20th century;
• juk-joint - a roadside eatery with jukeboxes;
• lounge bar - an institution of increased comfort with background music;
• dancehall - dance bar.

Classification of bars by type of entertainment:

• cinema bar showing films, presentations;
• pool bar with swimming pool;
• strip bar - a bar with performances by strippers.

Classification of bars by assortment:

• snack bar - a snack bar with light meals for a "snack";
• tab bar - an institution with a standard range of products without making cocktails with a tote;
• phytobar - a department for the sale and consumption of teas and decoctions from medicinal herbs.

In Russia, bars are divided into the following classes according to the level of service and the range of services provided:

• "luxury" - an institution of increased comfort with a wide range of services;
• "supreme" - a variety of assortment of drinks and cocktails;
• "first" - a wide or specialized range of drinks and cocktails, including custom-made and branded ones.

Today, bars are not only drinking establishments, but also entire clubs of interest. Their popularity remains high - people are attracted by the speed of service and affordable prices compared to restaurants. The relevance of choosing the type of bar for the implementation of the project is determined in the business plan based on market analysis and financial calculations.

Description and analysis of the market

The characteristic of the bar business in Russia looks like this:

1. The survey showed that the maximum number of visits to bars occurs in Moscow and St. Petersburg. Half of the respondents in these cities go to bars.
2. The number of establishments has increased by 24% over the past 6 years.
3. Fresh bars are becoming a growing segment of public catering.
4. The average bill of most bars is 500-1500 rubles.
5. Bars that broadcast sports matches are most often network format establishments.
6. The economic situation in the country with the forced savings of the population on the services of drinking establishments has led to increased competition in the catering market.
7. Share of franchising projects in total number establishment network calls increased by 4.2% over the past year. This was preceded by a significant decline over the previous three years.
8. Changes in legislation and the development of the sphere of catering enterprises make their own adjustments to the requirements for employees - profile education is required for work.
9. Market analysis over the past two years has shown an increase in the number of wine bars in Russia.
10. Breweries that produce craft beer and promote it to bars are actively developing.
11. By some estimates, 3 out of 4 bars fail in the first year.

The target audience

The target audience depends on the intended location of the future institution. The potential range of customers of an average non-thematic bar is young people aged 18 to 35 years (30% of the total population). Of these, 85% are men.

To identify potential customers, you need to analyze:

• residential buildings in the area;
• cars parked in front of buildings;
• number of offices in the area and their level.

Competitive advantages

The competitive advantages of catering enterprises include the following points:

• a decent level of services provided at a reasonable price;
• decent level of service;
• additional services provided;
• targeting a specific target audience.

Let's define the competitive advantages of the bar:

1. Good location of the establishment. The presence of parking, a well-marked sign are pluses.
2. Interactive bar. With its help, the interest of visitors is significantly increased - each contact with such a counter is accompanied by beautiful animation. In addition, such bar counters can be used as information platforms about the company's promotions and discounts.
3. Having your own corporate identity. It can be an original interior, focusing on a certain segment of customers.
4. Enough working capital to cover expenses for the year ahead.
5. Live music, corresponding to the concept of the institution.
6. An intriguing title that impresses the target audience. The name serves as an advertisement for the bar.
7. Coin machines - billiard tables, slot machines.

Advertising campaign

The marketing campaign is carried out with the following goals:

• achieve brand recognition;
• stimulating a trial purchase;
• encouraging repeat purchases;
• formation of a circle of guests of the bar.

1. Branding. Recognition of the institution in order to form a circle of guests. To do this, you should use the services of the media and online advertising. An elegant mini-booklet that tells about the establishment, ads in the bar area are also included in the first step of the company.
2. Performance. In large cities, bars can count on attracting additional customers through online advertising. A beautifully designed entrance group and an attractive signboard increase the attractiveness of the establishment and are an advertisement in themselves.

Step-by-step instructions for opening

It must be borne in mind that the basis for organizing a successful business is careful planning and costing.

The step-by-step instruction consists of the following items:

1. Drafting financial plan project.
2. Registration of documents for the institution.
3. Rent (purchase) and repair of premises.
4. Purchase of equipment and inventory that are required for the functioning of the bar.
5. Hiring qualified employees or training.

Documentation

List of documents to open:

1. Registration certificate legal entity and the choice of OKVED codes (55.40 for a bar). If the bar plans non-alcoholic or low-alcohol drinks, then you can register an individual entrepreneur.
2. Title papers for the premises (lease agreement or documents confirming ownership).
3. Design documentation that regulates the characteristics of the premises and the requirements for the communications system.
4. Permission from Rospotrebnadzor to operate the establishment.
5. Technical documentation, on the basis of which it will be possible to repair the premises and make redevelopment.
6. Production control program.
7. License for retail alcohol.

Room and design

It would be a good idea to rent a space for a bar in a youth area with good traffic. It should be noted that the presence of bars and clubs nearby creates high competition.

Basic rules for choosing a place for a bar:

• the area of ​​the premises is not less than 70 sq. m;
• separate entrance;
• the ability to equip a sanitary unit;
• free access to the highway;
• availability of parking;
• the sign must be visible from the street;
• Proximity to where clients work, not to their homes.

The design of the bar should not be too aggressive or discreet. The design must match the concept of the institution.

The development of a bar design project includes the following steps:

1. Formulation of technical specifications.
2. Definition of the bar concept.
3. Creation of the project of the interior of the institution and the entrance group.
4. Technical and building design.
5. Project implementation.

The video shows the difficulties entrepreneurs face when choosing a space for a bar. Filmed by the channel "Unfiltered Bazaar".

Photo gallery

Fresh bar Coffee bar Lounge bar Pincho bar Beer bar Sports bar Sushi bar Wine bar

Equipment and inventory

Calculation of the need for equipment and inventory:

Name	Estimated prices in rubles
bar counter	200 000
musical equipment	100 000
Induction cooker	20 000
rice cooker	2 000
Juicer	10 000
pizza oven	20 000
Filler type boiler	8 000
Bar mixer	35 000
vegetable cutter	35 000
combi steamer	190 000
fryer	15 000
French fries food warmer	25 000
Showcase for burgers	25 000
Bar refrigerated cabinet	25 000
ice maker	95 000
Juicer	100 000
ice crusher	2 000
Coffee maker	28 000
Hot chocolate maker	24 000
Tables and racks	50 000
Bar inventory	1 000
Furniture	60 000
Crockery and cutlery	80 000
Total	1 150 000

Staff

Bar employees must be honest and obliging. One of the most important qualities is the ability to communicate with people - keep up the conversation or just listen. It depends on whether a random guest becomes a regular customer. The main categories of bar workers include: bartender, waiters, barista, barback.

Etiquette rules for employees:

• do not conduct abstract conversations with colleagues;
• keep a distance when communicating with customers;
• respect confidentiality;
• be able to send home a drunk visitor without offending him;
• take the initiative in controversial situations.

Workers need uniforms to keep clean. The hands of the staff must be clean with neat nails, without jewelry. The face must be clean-shaven.

Before starting work, it is necessary to check and prepare the bar for service. The bartender should take care of the supply of drinks.

Requirements for bar staff:

Job title	Responsibilities	Requirements
Bartender	serve customers at the bar, adhering to the concept of the bar; take into account the needs of customers and increase the profitability of the bar.	GOST 50935-96 " Catering. Requirements for service personnel” defines the requirements for the bartender: know the nuances of customer service and the basic rules of etiquette; be able to prepare various drinks according to the recipe; arrange and serve cocktails according to the rules; master the skills of serving snacks and dishes; for bars of the highest and deluxe categories, to know the rules of international etiquette and the specifics of servicing foreign visitors; be fluent in English; know the rules of operation of the CCP; Navigate through crockery and cutlery.
Waiter	come to work according to the schedule; work under the guidance of a bartender; wear a uniform and keep a neat appearance; serve customers in accordance with the rules; greet visitors with a smile and seat them at tables; offer menus, bar cards; provide a price list for additional services; fulfill the order as quickly as possible; Recommend branded dishes and drinks to customers; prepare the workplace and tables; control the state of the tables during the shift; do not allow the supply of dishes with defects.	know and organize customer service; carry out table setting; courtesy and caution; know the availability of dishes, drinks in the cards and their prices; navigate the order of serving dishes and the basics of their preparation technology; know a foreign language at a conversational level.
barista	preparing and serving coffee; regulation of the grinding level of coffee depending on the drink being prepared; determining an acceptable temperature for preparing a beverage; whipping foam to the required degree; the correct selection of dishes in which the drink is served; compiling a coffee card, including both classic and barista-created recipes in it, which creates the corporate identity of the bar; creation of images on milk foam (latte art); having artistic qualities, putting on a show that attracts customers.	feel the mood of the visitor; sociability; knowledge of the history of coffee, its composition; know the rules for using a coffee grinder; know the recipes and be able to prepare different types of coffee; be able to set tables for serving drinks.
Barback (assistant bartender)	clean the window and bar counter; collect used and deliver clean dishes; replace ashtrays on the bar counter; prepare equipment and inventory before the opening of the bar and monitor their condition during the work shift.	politeness; performance; responsibility; cleanliness.
Cook	menu planning; quality control of products and dishes; cooking.	high level of cooking skills; calculation of the cost of a dish according to the recipe.

Financial plan

Features of the financial plan:

• the population of the city is more than 1 million people;
• the population of the area where the bar is located, 50 thousand people;
• bar location: first floor of the entertainment center building with a separate entrance;
• room area 54m2;
• bar capacity - 60 people;
• the bar is open from 15:00 to 03:00;
• staff of the institution - 5 people.

How much does it cost to open a bar?

An example of a financial plan with calculations contains average prices for Russian cities. A business plan will help determine how much it costs to open your bar from scratch. The one-time fees required to open a bar consist of the cost of the equipment, a pre-advertising campaign and the necessary organizational fees.

Approximate cost estimate for opening a bar:

Recurring costs

Monthly expenses are calculated every month and, if necessary, adjusted:

Income

The maximum visits to the institution are planned for weekends and sporting events (approximately 12 days per month). The number of visitors will be approximately 90 * 12 = 1080 people. On other days, about 30 people per day are expected or 18 days * 30 people. = 540 people. Thus, 1620 people will visit the bar in a month.

With an average check of a visitor of 300 rubles, the profit will be 300 rubles * 1620 people = 486,000 rubles. This indicator of revenue can be reached after about 3 months of work.

Calendar plan

Calendar plan for implementing the business idea of ​​​​opening a bar:

Stage	1 month	2 months	3 months	4 months	5 months	6 months	7 months
Market analysis	+
Preparation of a bar business plan		+
Registration of a package of documents		+	+	+
Obtaining Additional Permissions				+	+
Construction/rental of premises			+	+
Repair work				+	+
Purchasing and stocking					+	+
Recruitment						+
Opening							+

Risks and payback

Among the main risks of the project are:

1. Construction risk includes the difficulties that arise during the construction or renovation of an establishment. The risk is low due to the large number of firms that are able to do their job well and meet the deadline.
2. Technical risk refers to difficulties encountered during the delivery and commissioning of equipment. This risk can be minimized by careful selection of equipment supply companies.
3. The human risk lies in the low qualification of the staff. To minimize it, you need to work on the popularity of the institution. The demand for the bar will serve as an attractive factor for staff.
4. Organizational risk includes force majeure situations during the operation of the institution. To minimize this risk, management should only contact highly qualified specialists.
5. Financial risk is the lack of sufficient funds. To eliminate this risk, you need to look for reliable investors.
6. Commercial risk - a low level of sales of products at declared prices. Decision factor - to increase the potential audience of the bar and take measures to increase competitive advantage institutions.