Equipment for barbecue in the room. Business idea - How to open a barbecue

In this material:

The kebab business plan allows you to predict the development of your own business from scratch, minimize costs and prevent losses, achieving a stable profit. How to insure yourself against seasonal downturns and how to attract customers bypassing your competitors?

The aroma of barbecue evokes thoughts of relaxation, the sea, the sun. A rare picnic is complete without charcoal grilled meat. But it is far from always possible to unzip the brazier whenever a desire arises. For this, barbecue facilities are needed: a cordial and skillful chef, in front of an amazed audience, will turn pork, beef, lamb, chicken into a satisfying and tasty dish that Russian people like.

Features of the kebab business

Relevance

Despite the huge number of catering establishments working in different formats, the popularity of barbecue remains unchanged. Neither fast food, nor a coffee shop, nor culinary will not be able to compete with the barbecue. Shish kebab is self-sufficient (although this does not exclude the possibility of diversifying the menu with cold snacks, vegetable slices and salads), it serves as a separate dish and is an ideal snack for beer, wine, even champagne, and stronger drinks - vodka, cognac. The idea to open a shish kebab house will justify itself quickly enough if you competently approach the organization. First of all, you need to decide on the format:

seasonal trading involves the organization of a mobile point - a barbecue under a canopy (the cook prepares for customers) and tables for visitors;
stationary institution, designed and equipment in accordance with all rules and regulations.

Advantages and disadvantages

relatively small start-up capital;
payback period - 14-16 months;
the cook does not need the ability to cook other dishes, which greatly simplifies the task and reduces the waiting time for the order;
the presence of alcohol in the menu significantly expands the order assortment and increases the amount of barbecue ordered;
mobile barbecue can be moved from one point to another, in search of a better place and more profit.

seasonal fluctuations affect the profitability of the business;
meat is a perishable product, therefore violation of sanitary standards (especially in the hot season, in season) is fraught with either loss of money or problems with visitors.

Meat cooking technology

To cook a classic barbecue you will need fresh meat - lamb, beef (veal), pork, goat; 3% vinegar, cucumbers, tomatoes, tomato sauce, green and onions, lemons.

The meat is cut into cubes, the weight of one cube is 35-40 g. 4-5 pieces are consumed per serving of barbecue. The meat is salted and pepper, sprinkled with vinegar. If veal, lamb (fish and chicken) are used in cooking, then meat can not be pickled, vinegar is not needed and onions are not put on such a barbecue.

In other cases, the meat is mixed with onions, sliced \u200b\u200bin rings, and left for 5-6 hours.

Barbecue is fried on charcoal or grill, pre-mounting prepared meat on a skewer.

Not all and not always adhere to the classical recipe, the masters have their own pickles, in addition to meat, vegetables are fried - tomatoes, eggplant, bell peppers, zucchini.

Where to start a barbecue business?

Objective of the project

The goal that an entrepreneur sets when opening a barbecue is to organize a stationary or mobile catering point, the main dish of which will be barbecue. Business involves an advertising campaign and customer acquisition in order to make a profit.

Description of services

Cooking barbecue from different types of meat and fish on an open fire (coals). The more varied the assortment of the main dish, the more popular the institution will enjoy. A prerequisite - barbecue, declared in the menu, should be on the table at the client after the appropriate time. Nothing is more harmful to the image (except stale products) than the phrase: “Sorry, there is no beef (pork, fish, veal), we can offer shish kebab.”
The sale of related products - drinks, bread / pita / unleavened cakes, vegetables, sauces, greens.
Delivery of barbecue and vegetables to the specified address, takeaway trade.

You can diversify the leisure of visitors by organizing musical accompaniment (live music), hookah.

The target audience

The work of the institution is designed for young people aged 20-35 years with an average income. As a rule, men prevail, but with due diligence, the barbecue will become a venue for leisure activities for youth companies and family vacations. Parties, holidays in a free format without officialdom will optimally fit into the barbecue concept. However, it is important to maintain balance: a low check is justified by a large cross and a barbecue unfolds due to turnover. Companies that order a portion of barbecue spend a few hours at the table become an obstacle for new visitors, which means they threaten profitability. For organized events, it is important to stipulate the check amount in advance and stimulate subsequent orders.

Assessment of the level of competition

Kebab business cannot be called low competitive. In addition to direct competition, barbecue, trade is influenced by nearby food service establishments, especially fast food. However, a competent marketing campaign and tasty meat with a smoke will allow you to advance in the market and recoup the business.

Risk assessment

A stationary indoor establishment is less prone to seasonal swings and lower profits, which cannot be said about a mobile outlet or open barbecue. When choosing a format, it is important to assess the risk of downtime during the low season. It is especially important to take this factor into account in regions with a short summer and low average annual temperature, high humidity.

In addition, the work of the barbecue is directly tied to a stable supply of meat. Choosing a supplier, you should make sure of its reliability and decency.

In general, barbecue is characterized as a business with low risks. Start-up capital is low and for the most part invested in liquid assets. If the business does not work, it can be sold in its entirety or sold off acquired property, covering losses.

Organizational plan

Business Registration

To open a barbecue, it is enough to register an individual entrepreneur and register with the tax authority. However, if you plan to trade in alcoholic beverages, you will have to register a legal entity with all the necessary documents and formalities (making a seal, opening a current account).

For the work of the institution you will need:

sanitary and hygienic conclusion;
barbecue work permit;
trade license (if necessary);
medical books for every employee.

Search for premises

Like any catering establishment, the barbecue room should comply with sanitary and hygienic requirements and not cause complaints from the fire inspectorate.

Location in a noisy and crowded place, on the one hand, provides an influx of customers, on the other - it guarantees huge competition. It is advantageous to open barbecue at the exit of the city, along the highway. To the institution should be a convenient entrance and the ability to leave a car. The idea to open your own institution in the room in which a cafe or bar used to work is justified from several points of view. Firstly, there will certainly be necessary communications in it, and secondly, visitors will be interested in a new point and look at least out of curiosity. And whether they come again depends on the staff of the barbecue.

Menu compilation

For obvious reasons, the center of the menu, its main dish will be barbecue. The more varied the proposed options, the more fans will get a barbecue. However, it is worth considering the possibility of timely deliveries of all necessary types of meat.

Barbecue complement: fish and seafood on charcoal, baked and fresh vegetables, savory pastries, salads, drinks. The format of the institution determines the price range of the menu.

Equipment and furniture

For work you will need:

barbecue (one or more) with skewers;
grill grates;
kitchen utensils and dishes;
dispenser counter;
furniture for visitors (tables, chairs);
hangers for outerwear.

Chairs can replace soft sofas, armchairs - the choice depends on the design and style of the room.

For storage of meat and other products, refrigerators are needed; a modern powerful hood will help to ensure ventilation; a dishwasher will be an useful purchase.

A separate item of expenses in a stationary institution is the equipment of a sink and a bathroom.

Barbecue staff

In addition to a qualified chef (or two, if the barbecue will work without days off for 10-12 hours a day), we need waiters, kitchen workers, cleaners, an administrator, an accountant, a security guard. In order not to make visitors wait, an assistant in the kitchen can cut salads and serve orders.

Advertising and Marketing

A bright catchy name, a sign that attracts attention is the tip of the iceberg. You need to start an advertising campaign a few months before the opening, during the repair and equipment of the premises. Information on the Internet, distribution of flyers and leaflets, advertising in public transport, on light screens, billboards - the more active the work will be done at the preparatory stage, the greater interest will be caused by the opening of the barbecue. Treatments and discounts should be timed to coincide with this day, showing itself in all its glory. For regular customers, you can provide bonuses, promotions, cumulative or incentive system of discounts.

Financial plan

Business investment

purchase of equipment, furniture, kitchen utensils - 350 thousand rubles;
purchase of overalls, packing materials for takeaway trade - 40 thousand rubles;
arrangement and repair of premises - 300-350 thousand rubles;
paperwork -4 thousand rubles.

Monthly expenses

rent - 30 thousand rubles;
salary - 150 thousand rubles;
utilities - 20 thousand rubles;
purchase of products, coal - 100-120 thousand rubles;
advertising - 10 thousand rubles.

Income, profit calculation

Profit calculations can only be determined after a place has been selected and the estimated attendance of the establishment has been evaluated.

If it is possible to process and sell 0.5 centners of fresh meat (about 38 kg of fried) per day, then the figure is about 1.1 tons per month. Purchasing meat from a peasant farm guarantees an affordable price and stable supply of quality meat.

Shish kebabs for many people are associated with relaxing in a friendly company, having fun and comfort. Thanks to such an association and a huge number of meat lovers, the opening of a barbecue can be a great way to earn money.

Shish kebab is a grilled meat dish. Even if this delicacy is not considered a diet food, there are a lot of meat lovers with a smoke. The kebab customers are people of different ages and social status. This democratic institution can be visited by both students and businessmen. Thanks to such an alternative concept, barbecue is a very profitable type of business that is guaranteed to bring you income and with a competent approach, will pay off all investments in one season. Therefore, people who are looking for, I will certainly recommend taking a closer look at the idea of \u200b\u200bopening their barbecue.

Features and format of the business

Shish kebab is a thematic institution of "one dish". In this cafe, only grilled dishes are prepared and served. Basically, it is meat of different types and methods of preparation, from traditional barbecue to a steak with blood. In addition, often on the barbecue menu there are sausages and sausages with smoke, as well as seasonal grilled vegetables.

Before you open a similar institution, you need to decide on the format. Traditionally, barbecue are divided into two types: open and closed.

Summer barbecue on the highway

This place is usually a small portable tent with a kitchen on the street and tables for visitors in the open air. Here everyone can fully enjoy the atmosphere, feel all the delights of outdoor recreation. Typically, barbecue and other dishes are cooked right on the street, and each visitor can observe the process of cooking.

Most of these establishments are located along the highway, outside the city. Most often, visitors to roadside barbecue places are passing by motorists, truckers, as well as people who decided to relax in nature. As a rule, these cafes provide customers with not only the opportunity to purchase take-away barbecue, but also relax in comfortable gazebos or summer tents.

The only minus of the summer barbecue is the seasonality of this type of earnings.

Stationary barbecue room

The second option for opening this thematic public catering establishment involves renting a room with a specially equipped kitchen for cooking, as well as a resting place for visitors to the barbecue cafe. This option is more profitable, because there is the opportunity to sell meat dishes on the grill all year round. But as a rule, the demand for such food in the winter drops significantly, and not every aspiring entrepreneur can afford opening a stationary institution. Therefore, for beginners with a limited budget, I recommend opening a summer barbecue on the street.

Business Registration

Before you begin to implement the idea of \u200b\u200bopening a catering establishment, you should deal with organizational issues. First of all, it is necessary to submit the relevant documents for the registration of activities. You have the opportunity to choose the form of activity: IP or LLC. Naturally, the procedure for registering individual entrepreneurship is much simpler, faster and less costly in material terms. But it is only suitable for establishments that do not plan to sell alcohol. It is worth noting that beer does not need a license, and these are the most popular drinks in the warm season. Therefore, you can safely limit yourself to selling exclusively non-alcoholic and low-alcohol drinks in your institution.

In the case when, from the very beginning, you plan an extensive menu for your catering establishment, which involves the sale of alcohol, then you should register a legal entity (LLC).

Documents required for legal activity of barbecue

Coordination of the location of the barbecue with Rospotrebnadzor. You do not have the right to place a catering establishment or a retail outlet in any place convenient for you. It is necessary to coordinate this with the local authorities, which will issue the appropriate permission to open the institution.
The conclusion of the sanitary and epidemiological service on the conformity of food products, food preparation technology, norms and quality standards.
Permits from the fire service. This is another instance on whose conclusion the possibility of opening and operating a point of sale depends. The room of a barbecue, coffee shop, pizzeria or any other catering establishment must comply with fire safety standards. Namely, a fire alarm should be installed on the premises of the institution, there should be both a main and an emergency exit if it is necessary to evacuate people.
The presence of sanitary books for employees of the institution. Catering workers are required to have health certificates. To do this, they must provide a health record book, which indicates the passage of a planned physical examination.

Barbecue equipment

Depending on the chosen format of the institution, you will need to purchase the appropriate equipment for the preparation of barbecue and other dishes presented in the menu of your cafe.

Necessary equipment for summer barbecue on the street

Barbecue and skewers for cooking meat and vegetables at the stake;
Microwave for heating products;
Fridge and freezer;
Cutting table;
Washbasin, dishwasher, water supply and sewage, in the case when you do not use disposable dishes for serving ready-made meals. But as a rule, roadside barbecue facilities use disposable tableware and appliances, so there is no need for extra waste;
Kitchen utensils (knives, plates, glasses, cutting boards, dishes, etc.);
Furniture for visitors. Alternatively, most often, roadside cafes use plastic chairs and tables with parasols. Sometimes kebabs equip arbors for guests of the institution. You can choose any option that is more affordable to you financially.

Menu and product delivery

The main feature of any kebab is quality cooked meat on the grill. Consider customer preferences and try to diversify the menu as much as possible. For example, some religions prohibit the use of pork, so in order not to lose customers, you can offer them kebabs of tender chicken fillet.

In the menu of the institution, there should be types of kebab from meat of different varieties. For example, you can offer visitors a traditional kebab of pork or lamb, tender beef meat on the grill, baked chicken drumsticks, and even an exclusive marine composition of salmon, shrimp or snails. Vegetables are also served with meat. Very tasty, you can cook them on the grill and serve as a side dish to the barbecue.

Dessert. In any institution, even in a barbecue, you can offer visitors the opportunity to taste something sweet. Traditional desserts in the warm season are ice cream with various toppings and syrups, fruit salad and sliced \u200b\u200bfruit in chocolate.

Do not forget about drinks. It is advisable to sell both alcoholic and non-alcoholic drinks, so that each visitor can choose a suitable one to taste. The menu should include juices, fruit drinks, coffee, tea, as well as alcoholic and low alcohol drinks, for example.

I recommend that you do not get too carried away and do not create an extensive menu. The fact is that meat and vegetables in the warm season deteriorate very quickly. And the use of frozen foods significantly affects the taste and appearance of the food. Therefore, it is better to have main dishes on the menu, but always from fresh products that will be delivered several times a week.

Delivery of products

Opening a kebab house involves trading in home-made dishes, for which it is necessary to purchase the appropriate ingredients.

It is quite possible to conclude profitable contracts with vegetable and butcher shops. The only recommendation, do not see the low cost of meat, always require certificates confirming its quality. Otherwise, you risk the lives of your visitors, because it is very easy to poison meat.

Want to save? Look for farmers and buy goods directly without intermediaries. With the same success, you can open a home, pigs, sheep and then the problem with the supply of products will be solved.

Search for staff for work in a barbecue

It should be understood that the attendance of the institution, and accordingly its profitability, depends on the qualifications of the staff and the quality of service. Therefore, in the selection of staff, take full responsibility.

To work in the barbecue you will need:

Cook. If the institution is small, then at the initial stage, one person is enough;
Assistant cook - 1-2 people for shift work;
The waiters. Depending on the area and attendance of the establishment, recruit qualified waiters. To work in shifts, you will need at least 4 people. There are no special requirements for the position, the main thing is that the person is attentive, friendly to the visitor, punctual, honest and responsible. It is desirable to have work experience, but it is also possible to accept a person without experience with a trial period.
Cleaning lady. It doesn’t matter what kind of catering establishment you open, whether it is an elite coffee house or a roadside barbecue, cleanliness of the room is the key to success. Agree that few people will visit the institution, which smells dirty and tasteless. Hire a person to clean and keep clean.

Barbecue business plan

To avoid mistakes and it is advisable to distribute the available starting capital, I recommend that you draw up and adhere to a clear business plan.

The kebab business plan should consist of the following steps:

The choice of the format of the institution (stationary cafe or mobile tent);
Registration of business, obtaining permits and licenses;
Rent a place for barbecue;
Purchase of equipment;
Recruitment;
Calculation of costs for the implementation of the idea, assessment of profit and payback periods of the project;

Kebab business: cons and pros

It is worth noting that opening a business in the field of nutrition is always a profitable business, despite even serious competition. As for the kebab house, here, as in any other field of activity, there are advantages and disadvantages. The main disadvantage is the seasonality of the business, in the case of the opening of a summer barbecue. As for the pluses, there are much more of them: the thematic nature of the institution, small investments, high demand and the possibility of further development in the chosen direction.

* The calculations use the average data for Russia

1. Project Summary

Objective of the project - the opening of a barbecue in Rostov-on-Don, working in the format of a mini-cafe and “takeaway”. Shashlik is a small institution with an area of \u200b\u200b30 square meters. meters offering kebab as the main dish. The target audience of the institution are residents of the microdistrict Aleksandrovka and the city of Rostov-on-Don, as well as guests of the city. The main barbecue services are: take-out barbecue, mini-cafe and outdoor cafe services, delivery services. Menufacilities include:

1. Pork kebab;

2. Lamb shish kebab;

3. Beef skewers;

4. Chicken kebab;

5. Salads;

6. Snacks;

7. Drinks;

The cost of opening a barbecue is 1 101 700 rubles. The main investments will require the construction of a barbecue building and the purchase of equipment - 811,700 rubles. The project is planned to be launched at its own expense. The project payback period from the start of sales will be 14 months.

* during peak months

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The construction and decoration of the premises, as well as the design of the necessary institutions, are planned to be completed within 5 months. The opening of the barbecue is scheduled for June 2016.

2. Description of the industry and company

The purpose of the project is the opening of a barbecue in the city of Rostov-on-Don. In its essence, barbecue will represent “the institution of one dish” - barbecue. As a work format, it was decided to choose two areas - the self-service mini-cafe format for 12 seats and the take-away format. In the period from April to early October, it is planned to double the number of seats by adding summer tables. Thanks to this, it is supposed to make the most of the facilities in the warm season, when the barbecue is in greatest demand among Rostov residents and city guests.

Shashlychnaya is located on one of the busiest streets of the city - Avenue of the 40th anniversary of Victory (microdistrict Aleksandrovka), on the first line of houses. The distance from the city center (Theater Square) is 5 km, the distance from the federal highway M-4 Don is 3 km.

An IP with a simplified taxation system (6% of income) was chosen as a form of ownership. The management structure of the institution is extremely simple. The project management is carried out by an individual entrepreneur, the functions of receiving clients and fulfilling orders are performed by two full-time employees working in shift mode. In the warm season, due to sales growth and the opening of a summer cafe, hiring staff is possible. Employees are also involved in delivery services.

3.Description of goods and services

The main dish of barbecue - barbecue of various types of meat: pork, beef, lamb, poultry. A detailed price list for barbecue products can be seen in Table. 1 of this business plan. The main advantage of the barbecue will be the quality of the meat, which is purchased from a local peasant farm, and the individual entrepreneur, who has many years of experience in cooking barbecue and barbecue dishes, as well as two full-time employees, are directly cooking. The quality of the kebab will also be facilitated by the timely supply of meat and the observance of storage conditions, the methods of pickling and frying worked out by personal experience. Barbecue and other dishes to it can be ordered without visiting the barbecue: the institution provides delivery services. At the time of writing this business plan, the project is at the initial stage: the site has been transferred from IZHS status to commercial real estate, design estimates have been developed, a preliminary agreement has been concluded for the supply of meat with one of the peasant farms.

Table 1. Price for products sold

To provide the services described above, registration as an individual entrepreneur (IP) with the OKVED code 55.30 “Restaurant and cafe activities” is required. Barbecue activities will require a sanitary-epidemiological report, medical books, permits for a catering establishment, confirming that the barbecue can be equipped in this place. The following is a complete list of documents that will need to be submitted to Rospotrebnadzor:

1. Certificate of ownership of the premises;

2. The design opinion on the catering facility (or the project itself, if the report was not issued);

3. The calculation of the amount of food waste, depending on the capacity of the enterprise;

4. Permission for the possibility of accommodation;

5. A copy of the BTI plan with an explication of the catering facility;

6. A copy of the master plan of the territory;

7. Scheme of communications (ventilation, water supply, sewage);

8. The arrangement of technological equipment;

9. A copy of the current contract with Vodokanal;

10. Passports for existing ventilation installations and air conditioning systems;

11. The act of revising, cleaning and disinfecting ventilation systems, sewers, checking thermal and refrigeration equipment in the catering unit;

12. The contract for the maintenance of ventilation systems and air conditioning systems, including disinfection

13. A copy of the bacteriological and chemical analysis of drinking water;

14. A copy of the certificate of state registration of barbecue.

15. Copy of tax registration certificate;

16. Bank details (in full), certified by the signature of the director and seal;

17. Copies of instructions on the appointment of responsible persons for the PC (production control);

assortment list of products;

18. Copies of agreements for the disposal of waste: solid waste, food, mercury-containing and fluorescent lamps;

19. Copies of contracts for the supply of food and food raw materials;

20. A copy of the contract for the conduct of deratization, pest and disinfection works (+ license);

21. A copy of the contract for periodic medical examinations (+ license);

sanitary passport for the object (issued in the des.zsluzhba);

22. The decorated corner of the consumer;

23. Journal of accounting and expenditure of disinfectants with approved calculation;

issued medical books of employees.

Shashlik customers are almost all categories of the population who love this dish and are not indifferent to meat. It is worth noting that in recent years, meat consumption in Russia has begun to grow. The recession of the early 90s, which lasted until the beginning of the 2000s, when the rate of meat consumption per capita fell by a third, was over. According to the Federal State Statistics Service, according to the results of 2014, meat consumption in Russia amounted to 74 kg per capita. At the same time, indicators of meat consumption in the Southern Federal District are traditionally higher than the average for Russia and today amount to about 78 kg.

The main requirements of kebab buyers are the taste of meat. Shish kebab should be soft, juicy and it is advisable to get on the table "with heat." A practically obligatory attribute of barbecue is sauce, fried vegetables, snacks, salads. In southern Russia, kebab is most often served with pita bread.

In general, in Rostov you can count about a hundred establishments in which you can find barbecue as one of the dishes. At the same time, the kebab format is less common - about 20-30 kebab units are operating in the city. Mostly, these establishments offer take-away services, including hot Caucasian dishes and salads. Less common are institutions working in the form of a mini-cafe or restaurant. Despite the abundance of barbecue, really popular institutions there are not many. Only 5-6 institutions of the city can boast of “people's love” and a large share of regular customers. As an additional service, most establishments include free barbecue delivery. Among direct competitors located close to the barbecue, we can distinguish two establishments involved in the preparation of take-out barbecue and having positive customer reviews. One of the common remarks for barbecue, in addition to claims to the quality of barbecue, can be identified as low speed service and cooking, low level of service, “body kit” customers.

The sale of barbecue takes place directly at the institution (takeaway) and with the help of delivery. In the warm season (from April to early October) the barbecue is open in the format of a summer cafe. For customers of the cafe, barbecue and salads are served on disposable tableware. Ready-made take-away kebabs are packed in special disposable containers. The client can order salads, drinks and snacks available on the menu. Barbecue is open daily from 10.00 to 23.00.

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To attract buyers, an outdoor sign with volumetric letters glowing in the dark is used. Distribution of business cards, leaflets with menus, contacts and barbecue delivery phone is also used. Barbecue prices are set based on average prices for the city, as well as taking into account the cost of production.

5. Production plan

It was decided to locate Shashlychnaya in the Proletarsky district of the city of Rostov-on-Don, on the 40th anniversary of the Victory Street in the Aleksandrovka microdistrict, in close proximity to the owner’s house. The population of the Proletarsky district, according to 2015, is 119 thousand people. At least half of this population lives in the Aleksandrovka microdistrict, and there are many multi-storey residential buildings in the area. Since the barbecue is located near the roadway, this location is perfectly suited from the point of view of the visibility of the institution for travelers. The avenue is the key artery of the city, connecting the federal highway M-4 "Don" with the center of Rostov-on-Don. In this regard, potential customers may be not only residents of this microdistrict and city, but also guests of the city.

The cost of building a barbecue area of \u200b\u200b30 square meters. meters on a turn-key basis will require 540,000 thousand rubles at the rate of 18,000 rubles. per sq. square meter. The equipment of the premises will require the attraction of another 311,700 rubles. Total 851,700 thousand rubles will be invested in real estate.

Table 2. Equipment costs

The main responsibilities for receiving orders and cooking are performed by two barbecue workers working in shifts (see Table 3). Hired staff is mainly involved in organizing delivery, as well as in the warm season for auxiliary work with an increase in customer flow.

Table 3. Staffing and payroll

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For 1 working day, the barbecue skewer of a mini-cafe can fry up to 50 kg of raw meat, that is, at the output it will turn out about 37.5 kg. Accordingly, the maximum volume of finished products per month will be 1140 kg. Taking into account sales of other products, the monthly revenue of barbecue can reach 1.2 million rubles. The main expenses of the main period are the purchase of meat and other products. Barbecue meat is purchased from one of the peasant farms. The cost of a kilogram of pork is 190 rubles., Beef - 210 rubles., Lamb - 230 rubles. Chicken wings are purchased at a price of 90 rubles. per kg, chicken fillet for barbecue - for 175 rubles. Charcoal and disposable tableware are used as production consumables. Among other expenses, you can name the services of hired personnel (mainly delivery) - 7,000 rubles, the cost of utilities and electricity - 5 thousand rubles, printing business cards and leaflets - 5 thousand rubles, as well as depreciation of fixed assets - 2.6 thousand rubles taking into account the useful life of 10 years.

6. Organizational plan

The project implementation period taking into account the construction, equipment and execution of the necessary documents will be 5 months. Responsibilities for the general management of the barbecue remain with the owner. Directly and subordinate staff and employees. The process of receiving and servicing customers is carried out by two barbecue workers working in shifts. There are no strict requirements for qualifications and education of personnel. Training in the technology of work and cooking is undertaken by an individual entrepreneur.

7.Financial plan

The financial indicators of the project, including revenue, cash flow, variable and fixed costs, are presented in Appendix 1. Calculations were made for a five-year period taking into account seasonality indicators and growing load indicators up to 67% due to an increase in barbecue recognition and an increase in the number of regular customers.

8. Evaluation of project effectiveness

The project for the opening of a shish kebab house is characterized by low starting investments and high profitability. The costs of the preparatory period, including the cost of construction, equipment, design, etc., will amount to 1 101 700 rubles. When reaching the planned sales figures, the payback of the institution can be expected for 14 months from the start of work. The discounted payback period is 14 months. Project performance indicators are given in Table. 4.

Table 4. Project performance indicators

* during peak months

9. Risks and warranties

Barbecue is a low risk business. Starting investments are minimal, and the technology of production and sales is extremely simple. Since the price segment of the institution is average, then the risks of return on the project and profitability are minimized. The successful implementation of the idea and contributes to the finding of property in the property. In Tab. 5 of this business plan provides an analysis of the possible risks of opening and operating an institution.

Under the worst-case development scenario, bankruptcy of an enterprise is not possible, since investments are made in a liquid tangible asset. In particular, the option of selling a finished business, or leasing it, is possible.

Table 5. Assessment of project risks and measures to prevent their occurrence or their consequences

10.Apps

ANNEX 1

Key financial indicators of the project in a five-year perspective

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* The calculations use the average data for Russia

Many supporters of a healthy lifestyle with foam at the mouth prove that fried meat is harmful to the body, vegetarianism is becoming more fashionable, but all these changes in the gastronomic consciousness of the population do not affect the popularity of one of the favorite dishes of Russian people - barbecue. Juicy, exuding amazing aroma, meat cooked on an open fire, is strongly associated by most Russians with a holiday, a plentiful feast and a friendly company.

An entrepreneur who decides to start a barbecue business must take into account the factor of competition. In some areas, kebabs have grown like mushrooms after rain, and are now strangling each other. Starting a business in such conditions is not worth it. For a barbecue, a place is suitable where there are no other barbecue and a large number of cafes and dining rooms, but there are many people, and it is better to choose the lively part of the densely populated sleeping area than the city center. So in the cost of rent you can profit, and be closer to the main consumers of barbecue - people who decide to eat well after work or on the day off. If the institution is lost deep in the courtyards, you will have to spend a lot of money on various outdoor advertisements (banners, signs, stands, etc.), and many potential customers will never reach the barbecue because they are too lazy to look for it in the alleys. It is also worth mentioning that the barbecue located in the sleeping area will attract mainly residents of this area, but the institution, open near the road with high traffic, will be noticed by all passing by.

Now let's talk about the room. The size depends on whether the institution will focus on cooking kebabs to take away or to attract visitors to the hall. And in that, and in another case, the barbecue area must comply with sanitary, fire and other requirements. The official documents containing these requirements may be useful to the entrepreneur:

1. SNiP 2.08.02-89 "Public buildings and structures."

2. SNiP 2.09.04-87 “Administrative and domestic buildings”.

3. SNiP "Public catering enterprises".

4. SNiP “Natural and artificial lighting. Design Standards. "

5. "Fire Safety Rules in the Russian Federation" PPB-01-93.

6. SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them."

7. SNiP 2.04.01-85 “Internal water supply and sewerage of buildings”.

A barbecue can be located both in a separate building and in a part of a residential or public building, but the proximity to a food service establishment should not worsen the living conditions of people. It is best to rent or buy a room that has already been used as a cafe, as the re-equipment of the room is fraught with unnecessary costs and paperwork. In the case when the premises have already been used by a public catering company, the preparation of the area for the opening of a barbecue (purchase of equipment, furniture) will cost from 200 thousand rubles.

If the barbecue is located in a residential building, then its entrance and evacuation exit should be isolated from the residential part of the building, and food should be taken from that part of the house that the windows do not face. The parking lot for personnel and visitors should be located on the side of the roadway, and not in the yard.

The premises of the catering establishment are necessarily equipped with water supply and sewage. The functioning of the barbecue, in which there is no bathroom, is prohibited. The bathroom should be equipped with an autonomous ventilation system. Hot and cold water should be connected to all sinks. The walls of the kitchen are tiled to a height of 1.7 meters. The floor must have a non-slip coating. The decoration of the walls of the barbecue room should be easy to wash and meet fire requirements.

General cleaning of the catering premises should be carried out at least once a month. For cleaning industrial premises and toilets, separate equipment is allocated, which is stored separately and has a special marking.

Cutting equipment is marked in groups according to the products it processes. Since barbecue is, in fact, the establishment of one dish, cutting equipment for meat, fish, vegetables and bread is used. After all technological operations, knives and boards are thoroughly cleaned with detergents and hot water and stored in a specially designated place. The deck for cutting meat is installed on a special stand or cross, firmly fastened with metal hoops. Every day after the end of the work, the deck is cleaned with a knife and sprinkled with salt.

For washing dishes and equipment used industrial sinks and brushes. Overturned dishes are dried on racks or trellised shelves. In the washing section, instructions are posted on the rules for washing dishes and equipment and indicating the concentrations of detergents. It is most convenient to use a two-section sink. Welded stainless steel sink costs from 7 thousand rubles. Racks for drying and storing utensils and equipment will cost 8-15 thousand rubles.

Now about the storage of products. All products are divided by type and stored separately. Raw and prepared foods are also stored separately. And spices and other strong-smelling foods are stored in well-closed containers. The storage conditions and shelf life of the products should be carefully observed. Do not be greedy and feed visitors spoiled meat. At best, they will find another barbecue. At worst, you will pay fines and compensation. Refrigerators should be equipped with easy-to-clean racks. Chilled meat carcasses are hung on hooks so that they do not touch each other and with the walls. Poultry is stored in the supplier’s packaging on racks or in stacks of goods for sale. To ensure air circulation between the plates, you can lay rails. The best kebab is obtained from fresh meat that has never been frozen, but if you still plan to use frozen raw materials, you should equip a place for defrosting food. The meat is thawed in a defroster or on a production table. Thawing meat in water and re-freezing meat is not recommended. The bird is thawed in air, washed with running water and laid down cut. Fish can be thawed in air or in cold water at a temperature of no higher than 12 degrees. It is better not to defrost sturgeon in water.

Production cutting tables with a board cost from 2.5 thousand rubles. When using different cutting boards and a small volume of production, you can get by with two tables.

The main equipment in the barbecue is, of course, barbecue. There are special barbecues for cafes, equipped with an exhaust hood and a flap, which ensures fire safety. The cost of 20 thousand rubles. The device may also be electric or gas. The skewer has automatically rotating skewers, ensuring uniform frying of meat for the shortest possible time (from 15 to 25 minutes). The cost of equipment starts from 25 thousand rubles for an electric furnace, and from 40 thousand rubles for a gas furnace. Shashlik for indoor use is used in the cold season. In summer, if there is a place, barbecue is cooked in the best traditions on charcoal in the open air. This is possible if the barbecue has its own yard.

The kitchen of a food service enterprise is usually equipped with an exhaust (ventilation) umbrella, which is installed in the exhaust ventilation system over any type of heating equipment in order to clean the air in the room. The cost of an umbrella is from 10 thousand rubles.

The barbecue room is usually furnished with several tables, at which visitors can eat or wait for their order, and a bar counter. The cost of one wooden table with four stools is 5-10 thousand rubles, a bar - from 10 thousand rubles.

In addition to barbecue, sauces, bread, onions and vegetables and drinks are usually served. Most kebab lovers prefer to consume their favorite dish in combination with alcoholic beverages: vodka, cognac, red wine, beer. The presence of a bar will attract many visitors and bring additional income, but then you need to think about a roomy hall and purchase a license to sell alcoholic beverages, which costs 40 thousand rubles.

Rospotrebnadzor issues permission to open a catering enterprise. To obtain permission, you need to collect a large package of documents. Assistance in paperwork is provided by various law firms, requesting from 10 to 20 thousand rubles for their services. Obtaining permission on your own is difficult, but you may only have to spend a lot of time and effort, but if every penny counts, there is no choice. When the company is already registered as an individual entrepreneur or LLC, is registered with the tax authority and has a current account, the following documents should be submitted to Rospotrebnadzor:

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premises lease agreement;
a copy of the design report on the catering facilities (or the project itself, if the report was not issued);
calculation of the amount of food waste depending on the capacity of the enterprise;
permission on the possibility of accommodation;
a copy of the BTI floor plan with an explication of the catering facility;
copy of the general plan of the territory;
communication schemes (ventilation, water supply, sewage);
arrangement of technological equipment;
copies of existing agreements with Vodokanal;
passports for existing ventilation installations and air conditioning systems;
the act of revising, cleaning and disinfecting ventilation systems, sewers, checking thermal and refrigeration equipment in the catering unit;
contract for the maintenance of ventilation systems and air conditioning systems, including disinfection
copies of bacteriological and chemical analysis of drinking water;
copy of the certificate of state registration of barbecue.
copy of tax registration certificate;
bank details (in full), certified by a "live" signature of the director and a "live" seal;
copy of the charter of the enterprise (if registered LLC);
copies of orders on the appointment of responsible persons for the PC (production control);
assortment list of products;
copies of agreements on waste disposal: solid waste, food, mercury-containing and fluorescent lamps;
copies of contracts for the supply of food and food raw materials;
copy of the contract for deratization, disinsection and disinfection works (+ license);
copy of the contract for periodic medical examinations (+ license);
sanitary passport for the object (issued in the des.zsluzhba);
decorated consumer corner (registered book of complaints and suggestions, Federal Law 52 of 03.30.1999 “On San Epidemic Well-Being of the Population”, “San. Rules for the Organization of Catering and Additions to It,” “San. Rules for Conducting a Production Control Plan” , “Hygienic requirements for shelf life of food products”, “Law on the Protection of Consumer Rights”, etc.);
disinfectant metering and expenditure journal with approved calculation;
issued medical books of employees.

Barbecue workers must undergo mandatory preliminary and periodic medical examinations, as well as professional hygienic training and certification. Compliance with these requirements is monitored by the employer, who is responsible in case of violations. To ensure the work of the barbecue, a cook, waiter, cleaner, dishwasher are required. Since the institution should work seven days a week, and people cannot work in this mode, a shift schedule must be provided. If you plan to open an institution with a large hall, then you will need several waiters and an administrator. The use of disposable tableware will save on a dishwasher, and customer service through the bar counter will allow you not to hire waiters, which was very helpful at first.

In the barbecue, visitors are not attracted by the beautiful interior, not by the cozy atmosphere, but by the delicious barbecue, which is obtained under two equally important conditions: the use of fresh meat and the right cooking technology. Let us dwell on meat.

In order for the cook to always have fresh meat, you need to conclude a contract with the supplier who will bring the necessary amount of products every day or every other day. After a couple of weeks of work, it will become clear how much meat you need to order, in addition, the size of the order can be adjusted. The supplier must have documents confirming the quality and safety of the products. Meat without the stigma and veterinary certificate is prohibited to use for cooking in catering. Direct producers prefer cooperation with large customers, which are rather difficult to get into a barbecue, unless, of course, we are talking about a network of establishments. Therefore, you have to look for a supplier through resellers and, therefore, pay more. But there are some advantages to this: you can choose among the assortment of products from different manufacturers and you do not need to organize the delivery of meat. The choice of meat suppliers in the market is quite large. When deciding on the beginning of cooperation, you need to make sure that you have the necessary documents and look for reviews about the company. Notoriety usually spreads faster than any advertising, and if you are not too lazy, then you can find interesting information on the Internet. The larger the batch, the lower the price of meat, but you should not save in this way, otherwise you will have to decide what to do with surplus perishable product.

The situation is similar with suppliers of vegetables and bread: you need to check the company's documents and decide whether the proposed working conditions are suitable.

Barbecue profitability can be high if there are enough visitors. Wholesale purchase of pork, for example, will cost 130-150 rubles per kilogram, and a kilogram of ready-made barbecue pork costs from 600 rubles. Usually flourishing establishments with many regular customers, returning over and over again for cooked meat. These people buy for themselves and recommend the place to friends, neighbors, relatives.

If you have transport and a driver, you can offer customers a service that is in increasing demand in big cities: barbecue delivery. Often people just do not have enough time to get to the barbecue, so fast delivery will certainly be in demand. Delivery is usually free if the order price exceeds a certain amount, for example, 800 rubles.

On the market for ready-made businesses, there are occasionally offers of barbecue sales. In the regions, the average cost of barbecue is 400-600 thousand rubles, Moscow institutions cost from 1.5 million.

Investments in the opening of the cafe-khinkalnaya amount to 2,133,000 rubles. According to the calculations given in this business plan, the cafe-khinkalnaya will reach a payback period of 19 months of work.

Business plan confectionery "Glaze"

To open your pastry shop for 100 square meters. m. with a hall for 20 seats will require 1.9 million rubles. The institution will bring about 800 thousand rubles, of which net profit will be 175 thousand rubles.

Initial investments amount to about 600 thousand rubles - they can be paid back in 2-3 months and earn up to 2 million net profit per season.

The cost of opening a khinkalnaya is: 220-250 thousand rubles - rent, 30 thousand rubles - utilities, 250 thousand rubles - payroll plus current expenses. Payback periods as approved ...

Dumplings business plan for a city with a population of more than 1 million people. Starting investments - 1 635 000 rubles. Net profit on reaching planned sales volumes - 1.5 million rubles.

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Barbecue and outdoor recreation cause the most positive emotions, this is a fun pastime that people perceive with great enthusiasm. Therefore, kebab houses are very popular establishments in any city or settlement. A meat dish cooked on charcoal from fruit species of wood, on the barbecue or modern grill is one of the best pleasures of life. The smell and taste of this dish attract almost everyone. Thanks to this, the idea to open a barbecue business has always been and remains the most attractive.

This is a profitable business, because many Russians enjoy choosing quiet places in nature to relax with their whole family. With a competent approach, barbecue entrepreneurship can bring not only prosperity, but also moral pleasure. Shashlik cafe is an institution where only grilled meat is served.

The institution is open type - in the fresh air, and closed - in the form of a cafe. The open barbecue is a tent with tables and a kitchen on the street. In the summer, such establishments delight visitors in city parks and recreational areas, on highways, and in other crowded places. The process of cooking meat is carried out on the street, and visitors are happy to watch. Summer barbecue facilities function only from spring to autumn, while indoor establishments allow you to enjoy your favorite dish at any time of the year.

Opening a stationary barbecue room requires serious investments, such a business is unlikely to be able to open a novice entrepreneur. Therefore, it is better to start with a summer establishment that does not require large initial investments.

Basics of starting a kebab business

Before you open a business at the barbecue, you must register it with the tax office, after selecting the most convenient form of ownership.

To open such a business, you must specify OKVED 55.30 - the activities of restaurants and cafes. If you plan to open no more than one point, it is best to issue an IP, and choose a tax form. The state duty will be 800 rubles.

After registering the IP or LLC, you need to obtain permits for the business. For legal work - this is a hygienic certificate. This document is given for a period of 1-5 years, and it can be obtained by Rospotrebnadzor on the basis of previously conducted products and premises. Individual entrepreneurs can receive a sanitary and epidemiological certificate for free for up to two months.

Having set up a business as an entrepreneur, an entrepreneur cannot sell alcohol, they can be replaced with soft drinks, the sale of which does not require a license. But, if it is planned to include alcohol in the barbecue menu, it must be registered as an LLC.

The location of the cafe is agreed upon by local authorities and the fire safety services. And, of course, workers working with products must undergo a physical examination and receive medical books. The potential of this business depends on the quality of the products offered, the neat appearance and professionalism of the staff and the capabilities of the equipment.

Business premises and equipment

If you plan to equip the barbecue as a summer cafe on a certain land, for example, on the outskirts of the city, it is worth installing an aesthetically attractive tent. On the site you need to equip the toilet and washbasin.

Equipment necessary for barbecue work:

barbecue and skewers
cutting table,
dishwasher,
freezer and refrigerator
disposable tableware,
washbasin,
kitchenware.

Tables and chairs for visitors to relax, it can be rattan furniture or plastic chairs tables. Be sure to take care of the parasols from the sun. You can choose any option that suits the landscape. The place should be cozy and attractive for relaxation and communication of visitors. The schedule of the enterprise is most often from 10 am to 10 pm The optimal area of \u200b\u200bthe institution is 100 square meters. m, the number of serving tables - 8, where you can place about 30 people.

Delivery of products and barbecue menu

Food delivery is an important organizational moment in this business. For the barbecue to be in demand, the menu should be varied, for this we need to think about the suppliers of pork, lamb, sirloin of chicken, and vegetables. Barbecue from different varieties of meat, seafood and vegetables will attract customers with different preferences. In addition to products, you need to take care of the delivery of coal and water.

It is better to buy meat for barbecue from farmers who can provide a quality certificate for their products, and in the case of long-term cooperation, conclude an agreement.

If you buy already pickled meat, the raw materials will cost more, which will affect the price of the dish. You can prepare the marinade yourself by cooperating with any dining room or pickle yourself. During the frying process, the weight of the product decreases, which necessarily takes into account the weight of the product.

The barbecue menu must necessarily differ from the competitors. In addition, your institution should have some of its own innovations, for example, in the summer, a plate with chopped vegetables can really be served as a bonus to the main course. Kebabs can be served taking into account the regional characteristics and culture of the people of the area. For example, you can serve them, wrapped in pita bread or with various sauces, at the request of customers.

Barbecue visitors should have the opportunity to taste a delicious dessert and a variety of soft and hot drinks in the cafe. In the summertime, it is better to offer ice cream with various fillings as a dessert. Under the tent in the hot season, slices of vegetables and salads quickly deteriorate, so you should limit their number on the menu. It is important to offer dishes from fresh products, this is the main component of success.

Business performance calculation

In order to finally decide on the question of how to open a barbecue, it is necessary to conduct a calculation that will show whether this business is effective.

For clarity, you can divide the costs into 2 parts, one from May to September, and the second period from October to April (in thousands of rubles).

The approximate cost of equipment for business is 100.
Furniture and other one-time acquisitions –160.
Payment for utilities - 2 thousand / month.
Salary of employees (6 people) - an average of 15.
Salary funds including UST (35%) - 15x6 \u003d 90 + 35% \u003d 31.5.
Barbecue facilities for rent - 60.

For 12 hours of operation, you can cook 50 kg of raw meat on 2 grills - 170 servings.

In the cold season, the kebab attendance is halved, that is, one brazier (in thousands of rubles) is enough for the business to work.

The approximate cost of a portion of the finished dish is 160.
Monthly revenue is approximately 990.
The cost of finished products - 210.

Total, the turnover will be 11,880 thousand rubles.

Given the seasonality of the business, you can average the indicators for the year (in thousand rubles):

Total revenue is approximately 6605.
In the season, the profit will be 2,000 in the cold 502 - a total of 2503.
Profitability of the enterprise is 22%.

Thus, the business will pay off in 2 years.

In order for the barbecue business to quickly pay off, many entrepreneurs open a home farm, raise animals, chickens, pigs, etc. This eliminates delivery problems and gives confidence in the quality of the food offered.

If you start this business from scratch, you yourself can fry kebabs or do the services of one cook. But, for the development of the business, waiters will be needed, and for shift work, at least 4 people.

Despite the high competition, such a business has always been and remains a profitable business. The only drawback of this company is the seasonality of the case. A well-chosen location for organizing a café-barbecue can completely eliminate the issue of low payback of this business in the cold season.

Many people order takeaway dishes, saving themselves from unnecessary trouble about organizing family holidays, meeting guests, corporate parties. Therefore, if the question of how to open a barbecue is still relevant for you, go for it! And you will certainly be lucky!