Barbecue on the street. How to open a profitable barbecue? Equipment for the production of barbecue

The best option is to open an IPIt is fast and inexpensive. A significant plus is simplified bookkeeping.

OKVED code 55.30.   - "The activity of restaurants and cafes."

When you need the following permissions:

• The conclusion of the SES on the compliance of the institution with sanitary standards is issued for five years, then extended. To get acquainted with the requirements SanPiN 2.3.6.959-00;
• Permission from Rospotrebnadzor to open a cafe in a selected place;
• Certificate from Rospozharnadzor. A fire system, evacuation plan and emergency exit are required.

Each employee needs a medical book and information on the passage of basic tests to obtain permission to work in the field of catering.

If you plan to sell alcoholic beverages (very important for such an institution), you will need to obtain a license for the sale of alcoholic beverages at the Federal Service for Regulation of the Alcohol Market. The requirements for the company are given in Law No. 171-FZ.

The cost of obtaining all permits ranges from $ 900-1000.

Menu and delivery

The main product is barbecue. Skewers of pork neck, balyk, lamb, chicken, red fish are popular. It is important to include in the menu side dishes, sauces, salads, desserts, bread products.

Additional customers bring home delivery when ordering a certain amount (for example, from 1000 rubles).

Barbecue room

The best places for accommodation are on the highway, on the banks of a river or sea, near a park. The barbecue business needs to be located in a busy place - near the roadway, where people stop to relax and have a snack, or in places for recreation. The room must meet the requirements of SP 2.3.6.1079-01 and SNiP 2.04.01-85.

Required space   - 90 square meters: 40 square meters. m - a hall for 10 tables, 30 - a kitchen, 10 - a bathroom, 10 - utility rooms.

For the warm season, organize a summer terrace in front of the establishment.

The cost of rent is 1000-1100 dollars per month. Repair and communications will take about a thousand dollars.

Basic room requirements

1. Water supply (hot and cold water) and sewerage, ventilation system;
2. The presence of a bathroom;
3. Non-slip flooring
4. Kitchen walls are tiled to a height of at least 1.7 m;
5. When placed in a residential building, the entrance to and evacuation exit are isolated from the residential part. Reception of products is organized from the side of the building, where the minimum number of windows goes.

Barbecue equipment

What equipment do you need   to open a barbecue? Prices are in dollars.

• Barbecue with a roof for frying in the summer on the street - 250-300 dollars. Good manufacturers - "Forge of style", "Gardener";
• Electric barbecue for cooking indoors - $ 140-200. Quality firms - Sterlingg, Gastrorag;
• Exhaust ventilation umbrella - $ 200-300. Iterma, EuroVentGroup, HiCold;
• Production washing - $ 70-100. RADA, HESSEN;
• Two cutting tables - $ 100-150. ATESY, Hicold, Cryspi;
• Dishwasher - $ 400-500. Smeg, Bosch, Mach, ABAT;
• Two refrigerated cabinets - about $ 1000. Polair, Astra, Ariad;
• Kitchen utensils (pots, pans, etc.), skewers, small equipment (cutting boards, measuring utensils, knives, graters, etc.) - $ 800. Merxteam, TECNOEKA, Luxstahl, MAC.PAN, APS, BOK, Westmark;
• Two shelving for dishes - $ 120-160. Cryspi, ATESY;
• 15 sets of dishes for visitors - $ 500-600. Baltic, Twist. For the sale of kebab takeaway suitable disposable tableware;
• 11 wooden tables - $ 800-900. Equivalent, Delacosa;
• 40 chairs or 20 wooden benches with backs - $ 900-1000. Equivalent, Delacosa, PremierDecor.

Total equipment for barbecue requires investments in the amount of 5-6 thousand dollars.

Raw materials

All products must have quality certificates. Many establishments buy pre-soaked meat to save time and resources.

But the main dish in the barbecue should form a corporate identity, many visitors return for their favorite taste.

So develop your own marinade recipe   and soak the raw materials yourself. A month will need 2000-3000 kg of meat.

Staff

A small establishment will be enough for two waiters, two braziers, a cook, a cleaning lady. We give outsourcing of accounting. Salary fund - 2000-2500 dollars per month.

Cost and Profit

How much does it cost to open a barbecue?   Approximately 18 thousand dollars, taking into account the rental of premises for three months in advance and the purchase of raw materials for a month. Monthly costs - $ 10 thousand. Average bill - $ 15. Monthly revenue - from $ 15,000, that is, the company will earn at least 5 thousand net per month.

Properly organized on barbecue is relevant in any city, will quickly pay off and will bring a good income.

Barbecue - a small specialized cafe, the menu of which is dominated by grilled meat (barbecue). The main attractiveness of this business is the minimal costs necessary for its organization, which is especially important at the initial stage.

Stage 1: Registration Procedures

Naturally, the organization of the enterprise involves registration with the tax authority. It doesn’t matter which forms of ownership will be chosen in the end, in the list of codes of OKVED it is necessary to indicate 55.30 “Activities of restaurants and cafes”. Barbecue is also suitable for the description of this category.

Optimize the IP, especially if you plan to open 1-2 points. Here, firstly, there is less red tape with documents - basically a passport with a copy and an application for registration are required. For an LLC, the list is much longer. Secondly, the pleasure will cost only 800 rubles. - That is how much you will have to pay as a state duty. For LLC, the amount is 4 thousand rubles. True, it will take 2 days longer to wait for a solution, but this is hardly so important.

Immediately you need to choose a form of taxation, and notify the tax inspectorate of your decision. If this is not done in a timely manner, then by default OSNO is activated, a mode that is disadvantageous for small catering enterprises. Among the remaining forms of taxation, preference should be given to simplification of 15%. In this case, the tax base will be the difference between income and expenses. If you choose 6%, you can stay in the red. The fact is that at 6%, in principle, expenses are not taken into account, and only income is taxed.

Stage 2: Required Documents

When opening a barbecue, it is not enough to register an IP or LLC, you must also take care of permits. To work legally, you must prepare the following.

• Sanitary and epidemiological report, it is called a hygienic certificate in another way - it is issued at Rospotrebnadzor for a period of 1 year to 5 years according to the results of examination of products and the place of production. Individual entrepreneurs are given free of charge (gosuslugi.ru) for up to 60 days. Naturally, you will have to pay for mediation. Studies are also being conducted for money, on the basis of which an expert opinion is issued. How much you ultimately have to spend is determined by the contract with the company providing such a service.
• Placement permit   It is also necessary to obtain from Rospotrebnadzor. It confirms that the barbecue can be equipped in a particular place.
• Medical booksdrawn up for each employee of the catering company, which is directly related to the production, supply of raw materials, waste disposal. And they should be in the first place. The cost of the main analyzes, which must be compulsory (they are only 2), together with the form of the book, starts from 600 rubles - this is if the employees submit them to the SES independently. Calling experts to the barbecue area will cost more.

All the costs of registration of the necessary documentation in accounting should be attributed to deferred expenses.

Stage 3: Choosing a room and equipment

Shashlik most often works in the format of a summer cafe: a tent is installed on the land plot, under which all production is organized. Sometimes the barbecue is put out on the street. Such establishments are common along the roadway. In any case, the main requirement for a place for placing a barbecue - it should be passable. The best option is near the markets or at the exit of the village.

It is still necessary to provide a toilet. You can get by with a bio-cabin, which, incidentally, is the cheapest way to buy a bucket with other entrepreneurs. And the first time is best to rent. Some firms rent for 2-3 thousand rubles. along with the service.

Initially needed:

• barbecue and skewers - without this, nowhere;
• refrigerator - it is necessary for storing pickled meat;
• distribution stand - it separates the production room from the main hall;
• tables and chairs - but it is possible without them, if a kebab is being prepared for takeaway.

Stage 4: Organization of the production process

In addition to equipment, you will need raw materials, which, in fact, will be prepared in a barbecue, as well as coal. Where is the best place to buy meat? It’s optimal to find a supplier from among the farmers who will provide you with sufficient meat. It is necessary to conclude a contract with him.

How and where to pickle raw materials?   If you buy already soaked meat, it will be more expensive, you can significantly save on marinade. For its manufacture, it is better to contract some dining room, for example, to carry out these works. But you can pickle yourself, but under the control of the workshop.

When setting prices, it should be borne in mind that during frying, the weight of the meat decreases. You also need to think about related products - drinks, dishes, pastries.

Stage 5: Calculation of economic feasibility

In conclusion, an approximate calculation of the economic efficiency of the event. Since seasonal fluctuations for this type of activity are palpable, it is reasonable to divide the years into 2 parts: May-September, October-April.

So, the initial parameters:

• base - the opening of a new enterprise;
• opening hours - from 10:00 to 22:00;
• total area - 100 square meters. m;
• number of tables - 7 pcs. places - 28;
• the approximate cost of equipment (dishes, stove, grill, refrigerator, microwave, oven, coffee machine, cash register, etc.) - 100 thousand rubles .;
• other one-time expenses (furniture made of cheap materials, cosmetic repairs, dishes, work clothes) - 160 thousand rubles;
• utilities - 3 thousand / month;
• the number of employees is 6 people (cashiers, cooks, cleaners), excluding administrative staff and a technologist, the average salary is 15 thousand rubles / month. with personal income tax.

Fixed costs:

• on wages - 90 thousand rubles / month. + UST (35%) - 31.5 thousand rubles;
• for rent - 50 thousand rubles / month.

1 skewer per 12 hour working day on 2 grills can fry 50 kg of raw meat, the output will be approximately 170 servings. For a barbecue with 7 tables, this is quite adequate performance in the peak season - from April to September. In the remaining months, the figure is half as much. Given the average cost of barbecue 150 rubles. per portion revenue per month 990 thousand rubles. (30% for the purchase of related products - drinks, etc.). The cost per day for meat and marinade is 240 thousand rubles. + costs of finished products - 208 thousand rubles.

Given the seasonality in the projection for the year it turns out:

• commodity circulation - 11 880 thousand rubles;
• gross income (value added) - 6 504 thousand rubles;
• net profit - 1 935 thousand rubles (peak) + 552 thousand rubles. (decline), total - 2 487 thousand rubles;
• profitability of the enterprise - 21%;
• payback period - 2 years.

Thus, the barbecue is a worthwhile enterprise, because it can be organized at minimal cost and recouped in a couple of years.

Consider how to open a barbecue from scratch, how much it costs today and whether it is profitable to do such a thing. And before you realize such a tasty idea, you should prepare for various difficulties and know how to solve them. And for a novice businessman, it will be useful to get acquainted with what it will take to organize a successful institution.

Barbecue belongs to places of public catering, where the basis of the menu is meat products cooked on the grill or grill. In our country, these dishes are very popular, so with the right approach, your institution will always attract visitors.

• Important Nuances
• Official registration
• Seat selection
• What do you need to purchase?
• Raw materials and suppliers
• Menu compilation
• Cooking
• Staff
• Financial calculations
• Owner reviews

Important Nuances

Barbecue as a business is distinguished by its features:

• This institution, which is unlikely to come vegetarians, adherents of a healthy lifestyle, children's groups and even students due to the high cost, will become rare visitors.
• This cafe is focused on the preparation of one type of dish or several varieties of it.
• With an open type of establishment, the business will be seasonal and highly dependent on the weather, therefore, profitability is calculated not by months, but depending on the length of the summer period.
• A novice businessman may have difficulties with the initial stage - the bureaucratic process of paperwork.

In the case when there is no self-confidence, you can use the franchise. At the same time, an already experienced entrepreneur with a whole network of barbecue facilities will help in opening and establishing your establishment. And only having understood all the intricacies, you can eventually create your own business.

Official registration

To start a business you will need to deal with registration issues. What exactly are the requirements in your region for the production of barbecue and the opening of an institution, you can check with the tax office or administration. Typically, the collection of such documents is expected:

1. Registration of IP or LLC. In the first case, you will pay only 800 rubles, and the waiting time will be no longer than a week. The second option will be much more expensive (4,000 rubles) and the paperwork will take about a month, but will provide an opportunity in the future to open a whole network of their catering establishments.
2. The tax scheme is chosen simplified, according to which it will be enough for you to pay 15% of the total income. Please note that the OKVED is indicated at 55.30, suggesting the activity of restaurants and cafes.
3. Wherever the production and sale of barbecue is carried out, the room must comply with the requirements of SES (SanPiN 2.3.6.959-00, SP 2.3.6.1079-01 and SNiP 2.04.01-85). After checking the place of storage of products, kitchens, vehicles, an appropriate permit will be issued for a period of 1-5 years.
4. Also inform Rospotrebnadzor about the beginning of your business. They should check the quality of the products offered and specify the place where you are allowed to feed people.
5. Rospozharnadzor should also monitor the condition of the room. They check the availability of an emergency exit, a prepared evacuation plan and the quality of the installed fire system.
6. Each employee must have medical records. They are drawn up individually by the staff themselves at regular intervals (once every six months).
7. When concluding an agreement with suppliers, do not forget to trace the availability of certification of the purchased raw materials and the conduct of sanitary and veterinary control.
8. If your institution is supposed to sell alcohol, then in addition you need to arrange for an appropriate license.

Get ready for the process to take some time. Therefore, it will be useful to start it in advance, especially if you want to open a barbecue only for a certain season.

Here you can download a free barbecue business plan as an example.

Seat selection

First decide what format your business will have:

• Open - just rent a small area in a crowded place. But such an institution only works in the warm season (in the summer or from April to October) and has a strong dependence on weather conditions and the climate of the region. At the same time, financial costs are minimal and quickly pay off.
• Closed - can work all year round. It involves separate areas for cooking, resting visitors, the availability of bathrooms, warehouses, etc. This type of barbecue business is more difficult to organize and will require large expenses at the start, but will make it possible to make a profit on an ongoing basis.

It is very important to consider the location of your institution. The following options will be beneficial:

1. Places with a large number of people passing by are various recreation areas on the highway, near industrial buildings, where many workers work, near railway stations and bus stations.
2. If the priority is delivery of barbecue to order, takeaway, then you can cook it at home or in some sleeping area.
3. In seasonal business, it is important to place a tent with a barbecue near crowded recreation areas - on the beach, in the park, near ponds, etc.
4. The modern version of barbecue offers the opportunity to organize such an institution "on wheels", then you find yourself more free in terms of choosing a place for cooking and selling dishes.

If there is a barbecue grill in an open area, it is important to ensure that smoke from cooked meat does not interfere with others, since not everyone likes it. Therefore, locate your establishment in some distance from other entrepreneurs and neighbors.

When creating a closed type of room, you need to try to make it in accordance with all requirements and standards:

• The total area of \u200b\u200b90 m2, of which 40 is reserved for the hall for visitors (about 10 tables), 30 - for the kitchen, 10 - for the bathroom and 10 more for utility rooms and a warehouse.
• Do not forget to design an institution for any chosen theme, create a pleasant atmosphere, arrange comfortable furniture and carry out lighting.
• One of the most important requirements of the SES is the availability of a bathroom. Even when opening a tent in the fresh air, it is advisable to purchase or rent a dry closet.
• Another prerequisite is the availability of piped hot and cold water.
• Sewerage and install the ventilation system.
• The floor should be non-slip with a strong and wear-resistant coating.
• In the kitchen, pay attention to wall decoration. At a height of 1.7 m, they must be tiled.
• If you want to open your barbecue in a residential building, then the entrance and evacuation exit are located separately from the common entrance. But it is better to organize the reception of products in such a way that it takes place from the side of the building, where fewer windows of residents go.

What do you need to purchase?

Obviously, your institution will work only if you have certain equipment and inventory. Fortunately, to open a barbecue you need not so much:

1. Barbecue, grill or electric barbecue and skewers in sufficient quantities, respectively, expected by visitors.
2. Refrigerator for storing fresh meat, marinade, etc.
3. A stand for processing and issuing orders, separating the hall for visitors and the kitchen.
4. Furniture (tables, chairs, benches).
5. Depending on the menu, you may still need a cabinet oven, oven or microwave.
6. Good cooker hood in the kitchen.
7. Tables for cooking.
8. Kitchen utensils and other utensils.
9. Wardrobe rack or hangers for outerwear.
10. Shelving for dishes.

If you cook all the takeaway food with home delivery to the customer, most of the furniture and equipment will not be needed. To reduce the initial investment, you can purchase part of the used equipment.

Raw materials and suppliers

Very responsibly, you need to approach the choice of a person or company where you buy fresh meat or other products. It is advisable to do this already according to ready-made recommendations from experienced friends. But if you have no one to consult with, then pay attention to the certificates provided, indicating a high quality product.

You can collaborate with farmers who independently raise animals or birds and are interested in regular customers. With established contacts with retail chains or importers, you don’t have to worry about the quality of raw materials, but it will be more expensive than working directly with manufacturers.

It is advisable to purchase fresh meat and cut it yourself. Sometimes, entrepreneurs find it more profitable to buy a ready-made pickled product in buckets, since no additional costs are needed. But it is advisable to do everything yourself to be sure of the freshness and taste of the finished barbecue.

Menu compilation

This type of business assumes that there will be only one dish in the assortment of the establishment. But even in this case, you can make some digressions and attract visitors with related products and a variety of ready-made dishes. In the menu, you can turn on the variations of the meat itself:

• lamb shish kebab;
• pork;
• beef;
• hen;
• vegetable;
• fish, etc.

Additives include fried bread, tortillas, pita bread, simple side dishes, desserts and fruits for children, cheese, vegetable slices, salads, fresh herbs, sauces, etc. By connecting imagination, you can think of an assortment that will attract more visitors and distinguish you from competitors .

It is very difficult to do without drinks in this case. It can be non-alcoholic (juices, mineral water, fresh juices, compotes, tea, coffee) and alcoholic options. In the second case, you need to take care of a special license, but it will quickly pay off, since shish kebab and any other cooked meat is most often used with beer or stronger drinks.

Cooking

The process of preparing barbecue needs to be approached especially responsibly. This should be done by a person who is well versed in this matter. Depending on the taste of the finished product, the attendance of your establishment will depend on it, which means the final profit.

When pricing, it is important to remember that during cooking, the weight of the product decreases.

Staff

Opening a small tent for the sale of barbecue on one grill or preparing it at home only take-away, you can not worry about the availability of staff. But if this is a separate institution or the number of clients exceeds your capabilities, it is better to hire employees.

For a closed institution, working all year round, you will need:

1. Cook, barbecue, barbecue (can be called differently) - the bottom line is that the meat will be cooked by a person who knows how to do this, with a high attendance or an expanded menu, there can be two of them.
2. The waiters are one or two, depending on the size of the establishment, but you can do without them if you use the self-service system.
3. Bartender - in the sale of alcohol.
4. Cleaner - in the barbecue room there should always be clean, tidy, no debris, and the dishes are washed in a timely manner.

Administrator and accountant functions can be performed independently.

Financial calculations

To determine how much it costs to open a barbecue from scratch, you will need to draw up a business plan with calculations.

Do not forget to take into account the fixed costs of maintaining the institution.

Next, we calculate profitability. Experienced entrepreneurs claim that on two barbecue grills, you can cook 50 kg of meat per day, which is 170 servings in terms of. With an average cost of 150 rubles, the total revenue for the month will be 765,000. Total net profit is 372,000. As a result, in two months you will pay back the start-up investment.

Video: how to open a barbecue - the idea of \u200b\u200ba small business.

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

1. 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.”
2. The sale of related products - drinks, bread / pita / unleavened cakes, vegetables, sauces, greens.
3. 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.

In this article we will consider what needs to be done in order to open a barbecue.

To begin with, let’s figure out what the shashlik is. This is a compact specialized cafe, where the basis for the menu are grilled meat dishes (barbecue). This type of business is attractive in that the costs at all stages of opening and subsequent maintenance are minimal.

How to open a barbecue

Consider a detailed step-by-step instruction on how to open a barbecue, what is needed for this.

Start

The first step will be to open a barbecue will be the registration of the company in the tax. Regardless of which form of ownership you choose, in the list of OKVED codes indicate code 55.30 “Restaurant and cafe activities”, since barbecue facilities are included in this category.

If you plan to open a barbecue one - a maximum of two, then it is advisable to issue an IP. In this case, you will save yourself from paperwork, because for registration you only need a statement and a passport with a copy. In addition, with IP you will need to pay only 800 rubles of state duty. For example, for an LLC it is 4 thousand rubles, and the list of documents for opening an LLC is much longer.

Next, you need to determine the form of taxation and report your business to the tax office. This step is very important, because if you do not do it on time, you will pay taxes under the OSNO system, which is not profitable for eateries and barbecue. The most rational option would be a simplified form of taxation with 15%, since the tax base in it is created from the difference between income and expenses. For example, if you choose 6%, then the barbecue can work at a loss, because at 6% the expenses are not taken into account, and the tax is paid only from the amount of income.

Barbecue facilities and equipment

The barbecue brings the greatest income when it works as a summer cafe. On the territory reserved for the barbecue, a tent is installed under which the grill, tables and equipment are concentrated. Often, to attract an even greater number of visitors, the brazier is taken out onto the street. Similar establishments are found everywhere, especially along busy highways and roads. One way or another, the place for the future open barbecue should be easily accessible. For example, a good option would be to install a barbecue in the market or on the outskirts of the city.

Do not forget about the toilet. Of course, you can install a bio-booth, which is often purchased with other entrepreneurs whose points are nearby. But the booth is not cheap, so at first it is best to rent it, which in the end will cost you 2-3 thousand rubles. along with the service.

Summarize. To open your own barbecue you will need barbecue and skewers. In order for the pickled meat to always be fresh, you will need a refrigerator and a refrigerator. The distribution room will help to divide the working room from the main hall. It is also necessary to purchase comfortable tables and chairs for visitors, but if the kebab is being prepared for takeaway, then you can do without them.

Documents for opening a barbecue

Of course, to open a barbecue, it is not enough just to open an LLC or a private entrepreneur. In order to work legally, you should also issue permits:

• Sanitary and epidemiological report. Its other name is a hygienic certificate, which is issued for a period of 1 to 5 years. It should be issued in Rospotrebnadzor. With IP, the document is issued free of charge, and no later than within 60 days from the date of application. However, if you want to contact an intermediary company that produces an expert opinion, you still have to pay.
• Placement permit. Issued at Rospotrebnadzor. Thanks to this document, the kebab can be placed in a specific place.
• Medical book. Absolutely, an employee of any public catering enterprise, including the barbecue, which you decided to open, should have a medical book, because their work is related to the production, utilization or supply of food. On a mandatory basis, each employee submits analyzes (a total of 2). The cost of a medical book and passing tests today starts at 600 rubles, but this is only if the employee himself passes them to the SES. Another option is to call experts to the barbecue area, but it is more expensive.

Cooking process

Not a single production is complete without raw materials. To cook kebabs you will need meat, spices and seasonings, as well as coal. It is best to buy meat from one supplier - it is ideal to find it from among farmers. As a result, the price will be 20-30% lower than the wholesale one, and you will be sure that every day a sufficient amount of meat is stored at the point. And in order to protect yourself from unpleasant surprises, conclude a contract with the supplier.

The second, no less important question is how to pickle meat. Of course, if you buy already soaked meat, you will save yourself from unnecessary trouble, but you can save a lot on the marinade. It is good if you can order marinating meat from any dining room, but this process is not overly complicated. You can marinate yourself, but only if the workshop will monitor this process.

We hope that this information on how to open a barbecue and what you need to open it will help you start your own business.