Archives on months

October 2008
September 2008
August 2008
July 2008
June 2008
May 2008
April 2008
March 2008
February 2008
January 2008
December 2007
November 2007
October 2007
August 2007
June 2007
May 2007
April 2007
March 2007
February 2007
January 2007
December 2006
November 2006
October 2006

Legal consultation

Barbarian Diordieva - the lawyer, an analyst.
If you had legal issues, the problems connected with realisation of your rights, and also the questions, concerning legislations.

The business and business

How to open restaurant

How to open restaurant

More and more businessmen pay attention to restaurant business, as on sphere of investments. Really - this sphere demands concerning small initial financial investments, and business seems is deceptive clear (and who did not happen at restaurant or cafe though time in a life?!).

Nevertheless, as well as in any other business, in restaurant sphere there are subtleties and specificity, which are necessary for knowing to have a successful public catering establishment.

Well-known, that the newly made victualer is capable to create the greatest difficulties to itself at the very beginning of the travel to the restaurant market, during preparation of opening of the cafe, restaurant, a bar or a dining room. The purpose of this article - to throw light on prominent aspects of opening of public catering establishments some most.

Choice of a place of placing of restaurant
Correctly chosen place of placing of a public catering establishment is one of the major factors of success, and in some cases even dominating. And, if from the very beginning the place is chosen unsuccessfully to correct it more often probably only through institution reopening on other place with all following costs.

As a rule, the institutions working in the bottom price category, first most of all depend on a place of which - fast food restaurants.

The major principle of a choice of a place for restaurant, cafe, a bar, a fast food etc. consists in as much as possible to approach it to the consumer. That is, the premise should be near to places of dwelling of the potential consumer (near to the house, near to work, at walks on a city, etc.), should be transportno well and is easily found.

Exceptions can make only super-conceptual institutions where under the assumption of the author visitors should break from all city and should occupy turn since morning to get to it in the evening. If you have decided to create such restaurant two things should remember: 1) conceptual restaurants and clubs seldom live before the 5 anniversary; 2) even for such institution it is better, if it is closer "to a civilisation", i.e. there where there are streams of people from a category of your potential consumers, it will allow to raise its attendance if your forecasts concerning appeal of the concept have appeared are incorrect.

Special category network restaurants. The network organisation allows to level absence of a desired brand there where the consumer would like to take advantage of it. Actually, the network can be designated as restaurant, which always with you. At the developed network the consumer meets its institutions both about the underground and about a work place, on rest. Thus, he visits a network more often, than could visit a single institution. That is, the increase in number of visitings is reached. And, sometimes, the repeated. Therefore in a network, the more restaurants in populous places, the better for its owner.

Presence of a known brand increases radius of action of an institution. The network organisation also promotes increase in frequency of visitings.

Expensive restaurants also depend on a placing place. Expensive restaurant placed in promzone, practically does not make chances of success. Expensive, elite restaurant should be in that part of a city, in such street and in such building, which inhabitants of this city traditionally rank to expensive and elite. Consumers recognise that expensive (it often is considered - the best) the institution should take places in the best places. And it is absolutely fair.

Premise search, legal aspects of registration of the real estate
In large Russian cities, and, especially, in capital there is a sharp deficiency of the real estate, suitable under restaurant placing. Premise search, quite often, can occupy half a year and more. Premise purchase, as a whole, is more preferable than rent, though and more zatratna.

At purchase of a premise it will be necessary for you to register the property right to it, in case of rent - the rent contract. Registration of the rights occupies an order of 1 month. Thus on gathering of necessary documents can leave not less, and even it is more than time.

If you rent a premise the proprietor is very often inclined to conclude the contract for 11 months. Its interest is clear - first such contract does not need to be registered in the order established by the law, and secondly, in a year he can easy leave you or is essential raise the rent rate. For this time the restaurant hardly will pay off, not speaking about profit extraction. Very rare case when the institution has time to beat off within a year. Therefore, it is necessary to aspire to the conclusion of the long contract of rent - at least years on five.

Before to conclude the contract of rent or to buy a premise it is necessary, that documents of the proprietor were analysed by the lawyer specialising on the commercial real estate. After all the premise can have various obremenenija, illegitimate re-plannings and reconstruction and other problems which can serve as an obstacle for the state registration.

At costs planning on restaurant opening, cafe, a bar and other public catering establishments, often forget to consider expenses on payment of compensation to the agent under the real estate and expenses on rent of a premise for the term up to restaurant opening (repair, installation of equipment, reception of the allowing documentation, etc.) which can make 4-12 months.

Almost always the got premise requires a reorganisation to meet the requirements, shown to public catering establishments. You also are obliged to co-ordinate such re-planning preliminary in corresponding instances. Process of the coordination of a reorganisation, on the average lasts 3-6 months. It is necessary to pay attention, that before to begin re-planning, it is necessary to make the project and to co-ordinate it. And re-planning to make already on the basis of the co-ordinated project.

Projects which can be demanded at restaurant opening
The design project can be obvious to the beginner in restaurant business from all projects, at the best, only. For this reason often the restaurant organisation begins with it. Except the design project it will be necessary for you:

  • The technical conclusion on a premise - in it features of a building, a premise, walls, ceilings and engineering communications from the point of view of device possibility in this premise of are described that you have conceived.

  • The technological project (technological part) - in it all premises are planned, the equipment takes places and the technology of work of the enterprise is described.

  • The project of a reorganisation of premises (architectural part) - in it contains a lay-out of premises, design features of walls, a floor, ceilings

  • The project of reconstruction of a facade (architectural part) - this project is necessary, if you change a door, do a porch, cut through or close up a door or window aperture, paint a facade or do new facing, i.e. make any changes to shape of a building. Thus the facade is all walls of a building, and not just that, that leaves on the main street.

  • The Ventilation/air-conditioning and heating project (OV)

  • The Water supply and water drain project (VK)

  • The Electrosupply project

All design documentation set forth above should be executed the licensed design organisation and is subject to the obligatory coordination at firemen, at a dignity. Doctors, at the architect, in the Justice and Prefecture. On any reorganisation and reconstruction it is necessary to receive corresponding permissions.

Sequence of manufacturing of the design documentation the such:

  1. The technical conclusion

  2. The technological project and the reorganisation project, simultaneously with them and in close contact to designers there should begin work the designer

  3. Projects OV, VK and electrosupply.

From all listed design documentation to co-ordinate it is not necessary only the design project or the project of dressing of a premise. This project does not interest various instances, but its embodiment is very important for your future clients.

Very often there is an approach at which the owner himself does design, or charges it to nonprofessionals. More often behind it the aspiration to save is covered. The Design Project - is enough zatratnaja a component at the restaurant organisation (on the average, $30-50 for 1 sq. m of the client area). But to save on it does not follow. The professional design is always appreciable, and visitors perfectly feel it. He helps to create harmony, atmosphere of restaurant which is the major component, allowing to involve and keep visitors.

Menu working out
The menu structure substantially depends on the restaurant concept. In the concept the general direction of kitchen is reflected, recommendations about quantity of dishes are given, to the price policy. This information has enough for working out of the technological project and equipment selection.

The definitive menu is made the head cook of restaurant who should be employed not later than 2 months prior to planned opening. Direction of kitchen actually declared in the concept is the technical project on search the head cook and other personnel of kitchen specialising on this segment.

Equipment purchase
Now it is possible to find in Russia practically any equipment - different quality and price level. And without good preparation to understand it it is very difficult. Representatives of the trading companies are interested in that from them bought as much as possible equipment and in this sense of their purpose the purposes of the victualer economically and reasonably contradict to spend resources. Therefore it is recommended not to choose independently the equipment, and to invite for this purpose advisers, the head cook, the technologist which will help to make a true choice.

Optimisation of structure of the equipment by means of experts can cut expenses very essentially. The only thing that it is not necessary to do for decrease in expenses so it to buy the household equipment as it is not calculated on such intensive operation and you very quickly will appear before necessity to buy the equipment again.

And still, it is very important to know at equipment purchase that all equipment is far not happens at the supplier directly in a warehouse in your city. It means, that your order will be carried out any time. Standard term of delivery in Moscow 75 days, in other cities it can be and more. Therefore, at calculation of terms of opening, this factor also should be considered.

Ware and stock
It is important to know, that for cafe, bars of restaurants the special professional ware is used. It is economically proved, in spite of the fact that it can be much more expensive usual household which is not intended for such heavy use. At purchase of professional ware you get following advantages:

  • The ware long keeps an original form since edges are not chopped off, does not burst and enamel does not darken, drawing is not erased;

  • The ware is steadier against blows and falling, fights less often;

  • You can always buy in addition missing quantity of the same kind.

Too most and with kitchen stock. After all you will have the real manufacture and all on this manufacture should be professional, wearproof, convenient, specially adapted.

Correctly to choose ware, it is necessary to involve the head cook as the form of giving of a dish is its prerogative, means, to it and to choose. Quantity to calculate better with the adviser and to come to the trading company with already ready calculations, not to buy the superfluous. To order ware it is necessary in advance, also as well as the equipment.

Personnel selection
Personnel selection needs to be begun beforehand - for example, it will be correct, if key positions are picked up in advance and will be connected at the earliest stages of the organisation of restaurant (for example, the head cook, the chief-confectioner operating). Staff of the other personnel also is better to complete for any time before opening. This time is necessary to carry out preliminary training.

Is better to charge a staff complete set to the personnel agency specialising on restaurant shots.

It is necessary to remember, that if you wish to pick up people not from your city (in most cases it concerns a position the head cook, is more rare - the managing director) it can occupy much more time, than it was expected. In some cases search can be tightened for 2-3 months. Especially it is true concerning foreign experts.

In general, if you like to have the foreign personnel it is better at first to try to address with this question to the Moscow personnel agencies in staff. In Moscow the set of foreigners which are ready to leave in the Russian regions, or the adjacent states for a long time already works. At the invitation foreign the head cook it is not necessary to hope to receive really worthy expert less, than for $4-5 thousand

The software (ON)
Professional victualers know for a long time, that the computer monitoring system and the account is not a whim, it is necessity. She allows to lower larceny and swindle of the personnel with which restaurant business strongly sins and gives the information for the all-round analysis of business without which not probably to make rational administrative decisions.

The qualitative software and the equipment for it can be enough zatratnym - $10-15 thousand and it is far not the limiting sums.

The optimum variant is an acquisition at the companies specialising on working out ON for restaurant business. Many of them have the representations or partners in regions that allows to count also further on service.

More often working out of the software order in the companies, or the private persons who are not owning restaurant specificity. It seems, that it manages more cheaply (because the sum is paid to the developer not at once, and in the form of the salary by the month), thus practically always there is a loss concerning quality of the working out and the further service.

About the restaurant business plan
The business plan or the Feasibility report in their classical understanding are required, as a rule, for reception of the bank credit. There is also another - "household" understanding of the business plan - for attraction of partners-soinvestorov, or for the investor - the future owner of restaurant. In this display the business plan is closely crossed with the concept which includes economic calculations, including the size of necessary investments and times of recovery of outlay.

For the person who does not have experience in restaurant business to develop the realistic business plan independently - it is difficult vypolnimaja a problem, especially if it did not develop business plans earlier and has no financial education. For its decision it will be necessary to involve the adviser who, first, already opened restaurants, it is desirable the same level as you plan, and the more it has opened them, the better; and secondly, worked at restaurant on such post on which all financial data were accessible to it; and, thirdly, it already developed business plans. It is possible to order business plan working out in the consulting company, thus requirements to it should be same, as to the private adviser, described above.

Expenses for the restaurant organisation
All expenses for the public catering establishment organisation, on the average, are estimated from calculation $1000-1500 on one square metre of a total area of a premise, including carrying out is repair-painting and decorating. Expenses for premise acquisition here do not enter.

As practice shows, this price quite approaches for approximate calculation of expenses for opening of the institution working in an average price category.

Furniture of baths italija;; round base podmoskove; transfer of English neologisms