The HoReCa (acronym for Hotel, Restaurant, Cafe/Catering) for businessmen of any level has been and remains a kind of Eldorado. Not to say that newcomers to the restaurant business looking for mountains of gold and diamond beach. Think about profit, where without it. But the main thing else. The restaurant business being romanticized. It gives the investor freedom of expression, status, satisfaction of ambition. To any field of activity not formed such a unique relationship. Don't believe? Take a look at the projects of wealthy people. Among their assets sooner or later. No matter traded before businessman with oil or sausage.

But the interesting thing is that the food establishment to open is not difficult. Just follow the simple rules suggested by the professionals in the HoReCa.

Seven steps to opening

Step 1. Development of a business plan and registration

The opening of the restaurant begins with the selection of the concept, identifying the target audience, study the menu and bar list, the staffing personnel. All the key moments of the activities prescribed in the business plan. The quality of market analysis and definition of planning depends on the future success. Proved many times.

In parallel, we are preparing documents for registration to regulatory bodies. Basic authority — the Federal service and State fire service.

But before you go "on bow" to those in power, is to determine the legal form:

  • Entrepreneur (individual enterprise)
  • Legal entity (OOO)

Registration documents include the codes of OKVED (Russian classification of economic activities), showing the occupation of the organization. Without them it is impossible to obtain permission to trade in alcohol and meals.

Be prepared that the hardest part when opening the restaurant is to create a database of documents and permits. Two-thirds of the time it will take agreement in instances. To open the restaurant with minimal delay (and without them in any way), contact specialized companies.

Step 2. The choice of location and premises

While preparing the documents, do a search of the premises. There is a standard criteria for restaurants and cafes of any size:

In a separate building, choose a ground or first floor. The above client may simply not be reached.

In the shopping center space for catering is determined at the stage of design of the building. But if Your format another CITY or MALL? If Yes, do not hesitate!

Developed transport infrastructure, availability of Parking spaces.

Dense traffic. Creates transportation nodes, the notorious shopping Mall, business centers, factories.

The absence of nearby, direct competitors. The coffee shop next door will not hurt night club. But the second club, especially with the name — easily.

Step 3. The design of the room

Repair works, laying pipelines and making architectural changes require professional design. Development of technical documentation is based on the state standards: construction, fire protection and sanitary.

Distinguish the engineering, architectural and technological design. And execute them is allowed only to companies with a tolerance SROs.

Upon completion of the work, the object is put into operation by decision of the state Commission. The final authority will still be the CPS, issuing official permission to open a catering company. But first you have to pass all the checks in accordance with the applicable regulations.

Step 4. Planning and zoning

Thought-out layout of the room will largely determine the success. No one will perform this task better engineers with specialization in restaurant business. But completely disconnected from the process, otherwise easy to lose the original concept. The ideal result is achieved in the interaction of customer and executor.

Clever zoning of the dining room. Most popular secluded tables in the niches, behind the curtain, along the walls. In the design should take this into account. The width of the aisle between the seats allows and waiters, and visitors to move around without difficulty. Stay tuned for that.

Rational distribution of useful area. According to the sanitary standards about 50% of the space allotted to the kitchen. If we take as a base a restaurant for 80 seats with total area of 300 m2, kitchen and hall needs to take on 130 m2. The rest of the space allotted to office premises and ancillary accommodation — sanitary facilities, cloakroom for staff and visitors, storage. The kitchen of the restaurant is divided into hot and cold workshop, handouts. Washing stands out as a separate area with access to the distribution.

Correct threading of raw materials. Food, ready meals and waste should not be crossed. Through the service entrance into the kitchen comes the raw material. Storage of waste use a separate room with its own entrance.

Step 5. The choice of equipment and furniture

The necessary equipment is divided into the following groups:

  • Kitchen
  • Heat — plates, Combi ovens, ovens, boiling pans, fryers, equipment for the production of bakery products
  • Refrigerating cabinets, chambers, refrigerated tables
  • Technology — the grinder, universal machines, mixers, slicers
  • Neutral countertops, baths washing exhaust umbrellas, racks
  • Bar
  • Shop Windows for confectionery and beverages, coffee grinders, espresso machines, juicers, dispensers
  • Warehouse
  • Freezing chests, shelves for storage of fruits and vegetables, chillers
  • Account
  • Cash registers, accounting software products

The choice of furniture depends on the price policy of the institution. If the project involves an extended time, furniture should be comfortable. The upholstered chairs with or without armrests, armchairs and sofas in the relaxation areas. Tables it is better to take a square or rectangular shape. If necessary, you can connect them for the rest of a large company, public events, weddings, celebrations, anniversaries. In stock must be folding chairs.

Give extra attention to the bar. Stay behind the bar attracts of his client. In addition, you can while away the time waiting for a table in the dining room. It is better to choose chairs with a back. Their height should match the dimensions of the stand below the guest did not have to stretch or slouch.

Step 6. Staff

The restaurant staff is recruited directly in front of the opening. The amount is calculated based on the number of seats, subject to a two-shift operation. If we take as a basis for the establishment, willing to take 80 people on one shift will need:

The administrator of the hall — 1

Cook — 3 (2 in a cold shop, 1 hot)

Sous chef — 1

Waiters 5-6

The cleaning lady — 1

Dishwasher — 1

Also, the state Manager of the restaurant, the chef and the art Director. If the pizza menu, additionally, introduced the position of pizza maker. For Japanese cuisine, hire a sushi chef. Summer terrace (grill menu) requires a professional chef, which is seasonal.

Step 7. PR and advertising

Not enough to make a decent project, you must submit it in a favorable light. For this campaign on several channels of communication:

Outdoor advertising — the sign above the entrance, banners, advertising structures in the city, informing about the opening of the restaurant.

Handout — leaflets, booklets, flyers, targeted advertising in your mailbox. They contain helpful information about the features menu, pricing, promotions and loyalty programs for customers. You must also specify the address and contact numbers for reservations.

The online promotion. It can be used to attract visitors, distribute information via social networks, put a menu with photos, reviews, a description of the restaurant.

The facility is advantageously differs from its competitors if it has a "chip". The company "MAPLE" is ready to offer customers a variety of options technology and creative solutions for any restaurants. Unusual menu, colorful design, designer furniture and, above all, accurate calculation. Since 1993, our help allows aspiring restaurateurs to find your country of Eldorado in the HoReCa segment. Join?