Business is the plan of the restaurant

How to compose business the plan of restaurant is profitable to open restaurant?

Spinup from zero
To the creation of new restaurant business it departs from half a year of years to the year, without considering the time of the "start in process". Expenditures for design, interior and equipment compose order $500 of thousand. - $2 million.

Experience shows that for the restaurant of the level of 4-5 stars with the mean price increase to the dishes in 300% not bad result will be the revolution in $25-40 thousand per month. Profit in this case (without taking into account taxes) can comprise order $5-15 of thousand per month.

In the democratic restaurants the threshold of compensability begins with turnover in $45 thousand with the income into $70 thousand profits it will comprise here order $10 of thousand.

But to dostich' this result is possible only in such a case, when everything is made in the science: is competently comprised business the plan of restaurant, selected successful place is provide ford a good level of service.

- Marketologi, which evaluate the prospects for point, first of all determine the "passability" of the street, on which it is located, says Valerie Maximov. - for this it is necessary to calculate, how many people pass by per hour or in the day, how many automobiles pass. The more intensive the flow, the greater in it the well dressed people and expensive automobiles - the higher the potential. Is not less important to estimate, how much by number of banks, offices of companies and establishments. Where and as do prefer to feed their colleagues? Their which average calculation? It is necessary to compulsorily obtain answer also to these questions. If we, for example, from the business- center to the restaurant go four minutes, then it will be more successful than its competitor in eight minutes of walking. And one additional indispensable condition: institution must be located on the first floor.

The most successful natural regions in Moscow know even those, who are distant from the restaurant business: The triumphal area, Tver, Rozhdestvenka and so forth to the restaurants, which work here, the attention of clients is guaranteed. All changes, which in them occur, are usually connected with the change of masters, signboard and marketingovoy policy. For example, on the spot of known from the Soviet times restaurant "central" already several years successfully work Italian cafe "sbarro". Restaurant "Sofia" in the metro "Mayakovskaya" yielded road to one of the largest institutions Fast -fuda under the signboard Of "rostiks".

The unsuccessful selection of place does not indicate swift failure of project, but in any event it requires additional money and forces. The spinup of the restaurant, located in the region, which earlier went around by side the judges of the cook's skill very importantly including in business the plan of restaurant, since this can manage into several ten thousands of dollars and is engaged himself half a year- yr.

Anton Tabakov considers his enormous error the discovery democratic Chinese restaurant "Mao" next to The khammerovskim center - far from the traditional pedestrian routes, there is no convenient auto-parking. More logical would be open here more expensive restaurant, good next the hotel, where well-off clients dwell. So that the restaurant "Mao" would become successful, for Tabakov it was necessary to put significant means into the spectacular design of interiors, rate was made to conducting of embankments and presentations. But the creation of expensive hall "Oblomov" satisfied the secret desires of those clients, who loves unhurried, with the taste and much to eat up.

However, in a number of cases clients are ready to suffer the inconvenient arrangement of restaurant and the absence of expensive environment. The main thing so that it would distinguish eksklyuziv: for example, the best cook -suwist (in the Japanese restaurant), the very large selection of faults or beautiful history. For example, Valerie Maximov it is confident, that into his "Yar" "the foreigners plan their march on the level with the visit of Red Square and Puskinskaya of museum. Many it is desirable to see the institution, whose name proclaimed in the books, which charm Russian romances is associated with the Russian kitchen of the second-half OF THE XIX century.

For which the client pays
Business the plan of restaurant compulsorily must contain the concept of business, his directivity and purposeful audience.
Depending on niche - Fast -fud, democratic or exclusive restaurant - the average calculation, paid by client, it kolebletsya from $5-10 to $100. Is most actively - on two or three institutions per month - in Moscow today are opened the democratic institutions, average calculation in which - $25-30. Most popular kitchen - Japanese. According to the forecasts of specialists, this tendency will be preserved in the next two years. Another successful version - kitchen of f'yuzhn, nontraditional mixing of different are gustatory.

Usually to 30% of revolution of restaurant it departs to the purchase of products and from 5% more to 40% - to the payment of personnel. Regularity is here such: the higher the class of institution, the more expensively the creation of qualitative service bypasses. Most expensively stands the "star", which draws the visitors: the conqueror of competition to somel'e from France, famous chief- cook, etc.
Desserts are most advantageous from the point of view of financial return. In the second place - dish from the expensive products: price increase is less, but the gross income is above.
Anton Tabakov considers that on the present day the calculation, which does not cause in the Muscovites of heartburn, approximately $50. This number is compared with the European valuations. But so that the client would be ready to pay this or large sum, the level of restaurant must be high.

- I can not agree with the concept of restaurant "Ci-KA- ku", but, after arriving there, you understand, for which you pay money, counts Anton Tabakov. - deliberately expensive interior justifies the very expensive menu, which to you they bring.

- guests pay for the food and the drink - rest sauce, it is confident Aleksandr smelyanskiy. - for the situation from the client cannot be taken, it simply creates mood.

In the world French restaurants are considered as the upper class. For example, in the famous institutions Of alana Of dyukassa, in particular in hotel Plaza Athenee, waiter (solid person of years 45-50) knows not simply menu and composition of dishes, but also the motion of products.

- he can confidence report to the guest: today in five mornings our cook went for the market after the fresh trout, now certain product is wet, is evaporated, and in ten minutes dish will be on the table, tells about his impressions Valerie Maximov. - service attentive, but nenavyazchivyy, meal resembles theatrical deystvo. Ticket time for the complex dishes: 8-10 minutes - hors d oeuvre, 15-20 minutes - it is hotter. In such restaurants proclaimed By il'fom and Petrov the water bottle of vodka and two cucumbers podadut with this luster, stylishness and beauty, that the main thing for the client at this moment - not to fall down from the chair. When I left this restaurant, then it saw before its entrance eight automobiles of manual assembling, by cost is not less than $300 thousand each.
As far as Russian restaurants are concerned, the bargaining asset of majority of them - matchless kitchen. In some irreproachably they attend, some strike with splendid interiors. And only in ones simultaneously is present the first, and the second, and the third. Business the plan of restaurant must consider these moments and question of the hire of high(ly)-class specialists necessary to introduce into the business the plan of restaurant.

The selection of successful concept not is less important than the selection of the suitable place or the search for the sources of funds of project. The degree of risk decreases entry into the network, which circulates model, repeatedly confirmed its effectiveness. So be born franchayzingovye families like "patio Of pitstsy" or "yakitorii". But this way is possible only in such a case, when is undertaken course on the discovery of democratic institution. However, the name of owner is important for the exclusive restaurants - it becomes the guarantee of quality and the promise of holiday. The creations of Andrey dellos, Arkady Novikov, Igor bukharov, novel Of rozhnikovskogo rapidly become fashionable and profitable.

Recently Moscow public became much more demanding and it is more legible. Therefore special attention to the concept of kitchen is required from the new institutions. Clients can be drawn either by special izyskami of cook's skill or, on the contrary, proposing the qualitative standard: domestic food, coffee house, f'yuzhn and so forth quite last idea - tea without the dessert, but to vprikusku with the philosophy and the relaxation.

However, independent of the concept of institution, its management is approached one - an increase in the profit. It is reached by two methods: by the decrease of expendible part and by an increase in the revolution due to the attendance.

- the most valuable in restaurant - place, brand and clients, asserts Valerie Maximov. - his success depends on permanent guests, those, who, after paying one time, come still and still.

Cadre hunger

Another half of the secret of the success of restaurant business lies in this concept as service. Or, it is more precise, in the personnel.
Business the plan of restaurant must consider these moments and question of the hire of high(ly)-class specialists necessary to introduce into the business the plan of restaurant.

- waiter must be amiable, civil, accurate, to know two or three languages and to examine the fact that the client orders, determines the level of his requirements Anton Tabakov. - I compare our cooks, waiters with their associates abroad - we have it is many possibilities for the self-perfection. Small western small restaurants me strike with the fact that supper to 200-300 people literally after half-hour qualitatively prepare two or three cooks. In us in such cases they say: "to us are necessary five or six people". Difference in the western workers from the Russian precisely in the motivation: abroad each waiter is disposed to that so that his institution would obtain acknowledgement and would increase profit. In order so to work, it is important to understand, about which the client asks you and that you make in reality. However, the majorities of our waiters mechanically answer client "yes", even without attempting to explain his needs. Let us suppose client requests anything lung - let us say, veals. It will not come to mind to propose to intelligent waiter bean soup with the pork as the answer.

Demand for the professional waiters today exceeds proposal. A number of networks - "makdonalds", "rostiks", association "the West- center Of interneshnl" ("Yakitoriya" and "GIN after all") - solve this problem with the aid of its own schools. But picture as a whole from this does not change. The graduates of corporate schools are usually prepared for the work along the specific system and with difficulty are adapted in other restaurants.

Situation with the administrative personnel is still more complex.

- is a person, tselenapravlenno who carries out khed-khantingom, says Valerie Maximov. - competent restaurant upravlentsev today do not be sufficient - in Russia there are no specialized educational institutions, which would prepare the specialists of this level. Therefore the director of restaurants in essence they grow from the managers of halls, waiters, barmenov, which do not have sufficient possibilities for their further professional development.

Owners attempt to hold experienced specialists by high wages and possibility to develop new projects. Top manager in the known Moscow institution obtains $7-10 thousand per month. But, as a rule, the director of restaurants itself extremely unwillingly change the place of the work: there is a danger not to be entered in the framework of new concept, not to agree with the masters of new institution.

Valerie Maximov, Director-General of "steep bank", in management of their restaurant are oriented toward the methods, developed by famous Frenchman Alanom By dyukassom. He even invited specialists from its company to conduct several trainings for his personnel. But whatever effective administrative of know-how took root in the restaurant matter, to completely charge its business to the concerns of hired management to the owner of restaurant is more complex than on other markets.

- not one manager or manager not will be so interested in the eventual result as owner, who put in the matter of know-how, money, time or entire together. For the present personnel are ready only to fulfill well its responsibilities, counts Anton Tabakov. His dream - kreativnye colleagues, ready to introduce proposals on the rationalization of work. For example, to introduce in the menu the new dishes, which make it possible to more economically expend products. It is possible to find the method to work more effectively on each technological stage. Here then will appear people, which will three together attend 100 people.

True, most likely at this moment of free niches in Moscow no longer it will remain. And 10% of profit will be the top of aspirations. As in the West...

And add into the business the plan of restaurant one crucial point - profitableness of restaurant.

For this result it can design the restaurant of democratic class for 60-80 landing places, with average load one-two of landing in the day. In that case for 12 it is hour work restaurant they will visit from 60 to 160 people.

Is here given only exemplary business the plan of restaurant. In order to compose business the plan of restaurant taking into account the special features of your business, be turned to the specialists.