Fast food ideas. Sample fast food business plan

Gives his advice on organizing a fast food business CEO"Kroshka-Kartoshka" company, Andrey KONONCHUK.

For this business, the location of the van plays a huge role. 100 meters to the right or left makes a difference. It happens that the difference in revenue between two points that are located within visibility is 50%. Therefore, it is necessary not only to determine that “successful place”, but also to obtain the right to occupy it. Nowadays it is very difficult to obtain permits in Moscow.

Before you start investing in this business, find a retail location and determine whose it is. If this municipal land- look for the right official and arrange everything accordingly. As for shopping centers, it is now simply impossible to negotiate the location of a retail outlet near them for less than $500. For a novice entrepreneur, this is unprofitable and impractical.

The initial investment in this business is really small. An equipped auto buffet costs 10-15 thousand dollars, a grill - about 8 thousand. Here you should also add the costs of developing a corporate style. Further costs will be associated with paying salaries to employees and purchasing products.

But you shouldn’t expect big profits right away. Your product should be relatively inexpensive (more expensive than grandma's, but cheaper than McDonald's). The turnover of one non-stationary Kroshka-potatoes outlet is up to $500 per day.

Determine what exactly from wide range fast food you will trade is not so important. Today there are many outlets offering a variety of dishes, from potatoes and pancakes to exotic Korean snacks.

Your choice is up to you. The only thing to consider is the location of your RV. So, in “dormitory” areas or new buildings, grilled chickens sell better; they are bought so as not to cook at home. But in public places, such chickens will be much less popular - there will be few people who want to eat chicken on the go, pouring grease on their hands (where should they wash them? And it’s easy to get their clothes dirty!). And, on the contrary, it is absolutely inappropriate to put up tents of other fast food in areas of new buildings, even near the metro. It is unlikely that anyone will buy fast food if there are only a few meters left from home and a hot, full dinner is waiting there. Place your tents near the metro, entertainment areas, and in central squares.

If you plan to organize a 24-hour operation of the point, choosing a location becomes doubly important. It is very difficult to find a place where a continuous flow of customers is guaranteed at any time. But you can find a constant flow of... cars. It is better to locate such a 24-hour buffet near the road. Clients are guaranteed day and night. At the same time, paradoxically, parks turn out to be a “lost place” - people appear there only in the evening, and even then in the summer.

A beginner should know that if after the end of peak demand not a single buyer comes to you within an hour, the outlet will become unprofitable.

Practice shows: if you place your auto buffet next to “Kroshka-potatoes” or “Russian pancakes”, then the revenue will not only not decrease, but will probably even increase. The trick is that a certain “food zone” is being formed, where people go specifically to eat. Eating one potato every day gets boring, but if there is a choice, it always attracts customers. The existing “food zone” will attract additional visitors.

Everyone knows that the level and quality of a restaurant depends on its management, which, in turn, directly affects the ordinary staff. The level of service depends on it. But in this business, auto buffets are scattered throughout the city and you cannot assign a separate manager to each one. It turns out that abuse in our system is much more likely than in the case of a stationary cafe.

There are especially many problems with “by weight” fast food, where the product is applied with a measuring spoon. It’s really difficult to accurately set the allotted portion, but you can make a “mistake” on purpose, miss two or three clients, and put the saved portion to your regular customer, and the money in your pocket. So during a shift you can earn an amount equal to the daily profit. This is the main scourge street trading. In this regard, piece trade is much more profitable.

Of course, you can arrange general inspections. But this cannot be done during peak hours; customers may be outraged. You can arrange unexpected inspections and test purchases. But this requires increasing staff, and novice entrepreneurs can hardly afford this right away.

I advise you to hire older women. Older women, unlike young ones, have something to lose, which means they work more responsibly.

Salary largely depends on profitability. In summer, if the point is at good location, wages can reach (and even exceed) $50 per shift. And in winter, when it’s cold, it decreases. But there is an agreed minimum - the seller cannot receive less than 250 rubles for a shift that lasts 24 hours.

Beginning entrepreneurs should think about developing their own corporate identity already at initial stage. By doing this, you position yourself as a company that takes business seriously. If you spend money on design and decoration, you will no longer allow yourself to brush aside issues of product quality.

Try to add some zest to the process of preparing fast food. In the case of “Kroshka-kartoshka,” this is the process of turning hot potatoes taken out of the oven into mashed potatoes.

"Street" has its advantages - such trade is very profitable. Moreover, if the auto buffet is on wheels (that is, it can be moved at any moment), there is no need to arrange a land allocation for it, which means that operating costs will be minimal, usually no more than $500-700 per month. In the summer, the profit of some similar outlets is even higher than that of stationary food establishments.

The only problem constant communication with SES, tax, trade, gas inspections, with firefighters... For a stationary establishment, this is easier - you get permission from the SES once. But without a well-developed and profitable street network, it is almost impossible to build a sufficient number of stationary points. A stationary point is 5 times more expensive than a street one; the cost of its creation will be about 60 thousand dollars. Yes, and rental rates in some shopping centers reach about 8 thousand dollars per month (for comparison: a car buffet costs from 50 to 100 dollars per month). But sales volumes turn out to be almost identical. But hospitals are the future. Kroshka-kartoshka already has stationary retail outlets in IKEA, Auchan, Ramstore and other stores.

Set yourself up for success. A confident person has a better chance of convincing potential partners. It’s best to start with three auto buffets. It is not advisable to open one point; there is just as much hassle in opening it, but the profit is much less. But even a larger number - four or five - already requires additional investments: buying cars, searching for new personnel.

In general, think big and plan your network right away. It will definitely pay off.

Based on materials from an interview with Olga Koleva for Business Magazine

* The calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to create a mini-grid street fast- food (shawarma). The production of the finished product and its sale is carried out in stationary pavilions located in areas with the highest pedestrian traffic. Geographical location project - Voronezh. Trademark – “Shaurma-Show” (hereinafter referred to as “ShSh”).

The investment attractiveness of the project is due to high efficiency indicators (Table 1). The level of competition is relatively low, the demand for goods of this kind is growing, and the investment costs of the project are low.

Table 1. Key project indicators

2. DESCRIPTION OF THE COMPANY AND INDUSTRY

From a project point of view, the industry can be segmented as follows (by narrowing the niche):

public catering in general (cafes, restaurants, canteens, fast food);

fast food (cafes, stationary and non-stationary points of sale);

street fast food.

The industry as a whole in the country is in a rather difficult situation. According to experts, in many major cities in 2015 alone, up to 30% of major players left the market. First of all, this is due to the decline in the solvency of the population. Attendance at cafes and restaurants also decreased by about a third. The second problem for the industry is the rise in food prices associated with Western sanctions, as well as import restrictions. According to Rosstat, turnover in the public catering sector in 2015 decreased by 6% compared to 2014. However, even against this background, some regions show a stable increase in turnover: Tula and Voronezh region, as well as the republics of Mordovia and Khakassia. This information confirms the feasibility of choosing the location of the enterprise.

Experts also note the strong growth of some segments of public catering against the backdrop of global stagnation in the industry. This applies, first of all, to fast food. In second place is pizza delivery. These two segments had a turnover increase of 10% and 6% in 2015, respectively.

The most notable trends include the following:

orientation in food purchases to domestic suppliers;

rejection of unreasonably expensive (“status”) establishments in favor of more affordable ones, but with good cuisine;

proliferation of monospecialization (for example, grilled meats, steaks or burgers)

revival of interest in Russian cuisine or the cuisine of certain regions of Russia;

increasing the share of vegetarian dishes on the menu of most establishments.

It is advisable to consider the street fast food segment not at the level of the geographic sales region. Today, stationary pavilions with street food predominate: pies and other pastries, pancakes with fillings, shawarma, hot dogs. Shawarma, according to estimates, ranks first in demand among all types of street fast food. However, there are also limiting factors to the growth of demand: many potential consumers are afraid to purchase this type of product due to uncertainty about the origin and quality of the original ingredients, as well as the potential lack of proper sanitary conditions in the pavilions during the preparation of the product.

"ShSh" takes into account all the shortcomings of traditional street fast food and offers a customer-oriented approach. Distinctive Features enterprises are:

careful selection of ingredient suppliers and the use of only high-quality and fresh products;

hiring employees only with health certificates and monitoring their constant renewal (passing commissions);

politeness and neat appearance of the staff of retail outlets;

“service as a show” - a concept that involves masterfully preparing shawarma and serving it with elements of juggling and other effects accompanied by background music; at the same time, the pavilion has a very large area glazing, so that waiting customers can see the process of storing ingredients, preparing shawarma and all the elements of the show;

high speed service;

a relatively small range of products (6 types of main products, plus drinks), which allows you to avoid purchasing a large volume of ingredients; at the same time, the range is varied and interesting;

availability of all possible certificates, permits, identifications, etc. within the buyer's visibility.

It is planned to install 5 stationary, custom-made pavilions in places with the highest pedestrian traffic:

Pedestrian zone in the city center, a large number of youth.

The largest university in the city.

Central park of the city.

Central Market.

Central Bus Station.

3. DESCRIPTION OF GOODS AND SERVICES

The main product of the ShSh project is shawarma, presented in several variations. Shawarma (shawarma, shaverma, shuarma) is a Middle Eastern dish of Arabic origin made from pita or pita bread stuffed with grilled and then finely minced meat (lamb, chicken, veal, turkey) with the addition of fresh vegetables, spices and seasonings.

For the ShSh project, only high-quality fresh vegetables and high-quality herbs and spices are used. 4 out of 5 points of sale use only chicken meat; for a point located in a pedestrian area (the highest traffic of all five points), it is advisable to also use lamb (small grill).

Ingredients are purchased from local producers. Copies of certificates and supply agreements are placed at points of sale so that customers can see them while waiting; are also available at the customer's request.

Table 2. Assortment of retail outlets

Table 3. Cost and selling price

4. SALES AND MARKETING

The marketing mix is ​​developed taking into account industry and regional factors.

The target audience of “ShSh” is men (mainly) and women aged 14 to 35 years; schoolchildren, students and working people. For various points implementation, the main target audience varies.

The product policy is reflected in Section 2 of this business plan. The assortment is expected to include 6 types of primary products and 3 types of secondary products (drinks). Expansion of the range is not expected. The limitation is due to the simplification of warehouse logistics (in the area of ​​purchasing and storing ingredients). ShSh products are positioned as high quality, made exclusively from fresh quality products food in conditions that meet all sanitary standards.

For 4 out of 5 sales points, an assortment using only chicken meat is used due to the need to purchase additional equipment for the second type of meat, which is not economically feasible. Lamb meat is used only for the point in the pedestrian area.

The pricing policy involves positioning products in the “Standard” and “Standard+” segments. Prices are the same for all points of sale. A loyalty program is provided: cards in the business card format, on which the stamp “ШШ” is affixed with each purchase; after filling six cells, the seventh shawarma is free.

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The promotion is based primarily on the bright design of the pavilions, which attracts primary attention to ShSh. At the next level, attracting the attention of customers is carried out by conducting a show on the “bartender show” principle by the staff in the process of preparing shawarma with juggling objects, ingredients, etc. Brand promotion is also used in social networks: a group is maintained on vk.com, ok.ru, Instagram (priority).

The production of shawarma from pre-prepared ingredients and its sale is carried out directly in the pavilions (the location is indicated in Section 2 of this business plan).

The staff is made up of people with culinary education who have received a health certificate. Training in the basics of a bartender show is carried out before taking up a position (training costs are borne by the enterprise, they are included in investment costs). The appearance of the staff is as neat as possible, designed in the corporate style of “ShSh”.

The maintenance process has three main priorities:

quality of product preparation in accordance with the existing recipe;

speed – the client’s waiting time should not be more than 6 minutes;

attracting the client's attention, entertaining him while waiting.

The type of business under consideration is influenced by seasonality: in summer, demand is significantly higher in walking areas, lower – near educational institutions. In other locations (station, market) the demand is more uniform. The planned sales volume is given in Table. 4. The sales forecast is given in Appendix. 1 to this business plan.

Table 4. Cumulative planned sales volume

All fast food establishments located in close proximity to the ShSh pavilions are considered competitors. Competitor analysis is given in Table. 5. Ratings are based on a market analysis on a 10-point scale, where 10 is the highest rating.

Table 5. Competitor analysis

The main and key competitors include the establishments “Chickens-mury”, “Tasty, pancake” and “Burger Burger”. At the same time, none of these competitors offer shows during service, which will have a positive impact on the image of ShSh.

5. PRODUCTION PLAN

Equipment for production is purchased from one of the largest suppliers of equipment for catering establishments. Delivery and installation of equipment are included in the price. The supplier carries out commissioning and personnel training. Delivery time is 10 working days from the date of payment. Installation and training period is 7 calendar days.

Raw materials are purchased from local suppliers - manufacturers and wholesale trading companies. Raw materials are stored directly in pavilions, in specially equipped refrigeration chambers. Warehouse stock is designed for 3-4 days of work. All processing of ingredients and preparation of products is carried out on site, in the sales pavilion.

The finished product is packaged in a thermal envelope that maintains the temperature of the product for a long time. The thermal envelope is suitable for both consuming the product on the go and for long-term transportation and storage.

The production plan corresponds to the sales plan, is subject to seasonality and is reflected in Appendix. 1 to this business plan.

6. ORGANIZATIONAL PLAN

All main management and administrative functions in the project are performed by an individual entrepreneur - the initiator of the project. The project initiator has all the necessary knowledge and skills, has business experience and a number of successfully implemented projects, including in the field of public catering. The entrepreneur also performs the functions of a supply organizer and marketer.

The organizational structure of the enterprise is linear, all employees report directly to the individual entrepreneur.

Since one of the main competitive advantages is the show component, particularly stringent requirements are imposed on the staff of retail outlets: at least 1 year of experience in a similar position, possession of a health certificate, politeness and neatness appearance. All personnel are required to undergo training at a bartender school according to a program specially developed for the project upon taking office.

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Of the five retail outlets, 3 are equipped with shifts consisting of 2 people - a cook and an assistant; 2 points with the least traffic - shifts of 1 person. Work schedule is variable, 2/2 from 10.00 to 22.00.

Table 6. Staffing and wages fund

7. FINANCIAL PLAN

The financial plan is designed for a five-year period and takes into account all items of income and expenses for the project. Investment costs amount to 3.27 million rubles, of which 1.8 million are the purchase of fixed assets. 900,000 rubles were allocated to cover the shortage of working capital until the project reaches payback. At the same time, the amount of own funds of the project initiator is 1.7 million rubles. The remaining amount is planned to be raised in the form of a bank loan for a period of 36 months at a rate of 18% per annum. Loan repayment is carried out in annuity payments, credit holidays are 3 months.

Table 7. Investment costs

Variable costs per unit of production are given in Table. 3. Fixed costs include depreciation of fixed assets and intangible assets. The amount of depreciation charges is calculated using the linear method. The service life of fixed assets is 5 years.

Table 8. Fixed costs

Detailed financial plan given in Appendix. 2. The organizational and legal form of the enterprise is individual entrepreneur. Taxation system - UTII, Form of basic profitability - “Provision of public catering services through a public catering facility that does not have a hall serving visitors.” Physical indicator – number of employees (16 people). Net profit of the first year is 3.9 million rubles, the second and subsequent years are 6.16 million rubles.

8. PERFORMANCE INDICATORS

The effectiveness of the project is assessed based on simple and integral performance indicators. To calculate some indicators, the discounting method is used. The discount rate was adopted at 6%, since the market is in the development stage, the product and production technology are known to the market.

The simple and discounted payback period for the project is 8 months, which indicates high profitability. Net present value (NPV) – RUB 3,931,083. The investment return ratio (ARR) is 15.97%, the internal rate of return (IRR) is 11.89%, and the profitability index (PI) is 1.2 (>0). All these indicators indicate that the project is effective and attractive for investment. The main performance indicators are given in Table. 1.

9. WARRANTY AND RISKS

All project risks can be divided into internal and external.

Internal ones include: loss of profit due to low sales volume, as well as low quality of products due to insufficient qualifications of personnel, which can also lead to a drop in demand. It is required to carefully select candidates, form a personnel reserve and constantly monitor the quality of production and customer service.

External risks usually include: economic, political, demographic, social and other risks. In this case, the crisis economic situation is rather a success factor for the enterprise, since many people refuse to visit cafes and restaurants, but the need for food must still be satisfied. For this reason everything more people choose relatively inexpensive street fast food without loss of quality (compared to cafes and restaurants).

APPENDIX 1 and APPENDIX 2

Denis Miroshnichenko
(c) - portal of business plans and guides for starting a small business

Calculator for calculating the profitability of this business

Question: Hello. Please tell me what permits are needed and from whom to open a street fast food? At the same time, I plan to place fast food on the territory of the Shopping Center, i.e. If I understand correctly, permitting documents from the city administration for a land plot are no longer required, but only a lease agreement from the management company of the shopping center.

Answer: Opening a fast food point (street fast food) on the territory of a shopping center implies the following points:

1. To start trading, you must obtain a permit to engage in entrepreneurial activity from the city council, as well as a certificate from the tax inspectorate about registration as a tax payer. (Please note that entrepreneurial activities in the Russian Federation are regulated by Federal Law No. 129 “On State Registration legal entities And individual entrepreneurs", the Civil Code of the Russian Federation, as well as government regulations, which undergo changes from time to time).
2. The operation of the outlet implies the presence of a specially designated retail space, for which you need to conclude a lease agreement with the owner of the shopping center. To avoid misunderstandings and conflicts in the future, the contract must initially stipulate the following details: the cost of the rented area, the number of square meters, the rental period and the terms of its payment.
3. If you plan to remove the garbage yourself, then you need to enter into an agreement with the appropriate organization. And if the terms of the contract stipulate that you have the right to use garbage containers shopping center, then initially stipulate when and in what volumes recycling will be carried out.
4. Fast food places mean that food can be reheated. Therefore, discuss the nuances of using electrical energy. Here you need to take into account that if you have a separate energy meter installed, then you must enter into an agreement with the organization (RES), and if you use a common meter with the shopping center, then determine the number and power of the devices used to prevent conflicts with the administration.
5. Any catering establishment is under the control of the sanitary and epidemiological station service (in accordance with Federal Law No. 184-FZ “On Technical Regulation”). You cannot open such an establishment without obtaining the appropriate permits (sanitary passports) and certification of services, otherwise you will be immediately fined. Additionally, conduct a sanitary examination of the water.

Please note the requirement to have a medical book, which gives the right to work in this industry (the list of professions and employees of individual organizations for which it is mandatory to have a medical book was officially approved by a decree of the Moscow government on the basis of the Labor Code (Article 213) and a number of federal laws).

1. Fast food places pose an increased fire hazard. Therefore, the conclusion of an agreement for fire safety is also of no small importance. Plus, you will have to undergo timely fire safety training.
2. If you hire employees, each of them must also have a medical book, in addition, do not forget about the corresponding tax payments for each employee.
3. The business of providing catering services requires the presence of ventilation shafts and regular disinfection of the premises (Rospotrebnadzor).
4. Using a cash register implies its registration (KMM registration).
5. Food suppliers must provide quality certificates for their products.

The equipment and basic requirements for enterprises related to public catering establishments are regulated by the construction standards “Design of public catering establishments” (SNiP 2.08.02-89).

State sanitary and epidemiological supervision, issuance of relevant certificates, passports, examination results and conclusions are carried out by representatives of Rospotrebnadzor. The latter operate on the basis of the standards of the Federal Law of the Russian Federation “On the Sanitary and Epidemiological Welfare of the Population”, and are also guided by sanitary and epidemiological rules (including SP 2.3.6.1254-03).

If you want to open a business without being able to invest large amounts of money in it, this business is for you. Fast food – cafe, fast food eatery. Today, fast foods are in great demand among all age categories. Before legally registering your business, you need to draw up a business plan, calculate expenses, possible additional costs, turnover income, possible situations risks.

How to open a fast food store from scratch?

A business that has a specific target audience is called a snack bar. The location of your fast food should be where there is a lot of foot traffic. For example, near educational institutions, in shopping centers, near a train station.

The premises must be appropriately equipped. Create a pleasant, cozy atmosphere in your cafe. Focus on the quality of customer service; the premises should be clean. The room needs tables and chairs, your visitors will be people of different age categories, they must feel comfortable. Additionally, design a bar counter for serving drinks, because some people prefer to have a snack on the go.

In order for your business to pay off as quickly as possible, you need to understand that the quality of the food you offer must be high. If your food is delicious and you good service– the consumer will definitely return. Establish yourself, this will help you get regular visitors.

Description of the enterprise.

The best organizational option legal form your business is an individual entrepreneurship (IP). With a registered individual entrepreneur, the simplified tax system will be sufficient.

To open a fast food restaurant, cafe, or snack bar, you need to obtain permission from the SanEpidem Station, the tax office, as well as permission from Rospotrebnadzor.

Market analysis.

It is very important where your fast food will be located, choose the right place, calculate all the points. The main category of your visitors are students, drivers of vehicles and minibuses, bus passengers, shoppers in shopping centers or markets.

Find out if there is a fast food cafe nearby, what range they offer and at what price. You shouldn’t be located where there is a lot of competition, it’s better to choose another place, but if there’s a lot of competition, you should think about the menu, offer visitors something new that other cafes don’t have. Hamburgers of various types, vegetarian, or an unusual combination of ingredients. You can diversify desserts, unusual puff pastries, cheesecakes of various flavors, etc.

Business promotion.

Your business needs proper promotion, advertising will help you with this. Use outdoor advertising, you can order various booklets and leaflets. Submit advertisements on the Internet and media. Banner with your establishment's logo and menu. During the opening, organize a small presentation; outdoor advertising agencies and the BTL agency can help you with this.

Description of services.

Create a menu for your cafe.

Sample menu.

1. Hamburgers with cutlet, chicken, fish
2. Hot and cold sandwiches, they can have any filling
3. Steaks, cutlets, served with different sauces
4. Pies with meat and fish.
5. Pies with sweet filling
6. Drinks: tea, coffee, juices, cocktails, fresh juices.

Fast food production plan.

Let's consider the list of equipment necessary for preparing dishes in your cafe. Refrigerated display case, coffee machine, microwave, meat grinder, dishes, maybe ceramic, paper, disposable plastic, also buy containers for packing food for clients to take away.

You will need working staff. Which includes a salesperson to take orders, a cook to fulfill them, a cleaner to keep the room clean, a dishwasher, and a technical worker.

Fast food financial plan.

Your income in to a greater extent depends on the number of visitors than on the cost of your assortment.

You will have 2 types of expenses:

Initial investment costs;

Monthly expenses.

The initial investment will require the cost of repairs to the premises to be fifty thousand rubles, the purchase of equipment, furniture, inventory will be seventy thousand rubles, the cost of registering a business will be from ten thousand rubles, advertising promotion also ten thousand rubles

With monthly expenses, the cost of necessary food products will be one hundred thousand rubles. Wage working personnel will amount to sixty thousand rubles. Fifty thousand rubles must be allocated for renting and maintaining the premises.

The total cost will be 350 thousand rubles. of which for the initial 140 thousand rubles, for monthly 210 thousand rubles.

Average monthly revenue will be approximately 240 thousand rubles, estimated profit is about 30 thousand rubles, daily income will be from 8 thousand rubles.

To open a fast food kiosk, you need to think through a strategy, choose the right location, and pay attention to the assortment and pricing policy. Many issues will have to be resolved in order to register an enterprise, because public catering outlets must not only meet a number of requirements, but also undergo constant inspections by the SES.

Relevance of the idea

Any entrepreneur will first ask the question, is it profitable or not to open a fast food kiosk? The catering industry is very attractive, as it allows you to receive consistently large profits with the right approach to organizing your own business.

Today, the format of stalls and kiosks is in great demand, because such a business has a number of advantages over regular catering outlets:

• the starting investment is significantly lower (if opening a full-fledged restaurant and cafe requires at least 1,000,000 rubles, then a stall can cost 2-3 times less);
• quick payback;
• ease of finding premises;
• mobility (if demand decreases, a businessman can always move his stall to another part of the city, but moving a cafe or restaurant will require more significant costs);
• no need to invest a lot of money in advertising (most of the profit of such kiosks is generated from situational purchases by customers who pass by the point of sale).

You can work in this area independently or through a franchise. The second option is more preferable for those who have no experience or do not want to engage in strategy development. A franchise is a ready-made solution and work under a well-known brand. Today, catering kiosks are opened according to this scheme under the brands “Stardog!s”, “Shaurma-King”, “Food”, “Waffles to Go”.

If you plan to open a fast food kiosk from scratch, the entrepreneur may not know where to start such a business. It is important to assess the attractiveness of the niche and identify competitors. And only then, having convinced yourself of the advisability of opening a stall, can you proceed to collecting the necessary documents.

Registration of a business in this area is very important, since failure to comply with the requirements of supervisory services may result in the closure of a point of sale. You need to act in the following order:

1. Choice of legal form. You can work in such a business as an individual entrepreneur or LLC. If you plan to open only one stall, then an individual entrepreneur will be enough.
2. Choice of tax regime. There are a lot of options in this case - UTII, PSN, simplified tax system. All three options can be beneficial. It’s better to make approximate calculations in advance, find out about benefits in your region, and only then make a decision.
3. Registration with the Federal Tax Service. For individual entrepreneurs - at the place of residence, for LLCs - in accordance with the legal address. After submitting the documents, the registration certificate is issued within 5 - 7 days.
4. Installation and registration of a cash register. Since the kiosk will work with ordinary individuals, it will not be possible to do without it. In addition, on the simplified tax system, cash register is mandatory.

At the registration stage, you will have to decide on the OKVED code. If you open your own kiosk, the following codes can be applied:

• 52.62 — “Retail trade in tents and markets”;
• 52.63 - “Other retail trade outside stores”;
• 55.30 — “Activities of restaurants and cafes.”

You can use several codes at once, so as not to have to make additions later.

Definition of assortment

The key to success will largely depend on the quality and variety of food offered. It is better to work in the middle or low price segment. This way you will be able to attract more buyers. The range may include:

1. full breakfasts and lunches;
2. baked goods (hot dogs, pasties, shawarma, pizza and sweet pastries in the form of cupcakes, pies);
3. main courses (grilled chicken, shish kebab);
4. drinks (juices, lemonades, tea, coffee, cocktails);
5. ice cream;
6. sweets (sweets, cotton candy).

There is no need to include everything in the assortment at once. It is better to choose the most attractive set of products for people and sell it. Then the tent itself can be decorated in a themed style, so that people from afar can see what is being sold at the kiosk.

Most of the profit level will depend on the quality of the food and the placement of the stall. It is better to avoid uncrowded places in residential areas. You need to choose places with high traffic. Ideally, people will often pass by the kiosk on their way to and from work. Stalls can be placed near:

• train stations;
• office centers;
• markets (mainly clothing markets);
• universities and schools;
• public transport stops.

But placing a kiosk near cafes and restaurants is highly not recommended. This can significantly reduce the amount of possible profit.

The kiosk itself can be quite small. An area of ​​5 - 10 m2 will be quite enough. The stall can be opened according to the following type:

1. stationary kiosk;
2. stall;
3. wooden structure;
4. pavilion;
5. mobile trailer.

In the latter case, the entrepreneur, if necessary, can change the place of sales and reach even more high level income.

Equipment purchase

The quantity and cost of equipment depend on how the kiosk itself will operate. There may be several options:

1. Sale of finished products. In this case, minimal equipment will be required. It will be enough to buy a refrigerator, microwave, electric kettle and a display case with shelves.
2. Production and sale of food. In this case, you will additionally need to buy a stove, a sink and equip a work area. You can’t do without a table for cooking and packaging products.

It will be necessary to supply electricity and water to the kiosk. But first you will have to spend time obtaining permission from the city authorities.

The level of customer service and satisfaction will depend on the professionalism of the staff. It is better not to skimp on personnel and hire responsible and friendly employees with sufficient work experience.

You don’t need many workers to operate a catering kiosk. You can get by with a salesman or a salesman and a cook. In both cases, staff must have sanitary books on hand. They will not be able to cope without timely medical examinations.

Financial results

The financial component is one of the most frequently asked questions entrepreneurs. To start such a business you will need at least 200,000 - 300,000 rubles. If we are talking not about renting, but about buying a stall, then the amount of the initial investment will increase significantly.

Payback periods can vary greatly. On average, in 5 - 10 months you can return the money invested. If you place the stall correctly and get a large flow of customers, then the payback will drop to 2 - 3 months.

The level of profitability in this area depends on the cost of the product and its type (whether the entrepreneur will prepare food or sell finished products). On average, profitability varies from 20 to 40%.

Such a stall can generate an income of 80,000 - 150,000 rubles per month. In large cities, this value may be several times higher, but there the costs of renting a place are more significant.