How to buy a restaurant

If you are faced with the task of buying a restaurant, first you need to decide on the format of the future catering enterprise, as well as specialization in the geographical region. For example, it can be either a democratic Italian pizzeria restaurant, or a beer restaurant offering beer and Alpine cuisine, or a premium French restaurant to which the expression "gourmet restaurant" is applicable.

You will need

• - legal re-registration;

• - premises;

• - equipment;

• - products;

• - staff.

Instruction manual

1

Conduct market research on the restaurant formats most in demand in your city. Currently, there is a trend of opening inexpensive beer establishments located in residential areas. But perhaps you already have enough of them, - in fact, this will show marketing research. It can be carried out by yourself, or you can order it in a specialized company. As you decide on the format, the same company can be entrusted with the selection of proposals for the sale of ready-made restaurant business.

2

Analyze all available offers. If the former owner sells the restaurant, most likely his business was not going as well as he planned at the stage of preparing the business plan. Your task, not relying solely on the words of the seller, to compile a complete picture of possible problems. To do this, it is recommended to conduct an independent audit, consisting of three main blocks: production, management and personnel audit. Not knowing the true state of affairs, it is a mistake to believe that you can promote a restaurant that "did not go" with the previous owner.

3

Examine the financial records. Pay attention to arrears to budgetary and extra-budgetary state funds (including the tax inspectorate, pension fund, social insurance fund, etc.). Be sure to analyze the balance sheet of the enterprise. Even if it uses a simplified tax system, invite a qualified accountant or auditor to help you figure out the numbers. It is also recommended to reconcile debts with all suppliers of products, alcohol, equipment, etc. Find out if there are any non-payment of staff wages.

4

Make a business plan. It is always better to rely on your model of building a business than to use the finished one. In this document, be sure to reflect the production, marketing, financial and marketing parts. The latter has a maximum of requirements. In view of the fact that you most likely will need to make significant adjustments to the positioning of the restaurant (or radically change the promotion program), the marketing part of the business plan should become a kind of flagship for bringing the business into the profitability zone. After completing the preparatory phase, making sure that everything is in order with the documents and you have a clear plan of action, decide how the transaction will be paid and the owner will be re-registered, and then proceed with the action.

Photo report from the Rock over the Volga 2013