Restaurant from scratch. Step-by-step instruction

The scope of HoReCa (an 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 are looking for golden mountains and diamond shores here. They think about profit, where without it. But the main thing is different. The restaurant business is romanticized. It gives the investor freedom of expression, status, satisfaction of ambitions. Not a single field of activity has developed such a unique attitude. Do not believe? Take a look at the projects of prosperous people. Among their assets, sooner or later there will be a restaurant. It doesn’t matter if the entrepreneur was selling oil or sausage before.

The scope of HoReCa (an 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 are looking for golden mountains and diamond shores here. They think about profit, where without it. But the main thing is different. The restaurant business is romanticized. It gives the investor freedom of expression, status, satisfaction of ambitions. Not a single field of activity has developed such a unique attitude. Do not believe? Take a look at the projects of prosperous people. Among their assets, sooner or later there will be a restaurant. It doesn’t matter if the entrepreneur was selling oil or sausage before.

But the most interesting thing is that a food establishment is not difficult to open. It is enough to follow the simple rules suggested by HoReCa professionals.

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, the definition of the target audience, the elaboration of the menu and the bar card, and the compilation of the staff list. All key points of activity are prescribed in the business plan. Future success depends on the quality of market analysis and clarity of planning. Proven repeatedly.

In parallel, documents are being prepared for registration with regulatory authorities. The main instances are Rospotrebnadzor and the State Fire Service.

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

• IP (individual business)

• Legal entity (LLC)

Registration documents include OKVED (All-Russian Classifier of Economic Activities) codes indicating the occupation of the organization. Without them, you can’t get permission to trade in alcohol and deliver food.

Get ready, the most difficult thing when opening a restaurant is creating a database of documents and permissions. Two-thirds of all time will be negotiated by the authorities. To open a restaurant with minimal delay (and without them in any way), contact specialized companies.

Step 2. Choosing a location and space

While documents are being prepared, search for a room. There are standard criteria for restaurants and cafes of any format:

In a separate building, choose a basement or ground floor. The above client may simply not reach.

In the shopping and entertainment complex, places for catering are determined at the design stage of the building. But will the next CITY or MALL suit your format? If so, don’t hesitate!

Developed transport infrastructure, availability of parking spaces.

Heavy traffic. It is created by transport hubs, the notorious shopping malls, business centers, factories.

The lack of direct competitors nearby. The coffee shop next door will not hurt the nightclub. But the second club, especially with a name, is easy.

Step 3. Designing the room

Repair work, laying of engineering networks and architectural changes require professional design. The development of technical documentation is carried out according to state standards: construction, fire and sanitary.

Distinguish engineering, architectural and technological design. And only companies with SRO approval are allowed to perform them.

Upon completion of work, the facility is commissioned by decision of the state commission. The final authority will be the same Rospotrebnadzor, issuing official permission to open a catering enterprise. But first, you have to go through all the checks for compliance with applicable legal acts.

Step 4. Planning and zoning

A well-thought-out layout of the room will largely determine success. No one will accomplish this task better than design engineers specializing in the restaurant business. But you should not completely step back from the process, otherwise it is easy to lose the original concept. The ideal result is achieved in the interaction of the customer and the contractor.

Competent zoning of the dining room. Secluded tables are most in demand - in niches, behind screens, along walls. When designing, you should take this into account. The width of the aisle between seats allows both waiters and visitors to move around without difficulty. Watch for this.

Rational distribution of usable area. According to sanitary standards, about 50% of the room is reserved for the kitchen. If we take as a basis a restaurant with 80 seats with a total area of ​​300 m2, then the kitchen and hall should occupy 130 m2. The rest of the space is reserved for office and utility rooms - sanitary facilities, a wardrobe for staff and visitors, pantries. The restaurant's kitchen is divided into hot and cold workshop, handout. The washing room is allocated in a separate zone with access to distribution.

Correct flow of raw materials. Food, prepared meals and waste must not overlap. Through the service entrance, raw materials enter the kitchen. For storage of garbage a separate room with its own exit is used.

Step 5. Choosing equipment and furniture

The necessary equipment is conditionally divided into the following groups:

• Kitchen

• Thermal - stoves, combi steamers, ovens, food kettles, deep fryers, equipment for the production of bakery products

• Refrigeration - cabinets, chambers, refrigerated tables

• Technological - meat grinders, universal machines, mixers, slicers

• Neutral - cutting tables, washing bathtubs, exhaust hoods, shelving

• Bar

• Shop windows for confectionery and drinks, coffee grinders, coffee machines, juicers, dispensers

• Warehouse

• Freezing chests, shelves for storing fruits and vegetables, shock freezing cabinets

• Accounting

• Cash registers, product accounting programs

The choice of furniture depends on the pricing policy of the institution. If the project involves a long pastime, furniture equipment should be convenient. Upholstered chairs, with or without armrests, armchairs and sofas in the seating areas. Tables are better to take square or rectangular. If necessary, they can be combined to organize the relaxation of a large company, to hold public events, weddings, celebrations, anniversaries. Folding chairs must be in stock.

Pay special attention to the bar counter. Rest at the counter attracts its client. In addition, you can pass the time waiting for a table in the dining room. It is better to choose chairs with a back. Their height should correspond to the dimensions of the rack so that the guest does not have to stretch or stoop.

Step 6. Staff

The restaurant staff is dialed just before the opening. Its number is calculated based on the number of seats, taking into account two-shift work. If we take as a basis an institution ready to accept 80 people, then one shift will require:

Hall Administrator - 1

Cooks - 3 (2 in the cold workshop, 1 in the hot)

Sous Chef - 1

Waiters - 5-6

Cleaning lady - 1

Dishwasher - 1

Also on staff is the restaurant manager, chef and art director. If there is pizza in the menu, the position of pizza maker is additionally introduced. Sushi cooks are hired for Japanese cuisine. Summer ground (grill menu) requires a professional barbecue, which works seasonally.