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A barbecue business plan allows you to predict the development of your own business from scratch, minimize costs and prevent losses, achieving a stable profit. How to insure yourself against seasonal recessions and how to attract customers by beating competitors?

The aroma of barbecue evokes thoughts about relaxation, the sea, the sun. A rare picnic is complete without meat grilled on coals. But it is far from always possible to fire up the brazier whenever a desire arises. This is exactly what barbecue houses are for: a hospitable and skillful chef will turn pork, beef, lamb, chicken into a hearty and tasty dish, which is so to the liking of a Russian person, in front of an astonished audience.

Features of the barbecue business

Relevance

Despite the huge number of catering establishments operating in different formats, the popularity of barbecue remains unchanged. Neither fast food, nor a coffee shop, nor cooking can compete with a barbecue. Shish kebab is self-sufficient (although this does not exclude the possibility of diversifying the menu with cold appetizers, vegetable cuts and salads), it acts as a separate dish and is an ideal snack for beer, wine, even champagne, and stronger drinks - vodka, cognac. The idea of ​​​​opening a barbecue will justify itself quickly enough if you approach the organization correctly. First of all, you need to decide on the format:

• seasonal trade involves the organization of a mobile point - a barbecue under a canopy (the chef cooks in front of customers) and tables for visitors;
• a stationary institution, decorated and equipped according to all the rules and regulations.

Advantages and disadvantages

• relatively small start-up capital;
• payback period - 14-16 months;
• the chef does not need to be able to cook other dishes, which greatly simplifies the task and reduces the waiting time for the order;
• the presence of alcoholic beverages in the menu significantly expands the range of the order and increases the number of ordered barbecue;
• mobile kebab houses can be moved from one point to another, in search of a better place and more profit.

• seasonal fluctuations affect the profitability of the business;
• meat is a perishable product, so violation of sanitary standards (especially in the hot season, during the season) is fraught with either loss of money or problems with visitors.

Meat cooking technology

To prepare a classic barbecue, you will need fresh meat - lamb, beef (veal), pork, goat meat; 3% vinegar, cucumbers, tomatoes, tomato sauce, green and onions, lemons.

The meat is cut into cubes, the weight of one cube is 35-40 g. There are 4-5 pieces per serving of barbecue. The meat is salted and peppered, sprinkled with vinegar. If veal, lamb (fish and chicken) are used in cooking, then the meat can not be marinated, vinegar is not needed, and onions are not allowed for such a barbecue.

In other cases, the meat is mixed with onions, cut into rings, and left for 5-6 hours.

Barbecue is fried on charcoal or grill, after putting the prepared meat on a skewer.

Not everyone and not always adheres to the classic recipe, the masters have their own options for marinades, in addition to meat, vegetables are fried - tomatoes, eggplant, sweet peppers, zucchini.

How to start a barbecue business?

Objective of the project

The goal that an entrepreneur sets for himself when opening a barbecue is to organize a stationary or mobile catering point, the main dish of which will be barbecue. Business involves conducting an advertising campaign and attracting customers in order to make a profit.

Description of services

1. Cooking barbecue from different types of meat and fish on an open fire (charcoal). The more varied the assortment of the main dish, the more popular the institution will be. A prerequisite is that the kebab stated in the menu must be on the client's table after the allotted time. Nothing harms the image so much (except for stale products) as the phrase: “Sorry, there is no beef (pork, fish, veal) now, we can offer chicken barbecue.”
2. Implementation of related products - drinks, bread / pita bread / unleavened cakes, vegetables, sauces, herbs.
3. Delivery of barbecue and vegetables to the specified address, takeaway trade.

You can diversify the leisure of visitors by organizing musical accompaniment (live music), hookah.

The target audience

The work of the institution is designed for young people aged 20-35 with an average income. As a rule, men prevail, but with due diligence, the barbecue will become a place of leisure for youth companies and family holidays. Parties, holidays in a free format without officialdom will optimally fit into the concept of a barbecue. However, it is important to keep a balance here: a low check is justified by high traffic and the barbecue is developed due to turnover. Companies that order a portion of barbecue, spend several hours at the table, become a hindrance to new visitors, and therefore threaten profitability. For organized events, it is important to agree on the amount of the check in advance and encourage subsequent orders.

Assessment of the level of competition

Barbecue business cannot be called low-competitive. In addition to direct competition, barbecue, trade is influenced by nearby catering establishments, especially fast food. However, a competent marketing campaign and tasty smoky meat will allow you to advance in the market and recoup your business.

Risk assessment

A stationary indoor establishment is less subject to seasonal fluctuations and a decrease in profits, which cannot be said about a mobile point or an open barbecue. When choosing a format, it is important to assess the risk of downtime during the low season. It is especially important to take this factor into account in regions with short summers and low average annual temperatures and high humidity.

In addition, the work of the barbecue is directly tied to a stable supply of meat. When choosing a supplier, you should make sure of its reliability and decency.

In general, the barbecue is characterized as a business with low risks. Start-up capital is low and mostly invested in liquid assets. If the business does not go well, you can sell it in its entirety or sell off the acquired property, covering the losses.

organizational plan

Business registration

To open a barbecue, it is enough to register an individual entrepreneur and register with the tax office. However, if you plan to sell alcoholic beverages, you will have to register a legal entity with all the necessary documents and formalities (printing, opening a current account).

For the operation of the institution you will need:

• sanitary and hygienic conclusion;
• permission to operate a barbecue;
• trade license (if necessary);
• medical records for each employee.

Room search

Like any catering establishment, a barbecue room must comply with sanitary and hygienic requirements and not cause complaints from the fire inspectorate.

Location in a noisy crowded place, on the one hand, provides an influx of customers, on the other hand, guarantees huge competition. It is profitable to open barbecue houses on the outskirts of the city, along the highway. There should be convenient access to the establishment and the opportunity to leave the car. The idea of ​​​​opening your establishment in the premises where a cafe or bar used to work is justified from several positions. Firstly, it will certainly have the necessary communications, and secondly, visitors will be interested in a new point and drop by, if only out of curiosity. And whether they will come again depends on the barbecue staff.

Menu planning

For obvious reasons, the center of the menu, its main dish will be barbecue. The more diverse the options offered, the more fans the barbecue will get. However, it is worth considering the possibility of timely supplies of all necessary types of meat.

The kebab will be complemented by: fish and seafood on coals, baked and fresh vegetables, unsweetened pastries, salads, drinks. The format of the establishment also determines the price range of the menu.

Equipment and furniture

For work you will need:

• barbecue (one or more) with skewers;
• grill grates;
• kitchen utensils and crockery;
• dispensing counter;
• furniture for visitors (tables, chairs);
• coat hangers.

Chairs can replace soft sofas, armchairs - the choice depends on the design and style of the room.

Refrigeration chambers are needed to store meat and other products, a modern powerful hood will help to provide ventilation, and a dishwasher will be a useful purchase.

A separate item of expenditure in a stationary institution is the equipment of a sink and a bathroom.

Barbecue staff

In addition to a qualified cook (or two, if the barbecue will work seven days a week for 10-12 hours a day), we need waiters, kitchen workers, cleaners, an administrator, an accountant, a security guard. In order not to keep visitors waiting, an assistant in the kitchen can cut salads and serve orders.

Advertising and marketing

A bright catchy name, an attention-grabbing sign is the tip of the iceberg. You need to start an advertising campaign a few months before the opening, during the repair and equipment of the premises. Information on the Internet, distribution of flyers and leaflets, advertising in public transport, on light screens, billboards - the more active work is carried out at the preparatory stage, the more interest will be generated by the opening of the barbecue. By this day, it is worth timed with treats and discounts, showing yourself in all its glory. For regular customers, you can provide bonuses, promotions, a cumulative or incentive system of discounts.

Financial plan

Investments in business

• purchase of equipment, furniture, kitchen utensils - 350 thousand rubles;
• purchase of overalls, packaging materials for take-away trade - 40 thousand rubles;
• arrangement and repair of the premises - 300-350 thousand rubles;
• paperwork -4 thousand rubles.

Monthly expenses

• rent - 30 thousand rubles;
• salary - 150 thousand rubles;
• utilities - 20 thousand rubles;
• purchase of products, coal - 100 -120 thousand rubles;
• advertising - 10 thousand rubles.

Income, profit calculation

Profit calculations can be determined only after a place is chosen and the estimated attendance of the institution is estimated.

If it is possible to process and sell 0.5 centners of fresh meat per day (about 38 kg of fried meat), then a figure of about 1.1 tons per month comes out. Purchasing meat from a peasant farm guarantees an acceptable price and stable supplies of quality meat.

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Barbecue and outdoor recreation cause the most positive emotions, this is a fun pastime that people perceive with great enthusiasm. Therefore, barbecue houses are very popular establishments in any city or town. A meat dish cooked on fruit tree charcoal, on a brazier or a modern grill is one of life's best pleasures. The smell and taste of this dish attracts almost everyone. Thanks to this, the idea of ​​opening a barbecue business has always been and remains the most attractive.

This is a profitable business, because many Russians are happy to choose quiet places in nature to relax with the whole family. With a competent approach, barbecue business can bring not only prosperity, but also moral pleasure. Barbecue Café is an establishment that serves exclusively grilled meat.

The institution is open type - in the fresh air, and closed - in the form of a cafe. An open barbecue is a tent with tables and a kitchen outside. In the summer, such establishments delight visitors in city parks and recreation areas, on highways, and in other crowded places. The process of cooking meat is carried out on the street, and visitors are happy to watch. Summer barbecues operate only from spring to autumn, while indoor establishments allow you to enjoy your favorite dish at any time of the year.

Opening a stationary barbecue requires serious investments; a novice entrepreneur is unlikely to be able to open such a business. Therefore, it is better to start with a summer institution that does not require large initial investments.

The basics of starting a barbecue business

Before you open a business at a barbecue, you need to register it with the tax office, after choosing the most convenient form of ownership for yourself.

To open such a business, you need to specify OKVED 55.30 - the activities of restaurants and cafes. If you plan to open no more than one point, it is best to issue an IP and choose a form of taxation. The state duty will be 800 rubles.

After registering an individual entrepreneur or LLC, you need to obtain permits for business. For legal work, this is a hygiene certificate. This document is given for a period of 1-5 years, and it can be obtained by Rospotrebnadzor on the basis of previously carried out products and premises. Individual entrepreneurs can receive a sanitary-epidemiological certificate free of charge within up to two months.

Many entrepreneurs are interested in how to open a barbecue, as this business can bring good profits with little investment.

Capital investments - 750,000 rubles.
Payback - 15-20 months.

Today there is no shortage of catering establishments.

Restaurants of various world cuisines, all kinds of themed cafes, pizzerias, fast foods, bars, pubs, pastry shops - the client has plenty to choose from.

But from this entire list, many of our fellow citizens prefer barbecue, because it is impossible to resist the taste of grilled meat.

Many entrepreneurs are not in vain interested in how to open a barbecue because this business, with a relatively small investment, can bring good profits to its owner.

What form to choose if you want to open a barbecue?

A barbecue is a type of catering establishment that can exist in two forms, from which the entrepreneur needs to choose the one that suits him best:

Seasonal barbecues.

Such establishments dominated the barbecue business a decade ago.
They worked only in the warm season.
On the street there were tables under umbrellas or under a tent, and next to it there was an open barbecue and a tent that served as a kitchen.
Businessmen were encouraged to open a barbecue of this type by the fact that the barbecue remained mobile, for example, it could be moved to parks during national holidays and folk festivals.
But such a business also had a serious drawback: in winter, these establishments did not work, so the owners were forced to endure losses in anticipation of heat.

Stationary barbecue.

Today, most entrepreneurs, not wanting to lose profits and depend on the season, decide to open a stationary type barbecue.
In summer, a summer terrace is equipped or tables are simply taken out into the street, and in winter, visitors can enjoy barbecue right indoors.

How to open a barbecue: remember the features of the business

The barbecue business, like any other, has its own specifics, which you need to remember in order to be able to make your startup profitable as soon as possible:

1. The competition in this sector is quite high, so even at the stage "How to open a barbecue" you should consider your competitive advantages:
   • loyalty program for regular customers;
   • impeccable service;
   • good location;
   • the ability to pay not only in cash, but also with a card;
   • availability of delivery;
   • original recipes;
   • reasonable pricing policy;
   • various promotions, for example, "Order 3 kebabs before 18.00 and get the fourth one as a gift", etc.
2. Any business, even a barbecue one, needs a good advertising campaign.
   Use the maximum number of tools to convey information to potential customers about your barbecue that you want to open: outdoor advertising, media, discount flyers, business cards, social networks, and more.
3. Remember that meat is a perishable product, so it must be stored properly, especially during the hot summer period.
   If one of your clients gets poisoned, then your business will quickly be covered by the sanitary service.
4. Don't limit your menu to kebabs.
   On the grill you can cook poultry, fish, vegetables.
   As side dishes, offer salads, vegetable slices, potatoes.
   An obligatory item on the menu of any barbecue is pita bread and several types of sauces.
   A couple of simple desserts on the menu will not be superfluous either.
   This will give you more choice and expand your customer base.
5. Despite the fact that opening a barbecue is easier than, for example, haute cuisine, you should not ignore such an important stage as drawing up a business plan with specific calculations that correspond to the cost of rent, utilities, food, wages and other things in your area.

1. How to open a barbecue: calendar plan

Interesting fact:
It is pointless to look for the country where the barbecue first appeared. Even ancient people, having learned how to make fire, ate meat cooked on a fire. But, nevertheless, it is generally accepted that the birthplace of this dish is the East: Iran, Iraq, Lebanon, the Caucasus.

When you draw up a business plan “How to open a barbecue”, then calculate how long it will take you to implement it.

Of course, the most difficult and lengthy stage will be the collection of all documents, permits and the conclusion of contracts, because we are talking about a catering establishment.

It will take at least two months, and then, if you seek the help of a qualified lawyer.

To make the barbecue business successful, you should take care of its good location - it can also take several months to find a suitable premises.

But the rest of the stages (purchase of equipment, hiring staff, advertising campaign) will take less time.

If you think through all the details, you can open a barbecue house in 4-6 months.

Stage	Jan	Feb	Mar	Apr	May	Jun
Registration and paperwork
Rent and repair
Purchase of equipment
Buying furniture
Recruitment
Advertising
Opening

2. Registration of barbecue business

To begin with, you need to legally formalize your business by choosing one of the forms (IP or LLC), and also decide which system you will pay taxes on.

After registering with the Tax and Pension Fund and paying all the fees, you can proceed to draw up a package of documents, without which you will not be able to open a barbecue.

To start working, you will have to draw up a serious package of documents and fulfill three mandatory requirements:

1. Obtain permission from the SES and the Fire Service to operate your building.
2. Issue health records for all employees.
3. Conclude an agreement with Rospotrebnadzor that you have the right to open a barbecue in the place of your choice.

Naturally, if you intend to sell alcohol in your establishment (and without this you should not try to open a barbecue, because it will be difficult to turn it into a profitable one), you need to obtain special permits for the sale of alcohol at retail.

3. How to open a barbecue: room and location

The profitability of your business largely depends on how well you choose a location for your barbecue.

You should not try to open a barbecue in an area where several similar establishments already operate, because the competition will be too fierce and it is not certain that you will emerge victorious.

It is not necessary to try to open a barbecue business in the center - there is too expensive rent and a high level of competition.

It is better to choose sleeping areas with a large population.

In order not to have to spend too much time on outdoor advertising, it is better to open your barbecue on a busy street, and not somewhere in the yards.

Those who are thinking about how to open a barbecue that would work permanently need a room of at least 80 squares.

This area is enough to accommodate a kitchen, a small warehouse, a hall for clients, a toilet and a utility room.

You can either buy or rent a space (the decision should be made based on the amount of capital investment you have) that was previously used to open a catering establishment.

So you do not have to spend money on its re-equipment, you only have to take care of the interior.

Middle-income people with simple tastes like to visit barbecue places, so you don’t need to create too extravagant atmosphere in your establishment.

Of course, repairs need to be done so that visitors feel comfortable inside, but there is no need to invite a designer for decoration.

Keep the interior of your barbecue simple and concise, focusing on the quality of the dishes.

4. Equipment required to open a barbecue

The purchase of equipment is a rather complicated and expensive process, even if you decide to open a budget barbecue business designed for people with low incomes.

You definitely need to carry out ventilation and install lighting fixtures, purchase tables and chairs for the hall, kitchen equipment and utensils, a barbecue, skewers and grills, equip a bathroom, etc.

Even in order to open a small barbecue (for 7-8 tables), you will need to spend at least 450,000 rubles on equipment:

Item of expenses	Amount (in rubles)
Total:	450 000 rub.
Kitchen stove	30 000
Surfaces for the kitchen	30 000
Brazier	10 000
Refrigerators	60 000
Skewers and grills	10 000
Hall furniture	40 000
Bar counter and alcohol display rack	50 000
Hoods	50 000
Bathroom equipment	15 000
Pots, pans, cutting boards, bowls and more	40 000
Dishes for customers (various plates, knives, forks, spoons)	40 000
Service room and warehouse equipment	40 000
Cash machine	10 000
Other equipment	25 000

5. Personnel needed to open a barbecue

Those who are thinking about how to open a barbecue business should take care of hiring qualified personnel.

If you want your establishment to work daily (namely, this is how you can get the maximum profit), you need to form two shifts of employees who would work according to a schedule that is convenient for them.

To serve a small barbecue, you need to form a shift from a barbecue cook, a cook who will prepare snacks, a bartender, a waitress, a dishwasher and a scrubber.

You yourself can take care of the uninterrupted delivery of products, accounting, advertising campaign and general management of the barbecue.

The cost of staff salaries in an average city will be about 180,000 rubles:

	Qty	Salary (in rubles)	Total (in rubles)
Total:			RUB 180,000
cooks	4	20 000	80 000
bartenders	2	15 000	30 000
Waiters	2	15 000	30 000
dishwashers	2	10 000	20 000
cleaners	2	10 000	20 000

6. Purchase of products, without which it is impossible to open a barbecue

A kebab house can become a popular and visited place among the townspeople only if you cook delicious kebabs.

In order for this dish cooked on the grill to be perfectly tasty, you need to cook it from fresh, not frozen meat.

From 1 kg of meat, you can cook 3 servings of shish kebab.

While your business is just getting on its feet, you can purchase products on the market by agreeing with some distributor on a discount as a wholesale client.

When a large number of customers visit you every day and reach certain sales volumes, you can conclude a contract with some farm for the supply of fresh meat, for example, once every two days.

In any case, it is important for you to decide where you will buy meat even before you decide to open a barbecue.

It is very important to properly marinate the meat so that it is tasty, juicy and spicy. You may need to experiment with several types of marinade by conducting a survey among your customers "Which is better?".

Some barbecue owners go for a trick: they buy already marinated meat (it is stored longer than fresh meat, and you don’t have to spend money on marinating ingredients), but this is wrong and will not lead your barbecue business to success.

How much does it cost to open a barbecue?

You yourself understand that it is impossible to unequivocally answer the question "How much does it cost to open a barbecue?".

It all depends on which city you want to open a barbecue business and how large it will be.

We have already calculated that at least 450,000 rubles will have to be spent on equipment for a small barbecue (maximum for 10 tables).

And this amount is relevant only for medium-sized regional and district centers.

In metropolitan areas, prices will be much higher.

But you are also expected to spend on registering a business, on repairs in a rented room, on advertising, etc.

In general, get ready to shell out at least 750,000 rubles to open a barbecue:

Consider also that you will have to spend at least 300,000 rubles a month on the maintenance of a barbecue house.

This amount will be spent on renting premises, utility bills, paying salaries to staff, taxes, purchasing products, etc.:

How to cook delicious and fragrant barbecue,

see in the video:

Possible profit of the barbecue business

The profitability of the barbecue business, according to experts, is estimated at 17–20%, which leads us to the conclusion that with the proper management of the barbecue business, capital investments of 750,000 rubles can be recouped in a maximum of one and a half to two years, and this is minus the monthly costs of maintaining a barbecue .

The average cost of one serving of barbecue is from 200 hryvnia.

Naturally, rarely is anyone limited to only barbecue, ordering more pita bread, sauce, salad / side dish and a drink.

That is, the average check of one person is approximately 400 rubles.

If at least 30 people visit you per day, then the daily revenue will be 12,000 rubles, and the monthly revenue will be about 360,000 thousand.

You will have 60,000 rubles of net profit from this amount if you open a barbecue in a small city.

Not too much, but enough to make your barbecue business self-sustaining in 13 months of work, not counting the time for the preparatory period.

But 30 visitors a day is far from the limit, especially in the summer.

Improve the attendance of your institution, you can increase profits.

The barbecue business is considered to be very profitable and easy to start, so the interest of entrepreneurs in the topic " How to open a barbecue' does not fade away.

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• Room search
• Personnel search
• Supply of raw materials for barbecue
• OKVED barbecue

How to open a barbecue step by step plan

There are several options for opening a barbecue, depending on the size of the initial investment:

1. Opening a business like a summer cafe, using a temporary building (tent or pavilion). You can organize this business, for example, on a highway with a large flow of cars (truckers) or place a cafe next to a city park. Additionally, the cafe can sell soft drinks and beer. About 250 thousand rubles are enough to open such a business. At the same time, the costs incurred to open a business can pay off in one season.

2. Organization of business in a rented or own premises. This option has an advantage due to the fact that the opening season of the institution and the range of products sold are increasing. However, in some cases, the amount of investment may be significantly higher than in the first option.

This guide discusses in more detail the first option for opening a barbecue, as it seems to be more accessible to many aspiring entrepreneurs.

How much money do you need to start a barbecue business

To open a business, depending on the planned scale of activity, investments from 250 thousand rubles will be required. The list of costs for opening a barbecue for the summer season:

1. Acquisition of a pavilion or tent. The cost of a pavilion made of PVC 3 * 5 meters is about 150 thousand rubles. The pavilion can withstand wind loads up to 110 m/s.
2. Plastic tables, chairs, barbecue and other equipment - from 60 thousand rubles;
3. Bio-toilet - 15 thousand rubles;
4. IP registration, permits and other costs - 20 thousand rubles.

In total, you will need to invest from 245 thousand rubles. Initial capital for opening a business can be obtained in the following ways:

1. Bank loan, on average at 20% per annum;
2. Participation in state support for start-up entrepreneurs. For example, in the Ulyanovsk region, you can get a subsidy of up to 300 thousand rubles to start your own business. You can learn more about the conditions of support by contacting the business support centers that have been created in many municipalities;
3. Search for a financial partner.

Barbecue taxation system

The second important step is business registration. As an organizational and legal form, you can register both an individual entrepreneurship (IP) and a legal entity (LLC). The best option is to register an individual entrepreneur, since the costs of preparing documents and paying state fees. fees are minimal. The taxation system can be chosen between STS or UTII.

Before hiring staff in a barbecue house, do not forget to register with the Pension Fund (pension fund) and the FSS as an employer. A must-read article about paying insurance premiums.

Room search

An important step is to find a suitable place to set up a temporary space - a tent. There are a few important things to note here:

1. The land is privately owned. Everything is simple here. A lease agreement is concluded with the owner of the land plot for several months, and we work calmly;

2. The land is in state ownership. To obtain a temporary permit for the installation of a tent, you should contact the local municipal property management committee or another KUMI. Now it has become "fashionable" to hold competitions for the lease of land for business, but in our case the competition will not be held, since the lease is temporary. But it will not work to install a cafe at your request anywhere, since the municipal government has its own plans for placing temporary objects on specially designated land. In this regard, the installation of a barbecue is similar to the placement of street trading facilities.

What documents are needed for a barbecue

The premises of the future barbecue should comply with the accepted norms of the SES, and it does not matter whether it is a temporary building (tent) or a capital construction building. For the barbecue to operate legally, it is necessary to connect the water supply, install a refrigerator and have a toilet. Otherwise, there may be problems with regulatory authorities, in particular with Rospotrebnadzor. For a summer cafe, this issue is resolved with the help of imported water and the installation of a bio-toilet.

Do I need permission to open a barbecue

In addition, in order to trade barbecue in accordance with all SES standards, you must contact the local branch of Rospotrebnadzor for a trade permit. For example, for the Moscow region it is required:

• Sanitary and epidemiological conclusion. Issued by the local branch of Rospotrebnadzor and establishes the compliance of the barbecue premises with the current sanitary standards for objects of this type;
• Placement permission. It is issued by Rospotrebnadzor after an on-site inspection of your facility and establishes the possibility of a barbecue house operating in this territory in accordance with applicable law.
  

Personnel search

As they say in many guides for opening cafes and other catering establishments, the main thing in such a business is delicious cuisine, or rather a cook. In our case, this issue is of particular importance. Indeed, in a normal barbecue, more than half of the revenue, and even more, should be brought by barbecue, and the rest beer, snacks, french fries, salads. If the recipe of your barbecue is to the taste of the cafe visitors, then the attendance will not be long in coming. The main staff primarily includes: the administrator (often the IP himself), the cook, the waiter, the cashier, the security guard. If the cafe is not large, then the function of a cashier and a waiter can be performed by one person. The cook who will cook the barbecue must understand what he is doing, in other words, he must be with work experience. A lot depends on this. Cafe workers, namely the cook and cashier-waiter, must have medical books, otherwise they will appear after the first serious fine.

Supply of raw materials for barbecue

Next, we turn to the issue of supply of raw materials. Meat for barbecue should be selected, without excess fat and bones (tenderloin). Therefore, the question of choosing suppliers should not be in last place. It would be nice to take care of the assortment of barbecue. Of course, the most popular is pork kebab, but the assortment should also include lamb, chicken, fish, etc. kebabs. People love when there is choice and the opportunity to try different dishes.

Barbecue cooking technology

Before cooking the barbecue, it must be marinated. Marinade for barbecue is advised to do it yourself, and not to buy from a separate manufacturer, otherwise you lose a significant part of the proceeds.

The size and presentation of the kebab portion is also important, especially if there are competitors nearby. You should not skimp on such additional trifles as delicious ketchup, herbs, grilled vegetables and onions. By the way, onions can be served marinated in vinegar, which takes about 15 minutes to cook. This gives the dish a special taste, and stimulates the appetite. The kebab itself should be served juicy, tasty and complete with a normal-sized portion. And even if your prices are slightly higher than those of your closest competitors, people will still go to you, because you have tastier and better “service”.

Additional service for barbecue

Cold beer in the cafe is in second place in importance after meat dishes. A small assortment of draft beers, in addition to bottled ones, will definitely not be superfluous. Beer snacks include nuts, chips, dried fish, and more expensive snacks like spicy chicken wings.

How much can you earn in the barbecue business

An important point is the price of the barbecue. The price level in the establishment depends on the location of the cafe, the presence of competitors, etc. On average, in the regions, the price for 100 grams of barbecue ranges from 90 to 120 rubles. You should stick to this range and not overprice.

How much can you earn in this business? It's hard to say, but under favorable circumstances and following the basic rules of doing business, the costs incurred to open a business pay off in the first season of work.

Conditions for a successful start of a barbecue business

Highly passable barbecue location with low rent;

Good and tasty cuisine, a wide range of related products;

Favorable suppliers, good quality products;

Polite and responsive staff;

Reasonable price level.

What equipment to choose for a barbecue

First of all, you need to purchase equipment for cooking barbecue: barbecue and skewer. You will also need a refrigerator, preferably even 2-3. For the hall you need:

• tables and chairs;

• distribution rack.

Depending on the interior, you may need different little things that will make your establishment cozy.

OKVED barbecue

The main OKVED code must be indicated 55.30 - "Activity of restaurants and cafes."

* Calculations use average data for Russia

1.Project summary

Objective of the project– opening of a barbecue house in Rostov-on-Don, operating in the format of a mini-cafe and takeaway. Barbecue is a small establishment with an area of ​​30 square meters. meters offering barbecue as the main dish. The target audience of the institution are residents of the Aleksandrovka microdistrict and the city of Rostov-on-Don, as well as guests of the city. The main services of the kebab shop are: takeaway kebab, mini-cafe and summer cafe services, delivery services. Menu establishments include:

1. Pork skewers;

2. Lamb shish kebab;

3. Beef shish kebab;

4. Chicken barbecue;

5. Salads;

6. Snacks;

7. Drinks;

The cost of opening a barbecue will amount to 1,101,700 rubles. The main investments will require the construction of a barbecue building and the purchase of equipment - 811,700 rubles. The launch of the project is planned to be carried out at the expense of own funds. The payback period of the project from the start of sales will be 14 months.

*during peak months

It is planned to complete the construction and decoration of the premises, as well as the design of the necessary institutions within 5 months. The opening of the barbecue is scheduled for June 2016.

2. Description of the industry and company

The goal of the project is to open a barbecue house in the city of Rostov-on-Don. At its core, a kebab house will represent a “one-dish establishment” - a kebab. As a format of work, it was decided to choose two directions - the format of a self-service mini-cafe for 12 seats and the "takeaway" format. In the period from April to early October, it is planned to double the number of seats by adding summer tables. Thanks to this, it is supposed to use the facilities of the institution to the fullest extent in the warm season, when shish kebab is in the greatest demand among Rostovites and guests of the city.

Barbecue is located on one of the busiest streets of the city - the prospect of the 40th anniversary of the Victory (microdistrict Aleksandrovka), on the first line of houses. The distance from the city center (Teatralnaya Square) is 5 km, the distance from the federal highway M-4 Don is 3 km.

An individual entrepreneur with a simplified taxation system (6% of income received) was chosen as the form of ownership. The management structure of the institution is extremely simple. The project is managed by an individual entrepreneur, the functions of receiving clients and fulfilling orders are performed by two full-time employees working in shifts. In the warm season, due to the growth in sales and the opening of a summer cafe, it is possible to attract hired personnel. Hired employees are also involved in the provision of delivery services.

3.Description of goods and services

The main dish of the kebab house is kebab from various types of meat: pork, beef, lamb, poultry. A detailed price list for barbecue products can be seen in Table. 1 of this business plan. The main advantage of the barbecue will be the quality of meat, which is purchased from a local peasant farm, and the individual entrepreneur himself, who has many years of experience in cooking barbecue and grilled dishes, as well as two full-time employees, is directly involved in cooking. The quality of the barbecue will also contribute to the timely delivery of meat and compliance with storage conditions, methods of marinating and roasting worked out from personal experience. Barbecue and other dishes for it can be ordered without visiting the barbecue: the institution provides delivery services. At the time of writing this business plan, the project is at the initial stage: the site has been transferred from the status of individual housing construction to commercial real estate, design estimates have been developed, and a preliminary agreement has been concluded for the supply of meat with one of the peasant farms.

Table 1. Price for products sold

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To provide the services described above, registration as an individual entrepreneur (IP) with the OKVED code 55.30 “Restaurant and cafe activities” is required. The activity of a barbecue house will require a sanitary and epidemiological conclusion, registration of medical books, permission to locate a catering establishment, confirming that a barbecue house can be equipped in this place. The following is a complete list of documents that will need to be submitted to Rospotrebnadzor:

1. Evidence of the rights to the property of the premises;

2. Design conclusion for the catering facility (or the project itself, if the conclusion was not issued);

3. Calculation of the amount of food waste depending on the capacity of the enterprise;

4. Permission on the possibility of accommodation;

5. A copy of the BTI plan with an explication for the catering enterprise;

6. Copy of the general plan of the territory;

7. Scheme of communications (ventilation, water supply, sewerage);

8. Scheme of arrangement of technological equipment;

9. A copy of the current agreement with Vodokanal;

10. Passports for existing ventilation units and air conditioning systems;

11. Act of revision, cleaning and disinfection of ventilation, sewerage systems, checks of thermal and refrigeration equipment in the catering department;

12. Contract for the maintenance of ventilation and air conditioning systems, incl. disinfection;

13. Copy of bacteriological and chemical analysis of drinking water;

14. A copy of the certificate of state registration of a barbecue.

15. Copy of certificate of tax registration;

16. Bank details (in full), certified by the director's signature and seal;

17. Copies of orders on the appointment of responsible persons for the PC (production control);

assortment list of products;

18. Copies of contracts for the disposal of waste: solid waste, food, mercury-containing and fluorescent lamps;

19. Copies of contracts for the supply of food and food raw materials;

20. A copy of the contract for carrying out deratization, pest control and disinfection work (+license);

21. A copy of the contract for periodic medical examinations (+ license);

sanitary passport for the object (issued in the disinfection service);

22. Decorated corner of the consumer;

23. Journal of accounting and expenditure of disinfectants with an approved calculation;

issued medical books of employees.

Almost all categories of the population who love this dish and are not indifferent to meat are buyers of the barbecue. It should be noted that in recent years, meat consumption in Russia has begun to grow. The decline of the early 1990s, which lasted until the early 2000s, when meat consumption per capita fell by a third, has passed. According to the Federal State Statistics Service, according to the results of 2014, meat consumption in Russia amounted to 74 kg per capita. At the same time, meat consumption in the Southern Federal District is traditionally higher than the average for Russia and today is about 78 kg.

The main requirements of barbecue buyers are the taste of meat. The kebab should be soft, juicy and it is desirable to get on the table "piping hot". An almost obligatory attribute of barbecue is sauce, fried vegetables, snacks, salads. In the south of Russia, shish kebab is most often served with lavash.

In general, in Rostov you can count about a hundred establishments where you can find barbecue as one of the dishes. At the same time, the barbecue format is less common - about 20-30 barbecue units operate in the city. Basically, such establishments offer takeaway services, including hot second courses of Caucasian cuisine and salads. Less common are establishments operating in the format of a mini-cafe or restaurant. Despite the abundance of barbecue places, there are not so many really popular establishments. Only 5-6 institutions of the city can boast of "people's love" and a large proportion of regular customers. As an additional service, most establishments include free barbecue delivery. Among the direct competitors, located close to the barbecue, we can distinguish two establishments that cook barbecue to go and have positive customer reviews. One of the most common remarks about barbecue, in addition to complaints about the quality of barbecue, is the low speed of service and cooking, low level of service, "body kit" of customers.

Barbecue is sold directly at the establishment (takeaway) and via delivery. In the warm season (from April to early October), the barbecue works in the format of a summer cafe. Barbecue and salads are served to cafe clients on disposable tableware. Ready-to-go barbecue is packed in special disposable containers. The client can order salads, drinks and snacks from the menu. The barbecue is open daily from 10.00 to 23.00.

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To attract customers, an outdoor sign with three-dimensional letters glowing at night is used. The distribution of business cards, leaflets with menus, contacts and a barbecue delivery phone number is also used. Barbecue prices are set based on the average prices in the city, as well as taking into account the cost of production.

5.Production plan

It was decided to locate the barbecue house in the Proletarsky district of the city of Rostov-on-Don, on the street of the 40th anniversary of the Victory in the Aleksandrovka microdistrict, in close proximity to the owner's house. The population of the Proletarsky district, according to data for 2015, is 119 thousand people. At least half of this population lives in the Aleksandrovka microdistrict, and there are many high-rise residential buildings in the area. Since the barbecue is located near the roadway, this location is the best in terms of the visibility of the establishment for those passing by. The avenue is the key artery of the city, connecting the federal highway M-4 "Don" with the center of Rostov-on-Don. In this regard, potential customers can be not only residents of this microdistrict and the city, but also guests of the city.

The cost of building a barbeque area of ​​30 sq. turnkey meters will require 540,000 thousand rubles at the rate of 18,000 rubles. per sq. area meter. The equipment of the premises will require the attraction of another 311,700 rubles. In total, 851,700 thousand rubles will be invested in real estate.

Table 2 Equipment Costs

The main duties for taking orders and cooking are carried out by two employees of the barbecue house, working in shifts (see Table 3). Hired personnel are mainly involved in the organization of delivery, as well as in the warm season for auxiliary work with an increase in the flow of customers.

Table 3. Staffing and payroll

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For 1 working day, a mini-cafe barbecue can fry up to 50 kg of raw meat, that is, the output will be about 37.5 kg. Accordingly, the maximum volume of finished products per month will be 1140 kg. Taking into account sales of other products, the monthly revenue of a barbecue house can reach 1.2 million rubles. The main costs of the main period are the purchase of meat and other products. Meat for barbecue is purchased from one of the peasant farms. The cost of a kilogram of pork is 190 rubles, beef - 210 rubles, lamb - 230 rubles. Chicken wings are purchased at a price of 90 rubles. per kg, chicken fillet for barbecue - for 175 rubles. The production consumables are charcoal and disposable tableware. Among other expenses, we can mention the services of hired personnel (mainly delivery) - 7,000 rubles, the cost of utilities and electricity - 5 thousand rubles, printing business cards and leaflets - 5 thousand rubles, as well as depreciation of fixed assets - 2.6 thousand rubles taking into account the useful life - 10 years.

6. Organizational plan

The project implementation period, taking into account the construction, equipment and execution of the necessary documents, will be 5 months. Responsibilities for the general management of the barbecue remain with the owner. Staff and hired employees are directly subordinated to him. The process of receiving and serving customers is carried out by two employees of the barbecue house, working in shifts. There are no strict requirements for the qualifications and education of staff. Training in the technology of work and cooking is undertaken by an individual entrepreneur.