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Presentation on the theme of the business plan of the restaurant. Cafe (restaurant, bar); Shop (services, goods); Office (training, events)

LLC Cafe "White Siren" This business plan is presented to familiarize potential creditors with the market, organizational and financial position of the enterprise. Postal address: Kostroma, Sovetskaya street 34/2 Contact telephones: (49453) , Fax: (49453) www. Café-gront.ru Director of LLC "White Lilac" Blinova Olga Sergeevna The business plan was compiled by the chief accountant Chernova Lyubov Sergeevna Date of compilation:

The purpose of the business plan The creation of a business plan for the cafe "White Siren" is aimed at the main goals: 1. Making a profit 2. Development of production and its further growth 3. Expanding opportunities 4. Attracting suppliers 5. Occupying a market niche The purpose of our work is to create conditions for stable development, increase enterprise income. motivation, shareholders and investors - return on investment. Creation of conditions for the stabilization of the enterprise, profit from the main activity, fulfillment of obligations to shareholders. The achievement of this goal will be facilitated by the continuation of measures to strengthen the financial stability and solvency of the enterprise, reduce costs, and strengthen financial discipline. According to our calculations, our enterprise is profitable and very profitable. We took out a loan in the amount of 500 thousand rubles. we will be able to repay in a year without causing losses to the enterprise.

Description of the enterprise. Cafe "White Lilac" is an enterprise that provides services to the public. The cafe is at the initial level of the development stage. Organizational and legal form of the cafe "LLC" (Limited Liability Company). Profit: We have authorized capital, as well as loans in the amount of 500 thousand rubles. The company was founded in the year. Opening hours of the cafe "White Lilac" from 8:30 to 22:00. In summer, the cafe will offer customers light snacks, a variety of salads, ice cream and cold drinks. And in winter, the menu will include hot dishes with a variety of side dishes and hot drinks.

Location of the enterprise. LLC Cafe "White Lilac" is located on Sovetskaya street 34/2 (location map attached). The premises are not rented, but owned. The degree of deterioration of the premises is insignificant, although the building is quite old. The footage of this room is 200 m2. Next to our cafe there is a cafe "Winter Cherry" and a pizzeria "Merano". We made a choice in the city center, because it is very beneficial for business. The location of the cafe "White Lilac" corresponds to its data and quality of services. In the center of the city there is a larger number of people, because in addition to relaxing, people work there, pass by or, if necessary, are in the center and even tourists will not pass by. Thus, our cafe will be visited more often than the cafe, which is located on the outskirts of the city. And also our address is easy to remember and find us. Our choice of location is highly competitive. Since the cost of renting in the city center exceeds the cost of renting on the outskirts of the city, and the amount will be much higher, we do not risk it. Because due to the large number of customer visits and profit, our enterprise will be able to recoup the cost of its location. Also, funds will not be spent on the construction of nearby roads, since the roads in the city center are paid by the city administration. Sovetskaya street

Products & Services. Goods. The main products of our company are at the stage of development and introduction of goods on the market. Our highly skilled workers have developed new recipes for Spanish and Italian dishes, which are in great demand among potential consumers. The competitiveness of our goods is quite high, since in the preparation of goods we use high-quality products made by qualified personnel on high-quality equipment. Our prices are more acceptable to our potential customers. The company has a range of products for first courses, second courses, salads, drinks, desserts. Each consumer can choose goods to his taste from our wide range. New product analysis. Our calculations confirm the profitability over the predicted life cycle, since the majority of our potential consumers will be interested in the new product, which will bring the bulk of the profit from the production of this product. Based on our target market research, some conclusions can be drawn. That there are two competitors in our target market - the pizzeria "Merano" and the cafe "Winter Cherry", which produce a similar type of product, which creates competition.

Market and marketing. Markets. We believe that target markets with the fewest competitors and the largest number of potential customers are most important for the commercial success of an enterprise. Our company is located in the central target market. And in the future, we plan to expand the number of target markets and create enterprises in the Panovsky target market. Buyers. Each of our company's target markets has the same potential customers. The main needs of consumers are quality, assortment, price of products and speed of preparation, quality of service. Marketing goals. The long-term goals of our company at present are: Planning the creation of an additional target market in Panovo. Short-term goals of our company: To provide courses to improve the skills of the main employees of our cafe. Achieving short-term goals contributes to the achievement of long-term goals. Our goals are consistent with the prestige and image of the company's production capabilities. Marketing program. The global structure is the capture of all target markets in the city of Kostroma. In accordance with the strategy, we have compiled an annual marketing plan. Regular research of the target market is carried out. Organization of marketing. We do not have a marketing director, but his functions are performed by a technologist. He is responsible for the implementation of all marketing activities.

Prices. The price structure reflects production costs and % profit. The price of our goods expresses competitiveness. It also stimulates demand for our product. Our consumers react positively to changes in the price of our product. When the price of competitors changes, we try to optimally change ours. Merchandising. Organization of trade. Our company has no intermediaries in the organization of trade. We conduct training and retraining of personnel through advanced training, through organization and referral to professional courses. Formation of demand and sales promotion. Advertising of our company is organized in the form of articles in newspapers, on radio and television. The purpose of advertising is to showcase your organization from the best side and attract customers. To disseminate information about the product, the company uses the following types: Radio, Newspapers, Television, Exhibitions. Our firm is pursuing the mass demand of the buyers using the media. Package. In our cafe, the packaging of goods meets all requirements and passes all inspection tests. With its appearance, the packaging attracts the attention of buyers, and its tightness and strength preserve the goods from damage. The originality of our packaging helps consumers to recognize our branded product against the background of other products.

Competitors and competition. Our competitors are the cafe "Winter Cherry", the pizzeria "Merano", which is located next to us. But since our company is developing at a fast pace, the prospects for the development of competition are unlikely. In relation to the pizzeria "Merano", the company operates more successfully, as our cafe has a varied menu, high-level service and affordable prices for customers. Cafe "White Lilac" has studied some aspects of the activities of competitors and we know their production technology, profits and losses, as well as advertising methods. Our agents have studied the supply of raw materials and components, as well as other, commercial results of the activity. Organizational structure and management. Accountant Technologist Bartender (2 people) Waiters (3 people) Cooks (4 people) Cleaning lady Driver Director

The staffing of the cafe "White Lilac" The salary of our employees directly depends on the profit. As profits increase, bonuses are given. The average age of our employees will be 30 years. Non-management workforce: Since the projected enterprise belongs to the service sector, the planned work schedule is from 8.30 to The working hours of administrative and managerial personnel are from to with a lunch break five days a week. The driver works from 8.00 am to lunch break five days a week, the cleaning lady works in the morning (before opening) and in the evening (after closing) of the store. The equipment and the nature of the work determines the following qualification requirements for employees: Position Number of workers Salary, rub. Annual payroll, thousand rubles Director Accountant Technologist Driver Bartender Waiter Cleaner Cooks TOTAL

Qualification requirements for employees Position Education Qualities Work experience Accountant Higher education and courses Mobility, decency, PC knowledge, sociability, psychological stability, attentiveness. Mandatory, at least 5 years Technologist Higher education and courses Mobility, decency, PC knowledge, sociability, honesty, attentiveness, persuasive skills Mandatory, at least 5 years Bartender Secondary specialized or courses honesty, decency, integrity, good knowledge of the wine list, computer knowledge, cash register. Desirable, but not required. Waiter Specialized secondary or courses honesty, decency, conscientiousness, knowledge of a computer, cash register. Desirable, but not required Cook Secondary specialty honesty, decency, conscientiousness, the ability to cook deliciously and quickly. Mandatory, at least 5 years Driver No matter honesty, decency, conscientiousness, personal car. Mandatory, at least 5 years Recruitment of employees will be carried out on a competitive basis, taking into account personal qualities and work experience.

Need for fixed assets Name of equipment Number of units, pcs. Price per unit, rub. Minimum program Basic equipment Refrigerator Air conditioner Mixer Kettle Microwave oven Stove Coffee maker Auxiliary equipment Cash register Computer Bar counter Music center (TV) Furniture: * chair * table * wardrobe * hanger Crockery: * spoons * forks * knives * plates * cups * glasses TOTAL:

Need for material resources Name of the type of material resources Need for the 2008 program Quarter I Quarter II Quarter III Quarter VI Year Suppliers "LLC" Natur. expression Amount rub. Natur. expression Amount rub. Natur. expression Amount rub. rub. Flour Ruskhleb Sugar Optroduct Salt Optroduct Mayonnaise Cheese Company Ketchup Bulgarian spices Egg Poultry farm Butter grows Gena Cream butter Milk Meat Cosby - M Fruits: * Frutti oranges * Frutti tangerines * Frutti bananas * Frutti pears * Frutti kiwi * Frutti pineapple * Frutti apples * Frutti lemons

Vegetables: * potato Vegetable fairy tale * carrot Vegetable fairy tale * onion Vegetable fairy tale * cucumbers Vegetable fairy tale * tomatoes Vegetable fairy tale * cabbage Vegetable fairy tale * greens Vegetable fairy tale Cheese Cheese company Sausage Cosby - M Dairy products Milk Bread Bakery Coffee Juices Brazilian region Tea Zelenogorsk Wine * white Arbat * red Arbat Fish Total:

Forecasted sales per month portions; l Price per month Per year portions; l Price per year Monthly porc;l Price per month Per year porc; l Price per year Per month portions; l Price per month Per year portions; l Price per year Salads Max Avg min Cold appetizers Max Avg min Hot dishes Max Avg min Soft drinks Max Avg min Alcoholic drinks Max Avg min Sales forecast

Second courses Max Avg min Meat slices Max Avg min Fruit slices Max Avg min Dessert Max Avg min Fish slices Max Avg min Total rub rub rub. The market growth data was determined by constructing 3 scenarios: the maximum market growth is calculated based on the population size being unchanged. Forecast sales volumes can vary significantly depending on socio-economic, demographic and other factors.

Indicator December1 Q2 Q3 Q4 Q1 Q2 Q3 Q4 Q1 Q1 1. Receipt of proceeds from sales 399.5 2. Receipt of credit funds Total receipts,5 4. Payments to third parties, total including, 5317 Payment of supplier invoices Salary less deductions Settlements with contractors Advertising Rent payment Depreciation Other expenses 1.5 22, Interest on the loan 22, Taxes, total 107, Repayment of the loan BALANCE of payments and receipts, 5 + 135.5 + 65.5 + 66.5 + 23.5 + 160.5 6. THE SAME cumulative total, 5 Financial plan . The amount of investment in the amount of 500 thousand rubles. 18% per annum for a period not exceeding 1 year with quarterly repayment of financing costs. Credit funds and expenses on them are repaid at the expense of own funds remaining with the enterprise after settlements with suppliers and state and local authorities. The movement of cash flows (payments and receipts) is presented in the table. The figures are given without discounting the cost due to the short term of crediting with a large margin of safety. The company has already reached a positive balance in the 4th quarter of 2011, which can compensate for unforeseen price hikes for materials, energy, and services. Financial plan (cash flow for the period of capacity development and loan repayment), thousand rubles

According to the Financial plan, the return of part of the loan in the amount of 80 thousand rubles. it is expedient to carry out in the 4th quarter of 2011 in order to reduce the interest fee for the loan and to make a reserve of funds before the end of the financial year (in the 4th quarter of 2012) Profit statement, rub. Name of indicator 2011 2012 Balance sheet profit Taxes from profit Net profit Repayment of the loan and % for the loan Profit allocated for the development of production Distributable profit The same, on an accrual basis Dividends - Total The same, on an accrual basis Including: Dividends to the investor (guaranteed) the same, cumulative total Profit balance

Investment loan repayment schedule, rub. Name of indicator 2011 2012 Total 1 Q2 Q3 Q4 Q1 Q2 Q3 Q4 Q4 % for the loan 22, Repayment of the main debt (body of the loan) Total 22, Calculation of break-even and financial safety margin. Name of indicator 2011 2012 Sales volume, RUB Conditionally fixed expenses, RUB Share of conditionally variable expenses in sales volume, % 37.838.4 Break-even point, RUB Financial safety margin, RUB T used = R post / 1 – K ln where T b / y - break-even point Rpost - conditionally - fixed costs Kper - Share of conditionally - variable costs in sales volume

Sales volume Conditionally variable expenses 2012 817.8 825.6 2,218,440 (2012) 0 Profitability threshold In 2011 Profitability threshold In 2012 RUB 2,218,440 Deemed variable costs 2011 Sales volume Costs Deemed fixed costs 2011 Deemed fixed costs 2012 1,327.4 1,314.9

Summary The location of our cafe "White Lilac" is economically advantageous, due to its location near the city center. The quality of our products meets all the requirements of GOST. With the intensive development of our company, there is a fairly high growth in sales. Profit, which amounted to RUB. Our company employs highly qualified workers, specialists and personnel. With an increase in sales volumes, the profit of the enterprise will increase, which will expand it and make it more competitive. According to our calculations and the analysis carried out, our cafe "White Lilac" is economically viable, sustainable and profitable. When concluding contracts (agreements) with us, you will come to the conclusion that cooperation with us is beneficial for your company (organization) and in the future we will develop intensively, which will please you and our customers.

Application. 1.Report on credit operations 2.Certificate of tax registration 3.Copy of the contract 4.Certificate of ownership 5.Charter 6.Order on the appointment of a director and chief accountant; data of the director and chief accountant; personal card with a sample signature of the seal 7. Agreements and a license for the purchase of a cash register 8. Loan agreement 9. Balance sheet of the enterprise 10. Medical certificates of professional fitness of all personnel 11. Form 2 on financial results

Name of the dish ExitPrice Salads Asian Oriental Fruit Mosaic Russian Beauty Naples Monomakh's Hat – – – – – – Cold Appetizers Stuffed Tomatoes Kholodets in Ukrainian Aspic Lecho 1/ /80 35 – – – Hot Dishes Pilaf with Chicken Roast Chicken Fillet Roast Pork Rassolnik Bulgarian borscht 1/200 1/ / – – – – Main courses French fries Pork in wine sauce Veal with prunes Marinated tongue Deep-fried pink salmon – – – – Cold cuts: Bacon Smoked sausage Salami Carbonate Brisket – – – – – 00 Fruit cuts: Citrus paradise Exotics Jolly tropics – – Sliced fish: Pink salmon Salmon Trout – – – 00

Name of the dishExitPrice Desserts: Ice cream: "Luntik" "Squirrel" "Gourmet" "White Bear" "Forest Fairy Tale" "World of Exotics" Cake: "Queen of the Night" "Chocolate Girl" "The Bronze Horseman" "Star" "Eclair" – – – – – – – – – – Soft drinks Natural juices: Orange Tomato Cherry Peach Grape Apple Tea: Black with sugar Green with sugar Red with sugar Coffee: Aladdin's Lamp Arabic coffee Ammaretto Brazilian coffee – – – – – – – – – – – – 00 Alcoholic beverages White wines: Lotus Tender nets Snow Queen Zemfira Korovella Red wines: Cahors Cabernet Bear Blood Isabella Obligaten 1/50 25 – – – – – – – – – – 00

Description of the project Serving visitors in a cafe is a very profitable business. Our cafe is located in the city center, it gets a large number of visitors and this makes a big profit. The cafe is open seven days a week, around the clock. Serving customers in a cafe is a very lucrative business. Our cafe is located in the city center, it gets a large number of visitors and this makes a big profit. The cafe is open seven days a week, around the clock. Only we prepare fragrant, refined, rich real coffee and cocoa from selected beans, as well as freshly made confectionery. Only we prepare fragrant, refined, rich real coffee and cocoa from selected beans, as well as freshly made confectionery.

Subject area Our cafe actively uses the global Internet network, with the help of which it will be possible to place an order at home. We never have a shortage of items or products, as we cooperate with a chain of stores where we buy everything we need in advance. Our cafe actively uses the global Internet network, with which you can make an order at home. We never have a shortage of items or products, as we cooperate with a chain of stores where we buy everything we need in advance.

Classification and characteristics of the target audience Children, youth and middle-aged people are frequent visitors to our establishment. Children, youth and middle-aged people are frequent visitors to our establishment. The cafe is dominated by a marketing move in order to find its target audience in the general stream The cafe is dominated by a marketing move in order to find its target audience in the general stream

Competition In order for us to bypass the competition with other establishments, we try to expand the assortment, arrange entertainment events for visitors (mainly children), regular visitors are given a 15% discount, and various promotions and lotteries are also held. In order for us to bypass the competition with other establishments, we are trying to expand the assortment, organize entertainment events for visitors (mainly children), regular visitors are given a 15% discount, and various promotions and lotteries are also held.

Project prospects We will open other branches in Moscow and St. Petersburg, we will open a special store with products that we use in our cafe, so that people can cook such products at home. We will open other branches in Moscow and St. Petersburg, we will open a special store with products that we use in our cafe, so that people can cook such products at home.

Risks Risks can arise from the lack of confidence in the honest work of employees in the kitchen (so that there is no spoiled food, that sanitary standards are carefully observed and checked, etc.). To do this, you need to hire an experienced director who is well versed in this particular area. Risks may arise from the lack of confidence in the honest work of employees in the kitchen (so that there is no spoiled food, that sanitary standards are carefully observed and checked, etc.). To do this, you need to hire an experienced director who is well versed in this particular area.

Feasibility study and implementation features Opening an enterprise - 170 thousand rubles Repair of the premises - 4 million rubles Outdoor advertising - 200 thousand rubles Rent - 35 thousand rubles / month Equipment - 35 thousand rubles Goods - 20 thousand rubles / month Marketing - 10 thousand rubles / month Payroll fund - 15 thousand rubles / month

Equipment Dishes Dishes Furniture Furniture Music center Music center Decoration Decoration Cash register Cash register Hygiene products Hygiene products Wardrobe Wardrobe Complete set that depends on the design of the room Complete set that depends on the design of the room Attractions. Attractions.

Personnel Cleaner Cleaner Waiter Waiter Sellers Sellers Cooks Cooks Administrator Administrator Advertiser Advertiser General Director General Director Financial Director Accountant Accountant Young people for the entertainment of visitors Young people for the entertainment of visitors Cashier (bartender). Cashier (bartender).

Description of the presentation on individual slides:

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Sample business plan for opening a restaurant / Typical business plan for opening a restaurant arc en ciel /

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/ The restaurant business, like a century ago, remains a highly profitable investment, if you approach this business with all seriousness. This is evidenced by the global and all-Russian tendency to increase by an average of 3% in the number of such institutions. And even the crisis, which affected all areas of the economy, only partially reduced the demand for such services. Restaurants with a good reputation are not left without their customers. The decrease in the cost of the average check occurred only for a short time, returning to the pre-crisis levels of 2013 within six months. On the other hand, restaurants that were not very “floating” even before the economic situation of 2015-16, at that time completely closed due to lack of profit. Such data suggests that great importance in all organizational activities should be given to a business plan before opening a restaurant. Only a competent project, including consideration of the production, financial component, payback calculation will give an idea of the prospects of such an idea, and will determine the steps necessary to achieve the goal. It is difficult to create a ready-made restaurant business plan with calculations that would fit any type of establishment. This can be done either by the owner himself, or by a consultant who understands this issue in cooperation with the future owner. A general example of a business plan for a restaurant will also be analyzed here, highlighting the most significant points and calculating the payback. /

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CONCEPT. Let's start with the most basic - the concept, all subsequent steps will depend on its choice. This item is usually referred to as a restaurant marketing plan, an example of which we will consider. All public catering establishments are divided into elite, middle class-oriented and budget. They have their own categories within them, for example, high-class establishments (fine-dinning), casual dinning, etc. Deciding what type your restaurant will belong to will make it easier to choose its variety. It is also fashionable now to open themed establishments specializing in a particular cuisine, for example, Japanese, Italian or one type of dish, the most common of which are pizzerias. This is done to stand out among numerous competitors and find your audience. But such formats work well only in big cities; for small ones, a varied menu is suitable, say, European cuisine. We will focus on this option in our example of a restaurant business plan. The target audience is people of average and slightly above average income. These may be employed professionals or small and medium-sized businesses. /

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PLACE FOR RESTAURANT. When choosing a room, make sure that it is located in an area with a large flow of people, the ideal option is a crowded street or a shopping center where there are no restaurants of a similar plan yet. The premises for the restaurant can be rented or built independently. The second option is more expensive, but more profitable if there are sufficient own investments or there are no suitable areas in a particular city. We will rent the premises for our calculations. To calculate a suitable area, you need to estimate the number of seats and multiply by 5 m2. (in accordance with the legislation of the Russian Federation). Let's say the institution will be small, with 30 seats. That is, the hall will require 150 m2, plus production facilities - at least 100 m2. Additionally, we need more space in the hall to accommodate a small stage. In total, the required area for our restaurant will be 300 m2. In accordance with the chosen target audience, which prefers traditional interior design, the interior design will be classic. But there will be no dance floor in the restaurant. /

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ADDITIONAL SERVICES. In addition to food, the institution, according to a ready-made business plan, will hold corporate events and organize children's parties. The "trick" of the restaurant will be the performance of live classical music, two monitors will also be installed, where it is planned to show old films from world cinema without sound. In our restaurant, dancers will perform (such as a variety show), you can arrange fashion shows, hold competitions on various topics (for example, singing). REPAIR WORKS. According to the norms of the SES, the room must have an appropriate finish, a ventilation and air conditioning system, a sewerage system, hot and cold water supply. All the norms required by law can be found in the relevant service. Moreover, without carrying out all the necessary measures, the restaurant will not be able to obtain a sanitary passport, as well as permits from Rospotrebnadzor and the State Tax Inspectorate. The range of repair work includes: Architectural and design activities: Electrical; Installation of air conditioning and ventilation systems, hot and cold water supply; Conducting sewerage; Finishing work; Installation of television, video surveillance, alarm.

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ACQUISITION OF EQUIPMENT AND INVENTORY. To prepare dishes from the menu, you will need professional equipment, including stoves, refrigerators, display cases, cutting tools and other specific items, dining and tea sets for customers, glasses for various drinks, serving items, cooking utensils and other kitchen and household equipment. Additionally, two LCD TVs are needed, equipment for video surveillance and alarm systems, equipment for performing musical compositions (microphones, sound amplifiers, speakers, a player, etc.). Each of the listed equipment must be included in the restaurant's business plan with calculations for the expense item. STAFF. The more elite the institution is planned, the greater the responsibility for the selection of employees. Mandatory number of employees must include: Administrator (it may be the owner); Chef; Cooks; Cleaning woman; Wardrobe attendant; Waiters. This is just the bare minimum. With the development of business, it is desirable to increase the number and narrow the specialization. For example, divide the cooking process into stages from harvesting to ready meals and allocate for each hotel employee. It's good if the chef has a deputy (sous chef). When offering specific dishes, say from Japanese or Korean cuisine, it is recommended to provide for an individual who prepares just this kind of food. /

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CALCULATION OF PAYBACK. Let's go directly to the financial part of our business plan. An example calculation for a restaurant will be presented below. But first, let's define the main ways of movement of commodity-money flow. There are only three links in the chain: suppliers, the restaurant itself and customers: Suppliers organize the sale of their goods to the restaurant; The cooks of the establishment prepare dishes from the received products; alcoholic drinks are either poured into glasses, or cocktails are additionally mixed from them; Visitors place an order and pay with money that is credited to the restaurant's account; Suppliers receive their money for shipped products by transfer from the restaurant. Here is such a simple scheme well shows the principle of operation of a catering establishment. It must be remembered that opening a restaurant is not a quick business. It can take from six months to two or more years. It all depends on your knowledge, the knowledge of your lawyers. Let's calculate the planned initial expenses: Registration of activities - 300 thousand rubles; Room design and technical project - 50 thousand rubles; Repair of the premises and installation of air conditioning and ventilation systems, sewerage and other activities - 1 million rubles; Purchase of equipment and inventory - 2 million rubles; Purchase of furniture - 500 thousand rubles; Purchase of food and alcoholic beverages - 100 thousand rubles; Signboard - 20 thousand rubles. We will summarize all the data in a table, supplementing the initial investments with working capital for the first two quarters of business. /

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Presentation on the theme of the business plan of the restaurant. Cafe (restaurant, bar); Shop (services, goods); Office (training, events)

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