Business Plan Chinese Restaurant

* The calculations use the average data for the World

1. SUMMARY OF THE PROJECT

The aim of the project is the opening of a Chinese restaurant to implement a range of catering services in a city with a population of more than 1 million people.

The main advantages of the restaurant business: a high level of profitability and demand for catering services, the ability to find an unoccupied niche, the capacity of the catering market. Difficulties that a restaurateur may encounter: a direct dependence of demand for services on the economic situation and the income level of the population, the selection of qualified employees, paperwork, the activities of regulatory authorities, and fierce competition in the industry.

For the implementation of the project, a room with a total area of ​​350 m2 is located, located on the main street of the sleeping area of ​​the city, in close proximity to office buildings, residential buildings and a shopping center. The maximum capacity of the restaurant is 70 people, the total area of ​​the hall for visitors is 225 m2.

Target audience - the population of the city aged 20 to 50 years, preferring tasty, exotic cuisine. The price segment is medium.

The volume of initial investments is 2, 268, 400 rubles. Investment costs are directed to the repair of the premises, the interior filling of the restaurant, the purchase of equipment, to obtain a license for alcoholic beverages, the purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The bulk of the required investment is in the acquisition of equipment - 67%. Own funds will be used to implement the project.

Financial calculations cover the five-year period of operation of the project. According to calculations, the initial investment will pay off after 8 months of operation. The return on sales in the first year of operation will be 27.8%.

Table 1. Key performance indicators of the project

Payback period (PP), months

eight

Discount payback period (DPP), months

eight

Net present value (NPV), rub.

2 329 503

Return on Investment (ARR), %

49.23

Internal rate of return (IRR), %

19.73

Profitability Index (PI)

1, 03

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

Today, the catering culture in Russia is actively popularized. The rapid growth in the number of establishments and the variety of offers form the interest of Russians in food outside the home, which is becoming a habit. Even during the economic crisis, the population does not refuse visits to catering establishments, although it tries to save on this type of expenses.

According to experts, the catering market has growth prospects, as it is quite capacious. Compared to the markets of developed countries, the domestic market looks free - it has a lot to grow: both in terms of quantitative filling and in relation to consumer demand.

Figure 1. Food market size in different countries, 2015

According to statistics, the average per capita cost of food outside the home in Russia is only 741 rubles per month, which is 15 times less than in the United States. In other words, an average-income American spends 15 times more on food in public institutions than an average Russian. In the structure of expenses of the population of Russia, the cost of food outside the home is only 3.6% on average in the country, for Moscow this figure is four times higher.

Figure 2. Per capita food costs outside the home in different countries, 2015

The main problem of the catering market in Russia is a high dependence on the state of the economy, as the level of income of the population adjusts the demand for the services of public catering establishments. It is believed that under favorable market conditions, about 25% of catering establishments are at risk. In a crisis situation, more than 50% falls into the risk zone.

Over the past few years, the least successful period for this business was 2015: a decrease in turnover by 5.5%, a decrease in the number of players in the market - about 30% of restaurateurs left the market in large cities, curtailing the activities of networkers, and rapidly increasing the costs of establishments. Against this background, a market decline of 3.7% in 2016 looks like an improvement in the situation.

According to the results of 2016, the volume of the catering market exceeded 1200 billion rubles. The market was supported by the active development of fast food, which has become the most profitable sector of the market. This fact is due to the fact that consumers seek to save money, not wanting to refuse to visit catering establishments. This trend of consumer behavior has led to an increase in the popularity of delivery services. Statistics show that over the past three years in Russia, interest in home delivery has increased by 2-3%. It should be noted that at present approximately 47% of networks provide food delivery services. Therefore, the availability of food delivery services is a significant competitive advantage. Practice shows that the service of delivery and ordering food via the Internet allows you to increase sales by 10-15%.

Figure 3. Dynamics of the turnover of the public catering market in 2006 - 2016, billion rubles, % (data from Alfa Bank and RBC)

The state of the catering market is characterized by the following trends:

- the largest demand and growth rate in the fast food segment;

- demand for home restaurant food delivery;

- reduction in the number of restaurateurs in the market;

- Active dumping of prices by restaurateurs in an attempt to attract consumers;

- the growing popularity of new formats of establishments: street food, gastro bars, restaurants of national cuisines, in particular Pan-Asian.

Thus, the restaurant market in Russia continues to develop and look for new models of successful business, despite the difficult situation in the industry. One of these areas is authentic establishments with national cuisine from around the world. Consumers are attracted by the atmosphere, the opportunity to get acquainted with a different culture, try something radically different from the usual food.

Today, the catering market offers a wide selection of national cuisines. The most popular segment is European cuisine - 64.1%, the top five also include Russian, Italian, Japanese and Caucasian cuisines. There is also an increase in the popularity of Chinese cuisine, but at the same time its share is only 2.9% of the total market. Consumer interest in Chinese cuisine is largely due to the search by consumers for new taste sensations, increased tourism in Asian countries, the usefulness of Asian gastronomy and a variety of menus - from Chinese fast food in the form of noodles to exotic dishes.

The opening of a Chinese restaurant is promising for two reasons: firstly, this is a popular trend, which is gaining popularity every year; secondly, this niche in the market is free. Today, the high average check is a limiting factor in the development of this area of ​​the restaurant business, therefore, having formed moderate prices, we can count on increased demand.

Figure 4. Catering market in Russia by segments

The general forecast for 2017 for the catering market is quite positive:

- market transition from decline to stabilization and small growth within 5%;

- an increase in the number of restaurants 1-5%;

- the transition of consumers from a savings model of consumption to a free one, which will entail an increase in the average check and the number of visits;

- the growth of investment activity, which will be concentrated in the segment of small cafes (up to 150 m2) and fast food establishments.

The data presented allow us to conclude about the investment attractiveness of the restaurant business. The opening of a Chinese restaurant will take into account industry trends and occupy a free niche.

3. DESCRIPTION OF GOODS AND SERVICES

The Chinese restaurant provides the public with catering services, takes into account the main directions of gastronomic fashion and aims to popularize Chinese cuisine in the country.

The menu offers fifty different dishes that meet the standards of a healthy diet - low-fat meat, fresh vegetables, low-calorie sauces and dressings, light desserts. The menu consists of Chinese dishes adapted to the Russian audience, taking into account their taste habits. The lack of exotic dishes with rare and expensive ingredients allows you to set an average price level. The concept of the restaurant is Chinese cuisine at affordable prices.

It is planned that the restaurant will provide the following types of services:

1) organization of daily meals: breakfast, lunch, lunch;

2) holding festive evenings;

3) delivery of finished products;

4) takeaway food.

This list of services is designed to reach the maximum audience and satisfy the demand of different categories of consumers.

Production is carried out in-house using only natural, quality ingredients. All dishes are prepared in the restaurant's kitchen by professional chefs who specialize in Chinese gastronomy. Table 2 presents an approximate list of dishes. The assortment of the restaurant is quite wide and can be updated over time in accordance with the taste preferences of consumers. When compiling the menu, it is important to observe the principle of full and variable use of products. In many dishes you can find the main ingredients: duck, chicken, beef, pork, shrimp, vegetables, fruits - this minimizes the risk of food spoilage due to the unpopularity of a particular dish. It is also worth monitoring orders to identify unclaimed dishes - they should be replaced or excluded from the menu.

Table 2. Planned Chinese Restaurant Menu

Name of assortment group

Number of dishes

Description

Cold and hot snacks

12

Wood mushrooms in sesame dressing, Roasted peanuts in vinegar, Shrimps with fungoza, Funchosa with mushrooms and vegetables, Crispy zucchini with sauce, Shanghai beef, Pork ears appetizer with soy sauce, Spring rolls with chicken and shrimps, spring rolls with vegetables mushrooms, Mussels baked in spicy sauce, Assorted seafood in a batter with sauces, Potato strands deep-fried with vegetables

Salads

eight

Tofu salad, Crispy eggplant salad with tomatoes, Warm salad with spicy beef in citrus sauce, Salad with chicken fillet in Sichuan style, Salad with cucumbers and squid in Hong Kong style, Salad of smoked eel and fresh vegetables, salad of fresh vegetables and duck fillet, Salad with mango and shrimp in sweet sauce

Chinese dumplings

3

Dim Sum with chicken and vegetables / beef / shrimp, fried with chicken, assorted dim sum

Soups

6

Tofu and Seafood Soup, Creamy Eel, Sour Spicy Chicken Soup, Chicken Corn Soup, Tom Kha Spicy Soup, Mushroom Cream Soup

Hot dishes of meat, poultry and fish

ten

Duck breast in orange sauce, Crispy roasted duck, Peking beef, Pork Guo Bao, Chicken Kung Pao, Roast beef with vegetables, Sliced ​​pike perch in batter with pineapple, tuna fillet with vegetables, Trout in teriyaki sauce, Steamed salmon steak with side dish

Noodles, rice, vegetables

7

Egg noodles with chicken, rosettes and broccoli, udon noodles with beef and mushrooms, Peanuts noodles in spicy sauce, Seafood rice, Chicken and vegetables rice, Yangjouski fried rice, Grilled vegetables

Dessert

five

Fruits in caramel, Rice balls with sweet pasta, Fried bananas in coconut flakes, Mango soup with coconut sorbet, Ice cream

Special offer: business lunches (on weekdays from 12:00 to 15:00 + 15% discount on the menu)

-

Salads: vegetable salad with tofu, salad with pickled salmon and croutons

Soups: Asian beef soup, chicken noodles

Main dishes: egg noodles with chicken and vegetables, dim sums with beef, Pork in sweet and sour sauce

Drinks: fruit drink, tea

Bar card

-

White, red, sparkling wines, beer

Soft drinks

-

Lemonades, juices, sparkling water, homemade fruit juice, freshly squeezed juices (apple, orange, pineapple, cucumber), fruit and vegetable and berry smoothies, a cocktail of almond milk, banana, mango and coconut, homemade lemonade, green / white / black tea, coffee

The price of dishes is set based on the cost and fixed trading margin of 300%. Average price for the main categories of the menu:

- cold and hot snacks - 200 rubles;

- salads - 180 rubles;

- main dishes - 250 rubles;

- soups - 180 rubles;

- desserts - 150 rubles.

The average check per person is 600 rubles. The system of discounts and various promotions provides for a reduction in prices for take-out orders and at certain visiting hours.

4. SALES AND MARKETING

The restaurant works for a wide range of consumers. The target audience is the following categories:

- employees of nearby organizations and business people coming for lunch;

- evening visitors and weekend visitors who seek to culturally spend their leisure time;

- Customers who use the restaurant for special occasions.

In general, restaurant visitors are the population of the city aged 20 to 50 years, who prefer tasty, exotic cuisine.

The main market for a Chinese restaurant is large cities, since residents of small towns may not show interest in exotic cuisine and prefer a more budgetary option for the establishment.

One of the important moments when opening a restaurant is the preparation and implementation of an effective marketing strategy, which includes: developing the name of the institution, its logo and corporate identity; organization of an advertising campaign (promotions, promotion tools).

A vivid and memorable name will highlight the institution from the many offers in the catering market. Services for developing a corporate identity of an institution will cost an average of 8, 000 rubles. A catchy, eye-catching sign, including its installation, or window dressing, will cost about 30, 000 rubles.

To promote the restaurant, you can use various marketing tools: promotional videos in the cinema; Internet promotion; sponsor participation in cultural projects; installation of billboards and signs; distribution of business cards, flyers or booklets with the menu; event marketing; media advertising; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on.

The use of a particular tool depends on the target audience of the institution and the project budget. Since this project provides for the opening of a mid-range restaurant, the advertising campaign includes:

  1. Creating a unique style, name, branding - 10, 000 rubles;

  2. Planning an event in honor of the opening of the restaurant: a master class from the chef, a drawing of a certificate with a face value of 2000 rubles, a tasting of dishes. The costs of this type of promotion include a presenter’s fee, cooking expenses, gift certificate expenses, and photographer services. The total budget is 50, 000 rubles.

  3. Creation and active promotion of a profile in social networks VKontakte and Instagram. 10, 000 rubles should be allocated for promoting a profile in social networks;

  4. Competition of reposts, designed to distribute advertising information among potential consumers. The winner is given a one-time 50% discount on the order;

  5. Distribution to organizations that are located next to the restaurant, coupons for lunch, providing a 25% discount (instead of the usual 15%).

  6. Carrying out the action in the first 2 months of work - free delivery with a delivery amount of 500 rubles or more.

The promotion of the restaurant includes expenses in the amount of 70, 000 rubles.

However, the best advertisement for a catering establishment is a quality product and service. If the consumer appreciates the dishes and service, then he will want to return to this institution again and advise his friends.

An equally important parameter for advertising a catering establishment is its location, since a well-chosen place often determines the success of a business.

The amount of revenue depends on the number of seats in the restaurant and the average bill. The restaurant has 70 seats. Based on a table turnover of 1.5 hours and a 12-hour work schedule, a restaurant can serve 12 / 1.5 * 35 = 280 tables, or 560 visitors per day. On weekdays, the hall is supposed to load 30%, that is 70 tables. On weekends, the number of visitors rises to 60% - 168 tables. Total, on average, 22 * ​​70 + 8 * 168 = 2884 tables are expected per month. The average check for 1 table is 1200 rubles. Then the monthly revenue will be: 2884 * 1200 = 3, 460, 800 rubles.

5. PRODUCTION PLAN

The opening of a Chinese restaurant involves the following events:

1) Choosing a location and interior concept. For any kind of catering establishment, the right place is important. For a Chinese restaurant, the choice of location is based on two criteria: firstly, it should be a place with high pedestrian traffic; secondly, the place should be located in a cozy, not noisy place, since the concept of the restaurant and Chinese culture is associated with a quiet, calm atmosphere. The ideal option is the location on the main street of the sleeping area of ​​the city - this will cover various categories of the target audience and optimize the delivery service, since most orders are sent to the sleeping areas.

When choosing a place, you should also consider the presence of competitors nearby. Studying the competitive environment, you need to pay attention to prices, offered services, quality of service and menu.

It should be borne in mind that each room intended for public catering is thoroughly checked by state bodies - sanitary epidemiological station, Rospotrebnadzor, fire inspectorate. Strict requirements are presented to the arrangement of the kitchen and ventilation, compliance with the standards of the working area, finishing materials, organization of food storage, etc. In addition, you should evaluate the functionality of the premises - the possibility of redevelopment, the availability of all communications (water and sewage, electricity, gas), which will ensure uninterrupted operation of the institution. Particular attention should be paid to electricity capacities, since food equipment consumes a lot of electricity.

For catering establishments, it is necessary to divide the entire space into several rooms: a kitchen, a hall for visitors, a toilet room. It should also provide for the separation of cold and hot workshops.

Для реализации проекта ресторана планируется аренда помещения общей площадью 350 м2, из которых 130 м2 выделяется на кухню и технические помещения, 225 м2 - на зал для посетителей, 5 м2 – на санузел. Территориальное расположение: центральная улица спального района, поблизости находится торговый центр и офисные здания. Стоимость аренды составляет 180000 рублей в месяц.

Выбранное помещение подходит для организации заведения общественного питания и имеет все необходимые для этого условия: газ, вода, канализация, вентиляция, электроэнергия достаточной мощности.

Особое внимание следует уделить интерьеру, который создает правильную атмосферу и поддерживает тематику заведения. Интерьер заведения играет не только эстетическую роль, но и позволяет создать «фишки» заведения, запоминающийся фирменный стиль. Это делает интерьер действенным инструментом в продвижении ресторана. Создание интерьера лучше доверить профессиональному дизайнеру. Тогда получится создать в ресторане уникальное пространство, где люди захотят провести время и куда захотят вернуться. Услуги дизайнера обойдутся примерно в 100000 рублей. Для поддержания китайской концепции в интерьере следует отдать предпочтение минимализму, простым, лаконичным линиям в мебели, можно добавить яркий акцент – тематическая роспись стены. Также можно зонировать пространство при помощи деревянных реечных ширм – это добавит уюта и «экологичности» интерьеру.

Для ресторана, рассчитанного на 70 посадочных мест, потребуется комплект мебели: 18 двухместных диванов и 9 больших столов, 14 стульев и 7 маленьких столиков для двоих. Также следует предусмотреть запас мебели. Расходы на мебель и декор ресторана – 380000 рублей.

Общие расходы на ремонт, оформление и мебельное наполнение ресторана составят около 650000 рублей.

2) Recruitment. Главный человек в штате – это, безусловно, шеф-повар. Именно он отвечает за визитную карточку ресторана – блюда. Для настоящего китайского ресторана рекомендуется нанять китайского повара, либо повара, который обучался в Китае. Это станет дополнительным преимуществам вашего заведения и повысит доверие потребителей. Однако стоит учитывать, что зарплата у такого профессионала достаточно высокая, а найти настоящего китайского повара можно не всегда и не везде. Поэтому выбор шеф-повара является очень важным и серьезным делом.

Ко всем сотрудникам общественного заведения предъявляются следующие требования:

- все сотрудники должны иметь санитарные книжки с соответствующими отметками;

- повара должны иметь профессиональное образование и опыт работы;

- все сотрудники перед допуском на рабочее место должны пройти инструктаж, изучить инструкции по технике безопасности.

3) Equipment. Все оборудование, необходимое для оснащения кухни ресторана, объединено в группы и отражено в таблице 3.

Таблица 3. Затраты на оборудование кухни

Name

Cost, rub .

Тепловое оборудование:

Пароконвектомат

215000

Плита электрическая с жарочным шкафом

70, 000

Плита индукционная, настольная ВОК

17000

Рисоварка

3400

Холодильное оборудование:

Шкаф холодильный

52000

Шкаф морозильный

52000

Стол охлаждаемый

54, 000

Льдогенератор

20000

Вспомогательное оборудование:

Mixers

50000

Meat grinder

25, 000

Слайсер

18000

Vegetable cutter

30000

Juicer

37000

Coffee machine

110000

Оборудование для чистоты и порядка:

4 моечные ванны

40, 000

2 производственных пристенных стола

11000

2 рабочих островных стола

11000

4 стеллажа

40, 000

4 вытяжки

55000

4 полки

10, 000

Стол островной для сбора отходов

8000

Посуда и куханная утварь:

Кухонный инвентарь

70, 000

Посуда для посетителей

150000

Total

1 148 400

Таким образом, комплект специализированного оборудования для ресторана обойдется приблизительно в 1 148 400 рублей.

4) Составление меню. Примерное меню приведено в третьем пункте бизнес-плана. Планируя производство, необходимо предусмотреть, что для каждого блюда следует составить технологическую карту, где будет указан расход продуктов на порцию и объем этой порции. Данные сведения необходимы для получения разрешения от СЭН, а также для расчета потребности в сырье.

If the restaurant intends to include alcohol in the menu, then a license is required. A license is issued for a period of 1 year, subject to the following requirements:

- помещение размером более 50 м2;

- наличие необходимых коммуникаций – водопровод, электропроводку, отопление;

- удаленность не менее 100 метров от образовательных, медицинских и спортивных учреждений.

According to the amendments to the Federal Law dated 08/18/2019 No. 261-ФЗ, from March 31, 2017, public catering establishments selling alcohol products must be licensed for each type of activity: retail sale of alcohol and the sale of alcohol in the provision of public catering services. Итого стоимость лицензии составит 130000 рублей.

5) Организация снабжения. Перед открытием ресторана следует определиться с поставщиками и наладить каналы снабжения. Основные категории поставщиков ресторана:

- поставщик мяса и птицы;

- поставщик рыбы и морепродуктов;

- поставщик свежих овощей, зелени и фруктов;

- поставщик алкогольных напитков;

- поставщик редких ингредиентов для китайской кухни;

- поставщики чая/кофе/напитков.

По отдельным категориям поставок, которые обеспечивают основное меню, рекомендуется заключать эксклюзивные договора с одним проверенным и надежным поставщиком.

Необходимо отметить, что при подписании партнерских соглашений можно рассчитывать на дополнительные бонусы для компании – например, поставщики напитков обычно предоставляют заведению фирменную посуду и инвентарь.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, transportation costs for the supply of ingredients are borne by your production. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

Требуемое количество сырья определяется исходя из меню, технологической карты приготовления продукции и ожидаемого объема продаж. Важно, чтобы рецептура блюд соответствовала ГОСТам или отдельно принятым ТУ.

Поскольку в ресторанной практике часто встречается договор поставки с условиями отсрочки платежа, то первоначальные инвестиции в оборотный капитал должны составлять не более 30% от общей себестоимости блюд первого расчетного месяца.

6. ORGANIZATIONAL PLAN

Начальным этапом открытия ресторана является регистрация бизнеса в государственных органах и получение разрешительной документации для заведения общественного питания.

Для ведения коммерческой деятельности регистрируется ООО с упрощенной системой налогообложения («доходы минус расходы» по ставке 15%). Важно отметить, что лицензию на алкогольную продукцию можно оформить только на юридическое лицо.

Type of activity according to OKVED-2:

18.08.2019 - Деятельность ресторанов и кафе с полным ресторанным обслуживанием, кафетериев, ресторанов быстрого питания и самообслуживания.

При открытии заведения общественного питания могут возникнуть трудности с получением разрешительной документации. Для открытия ресторана потребуется собрать следующий перечень документов:

- санитарно-эпидемиологическое заключение, которое выдает Роспотребнадзор;

- ассортиментный перечень, утвержденный в СЭН;

- разрешение государственного пожарного надзора;

- заключение налоговой инспекции о постановке на учет кассовых аппаратов;

- разрешение УВД на сохранность материальных ценностей.

После получения всех разрешительных документов и соответствующей документации на помещение ресторана (договор аренды или купли-продажи) необходимо получить разрешение на открытие заведения общественного питания от городских властей.

График работы ресторана – с 11:00 до 23:00. Based on this, the staffing is formed. In accordance with Art. 94 Трудового кодекса, продолжительность смены повара не может превышать 6 часов. Поэтому на 1 рабочий день предусматривается 2 повара, работающих посменно. Так как заведение открыто 7 дней в неделю, следует организовать посменный график работы для всего персонала заведения.

Для предоставления услуги доставки на дом потребуется нанять двух водителей-курьеров со своим машинами. В будущем планируется приобретение собственного автомобиля и организация системы доставок.

Шеф-повар координирует работу кухни, разрабатывает рецептуру блюд и меню, контролирует расходы на продукты, готовит сам.

Повара отвечают за приготовление блюд, чистоту на кухне, хранение продуктов, работают на одной или нескольких кухонных станциях в зависимости от распределения обязанностей.

The administrator organizes the workflow, hires and manages the staff, is responsible for the marketing policy, monitors the profit and loss ratio, accepts and schedules reservations and pre-orders, and monitors the work of staff.

The coordinator processes delivery orders, is responsible for the supply of raw materials, works with suppliers.

The waiter takes orders in the hall, provides customer service, monitors the cleanliness of the hall, sets the table, accepts payment for the order, is well versed in the menu and can give recommendations to visitors.

The dishwasher is responsible for the use and maintenance of the dishwasher equipment, monitors the cleanliness of the dishes, manages the washed dishes and other kitchen equipment.

The accountant keeps financial records of all operations and works remotely.

Courier drivers deliver orders on time to the address.

The cleaner monitors the cleanliness of the hall and the kitchen, is responsible for the disposal of industrial waste.

Thus, the total wage fund is 495300 rubles.

Table 4. Staffing and payroll

Position

Salary, RUB

Number of people

PHOT, RUB

Administrative

one

Administrator

27000

one

27, 000

2

Accountant (remotely)

12000

one

12, 000

Industrial

3

Chef

50, 000

one

50, 000

four

Cook (shift chart)

22000

four

88, 000

five

Coordinator (shift schedule)

15, 000

2

30, 000

Trade

five

Waiters (shift schedule)

18000

6

108, 000

Auxiliary

6

Cleaning lady (shift schedule)

6000

2

12, 000

7

Dishwasher (shift schedule)

12000

2

24, 000

eight

Courier driver (shift schedule)

15, 000

2

30, 000

Total:

381 000.00 ₽

Social Security contributions:

114 000.00 ₽

Total deductions:

495 300.00 ₽

7. FINANCIAL PLAN

The financial plan takes into account all the income and expenses of the project, the planning horizon is 5 years.

To start a project, you need to calculate the amount of investment. To do this, you need to determine the costs of repairing the premises, purchasing equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods.

The initial investment for opening a Chinese restaurant is 2, 268, 400 rubles. The main part of the required investments falls on the purchase of equipment - 67%, the share of repair costs is 12%, on initial stocks and working capital fund - 11%, on legal issues - 7%, on advertising - 3%. The project is funded by equity. The main items of investment costs are shown in table 5.

Table 5. Investment costs

Name

Amount, rub.

The property

one

Room repair

270, 000

Equipment

2

Set of equipment

1, 148, 400

3

Furniture and decor

380, 000

Intangible assets

four

Starting advertising campaign

70, 000

five

Registration of business, preparation of permits

150, 000

Current assets

6

Raw material purchase

150, 000

7

Current assets

100, 000

Total:

2 268 400₽

Variable costs consist of the costs of the ingredients that are used in the preparation of dishes, as well as the payment for the capacities consumed during the production process (water, gas, electricity, sewage). To simplify financial calculations, cost variables are calculated based on the average check amount and a fixed trade margin of 300%.

Fixed costs consist of rent, utility bills, payroll, advertising costs, taxes and depreciation. The amount of depreciation is determined by the linear method, based on the useful life of fixed assets of 5 years. Fixed costs also include tax deductions, which are not presented in this table, since their amount is not fixed, but depends on the volume of revenue.

Table 6. Fixed costs

Name

Amount in months, rub.

one

Rent

180, 000

2

Advertising

10, 000

3

Communal payments

15, 000

four

Depreciation

25550

five

Other

15, 000

6

Payroll deductions

495300

Total:

740800

Thus, fixed monthly expenses of 740, 800 rubles were determined.

8. EVALUATION OF EFFICIENCY

The project payback period for initial investments of 2, 268, 400 rubles is 8–9 months. The net monthly profit of the project upon reaching the planned sales volumes will amount to 1, 343, 542 rubles. It is planned to reach the planned sales volume at the end of the first year of the restaurant. The return on sales in the first year of operation will be 27.8%.

The net present value is positive and equal to 2, 329, 503 rubles, which allows us to talk about the investment attractiveness of the project. The ROI is 49.23%, the internal rate of return exceeds the discount rate and is 19.73%, and the profitability index is 1.03.

9. POSSIBLE RISKS

To assess the risk component of the project, it is necessary to analyze the external and internal factors. External factors include threats related to the economic situation in the country and markets. To internal - the effectiveness of managing the organization.

The specifics of the institution determines the following external risks:

- increase in prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increased costs and, as a consequence, the selling price, which can negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with the right choice of suppliers and the inclusion in the contract of all necessary conditions that provide for the liability of the supplier if they are violated;

- poor quality raw materials

- the reaction of competitors. Since the catering market is quite saturated and the competition is high, the behavior of competitors can have a strong impact. To minimize it, it is necessary to form your own customer base, constantly monitor the market, and have a customer loyalty program;

- refusal to provide rental premises or increase the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease agreement and carefully select the landlord.

- falling solvent demand. This risk can be mitigated by developing effective loyalty programs, including discounts, happy hours services, etc .;

- low demand or lack thereof. This risk is likely for a Chinese restaurant due to the specifics of the menu. It should be taken into account when opening an institution - it is recommended to conduct market research in order to identify consumer interest in such an institution. It is also possible to minimize risk by revising the menu, conducting an active advertising campaign, and promotions.

Internal risks include:

- problems with staff, which implies low qualifications, staff turnover, lack of employee motivation. It is easiest to reduce this risk at the stage of personnel selection, hiring employees who meet all the requirements. A bonus system should also be provided;

- equipment breakdown and production downtime. The risk will be mitigated by regular maintenance of equipment in order to maintain its operability;

- spoilage of products due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk is of medium probability. Surplus products can occur for two reasons: firstly, due to the low level of sales and the unpopularity of some dishes; and secondly, due to errors in forecasting sales. To reduce this risk is possible by proper planning and forecasting, reviewing the range, exclusion of unprofitable dishes from the menu. Food storage errors, damage to refrigeration equipment can lead to food spoilage. This threat can be avoided by training personnel and monitoring their work, as well as regular equipment maintenance;

- reduced reputation of the institution in the circle of the target audience in case of errors in management or a decrease in the quality of services. It is possible to mitigate the risk with constant monitoring of product quality, receiving feedback from customers of the institution and taking corrective measures.

10. APPLICATIONS

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Evgenia Yurkina

(c) www.clogicsecure.com - a portal to business plans and guidelines for starting a small business 08/18/2019


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