Conventional cafes and restaurants with the usual assortment are gradually giving way to institutions with a certain specialization. The latter may be the kitchen of certain people of the world, as well as the external design and stylization of the premises and assortment for a certain era (for example, nowadays popular restaurants in the style of the USSR). Let us dwell on the restaurants of the first type, where preference is given to Japanese dishes.
Although the peak of popularity of sushi bars fell in the mid-2000s, nevertheless, this niche is still far from saturation. Although the market situation has changed dramatically over the past 5-7 years. Gradually, separate small cafes and restaurants are being replaced by large chains that are gradually crowding out small entrepreneurs from this segment. On the other hand, many such independent sushi bars still survive and work successfully, despite high competition, due to their good location, quality of service and, of course, qualified personnel. The number of sushi bars that position themselves as Japanese restaurants in large cities has long exceeded several hundred. True, most of them are network establishments, and the number of offline restaurants and bars does not exceed, as a rule, several dozen. There are also catering establishments that do not have a pronounced specialization in a particular cuisine, but due to the high popularity of Japanese dishes among consumers, they introduce them into their assortment. True, sushi and rolls served in such cafes and restaurants are usually not authentic, as it is often not possible for a wide-profile establishment to hire a chef separately who specializes exclusively in preparing such dishes. There is also a “limited functionality” sushi bar. Such establishments do not have their own premises where visitors could eat. They can rent places in shopping centers where take-away orders are received. At the same time, finished orders can be picked up independently at the same point or received with home delivery. Such sushi bars significantly save on rental space for the hall, staff wages and other expense items of ordinary restaurants and bars.
Why, despite the high competition and the fact that the fashion for Japanese cuisine, as experts say, are gradually passing, the number of sushi bars of various sizes continues to grow in our country? The attractiveness of sushi bars for entrepreneurs who are interested in the catering industry lies in their high profitability and relatively small investments in equipment. Most Japanese dishes, in fact, are quite simple to prepare, since cold snacks prevail among them. On the other hand, the need to purchase some exotic ingredients for sushi and rolls significantly limits the possibilities for their preparation at home, even though they can be purchased at many super and hypermarkets. Most people find it easier to pay a small amount for a finished dish, rather than looking for ingredients for it and cooking it on their own. Even at low retail prices, due to the low cost of the finished product, the margin is quite large (with the cost of one simple sushi 5-6 rubles in a sushi bar, it is offered at a price of 50 rubles apiece). Japanese dishes are comparable in popularity with dishes of Italian cuisine (especially pizza). But the opening of a sushi bar requires much less money (at least 300 thousand rubles) than the opening of a pizzeria. Savings are possible due to the exclusion of techniques for preparing hot dishes, as the assortment of sushi bar consists mainly of cold appetizers.
The equipment of the Japanese restaurant for the simultaneous servicing of up to 25-30 visitors will cost 150-200 thousand rubles. This amount includes the following set of equipment (depending on the planned menu, the list may vary, but this equipment is necessary in any case): rice cooker (set for preparing rice), sushi case (a special showcase that is used to store prepared dishes for a certain humidity and temperature, which helps prevent their airing), a sushi machine, thermoses for storing ready-made rice, refrigeration equipment, dishes and utensils. Keep in mind that some major suppliers of products (mainly fish and seafood) offer their partners refrigeration equipment for free. This will help you reduce your expenses on the purchase of refrigerators. If your menu assumes the presence of various hot dishes (including soups and / or snacks), then your expenses will be slightly higher, since you will need special cooking equipment. For example, you can buy a stove for cooking miso soup (another plus 10-15 thousand rubles).
Additional savings are achieved due to the fact that a relatively small area can be enough to open a sushi bar. So, according to representatives of Japanese restaurant chains, an area of at least 150 square meters is required for a sushi bar with fifty seats. meters. Although there are also small bars with an area of only 30-50 square meters. meters, but still considered the optimal area of 100-150 square meters. meters, which can accommodate up to thirty seats, which allows you to serve about sixty visitors per day. It is advisable to open a sushi bar in a place with high traffic in an office or shopping center. In other cases, be guided by the following criteria when choosing: patency, the presence of large shopping centers, transport hubs, office centers nearby, the absence of nearby cafes and restaurants with the same specialization. The rental price will depend on many factors. It can be from 3000 rubles or more per square meter. The costs of repairing and decorating a room for twenty seats, for the purchase of furniture, utensils and cutlery, napkins and other things will amount to more than 4.5 million rubles.
Of great importance is whether you can choose the right concept for your future institution, professionals say. After all, a Japanese restaurant is not just rolls and sushi on the menu, but a special atmosphere - memorable and at the same time unobtrusive. Someone precisely follows national traditions in interior design, someone uses individual motives, adapting Japanese color to the preferences of the local population.
The premises of the sushi bar, as well as the premises of other catering establishments, have many requirements. Their exact list can be found in regulatory documents: Decree of the Chief State Sanitary Doctor of the Russian Federation No. 23 of 08/18/2019 and No. 31 of 08/18/2019 "On the Enactment of Sanitary Rules", as well as in the Federal Law of 21.121994. No. 69-ФЗ “On Fire Safety”, etc. Other laws that you should familiarize yourself with before starting work: Federal Law of 08/18/2019; No. 52-FZ “On Sanitary and Epidemiological Well-Being of the Population”, Decree of the Government of the Russian Federation of 18.08. 2019 No. 1036 “On approval of the Rules for the provision of catering services”, and if available and in your menu of alcoholic products you will have to issue a special license according to the Federal Law of August 18, 2019 No. 171-ФЗ “On state regulation of the production and turnover of ethyl alcohol, alcoholic and alcohol-containing products and on limiting the consumption (drinking) of alcoholic products”.
The number of staff that you need depends on the size of your catering establishment, on the menu and other features. The smallest sushi bar can be served by 4-5 employees, including a sushi cook, 2-3 waiters and a kitchen worker (he can also serve as a cleaner). If you also intend to deliver ready meals to your customers home, you will need couriers, order managers, and the number of chefs will have to be expanded so that they can manage to cope with the amount of work. As for the search for qualified personnel, then there should not be a problem if you live in a big city. When the first sushi bars appeared in our country, it was quite difficult to find good shots. At first, the owners of such establishments invited Japanese people who were familiar with all the peculiarities of preparing their national dishes to work. Then the Koreans replaced the Japanese, then they were replaced by masters from Buryatia. There were even specialized agencies that not only engaged in the search for personnel for sushi bars, but also supervised the work of such chefs. Now the situation has changed dramatically. According to restaurateurs, the personnel problem has disappeared, and now it is much more difficult to find an experienced worker in hot cuisine than a dry man. The salary of the latter in Russia starts from 20 thousand rubles per month (the exact amount depends on the region and the qualifications of the specialist). The more varied your menu, the more chefs you will need, since in this case you will have to establish and ensure the simultaneous operation of hot and cold shops, each of which will have at least one cook. The larger the area of your establishment and the number of seats, the correspondingly more staff you will need. Also add to this list of required office workers. You will need an accountant, a cashier, product purchasing managers, a recruitment manager, etc. However, at the first time of work with a limited budget, all these functions can be taken over, and you should turn to the services of an incoming accountant to conduct business accounting.
Particularly noteworthy is the question of choosing the legal form of doing business when opening your own sushi bar. As a rule, the most common forms are an individual entrepreneur or a limited liability company. The latter option is preferable, since the LLC has more trust than the individual entrepreneur, and it is easier for him to formalize his relations with suppliers of products. When registering an organization with the tax authorities, you can specify the following OKVED clauses: 55.30 “Activity of restaurants and cafes” (as the main type of activity), 55.4 “Activity of bars”, 55.52 “Supply of catering products”.
The choice of taxation system depends on the area of your hall, as well as on the types of activities you carry out. For example, if the area is less than 150 square meters. meters, then experts advise to apply for the use of UTII, and if more - a simplified taxation system at a rate of 15% is suitable for you. In the event that you plan not only to organize meals on your territory, but also to deliver orders to your home, you can apply UTII in relation to catering in the institution and STS in relation to delivery activities (then you will need to keep separate records).
As we noted above, the profitability of such a business is very high. Even with a small start-up capital, you can open your own sushi bar, albeit a small one, and thus save on equipment for preparing hot dishes, wages (1-2 cooks and couriers are enough to take out), area and room decoration. At the same time, you can quickly recoup the costs of opening your own Japanese restaurant. For example, the organization of a small sushi bar for twenty seats will require about 5.5-6 million rubles. It is possible to recoup all investments within one and a half to two and a half years of work. Moreover, the monthly profit of even such a small bar can reach 300-350 thousand rubles. In addition, there remains the possibility of developing an autonomous sushi bar into a large network of catering enterprises with its own specialization.
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