High profitability and demand attract new investors to the salad market. This market is growing at a tremendous pace. According to some estimates, its growth is 25% per year and this trend will continue in the future. Today, the annual turnover of the salad market is estimated at $ 400 million, and this is not the limit. Jae in Moscow, he is far from saturated, not to mention the province.
Benefits of the salad business:
• Simple technology, affordable entry price
• High profitability
• Fast turnaround
• A constantly growing market
• Ability to master related formats
The main consumers of salads are working women, bachelors and office workers. By the way, the latter joined the target group of salad bowls recently. And this trend was immediately caught by several manufacturers.
Today, 90% of all salad producers do not sell their products directly, but through retail outlets and chains. However, not everyone can become a supplier of a large retailer: the manufacturer’s assortment should include several dozen product options of consistently high quality. But the novice manufacturer can offer its products to small shops in the areas. Such cooperation is beneficial to the latter, since the presence of salads in the assortment increases the number of customers in the store.
In addition, specialized culinary stores regularly appear on the market, who willingly work with suppliers.
Hundreds of new manufacturers appear on the market annually - some of them survive, while others fail. According to experts, success lies in the successful format of a new enterprise. One of the recent successful offers is the production of custom-made dishes for banquets, receptions, presentations and just for home feasts. This business is mainly carried out by companies that organized production in canteen schools, kindergartens, etc.
As for the assortment, despite the obvious abundance of supply, the most stable demand is for the classic “folk favorites”: “herring under a fur coat”, “mimosa” and “Olivier” (40% of sales), Korean carrot and cabbage (25%).
The market for fresh salads is conditionally divided into three segments. The first includes semi-finished products from fresh chopped vegetables, without preservatives and freezing, as well as mixtures of them.
The second group - ready-made salads from fresh and boiled vegetables using dressings: mayonnaise, oil, vinegar and spices.
And finally, the third group consists of Korean salads.
The profitability of salad production in Moscow ranges from 40%. In the regions, it does not go on average beyond 15%: there is less production and demand for expensive salads.
In many ways, the size of the profit depends on the season.
The fact is that Russian agricultural enterprises cannot provide salad producers with fresh vegetables all year round, so you have to buy imported vegetables, which are much more expensive. Affects the profitability and ability of the buyer to correctly determine the quality of raw materials.
Manufacturers are insured against the supply of low-quality raw materials in various ways. For example, this may be a preliminary purchase of a small batch of vegetables "for testing." Or an invitation to the work of an experienced supplier.
Profitability also depends on the cost of the products used to prepare the dish. For example, the high cost of seafood salads up to 60-70% comes from expensive ingredients - mussels, squids, crabs. But their consumers are wealthy people who are ready to buy them at high prices, from 25 rubles per 100 grams.
Salad sales are subject to seasonal fluctuations.
Winter is the “high season" for suppliers of ready-made salads. In summer, there is a natural decline in consumer activity: people go on vacation, and complex salads traditionally give way to fresh vegetables. But with the onset of cold weather, entire lines of people wishing to buy their favorite snack are lined up in the departments of ready-made salads. Sharp surges in sales are observed before the holidays, especially the New Year, and during religious periods.
Meanwhile, supermarkets are constantly increasing not only the purchase of finished products "on the side" and the staff of the departments for its implementation, but also their own production. And although from a financial point of view, it is more profitable for shops to cooperate with manufacturers of ready-made salads, many people still try to do it on their own so as not to worry about quality. From the point of view of retailers, it is most profitable for them to make salads from expensive components (for example, seafood, giving 60 or more percent of profitability) in the store itself. In addition, what to hide here wilted carrots, “dull” cabbage, and “frozen” batch of beets successfully go under the knife.
Therefore, when large networks began to organize their own production, "salad bowls" involuntarily had to open and master new niches. They have to involuntarily retrain. So, the popular company Soller decided to create a new brand for consumers with high and medium incomes. And now it produces wedding and anniversary cakes, as well as starts the construction of a whole network of elite cafe-pastry shops under the brand Doucet XO
The Velikoross company is today the owner of the new, already well-known Crystal Snowflake brand: in hexagonal packaging, the company sells traditional jellies and jellies prepared according to old recipes of national Russian cuisine.
The company "Savon-K" decided to develop a new direction - the preparation of "first courses". Now in its assortment there are 20 quick-frozen soups (borscht, cabbage soup with mushrooms, sturgeon soup, Thai soup and pickle with squid meatballs) and a similar number of “salable” salads.
Finally, some enterprising manufacturers are successfully exploiting interest in Japanese cuisine and offer their consumers fashionable and popular sushi.
Experts do not advise entering this market today with minimal investment. The lower limit is a small workshop with a productivity of 100 kilograms of salads per day. The minimum set of equipment, as well as obtaining permits from sanitary services and the consumer market committee, will cost the entrepreneur 10-15 thousand dollars. Most operations in such workshops are manual.
The sanitary services have very stringent requirements for organizing a salad shop. It is best to organize production in the former food production or dining rooms. It is absolutely necessary to certify the workshop and dishes prepared according to original recipes. As practice shows, the approval of a list of recipes of 10-15 dishes requires about $ 500 and three months of "paper work".
About 200 thousand dollars will be required to organize a more powerful workshop with a productivity of 200 kilograms per hour. True, you can save and buy a complex of domestic production IPKS-0610 worth 400 thousand rubles, which includes everything you need for cooking (from cleaning vegetables to cooking, dressing, etc.) and packaging in plastic trays. True, many manufacturers still prefer imported equipment, which is much more expensive: only one vegetable cutter costs 25 thousand euros.
• Logistics problems. The sales period for salads is 36 hours, you need to deliver them to retail outlets every morning, so if you have delivery today at 7.00, tomorrow at 17.00 you must remove the goods from the window. For this reason, the workshop operates mainly in two to three shifts.
• A lot of manual labor, for example, cleaning boiled eggs, eyes on potatoes, etc.
• Personnel, with the exception of general laborers, must have medical books and a specialized profession.
• There is another important factor that you are likely to encounter - a possible conflict between your workshop and stores. Refunds - 3-10% of the total supply, losses - due to the manufacturer.
Salad shop in detail
Productivity - 5-6 tons of salads per month
Initial investment - 120 thousand dollars (purchase of equipment, refrigerators, the first batch of raw materials, rental of premises, documentation)
Gross revenue - 23 thousand dollars
Monthly expenses - 12 thousand dollars
Income - 11 thousand dollars
Investment payback period - 1.5–2 years
Account (Percent, avg. Per month)
Gross revenue - 100.0
Costs - 56.6
- for rental premises - 5.4
- for the purchase of vegetables and other ingredients - 36.2
- for staff salaries (10 people) - 8.3
- for utilities - 1.2
- for waste disposal - 1.1
- for technical needs - 0.4
- for transportation costs - 4.0
Income (without tax) - 43.4
Based on materials from the business magazine and the magazine own business
* The article is more than 8 years old. May contain outdated data