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DINING ROOM AS A SMALL BUSINESS IN CRISIS

Canteen is a successful business in crisis. Food will be available to buy ever! Dumplings, dumplings and other types of canteens always get regular customers. And in times of financial crises, the number of their visitors even increases. After all, the middle-income segment of the population begins to visit restaurants less often and more often give their preference in favor of canteens. Pay attention to this industry and analyze how easily it has experienced financial crises. As Evgeny Chichvarkin says: “the most popular business is servicing the poor.” Indeed, although poor people have less money, they acquire only the most popular and best-selling goods. Similarly, the poor acquire more goods quantitatively than the rich.

The dining room is an important element of public catering, where for a low price you can eat hot dishes and drinks during the working day. The opening of institutions of such a plan almost always justifies itself directly from the financial side, the main thing is to make a business plan and, of course, determine the location.

WHAT TO LOOK FOR WHEN OPENING A DINING ROOM
To open a place of catering is required to take into account a large number of nuances that will affect the further development of the institution:

Form of business. The ideal choice would be individual entrepreneurship. This will provide you with the necessary freedom of action at all stages of project development.
The location of the dining room. Choose a site on which the maximum number of enterprises is concentrated. The best solution will be a business center, shopping center, business district.
Interior. Design the self-service line correctly. Reduce to a minimum self-service operations for customers. Everything should be as comfortable and cozy as possible.
Price policy. The dining room does not involve exquisite dishes and refined service. Here people expect tasty and inexpensive to eat directly during the working day.
Services provided by the institution. The greater the range of dining options, the more income it will bring. For example, in addition to making and selling hot breakfasts and Lunches, you can organize birthdays, alumni meetings and other parties.
Market competition. Consider the mistakes of other institutions of this plan. For example, you can not place the dining room on the second floor – it is immediately -60% of the flow of visitors. Fix them when building and organizing your dining room to turn the flow of people in your direction.
Choose your style and signature chips. Your dining room can work around the clock (if at this time in the business center there are people) or to deliver products directly to the offices.
In our example, the dining room for 50 people will be located in a modern business center. This will ensure a large influx of people throughout the working day. In the initial stages, the first visitors can be construction workers who are engaged in the construction of the building.

Mandatory conditions for the opening of the dining room is the presence of two exits (main and spare) and the division of the space of the institution into the kitchen and the hall for visitors.

BUSINESS PLAN A DINING ROOM ON 50 PLACES
If the room is already rented, the first thing you should buy all the necessary equipment. For the dining room is:

cooking surfaces for cooking hot dishes;
ovens for baking;
tables for cutting, cutting and delivery of food;
washing;
furniture items for customers (tables, chairs, armchairs, hangers, etc.));
dishes for various purposes.
The next step is recruitment. Treat this case with the utmost care, because it depends most of all like your institution customers or not. Cooks should be able to cook traditional Slavic dishes. So you will attract the maximum number of troops. The business plan involves the following staff:

managing;
cook;
assistant cook;
one dishwasher;
one loader;
cleaning Manager;
one cashier.
Menus and ads
Menu to choose.
The advertising campaign should precede the opening and be held constantly even after the wide popularization of the institution. The main ways of marketing:

location of information on banners and billboards in the business center, as well as in its district;
distribution of leaflets (tip to better take leaflets, attach a free ballpoint pen to them as a gift);
an Internet mailing list;
placing ads in local magazines and Newspapers;
audio advertising directly in the business center (if possible).
The menu should be as simple as possible clear and ordinary. Obligatory first course (soup, several kinds of soups), various side dishes, main dishes, salads and desserts. Hold promotions and discount programs for some products. For example, every Tuesday -15% discount on the first course, and every Friday -15% discount on the second. Wednesday is ravioli day, ravioli with a discount of -10%. So you will be able to gain a lot of popularity among its customers. In the future (with the aim of attracting a larger contingent of people), the introduction of new dishes such as Japanese or Italian.

PROFITABLE IS THIS BUSINESS?
On the basis of the business plan we will calculate the approximate cost at the opening of the dining room:

Rent area, per year – $15,000;
Purchase of equipment – 7500$;
Staff remuneration, per year – $14000;
Advertising costs per year – $1500;
Other expenses year – $1000;
It follows that the costs in the first year will be about 39 000$.

The main income of the dining room – sale of hot dishes and providing food feasts, parties and banquets. Depending on the flow of customers and the popularity of the institution, the payback is 1.5 – 2 years, which is extremely high.

With the proper organization of the institution and its favorable location, you can get a stable income, which will be$ 25,000 – $35,000 per year. We hope that the proposed business plan will help you in your endeavors, and you will be able to return your investment as soon as possible.

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