* Calculations use average data for Russia

Number of catering establishments in Russia (2018)

Share of restaurants in catering (2017)

Number of restaurants in the million population (2018)

Growth dynamics of restaurants in millionaires (2018)

The restaurant business is the leader in the number of bankruptcies. Not everyone manages to create a successful restaurant. And all because in this case there are many pitfalls, subtleties and features.

This article brings together ten key restaurant business challenges and tips on how they can be successfully overcome. For some, the points we have given may seem obvious enough to be called “pitfalls”. Maybe. Our text is more about the reasons for these pitfalls, having dealt with which you are unlikely to add to the list of losers.

1. Blindness towards competitors

In the field Catering the competition is very high. Therefore, before choosing stylish plates and calling on chefs, be sure to research the market. What do you need to pay attention to?

identify the main market participants, study where they are located in order to choose a suitable place;

visit the establishments of your competitors to scout the situation and find out how the business of others works. Examine the menu - this will help evaluate the offer on the market and develop your own, unique;

make a portrait of your visitor (age, budget, interests, preferences, etc.) - this will allow you to determine the target audience and its needs. Based on this, it will be easier to solve many issues;

study trends and concepts in the overseas market. Fashion, including in the field of catering, comes to us from abroad. There you can peep fresh concepts - and become a pioneer in a new format.

Keep in mind that the more information you collect, the more accurate conclusions you can draw. Real work on the project will begin from this data: a business plan, a general concept, menu development, restaurant design, and so on.

Market research should be the foundation upon which you build your business. If you refuse this stage, then even the most original concept, exquisite menu from the chef and stylish design will not stretch your project.

2. Concept? No, have not heard

Deciding on the concept of the institution is important at the initial stage. And that's why:

as part of marketing research, pay attention to how your segment lives. Because everything depends on it: from the choice of a place to an advertising policy. And you need to immediately understand the specifics of the institution in order to properly plan all the processes. It would seem, what's the difference? There is a kitchen - they cook in it, there is a hall - they eat in it. But not everything is so simple. A pizzeria and a Chinese restaurant will have different target audience, menu, list of necessary equipment and even the number of staff.

30% of the success of an enterprise is determined by a competent analysis of marketing research;

it is the concept that determines how the further implementation of the project takes place.

in a highly competitive environment, you need to stand out. Your task is to offer visitors something that no one else has offered. And here we are not necessarily talking about an exotic menu or spectacular decorations. You can “hook” a client with a convenient service, a chip in the feed, profitable offers, and additional services.

Now that we have explained why it is so important to choose a concept at the start, let's take a closer look at this process.

Restaurateurs advise two ways when choosing a concept:

Determine the specifics of the cafe, and then look for a suitable room to implement your idea;

First, find a comfortable room that is suitable in all respects (from location to price per sq.m.), and then choose a cafe format for it.

As you formulate a concept, ask yourself three questions:

Who will visit your restaurant?

Where is the restaurant located?

How will it attract your target audience?

Clear answers to these questions are three whales for the concept of the institution.

To make it easier for you to imagine the whole variety of options, among which you need to look for your own, we suggest that you familiarize yourself with the classification of establishments.

According to the concept, cafes and restaurants are divided according to:

Menu specifics. It can be highly specialized: coffee shop, pizzeria, burger, etc. Or it is focused on a certain national cuisine: Russian, Chinese, Italian, Caucasian and so on.

The specifics of the target audience. The menu in your establishment should match the preferences of your target audience. For example, if this is a cafeteria near the university (i.e., the target audience is students), then the prices there should be democratic, and the dishes should be hearty. If this is a children's cafe, then the menu should consist of simple dishes with an interesting, “childish” serving. In addition to the menu, it is important to provide a playing area in such a cafe. If the restaurant is for a business class, this obliges both an exquisite menu and a presentable interior. Therefore, you need to clearly represent the audience that you want to see in your institution - and create suitable conditions for it.

The format of the room, its location. Here you need to consider where the institution is located: in a residential, separate or public premises. For example, in a residential area you cannot open a cafe that will work after 23:00. For example, a pub or a night bar cannot be opened on the ground floor of a residential building. If you open in a shopping center, then you should take into account the time of its work.

By seasonality. There are cafes that operate only in the warm season - the so-called summer cafes. And there are establishments that work all year round, regardless of weather conditions, have a heating and air conditioning system.

According to the static and scale of the room. This classification divides establishments into mobile (for example, a trailer on wheels) or stationary.

Understanding how cafes are classified, it is easier to decide on the concept.

A few tips for choosing a concept:

Keep in mind that your personal tastes and preferences are secondary. In the first place is the opinion of restaurant marketing experts and the real situation on the market.

In recent years, fast food establishments have become popular. Even in a crisis, they are actively developing. Democratic cafes and restaurants are making money today.

In choosing a concept, be guided by consumer demand. What is not in a particular city, microdistrict? What is missing in your city that is already successful in similar cities? What establishments are the most popular among city dwellers?

So, the concept of a restaurant is as important as the food you offer. Along with the choice of concept, it is necessary to determine the format and corporate identity of the institution, draw up a work plan, develop technological, engineering and design projects. At this stage, the restaurant owner should have an understanding of how the project will work. The concept, corporate identity and "chips" are necessary in order to distinguish the institution from many others. The concept should answer the main question: why should a visitor choose your restaurant?

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If you can't come up with something original, explore what the overseas market has to offer. Collect ideas, combine them - and you will definitely find a concept that will make your restaurant unique. However, the project alone will not be able to pull out the concept. So don't relax. The next steps are equally important.

The problem that scares future restaurateurs is the preparation of all the necessary documentation. We must admit that the fears are not groundless. A restaurant is one of the most difficult types of business in terms of collecting documents. In order to legalize the restaurant business, you will need to collect an impressive list of papers. Therefore, in order to save time and effort, entrepreneurs often turn to companies that draw up the necessary documentation on a turnkey basis. The price for such services varies from 20 to 40 thousand rubles.

First you need to register a business with government agencies. The most convenient and common form for restaurants is the “LLC” form. Type of activity for a restaurant project according to OKVED-2 classification:

56.10 Restaurant activities and food delivery services

56.10.1 "Activities of restaurants and cafes with a full restaurant service, cafeterias, fast food and self-service restaurants."

When you have collected a complete package of constituent documents and a lease agreement (or certificates of ownership of the premises), you can proceed to the next stages of approval.

To exclude problems with government agencies when opening a restaurant, all permits should be issued. Before providing a list, please note that it may differ in different regions. The table provides a list of documents that are required to open a restaurant. This list is not exhaustive, but contains the main documents.

List of documents for opening a restaurant

	Documentation
Registration	OGRN certificate; TIN certificate; receipt for payment of state duties
Restaurant building and premises	tenant agreement
SanPina requirements and Fire supervision	sanitary and epidemiological conclusion (issued by Rospotrebnadzor); contracts with SES and fire service; production control program; contracts for planned disinfection, deratization and disinfestation certificates for finishing with the necessary requirements of SES; documents for checking instrumentation and measuring utensils; an agreement with the housing complex for garbage collection; health records for staff.
Cash register	conclusion of the tax inspectorate on the registration of cash registers cash register service contract KKM card and passport cashier's journal
Production documents	contracts with employees assortment list approved in SEN safety magazine; Technological and calculation cards staffing
	a license to sell alcohol, if it is supposed to be in the establishment

Having collected this impressive list of papers, you can be calm. This is almost half of the completed project. We covered in more detail the topic of collecting permits for opening a restaurant in this article.

Some useful tips that will come in handy when resolving a legal issue:

• even if you plan to collect all the papers yourself, be sure to include expenses of about 20 thousand rubles in the budget.

immediately decide for how long you plan to issue a license to sell alcohol. This will depend on its cost. A license for a year will cost you 65 thousand rubles. Keep in mind that the license is issued for no more than 5 years. Another important nuance: you may be denied a license if you do not take care of the security of the establishment. To avoid problems with this, provide: a contract for the installation and maintenance of an alarm and an alarm button, as well as a contract for security;

pay attention to the requirements that are listed in the permit documentation. This information will help you when choosing a room. It is recommended that you immediately fulfill all the requirements so that you do not have to redo the inconsistencies and spend money on it.

Finding the right space for a restaurant can take a long time, so it's best to take care of it in advance. When choosing, it is worth considering two key parameters: the location and the condition of the room itself.

The place for the future restaurant is selected based on the concept. For example, it is better to place a youth cafe near educational institutions and entertainment centers; an expensive restaurant in the city center, and a family cafe in a residential neighborhood.

The wrong location can leave the restaurant without visitors. First, if you locate in a location with low foot traffic, you are missing out on a powerful promotional tool. How can people guess that there is a wonderful cafe around the corner? Secondly, you need to place where your target audience is concentrated. Otherwise, people passing by will not be interested in your offer. Thirdly, the location of the restaurant affects the business reputation. Most likely, a cafe on the outskirts of the city, overlooking the industrial zone, is unlikely to inspire confidence in visitors. Fourth, the location should have convenient transport accessibility and parking. Fifth, you must evaluate the location in terms of competition. For example, if you are a pizzeria, you should not open next to another (but already promoted) pizzeria.

How to evaluate the location of the restaurant premises:

1. Locate competitors using services such as Yandex.Maps, Google Maps, 2GIS;

Provide parking, convenient access;

Assess pedestrian traffic. This can be entrusted to a special firm that will conduct the study. The cost of such services will be from 3 thousand rubles. Or you can take simple measurements yourself. For this you need:

within 15 minutes, count the number of people passing by. For example, in 15 minutes you counted 200 people. We multiply this number by 4 and get pedestrian traffic: 800 people per hour. But these are inaccurate readings. How to get closer to the most accurate average of passing traffic?

conduct a study 4 days in a row and find the average value;

count traffic 3 times a day: in the morning from 10:00, in the afternoon from 13:00 and in the evening from 18:00.

consider the presence of the target audience in the stream.

Note: according to the rules and regulations, only non-residential premises can be used for catering establishments. These include the first floors of residential buildings. The kitchen and client area should have natural light. Now let's move on to the assessment of the premises itself.

Basic requirements for the restaurant premises:

an area of ​​approximately 100 sq. m.;

availability of communications: sewerage, hot and cold water, electricity, gas, artificial and natural ventilation;

the presence of additional premises for a warehouse, a room for staff, a bathroom, (or the possibility of redevelopment. Please note that the redevelopment must be legalized);

as a standard, 40% of the total area must be allocated for the kitchen and warehouse, and the remaining 60% will be occupied by the hall for visitors.

More detailed requirements for the premises are set out in SanPiN.

Ready-made ideas for your business

Also, be sure to pay attention to the functionality of the premises: does the layout allow the premises to be converted for your project, are there the necessary capacities that will ensure the uninterrupted operation of food equipment).

Try to find a place where there used to be a catering establishment. In this case, it will be possible not only to simplify the obtaining of permits, but also save on some costs, as well as speed up the preparation process. In such premises "with a good legacy" there is usually a ventilation system, a convenient division into functional areas and repairs. All you have to do is move in with your furniture and equipment.

Ready-made ideas for your business

How much does a restaurant space cost? The amount of rent can depend on many factors: the city, district, pedestrian traffic, favorable proximity to other public institutions are important. On average, 80-150 thousand rubles will have to be paid monthly for renting a room. Experienced restaurateurs advise paying rent immediately for six months - then by the time you pay the next payment, you will already have time to unwind and gain financial stability. In the lease agreement, you will need to not only clearly state the rate, but also the frequency of its increase. After looking at the success of the restaurant, the landlord often begins to demand an increase in fees, arguing that this is a good place. In general, when concluding a contract, it is better to use the services of a lawyer. Start from the principle that good rooms are rarely empty. Perhaps the reason for the congress of the previous tenant lies precisely in the problems with the landlord.

Another important parameter to consider when choosing a room is renovation. A common misfortune of options in the center is that they belong to the old foundation, and this can mean rotten beams, crumbling walls and rotten communications. Pay attention to the allocated electrical power: it can be very difficult to get electricity in the center even for a lot of money. The total power consumption of even a small cafe (with no more than 30 seats) is no less than 45-50 kW. It is better to choose a room that does not require major repairs, communications wiring, etc. Repair is not only financial, but also time-consuming. And these are resources that every entrepreneur should appreciate and save. The longer it takes you to solve problems with the preparation of the premises, the more opportunities you will miss.

It should be noted that modern interiors in institutions require less and less decoration. The design is played up with furniture and decor - that which can be quickly transported from one object to another. It is often possible to meet the amateurish point of view that the design of the room is a determining factor for future success. However, experienced restaurateurs have a different opinion: it turns out that the interior for visitors is far from in the first place. This is especially true for budget cafes. Still, the main task of the interior of the restaurant is to create the right atmosphere in which it is pleasant to be.

The acquisition of high-quality kitchen equipment is one of the key stages in opening a restaurant. The production capacity of the kitchen, the organization of the workflow and even the taste of the dishes depend on the quality of the equipment and tools. That is why you need to make a responsible choice. Read in advance the experience of other restaurateurs and their feedback on this technique. Examine the various commercial offers of kitchen equipment suppliers. Choose several options and compare value for money. Excessive savings are useless, however, the purchase of the most expensive equipment is not a guarantee of success.

Pay special attention to such a parameter as warranty service, and from what moment it is calculated. If from the moment of sale, then you run the risk of losing those few months of warranty when the equipment is actually idle while you solve paper issues and delay the opening. Naturally, such equipment will fail exactly after the expiration of the free repair period.

You can reduce the cost of equipment if you buy used equipment. You need to be careful with this method: you can run into low-quality, broken, defective equipment without any guarantees. And yet, sometimes you can find a bargain on the market, when restaurateurs whose business has failed are selling almost a new set of kitchen equipment. Therefore, study the ads on the sites.

Ready-made ideas for your business

The list of required equipment may vary depending on the menu. For example, if you are planning to open a pizzeria, you will need special oven equipment. Nevertheless, it is possible to single out the main categories of kitchen equipment that will be useful to any restaurant:

heat treatment equipment: oven and fryer, oven, induction cooker, fryer, etc.;

electrical devices: mixer, blender, combine;

storage equipment: refrigerator, freezer, vacuum sealers for food storage, refrigerated display case. The choice of a suitable model of refrigeration equipment depends on the layout of the kitchen and the volume of stored products. You should also purchase a special refrigerated table. It keeps in a cool state all the products that lie on its surface.

Dishwasher to automate the process of dish disinfection;

beverage preparation equipment: juicer, coffee machine;

kitchen utensils and other small equipment(knives, food containers, coasters, containers, etc.);

test equipment: kneader, sheeter, etc.

Ideally, you need to collect as many offers from suppliers as possible and coordinate the list of equipment with the chef. By enlisting the help of a chef, you shift the responsibility for the selection of equipment and the issue of its placement to him. In the future, this will allow you to avoid unnecessary reproaches and scandals that “everything is not right” and “it is not right”.

To reduce the list of equipment and reduce costs, you can simplify the production cycle. This can be done by purchasing ready-made semi-finished products. For example, bakery products can be purchased from the bakery. And equip your kitchen with only the appliances that are necessary for preparing main dishes.

Do not forget to include other equipment in the list of costs: a bar counter, a cash register, a cashless payment terminal, an air conditioning system, ventilation and an alarm system, if there are none in the room. The next step is to purchase furniture and decor items.

What furniture is needed for a restaurant

The choice of furniture depends on the concept and format of your establishment. For example, for a bar you will definitely need a bar counter, for a self-service cafe - an individual distribution line.

For an average restaurant, the main elements of the interior are tables, chairs and upholstered furniture. It is also worth equipping the hall with a bar counter, which is both a seating area for guests, and a bartender's workplace, and a showcase that stimulates the sale of alcoholic beverages. Do not forget about staff furniture: waiter stations, cabinets, utility tables, etc. Another essential element in the interior is a wardrobe. It can be like a full-fledged wardrobe with hangers and attendants, or maybe just hangers installed in the hall. And, finally, various partitions and screens are used in restaurants for space zoning.

The nuances of choosing furniture for a restaurant:

• consider the convenience of furniture, its functionality, the ratio of the height of the table and chairs;

furniture should be made of materials that are durable in use, not afraid of dry cleaning and disinfectants;

furniture should support the format and concept of the establishment, be in the same style and be in harmony with the interior;

consider the layout of the hall and the features of the room;

the main criteria for choosing furniture: small size and versatility;

standard set: square or rectangular table, chairs without armrests;

to simplify the process of purchasing furniture, try to find a comprehensive supplier who can provide your restaurant with furniture, dishes, and textiles.

The main mistake of novice restaurateurs is their desire to include their favorite dishes in the menu. But the preferences of the restaurateur and the tastes of the target audience can vary significantly. The menu depends not only on someone's tastes, but also on the concept of the institution. It is worth adding that even a narrow focus does not determine the composition of the menu by 100%. Today in any restaurant you can find classic dishes that are in demand in any institution. For example, pizza, Caesar salad, etc.

Also, when forming the menu, you need to pay attention to the price of dishes. It must match the format and concept. If you position yourself as a student cafe, then high prices will definitely scare off the target audience. But if in a fashionable restaurant you set low prices for exotic dishes, then you can not cover the cost of their preparation. Thus, it is necessary to compare the cost of dishes and the profit that you want to get from it.

When compiling the menu, consider the following nuances:

• periodically add new dishes to the menu or make special offers to keep the customer base.

for each dish from the menu, make a technological map, indicating the consumption of products per serving and the volume of this serving. This information will be required to obtain permission from the SES, as well as to calculate the need for the purchase of products;

update the menu according to the taste preferences of visitors. Regularly monitor orders to identify unclaimed items. Such positions are best replaced or completely excluded from the menu.

when compiling the menu, follow the principle of full and variable use of products. This will reduce the risk of food spoilage if a particular dish is unpopular.

One of the preparatory stages is the search for suppliers of raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. Supply disruptions can disrupt a restaurant, with the lack of many items on the menu unlikely to please diners. That is why it is so important that fresh ingredients are always present in the kitchen.

All products used must comply with the requirements of GOSTs. To understand how much ingredients you need to buy, you will need routing and sales forecast. Calculating the exact volume of purchases is quite difficult. You will not be able to predict the choice of visitors - especially at the start. Over time, thanks to the analysis of orders, you will understand what dishes and in what quantity your guests choose. And at first, you should rely on the experience of other restaurateurs and approximate calculations. We advise you to make the first purchase of products in a small volume in order to reduce the risk of product spoilage. Also, when you make a purchase for the first time, break the order into small lots from different suppliers. So you compare the quality of products, you can evaluate the terms of cooperation and choose the most profitable option.

For certain categories of supplies that provide the main menu, it is better to conclude exclusive agreements with one reliable supplier. Purchases are recommended to be carried out frequently and in small batches - this will increase the cost of delivery, but reduce the risk of spoilage of products and simplify their storage. When signing the contract, read all the terms of cooperation. Please note that the transport costs for the supply of ingredients are borne by the restaurateurs. Therefore, choose suppliers based on territorial proximity; then save on shipping.

Consider the risk of food spoilage. Why this might happen:

low demand for individual menu items;

procurement planning errors;

breakdown of storage equipment;

storage violations.

You can minimize the risk with the help of competent planning and sales forecasting, monitoring orders and excluding unprofitable dishes from the menu. It is also necessary to establish control over the maintenance of equipment to avoid breakdowns, and the work of personnel to avoid storage errors.

People come to the restaurant not only for delicious food. They want to relax in a comfortable environment. And comfort is created not only by the interior, the atmosphere, but also by the service. Therefore, it is important to provide quality service in the restaurant.

Finding qualified employees is not as easy as it might seem at first glance. Rigid selection is applied not only to the chef, but also to his assistants, as well as waiters.

How to find a decent chef in a restaurant

Let's start with a simple truth: a good cook never sits idle. Therefore, it is useless to advertise and wait for the culinary genius to respond. You need to look for a chef purposefully: in other institutions, at professional conferences, master classes, or through a restaurant recruitment agency.

So, the action plan for finding a chef looks like this:

visit restaurants that are similar to yours. For example, if you are going to open a sushi bar, then you should look for a chef in an institution that offers Japanese cuisine;

visit thematic exhibitions, competitions, conferences;

use the services of a restaurant staffing agency;

post vacancy announcements on thematic portals;

An equally serious choice is when looking for waiters. Experienced restaurateurs assure that good waiters should be educated themselves, conduct trainings and educational events for them, and be motivated for the result by a reward system.

If you do not take care of this and decide to save on employee salaries, then be prepared for staff turnover. Without proper motivation, the quality of service also decreases. All this will lead to an outflow of visitors, which can become a road to failure for the restaurant business.

How to deal with employee theft

Another pitfall in the restaurant business is staff theft. The problem is old, but still relevant. According to experts, theft in the restaurant industry can range from 10 to ... 60% of revenue! And the amount by which the restaurateur will be “punished” by employees largely depends on the organization of control and the production process, wages, motivation, etc.

The easiest way is to choose your employees carefully. Although the method is rather dubious, since it is impossible to predict the behavior of the staff and rely only on their decency. In order to minimize this risk, it will be necessary to apply a whole range of measures:

automation system;

CCTV;

inventory;

• staff motivation;

  secret guest;

  control of the conclusion of contracts (kitchen, bar);

  control of DDS (settlement account, bank client, cash);

  bar control system.

For these measures to be effective, the implementation phase requires the direct participation of administrative staff and the owner of the establishment.

Before talking about advertising tools, let's see: what determines the popularity of a restaurant? First of all, the level of service and cuisine, as well as prices. In the second - from the interior, atmosphere and "chips" of the institution. In order to correctly declare yourself, you should disclose your main advantages and features in advertising.

We will not list the banal and long considered methods of promotion. Outdoor advertising, decorated window-showcase, development in social networks and more. But for each advertising tool, the tips below are relevant. So, what to consider in the advertising policy of the restaurant?

A simplified scheme for calculating the effectiveness of an advertising tool looks something like this. You ordered 1,000 flyers from a printing house for 3,000 rubles and another 2,000 to a promoter who handed out flyers to passers-by. As a result of this action: 30 visitors to the establishment, who received the coffee promised in the advertisement for free. The cost price of "promotional" coffee was 1000 rubles. The total cost will be 6000 rubles. At the same time, visitors who came by flyers made additional orders for a total of 15,000 rubles. Those. revenue will be 9000 rubles. It turns out that in this case the restaurant not only covered the cost of advertising, but also made money on it.

Analyze each advertising tool for effectiveness. Some indicators can be calculated in advance, some can be estimated only by the results of advertising. There is no ready-made formula for promoting a restaurant. It is possible to determine an advertising strategy only in practice.

2. Favor low-cost tools

Expensive does not mean efficient. Thoughtful advertising using flyers can be several times better than expensive advertising in the popular media or on radio. Start with low-cost methods - the cost of an error will be lower.

Thoughtlessly spending money on promotion is wrong, but it’s also not worth saving hard on this cost item. A competent advertising campaign is needed for a new institution to make itself known and attract the first visitors. Without promotion, you will be lost among competitors. Therefore, an advertising campaign should be planned even before the opening of the restaurant.

4. Know your audience

Different audiences need different ads. Effective advertising is one that fully meets the needs of the audience. For example, if a cafe is aimed at young people, advertising on social networks is suitable. It is important to know the interests of your audience not only in order to choose advertising methods, but also for the design of the advertising material itself: text, video, flyers, etc. Try to make advertising useful for customers: gifts, free tastings, promotions, interesting informational materials.

How to attract restaurant visitors

Discounts on the menu at certain hours stimulate sales during "dead hours";

Special promotions on certain days of the week (usually weekdays) will help increase sales at less popular times;

Gifts and discounts for birthdays will increase the number of large, banquet orders;

Special offers for large companies will increase the average check from one table;

Holding events will attract new customers.

The list goes on. There are many ways to interest visitors, so proceed from your capabilities and visitor requests. Analyze the results, test different promotion options. Over time, you will understand which chips really work, and which ones should be abandoned.

5. Experiment with venues

Try different things, don't stick to the same thing. Advertising has flooded everything, and people are tired of the same type of ads. To get noticed, your ad needs to stand out and grab attention. Therefore, it is so important to come up with something new, original. The world does not stand still: what worked fine yesterday does not arouse such interest today.

How to find new promotion tools and methods

Today there are many opportunities to find new marketing techniques: specialized literature, the Internet, master classes. You can also peep ideas in other businesses. Try to adapt for your project what worked in another segment. Sometimes you can derive the formula like this effective advertising, which none of the competitors have yet thought of.

Let's summarize. The promotion plan may include various promotional tools, their application depends on the budget that you are willing to spend. In order to immediately grab the attention of consumers, it is necessary to conduct an active advertising campaign even before the opening of the institution, and spend most of the budget in the first months of work. So in a short time you will be able to gain a client base and reach payback. But do not forget that the best advertisement for a restaurant is a quality product and service. If the consumer likes the taste of the dishes and the service, he will come back to you and recommend your establishment to his friends.

10. Unprepared for the unexpected

The main pitfalls of the restaurant business, the knowledge of which in 90% of cases will allow you to save your business, have been considered, but the pitfalls themselves, as you understand, are much more. And you should always be prepared for any surprises. Resign yourself to the fact that absolutely everything cannot be taken into account, you can only minimize the risks. Therefore, finally, a few more nuances that are useful to consider.

Equipment used in the restaurant. And he tends to break. Danger can lie in wait in any direction: from the stove in the kitchen to the cash register. You must always be prepared for such a development of events. So make sure you have an engineer available to fix minor breakdowns and a phone number for all emergency services for more serious situations. It is advisable to stock up on the numbers of specific masters - today everyone has a mobile number. As practice shows, most breakdowns occur on Friday evening. At the same time, cash tape, credit card terminal tape and printer cartridges are running out. Therefore, it is always a good idea to have an emergency supply of consumables.

Experienced restaurateurs advise the owner to actively participate in the management. Especially in the first months of work. If left to chance, a new business can quickly fail without reaching a profitable performance. And the profit should be expected in a year, or even two. A restaurant as a business requires considerable investments, which will pay off on average in 1-1.5 years. The practice of restaurants also suggests that already in the third month of work in the institution, the staff changes by 2/3, and only a third of the employees remain from the starting team. Therefore, experienced restaurant owners are advised not to invest too zealously in training the first staff and immediately hire experienced business coaches, knowing that most of these employees will probably “not take root” and go to competitors.

During the first year, the budget will have to “feed” the project with cash investments. You must have a reserve capital for prompt resolution of issues. Be sure to include in the start-up capital an amount that can cover all expenses at the initial (often unprofitable) stage. After all, even if you work at a loss, you still have to pay rent, staff salaries, etc.

When opening a restaurant, it is always wiser to target the middle class.. This means that your establishment must guarantee good quality at affordable prices. Would be a great option mass menu with author's submission.

"Open kitchens" that allow customers to personally observe the process of preparing a dish, significantly increase the level of trust in the institution. The cost of creating such a kitchen is small, but the effect is very significant.

There are many pitfalls in the restaurant business. You will encounter the first difficulties at the stage of creating an idea. However, if you approach everything prepared, you can succeed. Make a business plan, conduct market research, plan all actions. If you work hard and put your soul into your favorite business, it will definitely give a result.

541 people are studying this business today.

For 30 days this business was interested in 120797 times.

This is a popular direction of both education and development of the country. Many people think about what kind of education to get for successful work in this field. Understanding this issue is not as difficult as it seems. In fact, it is enough to know just a few features of training. But choosing a place to receive an appropriate education is more difficult. There are a lot of various institutions that allow you to work in the hotel and restaurant business after graduation. And an ignorant person can simply get confused in the choice.

What is the work

So, the first step is to understand what a citizen who decides to work in a direction called "hotel and restaurant business" has to do. It is not entirely clear what needs to be done in this or that case.

The thing is that upon graduation from a particular institution, a person will become a restaurateur. Or, as he is also called, the manager of the hotel and restaurant business. The tasks of such an employee are varied.

Among the main occupations are:

• quality control of work;
• management of hotels or restaurants;
• organizing the supply of items necessary for the functioning of the business;
• marketing planning.

In other words, such a manager is a universal worker in the hotel and restaurant business. Most often found as an administrator in a particular institution.

Ways of learning

Did the definition scare you away? Then you should think about training. Where can one master such an activity as a hotel and restaurant business? Where should a person go to get the appropriate education? There are a lot of options. Everyone chooses one or another institution to build their career and get an education in the hotel and restaurant industry.

If we briefly list all possible places of study, we can single out the following organizations:

• universities in Russia and outside the country;
• colleges;
• organizations offering retraining;
• private training companies.

Each training option has its own characteristics. They will be discussed further. What to pay attention to in this or that case? How to become a restaurateur without any problems?

Retraining

Perhaps we should start with the least common scenario. It's about retraining courses. They are usually organized either by the employer or by specialized labor exchanges.

The training period is on average 2-3 months. No entrance examinations are required. Upon graduation, a citizen receives a certificate of retraining as a restaurateur. From now on, he will be able to work in the hotel and restaurant business.

Private centers

The next training option is to contact private training centers. it good way additional education, as well as self-development. With the help of specialized courses, you can easily master the hotel and restaurant business. It is recommended to inquire about the programs offered by certain private educational institutions.

They usually study for about a year. In rare cases, the training is several months or years. After listening to lectures, it is usually required to pass a final test, pass an exam. And after that, a person is issued a certificate stating that he is now considered a restaurateur. The document usually lists acquired skills.

Interested in the hotel and restaurant business? What subjects will I have to take to study in private centers? None. And it pleases. There are no entrance tests in private educational centers. It's enough just to pay for your education.

Universities

A more serious approach is to study in the universities of the country. Modern universities offer several options for mastering the specialty of a restaurateur. You can study at a university on the basis of secondary vocational education or get a higher education. In the first case, education will be received. It is not highly valued by employers. In the second, the graduate will receive a diploma of higher education. It is he who attracts many employers. Although, as practice shows, the hotel and restaurant business allows you to successfully build a career with a diploma of secondary specialized education.

Depending on the chosen type of study, you will have to stay as a student either 2 years, or 3, or 4. In the first two cases, we are talking about secondary specialized education based on grades 9 or 11, respectively. Higher mastered 4 years.

A distinctive feature of education in universities and colleges is the presence of entrance examinations. To be admitted as a student, you will need to pass some exams. About them a little later. First, you should find out where exactly in Russia you can go to study as a restaurateur.

Universities for learning

There are a lot of higher educational institutions in Russia. Where are they trained in the direction of "hotel and restaurant business"? Universities in Russia that offer to become restaurateurs include the following:

• Plekhanov University;
• RSUH;
• MGI named after Sechenov;
• Russian State University of Tourism and Service (Moscow).

This is not all educational institutions. In almost every humanitarian university, you can become a restaurateur. Only the above places, as students say, are best taught in the chosen direction.

College

Interested in the hotel and restaurant business? College is the most common option for getting an appropriate education to start a career. Usually, admission to specialized schools is considered after the 9th or after the 11th grade.

Depending on the chosen educational institution, entrance examinations are either available or absent. Where exactly do you go to study? You can choose a liberal arts college. And there to see if there is a direction of interest to the applicant. As already mentioned, after grade 9 they study for 2 years, after 11 - 3.

Where specifically to go? You can pay attention to:

• management and hotel and restaurant business;
• College of Small Business #48;
• food college in Moscow;
• Krasnodar Trade and Economic College.

All this is just the beginning. The list can be very long. Interested in the hotel and restaurant business? College in St. Petersburg on the embankment 154a is considered the most successful choice among the residents of St. Petersburg.

Tests

What's next? Now it is important to understand what tests will have to pass. As already mentioned, technical schools are sometimes accepted simply by application. All you need to do is show your high school diploma, ID card and application for enrollment.

And if the university will master the hotel and restaurant business, what to take? The required exams include:

• Russian language;
• mathematics.

Both subjects must be passed at the basic level. But on the profile you will have to take social studies. In some cases, they may also request the USE or GIA for English language. These are all the exams that you have to pass. And then it will not be difficult to enter a hotel and restaurant business college or university.

"Vmenenka", 2011, N 2

In the provision of catering services, a "smart" may face many questions. The article describes in detail what types of activities of cafes and restaurants are subject to the payment of UTII, what needs to be taken into account when organizing leisure activities, as well as how to correctly calculate the area of ​​\u200b\u200bthe visitor service hall.

According to paragraphs. 8 p. 2 art. 346.26 of the Tax Code of the Russian Federation, “imputation” includes activities in the provision of catering services through catering facilities with a customer service hall of no more than 150 sq. m. To such catering facilities on the basis of Art. 346.27 of the Tax Code of the Russian Federation includes restaurants and cafes. Accordingly, if an organization or an individual entrepreneur provides catering services through a restaurant or cafe, the area of ​​\u200b\u200bthe customer service hall in which does not exceed 150 sq. m, then they can switch to paying a single tax on imputed income.

Note. Organizations and entrepreneurs providing catering services must register as a UTII payer with the tax authority at the place of provision of such services (clause 2 of article 346.28 of the Tax Code of the Russian Federation).

Terms. Restaurant- a public catering establishment with a wide range of dishes of complex manufacture, including custom-made and signature dishes and products, alcoholic, soft, hot and other types of drinks, flour confectionery and bakery products, tobacco products, purchased goods, with a high level of service and, as a rule, combined with the organization of recreation and entertainment.

Cafe- a public catering enterprise for catering and recreation of consumers with the provision of a limited range of public catering products compared to a restaurant, selling branded, custom-made dishes, products, alcoholic and without alcoholic drinks.

This is stated in Art. 346.27 of the Tax Code of the Russian Federation and GOST R 50762-2007, approved by the Order of Rostekhregulirovanie dated December 27, 2007 N 475-st.

However, to switch to this special mode, fulfillment of this condition alone is not enough. There are others. Firstly, an organization or an individual entrepreneur must comply with the requirements of clause 2.2 of Art. 346.26 of the Tax Code of the Russian Federation. Secondly, in the municipal district, urban district or in the city of federal significance, where the restaurant or cafe is located, an "imputation" has been introduced in relation to the specified type of activity. Thirdly, public catering services are recognized as such for the purpose of paying a single tax on imputed income. Fourthly, a restaurant or cafe must be owned by an organization or individual entrepreneur or be transferred to them for use under a lease or other similar agreement (Letter of the Ministry of Finance of Russia dated 03.20.2007 N 03-11-04 / 3/72 and the Resolution of the FAS West Siberian District dated July 26, 2007 N F04-5208 / 2007 (36853-A81-29)).

What is meant by catering services?

In accordance with Art. 346.27 of the Tax Code of the Russian Federation, catering services for the purpose of paying a single tax on imputed income are recognized as services for the manufacture of culinary products and (or) confectionery, creating conditions for the consumption and (or) sale of finished culinary products, confectionery and (or) purchased goods, as well as for leisure activities. Services for the production and sale of beer, alcoholic products (drinking spirits, vodka, alcoholic beverages, cognacs, wine and other food products with a volume fraction ethyl alcohol more than 1.5%, except for wine materials) are not included in public catering services.

At the same time, what should be understood by culinary products and confectionery, in Ch. 26.3 of the Tax Code of the Russian Federation is not specified. So, given the provisions of paragraph 1 of Art. 11 of the Tax Code of the Russian Federation, let's turn to GOST R 50647-94 "Public catering. Terms and definitions" and GOST R 53041-2008 "Confectionery and semi-finished confectionery products. Terms and definitions".

Note. GOST R 50647-94 and GOST R 53041-2008 were approved respectively by the Decree of the State Standard of Russia dated February 21, 1994 N 35 and the Order of Rostekhregulirovanie dated December 15, 2008 N 402-st.

They say that a culinary product is a set of dishes, culinary products and culinary semi-finished products, and a confectionery product is a multicomponent food product, ready to eat, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials (sugar, flour, fats, cocoa -products), with or without food ingredients, food additives and flavors. Confectionery is divided into the following groups: chocolate, cocoa, sugary confectionery, flour confectionery.

Thus, if culinary products and (or) confectionery products are sold to visitors in a restaurant or cafe, then an organization or an individual entrepreneur can apply a taxation system in the form of UTII in relation to this type of activity.

At the same time, it should be noted that in order to classify activities as public catering services, the implementation of one sale of culinary products and (or) confectionery products is still not enough. It is also necessary that one more condition be met, namely: conditions for the consumption of the specified products have been created in the catering facility. Not only regulatory authorities agree with this position, but also judges (Letters of the Ministry of Finance of Russia dated 01.07.2009 N 03-11-09 / 233, dated 01.26.2009 N 03-11-06 / 3/10, dated 07.21.2006 N 03 -11-04/3/359 and the Decree of the Federal Antimonopoly Service of the Volga District of March 11, 2009 in case N A12-11657/2008).

Now consider several situations in which questions may arise in choosing a taxation system.

If the production and sale of culinary products are carried out in different places

Claims from the regulatory authorities in this case, although they take place, are not substantiated. This is due to the fact that in order to recognize the activities of catering services Ch. 26.3 of the Tax Code of the Russian Federation does not establish such a requirement as the sale of culinary products and confectionery products in the same place where they were produced. The main thing is that these products are sold through their own service network (Resolution of the Federal Antimonopoly Service of the West Siberian District of March 30, 2010 in case N A27-10571 / 2009).

Thus, if culinary products and (or) confectionery products are sold through kiosks, tents and culinary shops (departments) operating at a restaurant or cafe, then such activities are recognized as catering services.

If a cafe (restaurant) delivers its products to customers

Today, many restaurants (cafes) have small halls and cannot serve a large number of guests. Therefore, along with cooking, they often deliver ready meals. In this regard, the question arises: will such activities for the purposes of Ch. 26.3 of the Tax Code of the Russian Federation to be recognized as catering services? Since in this case conditions are not created for the consumption of manufactured products directly in the catering facility, entrepreneurial activity related to the delivery of ready-made meals to consumers does not correspond to the concept of "catering services" established by Art. 346.27 of the Tax Code of the Russian Federation, and cannot be transferred to the payment of UTII. Delivery-related transactions should be taxed under the general taxation system or the simplified tax system (Letters of the Ministry of Finance of Russia dated 10.12.2010 N 03-11-06/3/166, dated 12.07.2010 N 03-11-06/3/101 dated 13.05.2010 N 03-11-11/133).

By the way, the sale of culinary products to take away, that is, without the consumption of these products on the spot, will also not be included in public catering services for the purpose of paying UTII (Letter of the Ministry of Finance of Russia dated 06.12.2006 N 03-11-04 / 3/528).

Sale of purchased goods

In cafes and restaurants, in addition to products of their own production, purchased goods are often sold. To what kind of "imputed" type of activity should such a sale be attributed - to retail trade or catering services? The Presidium of the Supreme Arbitration Court of the Russian Federation in Decree N 17123/08 of 23.06.2009 indicated that the sale of purchased food products at retail through a public catering organization is an activity for the provision of public catering services. And the regulatory authorities attributed the sale of not only food, but also non-food products to public catering services. For example, in Letters No. 03-11-04/3/148 dated March 24, 2008 and No. 03-11-04/3/170 dated May 22, 2007, the Ministry of Finance of Russia indicated that the sale of purchased cigarettes and lighters through public catering facilities refers to catering services and can be transferred to the payment of UTII.

It should be noted that if ready-to-drink soft drinks and cocktails (milk, sour-milk, fermented, fruit, etc.) purchased for subsequent sale in the manufacturer’s packaging and packaging are sold through retail outlets, then this entrepreneurial activity is retail trade for the purpose of paying UTII (Letter Ministry of Finance of Russia dated December 17, 2009 N 03-11-09 / 403).

Sale of alcoholic products

As you know, when selling alcoholic products on the territory of the Russian Federation, companies should be guided by the norms of the Federal Law of November 22, 1995 N 171-FZ "On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products" and the Rules for the sale of certain types of goods, approved by the Decree of the Government of the Russian Federation dated 19.01.1998 N 55.

Note. Read more about this in the article "Sale of alcohol: when to pay UTII" // Vmenenka, 2010, N 5.

Based on them, documents for alcoholic products (waybills and certificates for them, certificates of conformity and quality certificates) must be located directly at the outlet. The seller must be ready to present them at the first request of the buyer or the regulatory authority. Judicial practice also testifies to this (Resolution of the Federal Antimonopoly Service of the Volga-Vyatka District dated January 12, 2010 in case N A29-11272 / 2008).

As for the "imputed" public catering, it includes the sale in restaurants and cafes of only purchased alcoholic beverages and beer, both in the packaging and packaging of the manufacturer, and without it (Letters of the Ministry of Finance of Russia dated 30.07.2009 N 03-11-06 / 3 / 199, of 16.06.2008 N 03-11-04/3/275 and of 17.12.2007 N 03-11-04/3/497). For more information on the taxation of the sale of alcoholic products, see Table. one.

Table 1. Taxation of the sale of alcoholic products

Kind of activity	Taxation system
Production of alcoholic products and beer and their subsequent sale through a catering facility	This type of activity is not no catering services nor retail trade for the purpose of paying UTII, therefore, from the income received must pay taxes within the general systems or USN
Sale of alcoholic products and beer of own production through a retail network
Implementation via object catering purchased alcoholic beverages and beer	to "imputed" public services nutrition
Sales through retail network of purchased alcoholic products and beer	This type of activity is to "imputed" retail trade

Production of cocktails and soft drinks

The manufacture and sale of soft drinks and cocktails, except for phyto-cocktails, obtained by mixing the relevant ingredients immediately before use in restaurants and cafes, are classified as catering services and are subject to taxation in the form of UTII.

Thus, freshly squeezed juices are produced by mechanical cooking of fruits and vegetables to give them new properties, which makes them suitable for consumption in the form of drinks. If subsequently these juices are sold through public catering facilities, then such activities are recognized as public catering services and transferred to the payment of UTII (Letter of the Ministry of Finance of Russia dated 04.28.2007 N 03-11-05 / 85).

But the preparation of teas, herbal cocktails, infusions, decoctions and other non-alcoholic beverages of plant origin used by visitors as strengthening medical drugs, according to the Russian Ministry of Finance, does not apply to catering services (Letter dated December 17, 2009 N 03-11-09 / 403 ). This is due to the fact that, in accordance with the All-Russian Classifier of Economic Activities, Products and Services (OKDP), the production and consumption of drinks using medicinal plant materials are classified as phytotherapy services (code 8512503), which must be provided by clinics and private doctors.

Note. OKDP approved by the Decree of the State Standard of Russia of 08/06/1993 N 17.

The sale of oxygen cocktails will also be taxed under the general regime or the simplified taxation system. Let's explain why. According to Appendix N 1 to the Nomenclature classifier of medical devices and medical equipment (medical devices), approved by the Order of Roszdravnadzor dated 09.11.2007 N 3731-Pr / 07, special medical equipment is used to prepare oxygen cocktails, namely an apparatus for preparing singlet-oxygen mixtures (cocktails) (code 168 4408). In addition, the State Register of Medicines of Roszdravnadzor defines the purpose of use and the recipe for an oxygen cocktail. Thus, an oxygen cocktail is recognized as a drug.

Organization of leisure in a cafe

Very often, the services of restaurants and cafes include activities to organize the leisure of visitors. And what about leisure services for the purpose of paying a single tax on imputed income? Let us turn to the All-Russian classifier of services to the population OK 002-93, approved by the Decree of the State Standard of Russia dated June 28, 1993 N 163. According to its provisions, leisure services include the organization of music services, concerts, variety programs and video programs, the provision of newspapers, magazines, board games, gaming vending machines, billiards. A similar opinion is shared by the financial department (Letter of the Ministry of Finance of Russia dated August 31, 2006 N 03-11-04 / 3/399).

Note. The organization of leisure is not a mandatory criterion for classifying restaurants and cafes as UTII payers.

Take note. Payment for the public performance of musical works

So, restaurants and cafes, along with catering services, can provide leisure services for their visitors. Moreover, in relation to restaurants and cafes of the luxury class, the presence of a stage in which is a mandatory requirement, live music cannot be separated from catering services (GOST R 50762-2007 "Catering services. Classification of catering establishments" approved by the Order of Rostekhregulirovanie dated 27.12 .2007 N 475-st). Therefore, charging a separate fee for live music in these catering facilities is illegal.

It is worth noting that in other restaurants and cafes, charging for live music is a direct violation of paragraph 2 of Art. 16 of the Law of the Russian Federation of 07.02.1992 N 2300-1 "On Protection of Consumer Rights", since the opportunity to use public catering services (ordering dishes) is made dependent on payment for live music.

An additional fee may be charged only for those services that the consumer can avoid without giving up the catering service. Therefore, when charging an additional fee for the public performance of musical works, if the visitor refuses to pay for this service, he must be offered another hall for the consumption of the ordered products.

However, for the recognition of leisure activities as catering services, it is not enough just to provide the above services. It is also necessary to take into account where the conditions for this are created (Table 2).

Table 2. Application of UTII in relation to leisure activities

Room features for leisure	Kind of activity	Taxation system
Venue for holding leisure constructively separated from the hall visitor service	Activity for leisure regarded as independent view entrepreneurial activities	Income received from implementation of the activities should be taxed under the general regime or USN
Site visitors catering can pass with snacks and (or) drinks in the premises for leisure or in these rooms are service tables	Activity for leisure regarded as accompanying services Catering	Activity for the organization of leisure visitors in this case recognized "imputed" services Catering

Determine the area of ​​the customer service hall

As you know, a modern restaurant or cafe often includes not only a hall for the consumption of cooked products, but also a dressing room, many corridors, a kitchen, a billiard room, a bowling alley, a dance floor or a stage. Therefore, the "imputers" often have the question of which premises are included in the area of ​​​​the visitors' service hall when calculating UTII in relation to the provision of catering services. Let's try to figure it out.

According to Art. 346.27 of the Tax Code of the Russian Federation, the area of ​​\u200b\u200bthe hall for serving visitors is understood as the area of ​​​​specially equipped premises (open areas) of a public catering facility intended for the consumption of finished culinary products, confectionery and (or) purchased goods, as well as for leisure activities. That is, areas where the consumption of food by visitors and their leisure activities (kitchen, places for distributing dishes, utility rooms, etc.) are not provided for should not be taken into account in the area of ​​\u200b\u200bthe visitor service hall (Letters of the Ministry of Finance of Russia dated 03.02.2009 N 03-11 -06/3/19 and dated 03/21/2008 N 03-11-04/3/143).

In order to determine the indicated area, one should use the inventory and title documents (Article 347.27 of the Tax Code of the Russian Federation).

Recall that inventory and title documents include any documents available to the taxpayer containing information about the purpose, design features and layout of the premises of such an object, as well as information that confirms the right to use this object. This can be either a contract for the sale of non-residential premises, a technical passport for non-residential premises, plans, diagrams, explications, or a lease (sublease) agreement for non-residential premises or its part (s), permission for the right to serve visitors in an open area, and many others. the documents.

Thus, if the area of ​​the visitor service hall is allocated in the documents, then it is this area that must be taken into account when calculating the single tax on imputed income. If a restaurant or cafe uses a smaller area than indicated in the documents, then UTII can be calculated from the actual area used. However, in this case, in order to avoid disputes with regulatory authorities, we advise you to conduct a technical inventory and make appropriate changes to the documents. That is, clearly indicate in them exactly what area is intended for food consumption and leisure activities for customers (Letter of the Ministry of Finance of Russia dated January 25, 2010 N 03-11-06 / 3/8).

Note. A similar opinion is shared by the judges (Resolutions of the Federal Antimonopoly Service of the West Siberian District of March 29, 2010 in case No. A45-13412 / 2009, the Federal Antimonopoly Service of the Volga District of July 15, 2010 in case No. A12-20984 / 2009 and the Federal Antimonopoly Service of the Central District of December 19, 2007 in case No. A36-1291/2007).

By the way, according to the arbitrators, taxpayers can confirm the actual use of the area of ​​the catering facility with such documents as lease agreements, acts on redevelopment, repair or reconstruction, estimates of work performed, plans for leased premises (Resolutions of the Federal Antimonopoly Service of the West Siberian District dated 08.10.2010 in the case N A27-673 / 2010 and the Federal Antimonopoly Service of the North Caucasus District dated January 26, 2010 in case N A63-5939 / 2009-C4-17).

When the Leisure Area is Included in the Visitors Hall Area

So, according to Art. 346.27 of the Tax Code of the Russian Federation, the area for leisure activities should be taken into account when determining the area of ​​the service hall. However, this provision does not always apply. If the premises intended for the provision of leisure services are structurally separated from the premises in which public catering services are directly provided, then the area of ​​\u200b\u200bsuch premises is not taken into account in the area of ​​\u200b\u200bthe visitor service hall (Letters of the Ministry of Finance of Russia dated 03.26. 3/46, dated April 15, 2010 N 03-11-06/3/60 and dated August 31, 2006 N 03-11-04/3/399).

Thus, if, for example, a billiard room is separated from the customer service hall where food is consumed by partitions and visitors cannot eat there, then the area intended for playing billiards is not taken into account in the area of ​​the customer service room.

Example 1. OOO "Magnolia" provides catering services through the restaurant, which belongs to him on the right of ownership. The area of ​​the restaurant, according to the inventory and title documents, is 185 square meters. m, of which the kitchen occupies 17 sq. m, utility rooms - 19 sq. m, cashier's place and showcase - 5 sq. m. Are catering services subject to the taxation system in the form of UTII in this case? If so, what area of ​​the visitor service hall should be taken into account when calculating UTII?

In accordance with par. 20 st. 346.27 of the Tax Code of the Russian Federation, restaurants are catering facilities that have a customer service hall. Therefore, in order to apply UTII, it is necessary to have a visitor service hall of no more than 150 sq. m.

In accordance with the lease agreement, the entire occupied area is one catering facility. But since some of the premises are not used for eating and spending leisure time (kitchen, utility rooms, cashier's place and showcases), the area of ​​​​the visitors' service hall will be 144 square meters. m (185 sq. m - 17 sq. m - 19 sq. m - 5 sq. m). Thus, in this case, the restaurant has the right to switch to a taxation system in the form of UTII.

UTII payable will be calculated on the basis of the physical indicator "the area of ​​​​the visitor service hall (in square meters)" in the amount of 144 square meters. m.

If the restaurant (cafe) has several halls for serving visitors

In practice, such situations, when a restaurant or cafe uses several customer service halls to provide catering services, are quite common. How to determine the physical indicator in this case?

Based on the provisions of paragraphs. 8 p. 2 art. 346.26 of the Tax Code of the Russian Federation, the area of ​​\u200b\u200bthe hall or halls for serving visitors must be determined as a whole for the catering facility.

Thus, if a restaurant or cafe has several halls for serving visitors, then when calculating UTII, the total area of ​​\u200b\u200bthese halls will be taken into account (Letters of the Ministry of Finance of Russia of 30.04.2009 N 03-11-06 / 3/116, of 06.27.2008 N 03-11 -04/3/300 and dated 03/06/2007 N 03-11-04/3/63).

When considering disputes, judges accept the following circumstances as evidence that catering services are provided through one facility with several halls. Namely: the visitor service halls have common utility rooms, a common kitchen, common service personnel, a common cash register, etc. This conclusion is contained in the Resolutions of the Federal Antimonopoly Service of the North-Western District dated February 11, 2010 in case N A26-3172 / 2009 and the Federal Antimonopoly Service of the Moscow District dated 10/17/2007 No. КА-А41/9776-07.

If catering services are provided through several catering facilities, each of which has its own customer service hall, then when calculating UTII, the area of ​​the customer service hall must be considered separately for each facility. The presence of several catering facilities can be established on the basis of inventory and title documents (Letter of the Ministry of Finance of Russia dated 30.03.2007 N 03-11-04 / 3/98 and Resolution of the Federal Antimonopoly Service of the Volga District dated 06.16.2009 in case N A57-16468 / 2008).

Example 2. Appetite Center LLC, which provides catering services, owns a restaurant, on one floor of which there is a visitor service hall with an area of ​​148 sq. m, and on the other - an area of ​​63.7 sq. m. According to the inventory and title documents, these premises have a single entrance, a common kitchen, and common utility rooms. Can an organization switch to a taxation system in the form of UTII?

Since in this case, according to the inventory and title documents, the customer service rooms are located in one restaurant and have a single entrance, a common kitchen, and single utility rooms, for the purposes of applying the taxation system in the form of UTII, the area must be determined in total for two service rooms.

Thus, the total area of ​​the customer service hall in the restaurant LLC "Center of Appetite" is 211.7 square meters. m (148 sq. m + 63.7 sq. m), that is, exceeds the established limit of 150 sq. m. m. Accordingly, the organization in relation to catering services is not entitled to switch to the payment of UTII.

We calculate the amount of the single tax

For activities related to the provision of catering services through restaurants and cafes, the physical indicator is the area of ​​\u200b\u200bthe customer service hall (in square meters), and the basic profitability is set at 1,000 rubles. per month per square meter.

Example 3. Let's use the conditions of example 1 and assume that the company provides catering services on the territory of the city of Velikiye Luki. Calculate the amount of UTII payable for the 1st quarter of 2011.

In 2011, the value of K1 is 1.372. The value of K2 in the territory of Velikie Luki for this type of activity is 0.77.

The tax base for UTII for the 1st quarter of 2011 is 456,382.08 rubles. . The amount of the calculated UTII will be 68,457.31 rubles. (456,382 rubles x 15%).

By the way, the company has the right to reduce the amount of UTII payable by the amount of paid insurance premiums and paid sickness benefits, but not more than 50%.

E.V.Savina

Expert of the magazine "Vmenenka"

Considering the evolution of public catering enterprises, we can distinguish periods that historically correspond to the periods of development of human society:

Ancient (IV millennium BC - 476 AD);

Middle Ages (V-XV centuries AD);

New time (XVI century - early XX century);

Modern .

Most historians attribute the appearance of the first guest enterprises to the ancient period of social development - the prototypes of modern hotels and restaurants. Mentions of such enterprises - taverns - are contained in ancient manuscripts, one of which is the code of the king of Babylonia, Hammurabi, written around 1700 BC.

In ancient Greece in the first millennium BC. taverns were an important element of social and religious life. Although the taverns had accommodations for travellers, they were more for the provision of catering services.

The first catering establishments and inns - taverns - appeared in Ancient Russia a very long time ago. But almost nothing is known about them, except that in medieval times they were not considered charitable institutions. It was quite different in the West. Its developed urban culture, more dynamic social life formed such social relations in which a tavern or a tavern were the norm of life for a free person, his earthly worries and joys.

Western European taverns and cafes were not linked directly to government fiscal interest; they were simply natural centers of attraction for already established social groups - soldiers, students, robbers, merchants, burghers and guild artisans.

In view of the constant financial difficulties, due to the need to maintain the army, the government sought to concentrate in its hands all the most important sources of funds. That is why the wine and salt monopolies were in the hands of the state. The “sovereign’s tavern” also occupied a certain place in this system - a special state institution for the sale of “bread wine”, i.e. relatively low-grade vodka. For the first time, such a name appeared in a document of 1563 and by the end of the century it became the traditional designation of a state drinking house. Usually, taverns were farmed out or kept by elected from the population "tavern heads" (tsolovalniks) - those who, kissing the cross, swore to regularly carry out the sovereign's service.

Taverns were usually set up in crowded places - at marinas, fairs, customs, near shopping arcades, baths. In the 17th century, they became an integral part of Russian settlements. As a rule, in large cities there was the main one - the Red Tavern and several smaller establishments. A new city was being built - and immediately a command hut, a prison and a tavern appeared. The tavern was by no means intended for forced communication of subjects. It was not supposed to eat there, and therefore no food was served there. For this, there were private taverns. Any inhabitant could start a tavern, but it was strictly forbidden to sell any drink there.

The beginning of the new XVIII century literally stunned the Russians with all sorts of innovations. The lifestyle of Western Europe became a model. The reforms significantly changed the life of the Russian nobility, and to a lesser extent the townspeople. The life of the latter became more open, ceremonial, public. In the newly founded St. Petersburg, the first institution was opened according to the Western European model - "Austeria of four frigates". Following him, “free houses”, wine “Rensky cellars” and other establishments appeared, where they sold takeaway and drinking from 7 am to 6 pm.

The drinking houses of the empire were kept, as in the last century, by Russian merchants-farmers who tried to extract the maximum profit and opened "points" wherever possible. Even in the Kremlin in the 18th century there were two taverns - the "Inextinguishable Candle" at the Tsar Cannon and the "Rink" at the Tainitsky Gates. In developed industrial cities, other conditions were required for urban “public” life: shelters for visitors, places for communication, business meetings were needed. Along with the reforms of Peter the Great, a tavern or, as it was also called, a “free house” entered the life of Russians, in which, along with drinking, visitors were offered food, where they could spend time with friends in a more civilized manner. By the middle of the century, gerbergs appeared in Europeanized Petersburg - "tavern houses with apartments and beds", where residents could count on "great pleasures" - coffee and tea, shecolat, billiards, tobacco, grape wines, French vodka, overseas ale bir and half a beer easy. Gerbergs became the prototype of modern hotels with a "table" for visitors. In 1770, the government finally decided to legitimize the existence of public places. All gerbergs and taverns were divided into 4 categories.

And yet, at the beginning of the 19th century, the restaurant, as a special category of "institutions of the tavern industry", took place. If the first modern restaurants appeared in Paris, the gastronomic capital of the world, in the 70s of the 18th century, then the first Russian "restaurant" was opened in 1805 in St. Petersburg. Following him, other similar establishments began to appear. The regulation on establishments of the tavern industry of 1821 already distinguished 5 categories of this kind: hotels, restaurants, coffee houses, taverns and taverns. All of them were opened only with the permission of the city authorities, and their owners paid an excise tax. Cafes were opened in new trading houses - "passages", and in original entertainment centers - "voxals".

"Tavern establishments" constituted a well-defined hierarchical pyramid, at the top of which were expensive restaurants, which contemporaries unanimously called "fashionable." In the second half of the 19th century, in big cities, a “fluent” form of feast appeared in restaurants - special pantry rooms - the prototypes of the current bar. There you could quickly drink a couple of glasses of vodka at an affordable price with sandwiches that appeared for the first time, sprats in oil, herring. Special "hire houses" were opened, which their owners rented out for weddings, balls, solemn and memorial dinners. The owners of such houses have their own staff of cooks and servants. Dinners and balls were arranged for every taste and budget. Over time, the capital's restaurants formed their own clientele, passing on traditions from generation to generation. 19th century restaurants waiters and sex workers were not paid. On the contrary, when applying for a job, the waiter himself made a cash deposit to the owner, and daily 10-20 kopecks, as insurance for the “break of dishes” or the loss of things. Often the waiters paid for the entire order from their own funds and they themselves had to receive this amount from the client without any participation of the administration.

The catering industry during the years of Soviet power is often interpreted by contemporaries of the restaurant business as a shameful page in its history: the entire infrastructure of this area was destroyed, forgotten best traditions pre-revolutionary past, and only boors and swindlers flooded into the enterprise of the industry.

With the coming of the Bolsheviks to power, large commercial catering establishments were expropriated. Fashionable restaurants were the first to be destroyed, which, from the point of view of the victorious proletariat, were symbols of bourgeois luxury. Already on the basis of the first decrees of the Soviet government, canteens for workers and Red Army soldiers began to be created on the site of old restaurants and taverns.

Under NEP, the public catering sector revived somewhat. Along with the first wave of Soviet nouveaux riches, restaurants began to rise. However, not rich merchants and artistic bohemians were already walking in them, but the newly minted kings of NEP entrepreneurship.

It was not until the mid-1950s that things began to change little by little. The years of the "thaw" brought previously forbidden values ​​into the way of public life: people's craving for coziness, comfort, aesthetics. The view of the restaurant began to change, and in the minds of citizens it became more and more a method not only for satisfying hunger, but also for interesting and beautiful leisure. By the mid-1950s, the principles of organizing public catering were partly revised. The wages of industry workers are now directly dependent on the quantity and labor intensity of the prepared dishes, which began to stimulate the desire to expand the range. At the same time, small retail trade in alcoholic beverages was closed in canteens, cafes, snack bars, buffets and attention was paid to improving the quality of lunch products. Higher culinary courses were opened in the country, a technical school of public catering - educational institutions, from which qualified personnel entered the public catering sector. The pre-revolutionary experience of restaurant business is partly reanimated.

Since the end of the 60s, some new trends in understanding the restaurant business began to gain strength, to some extent anticipating its post-Soviet rise. It was during these years that the heads of restaurants and other catering enterprises formed an attitude to search for the style of the institution. Initially, in the Baltic republics, and then in other regions, themed restaurants, cafes, bars, where the flavor of a bygone era is recreated. Orientation to content diversity, innovations in cooking in a certain way influenced the structure of the restaurant sector. In the 60s, depending on the quantity and quality of the services provided, restaurants are divided into categories: luxury, superior, first and second.

In official guides, a restaurant is defined as “a comfortable catering establishment that provides consumers with a wide range of dishes, drinks, culinary and confectionery products. complex cooking, including custom-made and signature dishes. Eating in restaurants is combined with the organization of recreation and entertainment.

Restaurants of the Intourist system occupied a special place in the structure of public catering enterprises. In order to adequately host foreign guests, in 1929 the State Joint-Stock Company Intourist was created, which received one hotel each in Moscow, Leningrad, Kyiv, and Odessa. It was Intourist that for the first time in the USSR introduced such advanced forms of service as the Buffet, European breakfasts, the cost of which was included in the price of accommodation, picnics, and hunting tours. It was in these restaurants that variety show programs and currency bars first appeared. On the basis of the enterprises of the Intourist system, all services were carried out at the highest level: major international conferences, party congresses, festivals, symposiums.

Perestroika has begun. People with new thinking began to come to the upper echelons of power. They also entered the restaurant business. The departure from the principles of the command-administrative system and some release of the economic initiative of citizens in the late period of perestroika immediately affected the state of public catering.

From the beginning of the 90s, restaurant empires began to take shape - A. Novikov, A. Dellos, M. Perevezentsev. The rapid rise of the restaurant business in Russia in the first half - mid-90s is characterized by the following facts: at that time, a Muscovite of average income visited a restaurant about four times a month, and 4.45% of the population of the capital could afford regular visits to restaurants.

The current trends in the development of the restaurant business include:

1. Deepening the specialization of the restaurant offer;

2. Formation of international restaurant chains;

3. Development of a network of small enterprises;

4. Introduction of computer technologies.

Thus, the restaurant business is an organization of this type of service that provides the client with food and drinks in a specially designated place and meets some basic hygiene and legal requirements.

The restaurant, as an independent unit or as part of a hotel, produces and offers food to customers in order to satisfy their gastronomic needs. The economic goal of this type of activity is to make a profit, regardless of whether we are dealing with a purely restaurant business (isolated restaurants in specially designated areas), or with restaurants that are part of another institution (for example, a restaurant at a university). A restaurant is a special type of enterprise that combines:

Production of a wide range of complex culinary products;

High level of customer service in special halls. The most important distinguishing feature of the restaurant (unlike other catering establishments) is an individual approach to the client.

Restaurants perform such basic functions as:

Organization of quality food;

Business (holding meetings, presentations);

Recreational (rest in a suitable environment: restaurant interior, food, music, etc.).

Restaurant business - a type of activity for the organization of the restaurant and its work. Restaurant business has its pros and cons.

Pros of the restaurant business:

Owning a successful restaurant is profitable, because the restaurant business is a free activity that is constantly expanding and is not affected by sudden leaps and whims of fashion;

With proper organization, the business consistently brings profit;

Restaurants are becoming centers of local social life.

The negative aspects of the restaurant business are as follows: there is little free time left (the owner needs to personally participate in the life of the restaurant every day); maximum concentration of attention (the restaurateur is constantly distracted from the main business); restaurant workers have to work during those hours when everyone else is resting (night work often leads to general depression); the availability of alcohol and constant monitoring of people who drink can be a temptation for those who are prone to drinking; communicating with people is quite a hard job, and for the attendants it is much harder than for the owner himself.

Necessary conditions for successful work in the restaurant business:

Experience in this area;

Availability of reserves in case of non-receipt of profit during the initial stage of activity;

Having a clear business development plan and clear ideas on how to attract customers;

Confidence in the prospects of the chosen premises, the absence of negative factors associated with a possible redevelopment of the territory or new construction;

Real need for a new restaurant in this location;

The presence of original methods of attracting customers;

Ability to adapt quickly and flexibly;

Knowledge of local market conditions;

Ability to hire and fire people;

Strong character;

Calm perception of the need for constant contact with a variety of people and adaptation to them.

It is important for restaurateurs to understand that today they must either give more services for the same money as yesterday, or - with the same number of services - reduce prices. Successful restaurants regularly update their menus; make changes to the design of the hall; constantly improve the service system. For the success of a restaurant, it is also very important to achieve mutual understanding between the owners of the restaurant, its staff and visitors.

Since the amount of initial capital when opening a restaurant is very high, most restaurants, as a rule, are jointly owned by several people. Partnerships also have their pros and cons. Pluses - the concentration of capital and the possibility of mutual assistance. Cons: the possibility of exit from the business of one of the participants, conflicts over profits, shares, etc. If it is difficult to initially insure against the above factors, then one potential problem is often created by the restaurateurs themselves. The source of additional conflicts is disputes over the directions of development and organization of business, the distribution of managerial powers. The danger for the restaurant business is the situation when several people will try to become centers of power in the business at once. Given the heightened nervousness of the restaurant business, this can often be confusing for staff and customers.

For the restaurant business, a network form of organization (franchising) is very typical, when it is not the whole business that is bought, but technology, the right to act under the brand name. This is how McDonald's restaurant chains and other restaurants (especially in the fast food industry) were built.

The most common causes of failure in the restaurant business are:

Lack of funds - money may run out before the restaurant attracts enough customers and becomes profitable;

Poor management;

Absence personal experience at a restaurateur

Opening a competing restaurant nearby (a significant blow to business. Usually a new restaurant, if it provides better services and a range of dishes for the same price, “takes away” a significant part of customers and staff. A real disaster for a restaurateur is opening a fast food nearby - the place immediately becomes unprestigious for gourmet customers, crowds of ordinary people, students and other typical fast food visitors distract attention, destroy the entire entourage and "trample" the road to the "classic" restaurant.A professional restaurateur should always have connections with authorities and local governments in the territory where he is located restaurant; other levers to prevent the appearance of competitors in the immediate vicinity);

Global economic factors out of control;

Changing public transport routes; the beginning of construction nearby (blocking roads, a large number of construction equipment, etc.);

Fire (a restaurant is always at risk for a variety of reasons: wiring, negligence of staff, malicious intent, smoking by customers and employees. An experienced restaurateur should take preventive measures to minimize these factors, for example, ensure proper security of the premises, serviceability of equipment and electrical wiring compliance with safety regulations by personnel, etc.);

Internal problems, such as quarrels with partners, the departure of key employees, conflicts in the team, etc.

Even in Europe, where this business is more stable than anywhere else, approximately 45% of projects do not survive the starting period of 2 years. According to the Dan and Badstreet World Directory of Bankruptcies, the restaurant business is consistently ranked 4th on the list of bankruptcies behind ready-to-wear stores; furniture; photo products.

Restaurants provide an opportunity for people to eat well and socialize with each other. In order to succeed, a restaurant must attract the attention of a vast market, and this can only be achieved when it is located in the right place and offers the right food and atmosphere, and the philosophy of restaurant managers is aimed at politely and skillfully introducing people to delicious food for reasonable price.

What you need to know about the restaurant business - all about restaurants.

How to improve restaurant performance? Always strive to abide by the basic laws of the restaurant business. These are the rules of a successful restaurant business!

Laws of the restaurant business - 12 golden rules

1. Choosing the right restaurant concept.

2. Good location of the restaurant.

3. The right choice of the format and cuisine of the restaurant.

4. Thoughtful restaurant menu.

5. Choosing a good name for the future restaurant.

6. The quality of the work of the staff.

7. Convenience on all counts:

• proximity to public transport stops;
• convenient access for personal vehicles;
• private parking;
• the presence of a wardrobe or floor hangers for outerwear;
• sufficiently bright, but soft lighting of the hall;
• volume and style of music adequate to the concept of the restaurant;
• comfortable temperature conditions all year round;
• good ventilation;
• convenience and safety of furniture;
• menu folder size and weight;
• font size and clear description of dishes in the menu;
• professionalism and appearance of the staff;
• awareness of waiters about the menu;
• service speed;
• not slippery floor;
• clean bathroom equipped with everything you need.

9. Personal participation of the owner in the process of the restaurant.

10. Constant cleanliness in all rooms.

11. Restaurant chip.

12. Reliable automation system.

What are the basics of the restaurant business?

The restaurant business is different from all other types of business. This is an enterprise that combines art and tradition, the mechanisms of activity and experience of marketers, the philosophy of service and the concept of forming a potential audience.

From year to year the restaurant business is developing rapidly. There is a serious competition for visitors. It is this factor that makes top managers think over not only the main strategy and style of the restaurant, but also the details that make the establishment unique and inimitable.

Only with the formation of a well-developed concept and consistent integrated implementation of all components of the restaurant business, success in the development of the restaurant is guaranteed.

Restaurants play quite an important role in human life. In addition to satisfying physiological nutritional needs, “going out” to a restaurant has an important social function. A person needs not only to eat, but also to communicate.

Restaurants are one of the few places where all the senses work and generate an overall sense of satisfaction. Taste, vision, smell, tactile sensations are combined in the assessment of food, service and atmosphere of the restaurant.

The efficient operation of a restaurant depends on several factors. Like any complex system, the restaurant begins with the idea of ​​its founders and ends with the control of the functioning of the institution.

The main role in this is played by the practical philosophy of its owner and / or director. It is revealed by the approach to doing business, which determines the ethical and moral values ​​that are realized in the process of the functioning of the enterprise.

The main idea of ​​the founders of the restaurant will determine its credo, and is designed to satisfy visitors as much as possible.

General characteristics of the restaurant business

Restaurant (from French restaurer, restore, strengthen)- an establishment that sells prepared food and drinks to order for consumption on the spot.

Catering business- entrepreneurial activity at the expense of own or borrowed funds at your own risk and responsibility, in the field of restaurant business. Like any other business, a restaurant business requires a business plan, management, market research and development of your own strategy.

Taking into account potential visitors, a restaurant profile is being developed.

What is a restaurant profile?

The profile of a restaurant is determined by its profile, which characterizes its image associated with a specific market segment: casual, children's, ethnic, etc.

The concept should meet the specifics of a certain area, which determines the design of the institution, the menu and more.

Of course, for the successful functioning of a restaurant establishment, the quality of food, menu, level of service, price, atmosphere, management are important, but the most significant is the location.

Among the main criteria by which a place is chosen for a restaurant, the following categories can be indicated:

Demographics - how many people live or come to a given area (a microdistrict that is within the service radius of the institution);

The average level of income of such population;

Is the given area a developing area, or, conversely, is in decline, affecting its infrastructural provision (sewerage, drainage, etc.);

Convenience and accessibility in terms of transport connections and parking opportunities;

Flashiness - is it easy to see and distinguish the restaurant from other similar establishments;

Attractiveness - how hospitable the institution will seem to passersby and travelers;

Location – how pleasant the surrounding facilities seem to be.

There is no single classification of restaurants accepted all over the world.

In the UK, for example, as with hotels, there are 5 levels. Instead of stars, they use the sign: "crossed knife and fork."

According to the established requirements, comfort, convenience, cuisine, service and atmosphere are evaluated.

A modestly decorated restaurant with accommodating staff can count on one distinction, while an international restaurant that fulfills multiple requirements will receive 5 distinctions.

Restaurants, like hotels, are checked anonymously. For inclusion in the catalog or guidebook, the payment is not taken from the owners. Only the inspector's assessment matters.

Other countries have different approaches. However, most experts agree that the vast majority of restaurants fall into one of two categories: full-service and specialty.

Full-service restaurants are those where a wide selection of dishes is presented (at least 15), almost everything that is served at the table (up to fresh greens) is grown at the restaurant establishment itself.

Full service restaurants can be formal or informal and can be categorized by price, atmosphere, and menu that is offered.

The dishes that are prepared in most of these restaurants fall into the category of haute cuіine - haute cuisine. Most often, the traditions of French or Italian cuisine flourish there, which, according to Western gourmets, are the best in the world.

Most full-service restaurants are privately owned. They are distinguished by an atmosphere of luxury, refined and fashionable design, and a high level of service quality. Sometimes they are confined to hotels.

The specialization of restaurants can be very diverse: fast service, family, casual and others. Restaurants can also specialize in the preparation of national dishes, breakfasts, lunches, etc.

Fast food restaurants offer a menu that is limited to hamburgers, fried potatoes, hot dogs, chickens, various fish and national dishes such as Mexican tacos, Italian pizza, Ukrainian dumplings, etc..

Standardization of the menu allows you to significantly speed up the service. In many of them, visitors, even the most laying food and cleaning dishes, which allows you to reduce the cost of meals.

As a rule, a fast food restaurant specializes in the preparation of one main dish. At the same time, it belongs to one or another fast food chain, the most famous of which are McDonald, Burger King (hamburgers), Pizza Hut, Donino, Godfather teak (pizza), Long John ilver, Red Lobter (seafood), KFC, Church (chickens), International Houe of Pancace, Country Kitchen (pancake), ubway (sandwiches), Tako Dell, El Torіto, Chi Chi (Mexican dishes).

Family restaurants- This is a modern version of the stylization of an old coffee house.

Most institutions of this type are privately owned. They are located, as a rule, in prestigious suburbs, areas for spending free time for families, in walking areas around the city or in a picturesque area.

The interior design, as well as the menu, are simple. In some of them you can order drinks - beer, wine or a cocktail.

At the door, visitors are sometimes met by the hostess (she, as a rule, the cashier), leads them to the table, then the waiters take the order.

Sometimes these restaurants have salads, desserts and a bar.

Restaurants of national cuisine (in America they are called ethnic) are most often independent by type of ownership, their owners try to offer something “spicy” to local residents and guests, and to remind representatives of the national diaspora their homeland.

Themed restaurants are dedicated to a specific theme: the Wild West, football, rock and roll. Most often, they offer a limited selection of foods, because their main task is to create a mood, an atmosphere.

The structural subdivisions of the hotel, which are called the catering complex, include several departments (sections): a kitchen, a buffet, reception rooms, a restaurant, room service, mini-bars, lounges, bars, cleaning and dishwashing sections. The kitchen, in accordance with company policy, is managed by a chef. It relies on the task of not only satisfying, but also exceeding the expectations of customers, to achieve certain financial results.

There may be several restaurants at the hotel, or there may not be a single one, and they may also differ in types. In large hotels that are part of well-known hotel chains, as a rule, there are two restaurants - a fashionable, branded one and a small one, such as a cafe (most often for breakfast). They serve both hotel customers and the general public.

Compared to others, most hotel restaurants are more original. The qualifications of cooks and service personnel in such restaurants are higher; it is more difficult for them than for independent restaurants to operate at a profit. As a rule, they are open from morning until late at night, but quite often for lunch and dinner, hotel guests prefer visiting independent restaurants.

hotel bar- a place that is ideal for communication - business and friendly. The hotel also benefits: the sale of drinks generates significantly more profit than the sale of food products.

Hotel bars suffer from the same problems as others. The greatest problems are connected with the direct obligation to sell alcoholic beverages, since in modern conditions this type of activity must be licensed.

Large hotels usually have several bars of different types.

Recently, new types have appeared: night, sports bars, each of which can complement the range of hotel services.

A modern sign of the functioning of large hotels is the organization of various events on their basis. Nowadays, mass events that are accompanied by eating. For their implementation, both specialized (restaurant halls, bars, buffet halls) and common premises of hotel enterprises are used.

Licensing, advertising, security of restaurant services

The main requirements imposed by society and the state on public catering enterprises include:

Availability of the necessary licenses established by law;

Certification of catering products;

Sanitary and hygienic rules;

Rules for the provision of public catering services.

In accordance with Russian legislation, licensing means obtaining by a legal or natural person (registered as an individual entrepreneur) a special permit (license) to conduct a certain type of activity.

The types of activities for which it is necessary to obtain a license are listed in Article 17 of the Federal Law of August 8, 2001 No. 128-FZ "On Licensing Certain Types of Activities" (hereinafter - Law No. 128-FZ). The provisions of Article 17 of Law No. 128-FZ do not require a license to provide catering services, that is, in other words, a license is not needed to conduct this type of business activity.

But, the opening of any public catering enterprise is accompanied by the collection, receipt and approval of various documents that every cafe, bar, restaurant should have.

In each case, the order of approvals and the composition of the necessary documentation may change, and this depends on various factors related to the premises in which it is planned to open a restaurant.

Organizations providing public catering services must undergo certification of these services in accordance with the Federal Law of December 27, 2002 No. 184-FZ "On Technical Regulation". Certification body for the services of the All-Russian Scientific Research Institute of Certification. The certificate is issued for a period of one year.

In this case, the owner of the restaurant pays a fee and submits a number of documents:

1. Charter.
2. Memorandum of association (if more than two founders).
3. Certificate of registration of the organization.
4. Certificate of changes (if there were changes).
5. Certificate of registration with the tax authority.
6. Lease agreement.
7. Conclusion of SES, UGPS (originals).
8. Seal of the organization.
9. List of employees.
10. Medical books of employees.
11. Food certificates from suppliers.
12. The act of sampling dishes (three dishes to choose from).

Before receiving the certificate, an inspection is sent from VNIIS, consisting of two people, which checks the object of certification. After that, a certificate is issued within three days.

To ensure the implementation of work on the mandatory certification of these services, the following fundamental standards have been developed and put into effect:

GOST R 50762-95;

GOST R 50763-95 “Public catering. Culinary products sold to the public”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 199;

GOST R 50764-95 “Catering services. General requirements”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 200.

The Letter of Roskomtorg dated July 11, 1995 No. 1-955 / 32-7 “On regulatory and technological documentation for public catering establishments” indicates the need to apply the above fundamental state standards.

Certification of catering products is carried out in order to:

creations necessary conditions for the activities of economic entities in the Russian Federation, as well as for their participation in international economic cooperation;

Assistance to consumers in the competent choice of products;

Protection of consumers from low-quality products;

Monitoring the safety of products for the environment, human life and health.

In order to control the implementation of disinfestation and deratization measures, each stationary object of the food profile must be provided with a sanitary passport. This is a document that records the ongoing work aimed at combating insects and rodents, with a frequency corresponding to sanitary rules.

A sanitary passport is issued at the territorial department of Rospotrebnadzor.

In TU Rospotrebnadzor it is necessary to provide for approval a program (plan) of production control. Its main goal is to organize production control over compliance with sanitary rules at the facility.

The activities of such enterprises as a cafe, bar, restaurant, nightclub, etc., associated with the retail sale of alcoholic products with an ethyl alcohol content of more than 15%, are subject to licensing in accordance with Federal Law No. 171-FZ of November 22, 1995 "On state regulation of production and turnover of ethyl alcohol, alcoholic and alcohol-containing products."

To obtain a license, you must fulfill a number of requirements, here are some of them:

The total area of ​​retail and warehouse premises must be at least 50 square meters

The premises must be equipped with a security alarm.

It is also necessary to obtain the conclusions of specially authorized state bodies on the compliance of the production and storage facilities of the organization with sanitary and epidemiological, fire, environmental standards and requirements.

The normative documentation regulating the work of public catering establishments includes state, industry standards and enterprise standards (STP), as well as Collections of recipes for dishes and culinary products for public catering establishments, which are technological standards.

The safety of restaurant services is also regulated by legal documents. Due to the fact that public catering products are directly related to human health and vital activity, food products manufactured by public catering enterprises must comply with established sanitary rules.

T What rules are established by the Sanitary and Epidemiological Rules and Regulations, namely:

SanPiN 2.3.2. 1078-01 "Hygienic requirements for the safety and nutritional value of food products", approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001;

SanPiN 2.3.6. 1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover in them of food products and food raw materials", approved by the Chief State Sanitary Doctor of Russia on November 6, 2001.

The need for a sanitary and epidemiological examination of products is directly indicated in the Order of the Ministry of Health of the Russian Federation dated August 15, 2001 No. 325 “On the sanitary and epidemiological examination of products”.

It should be noted that sanitary requirements are imposed not only on products manufactured by a public catering enterprise, but also on its staff.

So public catering workers in order to protect public health, prevent the occurrence and spread of diseases are required to undergo a special medical examination. This is the requirement of Article 213 of the Labor Code of the Russian Federation.

In addition, a similar requirement is enshrined in Article 34 of Law No. 52-FZ. Advertising in the restaurant business is basically similar to advertising any other product or product and is designed to attract the attention of potential customers. In this case, various means of advertising can be used: commercials on television, advertising blocks in printed publications, leaflets, flyers and others.