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Restaurant business plan. Is it profitable to open a restaurant?

It takes six months to a year to create a new restaurant business, not counting the time of “inclusion in the process.” The costs of design, interior and equipment are about $ 500 thousand – $ 2 million.

Experience shows that for a restaurant with a level of 4-5 stars with an average mark-up on dishes of 300%, a turnover of $ 25-40 thousand per month will be a good result. Profit in this case (excluding taxes) can be about $ 5-15 thousand per month.

In democratic restaurants, the payback threshold occurs at a turnover of $ 45 thousand. With an income of $ 70 thousand, profit here will be about $ 10 thousand. But this result can only be achieved if everything is done according to science: a good place has been chosen and a good level of service has been provided.

– Marketers, evaluating the prospects of the point, first of all determine the “patency” of the street on which it is located, – says Valery Maximov. – To do this, it is necessary to calculate how many people pass by in an hour or a day, how many cars pass by. The more intense the flow, the more well-dressed people and expensive cars in it — the higher the potential. It is equally important to assess how many banks, offices of companies and institutions are nearby. Where and how do their employees prefer to eat? What is their average score? It is imperative to get an answer to these questions. If, for example, it takes four minutes to walk from a business center to a restaurant, then it will be more successful than its competitor in an eight-minute walk. And one more indispensable condition: the institution should be located on the ground floor.

The most successful geographical zones in Moscow are even known to those who are far from the restaurant business: Triumfalnaya Square, Tverskaya, Rozhdestvenka, etc. The restaurants that work here are guaranteed the attention of customers. All the changes that take place in them are usually associated with a change of owners, signage and marketing policy. For example, in the place of the Tsentralny restaurant, known since the Soviet times, the Italian cafe Sbarro has been successfully operating for several years. Restaurant “Sofia” at the metro station “Mayakovskaya” gave way to one of the largest fast food restaurants under the guise of “Rostiks.”

A poor choice of location does not mean a rapid failure of the project, but in any case requires additional money and effort. Promotion of a restaurant located in an area that connoisseurs of cookery used to bypass can cost several tens of thousands of dollars and take half a year or a year.

Anton Tabakov considers his huge mistake the opening of a democratic Chinese restaurant “Mao” near the Hammer Center – far from traditional walking routes, there is no convenient car parking. It would be more logical to open a more expensive restaurant here, since there is a hotel nearby, where wealthy clients live. In order for the Mao restaurant to become successful, Tabakov had to invest heavily in a spectacular interior design, the emphasis was on banquets and presentations. And the creation of the expensive Oblomov hall satisfied the innermost desires of those customers who like to eat slowly, with taste and plenty to eat.

However, in some cases, customers are willing to tolerate the inconvenient location of the restaurant and the lack of expensive surroundings. The main thing is that he is distinguished by an exclusive: for example, the best cook-sushist (in a Japanese restaurant), the largest selection of wines or a beautiful story. For example, Valery Maksimov is sure that in his “Yar” foreigners plan their trip along with a visit to Red Square and the Pushkin Museum. Many people want to see an institution whose name is glorified in books, enchanting Russian romances and is associated with Russian cuisine of the second half of the XIX century.

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