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Not every family has a separate dining room in their house. This article will tell you what to do in this case, and also offer ideas for small interiors for those lucky people who have free space.

Traditionally, the central object in the dining room is a large dinner table. However, this does not mean that the rest of the space should be oriented towards it.

The examples below will help you optimally organize your dining room.

Replace the traditional table with a more modern one, and you can make the dining room multifunctional: a room for creativity, for work.

This is one example of stylistic correspondence dining area and food preparation areas.

Most families choose a medium-sized table. This example shows how furniture placement and carpeting can help different colors The living and dining areas are visually separated.

In this room, the dining room is presented in the form of a small dining table, which is well suited for small apartments where it is important to make good use of all the space.

The huge pendant lights in this room play a more important role than the table and draw the main attention to themselves.

When thinking about decorating a dining room, you first need to decide how many people will be here often, and who will appear from time to time.

Small dining tables are great for small spaces or can be used in big house as, for example, a table for tea drinking.

Practice shows that they more often purchase round table, but oval can also be an excellent option.

A simple table in a room with Japanese motifs in the interior can be used not only as a dining table. Here you can play Board games, read, write letters, etc.

Another example of an interior for a spacious dining room, here the chairs are replaced with benches.

An ideal option for meetings with beloved relatives and long-awaited guests.

Despite the large amount of free space, the owners decided to purchase a small dining table rather than clutter the dining room with objects and furniture.

Transparent chairs against the background of black walls - an original modern dining room interior.

Another option for visual delimitation of zones, brought in combination with a beautiful view from huge windows to almost perfection.

White walls and colorful photo wallpapers create the impression of dining in a quiet cafe on a cozy street.

This room cannot be called a dining room. It looks like a conference room, and the examples of alcoholic beverages on display suggest that the premises belong to the owner of the relevant production.

Custom-made kitchen furniture fits perfectly with the rest of the interior.

Simple and homely example cozy atmosphere. An excellent choice for a family.

Sometimes unnoticed and insignificant details give the environment that elegance and charm that cannot be achieved in other ways.

Another example perfect combination all interior details from a chair to a lamp.

The emphasized simplicity and minimalism of this dining room requires space to be realized.

Just admire these chairs! Despite their unusual shape, they are very convenient to use.

A dining area located opposite windows or glass walls will create the impression of a picnic in nature.

The dining room can be made not only in a monochromatic and dim palette. A bright environment makes dining more fun.

A fireplace is traditionally located in the living room, but why not place it in the dining room?

Again the emphasis is on the chairs. The unusual shape supports the design of the entire room.

You can use space rationally by using kitchen furniture, made taking into account architectural features your home, as in this case.

At first glance, nothing unusual. But take a closer look at the table!

This is how the owners decided to contribute to the creation of their own design.

Great use of space. Living room, dining room and kitchen in one room.

Are you used to the dining table being in the center of the room? Look at this example. The location in the corner also looks interesting.

We already talked above about the possibility of using the dining room not only for eating. See how others do it.

The dining table can serve as a desk in your free time.

Make your dining room bright and airy!

Change the color of one of the walls, and your dining room will turn from the most ordinary into an example of design excellence.

Transparency is the main characteristic of this room.

The combination of elegant interior items and carefully thought out colors is the key to the success of this room.

Strict and clear architectural lines combined with furniture made in the same style do not deprive this room of home comfort.

The highlight of the minimalist decor of this dining-living room is the unusual Z-shaped chairs.

The use of a fluffy rug adds coziness to this room.

A very cheerful room. Bright colors and unusual decorative elements lift your mood for the whole day.

Often the combination of seemingly incompatible things gives uniqueness and originality to the room.

In this modern room everyone chooses where it is convenient for them to sit: on a chair, on a bench or in an armchair.

How nice it is to be able to independently create and change the decor in your favorite room, using different colors, furniture and interior items.

A very sophisticated and calm atmosphere reigns in this room with a fireplace, sofa cushions on wide window sills and a dining table.

Skillful use color palette adds sophistication and chic to this room.

Table with original base - main stylish accent in this room.

Sometimes to achieve perfect result you just need to experiment a little with colors.

Another option for using chairs unusual shape in the dining room.

An ideal example for a small family. Warm, beautiful and cozy.

Use colorful chairs and your dining room will become brighter, cheerful and interesting.

The original design of your dining room depends only on you and your capabilities.

Decide how you will use this room, how much time you will spend in it and with whom.

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27Jun

Approximate data for a canteen business plan:

• Initial costs are about 1,500,000 rubles.
• Payback – 1-1.5 years.
• 50 seats, area - 180 m².

Note: This business plan, like all others in the section , contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article, we have compiled a detailed business plan for a canteen with calculations.

State and development of the market

The restaurant industry is one of the first to bear the brunt of the economic crisis. People eat out less often, deny themselves traditional Friday-Saturday entertainment, and minimize formal trips to restaurants. Considering all this, does it make sense to start your own business in HoReCa now? We answer: “Yes!”

How the market has changed

— Simple establishments designed for a wide audience began to open. The dining room is a great example of this.

— Interesting projects Now they come to the target audience themselves. They are located not so much in the center as “scattered” across different areas.

— They began to take the opening of a food outlet more seriously and thoughtfully. Beginning entrepreneurs use the services of expert consultants, turn to specialized companies for comprehensive equipment of enterprises, and are afraid of entering the market independently without the support of professionals.

Arguments for opening a canteen

— Corporate catering industry in given time practically not covered. Catering in kindergartens, schools, camps, hospitals is not overloaded with competitors and has excellent development prospects.

— Canteens are well known to consumers; they do not need to be introduced to the format.

— The menu in the canteens is designed for a wide audience.

— Average check - 200 rubles. And big choice dishes - at least 50 per day, make the dining room accessible and attractive for students, the working population, and retirees.

— Canteens always have the possibility of additional income - banquets, catering, working for a client “from the street.”

Where to start opening a canteen? Format selection

If previously a canteen was associated with a certain institution (factories, educational institutions) and was closed to the mass consumer, now this format is close to a cafe, but relies on low prices, simple dishes and drinks, unpretentious design.

The dining room comes in different versions

City canteen. Provides catering services for any visitor. Located next to large organizations and educational institutions. Conducts banquets and catering.

Dining room in the business center. Located in the corporate catering segment. Serves employees and visitors from the street at certain hours. Serves as a place for corporate parties and business negotiations.

Canteen in an administrative, medical or educational institution. Works for a limited audience.

Dining room in a shopping center. It is part of a food court or food court. Occupies a larger area than other operators, designed for 40-50 seats.

For an example of a canteen business plan we will take an urban format with 50 seats - that’s 400 people per shift. Area - 180 m². This canteen operates on the open market and provides food and banquet services.

Motivation for visiting a city canteen

• Natural hunger relief
• Lunch break
• Family lunch or social gathering
• Business conversation
• Ceremonial event

Concept

This is a document that outlines every step of opening a dining room. The concept answers the following questions:

Where will the establishment be located?

• Choosing a location and premises
• Assessment of passability, transport accessibility, visibility from the street and roadway
• Assessment of the condition of the premises, engineering communications, sanitary conditions
• Design and equipment

On what target audience will it be calculated?

• Client characteristics
• Audience needs
• Channels of communication with the audience

Features of the accommodation area

• Infrastructure
• Competitors
• Availability of office centers, universities, streets with shops nearby

Staffing table

• Self-service or waiter service
• Working with semi-finished products or own production
• Recruiting and training

What additional services should I provide?

• Banquet menu development
• Catering options
• Organization of food delivery and takeaway packaging

Canteen business plan

If the concept answers the question of how and what needs to be done, then the business plan shows how much it will all cost.

Consulting

This professional help restaurant expert or specialized company in opening an enterprise. The consultant solves the following tasks:

• Conducting marketing research
• Concept and business plan development
• Search for a place and premises
• Recruitment
• Menu development
• Preparing for the opening

The list of services can be expanded or reduced. The average price for an expert’s work is 90,000 rubles.

Dining room

Renting is the most common way to obtain the use of the selected premises. The rental price depends on territorial features. The Moscow region asks from 10,000 rubles. per m², and in the area of ​​the Third Transport Ring the price will rise to 50,000 per m².

For the dining room, we recommend choosing a room that already housed a catering facility or a store. Considering the area - 180 m² - major renovation and finishing will add up to a tidy sum. For repairs in the VIP category, crews ask from 15,000 rubles. per m², and cosmetic will cost only 1,500 per m².

1. Engineering and design

Technological and engineering design prepares the premises for full operation. What is included in the list of works?

Engineering design involves the development of projects for all communications - ventilation + air conditioning, water supply + sewerage, electricity, as well as an architectural design. Again, if the room has a specialized purpose, you can save on the engineering project. If not, then pay at least 60,000 rubles for a set of works.

Process design is selection professional equipment for production tasks, development of a scheme for its installation and connection to engineering networks. It is impossible to do without this type of design. Cost - 200 rub. per m². Company " MAPLE» gives technology project to our customers when ordering equipment.

The design project of the premises includes the development of a design concept and 3D visualization, selection of materials and decor, facade design and on-site supervision. A complete design project, including decoration of the surrounding area, will cost at least 200,000 rubles. Shortened - 150-160,000 rubles.

1. Corporate identity and outdoor advertising

The visual image of the dining room is created using a corporate identity. This is especially true for corporate projects. IN standard package services include: logo development, selection of corporate colors and fonts, development of style-forming elements, development of corporate elements using the example of 3 positions, layout of Logobook - guidelines for using the logo. Cost - 50,000 rubles.

Dining equipment

For a dining room with 50 seats you will need (prices are in rubles):

Distribution line “Patsha”, Chuvashtorgtekhnika (ABAT)

• Cutlery counter - 25,200
• Refrigerated display counter - 153 900
• Warmie counter for first courses - 48,200
• Food warmer for second courses - 70 300
• Hot drinks counter - 33,900
• Rotary module - 28 700
• Cash register - 33 100
• Food warmer for first courses “Convito” - 4,896

Equipment

• Four-burner electric stove with oven - 55 900
• Frying surface (contact grill) ERGO - 39 600
• Electric tilting frying pan - 79 900
• Electric cooker - 85,000
• Rice cooker ERGO - 2 376
• ERGO single-burner pancake maker - 14 760
• Microwave oven “Convito” - 14 184
• Boiler "Convito" flood type - 7 560
• Refrigerating cabinet ARIADA - 45 602
• Freezer cabinet ARIADA - 53 724
• Bread slicer AHM-300T - 65,000
• Mixer ROBOT COUPE Mini - 21 420
• Blender ERGO - 12 240
• Mixer KITCHEN AID - 54 900
• Potato peeler MOK-300M - 38,500
• Meat grinder ERGO - 21 240
• Single-section washing bath (5 pcs.) - 19 540
• Two-section washing bath - 7 348
• Industrial wall table - 4 044
• Hairpin trolley (2 pcs.) - 26 864
• Rack with solid shelves (2 pcs.) - 17 010
• Solid wall shelf (2 pcs.) - 3,626
• Wall shelf for drying dishes - 2 469
• Exhaust umbrella - 9 846
• Touch dryer ERGO - 2 807
• Washing bath (washstand) (5 pcs.) - 26 250

Kitchenware and utensils

• Gastronorm container Luxstahl from of stainless steel GN 1/1 (4 pcs.) - 2,492
• Luxstahl aluminum frying pan (2 pcs.) - 1,990
• Cast iron frying pan with wooden handle Luxstahl - 1,080
• Boiler 25 l professional Luxstahl (3 pcs.) - 11 232
• Deep tray 600x400x48 mm (3 pcs.) - 1,944
• Chef's knife 200 mm Profi Luxstahl - 590
• Utility knife 145 mm Profi Luxstahl (2 pcs.) - 666
• Vegetable knife 75 mm Profi Luxstahl (2 pcs.) - 530
• Polypropylene cutting board (2 pcs.) - 2,686
• Beech cutting board (3 pcs.) - 1 410
• Form for baking/displaying a side dish or salad “Square” (2 pcs.) - 268
• Ladle 250 ml Luxstahl (2 pcs.) - 548
• Universal pliers 300 mm (2 pcs.) - 182
• Culinary bamboo corner spatula (2 pcs.) - 118
• Four-sided combined grater large - 94
• Whisk 280 mm - 220
• Table tray made of polypropylene 490x360 mm black (40 pcs.) - 3,400
• Spice set “Family” (salt, pepper) Luxstahl (25 pcs.) - 4,325
• Apron “Moskvichka” red (6 pcs.) - 2,928
• White paper napkin 250x250 mm 400 pcs (10 packs) - 660

Crockery and cutlery (50 pcs.)

• Small round plate “Collage” 200 mm - 2,500
• Deep round plate “Collage” 250 ml - 2,500
• Round salad bowl “Collage” 300 ml - 2,900
• Tea-coffee mug 200 ml - 1,700
• Highball glass 200 ml - 650
• Table fork “Solo” Luxstahl - 2,250
• Table knife “Solo” Luxstahl - 3,550
• Table spoon “Solo” Luxstahl - 2 250
• Tea spoon “Solo” Luxstahl - 1,500

Furniture

• Chair “Viennese” with soft seat (50 pcs.) - 44,000
• Table ST 5 with a chipboard tabletop, lined with plastic (20 pcs.) - 45 900
• Table ST 6 with a chipboard tabletop, lined with plastic (20 pcs.) - 63,000

The cost of the set is RUB 1,339,969. You can find out more about the project on the company’s website “ MAPLE»

Canteen staff selection

The selection of personnel for the canteen begins with the cook-technologist and the production manager. This must be done at the stage of developing the concept and menu of the enterprise. A week before opening, the staff must be fully staffed and trained.

Canteen staff and approximate salary

• Director - from 70,000 rubles.
• Production manager - from RUB 65,000.
• Chief accountant - from 60,000 rubles.
• Accountant-calculator - from 40,000 rubles.
• Forwarding driver - from RUB 35,000.
• Cook-technologist - from 45,000 rubles.
• 2 general-purpose cooks - from RUB 40,000.
• 2 employees on the distribution line - from 25,000 rubles.
• Cashier - from 25,000 rub.
• 2 cleaners - from 15,000 rubles.
• 2 dishwashers - from 15,000 rubles.

Salary costs every month - from 435,000 rubles.

Registration

The first step is choosing a form of ownership: or. For a canteen where the sale of alcoholic beverages is not provided - and this is one of key factors for catering - the individual entrepreneur form is quite suitable.

In Moscow, individual entrepreneurs are registered with a single authority - MIFNS No. 46 for Moscow. Before you begin preparing documents for individual entrepreneur registration, you need to obtain a taxpayer identification number (TIN). This can be done in advance or during the application for registration.

To register an individual entrepreneur you need

1. A copy of the passport of a citizen of the Russian Federation.

Features of IP

• Registration at place of residence;
• Registration is for one person only;
• No charter, authorized capital, or current account are required;
• A person is liable for obligations with all his property even after the closure of the individual entrepreneur;
• There is no need to account for equipment used in business activities;
• You can freely manage funds on;
• An individual entrepreneur cannot be sold or re-registered, you can only create something new in its place;
• Business decisions are not recorded;
• There is no need to pay for used in business activities.

OKEVD codes for canteen

• 55.30 Activities of restaurants and cafes
• 55.40 Bar activities
• 55.51 Activities of canteens at enterprises and institutions
• 55.52 Supply of catering products

To obtain permission to operate, you must prepare a number of documents for Rospotrebnadzor and Gospozhnadzor.

Documents to Rospotrebnadzor for the canteen

1. Certificate of registration of individual entrepreneur
2. Certificate of registration with the Federal Tax Service
3. Premises rental agreement
4. Production control program
5. Employee medical records
6. Product certificates
7. Agreements for garbage removal, solid waste, etc.

Documents to Gospozhnadzor for the canteen

1. Certificate of entry into the Unified State Register of Legal Entities (OGRN)
2. (USRIP)
3. Information letter about registration in the Statregister of Rosstat
4. Organization card, indicating contacts, tel./fax.
5. Lease contract
6. Explication of the premises
7. Documents confirming the installation of fire alarms
8. Fire alarm maintenance contract
9. Certificate of completion of fire safety training
10. Order on the appointment of an employee responsible for fire safety

Taxation

For a dining room with an area of ​​180 m² in the form of an individual entrepreneur, a simplified taxation system is suitable -. If you can use UTII in your city, then this special mode is also suitable. It is not applicable in Moscow, so we will consider the simplified tax system further.

The simplified tax system works in two versions

• First- 6% from income. In this case, 6% is paid on all proceeds that passed through the cash register or current account.
• Second- 15% of the difference between income and expenses.

The use of the simplified tax system allows you to avoid paying VAT and corporate income tax.

What other payments are coming?

1. Insurance contributions to social funds

At wages employee less than RUB 711,000. per year paid: 22% Pension Fund, 2.9% to the Social Insurance Fund, 5.1% to the Mandatory Medical Insurance Fund.

If the employee’s salary is more than 711,000 rubles. 10% of the excess amount is paid to the Pension Fund.

1. Contribution to the Fund social insurance from industrial accidents and occupational diseases.

Amounts to 0.2% for catering

1. Income tax individuals – 13%.
2. Fixed contributions of individual entrepreneurs “for themselves”.

Profitability and payback

The maximum payback period for a canteen is 1-1.5 years. If during this time you have not achieved payback, there are a number of problems:

• The chosen location does not correspond to the concept
• Poor management
• Personnel theft
• Poor quality of food

The markup on dishes in the canteen ranges from 150 to 300%. This is a low figure, since the emphasis is on the permeability and turnover of the seat.

The company's specialists MAPLE» presented sample business plan dining room In order to enter the market without extra costs and strengthen your niche, contact us with a specific project. You will be provided with a range of services for opening, equipping, promoting and developing a business.

Important: Remember that you can independently create a business plan specifically for your business. To do this, read the articles:

Surely many have noticed that over the past decade the number of different restaurants, eateries, and bars has increased. While there were practically no canteens. Why did it happen? The fact is that many people have formed associations with public catering from the times of the outgoing USSR. Rude staff, tasteless food, dirty dishes. Therefore, the new owners of such establishments were in a hurry to transform the dining room into a restaurant or cafe. Prices in a restaurant are usually much higher, and the cafe attracts mainly young people.

Therefore, opening a canteen can provide an advantage over competitors in the market. The dining room should be presented from a new perspective. Not all eateries were bad. Many still remember canteens at enterprises, where breakfasts, lunches and dinners were tasty and not expensive. There are people who appreciate and money, for whom time does not allow to eat at home, and restaurants are too expensive. Bringing food with you and eating in the office spoils your stomach. Many people understand this and fast food is not the answer. Clients of the canteen can be employees of nearby office centers, students, or simply people who decide to have lunch or breakfast in your area. The dining room with its affordable prices, good service, and a sufficient selection of hot dishes is excellent choice to open your own profitable business. At proper organization business and focus on the average client, this business quite competitive.

Canteen business plan and room selection

As always, you will first need to draw up a business plan for opening a canteen. It is necessary to select a location for the future establishment. It’s good if the premises have already been used as a catering establishment. At the same time, all necessary communications have already been provided. Water, gas, electricity, sewerage, temporary waste storage area, access for waste removal equipment, access for food delivery. Nice place

may become an area with nearby enterprises, organizations that do not have their own canteen, educational institutions, office centers. It is possible to place a canteen in a large office or shopping center. Competition from cafes, bars, establishments fast food and restaurants, of course, will affect business. Here you need to find your niche, your client. And strictly adhere to the chosen direction for a long time. Fast, hot, nutritious meals for a reasonable fee. In stock regular customers

there is no doubt about it.

Form of business, services

The best option would be to register an individual business, or in the case where the suppliers of products and goods are legal entities, a legal entity should also be registered. You should not plan your income based on high prices. The task of the canteen is to feed people deliciously and simply. You should focus on middle-income clients who come to your establishment not business meeting

• over a cup of coffee that costs 700 rubles, and for the same money get a decent lunch. In the canteen it is enough to organize the following services:
• Preparation and sale of hot lunches. A choice of two or three hot first courses, borscht, soups, solyanka. Second, hot dishes. Side dishes, meat dishes, cold meat appetizers, salads. Tea, coffee, compotes.
• Selling dinners. Same as lunches, but can be served alcoholic drinks. Here you will need to make a choice whether to sell alcohol or not. At the same time, before dinner, you should not sell alcohol. The cafeteria may have unwanted “regular” customers. The reputation will be ruined.

Technical side of production

When organizing a business, opening a canteen, it is necessary to comply with the requirements of the permitting authorities. Sanitary inspection, fire department. This is the presence of the necessary communications, emergency exit, ventilation. Availability of necessary space, conditions for preparing and storing food. Division of premises into work rooms, warehouses and halls. All necessary regulations must be taken into account and appropriate work must be carried out to eliminate deficiencies. Catering organizations are always subject to close attention, so you need to be prepared for inspection at any time.

After all, even a complaint from a dissatisfied visitor can cause them. And deprivation of a license due to a non-working toilet can lead to trouble, closing the establishment until the reasons are eliminated. When purchasing equipment, you should proceed from the financial capabilities and number of visitors that the canteen can accommodate. This applies to both kitchen equipment and living room furniture. In any case, you will need frying and cooking cabinets, stoves, electric or gas. Cutting tables, food preparation tables, washing equipment, refrigeration units

. Dishes and furniture for the dining room. Furniture for working staff and counters.

Dining staff

Care should be taken when selecting personnel. It is advisable to hire people who already have experience in this field. This especially applies to chefs. A good solution would be to contact the employment center. It is possible to select personnel through a recruitment agency.

An example menu was discussed above, it should only be added that it should be changed over time. For example, introduce a fish day. This will at the same time be a marketing ploy, as a memory of a bygone era, and will allow regular customers to diversify the menu. It is regular customers who make up the largest income of such establishments.

Financial calculation

When organizing this type of business, you should first carry out an economic calculation of the costs of opening it, maintaining it in operation and calculating the payback. For a small establishment with the number of employees described above and a dining room for 20 people, approximate costs could be:

• staff salaries – 2.4 million rubles/year;
• rental of premises – 1 million rubles/year;
• purchase of equipment – ​​1.7 million rubles;
• overhead costs - 200 thousand rubles.

These are quite high initial costs and you need to take into account various unaccounted for circumstances that may require additional investments. However, in a few months, when the canteen gains regular customers and reaches 80-90% occupancy, it will be possible to see quite good income prospects. The payback period for such enterprises usually does not exceed 1.5-2 years. In the future, you might think about additional services. holding banquets, birthdays, renting out the hall for the evening.

Dmitry Baranov was consistently disillusioned with several intellectual professions and decided to make money from food. The chain of canteens “Tsatsa” he opened brought in more than 30 million rubles. revenue in 2016

Dmitry Baranov (Photo: Vladislav Shatilo / RBC)

“The person has already come to you, he is hungry, he is ready to spend. Leave it to him good service, and he will visit your canteen every day,” says entrepreneur Dmitry Baranov. In the highly competitive metropolitan catering market, he found a profitable and promising niche - canteens of educational institutions. Demand is virtually guaranteed, rental costs are low, and advertising is not needed. the main problem- food should be cheap. And Baranov managed to ensure that the average bill for a set lunch in his canteens is 240 rubles.

In just over a year, Dmitry opened six canteens, which brought him 30 million rubles in 2016. revenue and 6.4 million rubles. arrived.

Cheap and in demand

The format of canteens is on the rise, says Associate Professor of the Department of Technology and Organization of Food Enterprises of the Russian University of Economics. G.V. Plekhanova Elena Myasnikova. According to her, for last years in Moscow and St. Petersburg the number of such establishments has increased by 2-2.5 times. "Dining rooms in educational institutions and at enterprises, this is always a profitable business: a constant flow of loyal visitors is guaranteed here,” says Myasnikova. Canteens in shopping, office, business centers and on the central streets of the city have a harder time due to high rental rates, but constant traffic can provide a business with 10 to 30% profitability, says the co-owner of O.G.I. Group of Companies. (five canteens in Moscow) Dmitry Itskovich.

According to the consulting agency RestConsult, 62 organizations operating in the canteen format are registered in Moscow. According to 2GIS, 744 canteens are open in Moscow. The market is divided by several large companies- KorpusGroup, Concord, Sodex, Fusion Management, OMS - and several dozen individual entrepreneurs. Most of them specialize in services in the commercial sphere - food in business centers, offices, technology parks, factories, a smaller part - in the social sphere, that is, they provide medical and school meals, says Vladimir Nikitin, head of the public relations department at Fusion Management (manages more than a hundred food facilities of different formats).

"Bad PR man"

Dmitry Baranov was born in the small town of Novozybkov, Bryansk region. He showed entrepreneurial skills as a child - he collected medicinal herbs, dried them in the attic and sold them to a pharmacy on the next street, dreaming of buying a radio-controlled car.

After finishing school he entered Bryansk Pedagogical University to the faculty foreign languages. The scholarship was not enough, and Baranov decided to work as a bartender in a nightclub. “It was very fun and very scary - people threw money at me and demanded vodka,” he recalls.

Baranov didn’t see a future for himself behind the counter, but he loved communicating with people. After graduation, he moved to Moscow and began working in PR - at Euroset, charitable foundation"Victoria", First Freight Company and Biglion service. “To be honest, I floated like a log and didn’t think much about the future,” recalls Baranov. “For ten years in the profession, I managed to understand that I was a bad PR person - I was always disgusted with lying.”

In the spring of 2007, Dmitry Baranov came to meet his wife after school - she studied at the Moscow State Open University - and saw that the cafeteria on the first floor of the university was packed to capacity. “Back then in that area, near Kurskaya, there weren’t so many catering outlets; people really had nowhere to go,” recalls Dmitry. He made an agreement with the university’s vice-rector for youth policy, found the first bakery he came across on Yandex, ordered 100 pies and delivered them to the lobby the next day. Everything sold out in a few minutes. The next day, Baranov ordered 400 pies, took an old 20-liter military thermos from a friend, into which he poured tea. The students also dismantled this batch during one break. “I held ten thousand rubles in my hands, earned in 15 minutes, and thought: “Dima, what kind of PR?” - the entrepreneur laughs. Dmitry finished his experiments with pies at this point, but realized that he could make good money in catering.

And from his vacation in Europe, Baranov brought the idea of ​​selling Belgian waffles with fillings to Moscow. After leaving Biglion, Dmitry purchased several waffle irons for 30 thousand rubles. and began selling waffles at city fairs and festivals. Things weren't going well: such events happened once every few months, and people preferred traditional fast food to waffles. “I felt like a black sheep - people wanted barbecue and beer,” recalls Dmitry.

In 2014, he bought a professional grill, hired a kebab maker and found beer suppliers. I still worked at events. New format brought Baranov into the black, but he earned much less than from hired labor - it came out to about 40 thousand rubles. per month. A scandal was brewing in the family. “Only my rabbit believed in me,” recalls Dmitry. “It was the most difficult period in my life.”

Feed the students

Chance came to the rescue. A friend of his wife, who taught at the Goethe Institute, told Dmitry that the institute was planning to change the caterer due to the poor quality of services. In October 2014, Baranov applied for participation in the tender and unexpectedly won. “I simply offered quality food at reasonable prices,” he recalls.

The conditions seemed very attractive - preferential rent and lack of competitors. True, the agreement with Baranov lay on the shelf for a year and a half. Europe had just introduced sanctions against Russia, and the Germans decided not to rush to change the supplier - it was not clear how relations between Germany and Russia would develop.

The TsaTsa canteen opened at the Goethe Institute only in January 2016. The launch cost the entrepreneur 1 million rubles, which he managed to find in the form of a loan from a private investor on the StartTrack platform. “In just a couple of days, we found a person, a top manager in a large state bank, who was ready to give money to implement the idea,” recalls Baranov. He undertook not to disclose the name of the investor. He paid off the million he borrowed at 30% per annum in eight months. It turned out that there are a lot of people ready to invest in public catering.

Some equipment remained in the premises from the former dining room, but the main equipment - a combi oven, a sink, refrigerators, a washing machine and a distribution line - had to be purchased. This is where the bulk of the funds went. Baranov decided not to hire specialists and figure it out himself. “It was a big mistake,” Dmitry admits. “For example, I decided to launch food delivery in the area, without calculating the electricity capacity and space. In the end, we simply had nowhere to put a pizza oven.” The idea had to be abandoned.

The first month of work did not live up to expectations. “People planned to learn the language at a rate of 40 rubles. for euros, and in the new year they came and saw prices one and a half times higher. Many people didn’t need German for that kind of money,” says Dmitry. Instead of the expected 200 people a day, 50-60 came to the dining room.

To save on payroll, Baranov initially hired cooks from Central Asia. However, they soon had to be abandoned - low qualifications and “difficulties in translation” hampered them. Dmitry recalls how he once asked a cook “with five years of experience”: “Chop some carrots.” “Half an hour later I come to the kitchen, Farida’s eyes are wandering over the walls, there is an armful of carrots in her hands: “Boss, I found carrots, but I didn’t find them,” Dmitry laughs.

Staff is one of the biggest problems for canteen owners, confirms Sergei Mironov, founder of the RestConsult consulting agency and the Meat & Fish restaurant chain. According to him, it is difficult to attract highly qualified employees to such places - canteens are considered a low-prestige place. But Baranov decided not to skimp on staff: he pays 20-30% above the market.

Photo: Vladislav Shatilo / RBC

“Selling what you eat yourself is the main task of the canteen owner,” says the co-owner of the O.G.I. Group of Companies. Dmitry Itskovich. According to him, food in canteens should resemble homemade food, “no frills, but with variety,” and fit into the daily budget of visitors. “The check is above 210-220 rubles. Dining room visitors usually can’t “digest” and switch to side dishes and salads, he says. “In this area, it makes more sense to work not for margins, but for volume.” In the canteens "O.G.I." the average bill ranges from 130 to 215 rubles, the cost is about 35% of the final price of the dish.

The buyer comes to the canteen every weekday - this feature shapes the entire economy of such a company, explains Vladimir Nikitin from Fusion Management: “This is not a trip to a restaurant where the visitor is ready to spend more than usual. The client multiplies the costs for a set lunch by 20 days, they are included in his permanent budget. At the same time, the assortment should not be scarce so that a person wants to return to the dining room every day.”

Another feature of the cafeteria is uneven traffic. “The lunch break is always a massive influx of visitors. The owner must be prepared for this, think through the work schedule of the cooks and properly organize the distribution,” says Elena Myasnikova from REU. G.V. Plekhanov.

Checking for purity

To open a canteen, you must comply with the requirements of the inspection services. First of all, you need to inform Rospotrebnadzor about the opening of a canteen and undergo a service inspection fire safety, warns Olga Avvakumova, an expert at the Kontur.Elba service. Small businesses are exempt from scheduled inspections until December 31, 2018; Rospotrebnadzor, the fire service, Rostekhnadzor, Rosselkhoznadzor and others must be notified 24 hours in advance about unscheduled visits. Inspections based on consumer statements are carried out without notification.

Most often, owners of catering establishments are punished for failure to comply with sanitary and epidemiological standards. We are talking not only about the quality of products or prepared dishes, but also about the arrangement and maintenance of the premises, says lawyer Andrei Bezryadov. For violating the rules, the entrepreneur faces an administrative fine of up to 50 thousand rubles. If the violation led to mass illness, poisoning of people or death, then liability arises in accordance with Art. 236 of the Criminal Code of the Russian Federation, which provides for punishment in the form of imprisonment for up to five years.

Dmitry Baranov himself invites Rospotrebnadzor for an inspection before opening each canteen. “The inspector is interested in ensuring that everything is correct in the canteen (especially if students are fed there). Believe me, I saved a lot of money and nerves,” he says. Flexibility in communication with inspection services is very important, confirms Associate Professor of the Department of Technology and Organization of Food Enterprises of the Russian Economic University. G.V. Plekhanova Elena Myasnikova. “According to the rules, a separate place must be allocated for waste disposal. But small companies Often it is not possible to dispose of it through a special chamber. Then the explanatory note should indicate that disposal takes place outside of working hours, in closed containers, and there will be no problems,” she explains.

“One canteen is not a business”

Conditions for location of production full cycle there was no Goethe Institute, so Baranov ordered dishes for “Tsatsa” from the factory kitchen. The menu was not rich. This scheme ate up about 40% of the margin, which made the cost of food too high. Baranov realized: in order to gain profit, he needed to open a few more points, and then his own workshop. “One canteen is not a business or even a hobby, but a waste of time and effort,” says the entrepreneur. The search for a point led him to the Academy social management, when through friends he learned that the academy’s management was dissatisfied with the operator of the local canteen.

He opened the first point in ASOU in March 2016, and two more opened in branches in April and May. “Getting a place at a university is not easy: most often, in order to feed students, you need to go through a tender procedure,” says Baranov. But the gamble is worth the candle: rental rates in universities are usually lower than in shopping centers, business centers and street spots, and the flow of customers practically never stops.

But at the same time, sometimes you have to take not the most profitable points that come “complete” with profitable ones.

It was one of the canteens in ASOU, near the Babushkinskaya metro station, that became the most profitable in Baranov’s network. In less than a year, the net profit from it amounted to 3.7 million rubles. “I got rid of the cockroaches and rats, hired good cooks, and things took off,” he says. “The traffic is crazy: there are courses for adults who are solvent, teachers from all over the region, who spend the whole day in the building.” The very first point at the academy is now operating at a slight profit (900 thousand rubles in profit in less than a full year), the second was brought to zero only after the New Year. The canteen at the Goethe Institute also turned a profit - in 2016 it brought the entrepreneur 1.8 million rubles. arrived.

Photo: Vladislav Shatilo / RBC

Having tested the business model on students, Dmitry decided to go beyond universities and in December 2016 opened two points in business centers - Peace Park on the Alekseevskaya metro station and in Nizhegorodsky near Taganskaya. Due to high rent and expensive repairs, the launch cost a record 3 million and 4 million rubles. Accordingly, the investment did not justify itself: the traffic turned out to be small. “Park of Peace” brought in 600 thousand rubles in two months of work. revenue, Baranov hopes to recoup the point by next January. I had to move out of Nizhegorodsky already at the beginning of the new year - the outlet was not making a profit.

In large shopping and business centers there is good traffic, but costs, first of all, rent, are extremely high, says Vladimir Nikitin, head of the public relations department at Fusion Management. “Only closed locations are profitable, where people spend the whole day and will not look for a cafe on the side,” says Dmitry Baranov.

By the beginning of 2017, Baranov found a suitable place to launch his own production - a premises of 700 sq. m in territory Russian Academy Sci. The company’s brand chief, Alexander Yastrebov, was in charge of purchasing equipment and organizing the process. Baranov realized that he couldn’t do it without professionals. The launch cost the company 5 million rubles, this is the profit from the work of already launched canteens (1 million rubles) and loans from private investors, whom Dmitry is still looking for on the Internet (4 million rubles). The entrepreneur plans to return the investment in one and a half to two years.

Now our own factory-kitchen fully supplies all Tsatsa canteens with hot meals - this allows you to save up to 25% on the cost of meals. In addition, Baranov’s production serves banquets (three to four orders per month) and sells its own baked goods in small quantities. According to Dmitry, revenue from outsourced production is 3-5% of the company’s turnover.

Baranov is convinced that he has found his gold mine, and easily shares the secret of its successful development: “In our catering industry, it’s common to think: if you run a restaurant, guests come to you. If it’s a canteen, then it’s cattle. But if you stop seeing people as trash, they will be drawn to you.”

Small dining rooms are much more difficult to equip than compact bedrooms and tiny living rooms. And as a result, complaints and complaints are often heard about small area one room or another. But this is rather just an excuse for the discrepancy between the obtained result and the owner’s tastes and design preferences, because if you turn on your imagination, a small room will turn out to be more of an advantage than a disadvantage.

The huge number of beautiful compact dining rooms is a clear example of the fact that you just need to carefully think about and plan the project, approach it creatively, and the problem of lack of space will instantly disappear.

When designing a compact small dining room, you should be patient. By going to any furniture store, the first thing that attracts attention are the huge tables and massive chairs, which certainly look amazing. Having bought and brought them home, it immediately becomes clear that their size, unfortunately, is not suitable for a cozy room. However, don’t panic, inspiration and imagination work wonders!

Variety of dining options

Flipping through the pages of fashionable glossy magazines, many remain greatly impressed by the majestic dining rooms in expensive luxury villas and mansions. They seem simply unbeatable. Such design masterpieces are truly difficult to replicate. Not everyone has the funds or the required space for this. But who said that the dining room in an ordinary home can't be just as charming? To implement such a project in a small apartment, you need to think more creatively and not be limited to just a table and four or six identical chairs. Cute little couches, space-saving loveseats and a variety of chairs can all be used to create a stunning, eclectic dining room.

For fans of comfort and convenience, as well as for those who are not particularly fond of eclecticism, you can experiment with a table that would match the overall theme of the room. When decorating any small space, visual fragmentation must be avoided. Round tables, transparent chairs, square tables with glass countertops will help to visually increase the space of the dining room and make it airy.

Size is relative

Of course, size matters, but at the same time, it relative concept. This is exactly the conclusion that can be drawn after seeing the dining rooms, which, despite their small area, are absolutely in no way inferior to huge luxury apartments. You should never decorate a dining room by copying someone else's idea. Everything must be individual! If this is a young couple who rarely receive guests and spend most of their evenings in clubs and cafes, they absolutely do not need a huge family table. A small, compact table for two will be ideal solution.

Almost any corner of the house can be turned into a compact dining room. The most important thing in such a decision is a well-chosen table. The Murphy model is a great option because most of them can be folded up and stored neatly against the wall when not in use. Another option would be tables with retractable tops. Plus, there are also lightweight, portable chairs - and here is a great option for a dining room that appears only when necessary!

Magic of corners

The idea of ​​​​organizing a corner dining room is very reasonable. This solution will help create a cozy atmosphere in the room. A nook can be created in the kitchen or living room. Simply a great idea for family breakfasts! All you need is a suitable table and a couple comfortable chairs or a sofa. You can install cabinets or several shelves near the wall to store small items.

There is one little trick in the design of small dining rooms - a round table. This piece of furniture goes well with corners, and in the center of the room it will look very sophisticated and elegant. It can accommodate many people. A great geometric accent to a space with clean, straight lines.

Walls...Who needs them?

Don't treat the dining room like an ordinary room, separated from the rest by four useless walls. Since the 60s and 70s, open floor plans have become increasingly popular. Modern design- This is the integration of the living room, dining room and kitchen as one large space. You can use a rug to highlight the dining area. Large pendant lamps, modern chandeliers and recessed lighting can also be a great way to designate a particular area.

Stylish modern trend is a combination of kitchen and dining room. Since the family often gathers in the kitchen, there is no need to equip a separate room. They can be successfully combined. And if you choose it, you will get an amazingly beautiful interior.