DINING AS A SMALL BUSINESS UNDER CRISIS
The dining room is a successfully operating business in a crisis. Affordable food will always be bought! Dumplings, dumplings and other types of canteens always receive regular customers. And in times of financial crisis, the number of visitors even increases. After all, the middle-income segment of the population begins to visit restaurants less often and more often give their preference in favor of dining rooms. Pay attention to this industry and analyze how easily it experienced financial crises. As Yevgeny Chichvarkin says: “the most demanded business is servicing the poor.” Indeed, even though poor people have less money, they purchase only the most sought-after and best-selling goods. The poor also quantify more goods than the rich.
The dining room is an important element of catering, where for a low price you can eat hot dishes and drinks during the day. The opening of institutions of such a plan almost always justifies itself directly from the financial side, the main thing is to correctly draw up a business plan and, of course, determine the location.
WHAT TO PAY ATTENTION WHEN OPENING THE DINING ROOM
To open a catering place, it is necessary to take into account a large number of nuances that will affect the further development of the institution:
Form of doing business. The ideal choice is individual entrepreneurship. This will provide you with the necessary freedom of action at all stages of the project development.
The location of the dining room. Choose a site on which the maximum number of enterprises is concentrated. The best solution would be a business center, shopping center, business district of the city.
Interior. Properly design a self-service line. Minimize customer self-service operations. Everything should be as convenient and comfortable as possible.
Price policy. The dining room does not imply gourmet dishes and sophisticated service. Here people expect tasty and inexpensive refreshments directly during the working day.
Services provided by the institution. The larger the range of dining facilities, the more income it will bring. For example, in addition to making and selling hot breakfasts and dinners, you can organize birthdays, alumni meetings and other parties.
Market competition. Consider the mistakes of other institutions of a similar plan. For example, you can’t place the dining room on the second floor – this immediately -60% of the flow of visitors. Correct them during the construction and organization of the work of your dining room in order to turn the flow of people in your direction.
Choose your style and branding. Your dining room can work around the clock (if there are people in the business center at that time) or deliver products directly to offices.
In our example, a dining room for 50 people will be located in a modern business center. This will provide a large influx of people throughout the working day. At the initial stages, the first visitors can be construction workers who are engaged in the construction of the building.
Mandatory conditions for opening the dining room is the presence of two exits (main and spare) and the division of the institution into a kitchen and a hall for visitors.
BUSINESS DINING PLAN 50 PLACES
If the premises have already been leased, then the first thing to do is to purchase all the necessary equipment. For the dining room it is:
cooking surfaces for cooking hot dishes;
tables for cutting, cutting and serving food;
items of furniture for clients (tables, chairs, armchairs, hangers, etc.);
tableware for various purposes.
The next step is staffing. Take this matter with the utmost care, because it most depends on whether your institution will like your institution or not. Chefs must be able to cook traditional Slavic dishes. So you will attract the maximum number of contingent. The business plan involves the following staff:
Menu and advertising
Menu to choose from.
An advertising company should precede the opening and be carried out continuously even after the institution is widely popularized. The main ways of marketing:
location of information on banners and billboards in the business center, as well as in its district;
distribution of leaflets (advice to take leaflets better, attach a free ballpoint pen as a gift to them);
online mailing list;
posting ads in local magazines and newspapers;
audio advertising directly in the business center (if possible).
The menu should be as simple as possible clear and ordinary. Be sure to have first courses (borsch, several types of soups), a variety of side dishes, main dishes, salads and desserts. Spend promotions and discount programs on some types of products. For example, every Tuesday -15% discount on the first course, and every Friday -15% on the second course. Wednesday – dumpling day, dumplings with a discount of -10%.