In a city of any size, there is always at least one kiosk with pies, pasties, shawarma or other fast food. Indeed, fast food is considered mainly the food of the townspeople - even if it is relatively harmful, but nevertheless tasty and satisfying. In addition, various hamburgers and hot dogs are inexpensive and ready in a matter of minutes, which is why customers willingly buy them at every opportunity.

Since the question of how to open fast food from scratch is of interest to many aspiring entrepreneurs, the segment of cafes, stalls and even mobile eateries is rapidly developing in large settlements. However, even in the conditions of active competition, it is quite possible to create a successful business in this area - it is enough to find a concept that distinguishes a new catering establishment from the rest: for example, a national cuisine menu, a special dish or an unusual service format.

Business features

The main feature of fast food is that it is far from a full-fledged catering establishment, most often with the most simplified menu. Unlike cafes and restaurants, such eateries cannot offer visitors a wide range of various dishes. In other words, the main disadvantage of this direction is the inability to meet the needs of absolutely all categories of customers.

On the other hand, the same drawback in certain circumstances turns into a virtue: as a result of the standardization of production processes, food preparation is greatly simplified and accelerated, which fully meets both the interests of the business owner and the needs of customers. In addition, opening a small fast food restaurant is also beneficial for other reasons that attract people to it:

• Dishes have a rather pleasant taste;
• Using the services of a snack bar, you can save time;
• Snack prices are quite affordable for most customers;
• Food with energy value allows you to quickly get enough.

However, fast food products cannot be called healthy due to the high concentration of fats, carbohydrates and spices in them. Therefore, some part of the audience, consisting mainly of supporters of a healthy lifestyle, categorically does not accept such a diet.

In large cities, the main part of the customers of snack bars is represented by office workers, students and working youth. Therefore, fast food establishments are located mainly in the center, not far from shopping, entertainment and business centers. Outskirts and even densely populated sleeping areas are not suitable for these purposes, since here the level of traffic does not reach the required minimum.

However, to open a fast food restaurant in a small town, you need to use a slightly different strategy. Here, families with children, schoolchildren and young people most often act as diner visitors, and therefore the entrepreneur should focus on affordable prices and room design. In the process of decorating the trading floor, he will have to use all possible artistic techniques to attract the attention of kids and teenagers, install slot machines in the establishment, provide free Internet access, invite animators or think over a program of entertainment numbers.

Trade Format

What fast food to open? The question of choosing the optimal format of the institution is primarily of interest to entrepreneurs who want to get the maximum return on the capital invested in the business. Classifying eateries according to the method of trade, you can get the following list:

• Stationary cafe. Most often it is a catering establishment equipped with tables and a distribution counter with a menu located on it. To open a fast food cafe, you need to rent the appropriate premises, make repairs in it, divide the space into a kitchen and a trading floor. Visitors can be offered hamburgers, various chicken and potato dishes, salads, pancakes, desserts and drinks;
• Cafe in the food court. Many Malls, shopping or entertainment centers allocate large areas for organizing a food zone, set tables in the center of the hall, and divide the perimeter into boxes and rent it out to entrepreneurs who want to open mini fast food. This format allows you to save on the repair and arrangement of cafes, as well as get a guaranteed flow of customers;
• Street kiosk. The lack of space usually does not allow placing a full set of specialized equipment here, therefore, before opening a fast food stall, it is recommended to choose the main direction (for example, hamburgers, shawarma, pancakes, pizza, hot dogs) and focus on it. The main disadvantage of this option is the complexity of land acquisition and obtaining the necessary permits;
• Trading from a cart. This business format is most popular with start-up entrepreneurs, since you can open street fast food with a capital of 50–75 thousand rubles. The dimensions of the trolley allow you to install only one cooking device, so the range of the outlet is limited to the only dish that does not require complex production - hot dogs, hamburgers, popcorn, cotton candy;
• Mobile diner. To open a mobile fast food on wheels, you should purchase a van, minibus or special trailer, and then equip it with the necessary equipment: the available area of ​​​​6-10 m² allows you to place inside not only two or three types of units for making pizza, hamburgers, pancakes, and even dumplings, but also refrigerators, production tables, cabinets and a sink. This business format, which is still unusual for the domestic consumer, is of the greatest interest among start-up entrepreneurs.

Documentation

Registration of a catering enterprise equipped with production is accompanied by a huge number of certificates, certificates and certificates, so entrepreneurs who consider fast food on wheels as a business need to prepare for the fact that this process will be long and resource-intensive.

First of all, it is necessary to submit an application to the tax service for the creation of a new IP, indicating in it the selected OKVED codes and the preferred form of taxation (UTII, USN or PSN). After receiving a registration certificate, you need to start preparing the rest of the documents - an entrepreneur will be able to open fast food only after obtaining permits and contracts according to the following list:

1. Certificate of registration with the IFTS;
2. Letter with OKVED codes from Roskomstat;
3. Permission of Rospotrebnadzor to conduct activities;
4. Permission to place a non-stationary retail facility;
5. Contracts with municipal water and electricity suppliers;
6. Hygienic certificates for fast food equipment;
7. Permission to conduct activities from the State Fire Supervision;
8. Production control program;
9. Contracts for the implementation of works on disinfection and disinfestation of the facility;
10. Agreement with public utilities on the disposal of solid waste and food waste;
11. Agreement on the regular washing of uniforms;
12. Agreement on the disinfection of ventilation systems;
13. PTS (required when registering a fast food van on wheels);
14. Sanitary passport of the vehicle;
15. Sanitary books of sellers;
16. Quality certificates for raw materials and semi-finished products.

Fast food on wheels is classified by law as temporary catering establishments. The basic requirements for their arrangement, which are contained in the relevant section of SanPiN, suggest that:

• In the absence of a connection to a centralized or stationary water supply and sewerage system, an uninterrupted supply of clean water is required for the operation of a retail outlet;
• The mobile facility should be equipped with refrigerators that provide the storage conditions required for perishable products;
• The sale of food is allowed only with the use of disposable tableware;
• Fast food dishes and hot drinks (coffee, tea, chocolate) can be prepared on the basis of factory bottled drinking water;
• It is necessary to install containers for garbage inside and near the outlet, as well as ensure the timely disposal of such waste;
• The mobile object is subject to regular sanitization;
• Personnel during work must observe the basic rules of personal hygiene;
• The toilet must be located within 100 m from the outlet.

Location selection

Buying a fast food car on wheels is only half the battle: without a favorable location, this business is unlikely to be profitable. However, in the process of finding suitable outlets, an entrepreneur will inevitably face the main problem of mobile retail: you can’t just stop at the nearest popular shopping center and start selling hamburgers to people.

Plots in cities according to the form of ownership are divided into private and municipal. In the first case, you need to contact the owner of the land and conclude a lease agreement with him. In the second - to study the legislation governing the placement of non-stationary objects: according to the decree of the Government of the Russian Federation, this issue is dealt with by the local administration, which determines the places for the possible installation of mobile fast food establishments and issues the appropriate permits.

Thus, an entrepreneur who is going to open a fast food business must form a small list of five to six possible options for the location of the outlet. Sites to be preferred:

• On the territory of markets or not far from them, on the way to stops;
• At shopping centers and hypermarkets that do not have their own culinary department;
• At business and office centers;
• At the intersection of traffic flows, at railway stations and near metro stations;
• Near large educational institutions - institutes or universities;
• In places of folk festivals and recreation of citizens;
• On busy streets with heavy traffic.

You can also buy a fast food van on wheels and serve various public events: organizers of concerts, festivals and city holidays often offer mobile eatery owners access to a huge audience of potential customers, charging for this a rent in the range of 3–20 thousand rubles per day. Such expenses pay off in full: sometimes the outlets located here fulfill the monthly sales plan in two days.

Range

The menu of a fast food outlet is most directly related to its location, therefore, before opening fast food on wheels, it is necessary to develop an assortment in accordance with possible places for trading. For example, in sleeping areas, dishes are in demand that can complement a full dinner - grilled chicken, sausages, pizza, baked potatoes, sushi. In places with high traffic, where people are in a hurry on business, various pies, pasties, hot dogs and hamburgers are more in demand, with which you can satisfy your hunger literally on the go.

It is impossible to buy all the possible equipment for fast food, therefore, to form the menu of a mobile eatery, they use specialization in any one product and its derivatives (pancakes, potatoes), or include only national dishes (Chinese, Caucasian, Mexican, Italian) in the assortment. What can be found in fast food establishments:

• Grilled dishes - sausages, sausages, chicken carcasses;
• Chicken dishes - wings, chicken legs, nuggets;
• Shawarma from lamb, chicken, pork;
• Hot dogs, corn dogs, sausages in dough;
• Chebureki with various fillings;
• Potato baked in foil with spices and cheese;
• Rustic potatoes;
• French fries;
• Sushi and rolls with fish and seafood;
• Salads from vegetables, meat, fish;
• Pancakes with various fillings;
• Patties with potatoes, meat, rice, eggs, jam;
• Donuts with glaze;
• Pizza classic, cone and mini-pizza;
• Hamburgers, cheeseburgers, fishburgers;
• Sandwiches or hot sandwiches;
• Popcorn with salt or sweet toppings;
• Cotton candy.

The assortment must be supplemented with both hot (coffee, tea, chocolate) and soft drinks (juices, mineral water, kvass, lemonade). In addition, the presence on the menu of some original position will help to attract and interest customers - for example, fish chips (fillet in batter), Mexican tacos and burritos, Greek souvlaki (small skewers on skewers).

The manufacturing process of each dish must be standardized so that employees have no doubts about the recipe or the length of time in the oven for a particular snack. Therefore, at the stage of developing an assortment, an entrepreneur should contact a specialist who is able to draw up flow charts - detailed instructions for cooks containing information about the correct dosage of ingredients, temperature conditions and the duration of heat treatment.

Equipment

Understanding how to open a fast food restaurant, an entrepreneur must study the characteristics of various types of production equipment and draw up a complete specification that includes everything necessary to conduct business in the chosen direction. Of course, you should not buy a complete set of units right away: it is better to start with one or two main devices, and then, in accordance with consumer demand, gradually expand the range, including new dishes.

In addition to fast food equipment on wheels, the shopping list will have to include various equipment (shovels, knives, cutting boards), gastronomic containers for ingredients, water tanks and wastebaskets, and employee uniforms.

The basis for a mobile snack bar can be a full-sized minibus, truck or trailer, equipped in accordance with the requirements for non-stationary fast food outlets: today, suppliers offer entrepreneurs to buy fast food on wheels both in the basic version and fully equipped with a variety of appliances. All units must be securely fastened to the floor to prevent them from moving or being damaged during transport.

Below is an approximate list of equipment designed for the production and sale of pizza, hamburgers, sandwiches, french fries and other deep-fried dishes, as well as hot drinks, juices and mineral water:

Fast food equipment

Name	price, rub.	Quantity, pcs.	Cost, rub.
Vehicle
Two-axle trailer MZSA 815001	243000	1	243000
Production equipment
Freezer chest	24900	1	24900
Refrigerated table	39800	1	39800
pizza oven	36600	1	36600
frying surface	22600	1	22600
fryer	8900	1	8900
Filling station	136200	1	136200
Slicer	17400	1	17400
electronic scales	10500	1	10500
Wall shelf	2300	2	4600
Production table	4200	3	12600
Umbrella exhaust	16300	1	16300
Multi-tier rack	8100	1	8100
Shelf cabinet	11300	1	11300
coffee machine	36000	1	36000
Small refrigerating cabinet	28800	1	28800
Small proofing cabinet	19800	1	19800
Other equipment
Water heating boiler	8900	1	8900
sink with mixer	3500	1	3500
Clean water tank	1500	1	1500
Dirty water tank	1500	1	1500
Waste tank	1000	1	1000
Pipes and electrical wires	–	–	5000
Inventory
Small gastronomic container	660	12	7920
Large gastronomic container	820	10	8200
Container with lid	700	4	2800
Pizza knife	680	1	680
Knife set	2500	1	2500
Spatula culinary	430	1	430
Furnace brush	1300	1	1300
Cutting board	630	1	630
pizza board	540	1	540
Pizza grid	420	6	2520
Spoon garnish	260	1	260
Juice container	180	6	720
Pepper mill	1600	1	1600
French fries net	300	1	300
A uniform	1250	2	2500
Total:			731700

Staff

One of the main principles of the fast food industry is minimizing the time spent on cooking. Therefore, people working here must be able to quickly and accurately perform the entire technological sequence of operations, from defrosting raw materials to packing the finished product into packaging. Also, in dealing with customers, tact, patience and goodwill are welcome.

To ensure the smooth functioning of the food truck, two employees are required, who alternate every two days. In order to increase motivation, it is better for them to accrue wages according to the principle “rate + percentage of revenue”, but not less than a certain fixed amount.

It is recommended to hire women between the ages of 30 and 55 with some experience in the field of trade or catering. Finding such people is quite difficult, since all experienced specialists are usually employed, but the owner of the diner should try hard - the success of the enterprise directly depends on the qualifications of the workers. In general, requirements for applicants include:

• Availability of relevant professional knowledge;
• At least 2-3 years of experience in the food service industry;
• Ability to communicate with customers;
• Responsibility, decency, diligence;
• Ability to work with fast food equipment.

Also, entrepreneurs pay attention to the remoteness of the candidate's area of ​​residence from the place of work: for those who use two or three modes of transport, it is much more difficult to be on time due to traffic jams and other unforeseen circumstances.

Promotion

To build a successful business, it is not enough to know how to open a fast food outlet: without actively attracting customers, any type of commercial activity is doomed to failure. Fast food customers tend to prefer well-known brands, so the main effort of an entrepreneur should be to promote the brand and increase awareness of it among potential customers.

The implementation of a marketing strategy primarily includes the correct design of the outlet. The appearance of the diner should attract the attention of passers-by, be different from competitors, be unambiguously associated with food and inform customers about the range of dishes on offer. For these purposes, branding is used - a set of measures that includes:

• Development of your own corporate identity - logo, colors, fonts;
• Manufacture and installation of signboards, banners, pavement signs;
• Pasting the car with a decorative film, applying inscriptions and a slogan.

A recognizable corporate identity is a must for the successful promotion of mobile fast food. It is advisable to print a logo and a slogan on packaging, napkins and dishes: of course, it is difficult to foresee such trifles at the start, but in the future such an advertising move will have a significant impact on the amount of profit. You can also attract additional visitors with the help of some competitive advantages:

• Adequate pricing policy;
• Larger portion sizes;
• High speed service;
• The presence of an exclusive dish on the menu.

Investments

To determine how much it costs to open a fast food business, an entrepreneur needs to perform some economic calculations on their own, since the costs of starting a business in each case depend on the specialization of the outlet and the price category of production equipment. For example, for the pizza and hamburger food truck mentioned above, the list of initial investments would look like this:

Capital investment

So, the first thing you need to open fast food on wheels is a capital of 900 thousand rubles. At the next stage of drawing up a business plan, it is necessary to calculate the cost of maintaining and ensuring the functioning of the enterprise, taking into account all possible overhead and non-production costs - from renting a plot of land to paying for parking:

Monthly expenses

Article	Amount, rub.
Land lease	15000
Electricity	8640
Water	1000
Salary	40000
payroll tax	12000
IP insurance premiums	2300
Raw material	330000
Disposable tableware	12000
Marketing expenses	10000
Administrative expenses	5000
Trailer parking fees	2500
Total:	438440

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Income and profitability

According to statistics, the average check for mobile eateries is 180-250 rubles. To determine the possible number of visitors, you need to count traffic at selected locations of the diner three times a day. At the same time, only representatives of the target audience should be taken into account - people under the age of 40 with an average level of income.

For example, an entrepreneur determined that 80-85 people passed by the point within an hour. It can be expected that 10% of them will make purchases: accordingly, during the day the enterprise will serve about a hundred people. It should be noted that the minimum allowable attendance level is at the level of 35-40 customers per day - otherwise the diner starts to operate at a loss. However, to solve this problem, it is just advisable to take advantage of the main advantage of mobile fast food - the ability to move to a new place.

Fast food profit

Conclusion

A novice entrepreneur who is about to open fast food should take into account the presence of some seasonal factor in this business: indeed, in the cold season, eating outdoors can hardly be called comfortable. To reduce the impact of negative circumstances on the level of sales, the assortment of the outlet needs to be constantly adjusted by adding more hot dishes in winter, as well as ice cream and soft drinks in summer.

As a source of additional income, you can offer a hot food delivery service to your home or office. Of course, for this it is necessary to additionally hire a courier with transport and develop an online application for receiving orders, but practice shows that such investments and efforts fully justify themselves: brand awareness increases, additional customers appear, and the entrepreneur’s income grows.

People will always eat. And for lack of time or, not wanting to spend it on cooking, visit catering establishments. That is why cafes and restaurants are constantly opening and, as a rule, are always in demand.

But such places are more suitable for a thorough and unhurried meal, usually taking place in the company and talking. But for a quick snack, it’s better to look into some cafeteria, bistro or fast food, where you will be served briskly, and you can just as quickly satisfy your craving hunger.

There are also many such establishments today, and more and more often they specialize in a particular dish, offering it in different variations of preparation and serving. Opening a small "thematic" cafeteria is much easier than a full-fledged cafe, it requires less investment, time and pays off faster. Therefore, more and more aspiring entrepreneurs are thinking about how to open a fast food cafe and make it a profitable business. The article below will help you navigate this business.

Why now? About demand and timeliness

Fashion always comes back. And this applies not only to clothes, but also to food. In Soviet times, such establishments as cheburek, patty, pancake and similar places were popular in our country. Today they are making a comeback, once again gaining the interest of an already sophisticated audience that wants something simple and delicious.

Now is the time to open a cheburek or, say, dumplings, while the competition is not so great, and the idea has not had time to become boring and boring. It is best to start from a small point, which can gradually grow into a whole network of similar cafes throughout the city. Next, we will look at the main points that you should pay special attention to before opening a fast food cafe.

Where to open?

When choosing a location for a cafeteria, it is important to first identify your potential audience. Who will you have? As a rule, fast food cafes are visited by students and schoolchildren, and often by their teachers, office workers and staff of nearby establishments: shops, hairdressers, ateliers, etc. That is, you need to focus on proximity to a large crowd of students and working people. It may not necessarily be the center of the city, the main thing is that the place should be lively.

How to equip?

Firstly, the room should be small, but roomy. Along the perimeter along the walls, you can organize long tables, at which you can have a bite to eat both sitting (then you will need high chairs) and standing. This will allow visitors to quickly eat their order without staying in the cafe for a long time and freeing up space for the next hungry ones. This is exactly what the interior of your establishment should be designed for: simple, tasteful and with minimal embellishments.

As for the kitchen, it should be equipped with the necessary equipment for preparing the main dish:

• apparatus for pasties;
• donut fryer;
• a pie oven or pancake maker.

You will also need refrigerators, meat grinders, a variety of utensils, cutting boards, a mixer or dough mixer (when making any pastry from dough), and more. The specific equipment depends on what you plan to offer your guests. Of the most promising areas that will certainly be in demand, one can name dumplings, pasties, patties or mini-pizzerias. You can think about how to open a bouillon. Such a place will be especially in demand at lunchtime, because many in our country are used to eating the first thing for lunch.

Assortment of fast food cafes

We talked about the fact that today specialized cafes of one product are beginning to enjoy special popularity. But even in such establishments, a varied assortment is possible - due to fillings and sauces. So, you can open a pastry shop, which, in addition to traditional meat ones, will offer cheese, mushroom, vegetable vegetarian pasties and mixes (cheese + mushrooms, for example). This will allow, without significant additional costs, to significantly expand the offer and, as a result, attract more visitors.

You can do the same with other dishes: pancakes with various fillings and sauces, dumplings and dumplings with different fillings, etc. Naturally, do not forget about related products: drinks (tea, coffee), bread (if it is broth, for example) , sauces, vegetables and more. For all this, you need to purchase high-quality disposable tableware, napkins, bags.

Fast food cafe staff

A small restaurant does not need a large staff. It can be only two people - a cook and a cashier. If during the preparation of a dish a lot of dishes are used that have to be washed, a dishwasher will also be needed. As for the serving of ready-made dishes, disposable dishes should be used for them.

Often, visitors want to take the dish with them, and the service in this case will be much simpler: eat - throw away the plate / cup. If necessary, hire a cleaner - he can only come at the end of the shift, which will reduce staff costs.

Advertising: how to attract visitors

As a rule, fast food establishments quickly become popular and visited. But for greater confidence, you can first organize the distribution of leaflets with information about your cafe and assortment. They can be handed to passers-by directly at the catering point, as well as near the nearest stops, metro exits.

Also, a sign will also become an advertisement, instantly attracting the attention of passers-by. When looking at it, it should be clear what kind of place it is and what menu you offer. For example, "Cheburechnaya near the house" is a good option, and "Cafe Swallow" is not very good.

For small and medium-sized businesses, catering enterprises do not lose their attractiveness. In areas of busy pedestrian traffic, near educational institutions and offices, the payback period for a fast food kiosk varies between 2-3 months.

A business plan is preliminarily drawn up and a risk assessment is carried out. It should also take into account the specific food preferences of the population of a particular region. If there is no experience in this area, it is better to hire a specialist, otherwise the savings on calculations may lead to unforeseen expenses.

The whole process step by step

Before opening a kiosk, it is necessary to solve several fundamental issues:

1. Registration in the tax office at the place of residence as an individual entrepreneur and registration of the cash register.
2. The choice of premises - it can be a stationary kiosk, pavilion, trailer, tent.
3. Source of start-up capital. The best option is to interest a fund that supports small businesses with your business plan. If you take a bank loan, it is advisable to agree on the possibility of deferment for the first months of work.
4. Equipment. For the sale of sandwiches, hot dogs and drinks, you will need a microwave, a kettle, a refrigerator for storing blanks, racks, a showcase, and for cooking meat and poultry dishes, pies and donuts, you will need special equipment.
5. To open a kiosk, you must obtain permission from the city authorities for trade, a certificate from the sanitary and epidemiological service, approval from the construction and architecture department for the placement of small architectural forms, develop technical documentation and a financial plan.
6. Recruitment of personnel (to serve a kiosk, it is enough to hire two sellers, and for a more serious establishment, cooks, auxiliary workers, a cleaner, a delivery man, and a manager will be required).
7. Source of energy supply and ensuring compliance with sanitary and hygienic requirements for workers.

Such a private business can be opened as your own brand or as a ready-made franchise of a large fast food chain. When buying a franchise, a ready-made production technology, equipment is provided, financial risks are insured.

The minimum area of ​​a fast food kiosk is 4-5 square meters, but be sure to allocate space for waste collection and installation of a heater in the cold season. If possible, it is advisable to open a kiosk in the spring-summer period, since in winter the sales volume decreases.

Important aspects for a successful start

Hot dogs and pastries are consistently the top sellers in the fast food system, while shawarma, grilled chicken, pizza, and pancakes are also popular. If the outlet specializes in certain products, it is advisable to design your kiosk in the appropriate style. An important role is played by the sale of related products - hot coffee and tea, soft drinks. The wider the range and the better the service, the higher the chances of attracting a buyer.

An important role for the rapid increase in turnover has a pricing policy. The financial plan should keep the final cost of a serving as low as possible. Neat uniforms will add respectability to the kiosk and attract discerning consumers. Since a lot of attention has recently been paid to a healthy lifestyle, it is advisable to fill the menu with vegetables, salads, and seafood as much as possible.

For a fast food kiosk, you can provide for the possibility of moving depending on the season. If it is located near an educational institution, then for the summer it is advisable to change the location to a recreation area or traffic intersection. It is also important to take into account food preferences: in the warm season, the demand for soft drinks increases, in the cold months, the share of the hot menu increases.

If the development plan of the enterprise after 4-6 months of work does not coincide with the actual state, one should not delay the audit so as not to accumulate debts. When the profit from the kiosk is stable, it is worth saving some of the money for development. Over time, you can open another point and create a whole chain of eateries.

Since this business is low-cost and quite profitable, one should not forget about the high level of competition. For each client there is a struggle in the field of pricing policy, speed and convenience of service, the range offered. Before you begin to draw up a plan, it will not be superfluous to study the availability and location of similar outlets, collect information from potential customers and take into account their wishes.

The townspeople are always in a hurry and are not averse to having a bite to eat on the run, however, with the demolition of tents, there are fewer places where you can do this. With the advent of warm weather, demand
for such food will become even higher - it will especially worsen in city parks.
With them, in fact, a new wave of Moscow street food began. More
with the permission of Sergei Kapkov, a couple of Frenchmen settled in the Hermitage Garden
with pancakes, food festivals began to be held at the same time, the most successful participants of which began to trade on their own. One example is the tents with steamed buns "Pyan-se", which turned from a festival project into a city network. The Village learned from Alexey Semyonushkin, co-founder of the company, how to properly launch such a business.

Advantage:

A popular business that does not require large investments and numerous employees

Alexey Semyonushkin,

general director of the Pyan-se project

Primorskaya network came to Moscow two years ago. During this time, they managed to accustom Muscovites to Korean steamed buns, open several kiosks and cafes. Next month, Pyan-se is planning to open on
food court "Mega" and sell the first franchise in Sochi and Voronezh.

How to open a kiosk
with street food

Step 1.

Registration of a company and registration of a patent for the name

Step 2

Rent of a production hall

Step 3

Purchase of equipment

Step 4

Select Suppliers

Step 5

Find a place for a kiosk

Step 6

Hire employees

Step 1. Registration of a company and registration of a patent for the name

The first thing to do in order to open a street food kiosk is to apply for registration of an individual entrepreneur or LLC. Of the documents, only a passport is useful, in addition you need to pay a state fee. An individual entrepreneur will cost 800 rubles, and an LLC is more expensive - 4 thousand rubles, and more documents are needed for it. It is also better to patent the brand name so as not to get into an unpleasant situation with clone kiosks.

Alexey Semyonushkin: The Pyan-se brand has existed since 1994 in Vladivostok, and its name was patented only three years later. In general, pyan-se -
This is a traditional Korean steamed bun with various fillings. If you ask people from Primorye what they associate
with Vladivostok, then among the listed will definitely be pyan-se. At first, the company existed only in Vladivostok, then they opened a division in Khabarovsk, and in 2014 they came to Moscow. At first, buyers had to talk a lot about an unusual product and explain what was happening. “And when will the bun be browned?” - the most common question we heard. The Muscovites looked on in disbelief. But due to the fact that we often participated in various city events (for example, The Village Subbotnik, Lambada Market), we managed to make the product popular. Now we have not only kiosks at VDNH and Sokolniki, but also a small cafe on Tverskaya Street,
as well as a delivery service.

Step 2. Renting a production workshop

Many cook food on site. But the larger the network, the more difficult it is to cope with the human factor: everyone can cook differently, albeit based on the same recipe. In addition, it is not always advisable to buy expensive equipment at each point. Moreover, equipment may simply not fit in some kiosks. Leyla Kantorovich, owner of the Puff Point chain, told The Village about this. By investing in the production hall, the company managed to significantly reduce its costs.

For the production workshop, it is important to take into account all safety rules and coordinate with the SES (sanitary and epidemiological service) all the nuances - lighting, ventilation and the location of exits.

Alexey Semyonushkin: We rent an area of ​​​​about 280 square meters in the Pechatnikov district, which costs us, taking into account the payment of a communal apartment, 210 thousand rubles a month. In general, you can rent a decent workshop in Moscow for 150-300 thousand rubles. After the room is selected, you need to invite the SES to it, so that the inspection makes a project of the workshop and breaks it into different sections - cooking, packaging, storage, and so on. And only after that you can make repairs and arrange equipment. The workshop usually works at night to bring in the morning
in kiosks and cafes fresh semi-finished products.

Step 3. Purchase of equipment

You should not save on equipment: in this case, you will have to spend money on eliminating breakdowns every month. True, taking into account the current exchange rate, looking at the prices of foreign manufacturers has become at least twice as sad.

Alexey Semyonushkin: Those wooden steamers that we have at every point cannot be found in Moscow, so we ordered them in China. We have a French vegetable cutter Robot-Coupe in our workshop, and we bought a meat grinder, refrigerators and a shock freezer made in Russia. All this took about
2 million rubles.

Equipment set:

counter, refrigerator, cash register and so on.

Step 4. Select suppliers

It is better to acquire reliable suppliers who can bring the right amount of good quality products on time. You will have to find them by trial and error.

Alexey Semyonushkin: There were no problems with meat, there are many producers. Now, however, we are going to change suppliers: farmers came to us
from Voronezh, they offered meat of excellent quality and at a low price. We buy cabbage at the Moskvoretskaya vegetable base. But its quality depends
it jumps a lot with the season, and sometimes it is too hard and dry. Then we buy cabbage at the state farm on Dmitrovsky highway. But we could not adapt to some products, among such products are yeast, we carry them from Vladivostok (we buy them in Korea). Dough is made with local yeast
not so airy, with dips. We also buy spices in China, because there are simply no Russian analogues for them.

Step 5. Find a place for a kiosk

If you chose a park as the location of the kiosk, then it makes sense to place it where the most people walk: at the entrance, near the rides or other points of attraction. In the case of opening a kiosk on the streets of the city, it is important to check the documents so as not to rent a place in a building for demolition.

Alexey Semyonushkin: There are three top parks in Moscow: Gorky Park, VDNH and Sokolniki. Moreover, it seems to me that VDNH has already surpassed Sokolniki in terms of attendance and purchasing power. We are not yet in Gorky Park, and it is difficult to enter it, because the sites are all occupied. But we have prepared a kiosk project, we hope that the park management will like it. In order to send your project, you need to wait for the competition, which starts in this park on April 1. The cost for all is approximately the same - about 350 thousand rubles in summer and 150 thousand rubles in winter. True, Sokolniki keeps the same price all year round.

You can also consider small parks, such as the Bauman Garden or the Krasnaya Presnya Park. If it is a separate park, then you need to calculate the logistics. Ideally, put your kiosk at an event that often happens in the summer. And by revenue it will immediately become clear that it is worth taking this place
or not. We had this with Fili, which we decided to abandon.
There are absolutely no people during the day, and on weekends the influx is like in Krasnaya Presnya during the day. Usually in popular parks daily summer revenue is 20-30 thousand rubles,
and in winter ten times less - 3-5 thousand rubles.

If you are going to open a street cafe, then first of all you need to check all the documents so that it does not turn out that the building is being prepared for demolition.
We were demolished twice, one pavilion was on Tsvetnoy Boulevard, which was demolished a week after the opening. You need to take the documents, scan or photograph them and take it all to the head of the trade department in the council.

Renting a place in the park:

350 thousand rubles in summer and 150 thousand rubles in winter

Step 5. Design the menu

When forming the menu, it is important to understand how you will differ from competitors and what is now popular.

Alexey Semyonushkin: At first we had only one kind of pian-se - the classic one. But we decided that we need to take into account all tastes. Therefore, we added another bun with meat filling, but spicier (with kimchi), fish
and vegetarian. Now we will launch Korean dumplings with kimchi, we will serve them in boxes with chopsticks, like noodles. It's a matter of quality control: if someone can do ten kinds of products well, then why
would not?

Step 6. Hire employees

At first, the founders of the company themselves can sell and cook food, but over time, you will have to take care of hiring sellers - it is important to ensure that everyone has medical records.

Alexey Semyonushkin: We brought the chief specialist - technologist
from Vladivostok. The rest were hired in Moscow: now seven people work in the shop, three or four people per shift. An important point - medical books. We have entered into an agreement with a medical company, in which everything at the reception
to work undergo a medical examination. Rate - 2,400 rubles, which is deducted
from the newbie's first salary. Firstly, it is inexpensive, secondly,
so I, as an employer, can be sure that everyone is healthy
and the product is safe.

For those employees who are behind the cash register, be sure to write instructions on how to work with it correctly and what their duties are. Due to lack of assembly, a novice may not break a check for someone, and the tax office is following this very closely. The instruction will not save you from a fine, but if there is one, then the fine will be charged from an individual (10-15 thousand rubles), and not from a legal entity (from 40 thousand rubles).

State:

chefs, technologists, salesmen

Photos: Yasya Vogelhardt