The popularity of Italian cuisine is not subject to gastronomic trends and temporary crisis factors. Entrepreneurs still have all the conditions for the development of this successful format in the HoReCa field.

How to start a restaurant business?

Opening an Italian restaurant begins with a competent business plan. Business planning is an essential condition for launching a new catering establishment.

If you want to open a restaurant and make a profit:

• formulate a business plan clearly and concisely;
• go through each question step by step.

You need to invest in a promising business in order to receive income in the future, not losses. Therefore, at the planning stage, it is important to determine how much you are willing to invest in a restaurant, when the business will pay off, and what is the projected profit.

Developing a business plan for a restaurant is a complex process. If you take up business on your own, then you should be well versed in the topic of the restaurant industry and take into account the pitfalls. Understand the issues of licensing, local competition in the market, taxation features, automation and restaurant certification.

We recommend entrusting business planning to specialists. With the help of professionals, the development of the document will take place in the shortest possible time. Experts have already faced similar questions, developed and implemented hundreds of ideas. They know the algorithm of actions and the way to successfully achieve the goal. Experienced engineers, designers and designers are working on the project, able to critically assess the situation and find a creative solution.

Stages of business planning

Stage number 1. Market analysis and concept selection

You need to analyze the selected segment. To study the strategy and work of competitors - their menu, ongoing promotions and discounts. Determine the audience and preferences of potential customers. The concept of the institution is the pillar on which you will rely in making decisions. Based on the planned amount of investment, the budget for opening a restaurant is calculated. Each catering company has its own “chip”. Some attract by price, others by advantageous location, others by original menu, and others by extravagant interior design. What will you choose? Prefer the authenticity of the cuisine - cooking only from Italian products. Or a free pizza when ordering a family dinner will be your fad.

Stage number 2. Choice of location and premises

The success of a future restaurant project also depends on the proper selection of a place. An unfortunate location requires high costs for the promotion of the institution. It is optimal to buy or rent space for a restaurant in places with high traffic of potential guests (shopping centers, transport interchanges, the historical part of the city). After an examination of the premises, an estimate is made for construction and repair work, and an interior design is developed. The schedule of execution and stages of delivery of the object are determined.

Stage number 3. Preparation of a package of documents and solution of organizational and technical issues

Independent communication with various authorities will take a lot of time and effort. Profile companies will issue a package of documents as soon as possible:

• regulations in accordance with the established requirements of SanPin and SNiP;
• conclusions of Rospotrebnadzor and Gospozhnadzor;
• permits for the redevelopment of the premises, the work of personnel and the installation of equipment;
• accompanying documents for products, a license to sell alcohol;
• provide a plan-scheme of the restaurant premises with the arrangement of seats;
• prepare a draft proposal for the design of the exterior and interior of the restaurant;
• pick up equipment, utensils, inventory and furniture, draw up a layout plan;
• develop a menu, pricing policy and staffing.

To complete this part of the business plan, you need to know all the nuances of the restaurant business, the algorithm for preparing permits.

Stage number 4. Menu development

Italian cuisine is richer and more interesting than most Russians imagine. This is not only pasta, pizza, but also famous wines and cheese. Each region of Italy is famous for its own traditional dishes.

The menu of the Italian restaurant has five sections:

1. snacks (antipasti)- fresh vegetables, meat, cheese and fish, bruschetta;
2. first courses (primi)- minestrone, risotto, pasta, tortellini;
3. second (secondi)- meat, poultry and fish dishes;
4. side dishes (contorni)- salads, potatoes, greens and various vegetables;
5. desserts (dolci)- Macedonia (fruit salad), ice cream, tiramisu, panna cotta.

The pizza menu is offered to guests separately. The wine list deserves special attention. Wine should be ideally combined with dishes. To interest customers and beat competitors, focus, for example, on Sicilian cuisine. This will distinguish your restaurant from hundreds of similar Italian catering establishments.

Stage number 5. Choice of equipment, utensils and inventory

The business plan for an Italian restaurant includes a production part. It separately considers the list of equipment, utensils and inventory. To equip the kitchen and bar area, buy standard equipment for preparing food and drinks: stoves, ovens, combi steamers, refrigerators, tables, mixers, coffee makers, kitchen, bar and confectionery equipment. An Italian restaurant requires the installation of specialized pizza equipment and accessories: pizza tables, molds, presses, etc. Get stylish chinaware, large dishes or boards, quality bar glass.

Stage number 6. Recruitment of restaurant staff

Take care of the high level of service. Choose your restaurant staff carefully. Waiters with a pleasant appearance, amiable and courteous. High-class restaurants invite an Italian chef to work in the kitchen, this is prestigious, but quite expensive. If you opt for a culinary master from Russia, then he must know traditional Italian cuisine, the style of cooking and serving dishes, and have several author's culinary secrets in his arsenal.

Financing and payback

The amount of investment for opening a restaurant from scratch will be approximately 5-12 million rubles. The amount depends on the scale of the business, the chosen concept and development model.

The initial investment is calculated according to the ratio of 1 m 2 - a thousand dollars. It takes six months or a year to open and promote a restaurant. With the successful development of cases, the first profit is in 1.5-2 years.

Experts have calculated that in elite restaurants with an average markup on dishes of 300%, the income is 1.5-2.5 million rubles per month. And profit excluding taxes is 300-900 thousand rubles. In democratic catering establishments with average prices, the payback threshold occurs at a turnover of 3 million rubles. If the income is 5 million rubles, the average profit is 650 thousand rubles.

• prepare the financial balance of the restaurant
• calculate the cost of specialized equipment
• conduct a cost-benefit analysis
• indicate possible financial risks
• develop an exit plan for crisis situations

Achieving positive results is possible with proper business planning and strict adherence to the chosen concept.

Vincenzo Trani is president of the GRUPPO SISI holding, president of the Mikro Kapital sarl fund and president of the leasing company Mikro Leasing. Expanding his field of activity in the Russian market, Senor Trani opened the Spago restaurant, and then the Spago bar in the very center of Moscow. The restaurant quickly gained a reputation as one of the best Italian restaurants in Moscow. Especially forBusiness TimesSenor Trani told why not every Italian restaurant is Italian, what is the difference between the Russian and Italian approaches to the restaurant business, and why it is so important where food for business lunches comes from.

About the restaurantSPAGO write that this is "one of the best examples of Italian cuisine in Moscow." When you decided to open a restaurant in Moscow, was the task initially set to open a high-class restaurant?

When I got the opportunity to go into the restaurant business, along with my other projects, I realized that, first of all, I would do a restaurant “for myself”. I have been living in Russia for a long time and I have many friends and partners, both Russian and foreign. I wanted to make, firstly, a restaurant where I myself would like to bring my business partners, friends, acquaintances, so that it would be cozy and comfortable there; and secondly, I wanted to recreate a peculiar corner of Italy in Moscow to show my guests what a real Italian restaurant is. In order to create authentic dishes, it was initially decided to organize the delivery of products from Italy, the development of this concept led to the design of the restaurant and further development. "Spago" is a restaurant designed for connoisseurs of true Italy, it is really a high-class restaurant. But I want to draw your attention to the fact that high class does not mean pathos. High class in my understanding is elegance, unique style and quality in everything.

How was the concept of the restaurant developed?

The concept of "Spago" can be formulated as follows: Italy in all its manifestations. First of all, this is the menu. Traditional Italian dishes are much bigger and more interesting than pizza and pasta familiar to all Russians. These are wines collected from the most famous and most interesting corners of Italy. And of course, this is the interior. The interior of Russian Italian restaurants is very different from Italian restaurants in Italy. In Italy, you rarely see, for example, sofas instead of chairs for guests, but in Russia this is very common. Attention to such details, in my opinion, manages to create a special atmosphere of the restaurant. I must say that many of my Italian partners have already appreciated Spago. We often hold various events for Italians in Moscow. For example, on September 10, as part of the Year of Italy in Russia, the works of the Italian artist Antonello da Messina, an iconic figure in the art of the Early Renaissance, will be brought to the Tretyakov Gallery in Moscow. In Spago, together with the Italian Embassy, ​​a gala dinner will be organized in honor of this event. We also regularly hold exhibitions dedicated to various aspects of Italian life and art. I consider this my small contribution to the popularization of Italian culture in Russia.

How did you create the menu and wine list? Main nuances.

When compiling the menu, special attention was paid not only to Italian dishes popular in Russia, but also to Neapolitan and Sicilian cuisine. And wine, of course, should be ideally combined with dishes. We chose the best wines from various regions of Italy, but it is easy to guess that, for example, Sicilian wine is perfect for a Sicilian dish. And to finish the dinner, in this case, it is best of all with a Sicilian dessert!

When and why did you decide to open a bar nearby? Was it in the original draft?

Italian cuisine is initially democratic. By the way, the well-known pizza in difficult times was almost the only affordable and at the same time delicious food for the people of Italy. Yes, we initially wanted to make a more democratic version of Spago. This is how the “Spago” bar appeared - a small establishment decorated in a modern, I would say futuristic style, with the same real Italian cuisine as in the restaurant. You can go to this bar in the morning for a cup of coffee, in the afternoon for lunch, and in the evening to sit with friends, listen to music and dance. I believe that it is right to modernize the same successful concept for different audiences.

There is already a wide network of Italian restaurants in Russia. How was your restaurant supposed to differ from the already operating "Academies" and "Mom's Pastes"?

First of all, "Spago" is distinguished by the fact that the restaurant is completely Italian. Both the owner and the chef are Italian, and this gives some advantage. It can be difficult for an Italian chef in Russia to convince his foreign (for example, Russian) management to follow one or another philosophy of Italian cuisine, and in an adapted version, Italian cuisine often loses its flavor. The original cuisine differs from the same cuisine in another country due to the peculiarities of combining the tastes of local products with original ones. For example, guests came to Spago and ordered the famous Carbonare pasta. If they have been to Italy, they will appreciate the authenticity of the food and preparation. If they haven't been, they will find the pasta different from what they usually order in other restaurants. This is neither good nor bad, we just open the tastes of real Italy to everyone.

You invited an Italian chef. In discussions of your restaurant on the Internet, complaints about the lack of Italian staff often flicker. What is it connected with?

In truth, of the Italian staff in the restaurant - the owner, chef and musician. And it seems to me that this is enough. We always invite service personnel from Russia, because the service culture of the Russian staff in relation to the Italian is more elegant. The modern Russian school of waiters and maitre d's is very close in its concept to the French one, and I like it, within the framework of Spago, much more than the Italian one. I think that a slight mixture of traditions within the framework of one project does not detract from the Italian component.

What did you have to "reconcile" with when opening and developing the restaurant? What moments simply could not be fulfilled in connection with Russian realities?

Of course, when opening and developing the restaurant, some plans had to be adjusted in accordance with Russian realities. In most cases, everything turned out to be solvable. But the most insoluble problem was the pizza oven. Russia has rather strict legislation regulating fire safety. Much depends on the building itself, its features and location. The building in which Spago is located is historical, in the very center of Moscow. As a result, we had to abandon the real stove - we now use an electric one.

Many argue that there is no "restaurant business culture" in Russia. Do you agree with this?

I would not be so categorical. The private restaurant business in Russia is developing at a tremendous pace, however, like any other business in this country, which is “making up” for several decades of the absence of private entrepreneurship. If we compare the Russian and Italian restaurant business, then there is one fundamental difference. Russian restaurateurs have a network approach to business development. When opening a restaurant, a Russian restaurateur immediately plans to open a whole network, that is, the initial approach is characterized by a larger scale. In Italy, very often a restaurateur focuses on one restaurant, but this allows him to think through everything in it to the smallest detail. The owner of a restaurant in Italy almost always works in it himself, meets guests, develops a menu, and solves current problems. His attention is not scattered to a few restaurants. That is, the approach is more family. In Russia it's a business, in Italy it's more like a hobby or a life's work.

What is missing in the restaurant sector in Russia? What can be done in this direction? Will only good restaurants from foreign investors continue to open? How do you see development?

If we are talking about Russia, then you need to pay special attention to the quality of the cuisine. In Moscow, by the way, this problem is less acute than in other regions. To make a restaurant with good food, you need a good chef. I'm not saying that every Italian restaurant needs to hire an Italian chef. He may be Russian, but he must, firstly, go through a good basic culinary school, and secondly, undergo an internship with Italian masters in order to adopt the style and experience. Many people think that a restaurant can be called Italian only for the Italian style in the interior. But it's not, it's an "outside" approach. In my opinion, the most correct approach is “from the inside”, that is, you need to start from the kitchen. As for foreign investors, they certainly bring their culture to the culinary traditions of Russia. And the field for development in Russia is huge. How many restaurants do we know, for example, Libyan cuisine, Vietnamese? I am sure that after some time such exotic restaurants will definitely appear in Moscow and in Russia. This is interesting because it is a culinary journey that helps to somehow understand the features, customs, culture of some people and the whole country.

What is the main difficulty in opening a good restaurant in Moscow?

The main difficulty, perhaps, is the need for a much larger amount of investment than would be required in many other major cities in the world. If we talk about organizational difficulties, then it is no secret to anyone that this is a large number of all kinds of permits, bureaucratic obstacles, checks by various supervisory bodies. Sometimes it can be difficult to deal with all these difficulties at the same time. But if you love what you do and set a specific and achievable goal, the result will not be long in coming.

What are the essential components of a quality restaurant? What should be taken care of? What attracts customers the most?

When opening any restaurant, you should consider the following important points:

Location
Restaurant concept
Price segment
Quality Policy

I think that the importance of location, targeting a specific consumer, understanding the ratio of price and quality, suitable for both the consumer and the restaurant management, no one doubts. The most important thing is to think over the concept from the very beginning.

The concept of the restaurant is the pillar on which all subsequent decisions related to the establishment will be based. Any restaurant should have a “chip”. For some, this is a favorable location, for others - the price, for others - the interior, for the fourth - an unusual cuisine, you can go on and on. Following the concept helps not only to slightly rebuild from competitors in the oversaturated restaurant market, but also to achieve your goals without dispersing your strength. I'll give you an example. The "trick" of "Spago" is that all dishes are authentic and prepared from Italian products. Until recently, there were no business lunches in the restaurant, and when we made the decision to launch them, the question arose: will we cook from the same Italian products that we use for the main menu or will we buy more affordable Russian analogues. If we went the latter way, yes, we would get customers who are attracted by a slightly more affordable price for a business lunch, but we would lose the concept of the institution, turning into an ordinary, unremarkable restaurant with an indefinite cuisine. If the goal is set and the concept is chosen, you must follow it absolutely in everything.

Are you planning to expand? Open new restaurants in Moscow?

I told you about the Italian concept of the restaurant business. Although I lived for many years in Russia, I am Italian and it is the Italian approach that is close to me, at least now. My goal is not to make super profits, the goal is to do everything possible so that restaurant guests feel like they have spent time in an Italian restaurant in Italy itself. Of course, the economic component is important, the restaurant must pay for itself. But this is not an end in itself. Perhaps if I didn't have other business projects in Russia, I would think and speak differently. But I believe that it is precisely the fact that I have found my balance between economics and culture within Spago that allows the restaurant to follow its concept and win the favor of the guests.

Italian restaurant business plan

Italian cuisine is considered not only one of the best and most sophisticated cuisines in the world, but also one of the most fashionable. It is no coincidence that Italian cuisine is distinguished by a variety of products, a huge selection of wines, amazing desserts, delicious pizza and, of course, its famous pasta. That is why interest in Italian cuisine does not fade away.

Profitability calculator for this business

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How to open a pizzeria from scratch? Step-by-step instruction

Pizza, fast food, Japanese cuisine - without these dishes it is hard to imagine the everyday life of a modern city dweller. All new cafes, bars, restaurants open here and there, it seems that they instantly grow out of the ground, like mushrooms after rain. Every year the market of public catering establishments grows by 25%. This figure scares aspiring businessmen who want to try their hand at the restaurant business. However, fear is not always justified. For example, among cafe-pizzerias there are no clear leaders, major players, as, say, among fast food establishments. To the market of pizzerias for new players - the entrance is free.

Opening a pizzeria: is it profitable and where to start the process?

If you decide that you want to open a pizzeria from scratch, the first thing to do is determine what type of establishment it will be. The following options are possible: restaurant, cafe, pizza shop, pizza delivery.

Italian restaurant - the most complex and expensive project. It is costly in terms of renting, buying or building premises, equipping halls, and acquiring special equipment. The menu of the Italian restaurant includes a wide range of dishes, a large number of varieties of pizza. You will have to spend a lot of time and effort to create a menu and find proven reliable suppliers, you will need to issue a license to sell alcoholic beverages, look for an unsurpassed chef (ideally, of course, Italian) and impeccable administrators and waiters. But the successful solution of these issues will pay you back handsomely. This market is not as saturated as the cafe and bistro market, where you can quickly grab a few slices of pizza. There are good chances to find your circle of regular visitors. In addition, the payback of the business comes on average in 1 year.

Cafe-pizzeria - Requires much less financial investment. Demand for establishments of this type is huge, but the competition is great. You can build or rent a small room, a hall in a shopping center, open a summer cafe - there are many good options. Does not require a large number of personnel. But in this case, an extremely rigorous analysis of the market of competitors is necessary. The average payback period is 1.5 years.

Pizza shop (pizzeria-kiosk) - a popular direction that is developing by leaps and bounds. This is a small room, which consists only of a kitchen and a product distribution area. There may not be a hall for visitors at all, or only 2-3 tables will be placed in it - for those who want to have a bite to eat on the spot or are waiting for an order to be issued. In such establishments, pizza is prepared right in front of the buyer's eyes - in 15–20 minutes, or they take orders by phone or the Internet.

Pizza delivery - can be an independent type of business or combined with other types of pizzerias. The easiest option to organize, but it is also the least profitable of all. Requires a well-designed advertising campaign. After all, visitors will not be able to get acquainted with the institution with their own eyes, advertising is required in the media, in entrances, elevators, attracting promoters, etc.

The first pizzeria was opened in Naples in 1738 and was called Antica.

Currently, there are about 500 stationary pizzerias in Moscow. The average payback for a pizzeria of any type is 1.5–2 years. With a competent organization, the business is profitable, the main thing is to approach its organization wisely, consult with knowledgeable people, turn to specialists.

We create a business plan for a pizzeria

When starting to develop your own concept, remember: the desire to realize the ideal model of the institution in your mind is not the best idea. As they say - the taste and color ... First of all, it is worth analyzing your financial capabilities, then assessing the demand and preferences of the mass consumer, and only then compare it with your desires and ideas.

A pizzeria business plan is necessary not only for you personally to detail your idea and find approaches to its implementation, but also to provide it to investors, partners, banks - if you ask for their help.

Here are the main points that should be written in any business plan:

• The name of the institution, its main idea.
• The target audience.
• Desired location.
• Design project.
• Staff staff.
• Pizzeria menu.
• Advertising campaign.
• Estimated opening costs.
• Expected financial performance.
• Expected payback period.

It should be noted that if you are drawing up a pizzeria business plan for yourself, it makes sense to describe in detail exactly how many and what kind of employees you will need, what equipment, furniture and utensils and in what quantity, what documents you will have to draw up. If a business plan needs to be presented to investors or creditors, one should elaborate on the financial and legal aspects, provide figures, statistics, and substantiate one's own forecasts.

Selecting and refurbishing

Usually, the selection and renovation of the premises is started after the idea, style and audience of the pizzeria are determined. However, this is another common rookie mistake. Picking up a room can be much more difficult than coming up with the concept of a cafe. Sometimes you have to adjust your initial ideas in accordance with the characteristics of the premises that you managed to find / buy / rent. Consider which option suits you best. Buying a property is a large one-time investment that is not available to every entrepreneur. But since about 40% of all monthly costs are spent on rent, you should clearly determine which type of property will be more profitable and affordable for you. Also, remember: a lease term of more than one year requires state registration with the City Registration Office.

The choice of the location of the institution depends on your concept. It is more profitable to open restaurants in the central areas of the city, and cozy small cafes will appeal to families, students, and office workers. So pizzerias will be in demand in residential areas, near educational institutions, business centers.

When choosing a room, it is important to consider not only its location, traffic, but also compliance internal design standards . So, a large kitchen is needed, divided into several workshops, a room for storing personal belongings of staff, a separate toilet room for employees. An important feature - electrical power of the room . For example, to put in an institution with a footage of 200-300 square meters. m a complete set of professional equipment, power supply must be at least 30–40 kW. It also needs to be taken into account How ventilated is the room? . The ventilation system must necessarily go to the roof, placing a pizzeria in the basement is unacceptable. If the pizzeria will be located in a residential building , then the room should have entrances and emergency exits isolated from the residential part of the building, have increased sound insulation. Other requirements for the institution can be found in the relevant SNiPs and GOSTs.

After you have chosen a room where you can open a pizzeria from scratch, you should decide on the design: engineering and technological, develop a design project, think over the exterior design of the establishment, signboard.

Choosing equipment

Equipment, furniture and utensils are selected based on the type and specifics of the pizzeria. For clarity, here is a list of equipment needed to open a small cafe-pizzeria, designed for 20 visitors, and indicate its cost.

Table. Equipment for a pizzeria

Name	Quantity (piece)	Cost, rub.)
pizza oven
dough mixer
dough sheeter
Refrigeration cabinet
Refrigeration chest
Refrigerated display cabinet
coffee machine
Juicer
Bar refrigerated cabinet
A set of tableware, cutlery	For 20 persons
Staff form	For 10 persons
Tables, sofas, chairs for the hall	For 20 persons

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Do you dream of becoming the owner of a successful business? Open a cafe or restaurant?

Today you have all the possibilities for this!
The restaurant business is one of the most investment-attractive, and at the same time, the most risky. Attendance at seminars organized by the company's expert support center will help prepare for the upcoming scope of work Startmart

Italian cuisine has become truly international - it is difficult to find a city where there is no Italian restaurant with traditional pasta, lasagna and risotto. Pizza has long been "their" for the Russians. It is enjoyed all over the world. The highlight of Italy and its cuisine is in the very relation to food, to the process of cooking and the culture of the meal. In Italy, it is not customary to eat on the go, in a hurry, so "fast foods" did not take root there. If in Italy they sit down at the table, whether it is breakfast with the family, lunch with work colleagues or dinner with friends, then they eat slowly, talking animatedly and always drinking a bottle of wine.

The purpose of the thematic seminar is to help you open a restaurant or cafe.
The program of the event is designed in such a way as to show you how to become the owner of a successful establishment that will bring a considerable income. Our experts will share with you global, Russian and their personal experience in the successful management of the restaurant business. You will receive recommendations ready to be put into practice.
We are waiting for you at the seminar!

Seminar plan:
Development of the concept of the future restaurant;
1. Search and selection of premises;
2. Choosing the location of the restaurant;
3. Choice of form of ownership;
4. Choice of taxation system and licensing;
5. Development of a technological project and selection of equipment;
6. Engineering and architectural solution;
7. Development of corporate identity;
8. Menu development. Composition and its design;
9. Restaurant design;
10. Facade design. Development of an outdoor sign;
11. Restaurant automation and video surveillance;
12. Recruitment of restaurant staff;
13. Pricing policy;
14. Project launch.