How to open a canteen - YISHI_

In practice, the canteen format involves self-service, based on a serving line with an affordable and tasty menu. The competitiveness of the catering business depends entirely on the quality of the dishes and their variety. Reaching a nearby audience is the main thing a catering entrepreneur should strive for. In the corporate catering segment, canteens are becoming increasingly popular. The dining room in resort areas is becoming an indispensable attribute with delicious food and reasonable prices.

What you need to know when opening a canteen

To open a canteen from scratch, you need to imagine what type of enterprise will suit you best. A common feature of all such catering establishments is relatively low prices for a simple and unpretentious assortment, and inexpensive room design. Despite the similarities, there are a number of differences between several types of canteens:

The public canteen
is distinguished by its own products, is independent of any company, and is located in a convenient and accessible location near large factories or educational institutions. Admission is free for any visitor;

Canteen in the business center
Meals are provided primarily to center employees. The working hours can be changed at their request, become flexible, the premises can be used for conferences or corporate events, or provide access hours for outside visitors. Along with some difficulties with organizing the food process, the canteen operates stably with the same load, providing the entrepreneur with a constant income;

Canteen in institutions
It differs from a business center in that it is located on the territory of a specific organization, school, institute, factory, hospital and is intended to serve visitors only to this institution. The owner is limited in the preparation of the menu, room design, decoration, and staff selection. Basically, you have to follow the instructions of the management of the institution regarding catering;

Franchise dining room

Such an establishment immediately opens as a chain. It is more profitable to locate it in large shopping centers or in individual buildings in the central part of the city. Online marketing is provided by the franchisor, the assortment is selected, and the design of the premises is developed. People have been familiar with this type of catering for a long time and there are no problems attracting them. The only negative is that the initial investment will be slightly larger than all previous types, but the return on investment will be more effective.

In addition to the types of canteens, you need to navigate the legal aspects during registration, choose the right premises, find your target audience, order a technical project, carry out many approvals and obtain permits. Create a realistic business plan for a canteen and a marketing program.

Business registration and legal subtleties

There are two options according to the form of ownership - LLC and Individual Entrepreneur. For a small business, it is best to register as an individual entrepreneur (IP). This has its advantages: full ownership, profits in the amount of dividends can be withdrawn at any convenient time, without waiting for the end of the quarter or year, fines, unlike LLCs, are several times lower.

If you plan to open a larger canteen, with several participants, then the form of organization should be a limited liability company (LLC). The share of each participant is fixed in the organization’s charter. In case of liability for debts, the individual entrepreneur risks all his property, including real estate, while the LLC is liable for debts with an authorized capital of 10,000 rubles and the property of the organization.

Deciding on the premises

A successful choice of location is already half the battle when selecting a room. To do this, you need to take into account several nuances:

  • Are there any competitors nearby? It is difficult to attract a client if similar catering establishments already operate in the area. We will have to offer something new in the assortment, for example, children's or vegetarian food, some special sweets;
  • It would be a good idea to locate the canteen near educational institutions or the factory office, and include “set lunches” in the menu;
  • It is necessary to take into account the possibility of parking and transport accessibility;
  • The premises must be suitable for their purpose: there must be toilets, locker rooms, and waterproof floors. The hall should be well lit and provided with ventilation. Engineering communications must be in good condition and meet the sanitary needs of canteens;
  • The issue of renting or purchasing premises is usually decided in favor of renting. In case of termination of activity, there will be no difficulties with real estate, and the initial costs will be significantly lower compared to the purchase option.


Everything related to the preparation of assorted dishes, such as chemicals for cleaning, toilet paper and towels for the toilet, hygiene products for the kitchen, various tablecloths and napkins, a change of clothes for staff and much more, including dishes are considered consumables.

The most important expenses are food and semi-finished products. The number of regular customers who hope for a fresh and healthy menu depends on their quality. It is best to purchase consumables from trusted wholesalers or enter into a supply agreement with a large hypermarket, where there is strict control over quality, expiration dates and all products are provided with certificates.

Equipment and design

An entrepreneur who has decided to start a catering business is interested in the main question - how much does it cost to open a canteen and whether it will be profitable. An important role in this matter is played by the competent selection of equipment for the dining room, which depends on the specifics of the menu. You can choose diet or baby food, factory set meals or a sanatorium-resort assortment.

The direction of activity, the specifics of food, the size of the room - all this should serve as the basis for the technical specifications for the design of canteens in combination with the engineering and technological parts. And before you open a canteen, you must have a complete project, where one of the sections will be the purchasing specification for equipment.

The basic equipment needed to open a canteen can be presented as an approximate, but not final list:

  • Thermal and refrigeration, which includes a stove, a boiler, a frying pan, a boiler, a refrigerated table, a refrigerator and a freezer;
  • Technological in the form of a meat grinder, scales, potato peeler and vegetable cutter;
  • Neutral utility - utility racks, dish trolleys, cutting table;
  • Dishes and serving items - glasses, plates, knives, forks, pots, rolling pins, cutting boards.

The engineering part of the technical project must fully take into account the installation of new or modernization of existing heating, ventilation, and alarm systems. The fire safety system requires separate development and coordination with the supervision of the Ministry of Emergency Situations. Also, the engineering design must include existing water supply, sewerage and electricity supplies. In their absence, technical conditions for their connection will be required.

Promotion (marketing)

You need to start “making yourself known” a month or two before the opening, so that future visitors look forward to the start of work. In this sense, social networks work well. On a separate page you can post the design of the future dining room, show a sample menu, videos telling and showing the process of preparing a signature dish and other interesting information.

Bright signs before the opening, telling about promotions and discounts, significantly attract customers. Establishing connections with nearby large enterprises or educational institutions, concluding agreements with them on set meals at reduced prices will ensure a constant influx of students, workers and employees.

Other expenses (utilities, chemicals, payroll)

The purchase and installation of equipment is a one-time expense that ensures the opening of your canteen and further operation. But there are costs that will have to be borne monthly, and maybe even more often. This is the purchase of consumables, including products. Monthly overhead costs, the list of which is well known to every accountant. Here are chemicals and utility bills, transportation and loading and unloading costs, waste removal and disposal, rent.

A separate line is allocated to the wage fund (WF). In addition to direct wages, staff must also make monthly contributions to social, medical and pension insurance.

Basic mistakes when opening a canteen

An important mistake before launching an enterprise is an incorrect business plan, or even its complete absence. Careful planning will help you avoid financial troubles in the form of tax debts or late payment of utilities and rent. Such troubles are always fraught with penalties and fines.

The next mistake that is often encountered is purchasing used equipment. The low price of such equipment attracts entrepreneurs; he really wants to save money. But usually used equipment has already exhausted its service life and, although it is in good condition, can fail at any moment. If there is such a need to purchase used equipment, then first it must be diagnosed with the involvement of a specialist.

Current financial accounting and constant analysis of financial condition cannot be ignored. We must always understand that money is spent exactly on what is needed in the first place.

It would be a big mistake if you do not control the work of the kitchen, even to the point of taking daily samples of each dish, even though the kitchen is run by an experienced chef.

The YISHI company is always ready to help you select equipment for the canteen in accordance with the design specifications. By purchasing from us, you receive a manufacturer's warranty, professional maintenance and repair of equipment, free consultations and diagnostics

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