Open a sushi bar where to start. Important preparation points: choice of location and assortment

* Calculations use average data for Russia

A sushi market that sells takeaway sushi can generate a net profit of more than 350 thousand rubles. per month. In this business plan, we will look at how to open an island-style sushi bar in a mall.

1. Summary of the project "sushi bar"

The goal of the project is to open a sushi market for the implementation of a range of catering services in a city with a population of over 1 million people. The sushi market positions itself as a fast food based on Japanese cuisine and opens in the format of an island-type pavilion. The restaurant offers takeaway and delivery orders.

Today, there is a reorientation of the catering market to the fast food segment. Even during the crisis, this direction shows a positive trend. The sushi bar project takes into account the main market trends and is considered as a promising type of business. Opening a sushi bar does not require large investments, and with the right approach, you can achieve high profits due to constant demand and high margins on products.

Thus, the main advantages of the restaurant business include: a high level of profitability and demand for catering services; relatively low level of initial investments; small retail space; simple production technology; year-round demand for products; high profitability.

The target audience of sushi bars is quite wide. The main category of consumers is young people aged 18-30, regardless of their income level. The price segment is below average.

For the implementation of the project, a retail space of 10 sq.m is leased on the territory of the shopping center. The volume of initial investments is 775,000 rubles. The costs are directed to the purchase of equipment, advertising, the purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The main part of the required investments falls on the purchase of equipment - 63%. Own funds will be used to implement the project.

Financial calculations cover a three-year period of project operation. In the future, expansion of production is planned. In accordance with the calculations, the initial investment will pay off after seven months of work. Net profit upon reaching the planned sales volume will be 366,000 rubles / month. It is planned to reach the planned sales volume at the end of the first year of operation of the sushi bar. Return on sales in the first year of operation will be 29%.

2. Description of the industry and company

The modern culture of catering in Russia is actively developing: there is a rapid growth in the number of establishments and the variety of offers that form the special interest of Russians in eating out. Even during the economic crisis, the population does not refuse to visit catering establishments, although they try to save on this type of expenditure. According to the results of 2015, the average cost per capita for eating out in Russia amounted to 741 rubles. per month, and their share in the total structure of monthly costs is only 3.6% on average in the country.

According to experts, the domestic catering market has growth prospects, since it is quite capacious. Compared to the markets of developed countries, the domestic market looks free - it has room to grow: both in terms of quantitative filling and in terms of consumer demand.

Figure 1. Size of the catering market in different countries, 2015

According to statistics, the average per capita cost of eating out in Russia is only 741 rubles. per month, which is 15 times less than in the United States. In other words, an American with an average income level spends 15 times more on food in public institutions than the average Russian. In the cost structure of the population of Russia, the cost of eating out is only 3.6% on average in the country, for Moscow this figure is four times higher.

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The main problem of the public catering market in Russia is its high dependence on the state of the economy, as the level of income of the population adjusts the demand for the services of public catering establishments. It is believed that under favorable market conditions, about 25% of catering establishments are at risk. In a crisis situation, more than 50% fall into the risk zone.

Over the past few years, 2015 has been the least successful period for this business: a 5.5% drop in turnover, a reduction in the number of players in the market - in large cities about 30% of restaurateurs left the market, the curtailment of networkers, the rapid increase in costs of establishments. Against this background, the market decline by 3.7% in 2016 looks like an improvement in the situation.

At the end of 2016, the volume of the catering market exceeded 1,200 billion rubles. The market was supported by the active development of fast food, which has become the most profitable sector of the market. This fact is due to the fact that consumers seek to save money, not wanting to give up visiting catering establishments. This trend in consumer behavior has led to an increase in the popularity of delivery services. Statistics show that over the past three years in Russia, interest in home delivery of food has increased by 2-3%. It should be noted that at the moment the food delivery service is provided by approximately 47% of the chains. Therefore, the availability of food delivery services is a significant competitive advantage. Practice shows that the service of delivery and ordering food via the Internet allows you to increase sales by 10-15%. This niche remains underdeveloped and therefore even more promising.

Figure 3. Dynamics of the public catering market turnover in 2006 – 2016, billion rubles, %*

*data from Alfa-Bank and RBC

Today, the catering market offers a wide range of national cuisines and concepts. The most popular segment is European cuisine - 64.1%, the top five also includes Russian, Italian, Japanese and Caucasian cuisines.

Figure 4. Russian public catering market by segments

The state of the public catering market is characterized by the following trends:

the highest demand and growth rates are in the fast food segment;

demand for home delivery of restaurant food;

reduction in the number of restaurateurs in the market;

active price dumping by restaurateurs in an attempt to attract consumers;

growing popularity of new formats of establishments: street food, gastrobars, restaurants of national cuisines, in particular - pan-azit;

increase in the share of public catering in shopping centers up to 10-15%.

Thus, today the most successful segment is fast food - the only segment that demonstrates positive dynamics in the domestic catering market. Annual growth of fast food is 5-8%. In 2016, the volume of the Russian fast food market amounted to 212 billion rubles.

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Taking into account the main trends in the catering market, the concept of a sushi bar looks like a promising direction for the restaurant business. First, Asian cuisine continues to retain the consumer. Secondly, the format of the sushi bar makes it possible to attribute the project to the fast food segment. Thirdly, the project involves the availability of takeaway and delivery services. Fourth, a sushi bar can be installed in a mall.

Table 1 summarizes the key advantages and disadvantages of a sushi bar to consider when planning a business.

Table 1. Advantages and disadvantages of opening a sushi bar

The given data allow us to draw a conclusion about the investment attractiveness of the restaurant business. The implementation of the sushi bar project will allow taking into account the key trends in the industry and occupying a free niche. Opening a sushi bar does not require large investments, and with the right approach, you can achieve high profits due to constant demand.

3. Description of goods and services of the sushi bar

Over the past few years, there has been an increased demand for Asian cuisine in Russia. And if earlier sushi and rolls could only be found in restaurants, today it has become a familiar meal at the fast food level - rolls are ordered even at work as a business lunch.

The business of preparing and selling sushi and rolls is quite common. However, the high competition in the industry is offset by the fact that the sale of sushi and rolls is a highly profitable business. To succeed in this area, you need to decide on the concept of the institution and correctly draw up a business plan.

This business project involves the opening of a sushi bar (sushi market), which provides public catering services and takes into account the main trends of gastronomic fashion. A sushi bar in the format of a shopping island will be located on the territory of the food court in the shopping and entertainment center. What are the benefits of a shopping island? Firstly, high traffic and concentration of the target audience. Secondly, the shopping center employs several hundred people who are also potential customers. Thirdly, shopping centers themselves often hold events to attract an audience, which will allow the owner of a sushi bar to save on advertising. Fourthly, this format does not require a large staff - 3-4 people will be enough.

The range of the sushi bar includes a wide selection of sushi and rolls, several soup and noodle options, as well as drinks. Sushi sandwiches will be the hallmark of the restaurant. The dish is a large roll for a full snack. This creates an alternative to burgers, ordinary sandwiches and fits organically into the concept of fast food. The inclusion of soups in the assortment is explained by the fact that to attract visitors to business lunches. Table 2 shows a sample sushi bar menu.

Based on this, the average bill of a sushi bar is 300-400 rubles. You can also add a special business lunch offer to the menu. For example, the combo "sandwich roll + soup" worth 220 rubles. (20% discount). The offer will be valid from 12:00 to 16:00.

The assortment of the institution should be updated over time in accordance with the taste preferences of consumers. Orders will be constantly monitored to exclude unclaimed positions. When compiling the menu of a sushi bar, it is important to follow the principle of full and variable use of products in order to minimize the risk of food spoilage if a particular dish is unpopular.

The sushi bar will provide the following services:

sale of sushi, rolls, business lunches;

takeaway food;

delivery of finished products.

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This list of services is designed to cover the maximum audience and satisfy the demand of different categories of consumers. Production is carried out in-house using only natural high-quality ingredients.

Thus, the main advantages of a sushi bar are:

1) unique Japanese cuisine in a convenient format;

2) availability of delivery and takeaway services;

3) prices are lower than in a restaurant;

4) a unique offer: sushi sandwiches that replace a full portion.

4. Sushi bar sales and marketing

The target audience of sushi bars is quite wide. The main category of consumers is young people aged 18-30, regardless of their income level. Sushi bar works for a wide range of consumers. The target audience are the following categories:

mall workers coming for lunch;

active young people who prefer takeaway food;

employees of various organizations who order a business lunch with delivery;

shopping center visitors who prefer to eat on the spot;

The main market for a sushi bar is large cities, since residents of small towns may not show interest in this direction.

One of the important points when opening a sushi bar is the preparation and implementation of an effective marketing strategy, which includes: developing the name of the institution, its logo and corporate identity; organization of an advertising campaign (promotions, promotion tools).

A bright and memorable name will allow you to distinguish the institution from the many offers on the catering market. Services for the development of the corporate identity of the institution will cost an average of 10,000 rubles. A catchy, eye-catching sign, including its installation, will cost about 20,000 rubles.

To promote a sushi bar, you can use various marketing tools: promotional videos in the cinema; promotion in the network; sponsorship participation in mass cultural projects; installation of billboards and signs; distribution of business cards, flyers or booklets with menus; event marketing; advertising in the media; radio advertising; participation in food exhibitions and fairs; loyalty programs, promotions and so on.

In this case, advertising on social networks targeted at young people will be effective. Within the framework of social networks, you can hold a “happy repost” campaign, a “competition contest”, etc. This tool is aimed at attracting an additional audience. You can also provide for a "happy hour" promotion - the time during which the institution offers discounts, a special menu, etc. The use of this promotional tool should be subject to the following recommendations:

planning an action for weekdays;

increasing the price of the most popular menu items to cover the difference in costs;

a short and understandable slogan for the action;

one group of drinks or food participating in the promotion;

tracking stock performance.

The use of one or another tool depends on the target audience of the institution and the budget of the project. This project involves the use of the following promotion tools:

Creation of a unique style, name, branding - 12,000 rubles;

Creation and active promotion of a profile in social networks VKontakte and Instagram. 10,000 rubles should be allocated to promote the profile in social networks;

A repost contest designed to spread advertising information among potential consumers. The winner is given a free set of rolls or a sandwich roll;

Carrying out the action in the first 2 months of work - free delivery with a delivery amount of 500 rubles.

Print ads - handing out flyers with a 25% discount coupon. The costs will amount to 15,000 rubles, including the creation of an advertising flyer layout, printing of advertising material and the promoter's salary. It is also planned to distribute booklets with menus.

However, the best advertisement for a catering establishment is a quality product and service. If the consumer appreciates the food and service, he will want to return to this establishment again and recommend it to his friends. You can see new business ideas and marketing moves for sushi bars.

An active marketing strategy allows you to accelerate the process of return on investment in the opening of a sushi bar and ensures the required level of sales.

The traffic of the shopping center averages 7,500 people a day. Of these, about 10% or 750 people visit the food court site and order lunch. In total, there are 6 catering outlets on the food court site, including a sushi bar. Suppose that only 10% (minimum) of the total number of visitors, and this is 75 people, will order in our bar. With an average check of 300 rubles / person. The daily revenue of the sushi bar will be 22,500 rubles, per month - 675,000 rubles.

The shopping center receives about 6 million visitors a year - all of them are potential customers of the sushi bar. The traffic of the shopping center averages 15,000 people a day. Of these, approximately 12% visit the food court - this is 1800 people. The revenue calculation is based on pessimistic forecasts: suppose that 5% of the number of food court visitors decide to order at a sushi bar. Those. the daily influx of visitors will be about 85 people. With an average check of 400 rubles, the monthly revenue of a sushi bar will be: 400*85*30= 1,020,000 (roubles).

5. Sushi bar production plan

The opening of a Chinese restaurant involves the following activities:

1) Choice of location and interior concept. For any catering establishment, the right location plays an important role. For a sushi bar, the choice of location is based on two criteria: first, it must be a place with high pedestrian traffic; secondly, the presence of competitors nearby should be taken into account - since the sushi bar is a specific format, it is not allowed to be adjacent to analogues. The ideal option is to be located in a shopping and entertainment center - this will cover various categories of the target audience and increase sales due to the high traffic of visitors to the center.

Opening a sushi bar does not require a large area - 8-12 square meters will be enough. m, which will house the "island", equipped with all necessary equipment and an area with several bar stools for visitors.

To implement the sushi bar project, it is planned to rent retail space on the territory of the shopping and entertainment center. The sales area is 10 sq. m., rental price - 15,000 rubles / month. The outlet is an island-style RMU kiosk. This format allows you to attract more visitors. The kiosk is decorated in bright colors and has a seating area with bar stools where visitors can sit down.

There are turnkey sushi bar offers on the market, the cost of which varies between 300-500 thousand rubles, depending on various parameters. The package includes an island market, equipment, logo design, etc.

Consider how much it costs to open a sushi market from scratch.

The island pavilion for a sushi bar can be presented in various modifications. The standard format of a shopping island with an area of ​​2.3 * 1.7 m will cost about 100 thousand rubles. Taking into account the delivery and installation of equipment, the cost will be 115 thousand rubles. For this project, it is planned to purchase an island pavilion with an area of ​​at least 8 sq.m. The approximate cost of such an island will be about 200 thousand rubles. In order to save money, you can consider purchasing a used pavilion. In this case, it will cost, on average, 130 thousand rubles. In addition, you will have to spend money on its design and furniture content. - 40 thousand rubles. Thus, the cost of equipping the retail space will amount to 170-240 thousand rubles. This project involves the purchase of new equipment, so the budget includes the amount of 240 thousand rubles.

In addition to the trading island, it is necessary to pay attention to the very organization of work on it. The trading area in this case is limited, so it is required to use it effectively. Figure 5 shows an approximate layout of an island for a sushi bar.

Figure 5. An example of the layout of an island-type sushi bar (Source: PizzaGroup.ru)

It is also necessary to bring the trading premises in line with the standards set by the SES: separate sinks for dishes and hands, the presence of an exhaust hood, fire protection, etc. Additional costs for this may amount to about 8 thousand rubles.

2) Format of service and recruitment. At the initial stage, 2 sellers will be required, who will work in shifts. In the future, the possibility of expanding staff to serve visitors is being considered. The seller accepts the order, transfers it to the chef, accepts payment, forms an order for delivery.

The main staff are sushi chefs who are directly involved in the preparation of dishes. It is planned to hire 4 employees who will work in shifts - 2 sushi attendants per shift. It is assumed that one sushi chef will prepare local orders, and the second - orders for delivery. Order preparation time should be no more than 15 minutes.

Orders are prepared on the spot, but there are also ready-made meals that are displayed in a refrigerated display case. Those who do not want to wait for the order to be prepared can purchase ready-made sushi and rolls. However, practice shows that buyers prefer freshly prepared rolls.

To fulfill delivery orders, it is planned to hire two drivers working in shifts and having a personal car.

To supply the necessary ingredients, cooperation with a third party is envisaged. Meals are served in disposable dishes with a company logo.

Requirements for the staff of a public institution:

all employees must have sanitary books with appropriate marks;

All employees must be instructed before being admitted to the workplace, to study the safety instructions for operating the equipment.

3) Equipment. Equipment for a sushi bar is selected based on its range. The entire list of necessary equipment is presented in Table 4. In accordance with it, the cost of equipment will be about 250,000 rubles.

4) Drawing up a menu. The planned assortment is given in paragraph 3 of the business plan. Periodically, it is recommended to add new dishes to the menu or make special offers - this will allow you to keep the accumulated customer base. It is important to provide that for each dish a technological map is drawn up indicating the consumption of products per serving and the volume of this serving. This information is necessary to obtain permission from the SES, as well as to calculate the need for raw materials.

5) Organization of supply. Before opening a sushi bar, it is necessary to decide on suppliers and establish channels for supplying raw materials. The main requirement for suppliers is the delivery of high-quality and fresh products on time according to the agreed schedule. It is important that all ingredients used meet the requirements of GOSTs.

supplier of fish and seafood;

supplier of rice and other specific ingredients for rolls (nori, wasabi, soy sauce, ginger);

supplier of fresh vegetables;

tea/coffee/beverage vendors.

For certain categories of supplies that provide the main menu, it is recommended to conclude exclusive agreements with one proven and reliable supplier. But many wholesalers have ready-made supply sets in stock and are able to fully supply your point of sale with the necessary products.

Before you decide on suppliers, conduct a thorough analysis of the proposals. When buying a batch of products for the first time, break the order into small batches to order several types of each type of product from different suppliers. This will allow you to compare the quality and choose the most economically and qualitatively acceptable option.

It should be noted that when signing partnership agreements, you can count on additional bonuses for the company - for example, beverage suppliers usually provide the establishment with branded utensils and inventory.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, the transport costs for the supply of ingredients are borne by your production. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The required amount of raw materials is determined based on the menu, the technological map of the preparation of products and the expected sales volume. It is important that the recipes of the dishes comply with GOSTs or separately adopted specifications.

6. Organizational plan of the sushi bar

The initial stage of opening a sushi bar is registering a business with government agencies and obtaining permits for a catering establishment.

To conduct commercial activities, an LLC is registered with a simplified taxation system (“income minus expenses” at a rate of 15%).

Type of activity according to OKVED-2:

56.10.1 - Operation of restaurants and cafes with a full restaurant service, cafeterias, fast food restaurants and self-service restaurants.

When opening a catering establishment, it may be difficult to obtain permits. To open a sushi bar, you will need to collect the following list of documents:

sanitary and epidemiological conclusion issued by Rospotrebnadzor;

assortment list approved in SEN;

permission of the state fire supervision;

the conclusion of the tax inspectorate on the registration of cash registers;

permission from the ATC for the safety of material assets.

After receiving all permits, you must obtain permission to open a catering establishment from the city authorities.

The schedule of the sushi bar coincides with the opening hours of the shopping center - from 10:00 to 22:00. Based on this, the staffing table is formed. Since the institution is open 7 days a week, it is necessary to organize a shift work schedule for all staff of the institution.

Sellers-cashiers interact with buyers, form received orders and accept payments. Sushi specialists are responsible for preparing meals, cleanliness in the kitchen, storing food, controlling food costs, and preparing food. The coordinator processes orders for delivery, is responsible for the supply of raw materials, and works with suppliers. The administrator organizes the workflow, hires and manages personnel, is responsible for marketing policy, monitors the ratio of profit and loss, and controls the work of personnel. All administrative functions are assigned to the entrepreneur. He will also do accounting. Drivers-couriers carry out timely delivery of orders to the address.

Basic requirements for staff: availability of a medical book, diligence, experience as a sushi chef (for sushi chefs), responsibility, courtesy, communication skills.

All employees receive a fixed salary. The total wage fund is 288,600 rubles. It is also planned to reward employees upon reaching the planned sales volume.

Table 5. Staffing and payroll

7. Sushi bar financial plan

The financial plan takes into account all the income and expenses of the sushi bar, the planning horizon is 3 years. It is planned that after this time it will be necessary to expand the business, open new outlets.

To start the project, it is necessary to calculate the amount of initial investments. To do this, you need to determine the costs for the purchase of equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods.

The initial investment for opening a sushi market is 775,000 rubles. The main part of the required investment is for the purchase of equipment - 63%, for initial stocks and working capital - 25%, for advertising - 6%, and for the rest - 6%. The project is financed by equity. The main items of investment costs are shown in Table 6.

Table 6. Investment costs

Variable costs consist of the costs of the ingredients used in the preparation of dishes, as well as the payment for the capacities consumed in the production process (water, gas, electricity, sewerage). The cost of 1 roll averages 10 rubles, and its selling price is 30-40 rubles. To simplify financial calculations, the amount of variable costs is calculated based on the sum of the average bill and a fixed trade margin of 350%.

Fixed expenses consist of rent, utilities, payroll, advertising, taxes, and depreciation. The amount of depreciation is determined by the straight-line method, based on the useful life of fixed assets in 5 years. Fixed costs also include tax deductions, which are not presented in this table, since their amount is not fixed, but depends on the amount of revenue.

Table 7. Fixed costs

Thus, fixed monthly expenses were determined in the amount of 334,000 rubles.

8. Performance evaluation

The investment attractiveness of this project can be judged on the basis of simple and integral performance indicators. The change in the value of money over time is accounted for using the discounted cash flow method.

The payback period of the project with an initial investment of 775,000 rubles is 7 months. The net monthly profit of the project upon reaching the planned sales volumes will be 366,000 rubles. It is planned to reach the planned sales volume at the end of the first year of operation of the sushi bar.

The annual volume of net profit for the first year of operation will be more than 2.5 million rubles. Return on sales in the first year of operation will be 29%. The return on investment is 39.9%, and the internal rate of return exceeds the discount rate and is equal to 21.3%. The net present value is positive and amounts to 1,531,129 rubles, and the yield index is greater than 1, which indicates the investment attractiveness of the project.

9. Possible risks

To assess the risk component of the project, it is necessary to analyze external and internal factors. External factors include threats related to the economic situation in the country, markets. To internal - the effectiveness of the management of the organization.

The specifics of the institution determines the following external risks:

poor choice of location for a sushi bar. Even the location of the point in the shopping center does not exclude location errors. Visit traffic may be overestimated or the competitive environment underestimated. Therefore, it is necessary to carefully approach the analysis of the outlet and take into account various factors;

increase in prices for raw materials, unscrupulous suppliers, low-quality raw materials. In the first case, there is a risk of increasing costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all necessary conditions that provide for the liability of the supplier in case of their violation;

competitor reaction. Since the catering market is quite saturated and the competition is high, the behavior of competitors can have a strong influence. To minimize it, it is necessary to form your own client base, constantly monitor the market, have a customer loyalty program, create competitive advantages and unique offers;

Refusal to provide rental premises or increase the cost of rent. To reduce this risk, it is necessary to conclude a long-term lease and carefully choose the landlord.

falling effective demand. This risk can be mitigated by developing effective loyalty programs that include discounts, happy hours, etc.;

Internal risks include:

problems with personnel, which means low qualification, staff turnover, lack of motivation of employees. This may lead to a decrease in sales efficiency, a reduction in revenue, and the formation of a negative image of the institution. The easiest way to reduce this risk is at the stage of recruitment, hiring employees who meet all the requirements. It is also necessary to provide for a system of bonuses for personnel;

equipment failure and production downtime. To mitigate the risk will allow regular maintenance of equipment in order to maintain its performance;

food spoilage due to low demand, breakdown of storage equipment, improper storage, planning errors. For the restaurant business, this risk is highly probable. Food surpluses can arise for two reasons: firstly, due to the low level of sales and the unpopularity of certain dishes; and secondly, due to errors in sales forecasting. It is possible to reduce this risk through competent planning and forecasting, reviewing the assortment, and excluding unprofitable dishes from the menu. Food storage errors, breakdown of refrigeration equipment can lead to food spoilage. It is possible to avoid this threat by training personnel and monitoring their work, as well as regular maintenance of equipment;

Sushi bar (restaurant: choice of concept, legal registration, necessary permits, location, equipment, staff.

A sushi bar is a restaurant-type establishment that offers visitors Japanese cuisine (sushi, rolls, salads, soups, etc.).

The relevance and viability of this business is explained not only by the presence of demand, but also by the presence of free places in this area, which is confirmed by the regular appearance of new sushi bars that are not supported by a large network, but successfully survive autonomously.

Concept

The specifics of this business is the need to choose the concept of the future institution of Japanese cuisine. The establishment should have individual features that will attract the attention of visitors.

There are quite a few possible variants of the concept: some existing sushi bars successfully exploit the attributes of Japanese culture, up to the observance of traditional ceremonies, while others, on the contrary, position themselves as an establishment for business people with affordable prices.

The chosen concept should become the visiting card of the institution and its main competitive advantage.

Legal registration of business

When choosing a legal form for doing business, it is recommended to proceed from two possible options: registration as an individual entrepreneur or opening a limited liability company.

There are practically no joint-stock companies in this business, since the costs of their maintenance are much higher, you have to fulfill numerous additional obligations (disclosure of information, issue of securities, etc.). The optimal organizational and legal form is a limited liability company, since this will emphasize the seriousness of the institution (among consumers, trust in an LLC is higher than in an individual entrepreneur).

When registering an organization with the tax authorities, the following items of OKVED should be selected, taking into account the need to carry out several types of economic activity:

• 55.30 "Activity of restaurants and cafes" - the main activity;
• 55.4 "Activities of bars";
• 55.52 "Supply of catering products".

The choice of taxation system is determined by the area of ​​the visitor service hall, the types of activities carried out. If the specified area is less than 150 sq. meters, then you should apply for the application of UTII (clause 2 of article 346.26 of the Tax Code of the Russian Federation).

Otherwise, a simplified taxation system at a rate of 15 percent should be applied (clause 2, article 346.20 of the Tax Code of the Russian Federation). If, in addition to catering in the hall, it is planned to deliver Japanese cuisine to your home, then UTII should be applied in relation to catering in a sushi bar and the simplified tax system in relation to delivery activities, as well as keep separate records.

Regulatory documents

The activity of this type of business is regulated by several regulatory documents:

• 1) Federal Law of March 30, 1999 No. 52-FZ "On the sanitary and epidemiological well-being of the population";
• 2) Decree of the Government of the Russian Federation of August 15, 1997 No. 1036 “On Approval of the Rules for the Provision of Catering Services”;
• 3) Resolutions of the Chief State Sanitary Doctor of the Russian Federation dated 07.09.2001 No. 23 and dated 08.11.2001 No. 31 "On the Enactment of Sanitary Rules".

The listed normative acts provide for a wide list of documents that must be drawn up and agreed with the territorial department of Rospotrebnadzor. You will also need to obtain several conclusions from the same department, issue medical books for all employees.

If there are alcoholic products in the menu, it is necessary to submit documents for obtaining the appropriate license in accordance with the norms of the Federal Law of November 22, 1995 No. 171-FZ “On state regulation of the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products and on limiting the consumption (drinking) of alcoholic products » .

Location

When choosing a place to place an institution, the following main parameters should be evaluated:

• the number of potential visitors (traffic);
• the presence in the immediate vicinity of large shopping facilities, social institutions, transport hubs;
• lack of cafes and restaurants of a similar profile in the area of ​​accommodation.

interior options

There are numerous requirements for the premises of a sushi bar, which can be found in the following regulations:

• Sanitary and epidemiological requirements - resolutions of the Chief State Sanitary Doctor of the Russian Federation dated 07.09.2001 No. 23 and dated 08.11.2001 No. 31 "On the Enactment of Sanitary Rules";
• Fire safety requirements - Federal Law of December 21, 1994 No. 69-FZ “On Fire Safety”, Code of Rules “Fire Protection Systems. Evacuation routes and exits” and others.

Required Equipment

How much does it cost to open a sushi bar, excluding the cost of the premises and its organization.

The set of equipment that needs to be purchased can vary significantly depending on the specifics of the planned menu. However, the following items are required to be purchased:

1. kitchen set for cooking rice (rice cooker);
2. sushi case (a special showcase for storing ready-made meals at a certain temperature and humidity);
3. sushi machine;
4. thermoses for storing cooked rice;
5. refrigeration equipment;
6. utensils and utensils.

The purchase of this minimum set of equipment for a small sushi bar with the ability to simultaneously serve no more than 25-30 visitors will cost the business owner 100-150 thousand rubles. Costs increase, for example, if there are hot dishes on the menu (appetizers and soups), the preparation of which will require the purchase of cooking equipment.

An opportunity to reduce costs is to cooperate with a product supplier who provides refrigeration equipment free of charge. This practice is widespread among organizations supplying fish and seafood.

Staff

The number of staff for the normal functioning of the sushi bar varies depending on its size and characteristics of the activity. With a minimum size of the establishment and a small number of seats, four employees will be enough: a professional sushi chef, two waiters and a kitchen worker. The staff will expand significantly if the bar delivers Japanese cuisine, since a large number of couriers, operators, and several chefs will be required.

In addition, more cooks will be required with a varied menu, since it will be necessary to ensure the simultaneous operation of the hot and cold shops (at least one chef in each). With the increase in the area of ​​the service hall and the number of seats, the number of waiters increases. The above calculation does not include office workers (accountant, cashier, purchasing managers, personnel officer, etc.), since usually their functions at the initial stage are performed by the business owner himself.

Commercial attractiveness of the business

The attractiveness of this type of business lies in its high profitability. By opening a small sushi bar, an entrepreneur significantly saves on equipment for preparing hot dishes (most often they are simply not on the menu), wage fund (at the initial stage, one cook is enough), and space (mostly small service rooms). The standard cost of sushi is several times lower than the price indicated on the menu.

That is why this business is commercially attractive for entrepreneurs of any level. Relatively fast payback allows you to quickly return the invested funds and make a profit. At the same time, many autonomous sushi bars subsequently successfully develop into large chains of public catering establishments.

Sushi bars today, according to experts, are one of the most profitable areas of the restaurant business, because the range of their dishes is quite wide, but they are simple and quick to prepare. Owners do not have to spend money on insanely expensive equipment. Even the area to start will need a very small one. Based on this, we can safely say that opening a sushi bar is a very profitable idea.

Features of business in the east

Before you open a sushi bar, you should still understand some of the intricacies and features of this business so as not to run into trouble already in the process. If you could open an ordinary restaurant or cafe with almost minimal preparation (you cook well yourself, you know approximately how to organize the process), then in the case of Japanese cuisine, it will not work so easily.

The key point in this business for you will be the staff: people working with cooking must have good experience, or they will have to constantly learn from professionals and hone their skills.

Despite the popularity of sushi, there are very few establishments that specialize only in this direction.

Suppliers are another major problem. They must be trusted and decent people, as the slightest loss in quality will turn into a disaster for you. Since almost all cooking products are imported, the price of sushi in your restaurant will depend on many factors: the pricing policy of the supplier, the current exchange rate, transportation costs, duty rates, etc. Note that these factors can change constantly. However, there is good news: the demand for sushi remains stably high, moreover, it even continues to grow.

Where to begin?

Before you open a sushi bar, make a business plan. Write down all the key points in order, calculate your expenses. This will help you in your work.

1. Define the concept of your future establishment and choose a style. Try to stick to this direction in all further activities.
2. Analyze the market that exists in your city: are there individual bars, how do they exist, what kind of customer flow is received daily, what is in demand and what is in short supply, what are their advantages or visible disadvantages, etc.
3. Complete all the necessary documents and get permission to open.
4. Prepare the selected room, make repairs or the necessary design in it, bring in equipment and furniture.
5. Find employees.
6. Purchase materials and products.
7. Run an advertising campaign and open.

In this business, there is a more beaten and easier path: to buy a franchise from one of the larger and more widespread chains. Then you do not have to develop your own concept, spend money on advertising, look for suppliers. However, stand-alone sushi bars can function perfectly and be very popular if they approach the matter with all responsibility: provide high quality service, good cuisine and carefully consider marketing campaigns.

Legal registration of activities

Before you open a sushi bar, solve all the legal aspects of the issue, that is, the documentation must be in perfect order. For a catering establishment where alcohol will be sold, you need (a limited liability company). Having chosen the form of taxation (single tax - or - a simplified system) and paying the state duty, you can deal with obtaining permits.

1. Register activity codes for OKVED, indicating the types of services that you will provide (the main type will be “activities of restaurants and cafes”, and additional ones you can choose “activities of bars” and “supply of products”, if you want).
2. To sell alcohol or tobacco in a sushi bar, you will have to obtain the appropriate licenses for the sale of these goods.
3. Rospotrebnadzor, sanitary and epidemiological service and Pozhnadzor will conduct inspections in the premises where you are going to settle down. It must meet all sanitary standards and requirements.
4. All employees who will work for you must have valid medical books. They will need to undergo regular examinations and certifications. Also keep a sanitary log, where all checks and necessary measures will be recorded, such as disinfection, disinfestation, etc. (you may have to conclude contracts with individual companies for this).
5. It will also require contracts for the removal of waste, organic waste, disposal of solid waste, and the provision of utilities.
6. A separate item will be contracts with product suppliers.

The form of taxation depends on how large your hall will be and how many visitors you will serve (UTII is only suitable for a hall whose area does not exceed 150 sq. M.). If you want to open a sushi bar with delivery, you will have to use two systems and keep separate records.

Search and preparation of premises

Experts say that a very small area is enough for a sushi bar - from 30 sq. m. Of course, a full-fledged restaurant can be located on 100-300 square meters. m. On average, this will provide about 70 seats. In a small establishment, you can easily set up small tables or even standing food stands (for 20–25 seats).

Keep in mind that the room should have a guest room, and besides it, a kitchen, utility rooms, small warehouses, toilets, a bar, maybe an office. Pay attention to other factors:

• to count on a stable income, it is better to settle away from competitors. Of course, in a big city or capital, this is much easier to do than in a small town, but still try;
• before you open a sushi bar from scratch in a residential area, think about who will visit you there? Although there is a shortage of Japanese cuisine in these places, but whether there is a demand there - you will have to find out when analyzing the market. On the one hand, rent is much more expensive in the city center, but on the other hand, the traffic of people is much higher. At the same time, business centers are simply oversaturated with various establishments, and if people have already chosen a place for themselves, then it will be very difficult to lure them away. Another controversial point may be the time of attendance - business people prefer dinners and business lunches, and the public in a residential area will come to you at any time of the day;
• it’s good if there is a transport interchange nearby, in addition, a sushi bar can be located near the train station, campus, parks, cinemas, shopping and entertainment centers.

Think about how you can make your establishment stand out from the crowd. It is easy to do this with an unusual or interesting interior, style or design concept that would unify the entire work of a sushi bar. Choose soft and calm colors to make people feel comfortable and cozy at your place. You can give preference to a purely oriental style, so that visitors will have the impression that they have been to Japan.

What equipment will be needed?

The East is famous for its conciseness, and this is manifested in everything. Even for the purchase of equipment for cooking, you do not have to spend a lot of money:

• a rice cooker is a must if you want to get a real Japanese dish;
• at least one stove (oven), if you plan to sell not only cold snacks (sushi and rolls), but also hot dishes (soups, fried hot rolls) or desserts;
• refrigerators and freezers must be spacious and of high quality in order to store both finished and semi-finished products;
• separate cutting boards for different varieties of fish and seafood;
• professional sets of sharp knives;
• roll wrapping machine;
• themed utensils for serving dishes to customers and the necessary utensils / utensils in the kitchen;
• if you are thinking about how to open a takeaway sushi bar, or want to include such a service in your establishment (perhaps distributing products to various retail outlets, supermarkets, etc.), then get special thermoses for storage and sushi cases (showcases with ready meals)
• dishwasher equipment;
• serving decor and other attributes.

As you can see, nothing special, especially since the suppliers of such products almost always provide regular customers with free use of refrigeration units so that you can store their branded products (fish, seafood, etc.) there. If you plan to deliver to your home, then you will need another car.

The hall can have large and small tables, chairs, sofas or pouffes, hangers (so as not to make a separate wardrobe). Take care of pleasant music or unobtrusive video, for which you can put audio equipment or hang a plasma.

Range

The main dishes from the sushi bar menu are, as a rule, all kinds of sushi and rolls, which are presented in a variety of options: rice, shrimp, eel, salmon, caviar, nori, scallop, that is, any kind of fish, vegetables, seafood are combined together to create a new dish. To diversify the menu, include appetizers, Japanese salads, soups, noodles, rice with vegetables, and other traditional oriental dishes. Don't forget the vegetarian sushi too. Large companies like to order "sets", consisting of sets of sushi and rolls.

You can also pick up a good variety of desserts that are perfect for noble varieties of delicious tea (white, red, green, black, complemented by floral or fruit additives).

Staff

You can brag about the high quality of the dishes produced only if you have good products and qualified first-class craftsmen. Take only professionals to the staff, because the reputation of the institution and the responsibility for people's health are above all. Usually, training or internships are provided for employees to obtain higher qualifications.

At least one chef must be eminent and experienced. He may have assistants or sushi people. In addition, waiters and administrators are needed. The number of staff depends on how big your establishment is.

The chef and administrator, in addition to their main duties, should also be involved in compiling or updating the menu, keeping an eye on new products, and regularly check (tasting) the products supplied, since the food in your establishment must be of impeccable quality.

Take a kitchen worker for cleaning, washing dishes, minor ancillary work, a bartender, a cleaning lady. You can do bookkeeping remotely. When expanding, it will be possible to think about a personnel and purchasing manager, about operators and couriers for delivery, etc.

Promotion and advertising

Stick to your chosen style. Design uniforms for all employees, such as kimono or any other appropriate theme. The advertising campaign should start even before the opening. If you had a business idea on how to open a sushi bar in a small town, then advertising will be easier for you. Involve all local media: newspapers, magazines, TV and radio advertisements. Posters in crowded places, a beautiful large signboard will not interfere either.

In the capital or large cities, you will have to fork out for advertising banners, light boards and big boards, good outdoor advertising. A prerequisite for success is the creation of your own website on the Internet. True, for high popularity it needs to be actively promoted. Advertising on social networks or on forums will also help.

To attract customers, come up with some interesting points: small souvenirs for the first visitors, a good discount program, bonuses and discounts.

conclusions

Experts estimate the profitability of this business at 60%. One of its main advantages is the possibility of a high mark-up for all dishes, because at the cost of products, a finished dish is on average 4–8 times more expensive than individual ingredients in the purchase.

Approximate costs

(prices are indicated in rubles)

But you can even cut your initial costs in half (from $1 million to $500,000) by renting a much smaller space and not buying as much equipment. This business pays off quickly enough: within a period of 8 months to two years maximum.

Starting with a small sushi bar, over time, you can expand your business and even create a whole network of such establishments. The main thing is to believe in yourself and your success.

What do people eat at lunchtime? Some people chew sausage in dough or white meat from a stall located next to the place of work, others eat soup brought from home, someone goes to the nearest cafe. As recently as ten years ago, sushi for a working man's lunch was in the realm of fantasy. They were perceived as a holiday and allowed themselves only on special days. Now is a different time, for Russians this product has become everyday.

Sushi is tasty and healthy (it is no coincidence that the Japanese are the longest-lived nation), they are in great demand, so business in this area is a profitable enterprise. To open a point where takeaway sushi will be prepared, you must at least love Japanese cuisine. This will help to create a good menu and control the quality of products. An enterprise in the field of catering is not a cheap pleasure, the main reason is the high cost of equipment. But a small roll making bar does not need a huge list of machines.

A cafe where takeaway sushi is prepared can be created with a registered individual entrepreneur (this form is the most profitable for this business). LLC is another option, but it has complex taxation, but it simplifies the product supply system and enjoys great confidence among customers. For an enterprise, you need to obtain the following legal documents:

1. Permission from the fire inspectorate and SES.
2. Certificate of registration with the tax office.
3. License to sell alcohol (if needed).
4. Execution of paperwork related to the lease of premises.

Rolls should be eaten within three hours after preparation, it is in these minutes that they have that very unique taste that we all love to enjoy so much. Yes, they can be stored in the refrigerator for up to 24 hours, no one will get poisoned, but it is unlikely that customers will return to you again. This means that you do not need many refrigeration units. It is better to once again go to the supplier for raw materials than to sell a product that has been stored in the freezer for weeks.

One more point: in order to roll rolls, you don’t need a lot of space, and the point of sale should not be huge, last year sushi markets with an area of ​​1x3 m appeared in the capital and in some regions of the country. This is enough to place a stand with products and a place for a cashier-seller.

Separately, we note the profit of takeaway points. The cost of one roll is 3-10 rubles, they are sold for 40 rubles (or even more). No comments here!

Equipment purchase plan

To open your point, you need to purchase:

1. Sushi cases. We have already said that it is advisable to eat sushi immediately after preparation (without the addition of harmful preservatives, the shelf life does not usually exceed 24 hours). The cook rolled the roll, but buyers will not take apart the product at the same second and they need to store it somewhere before buying. The secret of this type of refrigerated display cases is that they are absolutely hermetic. This allows seafood not to air out or freeze, as in a conventional refrigerator.
2. The business plan must include the purchase of a rice cooker. Rice cooked at home on a regular stove has nothing to do with sushi rice.
3. It is better to purchase a thermos for ready-made rice at specialized points.
4. Knives.
5. Dishes.
6. Special cutting boards

The equipment will cost about 100-130 thousand rubles.

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Business plan: a few words about products

Even the best sushi chef will not cook delicious rolls without quality products. We will not now list everything from which sushi is made, we will simply note that rice, vinegar and sugar must be Japanese.
This is not a whim, this is an integral part of Japanese cuisine; fish can be Norwegian. Products made from domestic raw materials will be liked only by those who have not tried overseas ingredients, and there are few of them (such people also rarely buy sushi, so you can not count on an increase due to this category of citizens).

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Premises: location and design

The business plan of any enterprise includes a chapter on premises. Try to make the hall decorated in an oriental style, if you wish, you can make a few purely symbolic seats with inexpensive furniture (for example, the management of the Omsk Sushi Market did it). You can open a sushi bar almost anywhere in the city. But it is more profitable to do this in the neighborhood of large stores, educational institutions, near office centers.

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Financial investments

We continue to write a business plan. To open your point, you also need:

1. From 2,000 rubles for paperwork.
2. From 30,000 rubles per month for renting a room.
3. About 100 thousand rubles for the repair and decoration of the point.
4. 130,000 rubles for equipment.
5. 300,000 rubles for the purchase of raw materials for the first month of work.

Monthly expenses:

1. Taxes.
2. Rent.
3. Payment for utilities.
4. Products.
5. Staff salary.

As for the staff, the main person in your enterprise is the sushi chef. It depends on how he cooks whether the buyer will return to you or not. Now there is no shortage in sushi bars, the only thing that will help keep a client is the quality of the products. You will also need to hire a cleaner, cashier, dishwasher, accountant. The profitability of the business here is similar to this indicator in other catering industries, it is about 10-15%, the business will pay off in a year. By the way, according to most owners of this business, the number of orders depends heavily on advertising.

You will learn what equipment you need to open your own sushi bar. In what format can such an institution be opened and how much money will be needed to start? We will also use a real example to tell you how to avoid difficulties when starting a business.

Good afternoon, dear readers!

Looking for the latest food service business idea? Open your own sushi bar! The implementation of this idea has many formats. Choose the most suitable and act!

This is Alexandra Kadyntseva, financial expert of HeatherBober magazine. From the article you will learn how to open your own sushi bar, how much it costs and how to act so as not to burn out.

1. Sushi bar as an idea for a business - all FOR and AGAINST

Sushi and other dishes of Japanese cuisine came to the taste of the Russian consumer. These restaurants are visited daily by thousands of customers, other users order rice and fish dishes at home or in the office.

Sushi bars operate in different formats: a market with delivery, a restaurant, a food court. The most promising option is different variations of fast food sushi with delicious dishes and fast service.

Pros of a business idea:

• high profitability;
• quick payback with competent marketing;
• relatively low initial investment;
• simple production technology;
• no need to rent a large area;
• sustainable demand for products.

Minuses:

• high competition;
• high rent;
• the difficulty of selecting qualified chefs for Japanese cuisine;
• seasonality - the peak of demand for products falls in the autumn and winter periods, in the spring-summer period there is a slight decline.

2. Opening methods

There are several ways to open a sushi bar - on your own, using personal or borrowed start-up capital, or through a franchise, that is, by joining an existing restaurant chain interested in expanding and opening new branches.

Consider the features of both methods.

On one's own

You yourself determine the format of the institution, look for a place, conclude a lease agreement, hire staff, decorate the interior, and make advertising.

To get off to a successful start and achieve profitability as soon as possible, you need a good business plan, competitor analysis, finance for the purchase of equipment and the initial purchase of products. It is desirable to have experience in starting a business, know the production technology. Need a "safety cushion" - money for unforeseen start-up expenses.

For more information about self-organizing sushi delivery, see the video:

franchise

Franchise - your right to open an institution under the leadership of the owners of a chain of sushi bars or restaurants that has already established itself in the market. Such brands already have a recognizable name, a client audience. They are interested in expansion, staff training. By joining such a network, you will gain experience, specialist support and certain guarantees of success.

An example of a company providing franchising services in the restaurant industry is.

The brand is actively developing in the international and Russian markets, is well recognizable, has an effective management strategy. Joining the network is simple: choose the format of the institution that interests you, submit an application, sign an agreement and develop your business.

3. What are the formats of the sushi bar

According to restaurant market experts, the current task of catering establishments is to turn going to a restaurant not into a luxury, but into a necessity. This is what sushi bars do well. Several formats of such establishments are used all over the world, the purpose of which is to be always at hand so that the visitor can come in at any time, have a delicious meal, buy their favorite dishes on the road or order their home delivery.

So, in addition to the classic restaurant, street, food court, island, and sushi delivery formats appeared. Let's dwell on each of them in more detail.

Street with waiting area

This is a small room (up to 80 square meters) with two entrances, a contact desk for receiving orders, a waiting area and a kitchen. The institution is focused on a menu with affordable prices, a simple assortment, fast serving of dishes.

Fast service and delicious food - everything most visitors need

To start an institution of this format, you will need about 1.8 million rubles. The projected average monthly profit for the year is 209,300 rubles with successful management and good advertising.

Food-Court with kitchen factory

A food court with a kitchen is a comfortable small restaurant or a showcase with several tables on the territory of a shopping and entertainment center where visitors order sushi, rolls. Its area does not exceed 30-50 square meters. meters. The structure has several seats, a contact desk for orders, a kitchen.

Here you can have a snack or take your favorite treats with you.

To start the food court, you need an amount of 2.4 million rubles. According to forecasts, the average monthly net profit of the institution for the first year will be 146,000 rubles.

Restaurant with seating and showcases

This is a full-fledged family restaurant with an area of ​​80-120 square meters, located both in the shopping center and in a separate room. The menu includes not only sushi, but also other dishes of Japanese cuisine, seafood.

Japan's atmosphere and delicious food attract visitors all year round.

The emphasis of the restaurant is a cozy atmosphere, high quality service, delicious original dishes. You will spend about 3.7 million rubles to start a business in this format. Expected profit for the first year 297,000 rubles. (monthly average).

Island with landing

This is a mini-zone with an area of ​​​​20-30 square meters. meters with a contact rack, a showcase and several seats, as well as a small kitchen.

The purpose of the island is a food market, that is, the sale of ready-made meals that customers can take away or can taste on the spot, sitting at a small counter. The island is located in the passage places of shopping centers.

Sushi island in the shopping center - an opportunity for visitors to refresh themselves without looking up from shopping and entertainment

The cost of opening the island will be approximately 1.5 million rubles. Expected profit: 290,000 rubles.

Home delivery

An institution with a small area (up to 50 square meters), a contact desk, a sofa or chairs for visitors waiting for orders, a kitchen area. Orientation - courier delivery of ready meals around the city by orders on the site.

With the most economical expenses at the start, you will spend 250,000 rubles on opening a “point”. With proper business management, such a project goes to zero within 3-4 months of work.

4. How to open a sushi bar from scratch - a detailed guide

Opening your own business is a multi-stage work, consisting of market analysis, planning, staff recruitment, menu preparation, supplier search, and advertising campaign.

Choose your sushi bar format and get started.

Step 1. We draw up a business plan

This is a step-by-step guide that shows everything related to launching a catering point: from the concept and justification for its choice, to the list of menu items and marketing strategy. The plan includes a calculation part with a description of starting and monthly expenses, the size of the announced net profit, the timing of reaching the break-even point.

Don't know how to write a business plan? There are many examples of ready-made plans for the restaurant industry on the Internet. Choose the closest one to your concept and adapt it to your needs and goals.

Step 2. Registering your business

To register a case, issue an IP. OKVED for registration of a sushi bar 56.10 - the activities of restaurants and the provision of food delivery services. Suitable code 56.10.1, relating to the activities of all forms of restaurant business (cafeterias, bars, restaurants), 53.30, 55.4, 55.52, also regulating activities in the field of catering.

The best option for a taxation system for sushi delivery is the simplified taxation system or a simplified system. For the operation of the restaurant, UTII is used. If you intend to manage both the restaurant and delivery, use both systems.

In addition to documents for starting a business, you will need a license for the sale of alcohol (if you intend to sell it), permission from Rospotrebnadzor, the conclusion of the SES, the fire service.

Step 3. Choose a room

The choice of space is based on the format you use for your business. It is advisable to open a food court, an island and a street in a shopping center, in frequented places.

It is advisable to locate the restaurant in that part of the city where the shopping malls are concentrated and there are a lot of people every day.

For sushi delivery, the geographical location of the establishment is not so important, since this form of business is connected in the operation of the site and the courier service.

A key factor in choosing a room for rent is its compliance with fire regulations, SES requirements, safety precautions, and the cost of rent.

After choosing a room, try to negotiate with the landlord to reduce the rent for the first 2-3 months.

Many landlords agree to a price reduction, subject to an upfront payment of the full monthly rent. When drawing up a lease, reflect all the conditions for cooperation so that you do not have to deal with an unexpected "change of mood" of the owner of the area.

Step 4. We buy equipment

I will give an example of the purchase of equipment for a small (50 sq. Meters) sushi delivery, since among all the formats, it requires the smallest start-up capital to open it:

Step 5. We select personnel

To open a small sushi delivery, you need a small staff: 2 cooks, 2 dispatchers, 2 couriers. The staff must have sanitary books and overalls. Look for chefs with experience who know how to cook several types of sushi.

Table of monthly staff costs:

Step 6. We make a menu and buy products

Ask your chefs to make all kinds of sushi and rolls they know how to make. Invite your friends or family members to choose the most delicious ones. The key to the success of any establishment is delicious cuisine, so you must be sure of the quality and taste of the dishes. Gradually mastering the market and customer demand, you will add or remove some dishes from the list.

To organize an uninterrupted supply, look for 2-3 food suppliers. Constantly monitor prices and the range that they offer. Suppliers compete with each other. To win this competition, show them the prices of competitors, ask for discounts, check the quality of products.

Step 7. We launch advertising and wait for clients

Make your website where customers will look at the menu, work schedule, book tables or order food at home. The main thing in online advertising of a sushi bar is spectacular photos of dishes and competent promotion in Yandex and Google.

To do this, you will need SEO optimization of the site: in your region, it should be located on the first page of search results so that customers can easily find you.

Having gained an audience, offer customers bonuses, discount cards, “compliments” from the chef, closely monitor the quality of food and service.

Don't know what to name the bar and what logo to come up with? Trust it to professional designers. There are many freelancers among them who are ready to offer several options at a price that is quite affordable for a novice entrepreneur.

5. How much does it cost

To open a small point for the delivery of sushi and rolls to your home, you will need 250,000 rubles with all the starting costs. This amount includes payment of rent, the cost of equipment, the initial purchase of products, advertising, hiring staff.

For comparison, the cost of opening an island with franchise seats:

To the final amount, add 400,000 rubles of a lump-sum contribution.

Opening a franchise is more expensive, but this method guarantees you the success of the enterprise. Working on a franchise, you can easily overcome all the difficulties that await novice restaurateurs.

6. Possible difficulties when opening a sushi bar

As a restaurateur starting from scratch, you run the risk of:

1. Weak advertising campaign that does not attract the desired number of customers.
2. Ignorance of the market and competition.
3. Difficulties with setting up a well-coordinated work of the bar.
4. Frequent staff changes, difficulties in attracting qualified specialists.
5. Poor quality of purchased products.
6. Wrong menu design.
7. Difficulties with the correct execution of tax reporting documents.

7. How can they be solved

All these difficulties are solved by buying a franchise. If you do not want to risk your funds or are not completely sure that you will be able to spin up and stay afloat, join an existing project offering franchising services.