If you are sociable, love fun, holidays and crowds, it is not surprising that you want to get your own bar and make a profit from it all. Many questions immediately arose: how to open your own bar, how much money you need to invest in development, what is the profitability, what documents, equipment, premises are needed ... A bar, first of all, is a drinking establishment and a place for communication, and opening it does not require so many expenses like opening a restaurant. Where do you need to start, and what difficulties can expect you on your way?

Location and bar area

How to open a bar in a place that will provide a stable income? To do this, you need to carefully select the area in accordance with the concept of the bar itself. For example, in outlying and residential areas where residents like to sit on a bench with beer, it makes no sense to open an expensive bar with elite alcohol, just as in an expensive area a beer bar without seats is unlikely to be popular.

It is necessary to carefully study the situation in the proposed location of the bar, be sure to find out about the presence of offices, schools and kindergartens there. Obviously, you should not place a bar in the immediate vicinity of a children's educational institution.

Concept and staff

When a place for a future bar is found, it is necessary to decide on its type and an approximate menu. A bar can be a beer bar, with a large assortment of coffee, and perhaps the main part of the drinks in it will be wines or other types of alcohol. If you are planning a drinking establishment for 20-25 seats, the list of staff will be as follows:

• two bartenders with a shift schedule;
• two or three waiters to serve the hall;
• cashier (this role can be performed by bartenders or waiters);
• cleaner (this position can also be combined with the main one);
• administrator;
• security guard;
• manager;
• accountant;
• IT specialist.

If, however, it is assumed that hot dishes will also be served as an appetizer, a chef and a couple of assistants for him will be added to this list. The main thing is to carefully select personnel so that later you do not encounter the problem of theft or dishonest performance by employees of their duties.

It will also be necessary to periodically conduct training and certification of personnel. It is obvious that competent employees will be able to improve the reputation of your bar and accelerate payback by increasing the speed and quality of work.

In the service sector, personnel decide, if not everything, then a lot.

Documentation

To open a bar, you will need - although this registration option is more expensive, involves an impressive amount of documentation and has more difficulties with tax reporting, only an LLC is issued a license to sell alcohol.

After registration, you must obtain all the necessary permits and licenses to open a bar.

List of documents for opening a bar:

• premises lease agreement;
• license for retail sale alcohol (it will cost from 50 to 200 tr depending on the city / region);
• sanitary and epidemiological conclusion on alcohol consumption at the point of sale;
• fire report;
• agreement on the export of food and industrial waste;
• registration document cash register in the tax (4,500 tr.);
• agreement on the implementation of systematic cleaning and disinfection of ventilation and air conditioning systems;
• production and sanitary control program;
• and, finally, the state permission of Rospotrebnadzor for placement. It is this document that establishes the right to start the operation of the enterprise.

Brief business plan and pricing

How much does it cost to open your own bar? The amount of money you spend on opening a bar will depend on many nuances: the estimated area of ​​\u200b\u200bthe premises, the number of employees and an approximate menu.

If you are going to open a bar without hot dishes, there will not be so much equipment, and it will be compactly located on the bar counter. It is mandatory for an institution for 20-25 seats to purchase such equipment as:

1. Bar counter.
2. Cabinets for dishes and small equipment.
3. Hall furniture.
4. Cash machine.
5. Fridge.
6. Showcase.
7. Coffee machine.
8. Ice generator.
9. Ice crusher.
10. Module for installing beer taps.
11. Shakers.
12. Crockery and bar accessories for making drinks.
13. Dishes for the hall.

For one point of the bar for the purchase of equipment and utensils, as well as for paperwork, you will need from 300,000 rubles at a time. Next, consider the costs by months: the cost of renting a room varies in cities and regions, and ranges from 60,000 thousand rubles per month, that is, from 720,000 tr. in year.

Do not forget to add to this the salary of employees (from 500,000 tr. per year), the cost of food and alcohol (from 50,000 tr. per month), utility bills, unforeseen situations (refrigeration equipment failed or crashed in a month a lot of dishes), paying taxes, etc.

In the first month, you will have to spend about 600,000 tr. In the future, the cost of a bar per month will be reduced to 100-200 thousand rubles per month, and when establishing contact with suppliers, they will become even less. Now, depending on the amount of expenses you get per month, you need to deal with pricing so that the bar pays off the money invested in it.

The trading allowance for the payback of the bar should be at least 300%, that is, the average check should be 600-700 rubles.

The minimum period for which a bar can pay off under a successful set of circumstances is six months, but most often it takes from one to five years. That is why it is important to draw up a detailed business plan for the bar, which will include all costs and expected income.

* Calculations use average data for Russia

From 940 000 ₽

Starting investments

1 170 000 ₽

350 000 ₽

Net profit

6-30 months

Payback period

Dreaming of opening your own bar? We offer you a guide with an analysis of all the key points of opening a dream business that can bring a profit of 4 million rubles per year.

Step 1. Evaluate the market and idea

The first step for any business idea is to evaluate it. Ask yourself questions: is it in demand by the market? What is the level of competition? Why is it necessary to build a business in this direction?

In recent years, the culture of public catering has been actively developing in Russia. As a result, the 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 it tries to save on this type of expenditure. According to experts, domestic market public catering has growth prospects, since it is quite capacious. Consequently, the catering industry is still relevant and promising.

No wonder the entertainment and catering industry is so attractive to entrepreneurs. Therefore, there is a lot of competition in the catering market. Lots of burgers, sushi restaurants, coffee houses, pizzerias... You can choose any direction, but why open a bar or pub? Firstly, the very concept of the bar suggests a more informal atmosphere: this is a place where you can gather with friends, relax in the evening after work, eat delicious food and drink alcoholic beverages. Secondly, in bars there are quite high mark-ups on alcohol, which allows for significant profits. Thirdly, bars can be used as venues for various events. Fourthly, opening a bar is much easier than a full-fledged restaurant with original cuisine.

Advantages and disadvantages of opening a bar

BENEFITS	LIMITATIONS
high business profitability (up to 50%); quick payback investments; no need for a large staff; narrowly focused, specific niche; high income due to the markup on alcoholic products; high demand for such establishments among the population; a relatively small amount of investment for the industry; business scalability	high level of competition in the market; expensive rent of retail space; complexity in business organization; the need to obtain a license to sell alcoholic beverages; business requires the constant involvement of the entrepreneur

Step 2. Define the concept of the institution

First you need to decide on the concept of the future institution. This will depend on:

definition target audience;

choice of premises;

form of customer service;

territorial location.

In addition, a well-chosen concept is a good competitive advantage. When the market offers many different establishments, only those who offer an interesting concept can stand out and attract their customers. Therefore, this stage of opening a bar is so important.

Earn up to
200 000 rub. a month, having fun!

2020 trend. Intelligent entertainment business. Minimum investment. No additional deductions or payments. Turnkey training.

When defining the concept of an institution, one should understand what target audience it will be aimed at. The concept of the bar also involves the development of a menu, stylistic interior design, customer service methods, musical accompaniment, "chips" of the establishment, pricing policy, and so on. For a clearer understanding of what the bar format can be, let's look at a few examples.

Basic concepts of bars:

classic bar. The hall is divided into two zones: a bar where visitors can order signature drinks, as well as an area equipped with tables and sofas designed to accommodate 4-8 people at the same time. The bar offers a wide range of alcoholic drinks and popular snacks. This format involves the organization of entertainment events: discos, karaoke. Therefore, it is worth considering the dance floor.

bar pub. This format refers to pubs where visitors are offered several types of beer and various snacks. A more expensive variety of such establishments are pubs offering craft beer or mini-breweries. In such establishments, it is recommended to install screens to watch popular sporting events.

Theme bar. It can be the format of a classic bar or pub, the main feature of which is a pronounced theme. What could it be? A bar dedicated to a certain musical direction, film, director, cars, and so on. You can peep ideas implemented in other cities and even countries.

Depending on the chosen concept, the target audience is determined. For bars, it is wide enough. The main category of consumers are young people aged 18 to 35, regardless of their income level.

Step 3. We are looking for a suitable place, we plan to renovate the premises

For any catering establishment, the right location plays an important role. The search for a room for a bar is determined by a number of important nuances. One of the most common options is non-residential premises, equipped on the first floor of a multi-storey building. But it should be borne in mind that the nature of the institution can interfere with the residents of the house, so the most suitable option would be a detached non-residential building, on the ground floor of which you can equip a bar. Its location itself is not so important, although it must meet certain requirements. On the one hand, good traffic will attract the attention of new visitors. On the other hand, with the competent organization of the institution itself, the location can be somewhat neglected and save on the cost of rent. The main condition for the location of the bar is the convenience and safety of the entrance or approach to the institution.

But for the very premises of the future bar, there are more requirements, it should be selected especially carefully. Each premises intended for a catering establishment undergoes a thorough inspection by government agencies- sanitary and epidemiological station, Rospotrebnadzor, fire inspection. Strict requirements are imposed on the arrangement of the kitchen and ventilation, compliance with the standards of the working area, finishing materials, organization of food storage, etc. In addition, the functionality of the premises should be assessed - the possibility of redevelopment, the availability of all communications (water supply and sewerage, electricity, gas) that will ensure the smooth operation of the institution. Particular attention should be paid to the power of electricity, since food equipment consumes a lot of electricity. We also recommend that you familiarize yourself with the basic requirements set out in Law No. 171-FZ, which regulates the circulation of alcohol.

Another frequently asked question is whether to buy a room or rent it out. As practice shows, at the initial stage it is not advisable to buy a building. It is better to direct the initial investments into the acquisition of good equipment, the creation of an attractive interior, and the promotion of the institution. However, when drawing up a lease agreement, it is recommended to immediately stipulate the possible purchase of real estate in the future. Also pay attention to the length of the rental period. It will be unprofitable for you to move to another place in a year or two: firstly, you will have to spend a significant amount on moving; secondly, the loss of a "promoted" place can deprive the establishment of a share of the clientele. Therefore, it is worth discussing in detail with the tenant all the nuances of the contract.

Ready-made ideas for your business

The area of ​​the room depends on how compactly the clients will be accommodated and on the total capacity. Given the experience of the existence of drinking establishments, 150-200 sq. m is sufficient. Depending on the layout and method of arranging furniture, from 30 to 60 people can freely accommodate in such a room. It should be borne in mind that the entire area is divided into separate rooms: the main hall, kitchen, utility rooms, bathroom. At least 60 sq.m. should be allocated to the kitchen, and 100 sq.m. to the hall for visitors.

The average rent for a normal room for a bar is about 100-150 thousand rubles, depending on the location and features of the room. We advise you to pay attention to the premises in which catering establishments used to be. This will avoid unnecessary expenses and speed up the process of opening a bar. Now you can find many options for suitable premises, in which the space is divided into zones, the kitchen is equipped with ventilation and hoods, and the hall is equipped with an air conditioning system. Renting such premises may cost a little more, but the benefits from them will be greater. It's easier than starting everything from scratch.

Ready-made ideas for your business

Also, when choosing a room, you should be guided by how the interior of the bar is supposed to be. Different concepts will require different planning solutions. In the process of repair, you need to focus, first of all, on the convenience and comfort for visitors. Tables should be large enough to accommodate 6-8 people, and sofas or chairs should be comfortable. It is desirable that each table be in relative isolation from each other, because the privacy of the company is also a kind of comfort. Renovation costs can be completely different: it all depends on the idea, the materials used and whether you use the services of a designer or not. That is why it is quite difficult to name the exact amount of repair costs. The average cost of repair and decoration of the premises is about 200 thousand rubles.

Particular attention should be paid to the interior, which creates the right atmosphere and supports the theme of the institution. The interior plays not only an aesthetic role, but also allows you to create "chips" of the institution, a memorable corporate identity. This makes the interior an effective tool in promoting the bar. It is better to entrust the creation of the interior to a professional designer. Then it will be possible to create a unique space in the bar where people want to spend time and where they want to return.

Step 4. We draw up documents

Having decided on the premises for the future bar, you need to start collecting all the necessary documentation. This process is quite laborious and includes several directions. For convenience, we will consider each separately.

Organization registration. The legal form of the enterprise depends on the format of the institution. If strong alcohol is sold in the bar, then a license is required, which is issued only by LLC. If the bar will only sell beer, then a license is not required for this and you can limit yourself to individual entrepreneurs. As a type of activity, according to the new classification of OKVED, you should choose 56.30

Preparation of documents for the premises

Registration of the cash register and its registration with the tax authorities.

Receipt permits from SES and fire service.

Registration of all necessary documentation in the sanitary and epidemiological station, which is required to start the work of a public catering establishment.

The final stage is obtaining a license to sell alcohol. To do this, you need to provide a list of documents.

Documents required to open a bar

A photocopy of the receipt of payment of the state fee, constituent documentation, papers confirming state registration.

SES conclusion.

Certificate of absence of debts on payment of taxes and penalties.

exhaustive list required documents to obtain a license, you can take it from the local authority that deals with licensing.

The license is issued for a period of 1 year, subject to the following requirements:

a room larger than 50 sq.m;

availability of necessary communications - plumbing, electrical wiring, heating;

distance of at least 100 meters from educational, medical and sports facilities.

The cost of the license will be 70 thousand rubles. We also draw your attention to the fact that since 2016, registration in the Unified State Automated Information System of all those involved in the sale of alcoholic beverages has been a mandatory step. This system was created to combat counterfeit alcohol. The penalty for neglecting registration is a fine of up to 200,000 rubles.

And now once again we briefly list the list of documents that will be needed to open a bar:

Documents on the state registration of the enterprise.

Documentation confirming the right to work in the premises: a lease agreement or a certificate of the owner.

Permission from the SES and the Fire Service.

Contracts for garbage collection, disinfection, sanitary books for staff.

Production control program.

License for the sale of alcoholic products.

Step 5. We buy equipment

To open a bar, you will need various categories of equipment, namely:

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• Furniture(tables, sofas, chairs, bar).
• Refrigeration equipment(refrigerators, display cases for wine, bar equipment).
• Thermal equipment(ovens, stoves, thermal showcases, shish kebabs and so on).
• Bar equipment(blenders, coffee grinders, mixers, toasters, juicers and so on).
• Electromechanical equipment(vegetable slicers, bread slicers, etc.).

Moreover, do not forget about sinks, trash cans, cabinets, ventilation umbrellas, scales, distribution lines, shelves and so on. In general terms, it is necessary to spend about 200 thousand rubles on the purchase of kitchen equipment for a small-scale bar.

The list is provided for reference and can be adjusted according to the preferences of the entrepreneur. You should also take into account the cost of furniture for the design of the main hall. For a bar designed for 60 seats, you will need the following set of furniture: 20 double sofas and 8 large tables, 12 chairs and 6 small tables for two, a bar counter and 6 bar stools, as well as racks for alcohol. The cost of furniture and decor of the bar will be from 150 thousand rubles.

Step 6. We compose the menu, organize the supply

At this stage, you should determine the composition of the menu, the list of dishes, their cost and selling price. To calculate the cost of a dish, you will need a technological map, which is also necessary to obtain permission from the SES. The technological map indicates the consumption of products per serving and the volume of this portion. To determine what to form a menu from, you can study the offers of competitors. It does not make sense to include some complex gourmet dishes in the bar menu. The menu will be based on various drinks and snacks. Nevertheless, it is recommended to provide for the presence of author's cocktails and one signature dish, which can become a "chip" of the institution.

When the menu is ready, you should decide on suppliers and establish supply channels. The main categories of bar suppliers:

supplier of meat and poultry;

supplier of fresh vegetables and herbs;

supplier of alcoholic beverages;

supplier of various snacks (chips, nuts, etc.);

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. 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 expense item, you should 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.

Since in restaurant practice there is often a supply contract with deferred payment terms, the initial investment in working capital should be no more than 30% of the total cost of dishes of the first billing month.

Step 7. Planning a promotion

One of important points when opening a bar is the preparation and implementation of an effective marketing strategy. It includes the development of 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 and emphasize its concept. It is also worth considering the cost of a catchy, attention-grabbing sign. About 30 thousand rubles will have to be spent on this type of cost. So that advertising costs do not eat up a significant part of the budget, promotion channels should be used rationally. The target audience of the bars are young people aged 18 to 35. Advertising should be placed where potential customers are.

To promote the 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. Not so long ago, there was a fashion for Mind games which are held on the basis of the institution. This is a very effective promotion tool that allows you to attract an additional audience.

Also effective method is advertising in social networks aimed at young people. As part of social networks you can hold a "happy repost" campaign, "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 (for example, business lunches), 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. On average, about 100 thousand rubles should be pledged for promotion in order to quickly gain an audience.

Step 8. Recruitment

For a small bar with 50 seats, you will need to hire:

2 bartenders. Bartenders serve customers at the bar, prepare cocktails, and are responsible for the cash register.

2 chefs. Chefs coordinate the work of the kitchen, develop recipes for dishes and menus, control food costs, are responsible for preparing dishes, storing food, and work at one or more kitchen stations, depending on the distribution of duties.

4 waiters. Waiters take orders in the hall, provide customer service, monitor the cleanliness of the hall, set the table, accept payment for the order, are well versed in the menu and can give recommendations to visitors.

2 cleaners-dishwashers. Dishwashers are responsible for the use and maintenance of dishwashing equipment, keeping dishes, kitchen and hall clean.

2 guards. Security guards monitor public order and quickly resolve emergencies.

Accountant. The accountant keeps financial records of all transactions and works remotely.

Administrator. The administrator organizes the workflow, hires and manages staff, is responsible for marketing policy, monitors the ratio of profit and loss, accepts and schedules reservations and pre-orders, and supervises the work of staff.

Requirements for the staff of a public institution:

all employees must have sanitary books with appropriate marks;

all employees before admission to workplace must be instructed, study the safety instructions for operating the equipment.

To improve the quality of service, it is necessary to regularly conduct certification of personnel and send them to advanced training. To avoid staff turnover, a decent salary should be established. On average, the payroll will be 350 thousand rubles.

Step 9. We draw up a financial plan

At this stage, we answer the most important question - how much does it cost to open a bar from scratch? To get an accurate calculation, it is recommended to develop a business plan that will take into account all costs in terms of current prices for a particular region and a particular idea. Speaking abstractly, it will take about 1 million rubles to open a "no frills" bar.

Initial investment to open a bar

	Amount, rub.
Initial rent payment
Premises renovation
Furniture and decor
Equipment
Business registration, preparation of permits
Purchase of raw materials

In addition to the initial costs, the project has monthly costs that should also be planned. Monthly costs are divided into variable and fixed 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). To simplify financial calculations, variable costs can be calculated based on the amount of the average check (1000 rubles) and a fixed trade margin of 250%.

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

	Name	Amount per month, rub.
	Rent
	Communal payments
	Depreciation
	payroll with deductions

Now let's calculate how much you can earn on the bar. With a capacity of 60 people and a hall occupancy of 65% per month, 1170 visitors can be expected. With an average check of 1,000 rubles per person, the monthly revenue will be 1,170,000 rubles, and the net profit will be approximately 350,000 rubles. With this level of profit, the initial investment can pay off in six months. In this case, the profitability will be 43%. For beer restaurants, pubs, bars, the maximum payback period is 2-2.5 years.

Step 10. Consider the risks

Every type of business has inherent risks. What difficulties can you face when opening your own bar?

• Poor choice of location and bar premises. You can easily overestimate traffic or underestimate the competitive environment. When choosing a room, some nuances that will appear during work may be missed. Therefore, it is necessary to carefully approach the analysis of the outlet and take into account various factors;

Raising the price of 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 which provide liability supplier in case of their violation;

Reaction of competitors. 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, conduct constant market monitoring, introduce customer loyalty programs, create competitive advantages and unique offers

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

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

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 breakdown 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, broken 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 equipment;

Decrease in the reputation of the institution among the target audience due to errors in management or a decrease in the quality of services. To avoid this, constant monitoring of product quality, receiving feedback from customers of the establishment and taking corrective measures will help.

By drawing up a detailed business plan, competently organizing work at each stage of the project implementation and foreseeing the main risks, you can build a profitable and promising business in the field of catering.

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Profitability calculator for this business

If you plan to open a pub from scratch, then first you need to register. An individual entrepreneur has the right to sell only beer and beer drinks.

If in alcohol, the proportion of ethyl alcohol exceeds 9%, then it is necessary to register an LLC in order to obtain a license for the sale of strong alcohol.

You can open a beer pub by registering an LLC with a code OKVED 55.40 "Activities of bars", as well as code 56.30 "Serving drinks" (in this case, it is not allowed to sell packaged alcohol).

What documents are needed to open a pub?

It is necessary to collect the following package of documents:

1. Agreement for the lease of premises.
2. License for the sale of alcohol (the price of a license starts at $ 900 and depends on the region).
3. Sanitary and epidemiological conclusion on alcohol consumption at the place of its sale;
4. Statement from the fire department.
5. Agreement for the liquidation and removal of garbage.
6. A document confirming the registration of a cash register (the cost is about $ 80, registration must be done at the Tax Office).
7. Agreement for the maintenance of ventilation systems.
8. Sanitary Control Program.
9. SES permission.
10. Rospotrebnadzor permission for placement.

SES requirements for a beer bar

Business requirements are presented in GOST R 50762-92 " Catering. Classification of enterprises.

Notification from SES - a document confirming that the premises for the bar complies with existing sanitary requirements. The examination is carried out by Rospotrebnadzor. This document states that the premises and Technical equipment establishments comply with GOST.

Sanitary standards are set out in SanPiN 42-123-5777-91 and SanPiN 2.3.6 107901.

room

It is better to give preference to a room of at least 100 m2. The best places to open a bar are:

• the central part of the city;
• dormitory area;
• places near a large crowd of people (train stations, ports, production centers, etc.).

Requirements for the premises to open a pub

You can open a pub from scratch in a room that meets the following requirements:

1. Compliance with SES requirements.
2. The presence of the necessary communications, the presence of a well-functioning ventilation system.
3. The area is not less than 100 m2.

Equipment

What do you need to buy to start a pub? To open your pub you need the following equipment:

• Refrigeration unit - $1,000
• Bar counter - about $ 400.
• Cabinets - about $400
• Furniture (tables, chairs or sofas for visitors) – $3,000
• Washers - $ 100.
• Production cabinets - about $ 300.
• Coffee - machine - from $ 1000.
• Beer faucet module - about $100
• Crockery - about $400
• Cashier - about $ 200.
• Plates - $ 1000

You can buy used equipment, which is much cheaper. total cost- about 7900 $. When purchasing used equipment, you can save a lot by spending about $4,000.

Staff

You don't need to hire a lot of employees to open a pub. For the full functioning of the institution, it is enough to hire the following specialists:

• 1 bartender;
• 2 waiters;
• administrator;
• cleaning woman.

All employees must have experience in this area. The total amount for employee salaries is about $3,000.

How to open your own pub?

Opening a pub is not limited to the choice of premises, the purchase of equipment and the hiring of staff. There are several necessary operations on which the success of opening a pub as a business depends.

Concept

It is necessary to think over what the specifics of the institution will be, come up with a name, and create a general concept. For example, you can open a pub that specializes only in the sale of beer and beer drinks, where you can order any alcoholic drink.

Advertising

To begin with, a sign is bought that attracts attention. Advertising campaign to promote the project may consist of:

• Radio advertising;
• Holding promotions and competitions;
• Creating your own website;
• Banners and pillars with pointers, etc.

How to open a pub in a small town?

Pub in small town First, you need to study the needs of potential customers in such an institution. If there are competitive establishments, it is necessary to open a pub that will either provide better services or differ in specifics from competitors. It is desirable that the pub is located far from competing establishments.

Business plan

When implementing any business project, a detailed business plan is drawn up that provides for costs, organizational issues, as well as possible income.

Expenses and income

The pub - profitable business requiring a large amount of money. It is necessary to have about 20,000 - 30,000 dollars to start a business. Here is a sample list of expenses:

1. Premises rental - $ 1500 (premises from 100 m2 at a cost of $ 12-15 per 1 m2).
2. Decoration of the premises (repair, decoration) - $ 5,000.
3. Registration of all necessary documents - about 2000 dollars.
4. Purchase of equipment - about 8,000 thousand dollars.
5. Advertising campaign - from 1000 $.
6. Wage employees – $3,000
7. Utilities - about $ 500.

How much does it cost to open a pub from scratch

Will be about 21 thousand dollars (small pub). In a month, a pub or will bring about $ 6,000, when all expenses are deducted, the net profit will be about $ 2,500 - $ 3,500.

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Not always a long time ago and repeatedly implemented business ideas are definitely uninteresting and irrelevant. Some of them have been tested for centuries, and have not lost their modernity, although their format and focus have not changed much over the centuries. All of the above is true for democratic recreational establishments - beer bars. Own business in this direction is a profitable business, paying off and interesting to the public.

beer bar franchise

You can start own business own or buy franchise. There are many formats of beer bars, and a novice entrepreneur can take advantage of the sign and reputation of a well-known network of recognized brewers, for example, the Czech Pilsner beer house. Using her example, we can consider the starting conditions that networks offer to franchisees:

• access to the concept of a beer house and technologies for organizing and doing business;
• supply of drinks on preferential terms;
• purchase of bar equipment and everything you need for a bar
• assistance at all stages.

The franchise sale is carried out in several stages: the first installment is about 1.5 million rubles, the amount of own investments from the franchisee for business development is about the same amount, plus a regular royalty of 5% of revenue beer bar. According to the calculations of entrepreneurs, a franchise from well-known beer chains pays off over a period of 3 years, subject to stable demand for products.

If you operate outside the franchise, you can bypass the formalities of the organizational stage by buying ready business those who create turnkey firms. In this case, the savings will be at least half of the cost of the business for franchising, but the reputation and name will have to be won by ourselves. On the other hand, this will allow you to make your own business unique, in accordance with your ideas, ideas about a successful beer bar.

First of all, it is necessary to take into account several important points at the opening stage:

1. The correct location of the point. Some entrepreneurs make a common mistake by opening a beer bar in the city center. This can lead to the problem of a lack of customers, because in the central parts of megacities there are many other entertainment services, as well as catering establishments. It is much more interesting to cover those areas of the settlement where club and entertainment recreation is minimal: working outskirts, sleeping and industrial areas, stations, ports. Here, a beer bar would be more appropriate, and potential consumers there is much more foamy drink in a non-binding setting.
2. The setting itself. It should not be pompous, but the stylization of the interior will not hurt: under an old beer house, a port tavern, a pub, etc.
3. Intriguing advertisement. It is advisable to start with a spectacular promotion. For example, distribute club cards to those who come on the opening day. The card will give the right to one free drink, for example, on Fridays, during the first six months of the beer bar.

When opening your beer bar from scratch, it is important to provide for all safety requirements, the measures of which in such an institution must be impeccable. It is necessary to find non-conflicting, but ideally assessing the situation, administrators and security guards who will politely and firmly extinguish all possible misunderstandings within the walls of the establishment. A pleasant, relaxed atmosphere, not overshadowed by "showdowns" is an important condition for the successful operation of a beer bar.

How much does it cost to open a bar

If an entrepreneur decides to start his own business without a franchise, the organization of a beer bar requires:

• rent of premises with appropriate repairs - from 200 thousand rubles;
• furniture and equipment - from 700 thousand rubles. Part of the equipment for pubs - cooling systems, kitchen utensils, etc. can be rented with the right to purchase (in leasing). In this case, costs can be reduced by 200-300 thousand rubles;
• purchase of drinks and food products that go well with beer (chips, salted crackers, nuts, cheese balls, dried fish and seafood, etc.) - from 300 thousand rubles;
• advertising, signboard, communal apartment - from 50 thousand rubles;
• staff salaries - from 150 thousand rubles. In order to initially gain a good reputation and attract visitors, you should find an experienced, professional administrator who worked in establishments of this kind. An excellent bartender is the face of a beer house. He is not just an employee, he is a friend and psychologist, and also the main person who ensures order and smooth running of business, calculates and warns the owner of the pub about all possible collisions.