Choosing a room for a restaurant
The room selected for any commercial property, whether it is a warehouse, cafe or office, has its own characteristics. The “Owner” found out what you need to know in order not to make a mistake when choosing real estate for a restaurant, cafe or other catering facility.
Today, in the capital’s commercial real estate market for catering facilities, demand far exceeds supply, which provides an influx of firms professionally engaged in the purchase or sublease of such premises. In turn, this increases the cost and complicates the search. In addition, there is a business that pays off much faster than a restaurant one: slot machines, clothing stores, perfume shops, and still mobile phone stores – and therefore there are cases of these companies buying commercial space from restaurateurs. According to Merab Elashvili, the owner of the Sbarro, Vostochny Bazar, Viaggio and Bash na Bash restaurants, the main difficulties in opening the restaurant include:
* A lengthy process of registration of licensing and permits at the opening of the restaurant (even if it is the next, the 60th in a row);
* the shortage of premises suitable for the restaurant format with the corresponding areas, capacities and technical requirements, especially in the central regions of Moscow and St. Petersburg;
* overpriced rental rates (especially in the center of Moscow), lack of qualified personnel to work in restaurants;
* imperfection of the legislative framework in the field of franchising, slowing down the development of franchising business in Russia.
Square and its filling
In addition to the obvious requirements for a concept institution, there are also GOSTs that regulate the size and composition of the premises for a catering establishment. So, according to GOST R 50762-95 “Catering. Classification of enterprises ”the composition of the premises for consumers in a restaurant should be as follows: entrance hall, wardrobe, hall, banquet hall, men’s and women’s toilet rooms with a room for washing hands, smoking room. This is the minimum without which a restaurant cannot function.
There are no serious restrictions on the footage of the premises, by law. But there is an established ratio of the area of the kitchen to the area of the hall as 1: 2, that is, with the area of the hall 200 sq. m (in Moscow this is an average) under the kitchen should be allocated 100 square meters. m. In reality, high rental rates and a shortage of premises often reduce this ratio to 1: 4. Mark Veksler, Franchising Director of Brothers and Company LLC, says about the requirements for the restaurant’s footage: “The area of the restaurant should be 250-500 sq. M. m (or 80-120 sq. m, if the restaurant is located on the food court). ”
Another aspect of the choice of footage directly relates to the calculation of payback. As experience shows, the more tables in the room, the more the restaurant is able to accommodate visitors, the higher the profit. But it should be borne in mind that, firstly, an excessive concentration of seats can greatly affect attendance in general, because it turns the restaurant into a kind of dining room. Secondly, there is GOST R 50762-95 “Catering. Classification of enterprises ”, which says that per visitor in a restaurant should account for at least 1.8 square meters. m or 2 square meters. m, if the restaurant has a dance floor or stage. This means that the restaurant with a hall area of 150 square meters. m should have no more than 83 seats. Finally, when choosing a room, you need to correctly assess the potential patency of the institution, so as not to overdo it when determining the number of seats. Table turnover is considered good for small restaurants – at the level of 2-3 plantings per day, for large ones – 1-2 plantings, respectively.
Selection rules. Principal points
In addition to space requirements, it is worth remembering such fundamental points as:
1. Communication. Ventilation, water, electricity, sewage – these are the key points in the restaurant. In the center of Moscow there are houses without hot water supply, there are houses with non-standard voltage, with serious and regular interruptions in electricity and water supply. “In my practice, there was a case when a person found an excellent room for opening a pizzeria: the place is very successful and lively, and the rent is not high, and the size of the room is optimal,” says Sergey Klyuchansky, chef and chef director of the Kaprichcho restaurant. “It would seem that the gold mine, but … As it turned out later, there was simply no electricity.”
2. The condition of the room. This aspect is especially relevant for the old part of the city, since it is there that the buildings often require serious repairs, reconstruction or bringing the premises in accordance with technical requirements. In any case, when choosing a room, you should consult with specialists.
“Experienced consultants will tell you how much the repair and redevelopment of the acquired premises will cost under the planned concept,” recommends Alexander Minaev, general director of the consulting and design company Art People Group. “I advise you to take this issue seriously, because this is a rather substantial expense item: practice shows that it is construction and finishing work that occupy about 40% of investments in opening a restaurant.”
3. A heavy inheritance. It would seem tempting to buy a closed catering facility for the opening of a restaurant business: there is obvious savings in the means and timing of opening. However, in such a situation, the real reasons for the closure of the “predecessor” should be clarified.
4. Accommodation in a residential building. The location of the restaurant in a residential building leaves its mark – additional investments in noise insulation, ventilation system will be required, there will be restrictions on working hours, problems with residents of lower floors, etc.
5. Rental conditions, if the property is not bought into the property. The most important factors are the rent (which should not exceed 5-6% of the estimated profit), its composition and lease term. The rent includes the actual rental rate, utility bills, taxes and operating expenses (cleaning, security, etc.). Often the owner announces only the rental rate in advance, and the rest of the components the entrepreneur will pay in excess of this on his own. In addition, landlords prefer to conclude short-term contracts, and for the future restaurateur, this is a big risk: it will take half a year or a year to actually open a restaurant (design, construction and finishing works, etc.), another 2 years to return the investment, and only subsequent years will be bring dividends.
Selection rules. Scene
It is worth considering the special requirements for the location of the restaurant. In the most general terms, there are 7 basic principles:
Principle 1. The room should be located in the city center or in one of several promising sleeping neighborhoods. If earlier only the center was considered a traditionally win-win option, now the city authorities are trying to establish the infrastructure of new microdistricts: large shopping and entertainment centers are being built, the ground floors of residential buildings are already allocated for infrastructure during design, etc. Indeed, a huge number of people live in sleeping areas who want to periodically eat out. On passability, such places are very good, and the rent in these neighborhoods is comparable to the rent in the city center.
Principle 2. The room, especially under a separate restaurant, should be located near the metro: paradoxically, but practice shows that the success of even an expensive restaurant affects the proximity to the subway stations.
Principle 3. The room should be located on the first floor – as experience dictates, a restaurant located on the second floor, even in the first line of houses, usually goes bankrupt.
Principle 4. The room should be strictly in the first line of houses. Here you need to be especially careful, because there are “pseudo-first” lines when the building is first on the road, but is at some distance from it. And if in winter the building is clearly visible, then in the summer thick greens can completely hide it from the eyes of potential customers passing along the road.
Principle 5. Active traffic and pedestrian flows should be nearby. It should be borne in mind that it will be difficult for customers of the future institution to go to dinner if there is a regular traffic jam on the highway opposite the establishment at this time. Regarding pedestrian flows, it is worth noting that the concept of the institution should correspond to the composition of the stream, that is, if the stream is formed by students from neighboring universities, it makes no sense to open an elite restaurant here. The direction of the flow itself is also important, that is, the potential client, deciding to enter the restaurant, should not cross the oncoming part of the stream, the institution should be on its side.
Principle 6. Convenient access and parking. For the center of the capital, densely built up and densely packed with cars, the presence of parking is a very significant advantage.
Principle 7. Places of natural congestion are considered successful: shopping and entertainment centers, recreation parks, as well as proximity to large office centers, banks, and elite residential high-rises.