Today there is no need to go shopping at all, because everything you need can be ordered online. Moreover, there is no need to even spend time preparing food - it is much better to order food delivered to your home.
A business created in this service sector can become very profitable, and it has many prospects. Undoubtedly, there is competition, and even more, but with desire and hard work, you will find your niche, which will make you successful.
Food belongs to this type of goods that under no circumstances leave the market, because “everyone always wants to eat”, all the time, despite the crisis or other troubles. Food delivery services, although they appeared relatively recently, are quickly gaining popularity for many reasons:
Of course, you can and should start small, because not everyone will be able to conquer the market right away. Before you start home delivery of food, you need to carefully prepare. It is best to create a business plan, because this way you can distribute all the points step by step and not miss anything.
As you can see, implementing this idea will require a lot of effort, time and money. But, having a clear action plan, you can begin to bring your idea to life.
Before you open a food delivery business, you need to figure out how you can stand out from your competitors. To succeed, you need to constantly be on top, pleasantly surprise your clients and make them come to you again and again. It’s good if you can organize a full cycle of services, that is, from preparing food to delivering it.
If you already have your own restaurant or other establishment (cafeteria, canteen, pizzeria), then you can simply add new service– food delivery by courier. Then you won’t have to search for premises, suppliers and personnel. The issue of obtaining permits and other documentation will also be removed, and the business concept will be clear.
However, owning a restaurant is not acceptable for everyone. Perhaps at the initial stage you do not have the required amount or experience to start such a business. Whereas opening a food delivery service as a small company or family business is quite possible. That is, you can start from the other side, and having developed and gained a foothold in the market, you can already invest in the establishment of your dreams.
You can order website development from scratch or buy it already finished project. The second option will cost you less, and besides, you can start working with it right away.
The best option in terms of money and speed of creation is to use the services of freelancers. Also, feel free to entrust them with any tasks that you have as you create and grow your business - writing articles, creating a logo, finding clients, etc. It is best to use a specialized platform, for example, Ispolnu.ru, where the process of interaction with performers will be simple and safe.
Try to think of an interesting design for the site and work out various marketing strategies, so that it doesn’t just “hang” on the Internet as a dead weight, but actually works and attracts customers. Based on the fact of attendance and interest, it will be possible to judge in what other directions you need to move.
Package Contents necessary documents will depend on whether you are already the owner of any enterprise organizing catering. Some entrepreneurs do not want to initially start fiddling with legal registration and they begin to do this only after some time has passed or in the event of unexpected troubles. But you need to understand that you can’t just cook in your home kitchen and sell food to people: you could get into serious trouble with the law.
You should register your business correctly:
Remember that your entrepreneurial activity must be related to delivery services (you also need permission!), because you will have to enter into supply agreements, sign waybills and waybills for drivers.
Here's what you need to start a food delivery business from scratch. However, you will only need a complete package of documents if you are purchasing and equipping your own premises.
You need to decide how you will start working: can you get by on your own at first or will you hire a staff of workers? It is also worth considering the order of work, that is, how and where you will purchase, store and prepare food. There are several options.
If you yourself equip your premises for a full production cycle, then you will need to spend a lot of money to purchase at least the most necessary things. The names and amount of investment will depend on the specifics of your food, how you will prepare it, what figure you are counting on, etc. Initially, you don’t have to buy imported and expensive equipment, because at a much reasonable price you can buy it used u.
However, you will definitely need:
In addition, be sure to take care of the equipment for the food delivery (transportation) itself: purchase special containers, thermal bags, etc. You can order napkins or plastic dishes, which will contain the logo (brand) of your company. This should be done before opening food delivery.
The assortment depends on the specifics of your business: do you prepare a varied menu for every taste or only dishes of a certain cuisine? Here we can advise you not to focus on just pizza or sushi, since the competition with permanent establishments of this kind is very strong. It is better to focus on the variety of choice. This will help you attract more clients.
You can purchase products yourself (at wholesale centers and markets) or negotiate with suppliers. Remember that all products must be fresh and of high quality, be sure to check the documents.
For your business to succeed, you will also need to find good employees. Give preference to people who have work experience and relevant recommendations, as you cannot risk your reputation.
With a full production cycle (from accepting an order to its preparation and delivery), you will need to employ:
Your employees must be honest, diligent and responsible.
In the future, it will be possible to purchase special vehicles, which will be equipped with a thermal body. Transportation costs will need to be factored into the cost of food, but you should also calculate the real costs of car depreciation and fuel.
Competent pricing policy with various loyalty programs (discounts, bonuses and promotions) and a well-thought-out advertising concept will be able to attract people's attention and bring you your first stable earnings.
Don’t forget to talk about yourself on the Internet. It would be good if there are on the site positive reviews your customers, because word of mouth is the best advertising campaign.
Business profitability indicators are quite high (up to 60%), and it can pay for itself even in six months (maximum in a year and a half).
The figures are presented in rubles.
Now you know how to start food delivery step by step. Despite the fact that at first you may even have to work yourself, performing all the functions and responsibilities, very soon your business will pay off and begin to generate a stable income, and over time you will be able to expand the business, gaining good momentum and replenishing your clientele. base of regular customers.
* The calculations use average data for Russia
The goal of the project is to create a food delivery service from cafes and restaurants; region – Rostov-on-Don. Trademark – “Dostav-Ka”. The demand for such services is due to the fact that people often want to eat delicious food, but do not want or cannot go to a restaurant for this. In addition, the service may be in demand when organizing various corporate events, and less often family events. There is practically no competition in the market for this type of service.
The main indicators of the project's effectiveness are given in Table. 1.
Table 1. Integral indicators of project effectiveness
Analysis of the industry and region shows significant interest in this kind of services from outside potential clients. The location of the enterprise in Rostov-on-Don ensures a target audience of several hundred thousand people. However, due to the fact that the food delivery market is still poorly covered (primarily by competitors), efforts are required to promote this type of service.
In general, the project can be characterized as medium in terms of risk. In terms of the level of interest for investors, it is high.
This type of service is new for Russia. There is practically no established competition in the market. With a sufficiently large number of catering establishments, their popularity, and also taking into account the official population of the city of 1.1 million people, we can predict a high level of demand for the project’s services.
As a rule, food delivery services are offered directly by catering establishments themselves; Delivery is carried out in-house. At the same time, the quality of service often suffers. Because this service is not specialized for a restaurant, less attention is paid to quality, the route of couriers with a large load is not planned properly, which is why there may be delays in delivery, mis-grading in orders, etc. In addition, the number of establishments offering delivery is very limited. Usually these are chains whose food quality is relatively low. In general, it is inappropriate to consider this delivery format as direct competition. Direct competitors are enterprises that provide completely similar services, that is, food delivery from a wide range of establishments, without having own production. Today there are two such companies in Rostov-on-Don. They will be discussed in more detail in Section 4 of this business plan.
The target audience of the project is men, women, couples aged 15 to 50 years, as well as organizations. The income level of the target audience does not play a decisive role, because Russians, even with low incomes, visit cafes and restaurants from time to time. Demand for project services does not have a pronounced seasonality, however, peaks in demand occur on Fridays and weekends, as well as public holidays; A slight decrease in demand is also expected in the summer for the holiday period.
Rostov-on-Don is the largest city in the south of the Russian Federation, the capital of the Southern Federal District and the Rostov region. It is also a major industrial and business center. The level of well-being of residents can be characterized as slightly above average. The number of catering establishments according to the portal www.afisha.ru is currently 1053 units.
The main tool of the project is a website with menus of all partner establishments posted on it. It is possible to order food both through the website and by calling a toll-free number hotline(8-800-…). The site is integrated with a CRM system to ensure prompt interaction between the dispatcher and couriers. Delivery is carried out by the company's couriers within a maximum of 1.5 hours (during peak hours) from the moment of order, of which 0.5 hours are allocated for preparing the dish, the rest of the time for logistics.
Tables a 2. Investment costs of the project
The main service of the project is the delivery of food from catering establishments (cafes, restaurants, fast food) to the address specified by the customer - to the home or office. At the initial stage, an assortment list of partner establishments is formed, consisting of at least 50 establishments. The establishments are divided into categories depending on the main direction: pizza, sushi/rolls, burgers, kebabs, pies, set menu.
For the fast food categories, payment for delivery is provided in the absence of a regulated minimum order amount. For set menus there is a minimum order amount (depending on the category of the establishment), delivery is free. In the first case, the project’s profit is formed directly from the delivery cost, in the second - from commissions from the establishment (20-25% of the order amount).
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Having received an order from the client, the dispatcher contacts the partner to confirm the possibility and timing of the order. If execution is possible, the dispatcher by telephone confirms to the client the possibility and timing, as well as the amount of the order, specifies the delivery address and the preferred payment method. If execution is impossible, the dispatcher apologizes and offers an adequate replacement option.
Payment for the order at the first stage of the project development is expected in two ways: by card on the website, or in cash to the courier. In the future, there will be an option to pay by card to the courier. It is also expected to develop mobile application for ordering and payment. The cost of dishes on the project website is equal to their cost in the establishment.
The competitive environment in the region under consideration is represented by three players federal level, which can be regarded as direct competitors. At the same time, all of them, in fact, are aggregators and provide intermediary services between the client and the delivery service; They do not have their own couriers, which means it is impossible to control the quality of the delivery workers’ work. This can lead to delays and other unpleasant consequences that negatively affect the reputation of this site. Using our own couriers in the project will ensure more flexible logistics and quality of order fulfillment.
Promotion of the project’s services is carried out both through its own website and through leaflets distributed in partner institutions. There are also periodic image promotions on the radio with drawings for gift vouchers with points that can be used when ordering food. An additional effect is created with the help of branded advertising placed on couriers’ vehicles.
Ready ideas for your business
No difficulties are foreseen when attracting partners. The benefits of cooperation are obvious, especially for establishments without their own delivery service. The argument is based on the fact that the project attracts additional customers and in no way reduces the traffic of visitors to the establishment itself; In addition, additional customers do not put a strain on the service area and its staff.
For establishments that have their own delivery service, the motivation is also quite obvious. Customers ordering food to their home or office can only learn about the company through the corporate website; in case of cooperation, clients receive additional opportunity find out about the establishment. At the same time, since food delivery is not the main activity for partners, the staff of couriers is usually small, which leads to delivery delays. Cooperation completely solves this problem.
An important point is the use of partners in promoting the project, for example, to place advertising leaflets on the tables of the establishment. The main argument here is the direct interest of the partners in the development of the Dostav-Ka project. It is also possible to conduct joint promotional events.
The cost of services consists of fixed and variable costs, wages and depreciation of equipment. TO variable costs expenses for fuel and lubricants can be included. Depreciation is charged on the cost of equipment and software used in the work. Depreciation is calculated on a straight-line basis over a period of 5 years.
Office space with an area of 10 sq.m. or more is required to accommodate the dispatcher and administrator. For company cars, secure parking is provided in the immediate vicinity of the office. The office is being equipped computer equipment, cooler, refrigerator, microwave oven.
Table 3. Variable costs
Table 4. Fixed costs
Orders are accepted 7 days a week. In the first 1.5 years, orders are accepted from 11.00 to 23.00. Then - around the clock. A variable work schedule is expected. In the first months of operation, only one courier vehicle is expected to operate. As the number of orders increases, the number of cars per shift also increases.
Table 5. Staffing table and wage fund
There is a change in seasonality with demand peaks in December-January. The increase in demand is due to the fact that cold weather is not conducive to going to restaurants, as well as the availability public holidays during which people usually spend more money than usual. The decline occurs during the summer holidays, when some potential clients are outside the city, and the other part reduces expenses in order to save for a vacation or restore savings after it.
The functions of the director of the enterprise are performed by the entrepreneur himself. His activities require knowledge of the basics of entrepreneurship, tax and accounting, as well as the basics of labor protection.
All company personnel are directly subordinate to the entrepreneur. Couriers are also indirectly subordinate to the dispatcher, who directs their actions, controls their movement and forms the most effective routes, based on data from geolocation systems and information about city traffic.
The site administrator accepts orders (during busy hours a dispatcher is brought in to help) and passes them on to partners. Couriers collect the finished dish from the partner and deliver it to the specified address.
Requirements for a dispatcher: knowledge of the geography of the city and main transport routes, balance. Requirements for a site administrator: knowledge of the administrative part of the CMS used, competent speech, politeness and balance. Requirements for couriers: knowledge of the city, driving license category B, driving experience of at least 3 years. An agreement is concluded with the couriers on financial liability within the framework of which their responsibility for the safety and intended use of company cars is indicated. To confirm driving skills, before hiring, a test drive is carried out to the point specified by the entrepreneur.
The financial calculation takes into account all types of costs associated with the implementation of the project: investment, fixed, variable, depreciation, fund wages and social contributions. The production plan takes into account the seasonality of sales. The total amount of investment costs is 1.64 million rubles, of which 1.0 million are the entrepreneur’s own funds. Largest volume cash accounts for the formation working capital until the project reaches payback. The lack of capital is compensated by borrowed funds received from the bank for a period of 36 months at 18% per annum. The loan is repaid in monthly annuity payments; the loan holiday is three months. The cash flow statement is given in Appendix 1.
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Friends from Yaroslavl launched a food delivery service, but after 10 months the project was on the verge of collapse.
Victor Sikirin
talked to the owner of a food delivery service
Vlad left the business and then restarted it with a new partner. Now the service brings them 120 thousand rubles a month.
At the end of 2016, Vlad and his friend Nikolai decided to launch a business delivering ready-made restaurant-quality meals. They saw such services in Moscow.
In Yaroslavl, only two local companies were operating in the delivery market at that time. Vlad and Kolya did not like their services: the food they offered was tasteless and the service was not popular.
Vlad tried to lose weight and knows how difficult it is to eat properly on your own: you need to calculate the ratio of proteins, fats and carbohydrates, buy food and cook. So he offered to solve the pain points of customers like him and deliver healthy, restaurant-quality meals.
The guys were targeting people who have no time or are too lazy to count calories and then cook. All dishes contain calculated calorie content and the ratio of proteins, fats and carbohydrates. There is no fried or fatty food on the menu: everything is steamed, baked or boiled, without sugar and with a minimum of salt.
Within a few days, Vlad and Kolya found a 40 m² premises with a kitchen on Avito for 25 thousand rubles a month. It had all the necessary communications and furniture. The only thing missing was equipment. They spent 85 thousand rubles on it.
At the same time, we created a website and hired a chef and a nutritionist, who were also found through Avito. In 2 evenings, Vlad and Kolya came up with a menu of 70 dishes: they looked at the experience of other services, took into account the cost and listened to the advice of a nutritionist and chef. Tested recipes at home in the kitchen.
RUB 30,000
Vlad and Kolya spent on an online cash register
For the first 2 weeks, food was prepared in our own dishes, then we bought new ones for 15 thousand rubles from turnover. The rest was purchased gradually: meat grinders, a blender, graters, an apple corer, a waffle iron, an air fryer, a juicer, openers, a seed remover, a dish for storing food and baking, a coffee grinder - to grind nuts in it.
Entrepreneurs invested 5,000 rubles in targeted advertising and connected an online cash register for 30 thousand. Vlad and Kolya did not think that people would actively order food from an unknown service, but in two weeks they collected 200 thousand rubles. The amount was enough to purchase food, dishes, some equipment and the first salaries for the team.
To start, you need to notify Rospotrebnadzor about the opening. The establishment must prepare documents and permits, comply with sanitary and fire safety regulations. Within 3 years, inspectors can come at any time and demand documents. In 2 years of work, no one reached the entrepreneurs. In the buyer’s corner there is a book of reviews and suggestions, the texts of the laws “On the Protection of Consumer Rights”, “On the Protection legal entities", rules of trade and provision of services and sanitary and epidemiological requirements.
Employees who come into contact with products need health certificates. Entrepreneurs hired experienced chefs who already had them.
Delivery started working 3 weeks after the start.
Staff salaries
90,000 R
Kitchen equipment
85,000 R
Individual entrepreneur registration and online cash register
35,000 R
Renting premises
RUB 25,000
5000 R
A month later, the owner announced that he would rent the premises to another entrepreneur, who offered a higher price. For Vlad, this was a lesson - you need to enter into a long-term lease agreement for at least a year in order to insure yourself against such cases. They didn’t fight for space - they decided to look for a larger option to accommodate both the kitchen and the office.
The menu turned out to be poorly balanced: customers complained about the taste, quality of products and recipes. After trying the service for a week, they did not order delivery again.
Entrepreneurs did not keep financial records. We didn’t make any money on half the items on the menu: the ingredients were too expensive. For example, Kolya wanted to add more shrimp to the menu, but the costs for them consumed almost all the profit for the week. Vlad insisted that shrimp could be replaced with chicken - it was cheaper and the calorie content was the same.
Contradictions and management errors accumulated, and clients continued to refuse the company's services. Since March 2017, the project went into negative territory, and Vlad went out of business.
After 10 months of operation, Everything is Ready had only 20 clients and losses.
After leaving the business, Vlad met Denis, an experienced entrepreneur and owner of a restaurant, several stores and production facilities.
They learned that Kolya was selling “Everything is Ready” for debts. In October 2017, Denis bought the business for 350 thousand rubles - the same amount Nikolai owed to suppliers and friends. Vlad and Denis received: brand, technology, premises, marketing channels and menu.
The entrepreneurs hired an administrator, a sales manager, a buyer and couriers. On additional equipment, furniture, marketing and a new website spent another 300 thousand rubles.
Vlad and Denis started in the premises into which the “Everything is Ready” service moved during the first launch. There was never a kitchen there - we had to customize it to meet the requirements for catering organizations.
To save money, Vlad did almost all the work himself: he installed a hood, plumbing fixtures in the kitchen, made a dry warehouse for storing non-perishable food, and tiled the walls in the kitchen.
62,000 R
Vlad and Denis spent on repairs
Commercial kitchen equipment uses more current than home appliances. For example, an oven works without a break for 8 hours - an ordinary household network will not withstand it, everything in it will overheat, short out and the work of the entire kitchen will stop. We had to change the wiring, and they also made sure that each device worked independently of the others. Now, if something burns out, the equipment will simply be plugged into another outlet. The calculation and plan for individual wiring by an electrician cost 15 thousand rubles. Friends helped with the work.
Hood components
RUB 20,000
Wiring plan
15,000 R
Dry warehouse
10,000 R
Wiring materials
5000 R
Plumbing
5000 R
Tiles in the kitchen
4000 R
Hood installation project
3000 R
The premises include a kitchen, warehouse and office.
Every month Vlad asks his employees what to buy. For example, if there is not enough pan and you have to work an hour and a half longer, that means they buy it. The administrator handles purchases. They allocate 10 thousand rubles a month for expenses. They are cumulative: everything that is not spent this month can be used in the next month, and vice versa. If you bought something for 9 thousand rubles in May, then in June you can spend 11 thousand. But if you had to spend 15 thousand rubles in July, then in August only 5 thousand will be left for modernization. This is convenient - you can clearly plan your expenses and stay within your budget.
5000 R
spends on household goods and hygiene products per month
Another 5 thousand every month is spent on household goods: detergents, personal hygiene products for cooks and cleaners, shoe covers, gloves, hats, slippers and sponges.
A new refrigerator cost 40 thousand rubles. The entrepreneurs decided to save money and bought 3 refrigerators restored after repair for this money. One immediately broke. The guys returned it along with another one, still working, paid an additional 5,000 rubles and bought a new one - it’s more reliable. Currently the kitchen has 4 refrigerators and 1 chest freezer.
You can save on furniture. For example, new stainless steel cutting tables cost 3,000-5,000 rubles apiece. Vlad bought 5 used ones for 10 thousand. He spent two days washing, cleaning, assembling and polishing them, but saved 15 thousand rubles.
| 3 refrigerators, used | 36,000 R |
| 2 convection baking ovens, new | 26,000 R |
| Chest freezer for frozen food, new | RUR 20,000 |
| Blenders, mixer, steamer, convection oven, coffee grinder, juicer, waffle iron, new | RUR 20,000 |
| Dishes: knives, pots, basins and small items, new | 15,000 R |
| 2 sinks (one for dishes, one for ingredients), new | 14,000 R |
| 5 stainless steel cutting tables, used | 10,000 R |
| Racks and shelves, used | 10,000 R |
| Equipment delivery, loaders | 5000 R |
| Bag sealer | 1000 R |
3 refrigerators, used
36,000 R
2 convection baking ovens, new
26,000 R
Chest freezer for frozen food, new
RUB 20,000
Blenders, mixer, steamer, convection oven, juicer, coffee grinder, waffle iron, new
RUB 20,000
Dishes: knives, pots, basins and small items, new
15,000 R
2 sinks (one for dishes, one for ingredients), new
14,000 R
5 stainless steel cutting tables, used
10,000 R
Racks and shelves, used
10,000 R
Equipment delivery, loaders
5000 R
Bag sealer
1000 R
2 laptops
RUB 30,000
Safe for money and documents
RUB 20,000
3 tables and chairs
15,000 R
5000 R
Stationery
1000 R
The menu is developed jointly by the chef, nutritionist and Vlad. The nutritionist calculates the calorie content and nutritional value, the cook comes up with the recipe, and Vlad believes that it will be cost-effective.
Before the restart, there was a single menu for a week without options - 1200 kilocalories for three dishes a day. The clients didn’t like it: some wanted less, some wanted more. Now “Everything is Ready” has 13 menu options: taking into account calorie content, number of meals, program duration and days of the week.
If the client does not know what he needs to choose for his goal, he can consult a nutritionist online for free. They often create an individual menu: for example, one client does not eat chicken - instead they put beef in the dish.
Twice a year, prepared meals must be submitted to the sanitary and epidemiological inspection to check for compliance with standards.
It is important that the finished products look like in the photo. This is monitored by the administrator and Vlad himself. Sometimes dozens of portions are thrown out and remade because their appearance does not match the standard one. If you don't change it, you could lose customers.
The markup on products is 45%, but entrepreneurs want to increase it to 50%. The minimum cost of 3 lunches for 800 kilocalories per day is 3,000 rubles per week. Maximum - for 5 lunches for 2000 kilocalories per day. A week will cost 8,680 rubles, a month - 33 thousand. More often, customers order the option with 1200 kilocalories and 5 dishes on weekdays. It costs 6510 rubles per week.
3000 R
the cheapest set of lunches costs 800 kilocalories per day
“Everything is Ready” employs 3 cooks, 2 cleaning assistants, a nutritionist, an administrator, a buyer, 7 couriers and a director - Vlad. Denis does not have a clear position - he works strategic management and adjusts the team's work.
The work shift starts at 13:00 and ends at 22:00. There are 2 cooks and 1 assistant per shift. During the day, the cooks prepare lunches for tomorrow, package them and leave them in the refrigerator until the morning. If the cooks do not have time to prepare orders before 22:00, they are paid for a taxi home. This happens several times a month. Overtime work is paid additionally.
The administrator receives calls and communicates with clients. He draws up a map of orders for tomorrow, maintains internal documents (write-off reports, purchases) and monitors the expiration date of products. The administrator also monitors the health of the staff and checks every morning to see if there are any rashes or cuts on the workers’ skin.
The buyer is responsible for suppliers. He orders products, monitors their quality, works with documents and checks licenses. Each supply of vegetables and fruits is checked for the presence of nitrates. If there are more than the norm, the products are returned to the supplier for replacement - this point is also specified in the contract. This happens 4-5 times a month. Then the buyer himself goes to buy products in a store or market. “Everything is Ready” has 6 large suppliers and dozens of small ones - shops and markets.
80,000-150,000 R (90 R per point, including gasoline costs)
55,000 R (130 R/hour)
Administrator
36,000 R
Chef's assistants
19,000 R (90 R/hour)
Buyer
19,000 R
Nutritionist
12,000 R
At first, packaging was purchased in Moscow. These were cardboard containers with plastic inserts that constantly leaked. Each cost 18 rubles.
After the restart, cardboard containers were replaced with plastic ones from a Yaroslavl supplier - they are sealed and do not leak. One piece costs 7 rubles. A full set of packaging for 5 dishes with a menu and stickers, designed for the day, costs 30-40 rubles.
In the morning, couriers arrive to pick up orders and deliver them from 6 to 11 am.
For now, “Everything is Ready” does not have payment via the website. You can only pay for your order with the courier - in cash or by card through the terminal. When ordering for the first time, the client pays the full cost of lunches for one to two weeks or a month.
80% of clients are women aged 28 to 45 years. They have an average or high income, they care about health, they want to lose weight and save time.
Without special investments, a lunch business can be started in any locality, taking into account its specifics and the type of occupation of the population. Who needs ready-made food? Employees who work at some distance from home and do not have enough time to lunch break get to their own kitchen, as well as the staff of those enterprises that do not have a corporate canteen.
Employees may also be potential clients shopping center, a wholesale base on the outskirts, builders of a new microdistrict, beauty salon employees or office plankton. You should not rely on income from teachers, doctors or military personnel, not at all because they are considered low-paid workers, but because they may prefer more affordable food from the canteens serving these institutions.
You also need to take into account the fact that all your customers should have conditions for eating right at their place of work. You must clarify the equipment of the staff premises with household electrical appliances such as a microwave, kettle, refrigerator and select the method of packaging and storage ready food taking into account their presence or absence.
Make a preliminary list of nearby businesses and office buildings, or talk to people you know about the catering conditions at their workplace. Visit these companies around lunchtime to see if your delivery assistance will be needed. ready meals. Invite everyone to use your services and leave your business card.
Don't forget to weigh your own strengths and evaluate your options. It’s worth starting with 10-20 full meals, gradually gaining momentum and choosing the optimal number of complexes and the number of clients.
At the same preliminary stage, it is necessary to create a menu and plan the layout. The standard package includes:
You can combine 1-2 variations of each element per day. A sample Monday menu might include borscht and pea soup, rice and buckwheat porridge with cutlets or liver, fresh cabbage salad or cucumber-tomatoes. As a dessert, you can offer cheesecakes or pancakes with a variety of fillings. For vegetarians, vegetable stew is a good side dish. Additionally, you can add fruit, yogurt, juice, a portion of nuts and candied fruits.
The choice of dishes themselves can be limited by a combination of several criteria: the cost of ingredients, the complexity of preparation, your ability to cook, technical capabilities for preparation and storage, as well as the preferences of your direct customers. The menu can be adjusted depending on the season.
As a specialization, you can choose food delivery for those categories of people who are more picky about food - vegetarians and vegans, diabetics and allergy sufferers, raw foodists and simply for ladies on a diet. There is another area for development - servicing private kindergartens. Now many people send their children to private home kindergartens and development groups, you can find one like this kids club for 3-10 people in the neighborhood and agree to provide them with regular meals, having approved the menu with the parents.
Remember the wide range of possibilities when organizing corporate holidays. Develop commercial offers for any event - a small tea party in honor of the birthday of one of the employees, a large banquet for partners in honor of the company's anniversary, or an outdoor picnic for a joint recreation of the team.
Oh, this part of the job may be the most difficult, but at the same time the most interesting. In a small provincial town, you need to take a more conservative path and establish personal interaction with your main consumers. Just come and talk and treat yourself to some of your baked goods. In megacities, you cannot do without a website with online ordering.
In small teams, regardless of locality, you can arrange a mini-presentation with a tasting of your products and, again, personally communicate with team members. On large enterprises you can approach the secretary or office manager to notify employees about the opportunity to order lunch from you - with an advertisement or an internal corporate email newsletter.
In this case, orders can be carried out centrally (through one authorized employee) or individually, or customers will purchase a set “from what is available,” that is, they will be deprived of choice. Reservations must be made for the standard menu. Don’t forget about the “face of the product” and invite everyone to first get acquainted with the colorful menu with images of the items.
However, the importance of feedback cannot be underestimated - regularly adjust the assortment and listen to other wishes, for example, by adding cutlery, napkins, toothpicks, chewing gum for fresh breath, fruits or soft drinks to the set. Suggestions and complaints can be received in person, by phone or through a special form on the website. The main thing is to respond quickly to them in order to show loyalty to customers.
When choosing this field of activity, you need to pay attention to absolutely all components - from creating a menu and purchasing quality products to the appearance of the dish itself and the courier upon delivery. At all stages of creation, storage and transportation, it is necessary to maintain sterile cleanliness and take care of the safety of your clients who trust you with their well-being and health.
So, if you decide that you will only cook for a nearby small office, you can handle it yourself without hiring hired workers. Weekends can be devoted to purchasing products at a wholesale warehouse or from trusted sellers at the market and preparing semi-finished products. In advance, you can start preparing minced meat and cutlets, dough for freezing, dumplings or dumplings, stuffed peppers and cabbage rolls, as well as homemade cheese and cottage cheese, sour cream and butter from farm milk, or cutting fish and meat, cooking vegetables for salads, and most importantly - general cleaning the kitchen.
On weekdays, early in the morning, you should already start preparing first and second courses, appetizers and salads; sometimes you need to prepare most types of baked goods so that they are still warm when they reach the customer’s table.
An important aspect of delivery is packaging. The weight of portions must be standard - be sure to indicate it in the menu:
What should be hot should be hot, what should be kept cool should remain cold. Sauces and dressings should be packaged separately and not mixed; for example, you should not add mayonnaise or sour cream to a salad - let the buyer do this himself.
Find good thermos bags and portable freezers so you can transport food without compromising its quality. It is better to choose disposable dishes, but of high quality, so that there are no foreign odors. It is also necessary to take into account this psychological aspect, as subordination and prepare a separate VIP service for the management team, so that middle and senior management could stand out from the crowd.
The amount of money spent and earned depends on the scale of the activity. If your plans include delivering more than 50-100 lunches daily, then production resources you should have it like in an average cafeteria.
In various variations, the cost of a set lunch can reach from 90 to 250 rubles. The average price is 150 rubles. It’s easy to calculate potential income - just multiply the number of regular customers by the total number of prepared servings. If the number of customers is 10, then the daily revenue is only 1,500 rubles, if the team is 100 people, then the income is already 15 thousand rubles per day.
The corresponding ratio applies to expenses. If you are solely engaged in cooking and delivery, then the list of expenses includes only the costs of food and packaging, utility bills, and official registration of the business can be avoided.
When hiring hired personnel, you will need to pay salaries, pay medical examinations, rent premises, pay taxes, and also incur mandatory expenses for the same products and packaging. Don’t forget about such small but necessary expenses as paying for telephone calls, printing business cards and maintaining a website.
You will also have to incur one-time expenses when purchasing everything necessary to start production:
Thus, the starting capital can range from several thousand rubles for a mini-business and reach millions of rubles when opening production in premises equipped with everything for catering. The last section contains a calculation of the payback of opening a workshop for preparing lunches with the organization of their delivery and take-away trade, as well as specific figures for the launch and maintenance of such an enterprise.
Let's calculate the profit home business for delivery of ready meals:
The total profit will be: 10,000 rubles per month.
But such a profit will be only if all 10 complete sets are regularly sold, and what if one of the regular customers gets sick or does not want to take the entire set? Then you lose profit. Therefore, it is better to count on a larger number and prepare 10-12 sets of dishes daily for 12-13 people, taking into account the preferences of each eater. Unsold food can be consumed independently, fed to household members, or even treated to an elderly neighbor whose pension does not allow her to cook meat dishes every day.
It is possible to save money without sacrificing quality by using products grown by your own family. The same fruits, berries, vegetables and herbs, pickles and preserves from your own dacha will be an excellent addition to your clients’ diet.
Delivery of ready-made lunches to a small office is an ideal option for a home business. The needs of a large number of people can be successfully provided by a cafe-dining room, which is unable to invite everyone into its hall due to the small space or great distance from the business center, but has spacious production premises and technical capabilities to prepare a huge number of servings of various menu items daily.
So, weigh your strengths, write a sample menu, make a website, photograph your favorite dishes, print business cards, go around the surrounding offices, general in the kitchen and get down to delicious things. It is quite possible that soon you will feel cramped, and you will decide to develop your business and feed all the working people.
This table shows the calculation of the payback of a workshop for the production of ready-made set meals with delivery, with a capacity of 2 million servings per month, located in rented premises adapted for food production.
| Starting capital, rub. | |
| Permits | 90 000 |
| Selection of premises and its renovation (from 200 sq. m.) | 950 000 |
| Design of a workshop and work on its arrangement | 425 000 |
| Arrangement of office premises | 350 000 |
| Purchase of kitchen equipment and its installation ( refrigeration equipment, hobs, washing equipment, food storage racks, tables for preparing dishes) | 5 980 000 |
| Purchase of equipment and kitchen utensils | 350 000 |
| Initial costs for products | 1 000 000 |
| Purchasing packaging and ordering other corporate identity elements | 540 000 |
| Development technological maps and menu creation | 120 000 |
| Marketing activities, including website creation | 195 000 |
| Total initial investment: | 10 000 000 |
| Regular expenses, rub./month. | |
| Payroll (production manager (technologist), 2 cooks, 4 assistant cooks, purchasing manager, marketing manager, 2 delivery drivers, auxiliary worker, production premises cleaner) | 585 000 |
| Rent for premises and utilities | 285 000 |
| Purchase of products | 1 000 000 |
| Purchasing kitchen utensils and consumables for cleaning | 54 000 |
| Purchasing packaging | 164 000 |
| Advertising costs | 60 000 |
| Delivery costs (renting 2 personal cars from hired drivers, depreciation of transport, payment for fuel) | 202 000 |
| Accounting services | 70 000 |
| Miscellaneous (communications, bank commissions, stationery) | 78 000 |
| Other expenses | 50 000 |
| Taxes | 40 000 |
| Total monthly expenses: | 2 600 000 |
| Financial results | |
| Sales volume, per month | 2,000,000 complexes |
| Cost of set lunch | 150 rub. |
| Revenue, per month | 300 million rubles |
| Cost of a set lunch including packaging and delivery | 118 rub. |
| Net profit, per month | 640,000 rub. |
| Project payback | 20 months |
