How to open a sushi bar. Business plan - sushi delivery. How to open a sushi delivery. How to arrange delivery of rolls to your home

Although Japanese restaurants are becoming increasingly popular, most national dishes from the land of the rising sun remain unfamiliar to Russians.

In many cities, restaurateurs don’t even think about how to open a sushi bar, and where they exist, the quality of the dishes often has nothing in common with Japanese ones. Therefore, organizing a bar remains an attractive business with high profitability and fairly low investments.

Business Features

Organizing a cafe or restaurant always requires significant financial investments for the purchase and installation of kitchen equipment. But not a sushi bar. The main products of such a mini-restaurant are cold snacks that do not require the use of complex kitchen equipment.

In addition, many seafood suppliers agree to provide and install equipment free of charge when concluding a long-term contract with them for the delivery of “seafood”.

Opening a bar does not require huge areas. It can operate successfully in a room measuring 50 m2, and if the products are provided “to-go”, then even less.

Despite the low cost, the bar can have high profitability. Considering that the cost of 1 roll is at the level of 3-10 rubles, you cannot buy it in any bar for less than 45 rubles.

And yet, this type of business as a sushi bar is gaining momentum in our country. This is evidenced by the fact that even if Japanese restaurants are located on the same street, they usually always have a large number of visitors.

How to open a small sushi bar

A small enterprise selling Japanese cuisine can eventually become a good impetus for opening a chain of restaurants. For such a business you can rent small room, equipping it with standing desks instead of tables, hiring a minimum number of employees, and also establishing sales of finished products in supermarkets and take-away cafes.

Equipment:

Sushi cases – preserve the presentation of the fish;
Refrigeration equipment – storage of ready meals;
Thermoses – for storing cooked rice;
Rice cookers – for cooking rice;
Cutting boards, knives.

Staff

Those who have already wondered how to open a sushi bar know that one of the components successful business in this area, there are qualified personnel. You cannot learn to cook real Japanese dishes from cookbooks or recipes from the Internet; this requires a real professional.

Japanese sushi is loved by Russians and is in demand in bars and specialized cafes along with traditional domestic dishes. Making sushi is not difficult if you know some of the subtleties and gain knowledge in sushi courses. Business on traditional rice with raw fish will be attractive both in a small province and in a large regional center. How to open a sushi bar from scratch, what subtleties beginners need to know and, in general, where to start a business, we will discuss in this article.

Business Features

The sushi bar traditionally serves ready-made Japanese cuisine, which can be consumed by visitors on the spot or taken away. A sushi bar can operate as an independent establishment or open on the basis of a small restaurant or cafe. A restaurant of any type can open a sushi bar on its premises and attract additional customers - lovers of Japanese sushi and rolls. Customers are offered a menu of rolls, sushi, hot and cold drinks. The main difference from a specialized cafe is small area and lack of hot food.

Based on the placement method, the following types of sushi bar are distinguished:

Stationary. It is located in a separate area in an already operating restaurant or catering facility. Small bars operating directly in large shopping centers are becoming increasingly popular.
Mobile. Located in a small van. Trade is carried out mainly seasonally. Pros: small investment, lower rent. Of the minuses: it is impossible to provide customers with a wide range of rolls and sushi.

Aspiring entrepreneurs are recommended to start a business by opening a small stationary bar at a large shopping or sports center. Since rolls and sushi are low-calorie foods, young people will be happy to visit your bar after a workout or a long shopping trip.

Like any business, opening a sushi cafe has its pros and cons:

It is difficult to attract regular customers, since there are many similar bars in any large or small city.
Seafood ingredients have short shelf lives and must be stored under specific conditions. Therefore, it is impossible to prepare a large batch of portions in advance. Unpurchased goods will have to be written off, and this will affect profitability.
Since the food is specific, you need to find your target client. People with specific taste criteria will visit the bar. In a small urban village, these clients will not be enough to make the business profitable. Therefore, before opening, an analysis is carried out to determine whether this business will be profitable and how many competitors there are in your region.

Along with sushi and rolls, bar customers can purchase hot and cold drinks: coffee, tea, juices. You can offer customers light salads in Japanese style. This will complement the menu and attract more customers. Some bars serve alcoholic drinks: wine, chacha. But for this, a license to sell alcoholic beverages is purchased, and it can only be obtained by the owner of a stationary establishment that has passed a number of inspections.

As an additional service, customers are offered rolls and sushi for delivery and takeaway. To do this, the products are packaged in sealed plastic containers and delivered to the client. The delivery price should not exceed the cost of a taxi ride, since it will be unprofitable for customers to use the service, and they will not be able to earn more than 3% on this.

Business registration

The opening begins with the registration of the sushi bar. If you plan to offer your customers only sushi, rolls and soft drinks, all you need to do is open an individual entrepreneur. If you plan to serve wine and other alcohol-containing drinks, then an LLC is registered. Beginners should opt for individual entrepreneurs and immediately switch to a simplified taxation system. To register an individual entrepreneur, the following documents are collected:

Application for registration legal entity. It is written according to the tax office model. When filling out, select the appropriate activity type code. The following OKVED codes are suitable for organizing a sushi bar: 56.10.2 “Preparation and sale of food, already prepared, from a mobile stall or vehicle(mobile bar)"; 56.1 “Operation of restaurants and other establishments Catering, which deliver ready-made portions to customers’ homes”; 56 “Preparation and provision of prepared food and drinks.”
Receipt from the bank confirming payment of the state duty.
Copies of the passport and TIN of the person for whom the individual entrepreneur is registered, certified by a notary.

In the future, with high profitability, sales will be organized independently at the cafe alcoholic drinks, but for this you will have to register an LLC and obtain a license. Beginners are recommended to initially open a small stationary cafe and at its base in summer time organize an outdoor stall. The outdoor bar will generate 70% of total revenue in the summer. But a place of trade is first selected, a lease is drawn up or a trade agreement is concluded with the owner. Price of a small area under street trading in the resort area it can rise to 45,000 rubles.

Equipment and location

For a small stationary bar, the main thing is to position it correctly. The main mistake beginners make is choosing the wrong location for their establishment. Here are a few simple recommendations to place the bar:

A place for a small business should have high traffic. Suitable for: entertainment center, large shopping mall with many departments and boutiques, a sports center.
There should be a parking area nearby. Since the sushi bar is mainly visited by people from 18 to 45 years old, in 50% of cases they will get to the place by private car.
Not suitable for placement: remote and residential areas of the city.

If a sports center is chosen as accommodation, then it is worth considering an additional menu. The assortment should include healthy food, but do not forget about the Japanese specifics of the bar.

The size of the rented area will depend on the number of seats. If you plan to have a bar counter and a small sushi case with several bar stools, then you need 20-25 sq. m, for a bar with several tables and its own kitchen you need at least 50 sq. m. Furniture planned for the room:

Seafood cutting table.
Table for forming rolls and sushi.
Cabinets for storing dry ingredients.
Showcase (sushi case).
Tables and chairs.
Bar counter and high chairs.
Hangers for visitors' clothes.

To organize a small bar you will need equipment:

Rice cooker.
Thermal chamber for storing cooked rice.
Fridge.
Cooking surface.
Cutting boards and Japanese knives.
Mat for forming rolls.
Dishes.
Dispensers.
Electric kettle.
Coffee maker.
Juicer.

In a large bar, an additional machine for automatic production rolls. In a small establishment, sushi and rolls are formed by hand by a sushi master. In order for the bar to be open every day, including weekends, a minimum of 2 sushi specialists and 2 support workers are required.

Eventually

More detailed step-by-step instruction presented in the business plan. The business idea is profitable, but subject to rapid promotion and correct placement. The initial capital depends on the volume of the premises and the type of bar. The payback period for the project will be one to one and a half years. But if you organize additional outdoor trade in the summer, profitability will increase by 70-80%. It is not recommended to open a bar next to large Japanese restaurants and cafes. It will be difficult to compete with them. It is advantageous to place a bar in a ready-made restaurant or entertainment center, where the traffic of target customers is high.

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

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

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

Concept

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

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

The chosen concept should become the hallmark of the establishment and its main competitive advantage.

Legal registration of business

Choosing a legal form for conducting entrepreneurial activity, it is recommended to proceed from two possible options: registration as an individual entrepreneur or opening a limited liability company.

Joint stock companies in this business are practically absent, since the costs of their maintenance are much higher, they have to perform numerous additional responsibilities (disclosure of information, issue of securities, etc.). The optimal organizational and legal form is a limited liability company, since this will emphasize the seriousness of the institution (among consumers, trust in an LLC is higher than in an individual entrepreneur).

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

55.30 “Activities of restaurants and cafes” - main type of activity;
55.4 “Activities of bars”;
55.52 “Supply of public catering products.”

The choice of taxation system is determined by the area of the visitor service hall and the types of activities performed. If the specified area is less than 150 sq. meters, then you should submit an application for the application of UTII (clause 2 of Article 346.26 of the Tax Code of the Russian Federation).

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

Regulatory documents

The activities of this type of business are regulated by several regulatory documents:

1) Federal Law of March 30, 1999 No. 52-FZ “On the sanitary and epidemiological welfare of the population”;
2) Decree of the Government of the Russian Federation dated August 15, 1997 No. 1036 “On approval of the Rules for the provision of public catering services”;
3) Resolutions of the Chief State Sanitary Doctor of the Russian Federation dated 09/07/2001 No. 23 and dated 11/08/2001 No. 31 “On the implementation of sanitary rules”.

The listed regulations provide for a wide range of documents that must be drawn up and agreed upon with the territorial department of Rospotrebnadzor. You will also need to obtain several conclusions from the same department and issue medical records for all employees.

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

Location

When choosing a location for an establishment, you should evaluate the following basic parameters:

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

interior options

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

Sanitary and epidemiological requirements - resolutions of the Chief State Sanitary Doctor of the Russian Federation dated 09/07/2001 No. 23 and dated 11/08/2001 No. 31 “On the implementation of sanitary rules”;
Fire requirements- Federal Law of December 21, 1994 No. 69-FZ “On Fire Safety”, Code of Practice “Fire Protection Systems. Evacuation routes and exits” and others.

Required Equipment

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

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

kitchen set for cooking rice (rice cooker);
sushi case (a special display case for storing ready-made dishes under conditions of a certain temperature and humidity);
sushi machine;
thermoses for storing cooked rice;
refrigeration equipment;
dishes and equipment.

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

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

Staff

Number of personnel for normal functioning sushi bar varies depending on its size and features of activity. At minimum size establishments and small quantity There will be enough seating for four workers: a professional sushi chef, two waiters and a kitchen worker. The staff will expand significantly if the bar delivers Japanese cuisine, since a large number of couriers, operators, and several cooks will be required.

Besides, large quantity Cooks will be required for a varied menu, since it will be necessary to ensure simultaneous operation of the hot and cold shops (at least one cook in each). With an increase in the area of the service hall and the number of seats, the number of waiters increases. The above calculation does not include office workers (accountant, cashier, purchasing managers, personnel officer, etc.), since usually their functions are initial stage carried out by the business owner himself.

Commercial attractiveness of the business

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

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

The owner of a chain of pavilions with inexpensive Japanese food, Alexander Zhukovsky, told how his business functions and how new fashionable food is beginning to crowd out the usual sushi and rolls. Based on materials from: www.business.ngs.ru

Alexander created a new format of catering establishments in Novosibirsk - a network of pavilions selling Japanese take-out food. In the interview, the businessman talks about how he managed to bring people closer to rolls, how much can be earned from the love of “Japanese food” and what to sell in the future, when the public is already tired of sushi and rolls. Alexander, how did you come up with the idea of selling Japanese food essentially in a fast food format - like shawarma and hot dogs? I came across the idea when I was on vacation in Thailand and decided why not organize the same thing here. The main idea was to combine the production and sale of takeaway rolls in one place. This format has its advantages. Firstly, this allows you to significantly save on rent, security, waiters, and therefore reduces the cost of the final product without losing its quality. Secondly, you always get a fresh product, and this is very important in Japanese cuisine (try eating a 2-day old roll). And thirdly, on-site production allows you to quickly respond to changes in demand - if a certain dish sells better, therefore, more of it can be made. The first such point that we opened in the shopping center, as they say, “shot”. We only occupied a few square meters, but sales were very high. The most important thing is that then we managed to form a good team, which set the level for the development of the entire network. The conclusion we have made is that this format allows us to attract not only existing lovers of Japanese cuisine to Japanese cuisine, but also those who, for some reason, including financial ones, never visit cafes and restaurants serving Japanese food. What is the markup level at your locations? The average markup in our pavilions is set at 130%. For public catering this is very little. In the same restaurants, the popular Philadelphia roll will have a markup of at least 250%. Of course, we can sell a little more expensive, but our task is to make the product more accessible to the masses. Relatively speaking, so that a grandmother who goes grocery shopping can visit our point and buy herself a portion of inexpensive rolls. And I believe that it will no longer be possible to trade cheaper - to do this you need to save on raw materials, which will naturally affect the quality of the finished product. And the consumer already understands a lot about Japanese cuisine and reacts quickly to any changes.

Approximate daily turnover of a retail outlet selling Japanese takeaway food: Average bill - 300 rubles. Number of purchases per day - from 100 units. TOTAL: from 30,000 rub. per day or from 900,000 rub. per month.

But what about competitors who can offer even more low prices: the same supermarkets and delivery services? As for supermarkets, I don’t see any obvious competition from them. Agree, what has been lying on the display window for who knows how many days does not inspire much confidence in the consumer. People understand that this dish is consumed fresh, made right now. Delivery services also have disadvantages. One of the main ones is the minimum amount, after which the order will be delivered to you free of charge, otherwise there is no need to talk about any benefit. Plus, it is unknown in which “basement” these rolls are produced. It's one thing if it's famous company in the city, something completely different is the constantly changing and disappearing delivery services, in which products are produced by someone unknown and from unknown reasons. I am sure that our key advantage is that we prepare dishes virtually in front of the buyer. In the near future, we will put up display cases on which the fish and seafood from which we produce dishes will be laid out, as is customary in classic sushi bars. What is the amount of investment to open one such outlet? The equipment alone at our location costs about 1.7 million rubles. We rent a pavilion, but if we built it, the costs would be several times higher. Of course, you can save on a lot. I have seen outlets, which fit into 200 thousand rubles. True, they closed relatively quickly. This is only better for us - let the consumer have something to compare with. Approximate investments for opening a turnkey Japanese cuisine pavilion:

Purchase and installation of a pavilion - from 500 thousand rubles.
Connection of communications (water, electricity, sewerage) - from 200 thousand rubles.
Kitchen and refrigeration equipment - from 400 thousand rubles.
Trade equipment - from 100 thousand rubles.
Business registration, project approval, permitting documentation - from 50 thousand rubles.
Purchase of raw materials and ingredients - from 100 thousand rubles.
Personnel training - from 50 thousand rubles.
Advertising - from 30 thousand rubles.
Other expenses - from 100 thousand rubles.

TOTAL: RUB 1,530,000 Just 10 years ago, sushi and rolls were almost an elite product, but today they are sold on city streets as ordinary fast food. Where will this segment of public catering develop next? I believe that rolls are a dead-end direction in which there is nowhere to develop. There are already three types of enterprises in this area: cafes, delivery and pavilions - what else can you come up with? In my opinion, great prospects those entrepreneurs who focus on expanding the cuisine of Southeast Asia as a whole. For example, we are selling more and more noodles. Of course, we had to work hard and even invest some money to bring its quality to perfection. But now this dish is in high demand among our customers. Sushi and rolls are a snack; you can’t have a full meal with them. But noodles, meat in sauce, fried chicken are normal food for every day. Moreover, the food is very varied, since there are a lot of food options here. The time will come when Asian eateries, with small halls designed for take-out sales, will become popular here, as in the West. Such places will sell a lot of delicious and inexpensive freshly prepared food that you can buy on the way home or to eat at work. This is where there really is room for improvement.

A sushi bar is quite a profitable business, so opening one would be the right and profitable decision

Sushi bars are more profitable than other food outlets

Savings on equipment

Everyone knows that opening food outlets involves large financial investments in expensive equipment. And since you can open a sushi bar with at the lowest cost, because their products are mainly cold snacks, then this type of food business stands out among all others.

And the owner of a sushi bar often does not have to spend money on expensive refrigeration equipment. Today, many seafood suppliers install their own refrigeration units for free for regular customers.

Savings on rental space

Restaurateurs claim that in order to open a sushi bar, a huge area of 150 square meters is not required at all. You can easily get by with 50-meter rooms. And if necessary, you can place a minibar with standing places at 10-20 meters. For example, it is very convenient to sell goods in large supermarkets and supermarkets, where there is high traffic and buyers even buy products “to take away”.

Unoccupied niche

Today, Japanese cuisine is just beginning to gain momentum. This business still has free places. Therefore, we can highlight this point as a positive fact that speaks for the opening of Japanese mini-restaurants.

High profitability of production

Third most important factor, raising this business high above all others and others - the high profitability of Japanese sushi bars. After all, the cost of one roll ranges from 3 to 10 rubles. However, you can rarely buy a roll for less than 40 rubles. Nine times added value! Is this not real profitability, is this not a fabulous benefit?! That is why it is considered extremely profitable today to open a sushi bar.

Sushi bar equipment

But you shouldn’t go to such an extreme, thinking that to produce high-quality Japanese dishes you don’t need to spend money on equipment. Of course, cold appetizers allow you to do without stoves. But this production also has its own nuances.

Sushi cases

Fish products spoil extremely quickly, but they are not “loved” freezers. In addition, they are subject to “weathering”. Therefore, for finished products, special sealed refrigerated display cases of imported manufacture are required - sushi cases.

Refrigeration units for food storage

Our domestic refrigeration equipment for a sushi bar, alas, is much inferior in quality to foreign ones, so saving at this stage can only result in unnecessary expenses.

Thermoses for storing cooked rice

And it is better to purchase this equipment at specialized points.

Professional rice cookers

At home, housewives try to imitate Japanese dishes, using ordinary stoves and even microwave ovens. The end result is interesting dishes, possibly nutritious and tasty. But they are still far from real Japanese masterpieces.

Knives, utensils and cutting boards

Practice proves that both knives and boards should be specially designed for sushi. Ordinary knives begin to dull and rust quite quickly, thereby spoiling the taste of the finished product, and the boards crumble too quickly, which can lead to wooden splinters getting into the rolls and sushi.

Read also: How to build your own rabbit breeding business?

Thus, a businessman spends about 130 thousand rubles on equipment. .

Highly qualified sushi chefs are one of the most important components of success when opening a sushi bar

The most important components of enterprise success

High quality source material

Neither local rice nor our fish are suitable for preparing real Japanese dishes. Even vinegar, salt and sugar are required completely different, and not those to which Russian people are accustomed. Therefore, it is necessary to organize the supply of Japanese products so that the bar can truly boast high quality produced dishes.

Qualified sushi chefs and chef

It is necessary to select professionals or train future employees so that they receive qualifications high level. The salary good specialists you should be paid “at the level”: a chef should be paid at least 40 thousand rubles, and sushi chefs – from 17 thousand.

Menu update

It is necessary to regularly add new dishes to the bar menu. To do this, the chef must go on business trips, get acquainted with new products in other sushi bars, and look for recipes on the Internet and special culinary publications.

By the way, as accompanying products in a sushi bar, you can offer visitors original Japanese sweets, cold and hot, as well as low-alcohol drinks.

And as an exotic entertainment, it would be useful to offer guests a real famous tea ceremony for a certain fee.

Service staff

The waiters who will serve customers should at least slightly resemble the Japanese in appearance. In addition, they should be friendly and sociable young people of pleasant appearance. You should also develop an original uniform for them.

Room design

Create original cozy design indoors is one of the main tasks for those who decide to open a sushi bar. A pleasant combination of European style with an exotic touch of the East should be soft, but not flashy.

For example, you should not force guests to sit on the floor or force wooden sticks on them to eat. Chopsticks are offered to everyone without exception; at the request of clients, waiters must always have European cutlery.

It is also quite appropriate to create a truly Japanese corner, completely imitating a real Japanese hall.

But satin curtains and tablecloths embroidered with amazing fairy-tale birds, dragons and magical exotic flowers will be very appropriate in a room with ordinary wooden tables. The stylization will be complemented by a vase with a Japanese pattern and a sprig of cherry blossoms. You can also place large floor-standing jugs and vases in the corners.

Sushi bar location

It is very important to determine the place where it is most profitable to open a sushi bar. First of all, you should remember that sushi and rolls, as well as the tea ceremony, are by no means cheap entertainment. Therefore, it is worth finding an area where fairly wealthy people live.

Locations near large office centers and universities are also considered successful. If you organize a business lunch at the bar at lunchtime, a stream of clientele will fill the restaurant from the very first day after opening. True, then you will still need to purchase at least one electric stove for the equipment.

And so that a casual visitor becomes regular customer, discount cards should be issued for discounts. You can also make it a rule to regularly hold various promotions and prize draws at the bar.

Paperwork

Above we discussed in some detail the question of what is needed to open a sushi bar. However, it was not affected legal side question. But before purchasing inventory and equipment, you need to clarify what legal agreements and what documentation will be required to open a sushi bar.