To open a successful shawarma outlet, you need to choose the right place. If you make a mistake here, it will be extremely difficult to bring the business to the break-even level. It is desirable that the premises be located at the intersection of pedestrian streets. as an option - highways with the ability to stop and have a bite, or at the metro.
It is necessary
- - business plan;
- - permits;
- - equipment;
- - products;
- - staff.
Instructions
Step 1
Make a business plan. Do not think that shawarma is not a full-fledged public catering and can be started without preliminary calculations. All expenses necessary to start sales should be consolidated into a single document; variable and fixed costs; estimated profit. Based on this data, you can determine the profitability of the future project.
Also in the business plan, describe the "photo" of the working day. In other words, lay out on the shelves the production process, starting with the arrival of workers and the launch of technological equipment. Subsequently, this will greatly facilitate the briefing of personnel.
Think over and include in your business plan loyalty programs designed to attract loyal customers. Remember that nothing binds them to a point with such force, as a quality product and benefits, expressed, for example, in cumulative discounts.
Step 2
Choose a location where your kiosk will be located. Alternatively, rent a stationary room. Having solved the main problems, proceed to equip. First, think over the technological process and be puzzled by the laying of utilities. Then purchase the equipment. In some cases, it can be purchased on lease. After going through the preparatory stage, invite the supervisory authorities to obtain permits.
Step 3
Think over the assortment. Decide what types of shawarma you plan to sell, what will be included in them, where to buy all this. If you have one point, suppliers are reluctant to carry such a relatively small amount of products, so choose the closest small wholesale market, go there, study their offers and prices. When several outlets for the sale of shawarma open at once, you can think about a centralized supply.
A separate word is the menu. In addition to the main product, you can offer salads, as well as cold and hot drinks to potential buyers. It is most logical to introduce beer into the menu, water - carbonated and non-carbonated, tomato and fruit juice, broth, tea, coffee. Salads, on the other hand, should be as simple as possible in production and have a low cost price.
