The opening of an ice cream parlor establishment should be preceded by marketing research. Determine if your city has enough target audience to fill such a highly specialized catering business. Perhaps it makes sense to abandon it by opening a regular cafe or, for example, a pastry shop with a line of your own desserts. But if you are convinced of the appropriateness of the format, proceed with the implementation of the idea.
It is necessary
- - business plan;
- - concept
- - premises;
- - design project;
- - equipment;
- - staff;
- - products.
Instructions
Step 1
Make a business plan, in which you pay special attention to the description of the USP - a unique selling proposition that will distinguish your establishment from others. In this case, it can be ice cream of our own production. If you decide to make this delicacy yourself, take into account the experience of Italian gelateria. It is their product in this format that is recognized as the best. Find suppliers (or better - manufacturers) of equipment, decide on its capacity, functionality and raw materials on which it can work. Then order a master class, where they would clearly demonstrate everything and give you ready-made ice cream to taste. If everything suits you, take this or similar equipment as the basis of your business processes.
Step 2
Find a room that meets the requirements of the regulatory authorities. Conduct a site survey. Analyze the competitive environment, the direction of movement of customer flows, proximity to the target audience. If the premises are suitable - sign a lease. Try to "knock out" 1-2 months of preferential payment from the owner for the time when you start the business.
Step 3
Make repairs. No matter how good the living room and the kitchen are, the ceiling, floor and walls need to be renovated. In a number of cases, changes should be made to the location of utilities, but in general, if a catering establishment was located in the room, most likely it does not need any major adjustments. Redecoration will be enough. It's another matter if your concept involves changing the interior. Here one month is not limited.
Step 4
Purchase and arrange furniture and equipment. Obtain permits. Design a menu. Find suppliers. It's up to you to decide whether the ice cream parlor will sell alcohol. Experts advise to refrain from this step, because it will scare away families with children who should be your anchor visitors. Make a promotion plan.
Step 5
Hire staff. Depending on the area of the hall and the number of seats, you will need 2-6 waiters, the same number of line chefs, 2 technical workers and 2 administrators, a chef, an accountant and a manager. Line staff work in shifts, managerial staff - in a 5-day working week. Provide job descriptions and shift schedules. It is always necessary to monitor employees, but most importantly - at the opening stage, because they may need help, especially if the cafe has not been trained and unified service standards have not been developed.
