Business plan for a pancake house: description and recommendations from professionals. How to open a pancake shop from scratch in a small town Equipment for a pancake shop on wheels

Pancake business- one of the most profitable areas in the fast food industry. Pancakes, being a traditionally favorite delicacy, are in consistently high demand. Both from children and from adults. A good jump in revenue is also brought by the introduction of a “pancake” assortment to the menu of already operating cafes, restaurants and canteens. However, there is a small nuance: in order for pancakes to be actively and consistently sold and to enjoy deserved attention from customers, they must be tasty, nutritious and not very expensive.

Small amounts will help ensure compliance with these criteria. trade secrets:

1. Pancake equipment - professional pancake maker for business and necessary accessories;
2. Technology - rules for baking delicious pancakes;
3. Recipes - nuances of preparatory work and requirements for the products used.

Having mastered all the “three pillars” of high-quality pancakes - having bought pancake equipment for business and mastered the recipe, it is easy to achieve success in the business of producing and selling them.

How to choose pancake equipment and accessories for professional baking

Which professional pancake maker is better?

Performance is the first factor to pay attention to. For catering outlets with low traffic, where the sale of pancakes is not on stream, the ideal solution would be pancake makers with one or more frying surfaces.

The approximate productivity of the first ones is 60 pancakes per hour. As for two-burner professional pancake equipment, if the models have independent control of frying surfaces, you can bake 60 pancakes per hour or twice as much. Professional pancake makers with two burners without autonomous control have a stable productivity of 100-120 pancakes.

The second selection factor is need for mobility. Based on this criterion, it is better to choose gas pancake equipment. Powered by a portable cylinder, it can easily provide a place for selling pancakes, even in a park or in a shopping center. Electrical solutions are “tied” to a current source, but are more compact.

Easy to use. Everyone knows the image of a kitchen worker baking pancakes. His main tools are a spatula and a roller, and his task is to ensure the distribution of pancakes with the desired flavors or prepare them “to order.” A simpler version of the equipment is a pancake machine. It works with minimal human intervention, but you need to take care of the dough and think through the recipe for pancakes to increase their sales.

How to bake delicious pancakes: technological recipes and secrets

It’s not enough to buy a pancake maker for business, you also need to cook delicious pancakes on it. Will help with this knowledge of technology and important nuances. Among them:

1. The dough is not prepared ahead of time, but 20 minutes before baking the pancakes. Otherwise, the composition may separate, and you won’t get delicious pancakes “from a professional.”
2. Flour for the dough is selected first or highest grade. It is especially important not to exclude the sifting stage, which will give the flour airiness and remove all lumps and inhomogeneities. It is best to use professional flour sifters for this.
3. The homogeneity of the dough is not ensured manually, since all products must be mixed perfectly, providing the baking composition with optimal organoleptic and technological characteristics. Dough mixers - professional equipment for creating dough of a given thickness and consistency - will help you achieve the desired result. Small cafes and locally operating enterprises can replace dough mixers with professional hand or planetary mixers.
4. Eggs. Must be checked for freshness and have a natural ratio of white to yolk of 61% to 39%. To evaluate eggs, it is optimal to use an ovoscope rather than rely on organoleptic or visual analysis. The second important point is to use chilled eggs.
5. Products for the dough (except eggs) should be at room temperature. 6. The finished dough temperature is approximately 20 degrees.

To ensure perfect pancakes using professional pancake equipment, there must be dough for them:

• liquid;
• homogeneous;
• plastic;
• without delamination;
• white-cream color.

Then the baking of pancakes will take place at a professional level, and the finished product will be:

• uniformly porous;
• no cracks or damage;
• with a golden surface;
• soft and elastic.

It is convenient to prepare a variety of desserts and dishes based on such pancakes.

What kind of pancakes do clients like, or how to make money on professional pancakes

A small pancake maker for a dining room begins to pay for itself quickly enough, which is not always the case with professional pancake equipment. To eliminate the possibility of downtime and provide catering companies with a stable and high income, it is worth thinking through a menu based on pancakes in advance.

A fast food pancake maker allows you to prepare plain pancakes and with fillings. Moreover, the latter may be folded in a variety of ways:

• Rectangles. After placing the filling into the pancake, fold the sides so that they intersect in the center. Next, the upper edge is folded again, and the lower edge is directed upward. Afterwards, the pancake is folded three times in the transverse direction and fried on both sides.

• Triangles. With the filling placed in the center of the pancake, the baked circle is folded in half. And then cut it in half again until you get a nice triangle.

• Envelopes. When the filling is placed in the middle of the pancake, the opposite sides of the baked delicacy are folded overlapping towards the middle. The resulting “candy” is folded over one more side until an “envelope” is obtained, after which the pancake is turned over to the other side and fried.
• Tubes. After placing the filling on the pancake, the dessert is wrapped in a tube and fried on both sides.
• Funtiki. After frying, the pancake is folded in half and a cone is made from the resulting half, which is filled with filling.

What's interesting is that the shape of the pancake affects the taste. However, each entrepreneur can decide for himself which filling goes with which appearance. Traditionally, menu items are divided into pancakes:

• “Slavic” - with savory, filling fillings;
• “Russians” are sweet dessert options.

A pancake maker for a restaurant can be purchased “square” or “round”, allowing the shape of the frying surface to plan the aesthetics of the baked delicacy.

What else should you remember when choosing professional pancake equipment?

A pancake machine of any level of complexity should be chosen taking into account a number of significant factors. This:

1. Price. Cost is an important criterion, but a large selection of manufacturers cooperating with Petrokhladotekhnika companies makes it easy to navigate and arrange delivery of the most suitable fast food equipment. In our online store, the price for pancake equipment does not scare you, but stimulates high sales and increased profitability.
2. Service. The design of pancake makers a priori implies simple care and maintenance, increasing the demand for equipment for pancakes from catering companies in St. Petersburg.
3. Functions. Pancake makers are convenient due to the uniform heating of cast-iron frying surfaces, the presence of a thermostat responsible for the accuracy of heating and an indicator indicating the readiness of the pancake.

The Petrokhladotekhnika company recommends considering the pancake equipment presented in the assortment of the online store and purchasing models that are suitable for performance and functions. The presence of a professional pancake maker at a catering enterprise will guarantee profit growth and increase the attractiveness of the establishment in the eyes of customers.

Pancake recipes

Pancakes "SIKOM"

Wheat flour 1 grade “Kudesnitsa” - 1000 g; eggs 1 cat - 6 pcs;
sugar - 190 g; “Extra” salt - 10 g; kefir 2.5% - 550 g; vanillin - 1 g;
milk 2.5% - 1100 g; sunflower oil - 110 g; baking soda - 6 g;
acetic acid 9% - 5 g

Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk and kefir to the resulting mass, add flour and vanillin and continue mixing until the dough has a homogeneous consistency. After this, add sunflower oil and, at the end of the kneading, soda slaked with vinegar. The dough is mixed and then beaten for 1-2 minutes at maximum speed of the working part of the machine. The resulting dough (humidity 53%) is filtered. Flow time through the funnel is 30-35 seconds. The finished dough is poured into jars.

This recipe makes 3 liters of dough. From the resulting amount of dough you can get 45 round pancakes, 28 square pancakes.

Pancakes “Homemade”

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 6 pcs; sugar - 80 g; “Extra” salt - 10 g; kefir 2.5% - 1000 g; milk 2.5% - 1000 g; sunflower oil - 100g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Add milk and kefir to the resulting mass, add flour and continue mixing until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil and beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 56%) is filtered. Flow time through the funnel is 19-21 seconds. The finished dough is poured into jars.

This recipe makes 3.1 liters of dough. From the resulting amount of dough you can get 62 round pancakes, 44 square pancakes.

Pancakes “Classic”

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 4 pcs; sugar - 116 g; “Extra” salt - 10 g; milk 2.5% - 1600 g;
sunflower oil - 120g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Milk is added to the resulting mass, then flour is added and mixing continues until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil and beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 56%) is filtered. The flow time through the funnel is 25-30 seconds. The finished dough is poured into jars.
This recipe makes 3 liters of dough. From the resulting amount of dough you can get 36 round pancakes, 26 square pancakes.

Pancakes “Lace”

Premium wheat flour “Predportovaya” - 1000 g; eggs 1 cat - 6 pcs; sugar - 50 g; “Extra” salt - 10 g; milk 2.5% - 2000 g;
sunflower oil - 76g; butter - 136 g
Eggs, sugar and salt are mixed in the bowl of a beater at high speed until foamy. Milk is added to the resulting mass, then flour is added and mixing continues until the dough has a homogeneous consistency. At the end of the kneading, add sunflower oil, mix the dough, then increase the speed and add hot butter. Beat for 1 minute at maximum speed of the working part of the machine. The resulting dough (humidity 60%) is filtered. The flow time through the funnel is 12-15 seconds. The finished dough is poured into jars.

This recipe makes 3.1 liters of dough. From the resulting amount of dough you can get 77 round pancakes, 51 square pancakes.

The best city has more than 100 thousand students. As a sociological survey showed, the majority of them (71%) eat fast food. So my business idea - to make money on a healthy student appetite - looks quite logical.

But today we will not talk about shawarma, but about our Russian product - pancakes. I will describe a brief business plan for a pancake house on wheels. Renting a trailer will not be difficult, I myself saw an advertisement for 1 month of rent asking for 1400-2000 rubles, in my opinion not expensive. In the future, you can buy such a trailer.

What does profit depend on?

From the number of points. The more there are, the better. This will reduce the costs “per pancake” associated with garbage removal, paying for electricity and processing documents for the right to trade.

From the quality of the product. The gains from purchasing cheap flour and other ingredients for dough and filling will be short-lived. After 2 - 3 months, sales volume will decrease significantly. After this time, revenue will inevitably fall due to the deterioration of the quality of pancakes. The same consequences await those who save on inviting highly professional chefs and training staff.

From the choice of location. The more people pass by your kiosk, the more potential buyers.

From an accurate assessment of the market. At what price should I sell a pancake with butter – 14 rubles or 20? It all depends on customer demand. These numbers will be different at different kiosks. Determining them correctly is the task of the network owner.

Pros and cons of the pancake industry:

1. Simple technology.
2. Minimum space.
3. There is no need for highly qualified personnel.
4. The product is known to everyone as “Russian national”.
5. Pancake shops are still not very popular.
6. Cheap raw materials.

1. Pancakes cannot be sold to take away - they get cold and lose their taste.
2. There are powerful networks of pancake shops in Moscow and St. Petersburg; if they come to the provinces, it will not be easy to compete with them.
An auto buffet is a fairly profitable option. But you will have to live in constant fear of trade, fire, sanitary and other inspections. Many of the requirements that are specified in the regulations are almost impossible to comply with at a kiosk. In fact, the same sanitary control turns a blind eye to many inconsistencies, but this still means that you can be “covered up” at any moment. At the same time, kiosks and auto buffets are more profitable for chain operators when they open many outlets in the city at once.

In order to put your kiosk in the place that you like, you need to solve a lot of problems related to the design of the site and obtaining permits from various inspections. In total it will cost you between 5-7 thousand dollars. Another 5 thousand - for the kiosk itself and equipment. In total, the initial contribution to the business will be 15–17 thousand dollars.

Required documents:
permission from the district government to install a temporary structure;
permission from the SES certifying compliance with sanitary standards;
permit certifying compliance with fire safety standards.

There are two trends in the choice of technology. Some buy cheap equipment: it quickly exhausts its resource, while paying for itself. They throw it away and buy a new one. This is what most fast food vendors do. There is another option - to buy more reliable and, accordingly, expensive equipment. It doesn't pay for itself quickly, but it will last you much longer.

In conditions of competition between different companies offering fast food, it is better to make a profit not by the price of one product, but by the number of purchases. By the way, the buyer may be attracted not only by the low price, but also by the comparative quality of the product. For example, if a pie or the same pancake has more filling than competitors do, the consumer will notice it quickly enough.

And if, on the contrary, you achieve the enormous size of the sandwich only at the expense of the bun, this will irritate the buyer, as it will leave him feeling as if he was deceived. You can improve the quality of a product and reduce its cost by concluding agreements with supplier companies.

For example, coffee producers often offer coffee machines for rent on preferential terms. And you will be able to offer your visitors not packaged instant coffee, but real ground coffee. And if you enter into an agreement with ice cream suppliers, you will not need to think about where to store it, because these companies offer their refrigerators at discounted prices.

So, for example, the cost of renting a SOLIS Master 5000 coffee machine will be about 2,000 rubles per month, if you buy Specialty coffee from a distributor in the amount of 4,000 rubles (this will be 3-5 kg). The cost of one serving of good quality coffee will be about 9 rubles.

The pancake production technology is simple: we purchase ready-made yeast-free dough, deliver it to the point in vacuum packaging or gastronorm containers, and store it in the refrigerator. We bake pancakes on an electric pancake maker, then wrap the filling in them and serve them to the buyer. The cost of one serving is about 3 rubles.

You can add ice cream, tea, coffee, and soft drinks to the pancake assortment. In order not to complicate the process, you can use ready-made fillings: butter, orange and cherry jams, honey, boiled condensed milk, smoked fish, sour cream and curd mass with raisins and dried apricots. All purchases can be made at wholesale stores in the best city.

Equipment we will need: a pancake maker, a microwave oven, a kettle, a refrigerator, a cash register,

Opening a pancake shop is the dream of, if not everyone, then many aspiring entrepreneurs. Pancakes, as a traditional dish, invariably attract visitors. This is a great snack and even a full lunch. They are affordable, and there are no problems with their preparation. Another advantage of the pancake shop is the opportunity to organize a business on wheels. For such a mobile pancake house you will need a three-meter trailer and a minimum of equipment. And the initial investment will be approximately 140,000 rubles.

For the proper functioning of the establishment, it is necessary to initially determine all the technical characteristics of the equipment on the market and its variety.

Pancake shop equipment

Basics

To properly organize the technological process, a minimum of 5 types of basic equipment are required:

1. The pancake shop is the heart of the establishment. This equipment will help you quickly bake high-quality and tasty pancakes.
2. The table is a convenient workspace that makes life easier for the chef. No kitchen can do without it. We also need a table for the pancake shop.
3. A dough mixer (one or several, depending on the needs of the establishment) is another assistant to kitchen workers, allowing them to be freed from manual, rather hard work. The dough in this simple machine turns out well beaten and of the desired consistency.
4. The universal one (also called deaf) is necessary for storing fillings, sausages and meat. Without it, the SES will not allow you to open a pancake shop. After all, the health of customers is one of the main concerns of catering enterprises.
5. The washstand is another indispensable attribute of the kitchen. It also needs to be installed in accordance with sanitary standards.

Additional

• A refrigerator with glass doors is installed to store soft drinks and beer. This equipment is optional, as the pancake shop can only serve tea or coffee. However, the presence of cold drinks will have a beneficial effect on the establishment - it will additionally attract visitors (not everyone likes to drink tea, for example).
• A stove will be needed if the pancake maker does not have power and is heated on a gas or electric stove. It is also needed for preparing hot fillings, if any will be used.
• or coffee makers are not the main equipment, but their presence in the establishment will make the chef’s work easier and will add variety to the menu.
• Hall furniture, including tables and chairs, is necessary for establishments with a large area. But it is not needed if the pancake shop is located on wheels or in a kiosk.
• A counter for storing prepared dishes and (or) a heated cabinet for konopizza. Equipment of this type improves sales, as it allows visitors to advantageously demonstrate certain menu items.
• Air conditioning is only necessary for large establishments. Its presence in the dining room increases attendance (the estimate for the owners will increase by another 30-40 thousand rubles required to purchase an air conditioner).
• Konopizza is another popular item that expands the pancake menu. This dish is a traditional pizza wrapped in a cone. Eggs, various salads, desserts, cheese and meat are used as fillings. The dish is in great demand in Europe as an instant food. This is a new product for us, which may well become a feature of the establishment. To obtain the main piece of dough - a cone, you will need a press, and for baking you will need one. In the oven, the cones, with the filling already placed in them, are finished baking. Such a starter kit of equipment costs about 60,000 rubles.

Differences in equipment configuration

Different types of establishments will require different sets of equipment. This is primarily due to the available space and the behavior of visitors.

For a large pancake

People will spend a lot of time in a large pancake house with a dining room.