Name for a kebab company. How to open a barbecue business from scratch? Proper organization of production

A compact cafe of a specialized type is called a barbecue, where grilled meat and vegetables are called as a priority assortment of dishes. The opening of a barbecue, timed to coincide with the summer season, may well bring a considerable income, provided that all the rules for the creation and subsequent conduct of this business are observed.

Business - barbecue plan

The key to the success of any enterprise depends entirely on the development of a preliminary business plan, and the relentless pursuit of it in the future. The implementation of barbecue is one of the types of business in the field Catering, which can bring significant dividends due to the great popularity of this dish. In essence, the barbecue is a small cafe, equipped with specialized equipment, offering customers a highly specialized menu, which is dominated by meat products.

Opening a barbecue implies following a certain set of items that are mandatory. Step-by-step instruction The implementation of the above idea might look like this:

• collection and preparation of necessary documentation;
• registration of a catering point;
• preliminary cost calculation;
• choosing a suitable location;
• purchase of equipment;
• recruitment.

Required documents

The first step in opening a business for the sale of barbecue is the registration of the future business with the tax authorities. First you need to decide on the type of future enterprise. IP and LLC are called as a priority. The first option is the most acceptable due to the relatively low cost of the procedure. But to decide exactly what is better for an individual entrepreneur or LLC will help.

Basic documentation required to open a barbecue:

• Agreement received from the bodies of Rospotrebnadzor. This document gives full right to place a catering point in a pre-selected place.
• Sanitary and epidemiological conclusion. Documents of this kind are valid for five years from the date of receipt. In accordance with the examination, the compliance with the sanitation standards of the premises, directly in which the production and subsequent sale of barbecue, equipment, products used as raw materials for cooking, which make up the main assortment of cafes, storage of semi-finished products and transportation will be determined.
• Medical books. This document is issued for each employee included in the official staff of the barbecue. Books are prerequisite due to the fact that the activities of personnel are associated with direct contact with food, their storage and delivery.

Obtaining each of the above documents entails certain financial costs, the amount of which may vary somewhat depending on the method of obtaining the service. So, for example, getting medical books possible after the employees of the cafe pass the necessary tests. This procedure can be carried out under the conditions medical institution, and not the territory of the cafe. The latter provides for more high price.

Location selection criteria

An important aspect of the profitability of a barbecue is the choice of location. The most acceptable option directly depends on the type of cafe. The main ones are as follows:

1. open type - the term refers to a room provided for work exclusively in the summer. Most often as open cafe called summer terraces equipped with a minimum set of auxiliary equipment.
2. closed type – this species provides for the presence of a heated room, providing for the needs of a cafe, and intended for operation during all year round, including in winter period.

As already mentioned, one of the determining factors in the profitability of a business based on the sale of barbecue is the location of the point. When choosing a location, consider the following aspects:

• passage zone. As best options locations are places such as the highway, working and industrial areas, recreation areas. In a word, it is best to place a cafe where there is always a possibility of finding potential visitors.
• if barbecue business considers as a priority not the sale of kebabs directly in the cafe, but the delivery of dishes at home, the location does not really matter.
• in summer, it is ideal to place a cafe in parks, near various water bodies, on beaches. The aroma of meat roasted on blazing coals will be the best advertisement in such cases.

Necessary equipment

As equipment that must be purchased at the initial stage of opening a barbecue, the following should be mentioned:

• skewers, made of high quality metal and a brazier, on which the process of cooking meat will take place.
• if a closed room is used as a barbecue room, it is necessary to equip it powerful hood.
• dishes, which will be used both for the preparation of products and for serving ready meals. The second option can be excluded if it is planned to apply disposable tableware.
• refrigerators and freezers. Ideally, it is necessary to equip the cafe with units in the amount of two pieces. One of them will be provided for storing semi-finished products and raw meat, and the other for finished products.
• chopping tables, as well as lockers, or shelves necessary for storing cutlery and some products.
• tables and chairs intended for visitors.
• rack, used both for distributing ready-made dishes, and for visually separating the kitchen and the hall for visitors.
• additional accessories necessary to create coziness and comfort in the room.

Recruitment

Depending on the size of the future barbecue, it is necessary to staff the required number of units work force. So, for the functioning of a small cafe, only three people will be enough:

• Directly cook or barbecue, which will be engaged in the manufacture of a priority dish - shish kebab. If you plan to cook additional products, for example, salads, desserts, second courses, you should staff the staff with two chefs.
• Cleaner, whose duties may include both cleaning the premises and washing dishes.
• Waiter or bartender. As a rule, in small cafes, only one person combines this position due to the limited number of seats for visitors.

As additional positions it is quite possible to name the administrator. However, the activities of a small barbecue may well be successfully carried out without his participation.

Proper organization of production

Important! Without a well-thought-out and competent organization of production, a business will not bring desired results.

For successful functioning barbecue must comply with the following points:

• Choice reliable supplier of fresh meat, which has the necessary documentation confirming the quality of the products sold. Often, the owners of small cafes get marinated meat ready for frying. Doing this is not recommended. In order to be sure of the quality and freshness of the products, you should cut and marinate it yourself.
• Menu development. Despite the fact that kebabs are the main dish of any barbecue, it is necessary to supplement the menu with bread products, fresh salads, herbs, and drinks. It is also possible to prepare second courses. It is unlikely that a cafe where only kebabs are sold will be profitable.
• Nice atmosphere, cozy interior, quiet music- all these details will attract more visitors. We should not forget about the cleanliness of the premises, dirty tables with food leftovers, the floor not washed since the opening day will scare away any, even the most unpretentious client.

Expected income and preliminary cost calculation

When conducting a preliminary calculation of the estimated costs, it is necessary to distinguish two main types: monthly and one-time. Monthly investments include the following:

• payment of wages to staff;
• purchase meat products;
• purchase of additional products.

As for the one-time cost, it includes the repair of the premises, the purchase of equipment, furniture, as well as the payment of certain amounts for the registration of the enterprise.

In numerical terms, the costs may look like this (it should be noted that the prices are approximate, they can vary significantly depending on the region):

• The total amount of one-time expenses, subject to the availability of a ready-made premises, is about 300,000 - 500 - 000 thousand rubles.
• During each month, subject to payment wages for three people and the purchase of products, the costs will be about 200,000 thousand rubles.

As for income, then, in accordance with rough estimates, it is at least 500 thousand rubles during each month. Of course, this is possible if the cafe is located in a crowded place, and at least 150 - 200 servings of barbecue, or 50 kg of meat, are sold per day.

In order to visually familiarize yourself with the main stages and rules for opening and subsequent running a business based on the preparation and sale of barbecue, you can watch a video containing information about the features and intricacies of opening a cafe:

Barbecue business options

The success of the barbecue and the level of popularity of the institution among visitors directly depends on the location. The most common options for the implementation of barbecue, as well as other products cooked on the grill, are the following:

• Barbecue indoors. A cafe of this kind operates, as a rule, throughout the year, and brings the highest profit. The main disadvantage in this case is the considerable costs associated with the preparation of the premises, as well as the purchase necessary equipment.
• Barbecue on the track. It is also a very profitable investment. At some distance from settlements such a barbecue, if it sells really tasty and high-quality products, will be very popular.
• Takeaway. This type of barbecue requires minimum investment, as there is no need to prepare the hall for visitors and purchase the necessary furniture. However, the income may not be too high.
• Barbecue delivery to your home. Currently, the popularity of the food delivery service directly to your home is gaining momentum. Barbecue in this case is far from being a priority, which implies the opportunity to take a worthy place in this area.

So, preparing and running a business based on the sale of kebabs is a very profitable enterprise that will bring considerable income, subject to all rules and regulations. As a rule, a cafe operating throughout the year allows you to fully recoup the preliminary costs within one to two years.

What is the barbecue called? different countries July 16th, 2016

An interesting dish we have is barbecue. This is some kind of holiday, event, nature (summer, autumn, spring, winter in the end). There are 10,500 meat marinating options and as many instructions on how to turn it over and cook the coals. Our barbecue specialists are every second!

A dish similar to our barbecue in other countries has a completely different name, the original product for cooking and the tradition of absorption.

Here are a dozen examples, and what we missed you will add in the comments.

Braai (South Africa)

Barbecue in South Africa is called Braai. To prepare it, local chefs make a container from a metal barrel, cutting it in half, put metal nets and meat on top. What kind of meat it will be depends on the region and can vary from chicken wings with peanut butter and apricot jam to zebra meat with sauce, although this is infrequent.

Yerk (Jamaica)

Yerk is a Jamaican style of grilling marinated or smoked meat in a very spicy mixture of spices called Yerk's Jamaican Spice Mix, which has spread with Caribbean cuisine throughout the world. Yerk is traditionally used for chicken and pork, rubbed on meat or by adding liquid (water, lemon or orange juice, vinegar...) to make a marinade. Modern chefs also use the yerk spice mix to cook fish, seafood, beef, lamb, sausages, and tofu.

The two main ingredients of yerk are Jamaican (allspice) pepper and hot red pepper, which can be supplemented with cloves, cinnamon, green onions, nutmeg, thyme, garlic, ginger, salt.

Chuan (China)

These are small pieces of meat fried on skewers. Chuan originated in China's Xinjiang province, and in last years spread to the rest of the country, especially in Beijing. Chuan can be seasoned to taste, but is usually cumin seeds, pepper, salt, and sesame oil. For chuan, completely different meats are used, including fish and chicken.

Bulgogi (South Korea)

Bulgogi is beef marinated in soy sauce with garlic, peppers, pears, green onions, ginger, and porcini mushrooms for added flavor.
Before serving, the meat is usually wrapped in lettuce leaves and sprinkled with garlic. It also comes with a special sauce.

Yakiniku (Japan)

The meat is grilled on charcoal without marinating, but after it is ready, it is eaten with sauce. Like most oriental sauces, it is sweet and sour based on soy, sesame and garlic.

Satai (Thailand, Malaysia, Singapore, Indonesia)

The meat varies by region, but the marinade remains common. Unlike Chinese cuisine, coconut milk is used here. Peanut butter sauce with ginger, garlic, pepper and salt makes the meat very satisfying, so you won’t be able to eat much.

Lechon (Spain, Philippines, Cuba, Puerto Rico)

This is a pig roasted whole on a spit. It looks pretty creepy, instead of traditional street sausages, a whole carcass is cooked on the coals. It is the national dish of the Philippines, where the conquistadors brought it in the 16th century, it is also loved in Puerto Rico and other Spanish-speaking regions of Latin America. And although in each of these countries it is called the same, but the tastes are different depending on the region.

Khorkhog (Mongolia)

Meat stew in a closed metal cauldron, a dish of Mongolian cuisine. In the era of Genghis Khan, horkhog was cooked right in sheep's clothing. Lamb is used to prepare horkhog. Meat on the bone is cut into pieces. Ten to twenty fist-sized smooth stones are placed in the fire. When the stones are hot, they are taken out of the fire with tongs and, without cleaning from the ashes, they are placed in a cauldron with meat, which is right there on the fire. The point is that meat is heated not only from the outside, from the fire, but also from the inside - from hot stones, which makes the meat softer and more tender.

Tandoori (India, Pakistan, Bangladesh)

Tandoori is chicken cooked over a fire in a clay oven called a tandoor. The meat is marinated first in yogurt and then in tandoori masala spices, tada includes a mixture of garam masala, garlic, ginger, onion and cayenne pepper.

Souvlaki (Mediterranean Sea)

Usually, pork is used to make souvlaki (traditionally in Greece), less often lamb and chicken or fish (in other countries or for tourists). The meat is cut into small pieces and marinated in a mixture of olive oil, oregano, lemon juice, salt and pepper, then strung on short skewers and barbecued over an open fire or on a baking sheet set on coals, due to which the meat is quite dry.

Souvlaki are considered Greek fast food and are sold in almost all fast food restaurants and eateries.

Carn asada (Mexico)

Karn Asada is thinly sliced ​​roast beef wrapped in tacos and burritos. It can be served with guacamole, salsa, fried onions and beans. The marinade sauce is usually simple and consists of lemon juice, garlic and pepper.

This business the idea is more suitable for residents of private houses. First you need to allocate space for cooking barbecue, install additional refrigerators, get large barbecues, smokehouses, find suppliers of meat, firewood, coals.
The initial capital for a barbecue business is about $1,000.

It will not be superfluous to be able to cook barbecue correctly and tasty, but if there are no such skills, then they must be obtained by learning this. Because the success of your business depends on it.

Many city dwellers want to taste delicious fried or smoked meat, but not everyone has the opportunity and free time to go out into the countryside, especially in winter. Maybe people could buy ready-made kebabs in stores, but in stores, kebabs very rarely appear on the shelves, and the buyer will be suspicious of such a product. You can also taste ready-made barbecue in restaurants, but not everyone can afford the price of such a dish.

To prepare a barbecue, you will need pork neck meat or a kidney part, the same barbecue is made from beef and chicken, but the most delicious meat for barbecue is lamb. Before cooking, the barbecue should be marinated with vinegar, lemon juice, onion, kefir, wine, tomato juice.

It is possible to diversify the taste and shades with the help of seasoning and marinade, and this will also help preserve the taste of the meat.

If your business is a family business, then you must distribute responsibilities among all participants in advance.

It will be far from out of place to have at your disposal vehicle, on which you will travel to purchase raw materials, as well as deliver to the client.

Sales of finished products can be carried out through roadside cafes, which may be located near you, so if your house is located near the highway, you can sell barbecue to passing drivers by placing an advertisement for your product. Also, if you have a car, you can sell ready-made barbecue, which is called from wheels, by parking your car on a busy highway and placing minimal advertising near you, which may look like from a stable stand with the inscription "fried and smoked barbecue, 100g.-150 rubles. " - something like this.

If you fulfill your obligations, which is called in good conscience, then people will certainly notice this and word of mouth will make you an excellent advertisement, most importantly, do not forget to give your phone number to your customers, asking them to call in advance next time or something like that. Don't forget to also mention that you are taking pre-bookings for special occasions such as weddings. Perhaps soon you will cook barbecue only to order.

This business at home can be quite a lucrative business if you approach the preparation, organization and marketing of products in the right way.

Ideas for Business from the section:

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May has come, and with it it's time to open the barbecue season 🙂 Personally, I'm a big meat eater. If you are too, let's leaf through the information together and find out for ourselves a little more about barbecue. About what it is like in different countries, what kind of meat they take for it, what it is marinated in, how it is better to fry it and what to drink it with 🙂 And I hope that then our barbecue season will become even more tasty and successful!

So, kebab usually means a meat dish, the meat for which is not cut into large pieces, then marinated and cooked by baking, or simply “fried” on skewers - specific metal or wooden rods.

Meat on a spit was cooked by our ancient ancestors. Only then whole carcasses of animals were cooked on fire

This method of cooking meat on a spit is traditional for many peoples of the world. This was how they prepared it in ancient times: they roasted whole carcasses of boars and bison on a spit, and later chickens, ducks, hares and other animals.

Shish kebab, in its usual sense, differs from those large pieces of meat that were fried on a spit by rather small cuts of meat. Probably, its huge popularity among the inhabitants of deserts and steppes is explained by the fact that finely chopped meat is cooked more quickly, which greatly helped them save wood.

In general, experts consider barbecue a dish of Turkic cuisine. So, its very name originates from the Turkic language group - from a word that sounds something like "bump". The word "shish" in the Crimean Tatar language means a pike or bayonet, that is, shish kebab is meat that is strung on a bayonet, and, accordingly, shish kebab is food fried on a spit.

Meat on a spit - very tasty! But cooking it by cutting into small pieces is faster!

In Turkey and Bulgaria, shish kebab is called "shish-kebab", in Kazakhstan the dish is called "kauap", in Iran it is called "shishlik" or "kabab". The word kebab is translated as "fried meat".

Barbecue in Transcaucasia deserves special attention. So, shish kebab is a national dish for every local people and is called somehow in its own way: in Azerbaijani cuisine it is “kebab”, in Georgian it is “mtsvadi”, in Armenian it is “khorovats”, and in Ossetian it is “fizonag”). Of course, in each of these countries barbecue is cooked differently.

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