Open a snack: 5 tips for success!

According to the definition of INSEE, fast food consists of "supply to the counter of food and drinks to be consumed on site or to take away, presented in disposable packaging.This formal definition is important.Indeed, it delimits the fields of action and excludes in particular the itinerant sale of the Food-Truck type, and the catering with table service, which require each of the different authorizations and obligations.

Tip 1: Think about your project

The first step to open a snack is to define your project well, and above all to be sure of your personal motivations.The creation of a snack indeed implies large opening beaches which must cling to family life.In addition, who says creation of an activity so -called risks!A poorly chosen location, an ill -stakeed card, too light management, poorly anticipated competition, and the adventure can stop net.

The underlying risk of a poorly prepared project is reduced when the creation is envisaged in franchise. Why ? Quite simply because from the first draft of the project, the franchisor is there to distill his advice on the choice of the location in particular. In addition, by opting for the franchise, the creator immediately benefits from confidence in a brand known to customers. The transmission of know-how also makes it possible to start from a concept which has already been experienced and which has demonstrated its relevance in terms of market, customers, profitability, etc. By opting for the franchise, the creator clearly invests in an almost turnkey activity, with well -framework manufacturing and supply procedures, negotiated prices, an operational modus operandi from start to finish. In the case of a retraining, the franchisor also provides in the context of the initial training of the concepts of management, management, communication. The operational manual delivered to each franchisee completes the training and serves as daily support, before, during and after the opening.

Advice 2: Lead a serious preliminary commercial study

Whether you have chosen to work or not in franchise, the recipe for success is often concentrated in the quality of the prior commercial study. This study should make it possible to define what is the best possible location, which are the competitors, what are the expectations of future customers, etc. This is a real market study, with a clear vision for each position as possible of reality. Depending on the type of snack planned, the profile of customers will be able to vary greatly: office customers during the week, end -of -weekend family customers, students, etc. The type of location chosen and its environment (presence of a high school, public services, a station, a metro, large sets of offices or residential district ...) can largely influence the choice of the concept of franchise. When the prior commercial study is well advanced, and the project begins to take shape, the time has come to make the right choice among the many networks developed in franchise on this very competitive segment. This choice will have to rely on the typology of customers identified and direct and frontal competition already present on site. Complementarity is often sought rather than adversity.

Advice 3: The choice of network partly determines the business plan

The next step is to build a business-plan.This essential document to verify the feasibility of the project takes into account many accounting elements such as investments and their depreciation, the cost of rent, personnel costs, communication costs, purchase of raw materials, etc.Faced with these expenses, the business-plan must determine the minimum to enter to cover the charges (profitability threshold).Several hypotheses are issued (bass, medium, high).For the calculation of these hypotheses, the creator can rely on the average figures of the franchisor but not only!In general, the low hypothesis provided by the franchisor corresponds to the high hypothesis of the business-plan, the average hypothesis corresponds to the high hypothesis minus 25%, and the low hypothesis corresponds to the high hypothesis minus 50%.

Knowing that each concept is more or less well suited to the customers identified on a given place, at the time of choice, the creator must know how to cross the information to better decide.In addition, certain concepts oblige to exploit a very well located room (location n ° 1, shopping mall, etc.), which adds the costs of rent and influence by ricochet le business-plan.In parallel with the business plan is also decided the status of the future company (EURL, SARL, SAS, individual enterprise).

Advice 4: The layout of the premises is regulated

In addition to standards concerning establishments open to the public (ERP) which define strict rules in terms of safety (fire alarm system, presence of certified extinguishers, anti-panic doors, etc.), specific standards in the professions of therestoration must be observed.These standards aim to ensure customer food security.They notably impose coatings on easily washable floors, walls and ceilings, food quality stainless steel worktops, an extraction system above stove, etc.All the developments must respect hygiene practices and "HACCP" principles.These principles also relate to the transport and conservation of food.

In the field of sometimes complex standards, the experience of the franchisor brings a real plus.The standardized arrangements of the premises under brand are widely seen and reviewed during the initial training provided by the network.

Advice 5: Administrative formalities not to be overlooked

If no specific diploma is required to open a snack, some formalities are however necessary upstream from the creation until the opening.What are these formalities?First of all, the follow -up of training in business management.Disclosed by the CCI or the Chamber of Trades, this training is compulsory for any creation project.

Then, and more specifically for carriers of catering projects, the creator must justify specific training on hygiene and public health rules (HACCP standards), or, failing that, hire a person who may justify thistraining.

To this is added, if the establishment wishes to serve alcoholic drinks as part of meals or outside, it must obtain a license.This license is obtained after training approved by the Ministry of the Interior, allowing the issuance of the operating permit valid for 10 years.

15 days before the opening of the fast food establishment, the creator must also make a written declaration at the town hall.He must also declare the opening of his establishment to the Departmental Directorate for the Protection of Populations (DDPP) within one month after opening.

Depending on the specifics of the concept, the declaration of creation of the company, whatever the status adopted, will depend either on the trade register or on the repertoire of trades.

The franchise networks to follow to open a snack

Fast food is one of the sectors where the choice of brands is plethoric.Between burgers brands, pizza and pastas brands, sandwich shops, coffee shops, saladbars and world specialties (sushi, kebab, tacos, etc.), the creator isselecting !

Overall, the most financially accessible concepts are found in the ranks of sushi franchises like My Sushi (€ 20,000 in contribution - entry fee € 5,000 - Global investment from € 70,000), Sushi Soba (€ 40,000 ofContribution - entry fee 7,000 € - overall investment of 80 to 120,000 €) or side sushi (€ 50,000 in contribution - entry fee 30,000 € - overall investment from 150 to 180,000 €).

Also accessible, recent concepts around tacos like O'tacos (€ 40,000 in contribution - entry fee € 20,000 - Global investment € 130,000), tacos avenue (€ 50,000 in contribution - entry fee 20,000 € - InvestmentGlobal from 150 to 400,000 €), or takos (€ 30,000 in contribution - entry fee € 10,000 - overall investment from 120 to 160,000 €).

Certain brands of saladbars and sandwich shops complete the list of accessible concepts such as in particular Subway (€ 80,000 in contribution - entry fee € 10,000 - overall investment from € 150,000), the club sandwich café (€ 50,000 in contribution -Entrance fee 16,000 € - Global investment of 100 to 200,000 €), Saladbar Green is Better (€ 50,000 in contribution - entry fee 7,500 € - Global investment € 73,654).

Typical concepts Pizzeria, Pasta and Hamburger or Bagel require a more substantial investment.

Among these segments, we can cite in particular

For Burgers and Bagels: Beauty Burger (€ 30,000 in intake - Entrance fee 0 € - Overall investment between 40 and 200,000 €), Speed Burger (€ 60,000 in contribution - entry fee 12,000 € - Global investment of180 to 270,000 €), Five Burger (30,000 € of contribution - entry fee 15,000 € - Global investment 150,000 €), My Bagel (€ 30,000 in contribution - entry fee 15,000 € - Global investment 150,000 €) andBCHEF (€ 70,000 in contribution - entry fee € 21,000 - overall investment between 150 and 250,000 €),

pour les pizzas et pastas : Basilic & Co (50.000€ d'apport - droit d'entrée 25.000€ - investissement global entre 200 et 300.000€), La boite à pizza (70.000€ d'apport - droit d'entrée 18.000€ - investissement global 200.000€), Tutti Pizza (40.000€ d'apport - droit d'entrée 17.000€ - investissement global 100.000€), Mezzo di Pasta (50.000€ d'apport - droit d'entrée 18.000€ - investissement global entre 150 et 250.000€), ou encore Nooï (60.000€ d'apport - droit d'entrée 15.000€ - investissement global de 100 à 130.000€).