Andy in Germany
Legendary Member
- Location
- Rottenburg am Neckar
To serve food you'll need certification from local trading standards, and qualifications for the staff or at least chef. Food hygiene inspections etc. All of these cost annually. There's a lot of hidden costs on food - not just ingredients, but wastage, power for ovens kettles etc. Decor cleaning, Alcohol license?
That's why the business plan includes a manager with catering qualifications: I can help, and I'll certainly get the hygiene certificate so I can assist at busy times, but I certainly wouldn't be able to run the place.
We don't need a licence to sell alcohol in Germany. I don't know if the organisation will want that: there are arguments for and against it.
2nd hand bike intake - how do you ensure your customers have legitimately acquired them?
Same as where I work now: we don't. We can only take bikes as donations; we can't buy them off the public, so there's no reason for someone to nick a bike and give it to us. Maybe if it's a high-end bike we'll check with the police system, but otherwise there's no point.
Ideally - cafe would be open late, until at least dusk, and early to catch morning commuters before normal work hours. That a lot of or long employee shifts.
Clients, that is people who are sent to us by the job centre for the purposes of getting them back into work, can work a maximum of 30 hours a week; 6 hours a day if we open Monday to Friday. German cafés often open in the morning and over midday rather than evenings; I'll be suggesting that we rent the café space in the evening, possibly with a client who needs a bit more of a challenge manning the bar.
Publicize it! People need to know it's there, and when it's open, what it does serve and what it doesn't, and then you have to stick to it, because uncertainty is even worse.
I expect we'll get a fair bit of free publicity because of the nature of the enterprise: Germans are pretty cool about that sort of thing. We have the additional wrinkle that on a good day all the clients may turn up, or none of them, so we have to have an opening schedule that we can manage with one or two clients, maybe none at all. I'm writing the business plan assuming we have about five clients in the café and 5 in the bike workshop, with a very low-key setup as we get established, and then build (with publicity) from there.
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