Starter Bistro franchise — the advantages in figures and facts
Why is Starter Bistro a sound investment?
- Brand founded: on the market since 2005
- Restaurants in the chain: 4 own and 4 franchise locations
- Average payback: from 12 to 18 months
- Recognition: 98% positive reviews on Yandex Maps
- Support: full turnkey support from A to Z
- Audience: a steadily growing customer base
We help at every stage
Pre-opening
We analyze the location and select the premises, develop the design project with renovation oversight, and prepare a complete package of working drawings for project implementation.
Launch
We arrange the supply of equipment and branded décor, provide approved recipe specifications and menus, train the head chef and manager—including an internship at a flagship location—and assist with staff recruitment and training.
Operational management
We provide access to the IT system, marketing support, and ongoing consulting, and organize centralized purchasing on favorable terms.
Transparent terms
Lump-sum fee (fixed fee for the brand)
from 1,500,000 ₽
Royalty (monthly percentage of turnover)
5%
Total investment volume (recommended)
From 6,000,000 RUB (including the initial franchise fee, renovations, equipment, and working capital)
Partner requirements
Availability of own or borrowed funds, experience in business or foodservice management (desirable), proactive attitude.
Premises requirements
Area starting from 80 sq. m, separate entrance, high foot traffic.
Our partners' stories
Anna, Yekaterinburg
I purchased 150 square meters in a business center, opened within five months, and reached projected revenue three months later. "The system is fine-tuned down to the last detail, and the team's ongoing support allows me to focus on business growth and see immediate results."
Maxim and Oleg, Novosibirsk
They invested 25 million rubles, recouped the investment in 14 months, and increased the average check by 15% after revamping the bar menu. "I was drawn to the strong F&B concept—a ready-made kitchen and bar model that actually works and generates profit."
Investor Team, Moscow
They opened two locations in the same city within 11 months and generated over 120 million rubles in revenue during the first year. "The predictability of the model and location analytics enabled us to scale with minimal risk."
6 steps to opening your restaurant
1. Application and introduction
You submit a request → we contact you for an initial interview.
2. Proposal
We provide a detailed presentation and a financial model.
3. Meeting and agreement
We meet in person or online, discuss the details, and sign the contract.
4. Preparation
We assist with the premises, design, procurement, and training.
5. Launch
Our team arrives for the opening, and we help with the first guests.
6. Cooperation
Ongoing support and development of your business.
Our partners' venues
Get started now: request a detailed franchise presentation.
Get started now: request a detailed franchise presentation.
Frequently asked questions
What are the average check and markup at your restaurants?
The average check ranges from 1,200 to 2,000 rubles, depending on the location and the type of establishment (city center vs. residential area). The markup in food production falls within the industry standard range of 65–75%, ensuring the level of profitability typical for high-quality foodservice operations.
Do you provide assistance in obtaining a loan?
Yes. We work with several partner banks that are favorably disposed toward our franchise projects. We provide the candidate with a prepared business case and financial model for the bank, which significantly simplifies the loan approval process.
Are there any purchasing obligations with your suppliers?
Only key items that shape the taste and quality of the brand are required to be purchased (for example, branded sauces, special equipment for coffee, some semi-finished products). For other product groups (meat, vegetables, dairy products), we provide a database of verified federal and local suppliers, but you can choose among them, focusing on quality and logistics.
How often is the menu updated?
We update our menu seasonally—four times a year—to introduce fresh, timely offerings. Additionally, each month we test and recommend adding one or two limited-time items or special offers to keep guests engaged. All recipes and technical specifications are provided to the partner.
What are the standards for staff training?
The training consists of two mandatory stages: 1. Theory and internship: The manager and head chef complete a 10-day internship at our operating location. 2. Launch: Our instructor visits your site for the opening and conducts a 5-day introductory course for the entire team (from kitchen to front-of-house staff).
What is your role after the opening?
We do not abandon our partners after the launch: we provide ongoing support, including quality control via regular audits; operational assistance with management advice and complaint handling; marketing support featuring ready-made plans and templates for local SMM; and continuous development, including free access to all menu, recipe, and standard updates.
Franchise contacts
Franchise Development Director