How to open a chocolate fountain business. Business plan: Renting chocolate fountains. Review of models from well-known manufacturers

Chocolate fountain made from high quality stainless steel- This is an elegant decoration for any birthday, wedding, party and other celebrations. If you don't know what it looks like, imagine several cascades of different heights through which melted chocolate flows non-stop.

As soon as your guests see such a fountain, they will gather around it like bees around a pot of honey, anticipating the opportunity to try this delicious delicacy.

Before you choose chocolate fountain There are a number of things to consider.

First contact

How quickly does the supplier respond to your requests? Most of the information about the fountain should be on the manufacturer's website, but it is possible that you will need more detailed information. If you do not receive answers to your questions within 24 hours, then it is very likely that the company is not very interested in you as a client. Look for a more responsible seller.

Size matters

The most impressive are the 111-centimeter fountains with a capacity of 10 kg of chocolate. They are designed for 100 people.

If, for example, you need a small chocolate fountain for a children's party, then a 50-centimeter fountain with a capacity of 3 kg of chocolate will do. There is enough dessert for 30 people.

And for a celebration to which 70 people are invited, it is best to choose a fountain with a size of 90 cm and a capacity of 7 kg.

Trust the professionals

Some people who rent a fountain try to set it up without an operator to save on costs. However, this is a bad idea. Something can go wrong and the chocolate ends up not in your guests' stomachs, but on their clothes and faces. Inexperienced users will not be able to ensure a continuous flow of chocolate. Or they won’t know what to do if problems arise with the chocolate fountain equipment.

Give preference to the long-lived

Be careful when choosing a chocolate fountain company. Look for reviews about it on the Internet. Find out how many years the company has been on the market.

Backlight and children

3-4-tier fountains often have lighting on the stand to increase their height. Remember that the light stand is very wide at the base (to give the impression of greater height). This means that if there are small children involved in the event, they will not be able to fully enjoy the fountain experience as they are too small.

Not all chocolate is created equal

If the price of the fountain looks too good to be true, then it does not “work” on high-quality chocolate. Many companies offering chocolate fountain rentals for weddings and other celebrations use an inexpensive product, hoping for a less demanding consumer. Therefore, before the start of the event, you should conduct a tasting to see and taste the product that will be offered to your family and guests. Chocolate with a high content of cocoa butter is suitable for the fountain. It begins to melt at a temperature of about 35 ° C and has a low viscosity. This makes it convenient to use with fruits and baked goods to make fondue.

At the right time and in the right place

A professional or home chocolate fountain should be installed away from air conditioning systems, swing doors, dance floors, exterior doors, etc. When exposed to cold air, the chocolate will begin to harden and will not flow well.

Never use the chocolate fountain on outdoors. Most likely, you will have such a desire, but it is better to forget about it. There's nothing worse than a strong gust of wind blowing chocolate all over your clothes and those of your guests. Or an unexpected downpour can turn the fountain from chocolate to water. And if there is no wind or rain, there will definitely be insects in the open air. Oh yes, they love chocolate too.

If you have firmly decided to spend the holiday outdoors, then it is better to place the fountain in a tent or marquee.

If the room is cold, the metal of the bowl and tiers will also be cold. This can cause the chocolate to harden and not flow properly.

Buying a new or used chocolate fountain for your home or office party will be a fun and delicious decision. You'll see that you can do a lot more with this item than just pour chocolate into it. At the same time, only you can answer the question “which chocolate fountain is better”, based on your aesthetic preferences and based on the number of invited guests.

A chocolate fountain can be a wonderful centerpiece of any celebration: from just a simple day birth to a grand wedding for 100 people. It is extremely easy to use, fairly easy to clean, and will appeal to everyone, from children to adults.

In Russia, the chocolate market is developing rapidly. From 2013 to 2019, chocolate consumption increased from 6 to 8 kg per person per year. Despite the trends towards proper nutrition and a healthy lifestyle, people continue to buy sweets and candies: for themselves and their families, as holiday gifts. The chocolate production business pays for itself in a matter of months and brings stable profits to the owners.

Chocolate making business ideas

There are two models of organizing the technological process: home or industrial production chocolate.

By choosing the first option, you can start a business at home in the kitchen, investing a minimum of money in equipment. But it will not be possible to officially register such a business, so the responsibility for working without registering with the Federal Tax Service and paying taxes will fall on you.

In the second case, you will have to comply with the requirements of the inspection authorities, rent and prepare a workshop, hire employees and establish a stream production of chocolate products.

Making handmade chocolate

“Chocolate boutique” is a concept that came to Russia in 2016. The boutique sells elite chocolate self made, made according to home recipes. The owners of such establishments rely on the uniqueness of their products, inferior to large workshops in production volumes.

The assortment of the chocolate boutique includes:

• dark, white and milk chocolate bars;
• chocolate with fruit and berry fillings;
• truffles;
• candies with non-standard fillings;
• gift sets from different types chocolate.

Customers can order personalized sets, chocolate fountains and even engraved chocolates.

The fashionable trend of gourmet boutiques is the combination of incompatible tastes. Luxury chocolate manufacturers offer ginger, chili peppers, candied fruits and even bacon as fillings. They sell flavored candies exclusively in original packaging.

Handmade chocolate is a delight for gourmets, so it will always find its buyer

Making fruits in chocolate

Strawberries, apples and bananas are popular fruits all year round. In combination with chocolate they form a unique delicacy. The advantage of the chocolate-covered fruit business is minimal competition on the Russian market. The disadvantage is the pronounced seasonality. In winter, the cost of fruit increases, and consumer demand decreases.

A possible way out of the situation is to rent space in the city shopping center to work even in the cold season, in a place with maximum traffic. Advertising can focus on the vitamin content of products.

There is nothing tastier than chocolate-covered fruit: neither children nor adults can resist this delicacy.

Making chocolate figures

The technology for making chocolate figurines is simple - hot chocolate is poured into molds, then cooled until hardened and the halves are removed. The edges of each are carefully heated and glued together. Figures are used to decorate cakes and pastries and are given as gifts for children and adults on holidays.

To prepare a chocolate butterfly or openwork lace you need:

• melted chocolate;
• glass bowl for heating;
• silicone molds.

Instead of molds, you can use any objects: cups, shot glasses, spoons, paper sheets and others. By combining different types of chocolate and adding food coloring, confectioners give the figures a unique design. Show your imagination and an unprecedented result will not keep you waiting.

Chocolate figurines are ordered to decorate wedding and anniversary cakes

Where to start: business registration

Chocolate production refers to food industry, so be prepared for numerous inspections by the SES and Rospotrebnadzor. Register your business before starting work by choosing one of the forms - LLC or Individual Entrepreneur.

Advantages of being an individual entrepreneur:

• registration 5 working days in advance;
• minimum state duty when registering a business;
• minimum documents.

The main disadvantage of an individual entrepreneur is liability to creditors with all property. If you own an apartment and have accumulated debts in your business, be prepared for the property to be put up for sale.

Pros of opening an LLC:

• financial responsibility within the authorized capital;
• a participant in a legal entity can leave it by alienating the company’s share;
• the company can be sold or donated if necessary;
• in case of suspension of activities, the organization does not transfer contributions to pension and insurance funds.

Disadvantages of LLC - a complex registration procedure and the need to deposit authorized capital from 10 thousand rubles, as well as a state duty of 4 thousand rubles. for registration of a company.

When registering, select a tax system that is comfortable for you. Small businesses should consider a simplified regime (STS 6 or 15%). When planning to open a large-scale production facility, think about UTII (flat tax on imputed income). The amount and procedure for paying taxes depends on the chosen system.

Table: comparison of tax regimes

Tax regime	Limits
	Revenue	Average number of employees	Average annual cost of funds	Type of activity	Capital structure
BASIC	No restrictions
Unified agricultural tax	No restrictions	No restrictions	No restrictions	Agriculture	No restrictions
UTII	No restrictions	100 people	No restrictions		The share of participation of other organizations is no more than 25%
USNO 6%	60 million rub.		100 million rub.	Except for some activities
simplified taxation system 15%
PSN	60 million rub.	15 people	No restrictions	There is a list of activities	Only for individual entrepreneurs

Get permits in Rospotrebnadzor and Pozhnadzor, as well as the conclusion of the SES on the possibility of starting work. Get a health certificate, even if you make candy in minimal quantities.

Organization of home chocolate production

An exclusive home confectionery can compete with large industries thanks to the quality of products, the use of natural ingredients and proven chocolate recipes. When working independently, pay close attention to the quality of the product. Experiment with combinations of flavors and offer customers a variety of products. The disadvantage of doing business at home is the inability to officially register the company. This is due to the fact that the kitchen area must be removed from the housing stock in order to organize food production in it. In this case, you take on all the risks associated with unofficial entrepreneurship.

Recipe and manufacturing technology

Follow the recipe and process when making chocolate - the taste and shelf life of the finished product depend on this.

The simplest chocolate recipe at home:

1. Mix 5 tbsp. spoons of cocoa, 7 tbsp. spoons of sugar and 150 ml of milk in a bowl. Bring the mixture to a boil over low heat, stirring continuously.
2. Gradually add 1 teaspoon of flour and 50 g of butter. Continue stirring the mixture until smooth.
3. Pour hot chocolate into molds, after pouring the filling into it (wafer crumbs, nuts, raisins).

When choosing chocolate, customers first of all pay attention to appearance and taste

Once the chocolate has cooled, it is ready to eat. Homemade sweets can be stored for 2–6 months at temperatures up to 17 degrees. Transporting chocolate is only permitted in vehicles equipped with cooling systems.

The weight of the candy should not exceed 3–6 g so that the client can put it whole in his mouth and taste it without biting.

Premises requirements

Technical conditions for chocolate production are determined by GOST 31721–2012. In the document you will find information on the quantity of ingredients for the manufacture of different types of cocoa-based products, as well as requirements for equipment and workshop. Despite the lack of registration and inspections, try to comply with the maximum requirements of the standard. The room must be ventilated, with artificial temperature conditions and low humidity levels. The optimal temperature for storing chocolate is up to 17 degrees.

Purchase of equipment and raw materials

You can open a home bakery with minimal investment, if you work to order and use kitchen equipment. Purchase raw materials for chocolate production:

• chocolate mass or cocoa;
• cocoa butter;
• sugar;
• vanilla;
• emulsifiers;
• milk or cream.

Buy quality ingredients. To save money, replacing cocoa butter with palm oil and cocoa with carob, you risk the taste of the future chocolate.

At home, use a coffee grinder to grind cocoa beans into powder.

As your business develops, start purchasing professional equipment:

• high power juicer for cocoa butter;
• grinding machine to remove excess moisture;
• tempera for quick crystallization of chocolate;
• various shapes and stencils.

The cost of a home kit for the production of elite sweets does not exceed 150 thousand rubles.

Sales and advertising company

At first, sell candies directly to customers. To do this, create groups in social networks, take attractive product photos and post advertisements. Invite friends and acquaintances to groups, set up targeted advertising for members of competing groups.

When you develop your business and open a kitchen outside your home, having received permission from the SES, negotiate with retail chains and coffee shops that do not have a kitchen, and supply candies for sale. The main thing is to comply with the conditions of delivery and storage of goods.

Financial calculations

Home production does not require special expenses and pays off within a few months.

Table: costs of starting a business

Table: systematic costs

Planned income

The cost of one bar of exclusive handmade chocolate is 200 rubles, the cost of its production is 25–35 rubles, depending on the filling. On average, you can sell 200 tiles per month, the final income is 40 thousand rubles. Net profit per month - 15 thousand rubles, payback period home business- 5 months.

Business plan for producing chocolate on an industrial scale

Industrial production is different from home production. You will not be able to cope with the volume of production alone; you will need to involve employees. Equipment for full-fledged workshop it costs tens of times more, and the manufacturing technology is more complicated than homemade.

First of all, hire a technologist for your enterprise. He will be responsible for the process of making chocolate and working on recipes. Purchase raw materials only after working out each recipe.

To obtain chocolate, cocoa beans are roasted, ground and mixed with the remaining ingredients in a conche machine, and then cooled and formed into bars.

The process of making chocolate in the workshop is automated and includes the following steps:

• dosing of components;
• initial mixing;
• mixing in a conche machine for up to 3 days;
• heating the chocolate mass to 50 degrees;
• pouring into molds;
• cooling to 33 degrees and holding for 40 minutes;

The production of different types of chocolate differs in the initial set of ingredients and technology adjustments. To prepare aerated chocolate, it is enough to add air when loading the raw materials for conching, but for bitter chocolate you will have to use more cocoa powder.

Selecting a room

To organize a chocolate workshop, a room with an area of ​​60 square meters is sufficient. m. Requirements for the workshop:

• is not part of the housing stock;
• equipped with ventilation;
• there are sinks with cold and hot water;
• the walls are tiled up to 1.5 m from the floor;
• the rest of the walls are painted.

To make bars and candies perfectly even, buy a molding machine for your workshop

Indoors, equip a space for storing products with optimal temperature, as well as an office and a workshop with equipment.

Purchase of equipment

The cost of purchasing equipment ranges from 1 to 10 million rubles. Industrial equipment for a chocolate shop:

• ball mill for mixing ingredients;
• boiler for melting butter;
• conche mixing machine;
• refrigeration equipment;
• tempera for crystallization of chocolate.

In conche machines, the chocolate mass is kept with constant stirring for 24–72 hours

Auxiliary equipment:

• conveyors;
• ventilation system;
• thermostats;
• planetary pumps;
• hoods;
• molding equipment;
• packaging unit;
• printing press for making wrappers.

Purchase of raw materials

Chocolate is made from cocoa beans, which can be purchased in Africa, Australia, and Asia. There are three types of beans suitable for chocolate production:

• “Creole” - selected premium beans;
• "Stranger" - average quality;
• "Pumpkin" - low-grade beans.

Cocoa beans go through three stages before turning into powder:

• frying at a temperature of 150 degrees;
• separation of liquid and husk;
• grinding into powder.

In addition to the powder, purchase cocoa butter, sugar and milk, as well as ingredients for fillings if you plan to make candies.

Don’t skimp on ingredients: the more natural ingredients, the higher the quality of the chocolate.

Recruitment

For normal functioning Hire employees for the workshop. Make sure everyone has valid health records.

Composition of employees:

• control;
• accountant;
• technologist;
• confectioners;
• driver;
• cleaner.

Enter into non-disclosure agreements with your employees regarding the company’s recipes.

Formation of assortment

Large confectionery factories use a similar recipe, and their production volumes do not allow them to produce exclusive chocolate in small batches. In a small workshop you can make chocolate according to original recipes, varying the composition of ingredients and filling.

Together with the technologist, evaluate production capabilities and calculate the expected production volumes. Develop your own technical specifications. Based on the planned purchases of raw materials, create a menu. Complete them and post them on the company website or in a group on social networks.

A high-end chocolate boutique's selection typically includes handmade chocolates and cakes, as well as beautifully packaged gift sets.

Possible distribution channels and advertising

Chocolate lovers (82%) buy their favorite product in supermarkets at the same time as purchasing other goods. At the same time, 21% of them are ready to specifically go to the store for chocolate. Milk bars are chosen more often than others, bitter ones less often. Only 4% of buyers like white chocolate. “Chocolate boutiques” with exclusive varieties of your favorite product are gaining momentum.

Probable distribution channels for products:

• supermarkets;
• non-chain grocery stores;
• stalls, tents;
• coffee shops, cafes;
• fairs, exhibitions.

• shops, coffee shops;
• Internet, social networks;
• city ​​magazines;
• release of own catalogs;
• sponsoring events.

To ensure that your product does not get lost on store shelves, do not skimp on original packaging and memorable advertising

Business settlements

Calculations are given using the example of a workshop with an area of ​​60 square meters. m., equipped with everything necessary and operating under a license.

Table: opening costs

Table: regular costs

Expected income

The cost of one chocolate bar is 100 rubles, the cost of its production is 20–35 rubles. On average, only after retail chains in a month you can sell 5200 tiles, the final income is 520 thousand rubles. Net profit per month is 260 thousand rubles, the payback period for a home business is 2 years.

Business profitability reaches 200% even when using natural ingredients. If you replace cocoa powder and cocoa butter with cheap analogues, it will increase by another 1.5 times.

Franchise or own brand

You will need significant capital to start your chocolate business from scratch. There is a way out. If you doubt your abilities, buy a franchise. Famous chocolate factories operating under franchising:

• "Chantimel";
• Podarilli;
• Frade.

Franchise benefits:

• work under a well-known brand;
• proven production technology;
• opportunity to buy equipment at a discount/leasing;
• consulting assistance;
• mechanics of doing business;
• feeling of working as a team.

Disadvantages of franchising:

• the need to pay the franchise seller a monthly fee - royalty;
• high cost of business;
• excessive demands on the incoming partner;
• the need to comply with the franchisor's conditions.

A franchise buyer always runs the risk of running into an unscrupulous company that, instead of existing mechanisms efficient work gives only a couple of instructions on how to run a business.

The Konfael franchise allows you to ensure stable turnover and gives you the opportunity to get more high profitability compared to a business created from scratch

Newbie mistakes

Beginners in the chocolate business often make mistakes. The key problem is underestimating consumer demands. Manufacturers in small towns are especially guilty of this. They rely on the uniqueness of the product, without paying attention to consumer qualities. As a result, the client receives an exclusive candy in expensive packaging, but it tastes obscene. Naturally, the client does not come again. In general, in provincial cities, people place inflated demands on the quality of food products, compliance with which is key task entrepreneur.

If you decide to start a chocolate production business and have enough funds, don’t hesitate. Assess the market in your city, analyze the demand of potential buyers. Calculate expenses and income and get started. If you doubt your abilities, choose a popular franchise and follow the proven methods of professionals.

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When celebrating holidays, birthdays, weddings, corporate events, you always want the event to be bright and memorable for everyone. And of course, it should be finger-licking delicious! Of course, you can lay the tables with food, invite animators who will take care of the entertainment, decorate the premises with flowers and balloons, and arrange a grandiose fireworks display. But if you add a chocolate fountain to the holiday, then joy and heyAll your guests, and even the hosts themselves, will definitely have a thrill from being at your festive event.

The holiday with the fountain will be remembered by everyone for a long time. What is a chocolate fountain? A tall multi-tiered metal structure that is powered from an electrical outlet. Only instead of water, liquid chocolate flows in cascades. The cascade is installed in a special tray, and while the fountain is running, liquid chocolate constantly circulates. I think you can imagine the smell in the room! Just the smell of chocolate and vanilla will instantly put all guests in a festive mood. Around the fountain beautiful dishes arrange the fruit, cut into pieces, and small forks or skewers for pricking. I think everyone, young and old, loves this activity. Everyone will love dipping fruit in a chocolate fountain.

What is the essence of the proposed business idea? You can buy several fountains of different sizes and rent them out for all kinds of holidays and special events. Or you can install a point with a fountain in a shopping or entertainment center.

The production of chocolate fountains is established in many countries around the world. The height of the fountains can vary from 0.5 meters to 2 meters. Fountains can be from three-tiered to seven-tiered. The fountains are constructed from stainless steel, strong and wear-resistant, so there is no need to worry about breakdowns and repair costs. In accordance with the size and country of origin, the price of a fountain varies from 3,000 to 20,000–25,000 rubles. In order for the fountain to work at full capacity, you need from 5 to 15 kg. chocolate. The type of chocolate is chosen by the customer. You can choose from white to dark chocolate. For weddings, a cascade of white chocolate will look more beautiful and symbolic, although again it all depends on the personal taste of each customer. And for children's party It is always better to use milk chocolate, because not all children perceive the white color of chocolate; they have a clear idea in their minds that chocolate is brown. You can diversify color scheme liquid chocolate by adding safe food coloring to white chocolate. The colors are pastel-delicate.

The profitability of this business directly depends on the region and the number of orders. You can pay for it in the first two weeks, or in two months. In metropolitan agencies, the cost of renting a chocolate fountain varies from 5,000 rubles to 15,000 rubles (meaning a large, two-meter fountain for 120–150 people). In fact, each fountain can be paid for in two or three rentals. The fountain takes up little space, so if you consider this type of business as fickle, you can make good money on it. And if you rent a point in an entertainment center and install a fountain there, the equipment will bring you a constant income. Serve fruit with skewers on disposable small plates to customers. The price per plate, depending on the number of pieces and the presence of exotic fruits, can range from $2 to $5. Subtract the rent of the outlet, the cost of fruits and chocolate from the income received, and you will get net profit, which is several times more than the amount spent on business. And when a large customer appears, nothing will stop you from renting out the same fountain for a day or two.

When you feel that they already know about you and things are getting on track, you can buy fountains for champagne, wine or juices in addition to chocolate fountains. Believe me, these fountains will always be the center of attention at any gala event and will become a kind of highlight that everyone will remember.

What else is good about this business? In order to buy a fountain and put the business on stream, you do not need to have any special knowledge or skills. At the initial stage, it will be necessary to advertise in a newspaper or local magazine, preferably with a photograph - this will attract the attention of customers. If opportunities permit, you can make a short advertising video for outdoor LED advertising screens - chocolate fountains always look very spectacular and will definitely attract attention.

And one more nuance: all your home parties will be the most delicious, and guests will always strive to attend them, especially children!

HOW MUCH DISPUTES WAS THERE AT CBOE TIME ABOUT THE BENEFITS AND HARMS OF CHOCOLATE. BUT NOW IT IS SCIENTIFICALLY PROVEN THAT CHOCOLATE IS HEALTHIER! THE WORLD'S INTEREST IN CHOCOLATE IS NOT ACCIDENTAL, SINCE COCOA BEANS CONTAIN POLYPHENOLS. THEY ARE ANTIOXIDANTS. THEY HAVE ANTIBACTERIAL PROPERTIES AND ANTI-INFLAMMATORY EFFECT. IN ADDITION TO THIS, CHOCOLATE IS A WONDERFUL REMEDY FOR DEPRESSION.

Fl avanol, which is contained in dark chocolate, increases the oxygen content in brain cells, slows down the aging process, fights chronic fatigue and sleep disorders. Hot chocolate, with a certain composition of cocoa powder, cocoa butter and cocoa beans, is very healthy.
Due to the increased interest in hot chocolate, its new form has appeared - a chocolate fountain, where instead of

chocolate flows from the water. Such fountains are very popular in Europe. Recently they have begun to appear here too.

Chocolate fountains are appropriate for almost any

event. They can be used at weddings and anniversaries, corporate parties and children's parties. For those who see it for the first time, this is an unforgettable experience,

circle of the fountain, various fruits are laid out on plates, confectionery, which are dipped in chocolate. This is a delicious and original dessert, as well as an amazing show. If you decide to organize such an interesting and unusual business, then using a chocolate fountain will not only bring you profit, but will also bring you a lot of positive emotions.

Now about general characteristics chocolate fountain, It represents metal structure, consisting of several tiers. The structure is powered from the mains. The cascades are installed on a special container, which melts the chocolate to a liquid state. The chocolate circulates continuously, and what an aroma there is in the room!
In most cases, 53% dark chocolate containing large number cocoa butter This chocolate melts at a lower temperature and is also less viscous. Chocolate can be used from various manufacturers: Swiss, Belgian, French, Ukrainian. Chocolate can be not only white or dark, but also colored. Various fruit extracts are used for this. As already mentioned, chocolate is served with various berries, fruits,

If the fruits are very sweet, then their taste will go well with dark chocolate; if the fruits have a sweet and sour taste, then it is better to use milk or white chocolate.

Fountains are produced in England, the USA, Switzerland, France and China. To open such a business, you do not have to enter into contracts with foreign suppliers. There are already representatives of manufacturing companies in several cities of Ukraine. Fountain designs vary, as do their sizes. The height usually varies from 0.5 to 1.5 meters. The fountain works continuously - as long as you wish. To start the fountain you don’t need any special skills, everything is extremely simple. It takes about two hours to prepare it for work.
Organization of business ideas
There are two possible uses for this business idea.
Install a fountain in a hotel lobby, bar, restaurant or cinema.
Rent out for various events (weddings, anniversaries, parties, etc.). The rental price will include delivery, installation, setup of the fountain and its maintenance.
Let's.calculate approximate income from business.

As an example, let's take a small fountain that can accommodate 50 people. One load will require 2.5 kg. chocolate and about 7 kg of fruit. You will spend about 300 hryvnia for chocolate, 7 kg of fruit - 80-200 hryvnia, T,e. expenses will be no more than 500 UAH. The rental fee can be 1400-1600 UAH,
The income will be
900-1100 hryvnia,
The payback period for a chocolate fountain is one month.

When calculating the profit for the first option of a business idea, it is necessary to take into account rental costs. But to implement it, one fountain is enough, but for the second option you need at least two. Fountains are installed indoors or in a tent.
Advertising is important for any new business. You can arrange a paid demo show to make it easier to determine demand and prices.
Kristina Litvina

I have been making chocolate fountains for more than three years and constantly receive questions from colleagues on this topic. So I decided to collect the answers to most of them in one place so as not to repeat myself J
This information is intended primarily for those who are interested in fountains from a professional point of view, but if you want to rent a fountain, then I think you will also find a lot of interesting things for yourself.

I'll try in order J

How to register a business with chocolate fountains? For me it's difficult question, since our fountains are not the only business and not even the main part of it. Definitely register as an individual entrepreneur; from the documents you need certificates for chocolate and medical books for employees. But regarding taxes, OKVED and other things, please seek advice from accountants. You can also try contacting your local Rospotrebnadzor to get advice on the nuances of the work, and as it turned out, they are different in each region J

Which fountain should I start with? We started with a household fountain CF-0401S with a height of 55cm. The reason for the choice was simple: they didn’t want to risk money by immediately purchasing a professional fountain; first they wanted to see if it would work, since at that time this service was practically not offered in Samara. However, just a couple of months later we already bought a professional 60cm fountain, and then we went up to 80cm. The advantages of this approach are obvious, if the market is not formed, there is not a lot of money to start and you want to practice first. If the competition is high, then I would recommend starting immediately with professional ones, since household models have a lot of disadvantages (they overheat quickly, chocolate does not flow very nicely). But we were actually “lucky” with the first fountain; on the one hand, we had to modify it by increasing the degree of heating, since the temperature of the chocolate turned out to be insufficient, and on the other hand, install an additional fan so that the fountain would not overheat after 20 minutesJAlthough, to the credit of this fountain, I can say that it is more than 3 years old, but it continues to be used and works great. Here are our fountains:

Which model and from which manufacturer is better to choose? We work with fountains from the Chocolazi company (China), which turned out to be quite reliable equipment. We have 3 professional fountains, they were not purchased at the same time, but all have been in use for more than 2 years and there have been no problems with them. One had to be soldered right away, the wiring fell off, but this can happen with any equipment. There were no more problems. I can’t say anything about other manufacturers, since I haven’t encountered them.

Which chocolate to choose?You need to take professional chocolate; you cannot use chocolate in bars! The chocolate bar contains too many cocoa butter substitutes; it burns strongly and curls into lumps. Professional chocolate can be special for fountains, this is more convenient. It comes in dark, milky and white. If you need colored chocolate, there are Belgian orange, green and pink. Like any other chocolate not originally intended for fountains, you need to add cocoa butter to it to increase fluidity. Cocoa butter needs 10% of the weight of chocolate. You can get other colors by adding fat-soluble gel coloring to white chocolate, but keep in mind that you need to add quite a lot of coloring to get a rich color.

Is it possible to add sunflower oil to increase the fluidity of chocolate? I highly recommend not doing this. Of course, it is cheap and at the same time, sunflower oil makes chocolate more liquid, it flows better, but at the same time its taste and, in some cases, its appearance significantly deteriorate. That is, not only does your reputation and the general attitude of customers towards chocolate fountains suffer, but also the sunflower oil cokes the parts of the fountain and after a certain period of such use the fountain engine simply burns out. People often ask me that the fountain has stopped working for some unknown reason, and to my first question, “ Sunflower oil do you use? 80% of the time I get a positive response. Friends, don’t skimp on your clients, because everyone knows that the stingy pays twice.

How much chocolate does it take to start a fountain? It all depends on the size of the bowl and tower of your fountain. We must not forget that in order for the fountain to flow and completely cover the tower, it needs to fill the tower inside + cover it outside + a little more. Calculate, of course, based on your fountain, but the minimum that, in my experience, is needed is 1 kg (well, if you don’t consider crumb fountains at all). For our fountains, we take a minimum of 60cm - 2kg, and 80cm - 4kg (although you can start with 3kg). Please, when working, do not forget that as soon as customers begin to treat themselves from the fountain, the volume of chocolate decreases and if you run the fountain at the very minimum limit, then very quickly the chocolate will begin to flow poorly.

How much chocolate can you load into the fountain? And again it all depends on specific model. It’s easier to determine the maximum: pour the bowl full so that the chocolate does not reach the top rim by 1-2 cm. Typically the maximum is approximately 2 times the minimum load. In our fountains, a maximum of 60cm is 4kg, and a maximum of 80cm is 6kg.

How to warm up chocolate? It is best to heat the chocolate in advance and do it in the microwave (take it out and stir regularly and nothing will burn). If you calculate the time correctly, then it is quite possible to heat the chocolate to about 50 degrees, pour it into a container (we use plastic ones) and in about an hour and a half, or even two, if it’s hot, it will still be ready to be launched into the fountain. During this time, you can travel quite far, assemble and launch the fountain. If you need to wait before the start of your event, you can pour the chocolate into the fountain and heat it in it, stirring occasionally. This is, of course, in the warm season. If it’s cold outside, we wrap the chocolate container well and pack it in a thermal box. The advantages of this approach are that you don’t need to negotiate with the restaurant’s kitchen to let you warm up the chocolate (they don’t always let you in), you don’t need to carry a microwave or other devices with you to warm up the chocolate, and it’s very important that you don’t need to warm up the chocolate in the fountain (this is very long, and not very useful for a fountain).

Is it possible to heat chocolate in a water bath? I really don’t recommend it, as condensation getting into the chocolate can lead to undesirable consequences. If hard particles, such as sand, can simply form in dark chocolate, then chocolate with milk fats (white, milk, colored) can completely curl, sticking together into a lump. If this happens, the chocolate is spoiled and can be thrown away, and the issue is not the quality of the chocolate, but rather the water getting into it.

How long does it take to heat up chocolate? It depends on the volume of chocolate, the power of the microwave and how often you stir the chocolate. One kilogram can be heated in 5 minutes, or in 15 J

How to start a fountain? It's very simple: set the temperature switch to the middle position, wait 3-5 minutes for the bowl to heat up, then pour out the chocolate. If the chocolate is colder than 30 degrees, then you can increase the heat and heat the chocolate in the fountain, remembering to stir, only then return the switch to the middle position. Is the chocolate temperature right? Turn on the auger. Using the legs, level the fountain so that the chocolate flows smoothly; if everything is done correctly, the tower should be visible.

Why doesn't chocolate flow well? There can be quite a lot of reasons:
- low fluidity of chocolate initially (if you did not add or did not add enough cocoa butter). Solution: add more oil, it is most convenient in this case to use Mikrio cocoa butter, you can add it directly to the working fountain, but, of course, this is a last resort, it is better to correctly calculate the amount of oil in advance.
- low temperature chocolate. If you had to wait for the launch and the chocolate has cooled down, then you must warm it up in the fountain before the start. If the chocolate flows too cold, it will stick to the tower and you won’t get a good flow. It can’t be fixed on the spot, so check the temperature of the chocolate before starting the fountain. The temperature of the chocolate should not be lower than 30-32 degrees. The ideal way to do this is to use a non-contact infrared thermometer (pyrometer)
- low temperature environment. If you work outside and the temperature is close to 20 degrees, the chocolate will cool too quickly and flow poorly. The solution is simple - do not work in such conditions, but if this option is not considered - set the heating of the fountain to maximum, this will partially save the situation
- there is little chocolate left in the fountain. As soon as the chocolate in the fountain becomes less than the required minimum (it is simply eaten J ) the tower of the fountain becomes visible, more and more, and then it stops flowing altogether. This does not mean that the chocolate is completely over; if the celebration needs to continue, then you can turn off the auger, the chocolate from the tower will fall into the bowl and after that you can continue to use it as fondue. Well, or the second option: take a supply of chocolate with you and heat it up in the kitchen of the cafe or restaurant where you work. Although this situation usually occurs if the amount of chocolate was initially calculated incorrectly.
- there is another interesting option, if you know for sure that the chocolate is suitable for the fountain, the temperature is sufficient, you start the chocolate, but it barely flows or is very uneven, most likely the air in the tower is preventing the flow. The treatment is simple: turn off the fountain, wait until the chocolate drains and start again, sometimes this needs to be done a couple of times in a row.

In the photo: the chocolate has run out, the fountain is crooked, but I didn’t find anything too thick :)

How to calculate required quantity chocolate? There are different versions, in our experience the average formula is simple: if there is a buffet with a minimum number of snacks or even just a fountain, then the calculation is somewhere around 60g per person, if it is a banquet where the fountain is an additional delicacy, then approximately 35-40g per person

How much chocolate is left and what to do with it next? The amount of chocolate remaining depends on the activity of the guests. In our experience, it happened that they ate everything and had to turn off the tower so that they could lick the bowl, but it also happened that at a wedding where there were 200 guests, they only ate half a kilo of chocolate. Although some amount of chocolate always remains, we pour it into disposable containers, which we bring with us and give to customers; in my opinion, this is the most honest approach. If you want, you can, of course, take it away, but I don’t recommend using it again in the fountain, since particles of juice and fruit create garbage that is absolutely not needed in your next fountain. You can eat this chocolate or use it yourself in some dish.

Which fruits to choose? And this is the simplest question - any J To my taste, sour ones are more pleasant, but many people like sweet ones like bananas. The only thing I don’t recommend is oranges (their slices need to be cut and the pieces start flying into the chocolate) and fruits with seeds.

How to prepare fruit for the fountain? The fruit must be cut into pieces of approximately 1.5 * 1.5 cm, that is, so that you can put the whole thing in your mouth and do not need to bite. It can be very sad to watch when a restaurant or cafe prepares fruit, cuts it into huge pieces, and then the guests bite them and get all dirty with chocolate. Why spoil the mood and clothes of guests? In such cases, if we have time, we ourselves cut the fruit in the restaurant, but this opportunity, unfortunately, does not always happen. Therefore, I highly recommend discussing this issue with customers in advance, emphasizing its importance, so that they talk in advance with those who will prepare the fruit. By the way, if you want, offer the service of preparing fruits yourself, then certainly prepare them the way they need to be consumed with a fountain. Please note that fruit arrangements and bouquets for use with a fountain also need to be prepared in a special way. It is clear that large pieces of fruit look better in compositions and bouquets, but see above about large pieces and a fountain. For example, this looks gorgeous, but it’s not applicable with a fountain.

What can be used with the fountain besides fruit? Whatever you want J Usually marshmallows, regular marshmallows, and marmalade are used additionally. We also had guests who used cheese, although everyone usually talks about sausage and lard only in words J But I wouldn’t recommend cookies, biscuits and other crumbly products; crumbs fly into the chocolate and spoil the whole picture.

How to decorate the fountain? At first we didn’t decorate with anything, but then we realized that the bottom of the fountain draped with fabric looks much more beautiful. At first I was advised to tuck the fabric behind a regular clothesline, but I didn’t like it because this structure began to slip. Then we sewed special covers; they are sewn according to the principle of a regular skirt, only it is better to use a wide elastic band. If you know how to sew yourself or have the budget to order -You can sew special covers for the Bride and Groom (styled for outfits).The fabric you can use is satin, crepe-satin, artificial silk, they all lay beautifully and wash well. You can quickly drape it with organza and tie it with a ribbon.
Just when you close the bottom of the fountain, try to leave the ventilation holes free so that the fountain does not overheat.
Just a selection of options from the Internet:

How to determine pricing policy? An interesting question and there is no clear answer to it. I would recommend first conducting a market analysis in your city, then calculating the costs and making a decision based on these two points.

How do you resolve the issue with the restaurant where you will work? In general, it can’t be decided, that is, we come and work. It is assumed that the customer warned the restaurant in advance and took care to prepare the place for your work. The only complaint restaurants have is stained tablecloths. The solution can be simple - bring your own tablecloths or at least thin oilcloth, which in case of such difficulties can be placed on top of the restaurant tablecloth. Although usually no problems arise, since chocolate is no more difficult to wash off from tablecloths than wine or tomato, which guests use to decorate tablecloths at the main table.

How long can a chocolate fountain run? Professional fountains, when used correctly, can work day and night. But if you want to work with family members, it’s more difficult. They usually overheat after an hour or two of operation.

Why do you need a person accompanying the fountain? Many customers ask if we can install a fountain and not stand next to it, thenthere will be no need to pay an accompanying person. Usually we refuse such a question and the issue here is not greed. For yourself, being withfountain nearby - this is a guarantee that nothing will happen to the unit. cheat xia, but in fact, support is more needed for clients, even though they dream of saving money on it. The fact is that, firstly, not all guests know what to do with the fountain; some come up, look and do not dare to try. In this case, the specialist standing nearby will invite you to come up (and for many people you really need a special invitation), show you, tell you, explain what to do. The second reason is obvious, but not for everyone J Chocolate is liquid, and if you simply dip the fruit and immediately pull it into your mouth, there will be drops that can get not only on the table, but also on your clothes. We stand and give everyone who comes up a napkin to carry fruit over. Do you find it funny? But in vain, many still refuse, and then get upset that they got dirty. There is a third one, very important point. Do you think if you put a trash can next to it, guests will throw used napkins and skewers there? No such luck, usually they are simply thrown on the table. After some time, the table with the fountain begins to resemble a garbage dump L And if you think that the restaurant waiters will clean it up, then this is very doubtful, because the chocolate fountain is not their responsibility. I will illustrate this with a photo from a holiday where I was a guest and there was just a chocolate fountain.

Can the chocolate fountain be used outdoors? You can if you have a special windproof cap. I really don’t recommend it without it, since the chocolate is liquid and with any gust of wind it flies anywhere, on guests, on you, on the table. Not only is there no chocolate left in the fountain, but the entire neighborhood is in it. There is also such a nuance as insects, leaves and dust, all of this gets into the chocolate and floats in it very unappetizingly.

How to advertise and look for customers? It all depends on your budget. If it is not there, post your offer on all available free message boards, forums, city websites, there are many places where this can be done for free. Deal with social networks, create groups and administer them yourself. Do special offers for holiday agencies and restaurants, walk through them and talk. All this takes a lot of time, but it’s free J If you have an advertising budget, then you can make a website, place ads on paid platforms, in wedding magazines, in city newspapers, and participate in wedding exhibitions. In general, in this regard, it’s up to you to decide for yourself. We started by giving a coupon for a 50% discount, it’s absolutely unprofitable, but it’s work for the sake of the portfolio. In addition, as you know, word of mouth is the best advertising J

What else should be discussed with customers? If everything is organized correctly, dIt literally takes 5-7 minutes to start the fountain. And for this you don’t need much: a table and an outletJLittle things? Not so. Somehow, not everyone thinks that a chocolate fountain is an electrical device that runs from an outlet. We are in mandatory We carry an extension cord with us, but it also needs to be connected somewhere. Unfortunately, it happens original approach, that a certain place is allocated for the fountain, but there are no sockets in the immediate environment and you have to suddenly move everything and the tables end up not where they were intended or entangle the entire area with extension cords, which end up under your feet.
The funniest situation in our experience was when the wedding planner waved her hand to the clearing where they were setting up a buffet table and pouring out champagne so that we would set up a fountain there, but she had no time for us and ran away. As a result, we ourselves looked for where to find electricity in nature.JIn general, it seems that this is such a small thing, but it often results in serious loss of energy and time, so focus on this when discussing the order.

I tried to collect as many questions as possible, but I probably forgot something. If there are more, ask, I’ll try to answer.J