The manual covers the technology of opening a catering enterprise. The components of the competitiveness of the concept, the principles of positioning and location selection are considered. Recommendations on the choice of legal form of ownership and the list of necessary permits are included. The procedure for development of internal standards of the organization is given. Components of business process design, as well as methods of their automation are presented. The manual will be useful for undergraduates in mastering the discipline "Technology for opening a catering enterprise."