With the continuous progress of society, people have more opportunities to use business plans. Business plans enable entrepreneurs to communicate well with organizations and personnel outside the enterprise and are an important tool for enterprises to publicize. So how is the relevant business plan made? The following is my innovative business plan about hot pot restaurant, which is for reference only. Welcome to read it. Innovation and Entrepreneurship Plan of Hotpot Restaurant 1

Abstract

Entrepreneurial project: Southwest-style griddle restaurant.

Entrepreneurial category: food and catering category

Our project belongs to the food and catering category of the tertiary industry.

Product description:

The so-called griddle is a snack bar with southwest characteristics, which can be called "soup-free hotpot". Its hardware components are simple, and it needs a pan, a hole with a big round hole like a pot mouth in the middle, a liquefaction stove and liquefied gas. Next, there is the dish. Mix the dishes that customers need, make them with a lot of condiments, and then brush the vegetable oil in the pot. At this time, you can put the dish on it and bake it! Finally, put pepper, monosodium glutamate and salt on the table. According to one's own taste, add pepper, monosodium glutamate and salt to Fluttershy, and a special food will be finished.

Feasibility of starting a business:

Analyze through "Seven Up and One Down".

first, in the market: the key to opening a special restaurant with such a unique flavor outside our school is to fill the gap in the market, starting from a point and then making it bigger. In terms of investment cost, this is an entrepreneurial idea with low investment and high return.

second, location: the first choice for the storefront is the commercial snack street outside each university, and college students are our first consumers. As a restaurant, our specialty restaurant is cost-effective. According to the characteristics of college students' consumption habits, our specialty restaurant will be very attractive to them, because our price is moderate, the quantity of food is large, and the taste is good. On the basis of fine decoration, unique dishes, good publicity and warm and thoughtful service, it will definitely be favored by college students. Especially the college students in the southwest, you can feel the feeling of hometown food here.

thirdly, decoration: the storefronts of food and beverage outlets are finely decorated according to the tastes of college students, fashionable and personalized, creating a good eating environment for every consumer;

fourthly, dress: waiters should be dressing the and create a good brand image.

fifth, marketing strategy: you can book in advance, open membership cards, appropriate promotions, integral activities, etc.

sixth, hygiene: the food in our restaurants must be full of color, flavor and flavor, ensure food safety, and make the production process transparent, so that consumers can eat with confidence and comfort.

Seventh, prospects: As far as the current market is concerned, the prospects of our specialty restaurants are very great. First of all, the southwest characteristic frying pan fills the gap in the catering market around college students, with a large potential consumer group and sufficient consumer advantage. According to on-the-spot observation and consumption survey in recent years, snack bars outside colleges and universities are sure to win without losing money. Secondly, the surrounding markets of college students are mostly small storefronts, and the food safety and hygiene are not guaranteed, with small storefronts, poor decoration and poor service. Therefore, our business philosophy, service attitude and decoration features are our great advantages compared with other restaurants in the market.

Eighth, with entrepreneurial enthusiasm: Our spiritual team not only has an entrepreneurial idea, but also has entrepreneurial ideals and entrepreneurial enthusiasm. Will put all our enthusiasm and all our strength into it.

Entrepreneurial risk

The biggest risks in restaurant operation are market risk, pricing risk, product risk and management risk.

1. The market risk is that there are many restaurants outside colleges and universities, many of which have fixed consumer groups, and most consumers now habitually choose what they are familiar with and know to selectively consume, which will hinder the listing of our restaurants to a certain extent.

2. The pricing risk is that the prices of agricultural products are rising now, and we may not be able to guarantee the maximum profit margin due to the low prices of some snack bars around us.

3. The product risk is that due to some unstable factors of agricultural products, we will be out of stock.

4. The management risk is: because it is a partnership system, I am afraid that there will be contradictions in the future management, which will lead to disintegration.

entrepreneurial preparation

But we believe we can overcome these risks. In addition to our enthusiasm for starting a business, the reasons are as follows:

1. Our store is decorated, and our store has a unified advertising slogan. Compared with other vendors, they have more marketing strategies.

2. The decoration of our store outside is unique, and our characteristics give us confidence to stand firm in the market.

3. As college students like consumers, we are closer to students, better understand their psychological needs, and can constantly make marketing adjustments.

4. In terms of management, we will first give an example of possible problems in the future by agreement, and put forward solutions, and then let him generate legal benefits to avoid future contradictions.

5, pricing, in ensuring a certain profit margin, as far as possible to benefit consumers, truly, low consumption, high enjoyment.

source of funds

we take the form of financing. The details are as follows:

Introduce our entrepreneurial ideas to investors, negotiate with investors with superior conditions and creative feasibility, and sign a contract coordinated by both parties. The agreement specifies: how long will the funds be invited, and during the two years of invitation, a dividend will be paid at the end of the year according to the amount of funds invested by investors. In this way, one is to reassure investors that their funds will be returned in a certain period of time, and the other is to let investors taste the dividends from participating in restaurants (specifically, negotiate with both parties).

supporting services

since it is a restaurant, we tie in some ancillary products in the store on the premise of matching the characteristics of griddle. For example, drinks, drinks, and ice powder and ice slurry with unique southwest characteristics. In this way, not only has it not changed the main features of the special griddle in restaurants, but it will also add various service features of our store under the condition of providing greater and better services to consumers. At the same time, it will also bring more profit space. Because the most important thing about eating a frying pan is an atmosphere, it is necessary to drink and music.

capital demand and financial plan

The venture capital is about 1.5 million yuan.

All-weather transparent financial management. Specifically, it is to achieve the purpose of having accounts every day, monthly accounts, quarterly accounts and year-end general ledger. While clarifying profits, it can also give our investors a more powerful and accurate data explanation.

entrepreneurial goals

are divided into short-term goals and long-term visions.

The short-term goal is to open our first special catering griddle in Xiaguanying University Town in Yuzhong. Do a good job in economic foundation and basic publicity for creating franchise chain mode in the future. The first store to open up the market and gain a firm foothold in the market is not only the feasibility verification of starting a business in advance, but also the great encouragement of our entrepreneurial team's confidence.

The long-term goal is: to March into colleges and universities in Lanzhou, Gansu and other provinces and cities, and realize our franchise chain store form. Finally, it will become a real catering enterprise.

through the above concrete analysis, we have every reason to believe that our venture will be successful; We have great confidence that our southwest specialty restaurant will become an enterprise. Innovation and business plan of hot pot restaurant 2

1. General situation of hot pot restaurant

1. Our restaurant belongs to the catering service industry, and its name is self-help hot pot restaurant, which is a joint venture. Main business: dogs, sheep, chickens, ducks, fish and other hot pots; The food of the auxiliary camp includes: seafood, braised pork, braised dishes and so on.

2. Self-help hot pot restaurant is located in Huaning Road Commercial Pedestrian Street. It was a mid-range hot pot restaurant in the initial stage and will gradually develop into a brand chain store in the future.

3. The owners of urban fast food restaurants are three partners, a chef and a waiter, both of whom have three years' catering experience. With our wisdom, talent and persistent heart for the cause, they will definitely lead the way in this industry.

4. Our store needs about 81,111 yuan of venture capital, of which more than 21,111 yuan has been raised, and the remaining 61,111 yuan is borrowed from the bank.

Second, business objectives

1. Because of its geographical location in the commercial street, there are relatively rich customers, but there are also many competitors. Especially, our store has just opened its business, and if we want to open the market, we must work hard on service quality and product quality, and further expand our business scope to meet the different needs of consumers. The short-term goal is to gain a foothold in Huaning Road Commercial Pedestrian Street and recover the cost within 1 years.

2. Our store will open two more branches in two years, and gradually develop into a hot pot chain store with strong economic strength and a certain market share, and make a breakthrough among many hot pot brands, and will become a well-known brand in the catering industry.

Third, market analysis

1. Customers: The target customers of self-help hot pot restaurants are ordinary consumers who go shopping and entertainment in Huaning Road Commercial Pedestrian Street, accounting for about 51%; Hotels and guesthouses nearby; Entertainment places; Shop staff and community residents account for about 51%. The number of tourists is sufficient, and the consumption level is low.

2. Competitors:

There are four main competitors near the buffet hot pot restaurant, including two with facades and the other two with stall-type food stalls. The operating period of these four stores is about 1 years. The first two restaurants are more expensive and the source of customers is sparse. The other two food stalls have poor hygiene, poor service quality and crowded and messy dining environment. Our restaurant has seized the existing disadvantages of these four restaurants and launched "good quality and low price;" Service first "and other marketing strategies, and strive to occupy a place in the fierce market competition.

IV. Business Plan

1. Hotpot restaurants are mainly geared to the public, so the price of vegetables is not too high, which is a low price.

2. Considering the lack of time and personnel; Our temporary business hours are mainly at night.

3. during the opening period, our store implements preferential activities; Send out discount cards to customers who visit our store again; Our store will implement a discount.

4. Be ready to develop new products at any time to adapt to the changes and needs of the market. For example, the goal set this year is: "build your own brand; Launched the main hot pot. "

5. Business hours: 4 pm to around 2 pm.

6. For the above plans, we will work together and do our job. We will help each other in health, service, price and nutrition, and strive for more customers.

V. Personnel Plan

1. How many full-time employees (including chefs) and how many temporary employees (including chefs) are initially planned to be recruited in the early stage of the store's opening? The specific contents are as follows:

1) Those who have recruited local hukou through the labor market, have certain work experience and good professional ethics, and are between the ages of 21 and 31, and are interested in joining the catering industry.

candidates come to our store for an interview with the "Registration Form for Recruiting Employees" and attached personal information.

2) Those who pass the interview, written examination and physical examination shall sign a labor contract (including probation period).

2. In order to improve the overall quality of service personnel, all the personnel who are recruited need to receive two months of training, the specific contents are as follows:

1) Make a training plan, determine the training purpose and make an evaluation method.

2) Implement the training plan and study the Labor Discipline and various rules and regulations.

3) those who fail to pass the examination will be suspended from study, and 21% of their salary will be deducted until they are qualified. If you fail the exam for three times, all the wages and benefits of the month will be deducted.

VI. Sales Plan

1. Before opening, a series of publicity work will be carried out to introduce our sales strategy of "good quality and low price, service first" to consumers, and questionnaires will be distributed to improve our products and services according to consumers' needs.

2. Introduce membership system, season card and monthly card, so as to attract more customers

7. Financial plan

All the accounts in this store must be recorded in time, and the money of expenditure and income can only be used after accounting or recording. The bookkeeping method is double-entry and managed in a scientific way, so as to avoid accounting confusion. The daily income should be counted in time, and all the ordering menus and receipts must be kept in one form. All items in the store belong to the fixed assets in the store, and shall not be destroyed or taken away at will. The total monthly income, excluding all expenses, is deposited in the bank; If the income is higher than planned after the monthly settlement, the salary will be adjusted appropriately to arouse everyone's enthusiasm for work. If it is found that the hotel's property is destroyed without reason at work, it will be deducted from the salary or bonus of the responsible person.

1) Our fixed assets () are RMB 11,111

Desk and chair () sets

Business area () square meters

Refrigeration cabinets () sets

Some kitchen parts

2) How many RMB 11,111

(mainly used for emergencies and temporary purchases)

3) For accounts,

note: as it has just started business, we should be careful in all kinds of expenses, but we should ensure the quality of meat and vegetables and try our best to keep the prices low.

VIII. Appendix

Appendix 1 Legal Requirements

In order to ensure food hygiene, prevent commodity pollution and harmful factors from harming human body, safeguard people's health, and enhance people's physique, the requirements of relevant national and local laws and regulations are as follows:

1. Food production and marketing enterprises and food vendors must obtain hygiene licenses issued by the administrative department of health before applying for registration with the administrative department of industry and commerce. If they fail to obtain hygiene licenses, they shall apply for registration.

food producers and business operators are not allowed to forge, reform the land or lend hygiene licenses.

2. The food production and marketing process must meet the following hygiene requirements:

(1) Keep the internal and external environment clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

(2) A food production and marketing enterprise shall have a factory-style place for the processing, processing, packaging and storage of food raw materials suitable for the variety and quantity of products.

(3) there should be corresponding facilities for disinfection, dressing, washing, picking, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rat prevention, washing, sewage discharge and garbage and waste storage.

(4) The equipment introduction and technological process should be reasonable, so as to prevent cross-contamination between the food to be processed and the food directly imported, and between the raw materials and the finished products, and the food should not come into contact with toxic and unclean substances.

(5) Tableware, drinking utensils and direct entrance for holding.