From the first step, the first step is site selection, which is also a very complicated matter.

I have extracted an excerpt from my thesis in the company. Please refer to the theoretical knowledge:

Site selection evaluation:

Site selection evaluation is an important link related to the success or failure of the whole catering enterprise. Advertising, price, customer service, products and service types can be adjusted quickly with the change of environment. In contrast, the location of food and beverage outlets can be said to be the least flexible factor in the whole strategic combination. Because the location of food and beverage outlets has a large capital investment, high decoration cost and close relationship between product strategy and region, the location should be extremely cautious and professional.

comprehensive factors such as customer flow, customer attributes, compatibility with products, acceptance and consumption level should be fully analyzed for the selected location.

Market research:

1 Product research

Analyze the product, accurately calculate the cost, analyze the impact of the meal delivery process, analyze the human effect, conduct full market research in the business circle, understand customer preferences, collect customer feedback and sort out relevant data.

2 customer portrait (dining scene) survey

According to the customer dining scene and business circle form in the business circle, accurate customer portrait is carried out, so as to analyze the customer's spending power, taste preferences, dining time, customer feedback and other related data for integrated analysis.

3 Traffic (consumption power of business circle) survey

Conduct accurate traffic monitoring for the location of business circle, and analyze the store exposure, exposure, store entry rate, transaction rate and repurchase rate, and conduct accurate data analysis and collation.

after the site selection, it is necessary to apply for a license and decoration. You can apply for a license by consulting the local industrial and commercial bureau or searching for a mother. I won't go into details here, and I will emphasize the decoration for you:

The decoration should be designed according to a series of factors such as capital investment, decoration style, actual store demand and product equipment demand. It should be fully integrated with business categories, brand culture, style and other factors, and at the same time do a good job in planning and layout.

after that, you can recruit employees to start the business. You must also budget your start-up capital in the previous investment budget, and the cost of all projects such as labor cost and raw material cost in the early stage must also be well invested to prevent the capital chain from breaking.

There are too many different factors in the internal staff management. You can refer to some catering professional management documents in the early stage.

Finally, I will introduce you to marketing:

I would like to give you the following suggestions for your reference:

The purpose of our activities is nothing more than to achieve an effect of improving hotel sales and increasing popularity.

Then we break down several marketing steps according to the desired effect:

First, how to get customers into the store first?

we can use strong visual display (opening ceremony, flower baskets at the door, firecrackers, large posters, lighting effects, etc.) to let customers see us first, and then we can attract customers into the store through small gifts, vouchers, doll interaction, etc. In this way, we have achieved our first goal.

second: how to make customers buy?

we can promote the purchase of customers in the store by displaying dishes, giving discounts, issuing vouchers, giving away special dishes, and so on, so as to achieve the purchase intention of consumers. This premise must be that we have enough confidence in our products. Know that the quality of our products is reliable.

third: how to make customers come again?

catering theory tells us that the cost of maintaining an old customer is far lower than the cost of attracting a new customer. Therefore, we should introduce certain marketing means to enable customers to come back next time. We can effectively stimulate customer stickiness by issuing coupons and purchasing vouchers next time, including membership card marketing, so that customers can form a second purchase independently. Of course, this is based on the stability of our products and the premise of a good service system.

I hope my answer is helpful to you.