Customized equipment

Kitchen equipment includes three major items and small items in the kitchen: electrical appliances (mainly refrigerators), stoves and loading tables. Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. People who have never worked in the catering industry usually find a chef, who is responsible for guiding the equipment procurement. This is very important, because there are many kitchen equipments in the market. Some kitchen equipments look useful, but they are not very useful. Experienced chefs know best what equipment to use.

Take a small restaurant opened by an individual industrial and commercial household as an example. The specific procedure is as follows: first, take the original and photocopy of your ID card to the local industrial and commercial office to register the name. Remember that this is just a name registration, and it is not time to apply for an industrial and commercial business license. Because before obtaining the industrial and commercial license, you must first apply to the environmental protection department and the health supervision office within your jurisdiction for the sewage discharge permit and health permit.

application for pollutant discharge permit: first, apply to the permit office of the environmental protection bureau in the jurisdiction, and after accepting it, the staff will go to the door for inspection and guidance. The two necessary conditions for obtaining a sewage permit are: there can be no residential buildings upstairs; Sewage should be incorporated into the municipal sewage pipeline. On-site inspection staff will decide which range hood to install according to the size of the business area. I bought my own home range hood or a range hood that has not been recognized for environmental protection. The staff of the accreditation office reminded that it is best to consult the environmental protection department before deciding to rent a store or decorate it. For example, when some shopkeepers open a shop for decoration, the smoke outlet or the window of the kitchen is just aimed at the residents behind. Even if the management department doesn't know for a while, the residents behind will still complain and often have to spend money to adjust.

application for hygiene license: find the health supervision office within the jurisdiction to apply for acceptance, and then let the restaurant employees have health examination and receive food hygiene knowledge training. On the premise of passing the inspection and training, it mainly depends on the following aspects: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; Second, whether the area ratio of processing sites and business sites has been reached. The proportion requirements of restaurants in different locations will be different, so it is necessary to consult in advance.

industrial and commercial business license: after you get these two certificates, you can apply for the industrial and commercial business license with these two certificates and the corresponding house lease certificate and ID card.

according to the regulations, before opening the business, it is necessary to apply to the fire department for approval, which needs to be applied to the jurisdiction where it is located at the time of renovation.

tax registration: within 31 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card. Small restaurants opened by individual industrial and commercial households have to pay 5% business tax. In addition, urban construction tax and education surcharge are required, accounting for 11% of business tax, and some other taxes account for a very small share.

none of the eight elements is indispensable: location, location, price, environment, service, advertising, marketing and financial control. Among them, service refers to comprehensive service, including what kind of dish service to provide, not only paying attention to the quality of the dish itself, but also providing a cultural connotation to customers with the help of the dish itself, and so on.

There are many trivial things, such as whether the raw materials of the dishes in the kitchen are wasted, so you have to keep an eye on them. After the guests finish eating, they have to observe what dishes are left the most, so as to make timely adjustments. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers unhappiness, the next business may not be available. Come forward and do it yourself, and make a discount immediately. Customers feel that the boss is frank and will definitely think about coming again next time.