1. Product positioning: Before opening a store, you need to know what the restaurant positioning is. After determining the positioning, you can polish the products with people who rely on later. Different restaurants have different positioning and different products. Identify product features, deepen differentiation, and be the most prepared for new product molding. After product molding, businesses can rely on differentiated competition to develop rapidly.

find a suitable operation plan. And in the follow-up operation and maintenance, the polishing and upgrading of the products are convenient for the products to keep pace with the times. When determining the basic positioning of the restaurant, it is necessary to conduct market research and make a comparative analysis of the factors such as the operation and maintenance of competition in the market, the pricing of dishes and the salary level of personnel.

2. personnel management: there are different opinions on whether to make the product sample first or to find the team first, which shows that the determination of personnel and products is closely related at the initial opening time. Personnel determination includes personnel recruitment and personnel training, which is subdivided into various functions and divided into chefs, shop assistants and so on. After recruiting personnel according to the store size, it is necessary to conduct personnel skill assessment and formulate relevant rules and regulations.

3. Equipment: according to the restaurant's similarity, purchase equipment and handle relevant purchase procedures and safety procedures. Record the service life and regular maintenance and cleaning of equipment to avoid a series of safety problems caused by equipment aging.

4. decoration: according to the product positioning, preliminarily determine the decoration style of the store, go through relevant fire control procedures during the decoration, and pay attention to the safety and compliance of the restaurant.

In addition, most restaurants today make bold attempts to decorate styles on the basis of the existing storefront positioning, instead of following the same pattern. For example, grandma's family introduced different storefront styles according to different regional and cultural differences, making unique storefront one of the ways to attract customers and retain customers.

5. license processing and license approval: in accordance with relevant national regulations, handle business license and other procedures to prevent the phenomenon of "black workshops" of some merchants on the take-away O2O platform.

menu: the menu function is simple, and you can order food. But it is very particular about menu design. Up to now, there are ten problems in the menu design of many restaurants:

Determining suppliers: After the preliminary design and secondary confirmation of the menu, the restaurant has finished the selection of dishes, and the next step is to determine the suppliers of ingredients. The selection of traditional food suppliers requires merchants to compare prices one by one, determine the purchase frequency according to the size of the restaurant, and adjust the food reserves in time according to the customer's food preference.

under the environment of internet plus, a series of restaurant operation solution providers came into being. From supplier selection, food distribution to daily passenger flow estimation, food inventory management, cashier and income analysis, internet tools simplify the restaurant procurement process to some extent.

reduce operation and maintenance costs. The system service providers in the market include elegant seats, customers like a cloud, Tiancai Shanglong, FanXiaoer, Haoxun and so on.