In the early days of the business if there are not enough people, then every day stick to this small restaurant, buyers, cashiers, restaurant managers will have to carry their own. There are also a lot of trivial things, such as the kitchen dishes in the raw materials are not wasted, you have to keep an eye on the point. After the guests finish eating, what dishes are left over the most, they have to personally do, in order to make timely adjustments. Service process, the guest's request a variety of, waiter if inexperienced, causing customer unhappiness, the next business will not necessarily have, their own face to do, concessions discounts immediately decided, the customer feels that the boss is quick, the next time you will certainly think about coming back.
Because I don't know which city you are in, so there are still some specific to regional issues can't help you answer!
Here are some business suggestions after specific analysis:
Decoration
After determining the store and positioning, you can carry out the decoration. Customers' consumer demand is on the rise, the store environment in the restaurant has become more and more high, a good environment, sometimes can become a key factor in the success or failure of the store.
How the store environment, does not mean that the more you invest in the better, more in the design. Sometimes, spend not much money to design a wall of mud to reflect their own positioning of the local cuisine, in turn, very attractive to customers.
Decoration is a very complex process, restaurant decoration and general home decoration is not the same, will also involve environmental protection, fire and other professional issues, the process of decoration to professionals, it is best to find the head chef before the start of the renovation or restaurant management experience in charge of the people together, they can provide a lot of advice.
Recruitment
The talent is also a key part of a good restaurant. The staff in a small restaurant is divided into two groups, one is the chef and the other is the waiter, who is responsible for the kitchen and the front-room service respectively.
The general characteristics of the restaurant, the number of employees in the kitchen depends on the number of dishes to determine the general seven or eight people can be, including the spoon, pier head (food), playing lotus (do odd jobs), washing dishes of all kinds of work.
Four common ways to find a chef: First, the boss directly point will be. This way mainly applies to very small area of the restaurant. Boss to and their own positioning similar restaurant to eat, if you think the dishes are better, find a way to dig people directly in this store. The advantage of the general is that the boss can understand the skills of each chef and maximize the value of each. In a small restaurant in an average-type city, a big chef's salary is usually around 3,000 yuan, while an average chef's is more than 1,000 yuan.
Another way is to contract someone else to do the work. After finding a head chef, the head chef is responsible for recruiting. Depending on how many categories of dishes and how the grade is positioned, the monthly contracting fee to the head chef is between 50 million yuan and 20,000 yuan, which is used to cover the salaries of the kitchen staff. The owner will sign a contract with the head chef to ensure that the output and gross margin of the dishes, as well as to ensure that the hygiene inspection and fire inspection by the authorities have to be passed. In this way, it is less troublesome for the owner, who only needs to control a head chef. The disadvantage is: if the boss did not manage the head chef, once one day and the head chef of the end of the cooperation, the whole kitchen team have to change, to the whole restaurant operation impact is relatively large. And by hiring an individual to contract the kitchen, the head chef can only make himself more money by withholding more wages from the kitchen staff.
Customized equipment
Kitchen equipment includes the kitchen three big and small items: electrical appliances (mainly refrigerators), stoves, stainless steel bowls and pots, cutting boards, spatulas and so on. You can go to the small commodities market, small hardware market, the same thing, as long as the counter-offer in place, the price of goods in these places can be cheaper than one-third more than.
No one has not done the catering industry, usually after finding the head chef, the head chef is responsible for guiding the procurement of equipment. This is very important, because there is a lot of kitchen equipment on the market, there are some kitchen equipment seems to be useful, but in practice there is not much use, experienced head chef most understand what equipment should be used.
Breakfast carts like the one you mentioned, you can ask around at hardware stores or blacksmith stores should be able to be customized there.
Procurement of raw materials
Small store opened out, procurement of this ring is the owner of the firmest grip, in many small restaurants, the owner of the part-time buyers, cashiers, but also managed to secure the money out of one into the other. Even if they can not be personally appointed, but also to find a close friend to do these two jobs is right.
Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro, good and more. Most of the fresh aquatic products purchased go to the near river agricultural and sideline products market and agricultural capital aquatic products market. For small stores, the daily consumption of vegetables is not large, the owner will go directly to the nearest farmers' market to buy goods. Time to do a long time, the stallholder is relatively fixed, you can let the supplier delivery. Some store owners figure and fixed stall owners to do business, home delivery, you can hang the account. But the owners had better often go to the market in person, one is to replenish the goods, and the other is also to see the market for new raw materials, to understand the price.
Applicable to the stall type of small restaurant purchasing tips: in the market when the market to purchase, you can use a very cheap price to take some of the dishes, to go back to the organization of some of the still a bunch of good raw materials.
Raw materials procurement is good, whether the price is cheap, the operation of a restaurant is very critical. With professional knowledge is very important, some bosses do not understand the difference between good and bad raw materials at the beginning, with a chef as an assistant is very necessary. Especially in seafood procurement, experience is very important. For example, the same Kiwi shrimp, different people to buy, the price per kilogram may be a difference of one to twenty dollars. People in the business can see that these shrimp can be bought back to keep a few days. Many restaurants purchasing veterans purchasing seafood, will buy a small portion of the seafood near the end of life, because the price of such seafood than the normal price of two thirds or even more. It's a trick of the trade to buy it back as a promotional item and sell it to customers at a very cheap price, and the result is often a happy one for all.
Opening approval procedures
The above mentioned steps are only the basic operational steps, it must be borne in mind that in the course of these operations, to the functional departments of the approval procedures are carried out at the same time! Moreover, some of the approval procedures are best applied for in advance, consulting, so as not to be in the opening of the store in the wrong way, spend a lot of money.
Food hygiene permits, fire safety permits, environmental protection permits (referred to as environmental protection, now this certificate is the most difficult to do), business license. We are here to engage in catering now need to do with the four certificates, I do not know how you there? Food hygiene, fire safety, environmental protection, if one of these three certificates can not get, that business license will not get. You first have to go to the business to get a form, fill out, let them knock a chapter, in order to do other licenses. The health license is a small thing, as long as the money to check the body, no infectious diseases can be done down.
The above are some of the lessons learned. Some people also believe that the special signature dishes are often the main dish, the main dish can not be positioned too high, the price point should be set cheap.
The gross profit margin of home-cooked food is the highest, especially vegetables, because its unit cost and retail price are low, the cost of raw materials of 1 yuan, sell 10 yuan, guests will not have a problem. For example, now popular local dishes, a "shredded meat fried fern", the cost of raw materials only 1 yuan, in some small restaurants, the retail price is generally set at 10-15 yuan. A hairy vegetable fried taro, priced at 8-12 yuan, the cost of raw materials is only about 2 yuan.
Tips
From acquaintances
The most important thing in the fast food business is word of mouth, and if you communicate with acquaintances more often, you can get more useful feedback.
Dish pattern when the renovation
Takeaway dish characteristics and price is the key to attracting customers, the style of the dish is best to have more than 20, 30 kinds of style, to give customers more room to choose. In addition, the store to keep a few unique flavors of the special dishes, which is also one of the selling points of the takeaway store.
I hope these are helpful to you!
Wishing you success! And good luck with your business!