Site selection: do fast food in the beginning, do not need too big front, generally have a few dozen square meters of street room can be. Lot is best in the factory is more concentrated, or downtown, choose the latter, then the rent is certainly more expensive. In addition, the concentration of workers in the area of consumption will be correspondingly low, while the downtown area on the general consumption of the crowd will be correspondingly high, combined with the two to locate the fast food consumer target is also an investor to consider carefully.

The meal has always been convenient, inexpensive and good value for the main characteristics of the community at large as the main object of service, so the positioning of any Chinese fast food must be popular, medium and low-grade.

Fast food varieties; the first is the rice category. Such as fried rice, risotto, chowder, rice, etc.; the second is the noodle category. Such as soup noodles including mixed sauce noodles, fried egg noodles, beef noodles, etc., fried noodles and noodles similar to the fat intestines, Guilin rice noodles, Yunnan rice noodles, etc.; the third is the pastry category. Such as steamed buns, buns, steamed dumplings, siu mai, pancakes and so on. A fast food restaurant can not be all-encompassing, what varieties are operating, all the varieties add up to about 20 species is enough. Remember to be greedy and chewy.

Decoration: the decoration should be simple tone, bright colors, to give customers a sense of ease and pleasure. Fast food store, tables and chairs, tableware, kitchen utensils, etc. should be diligently cleaned, the staff should also pay attention to personal hygiene, in short, always keep the fast food restaurant neat and comfortable image.

Raw materials procurement; method one; go to the wholesale food market to buy their own. The degree of freedom of choice is relatively large, because the cash settlement, sometimes you can pick some cheaper prices. Method two; directly let the professional company contracted, this practice is the most common. All beverages and condiments are contracted to be supplied by one company that is responsible for delivering them at all times. Bosses look at this way one of the main reasons is to be able to hang the account, the general practice in the industry is to supply one to two months after the settlement of the account. Professional companies also have a certain amount of sales rebates, depending on the volume of sales. If you add the sales rebate, the purchase cost will not be more expensive than going to the market and supermarkets. The percentage of the rebate, as little as 5% of sales, as high as 12%, it is up to you to talk to the supplier.

Equipment customization: method one; directly find the kitchen equipment manufacturers, there are many kitchen equipment manufacturers in the sale of new goods at the same time, but also recycle some of the hotel's old equipment, through them to buy these second-hand goods, than to buy brand new equipment to save two-thirds of the money. Method two: buy brand new equipment to the market, specialty stores, online shopping.

Profit analysis; each store will give themselves a dish gross profit, gross profit high and low to see the positioning, in the production of the menu, there should be a basic control of the gross profit direction. A store, each dish gross profit is not the same, some dishes may not have any profit at all, just to attract guests, while some dishes may be very high profits. After the store opened, there must be a good set of financial management, it is best to have a daily financial statement, in order to track the daily gross profit changes, timely adjustment of dish prices and other measures. Want to run a good business, rely on the smart money.

Taste issues; to be able to provide different food and flavor according to the public taste of each place, but no matter how to change the delicious is the king.

Service: on the speed speed must be fast, fast dining without customers waiting, but also improve the table utilization of fast food restaurants, objectively increase the restaurant's turnover. Do not necessarily want you to be exquisite and customer neighbors have a laugh, mingle. But be sure to master their emotions, people come to buy things who would like your aggravated.

Fast food restaurant status:

With the socio-economic development and people's living standards continue to increase, people's food and beverage consumption concepts have gradually changed, dining out more often and rationalized, selective enhancement of the quality of consumption requirements continue to increase, and more in pursuit of brand quality, taste and characteristics, hygiene and safety, nutritional health and simplicity and speed. The social demand of fast food restaurant is expanding, and the characteristics of mass consumption and basic demand are more fully expressed. Modern fast food restaurant operation standardization, distribution of factory, chain scale and management of the concept of scientific, through the deepening process from the discussion to practice, has been widely accepted and recognized, and from the fast food industry to expand to the catering industry, China's catering modernization of the primary development goals and directions. Fast food as China's catering industry and the vanguard of the modern catering vanguard, become the primary representative of the development of modern catering force, the promotion of the industry as a whole and drive the role of the industry continues to stand out for the development of the community and the industry has made a positive contribution.