1. Location: If you want to open a small snack bar, you should choose a place with a large floating population. If you want to open a restaurant, you should choose a place with a large population! \x1d\2 Before opening, you should fully understand the surrounding consumption level, and the pricing should be reasonable. \x1d\3. The decoration is very knowledgeable. If you open a small shop like pasta snacks, especially at the station and dock, the decoration can't be very good, and the middle-range is the best. In short, it is refreshing! If you run a hot pot restaurant, ventilation is very important. There is also the choice of lights. Noodle shops should choose white lights, and hot pot and stir-fry should choose warm colors. This is very important. Don't ask why? You will know after a long time! \x1d\4. Regarding the scale, we should first look at the popularity around us, but we suggest that it should be as big as possible when funds permit, especially larger than the same type of stores in the same area! If it is insufficient funds, I suggest you give up! Don't ask me why, there are too many things involved, and I will talk to you slowly in the future! \x1d\5. As for the main ingredients and auxiliary materials, the main ingredients should not be used too well, as long as they meet the quality standards and meet the national food hygiene standards, which will not affect the cooking. There is no need to ask why. But the auxiliary materials, that is, condiments and so on, must be the best, especially the auxiliary materials of hot pot, and don't be afraid of being too expensive. \x1d\6. It's very important to publicize in the early stage, especially to open bigger stores or hot pot restaurants! You can start publicity 1.5-21 days in advance, and it is best to mobilize your own employees to promote it, so there is no need to report it or pull it on TV! Way of publicity: It is recommended to distribute customized paper towels, which are very cheap and do not exceed 21 cents a pack, and invite the elderly yangko or waist drum pairs in the surrounding communities to publicize along the surrounding areas for a few days! \x1d\7. About employing people: This is the advice for every boss and prospective boss, and stick to the principle that people who doubt their advantages don't need it, but I suggest you don't rely too much on someone! \x1d\87. Fully grasp the surrounding consumer mind, take the hot pot as an example. In suburban areas, the weight of dishes should be highlighted, and the taste should be spicy and fresh. In downtown areas and other prosperous areas, the color, style and taste of dishes should be highlighted, with umami flavor returning to sweetness and other special flavors as the mainstay! \x1d\ III. Market analysis \x1d\1. Economic indicators: operating conditions and strength arrangement of local catering enterprises; Form of ownership and its proportion; Number of business outlets; Number of employees. \x1d\2. The operating status of the catering industry in the market selected by the branch: the number of enterprises and their competitiveness (has scale competition been formed? ）； Management level; Management level; Status of cuisine. \x1d\3. Competitor analysis: \ x1d \ a. Current situation of traditional competitors: statistical analysis of number, performance level, turnover and profit income; Reason for success: advanced management level? Excellent service? Superior social and environmental conditions? Reason for failure: Is there something wrong with the food? Operating mechanism failure, etc. \ x1d \ b. Advantages of traditional competitors: traditional advantages; Advantages of business scale; Location advantage; The main dish advantage. \x1d\C, emerging high-end catering operators: What kind of cuisine do they operate? Cuisine orientation? Whether civilian, aristocratic, etc. Business location: which area, section, decoration style and selection of decorative objects. Business status: turnover, operating profit, number of diners, number of reservations, etc. Business scale: the area of the store and the number of guests it can accommodate. Area distribution in the hall, etc. \x1d\4. Consumer analysis: \ x1d \ a. Eating habits, tastes and preferences of consumers in this market, etc. \x1d\B, the consumption characteristics of consumers in this market, including consumers' consumption consciousness, whether they like to eat in restaurants, the consumption ratio of individuals or families compared with Chengdu, and the level of consumption. \x1d\C, target market consumer classification: government, military, enterprises, household consumption (including wedding banquets) and tourists. \x1d\5. Advantage strategy for opening a shop in this place: \x1d\ Competition strategy: the best entry point in the market; \x1d\ Marketing strategy: publicity and customer recognition; Cultivate customer preference; Establish a frequent customer network relationship. \x1d\ Description of site selection optimization scheme \x1d\A, risk prevention of government demolition \x1d\1. Pay attention to the demolition and reconstruction of buildings and streets, and avoid building stores blindly. \x1d\2. When determining the location of the restaurant, you must consult the local government department and obtain a written commitment from the government. \x1d\3. Avoid building stores in areas with disputed property rights. \x1d\4. All licenses must be complete and comply with laws, policies and procedures. \x1d\B, local business situation: Pay attention to collecting and evaluating the relevant data of the rapid growth of business around restaurants, and make an objective and accurate evaluation. \ x1d \ c. Evaluation of the nature of competition: \x1d\1. Restaurants offering similar food and dishes may lead to direct vicious competition. \x1d\2. Avoid direct competition at the initial stage of opening the store. \x1d\D, scale and appearance: \x1d\1. Parking lots and other facilities shall be provided with sufficient scale and capacity. \x1d\2. Square or rectangular dining rooms are the best, and others are not advisable unless there is a lot of space. \x1d\3. Consider the acceptability of future consumers. \ x1d \ e. Land price: \x1d\1. Pay attention to the comprehensive evaluation of potential value and actual value. \x1d\2. Whether in the city center or in the suburbs, the key depends on the scale of consumer households and floating population. \x1d\3. Consider whether the increase in land price has a greater impact on business input and output.