second, the rental budget. When opening a restaurant, the choice of storefront should be considered comprehensively, including public facilities, parking spaces and garbage stations. When investors don't know much about the rent situation of a certain lot, they can refer to the surrounding rental fee market. Third, the decoration and equipment cost budget The decoration of restaurants includes three major aspects: facade, hall surface and kitchen. If it is a small and medium-sized restaurant restaurant, the facade and hall surface decoration should be simple, bright, hygienic and elegant. Kitchen decoration should be based on hygiene, combined with convenient operation by chefs and staff, and convenient for the consideration of lampblack and sewage discharge functions. Save if you can, and avoid luxury decoration to reduce excessive investment in the early stage of business. When estimating the cost of equipment and facilities, it should also include transportation costs and installation and commissioning costs. Facilities and equipment include cooking equipment, storage equipment, refrigeration equipment, transportation equipment, processing equipment, washing equipment, air conditioning and ventilation equipment, safety and fire prevention equipment, etc. IV. Labor Cost Budget The labor cost of restaurants and restaurants consists of the salaries of managers, service personnel and chefs. It can be estimated by multiplying the salary standard of different personnel by the number of people. The wage level of all kinds of personnel has an average wage standard for reference in all labor markets. V. Store operating expenses Operating expenses include marketing expenses, advertising expenses, procurement expenses, etc., which is what people often call liquidity. Generally speaking, it is necessary to prepare more abundant funds than the above-mentioned capital budget in order to cope with unexpected costs calmly. If your funds are limited, you must strictly control the scale, grade and time from preparation to normal operation of the restaurant within the limits of funds, and try to avoid wasting funds and time.