Chapter 1 Investment Promotion of Chain Catering

Section 1 Enterprise Introduction

I. Corporate Culture Concept

II. Corporate Honor

Section 2 Understanding Franchise

I. Definition of Franchise

II. Development of Franchise

III. Market Prospect of Franchise

IV. Advantages of franchising

Analysis of input and output in the third quarter

Main projects supported by headquarters in the fourth quarter

Joining parties in the fifth quarter

First, the basic conditions that franchisees should have

Second, the advantages of joining the headquarters

Third, the contents of the investment manual for joining the headquarters

Chapter 2 Joining chain restaurants

Section 1 Joining process

Joining application questionnaire

II. Information of regional franchisees

III. Local market survey of chain stores

IV. Company legal person qualification to join

Section IV. Model contract

Section V. Site selection

I. Site selection principles and factors to be considered

II. Market development investigation report

III. Store site evaluation form

Traffic, people flow and car flow

III. Investigation on the types and competitors of other stores in the core business district

IV. Investigation on consumers in the core business district

V. Store conditions

VI. Comprehensive comparison of candidate stores (filled in by the headquarters)

Section VII. Preparation for opening

I. Preparations for the opening of new stores

II. Schedule for the opening of new stores. Relevant Supplementary Provisions

Section VIII Financial Settlement Process between the two parties

I. Operating Procedures for Franchise Store Fees

II. Complete set of material in and out procedures for restaurant management

III. Relevant financial management procedures for branch stores

IV. Management relationship between franchisees and restaurant managers

V. Payment Procedures for Franchise Fees

Section IX Restaurant Decoration

I. Store Facade. Precautions

V. Renovation price

Section 11 List of equipment and raw materials

I. List of equipment and raw materials

Section 11 List of food and raw materials

Advertising before opening

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Chapter 3 Staff Manual of Headquarters

Chapter 4 Emergence and Process Management of Headquarters

Chapter 5 Crisis Management of Restaurant.