many people have thought about starting a business by opening a meat and crab pot shop. This is a relatively easy way to start a business. However, before opening the meat and crab pot shop, did you do market research or make a plan for yourself? The establishment of the plan can often play a role of supervision. It doesn't mean to follow the plan step by step. But a good plan is really important.

I. Tasks and Requirements for the Opening of Meat and Crab Pot Shop The preparation work before the opening of Meat and Crab Pot Shop is mainly to establish the departmental operation system and make full preparations for the opening and operation after the opening.

Specifically, it includes:

(1) Determine the jurisdiction and responsibility scope of each department of Meat and Crab Pot Shop. After the heads of each department arrive at their posts, they should first be familiar with the plane layout of the restaurant. Then, according to the actual situation, determine the jurisdiction area of the meat and crab pot shop and the main responsibility scope of each department, and submit specific suggestions and ideas to the chief supervisor in writing. The top management of the meat and crab pot restaurant will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, the managers of all departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is under centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, the maintenance of equipment and the management of personnel. The division of responsibilities should be clear and determined in writing.

(2) To set up the organization of each department of the meat and crab pot shop, it is necessary to design the organization scientifically and reasonably, and the directors of each department of the restaurant should comprehensively consider various related factors, such as the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant.

(3) Making the list of goods purchase

There are many things before the opening of the meat and crab pot shop, and the purchase of goods is a very energy-consuming job. It is very difficult to complete this task only by purchasing, and all business departments should assist them to complete it together. Whether purchasing or all departments of the meat and crab pot shop, the following problems should be considered when making the purchasing list of all departments of the restaurant:

1. Architectural characteristics of the meat and crab pot shop. The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in a restaurant, and for example, the dining car in a restaurant has to consider whether it can reach the dishwashing room.

2. The design standard and target market positioning of this meat and crab pot shop. Restaurant managers should make a list based on the actual situation of the restaurant, design standards and national industry standards. At the same time, according to the positioning of the restaurant's target market, they should also consider the demand of the target source market for restaurant supplies, the preference for dining environment and some behavior habits during consumption.

3. Industry development trend. Restaurant managers should pay close attention to the development trend of the industry, and should have a certain sense of advance in the provision of goods, not too traditional and conservative. For example, restaurants reduce the tableware and arrangement like gold and big red, and add some elegant arrangements and so on.

4. Other circumstances. When making the material purchase list, the relevant departments and personnel should also consider other related factors, such as the rental rate and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, item name, specification, unit, quantity, reference supplier, remarks, etc. In addition, departments need to determine the equipment standards of relevant items while formulating the purchase list. (4) Assisting in purchasing Although the heads of various departments of the restaurant do not directly undertake the procurement task, this work has a great impact on the opening and operation of each department. Therefore, the heads of various departments of the restaurant should pay close attention to and properly participate in the procurement work. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the frequency of inspection should gradually increase with the approach of opening.

the above information is provided by opening a restaurant!