The budget for investing in restaurants is mainly divided into the following six parts:

1. Estimate the initial expenses;

it includes expenses for accounting, legal affairs and early market development, as well as some management expenses such as telephone charges and transportation expenses. The loan interest can be estimated according to the bank's loan interest rate. If the operators invest with their own funds, they can also calculate their interest according to the loan, so as to reflect the whole picture of the preparatory expenses.

second, budget the cost of the leased site;

1. Hire a professional consultant to estimate the lease of the house.

2. The rental site fee should be considered comprehensively, including public facilities, parking spaces and garbage stations.

3. It is best to calculate the rental site fee according to how many yuan per square meter per day, not by monthly or annual statistics.

4. The cost of the leased premises shall be estimated with reference to the surrounding rental price.

third, estimate the decoration cost and equipment and facilities cost;

The decoration of restaurants includes three major aspects: facade, hall surface and kitchen. For restaurants in small and medium-sized restaurants, 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.

fourth, estimate the cost of furniture and utensils;

Furniture expenses mainly refer to office furniture, staff area furniture, guest area furniture, etc. Utensils mainly refer to porcelain, glassware, silverware, work clothes and other materials and supplies used in restaurants and kitchens. We should first calculate the required quantity of all kinds of furniture and utensils according to the determined service mode and table number of restaurants and restaurants, and then calculate the required quantity of all kinds of furniture and utensils according to the determined service mode and table number of restaurants and restaurants, and then estimate it according to the market price.

v. estimation of labor cost;

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.

VI. Budget the operating expenses;

Operating expenses include marketing expenses, advertising expenses

, training expenses for employees, etc. Unforeseen reserve should also be considered, which is generally 5%-31% of the sum of the previous items.

generally speaking, it is necessary to prepare more abundant funds than the above-mentioned capital budget in order to cope with unexpected costs calmly. From the perspective of fund preparation, if your funds are limited, you must strictly control the scale and grade of the restaurant and the time from preparation to normal operation within the limits of funds, and try to avoid wasting funds and time.