Step 1: Choose a storefront

Two places are the best choices: one is where there are many office buildings in the company, and the other is where residents live densely. Choosing a place with more office buildings in the company can ensure business at noon. Some restaurants in Hangzhou often have too many empty seats at noon but not enough seats at night. Old catering is very concerned about whether the business can be done well at noon. This can ensure the benign operation of the day. In the commercial and residential area in the west of Hangzhou, big hotels are often not open well, but some small restaurants with characteristics are doing well.

step 2: product positioning

after selecting the facade, we will start product positioning. Take opening a 311-square-meter hotel as an example. A safer way is to follow the trend of food popularity in a city. It also has its own local characteristics.

Step 3: Decoration

After determining the storefront and positioning, the decoration can be carried out. The consumer demand of customers is rising, and the position of storefront environment in restaurants has become higher and higher. A good environment can sometimes be the key factor for the success or failure of opening a store. Three or four years ago, some large restaurants won in one fell swoop with cheap and luxurious environment. Since the end of last year, many small and medium-sized restaurants with characteristics have also begun to make a fuss about the environment.

Step 4: Recruit people

Talent is also a key link in the success of a restaurant. The staff in the small restaurant is divided into two parts, one is the chef, and the other is the waiter, who is responsible for the kitchen production and the front office service respectively.

Step 5: Customize the equipment

Kitchen equipment includes three major items and small items in the kitchen: electrical appliances (mainly refrigerators), stoves, and loading tables. Recommended place of purchase by senior chef: Ceramics Market, specialty store. Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in the ceramics market and specialty store. If you want to find a cheaper place, you can go to the tableware used by customers in the small commodity market: you can go to the ceramics market and specialty store. If the restaurant has a high positioning and is good at its characteristics, you can customize the dishes and chopsticks that match the characteristics. If it is a stall-type small restaurant, some people will buy second-hand goods in order to save the initial investment as much as possible. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks are taken to some small restaurants, and the goods still look good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.

Step 6: Purchasing raw materials

After the small shop opened, the boss grasped the purchasing link most firmly. In many small restaurants, the boss also served as the buyer and cashier, which ensured that the money flowed in and out. Even if you can't do it yourself, you should find a close friend to do these two jobs.