How to write a business plan if you want to open a noodle restaurant? I'll share some business plans for your reference!

The target customers of this enterprise are low-and middle-income people, and their monthly income is below that of 800 yuan. Most consumers of this enterprise will not live in downtown areas of the city. They choose to eat out, mainly based on cheap food and wine, and some consumers come randomly from this enterprise within five kilometers of Fiona Fang.

The principle of this enterprise is: fast, hygienic, convenient and cheap. The basic goal is to reach 20% market share within five kilometers of Fiona Fang and Fiona Fang within three months.

In view of the large population of the above cities (80% of each city is low-income), the potential market capacity will not enter the high-end market with the improvement of social and economic conditions, because when the social and economic conditions improve, enterprises will also raise their grades relatively, but with the improvement of social economy, more low-income people and people in nearby areas will join in consumption.

Advantages of this enterprise:

1: I have run a second hotel and have relative work experience.

2. Check the domestic market information many times.

3. Low-end products have not been involved in Jinzhou.

4. The relative investment is small.

The shortcomings of this enterprise:

1: The investment environment in Jinzhou is seriously polluted, and the corresponding profit will be very low.

2. The relevant technical training is not perfect, and some profits will be lost.

3. I don't have my own property. This share may be about 60% of the gross profit margin.

4. The relative market in Jinzhou is too small and there is not much room for activities.

External opportunities:

1: Eating pasta every day has become a major lifestyle of Jinzhou people.

2. High-end beef noodles, such as California beef noodles, are too high-end, which has formed a leading trend in the bustling urban areas of the city, and few people can afford it.

3. Lanzhou Lamian Noodles Wang, Xuji Ramen and other mid-range products have formed a perfect market in the second-class area of Jinzhou.

4. Looking at the potential market of Jinzhou pasta, only the low-end products have not formed a climate, so it is a rare opportunity to enter the low-end products.

External threats:

1: I am afraid of the impact of the smaller family noodle restaurant.

2. Because it is positioned at the low end, I am afraid that the profit margin is too small and it is difficult to survive.

3. Other enterprises have followed suit.

Noodle shop business plan No.2 noodle shop site selection

1. The best choice to open a noodle restaurant. The population composition of residential quarters is relatively uniform, with families as the unit, so the probability of eating out is high. There are 2-6 people in each family, and the seats should have enough accommodation environment, and the choice of dishes should be rich. Decoration will definitely cost more to meet the needs of adults and children. Consumption is mainly lunch, dinner and holidays, and there will be no obvious difference between off-season and peak season.

2. Industrial and commercial area: the place where office workers gather, and the activity time is mainly during the day. If you want to start a business, you can go to the Youth Entrepreneurship Network to find a project, so the consumption opportunity is at lunch. Because the lunch time is not long, the meals are between 1 1- 13, which requires high supply speed and low requirements for the dining environment in the industrial and commercial area, emphasizing hygiene and good service attitude. Dinner is only for those who work overtime. If you pay attention to your special pasta, it will help the dinner business. Every Monday to Friday is the time for consumers to concentrate, and Saturday and Sunday are relatively light.

3. School Park: Only nine months are allowed after deducting holidays every year, and noodle restaurants are only suitable for college students. Students in such schools have low consumption level, but high consumption power, and their consumption groups are easily changed by fashion trends, so they have constant requirements for the change of food color and higher requirements for the environmental sanitation of catering, which is an important basis for them to choose dining places; Lunch, dinner and midnight snack are all ok, and business comes to your door; Winter vacation and summer vacation may be mainly consumed by people around them, which will be relatively deserted, but the profit can still be guaranteed.

4. Market Night Market: Night market people, where all kinds of people gather, are integrated with entertainment, shopping, catering and other industries, with a large flow of people and fierce competition. Therefore, noodle restaurants should be stronger, emphasizing characteristics, and I can do what others can do.

I can't do what others can do! The business dining room is mainly in the evening, and the afternoon is the preparation of materials: from 5 pm to 2 am. People who visit the night market generally want to eat, so they can serve less noodles and more kinds than usual.

Suitable for people: fashionable young people, children, students, families who like to eat noodles.

cost budgeting

Color face investment cost is low, the market is broad, and it can basically guarantee stable profit without loss. Suppose a 50-square-meter noodle restaurant, the main investment is as follows:

Color surface making equipment: 2 ~ 4000

Kitchen equipment: 6000

Interior decoration and equipment: 10000

Salary of personnel: 4,000 yuan

Liquidity: 1800

Hydropower: 1000

Opening promotion: 1000

Rent: 3000-5000

Transfer fee: 0-60000 (the road surface can still be recovered after subletting)

The total investment is about: 30000 ~ 80000.

Income analysis: 50 bowls for breakfast, 0/20 bowls for lunch/kloc, and 90 bowls for dinner. The daily turnover is about 1300, and the monthly profit is about 22,600 yuan.

The business model is based on nutritious colorful noodles, which can be combined with colored jiaozi, steamed buns, steamed buns, wonton and other sales!

Attendant management system

1, know the table reservation and restaurant service task list of the day in time, and arrange the table.

2. Accept the guest's temporary reservation.

Take the guests to the restaurant and welcome them.

4, neat appearance, do not leave.

5, according to the different objects of the guests, arrange your favorite table reasonably.

6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report to the restaurant supervisor in time.

7. Politely refuse non-dining guests to visit the restaurant and guests dressed inappropriately to eat in the restaurant.

8. Ensure the sanitation of the site and make all preparations.

9. When the restaurant is full, politely explain to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.

Job responsibilities of the waiter:

1, decorate the dining room and dining table according to the specifications and standards, and make good preparations before meals.

2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.

3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them.

4, neat appearance, do not leave without authorization.

5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.

6. After the meal, do a good job in cleaning the restaurant.

7. Be familiar with the contents of menus and wine lists, such as how to make food.

8. Do a good job of finishing after meals.

Responsibilities of vegetable administrator:

1, do a good job of cleaning tableware and utensils into the cabinet before business to ensure the convenience of eating.

2. Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.

3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.

4. Understand the checkout method and properly keep the order for review.

5. Assist the front desk clerk to prepare before meals, serve after meals, and finish after meals.

6. Assist the chef to control the quality, such as the shape of the plate, the hot and cold degree of the dishes, etc.

7. Assist the front desk clerk to communicate the information in the front and back office.

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