the first part of the steps to open a barbecue restaurant 1. Conduct business research and consultation 2. Write a business plan 3. Raise business funds 4. Learn business technology 5. Evaluate the store business circle 6. Find a house. Sign a contract with the landlord 7. Apply for a business license 8. Store decoration 9. Recruit employees 11. Purchase raw materials, Appliances and Equipment 11. Trial Products 12. Opening Promotion Part II Catering Plan 1. Barbecue Shop Management Theme 2. Barbecue Shop Name 3. Clients 4. Barbecue Shop Management Concept and Strategy 5. Staged Objectives 6. Industry Background and Market Analysis 7. Investment Income Analysis 8. Implementation of Investment Plan 9. Investment Risks and Countermeasures 11. Rental Area and Number of Seats 11. Staffing 12. Kitchen Equipment 13. Office equipment and dining table chairs 14. Opening investment 15. Financial budget Part III Food types and preparation 1. Food types and reference prices 2. Baking technology 3. Big dishes mainly made of tofu 4. Small dishes 5. Preparation of some staple foods 6. Drinks Part IV Job responsibilities 1. Manager job responsibilities 2. Deputy manager job responsibilities 3. Accountant job responsibilities 4. Cashier job responsibilities 5. Responsibilities of the cashier 6. Responsibilities of the buyer 7. Responsibilities of the keeper 8. Responsibilities of the front desk foreman 9. Responsibilities of the rice waiter 11. Responsibilities of the chef 11. Responsibilities of cooking 12. Responsibilities of washing and cutting side dishes 13. Responsibilities of the dishwasher 14. Responsibilities of the bowl collector 15. Responsibilities of maintenance Part V Rules and regulations 1. Labor regulations 2. Management system 3. Hygiene. Management system 4. Reward and punishment system 5. Work schedule 6. Work norms 7. Relevant internal regulations Part VI Operation management of barbecue shops Part VII Operating rules Part VIII Attachment 1: Hygienic standard of restaurants (restaurants) Attachment 2: industrial and commercial knowledge, taxation knowledge Attachment 3: lease contract of houses (restaurants) Attachment 4: individual living lease contract (sample format) Attachment 5: labor contract of employees in private enterprises Part 9: employee training 1. (It is required to memorize and apply) 4. Handling of special situations in restaurants 5. Knowledge of food hygiene 6. Knowledge of fire fighting 7. How to use business cards 8. General procedures for receiving guests give you some previous experience. People have always preferred barbecue food, and the barbecue in the world can be described as varied, such as the primitive in Xinjiang, the exquisite in South Korea, the thick and juicy meat in Brazil, the spicy taste in Turkey and the exotic customs in North Africa. There are various kinds of barbecue products, such as those raised at home, those flying in the sky, those running on the ground, those swimming in the water, those grown in the soil … all things can be barbecued. Barbecue is also divided into direct baking and indirect baking. Direct baking can be divided into open fire and dark fire, and indirect baking can also be divided into iron plate, slate, copper plate and so on The requirements for charcoal are also different. At present, there are three kinds of charcoal suitable for barbecue in China. One: log charcoal, two: machine-made charcoal, and three: industrial coke. Personally, I think two or three will not be considered. Take log charcoal as an example, it can be divided into fruit wood and miscellaneous wood. Fruit wood means that the barbecue of hard wood such as apples, pears and hawthorn tastes better, while miscellaneous wood including poplar, locust and pine tastes average. Then there is the difference between stoves, which are divided into smokeless stoves and smoky stoves. Like barbecues in Korea and Brazil, there are mostly smokeless stoves, which are suitable for cities and prosperous areas, and the grade is slightly higher. Everyone in Xinjiang is most familiar with them, and the basic ones are all stalls. In fact, the stove itself does not smoke. It's all the flue. The so-called smokeless stoves in the market are actually behind closed doors. It's unbearable. In Korea, the flue of the stove has its own unique skills, which is as top secret as the barbecue formula. Outsiders can't see it Location choice: Many friends think the city center is good. Actually, it's not. It's true that the downtown is popular, but it's true that the rent is expensive. 31% of the profit is a bit too much to pay the rent, because barbecue is not a profiteering industry, and it's no more profitable than glasses, clothes and gold goods. And the barbecue * is a repeat customer, the taste is good, and the location is not so important. First of all, suggestions: the periphery of residential areas, universities, shopping malls, tourist attractions, suburbs and so on. It is best to barbecue a street, and the popularity will naturally increase the choice of stores: it is best to face the north, and many friends may disagree with me, so it is not eye-catching to see the sun. Don't forget that you run a barbecue shop, not a gold shop, and you don't need direct sunlight. It is the subconscious of many people to find a cool place to eat barbecue when it is hot. Finally, give a few words to friends who are ready to open a shop, want to open a shop and open a shop: don't choose the location in the city center, and don't decorate too much. A good-tasting shop should not bully customers, and its peers should not become enemies.