VII. Analysis of financial situation 1. According to the calculation, it can be preliminarily concluded that the start-up capital of the restaurant is about 11,611 yuan (2,111 yuan for venue rental, 3,111 yuan for venue decoration, 1,111 yuan for kitchen utensils, 4,111 yuan for basic facilities and other expenses, etc.). 2. The costs in the operation stage mainly include: staff salaries, material procurement expenses, venue rental expenses, taxes, water, electricity and fuel expenses, miscellaneous expenses, etc. 3. Daily financial budget and analysis According to the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be about 811 yuan, with a yield of 31%, from which the payback period can be calculated to be about three months.

VIII. Tangible marketing strategy of marketing combination strategy: As the economic strength of this restaurant is still weak, we will adopt a marketing strategy of avoiding the real and avoiding the virtual in the early stage, and adopt a set of effective "commitment marketing" to promote products. Through menus, posters, cultural manuals, advertisements, promotional activities, etc., we will publicize and advocate the business purpose and concept of "Nature of Heaven".

Skilled marketing strategy: Sustainability and planning will determine that this restaurant has inherent advantages in avoiding the defect of low customer loyalty in ordinary restaurants. In order to make this restaurant establish a sense of authority and trust in customers' minds, this restaurant will establish a complete member information feedback system to realize marketing commitments:

L. Customer feedback form. In the service, the staff are strictly required to establish the concept of customer first and listen to customers' opinions carefully. 2. Carry out customer satisfaction to the end. Establish the concept of "customers are satisfied with themselves before they are satisfied", and always think of customers. 3, the establishment of restaurant customer service questionnaire, the marketing department is responsible for tracking customers on a regular basis. Nine, vigorously create the brand image of "green food" According to the characteristics of fierce competition, strong imitation and strong seasonality of dietotherapy products in restaurant enterprises, realize the organic integration of explicit culture and implicit culture of enterprises, and strengthen the awareness and ability of brand protection of enterprises. Focusing on the brand characteristics of "health and green", restaurants achieve their marketing goals by establishing a green image, developing green products, implementing green packaging, adopting green signs, strengthening green communication and promoting healthy consumption. As a restaurant to carry out green marketing, we have natural advantages. This restaurant will strictly implement the standards of green restaurants, and strictly control the raw material procurement, food processing and sanitary environment. Strive to create a simple, elegant and fashionable dining environment, and embody the concept of healthy and green through the layout, decoration style and temperature of the restaurant design. Promote health care knowledge and green culture: In the marketing process, this restaurant will conduct planned and targeted publicity for consumers around the catering themes of the 21th century-health, bodybuilding and green, so as to guide customers' consumption orientation. Through special lectures, brochures, public welfare activities, etc., the above catering knowledge will be publicized, and attention will be paid to taking this opportunity to increase the publicity and introduction of green products. Promote and advocate healthy and scientific diet culture, and carry forward the health preservation culture in traditional culture. Cultural packaging of products, restaurants and services to spread food culture. So as to obtain further development opportunities and conditions. X. Pay attention to a series of corporate public relations activities. This restaurant will handle all aspects of relations through a series of public relations activities to provide a relaxed and favorable business environment for the development of the restaurant. 1. Establish a cooperative relationship of unity and trust with employees. Establish equal and convenient communication methods among employees, and increase the cohesion and work enthusiasm of employees through issuing internal publications, providing rewards for free members, group entertainment and other activities. 2. Community mass relations. In order to ensure sufficient human resources, obtain a stable customer base and obtain reliable logistics support, we should actively participate in maintaining the community environment and actively support community public welfare undertakings. Respect the legitimate rights of customers, provide high-quality meals and services, and correctly handle customers' requirements and suggestions. 3. Government relations. Understand and abide by relevant government laws and regulations in time, strengthen contact with government departments, and actively help solve some social problems. Establish and maintain extensive relations with the media; Provide them with real information about the industry. Give full play to the price advantage of green restaurants. The target group of this restaurant is students and urban residents. Considering the price factors of catering products and health care products in the market, the pricing of products in this restaurant will be in the middle and low price of similar products. Occupy a certain market share, form economies of scale, and obtain high profits at low cost. In terms of product price and its combination, we process and provide all kinds of nutritious meals with dietotherapy and health care value according to different consumption levels and demands of consumers. Among them, we calculate the price strictly according to the utilization rate of raw materials, such as how much fruits and vegetables are removed, whether they are peeled or defoliated, and finally the processing degree of the kitchen, so as to provide consumers with the standard of different meal combinations of 6-111 yuan per serving, and customers can choose different vegetarian foods according to their actual situation. 12. Market Risk The market is constantly changing, so we must take into account the market risks. Specifically, there are the following risks: (1) In the development stage of this project, similar restaurants may open in the market at the same time. (2) The risks in the production and operation stage of the project, and the benefits after the project is put into production depend on the sales volume and other performances of its products in the market. For this stage of the project, the biggest source of market risks and the competitive risks of the catering industry in the market, if the benefits are good after the project is put into production, it is likely to bring about the birth of a series of similar business projects, thus intensifying the competitive pressure of this project. Internal management risk: The catering industry is a relatively low-tech industry, but it needs strict management to win the trust of consumers. For most self-run restaurants in China, the internal management is loose and the quality of service personnel is low. How to establish a modern enterprise system, improve the enterprise management mechanism and strengthen the internal management of enterprises is related to the survival, success and failure of enterprises.

raw material resource risk: the raw materials of this restaurant are mainly fruits and vegetables, beans and fungi, which is the most popular green natural pollution-free food at present. Especially, this restaurant is a health-care restaurant, so it needs professional knowledge and technical investment in the selection of raw materials, which is conducive to purchasing fresh, natural and pollution-free green food. Thirteen, countermeasures L, learn from advanced production technology and experience, develop their own special food. 2, strict management, regular training of personnel, the establishment of customer service report. 3, after entering the market, understand the food market cycle, not complacent, and actively develop and update food. 4. Establish and maintain long-term cooperative relations with raw material suppliers to ensure the supply of raw material resources. In the early stage (1-3 months), the main products are meals with different health conditions for three groups in the city, and the marketing strategy is to occupy the market share of Chinese catering and health care drugs through active and effective marketing strategies; Establish a good brand image of "green food" and enhance its popularity and reputation; Recover the initial investment and actively promote the market. In the medium term (1 years), consolidate and expand the existing market share, further improve the management system of restaurants and improve the scientific management level of enterprises; Set out to prepare for the construction of corporate identity system, unified characteristic and superior food and unified management mode necessary for brand expansion. Long-term (2 years) by then, the restaurant operation has entered a stable and good state. With the strength and influence of enterprises, when the service scope can no longer meet the needs of potential customers, we will open up new market space and expand the radiation scope and influence of restaurants by franchising.