He said that when preparing the restaurant, he thought that 2 million was enough. So I didn't make a budget, and the transfer fee cost hundreds of thousands. When I was decorating, I changed the original 200 thousand to nearly 500 thousand because I didn't make a plan. Besides, I want to buy expensive equipment. As a result, my partner's friends saw that it cost nearly 1 10,000 before opening, and there were recruitment, training and subsequent store maintenance periods. What should I do?

Finally, there was a big fight over this budget issue, and they wanted to withdraw their shares. The money has been invested, the decoration is almost finished, and it is ready to open. If they withdraw their shares, the subsequent liquidity will be difficult. But because of too much trouble, I finally got the money back and borrowed it everywhere to survive that time.

Now that I think about it, he feels that if I had made a good budget and strictly controlled every sum of money, I could have saved a lot of unnecessary expenses and would not have broken up because I exceeded the budget.

If you don't make a budget before opening a restaurant, it will not only waste money, but also affect the subsequent liquidity and increase the operating pressure. After all, the more you spend, the harder it is to get your money back. In order to avoid this situation, the best way is to make a good budget plan.

What will you do when you plan to open a restaurant? Is it site selection or busy decorating? In my opinion, all these are necessary, but the most important thing is to settle accounts before opening a shop.

The most important thing is to budget the operating expenses.

Operating expenses include marketing expenses, advertising expenses and employee training expenses. Unforeseen reserves should also be considered.

Forewarned is forearmed. If it is not predicted, it will be scrapped. The same is true of opening a restaurant. You'd better settle an account before the renovation.