Chapter I Corporate Overview
I. Basic Corporate Information
1. Information of Project Owner
2. History of the Company
3. Organizational Structure of the Company
4. Personnel Composition of the Company
II. Business Performance of the Company
3. Management Team of the Company
1. Main Team management personnel
2, the quality of the team
Chapter II of the enterprise products and services (refer to the business plan model of Zhaolian: catering business plan template format)
One, the enterprise business model14
Two, the enterprise's main services and product structure14
Three, the center catering and direct catering15
1 Center Catering Planning15
2, Catering Design16
3, Catering Operation Management18
4, Direct Catering Operation Plan21
4, Franchise Catering21
1, Franchise Catering Operation Mode22
2, Franchise Business Operation and Process22
3, Franchise Costs and fees and investment forecasts24
4, franchisee benefit analysis26
Sixth, value-added services29
1, e-commerce services29
2, logistics services30
Seventh, the quality of service control31
Chapter 3 industry and market analysis (refer to the business plan sample of Zhaolian: restaurant business Plan Template Format)
I. Industry Status and Development Prospects35
1. Industry Status35
2. Industry Development Prospects38
II. Customer Market Analysis40
1. Market Potential40
2. Market Growth Forecast41
3. Target Market41
4, Market Share43
3, Market Competition and Countermeasures43
1, Market Competition43
2, Competitive Countermeasures44
4, Governmental Industrial Policies45
Chapter 4, Marketing Strategies and CIS Programs
1, Marketing Objectives47
2, Marketing Strategies47
1, Brand Strategy47
2, Service Market Positioning and Combination Strategy48
3, Price Strategy48
4, Sales Methods and Channel Marketing Strategy49
5, Advertisement Strategy49
6, Promotional Strategy50
7, PR Strategy51
3, Marketing Team Building Plan51
Four, CIS program52
1, corporate CIS strategy52
2, unified CIS system for food and beverage53
Five, the after-sales service system54
1, the purpose of the service54
2, the after-sales service system and the basic functions54
Six, food and cultural activities marketing Strategy 55
....................