1, catering cost control+distribution cost control+management cost control;

description: your cost mainly occurs in the above three links: the subdivision includes hardware facilities such as purchasing and processing, health management, distribution stations and delivery vehicles, employee salaries, network platform construction and maintenance, and advertising.

2. Depending on the scale you plan to have in the initial stage and the area you cover, business circles, communities, schools and office buildings are of course the points where consumer groups are concentrated. Consider setting up distribution stations according to the region and the relationship between supply and demand;

3. What you are talking about is how to open the market in the early stage. It is suggested that you contact the end users directly. The promotion cost is relatively low, such as carpet distribution of business cards or leaflets, which can be distributed to the dormitory by the school. Residential areas to households, office buildings to offices. That's what you usually do. You can do some promotional activities for free tasting meals on a regular basis.

4. I have never heard of this statement, which is unscientific. The cost budget must be rigorous and scientific.

5. Investigate the existing catering service quality, profit rate and capital turnover cycle in this area.

Suggestions: 1. Pay attention to the effective construction of the reservation system platform, whether it is website or telephone; 2. Attach importance to the development of membership-based business model; 3. Food is the most important thing for the people, and quality is the last word.

hehe, the tearslee downstairs is so cunning! The above is relatively simple. I am also an entrepreneur, so we can communicate more. In addition, I suggest you watch CCTV 2' s Win in China

qq:75283276.