What preparations should a restaurant make before it opens?

catering entrepreneurship has almost become the preferred entrepreneurial project. So, what preparations should be made before opening a restaurant? Join Yuanji Catering Shaanxi Snacks to have a look!

1. Orientation before opening a restaurant

If you want to open a restaurant to celebrate your happiness, you must do a good job in preparation before opening. The preparation for opening covers a wide range, but if we can do the following four aspects well, the successful operation of the restaurant will be just around the corner.

(1) Define the target market correctly

(2) Identify the competitors

(3) Highlight the individual image

Identify the theme, logo, style, color and shape of the restaurant. These can give diners a visual impact and make them form a unified image of the restaurant. At the same time, the style of the building, the decoration in the store, the clothing of the service personnel and the service level should be consistent with the cultural concept and business philosophy promoted by it.

2. Analysis of market potential

Shaanxi snacks joining mainly analyzes the market demand and potential customers according to the market potential analysis. Is the supply of catering products sufficient in the market? Is there a market gap in the type and quantity of catering industry? How big is the demand of the customer group? How big will the demand of potential customers be? What position does your restaurant occupy in the hearts of customers?

3. Determine your own situation

Simply put, you can do many things with how much money you have. If you have rich experience in the catering industry, you can rent a bigger shop and decorate it better. If you are short of funds and experience, you should choose a small shop area and simple decoration, starting from scratch, from small to large, and then develop into a high-end restaurant when all conditions are met. So what kind of store to open should be decided according to your own specific situation.

4. Accurately Positioning

Joining Shaanxi Snacks teaches you five steps of effective positioning:

(1) Confirm the important benefits for the customers who buy your service;

(2) decide what kind of impression you want customers in your target market to have on you;

(3) indicate which competitor you want to distinguish from, and describe the products that make you stand out from others;

(4) Provide the differences of products or services, and use positioning statements and other marketing combinations to convey these differences;

(5) Please do the service as you promised.

5. When opening a restaurant, it is necessary to make a preparatory budget

(l) Estimate the building cost, and consider whether the store site is in a "prime location". The rent, the selling price or the cost of real estate vary greatly from location to location. Therefore, it is necessary to comprehensively weigh and estimate according to the determined choice based on market conditions.

(2) the budget of equipment and facilities, get the price of the equipment you want to buy from the market quotation, and include the transportation fee and installation fee when estimating.

(3) Budget of furniture and utensils According to the service mode and the number of tables determined by the restaurant, the required quantity of furniture and utensils is calculated, and then it is estimated according to the market price.

(4) budget of decoration expenses. The decoration of restaurants includes facade, hall surface and kitchen. You can estimate the decoration cost of the same grade or similar restaurants, or you can budget by decoration items, such as hall, door leaf, ceiling and wall.

(5) Regarding the cost of lighting, list the quantity of lighting used for decoration and lighting, and make a reasonable budget according to the selected level and grade.

(6) the cost budget of neon signs, which is indispensable to attract customers. The budget can be estimated with the market according to the production of signboards.

(7) Budget of labor cost, which consists of the salaries of managers, service personnel and chefs. It can be estimated by multiplying the salary standard of different personnel by the number of people. After finishing the budget, we need to make a perfect plan according to the budget. The main purpose is to make clear when and how much money to do something. Pay attention to the fact that we must reserve an extra fee to deal with emergencies. This is an important guarantee for the normal opening of the restaurant and a very important aspect that reflects the shrewd strategy of the organizers.