1.1 inspect the store

1.2 confirm the store

1.3 pay the down payment,

2. License approval

Note: consult the accreditation department first, and then pay the full rent. The chef, the final position in the restaurant, must be recruited immediately after paying the full rent, and must be fully communicated with him in future work. Follow-up work is carried out together with the application.

2.1 first consult the industrial and commercial department

2.2 apply for pollutant discharge permit

2.3 apply for hygiene permit

2.4 apply for business license

2.5 if a restaurant is allowed to open in this store after consultation, Then pay all the rent

2.6 Work out the job description of the chef (superiors, subordinates, rights and responsibilities)

2.7 Work out the job description of the chef (job description, working hours, treatment issues, written examination questions)

2.8 Introduce and register, and receive the interview chef

2.9 Review and determine the chef candidate

3. In this step, you must complete 91% of the menu

3.1 Determine the category

3.2 Determine the dishes

3.3 Formulate the standard menu

3.4 Initially determine the required equipment and equipment according to the menu, and pay more attention to the products of equipment dealers in future work.

4. Determine the working time and operation flow

Note: The flow is the basis for the layout of the hall kitchen. Once it is formulated, it will be put into decoration, and it will be difficult to change in the future, so it must be accurately determined

once.

4.1 Work time

4.2 Work out the kitchen operation flow and product sales flow

5. Determine the decoration style and layout

Note: once the decoration is completed, it will be difficult to change, so you must make your own plans and schemes, and then ask the decoration company to study and formulate them together. When decorating, we must carefully refer to the operation process, the volume and area of equipment and the characteristics of working methods. Follow-up work is carried out simultaneously with decoration. The kitchen must be decorated first.

5.1 Formulate decoration principles

5.1.1 Customer-friendly principles

5.1.2 Operation-friendly principles

5.1.3 Equipment-friendly operation principles

5.1.4 Highlight the business philosophy and conform to the principles of corporate visual identification system

5.2 Make a preliminary restaurant layout

5.3 Select a decoration company. Determine the layout

5.5 Determine the decoration style

5.6 Determine the basic color of the restaurant

5.7 Start the decoration

6. Set the number of staff and posts

Note: you must communicate with the chef more and cooperate with him in the follow-up work.

6.1 Determine each post

6.2 Determine the staffing of each post

6.3 Determine the shift and work schedule

6.4 Determine the staff dormitory

7. Prepare various standardized documents (manuals, instructions, forms and operation standards)

Note: As it is a small-scale store, try to simplify all documents and pay attention to practicality. There is no need to be too numerous and complicated, but the final documents must be achieved, and the process documents can be formulated with spare capacity.

7.1 Manual

7.1.1 General Staff Manual

7.1.2 Kitchen Staff Manual

7.1.3 Floor Staff Manual

7.2 Description

7.2.1 Job Description

7.2.2 Recruitment Description

7.2. Quality standard)

7.2.4 Form

7.2.4.1 Interview Employee Data Form

7.2.4.2 All Employee Data Form

7.2.4.3 Inventory Summary

7.2.4.4 Daily Business Report (automatically generated by cash register). Each receipt must correspond to a receipt or invoice)

7.2.4.8 Inventory Statistics Sheet

7.2.4.9 Daily Expenditure Sheet

7.2.4.11 Monthly Expenditure Sheet

7.2.4.11 Employee Resignation Application Sheet

7.2.4.11. Pick-up Form

7.2.4.16 Equipment Record Form

7.2.4. Equipment Registration Form

8. Staff recruitment

Precautions: It shall be implemented in strict accordance with the standards of job creation and staffing, recruitment instructions and job descriptions.

8.1 Make recruitment target

8.2 Make recruitment plan

8.3 Implement recruitment plan

8.3.1 Determine recruitment channels

8.3.2 Interview, examination and food tasting, and record the process

8.3.3 Make sure employees enter probation period

9. Staff training

.

11. Purchase equipment and equipment

Note: Before purchasing equipment, a detailed purchase list must be made, and the market should be investigated to determine a supplier with stable service. When buying, you should carefully check the performance and quality of the products to ensure the best use.

11.1 Investigate the market of kitchen supplies and equipment, determine the supplier

11.2, purchase

11.3, check and install

11, debug the equipment and

11.2, further determine the equipment record table

11.3, arrange equipment manager (arrange a person to conduct simple maintenance and check the operation of the equipment. Give the equipment manual to him for safekeeping)

12. Finalize the dishes and menu

Note: Make sure the whole menu, keep it unchanged until the opening, improve the standard menu, and improve the production standards and quality standards of each dish. And we must pay attention to the quantification of details.