to put it bluntly, breakfast shop? What to sell, to whom, where to sell and how to sell. To be professional, the location will determine life and death, the category will win or lose, the pricing will determine the success, and the operation will determine the profit. First, prepare for hard work. 1. Don't want to work nine to five, so open a breakfast shop. It may be five to five. Are you prepared? 2. Are you going to cook your own breakfast or ask the master to do it? How's the craft? 3. Do you plan to open a breakfast shop to solve the problem of food and clothing, or do you plan to make a chain in the future? 2. Where is the market survey going to be held? How many people are going out for breakfast around here? To whom? White collar workers? Student? When did you buy breakfast? How much did you spend on breakfast? What are the breakfast shops around here? Make money? How much do you earn? Third, the category is fixed: there are also many categories for breakfast, selling steamed stuffed buns and fried dough sticks? Selling chaos? Sell Regan Noodles? Fourth, determine the profit model. Can the store sit down and eat, or pack it away? What's the size of the store? Do you want to make breakfast takeout? Is the breakfast shop open at noon and at night? If it's closed, will the money earned from breakfast every day be enough for you to pay the rent? Combined with the fifth point below, calculate how much turnover you want every day, how long it will take you to return to your capital, and can you stand it? V. Cost Pay special attention to the cost of the second point below, and be prepared. In case of bad business, you have to spend money to promote it. Don't forget this. (a) the cost of opening a restaurant 1, find a shop, rent; 2. Engineering design and construction; 3. Soft-fitting procurement of tables and chairs; 4. apply for a license; 5. Personnel salary; 6. Procurement of equipment, tools and utensils; 7, raw material procurement; 8, packaging materials procurement; 9. Miscellaneous procurement; (2) More than (including but not limited to) the cost of doing business in this restaurant is designed for profit. 1. Think about what you can do and what you should do, foster strengths and avoid weaknesses; 1.5. Prepare the plan for subsequent adjustment if the business is not good, and the plan for how to deal with competitors once the business is good; 1-9, according to the profit-oriented preparation plan and combined with their own resources and on-site reality to do multiple-choice questions. More than 91% restaurants only prepared the first part of the money, and the second part was not fully taken into account. As a result, they died in the 1-1.5 link. Like all businesses, 1-1 is the most difficult.