I feel that the topic is a bit big. So, I decided to write it to you in batches, so don't adopt it in a hurry, otherwise, I can't add it.

first, preparation before opening (if you choose to join, you can consult the brand you want to join, and they will give you some professional advice. )

1. Site selection and decoration.

in site selection, priority should be given to places with large crowds. If the budget doesn't allow, then lean to a densely populated place.

Decoration: You should pay attention to communicate with the Food and Drug Administration in advance (generally, you can go to the local administrative service center and the counter of the Food and Drug Administration to ask). First, you should fill out a form to apply for the Food Circulation Permit (originally called the Hygiene Permit), and then ask them what requirements they have for the review (they have requirements for decoration and will also make suggestions on the qualifications of your suppliers). After that, it will be convenient for you to apply for a business license.

as for the internal structure, it depends on the floor plan of the house you rent.

plan the business area and the areas of processing room and packaging room.

/question/556612594? & Oldq=1, this is my answer in Baidu. The structure is probably there, but the actual design depends on the floor plan. It is necessary to make a good partition and reserve a passage for large equipment to enter the site.

2. Equipment entering the site

Equipment:

a. Baking equipment: oven, dough mixer (21 liters), blender (21 liters), proofing box, Danish cracker, processing desk (with freezer), slicer, etc.

b. Storage equipment: four-door freezer (4-door freezer). If conditions permit, you can add ice-water machines (this will be completed in synchronization with the decoration)

D, tools: various molds (baking tray, baking mold, mousse mold, biscuit mold, high-temperature resistant cloth, silicone mold, etc.), various stainless steel pots of different specifications, knives, various small tools for decorating flowers, etc. (this can be purchased separately according to the master's suggestion)

3, staffing: < p As for the recruitment, you can post a recruitment advertisement locally, or post a recruitment advertisement through QQ group (baking professional group) (bakers use QQ group quite a lot, this method has low cost and good effect, so let's talk about the salary in detail. The key is to invite a good master, and give priority to the price of around 5,111, and don't contact anyone below this number).

B, salespeople, three or more people, depending on the size of the store, of course. In a really small store, there can be fewer salespeople (salespeople are better, their presence is quite important for the establishment of the brand image of the store, and standardized management can give people a sense of formality and security. What I am most devastated about is that the boss and proprietress are salespeople themselves. Many standardization can't be carried out)

4. Purchasing materials: (Please pay attention to asking suppliers for copies of certificates of relevant qualifications, which is one of the contents audited by the Food and Drug Administration)

Please pay attention at the beginning here

Be sure to ask the master to make a product list of at least 51 varieties first, and then list the materials needed to buy, so as to avoid buying some materials that seem to be needed but are not actually used. I have seen this situation quite often.

then, we should pay attention to shopping around. Sometimes the price difference between different suppliers of materials with the same brand and nature is quite large.

Thirdly, it is very important to pay attention to the production date and shelf life of raw materials, especially flour, cream and other materials, and it is best to choose materials whose shelf life is not one third of the past.

let's stop here first. welcome to ask questions.