I. Entrepreneurial goals
Development of the county's hot pot new situation, the use of reasonable and effective management and investment, the establishment of the county's first large-scale skewers hot pot city.
Two, market analysis
1, the current situation analysis
Social pace of life accelerated, so that the county's catering industry hot pot category of the existence and development of an indisputable problem. Although the county's catering hot pot class development is very rapid, especially in the development zone of the center of the road has more than 10. It can be said that the number is relatively large. At the same time they also have many problems: (1), the price is expensive (2), the environment is relatively poor (3), the service concept is backward (4), the meal quality is poor (5), the variety of single and lack of innovation. One of the most prominent problems is the poor service attitude, as well as the monotony of the meals provided by the hot pot. Although the consumption is high, they do not enjoy a wide variety of food. The creation of a hotpot city with good service, high quality, variety and low price meets the needs of local consumers.
2, local custom analysis
My county is an economically underdeveloped county. But people treat "eat" is really a favorite. Willing to spend, happy to spend. From the local "prosperous" catering industry can be seen in this feature. This undoubtedly to the further development of the catering industry has laid the foundation for consumption.
3, choose the location of the analysis
Selected location is located in the county economic development zone leading to the main road. With the development of the economic development zone is bound to bring most of the consumer crowd. At the same time, there are three nearby family homes: the chemical plant family home, the county television station family home, the county distillery family home. Residents living in this area can reach it in five minutes on foot. In addition, there are four schools on this arterial road, providing low-priced consumption is also very attractive to students. What's more, the road connects the township and the city, and the convenient transportation will bring a large number of consumers. Existing competitors and potential competitors exist, but the current form is still favorable to us.
4, hyper hyper skewer characteristics analysis
"Skewer" is an innovation based on the local hot pot. There is only one in the local area. Traditional hot pot dishes are usually a plate, and the price of a plate averages 10 yuan. If you have leftovers, it feels like a waste; if you don't have enough, it feels like a luxury to ask for another plate. At the same time, a consumption can only taste a few dishes, for consumers is a pity. Skewers just you make up for these shortcomings. Whether meat or vegetarian dishes, will be threaded on a small wooden stick, placed in a fixed position. Vegetarian dishes for 10 cents a skewer, meat dishes for 20 cents. Consumers can choose according to their own preferences. Cheap and enjoy a variety of delicious.
To sum up, start a skewer hot pot city, the prospect is good.
Three, the practice program
Service model
To consume this as the center, all for the satisfaction of consumers. In the minds of consumers to establish a good reputation and image. Operators and consumers to communicate in a timely manner to understand the needs of consumers. At the same time, let consumers fill out the opinion sheet, and give certain rewards. Service personnel should be trained to master the basic skills and establish the concept of customer first.
Target market targeting
Popular acceptance, consumer groups: students + local upper-middle-income earners
Marketing strategy
Optimization of raw materials, scientific management, service first, and make full use of the advertising effect.
Image strategy. Hyper hyper kebabs strive to be clean, hygienic, affordable, cozy and unique. Please ask a professional company to develop a set of advertising plan for us to highlight the personality.
Four, practice program
⊙Operation management
Mastering the dynamics of the product
First of all, it is necessary to study the projected sales of various dishes, analyzing them from various angles, such as quality, variety, price, and so on. The degree of acceptance by the consuming public can be analyzed from various angles, such as quality, variety, and price. This can be studied based on a product sales analysis chart and a product inventory analysis chart. (Sales analysis chart and product inventory analysis table are attached)
Mastering the operation status
During the opening period, the manager should summarize and write reports and statements on the promotional combinations of the products, the actual supply of the business area, the range of consumers, the replenishment and ordering and purchasing system, the quality of the service and hygiene management, and the treatment of the end-of-life products, and in particular the matters that have to be established for improvement so that the general management can understand the parts that need to be supported. management can understand the need to support the part.
3. Convene cadres to manage the meeting
Two weeks after the opening, at least gather the team leader level above the director to hold a review meeting on the quality of indoor and outdoor engineering, kitchen and operating equipment quality, tables, chairs, signs, and even human resources on the arrangement of the negligence, as soon as possible, to find solutions, to develop a yearly and monthly testing focus, according to the store's important matters rules, selecting and assigning specialized personnel to carry out equipment maintenance. The main thing to do is to maintain the equipment.
4. Product management (to ensure the quality of the product ah)
5. Inventory management (inventory, including defective products, semi-finished products, slow-moving products and specials).
6. Consumables and bills to replenish the balance of the class.
7. Checking the status of bill processing.
Personnel management
Personnel supervisors should check whether the manpower arrangement of each operation is balanced, how the morale of the staff is, and the reasons for the lack of teamwork among them, and arrange for interviews.
The personnel supervisor arranges for a review of working hours, scheduling, overtime, workload, staff rotation, and vacation scheduling.
The Employee Welfare Committee plans and improves the unified welfare system, including stage-by-stage further education, subsidies and travel.
Developing the employee food system and improving its quality.
Discussing and formulating plans for necessary facilities for dormitories and rest rooms.
Financial and accounting management
(1) Checking of bank transaction transactions.
(2) Enhancement of accounting management and control of cash flow.
(3) Production of daily and monthly statements and checking of bills.
(4) Breakdown and control of expenses.
(5) Analyzing, balancing and reporting the difference between the original budget and actual expenses.
(6) Research on cash register requirements and cash register procedures.
(7) Determination of accounting time and shift system.
Turnover forecasting
The accuracy of turnover forecasting depends on the angle and method of evaluation, which affects the investment cost and recovery plan. Managers should consider the operation, development, planning, real estate value, and characteristics of the business district from multiple perspectives.
Financial Forecast
Input required to reach break-even 50,000 yuan
Time to reach break-even 1 year
Total venture capital to be introduced 100,000 yuan
Revenue for the month 2
Expenditures for the month 0.8
Investment and income
Unit 10,000 yuan First year Second year Third year Fourth year
Investment and income
Unit 10,000 yuan First year Second year Third year Fourth year Fourth year
Annual revenues 8 10 11 15
Cost of goods sold 1.5 2 2 2 2
Operating costs 2 2.5 3 3.5
Net income 4.5 5.5 6 5.5
Actual investment 5 5 5 6
Capital expenditures 3.5 4.5 5 5 5.5
Midyear cash balances 2 3 5 6< /p>
Account Bank:
Construction Bank of China Agricultural Bank of China
Fifth, the risk analysis
"Good start real prosperous". Catering industry development for a period of time after the decline, and even losses. Make operators headache. This is the biggest risk of starting a skewer.
According to the 20/80 rule, 20% of the meals may create 80% of the revenue. Discovering these meals is especially important for operators. For this reason it is necessary for operators to check the menu in time and adjust it to further explore its potential. "Remove the dross and take the essence."
There are many sources of raw materials and they are highly interchangeable. Under the premise of quality assurance, the low price of raw materials, increase interest rates. On the strong alternative raw materials, the quality of its price comparison, choose the best. In addition, some of the raw materials of the seasonal strong, should also be enough attention.
The hot pot also has off-season peak season. Less people consume in summer, more in winter. Holiday consumption more, usually may be more cold. How to maintain turnover, increase turnover is also a problem that operators must face.
In a small county, the consumer population is relatively fixed. If there is no innovation, consumers may be bored and no longer patronize. Attract repeat customers, develop new consumer groups, and continue to innovate in order to maintain a thriving business.
Six,
Entrepreneur's words:
Student entrepreneurship has both advantages and disadvantages. We are young, passionate and energetic, there is a "born calf is not afraid of the tiger" temperament. But we have not yet come out of the "ivory tower" of our lack of social experience, and at the same time, no experience in the management of industry. The lack of social relations will also bring difficulties in starting a business. We are confident that these difficulties can be overcome.
"There is no road in the world, but the more people walk, the more road they become." We are confident that we will go farther!
Our motto: down-to-earth people, serious work