1. Your market positioning does not mean that the high consumption level in the county town means that there are considerable purchases. Who is your product targeted at, white-collar workers, students, middle-aged people, the elderly, wage earners, nouveau riche or students who follow the trend and have more money? This market positioning is very important, and your target market is the source of your wealth.
2. It is also important to choose your store location according to your target positioning, and the effect of the business circle should also be taken into account. It is important to remember the word business circle. If we can form a monopoly within one kilometer of Fiona Fang, I'm afraid it will be counterproductive.
3. The positioning of dishes depends on whether you and your franchisees can meet the consumption expectations of the target consumer groups and reflect the concept and consciousness of your restaurant.
4. Don't trust franchisees too much. The help they give you is extra, that is, teaching you moves and simple processes. But whether your moves are powerful or not depends mainly on your own business problems.
5。 Make a detailed survey and budget of the market. I estimate that most of the above figures will be influenced by franchisees, which means that most of them are given to you at home. You should check this figure in detail, according to your target consumer groups, their living habits, tastes, meal time, your location and the price of your house, plus your costs, including housing, raw materials for personnel, low-value consumables, water and electricity, and social costs. To have a sales forecast, you should estimate a turnover according to the above conditions, calculate costs and expenses, and consider taxes.
6. Your management level, catering management is very professional management. I have been in this industry for seven years before I understand a little bit. The classification and details here are complicated. It involves a lot of experience and time, so it is necessary to have a good management plan at the beginning of training, and it cannot be done in one step. It will give you a few key points in two years, so you must do these things: first, kitchen, food knowledge training, labor discipline training, production technology training, these are nothing, mainly depending on your own requirements and management methods. What should be told you is that the dishes should be standardized, remember that it is standardized, and the dosage and color of each dish should be quantified. This is a lot of work, but it is very important. Because it is closely related to your import and export management, cost control management and standardized dishes are a kind of competitiveness, and guests always taste the same when they come. With standardized management, the next thing to do is cost control and management, and the consumables in the front office are also fully quantified. Managed by the computer system, menu consumption does not need to go through computer programs, so it will be much easier to do low-cost accounting every month, and a lot of data will naturally come out. For example, the peak of eating and the popularity of dishes.
Followed by the training at the front desk. It is estimated that you will ask the supervisor or foreman to train them in service skills. You should pay attention to ideas and teach them to improve work efficiency, because the quality of catering service personnel is still very low, and their thoughts need our management guidance. It is important to remember this, otherwise there will be no efficient work.
7. That's all for the time being. These things are hard to make clear in one or two sentences. Let me tell you two words. The first few points of the study are very important, that is, the fifth one. You must do it carefully. If necessary, you can invite a special research company, and don't fight unprepared. Don't blindly support franchisees, be self-aware and investigate your own results.
Finally, welcome to join the big family of catering, and wish you a prosperous business.