Mainly provide dishes and services to tourists and local residents, and sometimes provide customers with extra services for accommodation.

restaurants (including restaurants, restaurants, hotels, restaurants, etc.) refer to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops. Restaurants developed in China in the 3rd century. At that time, Hangzhou was the cultural and economic center of the Song Dynasty, with a population of more than 1 million. There were many tea rooms and pubs for tourists, and later restaurants were developed to serve tourists and locals. At that time, there were various restaurants offering different dishes.

in the west, the first modern restaurant (that is, guests sit at different tables, choose dishes from menu and have designated business hours) was the Grand Taverne de Londres, which opened in 1782. After the French Revolution in 1789, the French catering trade association was dissolved, the nobles fled, leaving a large number of servants who were good at cooking, and a large number of people from different French provinces flocked to Paris to have meals, so restaurants opened like mushrooms after rain in Paris, gradually forming the tradition of French going out to eat, and making French cooking so popular and advanced. In economics, restaurants belong to the end of the supply chain of the catering industry. Due to the low opening threshold, the competition of restaurants in major cities is extremely fierce, which affects profitability. In most first world countries, restaurants are strictly regulated to ensure the safety of customers.

Ordinary restaurant owners are faced with many problems, such as raising start-up funds, hiring suitable employees, maintaining food quality, and maintaining a safe working environment. They also have to deal with customers who may complain about food or even claim compensation. Changes in the economic environment, such as rising oil prices, will also weaken people's desire to eat out and affect restaurant business.

In p>2116, there were about 215,111 formal restaurants in the United States, with a turnover of $298 billion. There are 251,111 fast food restaurants with a turnover of $261 billion. There are many kinds of restaurants, ranging from cheap restaurants that provide lunch for office workers nearby to formal restaurants that provide good food and wine. According to the style of the restaurant, customers' clothes vary from light clothes to formal clothes.

According to the different sizes of restaurants, it can be divided into:

1. Super-large restaurants: refer to restaurants with business premises with an area of more than 3,111 ㎡ (excluding 3,111 ㎡) or dining seats of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75).

if the area and the number of dining seats belong to two categories, the restaurant category shall be the larger one. Many people have this wish to open a small restaurant and deal with food every day. On the surface, opening a restaurant is to find a storefront to set up a stove and serve food to guests. In fact, even if you open a small restaurant, there are many links and many trivial things. How to purchase raw materials is the most economical and worry-free? How to configure the equipment is the most reasonable ... Sometimes, whether some links are in place directly affects the success or failure of this restaurant. This entrepreneurial survey dissects the major steps of opening a small restaurant with characteristics, and introduces some business know-how in the industry.

Step 1: Choose a storefront

Two places are the best choice: one is where there are many office buildings, and the other is where residents live densely. Choosing a place with more office buildings in the company can ensure business at noon. Some restaurants in many places often have too many empty seats at noon but not enough seats at night. Old catering is very concerned about whether the business can be done well at noon. This can ensure the benign operation of the day.

there are many channels to choose a store. You can talk to the landlord through media advertisements, resale advertisements in front of stores, or directly find a newly developed house. Another way is to contact the store owner directly after choosing the general location.

don't think that places with many shops are not suitable for entry. If there are many characteristic small restaurants in a street, it will cause the effect of Duo Long, and it is easier to do business than to do it alone. The key is to make a difference between so many stores and other stores.

the most important thing about difference is to be creative and innovative. Opening a restaurant with novel food can not only attract tourists, but also make a much higher profit than ordinary restaurants. It is nutritious and delicious, and its business is extremely hot in many big cities. There are flavor dumplings. jiaozi is a traditional food in China. With the development of food culture, jiaozi has become more and more novel. Curry jiaozi, Crystal jiaozi, Lace jiaozi and Pearl Dumplings are becoming popular in the market. At the same time, the design space in jiaozi is quite large, so you can design various styles and flavors of jiaozi, which will definitely make the customers in the store flow continuously and make your business prosperous, so that you are in a leading position in the same industry ...

Be careful when subletting the store

It is almost an open secret in the catering industry to earn a part of the subletting fee. Therefore, newcomers must be careful when subletting other people's stores.

Step 2: Product Positioning

Choosing a safer way is to follow the trend of food popularity in a city. For example, the steamed stuffed bun shop is very popular in recent years. A steamed stuffed bun shop with an area of more than 311 square meters can do business of 11,111 yuan a day. Gross profit can reach 51% and net profit is 31%-35%. If all-automatic mechanical batch processing is used, the profit will be greater.

Step 3: Service

The key to opening the store is service. Good service can not only keep repeat customers in the past, but also increase your reputation and increase the number of customers. To do a good job in this respect, we must first have a good service attitude, greet all guests with a smile, and sincerely serve every guest. At the same time, efficient service level plays a more and more important role in modern times. Many guests may get up and leave because the service in your store is too slow, which makes you lose customers. Therefore, fully automatic mechanical equipment is used in food processing equipment, which is clean and beautiful, occupies less land, has high production efficiency and adjustable product style, and greatly saves food processing time and manpower and material resources. Professional food processing machinery also makes your store splendid ...

Although most of the food industry is sure to make a profit without losing money, after all, machines are a possibility. If there is anything wrong with Wanyi, you will be in big trouble. At least a few days of business will be lost, and at most tens of thousands of dollars of machines will be wasted. We have to reinvest and buy another one. Therefore, I hope that everyone must pay attention when buying buns machines: professional manufacturers should be the first choice, mainly because of mature technology!

of course, remember to see clearly whether the performance of the machine is the same as what you want? It's best to let the manufacturer give you a short training after purchasing, and the operation of machines with different performances may be different.

Moreover, if you buy the machine back and find that some functions will not work, do you still want to move the huge machine back to the manufacturer to guide you? If all these questions are well inquired, then you can start your business with peace of mind. Finally, I wish you all a prosperous business! First, delicious food is to ensure that as we all know, there are different styles of dishes between restaurants, and the style mentioned here is also the taste of the food, but this different style is directly related to the market trend. Some restaurants are booming, while others are on the contrary. The quality of the dishes plays a very important role in it. Take Minhou, Master Kong and Sichuan Restaurant in the school, they have great advantages in this respect. On the basis of good delicacies, if there is a core dish, that is, a signature dish (s), it will have a more finishing touch. This signature dish may be the reason for having a good impression on this restaurant, or it may be the culprit for consumers to subconsciously remember this restaurant. Consumers always come to restaurants for the first time, and the first impression determines whether the second or more consumption can be successful. I often hear such a conversation, "The food in this restaurant is really bad" and "salty, sweet and weak". If this is the case, then you can only do business once and never do it again. I call it the "railway station principle". So it is not difficult for us to imagine why restaurants on the same street have different business. At this time, there is no other choice but to change chefs. Of course, it is also wise to choose to close the door. After all, the signboard has been defiled. When I hear the name of this restaurant, I always have a knot in my heart. At this time, it is difficult to revive the country. Second, hygiene is the lifeline. The hygiene of restaurants consists of three parts, namely, the hygiene of dishes, the hygiene of tableware tables and the hygiene of catering personnel. First of all, let's take a look at the hygiene of the dishes. The sign "No idlers in the kitchen" is prominently hung at the entrance of the kitchen for two purposes. First, it prevents idlers from coming in and endangers food safety. Second, prevent outsiders from coming in and seeing the "true face" of the kitchen. Diet, you must remember "don't pay attention to its production process". But in any case, at the end of the dish, we must ensure that it looks hygienic and tastes hygienic. As for whether it is really hygienic, only the health department knows. Next, let's look at the tableware table hygiene. Perhaps everyone has seen this scene: the tableware is irregularly piled together, and occasionally it is wet and oily, and even there are some residues; The dining table can be used as a mirror, and I don't even have the courage to put my hands on it. If you see this scene in summer, there may be a few flies to accompany you. The scene is really unacceptable, so the chances of choosing to give up or end this dining action are greatly improved. How can you ensure the hygiene and delicacy of dishes if you can't even guarantee the hygiene of tableware? Those who achieve great things must be detained, and this section is not the other section. Finally, please pay attention to the hygiene of the catering staff, which is also an integral part of the behavior image. If possible, the catering staff had better be the kind with clear looks and quick hands and feet, you would probably say what this has to do with hygiene. I can only tell you that there is a connection. There is something called "Lenovo". Just like seeing a beautiful woman, maybe you will find that everything is beautiful. Besides appearance, clothes and behavior are also crucial. Clean clothes are better than gorgeous clothes, and there are too many behaviors, such as expressions, words, actions and ways at work, etc. I remember that there are some waiters who put their fingers in them when serving soup and rice. Regardless of how clean your fingers are, one fact tells me that I have seen you collect dishes, wash dishes, clean dishes and wipe tables, but there are still many things that you can't see. Third, the speed of serving is the benefit. The capacity of restaurants is limited, and it is generally not large. Only a few dining tables can be placed, and more than a dozen are almost dreams. Since the horizontal (storefront) can't be developed, we can dig vertically. If we can increase the number of dining tables, it is equivalent to expanding the capacity of restaurants. So what factors affect the number of times the dining table is used? Two aspects, the first consumer factor, including the speed and purpose of eating, and the second operator factor, including the speed of serving and service efficiency. The consumer factor is beyond our control, so improving our own serving speed has become the only breakthrough to improve the number of table uses. Compared with restaurants that use tables for 11 times a day and 5 times a day, although it is limited by time, in a sense, there are five more tables in the store. Their income is very different. In addition to directly affecting the income, it also indirectly affects the reputation and image of this restaurant. These are intangible assets and cannot be ignored. Fourth, restaurant culture is a foil culture, not abstract, very specific; Not empty, not empty, very real. Culture is all-encompassing. Here we mainly talk about the design of the store and the mental outlook of the staff. Restaurants belong to the service industry, and their tone should be lively, lively, happy and prosperous. They should not be like hospitals, but should be inclined to KTV. They will still patronize restaurants with low tone and lack of vitality in their lives. Maybe they are tired, but their hearts must be strong. The vibrant restaurant scene may increase your appetite, and appetite is sales. As soon as you enter the restaurant, you will experience the information that this restaurant wants to reveal to you through the layout of the restaurant's storefront, and whether the table is flat and stable; Whether the height of the chair is just right and comfortable; Design style of menu; Whether the main color of the store is reasonable, etc. The above is my superficial view, I only hope that the light of this candle can draw a glimmer of brightness.