operation method

11

Let's talk about the choice of catering items first.

Friends who want to do catering have always been the choice of catering items. Faced with so many catering products in society, choosing these products has become a difficult problem for us. On the one hand, we have no experience in this field, on the other hand, we feel strange and fresh about this industry.

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Investment budget before catering project selection

1. Opening expenses. When it comes to the cost of opening a store, we have to mention it. Rent: the unit price of rent will be different in different cities, different business districts, different areas, different locations! What is the most important thing in catering? Business experts will definitely tell you that site selection is the most important prerequisite for catering!

A unit rent = rent per square meter per day. I'd rather have a shop with a unit rent in 21 yuan in the urban area than a shop with a unit rent in 2 yuan in the suburbs. Why? In fact, the reason is very simple. Enough people flow is the basis of turnover, which needs you to understand and calculate.

B decoration. Different locations and different areas of shops will affect the total investment cost. Generally calculated at the unit price per square meter. If we distinguish between high school and low school, the unit price per square meter of the high-end project cost is about 2111 or more, and the unit price of the middle end is 1111-2111. If it is lower than 1111, it is considered as the low end. High, medium and low end are not important, what matters is whether it is suitable for the project itself.

C. license. Restaurants of different cities and sizes are different. Generally, first-tier cities are 5k-2w, and second-tier cities are 2k-5k. These costs are especially variable in first-tier cities. Because the audit is strict, the corresponding expenditure on lubricants is relatively high, but it should not be too outrageous, usually not higher than 5w.

D device. First determine the product, and configure different equipment according to the storage, processing and production of the product.

e. tables and chairs/tableware. According to the restaurant area and restaurant positioning, it should be noted that tables, chairs and tableware should be the same as the engineering decoration and the restaurant positioning!

F other projects. Such as telephone installation, all kinds of miscellaneous things, etc. Everyone needs to make a plan and then implement it one by one. It's too soon!

13

Naming a restaurant

Beginner's guide:

Ideas of naming: target customers, who are the target customers, men or women; Positioning age and monthly income; Which keywords do you like? Examples of special dishes: Azong Noodles, Macao Doulao, Yonghe Soymilk, Shenji Liangtang, and decoration styles: Griddle House, Kesongfang, South Beauty and Farmer's House; Examples of overall color system: crystal rice flour, lemon cola, dark restaurant, vermicelli; A good name is a good tool and impressive. A good name is the beginning of success. A good name is scientific analysis and application.

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Make a correct assessment of the surrounding business districts

Beginner's Guide

The choice of shops requires both professional knowledge of commercial real estate and professional knowledge of catering operations, and both are indispensable. Why does KFC also have closed stores? That's because the business circle where the shops with good models are selected has changed, and KFC is a big enterprise, but it can't adapt quickly because of the inconvenience of movement. For example, the business circle needs crayfish, while KFC will not have the possibility of launching crayfish in a single store in a short period of time.

to sum up, the matching degree between the project and the business circle is the foundation of profit. Many entrepreneurs just want to open a desired store with enthusiasm, without considering the market demand from the perspective of consumers, so the survival rate is extremely low. Those who survived went out of business soon after for the same reason. The location of shops needs comprehensive evaluation and consideration by professionals. Only in this way can the upfront investment avoid risks to the maximum extent.

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Store Lease

Beginner's Guide

1. Lease period and contract

A Original of the store's real estate license: indicate the scope of use of the store. Many shops are not qualified for catering. )

B ask the landlord for rent-free decoration: no matter what you plan to decorate, tell him that you attach great importance to decoration and need to start construction. Rent-free period refers to a period of time after signing the contract that does not require payment of rent. Usually the start date in the lease refers to the first day after the rent-free period.

C generally, the rent-free period is 1 months: if the area exceeds 1.51 square meters, it can be increased. Because you can let the project process be completed ahead of schedule and make good use of the time during the rent-free period for opening promotion, there is no rent for these days!

D if that's a residential building upstairs: be sure to think twice. If residents complain about your smoke, the relevant departments will give you harmony for the sake of harmony!

E increase in rent: generally, it will increase every year from the third year, with the range of about 2-3% and some 5%.

F It is suggested to use a calculator to calculate it immediately: Calculate the incremental amount, and pull off a fraction to talk to the landlord!

G don't rush to sign the rent contract before the engineering survey is scheduled: since the date of signing is equivalent to starting to calculate the rent.

H the best situation must be: engineering survey, design and start construction immediately after signing the contract, which can shorten the whole project cycle. Positioning: The key point of decoration design is that every detail is profit-oriented and serves for profit. Pointing out with one finger is different from punching out with five fingers in a fist.

2. Budget: What needs to be integrated is product structure and price structure, which involve a lot, and will be described in other chapters later. It is reasonable to be able to share the first decoration from the profit within 3 years, and this part appears in the income statement of financial statements. For beginners who are involved in catering for the first time, it is more important to avoid risks. To say the least, in case of poor management, the equipment can be removed and sold, but the decoration can't be removed (except Lei Ren who has the unique perseverance to dig out every tile). Therefore, for beginners, it is still recommended not to invest too much, to fully consider the risk-taking ability, and it is more appropriate to cut in the decoration positioning at low cost.

3. Rationality: Besides the reasonableness of expenses, the rationality of layout is also very important. Reasonable layout refers to fully considering the moving line, which refers to the route of movement. For example, the walking route operation route should consider both the customer's moving line and the employee's moving line.

4. Highlights: If there are no highlights, the decoration of this restaurant is passable at best. The role of the bright spot is to make the low-cost decoration make people look like they have no cheap feeling and emotional love.

16

license handling

novice's guide

opening a restaurant to handle a license, commonly known as three certificates for one certificate. First, take the store lease contract and go to the fire, health and environmental protection departments for approval. They will send someone to give guidance. According to their requirements, the floor plan is improved in combination with engineering design. Submit it for approval again. If there is no problem, construction can begin. Before the construction is completed, communicate with the above departments in advance and let them arrange personnel to come for acceptance. Don't forget to prepare lubricants. The scales, requirements and priorities of different regions are different. It may still fail, so you must persevere. Their purpose is to let you pass, because you can charge.

after acceptance, you will get the above three certificates, namely, fire permit, sanitation permit and environmental protection (also known as sewage discharge) permit, and then you will go to the industrial and commercial department to exchange the industrial and commercial license with the three certificates. (The specific operation may be different in different urban areas, and you can not apply for a fire permit voluntarily within 111 square meters.)

17

Recruitment of personnel

Generally speaking, there are three categories of personnel in a restaurant.

first, managers-such as store managers; The second is the kitchen staff-such as the chef; Third, service personnel-such as waiters; We generally suggest the following ways in operation.

managers: find some potential and capable assistants in local chain enterprises. On the one hand, because I was born in a system major, and on the other hand, the training cost has already been paid. As long as the two sides reach a * * * understanding on the performance evaluation method, there is generally no problem.

Chef: Usually, we will contact directly with the local or nearby cooking school. On the one hand, it solves the employment problem of the school, and on the other hand, the chefs who have just left the school are easy for investors to manage (this is only for stores with low requirements for chefs). Another thing to note is that a key ability is generally missed in schools, that is, the ability to calculate the cost of each product. For some non-fast food restaurants, product cost control is an important link. However, we can train it for 2-3 days and it is completely qualified. The so-called qualified means that even if new products are introduced in the future, chefs can budget and calculate the product cost and gross profit, which is convenient for financial management.