Overall steps: 1. First, choose a good address; 2. Apply for a hygiene license and then apply for an industrial and commercial business license; 3. decoration; 4. Buy good things and hire good people; 5. set the menu; Need to pay attention to: 1. At first, the store is generally large; 2. Give customers a comfortable, clean and bright eating environment; 3. The kitchen must be separated from the living room, that is, with a glass pane; 4. Tables and chairs should be durable in color and easy to clean, which will directly or indirectly affect the appetite of diners; 5. Waiters should wear the same clothes, giving people a sense of brand; First, the entrepreneurial goal is to develop the real fast food industry in China, and establish a certain large-scale fast food chain company with reasonable and effective management and investment. Second, the implementation plan 1. The model of fast food service industry: take customers as the center, take customer satisfaction as the purpose, and finally achieve the promotion of the company's business philosophy by making customers satisfied; 2. Target market positioning: Chinese fast food industry acceptable to the public. Customer groups: office workers+children+leisure people+others; 3. Market strategy: industrialization, product standardization, scientific management and chain operation; Such as: mobile fast food company-breakfast strategy In view of the characteristics of large mobility of breakfast population and tight time, we will move from unified model and service personnel to major demand outlets to provide customers with convenient and nutritious breakfast packages; If there are a large number of students, we can also introduce nutritious fast food for students, which not only pays attention to economic benefits, but also takes into account social effects. Second, there must be sufficient liquidity, and all funds should not be invested in fixed assets; Third, we should consult our colleagues around us and gain experience from them; Fourth, and most importantly, we should pay attention to environmental sanitation; Fifth, we should advertise for the target market, and we can engage in promotional activities regularly; Sixth, we should make regular surveys of customers who come to visit us and keep making progress; I have summed up seven principles, which seem to be extremely ordinary, but if we persist in applying them, it will certainly produce wonderful results: First, strive for innovation. Only restaurants that strive to innovate will have a future, stick to the rules or blindly imitate others, and will eventually fail. Any restaurant must show its own characteristics in order to create added value and continuously increase customers. Second, pursue growth. Personally, I think that if you don't pursue growth or challenge higher goals, you can't taste the joy and fulfillment of success. If you just want to make a living, you will naturally be sloppy and eliminated. Third, ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with high-quality service. Long-term provision of quality services and better varieties to diners can continue to develop. Fourth, take diners as the starting point. We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think knowing your business partner is the first step in opening a shop.