Before investing in a cold noodle restaurant, you must carefully consider and correctly evaluate whether your conditions are suitable for opening a restaurant. We must understand the following six misunderstandings.

Myth 1: Make clear whether your hobbies cater to you.

In the process of opening a cold noodle shop, it is not enough to rely on hobbies, at least the conditions are not sufficient. You must also consider whether you can make Chili oil or cold noodle technology, or it takes not less than a week to learn cold noodle technology. If you are both an investor and an operator, you should also be prepared to work hard, because the catering industry is commonly known as "diligent", so lazy people should stop.

Myth 2: Know whether you have enough money.

The biggest investment in cold rice noodles is not technology, but rent. You have to pay a different transfer fee or deposit. In the course of operation, in addition to the new store decoration, rent, equipment, etc., we also have to pay a certain amount of personnel wages, Chili oil, cold noodle semi-finished products and other expenses. Without sufficient funds, even if it is opened, it will be unsustainable.

1), the rent for opening a store and staff dormitory: about 10% of the turnover;

2) Pepper and cold-rolled skin, raw material cost: about 25% of turnover;

3) Personnel salary: about 20% of turnover;

4) Miscellaneous expenses such as taxes and fees, property sanitation, etc.: about 8% ~10% of the turnover;

5) Expenses for water, electricity, fuel and disposable consumables: about 3% ~ 6% of the turnover;

6) Equipment depreciation expense: about 4% of the turnover.

7) Brand and promotion expenses: about 5% of the turnover.

8) Working capital: about 20% of turnover.

If you have 654.38+00,000 yuan, you'd better spend 500,000-750,000 yuan to invest in Liangpi project, and invest the rest in other projects to give yourself a chance to make a comeback. Of the 500,000-700,000 yuan, 20% is reserved for various emergencies in the month, because catering is an industry that never owes money and has a lot of cash flow every day. Therefore, whether you invest in 500 yuan as an e-commerce, a stall or a shop or factory, you can calculate it accordingly.

Myth 3: Do market research before opening a cold noodle shop.

The contents of market survey generally include local cold noodle market environment survey, cold noodle customer demand survey, cold noodle wholesale factory quantity supply survey, cold noodle market positioning survey, cold noodle shop marketing activities survey and so on. Market research can be done by yourself. In order to save money, some owners of cold noodle shops conduct market research with only a little knowledge or ignorance, which often leads to decision-making mistakes.

Myth 4: Before opening a cold noodle shop, you should correctly evaluate your business ability.

Cold-faced entrepreneurs have four requirements for cold-faced technology and store management.

1. Entrepreneurs should be happy:

Because the cold noodle industry is a service industry, your customers are your God, your parents and our customers' long-term contribution, so you should treat your customers like your parents, because your personality can be intuitively reflected in the popularity of your cold noodle shop and the details of neighbors' visits.

2. Whether to "fall in love with cold rice noodles" requires not only courage, but also persistent passion.

If you don't like to eat cold noodles from the bottom of your heart and just enter this "hard-pressed" industry with the helpless mentality of making a living or being entrusted by others, then you won't treat all customers with your heart, and it is difficult to plan and manage with your heart. The Chili oil you blended is vegetable oil, but you use salad oil or soybean oil to reduce the cost. Customers will know that you are not a good Chili oil when they taste it for the first time because of the taste of vegetable oil.

3. Correctly evaluate your management ability of cold noodle shop.

Management ability refers to the ability of Liangpi entrepreneurs to organically combine Liangpi technology with Liangpi operation and management experience by virtue of their own moral quality, personality psychological quality, physical quality and age quality, and apply them to the daily promotion and management of Liangpi. The abilities and qualities of managers are generally shown as: decision-making, organization, coordination, innovation, motivation, employment, planning, judgment, adaptability and social skills. Only by applying these qualities to solve various practical problems in cold noodle management can they be transformed into abilities.

4. Correctly assess whether your physical fitness is suitable for opening a shop.

Opening a cold noodle shop is a chore, which is not only complicated (e-commerce promotes cold noodles), but also strong in physical strength (getting up in the middle of the night to make cold noodles and Chili oil); Not only should we have the precision of controlling the oil temperature of Chili oil "stably, accurately and realistically", but we should also have the wit and courage to be "stupid, silly and melodramatic" when the city management confiscated the store billboards. Especially if you invest in a cold noodle stall or shop in a store, you should generally do it yourself. All these characteristics show that as an entrepreneur with cold noodles, you must have good physical quality to keep healthy. Liangpi industry big data Liangpihui shows that the employees of Liangpi are basically young people aged 24-32, and entrepreneurs in this period have strong physical and intellectual advantages. Therefore, physical condition is also a key factor in catering.

5. Need to know whether the conditions for joint venture are mature.

If you are one of the investors in Liangpi Store, you should be aware of the financial situation, personal background and ideological quality of other shareholders. If the other party is a full-time or part-time cold noodle restaurant, it is necessary to know what the other party's positioning of the restaurant is, and whether it was an investment mortgage or a long-term investment. If we cooperate without knowing the situation of shareholders, there may be a lot of trouble in the future, and even fall into the investment trap.

Myth 5: You must know the cold noodle technology before opening a cold noodle shop.

For an insider, it may not be a problem, but for a layman, it is the key issue. For example, chilli oil, skin and soup of cold noodles have different tastes in each city. There are two reasons. First, because the local raw materials are different, the taste is different. For example, why can't you buy Qishan vinegar with acidity of 5 degrees in Beijing, and you can only use vinegar with acidity of 3.5 degrees instead. Second, because of the time-honored shops that have been engaged in cold noodles for many years in this area, the taste has been affected and solidified in this area, leading to the localization of taste. Why does Xiaoxian, Anhui eat cold rice rolls?

Myth 6: You must understand a few points before opening a cold noodle shop.

For example, when you move from a closed cold noodle shop, you must pay attention to the following questions:

1. Do you know the real reason?

What is the reason for closing the door and transferring? Need to analyze whether it will have a negative impact after taking over the business.

2. Know whether the hardware works normally.

Understand whether kitchen equipment, air conditioning and other mechanical equipment can still be used. If kitchenware can't be used any more, its advantages will not exist. In addition, it is also necessary to confirm in advance whether the kitchen equipment after long-term use is normal. General kitchen equipment, used for more than 5 years, the use value will naturally decrease.

3. It is to confirm whether there are conditions for smoke exhaust and air conditioning in the store. Before the transfer, some cold noodle shops may be unable to install the necessary equipment or the installation cost greatly exceeds the budget due to the limitation of the store or the structural problems of the building. Pay attention to these.