how to write an outline of what is in a hot pot restaurant?

If it is complete, you can also answer

Now you can only preliminarily guess that it is the planning outline of a hot pot restaurant:

The process of opening a hot pot restaurant can be divided into two parts:

The first part is also the cornerstone of the process of opening a hot pot restaurant: the preparation

The preparatory stage includes two important contents: project selection and investment budget

The second part is to implement the measures formulated in the preparatory stage. This section includes brand planning, business circle evaluation, store leasing and decoration, license handling, personnel recruitment, equipment procurement, etc.

Let's analyze the contents of the two sections in detail.

hot pot restaurant opening process-working flow chart of the preparatory group

1. hot pot restaurant opening process preparatory stage

a. project selection

according to your own strength, choose a suitable business model and project. Generally speaking, there are two modes:

the first mode, with large investment, high cost, long payback period, rich profits in peak season and high fixed costs in off-season. In short, this model relies on scale profit. The area of such shops is generally large, so the rent per unit area is relatively low, and the regular scale procurement also has certain advantages in raw material cost. However, the first-time decoration cost of large-area shops can not be ignored. With the large area, the distance between the service staff and the front hall is long, and a certain number of service staff will need to be added. Generally speaking, the rent saved by large-scale leasing is an important part of the profits of such shops. The risk is that hot pot is an industry with clear seasons, and it is necessary to formulate a diet suitable for summer.

the second category, with small investment, small shop area and simple business model, is in a semi-retail state. Hot pot originally belongs to a simple business model, with the characteristics of small kitchen, customers do it themselves and maximize the business area. On this basis, the rice noodle shop similar to the street is optimized, with a small area. If it is less than 111 square meters, you don't need to apply for an environmental permit, which can save a lot of costs. The reasonable area of small hot pot restaurant is about 211 square meters. This kind of store can return to the current period quickly, and the fixed personnel cost is very small. The same store can copy a lot of branches to avoid the trouble of opening a big store, and the profit is also considerable.

to sum up, when choosing a project, you should understand that if you want to reduce the management cost, you must make the management simple. If you want to make the management simple, you need simple operation, which is based on simple mode. Understand this, when choosing a project, it will be simplified into complexity, which is the basic prototype of a good project.

B. Investment budget

Investment budget contains many contents, including:

rent, rent increase;

decoration, decoration loss;

license handling and public relations expenses;

purchase of dining chairs and tableware;

other expenses and other details

2. Opening hot pot restaurant process execution stage

A. Brand planning-naming

The competition of modern catering is not limited to the taste stage, and it has entered the era of brand competition. Brand competition is launched from many aspects. From the perspective of planning, it can be said that it is CI planning, including MI (mind identity of enterprise), that is, the design of corporate culture, VI (visual identification), that is, the logo and business card style of enterprise, and the space is designed accordingly for corporate culture. Finally, there is BI (behavior identity), that is, we have corporate culture and recognizable symbols. How can we show that such culture has been integrated into the enterprise? This series of problems will be concentrated in the name of the enterprise, so naming is a big deal.

B. Choosing a business circle

With brand planning, the positioning of the enterprise is basically very clear. According to the main target groups selected by the enterprise, the business circle can be selected, and the high-end office building gathering area can be selected for the middle and high-end people. At the same time, it should be noted that after having a brand, the brand should appropriately adapt to the needs of the business circle. On the one hand, catering enterprises are developing towards the trend of branding and networking, on the other hand, they are closely related to the business circle in a traditional way. A shop with a brand and main products must know the living habits of people around the business circle when it enters the new business circle. For example, there must be breakfast in the office area and lunch is a good market. Is it possible for us to launch suitable products and pricing in time? Is the demand for prosperous business districts from Monday to Friday the same as that on weekends?

analysis of the business circle where the hot pot restaurant process project is located

C. store leasing

We have chosen the business circle before, and we still need to carefully find the shops that suit us in the business circle. Why?

have we thought about rent-free? Have you ever thought about what kind of trouble you will have if you live upstairs? If the rent of this building is particularly suitable, but it is an old building, we still need to know whether it is possible to demolish it ...

D. Handling licenses

The procedures for handling industrial and commercial licenses in the catering industry can be condensed into one sentence "three certificates for one certificate"

The three certificates include: fire permit, sanitation permit and environmental protection permit (some of which are called pollution discharge permit)

Regarding environmental protection permits, I still remember what we mentioned earlier.

e. Personnel recruitment

There are three categories of personnel to be recruited for hot pot restaurants: the first category is managers, headed by the store manager; The second category is the kitchen staff, mainly chefs. The third category is the front office service personnel, including service personnel, cleaning personnel, welcoming guests and so on. Catering industry is a labor-intensive industry. In the era of homogenization of taste and serious homogenization of dishes, the difference of service and brand has become the core competitiveness. Therefore, it is also very important for enterprises to manage service personnel. On the one hand, we should control the cost, on the other hand, we should try our best to reduce the turnover rate of employees.

F. Equipment procurement

Equipment procurement can be divided into two sections, one is infield equipment, and the other is outfield equipment.

the main purpose of the infield equipment is to make products, and the main purpose of the outfield equipment is to provide environmental services.

g. bottom material guarantee

good taste is the basis of everything, and good taste is the basis of all planning. According to the grade of the shop, people will choose different bottom materials. There are several sources of bottom materials. The first one is self-cooking, which is characterized by time-consuming and laborious work. In addition, special attention should be paid to the sanitary environment to meet the national requirements. The second is to join a big hot pot restaurant and use their hot pot bottom materials, which is characterized by high joining fee, honor or disgrace with this brand and little autonomy. The third is to buy chafing dish bottom material on the platform of Souyou.com. At present, Souyou.com cooperates exclusively with Sichuan top ten chafing dish brands Shujiuxiang Hotpot, providing all kinds of chafing dishes and restaurants with a large amount of chafing dish bottom material, affordable price, market-recognized taste, advanced cooking methods, strict hygiene supervision, reasonable distribution system and considerate purchasing consultants, which will make your restaurant more authentic and delicious.