First, the location of the store. The address selection of a physical store cannot be sloppy. The main factors are the surrounding business districts, consumption, convenient transportation and so on. If a breakfast shop is far from the school, the business is definitely not good, so the location should not only choose a place with a large flow of people, but also consider the consumer groups comprehensively.

second, choose the products you want to operate. To be a physical store, you should make sure that you are dealing in fast food or snacks, and you should carefully consider Chinese food, and choose one product to sell. It is impossible to sell any product and meet the needs of all customers. Making fast food is making fast food, and Chinese food is Chinese food.

third, the decoration of the store attracts consumers not only the dishes but also the decoration. The decoration of the store attracts people's attention, and consumers want to eat in the store at first sight. If there is no bright spot in the decoration, it is difficult to attract consumers.

iv. license processing. catering business needs business license, food business license, fire control procedures, industrial and commercial license, tax registration certificate, environmental protection approval, etc. If the license is not complete, there will be hidden dangers.

5. Personnel recruitment. Generally speaking, there are three categories of personnel in a restaurant. One is the manager-the store manager; The second is the kitchen staff-the chef; The third is the service personnel-waiters.

VI. Equipment procurement. Equipment can be roughly divided into infield and outfield: infield mainly focuses on product production; The outfield is dominated by environmental services; The infield equipment depends on the product. Determine the product first, and then equip every link from product purchase to storage to processing to making the finished product with the necessary equipment.