don't think that the catering industry belongs to the traditional profit-making industry, but it depends on careful calculation. Many people find it easy to open a small restaurant and deal with food every day. On the surface, opening a restaurant is to find a storefront to set up a stove and fry the dishes for the guests. In fact, even if you open a small restaurant, there are many links and many trivial things. How to purchase raw materials is the most economical and worry-free? How to configure the equipment is the most reasonable. Sometimes, whether some links are in place directly affects the success or failure of this restaurant.

If there are not enough staff in the early stage of starting a business, then the buyer, cashier and restaurant manager will have to carry it on their own every day. There are many trivial things, such as whether the raw materials in the kitchen have been wasted, so you have to keep an eye on them. After the guests have finished eating, they have to do it themselves to make adjustments in time. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers unhappiness, the next business may not be available. Come forward and do it yourself, and make a discount immediately. Customers feel that the boss is frank and will definitely think about coming again next time.

Because I don't know which city you are in, there are still some specific regional questions that I can't help you answer.

Here are some business suggestions after specific analysis:

Decoration

After determining the storefront and positioning, you can carry out decoration. The consumer demand of customers is rising, and the position of storefront environment in restaurants has become higher and higher. A good environment can sometimes be the key factor for the success or failure of opening a store.

How is the storefront environment? It doesn't mean that the more you invest, the better. It depends more on the design. Sometimes, designing a mud wall with little money to reflect the positioning of Tujia cuisine can attract customers.

Decoration is a very complicated process. Restaurant decoration is different from ordinary family decoration, and it also involves professional issues such as environmental protection and fire protection. Please invite professionals during the decoration process, and it is best to find a chef or someone with restaurant management experience to take charge before the decoration starts. They can provide many suggestions.

Recruit people

Talent is also a key link in the success of a restaurant. The staff in the small restaurant is divided into two parts, one is the chef, and the other is the waiter, who is responsible for the kitchen production and the front office service respectively.

in a typical restaurant, the number of employees in the kitchen depends on the number of dishes. Generally, seven or eight people are enough, including cooking, chopping (side dishes), loading (chores) and washing vegetables.

There are four common ways to find a chef: First, the boss orders directly. This method is mainly suitable for small restaurants. The boss goes to a restaurant that is similar to his own position. If he thinks the food is better, he tries to dig people directly in this store. The advantage of a chef is that the boss can understand the skills of each chef and maximize their respective values. In a small restaurant in a typical city, the salary of a chef is generally around 3,111 yuan, while that of a chef is more than 1,111 yuan.

another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. Depending on the variety of dishes and the positioning of their grades, the monthly contract fee for the chef is 51 million to 21,111 yuan, which is used to pay the salaries of kitchen staff. The boss will sign a contract with the chef to ensure the production and gross profit rate of the dishes, and at the same time ensure that the health inspection and fire inspection of the competent department must pass the customs. This way, it is more worry-free for the boss, as long as you control a chef. The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef is over one day, the whole class in the kitchen will have to change, which will have a great impact on the operation of the whole restaurant. Moreover, if someone is invited to contract the kitchen, the chef can earn more money only by deducting more wages from the kitchen staff.

Customized equipment

Kitchen equipment includes three major items and small items: electrical appliances (mainly refrigerators), stoves, stainless steel bowls and pans, chopping boards, spatulas and so on. You can go to small commodity markets and hardware markets. As long as the counter-offer is in place, the prices of goods in these places can be cheaper by more than one third.

for people who have never worked in the catering industry, the chef is usually responsible for guiding the equipment procurement after finding the chef. This is very important, because there are many kitchen equipments in the market. Some kitchen equipments look useful, but they are not very useful. Experienced chefs know best what equipment to use.

As you said, you can go to the hardware store or blacksmith's shop all over the world to inquire about it. It should be customized there.

procurement of raw materials

after the opening of the small shop, the boss has grasped the procurement most firmly. In many small restaurants, the boss also serves as a buyer and cashier, which ensures that the money flows in and out. Even if you can't do it yourself, you should find a close friend to do these two jobs.

frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro and Trust-Mart. Most of the fresh aquatic products are purchased in Jinjiang agricultural and sideline products market and Nongdu aquatic products market. For a small shop, the daily consumption of vegetables is not large, and the owner will go directly to the nearest farmer's market to purchase goods. After a long time, the stall owner is relatively fixed, allowing the supplier to deliver the goods to the door. Some shopkeepers want to do business with regular stall owners, deliver goods to their homes, and pay their bills. However, it is best for bosses to go to the market often in person, both for replenishment and to look at the new raw materials in the market and understand the price.

Tips for purchasing small food stalls: When the market goes down, you can buy some dishes at a very cheap price and take them back to sort them out. They are still a pile of good raw materials.

Whether the raw materials are purchased well and the prices are cheap is very important for the operation of a restaurant. It is very important to have professional knowledge. Some bosses don't know the difference between good and bad raw materials at first, so it is necessary to bring a chef as an assistant. Especially the purchase of seafood, experience is very important. For example, the same metapenaeus ensis, different people buy it, and the price per kilogram may differ by 11-21 yuan. People who are good at it can see that metapenaeus ensis can keep these for a few days after buying them back. When purchasing seafood, many restaurant purchasing veterans will buy a small amount of seafood near the end of their lives, because the price of such seafood is two-thirds or more lower than the normal price. Buy it back as a promotional item and sell it to customers at a very cheap price. The result is often happy, which is also a business trick.

approval procedures for opening a store

The above steps are only the basic operation steps. It must be remembered that in these operations, the approval procedures for functional departments are carried out at the same time, and it is best to apply and consult in advance for some approval procedures, so as not to take the wrong road and waste money when opening a store.

food hygiene license, fire safety license, environmental protection license (environmental protection for short, this license is the most difficult now), and industrial and commercial business license. We need four certificates for catering here now. I don't know how it is in your place. If you can't get one of the three certificates of food hygiene, fire safety and environmental protection, then you can't get the business license. You have to go to the industrial and commercial office to get a form, fill it out and ask them to stamp it before you can apply for other permits. Health certificate is a small matter, as long as you spend money to have a physical examination, you can do it without infectious diseases.

due to different regions, the specific amount can be consulted with the local industrial and commercial departments.

the above is some experience. Some people think that specialty dishes are often the main dishes, and the main dishes should not be positioned too high, and the price should be set cheap, which depends on your own ideas.

The gross profit margin of home-cooked dishes is the highest, especially vegetables, because its unit cost and retail price are low. If the raw material cost of 1 yuan money is sold for 11 yuan, the guests will not have any opinions. For example, a local dish, fried bracken with shredded pork, is popular now. The raw material cost only needs 1 yuan. In some small restaurants, the retail price is generally set at 11-15 yuan. A cauliflower fried taro, priced at 8-12 yuan, the cost of raw materials is only about 2 yuan.

Friendly reminder:

Start with regular customers: The most important thing in fast food business is word of mouth. If you communicate with regular customers more, you can get more useful feedback.

Dishes should be renewed from time to time: the characteristics and price of take-away dishes are the key to attract customers, and it is best to have more than 21 or 31 kinds of dishes to give customers more choices. In addition, the store should keep several special dishes with unique tastes, which is also one of the selling points of the takeaway shop.