Let's first look at why you choose the catering project, or what advantages you have, such as the advantages of people, the advantages of local specialties or the advantages of network resources, and your own gatehouse.

Generally speaking: 1, restaurant positioning, operating dishes, fast food or slow food, specialty stores or home cooking and related business plans. 2. According to the restaurant's business orientation, the location is generally based on factors such as passenger flow, convenience of location, consumption of surrounding people, and compliance with the business plan. 3. Decoration layout and style are mainly based on business orientation, highlighting the combination of dishes and environment. 4. Preparation before opening, personnel recruitment, training, testing, publicity of opening ceremony and implementation of marketing plan. 5. During the adjustment period of the first three months, collect information such as running water, guest feedback and internal communication. , comprehensively evaluate the operation, make adjustments, and then enter a stable period.

To complete the following steps:

1, please ask the health and epidemic prevention department to plan the layout of the kitchen;

2. Handle health certificates for employees;

3. After passing the inspection, issue the hygiene license (which can be put into trial operation).

4, with the "health permit" to the industrial and commercial departments for the "business license"; (1 month)

5. Go to the tax department for tax registration.