Innovation and entrepreneurship project plan of cafeteria

In today's social life, more and more places are exposed to entrepreneurship plans. A perfect entrepreneurship plan can enhance entrepreneurs' self-confidence, making it easier for entrepreneurs to control their enterprises and be more sure of their operations. I believe many friends are very upset about drawing up the business plan. The following is the innovation and business plan of cafeteria that I helped you organize. Welcome to read it. I hope you will like it.

cafeteria innovation and entrepreneurship project plan 1

I. Development prospects

What has been criticized in universities is the food in university canteens. The poor quality of university food has become a recognized problem, which only meets the students' food and clothing problems, but the quality is far from meeting the students' requirements. The diet situation in some universities is worrying, and even some university canteens have been poisoned collectively. Food is the most important thing for the people, and many students complain about the school canteen, because the school canteen is generally made in the form of cauldron dishes, so although the price is low, it is rarely really popular with students. Although college students can eat outside the school, most students are still willing to eat in the school cafeteria because of economic factors. The quality of food can not be guaranteed, which will lead to many problems, students' nutrition can not keep up, and even some students often skip meals. As a result, malnutrition, stomach diseases and other diseases that should not appear in college students are also common, which has laid a hidden danger for students' physical and mental health. Therefore, in order to ensure college students' food safety and improve their food quality, we set up a college food alliance to provide college students with low-cost, safe, high-quality and distinctive food, and at the same time provide some work-study jobs for colleges and universities to help poor students finish their studies better. We decided to integrate the advantages and disadvantages of canteens and restaurants and open a self-help nutrition fast food restaurant for students.

second, the store layout

this store is located in the center of a university gathering, and its main target customers are college students, teachers and migrant workers. The business area is about 81 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast mainly features southern snacks such as Zhejiang, and of course local snacks are also indispensable. There are many varieties, complete tastes and rich nutrition, which make diners have more choices. For lunch and dinner, there are different flavors of dishes in the north and south. Instead of meals, all kinds of cold drinks or desserts are provided according to the seasons, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, frozen coffee, fruit platter and so on. This restaurant adopts the way of buffet fast food, which makes customers have a more relaxed dining environment and more choices.

Make proper use of lighting, carpets, partitions and other elements, and try to make effective use of the space on the one hand, and look patchy on the other hand, without showing a sense of openness and plainness. Some private tables can be designed appropriately, but customers who stay for a long time can fully enjoy the self-satisfied mood. Partition layout, so that consumers in each sub-group have their favorite corners and tables.

lighting and lighting: lighting is an important element of restaurant decoration, and choosing different styles of lighting can effectively increase the aesthetic feeling of the restaurant. Lighting is an important part of setting off the atmosphere of the restaurant. You can choose different colors of lighting to set off the pleasant atmosphere of the restaurant. At the same time, customers should keep the convenience of adjusting the lighting in their own space according to their own requirements.

wall decoration and curtains: adjust in time according to the season, and all kinds of fabric materials, patterns and colors should be as harmonious as possible, showing the style of the restaurant and close to the sensory enjoyment of consumers.

table position: the design and placement of table position should be harmonious on the whole, with individual differences, so as to avoid giving consumers the feeling of food stalls.

tableware: clean and tidy.

background music: mainly romantic and soft light music with moderate loudness, which is in line with seasonal changes and restaurant style.

Third, the development strategy

1. Before the opening of this restaurant, we should advertise, because the main customer base is aimed at students, and the speed and breadth of information transmission among students are great, so we don't need to spend too much effort on publicity, just carry out simple advertisements in the form of leaflets or multimedia.

2. This restaurant adopts a buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors, so we can adopt different methods (such as steaming, which is a common rice practice in southern restaurants) to make the taste different from competitors, give customers more preferential treatment and attract more customers. In addition, our restaurant also offers couples' packages such as barbecue with cold drinks and eight-treasure rice, which will also become a major feature of our restaurant due to the vacancy of casual diet.

3. Many students are accustomed to the 3.1-point lifestyle. Many times, in order to save time, they will choose the nearest dining place rather than a restaurant far away, so they will not be too far away from the school gate in terms of geographical location. In due course, the restaurant will also offer delivery service, and take corresponding measures according to different situations. For example, if there are more than three orders (including three orders), they can be delivered to your door free of charge, and those who order takeout separately have to pay a certain delivery fee, which has another advantage. If someone wants to order takeout, they will pull two other takeout orders in order not to pay the delivery fee, which will also increase sales.

4. The restaurant uses stainless steel buffet plates, which is economical and environmentally friendly, and the waste can't be dumped casually. You can contact the farmers and ask them to collect it for free on a regular basis, which can be mutually beneficial. It is reported that competitors do not do well in this respect, so a good dining environment can attract more customers.

5. Although the number of tourists will drop sharply during the summer vacation, after all, there are still some students staying in school, nearby residents and migrant workers. At that time, measures such as reducing production and shifting service focus can be taken to improve the business situation in the summer vacation. Consider studying for one month during the winter vacation, which has reduced unnecessary costs.

6, the market economy is developing rapidly, changing and dynamic, so we should look at the development of an enterprise from a long-term perspective, so we can analyze and make a long-term plan according to the PDCA cycle (that is, pdsa), and summarize the overall situation of the operation every stage and make the next plan, so it is a ladder-like development model. After the operation is stable, we can consider expanding our business and adding other services, and we can find new markets, do chain operations, and slowly build our own brands, so that we can develop into the catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so as to have the future of the enterprise.

iv. Management structure of the restaurant

There are 1 store manager and cashier, 5 chefs and 15 waiters, and students can be recruited as volunteers.

V. Advantages and Disadvantages:

The operation of this restaurant has solved the problems of single taste of meals in the school canteen, and there is no worry that the hygiene of mobile stalls is not guaranteed, and it is as convenient and fast as the canteen, saving time. In addition, this restaurant adopts self-help selection method, which should be easily welcomed by customers and save some human resources. At the same time, cold drinks, ice porridge, etc. are also provided for non-meals, and free tea is provided. Simple and comfortable decoration will be a major feature of restaurants. Students generally like to eat in clean restaurants with good service attitude, so satisfactory service will also be a major feature of our store. In addition, the school canteen has a clear dining time limit, and few restaurants outside the school sell breakfast, so our shop outside the school can easily seize this part of the market share lost due to the time difference, in other words, the market share generated by the potential customers who want to eat some time before and after the dining point.

As it just started, fast food restaurants are small in scale, such as limited human resources and service items. The competition inside and outside the campus is fierce, so there is still a big disadvantage. On the other hand, because the school holidays are fixed, the number of tourists will drop sharply during the winter and summer vacations, and it will be less during the winter vacation than during the summer vacation, which will be a more difficult problem to solve. According to our market investigation and analysis, the market demand of our products exists and has certain competitiveness. As a student, I can better understand what products and services customers need. From these aspects, I should have a good chance to squeeze into the catering market.

VI. Analysis of financial situation

1. The costs in the initial stage are mainly: venue rental fee (31,111), application fee for catering hygiene license and other documents, venue decoration fee (5,111), kitchen utensils purchase fee, and basic facilities fee (5,111).

2. The costs in the operation stage mainly include: staff salaries, materials procurement expenses, venue rental expenses, taxes, water and electricity fuel expenses, fixed capital, depreciation expenses and miscellaneous expenses.

3. According to the calculation, it can be preliminarily concluded that the start-up capital of the restaurant is about 12,611 yuan (5,111 yuan for venue rental, 2,411 yuan for venue decoration, 1,111 yuan for kitchen utensils and 2,611 yuan for basic facilities, etc.). Parents can provide 81% of the funds and save 21% by themselves.

4. daily financial budget and analysis: according to the budget analysis and investigation, the market capacity can be preliminarily determined, and the daily total turnover can be roughly estimated to be about 1,511 yuan, with a yield of 31% and gross profit of 511 yuan. It can be calculated that the payback period of investment is about one month.

VII. Risks and Avoidance

1. External Risks

With China's accession to the WTO, large foreign catering companies will enter China, and international brands will enter the China market quickly and more, which will certainly bring great impact to the catering industry in China. The competition in the catering industry is fierce, especially the fast food chains from abroad, such as KFC and McDonald's, occupy a large market share in the fast food industry in China.

2. Internal management risk

The catering industry is a relatively low-tech industry, but it needs strict management to win the trust of consumers. For most self-run restaurants in China, the internal management is loose and the quality of service personnel is low. How to establish a modern enterprise system, improve the enterprise management mechanism and strengthen the internal management of enterprises is related to the survival, success and failure of enterprises.

3. Market risk

The market is constantly changing, so we must consider the risks of the market. Specifically, there are the following risks:

(1) At the development stage of this project, similar restaurants may open in the market at the same time.

(2) risks in the production stage of the project. If the project has been put into production, but no marketable products have been produced, the project may not have enough capacity to pay production expenses and repay debts.

(3) The risks in the production and operation stage of the project, the benefits after the project is put into production depend on the sales volume and other performances of its products in the market. For the project at this stage, the biggest market risk source and the competitive risk of the catering industry in the market, if the benefits are good after the project is put into production, it is likely to bring about the birth of a series of similar business projects, thus intensifying the competitive pressure of the project.

4. Risk of raw material resources

The raw materials of this restaurant are mainly fruits and vegetables, beans and fungi, which is the most popular green natural pollution-free food at present. Especially, this restaurant is a health-care restaurant, so it needs professional knowledge and technical investment in the selection of raw materials, which is conducive to purchasing fresh, natural and pollution-free green food.

5. Countermeasures

(1) Draw on advanced production technology and experience to develop their own special foods.

(2) Strict management, regular training of personnel and establishment of customer service reports.

(3) Strict project planning is carried out in the project development stage to reduce project risks.

(4) After entering the market, understand the food market cycle, do not rest on its laurels, and actively develop and update food.

(5) Establish and maintain long-term cooperative relations with raw material suppliers to ensure the supply of raw material resources.

6. Insurance and legal affairs The insurance for the fitness center will be purchased through China Ping An Insurance Company.

Asset insurance will cover the actual market value of fixed assets and private assets, and business accident insurance promises to compensate for the loss of fixed cash inflow caused by the closure of the business due to accidents. In order to prevent legal proceedings caused by damage to the interests of members and customers caused by accidents, we will also purchase general liability insurance. Of course, the center manager will take relevant preventive measures, such as providing appropriate guidance, giving necessary warnings, and signing contracts with members without liability clauses. The legal affairs of the center are entrusted to an experienced law firm. Innovation and entrepreneurship project plan of cafeteria 2

1. On-site management of hall surface.

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests. In particular, the cashier at the front desk and the service staff at the regional check-in place require that courtesy and courtesy be applied to every bit of work, and employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before the shift, and ask those who fail in gfd. Only when they are qualified can they take up their posts. If they find any appearance problems on the posts, they should immediately correct them, supervise the use of guest etiquette and manners, and the employees should develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, and cooperate with service personnel during the peak meal period. The deployment, with the foreman or encourage as the center to support the busy area at any time, other personnel are responsible, clear their respective work content, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management. From large items to small items, whether it is customer damage or natural damage, everything requires rules to follow, well documented, implemented by someone, supervised by someone, followed by a single person, and summarized.

6. Sanitary tube. In the public area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding areas, the dining table and the ground should be clean and free from water stains. Straight, no tilt.

7. During meal time, because it is reasonable for guests to arrive at the store, guests often queue up, and guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a new project in the dining hall. In order to improve the quality of buffet service, the "Buffet Service, Practical Operation Scheme" was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish restaurant case collection. System, reduce the probability of customer complaints, closed. Restaurant customers' complaints about service quality, quality, etc., as a way to improve daily management. And provide an important basis for service, and all the staff in the restaurant collect it. Analyze and summarize the cases, come up with solutions to the problems, make the daily service more targeted and reduce the probability of customer complaints.

second, the daily management of employees.

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust. Good transformation heart