First of all, the most important thing is the location problem. Many times, the location of the restaurant often determines the success or failure of the business operation. The location survey of catering enterprises is mainly to collect relevant information from all aspects of the selected area, so as to evaluate the quality of the selected business address.

Secondly, through the actual investigation, the feasibility report is put forward. The report should include market, regional characteristics, infrastructure, topography and other characteristics, as well as sales revenue forecast and cost analysis;

Three, after the feasibility report is passed, put forward the specific design and decoration scheme;

Fourth, apply for construction (water, electricity, etc. );

Fifth, enter the site for construction;

Sixth, with the lease contract to the local industrial and commercial bureau registration (approved enterprise name; Registered capital and capital verification report; Health permit; Environmental protection certificate; Fire prevention scheme; Tax registration; Tobacco and alcohol trading license, etc. );

Seventh, exterior wall signs and advertising licenses;

Eighth, staffing, recruitment and training;

Ninth, completion acceptance (fire control acceptance, health acceptance, environmental protection acceptance);

Tenth, start a business.

Workshop construction flow chart

First contact

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Investigation and evaluation

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Feasibility report

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sign a contract

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Make a business plan

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Engineering design and decoration license handling

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Recruit and train employees to install background equipment.

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Prepare to open the store for completion acceptance.

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Trial operation for half a month.

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Officially opened