secret of starting a business in a restaurant

many people have this wish 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.

It is particularly important to plan the opening of the restaurant, which sometimes directly affects the success or failure of this restaurant. Taking the investment of 311,111 yuan as an example, we dissect the major steps of opening a characteristic small restaurant and introduce the secrets of starting a business in the catering industry.

secret 1: correct and far-sighted location

how to open a restaurant with rolling financial resources, the successful experience is that choosing the investment location is the most important step before operation, and choosing the location with appreciation potential.

for an investment of about 311,111 yuan, two places are the best choice. First, there are many office buildings in the company, and second, there are densely populated places. Choosing a place with more office buildings in the company can ensure business at noon. Some restaurants often have too many empty seats at noon but not enough seats at night. Old catering is very concerned about whether the business can be done well at noon. This can ensure the benign operation of the day.

there are many channels to choose a store. You can talk to the landlord through media advertisements, resale advertisements in front of stores, or directly find a newly developed house. Another way is to contact the store owner directly after choosing the general location, no matter what the other party is doing now. Although this method is tiring, it has a better effect. You can take advantage of the effect of Duo Long. Don't think that places with many shops are not suitable for entry. If there are many characteristic small restaurants in a street, it will cause the effect of Duo Long, and it is easier to do business than to do it alone. The key is to make a difference between so many stores and other stores.

It is almost an open secret in the catering industry to earn a part of the sublease fee when borrowing sublease. Therefore, newcomers must be careful when subletting other people's stores. We should pay attention to some traps in subletting storefronts: first, because the sublessor has encountered road demolition projects, it has been unable to open itself, and only wants to recover some initial investment by subletting. Therefore, when looking for a storefront, you must first ask the nearby stores carefully, preferably to the planning, housing management or industrial and commercial departments. If a place is about to be demolished, the local industrial and commercial office will generally be informed. Second, the original restaurant was restricted in sewage and fire fighting, and it was required by the relevant departments that it could no longer be opened, but the lessee did not know the inside story. After all the sublease fees were paid, it was found that it was impossible to open a shop here. This situation is most common in the downstairs of residential buildings. Third, if the other party can't provide the real estate license after renting it, the industrial and commercial office will not give the business license in this case. The fourth situation is that the other party sublets the store business after it is booming, and the purpose is only to earn the cost of subletting. There are some catering bosses in Hangzhou who like this operation. After taking over, I found that this store has gone into recession, and it is very difficult to make it prosperous again.

If a storefront is subletted one after another in a short period of time, you must also be very careful. There is a saying in the catering industry in Hangzhou: "A paralyzed restaurant is not good at feng shui", which mainly refers to the kind of storefront that has changed hands many times, and it is difficult to do it well again. Sometimes, this storefront looks like a lot of good features, but some hidden weaknesses are hard to see. For example, although it is located in the city center and has a large traffic volume, there are also many business buildings on the side. However, it may have problems such as inconvenient parking, inconvenient access, etc., and the result may be that business can't be done well. Careful investigation before opening will be of great help to the success of a hotel. It is best for entrepreneurs to visit these stores one by one according to their own entrepreneurial orientation.

secret number two: "capture" customers with specialization

The catering industry is also facing market segmentation. If it is to be large and comprehensive, the result may be "four unlike". Investors in the catering industry should consider establishing their own cuisine characteristics.

Take opening a 211-square-meter hotel as an example. A safer way is to follow the trend of food popularity in a city. For example, many years ago, "Boiling Fish Town" was very popular. A shop of more than 311 square meters can do business of 1 million yuan a day. Gross profit can reach 51% and net profit is 31%-35%. In the past three or four years, the business of catering Sichuan restaurant has been booming. Seeing this consumer market, some bosses specialize in Sichuan cuisine and Hunan cuisine with local characteristics, which not only cater to many spicy lovers, but also have their own local characteristics, so these characteristic small restaurants are more popular. Some are simply named after "Tujia cuisine". First, because there are a lot of migrants in the city at present, many people come from all over the world. After opening small restaurants with local characteristics, they can attract a large number of foreigners first.

if you are cooking special food outside the province, it is difficult to purchase the raw materials completely. At present, the transportation in the province is convenient and the purchase is convenient. Many small restaurants with local flavors and even common vegetables are also shipped from the local area.

with positioning, you can determine the name of the store. It is simple and obvious to name the store directly with the featured main dishes or place names. For example, "roasted chicken", "boiling fish" and "Tonglu hometown dishes", or directly naming the store by the place name, both of these effects are good.

secret 3: practice your internal skills and open the door to welcome guests

1. decoration

after determining the store and positioning, you can carry out decoration.

The consumer demand of customers is on the rise, and the storefront environment has become more and more important in restaurants. A good environment can sometimes be a key factor in the success or failure of opening a store. Nowadays, some large restaurants have won in one fell swoop with cheap and luxurious environment. Many small and medium-sized restaurants with characteristics have also begun to make a fuss about the environment.

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. Since last year, there have been some high-grade and exquisitely decorated small restaurants, which have done well in business, largely because the environment is superior to others.

Decoration is a very complicated process. Restaurant decoration is different from ordinary family decoration, and it also involves professional issues such as kitchen design, environmental protection, fire protection, etc. During the decoration process, please invite professionals, 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.

2. Recruitment

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. The number of employees in the kitchen of a 211-square-meter specialty restaurant depends on the number of dishes, generally less than 11 people, 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. The salary of a big chef in a small restaurant is generally around 3,111 yuan, while that of a general 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. For a 211-square-meter hotel, depending on the number of dishes and the positioning of the grade, the monthly contract fee for the chef is between 1,111 yuan and 41,111 yuan, which is used to pay the salaries of the 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. In addition to the above methods, you can also ask the catering management company to do it. With the maturity of the catering market in Hangzhou, a number of professional catering management companies have emerged. Most of the bosses of these companies are chefs and have a good experience in kitchen management. Catering management companies generally have their own direct chain stores, and there is a relatively stable team of chefs below. Inviting them to manage the kitchen seems to be similar to personal kitchen contracting, and the responsibilities are similar. The advantages are: the salary of individual kitchen contractors to the following employees is arbitrary and often changes, which affects the stability of the chef team. After corporate management, this operation is more transparent, and management companies often bring in some new dishes.

Third, custom-made equipment

Kitchen equipment includes three major items and small items:

Electrical appliances (mainly refrigerators), stoves, tables, chopping boards, spatulas, etc. Small items mainly refer to hardware and stainless steel bowls and pans, and the chopsticks and tableware used by customers can go to the ceramics market and specialty store. If the restaurant has a high positioning and is good at its characteristics, you can customize the dishes and chopsticks that match the characteristics. If it is a stall-type small restaurant, some people will buy second-hand goods in order to save the initial investment as much as possible. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks are taken to some small restaurants, and the goods still look good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.

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.

another thing to note is that some storefronts are equipped with kitchen equipment when they are built. Such equipment is not designed and equipped according to the restaurant you want to open, so renting it often costs a lot of money for nothing.

sublet hotels can sometimes dispense with this purchase procedure, but in many cases, when they are actually put into operation, they will find that some equipment can't be used, so they have to invite professionals to see them before making a decision. Otherwise, we have to throw away the old equipment and pay a large sublease fee for nothing.

If you want to save more money on buying three big items, one way is to go to the second-hand market on Shaoxing Road in Hangzhou, which depends on luck. Sometimes there are complete sets of kitchen equipment here, some are in stock and some are second-hand. Another way is to find kitchen equipment manufacturers directly. At present, many kitchen equipment manufacturers recycle some old hotel equipment while selling new goods. Buying these second-hand goods through them saves two-thirds of the money compared with buying brand-new equipment.

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

the application for opening a restaurant requires pre-approval, that is, before the industrial and commercial department obtains the business license, it must first obtain the hygiene license and the pollution discharge permit from the environmental protection department.

Take a small restaurant opened by an individual industrial and commercial household as an example. The specific procedure is as follows: first, take the original and photocopy of your ID card to the local industrial and commercial office to register the name. Remember that this is just a name registration, and it is not time to apply for an industrial and commercial business license. Because before obtaining the industrial and commercial license, you must first apply to the environmental protection department and the health supervision office within your jurisdiction for the sewage discharge permit and health permit.

application for pollutant discharge permit: first, apply to the permit office of the environmental protection bureau in the jurisdiction, and after accepting it, the staff will go to the door for inspection and guidance. The two necessary conditions for obtaining a sewage permit are: there can be no residential buildings upstairs; Sewage should be incorporated into the municipal sewage pipeline. On-site inspection staff will decide which range hood to install according to the size of the business area. I bought my own home range hood or a range hood that has not been recognized for environmental protection. The staff of the accreditation office reminded that it is best to consult the environmental protection department before deciding to rent a store or decorate it. For example, when some shopkeepers open a shop for decoration, the smoke outlet or the window of the kitchen is just aimed at the residents behind. Even if the management department doesn't know for a while, the residents behind will still complain and often have to spend money to adjust.

application for hygiene license: find the health supervision office within the jurisdiction to apply for acceptance, and then let the restaurant employees have health examination and receive food hygiene knowledge training. On the premise of passing the inspection and training, it mainly depends on the following aspects: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; Second, whether the area ratio of processing sites and business sites has been reached. The proportion requirements of restaurants in different locations will be different, so it is necessary to consult in advance.

industrial and commercial business license: after you get these two certificates, you can apply for the industrial and commercial business license with these two certificates and the corresponding house lease certificate and ID card.

according to the regulations, before opening the business, it is necessary to apply to the fire department for approval, which needs to be applied to the jurisdiction where it is located at the time of renovation.

tax registration: within 31 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card. Small restaurants opened by individual industrial and commercial households have to pay 5% business tax. In addition, urban construction tax and education surcharge are required, accounting for 11% of business tax, and some other taxes account for a very small share.

before the official opening, there are several steps that cannot be ignored that must be planned in advance.

first, grasp the procurement link. In the catering industry, the boss grasps 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.

drinks and seasonings can be purchased in food markets and supermarkets. The freedom of choice is relatively large, because cash settlement can sometimes choose some cheaper prices. You can also directly let professional companies contract, which is the most common practice. All drinks and seasonings are contracted and supplied by a company, which is responsible for delivery at any time. One of the main reasons why bosses take a fancy to this method is that they can hang accounts. The general practice in the industry is to settle accounts one to two months after delivery. Professional companies also have a certain sales rebate, which depends on the difference in sales volume. If the sales rebate is added, the purchase cost will not be more expensive than going to the market and supermarket. The proportion of rebate is as low as 5% of sales, and as high as 12%. It depends on you to talk to the supplier yourself. Some restaurants do not accept rebates, but ask suppliers for entrance fees. Some people in the industry think that this practice has many disadvantages, and the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebate sales. Waiters are happy to accept the delivery from professional companies, because they can get the corkage fee, which is stipulated by the industry and commerce department as a commercial bribe. In a small restaurant with four or five salespeople, if the business is good, a waiter can receive seven or eight hundred yuan a month for bottle opening. Waiters in some big hotels can't collect the corkage fee themselves, but in such small hotels, the boss will let the waiters collect the corkage fee directly, with the aim of inspiring the waiters' enthusiasm for work.

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,