1. This store hair belongs to the food service industry, the name of the city fast food restaurant, is a sole proprietorship. Mainly provides Chinese breakfast, such as doughnuts, small dumplings and other Chinese snacks and small dishes, lunch and dinner are mostly fried dishes, smokeless grill.
2. Located in Weihai Road Commercial Pedestrian Street, Urban Fast Food Restaurant is a mid-range fast food restaurant in the inaugural period, and will gradually develop into a Chinese fast food chain like KFC and McDonald's in the future.
3. The owner of the urban fast food restaurant is × × × ×, restaurant manager × × × ×, chef × × × ×, all three have 6 years of experience in catering work, with our wisdom, talent and dedication to the cause of a heart, will be a leader in this industry.
4. The store needs start-up capital of 10,000 yuan, of which 10,000 yuan has been raised in place, the remaining 10,000 yuan to the bank loan.
Second, business objectives
1. Because of the location in the commercial street, the source of relatively rich, but there are many competitors, especially the store just opened, want to open the market, we must be in the quality of service and product quality, and to further expand the scope of business to meet the different needs of consumers. The short-term goal is to gain a firm foothold in the commercial pedestrian street of Weihai Road and recover the cost in 1 year.
2. The store will set up 3 additional branches in 3 years, and gradually develop into a strong economic strength and have a certain market share of fast food chain group, in the island city many fast food brands to break through a piece of heaven and earth, and into the catering market well-known brands.
Three, market analysis
1. Customer source: urban fast food store target customers are: shopping and entertainment to Weihai Road Commercial Walking Street, general consumers, accounting for about 50%; nearby school students, store staff, neighborhood residents, accounting for about 50%. The number of customers is sufficient, and the consumption level is medium-low grade.
3. Competitors:
City fast food restaurant near **** there are four major competitors, including a larger one, the other three are small fast food restaurants. These 4 restaurants have been in business for more than 2 years. ××The x x fast food restaurant serves both Chinese and Western food, which is more expensive and has a sparse source of customers. The other 3 small fast food restaurants have poor hygiene, poor service quality and crowded and dirty dining environment. The store seized the existing shortcomings of these four fast-food restaurants, the introduction of "good value for money" and other marketing strategies, and strive to occupy a place in the fierce competition in the market.
Four, business plan
1. Fast-food restaurants are mainly for the public, so the price of food is not too high, is a low price.
2. Vigorously develop convenient snacks, breakfast should be varied, inexpensive, according to local conditions, the introduction of Chinese breakfast packages.
3. Lunch and dinner to provide economical, nutritious dishes, and provide an elegant dining environment.
4. Always ready to develop new products to adapt to changing market demand, such as this year's goal is to set up "home delivery" service.
5. Operating hours: morning~evening!
6. For the above plan, we will divide the work and do our part. We will work on hygiene, service, price, nutrition and other aspects of the concerted efforts to get more customers.
V. Personnel plan
1. Pre-opening of the store, the initial plan to recruit how many full-time employees (including how many cooks), how many temporary employees (including cooks) as follows:
1) through the labor market to recruit the city's household registration, have a certain amount of work experience, have a good work ethic, aged between 20-30 years old, and interested in joining the catering industry.
Candidates for the special "Employee Recruitment Registration Form" and attached to the personal data to the restaurant interview.
2)After the interview, written test, physical examination, and sign a labor contract (including probationary period).
2. In order to improve the overall quality of service personnel, recruited personnel are required to undergo two months of training, the specific content is as follows:
1) develop training programs, determine the purpose of training, and develop evaluation methods.
2)Implementing the training program, carrying out the study of Labor Discipline and various rules and regulations.
3)Examine the induction, for those who fail to give a suspension to study, deduct 20% of the salary, until qualified. If 3 times the examination and failed, deduct all the month's wages and benefits.
Sixth, sales plan
1. A series of publicity before the opening of the enterprise, to introduce the store to consumers, "good value for money," the sales strategy, but also issued a questionnaire, according to the needs of consumers, improve the store's products and services.
2. The introduction of memberships, quarterly cards, monthly cards, so as to attract more customers.
3. Monthly cumulative consumption of 1,000 yuan can participate in the end of the month lottery, the winner (1) will receive a gift certificate worth 888 yuan.
4. Monthly cumulative consumption of $ 100 people, gift certificates worth $ 10, $ 200 gift certificates of $ 20, and so on.
Seven, the financial plan
The store all accounts must be recorded in a timely manner, the expenditure and income of the money must be accounted for by the accountant or record before use, the use of double-entry bookkeeping, scientific methods of management, so as to avoid confusion in the accounts, daily income should be counted in a timely manner, all the orders of the menu and receipts must be preserved in duplicate in order to check and All items in the store are the property of the store. All items in the store are fixed assets of the store, not to be destroyed or taken away at will, the total monthly income, excluding all expenses, the rest into the bank; if after the monthly settlement, the income is higher than the plan, the salary will be adjusted moderately in order to mobilize everyone's enthusiasm for the work, such as found in the work of the hotel property destroyed without reason, will be deducted from the wages or bonuses of the responsible person.
1)The fixed assets of the shop
Tables and chairs n sets
Operating area n square meters
Freezer n sets
Stove pieces Several
2)Daily liquidity is how many million yuan
(mainly for emergencies and temporary stocking)
3)For the accounts, we should do the day-to-day account, month-to-month account, quarter-to-quarter account. There are monthly accounts, quarterly accounts, year-end ledger, so that the profit and loss of the enterprise in the accounts at a glance, to avoid the blindness of business management.
Note: Because just opened, so in a variety of expenses to be carefully calculated, but to ensure the quality of meals, try to put the price down.
Eight, Appendix
Appendix 1 Legal Requirements
In order to ensure food hygiene, to prevent contamination of commodities and harmful factors on the human body, to protect the people's health, to enhance the people's physical fitness, strict compliance with the state, the relevant local laws and regulations require specific as follows:
One, food production and operation of enterprises and food vendors must be obtained from the administrative department of health issued by the Health license before applying for registration with the administration for industry and commerce, without a health license, shall not engage in food production and business activities.
Food production and operation shall not be forged, altered, lending health license.
Two, food production and management process must meet the following health requirements:
(a) keep the internal and external environment clean, take measures to remove flies, rats, cockroaches and other harmful insects and their breeding conditions.
(b) food production and management enterprises should have and product variety, quantity appropriate to the handling of food materials, processing, packaging, storage and boarding plant type places.
(C) there should be appropriate disinfection, changing clothes, washing, picking up, lighting, ventilation, anticorrosion, dust, flies, rodents, washing, sewage, storage of garbage and waste facilities.
(d) the introduction of equipment and process flow should be reasonable, to prevent cross contamination between the food to be processed and the direct entry of food, raw materials and finished products, food shall not come into contact with toxic substances, unclean substances.
(e) tableware, drinking utensils and containers for direct food intake must be washed and sterilized before use, and cooking utensils and appliances must be washed and kept clean after use.
(f) storage, transportation and loading and unloading of food containers and packaging, tools, equipment and conditions must be safe, harmless, clean and prevent food contamination.
(vii) direct entry of food should have small packages or the use of non-toxic, clean packaging materials.
(viii) food production and management personnel should always maintain personal hygiene, production, sales of food is necessary to wash their hands, wear clean clothes; sales of direct access to food, must use the sales tool.
(ix) water must comply with national standards for urban and rural drinking water sanitation.
(j) the use of detergents, disinfectants should be safe for human beings, harmless.
Three, prohibited the production and operation of food:
(a) corruption and spoilage, rancidity of fats and oils, mold and mildew, worms, dirty and unclean, mixed with foreign objects or other sensory shape abnormalities that may be harmful to human health.
(ii) Containing poisonous, harmful substances or contaminated by harmful, toxic substances, may be harmful to human health.
(c) Containing pathogenic parasites, microorganisms or biotoxin content exceeding national standards.
(d) without a medical health inspection or test failed meat and its products.
(E) sick, poisoned or cause of death of poultry, animals, aquatic animals and other items.
(F) containers and packaging dirty and unclean, seriously damaged or unclean means of transportation resulting in contamination.
(vii) adulteration, adulteration, forgery, affecting the nutritional health.
(viii) Processing with non-food raw materials, adding non-food chemical substances or non-food as food. Other non-compliance with food hygiene standards and health requirements.
Four, on schedule to accept the food hygiene supervision and inspection of the various extreme health departments.