First, don't regard the catering industry as a traditional money-making industry. It depends on careful calculation. Many people find it easy to open a small restaurant and deal with food every day. On the surface, opening a restaurant is to find a storefront to build a stove and stir-fry dishes for guests. In fact, even if you open a small restaurant, there are many links and many trivial things. How to purchase raw materials is the most economical and worry-free? How to configure the equipment is the most reasonable ... Sometimes, whether some links are in place directly affects the success or failure of this restaurant.
Second, if there is not enough manpower at the beginning of the business, then the buyer, cashier and restaurant manager will have to carry it on their own every day. There are many trivial things, such as whether the raw materials in the kitchen are wasted or not, you have to keep an eye on them. After the guests have finished eating, they should do it themselves and make adjustments in time. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers to be unhappy, the next business may not be done. Do it yourself and get a discount immediately. Customers feel that the boss is honest and will definitely consider coming again next time.
Because I don't know which city you are in, there are some specific regional questions that I can't help you answer!
III. The following are some business suggestions after specific analysis:
1, decoration
After determining the storefront and positioning, you can decorate it. The consumer demand of customers is rising, and the status of storefront environment in restaurants is becoming higher and higher. A good environment can sometimes be a key factor in the success or failure of opening a store.
What's the store environment like? It's not that the more you invest, the better. It is more about design. Sometimes designing a mud wall that reflects the positioning of Tujia cuisine with little money can attract customers.
Decoration is a very complicated process. Restaurant decoration is different from ordinary family decoration, and it also involves professional issues such as environmental protection and fire protection. Please hire professionals during the decoration process. It's best to find a chef or someone with experience in restaurant management before the renovation begins. They can offer many suggestions.
Step 2 recruit people
Whether the restaurant is open well or not, talent is also a key link. The staff of the small restaurant is divided into two parts, one is the chef and the other is the waiter, who are responsible for kitchen production and front office service respectively.
In a typical restaurant, the number of employees in the kitchen depends on the number of dishes. Generally, seven or eight people are enough, including cooking, cutting vegetables (side dishes), serving (chores) and washing vegetables.
There are four common ways to find a chef: First, the boss orders food directly. This method is mainly suitable for small restaurants. The boss goes to a restaurant similar to his position. If he thinks the food tastes better, he tries to dig people directly in this shop. The advantage of chefs is that the boss can understand the skills of each chef and maximize their respective values. In a small restaurant in a typical city, the chef's salary is generally around 3000 yuan, while the chef's salary is above 1000 yuan.
Another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. According to the types and grades of dishes, the monthly signing fee for chefs is 50 million to 20,000 yuan, which is used to pay the salaries of kitchen staff. The boss will sign a contract with the chef to ensure the output and gross profit margin of the dishes, and at the same time ensure that the health inspection and fire inspection of the competent department must pass. This is more worry-free for the boss, as long as you take care of a chef. The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef ends one day, the whole class in the kitchen will be changed, which will have a great impact on the operation of the whole restaurant. Moreover, if someone contracts the kitchen, the chef can only earn more money by deducting more wages from the kitchen staff.
Step 3 customize the equipment
Kitchen equipment includes three types: electrical appliances (mainly refrigerators), cookers, stainless steel bowls and pans, chopping boards, spatulas and so on. You can go to the commodity market and the hardware market. As long as the counter-offer is in place, the prices of goods in these places can be cheaper by more than one third.
People who have never worked in the catering industry usually find a chef who is responsible for guiding the procurement of equipment. This is very important, because there are many kitchen equipments on the market. Some kitchen equipment looks very useful, but it is not very useful. An experienced chef knows best what equipment to use.
The breakfast car you mentioned, you can go to the surrounding hardware store or blacksmith's shop, which should be customized.
4, raw material procurement
After opening the store, the boss grasped the purchase the most tightly. In many small restaurants, the boss also serves as a buyer and cashier, which also ensures the entry and exit of money. Even if you can't do it yourself, find a close friend to do these two jobs.
Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro and Trust-Mart. Fresh aquatic products are mostly purchased in Jinjiang agricultural and sideline products market and Nongdu aquatic products market. For a small shop, the daily consumption of vegetables is not large, and the owner will go directly to the nearest farmer's market to purchase goods. After a long time, the stall owner is relatively fixed, allowing the supplier to deliver the goods to the door. Some shopkeepers want to do business with regular stall owners, deliver goods to their homes and pay the bill. However, it is best for the boss to go to the market often in person, not only to replenish the goods, but also to look at the new raw materials on the market and understand the price.
Tips for buying small restaurants with food stalls: when the market goes down, you can buy some dishes at a very cheap price to take home for sorting, or a bunch of good raw materials.
Whether the raw materials are well purchased and the prices are cheap is very important for the operation of a restaurant. It is important to have professional knowledge. Some bosses don't know the quality of raw materials at first, so they have to take a chef as an assistant. Especially when buying seafood, experience is very important. For example, if different people buy the same amount of prawns, the price per kilogram may be different 10-20 yuan. People who are good at it can see that they can keep these for a few days after buying them back. Many restaurant purchasing veterans will buy a small amount of seafood near the end of their lives when purchasing seafood, because the price of this kind of seafood is two-thirds or more lower than the normal price. Buy it back as a promotional item and sell it to customers at a very cheap price. The result is often happy, which is also a business trick.
5. Shop opening approval procedures
The above steps are only the basic operation steps in the operation. Be sure to remember that in these operational processes, the approval procedures to the functional departments are carried out at the same time! Moreover, it is best to apply for consultation in advance for some approval procedures, so as to avoid going the wrong way when opening a store and spending money.
Food hygiene license, fire safety license, environmental protection license (hereinafter referred to as environmental protection, this license is the most difficult now), industrial and commercial business license. We need four catering certificates here now. I don't know how you are there. If you can't get one of the three certificates of food hygiene, fire safety and environmental protection, then you can't get a business license. You have to go to the industrial and commercial office to get a form, fill it out and have it stamped before you can apply for other permits. Health certificate is a trivial matter, as long as you spend money on physical examination, you can do it without infectious diseases.
Due to different regions, the specific amount can be consulted with the local industrial and commercial departments.
These are some experiences. Some people think that special dishes are often the main course. The main course should not be positioned too high, but the price should be set at a low price, depending on your own ideas.
The gross profit margin of home cooking is the highest, especially vegetables, because its unit cost and retail price are low. If the raw material cost of 1 yuan sells 10 yuan, the guests will have no opinion. For example, a very popular local dish, "Fried bracken with shredded pork", costs only 1 yuan. In some small restaurants, the retail price is generally set at 10- 15 yuan. The price of fried taro with cauliflower is 8- 12 yuan, and the cost of raw materials is only about 2 yuan.
The initial investment must be at least 30 thousand to make a small step!
Fourth, a friendly reminder:
Start with old customers: the most important thing in the fast food industry is word of mouth. Communicate with regular customers more, and you will get more useful feedback.
The dishes are constantly updated: the characteristics and prices of take-away dishes are the key to attract customers, and it is best to have more than twenty or thirty kinds of dishes to give customers more choices. In addition, the store should keep several special dishes with unique tastes, which is also one of the selling points of the takeaway shop.
I hope these are helpful to you!
Wish you success! I also wish you a prosperous business.