1. Precautions for opening a restaurant

The location is very important, and the following five places are suitable for opening a store:

1. Business district: located in a bustling area, with a large floating population and numerous shops, various kinds of consumption can promote each other. However, the land price in the business district is high, the rent is expensive, the traffic is crowded, and it is difficult to solve the parking problem in front of the door. Need to invest carefully.

2. Residential quarter: Choosing such a lot requires a large number of households, and their consumption habits interact with each other. The consumption group is stable and the rent is appropriate. However, if a large restaurant is to be built, the number of houses in the quarter should be at least 1,111.

3. Campus area: The consumer group is mainly students, with a large flow of people, but their spending power is limited, and the consumption amount is generally not high. It is advisable to focus on small and medium-sized restaurants and make some delicious and affordable special catering.

4. office area: there are many office buildings, a large population of foreign affairs, and a high level of consumption, so high-end restaurants or fast-food restaurants can be built. Choosing a place with more office buildings in the company can guarantee the business at noon.

5. Mixed area: similar to a snack street and a night market, with various characteristics mixed, with diversified consumption characteristics and multiple meal forms coexisting. The competition in this area is fierce, so it is a good choice to open a special restaurant.

second, the process of opening a store

1. Market research

What are the best-selling braised dishes in the market? What's the local favorite flavor? What are the prices of several popular dishes? Where do I get the raw materials? What is the purchase price? What is the profit point? What is my pricing after the combination?

at the same time, what you need to do is: store location, people flow and area. Mainly based on a large number of people and business districts, mainly based on mature residential areas and vegetable markets

2. Decoration

According to the company's designer's design scheme, in the early stage, in order to save costs, the paperback decoration scheme was selected.

3. Purchasing materials

Frozen freezers, it is best to choose a constant temperature cabinet (food fresh-keeping cabinet) to sell goods, and choose according to the size of the selected store. The constant temperature cabinet guarantees the freshness and color of cooked food in summer. Various kitchen utensils, etc.

4. Making a single page for promotion

According to the company's design, let the designer modify the opening time, which is almost 511 pieces, the specification is half of A4 size, and it will be developed in mature communities and vegetable markets near the store

5. Set up the store on a certain day

6. Calculate the profit

That is, calculate the profit point according to the turnover in the first month. At first, it was because of inexperience. Then, according to the customer's reaction, adjust the taste of the dishes, and add one or two new products in time to stimulate consumption and satisfy consumers' curiosity

Extended information:

Features of catering service

1. One-time catering service can only be used once and enjoyed on the spot, whether it is for in-store dining or delivery, one-time dining corresponds to. When this meal is over, the catering service will naturally terminate.

2. Invisibility

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that the catering service is completed by the staff of the catering department through manual labor, and each staff member provides different catering services to the guests because of their age, gender, personality, quality and educational level.

On the other hand, the same waiter will have different service attitudes and service methods on different occasions, at different times or in the face of different guests.

4. directness

After ordinary industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach consumers. If the products fail to pass the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so the producer and consumer are face-to-face service and face-to-face consumption.

References:

Baidu Encyclopedia-Opening a Shop