Site Selection: Residential areas, school districts |Customers are located in the daily consumption of the general public, supplementing the life of the region's functions;
Restaurant Style: Casual fast-food restaurant |Satisfy the hierarchy of the needs of the people;
Store Area: 50M2 Rent 5000RMB|comprehensive personal affordability and market research;
Staffing: 6 people = 1 chef + 1 cook + 4 people [21/6 (1 waiter for every 6 guests)];
50 (store area) * 0.7 (proportion of restaurant area) = 35 M2 (restaurant area) 35 * 0.6 (volume ratio) = 21 people (full seating) );
Profit growth space:
1, diligence, thrift, the best of things and people
2, reasonable procurement of raw materials
3, improve the quality of the product by increasing the cost, to achieve the principle of more sales at a lower profit margin
4, good food environment and quality service
Management system:
Employees Basic rules:
1, on time to and from work, not late, do not leave early, shall not be absent without cause; vacation, sick leave, should be reported to the management staff for approval in advance, emergencies should also be timely to get in touch with the management staff to report the cause;
2, work conscientiously and responsibly, do not shirk, shirking responsibilities, mastering the functions of the job position required, skilled in the operation;
3, pay attention to appearance, instrumentation, etiquette, civilized speech, behavior, good personal hygiene habits, consciously maintain the image of the unit;
4, solidarity between employees, mutual respect, without personal emotions, not because of private waste of public, affecting the normal work;
5, thrifty and frugal, rational use of raw materials, standardized operation of water, electricity, coal equipment, to do the best of what they can do, and caring for public *** property, prohibited misappropriation for personal use;
6, have the concept of safety precautions, in strict accordance with the provisions of the safe use of equipment and tools;
7, the staff must comply with the management of the work arrangements, mutual collaboration, there are objections can be reflected to the relevant management personnel after the incident during the free time or the meeting, do not wait for the refusal to be on the spot;
Basic requirements of the work of the safety:
1, the ground to keep dry, doors, windows, tables and chairs intact;
2, water, electricity, coal equipment before use, we must first check whether there is leakage or damage to confirm the integrity of the use;
3, knives, bulky items, high temperature food containers should be placed on a smooth, as far as possible located in the place where personnel should not be touching the ground, such as cutting boards, the workbench of the center of the location or the room's corner;
3, knives, bulky items, high temperature food holding vessel should be placed smoothly, as far as possible located in the personnel should not touch the place, such as cutting boards, the workbench of the center position or room
4, found that they can not solve the situation should be promptly reported to the management, please professional staff to solve the problem in a timely manner;
Kitchen work and requirements:
1, strictly in accordance with the product production process specifications for procurement, processing, cooking, storage of food, on time and according to the quality and quantity of the work to complete the task; (see the procurement, processing, cooking, storage standards)
2, do a good job of procurement, processing, cooking, storage standards. p>
2, do a good job of cleanliness and hygiene, including personal hygiene, product hygiene, kitchen equipment and tools hygiene and general environmental health, (see health checklist); business period to keep clean, the end of the business to be thoroughly cleaned;
3, do a good job of safety, standardized operation;