1. Whether friends or not, the partners need to draw up a formal benefit distribution contract (including financing/dividend/investment exit mechanism) and detailed functional distribution brochures (including who is in charge of the daily operation of the store, account details, who is in charge of customer promotion, who is in charge of material distribution, etc.). In order to avoid disputes in the future. 2. Even if there is a hygiene license, the catering industry is more vulnerable to the inspection of relevant departments, hygiene conditions/safety conditions, etc. It is necessary to have a partner who is good at communicating with people and has a good relationship with relevant departments. 3, store decoration, we must personally supervise, the height of the ceiling, color, lighting, table and chair placement habits, etc., will cause differences in customer dining psychology, refer to some classic restaurant decoration cases, and investigate the dining habits of the surrounding dining crowd and residents. (pure hand, may not be comprehensive, forgive me 1.1)