One of the restaurant opening procedures: project selection

It has always been the most confusing problem for beginners. Then, let the experts show you the way. Here for the convenience of expression, we summarize and refine the project. So, the last thing that comes out is the pattern. The project is just a concrete form of the model.

Through the analysis of various modes of catering industry, the law of profit model of catering industry is found. Simply put, there are only two kinds: big ones and small ones.

The so-called big, refers to have enough working capital. Cut into idle and potential shops from the perspective of commercial real estate. On the one hand, there is no need for high transfer fees, on the other hand, the cost of unified rent is very low, and rent is the highest fixed cost of catering industry. If the rent is unified, the cost will be reduced, and the profit will come from this. This is also a big profit point of so many large restaurants. However, as far as the total investment scale is concerned, it is risky and it is not recommended for beginners to use this method.

The so-called small is within 200 square meters, and it is recommended to 100 square meters. Because there is no need to apply for an environmental protection permit below 100 square meter, it can save a lot of store opening costs and public relations costs. If you have a chance to look at the list of all the top 100 restaurants, you will find that nearly 28% of them are hot pot. Why? There are two reasons:

1. Hotpot restaurant does not need a kitchen, and its business area is maximized.

2. The mode is very simple, let customers do it themselves.

There are many popular rice noodle shops, which can be regarded as a microcosm of the hot pot restaurant model.

There are smaller ones, such as the tea shop, which is an optimized version of the catering model, a transformation from catering to retail model, and even a semi-retail format.

Beginners must read the following passage!

Simple mode can make the operation simple. Simple operations can make management simple. . Simple management can reduce management costs.

Suggestions for novice project selection.

1. Small area. 2. The mode is simple. 3. Semi-retail. It is better to combine the above three points.

The second investment budget of restaurant opening process

organization costs

1. Rent: The unit rent * is different in different cities, business districts, regions and lots.

The most important thing in catering is site selection! Site selection! ! Site selection! ! !

* Rent unit price = rent per square meter per day. I prefer the shops whose urban units are rented in 20 yuan to those whose suburban units are rented in 2 yuan. Because enough people flow is the basis of turnover, you need to understand and calculate it yourself.

2. Decoration: Different positioning and different areas will affect the total cost, which is generally calculated at the unit price per square meter. If we distinguish between high, middle and low end, the unit price of high-end project is more than 2000 per square meter, and the unit price of middle end is 1000-2000. If it is lower than 65,438+0,000, it is considered as low-end. It doesn't matter whether you are in high school or low school. What matters is whether it fits with the project itself.

3. License plate: Different cities will have different scales, generally 5k-2w in first-tier cities and 2k-5k in second-tier cities. This fee will be variable, especially in first-tier cities. Because of the strict audit, the corresponding expenditure of lubricating oil is relatively high, but it should not be too outrageous, usually not higher than 5W;

4. Equipment: first determine the product. According to the storage, processing and production of products. , configure different devices.

5. Tables and chairs/tableware: It varies according to the size of the store and the positioning of the restaurant. It should be noted that the positioning of tables, chairs and tableware should be the same as that of engineering decoration.

6. Others such as telephone installation; All kinds of miscellaneous things and so on.

How to Name the Opening Process of Restaurant (3)

The idea of naming: target customers; Who is the target customer, male or female? ......

How old is the positioning; What is the monthly income; What keywords do you like? .....

Special dishes: Azong noodles; Macao bean fishing; Yonghe soybean milk; Ji Shen soup ......

Example of decoration style: dry pot room; Ke Songfang; South Beauty; Nongfu home ......

Examples of overall color system: crystal rice flour; Lemon cola; Dark restaurant; Fenfen rice noodles ......

A good name is a good tool, impressive and unforgettable. Many restaurants fail in naming because they have a name that the owners like very much. But customers don't like the name. There is no doubt which is more important.

A good name is the beginning of success; A good reputation is half the battle; A good reputation is not obtained by patting the head; A good name is scientific analysis and application;

At present, the competition in the catering industry has been very fierce, and the competition between commercial real estate and mode has been combined into one. The profitability of the catering industry has risen to the matching of models and stores.

The choice of shops requires both the professional knowledge of commercial real estate and the professional knowledge of catering operation, both of which are indispensable. Why is KFC also related to stores? That's because the business circle where the shops with good models are located has changed, and KFC is a big enterprise, but it can't adapt quickly because of the inconvenience of moving. For example, the business circle needs crayfish, and KFC will not have the possibility of launching crayfish in a single store in a short time.

It can be concluded that the matching degree between the project and the business circle is the basis of profit. Many entrepreneurs just enthusiastically want to open a store they want to open, without considering the market demand from the perspective of consumers. This is also behind closed doors, so the survival rate is extremely low. Those who survived were quickly shut down for the same reason. Turning the closed-door car into a targeted car is a psychological barrier that novices must pass, and the location of shops needs comprehensive evaluation and consideration by professionals. Only in this way can we avoid risks in the early stage to the maximum extent.

The fourth store leasing process for restaurant opening

1. It depends on the original property certificate of the store: there is a range that the store can use, and many stores do not have catering qualifications.

2. Ask the landlord for rent-free decoration: No matter what the plan is, tell him that he attaches great importance to the decoration and needs to start work. Rent-free period refers to a period of time after the contract is signed without paying rent. Usually the start date in the lease refers to the first day after the rent-free period.

3. The general rent-free period is 1 month: the area exceeding 150 square meters can be increased. In this way, the project process can be completed ahead of schedule, and the rent-free period can be used for opening promotion. There is no rent these days!

If the upstairs is a residential building, you must think twice. If residents complain about smoke exhaust, relevant departments will take action for harmony!

5. Rent increase: generally, it will increase every year from the third year, with a range of about 2-3% and some 5%.

6. It is suggested to use a calculator to calculate it immediately: calculate the increment, pull off a score and tell the landlord!

7. Don't rush to sign the rental contract before the project investigation is arranged: it is equivalent to calculating the rent from the date of signing.

8. The best case must be that the whole project cycle can be shortened by starting work immediately after engineering investigation, design and signing.

Decorative Design in the Opening of Restaurants (6)

Positioning: The key point of decoration design is that every detail is for profit and serves for profit. Pointing with one finger is different from punching with five fingers.

Positioning comes from the positioning of the whole project. For the operator, it is what to sell to whom.

Selling products, selling who is the target customer.

2. Budget: What needs to be integrated is the product structure and the price structure, which involve a lot and will be described in other chapters later. It is reasonable to get the first decoration payment from the profit within 3 years, which appears in the income statement of financial statements. For the novice who set foot in catering for the first time, it is more important to avoid risks. To say the least, in case of poor management, the equipment can be dismantled and sold, but the decoration can't be dismantled (except Ren Lei, who has a unique perseverance to dig out every tile). Therefore, for beginners, it is recommended not to invest too much, to fully consider the risk-taking ability, and to cut into the decoration positioning at low cost is more appropriate.

3. Rationality: Besides reasonable cost, reasonable layout is also very important. Reasonable layout refers to fully considering the moving line, which refers to the route of movement.

For example, taking the route of operation, we should consider both the customer's moving line and the employee's moving line.

4. Highlights: If there are no highlights, the decoration of this restaurant will be passable at best. The role of the bright spot is to make the low-priced decoration look like there is no sense of cheapness and emotional love.

-The sign on the door.

-overall VI

-A suitable photo

-Toilet

A unique plant.

-A display stand

Chapter VII Licensing of Restaurant Opening Process

To open a restaurant, you need to apply for a license, commonly known as three certificates and one certificate.

First take the store lease contract and go to the fire, health and environmental protection departments for approval. They will send someone to guide them. According to their requirements, combined with engineering design to improve the floor plan. Submit again for approval. If there are no problems, we can start construction. Before the construction is completed, communicate with the above departments in advance and ask them to arrange personnel to come for acceptance. Don't forget to prepare lubricant. Different regions have different scales, requirements and priorities. You may still fail, so you must stick to it. Their purpose is to let you pass, because you can charge. Ha ha!

After the acceptance, you will get the above three certificates, namely, fire permit, sanitation permit and environmental protection (also known as sewage discharge) permit, and then go to the industrial and commercial department to apply for a business license with the three certificates.

* The specific operation may be different in different urban areas.

* 100 square meters cannot apply for a fire permit voluntarily.

Recruit 8 employees during the opening of the restaurant.

Generally speaking, there are three kinds of people in restaurants.

One is the manager-such as the store manager; Second, kitchen staff-such as chefs; Third, service personnel-such as waiters; We generally suggest the following ways in operation.

Manager: Find some potential and capable assistants in local chain enterprises. On the one hand, because I am a system major, on the other hand, because the training fee has been paid. As long as the two sides reach an understanding on the performance appraisal method, there is generally no problem. & ltBR & ltp & gt

Chef: Usually we will contact the local or nearest cooking school directly. On the one hand, it solves the employment problem of the school, on the other hand, the chef who just left the school is also convenient for investors to manage (this is only for shops with low requirements for chefs). It should also be noted that a key ability is generally lacking in schools, that is, the ability to calculate the cost of each product. For some non-fast food restaurants, product cost control is an important link. However, we can train it for 2-3 days, and it is completely qualified. The so-called qualified means that even if a new product is introduced in the future, the chef can budget and calculate the product cost and gross profit, which is convenient for financial management.

Attendant: Different regions have different requirements for waiters, but there are basically four elements in recruitment.

1. Work motivation. Do you want to do a long-term job or a summer job and then leave?

2. Standard consciousness. Refers to managers' understanding of standardizing their work in the future;

3. Service consciousness. After all, the catering industry is a service industry, and customers are God.

4. Team consciousness. You don't need that kind of lazy person who hangs high and has nothing to do with yourself.

Section 9 Equipment Procurement of Restaurant Opening Process

Equipment can be roughly divided into infield and outfield:

The infield mainly focuses on product production; The outfield is dominated by environmental services;

Infield equipment depends on the product. Determine the product first, and then equip every link from product purchase to warehousing to processing to making finished products with necessary equipment. There are usually three storage methods for products:

1 .freezing point 2. Refrigeration 3. room temperature

Therefore, corresponding equipment is needed. Frozen refrigerator, refrigerated refrigerator, dry rack

Equipment required for semi-processing, such as curing machine, soymilk machine, etc.

According to the different production methods of products, different operating equipment is needed. If the products are simply divided into two categories: Chinese food and western food, Chinese food can be divided into steaming, boiling, frying and frying. Western food can be divided into [fried steak] [roasted] [fried] and so on. The whole process of self-operation and factory distribution of semi-finished products requires different equipment.

Section 10 Raw Material Procurement Process for Restaurant Opening

Generally, when a restaurant is sold as a finished product, it will need main ingredients, auxiliary materials and seasonings. At present, oil prices continue to rise, and logistics costs are getting higher and higher. Considering the cost, the suggested idea is. Meat can be purchased frozen, because it can generally be stored for 18 months. Fresh, 1-2 days. Vegetables, because of the climate, will cause water evaporation, so I am trying to purchase and process them every day!

Excessive purchasing will lead to the backlog of funds, product scrapping and occupation of warehouses. Buying too little will lead to product shortage, customer complaints and low morale. Reasonable purchase is a comprehensive science and needs accurate calculation.

Trial production of eleven kinds of products during the opening of restaurants.

The renovation of the project is completed, and all equipment, personnel and raw materials are in place. The next important thing is to make some products from raw materials and do the whole process once. Products! Of course, as an employee incentive. The purpose of this is:

1. Analyze the positioning of objects such as equipment and appliances, and whether necessary adjustments are needed;

2. Look at the degree of cooperation of employees;

3. Try the chef's craft;

Step 4 boost morale.

The 12th Opening Promotion of Restaurant Opening Process

The idea of open promotion is simply to promote what you want to promote and what they like for your target customers. There are three elements here:

1. Target customers: For example, DM will not be distributed to children with schoolbags, but must be distributed to these target customers who will come to your restaurant.

2. They like: the restaurant positioning should be differentiated (characteristic), whether it is to promote sales with products or prices. .