Choosing a place with more office buildings can ensure the business at noon. Some restaurants in Hangzhou often have too many empty seats at noon and not enough seats at night. Old catering is very concerned about whether the business at noon can be done well. ?
Product positioning, after selecting the facade, it is necessary to start product positioning.
A safer way is to follow the food trends in a city. Jinhua casserole, for example, was very popular three years ago. A casserole shop of more than 300 square meters can do business of 654.38+0 million a day. Gross profit can reach 50% and net profit 30%-35%.
By positioning, you can determine the name of the store and customize the menu. It is simple and clear to name the store directly with the special main course or place name. For example, "roast chicken", "boiling fish" and "Tonglu hometown dishes", or directly naming the shop after the place name, both of these effects are good.
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.
Recruitment:
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.
Four common ways to find a chef:
First, the boss will be direct. 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.
Another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. For a 300-square-meter hotel, depending on the number and grade of dishes, the monthly contract fee for chefs is 6.5438+0.8 million yuan to 40,000 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.
The fourth way is to ask the catering management company to do it. With the maturity of the catering market in Hangzhou, a number of professional catering management companies have emerged, such as celebrity catering management companies, which not only invest in celebrity hotels, Zhonghao typhoon shelter, Piarchuan and other hotels, but also export kitchen management to more than 30 large, medium and small hotels.
Custom equipment:
Kitchen equipment includes three kinds of items in the kitchen: electrical appliances (mainly refrigerators), cookers and objective tables. Senior chefs recommend buying places: Hangzhou Ceramic Market and Tao Qiu Road Store.
Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in ceramic market and specialty store. If you want to find a cheaper place, you can go to hangzhou east railway station Commodity Market, Yiwu Commodity Market or Yongkang 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.
Tableware for customers: you can go to the ceramic market or specialty store. If the restaurant has a high positioning and is good at characteristics, you can customize the dishes and chopsticks that meet the characteristics. If it is a stall-style small restaurant, in order to save the upfront investment as much as possible, some people will buy second-hand goods. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks were taken to some small restaurants, and the goods looked good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.
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.
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.
Drinks and seasonings:
Method 1: Go to the food market and supermarket to buy it yourself. There is more freedom of choice, because sometimes you can choose some cheaper prices for cash settlement.
Method 2: Let professional companies directly contract, which is the most common practice. All drinks and seasonings are contracted and supplied by a company, which is responsible for delivery at any time. One of the main reasons why bosses take a fancy to this method is that they can pay their bills. The general practice in the industry is to settle accounts one to two months after delivery. Professional companies also have a certain sales rebate, which depends on the difference in sales. If you add a sales rebate, the purchase cost will not be more expensive than going to the vegetable market and supermarket.
The rebate rate ranges from 5% of sales to 12%, which depends on your own discussion with suppliers. Some restaurants don't take back the deduction, but ask the supplier for the entrance fee. Some insiders believe that this practice has many disadvantages, the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebate sales.
The waiter is happy to accept the delivery from a professional company, because he can get the corkage fee, which is a commercial bribe stipulated by the industrial and commercial department. In a small restaurant with four or five salespeople, if the business is good, a waiter can charge seven or eight hundred a month for opening a bottle. In some big hotels, waiters can't collect the corkage fee by themselves, but in this small hotel, the boss will ask the waiter to collect the corkage fee directly, in order to encourage the waiter's enthusiasm for work.
Ingredients for dishes:
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.