hello, I hope the following answers will help you.

project selection, one of the shop opening processes

has always been the most confusing problem for beginners. Then, let an expert show you the way. Here, for the convenience of expression, we summarize and refine the projects. So, the last thing that comes out is the pattern. Project is just a concrete form of mode.

I spent a lot of time studying the modes of the catering industry, and after analyzing various modes of the catering industry, I found the law of the profit mode of the catering industry. Simply put, there are only two kinds: big and small.

by big, I mean having enough operating funds. 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, and on the other hand, the cost of unified rent is very low, and rent is the highest fixed cost of the catering industry. If the rent is unified, it will reduce the cost, and the profit will come from it. This is also a major profit point of so many large restaurants. However, as far as the total investment scale is concerned, the risk is high, and this method is not recommended for beginners.

by small, I mean less than 211 square meters, and more suggestions are less than 111 square meters. Because there is no need to apply for an environmental protection permit below 111 square meters, 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 111 restaurants, you can find that nearly 28% of them are hot pots. Why? There are two reasons:

1. Hotpot restaurants don't need a kitchen to maximize their business area

2. The model is simple, so customers can help themselves.

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

there is a smaller one, such as a tea shop, which is an optimized catering model, a transformation from catering to retail, or even a semi-retail format.

Beginners must read the following passage!

simple mode can make the operation simple. Simple operation can make management simple. . Simple management can reduce the management cost

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.

investment budget of the second opening process

opening expenses

1. Rent: the unit price of rent in different cities, different business districts, different areas and different locations * is different

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

* unit rent = rent per square meter per day. I'd rather have a shop with unit rent in 21 yuan in the urban area than a shop with unit rent in 2 yuan in the suburbs. Because enough people flow is the basis of turnover, you need to understand and calculate it yourself.

2. decoration: different locations and different areas will affect the total cost, which is generally calculated at the unit price per square meter. If we distinguish between high school and low school, the unit price per square meter of the high-end project cost is about 2111 or more, and the unit price of the middle end is 1111-2111. If it is lower than 1111, it is considered as the low end. It doesn't matter whether it is high school or low school, what matters is whether it fits with the project itself.

3. License: Different cities 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 the audit is strict, the corresponding expenditure on lubricants is relatively high, but it should not be too outrageous, usually not higher than 5W;

4. equipment: determine the product first. According to the product storage, processing, production, etc., configure different equipment.

5. tables, chairs and tableware: it varies according to the store area and restaurant positioning. it should be noted that tables, chairs and tableware should also be positioned in the same way as engineering decoration and projects.

6. Others such as telephone installation; All kinds of miscellaneous things, etc.

How to name the third shop opening process

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

What is the positioning age; What is the monthly income; Which keywords do you like ...

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

Decoration style example: griddle house; Kesongfang; South Beauty; Farmer's house ...

Example of overall color system: crystal rice flour; Lemon cola; Dark restaurant; Pink rice noodles ......

A good name is a good tool, which is impressive and memorable. The reason why many restaurants fail to name is that they have a name that the owners like very much. But customers don't like this name. There is no doubt which is more important.

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

evaluation of business circle in the fourth process of opening a store

At present, the competition in the catering industry has become fierce, and the competition in commercial real estate and mode has been integrated into one. The profitability of the catering industry has risen to the matching of models and shops.

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

it can be concluded that the matching degree between the project and the business circle is the foundation of profit. Many entrepreneurs just enthusiastically want to open a store they want to open, without considering the market demand from the consumer's point of view. This is also the saying that behind closed doors, so the survival rate is extremely low. Those who survived were closed down soon after for the same reason. It is a psychological barrier that a novice must pass to turn a closed-door car into a targeted one, while the location of shops requires comprehensive evaluation and consideration by professionals. Only in this way can we avoid risks in the early stage to the maximum extent.

Shop rental

1. It depends on the original property certificate of the shop: it has the scope of use of the shop, and many shops are not qualified for catering.

2. Ask the landlord for rent-free decoration: No matter what you plan to decorate, tell him that you attach great importance to decoration and need to start construction. Rent-free period refers to a period of time after signing the contract without paying rent. Usually the start date in the lease refers to the first day after the rent-free period.

3. Generally, the rent-free period is 1 months: if the area exceeds 1.51 square meters, it can be increased. Because you can let the project process be completed ahead of schedule and make good use of the time during the rent-free period for opening promotion, there is no rent for these days!

4. If there is a residential building upstairs, you must think twice. If residents complain about your smoke, the relevant departments will give you harmony for the sake of harmony!

5. Increase in rent: generally, it will increase every year from the third year, with the range of about 2-3%, and some of them will increase by 5%.

6. It is suggested to use a calculator to calculate it immediately: calculate the incremental amount, and pull off a fraction to talk to the landlord!

7. Don't sign the rent contract in a hurry before the engineering survey is scheduled: since the date of signing is equivalent to starting to calculate the rent.

8. The best situation must be: engineering survey, design and construction can be started immediately after signing the contract, which can shorten the whole engineering cycle.

the sixth decoration design of the shop opening process

Positioning: The main point of decoration design is that every detail is profit-oriented and serves for profit. Pointing out with one finger is different from punching out with five fingers in a fist.

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

what you sell is the product, and who you sell to is the target customer.

2. Budget: What needs to be integrated is product structure and price structure, which involve a lot, and will be described in other chapters later. It is reasonable to be able to share the first decoration from the profit within 3 years, and this part appears in the income statement of financial statements. For beginners who are involved 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 removed and sold, but the decoration can't be removed (except Lei Ren who has the unique perseverance to dig out every tile). Therefore, for beginners, it is still recommended not to invest too much, to fully consider the risk-taking ability, and it is more appropriate to cut in the decoration positioning at low cost.

3. Rationality: Besides the reasonableness of expenses, the rationality of layout is also very important. Reasonable layout refers to fully considering the moving line, which refers to the route of movement. For example, the walking route operation route 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 is passable at best. The role of the bright spot is to make the low-cost decoration make people look like they have no cheap feeling and emotional love.

- logo at the door

- overall VI

- a fitting painting

- a toilet

- a unique plant

-a display stand

The seventh license of the shop opening process

the license for opening a restaurant, commonly known as three licenses for one license.

first, take the store lease contract and go to the fire, health and environmental protection departments for approval. They will send someone to give guidance. According to their requirements, the floor plan is improved in combination with engineering design. Submit it for approval again. If there is no problem, construction can begin. Before the construction is completed, communicate with the above departments in advance and let them arrange personnel to come for acceptance. Don't forget to prepare lubricants. The scales, requirements and priorities of different regions are different. It may still fail, so you must persevere. Their purpose is to let you pass, because you can charge. Ha ha!

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

* The specific operation may be different in different urban areas

*111 square meters, so you don't have to take the initiative to apply for a fire permit

Recruitment of eight staff in the shop opening process

Generally speaking, the staff of a restaurant includes three categories.

first, managers-such as store managers; The second is the kitchen staff-such as the chef; Third, service personnel-such as waiters; We generally suggest the following ways in operation.

managers: find some potential and capable assistants in local chain enterprises. On the one hand, because I was born in a system major, and on the other hand, the training cost has already been paid. As long as the two sides reach a * * * understanding on the performance evaluation method, there is generally no problem.

Chef: Usually, we will contact directly with the local or nearby cooking school. On the one hand, it solves the employment problem of the school, and on the other hand, the chefs who have just left the school are easy for investors to manage (this is only for stores with low requirements for chefs). Another thing to note is that a key ability is generally missed 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 new products are introduced in the future, chefs can budget and calculate the product cost and gross profit, which is convenient for financial management.

Attendant: The requirements of waiters in each region are different, but there are four basic elements in recruitment.

1. Work motivation. Is it going to be a long-term job or a summer job and then leave?

2. standard consciousness. Refers to the understanding of managers to standardize 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 himself.

because of the time, it's a little hasty to write here.

the ninth process of opening a store, equipment procurement

Equipment can be roughly divided into two categories: infield and outfield:

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

the infield equipment depends on the product. Determine the product first, and then equip every link from product purchase to storage to processing to making the finished product with the necessary equipment. Generally, products can be stored in three ways:

1. Freezing 2. Refrigerating 3. Room temperature

, so corresponding equipment is needed. Refrigerator, refrigerated refrigerator, dry shelf

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

according to different manufacturing methods of products, different operating equipment is required. If the products are simply divided into two categories: [Chinese food] and [western food], Chinese food can be divided into [steaming] [boiling] [frying] [frying] and so on. Western food can be divided into [fried steak] [baked] [fried] and so on. The whole process is operated by oneself and the manufacturer distributes semi-finished products, and the required equipment is also different.

the tenth raw material procurement of the shop opening process

When a general restaurant is sold as a finished product, it needs 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 usually be stored for 18 months. Fresh food, purchased once every 1-2 days. Vegetables, because of climate reasons, will lead to water evaporation, so I work hard to purchase and process them every day!

excessive purchasing will lead to the backlog of funds, the scrapping of products and the occupation of warehouses. Too little purchase will lead to out-of-stock products, customer complaints and low morale. Reasonable purchasing is a comprehensive science, which requires precise calculation.

trial production of the eleventh product in the shop opening process

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

1. Analyze the positioning of equipment, utensils and other objects, and whether necessary adjustments are needed;

2. Look at the degree of cooperation of employees;

3. Try the chef's skill;

4. boost your morale.

opening promotion

the idea of opening 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, you usually don't give DM to children with schoolbags, but you must give it to these target customers who will come to your restaurant.

2. They like: your restaurant positioning should be differentiated (characteristic), whether you use products to promote sales or prices to promote sales. If these customers like products but you use price to promote sales, or these customers like low prices but you use products to promote sales, these schemes are not matched.

3. What you want: every restaurant is like a hypermarket, with some high profits and some low profits. It is impossible for you to promote products with extremely low profits or even losses! Otherwise, you will lose money even if you are busy for a day. Of course, there is a premise here that is the calculation of product profit rate. If you don't even know the profit rate of your own products,

the products you promote happen to lose profit rate, then wait for the depression at the end of the month!

the key to where to distribute it is that it needs to be distributed to the channels where the target customers are concentrated. The distribution time is suggested before or during your peak. How to distribute it requires a key slogan in the process of distribution.