Part I: feasibility analysis

1, self-assessment

2, restaurant positioning

2, profit analysis

4, investment budget and cost breakdown

Part II: project establishment

1, determination of core team and formulation of game rules

2, establishment of restaurant operation analysis system

. Brand and Culture Creation/Creation/Dissemination

Part I: Feasibility Analysis

1 Self-assessment For those who don't believe in "numerology", this section can be skipped!

11 If you are a sole proprietor in the catering industry

If you are a sole investor in the catering industry, please ask a professional friend who is proficient in numerology to give you a few words to determine whether you are suitable for the catering industry and whether your fortune is on the rise. At the same time, when choosing the pavement, seek the opinions of Feng Shui masters. This is definitely conducive to increasing the chances of success.

12 If it is a multi-person partnership engaged in the catering industry

If it is a multi-person partnership engaged in the catering industry, it is even more necessary to invite a professional friend who is proficient in the "numerology eight characters" to combine the "eight characters" among shareholders. The so-called five elements are mutually reinforcing, which is actually particularly important among partners. Similarly, when choosing a pavement, try to seek the advice of Feng Shui masters. This is one of the basic conditions to decide whether 1+1 > 2 or 1+1 < 2.

2 restaurant positioning restaurant positioning is not imaginary, nor is it determined according to the boss's personal preference, let alone follow the trend. The location of the restaurant is determined according to its own resources, combined with the local customs, food culture, consumption habits, main consumers and other comprehensive factors, and then refined by the planner.

the positioning of the restaurant is very important, and the positioning has been fixed. All the work in the future is carried out around creating and popularizing this "positioning". The positioning of the restaurant determines the important factor of becoming a characteristic restaurant and a brand restaurant. Even in the process of operation, due to the actual situation and make appropriate adjustments, but the positioning is not suitable for change. Otherwise, it will waste financial resources, material resources, manpower and energy, and after several tossing, the outcome will be bleak.

The investment budget and cost breakdown in the restaurant should be combined with the following aspects:

First, decoration, hardware, software, staff salaries, etc., which are very intuitive costs;

second, the depreciation expenses of decoration, hardware and software are invisible costs that cannot be underestimated;

3. Reserve cash flow and the proportion reserved in profitable operation (also called development fund) to meet the long-term development and emergency needs of restaurants;

fourth, the interest on investment funds is also an invisible cost;

5. Activities, marketing, brand promotion and other expenses must be listed separately, or extracted according to the percentage of turnover, or set an annual expense standard and listed in the annual cost plan.