Overall steps: 1. First, choose a good address; 2. Apply for the industrial and commercial business license after obtaining the hygiene license; 3. decoration; 4. Buy good things and hire good people; 5. Set the menu; Need attention: 1. At first, stores were generally large; 2. Give customers a comfortable, clean and bright dining environment; 3. The kitchen must be separated from the living room, that is, with glass panes; 4. Tables and chairs should be durable in color and easy to clean, which will directly or indirectly affect the appetite of diners; 5. Waiters should wear the same clothes, giving people a sense of brand; First, the goal of starting a business is to develop the real fast food industry in China, establish a fast food chain company with a certain scale, and manage and invest reasonably and effectively. Ii. implementation plan 1. The mode of fast food service industry: customer-centered, customer satisfaction as the purpose, and finally achieve the promotion of the company's business philosophy through customer satisfaction; 2. Target market positioning: Chinese fast food industry accepted by the public. Customer groups: office workers+children+leisure people+others; 3. Market strategy: industrialization, product standardization, scientific management and chain operation; For example, mobile fast food company-breakfast strategy aims at the characteristics of large mobility and tight time for breakfast people, and moves from unified mode and service personnel to major demand outlets to provide customers with convenient and nutritious breakfast packages; If there are a large number of students, you can also introduce nutritious fast food for students, which not only pays attention to economic benefits, but also gives consideration to social effects. Second, there must be sufficient liquidity, and all funds cannot be invested in fixed assets; Third, we should consult our colleagues around us and gain experience from them; Fourth, and most importantly, we should pay attention to environmental sanitation; Fifth, advertising for the target market, you can engage in promotional activities regularly; Sixth, we should regularly investigate our customers who come to visit us and make continuous progress; I have summed up seven principles, which seem to be extremely ordinary, but if we persist in applying them, it will certainly produce wonderful results: First, strive for innovation. Only innovative restaurants will have a future. Sticking to the rules or blindly imitating others will eventually fail. Any restaurant must show its own characteristics if it wants to create added value and continuously increase customers. Second, pursue growth. Personally, I think that if we don't pursue growth and challenge higher goals, we can't taste the joy and sense of accomplishment of success. If you just want to make a living, you will naturally be sloppy and be eliminated. Third, ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with quality service. Long-term provision of quality services and better varieties to diners can achieve sustainable development. Fourth, take diners as the starting point. We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think getting to know your business partner is the first step in opening a shop.