First, choose the form of the company:

An ordinary limited liability company needs 2 or more shareholders with a minimum registered capital of 30,000 yuan. Since June 1 2006, the new company law allows 1 shareholders to register a limited liability company. This special limited liability company is also called "one-person limited liability company" (but there will be no "one person" in the company name and "sole proprietorship by natural persons" in the license), which requires minimum registration.

If you invest and start a business in partnership with friends and relatives, you can choose an ordinary limited company with a minimum registered capital of 30,000 yuan; If it is the sole shareholder, choose a one-person limited liability company with a minimum registered capital of 65,438+10,000 yuan.

Second, the steps of registering a company:

1. Nuclear name:

Go to the industrial and commercial bureau and get an application form for pre-approval of enterprise (font size) name, and fill in the company name you want. The industrial and commercial bureau will search online (the intranet of the industrial and commercial bureau) for duplicate names. If there is no duplicate name, you can use this name and issue a notice of pre-approval of the name of the enterprise (font size). This step charges 30 yuan.

30 yuan can help you find five names, many of which are repeated, so you don't have to try common names to avoid wasting money.

2. Rent a house:

Rent an office in a special office building. If you have your own factory or office, some places are not allowed to work in residential buildings. After renting a house, you should sign a rental contract and ask the landlord to provide a copy of the real estate license. After signing the rental contract, you have to go to the tax bureau to buy stamp duty, and the tax rate is one thousandth of the annual rent. For example, if your annual rent is 65,438+00,000 yuan, you need to buy stamp duty of 65,438+00 yuan and post it on the front page of the rental contract. Any place that needs to use the rental contract in the future needs a copy of the contract with stamp duty.

3. Write "Articles of Association":

You can download a sample of the Articles of Association from the website of the Administration for Industry and Commerce, and just modify it. The Articles of Association shall be finally signed by all shareholders.

4. Carving private seals:

Go to the place where the seal is engraved on the street and carve a private seal. Tell them about carving a corporate seal (square). The cost is around 20 yuan.

5. Obtain the "bank confirmation letter" from the accounting firm:

Contact the accounting firm and get the "bank confirmation letter" (it must be original, and the accounting firm should affix a fresh seal). If you are not clear, you can look at the classified advertisements in the newspaper. There are many advertisements in accounting firms.

6. Go to the bank to open a company capital verification account:

All shareholders bring their own shares to the bank, their articles of association, the name verification notice issued by the Industrial and Commercial Bureau, the personal seal of the legal representative, the ID card, the money for capital verification and the blank inquiry letter form to the bank to open a company account. You have to tell the bank that it is a capital verification account. After opening a company account, each shareholder will deposit the corresponding money into the company account according to his own capital contribution. The bank will issue a payment slip to each shareholder and stamp the bank seal on the confirmation letter.

Note: According to the Company Law, when registering a company, investors (shareholders) must make full contributions, which can be in the form of loans (namely RMB), physical objects (such as automobiles), real estate and intellectual property rights. All you do in the bank is make a monetary contribution. If you have physical objects, real estate, etc. As a capital contribution, you need to go to an accounting firm to evaluate their value first, and then contribute with their actual value, which is more troublesome. So I suggest you take money directly to make a contribution. No matter what means you use to get the money, whether you borrow it or not, you only need to pay the capital contribution in full.

7. Processing the capital verification report:

Take the shareholder's payment form issued by the bank, the inquiry letter sealed by the bank, the company's articles of association, the notice of name verification, the rental contract and the copy of the real estate license, and go to the accounting firm to handle the capital verification report. The general expenses are around 500 yuan (the registered capital is less than 500,000 yuan).

8. Registered company:

Obtain various forms of company establishment registration from the Industrial and Commercial Bureau, including the application form for establishment registration, the register of shareholders (promoters), the registration form of directors, managers, supervisors, legal representatives, designated representatives or entrusted agents, etc. Fill it out and submit it to the Industrial and Commercial Bureau together with the Notice of Name Approval, Articles of Association, Rental Contract, Copy of Property Ownership Certificate and Capital Verification Report. You can get the license in about three working days.

The cost is around 300 yuan.

9. With the business license, engrave the official seal and financial seal at the engraving institution designated by the Public Security Bureau. In the following steps, you need to use the official seal or financial seal.

10. Handling enterprise organization code certificate:

With the business license, go to the Technical Supervision Bureau to apply for the organization code certificate, and the fee is 80 yuan. It will take half a month to get this certificate. The technical supervision bureau will first issue a certificate of the pre-acceptance code. With this document, you can go through the tax registration certificate and basic bank account opening procedures.

1 1. Go to the bank to open a basic deposit account:

With business license and organization code certificate, go to the bank to open basic deposit account. It is best to do it in the same branch of the bank that did the capital verification at the beginning, otherwise a capital verification account fee of 100 yuan will be charged. Opening a basic deposit account requires a lot of forms. You'd better take everything you can, or you'll have to make many trips, including the original business license, ID card, organization code certificate, public property stamp and legal person stamp. When you open basic deposit account, you need to buy a cipher (since the second half of 2005, most banks have this requirement), and the cipher needs 280 yuan. In the future, when your company writes checks and withdraws money, you need to use passwords to generate codes.

12. tax registration:

After receiving the license, you should go to the local tax bureau for tax registration certificate within 30 days. General companies need to apply for two kinds of tax registration certificates, national tax and local tax. 40 yuan 80 yuan. When handling the tax registration certificate, you must have an accountant, because one of the materials required by the tax bureau is the accounting qualification certificate and ID card. You can hire a part-time accountant first. The salary of a part-time accountant just hired by a small company is generally enough in 200 yuan.

13. Apply for purchase invoice:

If your company sells goods, you should apply for an invoice in the national tax, and if it is a service company, you should apply for an invoice in the local tax.

Finally, it opened. Pay attention to tax returns on time every month. Even if you don't need to pay taxes if you don't start business, you should declare it at zero, otherwise you will be fined.

You may be worried about two things:

1. The company must establish a sound accounting system. You might be worried that you won't. What should I do? The newly established company has little business and little accounting workload. You can hire a part-time accountant to help you do the accounts in the company every month. Two or three days is enough, you can pay him about 200-500 yuan.

2. Tax amount of the company:

Business tax: the company that sells the goods is subject to VAT of 4% of the invoice amount;

Companies that provide services shall collect business tax at 5% of the invoice amount.

Income tax: the enterprise income tax of 18-33% is levied on the net profit of the enterprise. The profit of small companies is not much, generally 18%. For enterprise income tax, bookkeeping is very important. If you have a lot of profits in your account, the tax rate will be high. Therefore, you must issue an invoice when purchasing equipment at ordinary times, and you can keep the tickets for eating and taking the bus, which can be used as the operating cost of your enterprise.

The difference between the two taxes: business tax is a tax on turnover. No matter whether you make money or not, you will only be taxed if you make a deal and issue an invoice; Income tax is a tax on profits, and profits are the money left after deducting various costs from turnover. Income tax will only be levied if you earn money.

Followed by decoration.

Principles of restaurant decoration

First, the planning and layout should be reasonable, emphasizing integrity.

Hotel decoration is a process of prolonging hotel life, redeveloping products and improving management concept, rather than simple decoration. Therefore, professional designers, architects and hotel managers should be organized to fully scientifically demonstrate the hotel market positioning, product development, functional layout and process design, management mode and the overall layout of supporting concealed works on the basis of fully investigating the hotel tourist market and comprehensively considering the present situation of hotel product structure of different scales and grades, so as to make it more scientific and reasonable.

Second, the design concept should be new and the decoration style should be unique.

Modern hotels pay more and more attention to the use of new decorative design concepts that adapt to the trend of the times, highlight the subjectivity and individuality of hotel management, and meet the psychological needs of guests in a fast-paced society for perfection and comfort. Therefore, the decoration design should embody the new concept of "perfect comfort is luxury", change the traditional complicated design methods, and create a concise and lively decoration style and a convenient, comfortable and fast business theme through clever geometric modeling, the use of main colors and rhythmic "purposeful lighting". Let the shared hall space naturally extend and integrate with the outdoor greening landscape. The design concept of comfort and humanization should be emphasized in guest room decoration.

Third, the overall transformation should be green and environmentally friendly, and the concealed works should be improved.

It is one of the important goals of the renovation project to build a green hotel and improve the supporting concealed works. All supporting pipelines and equipment with low efficiency, high energy consumption and unfavorable to environmental protection will be upgraded in an all-round way to green, beautify and brighten the surrounding environment. According to the overall layout, adjust the direction of concealed pipelines accordingly, laying a good foundation for the economy, safety, environmental protection and comfort of the overall operation of the hotel.

Main points of restaurant decoration

1. color matching

The color matching of restaurants usually follows the living room, mainly from the perspective of space, because in most residential designs in China, restaurants and living rooms are connected together. For the single structure of restaurants, warm colors should be used, because from the perspective of color psychology, warm colors are conducive to promoting appetite, which is why many restaurants use yellow and red series.

2. Restaurant style

The style of the restaurant is determined by the tableware, so in the early stage of decoration, the style of the dining table and dining chair should be decided. Among them, color, ceiling shape and wall decoration are the most likely to conflict. Generally speaking, their style corresponds to this:

1) glass dining table. Corresponding to modern style and simple style.

2) Dark wooden dining table. Corresponding to Chinese style and simple style.

3) Lightweight wooden dining table. Corresponding to natural wind and Nordic wind.

4) Metal carving dining table. Corresponding to the traditional European (Western European) style.

5) Simple metal dining table. Corresponding to modern style, simple style and meta-style.

3. Choice of dining table

The choice of dining table needs to be coordinated with the size of the space. Not suitable for small space of big dining table or large space of small dining table. Due to the practical problems of purchase, it is difficult for buyers to take things to the scene for comparison. Therefore, it is more appropriate to measure the size of your favorite table first and then take it to the scene for all-round comparison to avoid being too big or too small.

4. Choice of tablecloth

Table linen should give priority to cloth, and there are many choices in the market at present. If you use a plastic tablecloth, when placing hot objects, you should place necessary thick pads, especially glass tables, which may cause unnecessary heat.

5. Coordination between dining table and dining chair

Dining table and dining chair are generally matched, but they can also be purchased separately, but attention should be paid to ergonomic problems, such as the height difference between the chair surface and the desktop is about 30cm, and too high or too low will affect the normal posture; The back of the chair should feel comfortable, etc.

Front hall decoration and design

1. Overall environmental layout of the restaurant

The overall layout of the restaurant is a whole created by the perfect organization of traffic space, use space and work space. As a whole, the space design of the restaurant should first meet the basic requirements of receiving customers and facilitating dining, and at the same time pursue higher aesthetic and artistic value. In principle, the overall layout of restaurants can't have a universal truth, but it does have many rules to follow and can create quite reliable layout effects according to these laws. The interior design of a restaurant is first determined by its area. Because modern cities are densely populated and land is scarce, space should be used effectively. From a business point of view, the first thing to consider is the space that every customer can use. It is not good that the venue in the hall is too crowded or too wide. The area depends on the number of customers who come to the restaurant. Order is an important factor in the graphic design of restaurants.

Due to the limited space in the dining room, many building materials and equipment should be combined in an economical and orderly way to reflect the formal beauty. The so-called formal beauty is the harmony between the whole and the part. Simple plane configuration is full of unified ideas, but it is easy to fail because of monotony; The complex plane configuration is full of interesting changes, but it is easy to loosen. At that time, the configuration, add one more, subtract one too little, remove part and lose the sense of harmony. Therefore, in the design, we should grasp the essence of order through appropriate laws, so as to obtain a complete and flexible plane effect. In the design of dining room space, due to the different size of spare space, its combined application is also different, and the suitability of various spaces and the rationality of each space organization must be considered.

The main spaces involved are as follows:

Customer space: such as access (telephone, parking space), seats, etc. It is a space that serves the public and facilitates the public to eat;

Management space: such as entrance service desk, office and service.

Staff lounge, warehouse, etc. ; Conditioning space: such as pantry, main kitchen, auxiliary kitchen, cold room, etc.

Public space: such as reception room, corridor and bathroom.

In use, we should pay attention to the particularity of each space area, examine the simplicity of the flow route between customers and staff, and pay attention to the safety arrangement such as fire fighting, so as to obtain a reasonable combination of each space area and building and use the space efficiently.

2. Space configuration of catering equipment

In-store design not only includes the most economical and effective use of in-store space, but also the reasonable configuration of in-store catering equipment is very important. Such as dining tables, chairs, cupboards, cabinets, shelves, etc. Although they are different in size or shape, they should have certain proportion standards to achieve balance and proportion, and various devices should have considerable relationship space to provide standard services.

Specifically, the space configuration of catering equipment mainly includes the size design of dining table and dining chair and the reasonable arrangement of dining table according to the size of the restaurant. Dining tables can be divided into western-style dining tables and Chinese dining tables. Western dining tables are rectangular; Dining tables in China are generally round and square, mostly round, and the more advanced restaurants in Western Europe all adopt round dining tables. If space permits, a round table should be used, because it is more intimate than a round table. Now restaurants have begun to use rectangular tables as ordinary Chinese dining tables. The dining table is not limited to square or round, so it is better to use it flexibly according to the business content and the number of guests. Generally, a uniform square table or rectangular table is used. The advantage of a square table is that it can be combined into a large dining table at any time during meal time to receive a large group of guests without reservation. The number of people eating at the table varies according to the size of the table. The round Chinese dining table can seat up to 12 people, but fast food restaurants prefer a small square table for one person. The size of the dining table should be adapted to the dining form.

In modern life, people don't often go to restaurants to eat big meals in groups, but most people still eat ordinary meals. Therefore, for ordinary restaurants, small tables should be the mainstay, and tables for two to four people just meet the requirements of modern China families. Fast food restaurants can set up more single dining tables so that diners don't have to experience the embarrassing situation of sitting with strangers and watching each other eat. Moreover, the operating profit of fast food restaurants depends on the number of diners. One person at a table, even if several friends gather together, is not convenient to review and chat loudly, which affects the speed of eating. It is the most ideal table form to let customers eat fast and walk fast. China's big dining table is usually designed for group dining. Chinese food menu is complicated, from cold dishes to the last soup and fruit, it takes more than 40 minutes at the earliest. Diners can only receive one customer at a time when chatting.

For Chinese restaurants, the operating profit does not depend on the number of diners, but on the consumption level. In order to improve the profit of the restaurant, the box or private room is a good form. Because, first of all, private rooms provide diners with a relatively secret space environment, others can't interfere, and they won't interfere with others; Secondly, in such a small space, the service level and service facilities can be greatly improved; Furthermore, customers can extend the meal time, and the expenditure of meal consumption can also increase accordingly; In addition, because it is a slow meal, and when each dish is served, the service staff can introduce the contents of the dishes to the customers, so the food culture can also be fully reflected here. The size of the dining table will affect the capacity of the restaurant and the placement of tableware. Therefore, when determining the size of the dining table, we should not only consider the size that conforms to the restaurant area and can be used most effectively, but also consider the comfort of the guests and the convenience of the service staff. The desktop should not be too wide, so as not to take up too much space in the restaurant. In the space configuration of the seat, where there are pillars or corners, it can be made into a three-person seat against the wall unilaterally, or it can be turned into a face-to-face or parallel double seat. The configuration of dining table and chairs should consider the size of the restaurant and the needs of the guests' dining nature, and can be adjusted quickly and appropriately at any time.

Several methods and strategies to manage the kitchen well

Everyone has self-esteem and wants to be respected by others. Marx said: "Hope to be respected is a higher level of human needs." Therefore, in the daily work of the kitchen, the chef respects and cares about the employees below everywhere, and is emotional and rational, which can avoid unnecessary conflicts and be handy in his own work. More importantly, it will make your chef team a cohesive and efficient team.

1, put an end to paternalistic management

For a chef who has a team under his command, you should better understand the employees below you, understand their personality, ability and state of mind, and then carry out effective management. This is undoubtedly your magic weapon to "dispatch troops". We should not engage in individualism, egoism and arrogance. If the following employees are a little disobedient, they will curse with their mouths open and fight with their hands raised, so as to establish their so-called "prestige." In this case, it will not only greatly dampen the enthusiasm and creativity of employees, but also prove that you are either lacking in self-cultivation or mediocre and incompetent.

2. Make the best use of everything and reduce costs.

Chefs should actively cooperate with other departments of the restaurant to do the cost accounting of the kitchen. Shop around when purchasing, mobilize employees to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman never abandons materials", which means that a skilled craftsman can make full use of any material.

3. Make overall arrangements and improve management.

Chefs should actively cooperate with other departments of the restaurant to do the cost accounting of the kitchen. Shop around when purchasing, mobilize employees to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman never abandons materials", which means that a skilled craftsman can make full use of any material.

Kitchen staffing

I. Executive Chef

Second, the chef.

Third, the red case kitchen leader

Fourth, the chef of red kitchen.

Kitchen cost control

The kitchen is the core of the catering industry and an important place for production, which directly determines the rise and fall, life and death of the hotel. It takes years of accumulation and huge investment to establish a corporate image and build a famous brand enterprise. There must be detailed management regulations and excellent management team to achieve unified standards, norms and processes, improve work efficiency, reduce costs, ensure the standard and quality of dishes, improve service speed, and process kitchen raw materials to produce finished dishes.

1, straighten out the production line process.

The production line flow of the kitchen mainly includes three aspects: processing, preparation and cooking:

(1) Raw material processing can be divided into rough processing (animal slaughter, etc.). ), finishing, dry goods development and so on.

(2) Material preparation can be divided into hot dish preparation and cold dish preparation.

(3) Cuisine cooking can be divided into hot dishes, cold dishes, lotus flowers and cakes.

2. Establish production standards

The establishment of standards is to quantify the production quality, product cost and production specifications, so as to test and guide the whole process of production, eliminate all productive errors at any time, ensure the high-quality image of food quality, make it have a standard inspection basis for supervision, and achieve the effectiveness of control and management.

(1) processing standard, which specifies the quantity, quality standard and expansion degree of raw materials. Formulated "raw material net standard", "knife standard" and "dry goods rising standard".

(2) Preparation standards, that is, according to the nutritional ingredients needed by people, the variety and quantity standards of cooking materials are formulated to prepare raw materials.

(3) Cooking standard, which specifies the proportion of semi-finished products and condiments for heating dishes, so as to achieve complete color, fragrance, taste and shape of dishes.

(4) For standard dishes, formulate unified standards, unified production procedures, unified equipment specifications and plate-loading forms, and indicate the quality requirements, number of diners, cost, interest rate and selling price.

3. Develop control process

After the standard is formulated, in order to meet the standard, there must be trained production personnel and management personnel who master the standard to ensure the quality of dishes in the production process.

(1) The control of machining process is to control the machining capacity first. According to the kitchen net material plan, organize purchasing and implement processing to achieve the purpose of controlling quantity. For the control of the processing rate of clean materials, the processing personnel will process different grades of clean materials according to different varieties of raw materials and submit them to the entrusting party for acceptance, put forward the ratio of clean materials to leftover materials, and distribute them to all users after registration. The control of processing quality is directly related to the color, aroma, taste and shape of dishes. Therefore, procurement and acceptance should strictly follow quality standards and control the quality of raw materials. Processors control the formation, hygiene and safety of raw materials. All raw materials that do not meet the requirements are controlled at the end of the process, and are not allowed to enter the next process, and are used for other purposes after treatment.

(2) Control of preparation process. The control of preparation process is the core of food cost control, and it is an important link to ensure quality and prevent mistakes, repetitions, omissions, mismatches and over-preparation. Only after the order is approved by the amount and signed by the accountant can the chef prepare it, and the waiter will check the dishes ordered and restrict each other. Weighing control, according to the standard menu, the number of diners and weighing, not only avoids the waste of raw materials but also ensures the quality of dishes.

(3) Control of cooking process. The control of cooking process is the key to ensure the quality of dishes, and it is necessary to strengthen monitoring from the aspects of chef's cooking operation norms, cooking speed, cooking temperature and sales quantity. Strictly supervise chefs to operate according to standards and norms, and carry out daily spot checks. The speed, quantity and quality of cooking are controlled and counted by cooking, cooking and timing.

4, formulate control measures

In order to ensure the effectiveness of control, in addition to straightening out the standards of scheme formulation and field management, effective and feasible control methods must be formulated.

(1) program control method: according to the kitchen production process, the end point of each program is the program control point, and the producer of each program end point is the quality inspector. The preparation chef has the responsibility and right to correct the unqualified processing preparation, so that everyone can be monitored in the production process.

(2) Responsibility control method: according to the responsibilities of each post, supervision and control are implemented at different levels. The chef always checks and the department manager always supervises, so that the responsibility is implemented and the rewards and punishments are implemented to people.

(3) Key control method: Focus on management, grasp and check some links that are prone to problems in production. Summarize experience and lessons in time, nip in the bud and put an end to production quality problems.

Feasibility analysis of site selection rules; High-rise building management personnel training system

Breakeven analysis of decoration scheme Middle-level technical management personnel training waiter responsibilities

Equipment plan, personnel flow forecast, responsibilities of grass-roots staff training hall

Advertising planning, business performance prediction, training and evaluation, foreman's responsibilities.

Responsibilities of the kitchen after the diagnosis of the operation problem of the procurement plan

Cost control of opening planning and promotion of purchasing responsibility

Store planning management supports employee recruitment service processes.