Restaurant business plan

It is of great significance to make good preparations before the opening of the restaurant for the opening of the restaurant and the work after the opening. It is also a challenge for professionals engaged in catering management. Using the countdown method, the restaurant opening preparation work is operated as a project, and the practice proves that it has strong operability.

I. Tasks and Requirements of Restaurant Opening Preparations

The preparation work before the opening of the restaurant is mainly to establish a departmental operation system, and make full preparations for the opening and operation after the opening from the aspects of people, money and materials, including:

(a) determine the jurisdiction and responsibility of the restaurant departments.

After the heads of all departments arrive at their posts, they should first be familiar with the plane layout of the restaurant, and it is best to visit it on the spot. Then according to the actual situation, determine the jurisdiction of the restaurant and the main responsibilities of each department, and submit specific suggestions and ideas to the general manager in writing. The top management of the restaurant will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, managers of various departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of restaurants is centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and determined in writing.

(2) Design the organization of each department in the restaurant.

In order to design the organization scientifically and reasonably, the directors of all departments of the restaurant should comprehensively consider the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant.

(three) to develop a list of goods procurement

There are many affairs before the opening of the restaurant, and it is a very energy-consuming job to purchase goods. This task is difficult to complete only by purchasing, and all business departments should assist them to complete it together. Whether it is the purchasing department or the restaurant department, the following questions should be considered when making the shopping list of the restaurant department:

1. The architectural features of this restaurant.

The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in the restaurant. For example, the dining car in the restaurant should consider whether it can reach the dishwashing room.

2. The design standard and target market positioning of this restaurant.

Restaurant managers should make a list according to the actual situation, design standards and national industry standards of the restaurant. At the same time, according to the positioning of the restaurant's target market, they should also consider the demand of the target source market for restaurant supplies, the preference for dining environment and some behavior habits when consuming.

3. Industry development trend.

Restaurant managers should pay close attention to the development trend of the industry and have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative. For example, the restaurant reduces the tableware and arrangement such as gold and big red, and increases some elegant arrangements.

4. Other circumstances.

When making the material purchase list, the relevant departments and personnel should also consider other related factors, such as the rental rate and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, project name, specification, unit, quantity, reference supplier, remarks, etc. In addition, all departments need to determine the equipment standards of related projects when making the purchase list.

(4) assist in purchasing.

Although the person in charge of each department of the restaurant does not directly undertake the procurement task, this work has a great influence on the opening and operation of each department. Therefore, the heads of all departments of the restaurant should pay close attention to and participate in the procurement work properly. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the inspection frequency should gradually increase with the approach of opening.

(five) to participate in or be responsible for the design and production of uniforms.

It is a common practice in the catering industry for all departments to participate in the design and production of uniforms.

(six) the preparation of the restaurant manual.

The work manual is the work guide of this department and the basis for the training and assessment of employees in this department. Generally speaking, the work manual should include job responsibilities, work procedures, rules and regulations and operation forms.

(seven) to participate in employee recruitment and training.

The recruitment and training of employees in all departments of the restaurant are jointly undertaken by the directors of all departments of the restaurant. In the process of employee recruitment, according to the overall requirements of the restaurant work, the candidates are preliminarily screened, and the top person in charge of the restaurant is responsible for the good admission. Training is one of the main tasks before the opening of the department. The person in charge of each department of the restaurant should make feasible departmental training plans, select and train departmental trainers, guide them to write specific teaching plans, supervise the implementation of the training plans, and ensure that the training work achieves the expected results.

(eight) the establishment of restaurant departments property files.

It is particularly important to establish the property files of all departments of the restaurant before opening, which is of great significance to the management of all departments of the restaurant in the future.

Meaning. Many restaurant department heads neglected this work during this period and lost the opportunity to master first-hand information.

(9) Follow up the renovation progress of the restaurant and participate in the acceptance of all departments of the restaurant.

The acceptance of various departments of the restaurant is generally attended by decoration personnel, investors, managers and directors of various departments of the restaurant. All departments of the restaurant participate in the acceptance inspection, which can largely ensure that the decoration quality meets the standards required by the restaurant. Before participating in the acceptance, all departments of the restaurant should design an acceptance checklist for each department of the restaurant according to the situation of the restaurant, and train the personnel of the participating departments accordingly. After acceptance, the department should keep a checklist for future follow-up inspection.

(10) is responsible for the basic cleaning of the whole store.

In the infrastructure cleaning work of the whole store. In addition to cleaning all the infrastructure in their respective areas, all departments of the restaurant are also responsible for cleaning the lobby and other related public areas. The success of infrastructure cleaning before opening directly affects the protection of restaurant products. Many restaurants have left permanent regrets because of their neglect of this work. Before the opening of the restaurant, all departments of the restaurant should work with the senior management of the restaurant and relevant responsible departments to determine the infrastructure cleaning plan of each department, then train the employees of each department on cleaning knowledge and skills, equip each department with necessary appliances and detergents, and inspect and guide the cleaning process.

(eleven) simulation operation department

After all the preparations are basically ready, all departments of the restaurant can carry out departmental simulation operation. This is not only a test of preparation, but also a solid foundation for formal operation.

Second, the restaurant opening preparation plan

Making the restaurant opening preparation plan is the key to ensure the normal work of all departments before the restaurant opening. There are many forms of opening preparation plan, and restaurants usually use countdown to ensure the normal opening preparation. Countdown method can be expressed in two forms: table and text. The following table is for reference only.

Table 1: Work Countdown Table

Planned renovation period-trial operation on the day, month and day, and official business on the day, month and day (specific measures shall be implemented according to actual conditions).

Date of Form Submission: Year Month Day

Table 2: Post Personnel and Basic Salary Setting

Table 3: Investment Cost Estimation

Table 4: Table Location and Layout

Table 5: Price Positioning and Performance Forecast Analysis