All the steps and precautions for opening a restaurant are as follows:

1. Choose a store

1.1 Inspect the store

1.2 Determine the store

1.3 Pay the deposit

2. License approval

Note: First consult the licensing department, and then pay the full rent. The final position in the restaurant is **** chef Managers must be recruited immediately after paying the full rent and must fully communicate with them in future work. The follow-up work will be carried out together with the certificate application.

2.1 Consult the industrial and commercial department first

2.2 Apply for a pollutant discharge license

2.3 Apply for a health license

2.4 Apply for a business license< /p>

2.5 If it is allowed to open a restaurant in the store after consultation, the full rent will be paid

2.6 Develop a chef job description (superiors, subordinates, rights, responsibilities)

2.7 Formulate the head chef recruitment instructions (job description, working hours, remuneration issues, written examination questions)

2.8 Introduce the agency to register and receive interviews with the head chef

2.9 Review and determine the candidate for the head chef

3. Determine 90% of the menu

Note: The menu is the general outline of staffing, process settings, decoration style, and equipment placement. This step must complete the menu

3.1 Determine the category

3.2 Determine the dishes

3.3 Develop standard recipes

3.4 Preliminarily determine the dishes based on the recipes Required equipment and equipment, and pay more attention to the products of equipment dealers in future work.

4. Determine the working hours and operation process

Note: The process is the basis for the layout of the hall and kitchen. Once it is formulated, it will be put into decoration. It is difficult to change in the future and must be determined accurately at one time. .

4.1 Establish working hours

4.2 Establish kitchen operation procedures and product sales procedures

5. Determine the decoration style and layout

Notes : Decoration must be considered repeatedly. Once completed, it is difficult to change, so you must make your own plans and plans, and then ask the decoration company to study and formulate them together. When decorating, you must carefully refer to the operating procedures, the volume and area of ??the equipment, and the characteristics of the working methods. Follow-up work will be carried out simultaneously with the decoration. The kitchen must be renovated first.

5.1 Formulate decoration principles

5.1.1 Principle of customer convenience

5.1.2 Principle of convenient operation

5.1.3 Convenience of equipment operation Principles

5.1.4 Highlight the business philosophy and comply with the principles of the corporate visual identity system

5.2 Preliminarily formulate the restaurant layout

5.3 Select the decoration company

5.5 Determine the decoration style

5.6 Determine the basic color of the restaurant

5.7 Start decoration

6. Staffing and position setting

Note: Must be prepared with

7.2.4.2 All employee information tables

7.2.4.3 Inventory summary table

7.2 .4.4th business report (automatically generated by the cash register)

7.2.4.5 monthly business report (automatically generated by the cash register)

7.2.4.6 Material purchase requisition

7.2.4.7 Material acceptance form (one acceptance form must correspond to one receipt or invoice)

7.2.4.8 Take stock of the purchase list, inspect the market, and determine a supplier with stable services and good services. When purchasing, carefully check the product performance and quality to ensure you get the most out of your product.

10.1 Investigate the kitchen supplies and equipment market and determine suppliers

10.2 Implementation