1 confirm the store (note: you can't pay the full rent without consulting the accreditation agency)
1. 1 Visit the store
1.2 determine the store
1.3 down payment
2. License approval
Note: Please consult the Registration Department before paying the full amount. Chef, the last post in the restaurant, must be recruited immediately after paying the rent, and must fully communicate with him in the future work. Follow-up work is carried out together with the application.
2. 1 Consult the industry and commerce department first.
2.2 Bid for pollutant discharge permit
2.3 bid for health permit
2.4 Apply for a business license
2.5 If it is agreed to open a restaurant in the store through consultation, the full rent shall be paid.
2.6 Develop the chef's job description (superiors, subordinates, rights and responsibilities)
2.7 Develop job descriptions for chefs (job descriptions, working hours, treatment issues, written questions).
2.8 Sign up as an agent and receive the interview chef.
2.9 Review and determine the chef.
3. Determine 90% of the recipes.
Note: the menu is the general outline of staffing, process setting, decoration style and equipment placement. This step must complete 90% of the recipe.
3. 1 Determine the category
3.2 Determine the dishes
3.3 Development of standard formula
3.4 Initially determine the required equipment according to the menu, and pay more attention to the products of equipment dealers in future work.
4, determine the working hours, operation process
Note: Craft is the basis of the layout of the kitchen. Once it is made, it will be put into decoration, and it will be difficult to change it in the future. it must be
Thoroughly
4. 1 Set working hours
4.2 Develop kitchen operation process and product sales process.
5, determine the decoration style and layout
Note: you must think twice about the decoration. Once completed, it is difficult to change, so you must make your own plans and programs, and then find a decoration company to study and formulate them together. When decorating, we must carefully refer to the operation process, the volume and area of equipment, and the characteristics of working methods. Follow-up work and decoration are carried out simultaneously. The kitchen must be decorated first.
5. 1 Formulation of decoration principles
5. 1. 1 customer-friendly principle
5. 1.2 Principle of convenient operation
5. 1.3 principle of convenient equipment operation
5. 1.4 highlights the business philosophy and conforms to the principles of enterprise visual identification system.
5.2 Preliminary establishment of restaurant layout
5.3 Selected decoration companies
5.4 Review the drawings and determine the layout.
5.5 Determine the decoration style
5.6 Determine the basic color of the restaurant
5.7 Start decoration
6. Personnel and positions
Note: be sure to communicate with the chef more and cooperate with him to do the follow-up work.
6. 1 Identify each post
6.2 determine the staffing of each position
6.3 Determine the frequency and timetable
6.4 Determine the staff dormitory
7. Prepare all kinds of standardized documents (manuals, instructions, forms and operation standards).
Note: Because it is a small-scale shop, we should simplify all kinds of documents as much as possible, and pay attention to practicality, formality and no loopholes. It doesn't need to be too complicated, but the final document must be done, and the process document can be made with spare capacity.
7. 1 manual
7. 1. 1 Chief of Staff's Manual
7. 1.2 kitchen staff manual
7. 1.3 Floor Employee Manual
7.2 Description
7.2. 1 Job Description
task description
7.2.3 menu description (standard menu, production standard and quality standard)
7.2.4 Form
7.2.4. 1 Data Sheet of Interviewed Employees
Data sheet of all employees in 7.2.4.2.
7.2.4.3 inventory summary table
7.2.4.4 Daily Business Report (automatically generated by cash register)
7.2.4.5 Monthly Business Report (automatically generated by cash register)
Material demand in 7.2.4.6
7.2.4.7 Material Acceptance Sheet (the acceptance sheet must correspond to the receipt or invoice).
7.2.4.8 inventory statistics
7.2.4.9 Daily Expenditure Table
7.2.4. 10 monthly expenditure table
7.2.4. 1 1 employee resignation application form
7.2.4. 12 employee complaint suggestion form
6.5438+03 Takeaway Record Form
7.2.4. 14 Handover Record Form
7.2.4. 15 daily delivery list
7.2.4. 16 Equipment Record Form
7.2.4. Equipment Registration Form
8. Staff recruitment
Note: Strictly follow the post and personnel standards, recruitment brochures and job descriptions.
8. 1 Set recruitment target
8.2 Make a recruitment plan
8.3 Implement the recruitment plan
8.3. 1 Determine the recruitment route
8.3.2 Interview, inspection and food tasting, and record the process.
8.3.3 Ensure that employees enter the probation period.
9. Staff training
9. 1 Corporate culture, professional ethics, rules and regulations training
9.2 Etiquette, workflow and skills training for each post.
10, purchase equipment and equipment.
Precautions: Before purchasing equipment, you must make a detailed purchase list, investigate the market, and determine stable suppliers with good service. When purchasing, you should carefully check the performance and quality of the product to ensure the best use.
10. 1 Investigate the kitchen equipment market and determine the suppliers.
10.2 implementation of procurement
10.3 acceptance and installation
1 1, debugging equipment
1 1. 1 debugging equipment
1 1.2 further determine the equipment record table.
1 1.3 Arrange the equipment manager (arrange a person to carry out simple maintenance, check the operation of the equipment, troubleshoot and give the equipment manual to him for safekeeping).
12, finalize the dishes and recipes.
Note: confirm the whole menu, do not change it before opening, improve the standard menu, and improve the production standard and quality standard of each dish. And we must pay attention to the quantification of details.
12. 1 Determine the category
12.2 determine the dishes
12.3 improve the standard menu
12.4 improve production standards and quality standards
13. Start to determine suppliers.
Note: Be sure to shop around and determine the supplier from the aspects of quality, price and service.
13. 1 Determine the supplier of raw materials for storage.
13.2 determine the suppliers of fresh raw materials.
13.3 determine the manufacturer of promotional materials.
14, making all kinds of publicity materials.
14. 1 Make all kinds of popular advertisements.
14.2 make various leaflets (employees can be sent to various residential areas and shops for distribution after completion).
15. Debug the whole system and determine the operation details.
15. 1 role-playing, respectively.
15.2 invite friends and relatives as customers for actual combat drills.
15.3 Improve various processes and operation details, and further determine.
16, trial run for 7 days, constantly adjusting the process, modifying documents and training employees.
Matters needing attention: We must summarize and discuss every day, constantly adjust all work, constantly run in among employees, be proficient in work skills, and modify various standardized documents. Listen to customers' opinions, and customers can send coupons to express their gratitude.
17, formulate measures for the promotion of catering business.
Matters needing attention: according to the trial operation, make the promotion plan when opening. The promotion plan must be targeted and formulated according to the needs of customers.
18, restaurant opening procedures
Some tips on the location of restaurants
1. As long as the width of the street connecting two bustling commercial streets is between 8 and 25 meters, it is also a good location for people to flow in nine cases. You can consider opening a shop. It would be better if we could win the advertising space in two bustling commercial streets.
2. If the width of a commercial street is greater than 13m, the degree of prosperity on both sides is different, which is related to the distance from the commercial street with a large crowd (good east and good north), residential area (short distance, good accessibility), parking spaces (more parking spaces, better parking convenience) and property status (short building age, ok).
3. A bustling street often has a bustling entrance and exit, and the rent is much higher than that in the middle of the street. However, the flow of people is relatively fast (because some people are in a hurry to leave after shopping, or they are in a hurry to buy the goods they need, or they are in a hurry to stop). Restaurants that mainly deal in snack foods don't have to operate in these locations, but pay high rents. In the middle of the street, although the density of people is small, people often choose goods repeatedly, so it is also a good choice. However, it must be admitted that the entrance and exit areas have strong visibility and convenient transportation, and the goods and garbage needed by the restaurant are more convenient to transport.
In a busy street, there are often not as many people between two street lamps as under them.
In a street, the entrances and exits of overpasses, underground tunnels and subway stations are all good, but the location of exits is better than that of entrances.
6, a street, close to a large shopping center, the location of the supermarket is good.
7. The location near the parking lot is good. A lot with a small slope is better than a lot with a small slope (commercial streets in cities such as Chongqing are typical)
8. What should I do if I can't afford the rent of the busy commercial street or there is no alternative location?
Both the second floor and the negative floor can be considered, but there must be independent corridors and entrances to strive for as many advertising spaces as possible. If the first floor and the second floor can provide advertising space with the same area and effect, and the first floor is not connected with large shopping centers and stores. Moreover, the rent on the second floor is much higher than that on the negative first floor, so we prefer to choose the negative first floor, because human beings are often used to moving vertically downward.
The corner of the branch road of the busy street is also optional, and the rent is low, but there must be advertising space.
In some large shopping malls, it is often difficult to buy seats on the first and second floors, but seats can often be bought on the second floor or above, and there is still a good flow of people on the third floor or above. However, we should consider the property management fee, handle all kinds of relations with the store, and also consider the smoke exhaust and pollution discharge of the restaurant itself.
9. Dependence on shop location: Western food is better than Chinese food, snack food is better than dinner, low-end shops are better than high-end shops, shops with small business area are better than shops with large business area, and shops without characteristics are better than shops with characteristics.
10, the entry principle of new commercial street
First of all, the situation around the street, future urban planning, geographical location, traffic conditions, parking conditions, rent and its payment methods, business households and other aspects were investigated. Estimate the overall commercial scale of the street and the time for the formation of commercial atmosphere. Then determine whether to enter and when to enter. It is a way of low rent, long lease time and short rent payment cycle, waiting for its prosperity. Or wait until it reaches a certain commercial scale and then enter at a high rent. All these require the owners to make a multi-party inspection of the commercial street and fully evaluate their own conditions before making a decision.
1 1. When opening a store in a commercial street, you must stay away from: garbage dumps, public toilets, tall trees, impassable green belts, the middle of isolation belts, and places where customers may be intercepted by direct competitors.