Restaurant Business Plan
In our ordinary daily life, there are many occasions where we cannot do without a business plan. The business plan provides the current status and future development direction of the enterprise, and also It provides enterprises with a good benefit evaluation system and management monitoring indicators. So do you really know how to formulate a business plan? The following is a collection of restaurant business project plans that I have collected and you are welcome to share them.
Restaurant business project plan 1
1. Investment location: gathering place for migrant workers (factories, construction sites)
2. Investment cost details:
Business license 1,000 (including health license, staff physical examination certificate)
House rent: 20,000
Decoration 10,000
Equipment investment: 10,000 < /p>
Chef/first month’s salary for 2 people/
Waiter’s first month’s salary for 2 people/1000
Working capital 10000
< p> Total: 56,0003. Reasons for investment
1. There are two kinds of money that are easiest to make in the world: one is money from mouth, and the other is money from women. Coupled with the unique concept of safeguarding the health of migrant workers, Grassroots Home will definitely become bigger and stronger and become the first choice for catering for migrant workers.
2. Hotel investment requires less start-up capital and working capital, and there is no risk of inventory costs; the funds are withdrawn relatively quickly, so it is very suitable for situations where start-up capital is small.
3. The catering conditions for migrant workers in factories and construction sites are quite poor. As long as we stand from the perspective of migrant workers and consider everyone more, we will definitely get everyone’s support. As long as the chefs are high-level and the service quality is good , the environment is hygienic and comfortable, and the investment success rate is higher than other projects.
4. Compared with other investment environments in other societies, rents and personnel wages around factories and construction sites are relatively cheap.
5. With the support of our dream team, a huge consumer group, business will definitely be booming.
4. Soft investment environment:
Grassroots Home’s online promotion, the support of the Dream Team, and the overall environment have obvious advantages.
5. Investment positioning: protect the healthy diet of migrant workers, operate at low profits, and develop in a chain.
6. Marketing:
1. Dream team special offer. All dream team members will be given discounts. All workers can apply for membership at any unit in any grassroots group. Issue a membership card and chapter to members, the chapter is being designed. Membership discounts are universal in any grassroots industry.
2. Special offer for friends’ gatherings. Provide discounts to some social gatherings of workers.
3. Birthday party, special service. The Grassroots Home website will provide assistance and launch the "Happy Moments - Birthday Party" service. In addition to discounts, Grassroots Home will send "happiness messengers" to plan and host birthday celebrations for you, giving you a beautiful moment of happiness. At the same time, the celebration activities can be released simultaneously on the Grassroots Home website, and more netizens will wish you well at the same time. Let the happy moment be frozen into eternity on the Internet. You can see this person's happy scene online at any time.
4. Processing services. When we migrant workers work in factories or construction sites, the food is not very good. When we are resting, we want to eat something good to improve ourselves, but it is very troublesome to get it. Then, you can go to the market to buy what you want to eat, take it to the Grassroots House Restaurant, and let them process it for you. The processing fee will of course be very favorable.
5. Leisure service. During non-meal time, the grassroots hotel welcomes workers to come and sit, watch TV, read books, read newspapers, drink tea and chat, whatever they want, it really feels like they are at home! But , please cooperate when there are guests dining.
6. Announce the hotel’s ingredient selection process, disinfection process, and staff health status, establish differentiated marketing, widen the distance from ordinary hotels, and improve the hotel’s level
7. Improve customer experience Satisfaction service.
a. Regardless of whether the customer is high or low, the staff will greet the customer with a smile. No quarrel with the customer is allowed under any circumstances.
b. If the customer has special needs, the hotel will do its best to accommodate the customer. If the service provided by the customer does not meet the requirements, the reasons must be explained and the customer understands. c. Actively collect customer suggestions and provide feedback whether there are any results, pay attention to the customer's wishes, and improve the customer's participation level
7. Investment income:
With the dream team as a stable customer source, it is not a problem to receive 100 guests a day. If you earn 2 yuan per customer, you can earn 200 yuan, and the monthly income is 6,000 yuan. The income is more than 70,000 yuan.
8. Summary
Starting a business with 50,000 yuan or 60,000 yuan is a project suitable for grassroots people to start a business. The hotel investment has less start-up capital, the funds are withdrawn quickly, and the profit ratio is If you deposit money in the bank, you can accumulate entrepreneurial experience. We welcome those who are interested in starting a business and are interested in the catering industry to join us.
Our best idea is that investors invest, grassroots centers unified planning operations, management, publicity, promotion, training entrepreneurial role models to start businesses, three-party cooperation, *** innovation and sharing, specific cooperation among three parties Discuss in detail and strive for an all-round and win-win cooperation method. Restaurant Entrepreneurship Project Plan 2
1. Restaurant name:
Explanation of naming rules: low-key, simple, easy to remember, and meaningful Characteristic (characteristic here does not mean that it directly reflects the flavor) but not weird, no more than four characters, and no Hunan character. The current reservation form is "XX Restaurant" or "XX Restaurant"
2. Restaurant flavor: mainly farmhouse flavor in eastern Hunan
3. Estimated area of ??the restaurant: 280~350M2
4. Target city: Guangzhou
5. Site selection requirements:
1. There must be at least one medium-sized residential area within 1 mile nearby , it is best to have a certain amount of floating population around, and it should be a target area for white-collar workers or renters;
2. If the conditions cannot meet the first point, the location needs to be relatively convenient for transportation, with a certain amount of private cars and People with spending power can clearly see the location of the restaurant;
3. The rent cannot exceed 60 yuan/M2, 40 yuan/M2 is the best, and it is best to have an entrance and exit area of ??about 10M2 on the first floor. , the main business area is on the second floor;
4. The restaurant itself needs to be able to park 7 to 10 family cars, or there is a parking lot nearby no more than 200M away.
The overall evaluation of the location selection is that novices should not invest too much money, so the location of the restaurant cannot be for people who are already very prosperous, but who want to have more contacts and have spending power, and hope to use the flavor and characteristics of the restaurant To attract old customers, it is required to make a profit of 10,000 yuan/month in three months.
6. Restaurant layout requirements: The interior of the hall is required to be able to place 12 to 15 small tables or small round tables for 4 people, 4 large tables for 10 people, and 4 to 5 16M2 private rooms (4x4M specifications). (But it depends on the layout of the store)
7. Restaurant opening budget:
1. Rent: two mortgages and one rent, based on 300M2, it is estimated to be 50 yuan per M2, this should A one-time payment of 45,000 yuan; if the area is different, it cannot exceed 50,000 yuan in any case
2. Decoration design fee: 800 yuan
3. Decoration cost:
A. The exterior decoration of the facade should be distinctive and eye-catching, but the cost should not be exaggerated. The cost is a certain yuan;
B. The decoration style of the interior hall is mainly to highlight the farmhouse flavor, and the decoration is average, but it is required that there should be no Odor, the fee is a certain yuan;
C. The kitchen area is 40M2, the decoration emphasizes sewage discharge and ventilation, the fee is a certain yuan;
D. There are two toilets, the men’s toilet is 1.5M2, the women's toilet is 1M2, ventilation is required, there are no other special requirements, the decoration is RMB.
If you buy the materials yourself, the total cost is estimated to be 80,000 yuan
4. Certificate application fees: Fire protection, environmental protection, health permits and business licenses are required, and the cost is estimated to be 60,000 yuan
5 . Cost of purchasing equipment:
A. 3 5P air conditioners and 4 small 1P air conditioners in the private room, *** yuan (central air conditioners may also be used);
B. 10 A ceiling fan or wall fan, a total of 3,000 yuan,
C. Two refrigerators, two freezers, and a disinfection cabinet, totaling 10,000 yuan;
D. Kitchen utensils , ***45,000 yuan;
E. Tables and stools, ***5,000 yuan;
F. Others (please see the list), ***2,000 yuan in total, < /p>
G. One automatic washing machine, 1,000 yuan
6. Other unpredictable expenses, 2,000 yuan
8. Description of restaurant decoration style:
< p> 1. The facade decoration should be conspicuous, prominent, not exaggerated, concise, and able to reflect its consumption level2. Hall description:
A. The size of the tables and stools should be made of solid wood. Eight Immortals table and long benches, or use round tables with a relatively strong appearance. The large and small round tables are covered with better beige tablecloths;
B. The walls and the original pillars in the hall are less than 1M2 or less Dark tiles. The free-standing pillars in the hall are mainly dark for decoration purposes. The ceiling panels will not be completely decorated. Spotlights are used. The ceiling panels above the spotlights are painted black. The lighting in the hall is required to be soft, but the ceiling panels on the tabletop are required to be soft. The lighting needs to be bright. (This is just my idea, the actual design shall prevail)
3. The decoration of the private room is the same as that of the hall
4. No other special requirements
9 , Staffing:
1. Kitchen: ***6 people, 1 chef, 2 assistant chefs, 1 side dish cutter, 1 washing staff, 1 washing/picking staff
2. Private box: calculated as 5 private rooms, 5 waiters,
3. Hall: 5 people, 1 for every four tables
4. Others: 1 other temporary staff (mainly used for rotation during service breaks), 1 shopkeeper.
10. Operating expenses details:
1. Property management expenses: cannot exceed 2 yuan/month per square meter, 600 yuan/month based on 300M2***
< p> 2. Sewage discharge fee: 600 yuan/month3. Water, electricity and fuel costs: 4,000 yuan/month for water and electricity, 2,000 yuan/month for fuel (temporarily calculated based on this, if more fuel, it means more business) Good)
4. Personnel costs: A. Salary: chef is 1800 yuan/month, assistant chef is 1400 yuan/month, others are 1000 yuan/month, total 1800x1+1400x2+ 14x1000=; B. Accommodation and catering expenses: accommodation is 2,000 yuan/month, catering expenses are 200 yuan/person/month, and the total is 18x200=3,600 yuan/month
5. Depreciation expenses:
6. Raw materials: A. Raw materials, *** yuan/week
7. Other unpredictable expenses: 1,000 yuan/month
11. Dishes Description:
1. Adhere to two characteristics: A. Green and healthy food; B. Authentic farmhouse flavor in eastern Hunan. About 30% of the dishes cannot be eaten in ordinary Hunan restaurants.
2. Insist on introducing new dishes: A. Continuously introduce new dishes, 2 new dishes every month; B. Change dishes according to seasonal changes
3. Consumption level positioning: It depends on the environment near the store address, but it is initially set at an average of 35 to 60 yuan per person.
Generally speaking, by using farm characteristics and green health as the selling points, different dishes can be purchased at higher prices and achieve higher profits.
12. Direct cost estimation:
Direct costs mainly include oil, salt, various condiments, and raw materials that make up dishes.
1. The cost of special dishes (noodle products) is controlled at 50%
2. Mid-range but rare in general Hunan restaurants, the cost is controlled within 40% of the country
3. The cost of mid-range common dishes is controlled within 60%
4. The cost of low-end common dishes is controlled within 30%, and this category is mainly vegetables.
Reduce the direct finished product without changing the quality of the dishes
13. Final cost accounting items:
1. Opening expenses
< p> 2. Calculate expenses incurred at the end of each month3. Need to prepare funds:
Opening expenses + two months of expenses
4. Survive business Amount:
Survival business is yuan/month, which is equivalent to an average of 2,000 yuan a day
5. Minimum capital-guaranteed turnover:
The store manager’s fee must be added to the savings (My expenses), depreciation expenses (calculated over 5 years), fixed investment amount and bank interest rate for monthly expenses (calculated at 3%): ++483x0.03=yuan/month
14. Other issues:
Planning arrangements require the landlord to provide a three-month rent-free period. The first month is to apply for various business-related documents, the second month is to prepare for decoration, and the third month Three months to prepare for the opening. Restaurant business project plan 3
1. Facade decoration: scope of consideration: the location of the facade. Look at the decoration patterns and colors from a distance and up close, and understand the main local religious beliefs, what patterns and colors the locals like, and what patterns and colors they don’t like. Selection of decoration materials.
The basis for the decision: the choice of the location of the storefront. Consider where the traffic of your main service objects is, and choose the storefront there. When viewing the facade decoration from a distance, use a digital camera to take photos of the proposed facade, including the surrounding environment, the more the better. Put it into computer processing, put the design plan in the picture, and ask your appearance to be more eye-catching. When taking a closer look at the facade decoration, you should consider the grade of the materials and the production process. To determine the grade, refer to the decoration level of your neighbors. Mainly consider who your main service targets are and meet their needs. Before decorating, ask some locals to look at the plans and give their opinions.
Note: Patterns prohibited by the state and collectives cannot be used. Patterns that are taboo to local people cannot be used. Copyrighted images cannot be used without permission.
2. Store name selection: Scope of consideration: cultural connotation of the store name, font, size, color, and couplets.
The basis for the decision: determined by the main service recipients. If it is opened on a township street, the name of the store can be directly the name of your dish. If it is opened next to a school and the main service target is students, the store name should have some connotation, some saying, and some story.
Note: You cannot use terms that are taboo in the local area, or terms that are banned by the country.
3. Waiter: Scope of consideration: waiter’s appearance, figure, walking posture, serving movements, clothing color and style.
Basis for decision: The level of the main service objects is the determining factor. If your main service targets are people in poor small cities who are just rushing to work, then three generations of your family can go together and follow local health habits. If your main service targets are people in big cities who are just rushing to go to work, three generations of a family can also use it, but you have to pay attention to hygiene. If your main service targets are business guests in large and medium-sized cities, then the waiters will have to be selected and trained in walking, standing, speaking tone, pronunciation, intonation, and common polite expressions.
Note: Every waiter should treat the store as his or her own home, and treat guests who come into the store as if they are at their own home. This is the most important basic requirement. Appearance is secondary.
4. Bathroom: Scope of consideration: sink, toothpick box on the sink, toilet, water flush, toilet paper, mirror, hand sanitizer and hand sanitizer container, bathroom hygiene, non-slip floor, The decoration level should be such that there should be a large pool in the bathroom for drunk vomiting.
Basis for decision: The decoration grade is determined by the main service recipients. High-end restaurants should have separate toilets and toilets, mainly to consider China's national conditions. The toilets will inevitably have a strange smell, and some guests have to wash their mouths when washing their hands, which may cause nausea.
Note: Chinese people have bad urinary habits, so consider having a dedicated person responsible for cleaning up and eliminating strange odors regularly. If possible, a dedicated person should be on duty. There is a special water pipe that can flush the entire bathroom. The bathroom should be well ventilated, or an exhaust fan should be added. The exhaust fan should have sufficient exhaust capacity to completely discharge the smell.
5. Look at the surrounding environment: Scope of consideration: the decoration level of the neighbors where the restaurant is planned to be built, whether there are any obstacles blocking the view at the door (such as trash cans, telephone poles, big trees, billboards, etc.), Look at the store door from the far end (the further away, the clearer the better).
The basis for the decision: When passers-by choose a place to eat from a distance, store doors that cannot be seen clearly will be naturally excluded from the selection range.
Design Determination: (It is up to the user to make a specific design plan for each item within the scope of consideration.)
Notes: If the store to be selected is not exclusively operated locally, it is best to Don’t let passers-by look up (looking up will make you feel superior and disrespectful to the guests) and don’t be too low (too low will make the guests feel wronged)
6. Business variety: Scope of consideration: Samples of dishes , price list, color.
Basis for decision: The choice of restaurant business type is a life or death decision. Be sure to investigate the local people’s living habits, eating habits, and specialty shops. It is best to look for varieties that are popular among local people, so as to minimize the risk. The content of restaurant management should not be too much, but should be precise. Generally, restaurants don't have professional chefs. They all operate it themselves or hire an amateur chef. It would be nice to have a few good dishes. If these dishes can attract repeat customers, the restaurant will hopefully stay open. Don’t be cruel in pricing, just make a profit. Also refer to local similar prices. Clearly marked price.
Note: Be very careful when adding new recipes. First ask a few regular customers to taste them and approve them before standardizing them and launching them (otherwise, if the guests ate them yesterday and applauded them, then invite a few friends to taste them today. As a result, the taste will change, which will make the guests lose face and never come again.) The pursuit of unique innovation is the most risky, just like the pursuit of winning the lottery, and is not suitable for ordinary people who make hard-earned money. The pursuit of specialty innovation is a game for those who treat money like toilet paper.
7. Hygiene: Scope of consideration: entrance floor, facade, store floor, tables and chairs, waiters, chefs, tableware, kitchen utensils, bathrooms, and hygienic habits of store personnel.
Basis for decision: Use the comparative method to examine the hygiene level of neighboring restaurants of the same grade. It is enough to be equal to or better than them.
Design Determination: (The user will make a specific design plan one by one corresponding to each item within the scope of consideration.)
Note: From the outside to the inside, everything that guests can see must be Take it seriously.
I have a few foreign friends, and once we drank beer together in a bar in Lijiang. I don't know who talked about Chinese toilets, and the conversation lasted two hours. A said: "When I came here, a friend told me that there was no toilet in China." B said: "I don't want to go into the toilet. I would rather wait for two hours and find a way to go outside." B said: "It's even worse in the restaurant. After entering the toilet, I don't want to eat anymore. It's disgusting. Look at the dishes on the table and don't look at the kitchen."
That's right. I want to dig a hole with a hoe and crawl into it.
Tableware: Scope of consideration: grade of tableware, style of tableware, and material of tableware.
Basis for decision: The level of the main service objects determines the grade and material of the tableware. The flavor of the restaurant business determines the style and color of the tableware.
Design determination: (The user will make a specific design plan one by one corresponding to each item within the scope of consideration.)
Note: It is best to use uniform colors for tableware. The shapes and sizes are different, and one kind of dish comes with one kind of plate, which is convenient for accounting. It is recommended that restaurants use thick-walled tableware to avoid missing edges easily.
Inspection of environmental sounds: Scope of consideration: To understand the 24-hour changes in the sounds around the proposed store, it is best to inspect it in person for a day.
Note: If there is an environmental sound that is irresistible and uncomfortable, and it is during the main service hours, the conclusion is: you cannot open a store here!
In-store sound design: consider Scope: the size of the ambient sound coming in, the sound of the kitchen, the sound of the equipment in the store, and the background music played.
Basis for decision: Based on the main client’s preference to listen. For example, if your main target audience is young people who are pursuing fashion, you must play the latest popular music.
Other sounds are based on the criteria of not being uncomfortable.
Design Determination: (The user will make specific design plans one by one for each item within the scope of consideration.)
Note: Background music must not be based on what you like to listen to.
Kitchen: Scope of consideration: number of stoves, chopping board size and material, warehouse, preparation area, dish serving basin, red and white table partitions, lettuce and cooked vegetable partitions, exhaust and smoke system, drainage system , non-slip flooring.
Basis for decision: The number of stoves should be based on the cooking time of each dish to ensure the fastest serving time when the restaurant is full. The most basic number of stoves is: one stove for cooking and one stove for cooking. Try to use stainless steel products in the kitchen because stainless steel products are easy to clean, including basins for serving dishes. Do not use mesh utensils because they are difficult to clean and look dirty. The restaurant's kitchen is as transparent as possible, allowing guests to see the entire operation.
Design Determination: (The user shall make specific design plans for each item within the scope of consideration.)
Notes: Arrange along the process and arrange more cleaning water pipes to facilitate sanitation. . Kitchen hygiene should be equal to or better than the hygiene habits of local people. Taboos on Kitchen Utensils Various types of kitchen utensils in life have different functions and functions and should be used scientifically. Otherwise, it will not only be useless but also harmful.
1) Avoid cooking mung beans in iron pots: Mung beans contain tannins. When exposed to iron at high temperatures, black tannic iron will be produced, which will turn the mung bean soup black and have a special smell, which will not only affect appetite. , taste, and harmful to human body.
2) Avoid boiling Chinese medicine in stainless steel or iron pots: Because Chinese medicine contains a variety of alkaloids and various biochemical substances, especially under heating conditions, various chemical reactions will occur with stainless steel or iron, or It will make the drug ineffective and even produce a certain degree of toxicity (when there are too many complexes)
3) Avoid using aluminum pots to hold dishes: aluminum pots are obsolete kitchen utensils. Because of its poor corrosion resistance, chemical reactions will occur when encountering weak acids, weak bases, salts and other substances to generate special compounds. Therefore, dishes, wine, MSG, etc. should not be stored in aluminum containers overnight. It is also not advisable to stir eggs in aluminum pots, because egg whites will turn off-white when exposed to aluminum, and egg yolks will turn green. Leftover rice, leftover soup, etc. should also not be left overnight in aluminum containers.
4) Avoid using ebony wood or wood with peculiar smell as cutting boards: ebony wood contains peculiar smell and toxic substances. Using it as a cutting board will not only contaminate the dishes, but also easily cause vomiting and dizziness. ,stomach ache. Therefore, the preferred wood materials for making cutting boards among the people are ginkgo wood, honey locust wood, birch wood and willow wood.
5) Avoid using painted or engraved bamboo chopsticks: The paint on the chopsticks not only contains chemical substances such as lead and benzene, which are harmful to health, but also has a peculiar smell when exposed to heat, which affects appetite. Carved bamboo chopsticks may look beautiful, but they trap dirt, breed bacteria, are difficult to clean, and can easily cause illness.
6) Avoid using all kinds of colorful porcelain to hold condiments: condiments are best served in glass vessels. Colored porcelain contains lead, benzene and other pathogenic and carcinogens. As colored porcelain ages and decays, the "radon" in the pattern pigments pollutes food and is harmful to the human body.
Tables and stools: Scope of consideration: size, height, color, layout, material of tables and stools, number of tables and stools.
Basis for decision: The average height of the main service recipients determines the height of the stool. Local customs determine the layout. The quality of the restaurant determines the material. The flavor of the main dishes operated and the preferences of the locals determine the color. Estimate the daily turnover per seat to determine the quantity. Inexperienced people can go to a similar restaurant to have a meal and get an estimate.
Design Determination: (Make specific design plans for each item within the scope of consideration.)
Notes: Be sure to understand the customs of the local people before arranging tables, chairs and benches.
People who do business must have a normal heart, a kind heart, and be honest. The purpose of doing business is to make connections. When your popularity is good, why worry about bad business! Only in this way can you be prosperous and prosperous. Only then can you create the foundation of a century-old store.
Therefore, one of the preparations before opening a store is to visit the owners of neighboring stores. Make connections first. On the one hand, everyone is doing their own business, but on the other hand, they have to take care of each other. Everyone develops together with the harmonious ***. This is the upper test. Otherwise, when you are surrounded by enemies, you will not understand who put rat poison in your water tank.
Advertising: Scope of consideration: TV, newspapers, flyers, word of mouth, and street advertising.
Basis for decision: If there is a large flow of people passing by the store, flyers and word of mouth will suffice. If the shop is remote, you can use TV newspapers and design an advertisement to show the characteristics of the main dish.
Design Determination: (The user will make a specific design plan for each item within the scope of consideration.)
Note: When a small shop is remote, as a small operator, you cannot be self-righteous. I think the aroma of wine is not afraid of the depth of the alley and I don’t pay attention to advertising. Small businesses can’t afford to wait.
Interior decoration: Scope of consideration: decoration materials, main colors, color matching, lighting, light intensity, and construction quality.
The basis for the decision: the grade of the main service object determines the material, quality and lighting; the business content determines the main color. At the same time, the relationship between the door frame and the store from a distance should be the relationship between the picture frame and the painting; refer to similar You can also confirm it with the restaurant. Color works wonders. Research shows that red makes people mentally active, green can relieve tension, yellow can make people excited, purple can make people depressed, gray can make people depressed, white can make people bright and light blue can make people cool. Pink or white for restaurants.
Design Determination: (The user will make a specific design plan for each item within the scope of consideration.)
Notes: The choice of main colors should be based on whether the locals have any taboo colors. , choose whichever color you like.
The scent design of the facade. Areas to consider: doorways, gutters, and smells from neighbor stores.
The basis for the decision: Guests do not want a peculiar smell at the door. Just wish I could smell something related to the main dish. Therefore, it is best for the operator to inspect the proposed store for 24 hours and observe the changes in the smell within 24 hours. Analyze the impact of smell on customer sources.
Note: If the smell of a neighbor’s store attracts customers more than the smell of our store, the store cannot be opened here. If there is a strange stale smell during business hours, this store cannot be opened.
Inspection of environmental sounds: Scope of consideration: To understand the 24-hour changes in sounds around the proposed store, it is best to go and inspect it in person for a day.
Note: If there is an environmental sound that is irresistible and uncomfortable, and it is during the main service hours, the conclusion is: you cannot open a store here!
The smell in the store: consider Scope: waiter, dining table, floor, kitchen, dishes, bathroom.
Basis for decision: Guests are only interested in the smell of the main dishes.
Note: Any smell that is inconsistent with the main dish will deter some people from entering the restaurant. There should be no smells that local people traditionally dislike.
The smell of the waiter: Scope of consideration: the waiter’s clothes, the waiter should not wear perfume when working, or have bad breath.
Basis for decision: Every perfume will have some customers who don’t like it.
Note: Check it every day when you go to work. Let the waiter pass by the inspector, and the inspector will know it as soon as he smells it.
The layout of the proposed store should make it more convenient for service recipients to pass through the following paths than those in the same industry:
(1) The route that service recipients pass from home to where they sit down in the store path. For example, if your service targets are office workers, your store is not on the road they must pass to get to work. This will cause trouble for guests to take a detour and be disrespectful to guests. If the same restaurant is more convenient than yours, no one will visit your store and you will go out of business. The so-called story that the aroma of wine is not afraid of deep alleys will not happen to you. It's just a myth. Don't think your wine is fragrant. Whether the wine is fragrant or not, only future generations are qualified to evaluate it. Never experiment on yourself.
(2) The path that the client takes from his seat to the bathroom. This should be taken into consideration when guests transition from drinking to walking unsteadily and easily falling. Therefore, anti-slip floors should be installed and dedicated passages should be provided.
(3) The path that the client takes to get home. Don't be afraid of trouble, think about everything so that your guests feel like they can go home safely after a night of drinking.
There should be no unpleasant smells around the store.
There should be no unpleasant smell near the store door.
There should be no strange smell in the store.
The smell that guests smell should not be associated with something disgusting.
The taste is standardized, and each dish has standard ingredients and is prepared with standard measuring cups.
Every dish has its own explanation, story and association.
Economic analysis:
1) Investment in hardware: slightly
2) Investment in creating sound: audio equipment
3) Investment in creating sound Smell investment: slightly
4) Dishes design investment: slightly
5) Total investment: slightly;