1. Overview of fast food restaurants

1. Our restaurant belongs to the catering service industry, named Urban Fast Food Restaurant, and is a sole proprietorship. It mainly provides Chinese breakfast, such as fried dough sticks, xiaolongbao and other Chinese snacks and side dishes. Lunch and dinner mainly focus on stir-fries and smokeless barbecue.

2. The urban fast food restaurant is located in the Weihai Road Commercial Pedestrian Street. It was a mid-range fast food restaurant when it was founded. In the future, it will gradually develop into a Chinese fast food chain store like KFC and McDonald's.

3. The owner of the urban fast food restaurant is ×××, the restaurant manager ×××, and the chef ×××. All three of them have 6 years of catering work experience. With our wisdom, talent and career focus, With a persistent heart, he will surely lead the industry.

4. Our store requires 10,000 yuan of start-up capital, of which 10,000 yuan has been raised, and the remaining 10,000 yuan can be borrowed from the bank.

2. Business objectives

1. Due to its geographical location in a commercial street, the customer base is relatively abundant, but there are also many competitors, especially since our store has just opened and we want to open up the market. We must work hard on service quality and product quality, and further expand our business scope to meet the different needs of consumers. The short-term goal is to gain a firm foothold in Weihai Road Commercial Pedestrian Street and recover the cost within one year.

2. Our store will add 3 branches within 3 years, and gradually develop into a fast food chain group with strong economic strength and a certain market share, carving out a world among the many fast food brands in the island city, and It has become a well-known brand in the catering market.

3. Market Analysis

1. Customer source: The target customers of urban fast food restaurants are: general consumers who go to Weihai Road Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; nearby schools students, store workers, and community residents, accounting for about 50%. The number of customers is sufficient and the consumption level is medium to low.

3. Competitors:

There are 4 major competitors *** near the urban fast food restaurant, of which 1 is a large one and the other 3 are small fast food restaurants. These four hotels have been operating for more than 2 years. XX fast food restaurant operates both Chinese and Western styles, the price is relatively expensive, and the customer base is sparse. The other three small fast food restaurants have poor hygiene, poor service quality, and crowded and dirty dining environments. Our store has seized on the existing shortcomings of these four fast food restaurants and launched marketing strategies such as "high quality and low price", striving to occupy a place in the fierce market competition.

4. Business plan

1. Fast food restaurants are mainly for the public, so the prices of dishes are not too high and belong to the low-to-medium price range.

2. Vigorously promote convenience snacks, have a wide variety of breakfasts, be cheap, and launch Chinese-style breakfast packages based on local conditions.

3. Provide economical, nutritious dishes for lunch and dinner, and provide an elegant dining environment.

4. Be ready to develop new products at any time to adapt to changing market demands. For example, this year's goal is to set a "home delivery" service.

5. Business hours: morning to evening!

6. For the above plans, we will divide the work and cooperate and perform our duties. We will work hard to get more customers in terms of health, service, price, nutrition, etc.

5. Personnel Plan

1. In the early stage of the opening of our store, the preliminary plan is to recruit how many full-time employees (including chefs) and how many temporary employees (including chefs). The details are as follows :

1) Recruit through the labor market those who have registered residence in this city, have certain work experience, have good professional ethics, are between 20-30 years old, and are interested in joining the catering industry.

Applicants must submit the "Recruitment Registration Form" and attach personal information to our store for an interview.

2) Those who pass the interview, written test, and physical examination will sign a labor contract (including a probation period).

2. In order to improve the overall quality of service personnel, all recruited personnel need to receive 2 months of training. The specific contents are as follows:

1) Develop a training plan and determine the purpose of the training , develop evaluation methods.

2) Implement training plans and thoroughly study the "Labor Discipline" and various rules and regulations.

3) After assessment, those who fail will be suspended for study and 20% of their salary will be deducted until they pass. If you fail the exam three times, all wages and benefits for the month will be deducted.

6. Sales Plan

1. Carry out a series of corporate promotion work before the opening, introduce the store's "high quality and low price" sales strategy to consumers, and also distribute questionnaires. According to the needs of consumers, we will improve the products and services of our store.

2. Launch membership system, quarterly card and monthly card to attract more customers.

3. Those who spend a cumulative monthly consumption of 1,000 yuan can participate in the big draw at the end of each month, and the winner (1 person) can receive a gift certificate worth 888 yuan.

4. Those who spend a cumulative monthly consumption of 100 yuan will receive a gift certificate worth 10 yuan, and those who spend 200 yuan will receive a 20 yuan gift certificate, and so on.

7. Financial Plan

All accounts in the store must be recorded in time. Expenditures and income must be entered or recorded by the accountant before they can be used. Double-entry accounting is used. The accounting method is to be managed in a scientific way to avoid confusion in the accounts. Daily income should be counted in a timely manner. All ordering menus and payment receipts must be saved and duplicated for verification and accounting. All items in the store are fixed assets in the store and cannot be destroyed or taken away at will. The total monthly income, after deducting all expenses, is deposited in the bank; if after monthly settlement, the income is higher than planned, it will be adjusted appropriately. Wages are paid to mobilize everyone's enthusiasm for work. If hotel property is found to be damaged without reason during work, the salary or bonus of the person responsible will be deducted.

1) Fixed assets of our store

N sets of tables and chairs

Business area n square meters

N sets of freezers

Several stove parts

2) How much is the daily working capital of thousands of yuan?

(Mainly used for emergencies and temporary purchases)

3) For accounts, it is necessary to have daily accounts every day, monthly accounts every month, quarterly accounts every quarter, and year-end general ledgers every year. In this way, the profit and loss of the enterprise can be clearly seen on the accounts, thus avoiding blindness in management work.

Note: Since it has just opened, we have to be careful about various expenses, but we must ensure the quality of the food and keep the price as low as possible.

8. Appendix

Appendix 1 Legal Requirements

In order to ensure food hygiene, prevent commodity contamination and harmful factors from harming the human body, and protect people's health, strengthen People's physical constitution must strictly abide by relevant national and local regulations and requirements as follows:

1. Food production and operation enterprises and food vendors must first obtain a health license issued by the health administrative department before applying to the industrial and commercial administrative department Registration, and those who have not obtained a health license are not allowed to engage in food production and business activities.

Food producers and operators are not allowed to forge, land reform, or lend health licenses.

2. The food production and operation process must meet the following hygiene requirements:

(1) Keep the internal and external environment clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

(2) Food production and operation enterprises should have factory-style places for handling, processing, packaging and storage of food raw materials that are suitable for the variety and quantity of the products.

(3) There should be corresponding facilities for disinfection, dressing, washing, entertainment, lighting, ventilation, anti-corrosion, dust-proof, fly-proof, rodent-proof, washing, sewage discharge, and storage of garbage and waste. .

(4) The equipment introduction and process flow should be reasonable to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and food must not come into contact with toxic substances or unclean substances.

(5) Tableware, drinking utensils and containers for direct food must be washed and disinfected before use. Cooking utensils and utensils must be washed and kept clean after use.

(6) The conditions of containers, packaging, tools, and equipment for storing, transporting, and loading and unloading food must be safe, harmless, and kept clean to prevent food contamination.

(7) Food for direct consumption should be in small packages or use non-toxic, clean packaging materials.

(8) Food production and operation personnel should always maintain personal hygiene. When producing and selling food, they must wash their hands and wear clean work clothes; when selling directly imported food, they must use vending tools.

(9) Water consumption must comply with national hygiene standards for urban and rural drinking water.

(10) The detergents and disinfectants used should be safe and harmless to the human body.

3. Foods prohibited from production and operation:

(1) Spoiled, rancid, mildewed, vermin-infested, dirty, unclean, mixed with foreign matter or with other abnormal sensory appearance, May be harmful to human health.

(2) Containing toxic or harmful substances or being contaminated by harmful or toxic substances, which may be harmful to the human body.

(3) Contains pathogenic parasites, microorganisms or biological toxins exceeding national standards.

(4) Meat and its products that have not undergone medical and health inspection or failed to pass the inspection.

(5) Poultry, beasts, aquatic animals, etc. and their articles that died of illness, poisoning or whose cause of death is unspecified.

(6) Containers and packaging are dirty, severely damaged, or the means of transportation are unclean, causing contamination.

(7) Adulteration, adulteration, counterfeiting, affecting nutrition and hygiene.

(8) Processing with non-food raw materials, adding non-food chemical substances or treating non-food as food. Others that do not meet food hygiene standards and hygiene requirements.

4. Accept food hygiene supervision and inspection from all health departments on schedule.