Step 1: Choose a store.
Two places are the best choice.
One is that there are many places, and the other is densely populated places. Choose more places to ensure business at noon. Some restaurants in Hangzhou often have too many empty seats at noon, but not enough at night. Old catering is very concerned about whether the business at noon can be done well. This can ensure the benign operation of the day. In the commercial and residential area in the west of Hangzhou, the business of big hotels is often bad, but some small restaurants with characteristics are doing well.
There are many channels to choose a store. You can change hands through the media and in front of the store, or you can just find a new one and talk to Dong. Another way is to choose the approximate location and contact the store owner directly, no matter what the other party is doing now. Although this method is very tiring, the effect is better.
You can take advantage of the store Duo Long effect.
Don't think that places with many shops are not suitable for entry. If there are many characteristic small restaurants in a street, it will create a "Duo Long" effect, but it is easier to do business than to go it alone. The key is to distinguish between so many stores and other stores.
A rough search for the gathering places of characteristic small hotels in Hangzhou: (A careful investigation before opening will be of great help to the success of a hotel. It is best for entrepreneurs to visit these stores one by one according to their own entrepreneurial orientation. )
Wu Qingzhi Spicy Strip: It was first famous in Yugu Road near Yuquan Campus of Zhejiang University. After the demolition, this spicy restaurant moved to nearby Wu Qingzhi, and now there are seventeen or eighteen spicy restaurants.
Characteristic small restaurants on Baoqi Road: At that time, there were only one or two small restaurants, and the business was relatively deserted. Since 200 1 Piachuan noodle restaurant entered, there have been many specialty shops such as Mala Tang, Chef Zhang, Auntie Dumplings, 900 Bowls and Fisherman's Music. Because of its distinctive features, it has become a lively dining street.
Characteristic small hotels between Wenxin Road and Wen Yuan Road in Gudun Road: There are at least 13 characteristic small restaurants here, ranging from shops of 500 to 600 square meters to shops below 100 square meters. These restaurants include Tonglu Hometown Cuisine, Mandile Chicken-flavored Wo Wo, Yidi Chicken-flavored Wo Wo, Xiangyuan Hotel, Huaxi Wang Ji, Laoshan Noodle Restaurant, Country Building, Rongji Noodle Restaurant, Lvgu Renjia, Chuanzhongchuan and Weimiaoxuan.
Xinhua Road area: Seven or eight characteristic small restaurants such as Jin Woo Bento, Tongshan Farm Food, Lin Ji Old Chef and Shaoxing Farm Food are good at cooking local dishes, and their business is not bad.
Behind the Overseas Chinese Hotel: Because there are well-made small restaurants such as Philo Restaurant and Dafuhao Restaurant, this is the place where Hangzhou chefs often arrange their meals.
A group of small restaurants between Shangtiyu Road and Fengqi Road on Zhongshan North Road: Yipin Casserole, Hongshun jiaozi, 900 Bowl Bone Pot, Wenzhou Noodle Restaurant, Lanzhou Lamian Noodles, etc.
Be careful when subletting the store.
It is almost an open secret of the catering industry to earn part of the subletting fee by borrowing subletting. Therefore, newcomers must be careful when subletting other people's shops.
We should pay attention to some pitfalls in subletting storefronts: first, because the sublessor has encountered road demolition projects, he has been unable to open his own business, and only wants to recover some initial investment through subletting. Therefore, when looking for a storefront, you must first ask the nearby stores carefully, and it is best to consult the planning, management or industrial and commercial departments. If a place is about to be demolished, the local industrial and commercial office will generally be informed. Second, the original restaurant was limited in sewage discharge and fire fighting, and was required by the relevant departments to stop operating, but the lessee did not know the inside story. After paying all the subletting fees, I found it impossible to open a shop here. This situation is most common under residential buildings. Third, if the other party cannot provide the real estate license after renting, the industrial and commercial office will not give the business license in this case. The fourth situation is that the other party sublets the store after the business is booming, just to earn the cost of subletting. Some restaurant owners in Hangzhou like this operation. After I took over, I found that the store was in recession and it was difficult to make it prosper again.
If a storefront sublets one after another in a short time, it must also be very careful. There is a saying in the catering industry in Hangzhou: "The paralyzed restaurant is not good at feng shui", which mainly refers to the kind of storefront that has changed hands many times, and it is difficult to do it well. Sometimes, this storefront seems to have many good functions, but some hidden weaknesses are hard to see. For example, although it is located in the center with a large flow of people, there are also many commercial buildings beside it. However, it may have problems such as inconvenient parking, inconvenient access and so on. The result may be that business is not doing well.
Step 2: product positioning
After selecting the facade, we will start the product positioning. Take opening a 300-square-meter hotel as an example.
A safer way is to follow a city's food trends. For example, Jinhua casserole was very popular three years ago. A casserole shop of more than 300 square meters can do business of 6.5438+0 million yuan a day. Gross profit can reach 50% and net profit is 30%-35%. Since last year, the business of Hangcheng Restaurant has been booming. Some bosses have seen this consumer market and specialize in local spicy dishes in Quzhou, Jiangshan and Longyou provinces. For example, there is a "Quzhou Hometown Cuisine" on Wen Hui Road, which is the "three heads and one palm" of Quzhou, caters to the needs of many spicy lovers and has its own local characteristics.
At present, it is more popular to introduce local dishes directly from Zhejiang Province and open a shop in a small restaurant with Hang Cheng characteristics. For example, Jinhua Casserole Shop, Shipu Seafood Shop, Tonglu Restaurant, Dongyang Restaurant, Wenling Restaurant ... These characteristic small restaurants are very popular. Some are simply named after "Tujia cuisine". First, because there are many migrants in Hangzhou, especially people from all over the province come to Hangzhou. After opening small restaurants with local characteristics, they can attract a large number of fellow villagers first. For example, Yingshanhong Zhejiang Western Restaurant located at 5 1 Tiyuchang Road mainly serves western Zhejiang cuisine in Longyou and other places. According to the boss, home guests from Quzhou and Jinhua account for two-thirds. The Green Valley family on Gudun Road is also a place where many Lishui people in Hangzhou have dinner.
If you are cooking special food outside the province, it is difficult to purchase it, and it is difficult to make the raw materials completely authentic. At present, the transportation in the province is convenient and the purchase is convenient. Many small restaurants with local flavor and even common vegetables are also shipped from the local area.
By positioning, you can determine the name of the store and customize the menu. It is simple and clear to name the store directly with the featured main dishes or place names. For example, "roast chicken", "boiling fish" and "Tonglu hometown dishes", or directly naming the store after the place name, both of these effects are good.
Step 3:
After determining the store and location, you can continue. The consumer demand of customers is rising, and the status of storefront environment in restaurants is getting higher and higher. A good environment will sometimes become a key factor in the success or failure of opening a store. Three or four years ago, some large restaurants in Hangzhou won in one fell swoop with cheap and luxurious environment. Since the end of last year, many small and medium-sized restaurants in Hangzhou have also begun to make a fuss about environmental issues.
What's the store environment like? It's not that the more you invest, the better. It depends more on the design. Sometimes, designing a mud wall with little money to reflect the positioning of Tujia cuisine can attract customers. Since last year, there have been some high-end and exquisite small restaurants in Hangzhou. Their business is very good, largely because the environment is superior to others.
This is a very complicated process. Different from ordinary families, restaurants also involve professional issues such as environmental protection and fire protection. In this process, please invite professionals, and it is best to find a chef or someone with experience in restaurant management before starting. They can offer a lot of advice.
Step 4: Recruit employees
Whether the restaurant is open well or not, talent is also a key link. The staff in the small restaurant is divided into two parts, one is the chef, and the other is the waiter, who is responsible for the kitchen preparation and the front office service respectively.
In a 300-square-meter specialty restaurant, the number of chefs depends on the number of dishes. Generally, a dozen people are enough, including cooking, cutting vegetables (side dishes), serving dishes (chores) and washing vegetables. However, some chefs use 30 people, such as a China hotel on Zhongshan Road. Because of the high-end positioning, the variety of dishes ranges from Chinese food to various west points, and the production requirements are also very high. Naturally, the number of people needs to be multiplied, but the price of vegetables here is 60% to 70% higher than that of ordinary restaurants.
There are four common ways to find a chef: First, the boss orders directly. This method is mainly suitable for very small restaurants. The boss went to a restaurant similar to his position. If he thinks the food is better, he will try to dig people directly in this shop. The advantage of chefs is that the boss can understand the skills of each chef and maximize their respective values. In Hangzhou, the salary of chefs in small restaurants is generally around 3,000 yuan, while the salary of chefs exceeds 654.38+10,000 yuan.
In Hangzhou, another way is through Hangzhou Catering and Hotel Industry Association, which can provide free chef introduction service. The guild will also briefly explain how many people are needed for the newly opened kitchen: 872 16673, 872 16674.
Another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. For a 300-square-meter hotel, according to the positioning of the quantity and grade of dishes, the monthly contract fee of the chef is 6.5438+0,000 yuan to 40,000 yuan, which is used to pay the salary of the kitchen staff. The boss will sign a contract with the chef to ensure the output and gross profit margin of the dishes, and at the same time ensure that they must pass the health inspection and fire inspection of the competent department. This way is more worry-free for the boss, as long as you control a chef. The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef ends one day, the chef of the whole class will be replaced, which will have a great impact on the operation of the whole restaurant. Moreover, if someone is invited to contract the kitchen, the chef can only earn more money by deducting more wages from the kitchen staff.
The fourth method is to ask the catering management department to do it. With the maturity of restaurants in Hangzhou, a number of professional catering management have emerged, such as celebrity catering management, which not only includes hotels invested by celebrities, Zhonghao typhoon shelter and Piarchuan, but also exports kitchen management to more than 30 large, medium and small hotels. Catering Management in Baoshan Village, Hangzhou
After running his own direct store, he also began to manage the restaurants outside. Most of these bosses are chefs and have rich experience in kitchen management. Catering management generally has its own direct chain stores, with a relatively stable team of chefs below. Inviting them to manage the kitchen seems to be similar to individual kitchen contracting, and the responsibilities are similar. The advantages are: the salary of individual contracted chefs to the following employees is random and often changes, which affects the stability of the chef team. After management, this operation is more transparent, and managers often bring some new dishes.
Step 5: Customize the equipment.
Kitchen equipment includes three large and small items: electrical appliances (mainly refrigerators), stoves and loading tables. Recommended places for senior chefs: Hangzhou Ceramic Factory and Tao Qiu Road Store.
Small pieces mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in ceramic market and specialty store. If you want to find a cheaper place, you can go to hangzhou east railway station Commodity Market, Yiwu Commodity Market or Yongkang Hardware Market. As long as the counter-offer is in place, the prices of goods in these places can be cheaper by more than one third.
Customer Tableware: You can go to a ceramic factory or a specialty store. If the restaurant has a high positioning and is good at characteristics, you can customize the dishes and chopsticks that meet the characteristics. If it's a stall-type small restaurant, some people will buy it second-hand in order to save the initial investment as much as possible. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks were taken to some small restaurants, and the goods looked good. Some shopkeepers will make arrangements with these hotels in advance, as long as they pay a low price.
People who have never worked in the catering industry usually find a chef who is responsible for guiding the equipment procurement. This is very important because there are many kitchen facilities on the surface. Some kitchen equipment looks very useful, but in fact it is of little use. An experienced chef knows best what equipment to use.
Another thing to note is that some stores are equipped with kitchen equipment when they are built. Such equipment is not designed and equipped according to the restaurant you want to open. If you rent it, you will often spend a lot of money for nothing.
Subletting hotels can sometimes omit this purchase procedure, but in many cases, when they actually run, they will find that some equipment can't be used, so they can only make a decision by inviting professionals to look at it. Otherwise, we have to throw away the old equipment and pay a large sublease fee for nothing.
If you want to save more money on buying three big items, one way is to go to the second-hand market in Shaoxing Road, Hangzhou, which depends on luck. Sometimes there are complete sets of kitchen equipment here, some are in stock and some are second-hand. Another way is to directly find the manufacturer of kitchen equipment. At present, many kitchen equipment manufacturers recycle some old hotel equipment while buying new goods. Through their second-hand goods, they can save two-thirds of the money compared with brand-new equipment.
Step 6: Buy raw materials.
After the store opened, the boss grasped the purchase most tightly. In many small restaurants, the boss also serves as a buyer and cashier, which also ensures the entry and exit of money. Even if you can't do it yourself, you should find a close friend to do these two jobs.
Drinks and seasonings:
Method 1: Go to the food market and overbought yourself. There is still a lot of choice, because sometimes you can choose some cheaper prices for cash settlement.
Method 2: Direct professional contracting, which is the most common practice. All drinks and seasonings are provided by the contractor, who is responsible for delivery at any time. One of the main reasons why bosses like this method is that they can hang accounts. The general practice in the industry is to settle accounts one to two months after delivery. There is also a certain rebate for majors, depending on the quantity. If the rebate is added, the procurement cost will not be more expensive than going to other places and markets. The rebate rate ranges from 5% to 12%, depending on your own discussions with suppliers. Some restaurants don't accept kickbacks, but charge suppliers for admission. Some insiders believe that this practice has many disadvantages, and the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebates.
Waiters are happy to accept professional delivery, because they can get a bottle opening fee, which is a commercial bribe stipulated by the industrial and commercial department. In a small restaurant with four or five salespeople, if the business is good, a waiter can receive a bottle opening fee of seven or eight hundred yuan per month. In some big hotels, waiters can't collect the corkage fee by themselves, but in this small hotel, the boss will let the waiters take the corkage fee directly in order to stimulate the enthusiasm of the waiters.
Ingredients for dishes:
Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro and Trust-Mart. Most fresh aquatic products are purchased in Jinjiang agricultural and sideline products farm and Nongdu aquaculture farm. For a small shop, the daily consumption of vegetables is not large, and the owner will go directly to the nearest farmer's farm to purchase goods. After a long time, the stall owner is relatively fixed, allowing suppliers to deliver goods to your door. Some shopkeepers want to do business with regular stall owners, deliver goods to their homes and pay bills. However, it is best for the boss to go to the market often in person, not only to replenish the goods, but also to see the new raw materials on the market and understand the price.
Tips for buying a small restaurant with food stalls: If you go shopping when the venue falls, you can take some dishes at a very cheap price and take them back for sorting, which is still a good pile of raw materials.
Whether the raw materials are well purchased and the prices are cheap is very important for the operation of a restaurant. It is very important to have professional knowledge. Some bosses don't know the quality of raw materials at first, so it is necessary to bring a chef as an assistant. Especially when buying seafood, experience is very important. For example, for the same amount of prawns, different people go, and the price per kilogram may be different 10-20 yuan. People who are good at it can see that the new prawns can keep these for a few days after they go back. When buying seafood, many restaurant purchasing veterans will buy a small amount of seafood at the end of their lives, because the price of such seafood is two-thirds or more lower than the normal price. When you go back, as a promotional item, you can give it to customers at a very cheap price, and the result is often happy, which is also a business skill.
In fact, there are many restaurants with different flavors and characteristics in Hangzhou. How to make them authentic? Everyone began to compete openly on raw materials, not only to see who is the master, but also to see whether the raw materials are authentic. For well-done shops, most of the raw materials are directly purchased from the local area, which is especially common in some local restaurants in Zhejiang, not only because of convenient transportation, but also because the procurement cost is cheaper than that in Hangzhou! Small restaurants that don't use a lot of raw materials every day may wish to refer to the following boss's practice.
In Yingshanhong Zhexi Flavor Restaurant, Boss Li calculated an account like this: Except some ginger, pork and common condiments are purchased from Hangzhou, the raw materials in the store are common vegetables such as radish, lettuce, Chinese cabbage, onion, garlic, spinach, green vegetables and taro, all of which are purchased from local rural areas. These dishes are all planted with soil and fertilizer, with rich flavor and guaranteed quality. Buying directly from farmers is at least one-third cheaper than in Hangzhou. For example, the purchase price of vegetables these days is from 1 yuan per kilogram to 1.2 yuan, and the price in Hangzhou market is at least higher than that in 2 yuan. Lettuce is from .4 to 65438+ per kilogram/kloc-0. The vegetable market is in 0.6 yuan and Hangzhou is now 2.4 yuan per kilogram. The wild vegetables cooked in the shop are also farmers', and the prices of these dishes are also relatively cheap. Pteridium aquilinum per kilogram 1 yuan, lichen per kilogram 1 yuan. If you buy it in Hangzhou, the bracken should be at least above 2 yuan, and the lichen 3 yuan 1 kg. According to boss Li, these dishes are delivered from my hometown every two days, and they are delivered by the bus to Hangzhou at 7: 40 in the morning. Generally, there are two woven bags at a time, one bag costs 10 yuan, and one person is responsible for purchasing. Even with transportation expenses and the buyer's salary, it can save more than 3000 yuan in raw material procurement cost every month. Asifa cake, a specialty of Longyou in the store, is also made by parents at home, so the cost is relatively low. A cake can earn an average of 3,500 yuan a month in 3.5 yuan, half of which is from other places.
Opening approval procedure
The above main steps are only the basic operation steps in the operation. It must be remembered that in these operations, the approval procedures to the functional departments are carried out at the same time! Moreover, it is best to apply for some examination and approval procedures in advance, so as to avoid going the wrong way when opening a shop and wasting money.
The application for opening a restaurant requires pre-approval, that is, before the industrial and commercial department obtains a business license, it must first obtain a hygiene license and a sewage permit from the environmental protection department.
Take the small restaurant opened by individual industrial and commercial households as an example. The specific process is as follows: first, bring the original and copy of your ID card to the local industrial and commercial office to register your name. Remember that this is just a name registration, and it is not the time to apply for an industrial and commercial business license. Because before you apply for an industrial and commercial license, you must first apply to the environmental protection department and the health supervision office within your jurisdiction for a pollution discharge permit and a health permit.
Application for pollutant discharge permit: firstly, apply to the accreditation office of the environmental protection bureau of the jurisdiction, and after acceptance, the staff will come to the door for inspection and guidance. The two necessary conditions of the sewage permit are: there can be no residents upstairs; Sewage should be able to be incorporated into the political sewage pipeline. On-site inspection staff will decide which range hood to install according to the business volume. You can't buy domestic range hoods or range hoods that are not recognized for environmental protection. The staff of the accreditation office reminded that it is best to ask the environmental protection department before deciding whether to rent a storefront. For example, when some shopkeepers open a shop, the smoke outlet or window in the kitchen is just aimed at the residents behind them. Even if the management department doesn't know for a while, the residents behind will still complain, and in the end they often have to spend money to adjust.
Application for health permit: Find the health supervision office within the jurisdiction to apply for acceptance, and then let the restaurant staff have health examination and receive food hygiene knowledge training. On the premise of passing the inspection and training, it mainly depends on the following aspects: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; The second is whether the ratio of processing sites to business sites has been reached. The proportion requirements of restaurants in different locations will be different, so it is necessary to know in advance.
Industrial and commercial business license: After obtaining these two certificates, you can apply for industrial and commercial business license by using these two certificates and the corresponding house lease certificate and ID card.
According to the regulations, it is necessary to apply to the fire department for approval before opening, and it is necessary to apply to the jurisdiction where it was located at that time.
Tax registration: within 30 days from the date of issuing the business license, you should apply to the local tax bureau for local tax registration. Bring a copy of the business license and a copy, as well as the operator's ID card. Small restaurants opened by individual industrial and commercial households have to pay 5% business tax. In addition, urban construction tax and education surcharge have to be paid. The tax amount is 1 1% of the business tax, and other taxes account for a small proportion.
Plate profit
Every store will set a gross profit for itself, and the gross profit depends on the positioning. In the menu, it should have a basic control direction of gross profit.
In a store, the gross profit of each dish is different. Some dishes may not be profitable at all, just to attract guests, while some dishes may be very profitable. At present, in Hangzhou, the gross profit of several hundred square meters of small restaurants mostly reaches 40% to 50%. After the store opens, it is necessary to have a set of good financial management, and it is best to have financial statements every day, so as to track the daily gross profit changes and adjust the food prices in time.
The following is the pricing experience written by a small boss for this column: "Qianjiang shredded pork" is sold in all restaurants, so you have to buy it cheaply and realistically; People of all ages understand the "sugar row", you must not be more expensive than your peers next to you; You can increase the gross profit of unusual dishes that you don't know what they are by looking at their names. You can raise the price of a special dish with a unique recipe that only your chef can cook. In a word, printing (or writing) beautiful menus pieced together is a major event before opening. As for the customer list, whether you give discount or not depends on when and what customers you have, so it is only a temporary decision. There is still a need to promote profits during the opening of the store.
Of course, the above is the experience of an operator. Some people think that signature dishes are often the main course. The positioning of the main course should not be too high, and the price should be set at a low price, which depends on your own ideas.
The gross profit margin of home cooking is the highest, especially vegetables, because its unit cost and retail price are very low. If the raw material cost of 1 yuan is 10 yuan, the guests won't have any opinions. For example, the price of a popular local dish "Fried bracken with shredded pork" is only 65,438 yuan. In some small restaurants in Hangzhou, the retail price is generally set at 10- 15 yuan. The price of a fried taro in Mao Mao is 8- 12 yuan, and the cost of raw materials is only about 2 yuan.
The chef has a disadvantage: the turnover is not high and the final net profit is not much. Therefore, many restaurant owners will introduce some high-end dishes in the menu, such as special pots and seafood, whose prices are more than 20 to 30 yuan.
The gross profit of seafood in middle-class restaurants can reach 50% to 80%. Generally speaking, the prices of common seafood such as lobster are not high. If you pay 120 yuan per catty, the customer will not accept it immediately. Expensive rare seafood will still be accepted by many customers. Once, a boss bought a whole little shark. At first, the whole shark was put in the seafood pool in the hall, and the price was marked as 38 yuan/Jin. As a result, no customers ordered. The operator thought of a way to cut the shark from beginning to end, cut it into pieces, and bid as high as 98 yuan, and the result was soon completed. Here we can sum up a consumer psychology: rare things are bought too cheaply, which makes people doubt the authenticity of things; A big fish, lying all over the floor, will also make some people afraid to start, because customers can't confirm whether the cut part is the best and more reasonable after placing an order.
On the experience of operators
The boss does three jobs each.
A180m2 local restaurant with 120 seats. This restaurant is two stops from Wulin Square.
Initial investment: the transfer fee is 80,000 yuan, the decoration fee (including the purchase of kitchen equipment, dining table chairs and tableware)/kloc-0.53 million yuan, and the rent/kloc-0.00 million yuan, with a total investment of 233,000 yuan.
Business situation: the average attendance rate per day is 80%. Last year, the daily turnover was 3580 yuan, so one year later, we not only recovered the cost, but also realized the profit. Business has declined this year. 1-3 The average daily turnover is about 3,200 yuan, and the per capita consumption is around 30 yuan. The daily operating cost of the store is 2200 yuan.
Boss's self-evaluation: a small shop can run like this by careful calculation. Stick to this small restaurant every day, and the buyer, cashier and restaurant manager are all carrying it by themselves. There are many trivial things, such as whether the raw materials in the kitchen are wasted, so you must always pay attention to them. After the guests have finished eating, they should also observe which dishes are left the most, so as to adjust them in time. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers' unhappiness, the next business may be lost. Stand up and do it yourself, and get a discount immediately. The customer thinks the boss is very frank and will definitely consider coming again next time.
None of the eight elements can be missing.
Liu Jianju, general manager of catering management in Baoshan Village, Hangzhou, believes that in order to make a restaurant successful, one of the eight elements can not be less: site selection, positioning, price, environment, service, marketing and financial control. Among them, service refers to comprehensive service, including what kind of dish service is provided, not only paying attention to the quality of the dish itself, but also providing a cultural connotation to customers with the help of the dish itself, and so on.
Judging from the catering consumption in Hangzhou, two or three people are eating out more and more, and some characteristic small restaurants with good environment and good dishes are especially favored by this consumer group. Opening a restaurant is more than just offering a few delicious dishes. It should be very humanized in every detail, so that customers really feel comfortable and feel that entering this store is a kind of enjoyment. For example, when the boss is trying a dish, he can't determine the quality of the dish just by tasting it, because the customer has been sitting at the table for a long time. The boss should pay attention to whether the cold dish will make the guests uncomfortable. After eating a good table, if the fruit is not very good, it will destroy all the good impressions in front. For example, sometimes, when the table is reserved, it feels very good to try to sit up and the chair is comfortable, but when the customer sits down to eat, he still feels uncomfortable. Why? Because the height between tables and chairs is unreasonable, customers will feel tired after sitting for a long time. Even in small restaurants, these details are very rich. When you open a shop, you should consider the problem from the customer's point of view.
Recently, I cautiously entered the catering industry.
Due to the outbreak of epidemic in Hangzhou, the catering industry in Hangzhou is facing a severe test. The daily turnover of small restaurants has dropped from the usual 6,543,800 yuan to 3,000 yuan, from the original 2,000 yuan to 400 yuan ... The catering industry is generally depressed.
Many people in the catering industry are worried that even if the epidemic is controlled, it may still bring inertia and business may not be resumed immediately. If the business of a new store is not good at first, it will involve many problems, such as not being able to come, the enthusiasm of employees is not high, the quality of dishes can not be guaranteed, and it is often difficult to operate normally. It is necessary to start a business at the right time.
1. Looking for business
2. Sign the lease contract and ask for a copy of the property right certificate (handle the business license and hygiene license).
3. The construction drawing should be reported to the fire station and health supervision office.
4. After obtaining the approval documents of fire control and sanitation, the construction shall be carried out according to the drawings.
At this time, don't stop, you should go to the industrial and commercial bureau to invest and make a capital verification report (local industrial and commercial bureau).
6. After the completion of the project, report to the fire and health inspection site.
7. After passing the examination, go to the health supervision office to apply for a health permit.
8. Keep & gt going to the Industrial and Commercial Bureau for handling & gt
8. 1 Leading the Lt; Name pre-approval "; & gt fill in and approve the name (abbreviation: naming)
8.2 republish >. Fill in and register the enterprise (at this time, you need to show your health permit, property right certificate and lease contract capital verification report to the industrial and commercial authorities)
8.3 After all formalities are completed, the business license will be issued within 5 working days.
9. Go to the tax authorities with a business license & gt
10. Go to the Bureau of Quality and Technical Supervision for handling; & gt
1 1. Go to the bank to open an account.
The cost is about 1000 yuan.