1. Things to note when opening a restaurant. Site selection is very important. The following five places are suitable for opening a store: 1. Commercial area: It is in a prosperous area with a large floating population, numerous shops, and various consumptions promote each other.

However, land prices in commercial areas are high, rents are expensive, traffic is congested, and it is difficult to solve parking problems in front of the door.

Careful investment is required.

2. Residential community: Choosing such a location requires a large number of households, mutual influence of consumption habits, stable consumer groups, and appropriate rents. However, if a large restaurant is to be built, the number of housing units in the community must be at least 1,000.

3. Campus area: The consumer group is mainly students, with a large flow of people, but their spending power is limited and the consumption amount is generally not high.

It is advisable to focus on small and medium-sized restaurants and provide some delicious and affordable special catering.

4. Office area: There are many office buildings, a large foreign population, and high consumption levels. High-end restaurants or fast food restaurants can be built.

Choosing a place with a lot of company offices can ensure business at noon.

5. Mixed area: similar to a snack street or night market, with a mixture of various characteristics, diversified consumption characteristics, and coexistence of various meal forms.

Competition in this area is fierce, so opening a specialty restaurant is a good choice.

2. Store opening process 1. Market research: What are the best-selling braised vegetables in the market?

What’s your favorite local flavor?

How much do some of the best-selling dishes cost?

Where do you get the raw materials from?

What is the purchase price?

What is the profit point?

What is my pricing after the combination?

At the same time, what you have to do is: store location, traffic flow and area.

Mainly in business districts with large flow of people, mature communities and vegetable markets. 2. The decoration is very much based on the design plan of the company's designers. In order to save costs in the early stage, a simple version of the decoration plan is selected.

3. When purchasing materials for refrigeration and freezer, it is best to use a thermostatic cabinet (food preservation cabinet) to sell goods. Choose according to the size of the store you choose. The thermostatic cabinet can guarantee the freshness and color of cooked food in summer.

Various kitchen utensils etc.

4. The promotional single pages are produced according to the company's design, and the designer is asked to modify the opening time. There are almost 500 pages, the size is half of the A4 size, and they are distributed in mature communities, vegetable markets, etc. near the store. 5. Choose a date to open the store 6

. Profit estimation is based on the first month's turnover. The profit point is that due to lack of proficiency in the beginning, the waste caused will be very serious. In the later stage, the profit rate can reach 50% after proficiency.

Then according to the customer's response, the taste of the dishes will be adjusted, and one or two new products will be added in a timely manner to stimulate consumption and satisfy consumers' curiosity. Extended information: Catering service characteristics 1. One-time catering service can only be used once and enjoyed on the spot.

Whether it’s in-store dining or delivery, one meal corresponds to one service.

When this meal is over, the catering service will naturally terminate.

2. Intangibility The catering industry has intangibility in terms of service effects. It is different from tangible products such as fruits and vegetables. The quality can be judged from the color, size, shape, etc.

The quality of catering services can only be evaluated through the personal experience of dining guests after purchasing, consuming, and enjoying the service.

3. Differences in catering services: On the one hand, the differences in catering services mean that catering services are completed by manual labor by catering department staff, and each staff member has different needs due to differences in age, gender, personality, quality, and education level.

The catering services provided by the guests are also different. On the other hand, the service attitude and service methods of the same waiter on different occasions, different times, or facing different guests will also have certain differences.

4. After being produced, ordinary industrial and agricultural products must go through multiple circulation links before they can reach consumers.

If the product fails the quality inspection before leaving the factory, it can be reworked. In the store, you can ignore the products you think you are not satisfied with, but this is different for catering products.

Its production, sales, and consumption are almost simultaneous, so producers and consumers serve and consume face to face.