Step 1: Choose a store.
Two places are the best choice.
First, there are many office buildings in the company, and second, there are crowded places. Choosing a place with more office buildings can ensure the business at noon. Old catering is very concerned about whether the business at noon can be done well. This can ensure the benign operation of the day.
Step 2: product positioning
A safer way is to follow the food trends in a city. For example, the original casserole was very popular. A casserole shop of more than 300 square meters can do business of 1000 yuan a day. Gross profit can reach 50% and net profit 30%-35%. There are also some places where Sichuan cuisine is booming. I think we should cater to many spicy lovers and have our own local characteristics.
Step 3: Decorate
After determining the storefront and positioning, you can decorate it. The consumer demand of customers is rising, and the status of storefront environment in restaurants is becoming higher and higher. A good environment can sometimes be a key factor in the success or failure of opening a store. What's the store environment like? It's not that the more you invest, the better. It is more about design. Sometimes designing a mud wall that reflects the positioning of Tujia cuisine with little money can attract customers. Decoration is a very complicated process. It's best to find a chef or someone with experience in restaurant management before the renovation begins. They can offer many suggestions.
Step 4: Recruit employees
Whether the restaurant is open well or not, talent is also a key link. The staff of the small restaurant is divided into two parts, one is the chef and the other is the waiter, who are responsible for kitchen production and front office service respectively. The number of employees in the kitchen of your 200-square-meter specialty restaurant depends on the number of dishes. Generally, a dozen people are enough, including cooking, cutting vegetables (side dishes), serving (chores) and washing vegetables. However, some kitchens use 30 people. Because of its high-end positioning and high requirements for the variety of dishes, the number of people naturally needs to be doubled. But the price of vegetables is 60% to 70% higher than that of ordinary restaurants (high labor cost).
Step 5: Customize the equipment.
Kitchen equipment includes three kinds of items in the kitchen: electrical appliances (mainly refrigerators), cookers and objective tables. Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. Tableware for customers: you can go to the ceramic market or 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 is a stall-style small restaurant, in order to save the upfront investment as much as possible, some people will buy second-hand goods. 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 contact these hotels in advance and can buy them at a very low price.
Step 6: Buy raw materials.
After opening the store, the boss grasped the purchase the 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, find a close friend to do these two jobs.
The above is for reference only. thank you