Step 1: Choose a store.
Two places are the best choice.
First, there are many office buildings, and second, there are crowded places. Choosing a place with many office buildings can guarantee the 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 talk to the landlord through media advertisements, resale advertisements in front of the store, or directly find a newly developed house. Another method is to contact the store owner directly after choosing the general location, 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 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 cause the Duo Long effect, and 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 place of characteristic small hotels in downtown 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 restaurants between Wenxin Road and Wen Yuan Road in Gudun Road: There are at least 13 characteristic small restaurants here, ranging from shops with an area of 500 to 600 square meters to shops with an area of less than 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 Stadium 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, housing 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 in the downstairs of 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 the storefronts are one after another in a short time ";
Question 2: What should I pay attention to when opening a restaurant? Food and beverage opening preparation knowledge
I. Geographical environment of the target market
1. Geographical features of the market: geographical features, political regions and urban centers.
2. Characteristics of market climate: There is a great potential relationship between climate conditions and consumers' eating habits.
Second, the industry environment analysis
Main economic indicators of the target market:
1, the current GDP of the market where the enterprise is located, and the data of previous years.
2. Investment in this market.
3. Tourism data that have a great impact on the catering market, especially the number of tourists received in the past year, is a development trend or a downward trend.
4. Take the per capita disposable income of local urban residents, the average salary of employed people in the city and the proportion of income provided by catering consumption as the reference for restaurant pricing.
5, the city's population statistics, including the number of non-agricultural population and agricultural population, is used to predict the restaurant passenger flow scale and the consumption level and consumption ability of local residents.
6. Education level of consumers.
7. Consumers' lifestyle and eating habits.
8. Per capita income of consumers.
Industrial environment:
1, business prosperity.
2. The trend and potential of commercialization.
3, local * * * preferential and supportive policies, including fire control, public security, culture, industry and commerce, epidemic prevention and other policies.
Social environment:
1, local customs and habits.
2. History and culture.
3. State structure.
4. International exchange, production and circulation of major food raw materials.
Third, the market analysis
1. Economic indicators: operating conditions and strength arrangement of local catering enterprises; Form of ownership and its proportion; Number of business outlets; Number of employees.
2. The operation status of the catering industry in the market selected by the branch: the number of enterprises and their competitiveness (has scale competition been formed? ); Management level; Management level; The position of cooking.
3. Analysis of competitors:
A. Current situation of traditional competitors: statistical analysis of quantity, performance level, turnover and profit income; Reasons for success: advanced management level? Quality service? Superior social environment conditions? Reason for failure: Is there something wrong with the food? Operating mechanism failure, etc.
B. Advantages of traditional competitors: traditional advantages; Advantages of business scale; Location advantage; Main course advantage.
C. Emerging high-end catering operators: What kind of cuisine do they operate? Cooking direction? Whether civilians, nobles, etc. Business location: which area, location, decoration style and choice of decoration objects. Business status: turnover, operating profit, number of diners, number of reservations, etc. Business scale: the area of the store and the number of guests it can accommodate. Regional distribution in the hall, etc.
4. Consumer analysis:
A. the eating habits, tastes and preferences of consumers in this market.
B, the consumption characteristics of consumers in this market, including consumer awareness, whether they like to eat in restaurants, the proportion of personal or family consumption compared with Chengdu, and the consumption level.
C consumer classification of target market: * * military, enterprises, household consumption (including wedding banquets) and tourists.
5. Advantages and strategies of opening a shop in this area:
Competitive strategy: the best entry point of the market; Marketing strategy: publicity and customer recognition; Cultivate customer preferences; Establish frequent customer network relationships.
Description of site selection optimization scheme
A, * * * demolition risk prevention
1, pay attention to the demolition and reconstruction of buildings and streets, and avoid blindly building shops.
2. When determining the location of the restaurant, please be sure to consult the local department and get a written commitment from * * *.
3. Avoid building stores in areas with disputed property rights.
4. All licenses must be complete and comply with laws and policies.
B. Local business conditions: Pay attention to collecting and evaluating relevant data about the rapid growth of business around restaurants, and make an objective and accurate evaluation.
C. evaluation of the nature of competition:
1. Restaurants offering similar food and dishes may lead to direct vicious competition.
2. Avoid direct competition at the beginning of opening a store.
D, scale and appearance:
1, parking lots and other facilities should be given sufficient scale and capacity.
2. Square or rectangular restaurants are the best, others are not desirable unless there is a lot of space.
3. Consider the acceptability of future consumers.
E. Land price:
1. Pay attention to the comprehensive evaluation of potential value and actual value.
2. Whether in the city center or in the suburbs, the key depends on the scale of consumer families and floating population.
3. Consider whether the increase in land prices has a greater impact on the input and output of enterprises.
F. Energy supply:
1. All site selection must meet the standard of "three links and one leveling", that is, water, electricity and gas links.
2......& gt& gt
Question 3: What should I pay attention to when opening a restaurant? The Key Factors for the Success of Catering Entrepreneurship in China
In the increasingly fierce market competition, if catering enterprises want to operate successfully, they must make perfect preparations for their own catering management and operation, and finally make money from catering operation.
First of all, accurate positioning is the premise.
The catering industry is one of the most competitive industries. Entrepreneurs should grasp the principle of dislocation competition and seek management characteristics. Constantly introduce new styles, new varieties, new services and new functions.
Secondly, the correct position is the key.
The choice of store location plays a special role in the management of restaurant chain stores. Restaurants should be selected in shopping centers, downtown, business office areas, large residential areas and other areas with high consumption concentration. Bus stations, subway stations and subway lines are also good choices.
Third, clever marketing is the key factor.
Operating the catering industry requires very clever marketing art, turning the best ideas into gimmicks, and striving to achieve "no one has me, and people have me."
Fourth, thoughtful service is to help.
Customers are always the parents of food and clothing, and they can bring good market reputation and produce a "snowball effect". Therefore, providing customers with quality services, such as sales and booking services and extending business hours, can attract some old customers. Only in this way can we win the favor of better consumers and improve the efficiency of catering enterprises. I recommend you to join the basket family in Xiangxi, Hunan, where there is a good market prospect.
Question 4: What should I pay attention to when opening a new restaurant?
Pay attention to the location when opening a restaurant.
1: a sparsely populated area-lacking popularity, it is difficult to form a relatively stable consumer group.
2. It is not advisable to be beside the expressway.
3. Not suitable for high-rise buildings (except western restaurants and famous restaurants)
4. It is not suitable to choose the tuyere position.
5. There should be no obstacles in front of the door to facilitate parking.
Although there were many pedestrians, they all hurried by. According to different customers, we can distinguish the importance of speed, affordability, tableware, taste and delicious dishes. Of course, cleanliness and good service attitude have always been the premise of a good dining environment.
Shopping, you can buy things in a store as much as possible, so you can buy them cheaper, and you can often buy them in one place and let him deliver them. The specific price and purchase point can be consulted for hotel research.
The front hall is a small hotel, so the decoration should be simple. The decoration of the front hall mainly starts from three aspects. The floor.-this thing is annoying. If it is a lime floor, it is easy to accumulate dust and the oil performance is not dry. The cement floor should be washed with water every day, and the color is very dark, which affects appetite. Tiles are recommended. Wall-No matter how you decorate the wall, you should remember that the paint you use will not fade no matter how cheap it is. Nobody wants to get dirty when they come to dinner next time! Tables and chairs-don't think it doesn't matter, flashy is a common problem in many hotels, and there is only one standard: solid and comfortable! What? You don't know what is strong and comfortable? Find yourself a KFC! As for VCD, I don't think it's necessary. I dare not compliment you on the electricity bill. 1. If there is a power failure, it must be repaired. It is easy to attract employees' attention and ignore guests. Attract guests' attention and ignore your order 4. Guests watching while eating will delay the meal time, occupy the counter and affect the turnover rate! I'm afraid all the above except the first one is very troublesome and fatal! You can prepare two mahjong seats, of course, you have to have two boxes.
The kitchen is the heart of the restaurant, and the chef is the focus of the kitchen. The choice of chef is very important. Try to hire a distinctive chef. It is absolutely necessary to strengthen the management of the kitchen. Earn or accompany, it's up to him! Kitchen eyes-its number determines the direct production capacity of your restaurant; Technology-whether the method of making dishes is advanced or not directly affects the quality of your dishes; Team division of labor management directly affects your serve speed! You can refer to some written experience in detail.
Question 5: What are the precautions for opening a restaurant? This is a series of lessons-it took me nine years to learn from opening my own restaurant. These lessons are my personal experience. I really hope someone can tell me the truth before I go through all this pain. Few people can learn from the suffering of others. Therefore, if you want to attend my class to avoid these mistakes, I believe my experience will be useful to you. But if you choose to act in your own way and learn directly from the pain, that is your freedom. Good luck. First of all, look for employees who have initiative in their work and keep looking for them. The main feature of this kind of people is that they always finish or participate in more work than you ask. They are not easy to find, but they are real pillars, especially when your business is stable, they will keep your business running normally, so that you can get free time to relax and enjoy life with confidence. When you find a good employee, tell him that you think he is an excellent employee. Always thank him and praise him. If they feel respected, they will be willing to work with me, even though we all know that I can't give them what they deserve. Third, when you have a bad employee, don't waste time trying to turn them into good employees, which is usually difficult to achieve. I find the best way is to fire him as soon as possible. A bad employee will hold you back. Not only can he not finish his work well, but he will also have a bad influence on other employees. Get rid of them and focus on one of my suggestions, which will bring more return on your investment. Fourth, wait for others' opinions carefully, and be good at listening when others talk to you. As an entrepreneur, when people feel the need to express themselves, you must be a listener-you must listen to everything. When you think it is a waste of your time to listen to other people's trifles, you can't let them know. If you ignore what others tell you, they will never talk to you again, which will be one of the worst things that can happen. You need your employees to talk to you. They know more about what others are doing than you do. If they believe that you are listening to them, they will tell you a lot of things you should know. For example, "I saw Li Si, a new employee, taking drugs in the locker room". It's hard for you to know these things unless your employees tell you. Make sure that when people talk to you, you are listening, no matter how busy you are or how trivial the conversation is. Pay the supplier first, and then pay yourself. For you, suppliers, like your employees, can also capsize. Sometimes it is easy for us to think: because you bought it from them, you are God; So you can have the right to do whatever you want, just accept it and don't be grateful, just like some of your customers. -All wet! Yes, you are writing checks to these guys, but you should keep a good working relationship with them, otherwise they may ruin you. Similarly, they can save you. Once, when I was away for a few days to attend my sister's wedding, one of my employees stole working capital from the safe. I don't have enough money to maintain my business. My suppliers, because they used to get the payment on time and have a good relationship with me; Please help me as soon as possible when I ask them for help. Without them, I would lose this restaurant. In addition, when you suddenly find that you forgot to order some goods at 5: 30 pm on Friday, and you want your suppliers to deliver them quickly, unless you have a good relationship with them, there is nothing you can do. In the catering industry, you need to be friendly to everyone. Sixth, there should be innovation in the off-season sales. All restaurants will have a low season, when you should launch a new marketing offensive. I know it sounds crazy ― you spend money on advertising when you know business is bad. But if you do it right, you won't waste time. I have a restaurant in Boston. February is a bad month for the catering industry here. The cold climate keeps people at home. But there is a religious fasting festival in February, so I made a special menu and advertised it before fasting. Attracted many diners. Therefore, this month has become our most prosperous month. This marketing method can be applied to all kinds of enterprises, as long as the promotional activities are unique and interesting, they can attract customers. Seven, don't be entangled in trivial matters. Every day in a restaurant, there will be countless problems, but you don't have time to solve them. Many problems seem urgent, but in fact they are not that serious. So after working like a madman for many years, I finally learned to be a man.
Question 6: What should I pay attention to when opening my own restaurant? First of all, you must have the money to apply for a business license, choose a store location, decorate, train recruiters and make recipes.
Choose a good venue, first apply for a health permit, then apply for a business license, buy good things, hire good people, and start making money.
Second, there must be sufficient liquidity, and all funds should not be invested in fixed assets.
Thirdly, we should consult our colleagues around us and gain experience from them.
The fourth and most important point is to pay attention to environmental sanitation.
Fifth, we should advertise the target market, and we can engage in promotional activities on a regular basis.
Finally, we should conduct regular surveys of customers who come to visit us and make continuous progress.
If you want to make the restaurant prosperous, I have summed up seven principles, which seem very common, but if you insist on applying them, it will certainly produce wonderful results:
First, strive for innovation. Only innovative restaurants will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any restaurant must display its own characteristics in order to create added value and continuously increase customers.
Second, the pursuit of growth. Personally, I think that if you don't pursue growth or challenge higher goals, you can't taste the joy and sense of accomplishment of success. If you just want to make a living, you will naturally be sloppy and eliminated.
Third, ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with high-quality service. Long-term provision of quality services and better varieties to diners can continue to develop.
The fourth is to take diners as the starting point. We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think getting to know your business partner is the first step in opening a shop.
Fifth, listen to the opinions of diners. We must understand the needs of diners, and the best way is to listen. It is inevitable to brainstorm, conform to nature and then do what we should do.
Sixth, seize the opportunity. The success of business depends on whether we can seize the opportunity. We usually choose the right time to investigate the varieties that diners want to choose and form a new profit growth point in the store.
Question 7: What should I pay attention to when opening a restaurant? ) 1. The location of the store, there are several large and small hotels nearby.
2. Whether it is a prosperous area or not, the amount of passenger flow is related to people's consumption level.
3. The decoration of the store should be personalized, spacious and bright, with good air circulation.
4. Service problems, hygiene, neatness, enthusiasm and thoughtfulness.
5. The price is cheap, the taste is stable, and the dishes are distinctive. New cuisines are introduced regularly.
6. In the absence of business, there should be enough capital turnover.
7. Understand nail management and hotel personnel arrangement.
Question 8: What should I pay attention to when opening a restaurant for the first time? 1. Pavement problems: pavement rent, pavement lease contract, pavement decoration (how much is the decoration fee? ), furniture decoration, settlement desk;
2. Kitchen problem: food safety (what documents should I submit to the Health Bureau for this purpose? Food shopping (How do you know where to buy this? How much does it cost to buy kitchen utensils? ), hired chefs (how many people are hired? What position? );
3. Management Issues: Documents (Besides the business administration certificate, what documents do I need to apply for? Where should I go for it? ), account management (where can I buy it with a pos machine? ), employee salary, employee health check (how to do this? Let them go to the hospital to issue their own health certificates? );
4. Menu Settings: The more dishes, the better? ), price;
5. Preferential question: Where is the membership card made? How much should I pay? )
6. Others: How much does a restaurant cost altogether? About how long can I get back to Ben? (the premise is that the flow of people is stable and the taste of food is not disgusted by the public. What is the monthly income of a restaurant?
1. In which city, the area and pattern of the restaurant, the style or degree of the planned decoration or your preliminary budget. The main business model of restaurants, such as fast food, Chinese food or bars, can help you allocate corresponding resources.
Tell me the size and city of your restaurant, and I can only answer your demand for food purchasing places in Beijing. Your size determines what equipment you need, how many chefs you need, etc.
You should tell us your business philosophy and positioning, whether it's menus or dishes.
Wait a minute.
In fact, this is a big question, and you just gave the question in general. The more specific you ask, the more help you can get.
Question 9: What details should I pay attention to when opening a restaurant? Generally speaking, opening a restaurant will start from the following aspects: 1 positioning, 2 site selection, 3 preparation, 4 opening, 5 quality, 6 service, and 7 adjusting positioning: in short, whether you want to open a restaurant or a fast food restaurant, a coffee shop or a cafeteria, who is your target consumer group, etc. Location selection: I will give you several factors to consider-market positioning, foresight, policy risk, people flow, traffic, regional category, parking, advertising. Preparations: restaurant name, restaurant decoration, dining atmosphere, dishes, pricing, menu design, opening procedures, job responsibilities, recruitment training, restaurant system, raw material procurement, kitchen system, safety management, etc. Opening: marketing planning, advertising, etc. Quality: taste, environmental service, three considerations: ordering service, front desk service, welcoming service, handling accidents, handling customer complaints, etc. Adjustments should be made from time to time. I suggest that you should first have a restaurant positioning and market positioning, find your core competitiveness according to your own ability, capital, environment and resources, and conduct differentiated competition with competitors. If you need more information, you can communicate again.
Question 10: What should I pay attention to when cooking? Please give some good advice! The best hot pot mainly depends on what you do. Just like making tofu pudding now, the profit margin is very considerable, but the popular trend now is to spread home cooking and hot pot to bean paste buns in Taiwan Province Province in the near future. Our old chef just passed it on to me, so I will change my career, but I know it very well. Only a few hot pots can provide better service, and the price is slightly higher. If you want to eat Chinese food, it's nothing to suggest opening a fast food restaurant. It's also very common. Nowadays, Chinese food has gradually moved away from delicacies and delicacies, and now it has returned to economical home cooking ~ ~111/sorry, I am not good at expressing myself.