With the continuous progress of society, the opportunities for people to use business plans are gradually increasing. Business plans enable entrepreneurs to communicate well with organizations and personnel outside the company, and are an important tool for companies to conduct external publicity. . So how is the relevant business plan formulated? The following is an innovation and entrepreneurship plan for a hot pot restaurant that I compiled. It is for reference only. Everyone is welcome to read it. Innovation and Entrepreneurship Plan of Hot Pot Restaurant 1

Summary

Entrepreneurship project: Southwest style hot pot restaurant.

Entrepreneurship Category: Food and Catering

Our project belongs to the food and catering category of the tertiary industry.

Product introduction:

The so-called laoguo is a snack bar with southwestern characteristics that caters to popular tastes. It can be called "soupless hot pot". Its hardware components are simple, requiring a pan, a hole with a large round hole in the middle like the mouth of a pot, a liquefied stove and liquefied gas. The next step is the dishes. Prepare the dishes that the customer needs. Use a lot of condiments to prepare the dishes. Then brush the vegetable oil into the pot. At this time, you can put the dishes on and fry them! Finally, put chili, MSG, and salt on the table. Individuals can add chili pepper, MSG, and salt to the butterfly according to their own taste, and a special delicacy is complete.

The feasibility of starting a business:

Analyze through seven up and down steps.

First, the market: The key to opening a specialty restaurant with such a unique flavor outside our school is to fill a gap in the market. Start with one point first, and then expand it. In terms of investment cost, this is a business idea with low investment and high return.

Second, location: The first choice for choosing a store is the commercial snack street outside each university. College student consumers are our first consumers. As a restaurant, our specialty restaurant is a cost-effective restaurant. According to the consumption habits of college students, our specialty restaurant will be very attractive to them because our price is moderate, the dishes are large, and the taste is good. Coupled with the store's exquisite decoration, special dishes, good publicity, and warm and thoughtful service, it will definitely be favored by college students. Especially college students in the southwest can feel the taste of hometown cuisine here.

Third, decoration: The restaurant’s storefront is decorated according to the taste of college students, fashionable and personalized, creating a good eating environment for each consumer;

Third 4. Dressing: Waiters should dress uniformly and create a good brand image.

Fifth, marketing strategy: you can make reservations in advance, open membership cards, appropriate promotions, points activities, etc.

Sixth, in terms of hygiene: the food in our restaurants must be of good color, flavor and taste to ensure food safety and make the production process transparent so that consumers can eat with confidence and feel comfortable.

Seventh, prospects: Judging from the current market, the prospects of our specialty restaurants are very big. First of all, Southwest specialty hot pot has filled the gap in the catering market around college students. It has a large potential consumer group and has sufficient consumer advantages. According to field observations and consumption surveys in recent years, snack bars outside universities are a sure win. Secondly, most of the markets around college students are small stores, and food safety and hygiene are not guaranteed. The stores are small, poorly decorated, and have poor services. Therefore, our business philosophy, service attitude, decoration features, etc. are our great advantages compared to other restaurants in the market.

Eighth, full of enthusiasm for entrepreneurship: Our spiritual team not only has an entrepreneurial idea, but also has entrepreneurial ideals and enthusiasm for entrepreneurship. We will put all our enthusiasm and all our strength into it.

Entrepreneurial Risks

The biggest risks in restaurant operations are market risk, pricing risk, product risk, and management risk.

1. Market risks are: there are many restaurants outside universities, many of which have fixed consumer groups, and most of today’s consumers habitually choose restaurants they are familiar with and know. Selective consumption will hinder the launch of our restaurants to a certain extent.

2. The pricing risk is: the prices of agricultural products are rising now, and affected by the low prices of some nearby snack bars, we may not be able to guarantee the maximum profit margin.

3. Product risk is: due to some unstable factors in agricultural products, we may be out of stock.

4. The management risk is: because it is a partnership, there is a fear that conflicts may arise in future operations and management, leading to disorganization.

Entrepreneurship preparation

But we believe we can overcome these risks. In addition to our passion for entrepreneurship, the reasons are as follows:

1. Our store decoration, our store has a unified advertising slogan and advertising slogan. Compared with other vendors, they have more marketing strategies.

2. Our store’s exterior decoration is unique, and our features give us the confidence to stand firm in the market.

3. As college students like consumers, we are closer to students, understand their psychological needs better, and can continuously make marketing adjustments.

4. In terms of management, we first outline the problems that may arise in the future in the form of an agreement and propose solutions, and then let them produce legal benefits to avoid future conflicts.

5. In terms of pricing, we should ensure a certain profit margin and try our best to benefit consumers, and truly achieve low consumption and high enjoyment.

Funding sources

We use financing. The details are as follows:

Introduce our entrepreneurial ideas to investors, discuss with investors the superior conditions and the feasibility of the ideas, and sign a contract for coordination between both parties. The agreement specifically states: Within the two years during which the funds are repaid, dividends will be distributed at the end of the year based on the amount of funds invested by the investor. In this way, firstly, it allows investors to rest assured that their funds will be returned within a certain period of time, and secondly, it allows investors to enjoy the dividends from participating restaurants (the details will be negotiated in sync with both parties).

Ancillary services

Since it is a restaurant, we will sell some ancillary products in the store in line with the characteristics of the hotpot. For example, drinks, wine, and ice powder, ice slurry, etc. with unique southwest characteristics. In this way, not only does the main feature of the restaurant's special hotpot remain unchanged, but it will also add the multi-faceted service features of our store while providing consumers with greater and better services. At the same time, it will also bring more profit margins. Since the most important thing about eating laoguo is the atmosphere, drinks and music are very necessary.

Funding needs and financial plan

The entrepreneurial capital is about 150,000.

Carry out round-the-clock transparent management of financial management. Specifically, it is to achieve the purpose of having accounts every day, every month, every quarter, and the year-end general ledger. While clarifying profits, it can also give our investors a more powerful and accurate data explanation.

Entrepreneurial goals

Divided into short-term goals and long-term vision.

The short-term goal is to open our first specialty catering hotpot restaurant in Xia Guanying University Town, Yuzhong. Lay the economic foundation and basic publicity for creating a franchise chain model in the future. Opening up the market with the first store and establishing a firm foothold in the market is not only a verification of the feasibility of early-stage entrepreneurship, but also a great encouragement for the confidence of our entrepreneurial team.

The long-term goal is: while maintaining the initial goal, enter the university market in Lanzhou, Gansu and other provinces and cities, and realize our chain franchise store format. Finally, it became a real catering enterprise.

Through the above specific analysis and elaboration, we have very good reasons to believe that our business will be successful; we have great confidence that our southwest specialty restaurant will become a business.

Innovation and Entrepreneurship Plan of Hot Pot Restaurant 2

1. Overview of Hot Pot Restaurant

1. Our store belongs to the catering service industry, named as a self-service hot pot restaurant, and is a partnership joint venture. Main business: dog, sheep, chicken, duck, fish, etc. hot pot; side food: seafood, braised meat, braised vegetables, etc.

2． The self-service hot pot restaurant is located in Huaning Road Commercial Pedestrian Street. It was a mid-range hot pot restaurant in its initial stage and will gradually develop into a brand chain store in the future.

3. The owners of the urban fast food restaurant are three partners, one chef and one waiter. Both of them have 3 years of catering work experience. With our wisdom, talent and dedication to our career, we will definitely succeed in our business. Leading the industry.

4． Our store requires about 80,000 yuan of start-up capital, of which more than 20,000 yuan has been raised, and the remaining 60,000 yuan needs a bank loan.

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, if 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 consumer demand. the different needs of users. The short-term goal is to gain a firm foothold in Huaning Road Commercial Pedestrian Street and recover the cost within one year.

2． Our store will add 2 branches within 2 years and gradually develop into a hot pot chain store with strong economic strength and a certain market share. It will create a world among many hot pot brands and become a well-known brand in the catering industry.

3. Market analysis

1. Customer source: The target customers of the self-service hot pot restaurant include general consumers who go to Huaning Road Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; nearby hotels, guesthouses; entertainment venues; store staff and community residents, accounting for about 50%. The number of customers is sufficient and the consumption level is medium to low.

2． Competitors:

There are 4 major competitors near the self-service hot pot restaurant, 2 of which have storefronts, and the other 2 are stall-style food stalls. The operating period of these four stores is about one year. The first two restaurants are more expensive and have few customers. The other two food stalls have poor hygiene conditions, poor service quality, and crowded and dirty dining environments. Our store has seized on the existing shortcomings of these four restaurants and launched marketing strategies such as "high quality and low price; service first", striving to occupy a place in the fierce market competition.

4. Business plan

1. Hot pot restaurants are mainly for the public, so the prices of the dishes are not too high and fall into the low-to-medium price range.

2. Considering the lack of time and personnel, our store’s temporary operating hours are mainly at night.

3. During the opening period, our store will implement preferential activities; we will send out discount cards to customers who visit our store again; our store will implement discounts.

4． We are always ready to develop new products to adapt to market changes and needs. For example, the goal set this year is: "Build our own brand; launch the main hot pot".

5． Business hours: 4pm to around 2pm.

6. For the above plans, we will divide the work and collaborate, and each will perform his or her 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 how many chefs) and how many temporary employees (including chefs). The details are as follows:

1) For those with local household registration who are recruited through the labor market, there are Must have certain work experience, have good professional ethics, be between 20-30 years old, and are interested in joining the catering industry.

Applicants should 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, determine the purpose of training, and formulate 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 the exam. If you fail the exam three times, all wages and benefits for the month will be deducted.

6. Sales plan

1. Before the opening, a series of corporate promotion work will be carried out to introduce the store's "high quality, low price, service-oriented" sales strategy to consumers. Questionnaires will also be distributed to improve the store's products and services based on consumer needs.

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

7. Financial plan

All accounts in the store must be recorded in time, and expenditures and income must be recorded in time Funds must be accounted or recorded by an accountant before they can be used. Accounting uses the double-entry accounting method and is managed in a scientific way to avoid confusion in the accounts. Daily income should be counted in a timely manner, and all order menus and payment receipts should be counted. Vouchers must be kept and duplicated for verification and accounting purposes. 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 excluding 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 it is found that hotel property is damaged without reason during work, the salary or bonus of the responsible person will be deducted.

1) Our store’s fixed assets are () million yuan

Tables and chairs () sets

Business area () square meters

Freezers () Taiwan

Several stove parts

2) How many thousands of yuan is the daily working capital

(Mainly used for emergencies and temporary purchases)

p>

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

Note: Since it has just opened, we have to be careful about various expenses, but we must ensure the quality of meat and vegetables 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, protect people's health, and enhance People's physical constitution, strictly abide by the relevant national and local regulations and requirements are 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. 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 that are prohibited from production and operation:

(1) Putrefaction, rancid oil, mildew, vermin, filthy, unclean, mixed with foreign matter or 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) Containing 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.

Menu

Self-service hot pot restaurant address:

Contact number:

Fast food restaurant business hours: 16:00 pm to 2 pm :00 or so.

Fast food restaurants provide varieties: chicken, duck; dog; sheep; fish; beef, etc. hot pot. Sub-category: seafood; braised meat; braised vegetables, etc.