Vegetarian Catering Restaurant Business Plan

To open a vegetarian catering restaurant, the first thing you need to do is to make a good business plan. So what to write about the vegetarian catering restaurant business plan? The following is my recommended vegetarian catering store business plan sample, welcome to learn!

Part I Preface

Many people know that the climate caused by global warming will directly affect the ecological balance of the earth. However, few people know that meat, the essential food on the human table, will also seriously damage the earth's environment. The main manifestation is the development of the meat industry. Up to now, human animal husbandry activities have been 10,000 years, but only in the last 50 years or so have people raised livestock on such a large scale. Today, there are four times as many livestock in the world as there were in 1945. To feed them, much of the rainforest has been cut down for pasture. This has led to the disappearance of the rich variety of plants and animals that live in the rainforests, and has contributed to increasing global environmental damage.

Concerned about climate change, energy saving and emission reduction, the idea of opening a vegetarian restaurant was born.

Part 2: Overview of the restaurant

1. The restaurant hair belongs to the food service industry, the name of the city's healthy diet, is a wholly owned enterprise. Mainly to provide soy-based vegetarian products, which is characterized by: amateur like meat, taste like meat, specifically for friends who love meat.

2. Urban Healthy Diet is located in the Fortune Center Plaza on Daye Road, the inaugural period is a mid-range fast-food restaurant, the future will gradually develop into a chain of vegetarian nutrition like KFC, McDonald's.

3.

3. Urban Healthy Eating owner is Xie Kunli and Li Ming, restaurant manager Xiong Yanmei and Jiang Ling, chef Qian Hai, five people are 80 aspiring young people, we firmly believe that with our wisdom, talent and dedication to the cause of a heart, will be a leader in this industry.

4 . The store requires a start-up capital of (10) million yuan, of which (5) million yuan has been raised in place, the remaining (5) million yuan to the bank loan.

Part III Business Objectives

1. Due to the location in the commercial street, the source of customers is relatively rich, but there are many competitors, especially the store just opened, want to open the market, we must work on the quality of service and product quality, and to further expand the scope of business to meet the different needs of consumers. The short-term goal is to stand firm in Daye Road Fortune Center Plaza, 1 year to recover costs.

2. The store will add 3 branches in 3 years, and gradually develop into a strong economic strength and have a certain market share of the vegetarian nutrition chain group, in the island city of many food brands to break through a piece of heaven and earth, and into the catering market of the well-known brand.

Fourth part of the market analysis

1. Customer source: the target customers of the city's healthy diet: to the Daye Road Fortune Center Plaza shopping and entertainment for the general consumer, accounting for about 50%; nearby school students, store staff, community residents, accounting for about 50%. Sufficient number of sources of customers, the consumption level of low-grade.

2. Competitors:

Urban Healthy Diet nearby **** there is a major competitor. Aixin Vegetarian Restaurant is both Chinese and Western, with a better environment, average service and more expensive prices, located on the 5th floor of E-shopping Trend. The store seized the existing shortcomings of the restaurant, the introduction of "good value for money" and other marketing strategies, and strive to occupy a place in the fierce competition in the market.

Part V Business Plan

1. Vegetarian nutrition is mainly for all kinds of consumer groups, so there are three grades of food prices, respectively, for the high, medium and low prices.

2. Reasonable combination of vegetarian food, to ensure comprehensive nutritional premise also improve the quality of taste.

3. Lunch and dinner provide business set menu type, affordable type and other nutritious dishes, and provide an elegant dining environment.

4. Always ready to develop new products to adapt to changing market demand, such as the establishment of this year's goal is "home delivery" service.

5. Operating hours: morning - evening.

6. For the above plan, we will work together and do our part. We will work on the environment, hygiene, service, price, nutrition and other aspects of the concerted efforts to get more customers.

Part VI Personnel Plan

1. Preliminary plans for the opening of the store, how many full-time employees (including how many cooks), how many temporary employees (including cooks) are as follows:

1) Recruitment of the city's account through the labor market, have some experience, have a good work ethic, age between 20-30 years old.

Candidates to the special "Employee Recruitment Registration Form" and attached to the personal data to the store interview.

2) After the interview, written test, physical examination, and sign a labor contract (including the probationary period).

2. In order to improve the overall quality of service personnel, recruited personnel are required to undergo two months of training, the specific content is as follows:

1) develop training programs, determine the purpose of training, and develop evaluation methods.

2) Implementation of the training program, the implementation of the study of "labor discipline" and a variety of rules and regulations.

3) Assessment of the induction, for those who fail to give a suspension to study, deduct 20% of the salary, until qualified. If 3 times the examination and failed, deduct all the wages and benefits of the month.

Part VII Sales Plan

1. Before the opening of a series of publicity for the enterprise work, to introduce the store to consumers, "good value for money," the sales strategy, but also issued a questionnaire, according to the needs of consumers, improve the store's products and services. The content of the products and services of the store will be improved according to the needs of consumers.

2. The introduction of memberships, quarterly cards, monthly cards, so as to attract more customers.

3. Monthly cumulative consumption of 1,000 yuan can participate in the end of the month lottery, the winner (1) can get a gift certificate worth 888 yuan.

4. Monthly cumulative consumption of $ 100 people, gift certificates worth $ 10, $ 200 gift certificates of $ 20, and so on.

Part VIII Financial Plan

All accounts in the store must be recorded in a timely manner, the expenditure and income of the money must be accounted for by the accountant or recorded before use, the use of double-entry bookkeeping, scientific methods of management, to avoid confusion in the accounts, the daily income should be counted in a timely manner, all the menu and receipt of vouchers. All menus and receipts must be kept in duplicate for checking and accounting. All 'items in the store belong to the store's fixed assets, shall not be arbitrarily destroyed or taken away, the total monthly income, excluding all costs, the rest into the bank; if after the monthly settlement, income than the plan is high, will be adjusted moderately wages to mobilize everyone's enthusiasm for the work, such as found in the work of the hotel's property destroyed for no reason, it will be deducted from the wages or bonuses of the responsible person.

1) The store's fixed assets (5) million yuan

tables and chairs ( 30) sets

business area ( 200) square meters

freezers (5) units

stove pieces a number of

2) daily liquidity of 10,000 yuan

(mainly used for emergencies as well as temporary stocking)

3) For the accounts, to do day-to-day accounts, monthly accounts, quarterly accounts, quarterly accounts, year-end ledger, so that the enterprise's profit and loss in the accounts at a glance, to avoid the blindness of business management.

Note: Because just opened, so in a variety of expenses to be careful budgeting, but to ensure the quality of meals, try to put the price down.

Part IX Appendix

Appendix 1 Legal Requirements

In order to ensure food hygiene, to prevent contamination of commodities and harmful factors on the human body, to protect people's health, enhance the people's physical fitness, and strict compliance with the state, the local relevant laws and regulations require the following:

A food production and management enterprises and food vendors must first obtain a hygiene and sanitation certificate. And food vendors must first obtain a health permit issued by the administrative department of health, before applying for registration to the administrative department for industry and commerce, without obtaining a health permit, shall not engage in food production and business activities.

Food production and operation shall not be forged, altered, lending health license.

Second, the process of food production and management must meet the following health requirements:

(a) keep the internal and external environment clean, take measures to remove flies, rats, cockroaches and other harmful insects and their breeding conditions.

(b) food production and management enterprises should have with the product variety, the number of food raw materials appropriate handling, processing, packaging, storage and boarding plant type places.

(C) there should be appropriate disinfection, changing clothes, washing, picking up, lighting, ventilation, antiseptic, dust, fly, rodent, washing, sewage discharge, storage of garbage and waste facilities.

(d) The introduction of equipment and processes should be reasonable to prevent cross contamination between the food to be processed and the direct entry of food, raw materials and finished products, food shall not come into contact with toxic substances, unclean substances.

(e) tableware, drinking utensils and containers for direct food intake, must be washed before use, disinfection, cooking utensils, utensils must be washed after use to keep clean.

(F) storage, transportation and handling of food containers and packaging, tools, equipment and conditions must be safe, harmless, clean and prevent food contamination.

(g) direct entry of food should have small packages or use non-toxic, clean packaging materials.

(h) food production and management personnel should always maintain personal hygiene, production, sales of food is necessary to wash their hands, wear clean clothes; sales of direct access to food, you must use the sales tool.

(ix) water must comply with national standards for urban and rural drinking water sanitation.

(j) the use of detergents, disinfectants should be safe for humans, harmless.

Third, prohibited the production and operation of food:

(a) spoilage, rancidity of fats and oils, mold, insects, dirty and unclean, mixed with foreign objects or other sensory shape abnormalities that may be harmful to human health.

(b) Containing poisonous, harmful substances or contaminated by harmful, toxic substances, may be harmful to human health.

(C) Containing pathogenic parasites, microorganisms or biotoxins exceeding the national limitations.

(d) without a medical health inspection or test failed meat and its products.

(E) disease, death, poisoning or cause of death of birds, animals, aquatic animals and other items.

(F) containers and packaging dirty and unclean, seriously damaged or unclean means of transportation caused by pollution.

(G) adulteration, adulteration, forgery, affecting the nutritional health.

(H) processing with non-food raw materials, adding non-food chemical substances or non-food as food. Other food hygiene standards and health requirements do not meet.

Fourth, on schedule to accept the food hygiene supervision and inspection of the various extreme health departments.

;