The catering industry is an industry that many college students want to try, but how much did you know about this industry before entering this industry, and did you have any plans in this respect? The following is the "College Student Catering Business Planning Book 22" compiled by me for everyone, for reference only, and you are welcome to read it. College students' catering business planning book 22 (I)

I. Project market analysis

Catering industry is a traditional industry and a sunrise industry, with a long history and never ending. There is an old saying in China that "food is the most important thing for the people" and "it is better to sell rice than to do business", which shows that the catering industry has sufficient capacity. First of all, China's economic growth rate is gratifying, and people's disposable income is increasing year by year, so there is much to be done to develop the catering industry. Nowadays, people demand not only full food, but also good food, and pay more attention to the dining environment. As a result, theme restaurants have emerged and have more room for development.

2. Commercial advantages of xx theme restaurant

1. Decoration advantages

The main style of restaurant decoration is military cells, which makes customers visually shocked, and at the same time allows customers to have more associations and fantasies when eating, arousing customers' curiosity.

2. Advantages of clothing

This restaurant creates novel and unique waiter decorations.

Chef's clothing: prison clothes and reform-through-labour clothes.

waiter's clothing: composed of beautiful girls, dressed in xx military uniform. Let customers have a visual impact, reflecting the sexy side of women and the temptation of clothing.

3. Advantages of dishes

Shaanxi and Hunan dishes are the main dishes in the restaurant, which will further promote the concept and importance of nutritious soup making. Pay attention to nutritious diet, nutritious diet. At the same time, we will pay more attention to the dishes and dishes, so that customers feel that they are novel, unique and high. Big. Go.

4. Business advantages

Surprise private customization is one of the most important features in our store. It is different from the consumption concept in restaurants in the past. We will create the strongest temptation and will not force customers to spend money. You only need a word, a main content, and leave the rest to us. We will give creativity and surprise, and we will do it for you, so that you can realize what surprise is.

wonderful performances (such as prison cage fight, Shanghai song and dance in 193s, etc.) will be presented in the cage in the central position of the store during prime time, so that customers can release their repressed emotions while enjoying delicious food.

III. Business strategy

Internally:

1. Ensure the unity of business philosophy, internal management, store image, employee image, service level and training content with the company's market positioning and development strategy.

2. Develop and launch new dishes regularly to improve the freshness of customers.

3. carry out activities such as member discount days and one-time food discount from time to time to consolidate the viscosity between customers and restaurants.

4. Constantly improve the operation process, strictly observe the rules and regulations and discipline style, and guide and cultivate the formation of the restaurant culture.

Externally:

1. Actively participate in various industry exchange meetings and industry seminars held regularly.

2. Make full use of media, internet and other publicity channels and public relations means to expand popularity and influence.

IV. Purchasing strategy

1. Raw material purchasing is not to be ignored in restaurants. We can achieve unified distribution and achieve scale effect, so that we have a greater advantage in lowering the supply price for suppliers, and at the same time, we can reduce costs in time, grasp market information and strive for the initiative.

2. A special person is responsible for purchasing, with clear management and clear responsibilities.

3. Select multiple suppliers with equal strength and quality assurance, and appropriately disperse the supply sources of raw materials to ensure long-term and stable supply.

4. In terms of purchasing cost control, intermediate links should be reduced as much as possible, and intermediate costs and turnover costs should be reduced.

5. Reasonably determine the total purchase amount, supply frequency and supply batch number, and establish a perfect inventory mechanism to keep the storage cost at a reasonable level.

v. marketing strategy

in terms of industry introduction, restaurant introduction, dish features, theme style, etc., we will promote and publicize through various media and public relations channels to expand our popularity and influence, so as to enhance the strength of our restaurant and achieve the purpose of further development.

VI. Marketing strategy

1. Brand strategy: combine eye-catching, fashionable and distinctive brand LOGO with high-quality, genuine and special dishes and warm, considerate and first-class service to create the leading theme-style catering brand in the industry.

2. service market positioning and combination strategy: the target consumers are the masses (2-4 years old) and small company gatherings.

3. Price strategy: Everyone wants to eat, everyone can eat and everyone can afford it (per capita consumption is about 5 yuan).

4. Promotion strategies: using different discount strategies (such as price discount strategy and quantity discount strategy), giving different discounts to different customers by using grade membership cards, regularly launching a main dish to attract repeat customers, analyzing customers by using customer management information system and notifying various promotion plans, making use of holidays to promote discounts, and giving discounts for business banquets and friends gatherings.

5. Advertising strategies: online publicity, TV advertisements, newspapers, leaflets, radio broadcasts, industry magazines, industry exhibitions, exchange meetings and receptions, regular publicity lectures and in-store advertisements.

VII. Risk control

In order to ensure that the restaurant's property will not suffer catastrophic losses or get economic compensation after losses and the expenses incurred to achieve the above two purposes, risk management is a crucial link in the management of this restaurant. We feel that we can overcome these risks because if we can do the following to disperse and avoid risks:

1. Establish our own good reputation, create good lending conditions, establish good credit relations with investors, and guarantee the funds of restaurants;

2. Do a good job in personnel training, care about staff development, reserve managers at all levels, and make appropriate human resources reserves for restaurants;

3. Hire people with their own experience as restaurant managers and kitchen managers to keep an eye on industry trends, catch industry information and keep abreast of industry trends;

4. Select suitable personnel from the management to establish a leadership team, and make collective decisions on some major decision-making issues to avoid decision-making mistakes and direction errors as much as possible;

5. Actively and continuously research and develop new dishes and main dishes, constantly meet the needs of customers' fresh tastes, constantly improve through innovation, and ensure the sustainable development of this restaurant;

6. Establish and consolidate the restaurant brand, do not blindly follow the trend, do not fight price wars, make it a unique own brand, implement differentiation strategies in various fields, and form a unique style and restaurant culture, thus distinguishing it from other restaurants;

8. Do a good job of collecting, analyzing and finding out information about the whole industry, so as to lay a good foundation for the formulation of pricing strategy and avoid mistakes;

9. When the restaurant develops to a certain scale, a risk management information system will be established to better control the risks, so that the restaurant can steadily advance towards the strategic goal. The business opportunities in front of us are very meaningful to us. If we can control the above risks, we will have the opportunity to put our ideas into action and turn the local advantages of our restaurant into the great advantages of the whole industry! College students' catering business planning book 22 (II) < P > I. Image strategy of xx catering management company < P > The restaurant located in the business district and tourist attractions fully displays the company's image as green, clean, hygienic, affordable and warm. Please ask a professional company to make an advertising plan for us, and strive for individuality from the company's characteristics. The investment plan "starts from the point, and is comprehensive". Based on the characteristics of a regional consumer group, the initial development should form a certain scale of operation, select several business outlets, and at the same time "shine all the time." In the future, according to the development, it will radiate the national operation.

at the initial stage of development, actively guide customers to consume green, so as to become a stable consumer group. We should operate meals in commercial areas, shopping areas, tourist areas and residential areas according to factors such as population mobility density, residents' income level and actual consumption.

II. Business functions of xx Catering Management Company

1. Innovating cooking technology, developing classic diets, sorting out and declaring patented products;

2. Collect and organize the research and development of catering management technology, summarize the operating rules of catering, and publish catering management books and various digital products;

3. Operate trademarks and patented products, and carry out catering chain business;

4. Guide catering enterprises to carry out legal operations;

5. Take advantage of the personal connections of its own professional talents, and carry out contracted management of kitchens and entrusted management of catering enterprises;

6. Extensive training in catering management and technical skills;

7. Provide management and cooking consulting services for catering enterprises;

8. provide first aid and crisis public relations services for catering operations for enterprises that are deeply involved in business crisis and trust crisis.

III. Operation of xx Catering Management Company

1. Do a good job in summarizing and sorting out business cases.

2. Do a good job in promoting popularity and reputation.

3. Find your own core competitiveness.

4. Establish a feasible profit model.

iv. organization of xx catering management company

generally, the organization of catering management companies adopts the functional department system, and only companies that carry out chain business adopt the business department system.

1. general manager's office. It is the management core of catering management company, responsible for planning, organizing, allocating and coordinating the human resources of enterprises, making work plans and conducting business.

2. Finance Department. Be responsible for the company's financial management, audit the business income, prepare accounting statements, truthfully reflect the basic situation of the company's operation, analyze the operation status, and provide basis for the management to make decisions.

3. Planning Department. To serve the enterprises and departments, design the overall corporate identification system, formulate marketing plans, plan marketing activities, establish media relations, display corporate image, and refine and promote corporate culture connotation. Formulate advertising release plan and media strategy, and plan advertising activities.

4. management department. Formulate enterprise management systems and operating procedures, guide and standardize relevant enterprises and departments, carry out normal enterprise management, supervise and assess the operating status and future trends of enterprises, and commend or punish them according to the results of performance appraisal.

5. Training Department. According to the overall needs of the enterprise, we will carry out training in love and dedication, manners and etiquette, gfd, skills and skills, store history and appearance, and management technology.

6. research and development department. Study the design concept and production formula of competitors and popular dishes in the current market, plan and innovate signature dishes and seasonal dishes according to the specified time, and organize chefs to carry out innovative dish appraisal activities.

v. marketing strategy of xx catering management company.

1. Business strategy of catering companies

Employees' clothing, business philosophy, internal management and head office are unified.

Green catering refers to the natural, safe and pollution-free condition of every link in the whole industrial chain of food growing, production and processing, logistics and distribution, table consumption and service environment. In the process of purchasing, we should first identify the source raw materials, natural pollution-free raw materials and green food raw materials, buy canned, canned or other processed semi-finished raw materials as little as possible, and be good at identifying and preventing the purchase of contaminated or deteriorated raw materials.

2. image strategy of catering company

fully display the company's image as green, clean, hygienic, affordable and warm in restaurants located in commercial areas and tourist attractions. Please ask a professional company to make an advertising plan for us, and strive for individuality from the company's characteristics.

VI. Operating philosophy of xx Catering Management Company

1. Customer-oriented;

2. Give priority to benefits;

3. Market-oriented;

4. Brand building is the guide. College students' catering business planning book 22 (III) < P > I. Preface < P > Food is the most important thing for the people. It shows the importance of food. People eat in homes and restaurants. The latter category is subdivided as follows:

Western food:

1. High-end restaurants: pay attention to taste and grade. Price is high. Suitable for high-income people.

2. Fast food restaurants, such as McDonald's and KFC. Suitable for teenagers.

Chinese food:

1. Hotel: winning by scale operation.

2. Small hotels: win with specialty dishes.

3. Chain fast food restaurants: winning by chain scale operation.

4. Food stalls: win at will with low price and good quality

If you find a foothold in the fiercely competitive market? The "selling" point is very important. China traditional food "porridge" as the main product of a series of products, although many people know, but not much good management. It is both a blind spot and a selling point. As long as there are good products and good management methods, they can be popular in the market. Good results have been achieved.

"porridge" dictionary explanation: porridge. A semi-liquid food cooked with grain or grain and other things. Eating porridge is a traditional eating habit of China people. It has a history of thousands of years. It is one of people's main diets. Especially the main food of Buddhist disciples. In the year of famine, the court and official The Rich House set up a "porridge" shed to help the disaster, which showed the importance of "porridge" for survival. With the changes of the times, people should not only eat well, but also eat skillfully. Modern research shows that eating "porridge" has more health care, beauty and dietotherapy effects. The application of medicated porridge is the best way to take care of the health, and it is simple and easy to do. So far, "porridge" is still one of the most popular foods in China.

such as millet porridge and corn porridge in the north; Guangdong's boat porridge and brother porridge are spread overseas and popular in Southeast Asia. Besides general diet, its utility can also be used for preventing diseases, treating diseases, maintaining health and beautifying. Due to various reasons, such as scattered methods, single varieties and wrong marketing methods, industrial management cannot be formed. We just seize the opportunity, dig and sort out, collect and select hundreds of practical porridge charts, and launch the series of products of Hekou One Porridge to meet the market demand. The investigation shows that this is one of the industries with low investment risk, wide application, small cost and large profit, considerable market prospect and high return rate.

Second, market research and competition

At present, people's understanding of porridge is still limited to the general state, with a single variety, such as a few common varieties of rice congee with pickles, eight-treasure porridge (red) bean porridge, millet porridge, preserved egg porridge, etc., and there is little publicity on its effectiveness, and its sales methods are outdated. There is no special porridge shop and corresponding marketing network, so there is a big market gap and no obvious competition.

Ordinary porridge can only satisfy hunger, with low price and low profit, and people are highly selective. What we have introduced are hundreds of green products with dietotherapy, health care, beauty and longevity.

selling point: not porridge, but health! The concept of porridge as a general food has long been out of date, and its positive significance lies in helping people improve their quality of life, restore their self-esteem and self-confidence, and satisfy their hearts.