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Starting a business, just a snack bar can make a profit, so here’s the key point

Once the snack bar brand is ready, it will bring a lot of income, so the following is about how to open and operate a snack bar well.

Snacks are not as strict as some catering companies on business premises. Snacks are not only diverse and cheap, but also closer to people's daily lives. Not only do they have no restrictions on business conditions, but even your snack bar brand is ready.

The income it brings is also very considerable, so our business idea today is how to open and operate a snack bar.

The first step to open a snack bar: It is best to choose two locations for the store: one is where there are more company office buildings, and the other is where residents live densely.

Choose a place with a lot of company offices to ensure business at noon.

This can ensure a healthy operation throughout the day.

There are many ways to choose a store.

You can use media advertisements, resale advertisements in front of stores, or you can directly look for newly developed houses and negotiate with the landlord.

Another way is to choose a general location and contact the store owner directly, no matter what the other party is doing now.

Although this method is more tiring, it is more effective.

Don’t think that places with many shops are inappropriate to enter.

If there are many small specialty restaurants on a street, it will cause a chain reaction of booming business, making it easier to do business than going it alone.

The key is to make a difference from other stores among so many stores.

When subletting a store, you must be careful to earn part of the sublease fee when subletting. This is almost an open secret in the catering industry.

Therefore, those who are new to the industry must be careful when subletting other people’s stores.

There are some pitfalls you should be aware of when subletting a store: First, because the subletter has encountered road demolition projects and can no longer operate the store, it just wants to recoup some of its initial investment through subletting.

Therefore, when looking for a store, you must first inquire carefully about nearby stores. It is best to ask the planning, housing management, or industrial and commercial departments.

If a place is about to be demolished, the local industrial and commercial office will usually receive a notice.

Second, the original restaurant was subject to restrictions on sewage discharge, fire protection and other issues, and had been asked by relevant departments not to open any more. However, the lessee did not know the inside story. After all the sublease fees were paid, it was discovered that the restaurant could not open at all.

.

This situation is most common downstairs in residential buildings.

Third, after renting, if the other party cannot provide a real estate certificate, the Industrial and Commercial Office will not issue a business license in this case.

The fourth situation is that the other party subleases the store after the business is booming, just to earn sublease fees.

After taking over, I found that the store was already in decline, and it was very difficult to prosper again.

If a store is sublet one after another in a short period of time, you must also be very careful.

Mainly refers to the kind of store that has changed hands many times, and it is difficult to do it well again.

Sometimes, this store seems to fit many of the characteristics of the location, but some hidden weaknesses are difficult to see.

For example, although it is located in the city center and has a lot of traffic, there are also many commercial buildings nearby.

However, it may have problems such as inconvenient parking and inconvenient access, and the result may be that business cannot be done well.

The second step in opening a snack bar: product positioning. After selecting the storefront, it is time to start product positioning.

Take opening a 300-square-meter specialty hotel as an example.

A safer approach is to keep up with the food trends in a city.

For example, casseroles were very popular three years ago. A casserole shop covering an area of ??more than 300 square meters could do 10,000 yuan in business a day.

The gross profit can reach 50%, and the net profit can also be 30%-35%.

If you are doing specialty catering from outside the province, there will be certain difficulties in purchasing, and it will be difficult to ensure that the raw materials are completely authentic.

With positioning, you can determine the store name and customize the menu.

Directly naming the store with the name of the specialty dish or place is simple, clear and effective.

The third step of opening a snack bar: Decoration. After determining the store and positioning, you can proceed with decoration.

Customers' consumption demand is rising, and store environment has become more and more important in restaurants. A good environment can sometimes become a key factor in the success or failure of opening a store.

How the store environment looks like does not mean that the more investment, the better. It depends more on the design.

Sometimes, spending a small amount of money to design a mud wall to reflect your positioning of Tujia cuisine can actually attract customers.

The fourth step of opening a snack bar: Employees are also a key part of whether the restaurant is open well or not.

The employees in the small restaurant are divided into two groups, one is the chef and the other is the waiter, who are responsible for kitchen production and front office service respectively.

There are four common ways to find a chef: First, the boss directly orders the chef.

This method is mainly suitable for small restaurants.

The boss goes to restaurants with similar positioning to his own. If he thinks the food is better, he will find a way to directly recruit people in this restaurant.

The advantage of Dianjiang is that the boss can understand the skills of each chef and maximize their respective values.

Step 5 of opening a snack bar: Customize equipment Kitchen equipment includes three major and small items in the kitchen: electrical appliances (mainly refrigerators), stoves, and coffee tables.