By the way, my restaurant in Shanghai, the net area of 65P, next week to sign the housing lease contract, and then began to renovate, license, recruitment, training, etc., the kitchen equipment last month has been determined, before and after the field of decoration floor plan has been all done. As for the products, I've commissioned a central kitchen to design the menu, and it's finalized as well. Not much to say, starting with the cost analysis of the plan:
Again, not to exchange is not able to find their own shallow, I hope that we can discuss more, you are a master of the total dive also have choked one day ^^^^^^
(a) the cost of the construction of the early stage: according to the 240,000 yuan (unit: ten thousand yuan)
1.store rent and deposit: 6.0 million yuan (20,000/ month * 2 + 20,000 deposit);
2. Staff dormitory rent and deposit: 0.72 million yuan (0.18 million/month * 3 + 0.18 million deposit)
3. Decoration and restaurant tables and chairs and furniture purchasing cost: 6.0 million yuan (900 yuan/ping * 65);
4. Back kitchen equipment purchasing:
1) Pizza equipment: pasta making equipment and baking equipment, 1.5;
2) pasta equipment: pasta cooker 0.2, sub-total 0.2;
3) snack equipment: steak oven 0.05, deep fryer 0.1, sub-total 0.15;
4) water bar equipment: coffee maker 0.1, juice maker 0.15, smoothie maker 0.1, cola maker (to be determined) sub-total 0.35;
5) Refrigeration equipment: platform freezer 0.27 * 2 = 0.54, four-door dual-machine dual-temperature freezer 0.37, ice machine (ice outsourcing), sub-total 0.91;
6) other equipment: operating table 2 * 0.15 = 0.3, water heater 0.2, four-eye cooker 0.15, two-basin table 0.23, three-basin table: 0.3, rice cooker 0.05, disinfectant cabinet 0.05, shelves 0.22, subtotal 1.5;
7) kitchen exhaust equipment: 0.16 * 3 = 0.48
8) total *** 50,900 yuan;
5. license processing costs: 20,000 yuan;
6. menu production costs: 0.3 million yuan;
7. technical training costs: 0.7 million yuan;
8 .Remaining capital 31,900 yuan (two months staff wages 13,600 yuan, half a month of raw material costs 15,000 yuan):;
(2) daily operating costs:
1. product production costs = daily turnover × 40%;
2. daily rent: 696 yuan / day (19,080 yuan / month [6.0 rounds / day square meter], 0.18 million / month);
3. daily wage budget: 240 yuan/day (0.72 million yuan/month, 0.09*8 for 8 waiters);
4. daily tax, advertisement and public **** utility charges (water, electricity, coal, telephone, etc.) 11% of the turnover: 289 yuan;
5. property expenses: 26 yuan (8 yuan/month*square meter);
6. maintenance expenses: 40 yuan/day;
7. Other expenses: 80 yuan/day;
8. Total fixed cost per day: 1,371 yuan;
(C) Break-even point analysis:
Set the daily turnover to reach the break-even point is X yuan,then:
X-0.4X -1371= 0
X=2285 yuan
(D)Expected turnover of three daily turnover:
25 yuan / person × 35 × 3 people / day = 2625 yuan / day
(E)Profit analysis:
Profit = 2625-0.4× 2625-1371
=204 yuan
Monthly profit=204×30
=0.612 million
Annual profit=0.612×12
=73,440,000
(F) Payback period: 14.1/7.344=1.92 years<
Author: Duan Shenyi Reply Date: 2007-7-17 10:35:48
About the location to say a few words, right now there are many Italian restaurants in Shanghai, may be a kind of popular it.
I wish LZ a prosperous business! I'll be watching this for a long time.
Author: Duan Shenyi Reply Date: 2007-7-17 10:48:10
lz have a few questions to ask:
1.65 square meters is the pure business area? Or all of it?
2. How many tables in the restaurant? How many dining places in a ****?
3. What is the average dining time in an Italian restaurant?
4. 25$/person × 35 × 3 visits/day = 2625$/day does that mean 35 tables are done per day?
5\ Can you describe the surrounding environment? For example, office buildings, residential neighborhoods, foreigners? Is there a school? Is there a movie theater or other entertainment facilities around?
Author：lipomo Reply Date：2007-7-17 20:31:48
I usually surf the net at night.
Answer to Duan Shen Yi: 65 is the pure area, the floor area is 107, only 60% of the room rate, low enough; the dining room 25 square feet for the kitchen area, the remaining for the dining room, 35 seats; I only consider the anti-table rate, do not pay attention to the time of the dining time; my target customers are the company staff, the surrounding there are two high