1, rent; The downtown area is a good location, which is much higher than the ordinary commercial area and will not bring the same value.

2, decoration; Good environment is the first choice for people to eat now.

3, equipment; The electric oven will be safe, expensive for gasoline, but dangerous.

4. raw materials;

5. Labor cost; Excellent employees are their own culture, but ask themselves to understand first.

6, other major procedures, happy publicity. . . . .

The 200-square-meter storefront is not large, so it's the best level. Try to make a small kitchen with concentrated vegetable stalls and complete the provincial-level area in layers. The profit of barbecue is at the end of the year, so if the region suggests that you do the same hot pot buffet, the profit is high. The best marketing plan is to choose the right place, with good environment and good service, and it will be more productive, as long as the guests want to come for a second time.