Entrepreneurship is the majority of people are more and more important things, because we all hope that through their own efforts to win a better tomorrow. Then, let's look at a good business plan how to write, the following is what I bring to you catering business plan sample reference five, I hope you can like!

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strong> Dining business plan 1

First, lay a good foundation for business

The basis of restaurant business can be summarized as "a center" and "two basic points".

1, restaurant operations, "a center". The center of the restaurant business is the market, is the target customer. Restaurants must focus on the market, market-oriented, work around the market. Restaurant to the market as the center is to follow the laws of the market, do a good job of market research, to understand the market demand, can not rely on subjective assumptions for business, but with market changes and timely adjustment of business strategies, purposeful restaurant business activities.

2, restaurant management "two basic points". Market economy all the time there is no competition, sometimes competition is still very cruel. Restaurant to win in the fierce competition, we must first practice good internal skills, all aspects of the internal management of the enterprise, well-coordinated, in order to enhance the operational strength, in the unpredictable market invincible. To do this, we need to cultivate and create a high-quality workforce and set up a correct business philosophy to work hard. These are the two basic points of the restaurant business. The production and consumption of restaurant services occur simultaneously, the guests and provide services to the staff contact is also multi-faceted and extensive. No first-class staff, there will be no first-class service; no satisfied employees, there will be no satisfied guests. Employees are the most valuable wealth and resources of the restaurant. Cultivate and create with good quality, rich knowledge, skillful skills, standardized etiquette, integrity of business ethics and enthusiasm for work attitude of the staff team is the most fundamental work of the restaurant business. Restaurant is a traditional service industry, the service to honor the customer as the top, so that customers come to the restaurant actually feel at home, everywhere satisfied. To do this, we must comprehensively implement the restaurant up and down the "guest first" business philosophy, set up a "customer satisfaction for the first duty" concept of work, all-round thinking for customers and services, from the ideological construction to lay a good foundation for business.

Second, the operation of innovative thinking, the more the development of society, the more market segmentation, the more specialized restaurant operations should be.

In recent years, China's restaurant products are the same, one of a kind, the phenomenon of a hundred stores is more prominent, resulting in increased competition between restaurants, leading to rising costs and declining efficiency. Diversification of consumer demand, the requirements of the restaurant products must also be diversified. Restaurant hardware can not be compared to luxury, grandeur, large and comprehensive, but should be based on a limited investment in the design of their respective styles, tastes, atmospheres and cultural characteristics as far as possible. Restaurant software should also have the "old three" (standardization, standardization, procedural) on the basis of the "new three" (personalization, characterization, image). If the restaurant does not go to this innovative transformation work, will be mercilessly eliminated by the market. Restaurant innovation to follow the customer's requirements to go, fully consult the customer's views, listen to a variety of reflections. For the old customers should take the initiative to seek improvement, timely improvement work, so that old customers continue to feel the new service and new changes to enhance their loyalty to the product. For new customers to strengthen the publicity of the restaurant's functional characteristics, highlighting the different places with other restaurants. To retain customers, the product must have changes, innovation and breakthroughs. The easiest breakthrough point for a restaurant to show a distinctive difference is culture. The regional characteristics of culture is particularly obvious, the vast majority of guests are guests of other places, and the higher the distance between the guests and the location of the restaurant tends to be farther, the greater the cultural differences. Restaurants can be in the shape of the house, interior decoration, service personnel clothing, service forms, food culture, background music, entertainment activities, etc. to highlight the local characteristics, to attract customers to choose their own restaurant consumption. Restaurants provide a living service, the general psychology of the guests are always looking for new, different, seeking change, for a variety of cultures in foreign places often show willingness to accept. If in the service to cater to the original lifestyle of the guests, not necessarily achieve the desired results. Because guests come from all directions, the programmed model can not be adapted to all guests, sometimes guests may feel that this catering is a lame service. Of course, innovative services can not be imposed, to provide guests with a variety of options, and respect the guests' choices, do a good job of personalized service.

Third, do a good job in the restaurant internal marketing

Restaurant internal marketing is the restaurant's internal all-staff promotion, which is the continuation and extension of the restaurant marketing, is to save marketing costs in the form of.

First of all, the internal promotion is oriented to have stayed in the guests or old customers to promote, stabilize the existing customers is to stabilize the existing market share. Second, internal promotions do not require a full-time staff, which is easier and more convenient than external promotions. From the general manager to the waiter, from the front desk to the backstage, everyone can participate in the restaurant is a mandatory salesman. As long as the enthusiasm of all employees, initiative mobilization, and then properly master some methods and techniques, the restaurant will form a strong internal sales force. Secondly, internal promotion does not require special funding. It is not like advertising, public relations and other special funds to be spent, but in the completion of their work at the same time, without losing time, just right to the guests of the sales pitch, just a few more flexible methods, language skills and forms of change only. This is the lowest cost, the fastest effect of the promotional tools. In addition, internal promotion is not subject to any restriction, and can be launched at any time and any place in the service process, which is very convenient. Therefore, internal promotion is a very effective marketing. It is an extension of external promotion. The guarantee of the effectiveness of internal promotion is the quality of service. Only high-quality service will satisfy the guests, so that the guests will be happy to accept the inducement of internal promotion and be willing to increase consumption and re-consumption. In addition, the establishment of a sound set of incentives for internal promotion mechanism is to do a good job of internal promotion, set up a full marketing awareness of the system to ensure.

Catering Business Plan 2

I. Activity Time: June 17th - June 18th

II. Activity Purpose:

1. Stimulate the affectionate consumption through the activity to enhance the enterprise's good brand image;

2. Pulling the consumption and competing for market share;

3. p> 3, increase the sales volume of E meals, improve the business of the stores to generate income.

Third, the theme of the event: the heart of Father's Day, ___ a family.

Fourth, the activities of the location: __

V. Activities:

1, during the activities of the stores to welcome staff to the store consumption of middle-aged and elderly men to send holiday blessings, "Hello, happy holidays.

2, during the event, the stores to increase the playback of the "repayment of life" and "father" of the two tracks.

3, during the event, ordering ___ meal are good gifts.

Where the telephone ordering consumption of 688 yuan free gift ___ meal playing cards 4 pairs, where the telephone ordering consumption of 888 yuan free gift ___ E meal in time to send VIP members a gold card, the stores to do a good job of registering, financial storage.

4, during the event, the Ministry of Kitchen launched several Father's Day love package, the price of each store can be based on their own specific circumstances, the dishes to health, nutrition is the main dish name reflecting the father's love (reference: gratitude for love, father's love, father's love, father's love, father's love, father's son love). And the main push a Father's Day special dishes.

5, the activities of the store during the consumption of guests, single-table consumption of 800 yuan can be given free family photo (10 inch plastic) a store to do a good job of registration, financial storage.

6, the Planning Department unified use of SMS platform to customers to send Father's Day blessing SMS: "the heart of Father's Day, ___ a family, a variety of Father's Day love package warmly launched, ___ Catering all the world's fathers wish Happy Father's Day!"

Six, publicity matters:

1, the management company planning department is responsible for engraving Father's Day banners, one per store, the content of the "heart of Father's Day, __ a family", and with the June 15 before the delivery of the store;

2, the management company planning department on June 16, the unified store customers to send Father's Day blessing text message, "the heart of Father's Day, __ a family, a variety of Father's Day love package warmly launched, __ Catering wish all the fathers in the world Happy Father's Day!" .

VII, Notes:

1, the store seriously organize staff to learn the activities of the program, according to the program on the staff to carry out relevant knowledge training;

2, the store activities during the full do a good job of taking pictures, washing the work of photography, increase revenue generation point;

3, integral card activities, coupon activities and this activity at the same time.

Catering business plan 3

First, the development of prospects

Since the junior high school I began to live in the school, I am aware of the headache of the " food " problem, that is, the cafeteria food problem. Since school cafeterias are generally made in the form of large pots of food, they are seldom really popular with students, even though they are less expensive. Students' complaints about cafeteria meals are even more "time-honored". Although college students can eat off-campus, most of them are still willing to eat in the school cafeteria due to economic factors. The quality of meals is not guaranteed, which will lead to many problems. Students cannot keep up with their nutrition, and some of them even often do not eat. As a result, malnutrition, stomach problems and other diseases that should not appear in college students are common, which has laid a hidden danger for students' physical and mental health. Therefore, I decided to integrate the advantages and disadvantages of the cafeteria and restaurant, open a student self-service nutrition fast food restaurant.

Second, the store profile

The store is located in the center of the university gathering, mainly for the customer groups are college students, teachers, and part-time workers. The business area is about 80 square meters. It mainly provides breakfast, lunch, dinner and special cold drinks and casual dining. Breakfast is characterized by Zhejiang and other southern snacks, of course, local snacks are also indispensable. There are many varieties, full flavors and rich nutrition, so that diners have more choices. For lunch and dinner, there are dishes with different flavors from north and south. For non-meal, there are all kinds of cold drinks, such as juice, thin ice, ice porridge, shaved ice, sweet soup with ice beans, frozen coffee, fruit platters and so on. The restaurant adopts the self-service fast food method, so that customers have a more relaxed dining environment and more space for choice. The restaurant is decorated naturally, casually, at the same time have a modern atmosphere, the wall using light warm tone, the kitchen layout is reasonable and exquisite, good lighting, the overall perception between the family kitchen nature and hotel kitchen nature.

Third, the development strategy

1. Before the opening of the restaurant, advertising and publicity, because the main customer base is aimed at students, and students in the speed and breadth of information transfer is very large, so the publicity can not be used to spend too much effort, just flyers or multi-media (such as: sound) and other forms of simple advertising can be.

2. The restaurant takes a buffet style, free tea and fresh soup. And the quality of rice relative to competitors to be good, can be used in different ways, so that the taste is different, in order to be different from the competition, to give customers more concessions, in order to attract more customers. In addition, the restaurant also launched a barbecue + cold drinks, eight treasures of rice and other couples packages, due to the vacancy of leisure diet, which will also become a major feature of the restaurant.

3. There are many students accustomed to the three o'clock and one line lifestyle, many times in order to save time will choose the nearest dining place and do not want to go to the farther away from the restaurant, so in the geographical location selection will not be too far away from the school gate. The restaurant will also introduce delivery service in due course, according to the different situations to take the appropriate approach. Such as: if there are more than three (including three) of the amount of calls can be delivered free of charge to the door, a separate call for takeaway need to deliver a certain delivery fee, so there is a benefit, such as one person want to call takeaway, in order not to pay delivery fees will be pulled up on the other two takeaways, so it is also able to increase sales.

4. The restaurant uses stainless steel buffet plate, that is, saving and environmental protection, and the waste can not be dumped, you can contact the farmers, so that it is free to collect regularly, so that can be mutually beneficial. It is reported that competitors in this regard is not in place, so a good dining environment can attract more customers.

5. Summer vacation although the source will plummet, but after all, there are still some of the students who stay in school, nearby residents and part-time workers, then you can take to reduce production, shift the focus of the service and other ways to improve the summer business situation. During the winter vacation on the consideration of repairing the business for a month, has reduced unnecessary cost expenditure.

6. The market economy is rapidly developing, changing, dynamic, so we must take a long-term view of the development of an enterprise and analysis, to produce a long-term plan, every stage of the operation of the overall situation should be summarized, and make the next step in the plan, so that the development of a ladder-like pattern. After stabilizing the operation, you can consider expanding the operation, increase other services, and can look for new markets, do chain operations, and slowly build their own brands, can be specifically for students to provide food and drink catering industry development, in short, to look at the problem from a long-term perspective, so that there can be the future of the company.

Fourth, the restaurant management structure

store manager and cashier 1, 1 chef, 2 waiters.

Business philosophy focuses on the following:

Main cultural characteristics: health care, humanistic care

Main product features: vegetarian meals with therapeutic health care function

Main service features: membership tracking service

Main environmental features: a traditional cultural breath of the green dining environment

Second, the planning of catering promotional content

The planning of catering promotional content is also a very deep learning, and now the basic cognition, we can often see the lottery, discounts, price and so on. Now, the most intense struggle in the market is the "strength", consumption full of how much to send how much, daily specials, etc. But we still ignore the preferences of the consumer groups. But we still ignore the diversification of consumer preferences, what kind of groups have what kind of characteristics and needs, and not a price war can attract all consumer groups.

Third, catering promotional implementation

Catering promotional implementation of this is an integral part of the whole process, the implementation of good, promotional activities will not be tasteless, otherwise it is very difficult to do. For example, we organized a gorgeous, festive New Year's Day, which was extracted from the Huaxia Wine News? China Wine News Network promotional activities, obviously designed some of the layout of the feeling, but will still make the effect worse because of the real ability to execute, the scene is not a good feeling out.

Fourth, catering advertising and promotion

Catering advertising and promotion, that is, the activities to be pushed to a wide range. Then, we have to consider how to push? Through what to push? At this point, the author will remind each other, you want to push to who? What will they focus on? This is also our advertising industry has always thought. You must first find the right crowd, understand this crowd, and then think about how to do it.

V. Catering promotion effect evaluation

Catering promotion effect evaluation is the end of the whole campaign, but also the beginning of the next campaign. Why do you say so? I am here to explain its importance. We need to be good at summarizing, failure is the mother of success. Each of our activities is not done on the end, because our restaurant must continue to operate, we do not go to summarize what kind of activities more attractive, what kind of media is more suitable for the promotion, what kind of image is more suitable for what kind of season and so on, that can only ever be a stopgap.

Dining business plan 5

As the saying goes, "food is the sky", in order to meet the residents, students and other types of customers' dietary needs, especially in the Changsheng Road to open this fast-food restaurant. I store in line with the "guests first, service first" basic requirements, will provide customers with quality service.

A fast-food restaurant profile

1. The store belongs to the catering services industry, the name of the city fast-food restaurant, is a wholly owned enterprise. Mainly provides Chinese breakfast, such as doughnuts, small dumplings and other Chinese snacks and small dishes, lunch and dinner more fried vegetables, smokeless barbecue-based.

2. City fast food restaurant is located in the commercial pedestrian street, the inaugural period is a mid-range fast food restaurant, the future will gradually develop into like KFC, McDonald's Chinese fast food chain.

3. The owner of the city fast food restaurant is ___, restaurant manager ___, chef ___, all three have 6 years of catering experience, with our wisdom, talent and dedication to the cause of a heart, will be a leader in the industry.

4. The store needs start-up capital ____ million, of which ___ million has been raised in place, the remaining ___ million to the bank loan.

Second, the business objectives

1. Because of the geographic location in the commercial street, the source of relatively rich, but there are many competitors, especially the store just opened, want to open the market, we must need to 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 establish a firm foothold in the commercial pedestrian street, 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 fast food chain group, in the island city of many fast food brands to break out of a world, and become a well-known brand in the catering market.

Third, the market analysis

1. source: urban fast food store destination customers are: shopping and entertainment to the commercial pedestrian street general consumers, accounting for about 50; neighboring schools, students, store staff, residents of the district, accounting for about 50.

2. source of sufficient number of customers, the level of consumption of medium and low-grade.

3. Competitors

Urban fast food restaurant neighboring **** there are 4 major competitors, including a larger 1, the other 3 are small fast food restaurants. All 4 hotels have been in business for more than 2 years. ___ fast food restaurant both Chinese and Western, the price is more expensive, the source of customers spring sparse. The other 3 small fast food restaurants have poor hygiene, poor service quality and crowded and dirty dining environment. The store seized the existing shortcomings of the four fast-food restaurants, the introduction of "good value for money" and other marketing strategies, and strive to occupy a place in the fierce competition in the market.

Fourth, the business plan

1. Fast-food restaurant owners if for the public, so the price of food is not too high, is a low price.

2. Vigorously develop convenient snacks, breakfast to a wide variety of cheap prices, the introduction of Chinese breakfast packages according to local conditions.

3. Lunch and dinner to provide economic, 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 purpose is to "meal delivery to the home" services.

5. Operating hours: morning ~ evening!

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

V. Personnel plan

1. The store pre-opening, the initial plan to recruit how many full-time employees (including how many chefs), how many temporary employees (including chefs) are as follows:

1) Recruitment of the city's account through the labor market, have some work experience, have a good work ethic, aged between 20-30 years old, and interested in joining the catering industry.

Candidates to the special "Employee 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 receive two months of training, the specific content is as follows:

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

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

3) Assessment of the induction, for those who do not pass the suspension of learning, deduct 20 wages, until qualified. If three times the examination and failed, deduct all the wages and benefits of the month.

Six, sales plan

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

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

3. Monthly cumulative consumption of ____ yuan who can participate in the end of the month lottery, the winner (1) can get the value of ___ yuan gift certificates.

4. Monthly cumulative consumption of ___ yuan people, gift certificates worth ___ yuan, ___ yuan gift certificates, and so on.

VII. Financial plan

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

1) the store's fixed assets (____) million tables and chairs (____) sets

business area (____) square meters

freezers (_____) table

a number of cooking stove

2) daily liquidity of how many millions of yuan

(mainly used for emergencies, as well as temporary stocking)

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.

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